Category Archives: Recipes

Classic Corn Chowder #SoupSaturdaySwappers

Memories of my mom’s cooking. The real bacon. The pop of the corn. The rich broth. Just basic comfort food, and she always added fresh parsley to add a brightness to color and flavor. I think her recipe is from Better Homes and Garden’s cookbook, and that where this one is adapted from, but I can’t be sure of the original recipe…this is the one I have always made to recreate the magic of corn chowder as I remember it… and it is a good one.

Here’s the summary:

Classic Corn Chowder

3 slices full fat bacon
2 stalks celery, chopped
1/2 cup onion, chopped
40 ounces of chicken broth (this was 1 1/2 cartons for me)
2 large russet potatoes, cubed
3 cups frozen corn kernels
2 heaping Tbsp. flour
1/4 tsp. pepper
1/2 tsp. salt
1 1/2 cups milk
*optional:* 2-3 Tbsp. parsley for a bit of color

To a large soup pot, add 3 slices of bacon, halved. Cook on medium until crisp. Remove from the oil and put aside until later.

To the oil in the pot, add the onion and celery and cook until just about soft. Add the potato, corn, and the broth. Bring to a low boil and cook for 15 minutes until the potato is tender.

In a separate jar or bowl, add the flour, salt and pepper, and milk. Whisk or shake the jar until smooth. Add this to the broth mixture. Bring to a simmer and continuously stir until it is bubbling and thickens.

Chop the bacon and add to the soup. Add some parsley, and serve.

This is so good and like most soups can be made ahead for even better flavor the next day. It’s easy and a great meal to make-ahead or to gift someone who needs a meal. I hope you’ll try this!

Classic Corn Chowder

Classic Corn Chowder

Ingredients

  • 3 slices full fat bacon
  • 2 stalks celery, chopped
  • 1/2 cup onion, chopped
  • 40 ounces of chicken broth (this was 1 1/2 cartons for me)
  • 2 large russet potatoes, cubed
  • 3 cups frozen corn kernels
  • 2 heaping Tbsp. flour
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1 1/2 cups milk
  • optional: 2-3 Tbsp. parsley for a bit of color

Instructions

  1. To a large soup pot, add 3 slices of bacon, halved. Cook on medium until crisp. Remove from the oil and put aside until later.
  2. To the oil in the pot, add the onion and celery and cook until just about soft. Add the potato, corn, and the broth. Bring to a low boil and cook for 15 minutes until the potato is tender.
  3. In a separate jar or bowl, add the flour, salt and pepper, and milk. Whisk or shake the jar until smooth. Add this to the broth mixture. Bring to a simmer and continuously stir until it is bubbling and thickens.
  4. Chop the bacon and add to the soup. Add some parsley, and serve.
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corn chowder

For more soup recipes that bring back some nice memories, check out these great blogs:


corn chowder

Classic Corn Chowder


If you didn’t get a chance to check it out, my holiday gift guide from yesterday has some great picks- so fun!HAG Favorite Uncommon Gift

Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake #BakingBloggers

Yeah right. A triple-layer cake? Yes. Do it. Make this cake. This is amazing. This is the” like a bakery” cake that I want to make myself for my birthday. This is that cake. SO special. Three layers of chocolate, separated by a light chocolate mousse, and all covered with a chocolate icing that will have you remembering your first birthday requested cake like it was yesterday:

This recipe is from the Divine Kosher Cuisine book which I have mentioned before. I don’t keep kosher and you don’t have to in order to enjoy this cookbook and it’s recipes. It’s a $5 book now, and would be worth every penny as it has jewish recipes, kosher recipes, and all kinds of other great recipes. I made their Mango-carrot soup for the blog, which was a huge hit but I have made lots of others and they are equally as easy and fantastic! The recipes are from caterers who compiled this with their congregation, and this cake is their “signature” dessert. Yes please.

Let’s get to making it!

Triple Layer Chocolate Mousse Cake

*Baker’s Note: When you are making this the first time…and when you forget to add the baking powder and baking soda…the cake is very flat, but still salvageable for cake-bites or rum balls…just in case you needed to know. Then you can feel okay about making the three layers again WITH all of the ingredients. Not that I have any direct experience with this! {wink}

There are 3 parts to this recipe. Ack! Don’t be put off!! All are easy and quite fast to make, but it looks like it is a long recipe- it’s really not fussy at all, and you know this since I am making it!

  • Cake
  • Mousse Filling
  • Chocolate Icing
Triple Layer Chocolate Mousse Cake

See? 3-layers! Cake- Mousse- Icing.

For the cake:

Dry ingredients:

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Wet ingredients:

1 cup milk
2 large eggs (at room temperature is better)
1/2 cup canola oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350*. Spray 3 round, 9″ cake pans.

Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.

Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).

Remove from the oven to cool on a rack.

Chocolate Mousse Filling

8 oz. heavy whipping cream
1/3 cup regular sugar (not confectioners)
1/3 cup cocoa

Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.

Triple Layer Chocolate Mousse Cake

 

Chocolate Icing: Make this right before you frost the cake

2 Tbsp. butter
4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
6 Tbsp. heavy cream
1 1/4 cups sifted confectioners sugar (powdered sugar)
1 tsp. vanilla extract

Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.

Triple Layer Chocolate Mousse Cake

Put it all together:

Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.Triple Layer Chocolate Mousse Cake

Pour the icing over the top and spread over the sides a bit- letting it drip to get an imperfect effect that will cover the whole cake.

Triple Layer Chocolate Mousse Cake

You can decorate with a bit of chocolate shavings, whipped cream or a mint sprig if you want to get fancy. Or you can just serve it and be so happy that you just did this. You made the easiest, Triple Layer Chocolate Mousse Cake!

Here are some other filled-cakes that my friends over at the monthy group I participate in, called the Baking Bloggers came up with. Every 2nd Tuesday of the month we bake on a themed recipe idea. This month was obviously filled cakes. Next month is choux-pastry, which I am stoked about since I have never tried to make that. So stay tuned, ‘cuz things are going to get tasty around here!

Here’s the printable recipe for Triple Layer Chocolate Mousse Cake:

Triple Layer Chocolate Mousse Cake #BakingBloggers

Triple Layer Chocolate Mousse Cake #BakingBloggers

Ingredients

    For the cake:
  • Dry ingredients:
  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • Wet ingredients:
  • 1 cup milk
  • 2 large eggs (at room temperature is better)
  • 1/2 cup canola oil
  • 2 tsp. vanilla
  • 1 cup boiling water
  • For the Mousse
  • 8 oz. heavy whipping cream
  • 1/3 cup regular sugar (not confectioners)
  • 1/3 cup cocoa
  • For the Icing
  • 2 Tbsp. butter
  • 4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
  • 6 Tbsp. heavy cream
  • 1 1/4 cups sifted confectioners sugar (powdered sugar)
  • 1 tsp. vanilla extract

Instructions

    Make the Cake
  1. Preheat your oven to 350*. Spray 3 round, 9" cake pans.
  2. Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.
  3. Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).
  4. Remove from the oven to cool on a rack.
  5. Make the Mousse:
  6. Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.
  7. Make the Icing:
  8. Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.
  9. Assemble the Cake:
  10. Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.
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It seems like a long recipe when I write this out, but it goes very quickly and is easy enough to make for a beginner baker, provided you follow the directions and steps carefully. I hope you make this cake, as I know you won’t be disappointed with the flavor! Enjoy!

Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake

 

 

Perfect No-Butter No-Egg Peanut Butter Cookies

Should I just say, “Vegan”? I don’t want to turn away any self-respecting meat eater to these yummy cookies, so I decided to just say that these are “no-butter, no-egg”! I promise you, these taste JUST like the ones loaded with butter and eggs, and your favorite creamy peanut butter, so don’t be put-off by this at all!

I make peanut butter cookies a lot around here. My non-chocolate eater, demands that he gets equal treatment as far as the treats-distribution goes- go figure! So, for as much as I thought I’d be making chocolate chip cookies around the clock with four kids….I make peanut butter cookies far more often! Now, the eggs and butter are fine if that is how you bake, but I honestly rarely use eggs in baking unless it’s for cookies. I use the mixture of flax-seeds to water:

1 Tablespoon ground flaxseed, mixed with 3 Tablespoons water= 1 egg

This is sometimes for health, and sometimes, because I am short on eggs, and want to eat them, not use them in baking! I have had great results in my quick breads, like pumpkin or chocolate zucchini bread, where I do flax-eggs almost exclusively, but for cookies, I sometimes like the egg in there. For this cookie, it had great results!! So, when I decided to cut the egg for this cookie, I cut the butter out too, and subbed in this butter flavored coconut oil.

No-butter, No-egg, Peanut Butter Cookies

I have found that this is great for where you would use butter or shortening in baking. I am not a huge coconut oil person, but I do like to use this in the cookies as it gives them a bit softer texture. Plus it allows me to mix by hand, since it’s so soft, if I want to make these a quiet-make for a surprise for my kids: “Whaaaa? I didn’t hear the mixer!!” Always a fun little surprise.

No-butter, No-egg, Peanut Butter Cookies

So let’s get to this and make these perfect…

No-Butter No-Egg Peanut Butter Cookies

1/2 cup butter flavored coconut oil
1/2 cup Your favorite- including the natural kind! Peanut Butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 flax-egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. water)
1 tsp.vanilla
2 Tbsp. almond milk (or regular)
1 3/4 cups all purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. baking soda

Preheat your oven to 350*. Spray or line a baking pan with parchment.

In a large bowl, cream the coconut oil, peanut butter, and sugars until creamy. Add the vanilla and flax-egg and mix. Stir in the milk. Set aside.

In a separate bowl whisk the dry ingredient together: flour, baking powder, salt, and baking soda. Gradually stir this into the peanut butter mixture.

Scoop out 1″balls of dough and roll in your palms until rounded. Place about 2″ apart on the baking sheet. Using the tines of a fork, press down 1st one direction and then the opposite direction (like a tick-tac-toe).No-butter, No-egg, Peanut Butter Cookies

Bake for 8-10 minutes until the edges are lightly browned. Remove to a rack to cool.

Keeps for up to a week in a covered container, or up to 3 months, frozen.

Here’s the printable version:

Perfect No-Butter No-Egg Peanut Butter Cookies

Perfect No-Butter No-Egg Peanut Butter Cookies

Ingredients

  • 1/2 cup butter flavored coconut oil
  • 1/2 cup Your favorite- including the natural kind! Peanut Butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 flax-egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. water)
  • 1 tsp.vanilla
  • 2 Tbsp. almond milk (or regular)
  • 1 3/4 cups all purpose flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda

Instructions

  1. Preheat your oven to 350*. Spray or line a baking pan with parchment.
  2. In a large bowl, cream the coconut oil, peanut butter, and sugars until creamy. Add the vanilla and flax-egg and mix. Stir in the milk. Set aside.
  3. In a separate bowl whisk the dry ingredient together: flour, baking powder, salt, and baking soda. Gradually stir this into the peanut butter mixture.
  4. Scoop out 1"balls of dough and roll in your palms until rounded. Place about 2" apart on the baking sheet. Using the tines of a fork, press down 1st one direction and then the opposite direction (like a tick-tac-toe). Bake for 8-10 minutes until the edges are lightly browned. Remove to a rack to cool.
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So easy, and honestly, I often will double the recipe and make them whenever someone feels like they haven’t gotten their fair-share of goodies! For peanut-butter cookie lovers, this is your guy! Or if you love a bit of chocolate and can’t resist…this is a great recipe to make Peanut Butter Blossoms!

peanut butter blossoms

Enjoy!

No-butter, No-egg, Peanut Butter Cookies