Crockpot Chili

Now that the snow has returned, I felt like a warm and comforting dinner. Chili isn't high on my list of favorite foods but Paula Deen makes such yummy recipes that I thought I would try this one. The big difference between this chili and the standard fare is that the beef is stewing meat, not ground beef. Unfortunately, that makes it harder to scoop onto Doritos which is really the only way Josh eats chili, but he didn't seem to mind.
I whipped it up in no time, basically just opening a few cans. Paula suggests serving it with corn bread but my mom bought a cheddar loaf from our local bakery so we served that instead. This is a fantastic dinner idea especially when you are short on time.
Enjoy!

Update - This chili was a huge success!!! So delicious and devoured by Josh and my dad who are not the biggest chili lovers. If you eliminate the meat, it would be amazing over nachos.

Easy Crockpot Chili
Paula Deen's Christmas Magazine 2008
2 lbs. beef stew meat, cut into 1/2" cubes
1 package taco seasoning mix
1 - 14oz. can diced fire-roasted tomatoes
1 - 4oz. can chopped green chilies
1 cube beef bouillon
1t. dried minced onion - I used 1/2 a small onion, chopped
1/4t. garlic salt
1 - 16oz. can ranch-style beans - I didn't know what this meant so I used Pinto beans
1 - 15oz. can black beans, rinsed
1 - 11oz. can niblet corn, drained
Garnish - shredded cheese, sour cream

Place all ingredients except the beans and corn into the slow cooker and cook on low for 4hrs, then add the beans and corn and cook for 30min. longer on low.

Cornmeal Whole Wheat Waffles

This recipe has been retooled from it's original form as I found it on the internet. I reduced the sugar, used whole wheat flour and used cracked cornmeal from Bob's Red Mill. The lemon zest could easily be omitted but I can't believe how fresh it made them taste! We ate them with butter and maple syrup but a compote of blueberries, cinnamon and nutmeg is in the fridge ready to be used this week for quick breakfasts. Two dozen golden delicious waffles are in my freezer. Well worth the work.
Enjoy!

Cornmeal Whole Wheat Waffles

1 1/2c. whole wheat flour
1 1/2c. cornmeal
5 t. baking powder - yes this is correct, you need this much to give them the fluffy texture
2c. buttermilk
4 eggs
4 T. brown sugar
1/4c. melted butter
zest of one lemon

Whisk together the buttermilk, eggs, brown sugar, butter and lemon zest. In a large bowl, combine the flour, cornmeal and baking powder. Fold in the wet ingredients. Let sit for 5 minutes while the waffle iron heats up. The more the batter rises, the fluffier the final waffles will be. Cook for 3 min or until golden brown.
Makes 12

Double Fudge Brownies or I Love Paula Deen

Paula Deen needs to be related to me. I don't think any television cook has ever made me as happy as she has. The recipes in her magazines never fail to delight my guests and are so easy! Even her layer cakes are, well, a piece of cake.

Anyway, before I drool all over the keyboard, here is the recipe for my 'go to' brownie. I made a little icing for them - the recipe included below. But honestly, if you let the brownies cool and sit overnight, they really don't need icing. The flavors will have deepened and the fudgy texture develops. Or, like Josh, you just might need your brownies to have icing.
Enjoy!

Double Fudge Brownies
Paula Deen Holiday Baking 2007

1c. sugar
3/4c. firmly packed brown sugar
3/4c. unsweetened cocoa powder
1/4c. Swiss Mocha flavored instant coffee mix
1 1/4c. all purpose flour
3/4c. chocolate chips
1 c. butter, softened
4 large eggs

1. Preheat oven to 350. Lightly grease a 13x9" baking pan.

2. In a large bowl, beat all ingredients except chocolate chipson medium speed until smooth. Fold in chocolate chips.

3. Spread batter evenly into prepared pan. Bake for 30 min.

Icing:
Combine 1c. powdered sugar, 1/4c. cocoa, 1 t. vanilla and 1/4c. milk. Add extra powdered sugar until spreadable consistency.

Meatball Loaves with Tomato Gravy & Smashed Potatoes

I was home today and Seth was willing to sit in his highchair for a while so I managed to whip up a yummy comforting dinner.

This recipe came together so easily. Maybe a little more time consuming than some recipes I have made but I can't believe how easy the mashed potatoes were. For some reason they turned out so creamy but I never took out my handmixer which is always such a pain.

It made enough for four people but will be so delicious tomorrow for hot lunches. That's the best kind of dinner!
Enjoy

Meatball Loaves with Tomato Gravy & Smashed Potatoes
Rachael Ray Magazine

4 large potatoes, peeled and cubed - I used yellow flesh organic
1/2lb each ground pork, veal and beef - I used extra lean beef
1 1/2c. freshly grated Pecorino Romano cheese - I used grated parmesan
1/2 to 3/4c. Italian breadcrumbs - I used plain crumbs and a teaspoon of Italian seasoning
1/3c. heavy cream
1 large egg, beaten
4 cloves garlic, finely chopped
1 T. Worcestershire sauce
1/4t. allspice
ground black pepper
1/4c. olive oil
1 carrot, finely chopped
1/2 onion, finely chopped
1 bay leaf
2T. chopped fresh rosemary
3T. tomato paste
2 1/2 c. beef broth

1. Preheat the oven to 425. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 min. Drain the potatoes and add them back to the pot.

2. While the potatoes are cooking, in a large bowl, combine the ground meats with 1/2c. cheese, 1/2c. bread crumbs, a splash of cream, the egg, half the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1T. olive oil onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1 1/2" thick and place on the baking sheet. Drizzle with 1 T. olive oil. Bake for 20 min.

3. While the meatloaves bake, in a large skillet, heat the remaining 2T. olive oil over med. heat. Add the remaining garlic, the carrot, onion and bay leaf and cook until tender, 7 to 8 min.; season with salt and pepper and rosemary. Stir in the tomato paste, and cook for 1 min. Whisk in the broth and simmer until thickened. Discard the bay leaf.

4. Add the remaining 1/3c. cream and 1c. cheese to the potatoes and season with salt. Smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meatloaves from the oven, turn in the sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the loaves.

Spicy Caponata Caviar

I wanted to post this recipe before I lost it. We served it at a dinner party and it was a big hit. Definitely a bit on the spicy side but something different rather than the same old same old bruschetta and spinach dip routine. Serve with a really buttery cracker, toasted baguette rounds or melba toasts. I used my Cuisinart mini chop to make sure the pieces of veggies were uniform.

If I had to describe the taste, it would be similar to a jarred antipasto but completely vegetarian.

Spicy Caponata Caviar
Everyday with Rachael Ray Magazine

1 large eggplant
2 T. olive oil
4 cloves garlic, finely minced
2 pinches crushed red pepper - I omitted this
2 ribs celery, finely chopped
1 small onion, finely chopped
1 cubanelle pepper, stemmed, seeded and finely chopped - I used a couple jarred pepperoncini
1 roasted red pepper, finely chopped
6 black olives, finely chopped - I used 12
6 green olives, finely chopped - I used 12
1 T. capers, drained - I used 2 T.
flat leafed parsley, finely chopped - I omitted this b/c Josh hates parsley

1. Preheat the oven to 450. Prick the eggplant with a fork and roast until soft, about 25 min.

2. While the eggplant is working, in a skillet, heat the oil over medium heat. Add the garlic, crushed red pepper, celery, onion, and Cubanelle pepper. Cook for 7 min. Stir in the roasted red peppers, olives, capers, and parsley. Transfer to a large bowl.

3. Carefully peel the roasted eggplant. In a food processor, puree the eggplant into a smooth paste; season with salt and pepper. Stir into the veggies.

Smoky Fish Chowder

I tried another one pot dinner from 'Real Simple' magazine. Josh was skeptical of the ingredients and especially the fish part of the dish. However, it turned out so delicious that he devoured his portion and Justin ate a huge bowl as well. The trick is to use a very mild fish - I used cod, although halibut would work just as well.

Don't make it in a crock pot. The long cook time will ruin the fish. I think it took me all of 30 minutes to put together from chopping the veggies until it was hot and ready to eat.

Enjoy!

Smoky Fish Chowder
Real Simple Magazine January 2010

8 oz. Chorizo sausage, sliced thin
2 leeks, thinly sliced
1 1/2 lbs Yukon potatoes, cut into 1/2" pieces
28 oz. can diced tomatoes
2 lbs. firm white fish, cut into 2" pieces

In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes.

Add the potatoes, tomatoes with their juices, 3 cups of water, salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes.

Slow Cooker Beef Stew on Buttered Egg Noodles

I love the new - well new for me anyway - magazine 'Real Simple'. This month they featured quick and hearty winter soups and stews, one of which is this stew. I love the idea of serving it over noodles, sort of like beef stroganoff.

This dinner was so fast, I cut up the meat and veggies last night after Seth went to bed and then threw it all in the crockpot in the fridge until the morning. Turn it on first thing and it is ready when Josh gets home.

Enjoy!

Classic Beef Stew
Real Simple Magazine January 2010

2.5lbs beef cubes - I used fondue steak already cut up in the meat dept.
2 T. olive oil
1 - 6oz. can tomato paste
1 stalk celery, cut into 1" lengths
1 small onion, cut into small chunks
1/2 bottle red wine - I used a merlot/cab blend
2 bay leaves
1 lb. carrots, chopped into 1" lengths - I used baby carrots
1 lb. turnips, chopped into 1" cubes
1 T. cornstarch
12 oz. egg noodles

Throw all the ingredients - except the noodles and the cornstarch - into the slowcooker. Add 2 c. water and salt and pepper to taste. Cook for either 8hrs on low or 4hrs on high. Mix the cornstarch with 1/4c. water and add to the pot. Simmer a few minutes more, until thickened.
Cook the noodles as per package directions and serve, buttered, with the stew ladled over top.

Peach Spelt Muffins

I am starting to love baking with healthy ingredients. At first it was very hard to find recipes that used spelt as the flour and honey as the sweetener but as I started searching the internet, I realized there are a lot of bakers out there trying to reformat the processed ingredient recipes.

This is one of those finds. The original recipe calls for brown sugar but I bought some delicious buckwheat honey (which I highly recommend) and wanted to use it as the sweetener. So I dropped the brown sugar and adjusted the flour accordingly. I also sprinkled the tops of the muffins with Sucanat - unrefined cane sugar - which I just discovered last year thanks to my mom. It has a molasses taste and the crunch of sprinkles. This worked as the perfect topping for the muffins.

The recipe below has the adjustments for honey or brown sugar - and I also think whole wheat flour would work in this recipe equally as well. I also used almond milk instead of soy milk but either will work.

These were extremely flavorful and moist which sometimes is hard to find in a healthy muffin. Definitely give these a try.
Ciao!

Peach Spelt Muffins
Makes 16
Ingredients:
2 Cups spelt or whole wheat flour (add 1/3c. extra flour if using honey)
1/2 Cup Brown Sugar or honey
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Soymilk
1 Tbs Lemon Juice
1/3 Cup canola oil
1 tsp Vanilla Extract
2/3 Cup Peaches, chopped (fresh or canned)
Extra Brown Sugar or Sucanat for sprinkling on top

Directions:
Whisk dry ingredients together in a large bowl.
Whisk wet ingredients in a seperate small bowl. Fold gently into dry ingredients.
Fold in peaches.
Fill paper muffin cups 2/3's full and sprinkle with brown sugar or Sucanat.
Bake 20 minutes at 350 degrees or until toothpick inserted comes out clean.

How To Use Up A Jar of Nutella

I made Nutella cupcakes last week and managed to use up half the jar, which is a big frustration for me. Half a jar of Nutella is a big temptation. After all, Nutella was not a baking ingredient in my house when I first brought it home. It was spread on toast and I absolutely loved it. So to use up the jar, I had to find a new recipe, and quick.

There is a Nutella cookie recipe on this blog already but that wasn't what I was looking for. Instead I had the idea to replace peanut butter with Nutella in a Peanut Butter Chocolate Chip cookie recipe I have in my files. This would hopefully make a soft and chewy cookie.

Turns out the Nutella easily replaced the peanut butter in texture but not in flavor. I always thought Nutella had a very strong cocoa taste but in cookies it all but disappears. That is not to say these cookies weren't good. Quite the contrary, I had many compliments. They were sweet and chewy but more in a soft shortbread sort of way. The real flavor was a buttery white chocolate taste with a cocoa background but they were delicious.

I don't have any comments on these cookies really. I used white chocolate chips but I think semi-sweet would work just as well. I also think pecans would have been a good addition but, like I have mentioned before, Josh doesn't like nuts in cookies so I omitted them.

Try these in place of normal chocolate chip cookies or if you have a half jar of Nutella looking to be used up.
Ciao!

Nutella White Chocolate Chip Cookies
Ingredients:
1 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
1 1/4 cups Nutella
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 2/3 cups flour
1 package white chocolate chips

Directions:
Preheat oven to 350 degrees. Grease baking sheets. Cream butter, sugars, Nutella, vanilla, baking powder, baking soda & salt.
Add eggs one at a time.
Stir in the flour and chips.
Drop by tablespoonfuls onto prepared sheets. Bake for 10-12 minutes, until set.

Nutella Swirl Cupcakes - Third Times A Charm

Some recipes must be wrestled with before they are any good to serve the public. Normally, I suggest doing this in the privacy of your own home but I had to use other people as guinea pigs for the first two disasters.

Let me preface this by saying that Nutella cupcakes are common in the blogging world and there are many variations floating around. The concept, in theory, should be easy. A vanilla cake batter swirled with Nutella to form a fudgy ribbon once the cupcakes are baked. Ok so onto the flawed attempts...

Disaster #1: I used a recipe found on the net and ended up with a greasy, bomb like poundcake cupcake with a soggy Nutella ribbon. Seriously rich and not good.

Disaster #2: I decided to use a vanilla cake mix (yes, I know - puritans do not be mad) and I used a name brand. Problem is, cake mixes are extremely light and fluffy and so the Nutella fell to the bottom of the cupcake like a rock and then burned onto the bottom of the muffin papers.

So I turned to my beloved Betty Crocker cookbook for the perfect yellow cake that would hold the Nutella into place. Sure enough, the cake that I picked was the right one - finally! - and the Nutella made these delicious fudgy ribbons in a cake that held together beautifully. Josh's office loved them and I am definitely going to make them again.

Ciao!

Nutella Swirl Cupcakes
24 cupcakes

Ingredients:
2 1/4c. all purpose flour
1 1/2c. sugar
1/2c. butter, softened
1 1/4c. milk
3 1/2t. baking powder
1 t. salt
2 t. vanilla
3 eggs
1/2c. Nutella

Directions:
Heat oven to 350 degrees. Line muffin cups with papers or grease lightly.
Beat sugar and butter until creamy.
Beat in milk, vanilla and eggs.
Stir in flour, salt and baking powder.
Fill each muffin paper with 2T. batter, or about one third full. Top the batter with 1t. Nutella and then top with another 2T. batter or until the papers are two thirds full.
Using the point of a knife or a toothpick, gently swirl the Nutella through out the batter.
Bake for 20 minutes or until knife inserted comes out clean.

Monster Cookies for Gertrude

Do you remember those Dairy Queen commercials? The ones for the Monster Cookie blizzard? Two monsters are working in a cookie factory and the one make a really hideous cookie with green M&M's "for Gertrude". I loved the commercials but I loved the blizzard even more. The cookie dough was an oatmeal and peanutbutter batter with chunks of M&M's. Josh and I craved the stuff and I vowed to find the recipe.

After a bit of a hunt, the recipe has been perfected and my Christmas baking would not be complete without these cookies. In fact, of all the recipes I make, these cookies are requested the most of all. Just be prepared for half the batter to be eaten before the cookies are even ready for the oven. Josh eats the dough by tablespoonfuls.

I think it is the very subtle peanutbutter taste that makes the cookies. Don't expect a typical Jif Peanut Butter taste with these. They taste more like an old-fashioned oatmeal cookie with a hint of peanut butter. They make a huge batch, taste amazing and, the best part is, they stay soft for weeks - if you can get them to last that long!

I made them with Christmas M&M's over the holidays and today, to celebrate spring and the beautiful weather we are having, I made them with Easter M&M's. Nothing to add to this recipe other than the reminder not to overbake! 10 minutes is all they need.

Enjoy, enjoy. These are amazing.
Ciao!

Monster Cookies
Makes 3 dozen

Ingredients:
2/3c. butter, softened
1/3c. peanut butter
1 1/3c. brown sugar, packed
2 eggs
2t. vanilla
1t. baking powder
1t. baking soda
1c. flour
2 1/2c. oatmeal
1c. white chocolate chunks or chips
1 1/2c. M&M's

Directions:
Beat butter, peanutbutter, sugar, eggs and vanilla until creamy and light.
Stir in flour, powder and soda. Scrape down the sides of the bowl.
Stir in the oatmeal and white chocolate.
Carefully, with the mixer on low, or by hand, fold in the M&M's.
Make tablespoon size balls on an ungreased cookie sheet and bake for 1o minutes at 350 degrees

Its A Muffin... No, It's a Chocolate Bar

One of my favorite blogs is by Peabody. The photos are gorgeous and the recipes are fantastic, This recipe, which reminds me of my favorite candy bar is from Culinary Concoctions by Peabody. I am not sure how many people have had an Almond Joy in Canada. They are rather hard to find. I have bought mine in the States and loved every one. It is a coconut macaroon base, topped with two almonds and bathed in chocolate. Moist and chewy and so delicious.

Peabody made the bread version, and then I made it into muffins because they are easier to dish out in Josh's office. Plus it makes each one a mini bundt cake which looks fantastic and keeps the moisture in. I really wish I had a picture but we hurried them off to the office before I could take one. Just look at Peabody's picture and you will get the idea.

I did not use the glaze or the chocolate drizzle because I didn't have a ton of time. I am not sure the muffins even need them as they are so moist on their own and packed with flavor. Josh's office loved them and I will definitely make them again.

Ciao!

Almond Joy Muffins
Makes 24

4 eggs
2 cups sugar
¾ cup canola oil
¼ cup melted unsalted butter
1 tsp vanilla
1 tsp coconut extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup sweetened coconut
½ cup almonds, chopped or slivered
1 cup chocolate chips

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined.
Fold in coconut, chocolate chips and almonds.
Pour into muffin tins that have been greased and floured. Bake at 350F for 15 to 20 minutes or until a toothpick inserted comes out clean.
Remove from oven and place on rack to dry. While muffins are still warm, brush on Coconut Glaze. When muffins are completely cool, drizzle chocolate ganache over the tops.

Coconut Glaze

1 cup sugar
½ cup water
1 TBSP unsalted butter
1 tsp coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze muffins as instructed above.

Chocolate Ganache
8 ounces semisweet chocolate, chopped
¾ cup heavy cream

Place chocolate into a bowl.
Place cream in a saucepan and bring to a boil.
Once cream has boiled pour over chocolate. Let sit for 3 minutes.
Stir with whisk until smooth and glossy.

New Tasters, New Oatmeal Cookies

So Josh has a new job - well not new anymore but new for me to talk about on the blog - and with it comes a whole new baking audience. I have sent Almond Joy muffins (which I forgot to get a picture of but I will post about eventually) and now I have sent Oatmeal Cookies. It's so fun to have people to bake for again, because my family can only eat so much. And I certainly don't want three dozen cookies sitting around the house.

I have never made this recipe before, but I really wanted to because oatmeal cookies are some of my favorite. They seem wholesome and are more substantial. I love the nuttiness that the oats bring and the way it mixes with creamy chocolate. This recipe has been floating around my files for awhile and I really love it except for one thing - the amount of oatmeal. Three cups was far too much and made the cookies stiff and a little dry if you forgot them in the oven for even a moment - which I did. So I will definitely make them again but the oatmeal should only be two cups.

I mixed milk and semi-sweet chocolate chips and raisins for sweet chewiness. Mix and match as you like, I know some people are raisin oatmeal puritans. There is also a teaspoon of cinnamon in the dough which added amazing subtle flavor and worked extremely well with the chocolate.

This recipe made a huge batch and was a big hit. I hope you enjoy...
Ciao!

Chewy Oatmeal Cookies
Ingredients:
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 c. dark brown sugar
1 c. white sugar
2 large eggs
2 tsp. vanilla
2 c. oatmeal
1 c. raisins (soak in boiling water for a couple of minutes & drain)
1c. chocolate chips
Directions:
Preheat oven to 350°.
Combine dry ingredients in a bowl and set aside.
Cream wet ingredients for two minutes until light and fluffy.
Slowly add dry ingredients and combine.
Stir in oatmeal, raisins and chips.
Scoop by tablespoon and bake for 10 minutes on a greased sheet.

Some Spring In The Dead of Winter or Rhubarb Crumb Muffins

One of my favorite stores is Planet Organic which has one of the largest frozen organic produce sections in my city. I always feel better buying frozen organic produce because I know that it is straight from the ground and into the bag - brown paper freezer bags even! Planet Organic keeps the frozen fruit very reasonably priced and I appreciate that because the chances of finding rhubarb in the dead of the arctic north winter is a big challenge and I assume that anyone who was smart enough to save some and freeze it will want to capitalize on their brilliance. Not so at this store. They even put it on sale in January and I stocked up. I figure by the time the strawberries come into their peak - and they are just starting to now - I will have rhubarb for Amanda's favorite Rhubarb Strawberry Crumb Pie.

In the meantime, I wanted to use up some of the copious amounts of rhubarb I bought at said sale, and muffins are the perfect way to do it. No one can resist a golden crumb topped muffin and that sour surprise of the rhubarb is a big hit in my family.

I found this recipe on Epicurious. They are by no means healthy, although I did split the white flour in half with whole wheat to continue my trend this year. I don't think the muffins were too dense or dry because of the rhubarb which moistened the middles. The one thing I will say is that the amount of crumb topping was way too much! In the recipe below I have printed the more accurate amounts that you will need.

We loved these muffins and I will continue to make them - hopefully with fresh rhubarb in the spring.

Ciao!

Rhubarb Crumb Muffins
Gourmet, April 2003

Ingredients for topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar

Ingredients for cake batter:
1 1/4 cups all-purpose flour (or 1/2c. whole wheat & 3/4c. white flour)
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk

Directions:
Preheat oven to 375°F. Generously butter muffin cups and top of pan.
Make streusel for topping by whisking together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
For the batter, whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes.
Add eggs and vanilla and beat until fluffy, about 1 minute.
Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter among muffin cups (each cup will be about half full).
Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top.
Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes.

Roasted Cauliflower Corn Chowder

I have been missing for weeks and weeks. Life gets busy and blogging ends up on the back burner. That doesn't mean I have not been baking and cooking though. I actually made the Whole Wheat S'more Cookies again because they are such a big hit in my family.
What I tried this week, though, was this chowder. Josh and I wanted something very healthy and reheat-able for work. I like to make soup because the big soup pot makes enough for dinner and then three more lunches.

The recipe is from Shape and I find that they have very healthy recipes that actually taste good. Sometimes that is hard to do. What I loved about this soup was the rich flavors and how creamy it was, considering there was no cream in sight.

I am posting the altered recipe I used, as opposed to the origingal from Shape. I have been learning alot about how to make chowders that taste fattening, but really aren't and I didn't like some of the ingredients that Shape included.

So here are some tips I used:

• Use a can of skim condensed milk for all the creaminess, and almost no fat. This is my new favorite ingredient in creamy soups. Just remember to add it at the end and not overheat it, or you will have curdling.
• I roasted the entire head of cauliflower instead of half of it as Shape suggested. It added a real depth of flavor.
• I didn't have fresh basil so I used 1T. of dried instead, which is not ideal but the fresh basil at my market did not look fresh enough to consume.

So enjoy this recipe. It was so delicious with a shaving of fresh Parmigian cheese on top and a crusty roll on the side.
Ciao!

Roasted Cauliflower and Corn Chowder
Ingredients:
1 medium head of cauliflower
1 teaspoon olive oil
1 medium white onion, chopped
2/3 cup corn kernels (1 medium-size ear) - or one can corn kernels
1 tablespoon unsalted butter
2 medium zucchini, chopped
1 teaspoon dried thyme
1 teaspoon sea salt
1/4 teaspoon white pepper
4 cups chicken or vegetable stock
12 ounces can skim condensed milk
3 tablespoons fresh basil, chopped

Separate cauliflower florets from the stem. Toss florets with olive oil and roast in oven at 350 degrees for about 5 minutes, or until slightly golden. Remove from oven and set aside.
In a large pot over medium heat, saute onions and corn in butter until the onions are translucent, about 5 minutes.
Add zucchini, chopped cauliflower, thyme, salt and white pepper. Cover and cook for several minutes more, stirring occasionally and adjusting heat so the vegetables don't burn.
Add stock to pot. Bring to a boil, then reduce heat to a simmer and cook, covered, 20 minutes. Add the basil and milk, and adjust seasonings.
Transfer the soup in thirds to a food processor bowl and pulse so that the soup is slightly pureed with bits of vegetable remaining.