Delicious Hot Chocolate

This homemade hot chocolate is easy to make and aromatically heavenly! 

The sugar is adjustable as well as the amount of cocoa and cinnamon sticks you use depending on your tastes.

Perfect for a chilly Fall day!

Bring 10 cinnamon sticks in 9 cups water to a boil. Boil for 5 to 10 minutes and remove the sticks. Meanwhile, combine 2 cups granulated sugar with 1 and 1/2 Tbsp. dutch process cocoa. Add water to the sugar mixture to create a paste. 

After removing the sticks from the water, add the sugar paste and boil for 2 minutes. Remove from heat and stir in 2 12oz cans of evaporated milk.

Pour yourself a cup and savor the wonderful flavor!

Easy Instant Pot Risotto

Basic directions for Risotto in the Instant Pot with the recipe for mushroom Risotto below.

Mix it up and try different vegetables, greens or herbs.

Set your instant pot for the saute setting. Add the butter and olive oil to the pot and use a wooden spoon or a silicone spatula to spread it across the surface of the pot. When the butter is heated, add the onion or shallot and stir to coat.

Saute, stirring occasionally until it softens and turns translucent. This should take about 4 to 5 minutes. Pour in the white wine, vermouth or substitute and stir to combine. Cook for a few minutes.

Add the rice to the pot and stir to coat the grains of rice completely. Saute for a few minutes, the rice will eventually become translucent around the edges, with a small white dot remaining. This means it's ready for the stock. Before you add the stock, add any tough vegetables if you're using them (ie. squash, asparagus etc.) and saute them for a minute or two, stirring occasionally. If you are using leafy vegetables, they should not be added until the last minute. 

Close the lid and set your pot on the porridge setting adjusting the timer for 10 minutes. Do a quick release and check to make sure most of the liquid is absorbed. Sprinkle in the cheese, season to taste with salt and pepper, and add up to another tablespoon of butter if desired. I added my pan sauteed mushrooms at this point (I don't like soggy mushrooms so I simply sauteed them in a separate pan adding them at the last minute thus achieving the perfect doneness for my tastes). Give it a stir to combine everything. If you're using fresh herbs or chopped greens, add them now, stirring to combine and wilt. 

1 1/2 cups arborio rice

1 qt. mushroom stock, vegetable stock or chicken stock

1/2 cup white wine, vermouth or substitute

1 medium shallot or ½ small onion, chopped (about ½ cup)

1 cup sliced fresh mushrooms

4 tablespoon unsalted butter (½ stick)

1 tablespoon  olive oil

1/4 cup grated Parmesan cheese

1 tablespoon  chopped Italian parsley

Kosher salt, to taste

Delicious apple/carrot cake!

Oh my goodness! HEAVENLY!! DIVINE!!!

A must have for Fall apple abundance!

FILLING:

8 ounces cream cheese, softened

1/4 cup sugar

1 large egg

CAKE:

1-3/4 cups sugar

1 cup canola oil

3 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon baking soda

2 cups chopped peeled tart apples

1 cup shredded carrots

PRALINE ICING:

1/2 cup packed brown sugar

1/4 cup butter, cubed

2 tablespoons 2% milk

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/4 cup chopped pecans, toasted if desired

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.

For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.

Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.

For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

Saving my homemade tartar sauce recipe here and will update as I try new things, but it was amazing and became more delicious each day!

1 cup mayonnaise

1 tablespoon Dijon mustard

1 scallion, including green top chopped

1 1⁄2 teaspoons lemon juice

2 tablespoons chopped dilled gherkins

1 tablespoon chopped capers

2 tablespoons chopped fresh parsley

salt and pepper

1/2 tsp. tarragon (didn't try)

Fresh dill instead of parsley didn't try

Lemon Zucchini Bread

A Superb way to use up zucchini!

1½ c. all purpose flour
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
¾ c. sugar
1 c. finely shredded, unpeeled zucchini
¼ c. cooking oil
1 egg
2 Tbsp. lemon juice
2 Tbsp. finely shredded lemon peel

Glaze
½ c. powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest

INSTRUCTIONS

In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.
Add dry ingredients to zucchini mixture; stir just until combined.
Spoon batter into greased bread pan.
Bake at 350 degrees for 50-55 minutes or until golden brown and set.
Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
Once cool, combine ingredients for glaze and drizzle over bread.

Heavenly Halibut

The BEST halibut recipe I have ever tried! MOIST and DREAMY!

3-4 T melted butter

2 lbs halibut

1/2 c. mayonnaise

1/2 c. sour cream

2 tbsp. flour

2 tsp. lemon juice

1 small onion, minced

1/8 tsp. cayenne pepper

1/2 c. grated cheddar

Rinse halibut and pat dry.

Place melted butter in bottom of 9 x 13 baking dish. Add fish.

Mix mayonnaise, sour cream and flour together till smooth.

Stir in lemon juice, onion and cayenne.

Spoon the mixture over the halibut.

Bake, uncovered, at 425 degrees for 15 minutes, or until fish flaky.

Sprinkle cheese and chives over all and bake for 2 additional minutes or until cheese is melted.

Serve immediately. 

Amazing Crock Pot Potatoes!

Delicious and oh so cheesy perfect potatoes!

1 pound inch sized diced potatoes

1/2-lb bacon, cooked and crumbled

1 1-oz package ranch dressing seasoning packet

1 tablespoon olive oil

2 tablespoons water

2 cups shredded cheddar cheese, 1/2 cup reserved

1/2 cup chives, chopped, to serve

sour cream, to serve

In a small bowl, mix oil, water and seasoning packet. Pour mixture over potatoes in a large bowl. Toss to coat all the potatoes in the mixture.

Into a lightly greased 6-quart slow cooker, add in 1/3 of the potatoes. Sprinkle 1/3 of the bacon and 1/3 of the cheddar cheese. Repeat 2 more times. Cover and cook on high 3-4 hours or until potatoes are cooked through.

Sprinkle with remaining cheddar cheese and cover again, allowing cheese to melt. Serve with sour cream and freshly chopped chives.

Copycat Gnocchi soup

This is a scrumptious soup to usher in a gorgeous Autumn day! This soup pairs perfectly with some garlic bread sticks. 

This is close to what Olive Garden may serve on their soup menu.

Gnocchi Soup

1T olive oil

4T butter

1 c onion

1/2 c celery

2 cloves garlic, minced

Put into a large soup pot and cook until celery and onion are desired doneness. Add:

1/4 c flour (whisk in)

1 qt half and half or cream

Simmer until thick.

Add 14 oz chicken broth (whisk)

1 c cooked chicken

1/2 t thyme

1/2 t parsley

1/4 t nutmeg

1 t salt

1 c shredded carrots

1 pkg (500mg) potato gnocchi

Stir above ingredients

Add 1 c chopped fresh spinach or kale - stir again

Cook and stir a few more minutes until carrots are cooked.