Mmmmmm....mmmmmm.....good!

Today was snowy and really frigid with temps in the teens.  Was a perfect day to make White Chicken Chili and warm us from the inside.  A serving of cornbread completes the meal.

WHITE CHICKEN CHILI

•   2 tablespoons olive oil  
•   1 large onion, chopped  
•   4 garlic cloves, minced  
•   2 pounds ground chicken  
•   1 teaspoon salt, plus more for seasoning  
•   2 tablespoons ground cumin  
•   1 tablespoon dried oregano  
•   2 teaspoons chili powder  
•   3 tablespoons flour  
•   2 (15-ounce cans) cannellini or other white beans, rinsed and drained  
•   4 cups low-sodium chicken stock  
•   ¼ teaspoon crushed red pepper flakes  
•   Freshly ground black pepper for seasoning  
•   ¼ cup chopped fresh flat-leaf parsley  

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

Stir the flour into the chicken mixture. Add the beans and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

Simmer for 55–60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Doggie Treats

Today was scheduled to be a dreary sleety, snow-filled day, so I decided this morning to make dog treats. I elected to go with the Pumpkin Wows because the dogs had liked them so much before and I had leftover pumpkin to use up in the freezer.  This recipe is for a bread machine dough.  If no bread machine, mix by hand and let rise for 1 hour. 

PUMPKIN PIE WOW!

3/4 c chicken broth                      1/2 c cornmeal

1 c canned pumpkin                     3 tbsp oats, uncooked

1-1/2 tbsp canola oil                    2-1/2 tbsp brewer's yeast

1-1/2 tbsp maple syrup                1 tsp cinnamon

3/4 tsp salt                                  1 tsp nutmeg

1/2 c whole wheat flour                1/3 c raisins

1/4 c wheat bran                          1 pkg instant or rapid yeast (2-1/4 tsp)

Place all ingredients in bread machine and set on dough cycle.  Check consistency in 5 to 15 minutes; dough should be a firm, round ball.  Add flour/liquid if necessary.

When cycle is over, roll out dough on a lightly dusted with flour area of countertop.  Dough should be rolled to 1/4 inch thick.  Cut out treats with cookie cutter.  Re-roll dough until all is used.  Place treats on a nonstick cookie sheet (I use parchment paper). 

Bake in preheated 350° oven for 45 to 55 minutes.  Turn oven off and leave treats in oven for 2-4 hours before storing in airtight container.

The Chocolatiest Birthday Cake Ever

Yesterday was my mother and sister's annual joint birthday party. As sister and daughter I volunteered to bake the cake. My aunt recommended Triple Layer Brownie Cake. Oh my! This is a supremely rich and decadent dessert. (You can't really call it just a cake.) Ice cream accompaniment is mandatory because it's just too rich and sweet without some ice cream to tone it down. Yes there is something sweeter than ice cream!

Triple Layer Brownie Cake

1-1/2 cups butter (NO SUBSTITUTES)

6 squares (1 ounce each) unsweetened chocolate

3 cups sugar

5 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups all purpose flour

3/4 teaspoon salt

FROSTING

2 packages ( 8ounces each) semisweet baking chocolate (16 oz total)

3 cups whipping cream

2 milk chocolate candy bars (1.55 ounces each), grated

In a microwave or double boiler, melt butter and chocolate.

Stir in sugar.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla, flour and salt; mix well.

Pour into three greased and floured ( I also use wax paper on the bottom as just greasing and flouring doesn't prevent all sticking) 9-in round cake pans.

Bake at 350 for 20 to 23 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes; remove from pan to wire rack to cool completely. Don't be alarmed when the cake (brownie) falls apart a bit. Just stick it back together. The frosting hides all imperfections.

For frosting, melt chocolate in heavy saucepan over medium heat. Gradually stir in cream until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat and transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake.

Sprinkle with grated chocolate.

Store in refrigerator.

Yield 16-20 servings.