Chicken Barley Chili

I have another soup for you today.  Well, chili actually.  I love this hearty and delicious chili.  It is a little bit different than your normal chili because this one has barley in it.  I actually found this recipe on the back of the barley box.  I love it!  I love the slightly firm but chewy texture that the barley gives.  It might sound odd, but it works extremely well.  An added bonus, is that this is a very healthy chili and is not high calorie (as long as you watch the sour cream and cheese garnish!).  I also think that this combination would be good in a white chili.  Something to think about for the next time I make this.

Chicken and Barley Chili

4 cups water

1 (14 ounce) can diced tomatoes, undrained

1 (14 ounce) can chicken broth

1 (16 ounce) jar salsa (Chipotle is delicious)

1 cup Medium Barley

1 Tablespoon chili powder

1 teaspoon cumin

1 (15 ounce) can black beans, drained

1 (15 ounce) can whole kernel corn, undrained

3 cups (about 1 ½ lbs) chopped cooked chicken breast

Sour cream, for topping, if desired

Shredded cheese, for topping, if desired

In a 6 quart saucepan combine the water, tomatoes, chicken broth, salsa, barley, chili powder, and cumin. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add the beans, corn, and chicken. Increase the heat to high until the chili comes to a boil. Cover and reduce heat to low. Simmer for an additional 5 minutes, or until heated through and barley is tender.  Serve with sour cream and shredded cheese, if desired.  Makes about 11 cups.

Enjoy!  -Cardamommy

Double Marshmallow Rice Krispies Treats

My Hungry Puppies love rice krispies treats.   Love.  They will never say no to a rice krispies treat.  Ever.  So, I stumbled upon this idea a while ago and thought it was brilliant.  Essentially, you take a basic rice krispies treat and double the amount of gooey marshmallowy goodness.  What's not to love?  I think that these will disappear in record time.  If you want, you can get creative with they types of marshmallows that you use.  You can use different flavor marshmallows for the entire treat, or mix and match by using a different flavor of marshmallows as the add in.  Have fun with it!

Double Marshmallow Rice Krispies Treats

8 cups (16 ounces) marshmallows (use mini or regular)
8 Tablespoons (1 stick) butter
8 cups rice krispies cereal
4 cups (8 ounces) mini marshmallows

Spray a 9x13 inch baking dish with cooking spray.  Set aside.

In a large microwave safe bowl, combine the 8 cups of marshmallows and the butter.  Place in the microwave for 1 to 2 minutes, or until the marshmallows and butter are melted.  Remove from microwave and stir until smooth.  

Stir in the rice krispies and stir until evenly coated with the marshmallow mixture.  Add the 4 cups of mini marshmallows and stir until evenly distributed in the rice krispies mixture.  Press the rice krispies mixture into the prepared pan.  Let set up at room temperature, or in the refrigerator.  Cut into squares and serve.  Makes 15 to 24 bars.

Enjoy!  -Cardamommy

Chilled Rice Pudding

I truly love rice pudding. It holds a special place in my stomach.  We have had quite a few variations of rice pudding, such as Coconut Rice Pudding, Slow Cooker Rice Pudding, Brown Rice Pudding, Apple Rice Pudding, and Indian Rice Pudding.  This one is a little different, though.  It is very straight forward, no frills and no major twists, but it is designed to be eaten cold.  One thing about rice pudding, is that when it gets cold, it tends to harden up and dry out.  It loses its creamy pudding-ness.  This chilled rice pudding does not dry out whatsoever.  It is a gloriously moist and creamy pudding that stays that way.  The flavor is amazing as well.  It's a little bit hard to stop eating it!  I think I said "This is the last bite"  more than once.  This rice pudding sort of mimics those commercial rice puddings that you buy in the refrigerated section.  Absolutely delicious.

Chilled Rice Pudding

4 cups milk
4 cups hot water
1 cup long grain white rice
1 cup granulated sugar
4 Tablespoons (1/2 stick) butter
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
Cinnamon, if desired for garnish

In a large saucepan (mine was 4 quart), combine the milk, water, rice, sugar, butter, and salt.  Bring to a boil over medium-high heat, stirring frequently.  Reduce heat to low and simmer, uncovered, for 50 to 60 minutes until the rice is tender.  You will need to stir the mixture occasionally for the first 30 minutes, then more frequently as the pudding thickens towards the end.  

When the pudding is done, place the eggs in a medium bowl and beat together lightly.  Whisking constantly, slowly pour about 1 to 1 1/2 cups of the hot rice pudding into the eggs.  Slowly pour the egg mixture into the saucepan with the rice pudding, stirring constantly.  Stir in the vanilla extract and milk.  Cover the sauce pan with plastic wrap and place in the refrigerator until completely chilled (I chilled mine overnight).  Serve cold sprinkled with cinnamon.  Makes about 12 servings.

Enjoy!  -Cardamommy

Double Chocolate Covered Strawberry Banana Bread

My youngest Hungry Puppy came and told me that she wanted to make banana bread today.  Totally randomly and out of the blue.  We don't make/eat a lot of banana bread, because I'm not a big fan (however I seem to post a lot of banana bread recipes for someone who doesn't like it...).  We were so excited that we ran right out to the store to buy some bananas.  Turns out that strawberries were on sale too!  I had the beginning of an idea in my head.  We decided to toss some chopped strawberries in a light banana bread, and add a few chocolate chips for fun.  Turned out awesome!  The bread was a huge hit.  Recipe adapted from The America's Test Kitchen Family Cookbook.

Double Chocolate Covered Strawberry Banana Bread

2 cups all purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed (about 1 1/2 cups)
6 Tablespoons butter, melted
2 eggs
1/4 cup plain unsweetened yogurt
1 teaspoon vanilla extract
1 cup chopped strawberries
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

Preheat the oven to 350F.  Grease a 9x5 inch loaf pan with cooking spray.

In a large bowl, combine the flour, sugar, baking soda, and salt.  In a medium bowl, whisk together the mashed bananas, melted butter, eggs, yogurt, and vanilla extract.  Pour the banana mixture into the flour mixture, and fold in until just combined.  Fold in the chopped strawberries, milk chocolate chips, and white chocolate chips.

Pour the batter into the prepared pan and smooth the top.  Bake for 55 to 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Let the bread cool in the pan for 15 minutes, then turn out of the pan and let cool on a cooling rack.  Makes 1 loaf.

EnjoY!  -Cardamommy

Chocolate Mascarpone Fresh Strawberry Pie

I am so excited to share this pie with you today.  I thought that it would be a perfect fresh dessert idea for Valentine's Day.  Plus, who doesn't need a fresh berry pie in February?  So refreshing.  This pie is elegant and delicious, and not too difficult to put together.  The chocolate mascarpone mousse layer is the perfect sweet complement to the strawberries.  Don't feel like making a roll out pie crust?  No problem, just use a commercial pie crust and follow the instructions on the box.  Or, make a press in pastry crust, like the one used in this recipe.  

Chocolate Mascarpone Fresh Strawberry Pie

Pie Crust:

1 1/2 cups all purpose flour

1 Tablespoon granulated sugar

1/2 teaspoon salt

3 Tablespoons shortening

4 Tablespoons cold butter

4 to 6 Tablespoons ice water

Pie Filling:

1 carton (8 ounces) mascarpone cheese

3/4 cup (4.5 ounces) milk chocolate chips

1/4 cup Nutella

1 cup heavy whipping cream

1/2 cup powdered sugar

1 pound fresh strawberries, reserve one for garnish

Preheat the oven to 450F.  

For the pie crust, in a medium bowl, combine the flour, sugar, and salt.  Using a fork, or pastry blender, cut in the shortening and cold butter until the mixture resembles coarse crumbs.  Add 4 tablespoons of the water and stir mixture until it sticks together.  If it does not come together add the remaining water, a tablespoon at a time until it does.  Form the dough into a disk and wrap with plastic wrap.  Chill for about 1 hour.

After the dough has chilled, on a floured surface, roll dough out to fit a 9 inch pie plate.  Place the dough in the pie plate and crimp edges.  Carefully line the pie crust with tin foil, and fill about halfway with pie weights, uncooked rice, or uncooked beans (I use rice).  Place the pie crust in the oven and bake for 8 minutes.  Remove pie crust from oven.  Holding on to the overhanging tin foil, lift the tin foil and rice out of the crust.  Use a fork to generously prick the bottom of the pie crust.  Return the pie crust to the oven and bake for an additional 7 minutes, or until the crust is golden brown.  Remove crust from oven and let cool.

For the pie filling, in a microwaveable bowl, combine the mascarpone cheese, chocolate chips, and nutella.  Place in the microwave and heat in 15 second intervals, stirring after each interval, for about 1 minute, or until the chocolate has melted.  Stir until smooth.  Let cool to room temperature.

In a medium size bowl, combine the whipping cream and powdered sugar.  Beat with an electric mixer until stiff peaks form.  Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream just until combined.  Pour the chocolate mixture into the cooled pie crust and smooth the top.

Cut the tops off of the strawberries (except for the one to garnish the pie) and slice the strawberries in half (top to bottom).  Lay the strawberries in an overlapping circular pattern around the pie.  Take the remaining strawberry (with the green stem still on) and make 4 to 5 thin slices (top to bottom) stopping just before reaching the stem.  Fan the strawberry and place in the center of the pie.  Chill the pie for 3 hours or overnight before serving.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Strawberry Double Chip Cookies

Last year, I attempted to make pink chocolate chip cookies for my Hungry Puppies for Valentine's Day.  I failed miserably.  It was a sad sad day for pink cookies everywhere.  And my Hungry Puppies.  They were very underwhelmed.  It was embarrassing.  Did I mention that I used a cookie mix?  Oddly enough, cookie mixes always fail for me.  Good thing I rarely use them (I don't even need one hand to count the number of times).  So, this year, I decided to attempt the pink chocolate chip cookies again.  Using.....a strawberry cake mix!  Holy cow!  How obvious is that?  I've made exceptionally delicious cake mix cookies many times before that were a total success and absolute hit.  It should have been a no brainer to swap the chocolate or spice or whatever cake mix for strawberry to make it pink.  Throw in some dark chocolate and white chocolate chips, and you have a deliciously pink cookie for Valentine's Day.

Strawberry Double Chip Cookies

1 box Strawberry Cake Mix
1/2 cup butter, melted
1 egg
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  Set aside.

In a bowl, combine the cake mix, butter, and egg, and stir until well blended.  Add the white and dark chocolate chips and stir until completely incorporated.

Scoop dough into tablespoon size balls and place on the prepared baking sheet.  Bake for 10 minutes, or until cookies are just set and slightly golden on the edges.  Remove cookies from the oven and let cool on the pan for 1 to 2 minutes.  Transfer cookies to a cooling rack.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocolate White Peppermint Cookies

After Christmas, I had quite a few White Chocolate Peppermint M&Ms leftover.  I couldn't really imagine that my family would just eat them, so I knew that I had to turn them into something.  I came up with these chocolate cookies.  The cookies are fudgy and moist, and are perfect with white chocolate and peppermint.  These cookies are definitely a hit, especially when you stop to consider that my oldest Hungry Puppy doesn't prefer chocolate, and my youngest Hungry Puppy  doesn't prefer mint.  Also, the red and white candies are a perfect carry-over to Valentine's Day.  I have to admit a small amount of pride that I was able to work Christmas candy successfully into Valentine's!

Chocolate White Peppermint Cookies

1/2 cup (1 stick butter), room temperature
1/2 cup shortening
1 1/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups White Chocolate Peppermint M&Ms (or regular M&Ms or white chocolate chips)

Preheat the oven to 350F.  Line baking sheet with parchment paper.  Set aside.

Cream together the butter, shortening, and brown sugar until light and fluffy.  Beat in the eggs and vanilla.  Beat in the flour, cocoa powder, baking soda, and salt until blended.  Stir in the M&Ms.  

Scoop the dough with a cookie scoop (about 2 Tablespoon size) onto the prepared baking sheet.  Bake the cookies for about 12 minutes, or until they are just set in the center.  Remove cookies from the oven and let cool on the pan for 2 minutes.  Transfer cookies to a cooling rack.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Granola Apple Cranberry Cookies

I made some granola chocolate chip cookies recently, and really wanted to try different versions on the theme.  I loved the chocolate chips with the granola, but I wanted to do something just fruity, no chocolate.  These cookies have wonderful bursts of crunchy granola blended with chewy dried apples and cranberries.  The flavor is amazing, and they are absolutely delicious.


Granola Apple Cranberry Cookies

3/4 cup (1 1/2 sticks) butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apples
1/2 cup dried cranberries
2 cups granola (homemade or commercial)

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla extract and beat until well combined.  Add the flour, cornstarch, baking soda, and salt and beat until completely incorporated.  Stir in the dried apples and granola.

Scoop the dough using a cookie scoop (about 2 tablespoons) and place on the prepared baking sheet.  Bake for about 12 minutes, until the top is just set and the edges are a light golden brown.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer to a cooling rack to cool completely.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy