Easy Peasy Amazing Chili

Tonight, I made The Best Chili in the History of the Universe. I took a recipe from my father-in-law and tweaked it a bit for our taste. We love spicy (G ate two bowls of it), and it has a bit of a kick. I had a few Twitter requests for the recipe...and like your fairy godmother, I'm here to make your wishes come true.

1 lb ground beef (do yourself a favor and just try 100% grass-fed beef. It's amazing.)
1 tube of "hot" pork sausage of your choice

Brown, remove grease, and throw in a crock pot with:

3 cans of kidney beans (we love Trader Joe's organic beans)
2 cans of organic diced and fire roasted tomatoes with organic chiles
1 small can of tomato paste
1 tablespoon chili powder
cumin to taste (I think I used about a tablespoon)
pepper to taste
onion salt to taste

Cook on low for at least 3 hours...the longer the better. Enjoy!

No, your eyes haven't deceived you. There's a recipe on my blog.

Have I mentioned that I don't enjoy cooking? Or baking? Oh, I have? Well, I don't. Not even a little. I try to trick myself into liking it by telling myself it's a creative art, but it doesn't work. 

But my girl Laura hooked me up with the fantastic allergy-friendly chocolate cupcake recipe. It's so simple that even I can make them. You know, when I remember to double all ingredients when I double the recipe. Ahem.

 The recipe originally came from this blog ,

but Laura changed it up a bit, then I changed it a little more. I personally prefer to use sugar rather than artificial sweeteners, even Stevia, so that's the change I made. Plus, I took out the coffee. I figured ten kids under four at a birthday party wouldn't exactly need the caffeine. 

Both L and my cousin's little boy have food allergies and rarely get to eat anything chocolate. The looks on their faces when we told them that these were "safe" were priceless. Seriously heartwarming. 

The other good thing about these cupcakes is that they aren't super dense and bland like most gluten-free foods. Have you ever tasted gluten-free products? Let's just say that I have a hard time doing the whole "Mmmm, delicious!" thing when I usually try them in front of sweet L.

Want to know how to make delicious, fairly healthy, allergy-friendly cupcakes? You've come to the right place. 

Don't be afraid of all the coconut ingredients. Even with coconut oil, milk, and flour, they still just have a hint of coconut flavor. 

Oh. And I got my flour and oil from www.netrition.com. Great site for allergic folk like us.

Chocolate Coconut Flour Cupcakes

1/4 cup coconut oil

3 tbsp cocoa powder

1/3 cup coconut flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tablespoons sugar

4 eggs

1/2 tsp vanilla extract

1/3 cup coconut milk

Preheat oven to 350F and line 7 muffin tins with paper liners. (I got more than 7. Goodness knows I probably did something wrong. But whatev.)

In a small saucepan, melt butter over low heat. Whisk in cocoa and set aside. (This part smells amazing.)

In a small bowl, whisk together coconut flour, baking soda, baking powder, 3 tablespoons sugar and salt. Be sure to break up any clumps.

In a larger bowl, beat eggs with vanilla and 3 tablespoons sugar until frothy. Add butter/cocoa mixture to eggs and beat until combined. Add half of coconut flour mixture and beat on low for a few moments, then add almond milk and beat in thoroughly. Add remaining coconut flour mixture and beat on low, then use a rubber spatula to stir and make sure all ingredients are well combined.

Divide batter among prepared muffin tins and bake in center of oven for 18-20 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.

Gluten Free and Casein Free Frosting came from this blog

(This is edited to substitute soy-free ingredients.Look at me, subbing ingredients. Watch out, Pioneer Woman.) 

o 1 pound box of confectioners' sugar (powdered sugar and confectioners' sugar are the same)
o 1/4 cup coconut milk
o 1 t vanilla
o 1/2 cup coconut oil
* Add 1/2 cup cocoa powder to make chocolate frosting
 
Beat with an electric mixer, scraping the bowl often, until it reaches the desired consistency. Add milk or a non-dairy substitute to thin.

If you make these, let me know how you like them!

Probably the only recipe you'll ever get from this blog

The other day, one of my coworkers brought in one of the most delicious desserts I have tasted.

Ever.

Like, I literally had to walk away from the pan.

When she told me that it was so simple that, well,even I could make it, it became even more delicious. I am bringing it to Thanksgiving dinner this week and I wanted to share the wealth with you, my good bloggy buddies.

Without further ado, I present:

PUMPKIN COBBLER.

3 eggs, beaten

15-oz can pumpkin

12-oz can evaporated milk

1 cup sugar

1/8 teaspoon salt

1-1/2 teaspoon cinnamon

1 teaspoon ground ginger

1 tablespoon vanilla extract

18-1/4 oz. package yellow cake mix

1-1/4 cup margarine, melted

1 cup chopped nuts

Mix the first 8 ingredients together; pour into an ungreased 13" X 9" baking pan. Sprinkle cake mix over the top; drizzle with margarine. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15-18 servings.

Good luck eating just one serving.

Don't say I didn't warn you.