Slacker

Wow! It has been a really long time since I have posted anything here. I am so sorry! But things have been kind of crazy as of late. In the span of a month I got a job, had to find a new place to live and had to relocate my family of seven to a new city. So needless to say I have been busy. I haven't even done much cooking with all this mess. But I do promise that I have some recipes in the works that will be coming your way. Once I get my kitchen settled and my life back in order that is. But it shouldn't be too long now.

Sorry for not being around too much, but thanks for all the support and sticking around.

Banana Oat Raisin Pancakes with Honey Cinnamon Butter

I am going to let you in on a little secret. Pancakes are a lot like cupcakes. As in they both are easy to add flavors and special touches to that really take them up a notch or two! If you can dream it, you can make a pancake our cupcake out of it. 

I think we have pancakes at least twice a month in my house. But I am not a huge pancake fan, unless they are so drenched in syrup that all I taste is the syrup. But I have discovered that I like different flavored pancakes and so I set out to make a pancake that I would hopefully like just as much as I like cupcakes, only not as sweet and hopefully not as bad for me! Not really sure how that better for me part turned out, but I did like them as much as I like cupcakes, so that is saying something!!

Banana Oat Raisin Pancakes

Yield: ~16 Large Pancakes

3 Cups Pancake Mix

1 Tbsp. Cinnamon

1/2 Cup Firmly Packed Brown Sugar

1/2 Cups Oats

2 Smashed Over Ripe Bananas

1 tsp. Vanilla

3/4 Cup Raisins

2 Cups Water

In a large bowl combine the first 4 ingredients. Add the water and mix thoroughly, I prefer to use a whisk. Stir until you are certain that there are no large lumps in the batter. Then add the remaining ingredients (bananas, raisins and vanilla) mix it a couple of times. Heat a large skillet over medium heat and spray with cooking spray. Once pan is hot pour some of the pancake batter in the pan until you reach the size pancakes desired. I made mine rather large. Cook until bubbles appear in the pancake and you can see the edges firming. Slightly lift up one edge, if the pancake is lightly brown, then flip over and cook until that side is also golden brown. Remove from pan and add more batter. Continue doing this until all the pancakes are cooked. Place to the side.

Honey Cinnamon Butter

1/2 Cup Butter, sofetened or Margarine

1 tsp. Cinnamon

2 Tbsp. Honey

In a small bowl mix the above ingredients together until well blended. You can use a mixer if you need to, but if the butter is soft enough you should be able to mix it with a spoon. 

Now you can take one of those awesome pancakes and lather it with this yummy butter! Drizzle or smother with syrup and eat up! You can also top with pecans or walnuts to add a nice crunch! 

Green Chile Stew

I have lived in New Mexico for a very long time, and enjoy most of the food that this culture has to offer. One of them just so happens to be Green Chile Stew, but no matter how much I enjoy it, I have never attempted to make it on my own. Frankly I don't know why, but the other day I bit the bullet, finally took the plunge and made the Green Chile Stew that my taste buds have been dreaming of. 

Green Chile Stew

Yield: ~12 servings

2 Tbsp. Oil

1 lb. Beef Stew Meat (can also use pork or chicken)

1 Cup + 1 Tbsp.  All-Purpose Flour

1 tsp. Garlic Powder

1 tsp. Season Salt

2 tsp. Cayenne Pepper

1 tsp. Ranch Powder

2 tsp. Black Pepper

4 Large Yukon Gold Potatoes peeled, cubed

2 tsp. Kosher Salt

1/2 Large Red Onion, chopped

1 Large Garlic Clove, minced

2 4oz. Cans of Hatch Green Chile

32 oz. Low Sodium Chicken Broth

1 14.5 oz. Can of Diced Tomatoes

4 Beef Bouillon Cubes

In a large stock pot heat oil over medium heat. While oil and pan are coming to temperature take 1 Cup of flour (reserve the 1 Tbsp. for later) and the next 4 ingredients and 1 tsp of pepper. Mix together in a shallow pan like a 9x9 pan. Take your stew beef, pat it dry and lightly coat each piece of meat in the flour, being sure to shake off the excess flour. Once the oil is hot (test by sprinkling some flour in the oil, if it bubbles then it is ready) place about half the stew beef in the pan, leaving enough room around each piece being sure not to crowd the pan. Cook until that side has browned, then turn and allow the other side to brown. The goal here is not to cook the meat completely but to get a nice sear. Once the meat is seared remove from the pan and place on a platter. Cook the remaining meat the same way. Once all the meat is cooked and removed from the oil add the potatoes, onion, garlic, kosher salt and 1 tsp. black pepper. Saute until the potatoes are slightly tender. Add green chile and heat through. Then add the 1 Tbsp. of flour set aside earlier and add to the vegetables. Stir the vegetables thoroughly to ensure that they are all coated in flour and that the flour taste is cooked out, about 30 seconds. Then add the last three ingredients and the stew beef, cover and cook for a minimum of a half an hour. But the longer you cook it the better the flavors will meld. 

After you have waited ever so patiently for that half an hour, ladle up some soup and top with your favorite toppings such as cheese and sour cream. Now eat up!!! And to let you in on a secret, this stew is just better the next day!

Chocolate Mousse Cupcakes with Chocolate Buttercream

A while back I threw a birthday party for my two oldest boys, nothing special, just some kids at the park with cupcakes. That is the special part. I allowed them to each pick the kind of cupcakes offered at their party. One chose Mountain Dew and the other chose Chocolate Mousse Cupcakes with Chocolate Buttercream! You could also call these Chocolate Dream Cupcakes! Cause seriously that's what they are.....a chocolate dream! Well at least they are mine! 

So here it is....First you need to start with my basic chocolate cupcake recipe. Which you can find here: Basic Chocolate Cupcakes

Then you make my Nutella Chocolate Mousse, which you can find here: Nutella Chocolate Mousse

Keep the Mousse in the fridge for a minimum of an hour. This will allow it to set. Now you get to make chocolate buttercream, which is a breeze and my absolute favorite. I would eat just this if I didn't feel so guilty. (Psst....I eat a bunch of it when I make cupcakes, but don't tell anyone).

Chocolate Buttercream

1 Cup Milk chocolate chips

2 Sticks Butter (salted or unsalted)

1 Cup Butter flavor Crisco

1 tsp. Vanilla

3 1/2 Cups Powdered sugar

In medium saucepan, combine chocolate and 1 stick of butter, place over medium heat and melt chocolate; whisk until butter and chocolate combine. Remove from the heat and allow chocolate to cool completely, you don't want your buttercream to melt! In a large bowl, or in your stand mixer cream together Butter Flavor Crisco and the other stick of butter. Add vanilla and 1/2 cup of powdered sugar and mix on medium speed. Add another 1/2 a cup of powdered sugar and mix thoroughly. Once chocolate is cool pour some chocolate into the creamed mixture and mix together. (Make sure you scrap the bowl before you add the next ingredient). Now continue to add 1/2 a cup of powdered sugar and chocolate until both ingredients have been completely used. Mixture should be thick enough to not fall off a spoon and easy enough to pipe. If the mixture is too soft add another 1/2 cup of powdered sugar. If the mixture is too thick, add 1 Tbsp. of water, until the mixture reaches the desired thickness. Keep in mind that the temperature and humidity in your kitchen will effect the amount of powdered sugar needed to reach your desired thickness.


Once all elements are made now you get to assemble these yummy cupcakes. Using a melon baller remove a good portion of the cupcake, make sure not to remove too much and ruin the stability of the cupcake. Then using a spoon or a piping bag fill the hole with Nutella Chocolate Mousse. Make sure you fill it to the top of the cupcake. Then using a piping bag and whatever tip you like pipe the chocolate buttercream on top of the cupcake making sure to cover the chocolate mousse. Now they are ready! Chow down!!!

Store in the fridge in order to keep mousse stability. But can still be at room temperature for a while before the Mousse will loose it's stability! 

Chocolate Chip Cookie Cupcakes with Brown Sugar Cookie Dough Buttercream

I love cookie dough, and I love chocolate cake, so naturally I had to find a way to combine the two. This idea is nothing like my idea to combine chocolate cake and peanut butter. That was just a disaster. This, this is good!

I did learn a few things doing this. First, I keep forgetting when stuffing cupcakes not to fill the liners as much. When you do this you end up cupcake volcanoes! And second, I love, love, love cookie dough with chocolate cake!! 

Chocolate Chip Cookie Cupcakes

To begin go here and pick up the Basic Chocolate Cupcake recipe. Fill cupcake liners only 2/3 of the way. Remove from oven once they have been cooking for 15 minutes, in order to stuff with cookie dough (See below). 

While cupcakes are baking make cookie dough.

*Recipe from Crisco 

3/4 Cup Butter Flavor Crisco
1 1/4 Cups Firmly Packed Light Brown Sugar
2 Tbsp. Milk
1 Tbsp. Vanilla
1 Egg (Use egg beaters, find equivalent on package)
1 3/4 Cups All-Purpose Flour
1 tsp. Salt
3/4 tsp. Baking Soda
1 Cup Milk Chocolate Chips

*The use of egg beaters allows you to safely consume the cookie dough without cooking it first. 

Combine Butter Flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended. Beat egg into creamed mixture. In separate bowl, combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. 

Remove cupcakes from the oven once they have been cooking for about 15 minutes. Take about a Tablespoon of cookie dough and push in the center of each cupcake. (You will use 2 cups cookie dough to make the buttercream, so make sure you place that aside) Place cupcakes back in the oven and cook until the area around the cookie is firm. Remove from the oven and place on cooling rack.

Brown Sugar Cookie Dough Buttercream

1 Cup Butter, at room temperature (2 Sticks)
1 Cup Butter Flavor Crisco
1 tsp. Vanilla
1/2 Cup Brown Sugar
2 1/2 Cups Powdered Sugar
2 Cup Cookie Dough

In a stand mixer, or with a hand mixer, cream together butter and Butter Flavor Crisco. Add vanilla and blend again. Scrap the side of the bowl and add brown sugar, cream together. Then add powdered sugar 1/2 a cup at a time until the icing reaches the desired stiffness and sweetness. If you need more, just keep adding powdered sugar 1/2 cup at a time until you reach your desired sweetness. Remember, that the humidity and heat in your house will directly effect the amount of sugar needed. Then add cookie dough and only mix a little. You don't want to break up the cookie dough. You want people to find chunks of cookie dough in their buttercream. 

Once cupcakes have completely cooled, using a large ziploc bag with a large corner cut off, pipe buttercream on cupcakes and then eat!! 

And don't forget to make cookies with the leftover cookie dough! I got a full dozen cookies out of my leftover dough. 

Due to the egg in the cookie dough make sure you store these in the fridge. 

Basic Chocolate Cupcakes

It seems that I make a lot of chocolate cake and to save myself from having to type out the recipe every time I make a new chocolate cupcake I am going to put the basic recipe here and just link to it every time I use it.

Basic Chocolate Cake

1 Cup Milk chocolate chips

1 Cup Milk + 1 Tbsp. Lemon juice (This will make buttermilk)

1 3/4 Cup Flour

1 tsp. Baking soda

1 Cup Sugar

1/2 tsp. Salt

1/2 tsp. Vanilla

1/4 Cup Vegetable oil

3 Eggs
1/2 Cup Cocoa Powder

Heat oven 350 degrees. In a medium sauce pan melt chocolate and milk mixture and heat over medium heat, until the chocolate is completely melted, whisk together, then add cocoa powder. Remove from heat and allow the mixture to cool. In a large mixing bowl combine flour, baking soda, sugar, and salt. In small bowl combine eggs, and oil. Once the chocolate is cool add a little to the flour mixture and combine. Then add the egg mixture and mix thoroughly. Slowly add chocolate into mixture, mixing thoroughly after each addition. Mixture will be a little runny. Fill liners about 3/4 of the way; I like to use a 1/4 cup measuring cup to fill my liners, bake for 20-25 minutes or until cake springs back in the middle, or until toothpick comes out clean. Remove from the oven, place on a cooling rack and allow them to cool completely.

Beef Fajitas

Fajitas. Fajitas are this great little food that just so happens to be an absolute cinch to make! Living here in New Mexico they are pretty common, but I haven't really cared for them until recently. So, for today I give you my recipe for Beef Fajitas and later I will give you my recipe for Shrimp Fajitas.

Beef Fajitas

2 Chuck Steaks

1 Tbsp. Garlic Powder

1/2 Tbsp. Season Salt

1/2 Tbsp. Fajita Seasoning

1/2 Tbsp. Lemon Pepper

5 Tbsp. Worcestershire Sauce

3 Tbsp. Liquid Smoke

1/2 Large Red Onion, sliced

2 Bell Peppers any color (I used a orange, half a yellow and half a red)

1 Tbsp. Vegetable Oil

Pinch of Kosher Salt

Fajita Tortillas

In a large bag place the first seven ingredients, seal the bag, shake and set in the fridge for a minimum of 2 hours. Remove from the fridge and allow them to come to room temperature, about 30 minutes. Remove from the bag and pat dry with paper towels. On a grill cook for about 5 minutes on each side. If you don't want to use a grill you can pan fry them as well, they just taste better on the grill. Once steaks are done cooking place on a platter and allow them to rest for at least 10 minutes. This will allow the juices to redistribute throughout the meat. 

Heat a medium skillet over medium-high heat and add the vegetable oil. Once the pan is heated, add the bell peppers and saute for about 5 minutes, then add the onions and saute until the onions are translucent and peppers are as tender as you desire. I like mine with a little crunch so I only saute them for an additional 3 minutes. 

Once everything is done, place meat on a cutting board and cut against the grain. That means find the way the lines run and cut the meat the opposite way. Imagine it looks like a piece of wood. This helps ensure the meat is tender. Make sure the slices are thin so they are easier to eat. Then place some meat, peppers and onions, tortillas, cheese, sour cream, guacamole and whatever else you like with your fajitas on a plate and eat it up!!! 

"Devouring worlds, one book and recipe at a time."