Snowstorm Sweet and Spicy Chili

It's blowing something fierce out there.
The snow is piling up in drifts.
We are, as we say in Maine, hunkering down.

And I love it. Because I had absolutely nothing planned.
Isn't that fabulous? The day after Christmas is a perfect day for a storm.
New books, new toys, and a new Le Creuset dutch oven. In kiwi. Yay!

The Patriots are smacking around the Buffalo Bills and there's chili simmering on the stove.
Later I plan to catch up on my taped episodes of Grey's Anatomy. Read a few chapters of The Immortal Life of Henrietta Lacks, snuggled under a big down comforter.
Does it get any better than that?

Here's the perfect chili for a night like this. It's way different than your everyday chili. Just take a look at the list of ingredients and you'll realize that right off. It's a little sweet. And it's a little spicy. (Or a lot spicy if you want.) Guys love this chili. I'm pretty fond of it too.

The recipe comes from my friend Tracy, a rock star in the eyes of the football team (her son plays with mine), and many others in town. I'm not sure where she got it, so I can't give full credit for its origins. I've changed it up just a little and I'm sure you will too.


Sweet and Spicy Chili


1/2 lb. ground pork

1 lb. ground beef (as lean or fatty as you like)

1 small onion, diced

2 Tbsps. vegetable oil

2 cans diced tomatoes

2 Tbsps. chili powder

2 Tbsps. ground cumin

2 Tbsps. garlic powder

1 Tbsp. dried thyme

1/2 cup molasses

1/4 cup maple syrup

1 can Guinness

2/3 cup barbecue sauce (this is where you can go spicier or sweeter)

1 can red kidney beans, drained

1 tsp. crushed red pepper

salt and pepper to taste

Heat oil in stock pot or dutch oven. Saute onion until softened.
Add pork and beef, breaking it up with a wooden spoon as it browns. When the meat is cooked through (no pink remaining), drain off any excess fat. Add all the rest of the ingredients.
Stir well, and simmer for an hour. Season to taste.
Enjoy while watching a snowstorm.

You can find more yummy (and indulgent) recipes at Fat Camp Fridays!

All I Want for Christmas Is...

A kitchen that cleans itself. Including a dishwasher that miraculously empties during the night.

An oven that heats evenly. Oh wait, I mean an oven that actually works.

Summer tomatoes, year 'round. Blueberries too.

A Le Creuset dutch oven.

A nice wine that won't give me a headache in the morning.

Cookies without guilt.

A lemon tree in my backyard.

A chocolate tour with David Lebovitz.

The ability to eat all the bread I want and never gain an ounce.

A couple of new restaurants in town. A really good Chinese place would be nice. One that delivers.

An IT person on call 24/7 to answer my questions/problems.

An extra hour or two each day, just for  reading.

A cake plate with a domed cover.

A few more blog followers and more Facebook fans for Mignardise.

And while we're at it...world peace.

What do you want for Christmas???

Double Dark Chocolate and Nutella Thumbprint Cookies

How's that holiday cookie baking thing going for you?

How many pounds of butter have you blended into little nuggets of joy? Is there powdered sugar in every possible crevice of your kitchen? Is your head spinning with all the cookie possibilities?

Are we having fun yet?

If you detect a note of sarcasm in this post, you're not mistaken.
It goes without saying that I love to bake (yet...I said it). But not so much under pressure. The gazillion cookie recipes out there make me feel a bit frantic. What if I miss a really good one? And to be honest, I prefer making brownies and cakes.
I have loads of admiration for those who can produce beautifully decorated sugar cookies, using all kinds of fancy techniques and sparkly sugars. Oh to be an artist like that!
Maybe in my next life.

What's coming out of my kitchen is simpler on style, but no less delicious  - maybe even more so.
Especially if you like adore chocolate.
These cookies were pretty easy to make, and by using a very small ice cream scoop, they all came out the same size. They are absolutely packed with deep chocolate flavor, and in case that wasn't enough, I added a dollop of Nutella and a white chocolate drizzle.

Double Dark Chocolate Thumbprints
adapted from Fine Cooking


6 oz. (1 1/2 cups) all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

4 oz. (1/2 cup) unsalted butter, softened

1 1/3 cup sugar

1 1/2 oz. (1/2 cup) unsweetened cocoa powder, sifted if lumpy

3 large eggs

3/4 tsp. pure vanilla extract

3 oz. bittersweet chocolate, melted and slightly cooled

1/2 cup Nutella

1/2 cup white chocolate chips, or chopped white chocolate, melted (optional)

Preheat oven to 350 degrees.
Line 3 cookie sheets with parchment or nonstick baking liners (Silpat).

In a medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a stand mixer fitted with a paddle attachment, beat the butter, sugar and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the sides of the bowl as necessary. Add the eggs, one at a time, beating for 30 seconds after each addition. Add the vanilla along with the last egg.
Continue mixing on medium speed for another minute, until well-blended. Add the cooled melted chocolate and mix until just blended, about 30 seconds.
Add the flour mixture and mix on low speed until well incorporated, about 1 minute.

Using a 1 Tbsp. measure or a mini ice cream scoop, drop tablespoons of the dough onto prepared cookie sheets, about 1 1/2" apart. Bake until cookies are puffy and the tops are cracked 11-13 minutes, rotating cookie sheets half way through. As soon as the cookies come out of the oven, use the rounded side of a 1/2 tsp. measuring spoon to make a small, deep imprint in the center of each cookie. Let the cookies cool on the baking sheets for 5 minutes, then transfer to racks to cool completely.
At this point, you can fill the cookies right away or store in an airtight container for up to 3 days.

To make the filling, place Nutella in a small, microwaveable bowl. Microwave for 30 seconds until slightly softened. Using a small spoon, carefully spoon a bit of Nutella into the center of each cookie.

If you'd like to decorate them with the white chocolate drizzle, place white chocolate in a small microwave-safe bowl. Melt in microwave, in 30 second intervals, until smooth. Transfer to a small plastic bag, pushing chocolate into a corner . Snip of a tiny corner of the bag, and squeeze out the white chocolate onto the cookies. Allow to set before stacking or storing cookies.

Layered Peppermint Brownies

I'm not sure how peppermint became the predominant flavor of the holiday season.
Does anyone know?

Not that I'm complaining.
Peppermint and chocolate are a favorite flavor combo. Like peppermint stick ice cream with hot fudge. Or chocolate peppermint bark. And York peppermint patties.

These layered peppermint brownies were a hit when I made them last weekend.
One batch got wrapped up and sold at a church fair.

Some were served at the book store as a special treat for browsing customers. And the last batch was taken to a potluck party, where they were consumed almost immediately. I heard people were searching for more.

I got this recipe from Our Best Bites, another great food blog. I'm just providing the peppermint and chocolate layers here, for you, along with the instructions.
Their recipe contains a brownie base, but really, you can use any brownie recipe you like as the base. You might have heard; I'm partial to the Baked brownie. The Katharine Hepburn brownie is also a fudgy (and quick) choice. And heck, if you want to use a boxed mix, that's your business.
Just make sure your pan of brownies (9 x 13") is completely cool. I recommend putting them in the refrigerator for at least an hour before frosting. I also recommend lining the pan with foil, making it easy to remove the brownies and then cut them.

Bookstore customers, party goers and church fair friends, here you go. Now you can make them whenever you like.

Peppermint Icing


2 cups powdered sugar

4 Tbsp. butter, room temperature

1 1/2 tsp. peppermint extract

1 Tbsp. milk, plus a little extra

red food coloring

Combine all icing ingredients and beat with a hand mixer until light and fluffy. You may need to add a bit more milk to get a spreadable consistency. Spread icing evenly over chilled brownies, then return pan to fridge for another hour.

Chocolate Glaze


1 cup semisweet chocolate chips (or chopped chocolate)

6 Tbsps. butter

Place chocolate and butter in microwaveable bowl. Melt in microwave, in 30 second intervals, stirring between each interval, until completely smooth.
Spread on chilled peppermint icing layer.

At this point, I sprinkled on some chopped up Hershey's Candy Cane Kisses, to add more mint flavor and a little texture. Press them lightly into the chocolate, then return to fridge to harden.
It was definitely the way to go!

Detox Chicken Soup

I don't know about you, but right about now my stomach can't handle much more.
The past week or so has been a food fest the likes of which I haven't enjoyed since the birthday blowout last July. Thanksgiving was all deliciousness and butter, with a side of bacon and cheese.

Then there was 3 days in New York city that included visits to Economy Candy, Bobby Flay's Mesa Grill, Dylan's Candy Bar and Pulino's.

I need a break. Because we all know what's ahead...

Cookies.
Latkes.
Cookies.
Egg nog.
Cookies.
Fudge.
Cookies.

So my gift to you today is a nice, light soup you can put together quickly. It's soothing on the tummy and a great break from all the rich treats that define this time of year. Keep this one on your back pocket for when you're feeling a bit rundown and in need of some detox.

Lemon Chicken Soup
adapted from Cook's Country


6 cups low-sodium chicken broth (or homemade stock if you're one of those people)

1 Tbsp. vegetable oil

2 boneless, skinless chicken breasts, seasoned with salt and pepper

1 medium onion, chopped

3 carrots, peeled and chopped

1 tsp. minced fresh thyme

3/4 cup orzo*

2 Tbsps. fresh parsley, chopped

3 Tbsps. freshly squeezed lemon juice

3 large egg yolks (save the whites for breakfast tomorrow)

Bring broth to a boil in a large sauce pan. Cover and set aside.

Heat oil in stock pot or Dutch oven. Cook the chicken until lightly browned on both sides. Transfer to a plate. Lower heat , add onion and carrots, cooking until softened and lightly browned, 5-7 minutes.
Stir in the hot broth, making sure to scrape up any brown bits from the bottom of the pan.
Add thyme, orzo (or other pasta) and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
Transfer chicken to a cutting board and continue simmering soup, covered, until pasta is tender. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
Whisk lemon juice and egg yolks together in a small bowl. Continue whisking constantly and gradually ladle 1 cup of the hot soup into the egg mixture. Add egg mixture back into soup. Reheat over low for one minute, season with salt and pepper. Serve.

* I used these egg flakes instead of orzo. If you can find them, they're really good. Orzo is great and if you prefer rice, that's fine too. You just might have to cook it a little longer.
Also, I think a handful of baby spinach leaves would be a nice (and healthy) addition when the soup reheats.