Warm Chocolate Cobbler aka Chocolate Pudding Cake

Warm Chocolate Cobbler aka Chocolate Pudding Cake

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Chocolate Cobbler.

Yes you heard me right.







There IS such a thing…and it’s easy and delicious. Also, known by various names like Chocolate Pudding Cake and Fudgy Pudding Cake, the recipes out there are varied but pretty similar and all result in a pan of warm chocolate goodness.  Think molten lava cakes, but instead of individual cakes, you spoon it warm out of a pan and top it with ice cream. It’s like a crispy topped brownie with a layer of warm fudge sauce lurking underneath it, waiting to ooze out and make you swoon.

Instead of fussing over those individual molten cakes, I’m making this for my Wonderful Guy for Valentine’s Day. It’s simple and it’s warm and gooey chocolate…what more can you ask for?

Some say the origins come from an old Betty Crocker Boys and Girls Cookbook and you’re probably bound to run into it in some old cookbook of your grandma’s. But aren’t those the BEST recipes?

Now I have to tell you to trust the process in this recipe. SERIOUSLY.

Don’t question yourself on the final step because it really is that weird.

You make two layers, (like any good cobbler). The first layer or the bottom layer looks just like a brownie mix and you start with a mix of dry ingredients in one bowl and wet ingredients in another bowl, then combine the two.





 

Spread the thick batter with a rubber spatula into a sprayed 8 x 8 inch baking dish.





Then in a third bowl, you mix brown sugar and cocoa powder and sprinkle it heavily over top of the brownie mixture. And really…just use your hands to mix. the spoon didn’t do well with the brown sugar lumps but your built in mixing hands can squeeze those into submission!





Sprinkle the chocolate chips over the brownie batter and then spoon the brown sugar/cocoa mixture over that.





I totally did that backward because I forgot the chocolate chips so pay  no attention to that photo!. Shake the pan back and forth and this will level out your toppings!

Pop it into a 350º oven for 40 minutes and then let it cool for 10 minutes or so before serving.





And when you dig in with that first scoop you’re going to be tickled pink. Just LOOK at that hot fudge sauce underneath!

warm pudding fudge cake


Add a scoop of vanilla ice cream.


Chocolate Pudding cake recipe


And watch it melt onto that warm, chocolate crispy topped Chocolate Cobbler and mingle with that fudge sauce.

Valentine’s Day will be covered. Your honey will love you.

Enough said.

 

Warm Chocolate Cobbler

 

  • FOR THE BOTTOM LAYER:
  • 1 c. all-purpose flour
  • ¾ c. granulated sugar
  • ¼ c. unsweetened cocoa powder, divided (so use ⅛ here)
  • 2 t. baking powder
  • 2 t. espresso powder (optional)
  • ¼ t. kosher salt
  • ½ c. whole milk
  • 6 T. butter, melted
  • 1 t. pure vanilla extract
  • FOR THE TOP LAYER:
  • 1 c. packed brown sugar
  • ⅛ c. cocoa powder (the rest of your divided cocoa powder!)
  • ½ c. semi-sweet chocolate chips
  • 1½ c. hot water
  • Serve with Vanilla ice cream-mandatory!
  1. Preheat oven to 350°F.
  2. Spray an 8 x 8 inch baking dish
  3. FOR THE BOTTOM LAYER:
  4. In one bowl mix flour, sugar, cocoa powder, baking powder, espresso powder, and salt.
  5. In another bowl whisk together milk, melted butter, and vanilla.
  6. Pour the wet mixture into the dry mixture and mix with a spatula, because it will be very thick – like brownie mix.
  7. Spread into sprayed baking dish
  8. Sprinkle chocolate chips over top.
  9. In a 3rd bowl, mix together brown sugar and cocoa powder
  10. Sprinkle a thick layer of this over the brownie layer and shake pan to level.
  11. Pour the hot water over top evenly. It will start to soak into the brown sugar layer.DO NOT STIR! TRUST THE PROCESS!
  12. Bake for 40 minutes
  13. Remove and let cool for 15 minutes, then serve warm with vanilla ice cream

Calories: 2921 Fat: 81 g     Saturated fat: 50 g     Trans fat: 3 g     Carbohydrates: 446 g     Sugar: 334 g     Sodium: 2353 mg     Fiber: 12 g     Protein: 23 g     Cholesterol: 203 mg    

3.5.3251

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Peanut Butter Cup Ice Cream

cuisinart ice cream maker

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I have to confess to you that I am not much of an ice cream fan.

There I’ve said it.

Anything icy-cold hurts my sensitive teeth and I just have learned I don’t enjoy eating it much.  My family however, makes several runs during the week to Braums, our local dairy store to buy things like Peanut Butter Cup Ice Cream.  I thought maybe I should learn how to make it and save hundreds of dollars each year so I began looking at recipes.



Three weeks ago, this little naughty kitchen toy arrived so I set to work.





So far, I’ve tackled several different versions like Coffee Ice Cream with Chocolate Chunks (Mr. Wonderful’s favorite), Peanut Butter Cup Ice Cream with Peanut Butter cups in it (the kids thought vanilla would be better), Vanilla Toffee Crunch (everyone loved!), and Fresh Strawberry.

I could now buy stock in Braum’s Dairy store because I’m mostly funding them with all the whole milk and cream I’m buying.

I have now established what I think is my perfect vanilla ice cream base for several different ice creams including this Peanut Butter Cup Ice Cream recipe.

Here is how it goes!

To begin, pour one and one half cups of whole milk and one and one-half cups of heavy cream into a medium sized sauce pan.

milk and cream

Add in one-third cup of white sugar and one-third cup of brown sugar,  one teaspoon of vanilla (use PURE vanilla extract, not imitation!), and a pinch of salt.

Whisk it up and turn the heat to medium.  You just want this to start steaming, not really boiling. Make sure you keep whisking it every ten seconds or so, so the bottom doesn’t scorch like milk does.

In a small bowl, add four egg yolks.  Save the whites for after you eat ice cream. You know, the next morning when you’re feeling guilty, you can make an egg white omelet and redeem yourself!

egg yolks

Whisk them up well.

Once your milk/cream mixture steams, ladle about ½ cup of it into the eggs.


Photo Sep 02, 8 51 21 PM


Whisk quickly to incorporate.


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This is calling “tempering” and it keeps the eggs from scrambling if you added them quickly to the hot milk mixture.

Add in another ½ cup of the hot milk mixture.  Whisk.  Now you can pour the egg mixture into the milk mixture safely. Whisk it in quickly.

ice cream custard

Bring the mixture to a steam again and keep whisking it for about ten minutes.


Photo Sep 02, 8 52 27 PM


It will have thickened up enough to coat the back of a spoon.


Photo Sep 02, 9 05 52 PM


Remove it immediately from the heat.  Set a fine mesh strainer over a medium sized bowl.


Photo Sep 02, 9 07 57 PM


Pour the custard into the strainer, and using your whisk, begin whisking to push the custard through strainer to weed out anything grainy that might be in it.

strain custard

Stir in a teaspoon of vanilla and one more cup of cream.


cream in ice cream custard


Cover the custard and put it into the refrigerator for several hours or even overnight.


Photo Sep 02, 9 30 09 PM


Next, turn on your ice cream machine and pour it in!  ( I have this ice cream maker and I love it!)


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Set a time for 15 minutes. At the end of 15 minutes, the ice cream will be like a thick milkshake.


Photo Sep 03, 4 28 35 AM


While that’s mixing, chop up your peanut butter cups.  I used the small wrapped Reeses peanut butter cups.


Peanut Butter Cups


I like them fairly large but you don’t want things TOO large in your ice cream. Note the picture above for the size.  You’ll want roughly about 2 cups of chopped peanut butter cups.  If you don’t like a lot, scale back to a cup and one-half, but why in the WORLD would you do that?

After 15 minutes, add in the chopped peanut butter cups.


Photo Sep 03, 4 30 02 AM


Let it mix to incorporate all the lovely peanut butter cup pieces.

peanut butter cup

This should only take about a minute or two tops.


Photo Sep 03, 4 32 13 AM


Then scoop it into an air-tight container and pop it in the freezer for several hours. We like it best after at least 4 hours or better yet, overnight.


Peanut Butter Cup Ice Cream Closeup


This is delicious.

Trust me.

Peanut Butter Cup Ice Cream

 

Author:

Recipe type: Dessert

  • 1½ cups milk
  • 2½ cups cream (divided)
  • ⅓ cup white granulated sugar
  • ⅓ cup brown sugar
  • ½ teaspoon vanilla
  • Pinch of salt
  • 4 egg yolks
  • 1½ c, chopped peanut butter cups
  1. Combine the milk, 1½ cups of the cream (save the other cup for later), sugar, brown sugar, vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.
  2. When the base begins to steam, pour one- half cup out of the pan and into the egg yolks, whisk immediately.
  3. Add another ½ cup of the milk to the eggs. Whisk.
  4. When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.
  5. Remove immediately from heat and pour through a fine mesh sieve using whisk to push through.
  6. Add in the remaining cup of cold cream and let chill for 3 or 4 hours or overnight.
  7. Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer’s instructions.
  8. When 1 minute remains, add in peanut butter cups and let stir for full minute. Don’t add earlier, as you don’t want to overprocess and break up the peanut butter cups.
  9. Yield: Makes a quart ane one-half of ice cream.
  1. teaspoons instant coffee granules and 1 t. coffee extract to make coffee ice cream
  2. Add 4 oz. of Heath bar crunchies to make toffee ice cream
  3. Sprinkle ¼ c. sugar over 1½ c. sliced strawberries and let set for ½ hour to make strawberry ice cream. Pour in juice and strawberries at 1 minute to go mark.

3.2.2124

 


peanut butter cup ice cream recipe


Check out what other fabulous bloggers made in the way of frozen treats for Food Network’s Summer Soiree this week!

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

 

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Vidalia Onion Vinaigrette Salad Dressing

Yumion

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A few days back I bought some Vidalia Onions. I’m like a giddy little kid who reacts to the sounds of the ice cream truck when I see these sweet onions arrive at the store. I go running over, peer through the bags for the one I think most perfect and lay it in my grocery cart with a goofy smile all over my face.

Vidalia onions are grown in Vidalia, Georgia and are usually only available in late-spring/early summer in grocery stores or by ordering them online. Due to the makeup of the sulfur in the soil they are grown in, the onions are incredibly sweet and some onion lovers swear you can eat them like an apple. I’m not alone in my love of them – these onions which were almost grown by accident in the 1930’s, have their own mascot…







They have also inspired state and federal protection, have an actual committee,  and are the official vegetable of the state of Georgia.

I’m not alone in my adoration…see?

My absolute favorite thing to do with the onions is really showcase them by themselves, like sauteing them down until they are caramel-colored, brown and sugary, and topping grilled meat, tacos or hamburgers with them. I also adore them in fried potatoes. The ratio of onions to potatoes should be 50/50 because…again…they are the star.

However, I am Fitbitting, and have thus lost five pounds from walking diligently and lightening up my diet, so I was looking for a new way to utilize my Vidalias. We are also picking scads of lettuce from our garden right now, so I thought about a Vidalia onion vinaigrette. I’ve used onions before in dressings, like my Homemade Poppy Seed Dressing so I thought …why not?


How to make Vidalia Onion Vinaigrette


I had seen a recipe in Food & Wine recently that used Vidalia onions and they roasted them along with onions and garlic but upon making it, it just wasn’t right for me. I tweaked it somewhat by adding some fresh herbs and pure maple syrup and the result was perfect for the Cobb Salads we made that night (recipe will be posted for that tomorrow!)

I halved the recipe since it’s only the two of us and it was still enough for four large salads with some leftover.

Start by peeling and quartering one large Vidalia onion. Place it on a lined cookie sheet with three cloves of unpeeled garlic.  Don’t peel the garlic because the skin will keep it from drying out too much while roasting in the oven.


Photo Jun 09, 3 23 34 AM


Brush the onion with a little olive oil and pop the pan into a 425º oven for forty five minutes to one hour or just until the onion edges are browning and the garlic is soft but not turning hard.

After they are done, let them cool and then squeeze the garlic out of its skin, or simply peel it off and put the ooey gooey cloves into a blender and toss in the onions.


Photo Jun 09, 4 22 30 AM


Add in 1/4 cup each of apple cider vinegar and fresh squeezed lemon juice (about one large lemon), 1/2 cup of pure maple syrup (or honey), a dash of salt and a few grinds of pepper.


Vidalia vinaigrette ingredients


Pop the lid on your blender and whiz this up for about 30 seconds.


Photo Jun 09, 4 34 37 AM


Then take off the inserted round lid on top of the blender and slowly pour in the olive oil.


Photo Jun 09, 4 40 11 AM


Blend another 30 seconds or so and you’re done! Pour it into a pretty container to serve it.


Vidalia Onion Vinaigrette Salad Dressing Recipe


Because if you go to all that work, why put it in an unattractive serving piece right?


Vidalia Vinaigrette 1


I beg you to stay tuned for the Cobb Salad recipe I’m posting tomorrow to put this dressing on. And remember, you can keep this in the refrigerator for up to four days!

Vidalia Onion Vinaigrette Salad Dressing

 

Author:

Recipe type: Dressing

  • 1 large Vidalia onion
  • 3 cloves garlic with skin ON
  • ¼ c. fresh lemon juice
  • ¼ c. apple cider vinegar
  • ½ c. pure maple syrup
  • 1 t. roughly chopped fresh tarragon
  • 1 T. chopped chives
  • ½ c. (or to taste) olive oil (I typically like less in my dressings) plus more for brushing
  1. Preheat oven to 425º
  2. LIne a baking sheet and peel and quarter onion. Lay cut side down on baking sheet with garlic cloves and brush the onion tops and sides with olive oil
  3. Roast in oven for 45 minutes to 1 hour or until the edges are browning and garlic is soft, then let cool
  4. Place onion and garlic in blender and add all remaining ingredients EXCEPT for olive oil
  5. Blend 30 seconds then slowly drizzle olive oil thru top of blender to thicken
  6. Keeps up to four days in the refrigerator

3.3.3077


Vidalia Onion Vinaigrette


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Homemade Vegetable Stock | Dishin & Dishes

homemade vegetable stock recipe

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Starting in January, you may remember Mr. Wonderful and I were doing a Daniel Fast or a 21 day plant- based diet including no meat, dairy and only whole grains, vegetables and fruits.

Many of the soups and recipes we made called for vegetable stock.  I have made chicken stock plenty of times (see how to make chicken stock with your leftover roasted chicken carcasses here). I have a shelf in my freezer devoted to housing plastic tubs of chicken stock. I haven’t bought a box of chicken stock in a long time.



But I couldn’t use that for our fast so I got to work making some vegetable stock.

homemade vegetable broth

There is no reason for buying it! You probably have all the ingredients laying around your kitchen.  Oh, and by the way, if you peel potatoes and carrots on a regular basis?  Toss the peels into a gallon sized freezer bag and collect them. They are great to add to any stock to bump up the flavor! Also hang onto your celery leaf tops of the celery if you don’t eat them (I LOVE celery leaves in my dishes!).  Toss them in with the peels and you can practically make stock with the stuff you normally throw out!

Today I made the vegetable stock with a stock pot filled with cold water (about 3 quarts of water). The easy thing about making stock is, you don’t even have to peel stuff!  I DO give my onions, carrots and celery a rinse just in case they have dirt on them.  Cut the onions in half (peels and all!) and then toss in 4 carrots that you’d just broken in half or thirds. Also break up 3-4 celery stalks. Leave on the leaves! They add delicious flavor! add in some garlic cloves (about 3 or 4) that you’ve smashed with a knife.


Photo Jan 16, 10 17 13 PM


I realize that the celery and carrots look “dirty” in the above photo but that’s just dried spices I added. In the summer I would add fresh herbs out of my garden, but here in the cold months of winter I add about 1/2 teaspoon each of thyme, rosemary and parsley to the pot.

I took one last look at my vegetable crisper and decided to go ahead and add in 2 scrawny stalks of kale that were getting close to hitting the trash can and a couple of button mushrooms. Even if you don’t like mushrooms, I encourage you to try them in stock. They add a wonderful richness to the broth.

Then you just pop the lid on, leaving a little space to vent on one edge and just barely simmer it for an hour.

Once it’s simmered for an hour, take the pot off the stove and let it cool off somewhat. Then pour it through a fine strainer into a bowl.


image


You can press on the vegetables with a wooden spoon or rubber spatula which will release more veggie-rich liquid into the broth.

begetable stock

See how nice and rich and dark the broth has become? That’s flavor baby….pure flavor.

Then I pop this into the refrigerator (uncovered) for an hour or two to completely cool. It freezes beautifully so you can put it into freezer-safe containers and freeze it to use another time or if you plan on using it soon, a mason jar or two will work also! Keep it stored in the refrigerator until you decide to use it.


vegetable stock mason jar


The difference this makes in any soup you make will be significant. Try making your own broth or stock next time and save yourself some money!

**For an extra flavorful broth, roughly chop and saute your vegetables in a little olive oil until they begin to brown before adding water, then complete the remainder of steps. Alternatively, you can roast the vegetables in the oven as well to brown.

Homemade Vegetable Stock (or Broth)

 

Author:

Recipe type: Soup

  • 4 large carrots
  • 4 stalks celery
  • 3-4 garlic cloves
  • 1 onion
  • 2 stalks kale
  • 2-4 button mushrooms
  • ½ t. dried thyme or several sprigs of fresh thyme
  • ½ t. dried parsley or several sprigs of fresh parsley
  • ½ t. dried rosemary or 2 sprigs fresh rosemary
  • 1 bay leaf
  1. Break celery and carrots into thirds and add to 3 quarts water in heavy bottomed stock pot.
  2. cut onion in thirds and add to pot (no need to peel)
  3. smash garlic with side of knife and add to pot (no need to peel)
  4. Add kale and mushrooms to pot (no need to cut)
  5. Turn heat to high on burner just until the pot comes to a boil then reduce heat to where it barely simmers.
  6. Simmer one hour, pour through fine strainer into large bowl and chill in refrigerator one hour.
  7. Pour into freezer safe containers and freeze.

3.2.2925

 

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Southern Iron Skillet Cornbread | Dishin & Dishes

Cornbread made in iron skillet

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Seriously, I don’t think you can get away with living in Oklahoma and profess to be a chef or home cook extraordinaire without having a good solid cornbread recipe under your belt.  It pairs beautifully with beans and ham and chili and for gosh sakes, you must have this in your culinary arsenal if you’re going to bake cornbread based stuffing/dressing which I’ll be showing you later this week.  Oh yes, and in the name of all that is good and holy, you really need to make it in an cast iron skillet to be truly authentic.  Although I  confess that I made cornbread for years in a regular ol’ 9 x 9 baking dish and it was just fine, but if you happen to have an iron skillet, it’s all the better!

If there was a fire and I had to take one pot or pan with me, it would be a toss up between this iron skillet my mother handed down to me a few years back and my 5.5 quart Le Creuset dutch oven.  The firemen would probably have to come in and rescue me to force me to decide.



The crispiness imparted on cornbread from an iron skillet is truly unmatched by an ordinary baking dish.  But you can also skip the whole preheat the skillet thing and just make this recipe in a regular 9 x 9 pan.

To start, preheat your oven to 400º and spray or oil your iron skillet with some vegetable oil and pop it right into the oven.  I don’t like to spray my cast iron, because I think it sometimes leaves a somewhat “gummy” residue.  I use about a tablespoon of oil and rub it around with a brush or paper towel. If you want to super authentic, rub some bacon grease around in the pan for a truly but slightly less-healthy experience.


season iron skillet


Now you’ll need to gather all the necessary ingredients, dry and wet.


cornbread ingredients


Then it’s as simple as mixing together the dry ingredients – yellow cornmeal, flour, baking powder, baking soda, a tiny bit of sugar and salt.  Savory southern cornbread really should be super sweet.


Cornbread dry ingredients


Take a whisk and mix it all up really well.


mix dry ingredients corn bread


Then do the same with your wet ingredients.  Melt one stick of butter or 8 tablespoons, better known as 1/2 cup.


melt butter microwave


Pour it all into a mixing bowl along with the buttermilk and eggs.  You can buy a small container of buttermilk, OR you can do it the cheaters way and mix 1 tablespoon of vinegar into one cup of milk.  I think the real thing is just better though.


IMG_6175


Mix this all together.


Mix wet ingredients cornbread


And then simply pour the wet ingredients into the dry ones.


pour wet into dry cornbread


Stir it all up.  It will be a bit lumpy and almost sponge like looking.


mix cornbread ingredients


By now your skillet should be smoking hot and for the LOVE OF PETE make sure you use a hot pad to get it out of the oven.  I have permanent scars from not doing this.  It’s not pretty I tell ya.


Cornbread batter


Spread it out and you’ll probably start to hear a sizzle as the batter hits the hot pan.  You can also give the pan a vigorous shake to level it out which is much quicker.

Pop it into the hot oven and in 20 minutes, the top should be browning and cracking a bit, and the edges should be browning up and crisping as well.


Cornbread made in iron skillet




Let it rest for just a few minutes, and then cut it up and serve it hot with butter and honey or, if you live in the southwest like I do, some hot sauce on the side.


cornbread with butter and honey


We love us some hot sauce here in the southwest. It’s on every table of every restaurant everywhere and you will pry it out of our cold dead fingers after the next Civil War, which will happen if you try to take it away from us.

Now you have a tried and true basic southern style cornbread recipe.  Add a little more sugar if you like it sweeter, or add some chopped jalapenos and some canned corn and shredded sharp cheddar cheese if you want it to be heartier.  Crumble it into some navy  beans and ham and you’ll be a bona fide southern cook.

And for gosh sakes, sprinkle on some hot sauce.

Southern Iron Skillet Cornbread

 

Author:

Recipe type: bread

  • 1 T. vegetable or canola oil (or bacon grease)
  • 1½ c. cornmeal
  • 1 c. flour
  • 1 T. sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • ½ c. or 1 stick of butter, melted
  • 2 large eggs
  • 2 c. buttermilk
  1. Preheat oven to 425º
  2. Brush or wipe iron skillet or 9 x 9 pan with the oil
  3. If using iron skillet, place skillet in oven while you gather and mix the ingredients together (or about 10 minutes),
  4. Mix all dry ingredients together (first 6 ingredients after the oil) with a whisk well
  5. Melt butter for one minute in microwave in microwave safe dish and then stir, microwaving for 30 second increments, stirring after each time until melted
  6. Mix wet ingredients – melted butter, eggs and buttermilk together’
  7. Pour wet ingredients in with dry ones and mix with wooden spoon or spatula.
  8. Remove iron skillet from oven and pour batter in.
  9. Return to oven and check at 20 minutes.
  10. Edges should be browned and crisp and top should be browning and cracking.
  11. Serve warm with hot sauce, butter or honey.

3.2.2708

 

 

 

 

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Chicken Tortellini Soup | Dishin & Dishes

Chicken Tortellini Soup | Dishin & Dishes

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A while back, my friend Joy and I were talking and she shared with me that she had made this deliciously simple soup.  She also said it had scored a nod of approval from her husband Dale and that I should try it and SOON!

So i tried it out one night on my family and got a resounding thumbs up from all of them.



This week I’ve been in Michigan caring for my Mom.

During a routine colonscopy, a cancerous polyp was removed a month or so ago, and the doctor advised to remove the entire section of the colon to make sure the cancer hadn’t spread.

Thank God that the test results on that section came back clear! Much prayer was offered and we all breathed a sigh of relief when that call came. After she went home, Mom had to be on a “soft diet” and the thought of this soup came to me. I fixed it one night and it got a third and unanimous “this is yummy!” so I thought I’d share it with you too!

And best of all?

It’s super simple to make!

There are two ways to make this recipe.

You can add all ingredients to a crock pot, turn it on low and cook it for 5 hours. IF you make it with a crock pot, you should buy frozen tortellini, (which is less expensive and just as good really).

The second way is to simmer it on the stove. It all comes together very quickly for a speedy dinner this way.  You can still use the frozen tortellini, but it will take a little longer to cook this way. The fresh tortellini that you buy in the refrigerated cold section of the grocery store cooks lightening quick, in just a few short minutes and is really delicious.  I used cheese tortellini but you can use mushroom, or whatever floats your boat! So choose your method and have at it!

Start by adding one box of chicken broth or stock, two (14.5 oz) cans of chopped tomatoes,  and one eight-ounce block of cream cheese (both light or fat-free work beautifully) to a large kettle and bring it to a gentle simmer over medium heat.  Add in 2 teaspoons of Italian spice and softly simmer and stir the mixture until the cream cheese completely melts and becomes smooth and creamy.  It might look chunky or curdly for a minute but it will mellow out soon, just keep stirring. It will resemble a creamy tomato soup.

Next, add in 3 chopped (uncooked) chicken breasts and simmer for 5 minutes or so.  If using frozen tortellini, add it in next and cook according to package directions (usually 7 -10 minutes).  If using fresh tortellini, hold off a few minutes and add in 4 cups of chopped fresh spinach or kale and then simmer 5 minutes before adding the tortellini.  Otherwise, add the spinach when the frozen tortellini has five minutes left.

The result is a creamy tomato soup infused with the flavors of Italy – oregano, basil and parsley, plump and tender tortellini filled with soft warm cheese, and flavor-infused, moist chicken, along with little bits of cooked tomato and tender greens.

Serve a hearty and crusty loaf of bread alongside of the soup and a simple salad and you are all set for a comfort food feast with your honey or family.

This recipe will become a favorite of ours for a long time. It’s simple, delicious and warms your heart (and tummy) in a wonderful way.

Chicken Tortellini Soup

 

Author:

Recipe type: Soups

  • 1 box chicken broth or stock
  • 2 (14.5 oz.) cans tomatoes, chopped
  • 1 (8 oz.) cream cheese, light or fat free, cubed
  • 2 t. Italian spice
  • 2 chicken breasts, cubed
  • frozen tortellini
  • 4 c. chopped spinach or kale
  • ½ t. salt
  • ¼ t. pepper
  • Parmesan cheese for serving
  1. Heat chicken broth, tomatoes, cream cheese and Italian spice over medium heat until it boils. Reduce heat to simmer and stir until cream cheese is melted and resembles creamy tomato soup. about 5 minutes.
  2. Add chicken and simmer 5 minutes
  3. Add frozen tortellini and cook according to package directions.
  4. When four minutes remains, add spinach, salt and pepper,
  5. Serve warm and sprinkled with parmesan cheeese.

3.2.2265

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Pumpkin Biscuits | Dishin & Dishes

Pumpkin Biscuits Apple Butter

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You know it’s that time again, when you start seeing a zillion recipes cropping up with ingredients like pumpkin, butternut squash and apples.

It’s Fall.



The Christmas song that quotes “It’s the most wonderful time of the year” should have been written about Fall as far as I’m concerned. After a few months of mind-numbing heat, browning grass and flowers, AND the steering wheel in my car practically searing my hands to blisters every time I get in it, the coolness and beauty of Fall is something I always look forward to.

And dishes with pumpkin.

I love incorporating pumpkin into traditional sweet dishes like Maple Pumpkin Crème Brulee, Pumpkin Cookies with Spiced Cream Cheese Frosting, Pumpkin Scones, and Pumpkin Crisp. But tonight I mixed some into some biscuit dough to create a savory biscuit that is moist and delicious. We spread Apple Honey Butter on top of them and oh my, were they fabulous!


pumpkin biscuits


They are pretty easy to make as well so join me in making these this fall!

First you want to sift all your dry ingredients together. Measure out two cups of flour into a fine mesh sieve, or whatever sifter you happen to have. Add in one tablespoon of baking powder, 1 tablespoon of sugar, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Sift this all together into a large mixing bowl.


Sift dry ingredients


This next step is important for making your biscuits light and flaky.

ICE COLD butter.

Take a stick of frozen butter and using a box grater, grate the butter completely. Then add it right into your dry ingredients. It will be a somewhat crumbly mess. That’s okay.


Grate frozen butter


Now in a separate bowl, add in one cup of pure pumpkin puree. DON’T get the pumpkin pie mix. They look very similar! Add it to ¾ cup of milk. Whisk it all together.

Wet ingredients pumpkin muffins




Pour it into the dry ingredients/butter mixture and using a rubber spatula just begin to mix it up. When you’ve gotten as much of the dry ingredients mixed in as possible, turn the whole mess onto a floured countertop or cutting board and begin to work it with your hands. Not too much, but just until it’s all mixed nicely. It doesn’t have to be super smooth (in fact, it shouldn’t be), and can be a little rough.

Pat it into a circle and take your rolling pin and roll it out one way, then turn the rolling pin or dough and give it a roll the other way.


Pumpkin Biscuit Dough


This way your dough keeps the shape of a circle instead of becoming really long because you’re alternating rolling it in different directions. You want it to be just under an inch tall or closer to ¾ inch. Take a 3-inch biscuit cutter and cut as many biscuits as you can with it. (Use a glass if you don’t have a biscuit cutter or even the ring off a mason jar.)


biscuit cutters


Place the cut biscuits on a baking sheet.


Pumpkin Biscuits


I like to use a Silpat mat on mine but parchment works wonderfully as well. Take your leftover dough and shape it into a ball again and roll it to ¾ inch again. Cut out more biscuits. This recipe makes exactly sixteen biscuits nicely for me.

Bake at 400 degrees for 12 minutes, then Remove them form the oven and brush them with melted butter.

https://www.dishinanddishes.com/recipe/pumpkin-biscuits/


Pumpkin Biscuits brush with butter


Remove them and let them cool and top them with some of my Apple Honey Butter. (Click here for recipe)


Pumpkin Biscuits with Apple Honey Butter



It truly IS the most wonderful time of the year.

Fall goodness.


Pumpkin Biscuits Apple Honey Butter


 

Pumpkin Biscuits

 

Author:

  • 2 c. flour
  • 1 T. baking powder
  • 1 T. sugar
  • ½ t. kosher salt
  • ¼ t.baking soda
  • ¾ c. milk
  • 1 c. pure pumpkin puree (not pumpkin pie mix)
  • 1 stick butter, frozen
  • Melted butter for brushing tops (about ½ stick)
  1. Mix all dry ingredients together and sift into large bowl.
  2. Mix milk and pumpkin together in another bowl.
  3. Grate stick of butter on large holes of box grater right into the dry ingredients and then mix with spatula. Mixture will still be pretty dry.
  4. Add in pumpkin/milk mixture and when ball starts forming, turn out onto floured surface.
  5. Knead with hands as minimally as possible just until flour is mostly absorbed (batter will still be rough and not super smooth)
  6. Form disk and roll with rolling pin once in each direction and then once in the opposite direction until dough is ¾ inch high.
  7. Cut with 3 inch biscuit cutters, mason jar lid or glass.
  8. Place on sprayed baking sheet or baking sheet lined with Silpat mat or parchment paper.
  9. Bake for 12 minutes. Remove from oven and brush each biscuit with melted butter. Return to oven for 3 minutes.
  10. Serve warm. Famtastic with Apple Honey Butter!

3.2.2124





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Crunchy Topped Blueberry White Chocolate Muffins

blueberry white chocolate muffin

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Summer is here and blueberries will sure to be busting out all over!

I love the warm gooey tang of a blueberry in baked goods and nothing shows them off better than this recipe for Crunchy Topped Blueberry White Chocolate Chip Muffins.  Warm bursting blueberries along with white chocolate chunks? It’s a winner I tell you.




The great thing about this muffin recipe is that you can switch out the blueberries for raspberries, or even chopped up strawberries or apples. It’s versatile, moist and has a crunchy wonderful topping!

blueberry white chocolate muffin

These are a great treat for Sunday brunch, a girl’s breakfast, or just to take to work and watch people hug you with joy. Serve them with a tall cup of java, an icy glass of milk, or a chai latte for a special treat once in awhile. The tops are especially yummy with their crunchy sugary sprinkling. Muffin tops are the always the best art aren’t they?

Remember the “Muffin Top” episode of Seinfeld?

Elaine:

Here’s your problem. You’re making just the muffin tops. You’ve gotta make the *whole* muffin. Then you… Pop the top, toss the stump. Taste.

Remember Kramer driving all those “stumps” around on his tour bus? That was one of my favorite episodes ever. 

Now, let’s make muffins!

The instructions are simple – mix the dry ingredients, combine the wet ingredients, add them together and fold in some blueberries and white chocolate pieces. Top them with a simple topping and that’s it.  Let’s get baking!

First we’ll mix up all our dry ingredients.  Into a medium-sized mixing bowl, add 1 1/2 cups of flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder.  Take a whisk and stir them up well.

mix dry ingredients

Next we need to do the same with our wet ingredients.

In a large mixing bowl add 1/3 cup vegetable oil, one teaspoon of vanilla and one egg.  Also add in 1/3 cup of buttermilk. You can make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a one cup measuring cup and then filling it with milk and letting it stand for five minutes.You can just use milk if you like, but buttermilk has an acidity that reacts with the baking soda or powder and makes your muffins, cakes, etc lighter and fluffier and yummier, so give it a try!


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Lightly mix it for about 20 seconds.


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Then add about half of your dry ingredients mixture.

dry ingredients mix

Mix 10 seconds then add your remaining dry ingredients. Mix again.


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The mixture is relatively thick,  and that’s okay! We need a thicker batter to hold up to the topping we’ll add later.

Now, add in one cup of white chocolate chips and one cup of blueberries.

blueberry white chocolate

And gently  fold these in evenly.

Line your muffin tin with muffin liners (or you can spray them with baking spray).


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Using an ice cream scoop, Scoop your batter evenly into 9 muffin liners. You could stretch them to a dozen and make them a bit smaller, but I like them good-sized.

scoop muffin dough

Add them into your muffin liners.

Now we’ll make our crunchy topping.

In a medium bowl, add 2/3 cup brown sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Give it a mix with the whisk.


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Add in 2 tablespoons of softened butter. It’s important to have it soft so it will mix properly.

softened butter

Now, using a fork, mash the butter into the dry mixture until it’s all worked in and there aren’t large lumps of butter.


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Once it’s mixed, sprinkle a good tablespoon over each of your muffins.

muffin crunchy topping

Then pop them into a 350º oven for 20 minutes.

oven bake muffins

Remove them and don’t let them get too cool!
blueberry white chocolate muffin

Because when you slice into them with a fork, you’ll see just how tender, moist they are and how the berries are bursting with their heated juciness while the white chocolate pieces are warm and gooey.


Photo Jun 04, 4 25 52 AM


See?


Photo Jun 04, 4 26 23 AM


Here’s the printable recipe just for you!

Crunchy Topped Blueberry White Chocolate Muffins

 

Author:

  • 1½ c. all-purpose flour
  • ¾ c. sugar
  • ½ t. salt
  • 2 t. baking powder
  • ⅓ c. vegetable oil
  • 1 t. vanilla
  • 1 egg
  • ⅓ buttermilk
  • 1 c. fresh blueberries
  • 1 c. white chocolate chips
  • ⅔ c. brown sugar
  • ¼ c. flour
  • 1 t. cinnamon
  • 2 T. butter, softened
  1. Preheat oven to 400º.
  2. Spray muffin cups or line with muffin liners.
  3. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  4. Place vegetable oil into a 1 cup measuring cup;
  5. add the egg and enough milk to fill the cup.
  6. Mix this with flour mixture.
  7. Gently fold in blueberries and chocolate chips.
  8. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  9. Mix together all ingredients with fork. Sprinkle over muffins before baking.
  10. Bake for 20 to 25 minutes.

3.2.1753

For other great recipes using berries check out these other blogs featuring berries for Food Network’s virtual Summer Fest!

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
The Lemon BowlStrawberry Mango Chia Smoothie
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Haute Apple PieTriple Berry Ice Cream
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries

 

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