Major peanut butter craving

I should probably think about renaming this blog C'est La Snow Day. Until then, here is the first cupcake recipe, courtesy of a surprise early dismissal! (The snowy day obviously called for using the happy snowman measuring cups).

So what is there to say about the almost too good combination of Nutella and peanut butter? The first thing I always think of is the delicious simplicity of it swirled on toast. The love affair with Nutella definitely started at my cousin's house way back when. My aunt, who is originally from Germany, always had it in the house. It adds amazing flavor to almost anything (especially any desserts with fruit) and I believe it's even a tiny bit healthy for you!

Fun fact about Nutella (courtesy of Emily, my "twin"/fellow Nutella addict): It sparks when you try to melt it in the microwave! I can't imagine what might be in it that would emit these beautiful sparks (besides the fact that it's pure magic). Until further notice, I will definitely stick to using a stove top for any melting...

All in all, this recipe was definitely a learning experience. It originally called for cream of tartar, which was nowhere to be found in the pantry. Luckily, Google saved the day once again - I ended up finding an excellent substitution page for baking. Turns out baking powder can take the place of baking soda and cream of tartar in a recipe (phew). 

The other unfamiliar aspect was the chocolate candies on top. I wanted to add a little something for decoration but was short on ingredients and ideas. The melted chocolate worked out, but other toppings could definitely work as well (banana slices, peanut butter cups, malted milk balls and the list goes on). In the end, I was so thankful that the Nutella frosting and peanut butter cake created a total melt in your mouth cupcake!

Nutella and Peanut Butter Cupcakes 

Yield: 30 cupcakes Prep time: 1 hour 30 minutes Bake time: 16-18 minutes 

Ingredients
Peanut Butter Cupcakes 
2 cups brown sugar (I used 1 light, 1 dark)
1/2 cup unsalted butter, room temperature  
1 cup peanut butter 
2 eggs
1 1/2 cups milk 
1 teaspoon vanilla extract
2 1/2 cups cake flour 
4 teaspoons baking powder 
1/4 teaspoon salt 

Nutella Frosting (Recipe adapted from French for Cupcake)
4 ounces unsalted butter, room temperature 
1 cup Nutella 
1.5 cups powdered sugar 
2 tablespoons milk
1 teaspoon vanilla extract

Topping
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips 

Directions
For the cupcakes...
1. Preheat oven to 350 degrees. Line two cupcake pans with liners and set aside. 

2. Combine dry ingredients (flour, baking powder, salt) in a small bowl then set aside. In a large mixing bowl, cream butter and peanut butter with brown sugar until fluffy. Beat in the eggs, then add the vanilla. Beat in half of the milk. Alternate between adding flour mixture and milk until ingredients are combined. Use a rubber spatula to scrape sides of the bowl and stir batter one last time to be sure that ingredients are incorporated. 

3. Fill each liner 2/3 full. Bake for 16-18 minutes or until cupcakes pass the toothpick test (inserted toothpick comes out clean). Place cupcakes on a wire rack and allow to cool completely before frosting. 

For the frosting... 
1. Cream together butter and Nutella until blended. 

2. Gradually beat in the powdered sugar until ingredients are combined.  

3. Add vanilla and milk, then blend until creamy. These cupcakes were frosted with a pastry bag using a large star tip. Side note: This was my first time using an actual pastry bag and it made life a LOT easier. Thank you to my amazing friend Dana who is feeding this baking obsession :)

For the topping...
1. Line a small cookie tray or flat surface with wax paper. 

2. In a small microwave-safe bowl, microwave the semi-sweet chocolate chips for 1 minute 45 seconds on power level 5. About halfway through, take the chips out to stir then continue heating until the time is up. 


3. Pour the melted semi-sweet chocolate onto the wax paper and flatten into a thin layer. It should be about 1/4 inch thick. 

4. Follow Step 2 for the white chocolate chips. Pour the melted white chocolate chips over the semi-sweet chocolate. Using a toothpick, swirl the two layers together, creating a marble effect. 

5. Set aside and allow chocolate to set. Once it has cooled, chop chocolate into whatever shape you'd like then top your cupcakes!

Cozy night in with Shrimp & Clam Linguini

Last night, another snowstorm was headed our way and we decided to stay in for the night. As stated in the last post, snow typically brings with it an immediate lazy factor (Guess we can't go out! There are at least 2 snowflakes on the ground). Despite having grown up in the Northeast and being used to snow, it can be tough to fight the hibernation impulse. Aside from the snow, I had also been looking forward to a movie night because Perks of Being a Wallflower came out this week! Naturally, we had to watch it immediately. I had heard such great things about it and it truly was everything it was cracked up to be. But, I tend to love those movies that do a great job depicting the endearing social awkwardness that is high school. It was a definite tearjerker, though the red wine could've also played a role there. 

Anyway, the night called for some comfort food since we were snowed in once again. This recipe is an absolute favorite of mine for a number of reasons. First, it's a dish that my mom made often throughout my childhood. Making this always elicits that cozy feeling of home. Second, this recipe is full of garlic and seafood (perfect combo). It is also insanely easy to whip up, even after a long day of work. The heat from the red pepper flakes strikes a nice balance with the seafood and the cilantro adds an incredibly fresh/unique flavor. 

Super Easy Shrimp & Clam Linguini 

Yield: 8-10 servings Prep time: 15 minutes Cook time: 20 minutes

Ingredients
1 pound (16 oz.) linguini 
1/2 cup olive oil 
3 tablespoons lemon juice (About the juice of one medium-sized lemon)
2 10-oz. cans baby clams (undrained)
1/4 pound cooked large shrimp, tails removed 
1/2 teaspoon salt 
1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes 
1/2 cup chopped cilantro
3 cloves minced garlic 
1/4 cup grated Parmesan cheese 
1/2 cup pasta water, reserved

Directions 
1. Bring a large pot of salted water to boil over medium-high heat. Add the linguini and cook until al dente, about 10 minutes. 

2. While the linguini is cooking, heat olive oil and lemon juice on medium-high in a large saute pan. Add the clams, shrimp, salt, black pepper and red pepper flakes. Stir to combine.

3. Allow sauce to simmer uncovered on medium-high heat for 4 minutes. Add cilantro and garlic, then continue to simmer for 2 minutes. Remove from heat. 

4. Drain the pasta, reserving some pasta water. You may not need to use this - it all depends on how thick you'd like the sauce to be. 

5. Return pasta to pot and pour entire contents of the saute pan into the sauce. Toss pasta with the Parmesan. Cover and let sit for 2 minutes. This waiting time will allow the sauce to thicken a bit. If necessary, stir in some pasta water to thicken the sauce a bit. Toss once more before serving and enjoy!

Snow day

Let me just start this post by proclaiming my love for snow days. Fresh snow is one of the most beautiful things out there, especially first thing in the morning. There is also no better excuse to be lazy and stay snuggled under 3 fuzzy blankets than being trapped in your apartment by snow. Two days ago, we had our first snow day of the year. I'm fortunate enough to work in an awesome middle school, a place where (among many other positive aspects) you may get an occasional surprise day off. On this snowy day, I had already wasted at least 2 hours on Pinterest, hypnotized by the thousands of cupcake and cookie varieties out there. Side note: if you're ever in search of a lazy way to fill time/avoid homework at all costs, Pinterest is one surefire way to go. 

As a broke grad student who was locked in the apartment by a wall of snow, there weren't many options for recipes. Finally, I stumbled on a recipe for Snickerdoodle Blondies. All I could think about was the warm fuzzies that anything with cinnamon and butter can bring on. The recipe turned out to be everything I had hoped for! Another bonus to the recipe: my boyfriend isn't crazy about sweets and he loved it. So for me, this is a keeper automatically. Hope you enjoy it as well :)

Snickerdoodle Blondies

Yield: About 24-30 blondies   Prep time: 15 minutes   Cook time: 25-28 minutes 

Ingredients 
Blondies
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon 
1/4 teaspoon ground nutmeg 
2 cups packed brown sugar
1 cup unsalted butter, at room temperature 
2 eggs
1 tablespoon vanilla extract

Topping
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions
1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan and set aside. 

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl, then set aside. 

3. In a large bowl, cream butter and brown sugar until just combined (this will save a bit of time when using the mixer). Using an electric mixer, beat until light and fluffy, about 3 minutes. Add the eggs (one at a time) and vanilla, mixing in each. With the mixer on low speed, gradually add the flour mixture until just combined. Throughout the mixing process, use a rubber spatula to scrape the sides of the bowl. Once you're finished mixing, give the dough a final stir to make sure all the flour is incorporated. 

4. Spread the dough evenly into the greased pan. This was a thick batter - using a rubber spatula was helpful in spreading it into the pan. Combine the granulated sugar and cinnamon in a small bowl then sprinkle evenly over the top of the batter. 

5. Bake for 25-28 minutes or until the surface springs back when gently pressed. Allow to cool completely before cutting (however, I did sneak a piece when it was still warm and it was phenomenal). Store in an airtight container at room temperature. 

Recipe adapted from Brown Eyed Baker