Many of my friends are sad that Heidi Klum and Seal are divorcing and so very shocked as they seemed so happy (with the exception of my delusional guy friends who think they have a shot with Heidi now…hahahaha). A lot of people seem to be a lot of things. I firmly believe that people have three lives: a public life, a private life, and a secret life.

People always tell me how open I am on here and what not, I can assure you that there are many a thing you don’t know, and well that’s okay. You don’t need to know everything about me. We don’t need to know everything about celebrities. I am not sure what happened along the way but it’s not our right to know what celebrities are doing at all times. I don’t care if they pump gas just like me. Or that they eat ice cream. They carry their own groceries. They aren’t like me. You know why? Because no one is following me around with a camera trying to take photos of me at the grocery store. Thank goodness too. If someone saw me today, I took the dog out in pj bottoms and gigantic sweatshirt with my hair being some sort of throwback tribute to Duran Duran. The only thing following me is a hungry cocker spaniel when I have food in my hands.

Of my friends who have gotten divorced (and even including me), they all seemed to be sooo happy. Partially because if things work out you don’t want your friends judging your spouse and partially because people don’t really like to hear people complain all the time. I honestly think that as a general rule most people in your life would be shocked to learn something about you.

This chili in a way is like people a lot of different layers that make you who you are. This is not a throw it all in one pot and leave it for hours kind of chili. It’s one that requires not only hours of cooking, but four layers of seasoning and four different times. This is how you build depth in food. It’s how something goes from good to really good. I sent this with my BFF to for him and his co-workers to eat. One of them asked for the recipe so I figured I would put it up. It would be great for a cold night or a Super Bowl party.

Lots O’ Spices Chili

1 pound Cubed Beef Roast
1 pound ground beef
1 can kidney beans (14 ounces)
2 cans Beef Broth
2 cups Water
2 cans Tomato Sauce (15 ounces each)
¼ cup ground Masa
Vegetable Oil

1st Spices
2 Tbsp. onion powder
2 tsp. Beef granules
1 tsp. Chicken granules
1 tsp. garlic powder
1/4 tsp. season salt
1 Tbsp. paprika
1 Tbsp. Hot Mexican chili powder (McCormick makes it)
1 Tbsp. ground chili pepper

2nd Spices
2 tsp. Cumin
1 tsp. garlic powder
1/4 tsp. season salt
1 Tbsp. Hot Mexican chili powder
1 Tbsp. chili powder

3rd Spices
1-1/2 tsp. cumin
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. chili powder
1 Tbsp. Hot Mexican chili powder

4th Spices
1-1/2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. garlic powder

Brown ground beef in 2 tsp. oil. Then add cubed beef and brown that.

Add 2 cans beef broth, 2 cups water, 1 can Tomato Sauce and 1st spices.

Bring to boil, cover and cook at medium boil until beef is almost tender (2 hours).

At the end of two hours add 2nd spices, kidney beans, ¼ cup ground masa, and 2nd can of tomato sauce. Bring to boil, then turn down and simmer for ten minutes.

Add 3rd spices and bring to a boil. Turn to a simmer and simmer for 10 minutes.

Add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.

Adapted from the International Chili Society

1998 Chili Cook Off Winner Kathy LeGear

The snow has all melted and I have a very sad and unhappy puppy. She’s more of a snow person than me…and that’s hard to do. As much as she normally hates to walk, she loves to walk in the snow. According to my pedometer we walked over 3 miles each day (which is a lot for a dog who never goes on walks) and just shy of 5 miles on the last day the snow was here. If we lived in snow country she would be the fittest dog…and I probably would be in much better shape as well. In case you are wondering she won’t go on walks now that the snow is gone. She’s a snot like that.

Along with the snow went away the cold temperatures as well. And though 45F can’t be considered balmy, it’s not the kind of chill I go for. I like the kind of weather that once all cozy in bed you sit there a debate for a long period of time if it’s worth freezing your butt off to run to the bathroom. The kind that involves lots of layers and thick socks. The kind that invokes cooking stews or soups. And of course the kind that makes you crave hot chocolate…with marshmallows.

When I have the time I do like to make my own marshmallows. Which nowadays more and more flavors are offered but that didn’t used to be the case and I pretty sure you can’t get these commercially. I figured I would make Malted Milk Marshmallows to give my cocoa the taste of Whoppers when it melts into the cocoa. That’s pretty much what it does. Especially when you are like me and keep adding marshmallows as they melt.
Here some pictures from the snow.

Malted Milk Marshmallows

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar
1 cup light corn syrup
¼ tsp. kosher salt
1 tsp. vanilla extract
3 ounces malted milk powder
¼ cup powdered sugar
¼ cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to medium. Add powdered malted milk at this time, 1 TPSP at a time to avoid it spitting back at you (you know, like a llama). Bring speed up to high when all malted milk is in. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 13-by-18-inch metal jelly roll pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into leaves or any shape for that matter, with a cookie cutter dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Adapted from Alton Brown Food Network.com

We are still having snow (it’s falling as I type) which was supposed to be gone by now. Everyone is at the point where they have taken to Twitter and Facebook to let us all know that they are tired of the snow and to complain over and over again. I wrote that if we were in Ghostbusters 2 we would be dead from the slime being turned so negative…and then included a link to the average temperatures in Phoenix in hopes of them moving there.

The dog and I of course still love it we aren’t complaining in the least. We were out in it this morning, it’s colder than it has been so I have to take the blow dryer to her (which she hates). I on the other had to rely on hot chocolate to warm me up. I got thinking yesterday that I want something other than chocolate and decided to try and make a Snickerdoodle Cocoa. Now, it’s not actually cocoa as it uses vanilla chips instead of chocolate chips but it’s warm and wonderful all the same.

The rim of cinnamon sugar adds a little something extra special as do the Cinnamon Bun Marshmallows (if you can’t find them just use regular marshmallows). I’m happy to say that it’s kind of like a cookie in liquid form. Mmm. You could always add a little spiced rum as well. If you don’t want your Snickerdoodle in liquid form you could always make the refund muffin.

Snickerdoodle Hot Cocoa

1 cup vanilla chips (I used Guittard Choco-Au-Lait Chips)
1 ½ cups heavy cream
1 ½ cups milk
¼ tsp. cream of tartar (it’s what helps a snickerdoodle have its flavor)
¼ tsp. ground cinnamon
Pinch of freshly ground nutmeg

For the Cup:
¼ cup vanilla chips
¼ cup cinnamon sugar mix
Sprinkle cinnamon sugar mix onto a plate.

On a plate sprinkle the ¼ cup vanilla chips for the cups. Heat in microwave until they melt (about a minute).

Dip cup rim into melted chips and then into the cinnamon sugar mix. Let set up.
Combine the vanilla chips, cream, and milk in a heavy saucepan. Heat up slowly, not going higher than low-medium.

Once the chips start to melt, add the cream of tartar and spices.

Continue to heat up until all chips are melted and you have a smooth consistency.

Pour into prepared cinnamon sugar rimmed cups.

Makes 2 servings.

I love me some BBC America (I’m a Top Gear junkie…though I could care less about cars) and recently started watching a new show Jamie’s American Road Trip which stars Jamie Oliver. I can personally take or leave him but I like the Layover (Anthony Bourdain) and thought I would give it a go. Wow, what a humbling night that lead to.

He had gone to NY but not in the way that normal shows go. He wasn’t highlighting restaurants for you to go to when you are in town, he was highlighting the food that influences the city by the people that live there, the immigrants. Specifically he was looking for underground food, “restaurants” that were in people’s homes that health code probably would crap bricks over.

He featured a man named George…and that’s when my life looked a whole lot amazing and a whole lot selfish. George, who was originally an illegal alien (no I’m not wanting to get political and discuss immigration) who eventually became an legal citizen of the US, but for many years he struggled. He works as a school bus driver, which let me tell you as someone who has worked for schools, doesn’t pay all that much. Here’s the humbling part…every night when he is done working he comes home and cooks up a chicken and rice dish (it varies) from his native land and goes out and feeds the homeless. EVERY night. EVERY night at the same time. He knows pretty much every person he feeds and they have come to depend on him. I am in awe of his dedication and that he is willing to spend his own money to do this. I don’t know his religion but if he believes in heaven I’m pretty sure he has box seats up there.

And while I pin pretty dresses I will never own and funny sayings, he is out helping his fellow man. So perhaps instead of every one’s New Year’s Resolutions focusing on how you can get killer abs and drink lemon, chili powder, and vinegar as a cleanse maybe, just maybe, we should start thinking about how we could be doing more for the fellow people we share this Earth with. Now I’m  not saying give up every night of you life to feed the homeless but there probably is something you can do. Even if you just took time out of your day to realize how pretty wonderful you have it. For one moment instead of complaining that Starbucks screwed up  your order maybe be thankful that you had the money for overpriced coffee in the first place. Just a thought.

I have had it extra good lately in the happy department. We have had snow. I love snow and as much as I love Western Washington I often sometimes wonder if living back in a place with consistent snow isn’t more my speed. Of course I haven’t had to drive anywhere in it. I’m dressed in flannel pj’s bottoms sipping peppermint hot chocolate, baking, running through the snow with the dog, watching hockey. Not a very rough life…I got a good reminder of that last night.

One of the goodies baked during our little snow storm (which made the news in London) were these vanilla bean sugar cookies with a faux-reo triple berry filling. I used my mom’s homemade triple berry jam but you can use any flavor of jam/jelly you like. Make them and give them to someone you love…or like…or don’t even know.

Triple Berry Filled Vanilla Bean Sugar Cookies

Vanilla Bean Sugar Cookies

1¼ cups unsalted butter, at room temperature
1 ¼ cups granulated sugar
2 vanilla beans, split and seeds scraped out
½ tsp. vanilla extract
1 egg
3 tsp. corn starch
3 cups all-purpose flour
¼ tsp. salt
coarse sugar for decoration

In an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.

Add in the vanilla bean seeds and extract and beat for another 30 seconds.

Add in egg and beat until thoroughly incorporated. Scrape down the sides of the bowl and beat for another 30 seconds.

Sift together flour, cornstarch, and salt. With the mixer on low speed, add the flour mixture to the butter mixture. Mix until incorporated.

Roll dough into 1-inch balls and place on greased cookie sheet. Using the bottom of a drinking glass(you may want to grease it to avoid sticking) press down to make cookie flat. Sprinkle with coarse sugar.

Bake at 350F for 9-10 minutes. Let cool on pan for 5 minutes and them move to wire rack to completely cool.

Triple Berry Cream Filling
1/4 cup unsalted butter, at room temperature
1/3cup vegetable shortening
½ cup triple berry jam (or jam of your choice)
2½ cups powdered sugar

Using a stand mixer cream the butter and shortening using the paddle attachments at medium speed, gradually beat in the jam.

Continue to beat until jam is fully incorporated, it might look a little curdled.

Add powdered sugar, 1 cup at a time, beating on medium high until fully incorporated.

To assemble take a knife and spread about a teaspoon-size amount of filling into the center of one cookie. Place another cookie, equal in size to the first, on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with filling. I had more filling than cookies…so I just spread it on other stuff.