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How to Make Campfire Skillet Apple Cobbler

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How to Make Campfire Skillet Apple Cobbler

This campfire skillet apple cobbler is the perfect camping dessert! It's super quick to prepare in advance, packs and travels like a dream and creates the most impressive fireside treat. Once you've made a dessert this delicious on the camp fire, you'll never go to the mountains without it again. In fact, you may be tempted to make all your tent-adjacent meals with a skillet and a few Ziploc bags.

How to Make Campfire Skillet Apple Cobbler

For the Apple Filling:

Things You\’ll Need

  • 3 pounds Fuji or Honeycrisp apples peeled, cored, and sliced thin

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 1 cup brown sugar

For the Cobbler Topping:

Things You\’ll Need

  • 1 cup all-purpose flour

  • ¼ cup brown sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 6 tablespoons unsalted butter, chilled, cut into cubes

  • ¼ cup milk

How to Make Campfire Skillet Apple Cobbler

Step 1: Prepare the Filling

Add all the filling ingredients to a gallon sized Ziploc bag. Toss until well coated. Refrigerate (or add to an ice chest) until ready to use.

How to Make Campfire Skillet Apple Cobbler

Step 2: Mix the Dry Ingredients

Stir together the topping flour, brown sugar, baking powder and salt in a mixing bowl.

How to Make Campfire Skillet Apple Cobbler

Step 3: Rub in the Butter

Rub the butter into the dry ingredients with your hands until well combined. You can also use a pastry cutter or even a food processor to mix the butter into the dry ingredients.

How to Make Campfire Skillet Apple Cobbler

Step 4: Add the Milk

Stir the milk into the topping ingredients.

How to Make Campfire Skillet Apple Cobbler

Step 5: Add Topping to a Bag

Add the mixture to a Ziplock bag. Refrigerate (or add to an ice chest) until ready to use.

How to Make Campfire Skillet Apple Cobbler

Step 6: Pack

Pack the filling bag, the topping bag, a 9-inch cast iron skillet and some aluminum foil for your camping trip. Keep the filling and topping in the ice chest until ready to use.

How to Make Campfire Skillet Apple Cobbler

Step 7: Add the Filling to the Skillet

Once your fire is well underway (mostly hot coals with low flames), add the filling to the skillet in an even layer.

How to Make Campfire Skillet Apple Cobbler

Step 8: Add the Topping

Crumble the topping over the filling in an even layer.

How to Make Campfire Skillet Apple Cobbler

Step 9: Cover and Bake

Cover tightly with aluminum foil and add to a wire grate over the fire. Cook just until the topping has puffed and cooked, 15-20 minutes (time depending on how hot your fire is). If the cobbler sits on the fire too long, the sugars will burn.

How to Make Campfire Skillet Apple Cobbler

Step 10: Serve and Enjoy

Carefully remove and ladle into bowls. It's hot so be careful!

How to Make Campfire Skillet Apple Cobbler How to Make Campfire Skillet Apple Cobbler How to Make Campfire Skillet Apple Cobbler

10 Ways to Eat Pomegranates

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10 Ways to Eat Pomegranates

pomegranate fruit Incorporate pomegranates into your fall and winter recipes! Image Credit: levkr/iStock/Getty Images

Pomegranate season is September through February, and the seeds (also known as arils) are great for adding to fall and winter recipes. Full of Vitamins C and K, pomegranates contain antioxidants and have been pegged as a cancer-fighting food.

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While their thick peel and complicated interior seem intimidating, pomegranates are quite easy to de-seed. From salads to sauces, pomegranate arils and juice can be used in a variety of recipes. Simply follow this tutorial on How to Clean a Pomegranate, and incorporate the tasty, vibrant fruit into your cooking.

Related: How to Clean a Pomegranate

Guacamole (& Salsa!)

... Pomegranate guacamole? Don\’t mind if we do! Image Credit: Always Order Dessert

Their sweet flavor and poppy-seed texture make pomegranate arils ideal for guacamole and salsa recipes. Unique and colorful Guacamole with Mango and Pomegranate from Always Order Dessert is a festive dip for your holiday get togethers. Try it on tacos!

Related: Always Order Dessert

Quinoa Salad

... Quinoa salad never looked so good! Image Credit: Diethood

Adding seasonal fruit to a salad is a healthy way of infusing flavor and texture. This Pomegranate Citrus Quinoa Salad with Cranberry Pomegranate Vinaigrette from Diethood is a healthy double-dose of pomegranate.

Related: Diethood

Sangria

... Bottoms up! Image Credit: Simple Bites

Although we tend to think of summertime as the season for cocktails, refreshing alcoholic beverages can be enjoyed year-round — and even better if they come with health benefits! Enjoy a good seasonal cocktail? Try this Winter Sangria with Citrus and Pomegranate from Simple Bites.

Related: Simple Bites

Rice

... Pomegranate-studded rice makes for a festive side dish! Image Credit: The View from Great Island

It's smart to have recipes for tasty and comforting side dishes at an arm's length throughout the holiday season. Try this Persian Jeweled Rice from The View from Great Island for a fun, filling, and flavorful side dish that is sure to please any crowd.

Related: The View from Great Island

Appetizer

... Pomegranate in the raw! Image Credit: Pineapple and Coconut

Bright pomegranate seeds are perfect for adding to your appetizers to make for a beautiful and fresh presentation. This inventive Wintertime Ceviche from Pineapple and Coconut will surely draw attention at your holiday gatherings.

Related: Pineapple and Coconut

Roasted Vegetables

... The best way to eat your brussels! Image Credit: Tori Avery

Adding a little tangy sweetness to your roasted vegetables is a sure way of making them absolutely delicious. Take this Roasted Brussels Sprouts with Pomegranate Molasses recipe from Tori Avery, for instance. This beautiful and healthy vegetable dish is a winner!

Related: Tori Avery

Marinade for Meat

... Flavor infuse your meat dishes with pomegranate juice! Image Credit: The Corner Kitchen

There are just as many uses for pomegranate juice as there are for pomegranate seeds. Using pomegranate juice for a marinade or a reduction sauce adds wonderful flavor to any meat dish, particularly steak, duck, and venison. Try these Pomegranate-Glazed Skirt Steak Tacos from The Corner Kitchen for a flavor-infused date night meal.

Related: The Corner Kitchen

Ice Cream

... An ice cream that\’s equal parts healthy and delicious! Image Credit: Food Faith Fitness

From cherries to bananas, we add a wide array of fruit to our homemade ice cream recipes. So why not add pomegranate seeds? Chunks of dark chocolate team up with pomegranate to make this Healthy Ice Cream recipe from Food Faith Fitness a delicious and decadent treat.

Related: Food Faith Fitness

Grain Salad

... An Edible Mosaic Image Credit: An Edible Mosaic

Although the weather gets chilly in the fall and winter months, we don't have to wave goodbye to salads. Incorporating fresh, seasonal produce into grain salads makes for a hearty yet healthful meal. An Edible Mosaic shows us the way with this Bulgar Wheat Salad with Pomegranate and Walnut.

Related: An Edible Mosaic

Chocolate Tart

... Chocolate + Pomegranate = Bliss Image Credit: Eat the Love

Looking for new desserts to share with your friends and family over the holiday season? Pomegranates and chocolate are a match made in heaven. Eat the Love presents a mouthwatering Pomegranate Dark Chocolate Tart, combining homemade pomegranate molasses with always delicious dark chocolate.

Related: Eat the Love

Salads to Make With Swimsuit Season in Mind

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Salads to Make With Swimsuit Season in Mind

Three different types of salads. 1 of 12

Salads to Make with Swimsuit Season in Mind

In most places, the colder months bring out a hibernation instinct. Short days and long nights have you less active than usual, and frigid temps keep you bundled inside cooking comfort food to stay warm. While this cozy routine is understandable, it's not always best for your health. Thankfully, the happiness that comes with the start of spring should also be motivation to cleanse yourself from a long winter. Bring tons of variety to your warm weather meals by opting for these delicious salads. It won't even feel like healthy eating — because they're that good.

Image Credit: eHow arugula salad with strawberry vinaigrette 2 of 12

Arugula Strawberry Salad

Everyone knows that when strawberries are in season, the days are set to get warmer and longer. This wonderfully refreshing arugula salad with roasted strawberry vinaigrette is the perfect way to eat healthy with all the flavor and excitement that comes with that blue sky shift in the seasons.

Image Credit: Jennifer Farley shrimp and avocado freekeh salad inside avocado shell 3 of 12

Shrimp Avocado Freekeh Salad

This shrimp and avocado freekeh salad is the ideal nourishing meal after a long hike under blossoming trees. The vivid combo of avocado and shrimp is complemented with the nutrient-packed grain freekeh, making for a salad that not only fits your health goals but will keep you coming back for its crazy-good flavors.

Image Credit: Kevin Curry ingredients for salad and dressing 4 of 12

Cool Salad for a Heat Wave

A hot day that doesn't give way to evening cool usually means that you can't imagine making a meal that requires any form of cooking. This chilled peanut noodle salad is perfect for those types of days. It's gluten free, vegan and can be made in advance, so go ahead and whip up enough to get you through the entire heat wave.

Image Credit: Sala Kannan salad with tons of chicken and corn 5 of 12

Full-On Flavor Fiesta

What's a sunny day feast without some fiery grilled corn? This one will be everything you want and more. A charred corn with chicken and cheese salad is the perfect meal to bring to an outdoor barbecue or pool party. But if you decide to keep all of its smoky, rich flavors to yourself, that's understandable.

Image Credit: Yvette Marquez spinach and farro salad with orange zest 6 of 12

Zest and Depth

The top two complaints that people have about salads usually are that they aren't filling and they get boring. Well, this spinach farro salad with orange and toasted coriander vinaigrette will not disappoint. The burst of flavor from the orange zest pairs perfectly with the nutty, rustic taste of the robust farro. Enough said.

Image Credit: Sala Kannan chopped salad and grilled veggies 7 of 12

Chopped Salad and Grilled Veggies

Spring days have everyone spilling outdoors in packs, taking in the sunshine like it's a gift delivered especially for them. Get out to the backyard grill and enjoy the lengthening days with an al fresco meal. A grilled chopped salad makes for a wonderful summer dinner or the perfect grilled side — you decide.

Image Credit: Shaina Olmanson apple jicama salad rolls with peanut dipping sauce 8 of 12

Thai Salad Rolls and Peanut Dipping Sauce

This is really the perfect spring meal: these apple jicama salad rolls are fun and easy to make, as well as refreshing and light to eat. Technically, they're appetizers, but they're so good you can (and probably will) make a meal out of them.

Image Credit: Sala Kannan salad of leafy greens, beats, and tomatoes 9 of 12

Greens, Mint and Beets

This one is for the serious salad lover. It's unique and refreshing in its own way, but it's also simple: an organic salad that really lets you savor the flavors of the greens. This fresh mint and beet salad with Meyer lemon dressing is all about pulling the naturally rich tastes out of these unassuming whole foods.

Image Credit: Amie Valpone cabbage salad with roasted cashews and sesame maple dressing 10 of 12

Sweet and Salty

Doesn't it seem like there's never a healthy option when you can't kick that salty-sweet craving? This cabbage salad with roasted cashews and sesame maple dressing is literally the perfect fix. It has a nice satisfying crunch and works great as a snack when you need it most.

Image Credit: Sala Kannan soba noodle salad bowl 11 of 12

For a Perfect Day

We all know the longingly sad feeling of being stuck inside on a perfect sunny day. It does not have to be like this. Make a soba noodle salad in the morning, throw it in a sack lunch and take it outside. That's much better.

Image Credit: Shaina Olmanson grilled eggplant discs with lemony chickpeas 12 of 12

Keep Your Grilling on Fire

As much as you love to grill during the warmer months, your options can get tiresome. Stay creative by opting for a grilled eggplant salad with lemony chickpeas. The best thing about this salad? You can change things up every time you make it by adding in your own customizations. The grilled eggplant is juicy and delicious, and its mild flavor pairs well with a whole wealth of other ingredients. It's enough to keep you outside, right where you want to be.

Image Credit: Sala Kannan

Snacks That Go Well With Wine

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Snacks That Go Well With Wine

Group Of Friends Having Dinner Party At Home Woman pours some wine at a party Image Credit: monkeybusinessimages/iStock/Getty Images

The combination of good friends and good wine is a sure-fire recipe for a pleasurable evening, but a few added touches can make it even more enjoyable. One of the most important is a supply of suitable snacks. A well-chosen assortment of finger foods can complement and enhance the wines, bringing out their character admirably. The food also serves to slow the wine's progress from glass to brain, reducing the likelihood of anyone having that one glass too many.

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The Clean Slate

Crackers mix Pretzels and crackers Image Credit: Olga Lapshina/iStock/Getty Images

Things You\’ll Need

  • Bread

  • Plain crackers

  • Grissini

  • Pita wedges

  • Pretzel sticks

The first thing to think of is a neutral nibble to serve as a palate cleanser between sips. These should be very simple and plain. Good white bread — a baguette or ciabatta, for example — is ideal in its neutrality. Plain crackers, not too rich, are another fine choice. Like the bread, they'll act as a sponge to clear wine from your guests' palates between sips. Crisp grissini, toasted pita wedges or even lightly salted pretzel sticks can serve the same purpose.

Savory Sticks

Herb And Garlic Bread Garlic and herb roll Image Credit: jabiru/iStock/Getty Images

Things You\’ll Need

  • Cheese crackers

  • Puff pastry

  • Anchovy paste or sharp cheeses

  • Garlic bread

Aside from your palate cleansers, a few crisp, savory, salty snacks are also a good choice. Buttery, homemade cheese crackers go well with red wines, sweet wines and most dessert wines. Alternatively, layer puff pastry with anchovy paste or sharp cheeses; then cut the dough into straw-sized strips. Twist them and bake them until crisp in a hot oven; then serve them with your wine. For an unusual alternative, slice garlic bread into finger-thick strips and bake them crouton-crisp in a slow oven.

The Cheese Plate

Plate with pieces of various types of cheese, white grapes Variety of cheeses on a dining table Image Credit: Bogdanhoda/iStock/Getty Images

Wine and cheese is a proverbially perfect pairing, but some cheese won't necessarily go with every wine. Light-flavored, young Brie favors crisp whites; buttery Camembert goes well with rich chardonnay or light-bodied reds; nutty Gruyere or havarti shines with reds; salty feta favors robust reds; and the rich intensity of good Parmesan or aged blue cheese mates well with bold reds or sweet dessert wines. If you want to serve one wine with several cheeses, a slightly off-dry riesling or a crisp bubbly works with almost anything.

Go Nuts

White Wine and cheese arrangement on the table Wine glass with cheese and nuts in background Image Credit: tanjichica7/iStock/Getty Images

Things You\’ll Need

  • Low-tannin nuts such as cashews, macadamias or blanched almonds

  • High-tannin nuts such as walnuts, pecans or skin-on almonds

Cheese plates are often accompanied by bowls of nuts, and with good reason. Whether salted or unsalted, the bland, subtle richness of the nuts provides a flavor-enhancing counterpoint to the wine's own aromas, while the wine's acidity and tannins in turn serve as a pleasing foil to the fatty nuts. Some nuts, such as walnuts, pecans and skin-on almonds, are high in tannins themselves. They pair beautifully with sweet dessert wines, bringing out their nutty undertones, but should be shunned if you're drinking already-tannic reds.

Cured Meats

Antipasto platter for two Rustic table setting with prosciutto Image Credit: Jill Chen/iStock/Getty Images

Things You\’ll Need

  • Prosciutto or other dried ham

  • Dry salami

  • Pepperoni

  • Smoked salmon or gravlax

  • Other smoked or cured meats, to taste

A selection of good-quality deli meats is a slam-dunk with many wines. Their concentrated, sweet and salty flavors and fatty richness work beautifully with red wines. Just remember to match them by intensity, pairing the relative subtlety of a good prosciutto with lighter reds, while a good pepperoni or even a well-ripened dry salami might require a full-bodied cabernet sauvignon or a Rhone wine. Full-bodied whites make a beautiful match for the richness of smoked salmon or gravlax.

Be Shellfish

Various snacks in plate on banquet table Various cheese and seafood appetizers on serving dish Image Credit: Kondor83/iStock/Getty Images

Things You\’ll Need

  • Steamed mussels

  • Oysters

  • Scallops

  • Crab

  • Lobster

  • Shrimp

The varying flavors and textures of shellfish furnish matches for a surprising range of wines. Steamed mussels, or oysters on the shell, work well with champagne, or the mineral undertones in many bone-dry whites. The sweetness and richness of scallops, crab and lobster call for a full-bodied Chardonnay or Riesling, but aren't out of place with a light red. Plain shrimp are best with whites of any kind, but when breaded or served with a robust dip they'll stand up to a light red.

Dips and Spreads

Tomato and dill cheese with hummus Tomatoes with dill cheese and hummus Image Credit: Mark Stout/iStock/Getty Images

Things You\’ll Need

  • Cheese dip

  • Bean dip

  • Spinach dip

  • Crab dip

  • Pate

  • Rillettes

  • Hummus

  • Baba ganoush

Dips and spreads can also work well with wine, especially if your finger-friendly snacks are intended to serve as a meal substitute. Your favorite cheese dip, bean dip, spinach dip or crab dip all complement wines; and so can rich, meaty pate or rilletttes. Serve light whites with light dips, full-bodied whites or light reds with rich dips, and more robust reds with meat-based spreads. For a different spin, try outside-the-box options such as hummus or baba ganoush.

Fresh and Fruity

A couple toasting with red wine A couple toast with red wine Image Credit: Image Source/Digital Vision/Getty Images

Fruit can be chancy with wine, because if it's too sweet or too tart, it can alter your perception of the wine's character. Still, fresh or dried fruit are common complements to wine, especially in conjunction with rich cheeses or meats. Dried fruit goes well with nuts and dessert wine, and picking up fruity notes in the wine — pairing melon with a melon-scented German white, for example — is a good strategy. The lush honey-sweetness of a ripe pear brings out the bracing acidity in a dessert wine, showing it in a completely different light.

Don\’t Overthink It

Young man raising a toast with friends drinking red wine Friends toast at table Image Credit: Kane Skennar/Digital Vision/Getty Images

If you intend to serve multiple wines and multiple snacks, don't expend too much time and effort on carefully matching one to the other. If you put out a selection of enjoyable wines and a selection of tasty foods, you've met your responsibilities. Leave it to your guests to decide which foods and wines taste best together. You might even choose to make that evaluation process the whole point of your evening, and challenge your guests to name their favorite combinations.

Warning

If your guests don't live within walking distance, arrange designated drivers or taxi service in advance so no one is tempted to drive home after indulging.

Can You Freeze Congee?

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Can You Freeze Congee?

24114626 Use short-grained rice for a creamy congee. Image Credit: Jupiterimages/Photos.com/Getty Images

You can make congee, a highly adaptable rice porridge served throughout Asia, in large batches and freeze it for later use. Also called jook, this creamy porridge is a classic comfort food and typically contains meats or vegetables for added flavor and texture. Seasoned simply, the one-pot meal is a convenience food you can easily have on hand when you make a large batch and freeze some for later.

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Congee Basics

Congee is a versatile meal that can be a vehicle to make use of leftovers, a quick dish on a busy night or a special celebration food. Cook for more than an hour to soften the grains of rice completely, then season congee with a variety of spices and flavorings such as soy sauce, preserved vegetables, white pepper, salt or hot black bean sauce. Traditionally, congee uses glutinous or short-grained rice to create a porridge with few discernible rice kernels, but it also can use long-grained or jasmine rice for a thinner porridge with rice kernels remaining intact.

Freezing Congee

Cool congee completely in rigid, shallow containers to hasten the cooling process before freezing. Use storage containers with air-tight lids to prevent freezer burn. Freeze congee for up to three months for the best quality. While meat congee freezes exceedingly well, avoid freezing congee with lots of vegetables that will become soggy when thawed. Instead, freeze congee before adding vegetables and mix these in during reheating.

Serving Congee

To serve, thaw completely in the refrigerator overnight, use your microwave's defrost setting to thaw or run the container under cold water until thawed. Heat the congee in a pan, stirring frequently to avoid scorching and until its temperature registers at 165 degrees Fahrenheit, as measured using an instant-read thermometer. Add preserved vegetables, soy sauce or spring onions to further season the congee after reheating. If the congee becomes too thick during reheating, add a few tablespoons of water to thin it out and give it the consistency you prefer.

Congee Tips and Ideas

Congee lets you use leftover meats and works exceedingly well with turkey and ham. Dice leftover meats and add them to the congee at the beginning of cooking for a well-flavored porridge. For even more flavor, add a ham bone or turkey carcass to the porridge and simmer the congee for up to 3 hours to lock in some serious flavor. Add shiitake mushrooms, spring onions, water chestnuts and other vegetables with varying textures to add another dynamic to the simple porridge.

How to Infuse Vodka With Chocolate

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How to Infuse Vodka With Chocolate

Chocolate vodka has become so popular of late. This vodka recipe is infused with dark chocolate, and it's so easy (and quick!) to make. It's such a delicious and addictive drink that can be enjoyed straight or mixed into your favorite cocktails. Perfect for the holiday season or a unique homemade gift. Not to mention the taste is so rich and delightful!

This Vodka infused with Chocolate is so easy to make and comes together in no time!

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Things You\’ll Need

  • 5.3 ounces (150 grams) 45% to 60% dark chocolate
  • 21 ounces (600 millilitres) vodka, 80% or 100% strength
  • A sterilized glass jar
  • Additions (optional): split vanilla bean pod, cinnamon sticks, flavored extracts, or a shot of espresso

  • 5.3 ounces (150 grams) 45% to 60% dark chocolate

  • 21 ounces (600 millilitres) vodka, 80% or 100% strength

  • A sterilized glass jar

  • Additions (optional): split vanilla bean pod, cinnamon sticks, flavored extracts, or a shot of espresso

Step 1: Prepare the Chocolate

Roughly chop the chocolate.

Roughly chop the chocolate into pieces.

Place the chocolate in a medium sized bowl set over a saucepan of barely simmering water on medium-low heat. Heat, stirring occasionally with a rubber spatula, until the chocolate is smooth and melted. Remove from the heat and pour into the glass jar.

Pour the melted chocolate into the bottom of a glass jar.

Step 2: Add the Vodka

Pour the vodka into the glass jar and add any additions, if using. Stir with a butter knife to just combine the melted chocolate with the liquid.

Pour the vodka into the glass jar with the chocolate.

Seal the jar with a lid. Shake, until the vodka and chocolate have become evenly distributed and incorporated.

Shake until the chocolate is incorporated with the Vodka.

Step 3: Serve and Store

Use the chocolate vodka in your favorite cocktails (such as espresso martinis, mudslides or chocolate Juleps) or drink it just as is. It will keep indefinitely — just be sure to store it in the freezer before and between use, and make sure to shake it occasionally.

This delicious Chocolate infused Vodka can be used in cocktails or enjoyed straight!

Lemon Olive Oil Cake Recipe

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Lemon Olive Oil Cake Recipe

This lemon olive oil cake is so delicious and so easy. Both light and decadent, it's easy to update it with any summer fruit that you love. Add raspberries, substitute the icing for whipped cream or cut up those strawberries from your garden. It's the perfect cake to celebrate summer!

Lemon olive oil cake recipe

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Things You\’ll Need

  • 4 large eggs

  • 1 1/4 cups sugar

  • 1/2 cup extra virgin oliveoil

  • 6 tablespoons lemon juice (2 lemons, juiced)

  • 1 cup cake flour

  • 1/2 cup fine almond flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

Ingredients for lemon olive oil cake

Step 1: Eggs and Sugar

Add the eggs and sugar to the bowl of a stand mixer. Beat on high until light yellow and more than doubled in size for about 6 minutes.

Eggs and sugar Eggs and sugar beaten

Step 2: Lemon and Oil

Gently stir in 3 tablespoons lemon juice and olive oil.

Lemon and oil

Step 3: Dry Ingredients

Add the flour, almond flour, salt and baking powder. Stir gently until just combined. Don't overmix.

Dry ingredients

Step 4: Bake

Pour the mixture into an 8-inch cake pan that has been greased and floured. Bake at 350°F for 45-55 minutes or until a toothpick inserted in the center comes back clean. (If the cake starts to brown too much before it's cooked through, cover it with aluminum foil.) Allow it to cool completely before attempting to remove it from the pan.

Bake the cake

Step 5: Icing

For the icing, stir together the powdered sugar, vanilla extract and 3 tablespoons lemon juice until well combined. Add the desired amount to the cake before serving.

Iced cake

Step 6: Serve

Slice the cake and enjoy!

Finished lemon olive oil cake

Black Bean and Pumpkin Chili Recipe

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Black Bean and Pumpkin Chili Recipe

Fall is finally here and you know what that means, right? Time for pumpkin everything! Including chili. This dish made with black beans and pumpkin is healthy, hearty, and sure to please vegetarians and carnivores alike. I love serving this chili with lime wedges, sharp cheddar cheese, fresh cilantro, crunchy tortilla chips, and sour cream.

Black Bean and Pumpkin Chili topped with cilantro, tortilla chips, cheddar cheese, and sour cream.

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Black Bean and Pumpkin Chili topped with cilantro, tortilla chips and cheddar cheese.

Things You\’ll Need

  • 2 tablespoons olive oil

  • 1 teaspoon crushed red pepper flakes

  • 2 medium yellow onions, diced

  • 2 carrots, peeled and diced

  • 1 red bell pepper, diced

  • 1 jalapeno pepper, minced

  • 5 cloves garlic, minced

  • 3 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 28-ounce can crushed tomatoes, (1)

  • 1 ½ cups pureed pumpkin

  • 2 cups vegetable stock

  • 15-ounce cans black beans, drained and rinsed, (3)

  • 2 tablespoons fresh lime juice

  • 2 cups shredded cheddar cheese

  • 1 cup cilantro, stems removed

  • Tortilla chips, for garnish

  • Sour cream, garnish

  • Lime wedges, garnish

Tip

For this recipe you can use fresh pumpkin puree or canned pumpkin puree, but not pumpkin pie filling.

Step 1

Heat the oil in a large soup pot over medium heat. Add in the crushed red pepper flakes, onions, carrots, and red bell pepper and saute for 5 minutes, or until they begin to soften and slightly brown. Add in the jalapeno pepper, garlic, and spices and cook for another minute.

In a soup pot combine onions, carrots, and red bell peppers. Add in the jalapeno pepper, garlic, and spices and cook for another minute.

Step 2

Add in the tomatoes, pumpkin puree, vegetable stock, and black beans; stir well to combine. Bring soup to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.

Add tomatoes, pumpkin, vegetable stock, and black beans and stir.

Step 3

Remove chili from heat. Stir in the lime juice. Scoop into bowls, top with cheese, cilantro, and tortilla chips. Serve hot, with extra lime wedges.

Black bean and pumpkin chili. Black bean and pumpkin chili.

How to Use Bentonite for Beer

David Grimes
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How to Use Bentonite for Beer

Beer drink Two glasses of beer on a wood table. Image Credit: Jag_cz/iStock/Getty Images

To get a professional-looking and tasting beer, you may need to use bentonite, a type of clay that helps reduce hazing. Bentonite does not affect the flavor of beer, only its appearance, helping you get a clear, non-cloudy-looking beer. It is available in health food stores as well as shops catering to home brewers. Bentonite is a nonorganic material that is mixed with clay; add it directly to your brew once you mix it with water.

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Clouding and Clarification

When making beer at home, you may end up with a cloudy-looking beer as small particles of protein and phenols become suspended in the liquid. These materials create the hazy look of your beer, and because they are so small, they cannot be filtered out. This type of appearance is known as a nonbiological haze, and the clarification process of removing these materials is known as fining.

Bentonite is used in the fining process, after the beer has fermented and while it is resting and aging. Fining is important, because too many proteins and phenols affect the taste and mouth-feel of the beer. They can also make the final product unstable, meaning your beer may not keep for as long.

Preparing the Bentonite

Bentonite, because it is mixed with clay, needs to be hydrated before using it. A little goes a long way, so use roughly 4 teaspoons for every 5 gallons of fermented beer. Combine the bentonite with 1/2 to 1 cup of water, letting it rest for five minutes before blending the water-bentonite mix in a blender, creating a smooth slurry.

Using the Bentonite

Add the bentonite-water mixture directly to your beer one week before you plan to bottle it. Gently pour the slurry directly into your fermenting beer, and give it a slight stir to ensure that it is fully mixed in. Keep your beer — with added bentonite — under the same conditions as needed for fermentation: a cool, dark environment. The beer does not need to be transferred into a new container after the bentonite has been added.

Fining Tips

The biggest drawback with bentonite is that it can create a lot of sediment. As the clay attracts the phenols and proteins in the beer, it creates chunks that you will need to filter out before bottling. Avoid using more than one fining agent. While you can combine different fining agents, such as bentonite and unflavored gelatin, you run the risk of ruining your beer, as too many clarifiers can affect the overall taste and quality of your finished product.

Easy to Make Recipe for Nutella

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Easy to Make Recipe for Nutella

The fusion of chocolate and hazelnut is simply a match made in heaven. And if you've ever tasted Nutella, you'll understand—the mixture of sweet chocolate and buttery hazelnut is so good you just can't stop eating it. And with this recipe, you'll be able to make your own version of this delightful spread at home.

final final nutella spread Image Credit: Kristan Raines

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Things You\’ll Need

  • 1 cup raw, unsalted hazelnuts

  • 6 oz. milk chocolate chips

  • 4 oz. bittersweet chocolate bar, finely chopped, (1)

  • ½ teaspoon vanilla extract

  • ¼ teaspoon sea salt

  • 1 ½ tablespoons vegetable oil or hazelnut oil

  • 2 to 3 tbs powdered sugar, optional

  • Baking sheet

  • Parchment paper

  • Food processor or high-speed blender

  • Spatula

  • Sealable container

Step 1

Heat oven to 350°F. Scatter the hazelnuts onto a baking sheet that has been lined with a piece of parchment paper. Bake, stirring one or twice, until the hazelnuts have browned and some of their skins have started to split, about 10 to 15 minutes.

step 1 roasting hazelnuts Image Credit: Kristan Raines

Step 2

Carefully wrap the hazelnuts in a kitchen towel and rub to remove their skins. Set aside.

step 2 removing skin from hazelnuts Image Credit: Kristan Raines

Tip

Tip: Not all of the skin will come off which is OK. Simply remove as much as possible.

Step 3

Place both chocolates in a medium, heat-safe bowl and melt in the microwave in 20 second increments, stirring each time until melted and smooth. Alternatively, you can also melt the chocolate in a double boiler. Once the chocolate has melted, set aside.

step 3 melting chocolate Image Credit: Kristan Raines

Step 4

Add the hazelnuts to a food processor or high-speed blender and blend for 2 to 3 minutes, or until a glossy paste forms. Use a spatula to scrape down the side of the food processor or blender as needed.

step 4 blending hazelnuts Image Credit: Kristan Raines

Add the melted chocolate, sea salt, and vanilla, and blend. While the food processor or blender is still on, slowly pour in the oil. Continue blending for an additional minute. Once all ingredients have been added, taste and add in 2 to 3 tablespoons of powdered sugar as needed, then blend for a few seconds until combined.

step 5 adding chocolate Image Credit: Kristan Raines

Step 5

Transfer the hazelnut-chocolate spread into a sealable, preferably glass, container. The spread will seem a little thin at this point, but it will thicken as it cools. Store at room temp for up to a week. Yields about 1 ½ cups.

step 5 final spread Image Credit: Kristan Raines

Tip

If the spread gets thick after a few days, simply place it in the microwave for a few seconds, or place the jar in some hot water. This will bring the spread back to a smooth, spreadable consistency.

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