Glazed Butter Cake

From the moment I saw cookbook author and The Lost Kitchen restaurant owner Erin French serve slices of her Glazed Butter Cake on her television series, I had hoped she would someday publish the recipe. When her cookbook "The Lost Kitchen" didn't include the recipe, I thought it might be one she didn't want to share. However, I remained hopeful it would be included in her second cookbook "Big Heart Little Stove". Imagine the joy I felt when I discovered that book contained the recipe I had been dreaming about for years. Although I had never tasted the cake, I somehow knew it would be one destined to leave a permanent impression on one's palate. For Erin to serve it as a final course, the course everyone always remembers, I sensed it had to be something very special. And after having made and tasted it, I discovered just how special, just how delicious, how dinner party worthy it truly was. 

This deceivingly ordinary cake is moist, buttery, and incredibly flavorful. If there was ever a dessert to leave your sweet tooth feeling satisfied, this Glazed Butter Cake would be the one. 

While you are savoring the first bite, you are already anticipating the next one. Should anyone at the dinner table ask for a bite, you would be wise to tell them no. Because you might regret sharing even the smallest morsel.

For the most optimal buttery flavor, I would recommend using a European or European style butter as it has a higher fat content. And higher fat content means greater flavor. With the exception of buttermilk, all of the ingredients for the cake are pantry staples. If you know me, you know one should only use a great vanilla extract. Personally I love the Madagascar Bourbon Pure Vanilla Extract from Nielsen-Massey.

When baking cakes or quick breads, metal is always preferable to glass. Metal pans are great conductors of heat. They heat up quickly and they cool down quickly. Not only can they withstand higher temperatures than glass, they are best for achieving nice, even browning. And with this Glazed Butter Cake you want the sides and bottom to get as golden as the top as well as want a perfectly cooked interior. For the most optimal results, use a high quality aluminum baking pan. For this cake (and for all of my quick breads) I use the 9" x 4" pullman loaf baking pan made by USA Pan. (I bought mine at Sur la Tab, but many good cookware stores sell them). It might be a little more expensive than other metal pans, but it delivers priceless baking results. 

The recommended baking time was 20-25 minutes, but my baking time was closer to the 30-35 minute mark. Maybe my home oven doesn't get as hot as a commercial oven. So I would recommend you begin testing for doneness at the 25 minute mark. 

The butter glaze is what sets this cake apart from all other butter cakes. Erin's recipe called using one cup. of granulated sugar, 1/4 cup water, 8 Tablespoons of unsalted butter, 2 teaspoons of vanilla and 1 teaspoon of almond extract. I ended up with more glaze than I felt the cake would take, so in the recipe below I halved the ingredients. Feel free to double them. Note: I also used only vanilla extract and not the combination of vanilla and almond combination because I like a very vanilla forward flavor in my cakes. If you like a vanilla-almond flavor combination, the original recipe called for 2 teaspoons of vanilla and 1 teaspoon of almond extracts.

For optimal absorbency and the best glazed finish, I recommend glazing the cake before it has completely cooled. The glaze will thicken as it cools, so make it while the cake is cooling. If it thickens up too much to easily spread with a brush, heat it up again to loosen the consistency.

When serving this mouthwatering cake, cut the slices on the thick side. Adorn the plates with some freshly whipped cream and seasonal berries. Or make a fruit compote. Like this Ginger Cardamon Rhubarb Compote. 

Maybe one day I will be lucky enough to get a seat at one of the highly coveted tables at The Lost Kitchen. Although truth be told, I would really love to work in Erin's kitchen for a season. Imagine that! But whether or not either of those dreams come true, I can at least enjoy some of her inspiring, beautiful, delicious food in my home. And so can you. 

Recipe

Glazed Butter Cake

Serves 10

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend a European or European Style butter)

1 1/2 cups (195g) all-purpose flour

1 cup (200g) granulated sugar

2 large eggs, room temperature

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla

1/2 cup (100g) granulated sugar

4 Tablespoon (57g) unsalted butter

1/8 cup water

1 1/2 teaspoons vanilla

Directions

1. Preheat the oven to 350 degrees (F). Generously butter a 9" x 4" metal baking pan. Line the bottom with parchment paper. Alternately line the entire pan with parchment paper. Butter the paper.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Add in the sugar and beat the mixture until light and fluffy (approximately 5 minutes).

3. Add in the eggs, one at a time. Beating each one well.

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

5. With the mixer on low, alternately add in the flour mixture and buttermilk in 5 additions, beginning and ending with the flour.

6. Mix in the vanilla.

7. Transfer the batter to the prepared pan. Bake for 30-40 minutes or until the cake is golden and a cake tester inserted into the center of the cake comes out clean. Note: Begin checking for doneness at 30 minutes.

8. Remove the cake pan from the oven and place on a cooling rack. Allow cake to begin to cool while you make the butter glaze.

9. In a small saucepan, add in the butter, sugar and water.  Bring to a complete boil over medium-high heat while whisking constantly.

10. Remove the pan from the heat and let it cool slightly. Whisk in the vanilla. Note: The glaze will thicken as it starts to cool.

11. When the cake is cool enough to remove from the pan, transfer it to a cooling rack. Place a piece of parchment paper underneath the rack.

12. Using a pastry brush, brush the glaze over the top and sides of the cake. Keep brushing the cake until you have used all of the glaze. You want the top to have a thick coating of the glaze. 

13. Let the cake cool completely. Cut into thick slices. Serve with fresh berries and freshly whipped cream. Or serve with a rhubarb compote and freshly whipped cream. Or just eat a thick slice plain.

14. Wrap any leftover cake with plastic wrap. The cake will be good for up to 3 days.

Notes: (1) I used the 9" x 4" Pullman Pan (with lid) made by USA Pan. I found my at Sur la Tab. This is my favorite pan for making banana bread and all other quick breads. (2) The original recipe from Erin French called for double the ingredients in the Butter Glaze. Because I had too much glaze left over, I reduced the recipe by half. (2) I used Kerrygold unsalted butter for the cake. (3) Am grateful to Erin French for sharing her Glazed Butter Cake recipe in her cookbook "Big Heart Little Stove: Bringing Home Meals and Moments from The Lost Kitchen.

Sugar Cookie Bars

After sharing recipes for more than ten years, I still get excited to share new ones. Especially ones having great visual appeal and a fabulous flavor profile. Because they are so easy to make, Sugar Cookie Bars are one of those confections you can (almost) make on a whim. If you need to bring a dessert for a potluck, to a book club, or to a gathering, these buttery, chewy, craveworthy Sugar Cookie Bars are destined to be a big hit with both kids and grown-ups. And who doesn't want to be the one bringing the dessert where the platter is the first one leaving only few crumbs behind!

If you have butter, eggs, cream cheese, and milk in your refrigerator, you have some of the makings of Sugar Cookie Bars. If you have all-purpose flour, sugar, Kosher salt, baking powder, cornstarch, vanilla, almond extract, and sprinkles in your pantry, you have everything you need to make them! 

I recently talked about the role cornstarch plays in cookies. Just a small amount of cornstarch adds softness and tenderness to the texture of the bars as well. You could leave it out if you want a slightly crispier bar, but the combination of soft, chewy bars topped with a luscious, creamy buttercream icing is irresistible. 

Unlike sugar cookies, the dough for these Sugar Cookie Bars does not need to be chilled. The key to creating a perfect dough is having your butter, cream cheese, and eggs at room temperature. From start to finish, these Sugar Cookie Bars take a fraction of the amount of time you would invest in making rolled sugar cookies. For the best baking results, use a 9"x 9" metal baking pan lined with parchment paper and preheat your oven. Baking time for the bars ranges from 25-30 minutes or until the top is golden. 

While the cookies are baking, you can whip up the dreamy buttercream icing. You control the thickness, the spreadability of the icing with the amount of whole milk you use. Begin with using two tablespoons. Assess the texture before adding more (in one Tablespoon increments). Personally, I love the ethereal look of white icing. Especially one topped with sprinkles. However, if you like a hint of color in yours, add some food coloring. But choose a pastel colored one to create bars with the most visual appeal.

Wait until the bars have cooled completely before icing them. If you ice them while the bars are still warm, the icing will melt. If you don't have or want to use sprinkles, use an offset spatula or large tablespoon to create pretty swirls. 

Have you ever noticed that by simply putting sprinkles on almost anything you can turn something ordinary into something extraordinary? From cake pops, to cakes, to all kinds of iced confections, sprinkles add elements of pure joy, delight, and happiness. They are the ultimate finishing touch. With the power to make everyone in the room feel giddy, it should go without saying that all Sugar Cookie Bars absolutely must be topped with sprinkles. 

As much as I love chocolate desserts, these buttery, scrumptious Sugar Cookie Bars slathered with buttercream icing are a refreshing way to satisfy a sweet tooth craving. And because they are so easy to make, you don't need to wait until the weekend to make them!

Recipe

Sugar Cookie Bars

Makes 16 Bars

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 ounces (86g) cream cheese, softened

1 large egg, room temperature

1 1/2 teaspoons vanilla

1/4 teaspoon almond extract

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1/2 teaspoon cornstarch (see notes)

1/2 cup (113g) unsalted butter, room temperature

2 1/4 cups (270g) confectionary sugar, sifted

1/8 teaspoon Kosher salt

2 teaspoons vanilla

3 Tablespoons whole milk

Options: Sprinkles, Food Coloring

Directions

Sugar Cookie Bars

1. Preheat the oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. Whisk together the flour, baking powder, Kosher salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately one minute. Scrape down the sides of the bowl.

4. Add in the granulated sugar and beat until light and fluffy (approximately 3-4 minutes). 

5. Beat in the cream cheese.

6. Beat in the egg until incorporated.

7. Beat in the vanilla and almond extracts.

8. Add the dry ingredients in two additions. Beat just until incorporated.

9. Transfer dough the prepared pan. Use an offset spatula to smooth the top of the dough. Note: Make sure to evenly spread out the dough.

10. Bake the sugar cookie bars for 25-30 minutes or until golden along the edges and top. Remove from the oven and the place pan on a cooling rack. Let pan cool for approximately 10 minutes before removing the sugar cookie bars from the pan. Place the still warm bars (still with the parchment paper) on a cooling rack. Let cool completely.

Icing

1. In a medium sized bowl, beat the butter until creamy using a hand mixer.

2. Add in the confectionary sugar, vanilla, Kosher salt, and whole milk. Beat until smooth and creamy.

3. If using food coloring, highly recommend using a pastel fool coloring gel or paste. Begin by adding a few drops. Beat in. Continue adding the food coloring until you get your desired color.

4. Spread the icing on the cooled sugar cookie bars. Use an offset spatula or spoon to create a beautiful swirled top.

5. Top with sprinkles!

6. Cut into 16 bars.

7. Serve and enjoy.

8. Store the bars in the refrigerator (well wrapped). Serve chilled or at room temperature.

Notes: (1) The use of cornstarch gives the sugar cookie bars a more tender texture. If you want a slightly crispier bar, omit it. 

Iced Milk Chocolate Oatmeal Cookies Levain Style

 

"You can be miserable before you have a cookie and you can be miserable after you have a cookie, but you can never be miserable while you are eating a cookie." (Ina Garten) Wise words from the ultimate food goddess. If I were to add one word to that quote, it would be 'huge'. If you aren't one of those people whose eyes widen and heart races when you see gorgeous bakery style, extra-large and as big as you palm sized cookies, you are an outlier. The popularity of Levain cookies has not only influenced home cookie baking, but has spawned the large sized cookie in boutique bakeries across the country as 'the' most coveted kind of cookie. Levain style cookies are big enough to share (if you dare) or to fuel you on a long hike. They are not one bite wonders. Rather they are colassal sized, thick without being cakey stunners. 

When we think of oatmeal cookies, we generally think of oatmeal raisin cookies. But in switching out the raisins for milk chocolate chips, the oatmeal cookie gets a kind of jaw-dropping makeover. And while it might be harder to justify eating one of these Iced Milk Chocolate Oatmeal Cookies for breakfast, I might argue we can rationalize most things if we set our minds to it.

If you are looking to impress or wow your family and friends, make these Iced Milk Chocolate Oatmeal Cookies! With Valentine's Day right around the corner, these would be the most perfect gesture of love. The ability to serve a beautiful, scrumptious, ginormous cookie would be akin to awakening their visual and taste senses while simultaneously filling them up with joy. In many ways it's a form of intimacy that can only be created with something homemade with love.

So let's talk about the ingredients for a second. Unlike most other cookie recipes, this one uses chilled, not room temperature unsalted butter. In addition to all-purpose flour it also uses cake flour. The cake flour along with some cornstarch helps to create a softer, more tender cookie. The molasses combined with the light brown sugar not only deepens the flavor of these cookies, it adds a mouthwatering kind of sweetness. Instead of two eggs, the recipe uses one large egg and one large egg yolk. When buying milk chocolate chips, look for the oversized ones (Guittard makes a great milk chocolate chip) rather than the smaller ones. The oatmeal needs to be the old-fashioned kind, not the instant or the quick cooking oats. For the most optimal results, I strongly encourage you to weigh your ingredients. 

While you don't need to refrigerate these cookies overnight, they do benefit from a brief 15 minute resting period. Which will give you enough time to preheat your oven to 400 degrees (F). 

Divide the rested dough into 7 equal pieces. Ideally I would recommend you weigh out your clumps of dough before rolling them into a ball. When cookies are almost identical in weight, they bake evenly. For a craggy topped cookie, break each ball in half, then press the halves of the dough balls against each other. Shaping the edges of the cookie with your hands so they are rounded. 

These cookies are baked at a high temperature to ensure they don't spread as well as to create their crispy edges. Baking time is only 9-11 minutes (my baking time was 10 minutes). The cookies are ready to come out of the oven when you see they have some golden spots (you still might think they don't look done, but trust the baking time and color). They need to rest on the hot baking sheet for another 15 minutes after they come out of the oven so, in esssence, they will continue to bake.

The vanilla flavored icing not only creates a mouthwatering looking cookie, it adds just the right amount of sweetness. Personally, I wouldn't them any other way.

I like to use a small whisk to drizzle the icing over the top of each cookie. But a dinner fork will too. Let the icing set up before serving or packaging them up.

On a scale of 1 to 10, I would give these cookies a 10. Their flavor and texture is spot on. And they are seriously one of the most gorgeous oatmeal cookies.

Once you taste one of these Iced Milk Chocolate Oatmeal Cookies Levain Style, you might be tempted to declare them the best ever oatmeal cookie. You will never be miserable eating this huge cookie. However, at a minimum, these divine, slightly addictive cookies are destined to your favorite oatmeal cookie. And yes, I think you can justify having one for breakfast.

Recipe

Iced Milk Chocolate Oatmeal Cookies - Levain Style

Makes 7 super large cookies

Ingredients

1 cup (130g) all-purpose flour

3/4 cup (90g) cake flour

2 cups (180g) old-fashioned oatmeal (not quick or instant oats)

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1//4 rounded teaspoon cinnamon

1/2 cup (113g) chilled unsalted butter, cut into cubes (preferably European or European style butter)

1/2 cup (100g) light brown sugar

1/4 cup (50g) granulated sugar

1 Tablespoon molasses

1 Large egg, room temperature

1 Large egg yolk, room temperature

2-3 teaspoons vanilla (I used 3 teaspoons or a Tablespoon)

1 package (11.5 oz/326g) milk chocolate chips (highly recommend Guittard Milk Chocolate Chips)

1 cup (120g) confectionary sugar

1 1/2 Tablespoons whole milk

1 teaspoon vanilla

Directions

1. In a medium sized bowl, whisk together the all-purpose flour, cake flour, oatmeal, cornstarch, baking powder, baking soda, Kosher salt, and cinnamon. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for at least one minute. Scrape down sides and bottom of the bowl.

3. Add in the brown sugar. Beat for 30 seconds. Scrape down sides and bottom of the bowl.

4. Add in the granulated sugar. Beat for at least one minute until fluffy. Scrape down sides and bottom of the bowl.

5. Add in the egg, egg yolk, molasses and vanilla. Beat until well blended (approximately one minute). Again scrape down sides and bottom of the bowl.

6. Add in the dry ingredients 1/3 cup at a time. Mix on medium-low just until blended. Do not over mix.

7. Pour in the milk chocolate chips. Mix just until blended. Let batter rest for 15 minutes.

8. Preheat oven to 400 degrees (F). Put oven rack at one rung below the center. Line two heavy bottomed baking sheets with parchment paper. 

9. Measure out the batter into 7 equal pieces, ranging from 5 ounces (142g) to 5.5 ounces (157g). Roll the pieces into balls. Then break in half. Press the sides of the halves together, shaping into circle (this will give you the craggy edge top). 

10. Divide the cookie dough balls between the two baking sheets. But bake only one sheet at a time (unless you have a double oven).

11. Bake for 9-11 minutes or just until the tops look golden, but cookies may not look done. Do not over bake. Allow cookies to rest on baking sheet for 15 minutes. Note: Rotate baking sheet midway through the baking process.

12. Transferred the cooled cookies to a cooling rack.

13. Whisk together the confectionary sugar, milk and vanilla until smooth. Using a whisk, drizzle the icing over the cookies. Let the cookies set.

14. Wrapped in cellophane bags, the cookies will remain fresh for up to 3 days, but they are truly over the top incredible on day one.

Notes: (1) My baking time was 10 minutes. (2) Highly recommend the Guittard Milk Chocolate Chips as they are larger than all other milk chocolate chips. (3) I used Kerrygold unsalted butter. (4) If you wanted, you could switch out the milk chocolate chips for raisins. Look for larger sized raisins, not the small dry ones generally found in the baking aisle.

Spinach and Cheese Quiche

 

I was completely enamored with the landscapes of the Pacific Northwest after traveling to Washington a little more than seven years ago. A first time trip to Oregon last week reaffirmed my love of the northwest. Not even five days of rain and overcast skies could spoil nature's beauty. We stayed in the Willamette Valle but drove on two lane highways through the countryside to go on morning hikes in the lush, mossy forest in Silver Falls State Park and along the coast at Cannon Beach. Afternoons were spent going to wine tastings in some of Oregon's most bucolic vineyards and evenings spent eating at some amazing restaurants. In other words, every day was perfect. But the real highlight of the trip was finally meeting and getting to warmly embrace good friends from Washington. Ones I had only corresponded with, traded gifts with, and on some occasions spoken to over the past ten years. Along with the feelings of jubilation were feelings one experiences only with a life-long closeness. I have never been able to fully explain or even understand how or why I have felt such an immediate, close connection to Carolyn and John. However, from the very beginning of our friendship I believed we were destined to cross paths with one another in this lifetime. It took me more than sixty years to get to Oregon and more slightly more than sixty years for them to come into my life. Both were long overdue, but well worth the wait.

Speaking of waiting, I couldn't wait to get my hands on the recipe for the Spinach and Cheese Quiche served as appetizer at my recent book club meeting. Although I have served a Parmesan and Pancetta Tart as an appetizer many times before, I had never thought to serve quiche as one. It's really a brilliant idea! And this particular quiche is delicious served both warm and at room temperature.

If I were to serve this Spinach and Cheese Quiche with cocktails, I would definitely make it in removable bottom 9 or 10" metal tart pan. But if I wanted to serve it for breakfast, brunch, lunch or dinner, I would probably choose to use a 9" quiche (or pie) dish (like I did here). 

You can make your own crust or you can use a store-bought refrigerated one. You can buy grated sharp white cheddar cheese or you can grate your own. You can use finely diced raw sweet onions or you can use finely diced sweet onions sautéed in butter (my preference). You can use white black pepper or white pepper. This is one of those recipes that gives you choices. The only non-negotiables are the large eggs, whole milk, sharp white cheddar cheese, and thawed frozen spinach.

The crust for the quiche is par-baked in a 400 degree (F) oven. Par-baking helps to ensure you have a firm, crispier, unsoggy crust. While the crust is baking you can sauté your onions, squeeze all the water out of the thawed spinach, grate your cheese (if not using pre-grated) and whisk together the eggs, milk, salt and pepper. From start to finish, including a 10-15 minute resting time, you can be enjoying a luscious, homemade Spinach and Cheese Quiche in less ninety minutes.

Before layering the quiche ingredients, reduce the oven temperature to 350 degrees (F) and let the partially baked crust cool slightly (about 6-8 minutes). Then layer the ingredients in the following order: spinach, onions, cheese. Finally, carefully pour in the egg/milk mixture. 

You can use finely or medium grated cheese. Either will work. I used Tillamook's grated sharp white cheddar cheese here. Yes, even I sometimes buy grated cheese!

The Spinach and Cheese Quiche bakes in a preheated 350 degree (F) oven for 45 minutes or until golden with a firm to touch center. Allowing the quiche to rest for 10-15 minutes before cutting will make cutting the slices a breeze. For breakfast, brunch, lunch or dinner, I would cut the slices into more generously sized pieces. When serving as an appetizer, I would cut it into thinner (1' to 1 1/2" sized) pieces.

From the texture to the flavor, I loved everything about this Spinach and Cheese Quiche. Although it's made only with whole milk and not a combination of milk and heavy cream, you still get all of the flavor without all of the heavy richness. In other words, you won't leave the table feeling deprived. 

Leftovers store well in the refrigerator. After a quick reheating in the microwave, you can savor the quiche a second time. 

If you are looking to up your breakfast and/or brunch game, make this Spinach and Cheese Quiche! Or if your appetizer game needs a refresh, make this quiche! I promise your friends and/or family will be wowed and impressed! 

Recipe

Spinach and Cheese Quiche

Serves 6-8 as a main dish, serves 8-10 as an appetizer

Ingredients

1 refrigerated pie crust or one homemade 9" pie crust

2 cups (227g) shredded white sharp cheddar cheese

Half of a 10 ounce frozen spinach package, thawed, drained and squeezed of liquid

1/2 to 2/3 cup finely chopped sweet white onions

1 Tablespoon unsalted butter

6 large eggs

1 cup whole milk

1/2 teaspoon Kosher salt

1/4 teaspoon white or black pepper

Directions

1. Preheat the oven to 400 degrees (F). 

2. Line either a 9" pie pan or 9"-10" metal tart pan with the crust. Cover the crust with a layer of heavy aluminum foil and a layer of dried beans or pie weights.

3. Bake until the edge of crust is golden, about 10 minutes. Carefully remove the foil and weights. Continue baking until the crust sets, about 5-6 minutes. Let crust cool briefly before filling with quiche ingredients. Note: After the crust has baked reduce the oven temperature to 350 degrees (F). 

4. If using sautéed onions, melt one tablespoon of butter in a pan. Add in the finely diced onions. Cook until the onions are slightly golden, about 6-7 minutes. Cool slightly.

5. In a medium sized bowl whisk together the eggs, milk, Kosher salt and pepper.

6. Layer the spinach, onions and cheese (in that order).

7. Pour on the egg/milk mixture.

8. Place the quiche pan or tart pan on a baking sheet. Place in the preheated 350 degree (F) oven. bake until golden and firm in the center, approximately 45 minutes.

9. Let quiche rest 10-15 minutes before cutting.

Notes: (1) The recipe can easily be doubled. Because you need only 5 ounces of thawed frozen spinach (half of a package), you might be wondering what to do with the other 5 ounces. You can refreeze them or add them to omelet. (2) My favorite refrigerated pie crust wasn't available so I used a more generic one. Which explains in part how wonky my finished crust looks. The lesson learned is if you use a refrigerated pie crust, use the best one you can find. (3) You can add some cooked, chopped bacon and chopped ham to the quiche if you want a 'meaty' version.

Images from Colene Clemons and Alloro Vineyards, Willamette Valley, Oregon (January 2024)

Red Chicken Chili

This past week brought a significant amount of snow, single digit temperatures and below zero wind chills here in the Midwest. Other than dressing in layers or sitting by the fire, it seems the only other way to warm up are savoring either a hot bowl of soup or chili. Great soup and chili recipes are not only soul satisfying, they are labors of love. With the added benefits of infusing intoxicating aromas in the kitchen and yielding plenty of leftovers, investing the time into making them is almost enough to temporarily keep the winter blues at bay. Rather than making some Three Bean Chili, Beef and Bean Chili, Texas Style Chili, Beef Chili, or Chipotle Turkey Chili, I wanted to make a chili that was a little more on the healthy side yet still a comforting, crowd pleasing, deeply satisfying one. Which explains what inspired this Red Chicken Chili recipe.

There are hundreds of thousands of chicken chili recipes out there. You will find white and red versions, quick and slow cooked versions, as well as ground and shredded chicken versions. No offense to white chicken chili lovers, but I happen to like my chili 'red'. And it just so happens I LOVE this Red Chicken Chili. It's a recipe I would gladly enter into a chicken chili contest! But wait, I actually think it might even be a ribbon contender in any chili contest!

Making homemade chili is easy. Once the chicken is cooked, the vegetables sautéed, the spices allowed to toast, and the other remaining ingredients are added in, all you need to do is let it simmer (with occasional stirring) for four hours. Yes, four hours. The low, slow cooking process helps to meld and deepen all of its' flavors. 

If you happen to be a beef loving chili eater, you are going to be more than pleasantly surprised with the flavors and textures of this Red Chicken Chili. You might actually switch from being a beef chili to a chicken chili lover. So how good is this hearty, perfectly spiced chili? It's 'second helping please' good.

Other than deciding which of your friends to invite over for a weekend chili dinner, you only have decide on the array of toppings to serve along with the Red Chicken Chili. Grated white cheddar cheese, sour cream, chopped green onions, sliced or chopped avocado, and/or Fritos Scoops all compliment the chili perfectly. I would have bowls of all of them!

But you don't need to host a gathering to make this chili, you can make it just for you as it freezes beautifully. So when you crave a bowl of hot chili and don't have four hours to spend making a batch, all you have to do is pull some out of the freezer. Does this chili sound even more enticing?

Last, but not least, I promise eating a bowl of this scrumptious chili will not only warm you up, but it will be good for your soul. So what are you waiting for?

Recipe

Red Chicken Chili

Serves 6-8

Ingredients

1 3/4 to 2 pounds ground chicken (see notes)

2 tablespoons olive oil, divided

1 large yellow onion, finely chopped

1 large green pepper (seeds removed), finely chopped

1 large jalapeño (seeds removed), finely minced

2 Tablespoons chili powder

2 teaspoons cumin

1/2 teaspoon red chili flakes or red pepper flakes

15 ounce (425g) can crushed tomatoes

10 ounce (283g) can diced tomatoes with green chiles

15 ounce (425g) can black beans, drained and rinsed

15 ounce (425g) can dark red kidney beans, drained and rinsed

16 ounce (454g) bag of frozen whole kernal corn

16 ounces beer (see notes)

2-3 Tablespoons light brown sugar

2 Tablespoons worcestershire sauce

2 teaspoons Kosher salt, plus more to taste

1/2 cup chicken broth (and more if necessary)

Chopped green onions, sour cream, grated white cheddar cheese, chopped avocado, Fritos Scoops

Directions

1. Heat a large Dutch oven. Add in one Tablespoon of olive oil and heat. Add in the ground chicken. Cook until chicken is cooked through. Stir often but keep as many bite sized bits as possible. Transfer the cooked chicken and drippings to a bowl. Set aside.

2. Add 1 Tablespoon of olive oil to the pan and heat. Add in the chopped onions, green pepper and jalapeño. Cook until vegetables have softened and become lightly browned (approximately 10 minutes).

3. Add the chili powder, cumin, and red chili flakes to the cooked vegetables. Stir and cook for 90 seconds to toast the spices.

4. Add in the crushed tomatoes and diced tomatoes. Stir until well blended.

5. Add in the cooked chicken, black beans, dark red kidney beans, corn, brown sugar, Kosher salt, worcestershire, and beer. Stir until well mixed.

6. Place the cover on the Dutch oven. After one hour of cooking time add in the half cup of the chicken broth and stir.

7. Place lid back on but allow the steam to escape so the chili thickens. Stir the chili periodically. Cook for an additional three hours. Note: If the chili is too thick, add a little more chicken stock.

8. Serve with your favorite toppings and enjoy.

Notes: (1) For a very chunky chili, use up to 2 pounds of ground chicken. I used the full 2 pounds in this recipe. (2) Use a lighter beer. I used Stella Atrois. Most bottles of beer are approximately 11 ounces. You will need one full bottle and almost half of another bottle. (3) Store leftovers covered in the refrigerator or freezer so you can enjoy a bowl on another chilly day.

Classic Pound Cake (aka Emergency Pound Cake)

Once upon a time pound cakes were made with a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. Hence explaining how it came to be known as a pound cake. However much has changed since 1747, when a recipe for pound cake was first published. The concept of the pound cake has remained over the last several centuries, but it's ingredients have been altered in a variety of ways. From the addition of extracts to salt, to the use of buttermilk or sour cream instead of milk, to the use of cream cheese in addition to butter, to the addition of baking powder and/or baking soda, there have been a number of variations to the original pound cake recipe. What makes a pound cake 'great' might vary from person to person. Although I think almost everyone could agree it may be one of the most versatile desserts to have ever been created. Whether it's served simply with a dusting of confectionary sugar, drizzled with icing, frosted, topped with a generous dollop of freshly whipped cream, topped with fresh berries or a berry sauce, used to make ice cream sandwiches, used to make fruit trifles, or used to make a stuffed french toast, pound cake may be the best thing ever invented since sliced bread. 

The inspiration for this recipe Classic Pound Cake recipe (affectionately known as the Emergency Pound Cake) came from a woman named Susan. In her circle of friends, Susan is considered to be an incredible baker. She's the person who makes the desserts and cakes for almost all of their gatherings. Her legendary pound cakes are cut into slices, wrapped, and stored in the freezer. So on days when either she or her friends need a pick me up, slices of her velvety, dense crumbed, deeply flavorful pound cake are ready to be enjoyed or shared. Hence explains the origin of the name Emergency Pound Cake.

I first learned of her pound cake recipe in early December at a fundraising event. Just listening to her friends give it high accolades, I knew I wanted or rather needed her recipe. Through the help of one of our mutual friends, I was able to get it. But in typical fashion, I decided to make two very subtle changes to her recipe (see notes) in spite of never having tasted one she had made. I added a small amount of Kosher salt because in my world all baked goods need it to offset the sweetness and deepen the flavor. Her recipe included almond, coconut, and lemon variations. All of those flavors appealled to me, but I decided to go with an almond version on the first go-round. Rather than using all almond extract, I used a combination of vanilla and almond as I wasn't sure how almond forward the flavor would be if I had used all almond.

There are so many things I loved about this pound cake. To begin with, it's made with ingredients I always have on hand. Which makes it one of those cakes you can make on whim. Three cups of sugar may sound like a significant amount, but this cake has some heft to it and can feed an army. European or European style unsalted butter contains more fat, which yields more flavor. So if possible, use it. Eggs do all the heavy lifting in this pound cake and one of its' essential ingredients. Having your butter and eggs at room temperature are two of the keys to a successful pound cake. Baking powder isn't a typical ingredient in many pound cake recipes, however, just a half teaspoon helps to lift the crumb and prevents it from being grainy. While the recipe didn't specify which kind of milk to use, I presumed it to be whole milk as I wanted to ensure it was a moist cake. So I used whole milk. The higher fat content in whole milk helps to ensure as well as contribute to a more tender crumb. If there was ever a case where the type of ingredients matter, this would be one of them.

A 10 cup capacity bundt pan worked perfectly for this pound cake. Before pouring the batter into the pan, generously butter it to help prevent the baked pound cake from sticking. Preheat your oven to 325 degrees (F) for at least 10 minutes before putting the pound cake in the oven. Always place your bundt pan on a large baking sheet before inserting on the middle rack. Placing your pan on a baking sheet keeps the bundt pan stable and will catch any overflow.

Baking time for the cake is 1 hour and 25 minutes or until a skewer inserted into the center comes out clean or with a few light crumbs. I recommend checking for doneness at the 1 hour and 20 minute mark as some ovens may run a little hot. The pound cake will continue to bake in the hot pan once you remove it from the oven, so you want to be careful to not over bake it. 

The recommended amount of time necessary to successfully remove a pound cake from the bundt pan ranges anywhere from 10 minutes to 2 hours. Everyone has a strong opinion on what works for them. However, the longer the cake cools in the pan the greater the risk of having the sugar in the cake harden and stick to the sides of the pan. For that reason, I recommend giving the baked pound cake a rest time of 15 minutes before inverting onto a platter.

Once the cake has completely cooled, lightly dust with some confectionary sugar. Not only does it give some added sweetness, it will hide any imperfections that may happen during the unmolding process.

So what's the verdict? It's an 11 on a scale of 1 to 10. It's the most divinely delicious pound cake I have ever tasted. The crunchy exterior and the moist, buttery, velvety, dense, tender crumb are what make this pound cake a hands down blue ribbon winner. With the added benefit of slices freezing well (because we all have emergencies in our lives!), I don't think there is another pound cake recipe that comes close to this one. In other words, it's a throw down worthy recipe. Bake one of these pound cakes for your family and friends and will love you more than they already do. The next time I see Susan, I am going to thank her profusely for sharing her recipe with me (even though I ever so slightly tinkered with it). 

Recipe

Classic Pound Cake (aka Emergency Pound Cake)

Inspired by Susan

Ingredients

1 cup (226g) unsalted butter, room temperature (recommend using a European or European style butter)

3 cups (600g) granulated sugar

5 large eggs, room temperature

3 cups (390g) all-purpose unbleached flour

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1 cup whole milk

1 Tablespoon Vanilla

1 Tablespoon Almond Extract (or 1 Tablespoon Coconut Extract or 1 Tablespoon Lemon Extract)

Confectionary sugar, for dusting

Optional: Serve with fresh fruit, a fruit sauce, freshly whipped cream, ice cream, or a dollop of your favorite icing. But honestly, it's pretty gosh darn good served 'plain'.

Directions

1. Preheat the oven to 325 degrees (F) for at least ten minutes before baking the pound cake.

2. In the bowl of standing mixer fitted with a paddle attachment, cream butter (about 1-2 minutes).

3. Slowly add in the granulated sugar, beat until creamy (about 2-3 minutes).

4. Add in eggs, one at a time. Beat until incorporated.

5. Sift together the flour, baking powder and Kosher salt. Don't skip the sifting.

6. Add in the sifted dry ingredients in three additions.

7. Add the vanilla and almond extracts to the milk.

8. Slowly pour the milk mixture into the batter. Beat just until well blended.

9. Generously butter a 10 cup capacity bundt pan. (I used this one from Nordicware). Note: Instead of using butter to prepare the pan, heavily spray with Baker's Joy.

10. Pour the batter into the prepared pan. Smooth the top of the batter with an off-set spatula.

11. Place bundt pan on a baking sheet. Place in the middle of the oven.

12. Bake 1 hour 25 minutes or until done. Note: Check for doneness at the 1 hour and 20 minute mark. Cake is done when a skewer inserted in the cake comes out clean or has a few crumbs attached.

13. Remove cake from oven and place on a cooling rack.

14. After 15 minutes, insert a knife along the edges of the pan. Then invert cake onto a serving platter.

15. Allow the pound cake to cool completely before dusting with confectionary sugar.

16. Cut into thick slices and enjoy. But cut several slices, wrap in parchment or sandwich paper, then place in a freezer ziplock bag. Place your 'emergency' pieces of pound cake into the freezer.

Notes: (1) Susan's recipe called for 3 Tablespoons of either Almond, Coconut or Lemon Extract. I reduced the total amount of extract to 2 Tablespoons and divided it between 1 Tablespoon Vanilla and 1 Tablespoon of Almond Extract. If I was making a coconut version, I would use 1 Tablespoon Vanilla and 1 Tablespoon of Coconut. And if I was making a lemon version, I would use 1 Tablespoon Vanilla and 1 Tablespoon Lemon Extract. (2) Additionally, I added 1/2 teaspoon of Kosher salt to the recipe. (3) I used the vanilla and almond extracts from Nielson-Massey and Gold Medal unbleached all-purpose flour.