Saturday Morning : Cream Biscuits

 A family tradition we have had for years is that I go over to Mom and Dad on Saturday morning for coffee and catch them up on family and town gossip. on the menu : 

For Breakfast :  Cream Biscuits 

• 2 cups (11 ounces) all-purpose flour, plus more for dusting

• 1 1/2 tablespoons (.6 ounce) baking powder

• 1 teaspoon (.2 ounce) kosher salt

• 1 tablespoon (.5 ounce) granulated sugar

• 1 1/2 cups heavy cream

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In a large bowl, whisk together flour, baking powder, salt, and sugar. Add heavy cream and stir gently with a wooden spoon until dry ingredients are just moistened. Turn out dough onto a lighted floured work surface. Using your hands, fold it one or two times so it becomes a cohesive mass and press it down to an even 1⁄2-inch thickness. Using a 2-inch round cookie-cutter, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits. Discard any remaining scraps. Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes. Let cool slightly and serve warm.

Baking tips: 

• Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content.
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• The formula requires minimal mixing, reducing the risk of too much gluten development.

 

One Bowl Chocolate Cake

This is a rich and moist one bowl chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.  This was my Moms go to quick cake for when quest dropped in. Lisa 

• 2 cups white sugar

• 1 3/4 C AP flour

• 3/4 C untweeted chocolate

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp Salt

• 2 Eggs

• 1 C milk

• 1/2 C vegetable oil

• 2 tsp vanilla1  extract

• 1 C boiling water

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

  2. 1. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.  Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely..

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• Celebrating National Chocolate Cake Day !!! 

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What Cooking ?

 It's Wednesday  and time for What's Cooking post and Link up ! 

As a Mom I must have answered that question a couple of hundred of times . So every Wednesday I ask you that . And hopefully you will share some favorite recipes with Me! 

My Recipe: 

• 1 ½ lbs boneless skinless chicken breasts , or thighs
• 1 onion, finely chopped
• 2 15-oz cans white beans, drained and rinsed (such as Great Northern or cannellini)
• 1 4.5-oz can mild diced green chilis
• 1 cup mild green salsa verde , (tomatillo salsa), divided
• 1 cup chicken stock
• 1 tsp granulated garlic powder
• 1 tsp ground cumin
• ½-1 tsp kosher salt
• 4 tbsp cream cheese 

• Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker. 

  • Cover and cook on high for 4-5 hours or low for 6-8 hours.
  • Uncover, remove the chicken, and shred with two forks or dice into chunks.
  • • Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: blending for just a few seconds will add a creaminess to the creaminess, while leaving the texture of most of the beans.

      • Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.
      • Add the chicken back to the slow cooker, along with the cream cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired.
      • Serve with any toppings you like.

      Share your recipe here ; 

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January Soup Month : Potato Chowder

 

Today on my blog I am sharing one of my favorite Soup ? Chowder recipe.

• 2 cups peeled and diced potatoes
• ½ cup diced carrots
• ¼ cup all-purpose flour
• ¼ cup butter
• 2 (15 ounce) cans whole kernel corn, drained
• 2 ½ cups shredded Cheddar cheese
• ½ cup diced celery
• ¼ cup chopped onion
• 1 teaspoon salt
• 4 cups water, or as needed to cover
• 2 cups milk

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes; do not drain When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes. Pour hot milk mixture into cooked vegetables. Add corn and Cheddar; cook and stir until Cheddar melts, about 3 minutes.

Did You Know??

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders;[1] and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada.: