Chocolate and Peanut Butter Streusel Cake
This cake is fast and easy, always getting rave reviews from American kids and their parents alike as well as their French friends.
From: American Debra Sostrin, living in suburb outside Paris, France.
Yield: 12 servings
Ingredients:
2 ¼ cups all purpose flour
2 cups packed golden brown sugar
1 cup creamy peanut butter
½ cup (1 stick) unsalted butter, room temperature
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 (12 oz.) package semisweet chocolate chips (about 2 cups)
Directions: Preheat oven to 350° F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve.
Add eggs, milk, vanilla, baking powder and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
Showing posts with label American. Show all posts
Showing posts with label American. Show all posts
17 March 2009
28 December 2008
Recipe: New Year's Black-Eyed Pea and Collard Green Soup
Looking for an interesting soup to cook on New Year's Day? From our friends over at Whole Foods Market comes this New Year's Day special soup that tradition believes brings good luck in the new year to us!
Serves 6
This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. When reheating the soup, add additional broth if needed to obtain desired consistency.
Ingredients
2 cups dried black-eyed peas
1/4 cup extra virgin olive oil (you could use canola oil)
1 large onion, chopped (give me a sweet onion any day!)
2 cloves minced fresh garlic (more is always better!)
1/2 pound slab cooked all-natural Black Forest ham or smoked turkey breast, diced (try using Richard's Turkey sausage, it's awesome!)
2 stalks celery, chopped (I like 4 stalks celery as celery is a digestive that keeps down the gas.)
6 cups gluten-free chicken broth
Sea salt and black pepper
Cayenne pepper, to taste (try 1/4 teaspoon at first, especially if you use Louisiana sausage as it already has spicy heat!)
4 cups packed thinly sliced collard greens, leaves only, stems discarded
4 medium carrots, chopped (you can always get a package of those small sweet baby carrots, easier and tastier)
Method
Soak black-eyed peas in water for 6 to 8 hours or overnight. Drain and rinse.
Heat olive oil over medium heat in a large soup pot. Add onion, garlic, ham and celery.
Cook 5 to 8 minutes, stirring frequently, until onion is translucent.
Add drained peas, broth, salt, pepper and cayenne. Simmer, partially covered, for 45 minutes or until peas are tender. For a thicker consistency, smash some of the cooked peas against the side of the pan and blend them into the broth.
Add greens and carrots. Simmer for 15 to 20 minutes, until collard greens are tender. Taste and adjust seasonings.
Nutrition
Per serving (18oz/532g-wt.): 310 calories (150 from fat), 16g total fat, 3.5g saturated fat, 17g protein, 27g total carbohydrate (8g dietary fiber, 6g sugar), 20mg cholesterol, 760mg sodium
Note: For other recipes visit my other fun blog –
Romancing The Chocolate
Serves 6
This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. When reheating the soup, add additional broth if needed to obtain desired consistency.
Ingredients
2 cups dried black-eyed peas
1/4 cup extra virgin olive oil (you could use canola oil)
1 large onion, chopped (give me a sweet onion any day!)
2 cloves minced fresh garlic (more is always better!)
1/2 pound slab cooked all-natural Black Forest ham or smoked turkey breast, diced (try using Richard's Turkey sausage, it's awesome!)
2 stalks celery, chopped (I like 4 stalks celery as celery is a digestive that keeps down the gas.)
6 cups gluten-free chicken broth
Sea salt and black pepper
Cayenne pepper, to taste (try 1/4 teaspoon at first, especially if you use Louisiana sausage as it already has spicy heat!)
4 cups packed thinly sliced collard greens, leaves only, stems discarded
4 medium carrots, chopped (you can always get a package of those small sweet baby carrots, easier and tastier)
Method
Soak black-eyed peas in water for 6 to 8 hours or overnight. Drain and rinse.
Heat olive oil over medium heat in a large soup pot. Add onion, garlic, ham and celery.
Cook 5 to 8 minutes, stirring frequently, until onion is translucent.
Add drained peas, broth, salt, pepper and cayenne. Simmer, partially covered, for 45 minutes or until peas are tender. For a thicker consistency, smash some of the cooked peas against the side of the pan and blend them into the broth.
Add greens and carrots. Simmer for 15 to 20 minutes, until collard greens are tender. Taste and adjust seasonings.
Nutrition
Per serving (18oz/532g-wt.): 310 calories (150 from fat), 16g total fat, 3.5g saturated fat, 17g protein, 27g total carbohydrate (8g dietary fiber, 6g sugar), 20mg cholesterol, 760mg sodium
Note: For other recipes visit my other fun blog –
Romancing The Chocolate
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