Chocolate Peanut Butter Bundt Cake

Chocolate Peanut Butter Bundt Cake

1 box Duncan Hines Devil's Food Cake Mix
16 oz. sour cream
3 large eggs
25 mini peanut butter cups, quartered

Glaze:
1/2 cup whole milk
1/4 cup smooth peanut butter
2-4 tbsp powdered sugar

1. Preheat oven to 350 degrees.
2. Combine the cake mix, sour cream and eggs in a bowl and beat with an electric mixer for several minutes.
3. Grease a bundt pan.
4. Pour half the batter in the pan, followed by peanut butter cups, and then the remaining batter.
5. Bake for 40-50 minutes or until a toothpick comes out clean.
6. Cool for 10-15 minutes and then turn over on a rack or plate to cool.
7. Make the glaze just before serving: heat milk in a sauce pan. Whisk in peanut butter and then powdered sugar. Drizzle over cake.

Notes: This cake is as good as it sounds. You can get 12 hearty slices out of it, or up to 20 smaller slices.  To increase the mouthwatering effect, you can save a few of the peanut butter cups to sprinkle on top of the cake.

Recipe Origination: Erin Rowley sent me this one, from the "Whipped" website.

Chicken Satay with Peanut Sauce (or Dip)

Chicken Satays

2 garlic cloves, minced
2 tbsp olive oil
2 tbsp lime juice
2 tbsp honey
1 tbsp soy sauce
1/4 tsp cayenne pepper
1/4 tsp ground coriander
2 boneless, skinless chicken breasts cut into strips
1 red pepper, cut into cubes
Skewers

1. Combine all ingredients (except chicken and peppers) in a shallow dish.
2. Place chicken in marinate and turn to coat.
3. Refrigerate at least 2 hours.
4. Pre-heat grill.
5. Place chicken and peppers on skewers and cook over medium-high heat for about 3 minutes per side.

Peanut Sauce
1 cup coconut milk
1/2 tsp crushed red pepper
1/4 tsp carawy seeds
1/4 tsp ground coriander
2 garlic cloves, crushed
pinch of salt
1/4 cup peanut butter

1. In a small saucepan, combine everything except the peanut butter and bring to a boil. Remove from heat and let sit for 15 minutes. Stir in the peanut butter and simmer for about 5 minutes until the sauce thickens.

Peanut Dip
1/2 cup smooth peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp peanut oil
1 tbsp honey
1 tsp crushed red pepper
1 clove garlic, crushed
1/4 tsp hot pepper sauce

1. Whisk peanut butter, soy sauce, lime and oil in a medium mixing bowl.
2. Add honey, red pepper, garlic and hot sauce and mix well.

Notes: The chicken on its own is great, but we like eating it with one of the peanut sauces above. The first one tastes good but I've never been able to get it to thicken very well. The second peanut sauce is more of a spread, but it will become more sauce like with a quick 15 seconds in the microwave. (The last dip can also be served as an appetizer with raw veggies.) I always serve it with brown or jasmine rice. The recipe as is will serve 2, possibly 3 with bigger chicken breasts. It can easily be doubled.

Recipe Origination: The first two parts came from "The Nest" and the last peanut dip was given to me by Dom Geocaris.

Lemon Goat Cheese Pasta

Lemon Goat Cheese Pasta

1 box/lb spiral pasta (we like Barilla Plus)
1/2 cup frozen corn and/or peas
1/4 cup olive oil
1 tbsp ground lemon peel
2 tsp dried chives
1 log (5-6 oz) goat cheese
Fresh lemon juice, pepper and salt to taste

1. Cook pasta according to directions in salted water. With 4-5 minutes remaining, add corn and finish cooking.
2. Drain, but reserve 1 cup of the cooking water.
3. In a separate bowl, combine olive oil, lemon peel, chives and goat cheese. Break up cheese and mix.
4. Add hot pasta/corn to cheese mixture. Stir until combined, adding cooking water as necessary to give a smooth texture.
5. Add salt, pepper and lemon juice to taste.

Notes: This will make about 4 servings. It can be cut in half to feed 2. The original recipe calls for tarragon (which I didn't have, but will buy for next time), but I used chives instead and it turned out well. Basil, rosemary or anise would also work well. The original recipe also called for asparagus, which is a no-no in the Smith house; hence, the corn and peas. Next time I might try it with wrinkled string beans. The lemon made this a very refreshing dish - fresh zest is a must! It's incredibly easy and doesn't require many ingredients.

Recipe Origination: Shannon Downey sent me this one, as we're both goat cheese lovers