Onion Petals

Hmmm . . . what to do while anxiously waiting for my next class on this lovely first day of fall semester school . . . blog something fitting for a day of fretting! Fried food!!! We actually indulged in these terribly delicious artery clogging munchies a few weeks ago and they have been patiently waiting for their appearance on The Open Pantry! I am so tempted to make more . . . but won't . . . probably won't . . . will try to avoid touching cooking oil today . . . and tomorrow . . . hopefully! We will see what my math class (!!!) and economics class drive me to do! Onion Petals
Recipe by: Emily

Large sweet onion, cut into "petals" or rings
3/4 cup Buttermilk
1 egg
1 tsp Lawry's seasoning salt
1 1/2 cups Flour
3-4 cups Cooking oil, canola, corn, peanut etc.
Salt

1. Cut the onion into petals or rings, whichever you prefer. Mix the flour and seasoning salt together in a bowl. Mix the buttermilk and egg in another and beat lightly to mix. Dredge the onion petals in the flour a couple at a time, and then coat in egg mixture. Return egged petals to the flour mixture to coat again and lightly shake off any excess flour. Place petals directly into a large pot heated to 375 degrees. Fry onions in oil until lightly browned. Remove from oil and place on a plate lined with paper towels or a paper bag. Lightly salt petals immediately after removing them from oil. Serve hot with favorite dipping sauce! Enjoy!

I served these babies with Horsey Sauce.

Bee Birthday Cake

I love making cakes! It is sooo much fun and so relaxing (unless you have a deadline and get to stay up until 3 or 4 in the morning . . . still learning how long some things take . . .) or if your fondant will not cooperate . . . or if it takes 10 times as long as you think it will . . . or if something happends to it during delivery . . . . but other than that it is a delight! I was super excited to find out that one of the ladies that I visiting teach is having a birthday today (!!!) so I made her a cake!The bees were fun to make and I was beyond thrilled that my marshmallow fondant was the PERFECT consistency! Oh Happy Day!!! I hope that you have a Happy Birthday Jen!!!

Creamy, Dreamy Peanut Butter Torte

My little sister texted me last night and said that she needed me to make a treat . . . so I complied!
This cake is super rich! It is definitely one to share with the hubby! Thankfully it was in my home for less than 24 hours so I don't have to be tempted all day by it . . . but we did of course taste it before sending it out the door . . . and it was so good!
Creamy, Dreamy Peanut Butter Torte
Recipe by: Emily

Cake layer:
1 cup All- purpose Flour
1 1/2 tsp Baking Soda
1 tsp Salt
3/4 cup Light Brown Sugar
3/4 Cup Granulated Sugar
1 stick butter, softened
1/4 cup Cocoa powder
1/4 cup Boiling water
2 large Eggs, beaten
1 tsp Vanilla
1 cup Buttermilk

In a bowl combine flour, salt and baking soda with a wire whisk, set aside. In a large bowl combine sugars and butter with an electric mixer until a grainy paste forms. In another bowl combine the boiling water and cocoa powder until smooth. Add cocoa mixture, eggs, vanilla to sugar mixture, blend until smooth. Alternately add the dry ingredients and buttermilk to cocoa batter. Blend until just combined. Bake in a 8 ir 9 inch spring form pan in a 350 degree preheated oven for 25 to 35 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in pan.

Peanut Butter Filling:
8 oz Cream Cheese, softened
14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla Extract
1 cup Heavy Cream

In a large bowl beat the cream cheese until light and fluffy with an electric mixer. Beat in the condensed milk, peanut butter, and vanilla. In another bowl beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour over cooled cake.

Chocolate Ganache:1 cup Semi-sweet Chocolate chips
3/4 cup Heavy Cream

Microwave cream until bubbles form, just before it begins to boil. Add chocolate chips to the cream and allow to sit for 5 minutes before stirring. Cool chocolate to room temperature before spreading on cake.

To Assemble:
Run a knife around the edge of the cake to loosen from the cake pans edge. Remove the outer rim of the cake pan. Circle the cake edge with wax paper to help keep the cake together while setting. Replace cake pan rim to cake, circled with wax paper. Pour the peanut butter filling over the chocolate cake. Refrigerate for 15 minutes before pouring ganache over the top, spread the ganache evenly and refrigerate for at least 2 hours before serving. Enjoy!

(To make an even richer and more moist cake you can pour condensed milk over the chocolate cake layer and let it soak in.)