A rich, moist chocolate cupcake made with dark chocolate and cocoa powder. In regular and high-altitude versions. Dwaine was talking with a neighbor who mentioned that she was craving some chocolate cupcakes. As luck would have it, Dwaine had managed to snag a bagful of baking chocolate bars at the store in the markdown bin! So I needed...
Simple ingredients in a no-fuss recipe delivers delicious, juicy results every time. With 3 versions of spice rub to choose from. These days, a trip to the store is always a crapshoot. You never know what you’re going to find, and you’d better be ready to snap it up if it’s available. This week it was bone-in turkey...
(Original cake recipe from a tattered magazine page stuck in an old church cookbook. I finally found the origin online here. ) This is the original Swan’s Down high altitude white cake recipe. It’s been in use since around 1894, so I’d guess it’s pretty solid. And Swan’s Down is still around today, which is pretty remarkable as...
One of the most intimidating things about cooking an international dish like this Santa Fe Style Carne Adovada is recognizing the variations in ingredients. Dwaine and I will often walk around a grocery in Puerto Vallarta and marvel at the enormous variety in vegetables they have compared to our paltry selection here in Denver. Dozens of chilies, all...
Here’s an old-fashioned homemade lemon pound cake recipe that is not at all difficult and the results are spectacular! With all the butter, fluffy egg whites and sweet natural sugar, no one can resist a homemade lemon pound cake. Shop The Container Store for all your kitchen storage needs. “Pound Cake” originated with early American colonists. The recipe...
No “cream-of-Something”, no artificial flavors, no preservatives – just creamy, tasty chicken goodness! That’s the secret behind this Chicken Divan Casserole recipe I made the other night for friends. I checked my freezer and had 4 nice chicken breasts, so a Chicken Divan from Scratch sounded perfect. It bakes in the oven without a lot of fuss, so...
When a recipe is practically perfect, I don’t mess with it, and this one is. The only thing I added is a high-altitude Boston Cream Pie version for my mountain friends. Otherwise, this is the tried-and-true Wicked Good Boston Cream Pie recipe tested by Cook’s Illustrated (a fine publication, and highly recommended.) Read the Best Cooking Magazine Ever...
You’ve probably come across packages of “Country Style Ribs” in your grocery. If you’re like me, you wondered “So, what’s the difference between these and just regular ‘ribs’?” Well, they’re not the same, and that means you need to prepare them a little differently than you would a regular rack of pork ribs. This recipe for Oven Baked...
Here in Colorado, fall arrives early every year. By Halloween, we’re looking for the first snowflakes! It’s also the time to collect those berries off the vines in the yard. Dwaine has transplanted some black raspberry vines from house to house and this year we finally got a decent crop. With the new crop, I’ve been searching for some...
I grew up Catholic, and back in the day, it was considered a “no-no” to eat before Mass. So you’d get up, wash and brush and find your church shoes and load up in the car. Sometime between the homily and communion, your stomach would start growling. During the last hymn, you’d be fidgeting in the pew, aching...
