Plans

I'm working on the assumption that if I don't hear from either of the two companies I applied to by the end of next week, they're probably not planning on offering me a job. That'll be a little unfortunate, but nothing outrageously bad. For one thing, we have a plan that will slice about five percent off our normal expenses; for another, we have decided that if my wife loses her job (not expected, but when is it ever?) in the next four years, we'll initiate my retirement benefits from the first company I worked for, which will give us a good cushion toward meeting routine expenses. To be honest, I'd rather not -- the plan is to leave that money accumulating interest for about the next four years, rather than being drawn down. But you do what you have to....

...and also what you want to. I'm going to do some baking tomorrow. (I can start looking at recipes again!) I've been wanting to do some for the last two weeks, but it hasn't worked out. Tomorrow, though, will be different. Nothing major -- a chocolate cupcake recipe that sounds good, and possibly a marinara sauce recipe that was pointed out by Kelli of the African Kelli web site. I tried making a marinara sauce several years ago, but we thought it was both a lot of work and more than a little bland, but since I have the time, I'm willing to give it a try.

These are the recipes. I guess I should note that I'm just making the cupcake, but not the other parts. Well, maybe the ganache...

Chocolate Cupcakes With Peanut Butter Filling
From Caprial’s Desserts by Caprial Pence and Melissa Carey

½ cup unsalted butter, at room temperature
2 ¼ cups lightly packed brown sugar
2 tsp vanilla extract
3 eggs
2 ounces unsweetened chocolate, melted
2 heaping TBSP cocoa powder
2 ¼ cups sifted cake flour (To make two cups of cake flour, combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch)
2 tsp baking soda
½ tsp salt
1 cup sour cream
¾ cup boiling water

1. Preheat oven to 350F. Grease cupcake pans and set aside.
2. Place the butter, sugar and vanilla in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down the sides of the bowl often , until well blended, about 3 minutes.
3. Add the cocoa powder. Mix until combined.
4. With the mixer on low speed, add the eggs, on at a time, scraping down the sides of the bowl and mixing well after each addition.
5. Continue to beat for 5 minutes, until light and fluffy. Stop the mixer, add the melted chocolate, and mix well.
6. Combine the flour, baking soda, and salt. Add about ½ the ingredients followed by about ½ of the sour cream and beat well. Add the remaining dry ingredients followed by the remaining sour cream, scraping down the sides of the bowl and beating well after each addition.
7. Add the boiling water and beat until smooth.
8. Scoop (ice cream scoop works best) batter into prepared pans.
9. Bake for 15-20 minutes until cake springs back when touched lightly in the center.
10. Let cool for about 10 minutes and remove from pan. Let cupcakes cool completely.

Peanut Butter Filling
4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
2 tablespoons milk to thin out filling

1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined. Add more milk until your reach desired consistency.

Chocolate Ganache
4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2-3 cups powdered sugar

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate. Let sit for 1 minute then stir until combined.
3. Add butter and vanilla and stir until combined.
4. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
5. Sift powdered sugar into the mixture and beat until combined. Add more sugar if needed.
6. Continue to beat with an electric mixer until lighter in color and creamy.

Assemble

1. Using a small paring knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of peanut butter filling. I used a piping bag, this makes it much easier.
3. Replace top.
4. Frost with ganache.

Makes 24 cupcakes.

Quick Marinara Sauce

From Food Network Kitchens
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.



And those are the plans for the moment.