Pumpkin Chocolate Chip Bread

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Who doesn’t love pumpkin chocolate chip bread!  This recipe is moist and full of flavor! You can make it with whole wheat bread or all-purpose flour.

Recipe

Preheat the oven to 350 degrees and grease an 8 1/2 by 4 1/2 inch loaf pan.

In a large bowl whisk together the following:

2 cups whole wheat or all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon ground cloves

In another bowl whisk together the following:

1 (15 oz.) can pumpkin puree

1 cup organic sugar (you can certainly use less if you like, but don’t use less than 1/2 cup)

1 stick butter, melted and cooled

2 eggs

2 teaspoons vanilla

Add the wet ingredients to the dry and stir together until just combined.  Fold in 1 cup semi-chocolate chips.  Pour batter into prepared pan and bake for 50-60 minutes or until an inserted knife comes out clean.  Let cool slightly, remove from pan and serve.

 

 

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart

Oh my heavens!  This is to die for rich, rich, rich!  This tart goes a long way because you only need a little sliver to curb that chocolate caramel craving!  I love that it’s not a difficult tart to make either!  I originally found this recipe on line, but didn’t like how the caramel turned out so I adjusted the recipe to make it my own and make it a little more simple.

Recipe

Chocolate Tart Crust

1 1/4 cups all-purpose flour, plus more for dusting

1/3 cup organic sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into pieces

3 large egg yolks

1/2 teaspoon vanilla

In a food processor pulse the flour, sugar, cocoa and salt until combined.  Add the butter one piece at a time and pulse until it resembles coarse meal.  Add the yolks and vanilla and pulse until the dough just comes together.  Wrap in plastic and chill for 1 hour or up to 2 days.

When ready to bake the tart crust preheat oven to 350 degrees.  Roll tart dough out 1/4- inch thick onto a well floured surface.  Place dough into a 10-inch round tart pan.  Poke the dough with a fork a few times and line with foil.  Place dried beans or pie weights in the foil and chill for 20-30 minutes.  This will help maintain the integrity of the tart shell.  Bake for 20 minutes.  Remove the foil and weights and bake for another 10 minutes until the crust looks dry on the bottom.  Let cool completely.

Caramel Filling

14 ounces good caramel ( I like Peter’s or you can use the little pre-packaged caramels too.)

1/3 cup heavy cream

2 teaspoons vanilla

1 teaspoon sea salt

In a large sauce pan melt the caramel and cream together.  Add the salt and vanilla off the heat.  Stir well and pour over cooled chocolate pie shell.  Let cool completely.

Chocolate Ganache Topping

2 cups or 12 ounces bitter or semi-sweet chocolate chips or chunks

1/2 cup heavy cream

1 teaspoon vanilla

Melt and combine chocolate and cream in a small sauce pan until combined.  Add the vanilla and pour carefully onto caramel filling.  Smooth and sprinkle coarse sea salt as a garnish when slightly set.

 

Mom’s Clam Chowder

Mom's Clam Chowder

I have the fondest memories of this soup!  My mom would make it every Christmas Eve.  Comforting, rich and delicious!  You won’t believe how simple and quick it comes together!

Recipe 

2-3 cups peeled and diced potatoes, about 4-6 (I like using Yukon gold)

1 1/2 cups celery, chopped

1 onion, chopped

2 cans clams (juice will be drained into the veggies)

Chicken stock or water

1 stick butter

1 scant cup all-purpose flour

4 cups organic whole milk

Sea salt and as much fresh ground black pepper as you want

In a large dutch oven pot place the potatoes, celery, onion and juice of 2 cans of clams.  Cover vegetables with chicken stock or water.  In another large sauce pan, melt 1 stick butter and whisk in the flour.  Cook for 1 minute to remove flour taste.  Slowly whisk in the milk and constantly stir until think and bubbly.  Once the potatoes are soft, add the thickened milk mixture to the vegetables.  Add the clams and salt and pepper to taste Serve warm with whole grain bread and a green salad.

 

 

Navajo Tacos with Homemade Scones

Navajo Tacos

These are a family favorite!  I love meals that are simple, filling and healthy!  You can go vegetarian or use meat.  Be sure to use my recipe for Honey Whole Wheat Scones for these.  The sweetness of the scone and savory flavors of the toppings make this a real treat!

Recipe

One recipe of Honey Whole Wheat Scones or your own recipe.  Pinch dough off into balls and roll out into disc shapes.

Your favorite browned turkey or beef taco meat recipe ( I like to make it simple by adding a chopped onion to the meat, 1 tablespoon ground cumin, 1 tablespoon chili powder and 2 teaspoons dried oregano, salt ans pepper).

1 can drained black, pinto or refried beans

Lettuce

Sharp cheddar cheese

Sour Cream

Salsa or chopped tomatoes

Guacamole or sliced avocado

Top your scone with whatever you want and enjoy!

 

 

Homemade Whole Wheat Scones

Honey Whole Wheat Scones

These are so good!  I love that I can make the dough the night before and cook them up in the morning!  Very simple and versatile!

Recipe

1/2 cup natural yeast starter

2  cups purified water (non-chlorinated (kills the natural yeast))

2 teaspoons sea salt

1/2 cup honey

1/4 cup avocado or coconut oil

4 cups whole grain flour of choice

3-4 cups whole white wheat flour

You can make this dough by hand or in an electric mixer.  Whisk together the starter and water.  Add the oil, salt and honey.  Add the whole wheat flour and whisk.  Change to a dough hook if using an electric mixer.  Add the 3 cups of bread flour and knead for a few minutes.  If the dough pulls away from the bowl cleanly than you don’t need to add anymore flour.  If it is still to sticky add more flour 1/2 cup at a time.  Transfer dough to a large glass bowl and cover with plastic wrap.  Let stand for 6-24 hours before using.  This allows the bread to go through the fermentation process and decreases the gluten and harmful enzymes in the grain.

Heat about 1/3 to 1/2 cup coconut oil in a large skillet over medium high heat.  Oil the counter and divide dough in half.  Roll out the dough and cut with a pizza cutter into rectangles and stretch a little before cooking.  Once the skillet and oil are hot place the rectangle shapes into the pan.  It should sizzle.  Watch carefully so they don’t burn and flip when ready.  Place finished scones on a plate lined with a paper towel to drain excess oil.  Repeat until all dough is used.  Serve with peanut or almond butter, jam, honey, syrup, cream cheese or whatever sounds good to you! Note: you can use the second division of bread to make a loaf if desired.  Just shape into a loaf, let raise until double and bake in a greased loaf pan at 350 degrees for 35-40 minutes.

Decadent (Gluten Free!) Chocolate Cake

Gluten-Free Decadant Chocolate Cake

The holidays are here and there always seems to be something that we all get to bring to impress our friends and family each year!  I love trying new things, especially chocolate things!  I have a favorite bakery in downtown Salt Lake City called Gourmandies.  They serve this incredible Chocolate Decadent cake that is to die for!  I love cakes that are fudgy and rich and this one is as close to it as I could find.  I love that it is simple and easy to make too!  Recipe from Barefoot Contessa.

Recipe

1 pound plus 3 ounces bittersweet chocolate pieces or chunks

10 tablespoons (1 1/4 sticks) butter, cut into pieces at room temperature

1 tablespoon gluten free flour

1 1/2 tablespoon sugar

1 teaspoon instant coffee granules (optional)

1/4 teaspoon sea salt

4 extra-large eggs, separated

1/4 cup heavy cream

Vanilla ice cream for serving on the side

Preheat oven to 425 degrees.  Grease an 8-inch springform pan and line the bottom with parchment paper.  Place the one pound of chocolate in a large heat proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.  Off the heat, immediately stir in the butter, flour, sugar, coffee (if using), and slat with a rubber spatula.  Whisk in the egg yolks until smooth.

Place the egg whites in an electric bowl fitted with a whisk attachment and beat until they form soft peaks.  Scrape the egg whites into the chocolate mixture and fold carefully with a rubber spatula, just until combined.  Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly.  Turn off the oven and leave the cake in the oven, leaving the door slightly ajar.  Allow the cake to cool in the oven for one hour.  The cake will sink in the middle.  Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand.

Place the 3 ounces of chocolate and heavy cream in a heat proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally.  Add a drop of cream if the mixture is too thick. to pour.  Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted.  Allow to cool and serve warm or at room temp with a scoop of ice cream.

Emily’s Italian Herb Seasoning

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I came across a wonderful Italian seasoning a few years ago.  When it was all gone I looked all over for it and couldn’t find it anywhere, so I decided to make my own!  This is a wonderful seasoning that I use in many of my dishes!  And the best part is, I grow all my own herbs!

Recipe

Use equal parts dried or adjust to your liking:

Sage, Thyme, Savory, Rosemary, Sweet Marjoram, Basil, Oregano.

Dry the herbs in a basket out of direct sunlight.  Once very dry, use a mortal and pestle to crush the herbs.  Place in a glass jar and enjoy!

Easy Enchiladas “Your Way”

Enchiladas

Hearty and delicious!  This recipe comes from my mother-in-law with a few differences to make it my own.  They are really more like smothered burritos!  Simple comfort food!

Recipe

1 lb. ground turkey or beef (you can even use shredded cooked chicken too)

1 large onions, chopped

1 tablespoon chili powder

1 tablespoon cumin powder

2 teaspoons dried oregano

Sea salt and fresh ground pepper to taste

1 can green chilies

2 cans refried beans

2 (15 oz) bottles or canned enchilada sauce (I like Sprout’s brand)

16 flour tortillas (I like the brand from Costco you have to cook)

3-4 cups shredded sharp cheddar cheese

Sour cream

Green onions

Tomatoes

Lettuce

In a large dutch oven pot, brown the meat on medium high heat.  Add the onions and seasonings.  Add the chilies, beans and half of one bottle or can of enchilada sauce to thin out the bean mixture.  Cook until heated through.  Cook the tortillas if needed.  Spray a 9×13 casserole dish with oil.  Fill each tortilla with the bean mixture and roll the outsides in and then roll bottom up.  Pour remaining enchilada sauce over the tortillas in the dish and top with cheese.  Bake in the oven at 350 degrees until the cheese is bubbly and melted.  I like to serve it over a big bed of lettuce with sour cream, tomatoes and green onions!

 

Sour Cream Coffee Cake

Sour Cream Coffee Cake

Every Mother’s Day I make this cake with fresh fruit for my Mother-in Law for breakfast.  It can be made the night before to make the extra work lighter!

Recipe

1 and 1/2 sticks butter or 12 tablespoons, softened

1 and  1/2 cups organic sugar

3 large eggs

1 and 1/2 teaspoons vanilla

1 and 1/4 cup sour cream

2 and 1/2 cups cake flour or 2 and 1/4 cups all-purpose flour and 1/4 cup corn starch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Streusel

3/4 cup light brown sugar

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon sea salt

3 tablespoons cold butter, cut into pieces

Glaze

1/2 cup powdered sugar

2 tablespoons real maple syrup

Preheat the oven to 350 degrees.  Grease a 10-inch tube pan.  Cream the butter and sugar.  Add the eggs, vanilla and sour cream.  Add the flour, baking powder, soda and salt.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl.  Pinch together with fingers until it forms a crumble.  Spoon half the batter into the pan.  Sprinkle with 3/4 cup struesel.  Spoon the rest of the batter in the pan and spread out.  Scatter the remaining struesel on top evenly.  Bake for 50-60 minutes or until a knife comes out clean.

Let cool for 30 minutes on wire rack.  Make the glaze by mixing the sugar and syrup together.  Drizzle over cake with fork or spoon.

Turkey Meatballs

Spaghetti and Turkey MeatballsThese meatballs are deliciously full of flavor and could be made for soup or sandwiches too!

Recipe

Parchment paper or greased foil

3 large eggs

1/2 cup whole milk

1 tablespoon minced garlic

2 tablespoons Italian seasoning ( I like McCormick brand)

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 1/2 cups grated Parmesan

1 cup bread crumbs (make you own with a blender and good bread)

1 1/2 – 2 pounds ground turkey

Preheat oven to 400 degrees.  Line baking sheet with parchment or greased foil.  In a large bowl mix all ingredients together with a wooden spoon or hands if needed.  Gently form 2-inch size meatballs and arrange on sheet so they don’t touch each other.   Bake the meatballs for 30 minutes or until the center registers at 160 degrees on a meat thermometer.  Serve immediately with your favorite spaghetti, soup or sandwich recipe.  These can also be made ahead and kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.