PUMPKIN CHILI

Posted inEntrees
Ingredients 2 lbs ground beef (or chicken) ½ cup pumpkin puree 1 medium onion, diced 1 can of kidney beans, drained 1 green pepper, diced 1 Tbsp chili powder 1 tsp cinnamon 1 tsp nutmeg ¼ tsp ground cloves ¼ tsp ginger ¼ cup sugar 1 – 46 oz can of tomato juice 1 – 28 oz can of peeled diced tomatoes with juice Directions Brown meat and onion in a large pot. Stir in pepper and…

JEWELED CHOCOLATE CAKE

Posted inDesserts
Cake: 1/3 cup cocoa powder, plus more for dusting pan (not Dutch process) 2/3 cup water 1 cup sugar 3 ounces of good-quality bittersweet Chocolate (70% cacao) 2 eggs 1 and ¼ cups all-purpose flour 6 tablespoons butter 2 teaspoons baking powder 1/3 cup neutral vegetable oil ½ teaspoon salt 1/3 cup buttermilk Preheat oven to 300 degrees. Butter a deep 9-inch round cake pan and line the bottom with parchment paper. Butter the paper…

MOLLY O’NEILL’S TERRIFIC CARROT CAKE

Posted inDesserts
Very popular. I decorate with angelica (preserved violet petals). The white and purple effect is beautiful. Here is one of my favorite recipes: Cake 1 cup vegetable oil 2 cups sugar 3 cups freshly grated carrots (about 7 carrots) 1 cup walnuts, coarsely chopped 2 cups all-purpose flour 1 tbsp baking powder 1 tsp cinnamon 1 tsp nutmeg ½ tsp salt 4 large eggs Frosting 1 stick (8 tbsp) unsalted butter, softened 12 oz (1 ½…