Saturday, March 19, 2011

Chili Con Carne

Chili Con Carne

Original recipe by Ree Drummond, from The Pioneer Woman Cooks
Photos and recipe adapted by Kelly @ SomethingDifferentForDinner

2 garlic cloves chopped
1/2 cup chopped red onion
1 teaspoon oregano
1 teaspoon salt
1/4 cup flour, mixed with water
2 tablespoons chili powder
2 pounds ground beef
8 ounce can of tomato sauce
2 cans dark red kidney beans
1 12 ounce can of diced tomatoes

Place ground beef in a large pot and add garlic.

Cook until the meat brown, and add the red onion

If your meat is really greasy, drain it before you add in the spices and tomato sauce.
Stir together, cover, and let cook on low for about an hour. Stir your chili occasionally.
If your mixture starts to dry out, add in 1/2 cup of water at a time.
After an hour, I added in about 1/4 cup of flour mixed with about 1/2 cup of water.
This helps to thicken up the chili.

Stir together. Taste, and add whatever you think it lacks. I then added my kidney beans and can of diced tomatoes. Simmer for another 10 minutes.
When I tasted it, I realized it was too spicy for the kiddos. So...I added in about 1/4 cup of heavy whipping cream. It was the only thing I had and it cut the spice down perfectly.

YUM!!! We topped ours with some shredded cheddar cheese. No onions.
Cheers! Happy Friday!! *Kelly

Thursday, March 17, 2011

Kahlua Chocolate Cupcakes w/ Kahlua Buttercream Frosting

I was in a baking mood and need a really interesting, not your standard cupcake.

I found, on another blog, this recipe. I searched for awhile but I kept coming back to this one.

I knew I had to give it a try. So glad I did.

Kahlua Chocolate Cupcakes w/ Kahlua Buttercream Frosting

original recipe: from Patti @ Recipe Under: Cupcake Recipe
recipe and pictures adapted by Kelly @ Something Different For Dinner.

Kahlua Chocolate Cupcakes with Kahlua Buttercream Frosting
  • 3 eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 1 cup light brown sugar, packed
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 3/4 cup strong cold coffee
  • 3/4 cup Kahlua
  • Kahlua Buttercream Frosting (recipe follows)
Preheat oven to 350 degrees F. 

In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form.  Set aside. 

Letting my butter get to room temp. and my seperated eggs. The egg white, nice and stiff.

Cream butter and brown sugar until fluffy.  Beat in egg yolks one at a time. 

Sift flour, cocoa and baking soda together.  Add to creamed mixture alternately with coffee and Kahlua; blend well. 

Fold egg whites into batter.  Fill prepared cupcake cups to 2/3 full. 

Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. 
Remove cupcakes from tins and cool on rack completely before frosting. 

Makes 2 dozen cupcakes.

Kahlua Buttercream Frosting
  • 6 Tbsp butter
  • 1 lb. powdered sugar
  • 3 Tbsp. unsweetened cocoa powder
  • 4 Tbsp. Kahlua
  • 2-3 Tbsp. hot coffee

starting my frosting

frosting all done

In large bowl, cream together butter and powdered sugar.  Add cocoa powder, Kahlua and hot coffee.  Beat until smooth.  Frosts 2 dozen cupcakes.

sittin' perdy
Cheers!! Hope you enjoy! They were so amazing. The chocolate and coffe flavors went so well togeher. The Frosting is the best part!! Let me know if you try this recipe!! Let me know what you think!!

Monday, March 14, 2011

Apple Compote


I had a great weekend. Dinner and beers @ our local brew/pub with my sister (Lost Coast Brewery, Eureka, CA), a nice Italian dinner out with my sister in law (Gabriel's in Eureka, CA), St. Patty's party on Sunday for the kiddos (hosted by my good friend Lori). One on one time with my little M.

It was a great weekend, minus the never ending rain....

Oh and that little thing called a Tsunami warning in Eureka, and low lying areas of California. I have to say I am glad I live up in the mountains and not in the tsunami zone anymore.

And we must not forget the horrible earthquake in Japan.

By the way, a town about an hour north of where I live, Crescent City, CA,  had it's harbor and boats destroyed by the waves. Tsunami Video of Crescent City,CA harbor

I was inspired this morning by Pam @ to post only one aspect of my meal. She has an amazing blog, that inspires me and makes me hungry everyday. Check it out.

I was only making breakfast for two people so my recipe makes a small amount.
You will have to modify if you are preparing this for more people. Just double it. Real Easy.

Apple Compote


2 large Golden Delicious apple; peeled, cored, sliced, and cubed
1/2 cup water
3 tablespoons sugar
1 teaspoon Pumpkin Pie Spice
1 tablespoon Cherry Brandy (homemade from a friend)
1 teaspoon Vanilla Extract
pinch salt
pinch of flour
1 tablespoon butter


In a large sauce pan, combine water, sugar, spice, cherry brandy, vanilla, salt, flour, and butter. Boil gently until sugar is dissolved and it starts to thicken up, about 3-5 minutes.

Add in the apples, and return to boil. Once at a boil, lower the heat and simmer until the apples become tender, about 15-20 minutes. The mixture will thicken up too, thanks to that pinch of flour.

Let your compote sit and cool before serving. It will thicken even more.

Serve on top of Pancakes, Waffles, French Toast, or anything else that might sound good to you. 
OR use as a sweet side dish, or dinner dessert.

bringing my compote back to a boil

served on top of homemade waffles
Cheers! Have a great Monday! Thanks for dropping by. *Kelly