Category Archives: Recipes

Beer Bread

If you are like me, that strange person who does not enjoy the taste of beer, I can guarantee that you will still enjoy the recipe that I am about to share with you.

I have fond memories of this bread.  I first made it on St. Patty’s day, paired with a white chicken chili I made in the crock-pot. Delicious.  The best part of it? I didn’t even make it. Instead, I sat the recipe and the ingredients out on the counter for my husband and got my hair done. [Gleeful laugh here] I came home to steaming piles of savory chili and this beer bread–sweet, thick, crusty, and just right for dipping.

We’ve made it several time since then, and it is really an easy recipe for bread.  It’s perfect for a day like today–combat that rainy, yucky drizzle outside by curling up to some soup and bread, fresh from the oven.

Beer Bread

3 1/2 c. flour (white or wheat works)
3 Tbs. sugar
1 Tb. baking powder
1 1/2 tsp. salt
12 oz beer ( a darkish beer works best)
1 beaten egg (optional)

Lower the oven rack to the lower-middle position and preheat to 375 degrees.  Mix flour, sugar, baking powder, and salt in a big bowl.  Add beer and stir until just combined.  Turn the dour on a floured surface; knead quickly to form a ball.  Place the bread on a baking sheet and confidently slash an “X” on the top with a knife.  Brush the loaf with the egg wash if desired.  Bake about 45 minutes, or until golden brown.

I love bread. Especially crusty bread.  It’s just so cozy.

Hope you enjoy!


Easiest Ever Bean Burritos

This little recipe is perfect for those days when you know you will be too busy for dinner. Or, you just want to be lazy. It uses my favorite kitchen appliance–the crockpot–which I love for its convenience in cooking AND super easy clean-up. There is no prep involved, which equals no dishes to wash, which in turn, equals aweseomeness.

So, here it is:

Easiest Ever Bean Burritos

Black beans (1 can or the bagged variety. I like bagged–cheaper and healthier)
1 jar of salsa
A few fresh or frozen chicken breasts (I use frozen, because guess what? It’s easy)
Any random fresh or frozen veggies you want to get rid of, I mean add, such as frozen corn
Dashes of chili powder, cumin, and some cilantro (alternatively, you could use one of those burrito spice packs)

Now, if you are ready for this, here’s how you make it:


Mix everything together in the crock-pot. Top with chicken.  Put the top on the crock-pot. Crank the crock-pot up to high for a few hours, or low for a few more.  When it’s all done, shred the chicken in and serve. Don’t forget the cheese, lettuce, and sour cream. Oh, and whole wheat tortillas.

Do you love me?

We had these last night. It wasn’t exactly a busy day for me…although I did do four loads of laundry, worked, organized the kitchen cupboards, cleaned and vacuumed the basement, and even blogged. Oh, and cared for two children, one of whom is still sick, somewhere in the middle of that.  Plus, I am still sick. So I felt like being lazy.

Anyways, I love this recipe and I use it alot, probably once a week I would even venture to say. So, enjoy a stress free dinner on me sometime this week.

Let me know how it turns out!

PS- I have to add than when my Firefox spell check tried to correct “crockpot,” it suggested I use the word “crackpot.” Ha!

Best Ever Molten Chocolate Lava Cakes

Today we forget healthy eating.

Today we eat my favorite ever desert, the molten chocolate lava cake.

Our anniversary lava cake









Now, I have  a special passion for molten chocolate lava cakes, which has resulted in me trying several different recipes.  I have searched for a quick recipe, but alas, the results were not the same.  So today, I share with you the best ever molten chocolate lava cake recipe.  Yes, time consuming, yes laden with an unbelievable amount of fat and calories, but ultimately, oh so worth it.

Ingredients (Serves 6):

1 3/4 c. semisweet chocolate pieces
2 tbls whipping cream
3/4 c. butter
3 egg yolks
3 eggs
1/3 c. granulated sugar
1 1/2 tsp vanilla
1/3 cup all-purpose flour
3 tbls unsweetened cocoa powder

Optional: powdered sugar, raspberries/strawberries to garnish

Combine 3/4 c. of chocolate with whipping cream in a small saucepan.  Cook and stir over low heat until chocolate melts.  Remove from heat and cool, stirring occasionally.  Cover and chill for about 45 minutes or until firm.

In a medium saucepan, cook and stir the rest of the chocolate and the butter over low heat until melted. Remove from heat and cool.

Form filling into 6 equal size balls and set aside.

Grease and flour six custard cups and place in a pan. Set aside.

Beat eggs, egg yolks, sugar, and vanilla on high speed for 5 minutes or until lemon colored.  Beat in cooled chocolate mixture (the second one) on medium speed. Sift in flour and cocoa powder, beat until just combined.

Spoon 1/3 c. batter into dish, then place 1 ball of filling into each dish, and spoon the rest of the batter on top.

Important note: You can definitely make these bad boys ahead of time, as I usually do to save time to actually cook dinner (as much as I’d rather just eat this).  Just cover with some saran wrap and pop in the fridge for up to four hours (but who’s counting, really?).  Let them warm up a bit at room temp before cooking.

Bake at 400 degrees about 13 minutes, or until cakes are firm at the edges. Cool for a minute or two, loosen the sides with a knife, and then flip onto a desert plate.

Dust with powdered sugar, garnish with the fruit of your choice, and be sure to serve over vanilla ice cream.