As if Thanksgiving week wouldn't be busy enough, I decided that we needed some yummy baked goods in the house to start off the week. So I made cookies. I left just enough in the house to get us to Wednesday, and brought in the rest for my coworkers this morning. They really do go wonderfully with coffee first thing in the morning.
Double Chocolate Pumpkin Cookies
2 cups whole wheat flour
1/2 cup dark dutch cocoa powder
1 1/2 tsp cinnamon
2 tsp espresso powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
15 oz canned pumpkin
Directions:
1. Preheat oven to 375 degrees.
2. Mix flour, cocoa powder, cinnamon, espresso powder, baking soda, baking powder, and salt in bowl. Set aside.
3. Beat butter in separate bowl. Add in sugar and brown sugar, beat well. Add in eggs and pumpkin, beat well.
4. Slowly stir dry ingredient mix into butter mixture, until fully blended.
5. Scoop onto greased cookie sheets. Bake for 15 minutes.
Monday, November 21, 2011
Wednesday, November 9, 2011
It's the Perfect Season for Crockpots
In an attempt to make a dish that would serve quite a few dinners, limit my prep time, and keep our belly's full and warm (and not bigger!) I turned to a good old chili. It can be made with turkey or beef, though I used organic beef for this batch.
It is perfect for freezing, too. We'll be defrosting the second half of the batch this weekend.
Chipotle Chili
2 pounds ground beef or turkey
2 1/2 cups chopped onions
6 garlic cloves, diced
1/2 cup chili powder
25 ounces low sodium beef broth
1 cup canned crushed tomatoes
1/2 cup stout beer
2 tbsp canned chipotle chilies, diced finely
2 tbsp yellow cornmeal
31 ounces canned black beans, drained
Directions
1. Saute beef for about 8 minutes over high heat, or until beef is nicely browned. (You don't have to do this step, but it really helps hold the nice beef flavor in the finished product.)
2. Add beef to crock pot. Add in onions, garlic, chili powder, beef broth, tomatoes, beer, and chipotle chilies. Mix well.
3. Slowly add in cornmeal and beans. Mix well.
4. Turn crock pot on high for 6 hours.
How can you not love the simplicity of a good crock pot recipe?
It is perfect for freezing, too. We'll be defrosting the second half of the batch this weekend.
Chipotle Chili
2 pounds ground beef or turkey
2 1/2 cups chopped onions
6 garlic cloves, diced
1/2 cup chili powder
25 ounces low sodium beef broth
1 cup canned crushed tomatoes
1/2 cup stout beer
2 tbsp canned chipotle chilies, diced finely
2 tbsp yellow cornmeal
31 ounces canned black beans, drained
Directions
1. Saute beef for about 8 minutes over high heat, or until beef is nicely browned. (You don't have to do this step, but it really helps hold the nice beef flavor in the finished product.)
2. Add beef to crock pot. Add in onions, garlic, chili powder, beef broth, tomatoes, beer, and chipotle chilies. Mix well.
3. Slowly add in cornmeal and beans. Mix well.
4. Turn crock pot on high for 6 hours.
How can you not love the simplicity of a good crock pot recipe?
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