No one in the Midwest really expected this blizzard to be this menacing…the high piles of snow literally buried most of Chicago southside areas from 15 to 18 inches, mixed with strong winds and below freezing temps. And the TV “weathermen” were right this time, this blizzard 2011 would really freak out some people, and scare a lot of stranded motorists. So it is imperative to just stay indoors, unless you just happen to work in a healthcare environment, the “snowbusters” of the Transportation Department, the ever-ready “men in uniform” and the radio/TV staff and crew.
My hubby has been plowing since early morning today and he only begged for me to make him my “chocolatey oatmeal” breakfast treat. And why chocolatey…that’s the only time I have a use for the “holiday truffles” that we somehow get each year as Christmas gifts.
My hubby is still out doing his plowing chores and it’s almost dinnertime. When he gets home, I’m sure he’d be happy to enjoy a warm hearthy vegetable soup and corn bread made from scratch. And then enjoy slices of moist and delicious mocha cake, also made from scratch. And I say, thanks Pamela, you really saved the day. I wasn’t really inspired to do some cooking. I’d be happy with baked “store-bought frozen pizza” over some laughs watching the funny American Idol audition clips.
This vegetable soup includes: minced garlic, chopped onions, cooked ground beef, chunks of butternut squash, celery slices, can of diced tomatoes, Sambal oelek, and a can of spinach.
I received some samples of Pamela’s all natural, wheat-free and gluten-free baking mixes late last year. And glad to still have them today. Making the cornbread and the chocolate cake was fast and easy — the usual dumping method, swift mix with the electric mixer and then off to the oven for less than 30 minutes ovening. There are wonderful recipes and recipe variations at the “back of the box”.
For the cornbread, I chose Pamela’s Sweet old Fashioned cornbread but only reduced sugar from 1/2 cup to 1/3 cup for a less sweet cornbread and a great pairing for the warm vegetable soup. Ialso replaced water with buttermilk. Other cornbread variations in the box include: Cheddar cheese cornbread, green chili cheese cornbread, green onion and sour cream cornbread, and sweet pepper cornbread. There is also recipe for Pamela’s Savory and Pamela’s Sweet Tart Crust using the cornbread mix. Also nice to try one day — Pamela’s Cranberry Orange Corn Muffins, yummm!
For the Mocha Cake, I followed Pamela’s Ultra Rich Chocolate Cake. The batter included sour cream, eggs, oil, a cup of “this morning’s brewed coffee” and 2 tablespoons of Kahlua. Really baked nicely in a 350 F oven. There are other recipes listed: Pamela’s Volcano Cakes (or Molten Chocolate Lava Cake), Pamela’s Decadent Chocolate Pound cake, Pamela’s One ingredient Cake (with Mayo) and Pamela’s Chocolate Chip Cake.
Check out Pamela’s baking mixes in the baking aisle of your favorite supermarket or visit the website: http://www.pamelasproducts.com.
Now I can’t wait for dinnertime!