Wednesday, November 23, 2016

Double Chocolate Caramel Bread

Are you in the midst of the hustle and bustle of Thanksgiving prep?  If so you may want to take a quick break and make this bread.  I was never a true fan of pumpkin pie. I would have my own slice on Thanksgiving and be good for the year.  If I can sneak in a different dessert I do.  This double chocolate caramel bread can be just that. Or if you just need a chocolate break before all the happenings begin I highly recommend making a loaf. 

This loaf has a double dose of chocolate with both cocoa powder and dark chocolate chips. The caramel on top is an extra bonus.  Just what you need for a extra bump of energy. 

Served with butter or with some extra caramel sauce to be more indulgent.  It is the season after all.   

Double Chocolate Caramel Bread

by Emily Morris
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: bake bread dessert caramel chocolate
Ingredients (1 loaf)
  • 1/2 cup room temperature butter
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1 cup plain yogurt
  • 2 cups all purpose flour
  • 2 tsp (8 grams) baking powder
  • 1/3 cup cocoa powder
  • 1/2 cup dark chocolate chips
  • 1/3 cup caramel
Heat the oven to 350F. Grease a 9X5 loaf pan. Set aside.

In a bowl sift together the flour, baking powder and cocoa. Set aside.

In a separate mixing bowl cream butter and sugar until light and fluffy, about 3 minutes.

Add the eggs, one at a time scraping the sides of the bowl down after each addition. Then add the vanilla extract and combine.

Add the plain yogurt and flour mixture alternately in three additions.

Pour the batter into the baking pan, scoop the caramel on top and with a butter knife mix it into the chocolate bread batter.

Bake until a wooden skewer comes out clean, about 50 minutes.  Leave to cool slightly before removing from pan.
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Sunday, November 20, 2016

Thanksgiving Day Dishes

Can you believe it is Thanksgiving week already?  I was at the store yesterday morning and there were mountains of food everywhere.  Crowds of people were there too despite the early timing of my visit. 

Life has been busy.  Days are focused on what needs to get done and lots of prioritizing.  Luckily we have a few days off this week to sit, relax and be thankful with our friends and family. 

Mr. J attempted to negotiate a few new dishes this year for our feast but in the end our traditional favorites won out. In case you are more open to change here are a few of our favorites. 

Brussels Sprouts with Honey Vinaigrette 
Brussels Sprouts au Gratin
Fancy Green Bean Almond Saute
Cranberry Chutney
Apple Cranberry Sauce
Honey Roasted Carrots
Potato Gratin
Caramelized Brussels Sprouts
Stuffing with Sausage
Sweet Potato Cobbler

Cranberry Cobbler
Pumpkin Pie
Apple Pie
Cranberry Orange Sweet Buns
Sweet Potato Pie

Pretzel Rolls
Anadama Bread
Texas Roadhouse Rolls

Monday, November 7, 2016

Vegetarian Jambalaya Stuffed Red Peppers Casserole #secretrecipeclub

Today is a special and sad Monday. It's the first Monday of the month and that means time for the Secret Recipe Club reveal.  This posting though is special as November is the last month for the Secret Recipe Club.  I have been a member now for several years and I have thoroughly enjoyed all of the new bloggers and recipes I became familiar with by joining this endeavor. 

I was assigned Susan of The Wimpy Vegetarian.  She has been a member longer than I and I have longed over some of her recipes in the past years.  I was happy to see I would be able to make a recipe of my own. 

After much searching I found this recipe for Vegetarian Jambalaya Stuffed Red Pepper Casserole. As you can guess from the title of Susan's blog and the recipe name Susan makes vegetarian dishes. Although my husband would rather not have a vegetarian meal, Susan's blog is very accessible with very hardy dishes.  She also adds tips for 
how to add meat to most. 

There was no need to add any meat to this very filling, flavor packed rice and bean mixture.  The extra bonus was little cubes of corn bread throughout.  Super delicious! Miss O ate it all up and gave her approval with a grin and classic "More, more."

Secret Recipe Club, it has been fun.  Thanks for a great journey and many delicious meals and desserts. 

Vegetarian Jambalaya Stuffed Red Peppers Casserole

by Emily Morris
Prep Time: 15 minutes
Cook Time: 65 minutes
Keywords: bake entree vegetarian
Ingredients (serves 4)
  • 2 Tbsp extra virgin olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • ¾ cup diced green pepper
  • 2 Tbsp finely diced jalapeño pepper (1/2 pepper)
  • ½ tsp kosher salt
  • 1 cup diced Roma tomatoes (4 Romas)
  • 1 package Zatarain’s New Orleans Style Jambalaya Mix - Original
  • 1½ cups vegetable broth
  • 1 cup cooked red beans
  • 4 cut out circles corn bread to top peppers, plus 1 cup cut into ¾-inch cubes
  • 4 red peppers
  • ½ cup coarsely grated cheddar cheese (I used Cabot)
  • Chopped parsley
Preheat the oven to 375˚F.

Warm the olive oil in a heavy bottomed pot over medium-high heat. Add the diced celery, onion, green pepper, jalapeño, and salt. Sauté until fragrant and softened, about 7 - 10 minutes.

Add the diced tomatoes, plus the contents of 1 package of Zatarain's Jambalaya Mix, cooked, and broth. Bring to a boil and simmer for 15 minutes, or until the rice is tender. Stir in the beans, and carefully fold in the cubes of cornbread, keeping them intact.

Carve out the stems of the red peppers using a sharp knife, and remove the seeds, creating a large enough opening in the tops of the red peppers to allow for easy stuffing. Place in a baking dish.

Spoon the stuffing into the peppers, filling them to the top. Spread the remaining stuffing around them in the baking dish.

Top each of the stuffed peppers with 1 tablespoon of cheddar cheese, tent loosely with foil, and bake for 20 minutes. Remove the foil, and place each of the cornbread circles on top of each stuffed pepper. (Each of my cornbread disks were about ¾-inch thick.) Top each cornbread disk with 1 tablespoon cheddar cheese. Tent loosely with foil, and bake about 15 minutes, or until the red peppers are cooked.

Remove the foil, using a sharp knife to gently pry it off any of the cheese, and sprinkle with a little parsley. Serve hot.
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