Monday, January 25, 2016

BFMH: Chocolate Chip Muffins



I really wanted a baked good the other day, but didn't want to spend any extra dough on it so I decided that was the day to make muffins.


Chocolate Chip Muffins
Ingredients
  • 1½ cups flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ½ cup Silk Original Coconut milk (I didn't have any, so I went with soy milk)
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Grease 12 muffin cups or line with muffin liners.
  2. Combine flour, sugar, salt and baking powder. Stir in chocolate chips. Mix together vegetable oil, egg, and coconut in a small bowl. Gently mix with flour mixture until just combined. Be careful not to over mix.
  3. Fill muffin cups about ⅔ full (makes approx 10 muffins). Sprinkle with additional chocolate chips if desired.
  4. Bake for 14 to 16 minutes.

I only kept them in the oven for 13 minutes, they needed the 14.

Super moist yet still light!





















Friday, January 22, 2016

Fondue dinner!


Finally got in the mood to do some coking again after a 3 month hiatus of doing anything outside of my family standards which I have already posted on. I was reminded by my dear friend "Hey what happened to you blog?" so I figured it was time to post, even if there wasn't a lot of content.


This past week I made Fondue cuz it is cold and it was appropriate. I served it with a side salad which I totally didn't eat. Ain't no one got time for salad when cheese is on the line!


Classic Swiss Fondue
Ingredients
½ clove of garlic
4-6 fluid oz. dry white wine
1 teaspoon lemon juice
8 oz. grated Gruyere cheese
8 oz. grated Emmental Cheese
1 teaspoon cornstarch 
1 tablespoon kirsch

Method
Rub inside of the fondue pot with cut clove of garlic and put wine and lemon juice into the fondue pot and heat over medium heat until bubbling
Reduce heat and carefully stir in the grated cheese. Keep stirring always until the cheese is melted and well combined. This takes a long time but do not be tempted to turn up the heat. Just Keep Stirring
Blend Cornstarch with kirsch in a small bowl and then add to cheese mixture. Cook for another 2 – 3 mins, stirring always. Do not let fondue come to a boil.
Transfer to table burner and serve.

Serve with:
Green apple
French bread
Mushrooms
Asparagus







Friday, January 8, 2016

Corn Chicken Chowder

I use to not like soup. None of it. Chili (or occasionally Calm Chowder in a bread bowl)was as close as I got for a long time and even then, it had to be mainly meat, not vegetables. Then I had the Corn Chicken Chowder at the Story Teller at Disneyland and my world changed. While that one has a bit of spice to it, I have found a regular or more mild approach is still very good and also quite easy to obtain via a slow cooker!
 


Garnish of bacon? It has to be good.
 
 



Slow Cooker Corn Chicken Chowder

Ingredients
4 slices bacon, diced
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives
Instructions
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
Serve immediately, topped with bacon and garnished with chives, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
 

Friday, January 1, 2016

Happy New Year!

Happy New Year everyone!


It has been a crazy holiday season here at my house. Surprisingly, with not a lot of cooking going on. Hence the lack of content. Thanksgiving we had all the usual things:
Turkey (made by Husband)
Stuffing/Dressing (made by Husband)
Mashed Potatoes (made by me)
Cranberry Sauce (made by me)
Kahlua Pecan Pie (made by me)
Pumpkin Pie (made by me)
Ham Wrapped in Bacon (made by Broder)
Cucumber Onion Salad (made by Broder)
Broccoli Salad (made by Broder)
Sweet Potatoes (made by Carebear <StepMom>)
Asparagus (made by Carebear)
Rolls (made by Niece)
One new thing was Snickers Salad which I completely failed to photograph, but you can check out the recipe here.


.....and Piles and Piles of Sugar Cookies the Saturday after Thanksgiving made by Niece and me.