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Tina

Currently browsing author

Tina

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Slow Cooker Split Pea Soup (Redux)

It’s not easy being green.

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It’s also not easy taking pictures of green things, but here I am taking photos of a pea soup… again.  This recipe was one of my first ever posts back in March 2013.  How has it been almost four years that I’ve had this blog?!  Crazy talk.

In the past I’ve re-posted recipes by highlighting them in my Best Ever series or if I came up with a way to improve the recipe.  Today is a little different.  I’m posting this recipe again because… well, because I want to.  🙂  In all seriousness, it’s because this soup is the one that we make the most… by far (and by “we” I mean my husband).  I love seeing what other food bloggers make over and over again so I thought you might be curious to see the same from me.  Plus (selfishly) this gives me the opportunity to photograph it again.  Two cameras later and a lot more experience has taught me that green soup is still almost impossible to make look appetizing.

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Trust me when I say that this soup is delicious.  There is a reason we’ve made this soup a bunch of times.  If you don’t like peas then I understand why you don’t want to make this recipe, but if you know someone that likes pea soup we may have something here.

The slow cooker works its magic turning the peas into a velvety magical soup.  The ham and carrots add flavor and much needed texture to help reduce the baby food effect.  With that said, if you want to skip the ham to make it vegetarian then you can totally do that and still have kick butt soup.

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By the way, this is the one and only recipe that we use our slow cooker for.  I’m totally serious.  I’m just not a slow cooker kinda girl.  My husband loves the process of piling things in it and going away for a few hours to come back for delicious soup.

It should also be noted that this recipe fits almost perfectly in our slow cooker when doubled.  Our slow cooker is a 5 quart model, so be careful that you don’t try to double it if yours isn’t at least that big.  If it fits and you really love pea soup then you get twice the soup for the same amount of time.  If you end up with way more pea soup than you meant to, remember that it freezes well.  Just divide it into convenient sized containers and stack them up in the freezer.

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Slow Cooker Split Pea Soup Recipe
(about 8 servings)

Ingredients:

  • 16 ounces dried split peas
  • 2 cups cooked ham, diced  (or 1 packaged ham steak)
  • 1 cup carrots, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups boiling water
  • 1 cup hot milk  (Note: This is added at the end of the slow cooking time.)
  • (optional toppings) shredded cheddar cheese, sour cream, and/or black pepper

Directions:

  1.  In a slow cooker, layer the first 9 ingredients in the order listed above (that’s everything but the milk and toppings).  Do not stir.
  2. Cover and cook on High for 4 and 1/2 hours.
  3. Add hot milk and stir.
  4. Remove the bay leaves before serving.

Source: All Recipes

 

Rating:

Currently browsing author

Tina

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Chocolate Pound Cake

Chocolate seems to be left behind at Thanksgiving time.

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Don’t get me wrong, I’m all about eating pies.  I love pies, but I thought I’d bake a chocolate dessert to make sure that we don’t forget about our beloved.  😉  How does chocolate pound cake sound to you?

Picture a pound cake with a chocolate twist or a chocolate cake that’s more dense.  Either way you look at it, you’ve got something seriously delicious going on.

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The thing that I love about pounds cakes (besides the fact that they are tasty) is that you can serve it in a bazillion different ways.  If you’re short on time, serve as you see here, all by its lonesome self.  It’s that tasty that you don’t need anything else.

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If you’re a chocoholic like me, then top it with a chocolate ganache like I used on my chocolate chip pound cake.  A double chocolate dessert will surely win over your chocolate lovers.

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If you’re feeling adventurous, it’s the perfect platform for ice cream, whipped cream, and assorted toppings.  Set up a sundae dessert bar for your guests where they create their own concoction and they’ll have a blast.  I chopped up some leftover Halloween candy to top this pretty deal.

If by some chance you end up with leftovers, you can buy a bunch of pudding and whipped cream and make a trifle.  Simply dice up the cake and layer it into a big bowl with the other things.  Even leftovers can be amazing with this little treasure.

How would you enjoy a slice of this chocolate pound cake?

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Chocolate Pound Cake Recipe
(makes 1 loaf)

Ingredients:

  • 1/4 cup unsweetened  cocoa powder (equivalent to 25 grams)
  • 1/4 cup boiling water
  • 1 and 1/2 cups cake flour (equivalent to 180 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature (equivalent to 2 sticks)
  • 1 and 1/4 cups white sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons milk (I used 2%.)

Directions:

  1. Preheat the oven to 350 degrees F.  Line a 9 x 5 loaf pan with parchment paper and lightly spray it with non stick cooking spray and set it aside.
  2. In a small bowl, mix together the cocoa powder and boiling water until the cocoa powder has dissolved and the mixture is smooth.  Let it cool to room temperature.
  3. In a separate medium bowl, whisk together the cake flour, baking powder, and salt.  These are the dry ingredients.  Set it aside.
  4. In a large bowl, beat the butter until it’s smooth.
  5. Add in the sugar and vanilla extract and beat it until the mixture is light and fluffy.  (About 5 minutes.)
  6. Add in the eggs, one at a time, and beat the mixture between each egg.
  7. Add in the cocoa mixture and beat the mixture.  (Be sure your cocoa mixture has cooled enough!  You don’t want to accidentally scramble your eggs.)
  8. Add in half of the dry ingredients and beat the mixture.
  9. Add in the milk and beat the mixture.
  10. Add in the remaining half of the dry ingredients and beat the mixture just until combined.
  11. Scoop the batter into the prepared pan and spread it evenly.
  12. Bake it in the preheated oven for 55 to 65 minutes or until a tester inserted comes out clean.  (Mine took 65 minutes.)
  13. Let the cake cool in the pan for about 15 minutes.  Then remove the cake from the pan and let it cool completely on a wire rack.

Source:  Joy of Baking

 

Rating:

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Tina

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