Peanut Butter Cup Trifle

Dangerous, but oh so delicious!

Brownie Layer:  

Just mix up your favor 9x13 pan of brownies (I used a mix)

Peanut Butter Layer:  

8 oz cream cheese, softened

3/4 cup peanut butter

Cream above together, 

then stir in 1 c powdered sugar, 

a splash of milk, 

and a splash of vanilla

Fold in about 1 cup of whipped cream.  You can make your own or use Cool Whip

Peanut Butter Cup Layer: I used about 6 packages (12 cups in all) and chopped them up

Chocolate Mousse Layer: I used a store-bought mix and whipped up about 2 cups of mousse.  You can also use Jell-o pudding if you want

Repeat layers again and top with Whipped Cream--if you made your own, you could use about 2 cups heavy cream whipped up total and use half of it for your peanut butter layer.  Or use Cool Whip if you are running out of bowls and whipping utensils!

Finish off with about 8 peanut butter cups chopped up!

This was a huge hit and fed a big crowd.  We will be serving it again when we have people over for dinner!

S'Mores Cookie Bars

I have no picture because these get eaten so quickly!

I found the recipe on Pinterest and have made these 4 times already.

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 King sized Hershey bars

1 1/2 cups marshmallow creme/fluff

Directions:

1. preheat oven to 350 degrees.  grease an 8 inch square baking pan

2. in a large bowl, cream butter and sugar until fluffy.  Beat in egg and vanilla.  Add dry ingredients and mix at low speed until combined.

3.  divide dough in half and press half the dough into an even layer on the bottom of the pan

place chocolate bars on top of the dough

spread marshmallow on top of the chocolate

4.  use wax paper and press the last 1/2 of the dough into an 8 inch square shape and then lay on top of marshmallow

5.  Bake for 30-35 minutes, until lightly browned.  Cool completely before cutting into bars

Tomato Basil Parmesan Soup

I found this recipe in BYU Magazine

The girl decided to cook dinner in a crockpot every day for a full year.

This was the recipe posted with the article and it was really good!

Makes about 2 quarts

2 (14 oz) cans diced tomatoes, with juice


1 cup finely diced celery


1 cup finely diced carrots


4 cups chicken broth
1 cup finely diced onions


1/2 bay leaf


1 tsp dried oregano or 1 Tbsp fresh oregano


1 Tbsp dried basil or 1/4 cup fresh basil


1/2 cup butter


1/2 cup flour


1 cup Parmesan cheese


2 cups half and half, warmed


1 tsp salt


1/4 tsp black pepper 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). 

Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes.

 Slowly stir in 1 cup hot soup from the slow cooker. 

Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. 

Stir and add Parmesan cheese, warmed half and half, salt, and pepper. 

Cover and cook on low for another hour until ready to serve.

Whole Wheat Pancakes

I love making these. My family loves them and we make them about once a week for dinner or lunch on Sundays. :)

1 cup whole wheat flour (I grind up the Hard White wheat from the storehouse)
1 Tablespoon baking powder
pinch of salt
2 Tablespoons sugar (I've even omitted this once or twice and nobody seemed to notice)
1 cup milk
1 egg

If you use 1/4 cup of batter for each pancake, it makes 12 pancakes.

I've also added wheat germ, ground flax seeds, etc. and they turned out great. Last sunday Owen wanted to try sprinkle pancakes so I used sprinkles instead of sugar. You could put pumpkin in them too and I think that would be yummy.

Hazelnut Encrusted Salmon

This one is yummy! And I thought all my hazelnut lovers up in Ferndale might like it too. :)

Hazelnut-Encrusted Salmon (adapted from the Whole Food Bible)
Makes 4 Servings
1/2 cup hazelnuts
1/4 cup fresh Italian parsley (flat leaf)
1 T. grated lemon zest (if you have access to a Meyer, use it!)
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
4 skinless salmon fillets, 6 ounces each
2 T. olive oil
4 cups mixed organic baby greens or one large head of organic, red lettuce
Lemon wedges
Grind the hazelnuts in a food processor-do not over grind and turn into a
paste (if you don’t own one, use a hammer and a small, freezer Ziploc bag–works great!). Mix the hazelnuts, parsley, lemon zest, salt, and pepper on a plate.
Dry the salmon; dredge the fillets on both sides in the nut mixture.
Heat the oil in a large skillet over medium heat. Add the salmon and cook
for about 5 minutes on each side, making sure that the salmon is cooked
through (if you don’t like the smell of fish in your home, cook your salmon in a cast iron skillet right on your gas or charcoal grill).
Toss the greens/lettuce with the house dressing below and then place a handful of greens on each plate. Transfer the hot salmon fillets on top. Garnish with lemon wedges and serve immediately. Fish is best when it’s nice n’ hot!
Our “House” Vinaigrette
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard (Maille is best but Grey Poupon works well too)
1 tablespoon red wine vinegar
pinch sea salt and fresh ground pepper
Mix and shake well before tossing lightly on greens (sippy cups or small mason jars work well for this step). Add a little bit at a time to avoid overdressing.
Enjoy!

I found it on Cafe Zupas via stephmodo.com

Quinoa Black Bean Salad

1 C uncooked quinoa (see below)
1 Can black beans (drained and rinsed)
3 Roma tomatoes diced
1 large cucumber sliced
1 red bell pepper diced
1 yellow bell pepper diced
1/4 red onion diced
2 + limes (for juice) to taste
1 C frozen corn
1 avocado diced (optional)
1/2 bunch cilantro - rinsed and finely chopped
Salt & pepper to taste (I used garlic salt)


Cook quinoa according to directions. Dice vegetables while quinoa is cooking. Once quinoa is cooked add frozen corn 1st to start the immediate cooling process for the quinoa, then add all the remaining veggies, lime juice, salt & pepper. Place in fridge until chilled.

Rigatoni with Sausage & Zucchini

I found this one here, via stephmodo.com
I really enjoyed this one and I went a little easy on the zucchini, but didn't need to. My family loved it! I did use less cheese than indicated in this recipe and it was great!

1 16 oz. box of rigatoni (I prefer Barilla or De Cecco)
2 tablespoon olive oil
1/2 lb. best-quality mild Italian sausage, casings removed (you can buy it without casings at the farmer's market)
1 1/2 tablespoons minced garlic*
1 medium red onion, halved and then sliced
1 lb. zucchini, sliced into 1/4 inch rounds (about 3 small)
sea salt + freshly ground pepper
1 cup freshly grated Parmigiano-Reggiano

1. Cook pasta in a stockpot according to package directions. Drain, return to pot, and set aside.

2. Meanwhile, in a large skillet (preferably cast-iron), heat olive oil over medium-high heat. Add sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer sausage to a plate and set aside.

3. In the same pan, cook garlic, onion, and zucchini until starting to brown, about 4 minutes. Sprinkle with pepper and reserved sausage then cook until heated through, about 3 minutes.

4. Pour the sausage mixture into the stockpot full of reserved pasta and carefully toss. Mix in about 1/2 of the Parmigiano-Reggiano cheese and then sprinkle the remainder on top just before serving. Enjoy immediately!

Chicken Tortilla Soup with Corn & Spinach

This one is really easy and delicious. I got it from Jamie, but thought it worth sharing. Thanks Jamie. :)

2 tsp canola oil
1 medium onion, chopped
3 cups fat free, reduced sodium chicken broth
1 cup frozen or canned corn kernels (I use hominy sometimes too)
4 cups lightly packed fresh baby spinach (4oz)
2 cups diced chicken breast
1/2 cup salsa
Juice of one lime
1/4 cup coarsely chopped cilantro leaves
1 ounce tortilla chips

1. Heat oil in deep medium saucepan over medium-high heat. saute onion until translucent.
2. Pour in broth. add corn and spinach. reduce heat to medium and cook until corn is heated through and spinach is bright green, 3 minutes. mix in chicken, salsa and lime juice. season soup to taste with salt and freshly ground pepper. (I omit the pepper).
3. to serve, divide soup among 4 bowls. top each with cilantro, crushed tortilla chips and serve immediately.

Makes 4 servings: 313 calories per serving.

Southeast Asian Chicken & Noodles

My family really liked this one too, which surprised me since it has so many herbs. But I think the rice noodles won them over. I don't make it often, because I don't think the rice noodles have much in the way of nutrients, but it's a light summery meal. Found here via stephmodo.com

Time: 30 minutes. Chinese long beans (or regular green beans) and plenty of fresh herbs turn this Thai-inspired dish into a whole meal.

Yield: Serves 4 (serving size: 1 1/2 cups)
Ingredients

* 8 ounces Thai flat rice noodles
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons minced garlic
* 8 ounces yard-long beans (Chinese long beans) or regular green beans, cut into 2-in. pieces
* 2 boned, skinned chicken breast halves (1 lb. total), sliced 1/2 in. thick
* 1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
* 1/4 cup reduced-sodium chicken broth
* 2 tablespoons sugar
* 2 tablespoons minced fresh ginger
* 3 tablespoons fresh lime juice
* 1/2 cup chopped fresh basil leaves, divided
* 1/2 cup chopped fresh mint leaves, divided
* 1/2 cup chopped green onions, divided

Preparation

1. In a large pot, cook noodles in boiling water until tender, about 4 minutes. Drain noodles and transfer to a large serving bowl.

2. Heat oil in a large wok or frying pan over high heat. Add garlic, long beans, and chicken. Cook until chicken is slightly browned, stirring often, about 4 minutes.

3. Add fish sauce, broth, sugar, ginger, lime juice, and 1/4 cup each basil, mint, and green onions, stirring to combine. Bring mixture to a boil and pour over noodles. Sprinkle with remaining basil, mint, and green onions.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:
341 (26% from fat)
Protein:
34g
Fat:
10g (sat 1.9)
Carbohydrate:
30g
Fiber:
4.2g
Sodium:
1673mg
Cholesterol:
66mg

zuppa toscana

Zuppa Toscana

I made this for dinner tonight and it was a big hit. Very easy and quick. I served it with mini paninis made from a thinly sliced baguette with provolone cheese. Even my kids liked this one.

2 Tablespoons extra virgin olive oil

1 large yellow onion, chopped

2 {32} ounce containers organic chicken broth (or homemade if you have on hand; also, Costco carries a great organic chicken stock at a great price)

4 medium potatoes, peeled and diced into 1-inch cubes

4 cups kale, chopped, stems discarded

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper (I omitted this one, since my kids were eating it)

pinch of red pepper flakes (I omitted this one, since my kids were eating it)

3/4 lb. mild Italian sausage links, casings removed (I used 1/2 lb. sweet Italian sausage)

1/2 cup heavy cream (I used half and half)

In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage and cream to the soup. Heat to desired temperature and serve with grated Parmigiano-Reggiano on top. Enjoy!

Chicken Pesto

My friend, Katie, made this for dinner for us one night and it was really great. I tried making it and it is really very easy too. I added some parmesean and provolone cheeses (since I had them) and it was yummy.

Chicken Pesto Recipe:

Ingredients (for 2):
Angel Hair Pasta (approx 2 cups)
2 Boneless skinless chicken breasts
I jar of Basil Pesto Sauce (Costco has some, Publix has some)
1 Tomato (chopped)
2 cups of Mozarella Cheese

Instructions:
1. Preheat oven to 400 degrees
2. Coat chicken breasts with pesto sauce (both sides) and bake for 15 min on cookie sheet
3. Add cheese and chopped tomatoes on top of chicken breasts and bake for 3-5 more min
4. Cook Angel Hair Pasta while chicken is baking
5. Put chicken breasts on top of angel hair pasta

Baked Ziti with Spinach and Tomatoes

I made this the other night for the missionaries and we all loved it! I was worried when I put in so much spinach that it might taste a little odd, but it was really great! From one of my favorite sites, epicurious via stephmodo.

3/4 pound hot Italian sausages, casings removed (I used ground turkey and added some flavoring...)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked (you could add a bit more...)
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Pumpkin Recipes for Fall

I did these for a RS activity and they are really good--they came from Better Homes and Gardens 28 yummy recipes--just in case you can't get enough pumpkin, there's 24 more you could try!

Pumpkin Recipes

Pumpkin/Cream Cheese Spread

Ingredients

• 1  8-ounce package cream cheese, softened

• 1/2  cup canned pumpkin

• 1/4  cup sugar

• 3/4  teaspoon pumpkin pie spice

• 1/2  teaspoon vanilla

directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Pumpkin Marmalade

ingredients

• 2  cups cooked fresh pumpkin puree or one 15-oz. can pumpkin

• 1  cup orange marmalade

• 1  tsp. grated fresh ginger

• 2  Tbsp. lemon juice

•   English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)

•   Assorted hearty breads

directions

In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)

Autumn Pear & Pumpkin Soup

ingredients

• 1/2  cup chopped onion

• 1/2  cup water

• 2  teaspoons instant chicken bouillon granules

• 1  15-ounce can pumpkin

• 2-1/2  cups half-and-half or light cream

• 1-3/4  cups pear nectar

• 1/4  teaspoon ground ginger

• 1/4  teaspoon white pepper

•   Pear slices (optional)

directions

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Pumpkin Gingerbread

ingredients

• 2-1/4  cups all-purpose flour

• 1/2  cup sugar

• 2/3  cup butter

• 3/4  cup chopped pecans

• 3/4  cup buttermilk (or sour milk)*

• 1/2  cup molasses

• 1/2  cup canned pumpkin

• 1  egg

• 1-1/2  teaspoons ground ginger

• 1  teaspoon baking soda

• 1/2  teaspoon ground cinnamon

• 1/2  teaspoon ground cloves

• 1/4  teaspoon salt

• 1  recipe Caramel Sauce, recipe below (optional)

•   Vanilla ice cream (optional)

•   Chopped pecans (optional)

directions

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

Calzones

This is a family favorite! I often half this recipe for a smaller crowd (like just our family) and make the whole thing if we invite someone over for dinner.

1 cup milk
1/2 cup water
1/4 cup butter
4-5 cups flour
3 T. sugar
1 t. salt
2 packages yeast

Heat wet ingredients in microwave for 1 minute. Addyeast and let dissolve. Gradually add dry ingredients and knead. (I use my kitchenaid). Let rise on counter top for 15-30 minutes. Take about 3/4 cup sized portions and roll them out VERY thin. Fill with your favorite ingredients and pinch the edges together. Place on a greased jelly roll pan or cookie sheet and bake at 375 for 10-12 minutes.

Mama Verna's Corn Salsa

It is a variation on the recipe I have for corn salsa, and I think I like it better!

2 garlic cloves
2 jalapenos (deseed for mild)
1/2 bunch cilantro
4+ fresh roma tomoatoes
1 avocado
4 green onions
2 shakes cayenne pepper
1 T. sugar
1 t. salt
15oz can black beans, rinsed
1/2 can corn (or more...I used the whole can)

Using a food processor, blend the garlic & jalapenos. Transfer to a bowl. Add sugar, salt and cayenne. Mix well. Add chopped cilantro, sliced green onion, tomatoes, avocado, corn and beans.

Next time I might try adding some lime juice too.

Chill before serving. Yum!

Clam Chowder

I got this from Mrs. R--she is one of Sarah's friends.  The recipe is her mother-in-law's--she tweaked it and I tweaked it a little bit more--It is so yummy and perfect for a fall evening!

1/4 pound bacon, cut up
1/2 large onion, chopped
1/2 bag frozen corn
5-6 red potatoes, washed and cut into pieces
3 celery stalks, sliced
2 cans chopped clams
2 cups half and half
salt and pepper
3 T butter
about 1/4 cup flour


In large soup pan, fry bacon.  Add onions and saute until clear.  (I drained off the extra grease at this point) Add corn, potatoes, celery, clams (with juice), and potatoes.  Add 1/2 cup of water and 1 cup of the half and half.  Continue cooking until potatoes are tender.
In a small sauce pan, make a white sauce with the butter, flour and the last 1 cup of half and half.  Thicken.  Slowly ladle in a half cup of the soup "liquid" and then stir in the entire "thickening" sauce into the soup.  Simmer until potatoes are tender--flavor with salt and pepper.

Black Bean and Goat Cheese Torta

Again, no picture :( but they are good.
Just make 'em and trust me!


2 15 oz cans black beans, drained
3 T ground cumin
1/4 t fresh pepper
12 oz feta (goat cheese)
1 cup salsa
15 large tortillas
3 c shredded white cheddar or monterey Jack
olive oil
chili powder

Place beans, cumin and pepper into food processor and process until smooth. Add goat cheese and salsa and blend until just mixed. Arrange 5 tortillas on your work surface. Spread a layer of about 1/4 c of the bean puree and shredded cheese on 4 tortillas, layer them and put the 5th tortilla on top. Brush top with olive oil and sprinkle with chili powder. Bake at 475 until tops are browned and crisp. Cut into wedges and serve with salsa and sour cream.
these refrigerate well, re-heat well and last well in the fridge.

Fresh Taco Wraps

I am sorry there wasn't a picture. I just made these and they are TASTY!

A great hot day meal.

Makes 8 / These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Ingredient tip: I use cashews from Navitas Naturals, which I think are the biggest and freshest truly raw cashews available. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup.

Cashew-Cilantro “Cheeze” (makes 1 cup)

1 1/2 teaspoons garlic, about 2 cloves

1/2 teaspoon sea salt

1 cup raw cashews

2 1/2 tablespoons fresh lemon juice (1 lemon)

1/4 cup fresh cilantro leaves, packed

1/4 cup filtered water

Ground Walnut Taco “Meat” (makes 1 cup)

1 cup raw walnuts

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon liquid aminos, such as Bragg’s Essential Amino Acids, or soy sauce

Pinch of sea salt, to taste

8 small-to-medium romaine leaves

1/2 cup natural low-sodium salsa, any flavor

1 avocado, pitted and sliced

1. To make cheeze: Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water; process to mix well. Set aside.

2. To make meat: Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat; be careful not to overprocess into a butter.

3. Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve.

PER SERVING (1 taco): 228 cal, 72% fat cal, 20g fat, 3g sat fat, 0mg chol, 6g protein, 12g carb, 4g fiber, 229mg sodium

Rustic Farro Soup with Sausage and Mushrooms

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• 1/4 cup extra virgin olive oil, plus more for garnish
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped yellow onions
• 2 tablespoons finely chopped garlic
• 1/2 pound Italian sausage, cut into small pieces
• 1/2 pound mushrooms, coarsely chopped (white, cremini, shiitake, oyster, etc.)
• 1 cup canned diced tomatoes, with their liquid
• 1 cup dry red wine
• 2 1/2 cups beef broth
• 2 1/2 cups mushroom broth
• Crushed red pepper to taste (optional)
• 7 ounces uncooked farro, rinsed and soaked for several hours or overnight
• 1/2 pound escarole, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons chopped thyme
• Grated Parmesan cheese

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Serves 4 to 6

This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. The full flavors of Italian sausage and mushrooms combine with carrots, celery, escarole and onions for a truly hearty meal. This rare grain can easily be substituted with spelt, another ancient form of wheat that is more readily available.

Ingredients

1/4 cup extra virgin olive oil, plus more for garnish
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
1/2 pound Italian sausage, cut into small pieces
1/2 pound mushrooms, coarsely chopped (white, cremini, shiitake, oyster, etc.)
1 cup canned diced tomatoes, with their liquid
1 cup dry red wine
2 1/2 cups beef broth
2 1/2 cups mushroom broth
Crushed red pepper to taste (optional)
7 ounces uncooked farro, rinsed and soaked for several hours or overnight
1/2 pound escarole, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped thyme
Grated Parmesan cheese

Method

In a soup pot, heat 1/4 cup of the oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent. Add sausage. When it starts to brown, add mushrooms and continue to cook, stirring occasionally. When mushrooms have released most of their liquid, add tomatoes, wine, broths, crushed red pepper and farro. Cover and bring to a boil. Reduce heat and simmer until farro is almost tender, about 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.) Add escarole, salt and pepper. Simmer for approximately 3 minutes, then add thyme.

Serve soup hot, with a drizzle of olive oil and a bit of cheese sprinkled over the top.

NieNie's Mud Cake Magnifique

um....yes please! If you read nie then you have probably already seen this, but man alive! I want to try this.

NieNie's Mud Cake Magnifique

with Chocolate Mascarpone Mousse & Ganache Bittercream

*

How does one go about making the PERFECT chocolate cake? I'd never done it before, and therefore went about it quite deliberately. I consulted cookbooks and cooking websites. Call friends. Window-shopped the pastry sections of my favorite bakeries. The perfect chocolate cake, I decided, (and one inspired by someone so delectably adorable) had to be simple. No frufru decor or garnish. It should be easy enough to whip up for grilled-pizza Friday's, but elegant enough to entertain at a garden party lit by candles hanging from trees tucked in baby food jars. It didn't come out right the first time, a bungled mess of brownie-like bits. It didn't work the second time. However, as it is with many worthy endeavors, a lot of tinkering and winkering was ultimately worth the price of patience. Nie's Mud Cake is everything Nie is: divinely beautiful inside and out.

*

8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.