I'm a winner!

I'm baaaaaaaaaack!
No I didn't die... or join a cult that doesn't allow Internet... or drop off the face of the Earth.  Oh yeah, I might have done that last one.  I am finishing up my last semester of nursing school. I graduate Friday and I couldn't be more excited to get my life back and start spending more time with my friends and family!!!  I just wanted to give a quick shout HELLO! and give you a recipe.  The weekend before last we went to a chili cook-off and guess whose chili won first prize? That's right... yours truly! I even got an awesome trophy that is displayed with pride right next to our wedding pic!
 I meant to take a picture of the chili itself, but it was all gone before I got a chance.  That's a sign of a good dish! So here's the recipe for my Champion Chocolate Chili!

Champion Chocolate Chili

• 1 lb bacon (diced)
• 1 lb spicy Italian sausage
• 1 lb sweet Italian sausage
• 1 large can (29 oz) tomato sauce
• 2 cans of Rotel diced tomatoes with green chilies
• 1 small can of plain diced and peeled tomatoes
• 1 medium white onion (diced)
• 1/4 cup (or less) Sweet Baby Ray's Hickory and brown sugar BBQ sauce (or you could add brown sugar and liquid smoke to taste)
• 1/8-1/4 cup chili powder (depending on the amount of kick you like- I'm a weenie so I used less)
• 1/2 Tbsp Italian seasoning
• 2 cans dark kidney beans
• 2 cans light kidney beans, and finally...
• 2 one-ounce squares of unsweetened bakers chocolate

1. In your stockpot combine tomatoes, tomato sauce and Italian seasoning over medium heat.
2. Cook bacon until crisp.  Then, stir it into the stockpot.
3. In the same pan, brown the Italian sausage and stir it into the stockpot.
4. Caramelize the diced onion in the same pan and stir it into the stockpot.
5. Add BBQ sauce and chili powder to taste.  Adjust as necessary.
6. Stir in the kidney beans (undrained)
7. Stir in the chocolate squares.  They take a while to melt so keep stirring.

I made this Thursday night and the cook-off was early Saturday afternoon.  After it was finished I put it in the fridge until Saturday morning.  I took it out, heated it up on the stove again, then transferred it to my crockpot.  I think making it ahead of time really let the flavors come out.  This is a little bit sweeter chili but with the spice it was perfect!  Thanks so much to Ashley and Court for hosting the 7th time! 

Pumpkin Spice Cookies



Pumpkin Spice Cookies



I make these cookies every year and they always get rave reviews.  I made these for the nurses on my last day of this clinical rotation.  They went so fast I couldn't even get a picture.  So I'll update the next time I make them.  This can be made from scratch but it is so much easier to use a spice cake mix. It has the spiciness of cinnamon, nutmeg and cloves combined with the sweetness of pumpkin and they actually aren't too bad for you because I use applesauce or apple butter instead of butter, oil, or shortening. These are my new faves. They are super quick and super easy! I do make them a little less healthy by topping them with cream cheese icing. They taste a lot like the pumpkin cookies from City Bites... only BETTER!

1 (14 ounce) can 100% pure pumpkin

2 eggs

1/2 cup applesauce

1/2 teaspoon vanilla extract

1 (18.25 ounce) package spice cake mix

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1. Preheat oven to 350. Lightly grease two baking sheets.
2. Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets. The batter is runny like a cake mix but they don't expand or run on the cookie sheet. So, whatever they look like when you put them in the oven is what they will look like when you pull them out.
3. Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks. If you use stoneware, they take just a bit longer to bake.  Honestly, they are so moist that they are hard to overcook.

The cream cheese icing recipe I use is 1 stick butter and 1 block cream cheese creamed together well, then add about 2 cups or so of powdered sugar. I know it's not exact but I just add more until I like the texture and taste. Unfortunately I have to taste the icing each time I add more. You know, like quality control. It's a painstaking process but I will make the sacrifice.  Enjoy!!!

I have a new kitchen creation!

I can't exactly call it a recipe so I will just call it a creation.  I have to thank my good friend Angie for the great idea!!!  It's a lot like my chocolate sour cream cake but the flavors are changed. 

1 box devil's food cake
1 small box vanilla pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
2 packages of Lindt's Lindor truffles

Mix the dry ingredients then the wet and put into cupcake liners about 2/3 full. Bake on 350 for 5 minutes. Unwrap the truffles and put them in the semi-baked cupcakes and bake for 13 more minutes (18 total).  I recommend topping with your favorite cream cheese icing.  The fudge or chocolate BC is just too much.  The cream cheese icing recipe I use is 1 stick butter and 1 block cream cheese creamed together well, then add about 2 cups or so of powdered sugar.  I know it's not exact but I just add more until I like the texture and taste.  Unfortunately I have to taste the icing each time I add more.  You know, like quality control.  It's a painstaking process but I will make the sacrifice.

These cupcakes are so good and so easy.  Everyone will ask you for the recipe!  I've made them a few times now and people are always floored.  They are very rich so beware ;)

I think I'm going to try this with my white velvet cake and add dark chocolate truffles and then maybe do fudge icing.  What do you think?  Please let me know if you make this.  I want to know if you like them as much as I do!

Modeling Chocolate Recipe

This is the recipe I used on the base of my mushroom cake. It's the first time I've used it but it worked well and I will definitely use it again.  It's so easy!

1 14oz package of candy melts
1/3 cup light corn syrup. 

Melt the candy melts according to the package directions.  Once melted stir in corn syrup until well blended.  Pour out onto wax paper.  Let it cool before putting it into the fridge to setup.  You can use it as soon as it is firm but it's probably best to leave it over night.  It does get really stiff.  In fact, I thought I botched it.  I worked with a little piece at a time.  Just squish it and fold it until it is smooth again.  If it gets too warm and becomes sticky or too soft to work with, just set it aside to cool. You can also put it in the fridge for a few minutes to speed this up.  Then you just use it again.  I like modeling chocolate better than fondant for things you need to completely wrap around b/c the warmth of your hand gently melts it and eliminates seams.  *Hint- white chocolate is a little oily so you might want to leave it a little longer to set up. Also this is great for making figurines.  It's really easy to manipulate (once you get it warmed back up with your hands) like fondant but it's a little more sturdy I think. I made a little owl but I didn't take a pic :/ 
I know this wasn't completely clear so if you have any questions just let me know.
I would love to see pics if you guys make anything with modeling chocolate.

White velvet cake recipe

I don't often make things from "scratch".  I don't have a lot of recipes or a lot of experience with complicated recipes (or enough time)  I am a firm believer that if something is made in your home then it is "homemade".  I use a lot of mixes then modify them.  That is what I have done here.  This actually was based on a recipe I have used a lot that I call Double Chocolate Chip or Triple Chocolate Chip if I use fudge icing.  It is very moist inside and it isn't too light. It is great for carving! I had very few crumbs.  So here goes

Ingredients:
DRY
1 Pilsbury white cake mix
1/2 cup sugar
1 3.3oz box white chocolate pudding (Jello)
WET
4 egg whites
3/4 cup oil
1 cup white chocolate liquid coffee creamer
8oz sour cream
1tsp clear vanilla (you can use regular vanilla but it will color your cake and it won't be pure white)

Mix the dry ingredients, then stir in the wet.  Bake at 325 degrees. Baking times vary.  For an 8 inch round I baked for about 40 minutes. You really have to watch it. If it is over done, don't worry- The outer crust might harden (which will be fine if you're carving) but the inside will still be nice and moist.  Also, I have had a hard time with this cake sinking in the middle.  I'm sure the baking pin or ring would help with that but it didn't matter once I leveled my cake.  This would be a great bundt cake!

I made cupcakes with this recipe and they had a little divot in the middle.  So I filled them with caramel, topped them with chocolate BC then sprinkled a little sea salt on top.  They were SO good.  I was inspired by my favorite cupcake from Cuppies and Joe called "Boom Boom Pow" That super sweet with a little bit of salty was perfect! Let me know if you use this recipe and post pics if you have them. I love seeing other peoples' creations!