Funfetti Pound Cake

"Never, ever underestimate the importance of having fun." If I had to describe the trip up to Door County, Wisconsin this past weekend with friends in just one word, it would have to be fun! So much fun, too much fun, much needed fun! We kicked off our adventure by stopping for an amazing lunch at Whistling Straits, a highly rated picturesque links style golf course on the shores of Lake Michigan and host of several major golf tournaments. With sunny, blue skies and temperatures in the upper 40s, lower 50s, it was unseasonably weather perfect for spending time in northern Wisconsin during the off (tourist) season. The days and one night were spent outdoors exploring new places and going to back to some familiar favorites. There was the first time trip taking the ferry to Washington Island, hiking new trails in the Ridges Sanctuary, and star gazing on a private beach in Newport State Park, one of 48 parks in the world earning the Dark Sky Park distinction. Along with making the obligatory trip back to Cave Point and having the Swedish pancake breakfast one morning at Al Johnson's, it was an absolutely unparalleled return trip to Door County. Our gorgeous rented condo directly overlooking the bay was akin to staying in a five star hotel (and we all unanimously agreed we will never stay anywhere else). For three consecutive nights the sunsets were nothing short of heart racing and show stopping. Not even being able to get a cup of coffee on Washington Island ("we don't open until May 1st") or being able to browse in some art galleries ("we don't open until May 1st") actually added some memorable amusement. Maybe it was Jonathan Heatt who said it best,"I had too much fun was no one's last regret ever."

With the exception of eating out twice and getting a carryout pizza one night, we dined in by cooking all of our other meals. From our nightly charcuterie boards, to the homemade quiche for breakfast, to the Baked Ziti and Sausage Casserole for dinner, to the homemade Artisan Bread, to great bottles of wine, we definitely indulged our inner foodie selves. The proverbial icing on the cake may have been enjoying Ham, Brie, and Arugula sandwiches slathered with apricot preserves and dijon mustard on brioche rolls while making the trip back home.

Speaking of cake, this Funfetti Pound Cake is destined to bring some fun into your life! And as one of my friends said 'everyone should have a Funfetti pound cake for their birthday'! But I don't want you to wait until a special occasion to make it. In other words, don't delay experiencing any fun! 

This is probably the best place to admit this was a perfectly imperfect cake. And yet, I am still sharing the recipe with you. Even if that means sharing photos of a cake I didn't unmold perfectly and used eggs with deep marigold colored yolks. So why would I do such a borderline blogging reckless thing? Because I am just a girl who wants you to have some fun, sooner rather than later! But I also want to take the opportunity to share some Funfetti Pound Cake don'ts. Like don't forget to prepare the pan with both butter and flour, to wait 20 minutes before unmolding, and to not use marigold colored eggs.

A friend had recently shared a recipe for her friend's grandmother's pound cake. With the Raspberry Buttermilk Pound Cake with Vanilla Glaze, being the only one other pound cake on the blog, I couldn't wait to try a new pound cake recipe. In typical fashion, I couldn't leave well enough alone. So I decided to add jimmies to the batter to create this Funfetti Pound Cake as I wanted it to be one both kids and adults alike would be drawn to. 

Traditionally pound cake is made with only four ingredients, using the one pound each of butter, sugar, flour, and eggs formula. But over the years, a multitude of variations to this classic cake have ranged from using both all-purpose and cake flours, to adding in sour cream or beating in cream cheese, to using both whole eggs and egg yolks, to using vanilla, almond extracts, cognac, or grated lemon zest, to using either baking powder or baking soda. This Funfetti Cake is made with only all-purpose flour, six whole eggs (divided), granulated sugar, unsalted butter, Kosher salt, baking soda, buttermilk, vanilla, and let's not forget the jimmies (aka sprinkles). 

I used organic eggs with deep marigold colored yolks when I made this cake. While it created a more golden cake, I definitely think I will use less golden egg yolks the next time. There are six large eggs used in this cake recipe. However, they are not added in whole. The eggs are separated. The yolks get beaten into the batter, while the egg white are beaten to the soft peaks and then folded into the batter. The result is a lighter in texture, more open crumbed pound cake.

The volume of batter for this cake requires two things: a 12 cup capacity bundt pan and a baking time longer than an hour. The key to a great, moist pound cake is in not over baking it. The baking time for this cake ranges from 60-70 minutes. However, I recommend you begin checking for doneness at the 60 minute mark and continuing to check every five minutes until it's done. Using a long wooden skewer is a good way to check for doneness. If there are no crumbs on the skewer, you may have over baked it. But if there are a few moist crumbs on the skewer, your cake is ready to be removed from the oven. Remember, your cake will continue to bake in the pan for the twenty minutes you let it sit before it's removed.

The goal of unmolding the cake perfectly begins with always buttering (or generously vegetable spraying) and lightly flouring your bundt pan. Even if it's a non-stick bundt pan. And it ends with giving your bundt pan about 20 minutes of cooling time before unmolding. Take it from me, if you try to unmold it too soon or let the cake cool completely in the pan, you will have unmolding issues. 

A light dusting of confectionary sugar and a dollop of lightly sweetened freshly whipped cream are two fun finishing touch options! In spite of an imperfectly unmolded pound cake, it has the kind of sweetness, airiness, moistness, and ligthtness a great pound cake should have. Most importantly, it's pound cake destined to bring some fun into your life!

Recipe

Funfetti Pound Cake

Serves 10-12

Ingredients

3 cups (360g) all-purpose flour

1/2 teaspoon Kosher salt

1/4 teaspoon baking soda

1 pound (454g) unsalted butter

3 cups (600g) granulated sugar

6 large eggs, separated

2 teaspoons vanilla

1 cup buttermilk, well shaken before measured

3/4 cup (138g) jimmies (use ice cream sprinkles)

Optional: Confectionary sugar for dusting and/or lightly sweetened freshly whipped cream

Directions

1. Preheat oven to 350 degrees (F). Generously butter and lightly dust a 12 cup capacity bundt pan. Set aside.

2. Sift together the flour, baking soda, and kosher salt. Then sift a second time. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy (approximately 4-5 minutes).

4. Beat in the vanilla.

5. Beat on the egg yolks one at a time until well blended.

6. Using either an electric mixer or another standing mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Set aside.

7. Add in the flour mixture and buttermilk in six additions, beginning with the flour and ending with the buttermilk (F-B-F-B-F-B).

8. Fold in the whipped egg whites and jimmies just until the batter is smooth.

9. Pour the batter into the prepared bundt pan. Place the bundt pan on a large baking pan and place in the oven.

10. Bake for 65-70 minutes or until done. Start checking for doneness at 60 minutes.

11. Place the bundt pan on a cooling rack. Let the cake rest for 20 minutes. Then carefully invert onto a cake platter or cake stand.

12. Let the cake cool completely before dusting with the confectionary sugar. Serve with a side of lightly sweetened freshly whipped cream. 

Notes: (1) I used this 12 cup capacity Nordic Ware 75th anniversary bundt pan for this pound cake. (2) You can make this pound cake without the jimmies/sprinkles and serve it with fresh berries, grilled peaches, whipped cream and/or ice cream. (3) I used the jimmies typically used to sprinkle on ice cream. 

Whistling Straits Golf Club, Sheboygan, WI (April 2021)

Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava)

"The real voyage of discovery consists, not in seeking new landscapes, but in having new eyes." (Marcel Proust). This may be one of my most favorite quotes of all time. And as I was driving on the two lane backroads, in relatively nearby Indiana farm country on a stormy day last week, these words came to mind. I have driven on these roads for more than thirty years, yet the familiar landscape often feels a bit unfamiliar. Some of that has to do with the change in seasons or the weather conditions, but often my eye is drawn to something either previously overlooked or unseen. For more than an hour, the storm cloud filled skies turned me into a kind of storm chaser. The contrast of the dark, gloomy, black, blue and gray skies set against the harvested golden brown cornfields and emerging spring blooms transformed the familiar farmscape into an unfamiliar, mesmerizing one. Making it feel as if this was both the first time and the hundredth time I had been there.

I have often applied that quote not only to landscapes or places traveled, but to relationships as well as to food. So let's take Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava) as an example of my generalized way of thinking. It might be a stretch of the imagination to put this classic, traditional dish from Northern Italy in the same category of the American version of mac and cheese. And it kind of, sort of is. Both are simple, hearty versions of a pasta in a cheese sauce dish. However, that is where their similarities end. Because pillowy potato gnocchi coated in a rich, creamy Fontina Cheese Sauce takes the concept of mac/cheese to a whole new level of drool worthiness. When topped with buttery, toasted panko crumbs you will never look at pasta in a cheese sauce the same ever again. 

Intended to be more of a first course or even a side dish, the Potato Gnocchi in Fontina Cream Sauce is almost too decadent to be a main course. But if paired with a salad and a glass of wine, it's nothing short of having mindblowing comfort food.

This would probably be the time when I tell you I have not yet mastered making homemade potato gnocchi. Because I am fortunate to live near an Italian speciality store that sells the pillowiest potato gnocchi I haven't had the need to. Which means this recipe doesn't include one for homemade gnocchi. So for those of you who, like me, are not gnocchi masters buy the best (and that doesn't mean the most expensive) potato gnocchi you can find. There are some really good fresh and frozen versions available at some grocery stores if you aren't lucky enough to have a great Italian store within driving distance. While this may seem a bit snobbish, whatever you do, do not buy the gnocchi found in the section of packaged pasta in the grocery store. As the tender, light, pillowy gnocchi is an essential ingredient in this dish.

Equally important is the creamy, semi-soft, nutty, buttery Fontina cheese. If can find Fontina Valle D'Acosta DOP, the one made in Italy's Acosta Valley since the 12th century, buy it. If you can't buy a good quality one (like this one from BelGioioso). Unlike other cheese sauces made with a roux, this sauce is made with nothing more than cubed pieces of Fontina cheese, heavy cream, unsalted butter, Kosher salt, and black pepper. 

Simplicity never tasted so good. So why add some buttery, toasted panko crumbs on top as it's definitely not part of the traditional Gnocchi Alla Bava dish? Let's suffice to say I like going rouge. But no really, the added texture and flavor of the panko crumbs perfectly complimented the rich, heartiness of the dish. If I were to do one thing differently, it would be to sprinkle the crumbs all over the top rather than only sprinkling a small amount and serving the rest on the side. However, either option works.

I would use words like simple, elegant, ethereal, mouthwatering, decadent, and divine to describe this Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava). And still those words would still not do adequate justice to just how seriously good it is. It has been a long time since I have put something on my 'last meal' list. But today, I would be remiss if I didn't tell you this dish will be going on the top of that exclusive list. 

Recipe

Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava)

Serves 6 as main dish or 8 as side or first course dish

Ingredients

2 pounds (908g) potato gnocchi (preferably fresh, homemade, or available from your favorite Italian speciality store), made in accordance with package instructions (Note: Reserve about a half cup of the cooked gnocchi before adding to the sauce. Then determine if there is enough sauce to coat the reserved gnocchi).

1 cup heavy cream

8 ounces (226g) rind free Fontina cheese, cut into 1/2" pieces (recommend BelGioioso) 

2 Tablespoons (28g) unsalted butter

Kosher salt to taste

1 cup (76g) panko crumbs

4 Tablespoons (56g) unsalted butter

Freshly ground pepper

Freshly ground nutmeg

Directions

1. In a small saucepan, melt four tablespoons of unsalted butter. Add in the panko crumbs. Stir until the crumbs have turned golden in color. Remove from the heat and set aside.

2. Bring a pot of lightly salted water to a boil. You will want to add in the fresh or frozen gnocchi as soon as your sauce is ready.

3.  In a medium sized saucepan set over medium heat, add in the heavy cream, cubed Fontina cheese, unsalted butter, some black pepper and freshly grated nutmeg. Whisk constantly until the cheese has completely melted and the sauce is smooth and creamy. Remove from the heat. Taste to determine if any salt is needed.

4. Cook the gnocchi according to package directions, drain well, and then add to the sauce.

5. Return to heat (to rewarm sauce if necessary), stir to combine, then transfer to a serving platter.

6. Top with some freshly grated black pepper and nutmeg. Followed by a generous sprinkling of the toasted panko crumbs over the top. Serve immediately. Alternately sprinkle the crumbs down the center of the dish and serve the remaining crumbs on the side.

Notes: (1) Inspired by multiple Gnocchi Alla Bava recipes. (2) My potato gnocchi was (frozen) homemade and purchased at a local Italian speciality store. If not making homemade potato gnocchi, look for a good quality potato gnocchi (preferably one fresh or frozen). (3) To keep the Potato Gnocchi in Fontina Cream Sauce warm, place in a 225 degree (F) oven if not serving within 5 minutes of finishing the dish. (4) Reheat any leftovers in the microwave.

Storm clouds over Indiana farmlands (April 2021)

Coconut Cake

More often than not just the mere sight of a cake has the power to bring a smile on most faces. Regardless if it's a fancy or simple one, a store-bought or homemade one, cakes just feel celebratory. From birthdays to weddings to holidays, cakes seem to have an endearing place in our hearts. Yet, no special occasion is needed to inspire us to bake a cake or to simply enjoy a piece of cake. Sometimes it's just a craving for something sweet or a yearning to bring some joy. Either of which can only be satisfied with cake. The number of cake recipes (59 to be exact) on this blog might be an indication of how much I am smitten with cake. Especially if it's a really good one!

Considering the relatively high number of cake recipes shared here, it's not surprising there is already a recipe for Coconut Cake with Cream Cheese Icing in the archives. So why post another one? Because there are never enough coconut cake recipes? Because coconut cakes happen to be one of my favorites? Or is it because a recipe for a simple, single layer, everyday kind of coconut cake is one almost impossible to resist? Yes, yes, and yes!

Recipes for confections with coconut as one of the ingredients date back to the late 1770s. But it wasn't until the late 1800s (1881 to be exact) when Abby Fisher, an African American cookbook author, published the first recipe for a coconut layer cake in her cookbook "What Mrs. Fisher Knows About Old Southern Cooking". Many of the subsequent early coconut cake recipes were ones either developed or contributed by talented, enslaved African American women. Which explains in part why coconut cakes are such a significant part of American South traditions and the Southern Black Culture.

The ambrosial flavor of coconut in this cake comes from shredded sweetened coconut flakes. As an added bonus the coconut also contributes to the cake's mouthwateringly delicious, moist texture. 

The dreamiest, creamiest icing is topped with even more sweetened shredded coconut. Making this Coconut Cake one of the most irresistibly scrumptious confections. Between the flavors of the cake and icing, this simple, unpretentious cake is really an understated showstopper.

Using a ice cream scoop to place the icing on the cake is one of those 'tricks' that make slathering icing so much easier. The recipe for the cream cheese icing yields the perfect amount of generousness. Giving way to the ideal cake to icing ratio. What I am trying to tell you is don't be tempted to either scale back the icing recipe or to spread some of the icing on the sides of the cake. Trust me on this.

For those of you who are not just cake lovers, but a coconut cake lovers, today is the day you weren't even aware you have been waiting for. As this is destined to become one of your favorite Coconut Cakes ever! I am tempted to tell you it might even be one of the BEST coconut cakes ever! Instead I will let you decide that for yourself. But if you are serving it at a gathering of 8 or more people, make sure you put an extra slice away in the refrigerator for yourself to enjoy after the cake is demolished.

From the moist, fluffy texture of the cake to the tanginess of the icing to the icing to cake ratio, each bite is a to die for flavor explosion. You will definitely experience one of those pure bliss cake eating moments.

As the saying goes "life is too short to say no to cake". I might alter that saying to "life is too short to say no to coconut cake". Especially this one. 

Recipe

Coconut Cake

Serves 8-12, depending on how you slice it!

Ingredients

Coconut Cake

12 Tablespoons (170g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups (195g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon Kosher salt

1/2 cup buttermilk, shaken

3 1/2 ounces (102g) sweetened shredded coconut flakes

Cream Cheese Coconut Icing

8 ounces (225g) cream cheese, softened

12 Tablespoons (170g) unsalted butter, room temperature

1 teaspoon vanilla

3/4 pound (339g) confectionary sugar

Generous pinch of Kosher salt

3 1/2 ounces (102g) sweetened shredded coconut flakes

Directions

Coconut Cake

1. Preheat oven to 325 degrees (F). Butter and line a 9" cake pan with parchment paper. Set aside.

2. In a medium sized bowl, sift together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy (approximately 5 minutes), scraping down the sides and bottom as needed.

4. With the mixer on low speed, add in the eggs one at a time until blended.

5. Mix in the vanilla and almond extract.

6. Beat in half of the dry ingredients, followed by the buttermilk, and finished with the remainder of the dry ingredients until combined.

7. With the mixer on low, mix in the coconut.

8. Pour the cake batter into the prepared cake pan.

9. Place the cake pan on a large baking sheet and place in oven. Bake for 38-42 minutes (or until the top of the cake is a golden brown and a toothpick comes out clean). Notes: Check for doneness at 35 minutes and rotate the baking sheet midway through the baking process.

10. Remove from oven. Place cake pan on a cooling rack. Let rest in pan for 15 minutes before transferring to a cake platter or cake stand. Let cake cool completely before icing.

Cream Cheese Coconut Icing and Finishing

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, Kosher salt and vanilla until creamy.

2. Mix in the sweetened coconut flakes.

3. Using a large ice cream scoop, scoop icing on top of the cooled cake.

4. Use an offset spatula to spread the icing evenly over the top. 

5. Top the iced cake with the sweetened coconut flakes.

6. Serve immediately or lightly cover and refrigerate until ready to serve. If chilled for several hours, remove from the refrigerator about 20 minutes before serving.

Notes: (1) If you want a two layer coconut cake, double the recipe for the cake and the icing. (2) The recipe for the cream cheese icing makes a generous, perfect amount. Ice only the top of the cake and don't be tempted to use the icing to spread on the sides of the cake. (3) If you like square cakes, this recipe works easily in an 8"x8" square pan as its' volume is the same as a 9" round cake pan.

Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc

Lamb wasn't something cooked in our house when I was growing up and I have no idea why not. Although if I ventured a guess it would have been because compared to beef, pork, and chicken it would have been much more expensive. Lamb, specifically leg of lamb, would have been something we had at someone else's house. Which is probably why to this day, lamb isn't something I make regularly around here. Mostly because it's not a favorite of that person who shall remain nameless who also happens to avoid eating any meat prepared medium rare (something I can not even relate to, but I promise not to digress). However, what I discovered is that it's leg of lamb that is not his favorite. These Grilled Lamb Rib Chops, grilled to medium rare perfection, have completely changed his opinion of lamb. And I couldn't be happier.

Did you know there are actually three different kinds of lamb chops? They are the rib chop, the loin chop, and the shoulder chop. So what is the difference between all of them? Well let's start with the rib chop aka the ribeye steak equivalent. You will easily recognize them by their long, thin rib bone and the lollipop of meat connected at the top of the bone. Tender with a rich flavor, they happen to be the most expensive cut of lamb chops and are best cooked medium rare. Next is the loin chop. Think of it as the T-bone or porterhouse steak equivalent. While loin chops have slightly more meat on them as compared to the rib chop, they are ever so slightly less tender. However, they are also best when cooked to medium rare. And last but not least, is the shoulder chop, the least expensive cut compared to the other two. However, some say they have a much better, more bolder flavor. While allowing lamb to spend time overnight in a marinade is a flavor enhancer for the other two chops, shoulder chops really benefit from spending time in a marinade before they are cooked to the higher end of the medium rare range (135-140 degrees F). 

While you can make this recipe using any of the three kinds of lamb chops, the rib chop is the most flavorful and makes for the most impressive presentation. Additionally, for those who aren't huge fans of lamb, you might want to consider avoid making this dish with the bolder lamb flavored shoulder chop.

The first step in preparing the lamb rib chops is to lightly seasoned them with kosher salt before placing them into the marinade. While you could certainly marinade the lamb chops in a glass baking dish covered in plastic wrap, I find using a gallon sized ziplock bag works even better. Turning the bag over several or more times while the rib chops marinate in the refrigerator helps to better evenly distribute the marinade. And then of course, there is no dish to have to wash!

A gas grill makes it almost effortless to cook up these lamb rib chops. But if you don't have one, not to worry. You can always make them on your stovetop using a cast iron grill pan. Cooking time for medium rare is about 3 minutes per side. For optimal flavor the rib chops should be cooked to an internal temperature of 130 degrees (F).

Traditionally lamb is served with either a mint jelly or a tzatziki sauce. But when served with an incredibly flavorful Rosemary Garlic Beurre Blanc you have the makings of a dish served in a four star restaurant. Maybe even a five star restaurant. So how delicious is this sauce? Well it's so delicious that you will be tempted to completely forget your table manners. Although if you are among friends, who really cares if someone feels compelled to lick their plates! Consider a kind of compliment! Besides, most everyone at the table will want to eat these 'lollipops' with their hands rather than with a fork/knife only.

You can make the sauce right before you start grilling the lamb chops. It easily reheats on the stovetop. All meats benefit from a short rest period before either they are sliced or eaten. These lamb rib chops are no exception. Allow them to rest at least five minutes before you serve them.

For Easter I served the Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc with a Ham, Caramelized Onion and Gruyere Quiche and a Spinach Bacon Salad with Russian Dressing. But these Lamb Chops would pair well with some roasted asparagus, gnocchi served in a Fontina cheese sauce, crispy brussel sprouts, roasted potatoes, roasted broccolini and/or a favorite salad. While I would consider this to be one of those rather on the indulgent side weeknight dinners just for two or for your family, it is an impressive, definitely dinner party, holiday, or celebratory gathering worthy dish. Sometimes you just need to splurge on and spoil the people in your life you love. 

It's not often easy to shift someone's taste preferences or rather I should cause their their dislikes to make a paradigm shift. It takes a deeply flavored dish, one presented beautifully, and cooked perfectly for that to happen. I believe these Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc happen to be one of those dishes with the ability to create lamb lovers. I also happen to have some proof!

Recipe

Grilled Baby Lamb Chops w/ Rosemary Garlic Beurre Blanc

Serves 4

Ingredients

Lamb

2 to 1 1/2 pounds of lamb rib chops (about 12-14 ribs) somewhere between 3/4" and 1 1/4" thickness

1 cup extra virgin olive oil

1 Tablespoon fresh rosemary, chopped

1 large clove of garlic, minced

1/2 cup Cabernet Sauvignon

3-4 bay leaves

Beurre Blanc

1/2 cup fume blanc or other comparable dry white wine

1 medium sized shallot, minced (about one Tablespoon)

1 large garlic clove, minced, (about one Tablespoon)

1 Tablespoon dried rosemary

8 Tablespoons (113g) unsalted butter, cut into 6 pieces

1 Tablespoon fresh rosemary, chopped

2-3 drops of Tabasco sauce

Kosher salt and white pepper to taste

Directions

Lamb

1. Whisk together the olive oil, rosemary, garlic, wine and bay leaves. 

2. Season the lamb rib chops with kosher salt and then place in a gallon sized ziplock baggie. Pour in the marinade. Seal the bag and toss the lamb with the marinate. Place bag on a flat dish and refrigerate overnight (turning over several times to ensure the marinade evenly distributes).

3. Remove lamb from the refrigerator at least 30 minutes before grilling them.

4. Heat the grill. Spray grill grates with Pam right before placing lamb rib chops on. (See notes).

5. Remove the ribs from the marinade and let drain for a few minutes.

6. For medium rare, cook rib chops for 3 minutes per side (internal temperature 130 degrees F). For medium, cook up to 4 minutes per side. Note: If your lamb rib chops are on the thinner side, your cooking time might be 2-3 minutes per side.

7. Arrange lamb rib chops on a platter, garnish with some sprigs of fresh rosemary and parsley, let rest for 5 minutes, then serve with the Rosemary Garlic Beurre Blanc.

Beurre Blanc

1. Combine the shallots, dried rosemary, garlic and wine in a small saucepan. Over medium-low heat, simmer until the mixture is reduced by almost two thirds.

2. Remove from the heat and whisk in the butter in three additions, whipping until the sauce is emulsified.

3. Season the sauce with the Tabasco, kosher salt, white pepper, and fresh rosemary to taste.

4. Return to heat to warm up. 

5. Serve immediately or remove from the heat and reheat right before serving.

Notes: (1) If you don't have a gas grill, you can grill these lamb rib chops on a grill pan on your stovetop. (2) Double the recipe for the lamb chops and sauce if serving up to eight. (3) Plan on serving 2-3 rib chops per person.

Milk Chocolate Peanut Butter Eggs

This year April brings the return of vibrant color and lush greens to landscape here in the midwest, the Easter holidays, my favorite dark chocolate covered vanilla cream eggs from Fannie May (a candy store original to the Chicagoland area), and the much anticipated one month only (hot or cold) chocolate peanut butter flavored mocha drink on the local coffee shop menu. In other words, it's a feast for the eyes, soul, and sweet tooth kind of month. Why is it that the months providing and offering us so much last only thirty days? Wouldn't it be great if we could take a day from January and give it to April? 

Speaking of asking someone to make something I want possible, I must admit I have never been shy about asking friends for a favor. I don't mean like 'can I borrow a cup of sugar?'or 'could you drive me/pick me up from the airport?' (this would have been in the days before Uber). I mean things like 'could you bring me back a black Prada crossbody purse that costs less than "X" while on your trip to Italy?' (yes, I did that) or 'could you ask your sister if she could send me a copy of Ottolenghi's cookbook being released in the UK a month before it's released in the states? (yes, I did that), or 'could you look for and bring me back a square ice cream scoop while on your business trip to England?' (yes, I did that too). Yes, I have shamelessly asked for the 'could you please go out of your way? big kind of favors. Fortunately for me I am surrounded by some really good, no some really great friends, because all of those favors were granted. 

I still have that purse. I love my European version of one of Ottolenghi's cookbooks. And I love having had that unusually shaped square ice cream scoop well before Amazon existed. Almost as much as I love my oval shaped ice cream scoop to make oval shaped confections. Like these Milk Chocolate Peanut Butter Eggs. It's one of those nice to have, not a must have, kind of thing because you can make these divinely creamy eggs without one. All you need are a couple of tablespoons and your hands. 

Not counting the milk chocolate, it takes only five ingredients to make these way better than store bought Milk Chocolate Peanut Butter Eggs. Room temperature unsalted butter, creamy peanut butter, marshmallow creme, confectionary sugar, and flaky sea salt. While the mixture easily comes together  when using a standing mixer with a paddle attachment, you could also make it using a medium-large sized bowl and a hand mixer. 

The mixture should have a consistency where you should be able to scoop or hand mold it into an egg shape without having to chill it first. But for some reason if your mixture won't cooperate, cover and chill it for about an hour. However, once all of your eggs have been formed they will need to chill in the refrigerator for several hours (or overnight) before they can be dipped in the melted milk (or dark) chocolate. When you finally get around to reading the recipe, please also read the notes as they contain some very helpful hints.

The recipe makes one dozen 2 1/4 inch sized peanut butter eggs. You can make them smaller if you are shaping them by hand. But this isn't a make only at Easter kind of recipe! You can make them into Milk Chocolate Peanut Butter Balls (or truffles if you want to be fancy) using that round ice cream scoop you now use to make perfectly sized cookies. 

What makes these Milk Chocolate Peanut Butter Eggs so light and creamy is the secret ingredient of some store bought marshmallow creme. The flavor, texture, and finishing look of these incredibly simple to make eggs is akin to the flavor, texture, and finishing look of Easter confections you might find at a high end chocolate confectionary. Your family and friends might find it hard to believe they are actually homemade or that you made them. So don't be so quick to tell them how almost effortless they were to make. You might need a really big favor someday.

For those of you who love Buckeyes, you might be wondering what the difference between them and these peanut butter eggs is. Well, these eggs have a much creamier texture, in large part due to the use of the marshmallow creme. Which is an ingredient I believe contributes greatly to their slightly addictive, irresistible deliciousness. Additionally the marshmallow creme adds a bit of sweetness without making them too sweet. Unlike other peanut butter egg recipes calling for the addition of brown sugar to the mixture.

If we needed yet another reason to be grateful for the arrival of April, it might just be these Milk Chocolate Peanut Butter Eggs. Yet unlike the chocolate peanut butter mocha drink some of my friends have had to wait an entire year to enjoy, this confection can be made and savored year round. Which is great news for all of the chocolate peanut butter lovers in your life!

Recipe

Milk Chocolate Peanut Butter Eggs

Makes 12-13 oval shaped 2 1/4 inch eggs 

Ingredients

1/2 cup (113g) unsalted butter, room temperature (but not melty soft)

3/4 cup (180g) creamy peanut butter (but not natural peanut better)

1/2 cup (44g) marshmallow creme (see notes)

2 cups (250g) confectionary sugar

1/8 teaspoon flaky sea salt, plus more for finishing

1 1/2 cups (12 ounces) milk or dark chocolate (not chocolate chips, see notes), melted

Optional: Sprinkles

Directions

1. Line a quarter sheet pan with parchment paper and set aside.

2. In a standing mixer fitted with a paddle attachment, cream the unsalted butter, peanut butter, marshmallow creme, and salt until smooth and creamy. Scrape the sides of the bowl down as needed.

3. Add in the confectionary sugar. Starting the mixer on low and gradually increasing speed, beat until well blended. Note: The mixture should start to come away from the sides of the bowl.

4. Using an oval ice cream scooper or a large tablespoon, form the dough into eggs shapes. Place on parchment paper lined pan. Note: Instead of making these egg shaped you could also use a small or medium sized round cookie scoop. You are going to want to make these year round.

5. Cover the pan with plastic wrap and let the chill in the refrigerator for 3 hours and up to overnight.

6. Line a large baking sheet with parchment paper.

7. Dip the peanut butter eggs in the melted chocolate and set on the prepared baking sheet. Note: Melt your chocolate in the microwave or in a bowl set over but not touching simmering water.

8. After dipping all of the eggs, use a fork to drizzle chocolate over the top of the dipped eggs.

9. Before the chocolate sets, lightly sprinkle the eggs with flaky sea salt.

10. Let the chocolate set completely before removing from the parchment paper and placing in cupcake papers or cellophane bags.

11. Store the eggs in a sealed container at room temperature or keep chilled in the refrigerator.

Notes: (1) Jif is my favorite peanut butter but Skippy would work too. Do not use 'natural' peanut butter.(2) You can find marshmallow creme in the baking aisle. I used this one. (3) It is easier to weigh out the peanut butter and marshmallow creme than it is to try to measuring it out. I just place my mixing bowl on the scale and add the necessary amounts, resetting the weight between ingredients. (4) If your eggs on not completely covered in chocolate on the bottom, use the remaining chocolate to dip or spread chocolate on them. Just make sure the eggs are set before you do this. You can remelt your chocolate in the microwave in 10 second increments until it is the consistency you need. (5) I used this oval ice cream scoop. (6) You can easily double this recipe! (6) I use chocolate from a local candy store, you can use the Ghiradelli melting discs or a melting chocolate from your favorite chocolatier. (7) Instead of forming into egg shapes, make them into round Milk Chocolate Peanut Butter Balls or Truffles! (8) Instead of flaky sea salt finish, you could always top them with colorful and/or holiday sprinkles.

Spring daffodils in bloom, Morton Arboretum, Lisle, IL (April 2021)