½ cup unsalted butter, melted and cooled – *put 2 tsp aside for the topping*
1 cup sugar
2 large eggs
1 cup milk (any kind, whole or buttermilk is best)
1 tbsp vanilla extract
1 & ½ cups blueberries (fresh or frozen)
1 tbsp all-purpose flour
2 tsp unsalted butter, melted
⅛ tsp ground cinnamon
1/4 cup sugar
Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
In a large bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
1 cup semi-sweet chocolate chips (*next time I think I’ll use bittersweet chocolate*)
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt
Preheat the oven to 350°F. Line an 8×8-inch or a 13×9-inch baking pan with parchment paper. (*I didn’t do this, but it makes for easier pan removal and slicing later on*)
Melt the chocolate and butter over a double boiler. Stir to combine and take off the heat and set aside to cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40 for the 8×8 pan, or 20-25 minutes for the 13×9 pan. Do not overbake. Let cool to room temperature. Once cooled, place it in the freezer for at least 4 hours or overnight in preparation for the ice cream layer.
Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies. Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.
Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined. Set aside and allow to cool to about room temperature. Once cool, pour the chocolate over the ice cream layer, and spread evenly. Return pan to freezer.
Whipped Cream Layer–
Spread the whipped topping over the chocolate layer, then garnish with toppings of your choice. Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving. The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.
I have made it at least three times but I wasn’t able to take decent pictures of it to post. It’s not the prettiest meal I have ever made, but it is a new favorite in my house. Thanks for reading, enjoy! 🙂
Toppings: crushed tortilla chips, salsa, sliced avocado, chopped green onions
Brown ground beef with shallot in a large skillet over medium-high heat. Drain then return to the skillet. Add taco seasoning, salsa, and chicken broth then bring to a boil. Add rice then place a lid on top and reduce heat to medium-low. Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted. Place lid back on the skillet then let sit for 5 minutes before serving with toppings.
My son turned 12! Good grief, where did the time go? The “I Want Chocolate Cake” Cake – adapted from Smitten Kitchen
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 large egg 1 large egg yolk
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup Dutch cocoa powder
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt
2 ounces unsweetened chocolate
melted and cooled
1 1/2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
Pinch of fine sea salt (optional)
1 tablespoons cream or whole milk
1/2 teaspoon vanilla extract
Make the cake: Heat oven to 350°F. Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. Place your flour, cocoa, baking soda, baking powder and salt in a sifter (I find this step necessary because my cocoa is very lumpy) and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat.
Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting.
Make the frosting: Place frosting ingredients in a food processor and run machine to to mix. Scrape down bowl then process for another 1 to 2 minutes, until smooth and somewhat fluffed. Scoop the frosting onto the cooled chocolate cake and swirl it around. Cake keeps at room temperature for a day or two, or in the fridge up to a week,.
Preheat your oven to 350 degrees. Spread out the spaghetti squash into the bottom of a 13×9 inch baking dish. Combine the marinara sauce and the roasted veggies in a pot to warm slightly, then pour the mixture over the top of the squash. Top generously with the cheeses. Bake for 25 to 30 minutes.
The easiest way for me to make sure I’m getting more fruits and veggies into my diet is blending lots of them all together. This blend seems popular among the green smoothie believers; and it does taste better than it looks thanks to the banana and all the other fruit. You can add some coconut oil to the mix or chia seeds if you’d like. I keep mine pretty simple 🙂 Thanks for reading, enjoy!
1 tbsp coconut oil, melted, plus additional for pan
1 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking soda
In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
Pinterest has saved the day several times in my kitchen. I had some produce that was passed its prime in my fridge, along with ground turkey that had to be used; and I even had a can of fire roasted tomatoes that I didn’t know why I purchased in the first place. I love how forgotten ingredients can become something so satisfying! Thanks for reading, enjoy!
Add ghee or cooking fat of your choice to a 5 quart soup pot over medium/high heat. Saute the onions for about 3-5 minutes, then add the bell peppers and cook for another 3 minutes. Then add the minced garlic and chopped zucchini. Continue cooking for about 3 more minutes. Set the cooked veggies aside.
2. Add more fat to the pan and brown the turkey over medium heat, stirring to break up. Season lightly with salt and pepper. Once the meat is cooked through, add the veggies back into the pot and pour the tomatoes, water and seasoning over all. Stir to combine and bring to a boil. Turn down the heat to a simmer and cook for about 30 more minutes.
3. Stir periodically while it is simmering. Taste and adjust seasoning if needed. Serve with chili toppings of your choice – I added diced avocado!
Chilly nights are perfect for enjoying comfort foods that warm you from the inside out! This was flavorful and has the perfect amount of spiciness. We enjoyed it with this corn bread, aged cheddar cheese, cilantro and some sour cream. Thanks for reading, enjoy!
One – 2 pound chuck roast, cut into 1/2-inch cubes
Salt and pepper to taste – season lightly
1 medium white onion, chopped
3 cloves garlic, minced
2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced
1 28-oz can whole tomatoes
2 cups water
juice of 1/2 of a lime
1 14-oz can red kidney beans, drained and rinsed
Salt to taste
Grated cheddar cheese, cilantro and lime wedges for serving
1. In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, and ground coriander. Set aside.
2. Heat a Dutch oven over medium high heat, add back in 1 tablespoon of bacon fat. Working in batches so that you don’t crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides. Remove beef from pan, set aside.
3. Add another Tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook until fragrant, 1 minute more. Add the chili paste and cook for 2-3 more minutes.
4. Put onion chili mixture, beef, tomatoes, water, lime juice. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.
5. Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Sprinkle with grated cheddar cheese, cilantro and sour cream if desired. Serve with cornbread.
Grandmother’s Buttermilk Cornbread – adapted from Allrecipes
1/2 cup butter
1/2 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
1. Preheat oven to 375 degrees F (175 degrees C). Butter a 8×8 baking dish or a 9 inch cake pan.
2. Melt butter in large skillet (I put it in the microwave for about 45 seconds). Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Fold in the cheese and pour into your prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.(*mine took 30 minutes with convection)