Clam Chowder: Courtesy Natasha's Kitchen

I'm obsessed with this chowder. I think I can face winter with it by my side. Mmmm.

Ingredients

• 6 slices lean bacon cut into 1/2" strips
• 2 medium carrots sliced into thin rings or half rings
• 2 celery ribs finely diced
• 1 small onion finely diced
• 4 Tbsp all-purpose flour
• 2 cups low sodium chicken broth or stock
• 1 cup chopped clams with their juice from 2 small cans
• 1 bay leaf
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp Tabasco sauce
• 1/2 tsp dried thyme
• 1 1/2 tsp salt and 1/4 tsp black pepper or to taste
• 1 1/2 lbs 6 medium potatoes (yukon gold or russet), peeled
• 2 cups milk any kind
• 1 cup whipping cream or heavy whipping cream

US Customary - Metric

Instructions

1. Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
2. Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
3. Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
4. While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.

Strawberry Nutella cake

Courtesy of the fabulous Pioneer Woman:

chocolate Strawberry Nutella Cake

PREP TIME:

20 Minutes

DIFFICULTY:

Easy

COOK TIME:

18 Minutes

SERVINGS:

12 Servings

INGREDIENTS

•  FOR THE CAKE:
• 2 sticks Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 1 cup Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1-1/2 cup Nutella
•  FOR THE STRAWBERRIES:
• 2 pints Strawberries, Hulled And Sliced
• 1/4 cup Sugar
• 1 teaspoon Vanilla
•  FOR THE WHIPPED CREAM:
• 2 cups Heavy Cream
• 1/2 cup Powdered Sugary 

INSTRUCTIONS

Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.

In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

Pour the batter into the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and set them aside to cool completely.

Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

Whip the cream with the powdered sugar.

To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!

Note: Don't assemble more than an hour before serving.