I’m house sitting for Diane and Lary right now (and watching Marquis, the dog) and am cooking up a storm! (Dinner anyone? lol) Tonight I’m making a really super good chili. It has cumin in it, which gives it a nice smokiness. Try it! Also included are a flourless chocolate cake recipe for Sunday night’s dinner with Johanna and friends, and some shortbread cookies that I’ll be baking for when Diane and Lary come home.
Really good Chili
1 ½ c. dried beans, rinsed (I used pinto)
1 clove garlic, chopped
½ c. onion, chopped
½ c. green pepper, chopped
1lb. ground beef (I used turkey)
2-1lb. cans of tomatoes
1 tbsp chili powder
1 tsp. Oregano
1 tsp. Paprika
1 tsp. Cumin
Cook meat, onions and garlic together. Throw everything into a crock-pot and cook for two hours, or until beans are tender. Add more water if necessary.
Flourless Chocolate Cake
½ c. unsalted butter, plus more for pan
¼ c. cocoa powder, plus more for pan
6 oz. semisweet chocolate, chopped
5 eggs
½ c. sugar
½ tsp. Salt
Preheat oven to 375. Butter bottom and sides of a 8-inch round cake pan, line bottom of pan with a buttered piece of parchment paper, dust all over with cocoa powder.
Melt chocolate and butter over a double boiler. Let cool.
Beat eggs, sugar, and salt with an electric mixer until foamy, about 2 minutes.
Gently fold ¼ of egg mixture into cooled chocolate. Then gently fold all of the chocolate mixture into the remaining egg mixture until marbled. Fold in cocoa powder. Spoon into prepared cake pan, smoothing the top to even.
Bake for 30-35 minutes, or until center still feels soft (a toothpick inserted into the center comes out moist) and top has a thin crust.
Transfer to a wire rack to cool completely. Run a knife around sides of pan and invert. Remove parchment. Invert again so cake is right side up. Serve with whipped cream.
Icebox Shortbread
1 c. unsalted butter
1 c. powdered sugar
1 tsp. vanilla
½ tsp. salt
2 c. flour, plus more for rolling
Beat butter, sugar, vanilla and salt until smooth. Add flour, mixing just until dough forms.
Divide dough in half, and place each ½ on a piece of floured waxed paper. With floured hands gently roll each into a 1 ½ inch diameter log. Wrap logs tightly in the waxed paper, and refrigerate until firm, 1-1 ½ hours.
Preheat oven to 350. Unwrap logs, slice dough in 3/8 inch disks. Place on baking sheets about 1 inch apart.
Bake until lightly golden around the edges, about 15-20 minutes.
Jelly-belly gummy beans, a witchy pez dispenser, and 'orange' hot chocolate
A cutie little witch stitch marker
Two note pads, a broom-pen, notecard, tin, and a bookmark
White Oak Studio's TV Yarn
The above noted lovely yarn, in a cute little take-along knitting bag.
And....the actual socks!
