What could possibly be more perfect for a little girl than pretty pink cupcakes with marshmallow frosting?  This is a family favorite frosting from my mother and couldn’t be easier to mix together.  I am not quite ready to share the cake recipe with you, I need to work a few kinks out before I unleash it on the world-but the frosting? Is bananas.  The richness of the cream cheese is balanced by the smooth sweetness of the marshmallow, and with just two ingredients to mix together, how could you go wrong?

Marshmallow Cream Cheese Frosting

• 7 oz. cream cheese, room temperature
• 7 oz. marshmallow creme (found in a jar in the baking aisle)

1. Be sure your cream cheese is softened before you start or you will wind up with cream cheese chunks.
2. Beat cream cheese in a bowl until smooth.
3. Dip a spatula in hot water and scoop marshmallow fluff out of the jar and into the mixing bowl.
4. Beat cream cheese and marshmallow until combined.

For a large batch of cupcakes or a layer cake you will need to double the recipe which is just equal parts marshmallow fluff and cream cheese.  You can also use the tubs of pre-whipped cream cheese instead of the blocks for a lighter, sweeter marshmallow taste.  If your frosting is too thin chill it briefly in the fridge.  I don’t usually pipe this frosting onto the cupcakes since the marshmallow gives it a nice thick viscosity.  You can use a spoon to just plop a dollop of frosting onto the top and then smooth it out a bit.  Chill cupcakes briefly in the fridge and the frosting will hold its shape.

Peanuts and chicken are one of those flavor combinations that sounds crazy-until you try it.  Mole (mo-lay) is a popular Mexican dish that combines nuts and chilies, and often chocolate, into a sauce served over chicken and rice.  It is an intensely flavored, hearty dish that is also a crowd pleaser.  Adults and kids alike seem to recognize and be comforted by the combination of peanuts and chicken.  Be sure to serve with a nice big pile of rice to soak up all that delicious sauce.

Peanut Chicken Mole

serves 6, prep 30 min, cook 1 hour and 15 minute, adapted from Rick Bayless’s Mexican Kitchen

• 2 dried ancho chilies, stemmed, seeded, torn into pieces
• 2 tbsp oil
• 1/2 small white onion
• 2 garlic cloves
• 2 medium Roma tomatoes
• 1 cup dry roasted peanuts (could sub peanut butter, the kind that’s just peanuts and salt)
• 1/2 cup white bread, toasted, torn into pieces
• 2 chipotle chilies from a can of chipotles in adobo sauce
• 1/8 tsp allspice
• 1/2 tsp cinnamon
• 3 1/2 cups chicken broth
• 1/2 cup fruity red wine
• 1 tbsp cider vinegar
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tbsp sugar
• 2 lbs boneless, skinless chicken breasts
• parsley for garnish

1. Rehydrate ancho chile pieces in water for 30 min.
2. Meanwhile, heat 1 tbsp oil in a dutch oven over medium.
3. Saute garlic and onion until well browned. Add to a blender or food processor.
4. Place tomatoes on a baking sheet and broil until blackened (approximately 5 minutes about 4 inches below the broiler).
5. Flip tomatoes and roast the other side.  Drain ancho chiles.
6. Cool tomatoes slightly, peel and add to the blender with the onions.
7. Add ancho chiles, peanuts, bread, chipotles, allspice, and cinnamon to the blender.  Add 1 1/2 cup of the chicken broth.  Blend until smooth.
8. Heat the remaining 1 tbsp of oil in the dutch oven over medium high.
9. Add peanut mixture and stir and cook for 5 minutes.
10. Add remaining broth, wine, vinegar, and bay leaves.  Partially cover, simmer over medium low approximately 45 minutes, stirring occasionally.
11. Taste, season with salt and sugar, taste again and salt as needed.
12. Preheat oven to 350°F.  Cover the bottom of a 13×9 baking dish with sauce.
13. Place trimmed chicken breasts in baking dish and pour remaining sauce over the top.
14. Bake 20-30 minutes or until chicken is cooked through. While the chicken is cooking you can start some rice and clean up your huge mess.
15. Remove breasts to a platter and stir sauce.  Add additional chicken broth to thin sauce if necessary.
16. Serve over rice, garnished with chopped parsley and chopped peanuts.

This is not the fastest dish to put together, but there is nothing difficult about it.  It is a nice dish to make when you aren’t rushed and makes plenty to eat leftover.

We couldn’t decide between cheesecake or pumpkin pie and while I would generally just make both, Pumpkin Cheesecake just seemed like the perfect solution! This cross between a creamy, fluffy cheesecake and a spicy pumpkin pie goes great over a pecan crust topped with caramel sauce and candied pecans.

Pumpkin Cheesecake

• 16 oz cream cheese (2 bars)
• 1 cup pumpkin
• 1  cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 3 eggs
• 3 tbsp cornstarch
• 1 tbsp pumpkin pie spice
• 1 1/2 cups whipping cream
• 1/2 tsp salt
• 2 tbsp lemon juice
• pecan crust or graham cracker crust prepared in a 10 inch springform pan

1. Prepare crust in a large spring form pan. Preheat oven to 325°F.
2. Using a stand mixer or high power hand mixer, cream the cream cheese, pumpkin, sugars, and vanilla together.
3. With mixer running add eggs one at a time, fully incorporating each one before adding the next. Scrape down the sides as needed.
4. Add cornstarch, pumpkin pie spice, cream and salt. Beat on highest speed for several minutes until batter is light and fluffy.
5. Stir in lemon juice.
6. Pour batter into crust and bake for 1 hour. Place a baking sheet under just in case it spills. This cake is huge and will rise up over the sides of the pan.
7. When the hour has elapsed turn the oven off and leave it for 30 minutes.
8. Crack the oven door and allow the cake to cool in the oven about 30 minutes, then move to the counter to cool completely.
9. Once cake is cool, place it in the refrigerator to chill overnight.

You can bake this in a waterbath if that’s your thing.  We actually like the fluffy texture of the cheesecake without the waterbath but it does develop cracks.  So if cracks bother you, feel free to change it up.

Pecan Crust

• 2 1/2 cups finely ground pecans
• 1/3 cup brown sugar
• 1/4 tsp pumpkin pie spice
• 1/4 cup melted butter

1. Grind pecans in a food processor or buy ground pecans.
2. Combine all four ingredients in a bowl until completely mixed (if you used a food processor in step 1 you can add the other ingredients to the food processor bowl and pulse to mix).
3. Pat onto the bottom and up the sides of a spring form pan.
4. Bake crust at 350°F

Making the candied pecans is really easy (and they’re really good!) but feel free to buy them at the store.

Candied Pecans

• Nonstick oil spray (not necessary if you use a Silpat)
• 3 tablespoons light corn syrup
• 1 1/2 tablespoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (or any spice combination you like)
• 1 1/2 cups pecan pieces

1. Preheat oven to 325°F. Spray a rimmed baking sheet with nonstick spray or use a Silpat.
2. Combine corn syrup, sugar, salt, and pumpkin pie spice in large bowl. Stir to blend.
3. Add pecans to the mixture and stir gently to coat. Pour mixture out onto prepared baking sheet.
4. Place a large piece of foil on your work surface. Bake pecans 5 minutes.
5. Using a fork, stir and flip the pecans to coat in the sugar mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes.
6. Use your fork to quickly separate and transfer the pecans to the foil. Cool pecans completely before tasting (they’ll hurt your teeth)!

These are great made ahead.  Store them in an air tight container so they don’t get sticky.  Enjoy them over the next couple of weeks in desserts and salads!

I have a dirty little secret.  It’s really not that bad-I think-although the foodies amongst my readers may cringe.  My all-time favorite grilled cheese sandwich is a hot, melty combination of pumpernickel, baby Swiss and thousand island.  I generally get my fix on Reuben night, but occasionally I find another opportunity to sneak it in.  Is there any meal more perfect than a bowl of tomato soup and a grilled cheese sandwich?

This soup has the major asset of being one my very picky kids all happily slurped down.

Roasted Tomato and Garlic Soup

serves 6, prep 15 min, cook 1 hour 30 minutes, adapted from Gourmet, September 2003

• 3 (28 oz.) cans whole, peeled tomatoes
• 6 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1 tbsp dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 1/2 teaspoon dried oregano, crumbled
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream

1. Put oven rack in middle position and preheat to 350°F. Drain the tomatoes. Cut tomatoes in half, lengthwise.
2. Arrange the tomatoes, cut sides up, in a single layer on a large shallow baking pan.  Add garlic to pan. Drizzle with oil and sprinkle with basil, salt, and pepper. Slow roast tomatoes and garlic 1 hour, then cool in the pan on a rack until cool enough to handle. Peel garlic.
3. Heat butter in a 6- to 8-quart heavy pot over medium-low heat.  Cook onion, oregano, and sugar, stirring frequently, until onion is softened.  Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
4. Purée soup in batches in a blender or use a stick blender to puree in the pot. Stir in cream and salt and pepper to taste and simmer 2 more minutes.