Buckeye Bundt Cake

As you know, I am a preschool director.  We had our Christmas dinner at a local Italian restaurant and then went back to my house for our Secret Sister gift exchange and dessert.  I loved it!  Food is my love language - especially desserts!

I don't normally try new desserts when I have guests .... but I went for it.  I had lots of little desserts... Oreo balls, Peanut Butter Balls, English Toffee, Caramel Puffed Corn, Molasses cookies, etc.

I made a Buckeye Bundt Cake.  I am not sure where the recipe came from.  I think I saw it later on Tip Hero on Pinterest.  I love peanut butter and chocolate! This is a pretty, yummy cake!

       A teacher captured a quick pic for me - cutting the cake!

Buckeye Bundt Cake

Peanut Butter Filling:

3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/4 cup powdered sugar, sifted
1 egg beaten
3 Tbsp whole milk

Cake:

1 cup water
 6 oz butter + 1 Tbsp for greasing the pan
1/3 cup cocoa powder + 2 Tbsp for dusting the pan
1 heaping tablespoon instant espresso powder (I used instant coffee)
1 tsp kosher salt
2 cups all-purpose flour
1 1/2 cup granulated sugar
1 tsp baking soda
2 eggs
1 tsp vanilla extract
1/2 cup sour cream

Shiny Peanut Butter Chocolate Glaze

1/2 cup heavy cream
1 Tbsp granulated sugar
2 Tbsp light corn syrup
1/4 cup cream peanut butter
4 oz dark chocolate, finely chopped

Preheat oven to 350 degrees.  Grease a 10-12 cup bundt pan generously with 1 Tbsp softened butter. Sprinkle with the 2 Tbsp of cocoa powder - swirl to coat the entire pan evenly in a layer of cocoa powder.  Pay attention especially to the middle tube and the bottom.  Please - do not skip this step.

Make the filling by adding all of the filling ingredients to a large mixing bowl.  Mix with a hand mixer until smooth and no streaks of cream cheese of peanut butter.  Set aside.

Heat the water, 6 oz butter, 1/3 cup cocoa powder, espresso (or instant coffee) and salt in a medium saucepan over medium heat.  Whisk to remove any lumps.  When butter is melted and the pot just comes to a boil, take off the heat and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar and baking soda.  Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream.  Whisk until there are no streaks of sour cream, but try not to overmix - a few lumps are okay.

Pour 3/4 of he batter into the prepared bundt pan.  Spoon the peanut butter/cream cheese filling evenly on the top of the batter  - trying to keep it from touching the sides or middle tube.

Cover the peanut butter filling with the rest of the cake batter.  Bake in the preheated oven for 50 - 60 minutes.  Cool the cake for 10 minutes.  Loosen the sides with a thin knife.  Invert the pan so it's resting cake-side down on a plate  - gently lifting the bundt pan away.  Allow the cake to cool.

Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil.  Pour the heated mixture over the chocolate and let it sit a minute to start melting.  Whisk until smooth and shiny and our over the top of the cake.

Printable Version 

Ranch Dressing/Dip for a BLT salad or any salad

As I mentioned in a previous post, I have been trying to eat "cleaner" and low carb.  I wanted to try a "homemade" ranch dip/dressing without using a purchased packet of the dry spices. I found this amazing version at Barefeet in the Kitchen.

I made this for a Sunday school Christmas party - for a BLT salad.  I just tossed chopped lettuce, chopped cherry tomatoes and crumbled bacon with this yummy ranch dressing!  I loved it! 

Best Ever Ranch Dressing (adapted from Barefeet in the Kitchen)

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (or regular milk)
3/4  - 1 tsp dried dill
1/2 tsp dried parsley
1/2 tsp dried chives
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp fine sea salt
1/8 tsp finely cracked pepper
freshly squeezed lemon juice to taste - approximately 1 - 3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk... until smooth.  Add the spices and whisk until combined.  Add the lemon, whisking again.  Pour into a jar and chill in the refrigerator until ready to serve.  This dressing will keep nicely in the refrigerator for up to a week.  Enjoy!

**Barefeet in the Kitchen frequently swaps plain white vinegar for the fresh lemon juice.  She says both acids work beautifully to add just the right about of "tang" to the dressing.  I used fresh lemon juice.

Printable Version

Lemon-Dill Green Beans

These are yummo!  We often roast green beans in the oven with olive oil and sea salt.  I needed a new idea.  I bought fresh dill at the store and was just going to roast them with fresh dill.  I decided to search and found this amazing recipe at Eating Well.  These were so easy and such a nice, side dish ... with our grilled chicken and BLT salad.

Lemon-Dill Green Beans - adapted from Eating Well

1 lb of fresh green beans - trimmed
4 tsp chopped fresh dill
1 Tbsp minced shallots ( I didn't have so I used green onions)
1 Tbsp fresh squeezed lemon juice
1 tsp whole grain mustard
1/4 tsp salt
1/4 tsp pepper

Bring an inch of water to a boil in a large pan, fitted with a steamer basket.  Add green beans, cover and cook until tender-crisp, about 5 - 7 minutes.  Remove from heat.

Meanwhile..... in a bowl, whisk dill, shallots, lemon juice, mustard, salt and pepper together.  Toss with the warm green beans.  Let stand about ten minutes before serving, to blend the flavors.

Nutritional information from Eating Well

Serving size - 1 cup

Calories 73, 4 grams fat, 4 grams fiber, 10 grams carbs, 2 grams protein, 0 mg cholesterol, 2 grams sugar, 0 grams added sugar, 163 grams sodium

Printable Version

I love slow cooker meals.... and I am learning to use my Instapot more too!  Mine isn't actually an Instapot... mine is a pressure cooker from QVC.  I love it - same as an Instapot.

I have found this great blogger that prepares 10 - 12 freezer/crockpot meals at one time.  What a great idea!  I would love to have done this when my girls were younger.  You have to visit Kelly at New Leaf Wellness.  She has such great, easy recipes.  She is even trying to convert each recipe to an Instapot recipe.  Please visit New Leaf Wellness!

I made her Steak Italiano not long ago and we loved it. I love her Cool Ranch Chicken Tacos.  I made the taco seasoning and ranch seasoning from scratch... like she lists below.  This chicken had so much flavor.  I loved it!  My hubby loved it.  As I mentioned, I am trying to eat low-carb...and this chicken was perfect.  Chris put his in corn tortillas and loaded it up with sour cream, cheese, avocado and cilantro.  I did the same... but in a bowl without the tortilla.  I was sad when it was all gone.  This chicken will be a new staple in my house. 

Cool Ranch Chicken Tacos (from New Leaf Wellness)

Cook fresh or freeze and cook later.  Serve on soft tortillas, rice or lettuce with your favorite toppings.

2 lbs. boneless, skinless chicken breasts
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 taco seasoning packet (or this homemade version: 1 Tbsp chili powder, 1 tsp pepper and 1/2 tsp of           each of the following - salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder             and onion powder)
1 dry ranch seasoning packet (or this homemade version: 1 Tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper and 1/2 tsp salt)

Combine all ingredients in a slow cooker and cook for 6 - 8 hours on low.  Use two forks to shred meat and mix with any spices/sauce left in the slow cooker.

If choosing to freeze and cook later: Combine all ingredients in a gallon-size plastic freezer bag and freeze for up to 3 months.  When ready to cook, thaw overnight in the refrigerator or in the morning in water.  Follow directions above.

Printable Version