Dark Chocolate Almond Butter

For those of us who love Nutella, this is my own attempt....but I used almonds instead of hazelnuts because of the cost difference!   Hazelnuts....$13.99/lb       Almonds...$3.99/lb  The taste is not exactly the same but it is still very tasty!


Dark Chocolate Almond Butter
2 c raw, skinless almonds
1 c dark chocolate chips, melted
1 tsp canola oil
1/8 tsp sea salt


Place almonds in the food processor.  Process until very smooth and creamy. scraping the dish often.  It took me about 13-14 minutes to get to a very smooth consistency.  Slowly pour the melted chocolate in the processor, as it is slowly processing.  Beat till very smooth.  Add oil and sea salt.  Process again for about one more minute.  Put butter in an airtight container.  Serve on animal crackers or other cookie, cracker or toast!!

Creamy Cauliflower Soup

Recently a friend asked me for my cauliflower soup recipe.  I had to go searching because I haven't made it in such a long time.  But she made it and told me how good it is...and now I feel the need to make it again!  Since I had the recipe handy, I decided to post!

Creamy Cauliflower Soup

1 medium head cauliflower, broken into florets (about 5 cups)

2/3 c chopped onion

1/4 c butter

1/4 c flour

2 c chicken broth

2 c half and half

1/2 tsp Worcestershire sauce

3/4 tsp salt

1 c shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

In large pan, bring one inch water and cauliflower to boil.  Cover and cook till cauliflower is tender.  Drain and reserve liquid.  Set aside.

In the same pan, cook onion in butter.  Cook and stir until tender.  Add chicken broth and bring to boil.  Reduce heat and cook over medium heat until it thickens.

Add 1 c cooking broth and Worcestershire sauce.  Stir in cooked cauliflower and salt. Using immersion blender or potato masher, blend (or mash) cauliflower a bit.  (I still leave some chunkiness to the soup, but blend a little.)

Remove from heat and add cheese and bacon.  Stir till cheese is melted and soup is smooth.

Remove from heat and serve.

Chocolate Chip Peanut Butter Muffins

If you are a  chocolate and peanut butter lover, here is a recipe for you!  I made these this morning and my guys said they are "do again!"  And, just for the record, my marvelous cousin, Amy Zimmerman, sent me this wonderful recipe!!!  :)


Chocolate Chip Peanut Butter Muffins
2 c flour
1 c mini chocolate chips
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c sugar
1 c peanut butter
1/4 c butter or margarine
2 eggs
1 c milk
1 tsp vanilla
Heat oven to 400* and line and paper line 24 muffin cups.
In a large bowl mix together flour, chips, baking powder, baking soda, and salt.  Set aside.
In a separate bowl, mix together sugar, peanut butter, butter and eggs.  Add milk and vanilla.  Stir until well blended.
Add wet mixture, all at once, to flour mixture.  Stir until just moistened.  Do not overmix.
Scoop into prepared muffin tins, filling 3/4 full.  Bake for 15 minutes.  Remove from oven and cool for 5 minutes.
While cooling:
Mix together 1 c powdered sugar and 4 tsp. water.  Mix till very smooth and drizzle over muffins.

Chicken Cordon Bleu Pizza

Snow day today...so I had time to experiment a little bit!  And it was worth the time!  I used the recipe for the European Peasant Bread from a previous post.  After it was done resting for two hours, I cut off a chuck of the dough, probably about one fourth and set it aside.  I let it rest for about an hour.  After resting, it was shaped onto a 16" pizza pan.  You can adjust the size of the crust and pan as desired.  Below is the recipe for the  topping.


Chicken Cordon Bleu Pizza Topping


about 1 lb boneless, skinless chicken breast, cut into small cube
1/2 c  bottled NYS Speidie sauce
1/4 - 1/2 lb sliced deli ham, chopped  (depending on how much you want)
1/2 c Hidden Valley Ranch dressing
1 1/2 c.shredded swiss cheese
1 1/2  c shredded mozzarella cheese


Place chicken cubes in sauce for about half an hour.  Then cook in a hot skillet till lightly browned and no longer pink inside.  Add the ham and stir.  Let rest for a few minutes.
Onto the prepared crust, put dressing and spread evenly over crust.  Sprinkle half of the swiss and mozzarella on the  dressing.  Then put on the meat mixture.  And top with remaining cheeses.  Sprinkle with parmesan cheese if desired.  Bake at 450* for  about 15 - 17 minutes.  Watch carefully!  Let rest for a couple of minutes.  Slice and serve!