Chocolate Peanut Butter Cookie Sheet Cake

I want to make nearly everything on easy.everyday.eats. When I saw the Cookie Sheet Cake, I was certain I had to make it straight away. And send the majority of it with C to work, or else I would have eaten the entire cake. When I started making this, C asked "What is that awful smell?" I told him I was heating up chocolate. And he replied that he hated the smell of chocolate. Add it to the list of smells he doesn't not like: bread baking, garlic sauteing and chocolate. He cannot be serious. This cake comes together so quickly. In the time it takes to mix it up, the oven preheats and you are set to bake it. In the time it takes to bake, you can make the frosting and clean up the dishes from the cake making. And then you have cake~ warm, gooey, chocolate peanut butter cake.

Chocolate Peanut Butter Cookie Sheet Cake and Frosting

1 stick butter
3 ½ tablespoons cocoa
½ cup oil
1 cup water
2 cups flour
2 cups sugar
2 eggs
½ cup buttermilk
1 teaspoon baking soda

Melt the butter and cocoa in a pan. Add oil and water. Bring it to a boil. Pour it over flour and sugar and mix until blended. Add the eggs, milk, and baking soda. Pour batter into a greased cookie sheet pan and bake for 19 to 20 minutes at 400 degrees.

1/3 cup milk
1 stick butter
3 ½ tablespoons cocoa
1/3 cup peanut butter
3 ½ cups powdered sugar
1 teaspoon pure vanilla extract

Bring the milk, butter and cocoa to a boil. Remove from heat. Add in the peanut butter and stir until melted. With an electric mixer add the powdered sugar and vanilla; beat until creamy, do not overbeat. Spread on warm cake.

Source: Easy.Everyday.Eats

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Garlic Cheddar Chicken Pot Pie

C loves my chicken pot pie, I think it is one of his favorite things that I cook. Sadly, puff pastry is running nearly $5 a box and I was looking for a more cost effective topping for the chicken pot pie. I really love these Garlic Cheddar Biscuits and thought they might work. And they did! C says he prefers the usual puff pastry crust, which means I probably need to try and attempt to make homemade puff pastry at some point soon. C has dubbed this the "Bernanke Pot Pie" since I made it to try to combat rising grocery prices.  Bernanke and the Federal Reserve believe that inflation should be measured by Core Inflation, which excludes both food and energy prices.  Even though food and energy are two commodities that we need to have.  "I can't eat an ipad"

Galric Cheddar Biscuit Chicken Pot Pie

½ cup butter
1 garlic clove, minced
1 small shallot, minced
¾ to 1 cup flour
3 cups chicken broth
2 cups half and half
1 bay leaf
1 teaspoon dried parsley
½ teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
12 ounce package of mixed frozen vegetables
1 ½ cups Bisquick mix
½ teaspoon garlic powder
½ cup shredded cheddar
½ cup milk

Preheat the oven to 400. Boil potatoes in a small saucepan for 10 minutes. Melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the chicken broth, whisking more to incorporate into the roux. Add the half and half. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Pour entire mixture into a large, round casserole or soufflé dish.

Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Form into 3” disks and lay overtop of the prepared casserole. Place a cookie sheet under the casserole to catch overflow and make it easier to remove the pot pie. Bake at 400 for 30 minutes until the mixture starts to bubble and the biscuit topping is golden brown.

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Recipe Swap: Chicken Bruschetta

The theme of this recipe swap was an easy weeknight meal. This recipe is from Christine's Kitchen Chronicles.  I made a couple minor changes, but I pretty much stuck to the recipe.  No complaints from C about the vinegar, that aversion comes and goes, so that was good.  When he saw the dish he said "I don't like squash."  I told him that is not a problem, this is zucchini (technically a squash, but whatever.)  He picked off the tomatoes (expected) and zucchini.  He did like what was left, so that was nice.  I thought this dish was amazing, the flavors are bright and it would be a perfect summer meal after a long day of work, the whole thing took about 20 minutes to prepare, start to finish.

Chicken Bruschetta

2 boneless, skinless chicken breasts, halved
4 minced garlic cloves, divided
1 tablespoon olive oil, divided
¼ teaspoon salt
½ cup sliced mushrooms
1 small zucchini, quartered length-wise and sliced
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
¼ cup chopped red onion
¼ cup chopped fresh basil
2 teaspoons balsamic vinegar
2 tablespoons grated fresh Parmesan cheese

Remove chicken breasts from package and lightly season with garlic salt and pepper. Rub 2 cloves of minced garlic onto the chicken. In a large sauté pan, heat half of the olive oil over medium-high heat. Add chicken to the sauté pan and cook until lightly browned and cooked through. Remove chicken from pan, and keep warm. Heat the additional tablespoon of olive oil and reduce the heat to medium. Add salt, mushrooms, zucchini, and onions. Sauté 2-4 minutes (until zucchini is tender). Add black pepper, tomato, remaining garlic, basil, and balsamic vinegar. Sauté 5-7 minutes. Return the chicken to the pan and warm through. Serve the vegetable mixture over chicken; sprinkle with freshly grated Parmesan cheese. Serve over angel hair pasta.

Adapted from Christine’s Kitchen Chronicles

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