A Dozen Awesome Cozy Bowls of Goodness

A Dozen Awesome Cozy Bowls of Goodness

A Dozen Awesome Cozy Bowls of Goodness

When the rain starts to pour and the temperatures drop, all I want to do is keep my soup pot bubbling with something completely cozy and delicious. Soups, chowders, and chilis were made for repelling the autumn chill. Here are eight of my tried and true favorite recipes, plus four more that I can’t wait to try this season from some of my favorite food bloggers.

Chili with Gnocchi from Awesome on 20

Chili with Gnocchi is a magical mixture of spicy, meaty chili and soft, pillowy potato dumplings. I can’t stop eating.

Chicken Corn Chowder | How to be Awesome on $20 a Day

Chicken Corn Chowder is so full of flavors and textures, every bite is interesting.

Bacon Black Bean Chili from Awesome on 20

Bacon Black Bean Chili is smoky and spicy and loaded with black beans which I’m pretty sure are magical.

Spicy Chicken Chili | How to be Awesome on $20 a Day

Spicy Chicken Chili has long been my husband’s very favorite family recipe.

Ham and Potato Soup from Awesome on 20

Ham and Potato Soup is great for using up leftover ham, but there’s no need to wait around for all that to make it.

Green Minestrone | How to be Awesome on $20 a Day

Green Minestrone is the perfect soup for vegetable lovers.

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Black Bean and Chorizo Soup can be made in under 30 minutes.

Cheesy Potato Soup | How To Be Awesome on $20 a Day

Cheesy Potato Soup might be one of the most indulgent things ever to grace your soup bowl.

I don’t have an Instant Pot, but I’m definitely going to find a way to make this Chipotle Cheddar Corn Chowder. I mean… come on!

Everything about this Butternut Squash and Brie Soup with Crispy Pancetta sounds completely awesome.

This Slow Cooker Buffalo Chicken Chili looks pretty ridiculous. I’m into it.

Grilled Corn Chicken and Bacon Chowder is like the soup equivalent of woolen socks. It’s the epitome of coziness.

Get yourself in the kitchen and keep it cozy, friends.

Brown Sugar Bacon Biscuits | How to be Awesome on $20 a Day
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Brown Sugar Bacon Biscuits | How to be Awesome on $20 a Day

Brown Sugar Bacon Biscuits

Brown Sugar Bacon Biscuits | How to be Awesome on $20 a Day

How many lists do you have on the go on any given day? More or less than 10? I’m just wondering if I’m insane or not. On my google drive, I have seven different lists. I have another five or six on my phone. Then I have a whole notebook that is devoted solely to keeping lists. Some of them are portable, shortened versions of the google drive lists, but there are about a dozen lists that are constantly being updated in there. And then there’s Pinterest. That’s like crack for list makers. I’m crazy, right? I’m definitely crazy.

There’s just something so calming about making a list. It’s is the very essence of orderliness. When I get really bored, I find myself craving the opportunity to create a list, but I’m running out of things to make lists of. I’ve got lists for movies, books, recipes, restaurants, travel ideas, more recipes… You get the idea. Please tell me I’m not the only person who does this.

Brown Sugar Bacon Biscuits | How to be Awesome on $20 a Day

This recipe comes to you from my “next recipe” list, but more significantly from Simply Delish by Jessica Merchant. These Brown Sugar Bacon Biscuits are made with half white flour and half whole wheat flour, and I love the added texture the whole wheat adds without the biscuits losing their lightness. The brown sugar brings a subtle, deep sweetness without making the biscuits seem like dessert. And then there’s the bacon. Smoky, crispy, heavenly bacon. What’s not to love?

These biscuits are the perfect balance of savoury and sweet. They’re equally suitable for an a fried egg and a thick slice of cheddar cheese as they are to being slathered with salted butter and honey or maple syrup. I haven’t tried it yet, but I imagine they’d be the perfect dunker for something like butternut squash soup. I halved the recipe since it’s just the two of us. It’s basically impossible to stop eating these, so don’t make more than you can handle.

Brown Sugar Bacon Biscuits | How to be Awesome on $20 a Day

The recipes on this blog are basically just an extension of my list-making obsession, so I hope it’s paid off for you in some way. If nothing else, you can now eat Brown Sugar Bacon Biscuits to your heart’s content. That’s pretty awesome.

Brown Sugar Bacon Biscuits
Yields 6
Brown Sugar Bacon Biscuits are basically irresistible.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1/2 cup plain flour
  2. 1/2 cup whole wheat plain flour
  3. 1/6 cup brown sugar
  4. 1-1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/8 teaspoon salt
  7. 1 ounce cold unsalted butter, cut into chunks
  8. 2 slices bacon, cut in small pieces and cooked until crisp
  9. 1/2 cup buttermilk
Instructions
  1. Preheat your oven to 425F (220C) and line a baking sheet with parchment.
  2. In a mixing bowl, gently whisk together plain flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt until well combined.
  3. Use your clean fingers to rub the cold butter into the dry ingredients until you have a mixture resembling wet sand.
  4. Stir in your bacon pieces to evenly distribute.
  5. Finally, stir in the buttermilk with a spatula or wooden spoon until the mixture just comes together.
  6. Turn your biscuit dough out onto a lightly floured surface, and gently press and fold it together. Pat your dough out to form a rectangle that's about an inch thick. Use a pizza cutter to cut your rectangle into six pieces. You'll have square biscuits, but you also won't have any wasted dough.
  7. Transfer your biscuits to your baking sheet and bake for 10-12 minutes. The biscuits should be golden brown on top.
  8. Allow to cool for a few minutes before devouring.
Adapted from Seriously Delish by Jessica Merchant
Adapted from Seriously Delish by Jessica Merchant
http://awesomeon20.com/
Cinnamon Pull-Apart Cake | How to be Awesome on $20 a Day

Cinnamon Pull-Apart Cake with Lemon Glaze

Cinnamon Pull-Apart Cake | How to be Awesome on $20 a Day

We’ve finally started watching the new season of The Great British Bake Off. We’re meeting up with the rest of the country halfway through because I had actually been binging old seasons of Bake Off on Netflix and All 4 over the late summer, and I wasn’t caught up by the time the new season started. This year’s contestants took a few weeks to warm up to, but I’m finally growing attached to a few of them. Mannon is so beautiful and talented I almost can’t handle it, and Briony is plucky and adorable. But Paul Hollywood continues to blow my mind with how completely out of touch he is.

What Paul doesn’t know about food trends I will never understand. I checked and the man definitely has Instagram. I assume it’s run by someone else because if he went on it even once, he would have seen that chocolate globe desserts are freakin’ everywhere. He clearly doesn’t follow food blogs because he’s apparently never heard of tangzhong. And I can never forgive him for the time he pronounced chipotle as chi-pot-el on one of his cooking shows. Are we sure he’s an actual expert?

Cinnamon Pull-Apart Cake | How to be Awesome on $20 a Day

Hopefully Paul’s had a pull-apart cake, though I certainly wouldn’t want him to judge mine. Although I feel that the slight wonkiness of this Cinnamon Pull-Apart Cake adds to its charm. Between each layer of enriched yeasted dough is butter and cinnamon sugar that melts into the most delicious goo as it bakes. There’s also a generous layer of lemon glaze that adds a sweet brightness to the whole thing. This dessert is a great combination of crunchy top, chewy bottom, and sweetness and spice. We love it.

Like with any yeasted dough, this cake is a bit of a project, but there’s nothing excessively complicated. It’s just time consuming because of the multiple rises for the dough. There’s also a bit of low key geometry, but don’t worry, you’re not being judged, so no need to get out your ruler. 

Cinnamon Pull-Apart Cake | How to be Awesome on $20 a Day

This cake has so many possibilities. You could easily modify it to make your signature flavor. We’re starting with Cinnamon Pull-Apart Cake, but I’m pretty sure you’ll be seeing some variations on this in the future.

Cinnamon Pull-Apart Cake with Lemon Glaze
Serves 8
Cinnamon Pull-Apart Cake is chewy and sweet and perfect for autumn.
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Prep Time
30 min
Cook Time
30 min
Total Time
4 hr
Prep Time
30 min
Cook Time
30 min
Total Time
4 hr
For the dough
  1. 3 cups plain flour, plus a few tablespoons more for the counter
  2. 1/4 cup sugar
  3. 2-1/4 teaspoon yeast
  4. 1/2 teaspoon salt
  5. 1/3 cup whole milk
  6. 2 ounces unsalted butter
  7. 1 teaspoon vanilla extract
  8. 2 eggs
For the filling
  1. 1 cup sugar
  2. 2 teaspoons ground cinnamon
  3. 1/2 teaspoon ground nutmeg
  4. 2 ounces unsalted butter, melted
For the glaze
  1. 3/4 cups icing sugar
  2. 1 tablespoon lemon juice
  3. 1 tablespoon whole milk
For the dough
  1. In a large mixing bowl, whisk together 2 cups f the flour, sugar, yeast, and salt until well combined.
  2. In a small sauce pan over medium low heat, add the milk and the butter and heat until the butter is melted, stirring occasionally. Remove the pan from the heat and add 1/4 cup water and the vanilla. Check the temperature of your liquid mixture with a candy or instant read thermometer. It should be between 115 and 125 Fahrenheit. You may need to let it cool or put it back on the heat depending on how cold your water was.
  3. Once your wet ingredients reach the right temperature, add them to your dry ingredients, and stir both together with a spatula. Add your eggs and continue to stir. It will seem very wet, but it will eventually start to come together. Finally, stir in your last cup of flour until your dough comes together. It will still be very sticky.
  4. Transfer the dough to a greased mixing bowl. Cover the bowl with plastic wrap and a clean kitchen towel, and stash it in a warm place in your kitchen to rise for about an hour or until doubled in size.
  5. When your dough is risen, turn it out onto a lightly floured counter and knead an additional 2 to 4 tablespoons of flour into it until you have a smooth dough. It should take about five minutes. Form your dough into a ball and cover it with a clean kitchen towel. Allow it to rest for about five minutes before rolling it out.
For the filling
  1. While your dough is resting, gently whisk together your sugar, cinnamon and nutmeg in a bowl and melt your butter for the filling.
  2. Also butter and flour a 9x5 inch loaf pan.
  3. Once your dough is rested, you can begin gently rolling out your dough in a lightly floured surface until you have a rectangle that's about 12 inches by 20 inches.
  4. Use your pastry brush to spread the melted butter evenly over the dough. Try to brush it right to the edge without going over. Next, sprinkle on all the cinnamon sugar. You can use your pastry brush again to spread it evenly over the dough, again up to the edge.
  5. Now it's time to slice and stack. Start by cutting six equal strips vertically. I use my pizza cutter for this. You'll then need to stack these strips on top of each other. I use my small offset spatula to slice under the strip to make sure it's not stuck to the counter anywhere. Start with the strips on each each working your way to the middle until all six are stacked on top of each other.
  6. Next slice your stack of strips into six rectangles horizontally. Line up your piles of dough squares into your loaf pan.
  7. Place your clean kitchen towel over your dough and allow it to rise again for about half an hour until it's filled up your pan.While your dough is rising, be sure to preheat your oven to 350 F (175C).
  8. Bake for about 30 to 35 minutes until beautifully brown on the top. Allow to cool in the pan for at least 30 minutes before turning out onto your desired destination.You'll obviously need to gently turn it upright after you get it out of the pan. Also, it can't hurt to run a butter knife around the edge of the pan before attempting to turn it out.
For the glaze
  1. In a mixing bowl, whisk together the icing sugar, lemon juice, and milk until smooth. Gently pour evenly over your cooled cake. Allow gravity to do it's thing and drip over the cake.
  2. To serve, gently pull or cut apart a few layer at a time.
Adapted from Homemade Decadence by Joy Wilson
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
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