Saturday, March 9, 2019

Dark Chocolate Mississippi Mud Cake




I remember this cake from my childhood.  One of our relatives would make it for family reunions so that was definitely one thing to look forward to going to them.  I decide to make it using dark chocolate cocoa.


Dark Chocolate Mississippi Mud Cake

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup water
1/3 cup dark chocolate cocoa ~ I used King Arthur Double Dutch Dark Cocoa
1/2 cup buttermilk
2 large eggs
1 tsp vanilla
mini marshmallows - enough to cover the pan evenly (just over 1/2 bag)

Mix dry ingredients in a large bowl.  In a small saucepan, melt the butter with the cocoa and water.  Bring to a boil and stir it into the dry ingredients in the bowl.  Add in the buttermilk, eggs and vanilla.  Pour into a greased 9 x 13 pan.  Back for 40 minutes at 350 degrees.  Immediately cover the hot cake with the mini marshmallows.  

Icing

1/3 cup butter
1/3 cup buttermilk
1/3 cup dark cocoa
1 tsp vanilla
3 cups powdered sugar

Melt the butter.  Add in the buttermilk and cocoa powder and cook until the icing thickens.  Remove from heat and add in vanilla and powdered sugar.  Drizzle the warm icing over the marshmallows.  Refrigerate until the icing sets.  

Sunday, January 20, 2019

Instant Pot Chicken Pot Pie Soup




This creamy soup is full of lots of veggies and chunks of chicken breasts.  I cut up some Grands biscuits into quarters for a perfect dunking size.


Instant Pot Chicken Pot Pie Soup

1# chicken breasts, cut into bite size pieces
1 tbsp. extra virgin olive oil
2 cups chicken stock
1 large potato, peeled and cubed
1/2 cup carrots, peeled and sliced
1/2 cup peas
1/2 cup corn
2 tbsp. celery flakes
1 bay leaf
2 cups milk
1/4 cup flour
Salt & freshly ground pepper to taste

Set your instant pot to saute and add in the olive oil.  When heated, add in the chicken pieces and lightly brown.  Turn off the instant pot.  Add in the stock, vegetables, celery flakes and bay leaf.  Set your instant pot to the soup setting for 10 minutes.  While that is cooking, warm the milk and whisk in the flour.  When soup is done, release the pressure.  Remove the lid and stir in the milk mixture.  Turn to the saute setting and cook until it slightly thickens.  


Sunday, January 6, 2019

Instant Pot Cheeseburger Soup





Cheeseburger soup is one of my comfort soups.  Freezing rain and snow are in our forecast so today seemed like a perfect day to make some in my Instant Pot.  


IP Cheeseburger Soup

1# extra lean ground beef
2 tbsp. extra virgin olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup white wine
3 tbsp. flour
4 cups chicken stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp. parsley
2 cups diced potatoes
1 cup diced carrots
1/2 cup half and half
2 cups cheddar cheese, shredded

Heat the Instant Pot on saute, add in the olive oil and then the ground beef.  Brown the ground beef, when almost done, add in the onions and garlic.  When the onions are translucent, turn off the Instant Pot.  Deglaze the bottom with the white wine.  Stir the flour into the ground beef.  Gradually add in the chicken stock.  Add in the spices, parsley, potatoes and carrots.  Set the Instant Pot to the soup setting for 10 minutes.  Allow to naturally release.  When ready, stir in the half and half and cheese.


Wednesday, January 2, 2019

Instant Pot Spanish Rice





There's nothing like a blizzard to make you crave food that you cannot get to a restaurant to enjoy.  Making it yourself actually tastes better and is a lot cheaper.  I made this Spanish Rice to go along with some beef burritos.  


Instant Pot Spanish Rice

1 tbsp. extra virgin olive oil
1/4 cup onions, diced
3 tbsp. tomato paste
1 3/4 cup chicken stock
1/2 cup sundried tomatoes, diced
1 cup white rice
1/4 tsp chili powder
1/4 tsp cumin
1/2 tsp salt

Heat the olive oil on the saute mode on your Instant Pot.  Add in the onions and cook until translucent.  Turn off the Instant Pot.  Stir in the tomato paste.  Gradually stir in the chicken stock.  Add in the remaining ingredients.  Stir and place the cover on.  Put on rice setting for 12 minutes.  Allow to sit for 5 minutes and the release the remaining pressure.  Fluff the rice and serve. 


Monday, December 31, 2018

Blackberry Lemon Muffins




Fresh blackberries that burst in a lemon muffin that are a perfect way to start off your day.  I added a cinnamon streusel on top....because you just have to.  OK, you don't but I just like it.


Blackberry Lemon Muffins

12 oz fresh blackberries, mixed with 1 tbsp. flour
2 1/4 cups flour
1 cup sugar
1 tbsp. and 1 tsp baking powder
1/2 tsp salt
1 - 5 oz plain yogurt (I used Siggi's)
1 large egg
1/2 cup butter, melted and slightly cooled
zest from 1 lemon
2 tbsp. lemon juice
1 cup buttermilk
1/2 tsp lemon extract

Streusel

1/3 cup plus 1 tbsp. flour
1/3 cup brown sugar
1/4 tsp cinnamon
4 tbsp. butter, cut into small pieces

Blend together all the streusel ingredients until it's in small pea size.  Set aside until you are ready to put the muffins in the oven.
In a large bowl, mix together all the dry ingredients.  Add in the yogurt, egg, lemon juice, extract and buttermilk.  Stir until well blended.  Gently fold in the blackberries.  I used large muffin cups, fill 2/3 full and sprinkle streusel on top.  Bake at 350 degrees for 25 minutes.  Allow to cool for 10 minutes before removing from muffin tins.

Thursday, December 27, 2018

Instant Pot Split Pea & Ham Soup




Today we had a blizzard.  I left work at noon and came home with the intention to make soup and work on making greeting cards.  The soup is done.  The cards might get worked on this evening.  Growing up my favorite soup was Campbell's Split Pea and Ham soup but they have changed the recipe so much over the years that it was my turn to take over making it.  And here it is ~


Instant Pot Split Pea & Ham Soup

5 1/2 cups chicken stock
1/4 cup onions, minced
2 garlic cloves, minced
1 tbsp. extra virgin olive oil
2 tbsp. celery flakes
1 1/2 cups carrots, small slices
1# green split peas, rinsed and sorted
1 tsp Liquid Smoke
2 cups ham, diced
1/2 tsp sea salt
1/4 tsp freshly ground pepper
2 Bay Leaves

Saute the olive oil, onions and garlic together until translucent.  Add in the stock and remaining ingredients.  Set to soup mode and cook for 20 minutes.  Allow the soup to naturally release.  This is a thick soup.  You can add an additional 1 cup of stock to make a thinner soup.


Wednesday, December 19, 2018

Peppermint Crunch Cookies





I had bought a package of Andes Peppermint Crunch baking chips and decided to make a chocolate cookie.  I used my dutch oven to melt, mix and cool in - one 1 pan, a cookie scoop and baking sheets lined with parchment paper.  Easy clean up!


Peppermint Crunch Cookies

3/4 cup butter
1 1/2 cups light brown sugar
2 tbsp. water
2 cups semi-sweet chocolate chips
2 large eggs
1 1/4 tsp baking soda
1/2 tsp salt
2 1/4 cups flour
1 - 10 oz package Andes Peppermint Crunch baking chips

In your dutch oven, or a large saucepan, melt the butter, sugar and water over medium heat.  Remove from the heat and stir in the chocolate chips.  Stir until completely melted.  Let cool for 10 minutes and then stir in the remaining ingredients, leaving the chips until the last.  Chill the dough for 1 hour.  Using a regular size cookie scoop, place the balls on a parchment lined baking sheet.  Bake for 8 minutes at 350 degrees.