Lemony Chicken Noodle Soup

What's the weather like where you live? Here, in the last week, we've had 3 days of snow, 1 day of 60 degrees and sunny and then snow again this morning. What is that about? Portland is bipolar.

In times such as these, I guess we need comfort food. To me, nothing says that better than chicken noodle soup. I love this recipe because the lemon is a surprising addition and totally makes this a vibrant soup as opposed to boring.

Lemony Chicken Noodle Soup

Adapted from Giada De Laurentis

Ingredients

6 c chicken broth

1/3 c fresh lemon juice

1 bay leaf

2 carrots, diced

1 rib of celery, diced

1/2 onion, diced

1 c broken spaghetti or noodles

2 c chicken, cooked and diced

1 c Parmesan cheese, grated

1/4 c fresh parsley, diced

Directions

Heat a soup pot over medium heat. Add olive oil and when warm, add onion, celery, and carrots. When tender, about 5 or so minutes later, add the rest of the ingredients except the chicken. Cook until the pasta is done and then add chicken. Cook until warmed through. Remove the bay leaf and add parsley and cheese. Ladle into bowls and serve with crusty warm bread.

Flourless Chocolate Cake with Meringue

Pretty, right? This was the finale to Eric and my Valentine's Day dinner. It was good but so rich, you can really only eat a small piece.

Flourless Chocolate Cake with Meringue

Adapted from February's Food Network Magazine

Ingredients

Cake:

2 1/2 sticks butter, cut into small pieces

6 oz bittersweet chocolate, chopped

6 oz unsweetened chocolate, chopped

6 large eggs

3/4 c turbinado sugar

pinch of salt

1/2 c stout beer (Guinness)

1 tsp vanilla extract

Meringue:

2 oz semisweet chocolate, chopped

2 tbsp butter

1 tbsp light corn syrup

1 c sugar

3 egg whites

1/4 tsp cream of tartar

pinch of salt

2 tsp vanilla extract

Directions

Preheat the oven to 325 degrees. Butter and flour the sides and bottom of a 9-inch spring form pan and line the bottom with parchment paper.

Put the bittersweet and unsweetened chocolate in a heatproof bowl and place over a pan of simmering water (you're making a double boiler, here). Stir until the chocolate melts and set aside.

Put the eggs, turbinado sugar and salt into the bowl of a mixer. Set that bowl over the same bowl of simmering water and stir until warmed through. Transfer to your stand mixer, and wish a whisk attachment, beat on medium speed until tripled in volume, about 5 minutes.

Meanwhile, bring the beer and vanilla to boil in a small saucepan. Reduce the mixer speed to low and add in the beer mixture then the chocolate mixture. Beat until combined. Gradually beat in the butter until just combined.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 35 minutes. Remove from the oven and cool in the pan for 1 hour, then turn out onto a wire rack and let continue cooling. Refrigerate when completely cool.

To make the meringue, microwave the chocolate, butter and corn syrup for 30 second intervals until the chocolate is melted.

Whisk the egg white, sugar, cream of tartar, salt and 1/3 c of water in a heatproof bowl. Put the bowl over a pan of simmering water; beat with a hand mixer, gradually increasing the speed to high. Continue to beat until soft peaks form, about 5 minutes. Remove the bowl from the pan and continue beating until meringue firms and you have stiff peaks. Fold in the vanilla and then fold in the melted chocolate until just combined. Spread on your cake and refrigerate before serving.

Easy Spicy Garlic Bread in a Pot

Isn't this the prettiest bread you've ever seen? Yours will look like this too. I'm sure of it.

You can do this in a bread machine, in your electric mixer with a dough hook, or by hand.

Easy Spicy Garlic Bread in a Pot

Adapted from Joy the Baker

Ingredients

1 c warm water

2 1/4 active dry yeast

pinch of sugar

4 oz butter, melted

1 tbsp chopped fresh thyme

1 tbsp chopped fresh chives

3/4 tsp dried red chili flakes

2 or 3 cloves garlic, peeled and thinly sliced

4 c bread flour

a few big pinches of ground black pepper

2 tsp salt

Olive oil

Directions

Sprinkle yeast over warm water, add pinch of sugar and stir gently. Allow yeast and water to rest, foam and froth for about 5 minutes.

Melt butter in a small saucepan. When butter is melted, remove from heat and add herbs, chili flakes and garlic. Set aside.

Place the flour in the bowl of an electric mixer fitted with a dough hook. Add salt and pepper. Pour in yeast mixture and butter mixture. Stir on low speed for about 10-12 minutes. The dough ball should clean the sides of the bowl and not stick to the bottom. The dough will be relatively smooth and supple, with some firmness.

Place the dough in a large greased bowl. Cover with plastic wrap and all to rest in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees.

When doubled in size, place on a lightly floured surface and knead by hand for about 2 minutes.

In a large Dutch oven, add about 2 tbsp olive oil to coat the bottom of the pot. Place dough in the pot and using a large sharp knife, slice fairly deeply a cross into the dough. Drizzle with more olive oil and sprinkle with salt and pepper.

Cover with a tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees, remove lid, and let bake for another 15 minutes.

Remove from oven and let cool until easily removed from the pan.

Chai Spice Cupcakes with Cinnamon Buttercream

Holy cow!! These are ridiculous!! I mean, possibly the most exciting baked good I've ever made. I took these to work and people are still raving! This recipe is a serious keeper!

Chai Spice Cupcakes with Cinnamon Buttercream

Adapted from Martha Stewart

Ingredients

3/4 c milk

2 black chai tea bags

2 c flour

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp butter, room temperature

3/4 c packed brown sugar

2 eggs, room temperature

Cinnamon Buttercream:

1/2 c butter, room temperature

2 tsp cinnamon

2-3 tbsp milk, as needed to thin

2-3 c powdered sugar

Directions

Preheat oven to 350 degrees. Line muffin tins with liners.

Bring milk to a simmer over medium heat. Remove from heat and add tea bags. Let steep for 15 minutes. Remove tea bags, squeezing the tea bags over the milk and discard. Allow milk to cool completely.

Whisk together flour, baking powder, and salt. With an electric mixer on medium high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping the sides of the bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of milk. Beat until just combined.

Divide batter evening among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, about 10-12 minutes. Turn out onto wire racks to cool completely.

To make frosting, beat the butter with an electric mixer for a few minutes. Add the cinnamon and 2 tbsp milk, briefly blend. Add the powdered sugar gradually until the frosting is thick enough to pipe or spread easily. If the frosting is too dry, add more milk. If the frosting is too loose, add more powdered sugar.

Frost cupcakes generously and share with some good friends who will appreciate the amazing-ness of this treat!

Cinnabon Cinnamon Rolls

Who smells the Cinnabon at the mall and doesn't want one? Not me. I want one every time, but never buy one (mainly because I'm sure the calorie count is sky high). On occasion, I've been known to buy one for Madison while we're shopping... and steal a few glorious bites.

I made the dough for this in my new bread machine, but you can make it by hand and then pick up this recipe mid-way.

Cinnabon Cinnamon Rolls

Adapted from www.allrecipes.com

Ingredients

Dough:

1 c warm milk

2 eggs, room temp

1/3 c margarine, melted

4 1/2 c bread flour

1 tsp salt

1/2 c white sugar

2 1/2 tsp yeast

Filling:

2 1/2 tbsp ground cinnamon

1/3 butter, melted

Icing:

3 oz cream cheese, softened

1/4 c butter, softened

1 1/2 c powdered sugar

1/2 tsp vanilla extract

1/8 tsp salt

Directions

Place dough ingredients into your bread machine. Select dough cycle and hit start.

After the dough has doubled in size, turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, combine filling ingredients.

Roll dough into a 16x21 rectangle (or as close as you can get it). Spread filling mixture over dough all the way to the edges. Roll up dough from the long side and cut into 12 rolls. Place rolls in a lightly greased 9x13inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls (not hot rolls because it will run too much). Enjoy!

You should probably share them with a loved one, too. Just an idea...

Curry Butternut Squash Soup

So this is basically just another excuse for me to dip grilled cheese in something. It totally works though!

Curry Butternut Squash Soup

Adapted from SkinnyTaste

Ingredients

1 tsp olive oil

1 tsp cumin

1 1/2 tsp garam masala

2 tsp curry powder

1/2 medium onion, diced

2 cloves garlic, diced

16 oz (about 2 cups) diced butternut squash

3 c chicken broth

Salt and pepper

1/2 c heavy cream

Directions

Add oil to a soup pot on medium heat. Add onion and garlic and saute. Add cumin, garam masala and curry powder and mix well, cooking spices for another minute. Add broth, butternut squash and cook, covered, until squash is tender, about 15 minutes. Remove cover and using an immersion blender to puree (or puree in batches in your regular blender). Season with salt and pepper and add heavy cream (or sub sour cream, yogurt). Best when eaten with a delicious hunk of bread!

Slow Cooker Chicken Tikka Masala

Perhaps a little known fact, but I love Indian food. I'm always searching for the best curry recipe. I found this one on Pinterest and although not a straight curry, it is very good. It's a creamy sauce with chicken that's just begging to be scooped up with warm naan.

Slow Cooker Chicken Tikka Masala

Adapted from www.themealplannerprintable.blogspot

Ingredients

Chicken Tikka:

1 c plain yogurt

1 tbsp lemon juice

2 tsp cumin

1/4-1 tsp cayenne (depending on spice factor)

1 tsp cinnamon

1 tsp pepper

1 tsp salt

6-8 chicken thighs (I used boneless, skinless chicken breasts)

Stir all ingredients together except chicken into the bottom of a large plastic container. Add the chicken and coat completely with the marinade. Cover and refrigerate for at least an hour or overnight.

Masala:

1 28oz can diced tomatoes

1 5.5oz can tomato paste

2 inch fresh ginger, grated

2 garlic cloves, diced

1 onion, diced

1 tbsp garam masala

1 tbsp curry paste

1 tsp cumin

1 tsp chili powder

1 tsp dried coriander

Save for later:

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garam masala

Salt

1 c cream (or sour cream, yogurt, etc)

Directions

Get your slow cooker out... put the chicken in the marinade into the slower cooker. Combine the Masala ingredients in a bowl until well mixed, then add to the slow cooker. Cook on high for 4-6 hours or low 6-8 hours.

When the dish is done in the slow cooker, add in the 'save for later' ingredients. I served this with rice and Trader Joe's naan. Love it!

Tomato Soup and Grilled Cheese

This winter, this meal has become a weekly occurrence. I'm loving dipping yummy amped up grilled cheese into warm, velvety tomato soup! I've been tweaking my grilled cheese and making it with mozzarella, goat cheese, fontina, basically whatever cheeses are in the fridge- even brie! Sometimes, I'll add some sliced turkey or spinach too.

Tomato Soup

Adapted from Giada De Laurentis

Ingredients

2 tbsp butter

1 onion, diced

2 carrots, diced

2 cloves garlic, diced

1 15oz can white (cannellini) beans, drained and rinsed

1 28oz can crushed tomatoes

3 c chicken broth

1 bay leaf

1 tsp fresh rosemary, minced

1/2 tsp crushed red pepper flakes

3/4 tsp salt

1/2 tsp black pepper

Directions

In a large soup pot, melt the butter over medium high heat. Add the onion, carrots and garlic and cook until the vegetables are tender. Add the beans, tomatoes, broth, bay leaf, 1 tsp rosemary, and red pepper flakes. Bring the soup to a boil over high heat, the reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup with an immersion blender or in batches in your blender. Be careful to remove the bay leaf beforehand. Season with salt and pepper and keep warm.

Boneless Pork Chops with Mushrooms and Thyme

I made a goal to start cooking more pork at home because Eric likes pork. I never normally buy anything pork besides bacon. It's not that I have anything against it, I just don't have it in my repertoire like chicken. So, this was my attempt and it was very good! I think he will enjoy this one.

Boneless Pork Chops with Mushrooms and Thyme

Adapted from www.delish.com

Ingredients

2 boneless pork chops

salt

pepper

1 tsp Olive oil

1 medium shallot

1 1/2 c sliced mushrooms

1/2 c white wine

1 tsp Dijon mustard

1 tsp fresh thyme

Directions

Season pork chops with salt and pepper. Set aside.

In a large nonstick skillet, heat olive oil over medium-high heat. Once hot, add pork chops and don't move them! Let them brown on that side then flip and let brown again, in total 4 minutes per side for well done. Transfer to a plate and cover with foil to stay warm.

In the same pan the chops were cooked in, add the shallot and cook until softened. Add mushrooms and let brown, cooking until they are softened. Add the wine and let reduce for a minute or two. Add Dijon and thyme and stir to combine. Put the chops back in the sauce to rewarm and then serve.

Pumpkin Spice Cheesecake Brownies

So amazing! A great spin on both cheesecake and brownies. I love cheesecake but hate the process of the crust and all, so this is the most perfect way to get my cheesecake fix- a box brownie mix is the crust!! Easy peasy!

Pumpkin Spice Cheesecake Brownies

Adapted from www.insidebrucrewlife.blogspot.com

Ingredients

1 box brownie mix

2 8oz packages cream cheese, softened

2 eggs

1 c sugar

1/3 c flour

1 1/3c pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

2 tsp cinnamon

2/3 tsp ground ginger

2/3 tsp ground cloves

Directions

Preheat oven to stated heat on brownie box. Spray a 9x13 inch pan with nonstick spray. Prepare brownie mix according to directions and set aside.

Blend cream cheese until smooth and add egg, combine until smooth. Add the rest of the ingredients and beat until smooth.

Spread 2/3 of the brownie mixture into the prepared pan. Spoon cheesecake mixture into the pan on top of the brownie mix. Spoon remaining brownie mixture over the cheesecake batter and swirl with a knife or chopstick.

Bake for 45 minutes or until mixture is set. Let cool before slicing. Refrigerate leftovers.

Baked Pumpkin Donut Holes

I've got an abundance of pumpkin around here so you can expect lots of delicious recipes like this one. I love that it's a donut fake out because it's really mini muffins rolled in butter, cinnamon and sugar. But you really feel like it's a donut hole when you bite in.

I made these for a work meeting tomorrow and I'm sure the team is going to love them!

Baked Pumpkin Donut Holes

Adapted from www.twopeasandtheirpod.com

Ingredients

1 3/4 c flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/8 tsp ground cloves

1/3 c canola oil

1/2 c brown sugar

1 large egg

1 tsp vanilla extract

3/4 c pumpkin puree (not pumpkin pie filling)

1/2 c milk

Coating

4 tbsp butter, melted

2/3 c sugar

2 tbsp cinnamon

Directions

Preheat oven to 350 degrees. Spray 2 mini muffin tins (24 total) with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In a large bowl, combine egg, milk, oil, vanilla, brown sugar, and pumpkin. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. (I used a small ice cream scoop). Bake for 10-12 minutes or until a toothpick comes out clean.

While muffins bake, combine sugar and cinnamon in one bowl. Have melted butter ready in a separate bowl. Remove muffins from oven and let cool 2 minutes. Dip each muffin in the butter, then roll in the cinnamon sugar mixture to coat. Serve warm or at room temp. Enjoy!

Spinach, Steak, Mushroom, Onion, Goat Cheese Frittata

aka cleaning out my fridge and decided to make breakfast. This is what I came up with! It was seriously good and so easy, it's kind of embarrassing. Once you get the basics of a frittata, you can really throw whatever you want in it. Here's how I did it...

Leftover steak, cut into small pieces

Leftover sauteed mushrooms and onions, diced

1/2 c fresh spinach

6 eggs

1/4 c heavy cream

1/4 c goat cheese crumbled

1/2 c shredded mozzarella

Directions

Preheat oven to 350 degrees. Grease a pie plate with nonstick spray, set aside. Combine all ingredients except mozzarella and whisk together with salt and pepper. Sprinkle mozzarella over egg mixture. Bake for 20-25 minutes until eggs are set. Turn your oven on broil just for a few minutes to make sure the top is nice and golden and done. Let sit for 5 minutes before you cut into it.

Serve with pumpkin biscuits with citrus honey butter for a 'knock your socks off meal.'

Pumpkin Biscuits with Citrus Honey Butter

Oh wow!! These biscuits are delicious on their own, but the citrus butter makes them! I've got leftover butter in my fridge and am scheming ways to keep eating it. Try this soon and it will get you in that fall spirit first thing in the morning!

Pumpkin Biscuits with Citrus Honey Butter

Adapted from www.thepioneerwoman.com

Ingredients

2 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c sugar

1/2 tsp cinnamon

1/4 c cold butter, cubed

3/4 c milk

3/4 c pumpkin puree (not pumpkin pie filling)

1/4 tsp vanilla extract

Butter:

1/2 butter, softened

3 tbsp honey

1 tbsp orange or lemon zest (I used grapefruit and lemon because that's what I had)

Directions

Preheat oven to 350 degrees. Grease a baking sheet and set aside.

In a large bowl, combine flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it is similar to coarse corn meal (I use my fingers and break the butter up). Stir in milk, pumpkin and vanilla, until all ingredients are equally moist and flour is Incorporated.

Drop by heaping tablespoonfuls onto the baking sheet. Bake for 15-20 minutes or until bottoms are browned lightly.

While biscuits are baking, make the butter. Whip butter, honey and zest together until smooth and light in color, about 2 minutes. (I think an electric mixer does this the best).

Serve warm with butter. Go to heaven. Seriously, they're that good.

Chicken and Sweet Potato Quesadilla

How unusual, right? Not sure what drew me to this recipe, but I made it and it was really good. The original recipe calls for ground pork, but I had bought a rotisserie chicken and needed to use it up. Oh, and I added spinach, which wasn't in the original.

Chicken and Sweet Potato Quesadilla

Adapted from The Food Network Magazine

Ingredients

1 medium sweet potato

3 tbsp butter

1/2 lb ground pork (I used 2 c rotisserie chicken)

1 1/2 tsp ancho chile powder (I used regular chile powder and a dash of cumin)

Salt

2 cloves garlic, minced

1 bunch scallions, chopped

1/2 c cilantro, chopped

4 burrito size tortillas

2 c shredded cheese

Directions

Preheat the oven to 200 degrees. Pierce the sweet potato a few times with a fork and microwave until soft, 7-10 min. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.

Heat 1 tbsp butter in a large skillet over medium-high heat. Add the pork, chile powder, and 1 tsp salt and cook, breaking up the meat, until browned. Add the garlic, sweet potato, scallions and cook 2 more min. Add the cilantro and season with salt, if needed. Transfer mixture to a bowl.

Wipe out the skillet, add 1/2 tbsp butter and melt over medium high heat. Add a tortilla, spread 1/4 of the mixture on one half and top with 1/2 c cheese. Fold the tortilla over the filling and cook until the tortilla is golden and cheese is melted. Transfer to a baking sheet and place in the oven to keep warm. Continue with the other tortillas. Serve with hot sauce, sour cream, salsa, limes, etc. Enjoy!

Short Ribs in Tomato Sauce aka Best Thing I've Ever Made/Eaten

Seriously, these are the best thing I've ever made. I was blown out of the water when I had my first bite! A-mazing! Wonderful! Fantastic!

Short ribs are a bit hard to find, but are cheap and make the most delicious, tender anything. If you try anything here, please try these!! A lot of prep time because short ribs have to braise in order to break down the tough connective tissues, but SO worth it!!

Short Ribs in Tomato Sauce

Adapted from PioneerWoman.com

Ingredients

8 whole beef short ribs

2 tbsp olive oil

Salt and Pepper

1 tbsp sugar

4 cloves garlic, crushed

1 whole onion, diced

1 c red wine

1 c (28oz) whole tomatoes

1 c (14oz) tomato sauce

1 tsp salt

1/4 tsp red pepper flakes

1/4 tsp ground thyme

Directions

Preheat oven to 275 degrees.

Heat olive oil in a heavy pot over medium high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in olive oil, about 1-1 1/2 minutes per side. Remove to a plate.

Pour off excess oil. Throw garlic and onions into the pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.

With tongs, set short ribs back into the pot, submerging as much as possible. Cover the pot and place into the oven.

Cook for 3 1/2-4 hours. Short ribs should be tender and falling off the bone. With a spoon, skim off any visible fat and discard.

As they are right now, they're absolutely delicious!!! The sauce is so rich and velvety, almost. To serve, I made some polenta, which was great because it absorbed all the sauce. This is a winner!!

Apple Pie Muffins

Delicious muffins topped with a crunchy apple pie crumble topping! These were a huge hit at work! I think because of the pumpkin pie spice and diced apples, if gave everyone a lovely fall feeling!

Apple Pie Muffins

Adapted from MyBakingAddiction.com

Ingredients

2 1/4 c flour

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 egg

1 c buttermilk

1/2 c butter, melted

1 tsp vanilla extra

1 1/2 c packed brown sugar

2 c peeled, chopped Granny Smith Apples

Topping:

1/2 c packed brown sugar

1/3 c flour

1/4 c oats

1 tsp cinnamon

3 tbsp butter, melted

Directions

Preheat oven to 375 degrees. Line muffin cups with paper liners.

In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 c melted butter, vanilla and 1 1/2 c brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a large ice cream scoop to fill each muffin well.

In a small bowl, stir together ingredients for the topping. Drizzle 3 tbsp butter, mixing until blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffin spring back when lightly pressed.

Cool on a wire rack and store at room temp.

Turkey and Black Bean Enchiladas

Yummy! Enchiladas are pretty much my favorite thing ever! I love enchilada sauce, actually. These were a total no brainer and I had everything in my pantry. Must try!

Turkey and Black Bean Enchiladas

Adapted from SkinnyTaste.com

Ingredients

1 lb ground turkey

15.5 oz can black beans, drained

4.5 oz can diced green chilies, undrained

14.5 oz can diced tomatoes

2 cloves garlic

1/4 c chopped onion

1/4 c chopped cilantro

2 tsp cumin

Salt

Tortillas

Mexican cheese

Can/bottled enchilada sauce

Directions

Preheat oven to 400 degrees. Spray a 13x9 inch baking pan with non-stick cooking spray. Set aside.

In a large skillet, brown the turkey and season with salt. When the turkey is brown, add onion, cilantro, cumin, tomatoes, beans, and chilies. Mix well, cover with a lid and simmer on low for 20 minutes. Remove lid and simmer another 5-10 minutes so the liquid can reduce.

Warm tortillas so they are pliable. Fill each tortilla with 1/2 c of enchilada mixture and put seam side down into your pan. Repeat until the baking dish is full. Top with enchilada sauce and cheese. Bake for 20-25 minutes until golden and bubbly. Allow to cool for a few minutes before serving.

Chocolate Coconut Almond Scones

I've decided that I love scones, basically because of their simplicity. You throw the dough together, dump it out, make it a circular shape and then cut into wedges. No cookie cutters, no rolling out, nada. I love things that are supposed to be rustic!

Chocolate Coconut Almond Scones

Adapted from JoytheBaker.com

Ingredients

3 c flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 c butter, cold and cut into cubes

1 large egg

3/4 c plus 3 tbsp buttermilk

1/3 c shredded coconut

1/3 c almonds, slivered, chopped (whatever you have)

1/2 c chocolate chips

Buttermilk and sugar for topping before baking

Directions

Preheat oven to 350 degrees. Place shredded coconut and almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep your eye on the coconut, it browns quickly. Remove and allow to cool. Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of pebbles and some the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour butter mixture from the fridge and add coconut, almonds and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the mixture out. Bring together the dough with your hands into a 1 1/2 inch disk. Slice into 8 wedges.

Place on your baking sheet. Brush with buttermilk and sprinkle with extra sugar. Bake for 14-18 minutes until golden brown and cooked through. Serve warm!

3 Bean Slow Cooker Chili

The weather has officially turned here (I think). It just felt like the day to toss stuff into the slow cooker and eat a warm meal in a few hours. I really enjoyed this chili because it was pretty mild and had lots of beans and turkey. I hope you'll enjoy it too!

3 Bean Slow Cooker Chili

Adapted from www.SkinnyTaste.com

Ingredients

1 lb ground turkey

1 small onion, chopped

1 can (28oz) diced tomatoes

1 can (16oz) tomato sauce

1 can (4.5oz) diced chilies, drained

1 can (15oz) chick peas, undrained

1 can (15.5oz) black beans, undrained

1 can (15.5oz) kidney beans, undrained

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 tbsp chili powder

Directions

Brown the turkey in a large skillet. Drain off any excess fat.

Transfer meat to the crock pot. Add all other ingredients. Cook on high 6-8 hours.

When done, serve and top with cheese, onions, cilantro, chips, etc.

Blackberry Peach Crumble

I'm not sure there's anything better than warm sweet baked fruit with a crunchy buttery topping? If I had to pick a dessert, I'll pick something with fruit every time and this totally satisfied all of my requirements for a fruit dessert. And it's a great way to use up that end of summer fruit you might have laying around. Sub any combination of fruits you have!

Blackberry Peach Crumble

Adapted from The Food Network Magazine Sept 2010

Ingredients

3/4 c chopped nuts (walnuts, almonds, pecans etc)

1/2 c rolled oats

3/4 c flour

1/2 c brown sugar

1/2 c white sugar

Salt

8 tbsp butter, softened

4 peaches, pitted and sliced

2 c blackberries

Directions

Preheat oven to 375 degrees. Butter a 2-quart shallow baking dish.

Chop your choice of nuts. Set aside.

Combine oats, flour, salt and brown sugar. Add nuts and 7 tbsp butter. Combine with your fingers, breaking up the butter into pieces. Set aside.

Combine sliced peaches and blackberries with 1/2 c white sugar and 1 tbsp flour.

Transfer the filling to your prepared baking sheet and dot with the remaining butter. Squeeze handfuls of the crumble mix on top of the fruit. Bake until golden and bubble, about 45 minutes. Let s it 10 minutes before serving.