New England Clam Chowder

The addition of the bacon really takes this classic clam chowder to the next level! The savory, saltiness, plus the added crunch, really make the soup what it is! Serve the soup as the main course, or as a side. With the cooler temperatures of fall, this soup definitely satisfies!

2 slices of bacon

2 C onion, chopped

1 ¼ C celery, chopped

½ t salt

½ t thyme

3 cloves of garlic, minced

6 (6 ½ ounce) cans of chopped clams

1 # red bliss potatoes, quartered

4 (8-ounce) bottles of clam juice

2 C skim milk

1 C half-and-half

½ C whole wheat flour

Cook the bacon in a large skillet until done, them set aside, reserving the drippings. Add the onion, celery, and garlic to the drippings. Cook for a few minutes, then add the salt and thyme. Cook for an additional 5 minutes, or until tender.

Meanwhile, drain the clams, reserving the liquid. Add the clam liquid, potatoes and clam juice into a large pot. Scrape the onion and celery mixture into the large pot as well. Bring to a boil, then let simmer for 20 minutes.

Combine the skim milk, half-and-half, and flour in a small bowl. Whisk to combine. Add to the large pot and let simmer for an additional 13 minutes. Add the clams, and cook for 2 additional minutes. Serve warm with crumbled pieces of bacon as a garnish.

Rustic Oats and Honey Bread

This bread was the perfect balance of sweet, but not too sweet. It works well to compliment a savory meal, or with some butter and jam for breakfast! Definitely a recipe that I plan on making again soon. The bread will only stay good for a few days, so try to plan a few meals that can incorporate it! It would be a shame to see such a delicious loaf go to waste.

2 T plus 1 C old-fashioned oats

1 1/3 C whole wheat flour

1 C all-purpose flour

2 ¼ t baking powder

¼ t baking soda

1 ¼ t salt

8 ounces non-fat yogurt

1 large egg

¼ C canola oil

¼ C honey

¾ C skim milk

Position a rack in the middle of the oven. Preheat to 375F. Grease a loaf pan, then sprinkle 1 T old-fashioned oats, making sure to coat the sides and bottom of the pan.

In a bowl, combine all ingredients from the whole-wheat flour through the salt. In a separate bowl, beat 1 C old-fashioned oats, yogurt, egg, oil and honey. Gently stir the yogurt mix into the flour mix, making sure not to overmix! Spread into the pan, and sprinkle with the remaining oats.

Bake for 40-50 minutes. Let cool for 15 minutes before serving.

Devil’s Food Cupcakes with Buttercream Frosting

These cupcakes really hit the spot! The cake remained nice and moist, and not too heavy. The buttercream was delicious – nice and fluffy, while bringing the perfect sweetness to the cupcake. One cupcake alone will certainly satisfy your sweet tooth! I opted to limit the sugar and butter (almost by half from the recipe I adapted), and it was still very sweet. Also, it makes a TON of frosting, which you can definitely use on other baked goodies!

For the Cupcakes:

¾ C unprocessed cocoa powder

¾ C hot water

3 C all-purpose flour

1 t. baking soda

1 t. baking powder

1 ¼ t. kosher salt

3 sticks unsalted butter

2 ¼ C sugar

4 eggs

1 T plus 1 t. pure vanilla extract

1 C non-fat yogurt, at room temperature

For the Buttercream Frosting:

3 sticks unsalted butter, at room temperature

5 C confectioner’s sugar

Preheat the oven to 350F. In a small bowl, whisk together the cocoa powder and the water until smooth. In another bowl, combine flour, baking soda, baking powder, and salt. In a small pan, melt the butter and sugar over medium heat until well-combined. Remove from heat, and pour into a separate bowl. Beat for 5 minutes or until the mixture has cooled. Beat in the eggs, one at a time. Add the vanilla extract, then the cocoa mix. Add the flour mix in two batches, separated by adding the yogurt.

Spoon the mix into the cupcake liners, then bake for 20 minutes. Let cool for about 15 minutes on a wire rack.

Meanwhile, make the buttercream frosting. Beat 1 ½ sticks of the butter until creamy. Add in 2 ½ C of the sugar, and continue to beat. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. It is best to do this with cooled cupcakes, and the buttercream at room temperature.