The New Favorite dinner and new chocolate cupcakes, Oh my.

First, we are swimming in summer squash from the garden, both green & yellow - YAY :))

It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!

Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.

Without further adieu, here are a couple of recipes.

Tangy BBQ Sauce

1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper

Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)

Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.

German Chocolate Cupcakes

2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut

Preheat oven to 375.

In a small bowl mix together flour, baking powder & salt. Set aside.

In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.

In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.

Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.

Makes about 24 cupcakes or 12 cupcakes and one loaf pan.

Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.

Sloppy Joes on potato rolls & Ranger cookies

The Sloppy Joe recipe is originally from Cooking Light and oddly enough, I haven't changed really anything in it except that I don't use ground beef. If you are a sloppy joes fan, I will guarantee you this will be the only recipe you'll ever want to use again. This is definitely a family favorite especially when served on fresh potato rolls.

Most of the time I make it on the stove top, but I've also done it in the slow cooker and that is how it's being made this time. Substitutions for the slow cooker are noted in the Cook's Notes area.

Sloppy Joes

1 lb ground turkey
3/4 minced fresh onion
1/2 c. diced green bell pepper
1/4 c. diced celery
1 garlic clove, minced
1/2 c. water
1/2 c. ketchup
2 Tbsp brown sugar
2 Tbsp. tomato paste
1 Tbsp. vinegar
1/4 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. black pepper

1 package of hamburger buns (or 6-8 homemade)

Combine the first 5 ingredients in a large nonstick skillet. Cook over medium heat until turkey is cooked through, stirring to crumble. Drain well.

Combine turkey mixture, water and next 7 ingredients in skillet and bring to a boil. Reduce heat and simmer mixture 15 mins., stirring occasionally.

Serve on buns.

Cook's Notes:
Since I am not using beef and just lean ground turkey, I rarely drain the meat mixture and instead cut down the water I add to 1/4 c. or so and because I always double to feed the whole clan, I use a whole 6oz. can of tomato paste. I don't bother measuring out 4 Tbsp.

When making this recipe in the slow cooker, I generally used dehydrated minced onions (about 2 Tbsp.) and dehydrated minced garlic (about 1 tsp.) I also add in all the water the recipe calls for. Cook on low for approx. 6-8 hours. The texture does change a bit cooking it in the slow cooker, but the taste is basically the same.


Ah lovely dessert! Haven't made cookies in a long while so I tried these today. YUM!

Ranger Cookies

1 c. unsalted butter, softened
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. Rice Krispies type cereal
1 c. quick oats
1 c. coconut
1 c. chocolate chips

Preheat oven to 350.
Cream butter & sugar together. Add eggs, one at a time, beating well after each.
In small bowl mix together flour, baking soda, baking powder & salt.
Add dry mixture into butter mixture a bit at a time.
Stir in rice krispies, oats, coconut & chocolate chips.
Bake for about 10 mins. or until lightly brown

Cook's Notes:
These have a really nice texture. I think next time I may toast the coconut first along with some pecans or slivered almonds. I think these are WAY better than regular chocolate chip cookies.