Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes for the week.


Sour Cream Chocolate Cake with Peanut Butter Frosting and a Chocolate Peanut Butter Glaze
c/o Kathleen's Gonna Want Seconds

Ingredients
Sour Cream Chocolate Cake:2 cups all purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Peanut Butter Frosting:10 ounces cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
5 cups powdered sugar
2/3 cup creamy peanut butter

Chocolate Peanut Butter Glaze:8 ounces semisweet chocolate, coarsely chopped
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup half and half

Decorations:2 sizes chocolate peanut butter candies

Directions
For The Cake:1. Preheat the oven to 350 degrees.
2. Butter the bottoms of 3- 8 inch cake pans.  Line the bottom of each pan with parchment and butter the parchment.
3. Sift flour, sugar cocoa, baking soda, and salt into a large bowl.  Whisk to combine.  Add the oil and sour cream and mix until combined.  Gradually add the water until combined.  Add vinegar and vanilla and combine.  Whisk in the eggs and beat until will combined.  Scrape down the sides of the bowl to be sure batter is well mixed.  Divide evenly between the 3 cake pans.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.
5. Cool completely.
6. Place in the freezer for 30 minutes to firm up before frosting.
7. While cakes are firming in the freezer start the frosting

For The Frosting:1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy.  Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition, scrapping the sides of the bowl often.  Continue to beat on medium speed until light and fluffy, about 3-4 minutes.
2. Add the peanut butter and beat until well combined and smooth.

For The Glaze:1. In the top of a double boiler, combine chocolate, peanut butter and corn syrup.  Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half and half, beating until smooth.  Use while glaze is still warm.

Frosting The Cake:1. Place one layer of cake on a plate or cardboard form. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top.  Repeat with next layer.  Place the last layer on top and spread the very thinnest layer of frosting possible over top and sides of cake creating a "crumb coat"  to bind the dark crumbs of the cake.  Refrigerate for 15-30 minutes to set.  Spread the top and sides of the cake with remaining frosting. Refrigerate until frosting is firmed up a bit about another 30 minutes.  This will allow you to achieve a nice show stopping drip effect with the glaze.
2. Pour glaze over top of cold cake, using an offset spatula, to evenly spread it just to the edges so that it runs down the sides of the cake.
3. Refrigerate, uncovered, for at least 30 minutes to allow the glaze to set completely.  Remove about 1 hour before serving.  Decorate with Peanut Buttercup Candies.

Lighter Baked Mac and Cheese
c/o Stephanie Cooks

Ingredients
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz Sargento 2% reduced fat mild cheddar

2 tbsp Frank's Buffalo sauce (my secret ingredient!)
salt and pepper
4 cups baby spinach
1/8 cup grated parmesan
1/4 cup seasoned whole wheat bread crumbs

Directions

1-Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
2- In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
3- Once it becomes thick, remove from heat, add cheese and buffalo sauce and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.
4- Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Linguine and Clam Sauce
c/o Table for Two

Ingredients

8 ounces dried linguine

1 tbsp. extra virgin olive oil

1 large shallot, minced

3 (6.5 ounce) cans clams, drained, with 1/2 cup juice reserved

Juice of one lemon

1/4 tsp. red pepper flakes

1/2 cup freshly grated Parmesan cheese

Directions

1. In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat then add the minced shallots and saute until soft and translucent, about 5 minutes. Add the clams and continue to cook for 3-4 minutes.
3. Add the reserved clam juice, lemon juice, and red pepper flakes. Bring to simmer and cook for 3 minutes.
4. Toss the pasta with the sauce. Divide among four plates and serve with freshly grated Parmesan cheese.