Chocolate lovers dream.

It’s like brownie meets fudge meets chocolate cake.

Every bite is meant to be savored and that I shall do.

Did I mention that it’s a 5-Ingredient super simple recipe (thank you What’s Gaby Cooking)!

Classically this cake is served with a dusting of powered sugar and fresh raspberries.

I made a gorgeous silky smooth Raspberry Puree (getting a little fancy) which looks so pretty on the plate.

Wouldn’t this make a beautiful Easter Dessert? It smiles of Spring.

And then there’s the decadent caramel drizzle version topped with scoops of ice cream.

Sometimes less is more I know.

But sometimes a celebration is in order and you just want to go big!

There was an evening last summer, much to the kid’s delight, that we made a Flourless Chocolate Ice Cream Cake. Big fun!

No matter how you serve it, whether you follow a Gluten Free diet or not, Flourless Chocolate Cake is a legitimate treat and one of my favorite Adventures in Chocolate.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Flourless Chocolate Cake

No matter how you serve it, Flourless Chocolate Cake is a legitimate treat.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For the Cake

• 1 cup unsalted butter
• 8 ounces semi-sweet chocolate chips
• 1 1/4 cup sugar
• 1 cup unsweetened cocoa powder
• 6 large eggs

Optional Toppings

• Powdered Sugar
• Fresh Raspberries
• Raspberry Puree see Recipe Link in post
• Caramel Sauce
• Scoops of Ice Cream

Instructions

For the Cake

• Preheat oven to 350° F. Butter 10-inch springform pan, then line bottom with parchment paper. In a heavy sauce pan over low heat, melt butter with chocolate chips until melted and smooth. Whisk in sugar and cocoa powder until smooth. Add eggs and whisk until mixture is combined well and smooth. Pour batter into prepared pan.
• Bake for 45 minutes until toothpick inserted in center comes out clean. Allow to cool completely on a wire rack. Run a knife around egde of pan then release pan sides.

Optional Toppings

• For Powdered Sugar with Fresh Raspberries, using a fine mesh strainer dust top with powdered sugar and decorate with raspberries and raspberry puree.
• For Caramel and Ice Cream, it's best to scoop ice cream balls several hours in advance and refreeze them so they hold their shape. Drizzle cake with caramel sauce and top with ice cream balls.

The post Gluten Free Flourless Chocolate Cake appeared first on Lemony Thyme.

Does anyone else buy boxes of “Little Bites” muffins for their kids (big or small)??

I can’t believe I’m admitting it – not because I’m a packaged food snob, but because muffins are so darn easy to make at home!

These bite sized homemade Double Chocolate Chip Mini Muffins are moist and cake-like, studded with chocolate chips throughout. They are a tasty grab-n-go snack, lunch box treat, or Sunday morning get ’em out of bed to start the day kind of breakfast.

We first made this recipe back during the summer of covid-cooking (2020).

In May, after being in quarantine for two months, we as a family decided to take on an ultimate cooking challenge.

Every recipe cooked was an entry to win the grand prize. Little did we know that we would cook our way through an entire cookbook (132 recipes) in just 50 days. Each one of them documented on Instagram @lemonythyme.

Covid Cooking 2020

This beloved cookbook titled “Eat What You Want” is by What’s Gaby Cooking.

It’s hard to precisely put into words how profoundly this cooking expedition shaped our lives during these challenging and difficult times.

• Let’s just say we simultaneously strengthened our family bond and our love of food
• We shared the love with neighbors we hadn’t previously had the time to get to know (many special deliveries were left on doorsteps and passed over fences)
• No doubt we challenged our cooking abilities
• All of us stayed mostly positive when a sea of negativity was brewing in the world around us
• We discovered a competitive over-achiever lay under the surface in each of us
• Without a doubt, we ate the most delicious dishes all prepared in our own kitchen

And while we were not chosen as the grand-prize winner of her competition, in our book this family adventure was Winning!!!

You can find our amateur how-to cooking video saved under stories on Instagram. @lemonythyme “Kids Cooking”

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Double Chocolate Chip Mini Muffins

These bite sized homemade Double Chocolate Chip Mini Muffins are moist and cake-like, studded with chocolate chips throughout.

Course Breakfast, Snack

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Author adapted from What’s Gaby Cooking

Ingredients

• 1 2/3 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup hot water
• 1 cup sugar
• 1/3 cup vbegetable oil
• 2 large eggs
• 1 large egg yolk only
• 2 teaspoons vanilla
• 3/4 cup sour cream
• 1 1/2 cups chocolate chips
• 1 cup mini chocolate chips

Instructions

• Preheast oven to 375° F. Spray 4 mini-muffin tins with cooking spray (48 muffins total).
• In a bowl, whisk the flour, baking soda, salt, and baking powder with 1/4 cup cocoa powder. In a separate small bowl, whisk the remaining 1/2 cup cocoa powder with hot water until smooth.
• In a large bowl or the bowl of a stand mixer, cream together the sugar, vegetable oil, eggs and yolk, and vanilla on medium speed until combined. Add the cocoa powder/water mixture and beat until just combined. Now alternately add the flour mixture and sour cream in three additions. Scrape down the sides of the bowl and stir in 1 cup of each kinds of chocolate chips, reserving a 1/2 cup of the mini chips to sprinkle on top before baking.
• Bake in center of oven about 18-20 minutes or until a toothpick instered in center comes out clean. Cool in pan on wire rack for 5 minutes. Store in an air tight container or freeze in small batches.

Notes

This recipe can also be made as one dozen standard sized muffins (30 minute bake time) or 6 jumbo muffins (40 minute bake time).

The post Double Chocolate Chip Mini Muffins appeared first on Lemony Thyme.

My Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream recipe was inspired by the most popular dessert on this year’s Halloween Office Party Buffet.  There sat Mark’s picture perfect rum cake, whose aroma alone was so intoxicating co-workers began to stalk the break room pre-party (secretly wondering if they could manage to sneak a piece without getting caught). There’s something sensual about the combination of rum and butter and sugar.

Definition ‘sen-su-al’ adjective: “relating to or consisting in the gratification of the senses or the indulgence of appetite.”

If rum, butter and sugar weren’t enough….chopped Sugared Pecans sprinkled on top of our super moist, chocolately, buttery cupcakes made for some tasty cupcake love.  I used our favorite Chocolate Cake Recipe, replacing coffee with rum.  Worked like a charm.

One week from today is National Cupcake Day!!  I’ve joined 25 of my blogging friends to bring you cupcakes galore.  All new recipes with something delicious for everyone.  Please be sure to check out each tasty creation below.

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Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream}

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 18

Author Libby with Lemony Thyme

Ingredients

For the cupcakes…

• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup unsweetened cocoa powder
• 3 eggs
• 2 cups sugar
• 1 cup full fat mayonnaise
• 1/2 cup dark rum
• 1 tsp. vanilla

For the salted caramel buttercream frosting…

• 25 caramels unwrapped
• 2 Tbl. cream
• 1 tsp. sea salt
• 2 sticks butter room temperature
• 1 Tbl. dark rum
• 1 1/2 cups confectioners sugar
• Sugared Pecans for topping see recipe link in post

Instructions

For the cupcakes…

• Preheat oven to 350 degrees. Line muffin tins with cupcake liners (we made 18 cupcakes). Reserve.
• In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, rum, and vanilla and beat until mixture is well blended.
• In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions; mixing well between additions.
• Divide batter evenly between prepared pans filling 3/4 full. Bake at 350 for 17 – 20 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 5 minutes. Then remove from pans, transfer to cooling racks and allow to cool completely before frosting.

For the salted caramel buttercream frosting…

• Combine unwrapped caramels, cream and sea salt in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring at 1 minute intervals. Allow to cool to room temperature before combining with remaining ingredients.
• In a medium bowl, beat butter until light and fluffy. Add in caramel sauce and rum and beat until smooth. Slowly add in confectioners sugar; mixing until combined and smooth in texture.
• Fill a piping bag with frosting, topping each cupcake with a generous amount of salted buttercream frosting. Sprinkle each with chopped sugared pecans.

I sat at my computer this morning in awe of these 25 super talented (and wildly creative) bakers.  National Cupcake Day (December 15th) will be celebrated in style.

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing with the Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy’s Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon

The post Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream} appeared first on Lemony Thyme.

Mayonnaise is after all eggs and oil, two key ingredients in chocolate cake.  This cake is so moist and oh so chocolatey, it’s become our family’s favorite.

The Cake

In addition to the mayonnaise, I also added some nice strong coffee to the batter.  Coffee has a special way of intensifying the flavor of chocolate.  And because I was making this cake for a fellow chocoholic (and I mean this girl’s got it bad), I added the ‘triple’ element of chocolate chunks to the cake batter.

Admittedly, at the time I shared this recipe, I was a novice baker….with a sense of adventure.  We all loved finding the chocolate chunk surprises, but it made slicing this cake a bit of a challenge.  And yes, I overfilled the pans…which provided B and I the most delightful nibbles.

One baking tip I have learned is how to line a cake pan with parchment paper.  View HERE.

Once the cakes had cooled, I trimmed them (shouldn’t be necessary unless you too overfill your pans), then wrapped them in plastic wrap and put them in the freezer while I prepared the Cream Cheese Toffee Filling and the Chocolate Buttercream and Caramel Frostings.

I thought my Triple Chocolate Triple Layer Mayonnaise Cake may be a bit over the top.  Until I delivered it to my girl Wendy who let out a squeal of delight.  I just love to {Share the Love}.  She ‘carved’ herself a piece (remember those chocolate chunks) and proceeded to turn the knife over to the crowd who had gathered around.  We took a vote and decided cream cheese toffee filling, chocolate buttercream, caramel drizzle, and toffee bits were just the right combination :) Never underestimate the joy an Adventure in Chocolate can bring.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Triple Chocolate Triple Layer Mayonnaise Cake {Share the Love}

Servings 10

Author Libby with Lemony Thyme

Ingredients

For the cakes…

• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup unsweetened cocoa powder
• 3 eggs
• 2 cups sugar
• 1 cup full fat mayonnaise
• 1/2 cup strong coffee
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chunks optional

For the cream cheese toffee filling…

• 1 stick of butter room temperature
• 1 8- ounce block cream cheese room temperature
• 1 tsp. vanilla
• 2 cups confectioners sugar
• 1/2 cup toffee bits

For the chocolate buttercream frosting…

• 3 cups confectioners sugar
• 1 stick butter softened
• 1 tsp. vanilla
• 4- ounces unsweetened chocolate melted & cooled
• 3-4 Tbl. milk

For the caramel drizzle…

• 1 14- ounce bag Kraft caramels unwrapped
• 1/4 cup milk
• shaved semi-sweet chocolate and toffee bits to sprinkle on top

Instructions

For the cakes…

• Preheat oven to 350 degrees. Grease and flour 2 9-inch or 3 7-inch round cake pans. Line bottoms with parchment paper (see link in post). Reserve.
• In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, coffee, and vanilla and beat until mixture is well blended.
• In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions, mixing well between additions. Stir in chocolate chunks.
• Divide batter evenly between prepared pans or until pans are half full. Do not overfill. Bake at 350 for 25 – 30 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 30 minutes. Then remove from pans and allow to cool until just slightly warm. Wrap warm cakes in plastic wrap and place in freezer while you prepare the cream cheese toffee bit filling and the buttercream & caramel frosting.

For the cream cheese toffee filling…

• Beat together butter, cream cheese and vanilla until creamy. Slowly beat in confectioners sugar until well combined. Stir in toffee bits. Spoon 1/2 of mixture on top of one cake layer and spread evenly. Top with second cake and top with remaining filling then top with final cake layer.

For the chocolate buttercream frosting…

• Beat confectioners sugar and butter until well combined. Add in vanilla and cooled melted chocolate and stir until combined. Mixture will be thick. Gradually add in milk until desired consistency is reached. Lightly frost all edges of cake. If cake is sticking to frosting, chill before adding second layer. If frosting becomes too thick add another tablespoon of milk. Completely frost sides and top of cake.

For the caramel drizzle…

• Place unwrapped caramels in microwave safe bowl. Add milk and microwave on HIGH for 1 minute; stir. Microwave in 30 second intervals, stirring in between until fully melted. Allow to cool for 5 minutes. Spoon onto top of cake. Tip cake slightly to encourage run off.
• Sprinkle top with shaved chocolate and toffee bits.

The post Triple Chocolate Triple Layer Mayonnaise Cake {Share the Love} appeared first on Lemony Thyme.

Nutella Truffles.  I didn’t have to think twice when I read this for the first time.  Point me towards the Nutella isle.

Nutella.  A phenomenon of sorts with mass appeal.  Moms love it because it makes breakfast more fun for their kidlets.  Dads love it straight from a spoon.  Bloggers love to celebrate National World Nutella Day and throw no caution to the wind as they exploit this ingredient.  Have you seen 3-ingredient Nutella brownies, mug cakes, pancakes?  It’s crazy!  In a good way.  Here are 8 Things You May Not Know About Nutella.  I’m all in.  Throw Nutella my way and I think we can all get happy!!

Sugar, melted butter, milk and cocoa are blended together, next comes the Nutella, and finally the secret binding agent (finely ground cornflakes) is added to the mix.  The cornflakes add a subtle crunch.  Think Ferrero Rocher.  Did I mention that Pietro Ferrero, founder of The Ferrero Company, later went on to create…..Nutella.  That makes 9 things you may not have known about our star ingredient.

The mixture is then shaped into a rectangle in an even thickness on a foil lined pan and placed in the freezer for an hour to set up.

Once removed from the freezer, it is cut into 24 squares.  A macadamia (or hazel) nut is placed in the center of each square.  The mixture is molded around each nut and rolled into a ball.  To finish, each ball is dipped into finely chopped macadamia (or hazel) nuts, then returned to the freezer for 10 minutes.

The finished Nutella Truffles are decadent.  They will make a wonderful holiday dessert or gift for your someone special.

Recipe adapted from America’s Test Kitchen Top Cookie Recipes m20agazine.

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Nutella Truffles

Course Dessert

Prep Time 15 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author lightly adapted from American Test Kitchen

Ingredients

• 2 cups cornflakes
• 1/2 cup macadamia or hazel nuts plus 24 extra nuts (leave whole)
• 1/2 cup sugar
• 3 Tbl. unsalted butter
• 1/4 cup milk
• 1 Tbl. unsweetened cocoa powder
• 3/4 cup Nutella

Instructions

• Line a baking pan with foil. Spray with cooking spray.
• Place cornflakes into a food processor bowl and pulse until finely ground (about 10 pulses). Reserve.
• Chop 1/2 cup macadamia nuts until finely chopped. Reserve.
• In a microwave safe bowl, combine butter and sugar and microwave until melted, stirring occasionally until smooth, about 45 seconds. Whisk in milk and cocoa powder until well blended. Whisk in Nutella until fully incorporated. Stir in cornflakes.
• Pour mixture into prepared pan and press into a rectangle of even thickness. Place in freezer for 1 hour.
• Remove from freezer, lift out foil lining and place onto a cutting board. Cut into 24 pieces. Place a macadamia nut onto the center of each truffle square, then shape into a balls. Dip each ball in chopped nuts, coating well; place on platter.
• Return to freezer for 10 minutes or until firm. Store in refrigerator until ready to serve.

Notes

These truffles are no-bake, but do require 1 hour and 10 minutes in the freezer.

The post Nutella Truffles appeared first on Lemony Thyme.

I have a well known weakness for Peppermint Bark.  Completely…I do.  It’s pure magic to me.  I’ve stalked many a Williams-Sonoma store on free sample days.  I’m the one trying to look uninterested as I saunter by the counter….multiple times.  Hmm, what’s this?  Peppermint Bark.  Okay, if you insist.  Don’t mind if I do.  This one is for my daughter.  Okay I’m leaving now.

When Hershey’s came out with their Candy Cane Kisses they brought the essence of peppermint bark to our grocery store shelves.  I embraced that.  Santa Kisses Cookies in the spirit of Peppermint Bark magic.

Recipe adapted from memory of a magazine in my grocery store that I was reading while waiting on a prescription to be filled.  I’ve tried to find it online but can’t.  Full credit to them.  Update: went back to said grocery store to find the source.  America’s Test Kitchen Top Cookies magazine.

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Santa Kisses Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12

Author America’s Test Kitchen

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbl. unsalted butter
• 2 ounces semi-sweet chocolate
• 2/3 cup sugar
• 1 large egg plus 1 egg white
• 1 tsp. vanilla extract
• 24 Hershey’s Candy Cane Kisses unwrapped

Instructions

• Preheat oven to 350 degrees. Place oven racks to upper middle and lower middle. Line two baking sheets with parchment paper.
• Whisk flour, cocoa, baking powder and salt in a bow. Place butter and chocolate in a microwave safe bowl. Heat at 50% power for 2-3 minutes, stirring frequently, until melted. Let cool slightly. Add sugar, egg, egg white, and vanilla. Whisk until well combined. Fold in dry ingredients in 3-4 additions, mixing until just combined after each addition. Once blended allow to rest for 5 minutes.
• Scoop dough by 1 tablespoons and roll into balls. Place 2-inches apart on baking sheets. Bake 10 minutes until puffed. Remove trays from oven and carefully place Hershey’s Kiss on top of each cookie. Return to oven and bake an additional 2 minutes.
• Remove from oven and cool for 10 minutes. Then transfer to wire racks and cool completely.

The post Santa Kisses Cookies appeared first on Lemony Thyme.

Today is Election Day and we will enjoy dinner tonight….squarely in front of the television.  We kicked around some menu ideas in honor of this important day.  Should we have a red, white, and blue Americana theme or perhaps good ole’ Georgia inspired southern food.  In the end we decided to focus on the ‘swing states’ who seem to hold the future of the country in their hands.  So in honor of the great folks of Ohio….here is our best attempt at your beloved Cincinnati “Skyline” Chili.

To me the main differences between Cincinnati Chili and a traditional Tex-Mex chili is that the meat and onions are very finely chopped (similar to hot dog chili) and the seasonings are certainly unique with unsweetened cocoa, cinnamon, allspice, and clove shining through.  Oh and let’s not forget the Cincinnati ‘Skyline’ Chili Ordering Code:

1-Way:  just the chili

2-Way:  chili served over spaghetti

3-Way:  chili, spaghetti, and grated cheddar cheese

4-Way:  chili, spaghetti, cheese, and diced onion

5-Way:  chili, spaghetti, cheese, onion, and red kidney beans

All “ways” are served with oyster crackers

This is one of those dishes that met me as I stepped out of the car.  The aromas are intense and warm and sing of Autumn.  Generally when you eat something you relate it back to a dish you’ve had before or a flavor you’re familiar with.  I had never had authentic Skyline Chili.  So we will call on our buddies from Louisville to let you know how we did.  For now I can say with certainty…..this Swing State Chili did not disappoint.  It’s the perfect dish for this rainy cold evening, where I’ll be wrapped in a blanket, glued to election results.

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Swing State Chili {Cincinnati “Skyline” Chili Inspired}

The main differences between Cincinnati Chili and a traditional Tex-Mex chili is that the meat and onions are very finely chopped (similar to hot dog chili) and the seasonings are certainly unique with unsweetened cocoa powder, cinnamon, and clove shining through.

Course Chili

Author Libby with Lemony Thyme

Ingredients

• 1 quart cold water
• 2 lbs ground beef
• 1 Tbl. butter
• 2 medium onions fine diced
• 1 15 oz. can tomato sauce
• 5 garlic cloves minced
• 1 Tbl. Worcestershire sauce
• 1 Tbl. unsweetened cocoa
• 2 tsp. cayenne
• 1 tsp. ground cumin
• 2 Tbl. cider vinegar
• 1 whole bay leaf
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1 tsp. ground black pepper
• 2 tsp. cinnamon
• 2 tsp. Kosher salt

Instructions

• Put your ground beef in a food processor and pulse several times.
• Add butter and onion to a 4-quart pot, saute until translucent.
• Add water and bring to a low boil, then add ground beef, return to a simmer while stirring until the ground beef is in very small pieces.
• Add all the remaining ingredients. Simmer on low, uncovered, for 3 hours (longer is better, all day is best!). Add water as needed if the chili becomes to thick.
• If you can make the day before, once cooled skim fat off top. If serving the same day, use a cold spoon to remove excess fat.

Notes

Let’s not forget the Cincinnati ‘Skyline’ Chili Ordering Code:
1-Way: just the chili
2-Way: chili served over spaghetti
3-Way: chili, spaghetti, and grated cheddar cheese
4-Way: chili, spaghetti, cheese, and diced onion
5-Way: chili, spaghetti, cheese, onion, and red kidney beans
All “ways” are served with oyster crackers

The post Swing State Chili {Skyline Chili Inspired} appeared first on Lemony Thyme.