Chicken Curry

Source: Tami Richardson

1 (14 oz) coconut milk

1 Tbsp curry powder

1 cup chicken broth

2 Tbsp tomato paste

4 garlic cloves, minced

1 Tbsp brown sugar or honey

1 tsp ground ginger

1 small onion diced (I use frozen, pre-chopped)

pinch of cayenne, or sriracha
1/2 tsp dried basil, or 2 Tbsp fresh

2 cups cooked diced chicken

Saute onions until translucent, add garlic and tomato paste, cook for one minute. Add remaining ingredients except chicken. Simmer for 10 minutes. Add chicken. Serve over rice.

*This is a super fast dinner. Sometimes I use canned chicken if I am in a real pinch for time. Vegetable can also be added. Cauliflower is especially good in it.

Chocolate Peanut Butter Cake

Source: Smitten Kitchen

2 cups flour

2 ½ cups sugar   

¾ cup cocoa powder

2 tsp baking soda

1 tsp salt

1 cup vegetable or canola oil

1 cup sour cream

1 ½ cups water

2 Tbsp white vinegar

1 tsp vanilla extract

2 eggs

Preheat oven to 350°. Butter bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with round parchment paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out almost clean. Let cool in pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (These cakes are very soft, it’s easier to work with after firming them up in the freezer for 30 minutes.)

Peanut Butter Frosting

10 oz cream cheese, room temp

1 stick butter, softened

5 cups powdered sugar

2/3 cup smooth peanut butter

In large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

Layer the cakes, frosting between each layer. Frost entire cake. Let the cake chill for 15 minutes so the glaze will set up and drip better on the cake.

Chocolate Peanut Butter Glaze

8 oz semisweet chocolate (I use good chocolate chips)

3 Tbsp smooth peanut butter

2 Tbsp corn syrup or honey

½ cup half and half

In microwaveable bowl, combine chocolate, peanut butter, and corn syrup. Microwave in 1 minute increments, stirring each time, until melted. Beat in half and half until smooth.

Pour onto frosted cake and smooth the top, pushing the glaze to the edges so it runs down the sides in long drips.

*This is my very favorite cake. It often makes an appearance for Melvin’s birthday. (Yes, he usually gets my favorite cake for his birthday!) Swapping the peanut butter for Nutella in the frosting and glaze also makes an amazing cake. If I don’t have cream on hand, I use a chocolate ganache of 4 Tbsp butter,  ½ cup milk, 8 oz semisweet chocolate chips. Heat the milk and butter, pour over chocolate, stir until melted and combined.