Cheese Muffins

Cheese Muffins

I love bread. Who doesn’t? I also love cheese! Why not mix the two? These muffins are good with a nice bowl of soup, or as a snack by themselves. Try them and see!

For The Cheese Muffins:
1/2 cup of butter, melted
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of buttermilk
2 1/2 cups of shredded cheese (Cheddar, Monterey Jack, Colby, etc.), divided

Preheat oven to 425 F.

Mix melted butter, flour, salt, baking powder, baking soda and milk until a very sticky dough forms. Stir in 2 cups of shredded cheese and stir until incorporated. Spoon into a muffin pan that has been sprayed with non-stick spray and put a little cheese on the top of each muffin. Bake for 8-12 minutes or until golden brown.

Makes about 20 muffins.

Note: You can add in garlic salt with parsley or garlic powder and they taste very similar to the garlic cheese biscuits they serve at Red Lobster.

Hot Fudge Cake

Hot Fudge Cake

Most people will agree that an ooey, gooey chocolate dessert is exactly where the money is! Growing up my mom was somewhat famous amongst friends and family for her Hot Fudge Cake, which is an ooey, gooey, warm chocolate sensation. Several of my friends would specially request that she make her Hot Fudge Cake whenever they came over! My mom, being the wonderful person that she is, usually obliged.

My mom always used a chocolate cake mix, though sometimes the ice cream was homemade and sometimes it wasn’t. The hot fudge sauce was always made from scratch to bubbling perfection! But regardless of the make up it was delicious!

The olive oil, yogurt and chocolate make this chocolate cake moist, spongy and oh so chocolatey, while the hot fudge sauce gives it an even bigger chocolate punch. These two chocolate elements, paired with the vanilla ice cream, meld together to make the perfect chocolate delight and any chocolate lovers dream!

As I’ve gotten older I’ve moved away from box mixes, but that doesn’t mean you have to stop making something all together. This is my take on my Mom’s classic. It’s oh so good and oh so sinful! After all isn’t that exactly what you’re looking for in a dessert? 😉

What You’ll Need For The Ice Cream:
1/2 a quart of half and half
1 small carton of light cream
1 can of sweetened condensed milk
1/2 cup of sugar
2-4 teaspoons of vanilla (Note: More if you like it really vanilla, less if you don’t)

Note: This recipe is designed to fill this ice cream maker, but you could easily double or triple it to fill a larger model.

Mix together and pour into ice cream freezer and freeze according to your model’s directions. For harder ice cream after making it put in an air tight container and store in the freezer until completely firm.

What You’ll Need For The Chocolate Cake:
3 cups of unbleached all purpose flour
1 cup of unsweetened cocoa (Note: I recommend Ghirardelli or Green and Black’s)
1 teaspoon of sea salt
1 teaspoon baking soda
2 teaspoons of baking powder
1 cup of sugar
1 1/2 cups of plain yogurt
2 eggs
1/2 cup of light olive oil

Preheat oven to 350 F.

Sift together flour through baking powder in a large bowl. Add sugar, yogurt eggs and olive oil and stir until mixed and pour into a 13 X 9 inch baking pan that has been sprayed with non-stick spray. Bake for 30-35 minutes until cake sticks done.

What You’ll Need For The Hot Fudge Sauce:
2 tablespoons of butter
2 squares of baker’s chocolate (Note: Again I recommend Ghirardelli or Green and Black’s)
2/3 cup of sugar
1/2 cup of half and half or heavy cream
1 teaspoon of vanilla

Over medium heat melt butter and chocolate with sugar and half and half. Bring to a boil and boil for 2 minutes stirring to keep from sticking. Remove from heat and stir in vanilla. Serve immediately or store in the fridge for up to 2 weeks.

To Assemble Hot Fudge Cake:

Cut cake into squares. For each person take a piece of cake and top with a scoop of ice cream. Top ice cream with a ladle of hot chocolate sauce and serve.

ote: If you’re a chocolate lover than you could easily make this Hot Fudge Cake with chocolate ice cream for a triple chocolate punch! You could even use chocolate yogurt in place of the plain in the cake if you were just really feeling chocolatey! ;o) This cake doesn’t really need it, but you could add whipped cream and some strawberries or cherries if you wanted. You could even go crazy and add a little chocolate whipped cream! 😉

Creamy Tomato Soup

Creamy Tomato Basil Soup

Earlier today when Alexis and I were at the grocery store there was a heavenly smelling tomato basil soup near the salad bar. It was one of those smells that just screamed out “Eat me! Eat me!” So when I got my salad for dinner (which I didn’t end up eating and will eat for lunch tomorrow instead) I got some of the tomato soup for lunch since we were running behind schedule. We bustled home and I couldn’t wait to try the heavenly smelling soup! Unfortunately it smelled much better than it tasted as is often the problem with store bought items.

The first bite of the soup was sickeningly sweet. I was shocked by the sugar content in this soup! Then after you got over the sugar shock you were hit by a secondary spicy heat sensation that was disturbing in that it didn’t hit your tongue in the area that normally senses heat! It was just weird! I tried to eat a little bit of it to see if I could figure out what they had done to the soup, but I just couldn’t get over the weird sweet/hot flavor combination that sort of made you feel as if you had vertigo!

So as always my brain kicked into gear and I started thinking about how easy it would be to make a simple Creamy Tomato Basil Soup and I decided to test my idea and what do you know…It worked! And it was perfect with the No Knead Bread I made yesterday! It’s simple, fast and delicious! You can have Creamy Tomato Basil Soup on the table in under an hour!

What You’ll Need:
Extra Virgin Olive Oil
1 red onion, chopped fine
2 large button mushrooms, chopped fine
2 baby portabella mushrooms, chopped fine
4 cloves of garlic, minced
2 teaspoons of dried basil
1 pinch of sea salt
1 pinch of freshly ground black pepper
2 – 15 ounce cans of tomato sauce
1 – 6 ounce can of tomato paste
1 cup of cream

In a medium sized pot saute onion, mushrooms and garlic with basil, sea salt and black pepper until tender in a little olive oil.

Add tomato paste, tomato sauce and cream and stir until mixed.

Bring to a quick boil and then reduce heat to a simmer and cook for 30-minutes to an hour and serve.

Notes and Thoughts: Tomato sauce in and of itself is sort of sweet so I’m not sure why they thought they needed to put so much sugar into the soup. I’m all for letting nature do it’s thing and there was absolutely no need to ruin the entire soup by sugaring it up.

If you wanted you could add some red pepper flakes for a kick if you like that sort of thing.