Cornmeal Pound Cake with Maple Honey Glaze

I've had my fair share of kitchen fails lately.

It started a little over a week ago with raspberry muffins sprinkled with lemon sugar: the taste was delightful, the appearance was dreadful.  Two days later I attempted peanut butter cookies topped with peanut brittle: once again, ugly mess.  Four days later, I tried again.  This time chocolate/red velvet marble cake.  Trash.  I was starting to get tired of wasting my butter and eggs.  

But this morning my creativity struck again.  I apprehensively  made my way into the kitchen and started pulling ingredients.  I had just enough butter left.  I felt good about this one.  I took my time.  I lined up my flour and cornmeal and sugar and began whipping egg whites.  I snuck a few bites of batter and let the oven do its thing.  At last, I had success.  Not only did this cake fill the entire house with an amazing maple aroma, it came out tender and soft and sweet.  I've still got it.

Cornmeal Pound Cake with Maple Honey Glaze

Makes one 6-cup bundt cake (double recipe for 10-inch bundt or tube pan)

for the cornmeal pound cake:
1/2 tablespoon yellow cornmeal
1 cup sugar, divided
3 large egg whites
5 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg yolks
1/2 cup sour cream
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 325 degrees.  Coat a 6-cup bundt pan generously with cooking spray, using a brush to get in the cracks; sprinkle with 1/2 tablespoon cornmeal.

In bowl of mixer fitted with whisk attachment, beat egg whites at high speed until foamy.  Gradually add 2 tablespoons sugar, beating until stiff peaks form.  Transfer egg white mixture to small bowl.

Rinse out mixing bowl.  Use paddle to beat butter and remaining sugar (1 cup minus 2 tablespoons) at medium speed until light and fluffy.  Add vanilla and egg yolks, one at a time, beating well after each addition. Beat in sour cream.  Add flour, cornmeal, salt, and baking soda to sugar mixture, stirring to combine. Gently fold in egg white mixture.  Spoon batter into prepared pan.

Bake at 325 degrees for 40 minutes (this will take more like 50 minutes if you double the batch and bake in a larger pan), or until wooden pick inserted in cake comes out clean.  During last five minutes of baking, prepare the glaze.

for the maple honey glaze:
2 tablespoons packed brown sugar
2 tablespoons honey
2 tablespoons water
1/2 teaspoon maple extract

Combine the glaze ingredients in small saucepan over medium heat, stirring constantly until it comes to a simmer.  Remove from heat.


Once cake is removed from the oven, poke holes into the bottom of the cake.  Gently spoon glaze over warm cake.  Let cool in pan for 20 minutes on wire rack before removing from pan to cool completely.

Adapted from Cooking Light magazine, October 2002.

Orange Bread Pudding with Cinnamon Sugar Biscuits

Biscuits: day three.

This is it.  I hope you're not sick of the word biscuit, but this is the last day of my biscuit blurb.  The grand biscuit finale, per se.

Bread pudding has always intrigued me.  I've only had it about twice in my life and both times it was pretty darn good, but it's just not really something I consider baking at home when I'm in the mood for a sweet treat (usually the term "cookie" comes to mind).  But I was pleasantly surprised at how easy it was to make; however, it also helped that I started Saturday afternoon with the intention to simply make buttermilk biscuits, which turned into cinnamon sugar biscuits, which turned into this bread pudding.  I was just having too much fun and my creative baking juices kept flowing, so I kept going, and this was the end result: chopped cinnamon sugar biscuits drizzled with an orange sauce and baked until puffed and golden.  I really need to make these puddings more often.

Orange Bread Pudding with Cinnamon Sugar Biscuits

Makes one 9x13-inch pan

4 cups cinnamon sugar biscuits, cut into small cubes
2 eggs
2 cups milk
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Zest of 1 orange

Preheat oven to 350 degrees.  In a small bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, vanilla, and orange zest.  Pour mixture over biscuit cubes and let sit about five minutes.  Pour into greased 9x13-inch baking pan and bake, uncovered for 50 minutes until puffed and golden on top.

Adapted from Mikey's In My Kitchen.

Mom's Cinnamon Sugar Biscuits

I'd say I had a pretty good childhood.

I grew up in a nice neighborhood, attended a fairly reputable school system, was exposed to music (took piano lessons third grade to my senior year- my brother and I still play a mean Heart and Soul), sports (tried ice skating, soccer, and tennis, but in the end the only sport I got into was Sporty Spice), and religious activities (oh how I wish I could still attend camp and it wouldn't be weird).

My parents took us on trips (heck, they still do), put me through college, even hired their lawyer to help find my dog when I lost her three years ago (this is a story for another day- or a novel...mom.  Or just wait for the movie.  It's a crazy story.)  They've never failed to show their love for their children (my mom still insists I take anything I want from the pantry after I come for a visit) and their love for each other (just the other day my sister and I were talking about how my dad has always been so good about showing his love for my mom...42 years of marriage later).

Growing up, my mom often made these cinnamon rolls as a fun treat for a weekend breakfast.  Now her forte isn't exactly baking (she can bake, she just prefers to cook the savory stuff.  And she's good at it. She's part Martha Stewart sans the blogger bashing and criminal record), but she sure makes a killer cinnamon roll. I'll admit, she just used the biscuits from a can, which you can absolutely do too (ps I actually bought some Pillsbury as a back up plan), but I figured I would jazz up a few of my buttermilk biscuits with some childhood memories.  My mom is a genius.

Mom's Cinnamon Sugar Biscuits

Makes 20 2-inch biscuits (or 10 Pillsbury biscuits)

1 recipe buttermilk biscuits (or 1 (12-ounce can) of 10 Pillsbury biscuits)
1/4 cup butter, melted in small bowl
1/4 cup sugar + 1 teaspoon cinnamon (or more, depending on your preference), blended in small bowl

Prepare biscuits according to recipe (or can) directions.  Before baking, dredge each biscuit in melted butter then in sugar-cinnamon mixture.  Place on prepared baking sheet and bake according to recipe directions.

Adapted from my mom.

Buttermilk Biscuits

I have been knocking stuff off my to-do list left and right.

I think it's just the slow pace that January and February lend after the holiday frenzy.  It's a welcome pace, and it gets me in the mood to cook and clean and craft.  I've also been on a bit of a home decor kick, brainstorming and researching potential changes to make to our little abode, and I fully intend to give the master and office a much needed facelift over the next few months, starting with this table (to be delivered by next Friday!).

But in between the furniture shopping and floor mopping, I've been able to enjoy a little more kitchen time and had the urge this afternoon to bake a batch of biscuits.  Why it took so long to do this is beyond me.  It was fun, almost therapeutic, and the buttery smell and golden crust left me itching to stay in the kitchen just a while longer (hence a couple more posts I've got lined up for you over the next few days), but today I simply give you buttermilk biscuits.

Another thing to cross off my list!

Buttermilk Biscuits

Makes 20 2-inch biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

Preheat oven to 425 degrees.  Whisk flour, baking powder, salt, and baking soda together in a large bowl. Pour flour mixture into food processor and add cold, sliced butter.  Pulse together until mixture resembles coarse crumbs (this can also be done in the large bowl using a pastry blender or two knives).

Pour mixture back into large bowl.  Make a well in the center and pour in 3/4 cup buttermilk.  Stir until just combined.

Turn dough onto a floured work surface and pat into a rectangle.  Fold rectangle in thirds.  Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.  Repeat twice more, folding and pressing dough a total of three times.

Roll dough on a floured surface to about 1/2-inch thick (I just pressed with my hands, no roller needed!). Cut out biscuits using a 2-inch round biscuit cutter.  Transfer biscuits to a parchment lined baking sheet.  Press indent into the top of each biscuit with your thumb.  Brush the tops with 2 tablespoons buttermilk.  Bake for 10 minutes or until lightly browned.

Adapted from AllRecipes.

Fire Roasted Tomato Black Bean Soup

All this valentines stuff gets me a little relationship reminiscent.

So I decided to open up my Nathan Box.  Do other couples do this?  I assumed so until I spoke with a friend at work the other day who seemed surprised by my little collection of all things Nathan- love notes, football tickets, a random rock, birthday cards.  It's tempting to say the idea was all mine (my older sister had a boyfriend when she was in high school and I distinctly remember a flower-covered box containing all things Tim), however, I'm pretty sure Nathan was the one who got the ball rolling to preserve our love mementos (he was the uber mushy one in our first few months together- [this is a good thing!].  and yes, Nathan has his own box for me, too.)

As I browsed through old Chinese takeout fortunes (he who loves you will follow you) and handmade coupons (Car Wash- only 20 kisses *limited time only),  I came across a thoughtful bookmark he had left between two pages of a novel I was reading: And then the heroic Nathan, God of Love, rescued the most beautiful Princess in the history of the world!  And they lived happily ever after.  The End.  I also had to laugh at the Valentine envelope with the label It took 1,000 kisses to seal this envelope.  And the note that read I love your toosh.  and toes and nose and arms and teeth and hair and how you talk!  I love you.

And yes, I was sweetly greeted Friday afternoon with flowers and chocolates, but even after this month of love is over it's always nice for the random acts of affection.  Like with this soup.  Nathan loves this soup. It's slightly spicy and super easy and so delicious and has been requested so often over the last month that I make sure to always have a can of beans on hand.  And while it's not exactly something you can keep in a box, it's just another way to say I love you.

Fire Roasted Tomato Black Bean Soup

Serves 2 (with leftovers)

2 teaspoons olive oil
1/4 of a yellow onion, chopped
pinch of salt and pepper
1 garlic clove, minced
1 cup chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (14-ounce) can fire roasted tomatoes (do not drain)
1 1/2 teaspoons cumin
Juice of half a lime
Salt to taste

Heat oil in medium pot over medium-high heat.  Add onion with a pinch of salt and pepper and saute until golden, about 5 minutes.  Add garlic and cook one minute.  Stir in chicken broth, black beans, tomatoes and cumin.  Bring to a boil.  Stir in lime juice and salt, if necessary (I often add about 1/4 teaspoon). Puree about two-thirds of soup using an immersion blender or in batches using a blender or food processor.  Let simmer in pot until ready to serve.

Chelsea Original :)

Sour Cream Chocolate Bit Cake

Nathan loves this cake.



So much that when I first confronted him a couple weeks back about what kind of cake he would like for his big birthday, he replied "hmmm I don't know".  Then, the day before The Day, I asked once more and was yet again met with the same response. 

Now how does this prove that he loves this cake?  After making it my mission and pondering over and perusing through a couple of mouth-watering baker cookbooks to come up with something creative that I know he would love, I suddenly recalled this cake- a tried and true and previously requested almost weekly sweet treat that hasn't been made in far too long.  So after last years banana cake with maple cinnamon icing, and the marbled gooey butter cake I made the year before, both of which he obligingly ate the evening of his birthday and which I proceeded to polish off in the following nights single-handedly, I opted for this safe cake- a tender cinnamon cake sprinkled with chocolate chips and sugar.  Not exactly what you'd call a traditional birthday cake but once you stick some candles in it no one will ever know the difference.

Happy birthday, Nathan!

Sour Cream Chocolate Bit Cake

Makes one 8x8-inch pan

3 tablespoons butter
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup sour cream
1/2 cup chocolate chips
1 tablespoon sugar

Mix butter with 1/2 cup sugar until blended, then beat in the egg.  Stir flour with baking powder, soda, and cinnamon, then blend with creamed mixture.  Mix in the sour cream.

Pour batter into a greased 8x8-inch baking pan.  Scatter the chocolate bits evenly over the batter, then sprinkle with the remaining 1 tablespoon of sugar.  Bake at 350 degrees for 25 minutes or until cake just begins to pull away from sides of pan. 

Adapted from my mom's 80's Sunset cookbook. 

Flourless Chocolate Cake

It's time for my [belated] annual post on resolutions...

Learn a language, get more sleep, organize my family recipe album, refinish the office desk, invest in a new computer, read every day, walk the dog, exercise, create wall photo collage, blog more, pray more, love more, call home more, hold hands more, travel more, laugh more. 

Now I didn't exactly make any resolutions, per se.  I made more of a long (and on-going) list of things to change and improve within myself.  Projects I want to tackle, purchases I need to make, emotions I need to express.  Just a hodge podge of self-improvements.  I've always been a list-maker, goal-setter, go-getter  (although, sometimes I wish I could forgo the pen and paper reminders and allow myself the spontaneity and freedom away from the post-it), however, that will never be me, and that's ok.  I'm a planner.  I am who I am- yes, this phrase came from a much loved quotes list stored in my phone.  And this recipe came from a much neglected goals list stored on my blog. 

I've had Flourless Chocolate Cake on my Kitchen Bucket List for quite some time now, and what better reason to bake this sinful chocolate beauty than for Valentine's Day (or simply for a chocolate lover, if nothing else).  It's rich and fudgy and gooey with a delightfully simple list of only five ingredients.

Flourless Chocolate Cake

Makes one 8-inch round

4 ounces bittersweet chocolate
1/2 cup butter
3/4 cup sugar
3 eggs
1/2 cup unsweetened cocoa powder

Preheat oven to 375 degrees and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate  Dust cake with additional cocoa powder or powdered sugar.

Adapted from Epicurious.

Banana Butterscotch Pudding Cakes

We've decided to have children.

Whoa whoa whoa, we're not having kids yet, ....mom, we just broached the subject at lunch today.  (heck we're not even married yet (officially, anyway)).  Truth be told, we've never really had this conversation.  Yes, in five and a half years we haven't exactly talked about having kids (we've talked more about not having kids), but then my sister went and got knocked up fours years ago by my brother-in-law and now I want one too (thanks Mel, thanks). 

So today, over tacos the topic came up.  I'm not exactly sure how... somewhere in between chips and salsa we landed on talking about our house- what we like (location, location, location) and what we dislike (two-story, layout, floors), and what we'd like in a future home.  This is the part where I [casually] mentioned I still want the three bed/two bath plan- two extra rooms- one for a guest, one for an office-later-turned-children's-bedroom.  Oh yes I went there, and we had The Talk. 

Later when we got home, I was checking email and saw I had a comment on a blog post.  This is HUGE people.  I had an actual comment from an actual stranger who actually made a recipe and took time out of her day to tell me how wonderful it was.  (comments on my blog usually take form during my weekly Sunday night phone call with my parents where my mom then tells me she enjoyed my blog post the other day.  Thanks mom, thanks).  Anyway, this little comment put me on a little high and I decided to come back from my blog vacation and share something I've had stashed away.  I have tried to write many posts but sometimes I have trouble with my words- I have a lot I want to say, but at the same time I feel I have nothing to say- and end up hitting "delete" before I hit "publish".  So today I said screw it.  I will ramble today.  About tacos, and children, and Sunday night phone calls, and comments from strangers.

And I will probably ramble later this week too.

Oh, and another reason for my absence?  I blame Dexter.

Banana Butterscotch Pudding Cakes

Serves 4

1/2 cup all purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 egg yolk
1 banana, mashed
1/2 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter, melted

1/4 cup brown sugar
1 tablespoon light corn syrup
1/3 cup boiling water

Preheat the oven to 350 degrees.  Sift the flour, baking powder, and salt into a large bowl.  Add the sugar.  In another bowl, mix together the egg yolk, mashed banana, milk, vanilla extract and melted butter. Add this mixture to the dry ingredients and stir to combine.  Pour into four small ramekins with enough room to pour the sauce over top.  These pudding cakes have a habit of overflowing their goodness so place the dish on a baking sheet. 

To make the sauce, place the brown sugar, corn syrup and boiling water in a saucepan.  Bring to a boil then drizzle over the cake (this could also be done in the microwave, just cook until boiling).  Bake for 25-30 minutes or until slightly firm in the center.  Allow the cake to sit for 5 to 10 minutes then serve.

Adapted from Anecdotes and Apple Cores.

Pumpkin, Cranberry, and Pecan Pie

Are you ready?

Are the gifts wrapped, the cookies baked, the halls decked? 

Me?  Nope.  I pretty prepared, I'll admit, thanks to a lot of online shopping (the result of our little ice storm a few weeks back) and a bit of proactive holiday decorating before the season kicked into full swing.  But no sweet treats have been made in my kitchen yet (I'm currently tackling about a thousand plus cookies every morning at the bakery so baking anything at home right now isn't exactly making it to the top of my to-do list), however, I fully intend to bring a few dozen on our upcoming Christmas vacation. 

But today I must share with you this pie.  I made it for Thanksgiving (ok, Nathan made it for Thanksgiving- I fetched ingredients and told him what to do.  I'm good at that.), but it would suit any holiday meal just fine.  It's essentially your classic pumpkin pie doused with a cranberry pecan crumble and it's a nice twist on the traditional version.  And it's easy as...pie, so you can tell someone else to make it. 

Pumpkin, Cranberry, and Pecan Pie

1/4 cup sugar
1/2 cup brown sugar, packed
1/4 cup flour
1 teaspoon orange zest
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon cardamom
1 (15-ounce) can pumpkin
3 slightly beaten eggs
1/3 cup heavy cream
1/2 teaspoon vanilla
1 single pie crust

For the Cranberry Pecan Topping
1/2 cup packed brown sugar
4 teaspoons flour
1/4 teaspoon salt
2 tablespoons cold butter
4 ounces fresh cranberries, coarsely chopped
2/3 cup chopped pecans

In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, cream, and vanilla.  Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pie shell. Bake at 375 for 20 minutes.

Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.

Remove pie from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 20-25 minutes, or until the pie is set, topping is golden and bubbly, and the crust is golden. If the crust starts getting too brown, you can add strips of foil around the edges.  Cool on a wire rack. Cover and refrigerate within 2 hours.

Adapted from Beantown Baker.

Quick and Easy Small Batch Chunky Marinara

I'm getting a little stir crazy.

The ice has me stuck inside.  Which means I don't have to work (woo hoo!), but it also means no Target runs, no Christmas shopping, no lunch dates (boo hoo).  I've slept in, I've cleaned the shower, I've washed the linen, I've attempted to defrost my windshield, I've succumbed to the fact I'm not leaving the driveway.  I had grand plans for the weekend like knocking off all my gift shopping, a trip to California Pizza Kitchen, and a little stop in Ikea but nope, not gonna happen.

Nothing left to do but throw on my grandma sweater, light up the tree, step in the kitchen and make a little pot of marinara (and knead up some fresh bread, but that post is for another day).  I've made this sauce a few times before, usually when I've had a busy day and am in a hurry to serve dinner (which was not exactly the case on this lazy afternoon, but it also works well when you're limited to what you have on hand).  If you can chop up an onion and open a couple of cans you can make this sauce.  Then serve up a romantic pasta dinner to the one that loves you even when it's just the two of you trapped in the house with a couple of dogs, who will tolerate your random outbursts of Christmas carols, and kind of likes your grandma sweater. 

Quick and Easy Small Batch Chunky Marinara

Serves 2-3

1 tablespoon olive oil

1/2 white or yellow onion, chopped

2 cloves garlic

1 (14.5-ounce) can diced tomatoes, undrained

1 (8-ounce) can tomato sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 5 to 6 minutes until crisp-tender, stirring frequently.

Mix in diced tomatoes, tomato sauce, sugar, salt, oregano, parsley, basil, and crushed red pepper. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Adapted from AllRecipes.

Pecan Pie Brownies

Got leftovers?

Ok now I'll admit we actually did not have a pecan pie this thanksgiving (we opted for pumpkin and apple this year), but that didn't stop me from purchasing one on discount at the grocery store a few days later.  I dug in and had a slice that evening, but the next morning I chopped up half and tossed it in some brownie batter.  I use the term "chopped" loosely here.  Have you ever tried to chop up a nutty, crusty, gooey pecan pie?  Mutilate may be a better word.  It's gonna get messy people. 

Just rip that pie apart- cut with a knife, tear with your hands, throw it in the batter and let the mixer mash it up.  I even used a gasp! boxed brownie mix.  Cheater cheater pumpkin eater. 

It should be noted that the combo of chocolatey boxed mix plus sugary chunks of pecan pie results in one super sweet, uber gooey brownie.  (Nathan describes them as "too gooey".  I don't know even him anymore.  Ha!  More for me.)

Got milk?

Pecan Pie Brownies

Makes one 9x13-inch pan

1 18.2-ounce boxed brownie mix (or you can always do homemade!)
1 (8 or 9-inch) pecan pie, chopped

Prepare brownie batter according to package (or recipe!) instructions.  Fold in pecan pie pieces.  Spread mixture into lightly greased 9x13-inch baking dish.  Bake according to package directions or until center is just set.  Let cool before slicing. 

Adapted from Cookies and Cups.

Cheesy Chicken Corn Chowder

This is by no means a sexy soup.

But it got cold so I made it and I ate it and I loved it so now I share it.  Yup it got real cold.  Cold enough to put me in the mood for a little pre-Christmas-in-Colorado boot shopping.  Too bad I spotted these and now I find myself daydreaming about owning them but I just can't justify the price when a) I live in Texas where b) there's no snow so I'd basically c) look like a fool.  No sexy mountain boots for me.

Once old man winter kicks in though, I make a lot of soup (and I wear a lot of sweatpants.  and I drink a lot of chai).  Usually my soup consists of whatever I've got lying around the house: a can of diced tomatoes, the remains of a green bell, a handful of onion, a dash of cumin, a pinch of salt.  I just pull stuff out of the fridge, off the spice rack, and bam!  soup du jour.  Then I eat my non-sexy soup in my non-sexy sweats while I browse sexy boots.            

Cheesy Chicken Corn Chowder

Serves 2

2 tablespoons butter

1/2 yellow onion, chopped

1 clove garlic, minced

1/4 teaspoon ground black pepper

1 cup frozen corn kernels

2 tablespoons flour

1 1/2 cups chicken broth

1 cup milk

1 cup cooked, shredded chicken

1/2 cup sharp cheddar cheese

1/4 - 1/2 teaspoon salt, or to taste

Melt butter in medium-sized pot over medium-high heat on the stove.  Add onion and garlic and sprinkle with pepper; cook until softened and translucent, about 5 minutes.  Add corn and cook another minute.  Sprinkle with flour and toss to coat.  Stir in chicken broth and milk and bring to a simmer, cooking until slightly thickened.  Add chicken and cheese, stirring until cheese is melted and blended.  Add salt to taste, if necessary.  

Chelsea Original :) 

Cinnamon Swirl Sweet Potato Bread

Counting down the days...

We're at t-minus 13 days to Thanksgiving and I don't think I've ever been more ready.  Ready for seeing family, making pie, eating pie.  And sleep.  And stuffing.

I think I literally have been counting down since November one (I was even tempted to go all kindergarten on myself and make a construction paper chain).  But now, with less than two weeks to go, the only thing that stands between me and a few days of turkey-filled R-and-R is, well, pie.  A lot of pie.  Not for me and not for you, but for all those folks who go the easy route and order their pies pre-mixed, poured, baked, and boxed.  (Sorry, however I have an inkling if you're reading a food blog you're probably the type of person who intends to make their own pies for the big meal.  Yup.)  One order alone next week consists of fifty pumpkin.  help. 

Lucky for me though, pumpkin is easy as...pie.  (take note, you bakery orderers!)  And while it's not my favorite dessert on turkey day (unless is involves chocolate), I do love me a good sweet potato pie which has a similar flavor and consistency but is oh, just oh-so-better.  But no, as many times as I've said pie in this post I did not make you a sweet potato pie, however I was itching to do something with this fall flavor and baked up a little loaf and doused it with cinnamon sugar.  Oh fall, how I love you and all your fall-y flavors.
 
Cinnamon Swirl Sweet Potato Bread

Makes one 9x5-inch loaf pan

1 (15-ounce) can sweet potatoes in syrup, drained (or one pound peeled, cooked, diced sweet potato)
1 large egg
1 tablespoon vanilla
2/3 cup granulated sugar
1/3 cup brown sugar
5 tablespoons vegetable oil
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk (or 1 tablespoon white vinegar + 1 cup milk, mixed and let sit for 5 minutes)

1 tablespoon ground cinnamon
1/3 cup granulated sugar

In small bowl, first combine 1 tablespoon cinnamon and 1/3 cup granulated sugar.  Set aside.

Combine sweet potatoes, egg, vanilla, and sugars in large mixing bowl.  Mix on low speed and slowly add oil.  Add flour, soda, salt, cinnamon, and nutmeg.  Mix until well blended, then slowly add buttermilk, mixing until combined. 

Pour half of the batter into lightly greased 9x5-inch loaf pan.  Sprinkle evenly with a little more than half of cinnamon-sugar mixture.  Pour the remaining batter on top and finish with the rest of the cinnamon-sugar.  Bake at 350 degrees for 45 to 60 minutes, or until toothpick inserted in center comes out clean.

Chelsea Original :) 

Mom's Classic Chili

Can last weekend be every weekend?

It would involve: kissing monkeys, fuzzy navels, bakery breakfasts, wooden play sets, lego duplos, picture-taking, gift-giving, hug-receiving.  Margaritas, cloudless skies, byowine, video-watching*, story-sharing, trip-planning.  Thus was the weekend of a very welcome (and very overdue) visit from four of the loveliest people I know: my two parents, my favorite older sis, and my adorable nephew, Ben.  It was a full house for roughly 48 hours (+1, thank you daylight savings!), and it was wonderful.

We went to the zoo, we built our own tacos, we feasted on Italian cuisine.  We discussed Thanksgiving 2013 (Tulsa here I come! ps I'm making pie), we discussed Christmas 2013 (Colorado, here we come! ps I'm making cookies). 

But before we did any of this, we ate chili.  My mom's chili.  But I made it.  She had given the recipe to me years ago, which I had chicken-scratched on a piece of notebook paper, and I finally took it out from my arsenal of soup recipes to make for the ones I love.  It was a hit (by everyone except Ben, who decided to feast on macaroni and apples- no hard feelings though.  That boy could ram his new bike into my car and then trek it through my newly planted pansies and I would still love him to bits and pieces) and paired nicely with my go-to cornbread- the perfect way to celebrate both the arrival of the beautiful fall weather, and the arrival of my beautiful family.

*{see video here}

Mom's Classic Chili

Serves 4-5 (serves a family)

2 tablespoons olive oil

1 large onion, coarsely chopped

5 cloves garlic, minced

1 pound ground chuck beef

2 teaspoons chili powder

1/4 teaspoon ground cloves

1 teaspoon dried basil

1 tablespoon oregano

1 teaspoon cumin

1 (28-ounce) can italian whole tomatoes

1 (6-ounce) can tomato paste

2 cups water

2 teaspoons salt, or as needed

1 teaspoon ground black pepper, or as needed

Heat oil in heavy large Dutch oven over medium-high heat.  Add onions and garlic.  Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cloves, basil, oregano, and cumin.  Stir 2 minutes. Mix in tomatoes, crushing with back of spoon, tomato paste, and water. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.  Season to taste with salt and pepper.

Adapted from my mom :)

Italian Sausage Stuffed Bell Peppers

You'd think I'd be prepared.

We're having guests tomorrow.  Well, technically, it's my family, which can hardly constitute as guests, but we're having people coming to stay with us in our home, sleep in our beds, eat our food, use our toilet.  I'm not complaining.  It's what guests do.  And I'm thrilled to share our space and our toilet paper with the ones I love.

Linens have been laundered, activities have been planned, a belated birthday gift has been wrapped. 

But I'm in a bit of a pickle.  They arrive tomorrow night and I'm stumped on dinner.  I've been thinking and overthinking about it all darn day.  You see, I've been making these stuffed bell peppers a lot for Nathan and me, and they're mighty delicious, but they're just not something I would serve to my family on the night of their Texas arrival.  They're more of a meat and potatoes kind of family (no, we're not farm people, but I actually had someone at work the other day tell me he could see me growing up on a farm.  Um no.  If you know me at all this is as far from my personality as you can get.  I don't do farms.  I don't do camping.  I don't do dirty, sweaty things.  I'm very much a girl).  But my parents like meals with a piece of meat (and a side of wine)- like a filet of steak or a breast of chicken.  That sort of thing.  And for some reason it's tearing me up inside.

Nathan wasn't much help when I phoned him in Austin this evening (yes, I'm greeting the trick-or-treaters solo tonight), and the fact that he is expected to mow the yard and clean up the unfinished bathroom upon his arrival tomorrow morning is really all I can ask of him.  Dinner is up to me.  And dinner I shall serve.

oh, and the best part of this little visit?  i'm gonna get to see this guy and this girl.

Italian Sausage Stuffed Bell Peppers

Serves 2

1/2 cup uncooked instant brown rice
2 teaspoons olive oil
1/2 cup chopped yellow onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1/2 teaspoon oregano
1/4 teaspoon fennel seeds
1/2 cup ground italian sausage crumbles (I use Jimmy Dean Fully Cooked Sausage Crumbles)
1/8 cup grated parmesan
2 green bell peppers

Cook rice according to package directions.  Set aside.

Cut top off peppers 1/2 inch from the stem end and remove seeds (reserve and chop up the top of the pepper around the stem to add to the filling mixture).  Place standing up in baking dish (for two peppers I used a 9x5-inch loaf pan).  Set aside.

In a medium skillet, heat olive oil over medium heat.  Add onion and chopped bell pepper; sprinkle with salt and pepper.  Stir often, until soft and translucent.  Add garlic, and cook for one minute.  Add oregano, fennel seeds, sausage, and rice.  Toss and cook until warmed through.  Divide mixture between each bell pepper, pressing down with the back of a spoon until full.  Bake at 350 degrees for 20 minutes.  Sprinkle with parmesan and cook for 10 minutes more, until cheese is melted.



  

Cranberry Cornbread

Martha Stewart made a boo boo.

And I'm not talking about a scary ghost boo boo.  She made a remark that horrified bloggers everywhere. 

See for yourself {video at 1:40}.

Read for yourself {below}:

“Who are these bloggers? They’re not trained editors and writers at Vogue magazine. I mean, there are bloggers writing recipes that aren’t tested, that aren’t necessarily very good or are copies of everything that really good editors have created and done. Bloggers create kind of a ‘popularity‘. But they are not the experts and we have to understand that.”

Ouch.

Now I have been a Martha fan for as long as I can remember (was I the only nerd who enjoyed watching Martha Stewart Living on summer mornings during my adolescence?), and I'll admit I'm no trained professional, nor is everyone going to love every one of my recipes (heck, there are plenty of recipes I post that Nathan doesn't like- this means I eat the whole pie).  No one is editing my [random] writing (editors would probably cry if they had to proofread my weekly blurbs) and I'm far from the domestic diva Martha is, but, unfortunately, that comment left a sour taste in my mouth. 

To me, blogging is a creative outlet.  I share whatever I want to whoever is interested and try new things in the kitchen just so I can indulge the handful of people who are actually reading this little corner of the internet that is mine.  It's fun, it steps me outside of my usual culinary comfort zone, and I'm definitely not in it for the money (I've probably made about 25 cents since the inception of Serves Two, and if I were more motivated to make it "big"- because you can make a big chunk of change if you put your heart and soul into a blog- I might just dabble in some advertising and whatnot), but I do it for me.  And for you, whoever is reading this. 

I get ideas from magazines, cookbooks, the internet, television, and two of my favorite sources for information: my brain and other blogs.  Blogs are real.  They're people just like you and me cooking in their own kitchen, taking pictures with their own cameras, sitting down at their own computer and sharing with the world wide web.  You don't get quite the same realness when you're flipping through Bon Appetit,...or Vogue. 

So today I give you Cranberry Cornbread.  A buttery crusted cornbread tossed with fresh and dried cranberries imparting both tartness and sweetness, then baked in a skillet.  The recipe just so happened to originally have come from Martha, but I found it on a blog.  And the cranberry addition?  It was my own idea.  And it's a good thing.

Cranberry Cornbread

Makes one (8-inch) skillet (double recipe for 10.25 or 12 inch skillet)

1/2 cup yellow cornmeal
1/2 cup + 2 tablespoons all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 egg yolk
2 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon cornmeal
1/2 cup fresh cranberries
1/3 cup dried cranberries

Preheat oven to 425 degrees.  In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.  Toss cranberries with 1 tablespoon cornmeal.  Fold into batter.

Put the butter in a 8-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 15 to 20 minutes. 

Adapted from Brown Eyed Baker.  Originally from Martha Stewart.

Basil Salt (diy)

It's rumored that couples tend to resemble one another.

They're usually close in age, have achieved the same level of education, are the same ethnicity, display the same level of attractiveness, etc.  And the longer they're together, the more alike they become (ps those who resemble one another the most report the happiest marriages).*

Nathan sprinkles salt on, well...everything.  Mac and cheese, tacos, sub sandwiches, pizza, you name it.  I sprinkle salt on warm tortilla chips, crispy french fries, scrambled eggs.  Nothing crazy. 

Until now.  I now put salt on my pizza.  This basil salt.  It's the new grated parmesan.  A simple mixture of coarsely ground kosher salt with a big punch of fresh basil blended in (basil is the only herb I grew this summer that escaped the wrath that is the Texas heat), it goes perfect on those frozen pizzas I've been so good about serving up for dinner lately.  And sprinkled on buttered, toasted french bread alongside [frozen] lasagna.    

I think we're soul mates.

Basil Salt

1/2 cup basil leaves, packed

1/2 cup coarse kosher salt

Preheat the oven to 225 degrees.  Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor, add basil leaves and salt.  Pulse until basil leaves are ground.  Spread mixture out evenly on prepared baking sheet.  Bake for 20-30 minutes until mixture is dry.  Break up any clumps that may have formed with your fingers.  If necessary, pulse mixture in food processor to achieve desired coarseness (or to a fine powder, if you choose).  Store in an airtight container.

Adapted from The Little Epicurean.

*Happier at Home.  (highly recommended read)

Double Chocolate Pumpkin Pie

It's high time I made you a pie.

But this is not your ordinary pumpkin pie (thank goodness because, if I'm being honest...and I'm going to be...I don't really like pumpkin pie).  I'm in the pecan pie camp.  And after last year, I'm in the apple pie camp as well.  But this pie here might just make me a pumpkin pie convert.

After last years pumpkin kiss cookies (one of my most popular posts, per readers) and the triple chocolate cupcakes with pumpkin pie frosting (one of my most popular posts, per me), I decided to kick pumpkin pie up a notch with the addition of chocolate. 

Melted morsels get mixed into the classic pie filling, which then gets poured into a chocolate oreo crust.  I opted for pre-made because I'm lazy, which isn't news to you considering I wrote one measly blog post during the entire month of September.  I'm ashamed.  I'm sorry.  So I made you a pie.

Double Chocolate Pumpkin Pie

Makes 1 (9-inch) pie

1/2 cup semisweet chocolate morsels

2 tablespoons unsalted butter

1 can (15-ounce) solid-pack pumpkin

1 can (12-ounce) evaporated milk

3/4 cup granulated sugar

2 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 prepared Oreo pie crust (homemade or store bought)

Preheat oven to 325 degrees.  Melt chocolate and butter in large sauce pan over medium-low heat stirring constantly until melted (stir constantly to prevent burning the chocolate!).  Once blended, turn off stove and stir in pumpkin.  Whisk in milk, sugar, and eggs.  Add cornstarch, vanilla, salt, and spices.  Whisk until combined.  Pour mixture into prepared pie crust (I had extra filling).  Bake at 325 degrees for 50-60 minutes until center is set but still jiggly.  Let cool before slicing and serving.  Store leftovers in fridge.

Adapted from Closet Cooking.

Barbecue Chicken Salad

Changes are taking place...

so that means you eat the same things.

Like pizza, and burgers, and frozen lasagna, and...chicken salad. 

I had absolutely no intention on sharing yet another chicken salad recipe with you at least until summer 2014, but then this happened and I simply couldn't resist.  I threw this together on a whim one day (several weeks ago, actually.  I've been MIA, if you haven't noticed.  Like I said though, there are some changes taking place in our lives- more on that at a later time, but no, I'm not bearing child) and it was love at first bite.  But we're kind of barbecue freaks in this house.  It's sweet and spicy and tangy and perfectly acceptable this labor day weekend.  And a heckuvalot more up my alley than smoking a brisket.

omgbbq.

sorry, keeping it short today folks!  hopefully i'll be back in the blogging swing of things soon!

Barbecue Chicken Salad

1 large chicken breast, cooked and chopped

1 stick celery, chopped

1/4 cup red onion, diced

1/3 cup corn kernels

1/2 teaspoon italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons mayo

2 tablespoons barbecue sauce (I used Head Country Hot for a little kick!)

Combine chicken celery, onion, and corn.  Sprinkle with italian seasoning, salt, and pepper and toss.  Add in mayo and barbecue sauce; toss to coat.  Refrigerate for one hour or until ready to eat.

Chelsea Original :)

Lemon Cake with Coconut Marshmallow Frosting and Toasted Coconut

So I'm sure you've figured that I have feelings for you now.

I’m talking to you, Lemon Cake.

And five years ago I said these words to Nathan and we finally became a couple. It was the best decision I’ve ever made.

He is absolutely hilarious (today I endured a brief dance breakout at Lowe’s and some very enthusiastic singing in the car), incredibly thoughtful (he’s the guy to thank for my beloved stand mixer and chi flat iron, as well as the occasional “because-I-love-you” donut, and I'll never forget that perfect proposal), does a mean worm (and has a scar on his chin to prove it), is the most adorable sleeper (we’re talking arms stretched behind his head as if he’s posing for a Levi’s ad), and has a pretty face to look at (yea, he’s a stud). It’s kind of hard to put into words how much I love this guy.

So in honor of five years with the man of my dreams, I made us a celebratory cake. Bursting with lemon, topped with a coconut marshmallow frosting and flaked, toasted coconut, it’s just a little gesture to say I love you, Nathan.

And thanks for letting me change my facebook status.



Lemon Cake with Coconut Marshmallow Frosting and Toasted Coconut

Makes one (9-inch) springform pan

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
the zest of 3 lemons
1/2 cup fresh lemon juice (this was 3 lemons for me)
3 tablespoons milk

Marshmallow Frosting
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon coconut extract
1/2 cup unsweetened, flaked coconut, toasted if desired

Preheat oven to 350 degrees. Spray a round 9-inch cake pan (mine was springform) with nonstick spray.

In a small bowl, whisk together sifted flour, baking powder and salt.  In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 20-25 minutes, or until cake is set and springs back when touched. Remove and let cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in coconut extract for another minute until combined. Frost cake as desired, then top with coconut!

Adapted from How Sweet It Is.