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Desserts

Carob Brownies

Preheat oven to 350° F. Lightly grease mini muffin pan with butter or shortening.

In medium bowl, cream butter and honey together thoroughly with mixer on medium speed. Add flour, carob powder and baking powder. Mix in eggs, one at a time, and then vanilla.

Use a small cookie dough scoop to fill muffin tins about 2/3 full. Bake for 8 minutes, or until sides of brownies start to pull away from pan. Remove from muffin pan and let cool completely on wire racks. Repeat until remaining batter is gone. Dust with confectioners’ sugar, if desired. Makes approximately 3 dozen mini muffins.

This recipe substitutes several traditional ingredients for healthier options:

Honey instead of granulated sugar
Carob powder instead of chocolate or cocoa powder
Whole wheat flour instead of all-purpose flour

This brownie recipe is a good alternative for those who may be allergic or sensitive to chocolate, or who want to cut down on simple carbohydrates. And because these brownies don’t contain chocolate or processed sugars, you can even share them (in moderation) with your dog! [If you’re going to share these with Fido, I’d recommend leaving off the confectioners’ sugar as well.]

Ingredients:

1/2 cup butter
3 tablespoons honey
4 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1/4 cup carob powder
1/2 teaspoon baking powder
confectioners’ sugar for dusting (optional)

Number of servings: 36

Cooking time: 8 minutes

Breads

buttermilk cornbread mini muffins

Preheat oven to 400° F. Lightly grease two mini-muffin baking pans with butter, shortening or non-stick spray. Set aside.

In medium bowl, blend all ingredients until just moistened. Scoop batter into prepared mini-muffin pans, filling each muffin cup about 2/3 full.

Bake for 7 minutes, or until golden brown. Cool in pan for 5 minutes, before removing muffins. Transfer to a wire rack and let cool completely. Makes 2½ to 3 dozen mini-muffins.

Use a small cookie dough scoop for consistent measuring.

Ingredients:

1 1/4 cups corn meal
1 cup buttermilk
3/4 cup whole wheat flour
3/4 cup toasted wheat germ
1/4 cup vegetable oil
1 egg
3 tablespoons honey
2 teaspoons baking powder
1/2 teaspoon kosher salt

Number of servings: 30

Cooking time: 7 minutes

Desserts

hazelnut crinkles cookies

Preheat oven to 375° F. Line two baking sheets with parchment paper and set aside.

Beat dark brown sugar, hazelnut spread, butter, vanilla and egg in large bowl with electric mixer on medium speed. Stir in flour, baking soda and salt.

Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in decorating sugar and place two inches apart on prepared baking sheets.

Bake 7 to 9 minutes or until edges are set and middle is puffed. Cook on baking sheets for one minute, then transfer cookies to wire racks to cool completely.

If you don’t have white decorating sugar, you may substitute with raw sugar or granulated sugar.

Ingredients:

3/4 cup dark brown sugar
3/4 cup cocoa hazelnut spread
1/2 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons white decorating sugar

Number of servings: 4 dozen (48)

Cooking time: 7 to 9 minutes

Desserts

Root Beer Brownies

These root beer brownies are fudgier, moister and have a deeper flavor the day after baking. Wrap tight and store in the refrigerator overnight. For authentic draft-style root beer flavor, use Berghoff Chicago Famous Root Beer.

Root Beer Brownies

Cook Time: 25 minutes

Yield: 16 servings

Ingredients

2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

8 ounces dark chocolate, chopped

8 ounces root beer

4 tablespoons butter

3 eggs

1 cup granulated sugar

1 teaspoon vanilla

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 9x9-inch baking pan with butter or shortening.

In a small bowl, mix together flour, cocoa powder and salt. Set aside.

In a small saucepan, melt the butter and dark chocolate over very low heat, stirring constantly until mixture is smooth. Set aside to cool slightly.

In a large bowl, beat together the eggs and sugar until well combined. Blend in cooled chocolate mixture. Stir in half of flour mixture, followed by half of root beer. Stir in the remaining flour mixture, remaining root beer and vanilla, just until combined.

Spread the batter in the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 root beer brownies.

http://bakedchicago.com/root-beer-brownies/

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Desserts

Cherry Cabernet Brownies

Preheat oven to 350° F. Lightly grease bottom of a 13×9-inch baking pan with butter or shortening. Set aside.

In small saucepan, combine dried cherries and 1/2 cup Cabernet Sauvignon. Bring to a boil and remove from heat. Set aside.

In medium saucepan, stir 3/4 cup butter and baking chocolate over low heat until melted and smooth. Whisk in sugar. Then add eggs one at a time, whisking well after each addition. Stir in vanilla.

In small bowl, stir together flour, baking powder, baking soda and salt. Stir dry mixture into chocolate mixture until combined. Fold in cherries and wine mixture.

Spread batter in the prepared baking pan. Bake for 35 minutes, or until sides pull away from the pan. Cool completely, about 1 hour. Cut into 24 bars.

Brownie Points: Chocolate scorches easily, so don’t be tempted to increase the heat in order to speed the melting process.

Ingredients:

3/4 cup cold butter
3 eggs
1 cup all-purpose flour
4 ounces dark chocolate, chopped
2 cups granulated sugar
1/2 cup Cabernet Sauvignon wine
1 cup dried cherries, chopped
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Number of servings: 24

Cooking time: 35 minutes

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Desserts

cinnamon-sour cream pound cake

Preheat oven to 325° F. Grease and flour a 10-inch Bundt cake pan. Set aside.

In large mixing bowl, cream butter and sugar. Add sour cream and mix just until incorporated.

Sift baking soda, cinnamon and flour together. Add flour mixture to sour cream mixture, alternating with eggs. Beat each egg one at a time.

Add vanilla and pour mixture into prepared baking pan. Bake for approximately 80 minutes, or until toothpick inserted in middle comes out clean.

Ingredients:

1 cup butter, softened
3 cups granulated sugar
1 cup sour cream
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups all-purpose flour
6 eggs
1 teaspoon vanilla

Number of servings: 10

Cooking time: 80 minutes

Breakfast

chocolate waffles and peanut butter syrup

Start off making the peanut butter syrup by melting 3 tablespoons butter in medium saucepan over low heat. Stir in peanut butter until thoroughly combined. In small bowl, stir together syrup and water. Then stir syrup mixture into the peanut butter mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, for about 5 minutes or until slightly thickened. Serve the syrup warm on top of the waffles.

While the syrup is simmering, you can combine 1/2 cup butter and chocolate in another medium saucepan. Cook over medium-low heat and stir constantly until melted and smooth. Remove from heat and stir in sugar. Then stir in eggs and vanilla, just until combined. Stir in flour, baking powder and salt. Whisk in milk until batter is smooth.

Add batter to a preheated, lightly greased waffle maker. Bake per manufacturer’s instructions. When done, use a fork to lift waffle off the griddle. Repeat with remaining batter. Serve topped with warm peanut butter syrup.

Cover and refrigerate any remaining syrup for up to 3 days.

Ingredients:

1/2 cup plus 3 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup milk
1/3 cup crunchy peanut butter
1 cup maple syrup
1/2 cup water

Number of servings: 6 (2 waffles each)

Cooking time: 20 minutes

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Desserts

Brownie Cookies

Cook Time: 14 minutes

Yield: 16 servings (2 cookies per serving)

Ingredients

12 ounces dark chocolate, chopped

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter

1/2 cup granulated sugar

1/2 cup dark brown sugar

3 eggs

1 teaspoon vanilla

1 cup milk chocolate chunks

Instructions

Preheat oven to 350° F. Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted; set aside and let cool.

In small bowl, stir together flour, baking powder and salt. Set aside. In a separate large bowl, use a mixer to beat together butter and sugars (about 2 minutes). Add eggs and vanilla, beating until combined. With mixer on low speed, alternately beat in chocolate and flour mixtures. Mix just until combined. Fold in milk chocolate chunks.

Drop dough by heaping tablespoons, about 2 inches apart, onto parchment-lined baking sheets. Bake for 14 to 16 minutes. Transfer to wire rack and cool completely.

Notes

Brownie cookies are great for making homemade ice cream sandwiches. Scoop softened vanilla ice cream between two warm cookies for a memorable treat!

http://bakedchicago.com/brownie-cookies-recipe/

Entrees

Tater Tot Casserole

Preheat oven to 425° F. Lightly grease bottom of a 13×9-inch baking pan with non-stick spray. Set pan aside.

Cook ground turkey on medium-high heat in a medium skillet, along with chopped onion, until well browned. Stir to break up mean and evenly cook onions. Drain any excess fat.

Layer ground turkey mixture in bottom of baking pan. Next layer the edamame evenly on top of the ground turkey. With a tablespoon or small spatula, spread the cream of mushroom soup so that it covers the edamame. [During the baking process, the soup will seep down into the edamame and ground turkey layers to create a moist, creamy sauce.]

Now layer the tater tots on top of the cream of mushroom soup. Sprinkle shredded cheese and parsley on top. Bake for 25 to 30 minutes, or until potatoes are done.

Ingredients:

2 pounds ground turkey
1 small onion, chopped
16 ounces cream of mushroom soup
3 cups tater tots, frozen
12 to 15 ounces edamame, shelled, frozen
8 ounces shredded cheese (recommend either mozzarella or Cheddar) for garnishment
3 pinches dried parsley for garnishment

Number of servings: 6

Cooking time: 35 minutes

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Desserts

Marshmallow Pretzel Crunch Brownies

Cook Time: 25 minutes

Yield: 24 servings

Ingredients

10 tablespoons butter

1 3/4 cups dark brown sugar

3/4 cup unsweetened dark chocolate cocoa powder, sifted

1 cup all-purpose flour

1 teaspoon baking soda

2 cups and 1/2 cup pretzel twists or sticks, coarsely chopped, divided

1 teaspoon vanilla

4 eggs

pinch of salt

1/2 cup salted peanuts, chopped

1 cup miniature marshmallows

1 cup and 1/2 cup milk chocolate chips, divided

Instructions

Preheat oven to 375° F. Lightly grease bottom of a 13x9-inch baking pan with butter or shortening. Whisk together in large bowl the cocoa powder, flour, baking soda and salt. Then set aside.

Melt butter in a medium saucepan over low heat. Add dark brown sugar, stirring until completely blended with butter. Stir flour mixture into the butter mixture. When mixed, remove from heat and set aside. The mixture at this point will be very dry.

In medium bowl, whisk eggs and vanilla. Incorporate egg mixture into brownie batter in the pan. Fold in 2 cups pretzels and 1 cup milk chocolate chips. Pour into the prepared baking pan.

In medium bowl, stir together marshmallows, peanuts, 1/2 cup pretzels and 1/2 cup milk chocolate chips. Sprinkle evenly over the top of brownie batter.

Bake for 25 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

http://bakedchicago.com/marshmallow-pretzel-crunch-brownies/

Soups, Salads & Sides

german potato soup

This is hands-down the easiest potato soup recipe ever. German potato soup is hearty and provides the perfect warm-up for a cold winter day.

Using prepared hash browns for the potato base makes it a no-muss, no-fuss recipe with very little kitchen clean up. And canned sauerkraut is much easier and (usually) as good – but if you want to make the entire recipe from scratch, get out the potato peeler and here’s a sauerkraut recipe from (my food icon) Alton Brown.

This German potato soup also freezes well, so make a double batch to have on hand for that Sunday dinner when you don’t feel like cooking.

German Potato Soup

In a 5-quart slow cooker, place sausage, potatoes, sauerkraut and mustard. Pour chicken broth over all and gently stir. Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).

Garnish with crispy bacon and shredded Cheddar cheese. Serve with warm, buttered bread to experience total carb-induced euphoria.

Ingredients:

1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
28 ounces diced hash brown potatoes with onion and peppers (if utilizing prepared frozen hashbrowns, defrost in refrigerator for about 3 hours before using)
16 ounces sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
5 1/4 cups chicken broth
crispy bacon bits and shredded Cheddar cheese, for garnish

Number of servings: 8

Cooking time: 2 hours to 6 hours

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