Spicy Chipotle Chocolate Cake « What We're Eating As some of you may know, I’m not what one would call a chocoholic. Not even close. I mean, I like chocolate and from time to time I enjoy eating a bite here and there, but generally I never crave chocolate. What I do crave is SPICY. Spicy Chipotle Chocolate Cake For the Cake 2 sticks butter, unsalted 10 oz semi-sweet chocolate chips 5 eggs 1/2 cup brown sugar, packed 3/4 cup granulated sugar 1/4 tsp salt 3/8 cup flour 1 1/2 tsp baking powder 2 tsp chipotle chile powder For Frosting 16 oz cream cheese, room temperature 6 oz nutella 1/2 cup unsweetened cocoa powder 3/4 cup powdered sugar, sifted 1/3 cup milk, plus extra as needed Bake the Cake: Preheat oven to 325 degrees. Place butter into a saucepan over medium heat. While the butter and chocolate are melting, add the eggs, brown and granulated sugars to a large mixing bowl. In a separate bowl, sift together the salt, flour, baking powder & chipotle chile powder. While the cake is cooling, Make the Frosting:
Campfire Cones | Chef Jessica Bright I love camping! I love planning our menu and cooking while on a camping trip. S’mores are the proverbial camping dessert and I enjoy them but they can be really, really, really messy. I know, that is part of the fun! You have two choices for when to make these—you can assemble everything, wrap the whole thing in foil, and then just pull it out and place it on the campfire when you are ready to go; or you can bring the “fillings” and let everyone assemble the cones as they choose there by your campfire and then wrap and cook. For each camper you will need: 1 ice cream cone (I prefer sugar cones) Yummy choices for toppings! And an assortment of the fillings of your choice. Chocolate chipsButterscotch morselsWhite chocolate morselsWalnutsPeanutsAlmondsToffee piecesMini marshmallowsBrown sugarCoconutCocoa nibs (raw chocolate)Banana piecesDried fruit You essentially create your own custom candy bar! Allow each camper to design their cone with the fillers of choice in layers.
The Web's Best Recipes With Bacon Seeing as how just about every recipe you come across these days includes bacon in one way or another, composing this list was a bit of a challenge. An awesomely delicious challenge, but still a challenge. After lots of searching, cooking and sampling, we can proudly say that these are The Web’s Best Recipes With Bacon: The Manwich First off, make sure you buy some solid bread when you’re making The Manwich. Bacon Brittle, Bourbon-Caramel, Chocolate Fudge Brownies What these brownies lack in snappy naming they make up for in sheer deliciousness. Portobello and Bacon Gnocchi Alfredo Despite strong competition from the likes of pappardelle and tortellini, we’d have to say gnocchi is our favorite pasta. Boozy Bacon Jam If you’re looking to bacon-ify your next party – and really, why wouldn’t you be? Bacon and Maple Chicken Nibbles We don’t care if you call them “nibbles” or “wings,” you’re going to want a large portion of these napkin wasters. Bacon Hash Browns Bacon Strip Pancakes
Food for Campouts | Kitchen Corners We went camping this weekend down at Big Sur. It was so fabulous and fun to be with friends in such a beautiful place. We were lucky to get a camp ground at Plaskett Creek. the camp host there is my new BFF, she made our lives so much easier. On Saturday Silvia and Justin, our friends, were in charge of food. Cut the bananas and stuff them with chocolate chips.Cover them with tin foil and place over fire to grill for about 5-10 minutesRemove the banana from heat and mix the banana pulp and the melted chocolate together.Eat!
Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step [Update:] See all kinds of onigiri on my new bento-only site, Just Bento. [Another Update:] Check out the Onigiri FAQ for answers to most, if not all, your onigiri related questions! [One more Update:] A few people are obviously not taking the time to read or follow the links suggested properly. Otherwise they would not keep asking the same question, or worse answering it wrong, over and over. So please let me repeat again: The best rice to use for standard onigiri is the kind usually sold as Japanese rice or 'sushi rice'. One of the most popular entries on this site is the one about onigiri, or Japanese rice balls, which I wrote back in 2003. I've made hundreds of onigiri in the 3 years since I wrote that, because onigiri are such great portable meals for picnics, not to mention party food and late-night snacks. With ideas from several places including cookbooks, Japanese TV shows and my mother, this much neater method of making onigiri evolved. So, I present you...
Spanish Cravings I’ve seriously been craving Spanish food lately. I think my wanderlust is flaring up again. Paella takes me away to the Mediterranean coast, if just for dinnertime. Chicken & Seafood PaellaPrintable Recipe 1 tablespoon sweet Spanish paprika6 cloves garlic, minced¼ cup plus 1 tablespoon extra virgin olive oil1 pound boneless, skinless chicken thighs, cut into 1-inch piecesKosher salt3 ¼ ounces Spanish chorizo, diced1 yellow onion, diced1 14 ½-ounce can diced tomatoes, drained1 ¾ quarts chicken brothGenerous pinch saffron2 cups paella, Bomba, or Calasparra riceFreshly ground black pepper½ pound mussels1/3 pound shrimp, peeled and deveined½ cup thawed frozen peas Combine the paprika, about a quarter of the garlic, and 1 tablespoon of the oil in a large zip top bag. Heat a paella pan over high heat until very hot but not smoking. The chicken should not be cooked through at this point. Reduce the heat to medium-low, add the chorizo to the pan, and cook for 3 to 4 minutes, or until rendered.
Puff Pancake, aka Breakfast Nirvana Wow, sorry for disappearing like that! The Fuji Foodie Train was completely derailed this week by sickness. The Fujilings’ pediatrician tells me that this cold and flu season has been particularly nasty, and I believe it! Squirrel already had a cold about a month ago, and then about a week ago came down with a lovely triple combo of a cold, sinus infection, and pink eye. Then she’d pour the mixture into the hot butter, and throw the pan back into the oven. Part of the fun of making puff pancake, if you have kids (or if you’re like me…I’m easily entertained), is watching it puff up in the oven. When it came out of the oven she would douse it with powdered sugar and cut it into squares and then drizzle diluted homemade strawberry or raspberry jam over it. To me this was breakfast nirvana. I hope it’s something that my Fujilings will look forward to having as much as I did. I think that’s a happy Squirrel, don’t you? 1. 2. 3. 4. 5. 6.
Shrimpo de Gallo | The Pioneer Woman Cooks Yes, I made up the name for this recipe. Why do you ask? I tried my best, okay? My choices were: Shrimp Pico de Gallo Shrimpy Pico de Gallo Pico de Shrimpo Shrimpo de Gallo Shrimp Salsa So I closed my eyes and picked one. (But that’s another story for another time.) You’ll love this light, fresh dip! Start with some cooked shrimp. Pull off the tails… Then throw the shrimp on a cutting board. Cut them into small pieces. Keep cutting and chopping until the shrimp is in smaller pieces. Then throw the shrimp into a large bowl. Cut a red onion in half, then make vertical slits in one half. Chop it up, too… Then add it to the bowl with the shrimp. Next, grab some olives. Chop ‘em up, then throw it into the bowl. Next, cut a couple of tomatoes in half… Then chop ‘em up and throw them in, too. Halve a couple of avocados… Remove the pits and scoop the good stuff out of the shell/skin. Then chop it up and resist the temptation to sprinkle salt all over it and eat it in eleven seconds. Why is avocado so, so good?
Bang Bang Shrimp Throwdown That is right it is a throwdown. Me vs. The Bonefish Grill Bang Bang Shrimp. I dedicate this throwdown to my sister-in-law, who I saw scarf down and entire order of Bang Bang Shrimp in 2.5 seconds, with my own eyes. Yes, she was run over with beads of hot sweat, ate half a loaf of bread to sooth her mouth and developed a bit of a runny nose….if you know what I mean. But she did not care, she concured that mound of spicy crunch goodness and then happily patted her belly and said she could eat more. To be honest she isn’t the only one scarfing down a plate of these tasty, spicy, crispy morsels. Soak shrimp in bowl of milk. Bonefish grill is one of my favorite chain restaurants. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside. I thought about it for awhile and figured that it really cannot be that hard to make. Heat a large skillet of oil until it reaches 300 degrees. Drain fried shrimp on plate lined with paper towels.
Guacamole Burgers Recipe Guacamole Burgers Recipe It’s that time of year again, the time for summer cookouts. With the 4th of July approaching you are probably looking for something to make. This year you can make something different with these guacamole burgers. Guacamole Burgers Prep time: 30 minutes Cook time: 15 minutes Ingredients: 2lbs ground hamburger salt and pepper (to taste) 8 slices bacon (cooked) 4 slices pepper jack cheese 4 hamburger bunsGuacamole- 3 ripe avocados (peeled and pitted) The juice of 1 lime 1 teaspoon salt ½ cup onion (diced) 3 tablespoons fresh cilantro (chopped) 2 roma tomatoes (diced) 1 teaspoon fresh garlic (minced) 1 pinch cayenne pepper Cooking Instructions: Step 1: To make guacamole- in a medium bowl mash avocados together with the lime juice.
Quick Migas Ok, so I must let you know that up until now I have never tried migas. I have seen the on The Pioneer Woman’s site and I have seen Rachael Ray make them, but I just haven’t gotten around to trying them until now. I came across a recipe for quick and easy migas at Budget Bytes. They were too easy not to try. Migas are a Tex-Mex breakfast dish that usually consists of eggs, onions, chile peppers, tomatoes, cheese and corn tortillas. Budget Bytes version was simplified by using salsa in place of the fresh onions, chile peppers, and tomatoes. Also,congrats to Marci who said, “I have never heard of Xagave before but am intrigued! Quick Migas 6 large eggs1/4 cup milk1 cup salsa1/2 cup shredded cheddar cheese5 oz.thick tortilla strips (1 oz. is about 12 strips)1 Tbsp. butter1/4 bunch cilantro, chopped3 chopped green onionssalt and pepper, to tasteSaute the green onions in 1 Tbsp of butter over medium heat until they are soft (2-3 minutes). This recipe was tested with Mission tortilla strips.