Week 8 Thursday: Triple Berry Muffins; Moroccan Chicken Thighs with Chickpeas and Cumin / Couscous / Caramel Spice Cake

 

 It's Thursday morning of Week Eight.

 

On today's breakfast menu are triple berry muffins. I am going to do a simple cinnamon-sugar topping because I love how it pairs with sweet, tart raspberries, blackberries and blueberries.

 For dinner we are trying a recipe I haven't made before. Moroccan Chicken Thighs with Chickpeas and Cumin over Couscous.  It sounds interesting and totally different combination than we're used to. I hope they like it. It sounds really good, a rich flavorful tomato based sauce with raisins, cumin and a hint of peanut butter. I'm excited to try it 

 



For dessert is one of my favorite indulgent cakes - caramel spice cake. This is a thin flat cake my mom used to make - that has a rich brown sugar based caramel frosting topping that is almost as thick at the cake. This one is a rich spicy and total sense pleasing cake, looks good, smells amazing and tastes even better. Mmmmm... can't wait!

 

Triple Berry Muffins

Moroccan Chicken Thighs with Chickpeas and Cumin over Couscous and Caramel Spice Cake

BREAKFAST:

 

 

  1. First preheat oven to 425 degrees. Then put the egg in warm water to bring it to room temperature. Then melt a cube of butter (or margarine) and set aside to cool.

2. Then measure the 2 cups of flour and 1/2 cup of sugar into a medium size mixing bowl. 

3. Add 1 Tablespoon baking powder and 1/2 teaspoon salt to the bowl.

 

4. Whisk well to combine.

 

 

5. Make a "well" in the center of the dry ingredients and pour in a cup of  milk and the egg.

6. Add a teaspoon of vanilla and the melted butter.

 

7. Whisk to incorporate. But do not over-mix. If the batter is too thick or if there is not enough liquid to incorporate the dry ingredients, add a little more milk. The batter should be thick but stir-able.

8. Rinse and blot dry the tripleberry blend.

9.  Carefully fold the berries into the batter. .

 10. Then generously grease the tins of a muffin tin or use cupcake liners. Pour about 2/3 cup of batter into each one.

11. Make a small cinnamon-sugar mixture. Sprinkle generously over the top of each muffin batter filled tin.

12.  Bake at 425 degrees for 14-16 minutes or until the tops of each muffin is just beginning to turn golden brown. Let them sit for a few minutes before removing them from the tins.  ENJOY!

 

         

DINNER:

1.  Add about 2 lbs of boneless skinless chicken (breasts or thighs) cut into pieces to the crockpot. 

2.  Chop a large onion and place on top of chicken. 

 3.  Pour 2 cans of garbanzo beans (aka chickpeas) into crockpot.

 

4.  Add canned diced tomatoes and red bell pepper (I used roasted canned peppers).

 

 

5.  Add 1/4 to 1/2 cup raisins and a can of tomato paste. 

 

6.  Add about 1/2 Tablespoon cumin and sprinkle paprika over. 

 

7.  Stir and then put lid on and cook on LOW for  6 hours or more.

 

8.  Chicken should be cooked through - raisins will be slightly plumped and flavors will have developed. Stir in 2 Tablespoons or so of peanut butter (I used more, probably 1/4 cup). 

 

9.  Chop cilantro and cook couscous. Serve chicken on couscous and top with cilantro. ENJOY!

 

 

DESSERT:

 

1.  Preheat oven to 375 degrees. Grease a 15x10 inch baking sheet.  

2.  Add 1/4 cup margarine, 1 cup water and 1 cup brown sugar to medium saucepan and turn heat on to medium. 

 

3.  Meanwhile, add 2 cups of flour and 3/4 cup of white sugar to a mixing bowl. 

 

4.  Add a Tablespoon of baking powder and 1/2 teaspoon salt to the mixing bowl. 

 

5.  Add  1/3 cup shortening to mixing bowl.

 

6.  Add 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon ground cloves to the mixing bowl. Mix well.

 

7.  Once mixture in saucepan is boiling, slowly pour into mixing bowl while mixer is on low. 

 

8.  Add 1/2 cup of sour cream and 2 eggs to the mixing bowl. Mix well. 

 

9.  Pour batter onto greased sheet. Spread evenly across.

 

10.  Bake 20-25 minutes or until slightly golden and cake "bounces" back when the top is touched lightly.

 

 

11.  While cake is baking, prepare the frosting.  Add cube of butter (1/2 cup) to medium size saucepan over low heat. Let melt.

 

12.  Add 1/2 cup of brown sugar to the saucepan. Let boil on low heat for 2 minutes - stir consistently to prevent burning. 

 

 

 

13.  Add 1/3 cup of milk, slowly. Return to boil, stirring the whole time. 

 14.  Remove from heat and let cool. Pour into mixing bowl. 

15.  Add 2 1/4 cup of powdered sugar and 1 teaspoon vanilla. 

16.  Mix until smooth. 

17.  Pour frosting over the cake and smooth evenly across. Let set.

18.  Cut into pieces and ENJOY!