Cranberry Ricotta Coffee Cake

There are two downsides to this coffee cake. One, it takes about an hour or more to bake and cools for 20 minutes. That means along with prep time it is at least 1 hour and 35 minutes before you can enjoy this delicious coffee cake. The second downside it that it makes only 6 servings and when I made it there were no leftovers. No leftovers of this delicious coffee cake to enjoy the following day. Maybe I should try and double the recipe and bake it in a 9x13 so we can enjoy for more than one day.

Cranberry Ricotta Coffee Cake

Ingredients:

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/4 cups granulated sugar
• 3 eggs
• 1 1/2 cups whole milk ricotta
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries

Directions:

1. Preheat the oven to 350º F. Spray an 8x8 baking dish with cooking spray and line with parchment paper, leaving an overhang on at least two sides.
2. In a large bowl, whisk together the flour, baking powder and 1 cup sugar until well combined
3.  In another bowl, whisk together the eggs, ricotta, butter and vanilla. Fold this mixture into the flour mixture. Fold in 1 cup cranberries. Transfer the mixture to the prepared baking dish and spread into an even layer.
4. In a small bowl toss the remaining 1/2 cup cranberries with the remaining 1/4 sugar. Sprinkle the cranberries over the batter.
5. Bake until golden brown and an inserted toothpick comes out clean, about 1 hour to 1 hour 15 minutes. Let cool in the pan on a cooling rack for 20 minutes.
6. Using the parchment paper as handles, remove the coffee cake from the pan. Discard the parchment paper and place the coffee cake on the cooling rack to continue to cool.
7. Serve warm or at room temperature.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 478
Total Fat		19.2g
Saturated Fat		11.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		153.8mg
Sodium		240mg
Total Carbohydrates		67.5g
Dietary Fiber		1.5g
Sugars		42g
Protein		9.3g
Calcium		11%
Iron		3.9%
Potassium		40.8mg
Vitamin A		3%
Vitamin C		5%
*Nutritional information will vary depending on the brands you use.

*Adapted from unknown.

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Chorizo Black Bean Chili

Chorizo in chili? Yes please! I am a big fan of chorizo. I love the spiciness of it, but even more importantly, I love the flavor of it. Chorizo adds such big flavor to any dish it is in. I may just have to double the recipe next time and freeze some for later. This chili is too good to only have once during soup season.

Chorizo Black Bean Chili

Ingredients:

• 2 pounds chorizo
• 31 ounces canned black beans, drained and rinsed
• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 32 ounces low sodium beef broth
• 6 ounces tomato paste
• 3 tablespoons unsweetened cocoa powder

Directions:

Stove Top Directions

1. Brown the chorizo in a stock pot, over high heat, breaking it up as it cooks. Do not drain and add in the onions, belle pepper and garlic. Cook stirring for 1 minute.
2. Pour in the beef broth and stir in the black beans, tomato paste and cocoa powder. Bring to a boil, reduce the heat to low and cover. Simmer, stirring occasionally for at least 1 hour.

Crock Pot Directions

1. Brown the chorizo in a large skillet, over high heat, breaking it up as it cooks. Transfer the chorizo to a crock pot.
2. Add in the remaining ingredients and stir well. Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 409
Total Fat		21.5g
Saturated Fat		7.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		72mg
Sodium		1168.5mg
Total Carbohydrates		26.5g
Dietary Fiber		8.5g
Sugars		7.3g
Protein		21.7g
Calcium		17.2%
Iron		17.9%
Potassium		327.6mg
Vitamin A		3.1%
Vitamin C		48.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Rants From My Crazy Kitchen.

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Make Again Monday: Turkey RIce and Broccoli Casserole

When I first made this casserole years ago I had found the most delicious topping, crispy spicy pickle seasoned cucumbers. It was the most delicious topping and made the casserole absolutely delicious. Sadly I can no longer get that topping so now I used crispy fried onions. The casserole is still delicious and a great way to use up leftover turkey, but I really miss the other topping and still scour the internet for something similar every year.

To see the recipe and original post click here.

Enjoy!!!

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Chai White Hot Chocolate

 

I am not a tea drinker. I have tried various teas, hot and cold, and I am just not a fan, with the exception of chai tea latte. It probably has something to do with the addition of the milk with the tea that makes me enjoy and it is not just straight tea. Whatever the reason is, I have been enjoying using chai tea in various drinks. Click here to check out some of my other chai tea recipes.

This chai tea drink combines white hot chocolate and chai tea for a warm, cozy and relaxing winter drink. To make this drink a bit more decadent you can top it with some whipped cream and a dash of ground cinnamon.

Chai White Hot Chocolate

Ingredients:

Chai White Hot Chocolate

• 1 cup milk
• 1 1/2 ounces good quality white chocolate, chopped
• 1 chai tea bag

Optional Toppings

• whipped cream
• ground cinnamon

Directions:

1. In a small saucepan, over medium-low heat, heat the milk to a simmer. Remove the saucepan from the heat.
2. Place the tea bag into the milk and allow to steep for 2 minutes. Press the tea bag between a spoon and the pot to wring out any liquid and dispose of the tea bag.
3. Return the pot to the stove and add in the white chocolate. Heat over medium-low heat, stirring often, until the chocolate is melted and mixture is smooth.
4. Pour the mixture into a mug and top with whipped cream and cinnamon if desired.

Enjoy!!!

Notes:

Nutritional info does not include whipped cream and cinnamon.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 340
Total Fat		16g
Saturated Fat		9g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		155mg
Total Carbohydrates		39g
Dietary Fiber		0g
Sugars		36g
Protein		9.5g
Calcium		25%
Iron		0%
Potassium		400mg
Vitamin A		10%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Baking Mischief.

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Dark Chocolate Espresso Brownies

I was making these to take on a girls trip back to our former college for homecoming. It was late at night and I was trying to get these and several other baked goods done so I could go to bed and maybe get some sleep before work and a fun weekend away. After I took these pictures I cut them and put them into a container to travel with. The way they were in the container and the container did not lend itself well to pictures. I really did not want to dirty a plate just for pictures, so I decided to just use the ones I had. Next time I make these and of course there will be a next time, I've already made these brownies a few time, I will take some pictures of them cut. The first time I made these, the pictures somehow disappeared. I know I took pictures but when I went to get them off the camera they were not there. The next time I made them I was using  them for an ice cream and did not even think about taking pictures. 

These fudgy brownies can be baked in either a 8x8 inch baking pan, for a thick brownie or a 9x13 inch baking pan for a thinner brownie. Every time I have made these brownies I have used a 9x13 because I either did not want a thick brownie or I needed it to serve more people. I thought about making a double batch so I could make the thicker brownies, but using 1 cup of espresso powder would probably be the whole jar and I could not justify using a whole $5 jar on brownies. You could definitely use less espresso powder, but if I am making espresso brownies, I want them to have a definite coffee flavor.

Dark Chocolate Espresso Brownies

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup dark cocoa powder
• 1 cup all purpose flour
• 1/2 cup espresso powder

Directions:

1. Preheat the oven to 350º F. Line either an 8x8 inch OR 9x13 inch baking dish with parchment paper.
2. In a large bowl, beat together the butter and sugar until light and creamy. Add in the eggs and vanilla and beat until it is light yellow and smooth, about 3-4 minutes.
3. Add in the cocoa powder, flour and espresso powder. Gently mixed until combined.
4. Spread the batter evenly into the prepared baking pan.
5. If using 8x8 baking dish, bake for 45-55 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
6. If using a 9x13 inch baking dish, bake for 25-30 minutes or until an inserted toothpick in the center comes out with a few moist crumbs on it.
7. Do not overtake the brownies, they will set up more as they cool.
8. Place the baking pan onto a cooling rack and allow to cool completely.

Enjoy!!!

*Adapted from Brown Eyed Baker.

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Make Again Monday: Hard Rock Cafe Baked Potato Soup

Has anyone eaten at Hard Rock Cafe in recent years? I know in my youth there were all the rage and if you ate at one, you had to get a shirt. When my husband and I went to Puerto Rico on our honeymoon I was excited to visit the Hard Rock Cafe and get my shirt, but it had burned down the day before. I also remember convincing my parents to "hop over" to Tijuana when we were in California on my senior trip just so I could go to the Hard Rock Cafe and get a shirt. It is a trip we remember well and still talk about to this day. It was quite the adventure and one my parents never want to do again. I need to see if I still have those shirts.

This time when I made this soup I left the peels on the potatoes. I had no desire to peel a bunch of potatoes. I do not think it changed the taste of the soup, although it did tasted more delicious than I had remembered.

To see the recipe and original post click here.

Enjoy!!!

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S'mores Pancakes

 

These pancakes are definitely a delicious breakfast treat. After a long week of work we all need a little treat every now and then.

These pancakes are made with graham cracker crumbs and chocolate chips and then topped with delicious marshmallow fluff. When adding the marshmallow fluff be aware that a little bit goes a long way. I added what I thought was a good amount, but then it started to spread out and it became a bit too much.  I would start with less than you think you need and add more as needed.

S'mores Pancakes

Ingredients:

• 1 cup all purpose flour
• 1 cup graham cracker crumbs, about 9 full sheets
• 1 tablespoon baking soda
• 1/4 cup brown sugar
• 2 eggs
• 1 1/2 cups buttermilk
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• marshmallow fluff

Directions:

1. In a large, whisk together the flour, graham cracker crumbs, baking powder and brown sugar.
2. In another large bowl, whisk together the eggs and buttermilk. Slowly whisk in the slightly cooled melted butter. Add in the vanilla and whisk until everything is well combined.
3. Add the dry ingredients into the wet and stir just until combined. Add in the chocolate chips and sir, do not over mix.
4. Heat a griddle over medium-low heat and grease with a pat of butter. Pour 1/4 cup of batter onto the griddle and cook until golden brown and bubble start to form. Flip the pancakes over and cook on the other side until golden brown. Repeat with the remaining batter.
5. Top the pancakes with a dollop of marshmallow fluff.

Enjoy!!!

Yields: about 10 pancakes

Nutrition Facts
Servings: per pancake
Amount Per Serving
Calories: 326
Total Fat		13.1g
Saturated Fat		7.7g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.4g
Cholesterol		50.5mg
Sodium		500.6mg
Total Carbohydrates		49.2g
Dietary Fiber		1.8g
Sugars		27.8g
Protein		6g
Calcium		4.7%
Iron		3%
Potassium		53.5mg
Vitamin A		1.2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Self Proclaimed Foodie.

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