This hot chocolate sounds AMAZING! I can't wait to try it. Click here for the recipe. It has cornstarch in it to make it SUPER creamy and thick. I LOVE me some thick hot chocolate.
*edit*
I just made this. I am enjoying it as I type. Four words: Best. Hot. Chocolate. EVER.
Tuesday, December 14, 2010
Sunday, November 14, 2010
Barley, Beef and Mushroom Stew
A few friends asked for this recipe so I wrote it down. The measurements are a LOT of ishes. Just a warning. If you cook in ishes too, then this is a recipe for you! It's super good.
1ish lb stew beef
2 medium onions, chopped
1 bunch celery, chopped
4ish tbsp garlic, minced
1ish lb carrots, (I used baby carrots and chopped them in half.)
...1ish lb cremini mushrooms, sliced
1 1/2 cups barley
1 tspish olive oil
salt & pepper to taste
6ish cups beef broth
6ish cups water
1 tbsp finely chopped rosemary
1ish tbsp worcestershire sauce
3-4 bay leaves
Put the olive oil into a hot pan and add the beef, worcestershire sauce and 3 tbsp garlic, sear. Add the celery, onions, carrots, last tbsp garlic, rosemary, salt and pepper. Sweat until semi-transparent; 7-10 min. Add the mushrooms and cook for 2-3 more minutes. Add 4 cups beef broth, 4 cups water, bay leaves and barley. Bring to a boil and simmer for 2ish hours then add 2 more cups beef stock and 2 cups water and simmer an additional 30 min or until the barley is soft and the meat is tender. Taste for salt and serve.
1ish lb stew beef
2 medium onions, chopped
1 bunch celery, chopped
4ish tbsp garlic, minced
1ish lb carrots, (I used baby carrots and chopped them in half.)
...1ish lb cremini mushrooms, sliced
1 1/2 cups barley
1 tspish olive oil
salt & pepper to taste
6ish cups beef broth
6ish cups water
1 tbsp finely chopped rosemary
1ish tbsp worcestershire sauce
3-4 bay leaves
Put the olive oil into a hot pan and add the beef, worcestershire sauce and 3 tbsp garlic, sear. Add the celery, onions, carrots, last tbsp garlic, rosemary, salt and pepper. Sweat until semi-transparent; 7-10 min. Add the mushrooms and cook for 2-3 more minutes. Add 4 cups beef broth, 4 cups water, bay leaves and barley. Bring to a boil and simmer for 2ish hours then add 2 more cups beef stock and 2 cups water and simmer an additional 30 min or until the barley is soft and the meat is tender. Taste for salt and serve.
Saturday, November 6, 2010
I haven't tried these yet..next week.
This recipe is from a friend. It sounds super yummy to me. I don't have any whole wheat flour or I'd make them right now.
Wet ingredients...
...1/2 cup of peanut butter (i used crunchy)
1/2 to 2/3 cup of honey (depends on how sweet you want them)
1 egg
You can add a touch of vanilla if you want
Dry Ingredients...
2/3 cup whole wheat flour
1 cup quick oats
3/4 teaspoon baking soda
1/4 teaspoon salt
Makes about 24 decent sized cookies....
On an un-greased pan or foil drop teaspoons full and press flat...A fork does not matter because these rise and have a softer consistency...
You notice no fat added other than the peanut butter (the honey makes them plenty moist)
Depending on your oven, bake between 350-375 for 10-12
I actually did it in the toaster oven eight at a time because I did not feel like waiting for the oven to heat up...lol
ENJOY!
Wet ingredients...
...1/2 cup of peanut butter (i used crunchy)
1/2 to 2/3 cup of honey (depends on how sweet you want them)
1 egg
You can add a touch of vanilla if you want
Dry Ingredients...
2/3 cup whole wheat flour
1 cup quick oats
3/4 teaspoon baking soda
1/4 teaspoon salt
Makes about 24 decent sized cookies....
On an un-greased pan or foil drop teaspoons full and press flat...A fork does not matter because these rise and have a softer consistency...
You notice no fat added other than the peanut butter (the honey makes them plenty moist)
Depending on your oven, bake between 350-375 for 10-12
I actually did it in the toaster oven eight at a time because I did not feel like waiting for the oven to heat up...lol
ENJOY!
Wednesday, October 6, 2010
Freaking AWESOME Chocolate Chip Cookies.
Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Monday, September 27, 2010
Delightful Popovers for Two
Ingredients
1/2 cup milk
1 egg
1/2 cup all-purpose flour
1/2 teaspoon salt
Directions
1.Let milk and egg stand at room temperature for 30 minutes. (Or you can do like I do and warm the milk in the microwave and run warm water over the egg for a few minutes.)
Combine all ingredients in a mixing bowl; beat just until smooth. Pour into four greased 6-oz. (or 8 2-oz.)custard cups; place on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not under bake). Serve warm.
1/2 cup milk
1 egg
1/2 cup all-purpose flour
1/2 teaspoon salt
Directions
1.Let milk and egg stand at room temperature for 30 minutes. (Or you can do like I do and warm the milk in the microwave and run warm water over the egg for a few minutes.)
Combine all ingredients in a mixing bowl; beat just until smooth. Pour into four greased 6-oz. (or 8 2-oz.)custard cups; place on a baking sheet. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not under bake). Serve warm.
Tuesday, September 21, 2010
3 minute microwave fudge
Now, I have never made fudge before, but I've always heard that it is a difficult and delicate process. This was SO not that. It took like 5 minutes to make. One minute to dump everything into a bowl, 3 minutes to heat it and 1 more minute to spread it out in the pan. The best part is that it is awesome fudge!! Or at least I think so. ;)
2 packages (11.5 or 12 oz package) of choc chips (1 milk chocolate, 1 dark or semi sweet chocolate)
1 can of sweetened condensed milk (14 or 16 oz)
3 tables spoons of butter
combine all three ingredients in a microwaveable bowl.
microwave on high for 3 minutes.
stir everything up.
Scoop everything out into a 9x9 pan and smoosh it flat. Let it cool and enjoy.
Alternatively, you could add a cup of chunky peanut butter... it's good.
2 packages (11.5 or 12 oz package) of choc chips (1 milk chocolate, 1 dark or semi sweet chocolate)
1 can of sweetened condensed milk (14 or 16 oz)
3 tables spoons of butter
combine all three ingredients in a microwaveable bowl.
microwave on high for 3 minutes.
stir everything up.
Scoop everything out into a 9x9 pan and smoosh it flat. Let it cool and enjoy.
Alternatively, you could add a cup of chunky peanut butter... it's good.
Saturday, July 17, 2010
Easy Crusty Bread
Have you ever tried to make crusty bread in your oven? Pretty much impossible right? That's what I thought too. Until tonight. I've been tweaking this recipe for a while now and I believe I have it perfected. It is chewy on the inside and crusty on the outside. AND!! It only takes 1 1/2 hours to make. Fresh, homemade, YEAST bread in an hour and half!?UNHEARD OF!! At least by me. Until now. So, here is the recipe:
In a large bowl (I use my Kitchen Aid) mix:
2 cups very hot water
2 T honey
1 T salt
1/3 cup oil
In a small bowl mix:
½ c warm water
2 T honey
2 T + 1 t yeast
Pre-heat the oven to 500* (if going for crusty) or 350* (if you just want regular soft bread) Both ways are GREAT. The regular way is easier just FYI. And, yes, I know 500* is hot, but it won't burn it, I promise. Add 3 cups flour to large bowl (or your Kitchen Aid) and mix well. Add the small bowl and 3 to 4 more cups flour. Mix until smooth and you have a cohesive ball of dough. Leave the dough in the Kitchen Aid (if you are using one) and mix every 10 minutes for 1 hour or knead every 10 minutes for 1 hour. Divide and shape into loaves, rolls, cinnamon rolls... (Whatever you're in the mood for) and put it in the oven; you don't need to let it rise again! See I told you this was easy and fast!
To make it crusty: Before you put the bread in the oven turn it down to 350*. Put your dough in, then using a spray bottle filled with water, spray into the oven every 20-30 seconds for the first 5 minutes and then every few minutes throught out the 30 minute baking time. The steam created will give the bread an awesome crust. I promise. It works!
To make it regular: Bake at 350* for 20-30 minutes depending on your oven and the size of your loaves. ie) if you make rolls (which p.s. this recipe make really good rolls) your baking time will be closer to 20. If you make one big loaf, it will be closer to 30. You get the idea.
Happy Baking! :)
I'm linkin' up!
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