Spicy Mexican Hot Chocolate Cookies

Posted on December 16, 2023 by Angie

It’s a tradition of mine that with the baking extravaganza I embark on every December, I try at least one new Christmas cookie. This year, I wanted something a little different, a bit unexpected.

These cookies nailed it!

As I went through the ingredient list, I did pause & speculation set in when I read chili powder. You know, chili powder that includes garlic & onion powder. But, I shook my head & said aloud, “trust the process.” I did & couldn’t have been more pleased with the outcome. The only alteration I made was to increase the cayenne pepper from a 1/4 tsp to a 1/2 tsp, maybe a smidge more. It’s subtle & so worth it!

Ingredients:

1 stick unsalted butter, 4 oz

4 oz good quality unsweetened chocolate, coarsely chopped

1 cup packed brown sugar

1/2 cup granulated sugar

2 tsps pure vanilla extract

2 eggs

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon ground cinnamon

1 tsp chili powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cayenne pepper

1 cup semisweet chocolate chips

Preparation:

Preheat oven to 325° F.

In a small saucepan, melt butter & unsweetened chocolate, until glossy & smooth. Remove from heat & allow to cool until room temperature.

Beat together the brown sugar, granulated sugar, vanilla extract, & eggs on low speed until well combined. Pour in cooled chocolate & mix until evenly distributed.

In a medium size bowl, sift together the flour, unsweetened cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add dry ingredients to cream mixture & beat on low until just combined with no visible flour remains.

Fold in the chocolate chips.

On parchment lined paper, using a cookie scoop, add cookie dough balls, leaving a 1 1/2 inch of space between each cookie. Bake the cookies, one sheet at a time, for 14 minutes, rotating the pan halfway through.

Remove from oven & transfer cookies to a cooling rack to cool.

Enjoy!

Source (adapted slightly): https://www.cookingchanneltv.com/recipes/spicy-mexican-hot-chocolate-cookies-1962907

Posted in Christmas Cookies, Cookies | Leave a comment

Protein McGriddle Muffins

Posted on November 18, 2023 by Angie

These protein muffins are subtly sweet/ savory and will keep you full until lunch.

Ingredients:

2 cups Kodiak pancake mix

1 Jimmy Dean maple sausage, browned & patted dry

2 eggs

1 3/4 cups Fairlife milk (for extra protein)

1/4 cup of maple syrup

1 cup shredded cheese

Preparation:

Preheat oven to 400° F.

Spray a regular (or mini muffin) sized muffin pan with nonstick spray; set aside.

In a bowl, add the mix, eggs, milk, maple syrup, & beat together. Add in the cooked sausage & cheese and stir together until well combined.

Distribute evenly among the muffin tins.

Bake for 15 – 18 minutes.

Allow to cool for a few minutes. Serve with maple syrup.

Enjoy!

Source: TikTok Josh @bigdahhwg

Posted in Bread/ Muffins, Breakfast | 31 Comments

Hot Toddy

Posted on November 3, 2023 by Angie

Typically, I’ve been a fortunate person who doesn’t get sick very often, but a few weeks ago out of nowhere, I developed a cough. Nothing else: no sneezing, runny nose, fever, aches, etc. I felt fine. My dad told me he had made a hot toddy for a friend of theirs who had the same thing & it worked wonders.

My husband & I are aren’t really drinkers so we have a small assortment of liquor in the house, usually received as a gift, or for a recipe so off to the liquor store we went.

The cast of characters:

I’m happy to report it worked like a charm & tasted far better than the memory I have of shots taken during a camping trip many moons ago.

Ingredients:

2 tbsp Whiskey

Juice of half a lemon

1 tbsp honey

6 – 8 oz boiling water

Cinnamon stick, or dash of cinnamon

Preparation:

In a mug, add Whiskey. Squeeze half a lemon, add honey, pour hot water & stir together with a cinnamon stick & allow to sit for a minute.

Enjoy!

Posted in Alcohol | Leave a comment

Breakfast Sliders

Posted on October 1, 2023 by Angie

These were a big hit with the fam this morning & I redeemed myself from the borderline burnt breakfast last weekend. Such is life – you win some & you lose some. Today was a win.

Ingredients:

1 pkg Hawaiian rolls, 12 count

3 cups shredded Colby Jack cheese, divided

8 strips thick cut bacon, cooked & chopped

10 eggs

Splash of cream/ milk

S & P

1 green onion, diced

3 tbsps butter, divided

1 tbsp maple syrup

Preparation:

Preheat the oven to 350° F.

Beat eggs, whisk in a splash of cream/ milk, season with freshly cracked S & P, & add diced green onion.

In a medium sized skillet, over medium heat, melt 1 tbsp butter & cook eggs until lightly done. It’s okay if they’re slightly undercooked/ wet looking because they’ll bake in the oven.

While the eggs are cooking, Remove rolls from package & slice horizontally through to separate the top half from the bottom half. Place the bottom half into a 9×13 baking dish. Spread 2 cups of cheese over the rolls.

Transfer the scrambled eggs & spread over the cheese topped rolls. Add the chopped bacon & sprinkle remaining 1 cup of shredded cheese. Add the top half of the rolls. In a microwave safe bowl, add the 2 tbsps butter & maple syrup & melt until combined. Stir & brush the mixture over the top of the rolls.

Bake for 15 minutes.

Remove & enjoy!

Posted in Breakfast | Leave a comment

Pasta with Ricotta & Black Pepper

Posted on September 1, 2023 by Angie

There’s something to be said about dishes that have an element of simplicity with few ingredients & are superb in taste. This is one of those dishes.

Ingredients:

1 lb spaghetti

3/4 cup ricotta cheese

1/2 cup fresh grated Parmesan cheese

Fresh ground pepper

Pasta water, reserved

Preparation:

Bring a large pot of water to a rolling boil & add salt. While pasta is cooking, take a large bowl & combine the ricotta & freshly grated Parmesan together. Once mixed, add a generous amount of freshly cracked pepper. As the pasta nears its al dente stage, take some of the pasta water out, and slowly start to pour into the cheese & pepper mix until it makes a creamy sauce. Once the pasta is fully cooked, transfer noodles to bowl & stir to incorporate.

Plate & top with more Parmesan cheese.

Enjoy!

Source:

Posted in Pasta, Vegetarian | Leave a comment

Cauliflower Buffalo Wings

Posted on July 25, 2023 by Angie

It’s happened before where I’ve wanted to try a recipe & for some reason or another, dragged my feet in making it. This is one of those recipes. These were so good I’m now kicking myself for not trying it out sooner. Even my husband, a tried & true chicken wing connoisseur said, “I’m pleasantly surprised by how good these are.”

Ingredients:

1/2 large cauliflower, cut into florets

1 tbsp olive oil

1/4 cup flour

1/2 tsp garlic powder

1/4 tsp paprika

1 egg, + 2 tsps water

3/4 cup panko bread crumbs

3/4 – 1 cup Frank’s RedHot Wings Buffalo Sauce

Preparation:

Preheat the oven to 450° F. Line a baking sheet with a silpat or parchment paper; set aside.

Add the florets into a bowl & drizzle with 1 tbsp olive oil, toss to coat evenly.

In a gallon size bag, add in the flour, garlic powder, & paprika. Seal & shake to mix. Add in the florets, seal, & shake to coat evenly; remove any excess flour.

In a bowl, whisk together the egg with 2 tsps water. Add egg mixture into another gallon size bag, add in seasoned & floured florets, seal & shake to coat evenly.

In the bag you used to flour the florets, add in the panko bread crumbs, transfer the egg coated florets into the bag, shake to coat evenly. Transfer to the prepared baking sheet. Bake for 20 minutes on the middle rack.

In a liquid measuring cup, pour in the Frank’s RedHot Buffalo Wing Sauce. Once the florets have baked for 20 minutes, remove from the oven & using tongs, coat each floret with sauce, be sure to shake off excess & return to baking sheet.

Bake for an additional 15 minutes. Serve with Blue Cheese or Ranch dressing.

Enjoy!

Source: (adapted slightly from) https://onedishkitchen.com/buffalo-cauliflower-recipe/

Posted in Appetizers, Vegetables, Vegetarian | Leave a comment

Strawberry Brownies

Posted on June 14, 2023 by Angie

It’s not uncommon my husband will stumble upon a recipe on social media & requests I make it. They were super easy to make & the family raved about them.

Ingredients:

for the brownies:

1 box Strawberry cake mix

2 eggs

1/3 cup salted butter, melted (or 1/3 cup oil)

1 tsp strawberry extract (I omitted this)

for the glaze:

3/4 cup powdered sugar

2 tbsp strawberry preserves

1 1/2 tbsp milk

Preparation:

for the brownies:

Preheat oven to 350° F. Spray a 8 x 8 or 9 x 9 inch pan with nonstick spray, line bottom & sides with parchment paper, spray paper with nonstick spray; set aside.

In a bowl, mix together the cake mix, eggs, butter or oil, & extract, if using. Stir until well combined. The batter will be very thick. Pour into prepared pan & bake for 18 – 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven & allow to cool completely.

for the glaze:

In a small bowl, add the powdered sugar, strawberry preserves, & milk & whisk together until well combined. Spread evenly over the top.

Enjoy!

Source: https://www.thecountrycook.net/strawberry-brownies/

Note: While I followed the instructions for the glaze & applied it after it had cooled, in the future, I may add it while it’s still warm so it soaks in better.

Posted in Bars/ Brownies, Desserts | 1 Comment

Jumbo Blueberry Muffins

Posted on May 21, 2023 by Angie

I had bought some jumbo blueberries last week that we grazed on throughout the week & needed to use up before restocking the fridge with strawberries, blackberries, & raspberries. How fitting to use jumbo blueberries in jumbo muffins.

Ingredients:

3 cups all-purpose flour

3 tsps baking powder

1/4 tsp baking soda

1/2 ground tsp cinnamon

1/2 tsp salt

1/3 cup unsalted butter, melted & slightly cooled

1/3 cup vegetable oil

1 cup granulated sugar

2 eggs at room temperature

1/3 cup sour cream or Greek yogurt

1 cup milk, room temperature

1 tsp vanilla extract

1 1/2 cup blueberries

Preparation:

Preheat oven to 425° F. Spray a 6 count jumbo muffin pan with nonstick spray; set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, & cinnamon; set aside.

In another bowl, whisk together the melted butter, oil, sugar & eggs together until well combined. Then whisk in the sour cream, milk, & vanilla extract.

Pour the wet ingredients into the dry & whisk together; careful not to over mix. Fold in the blueberries.

Fill each muffin cup full, nearly to the top. Top with Turbinado or brown sugar.

Bake for 5 minutes at 425°, then, without removing pan, lower temperature to 350°F & continue to bake for 25-30 minutes until golden brown & a toothpick comes out clean when inserted into middle.

Allow to cool for 10 minutes.

Enjoy!

Source: https://sallysbakingaddiction.com/sparkling-jumbo-blueberry-muffins-2/

Posted in Bread/ Muffins, Breakfast | 1 Comment

Chocolate Strawberry Cake

Posted on April 16, 2023 by Angie

In our family, Spring is birthday season. For years, Bri’s cake request had been marble cake with whippy topping from the bakery so when she asked for a homemade cake, I was excited to get my baking on. A quick search of the internet & she decided on this recipe. It was a big hit with her & her friends.

Ingredients:

For the cake:

1/2 cup unsweetened cocoa powder

1 cup boiling water

3 cups all-purpose flour

2 1/2 cups granulated sugar

2 1/2 tsps baking soda

1 1/2 tsp baking powder

1 tsp salt

1 cup vegetable oil

1 cup buttermilk, at room temperature

3 eggs, at room temperature

1 tbsp vanilla extract

For the strawberry buttercream:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

Pinch of salt

6 – 8 cups powdered sugar

1/2 cup fresh strawberries, chopped

For the ganache:

3 1/2 oz semisweet chocolate, chopped

1/2 cup heavy whipping cream

For the garnish:

Fresh strawberries, similarly sized, stems removed

Preparation:

For the cake:

Preheat the oven to 350° F. Butter 3 9 inch pans or spry with nonstick spray, line with parchment paper; set aside.

In a medium bowl, sift the cocoa powder & whisk in the hot water until cocoa powder is dissolved. Let cool for 10 minutes.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, & salt. To the cooled cocoa mixture, add the eggs, oil, buttermilk, eggs, & vanilla extract & whisk until well combined. Pour the cocoa mixture into the flour mixture & whisk until fully incorporated. Divide the batter evenly among the three pans.

Bake for 27 – 30 minutes until springy to the touch & pulled slightly from the sides of the pans. Let cool completely in pans. Run a knife around the edges of the cake. Invert onto a cooling rack & remove parchment liners.

For the strawberry buttercream:

In a stand up mixer, with whisk attachment, beat butter & a pinch of salt on medium speed for 5 minutes.

Reduce the speed to low & with the mixer running, gradually add in the sugar, a 1/2 cup at a time, alternating with a tablespoon of diced strawberries. Scrape down the bowl as needed. Once sugar & strawberries are incorporated, beat on medium speed for 1 minute, until light & fluffy.

On a serving plate, add one cake round & top with 3/4 cups of frosting. Repeat with second & third layer & spread remaining frosting all over the cake. Chill for 1 hour.

For the ganache:

Add the chopped chocolate into a microwave safe container, pour cream over top, & microwave in 60 second intervals, whisking after each interval until completely melted & smooth. Allow to cool slightly before pouring over the top of the cake, letting it drip down the sides. Top with fresh strawberries & chill a minimum of 30 minutes before serving.

Refrigerate remaining cake for 5 days.

Enjoy!

Source: https://preppykitchen.com/chocolate-strawberry-cake/

Posted in Cake, Desserts | Leave a comment

Chicken Quesadillas

Posted on March 30, 2023 by Angie

You know how there are 101 uses for rotisserie chicken? I introduce you to 102. I always have rotisserie chicken on hand. I buy 1 or 2 at a time, remove the skin, debone, cut into pieces & store in quart size freezer bags & defrost as needed.

This is another meal that isn’t a recipe per se, but an assembly with a little bit of this & a little bit of that, tasting as you go to ensure desired flavor, to make your mouth happy. Below is my version.

Ingredients:

1/2 of rotisserie chicken

Tex-Mex seasoning (listed under seasonings, on this blog, but otherwise is S&P, garlic powder, & cumin)

Cilantro bunch, chopped

Red onion, chopped

1 fresh jalapeño, stem removed, chopped

Cheese of choice, I’ll use freshly shredded Colby Jack or pick up a bag from the store appropriately labeled quesadilla cheese

Tortillas of choice

Preparation:

In a bowl, season the chicken with the TexMex seasoning; set aside.

Chop together a bunch of cilantro, 1/2 of a red onion, & jalapeño. Add half of the mixture to the seasoned chicken (I use the other half for guacamole!)

Heat a skillet over medium heat. Add butter to the pan or right onto your tortilla, place in the skillet, add cheese, add some of the chicken mixture & wrap other side of tortilla around to make like a taco, toasting each side. Or using two tortillas, add cheese & chicken, & place another tortilla on top, and once toasted on one side, flip to toast the other. Cut into quarters. Serve & enjoy!

Note: if there is leftover mixture, I’ll freeze & label accordingly as chicken quesadilla mix.

Posted in Uncategorized | Leave a comment