Rosemary Chicken Barley Soup

Rosemary Chicken Barley Soup

Oh, hello there!  It’s been quite a while since I have posted.  I took down a while back, but recently have been contemplating bringing it back.  I figured I would post here for now.  I’ve been working at eating healthier, so I thought I would share one of my favorite healthy recipes.

This soup has become my go-to meal for weeknights when I don’t feel like cooking.  I’ll make a pot of it once a month or so, have it for dinner that night, then freeze the rest in individual portions.  I just run a little hot water over the outside of the container to get the frozen soup to release, then put the soup in a pot and reheat it on the stove (medium heat, stirring often).

I like to use homemade chicken stock.  This way I control exactly what’s going in to my soup, plus I think it tastes so much better this way.  Don’t have any homemade stock?  No worries, store-bought chicken broth or stock works great too!

Now, on to the recipe…  First, prep your ingredients.  Chop the onion, celery, and carrots.  Mince the garlic.  Measure out your spices.  (Don’t put your cutting board and knife away yet; you’ll need these to cut up the chicken later!)

Veggies & Seasonings!

Next, melt the butter in a large pot over medium-high heat.  Cook the onions, carrots, and celery until they soften up a bit (about 8-10 minutes).  I used a 6qt  dutch oven, and everything barely fit!  It’d be easier to use at least a 7qt pot, or cut the recipe in half for smaller pots.


Add the garlic and cook another minute or two, then add the barley and cook an additional minute.

Garlic and Barley added!

Now you get to add everything else in.  Start with the rosemary and thyme, add a little salt and pepper, then mix it all together.  Place the chicken in the pot, then cover with the chicken stock.

Everything else is added!

Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and allow to simmer for about 50 minutes.  Next, take the chicken out and cut it in to small pieces.

Almost done!

Add the chicken back to the pot and allow to simmer for another 5-10 min.


Serves 8, with approximately 370 calories per serving.



Rosemary Chicken Barley Soup


  • 2 Tbs Unsalted Butter (Or Cooking Oil)
  • 1 Large Yellow Onion, Chopped
  • 6 Large Carrots, Diced
  • 6 Celery Stalks, Diced
  • 4-6 Garlic Cloves, Minced
  • 1 Cup Uncooked Pearl Barley
  • 16 Cups Homemade Chicken Stock (Store-Bought works great too!)
  • 3 Pounds Boneless Skinless Chicken Breasts
  • 1 tsp Dried Thyme
  • 2 tsp Dried Rosemary
  • 4 Bay Leaves
  • Salt & Pepper to Taste

Heat the butter (or oil) in a 7-8qt pot over medium-high heat.  Cook the onion, carrots, and celery until softened (8-10 minutes).  Add the garlic and cook for another minute or two, then add the barley and cook for 1 additional minute.

Add the rosemary and thyme, along with a little salt and pepper and mix it all together.  Next, add the chicken, then cover everything with the chicken stock.

Bring the soup to a boil, then reduce the heat to medium-low, cover, and allow to simmer for 50 minutes.  Remove the chicken and cut it in to small pieces (still allowing the soup to simmer the entire time).  Add the chicken back to the pot and allow the soup to simmer an additional 5-10 minutes.  Add salt and pepper to taste.

Serves 8, Approximately 370 calories per serving.



Recipe adapted from


Visit the new site for the first ever BoneAFide Baker Giveaway!

Greetings!  In case you haven’t noticed, I haven’t really had any new posts in a long time.  That’s because I switched to a self-hosted site a while back.  I just wanted to touch base with everyone to remind you to visit the new site for my latest posts, and remember to re-subscribe to emails!

Amazon GC2

Below is a link to the first ever BoneAFide Baker Giveaway!  You could win a $50 gift card just for leaving a comment and subscribing to emails!  See the post for complete details:

Thank you all for following, and I hope to see you all on the new site!


New Site!

Greetings everyone!

I am writing to let you know that I have decided to move to a self-hosted Word Press site.  I will no longer be posting updates here.  For new recipes, please go to and re-subscribe to email updates there!

Also, don’t forget to like/follow BoneAFide Baker:

Twitter:  @BoneAFideBaker



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Thank you for following my blog!  I look forward to sharing lots more recipes with you on the new site!!  🙂

Healthy Chocolate Banana Ice Cream (Dairy Free)

Well hello there.  I know, I haven’t posted in a long time.  Sorry about that, I have been working on redesigning the site and haven’t had as much time for new posts…  But no worries, I have been baking up a storm and have some recipes lined up for you!

Anyway, I wanted to share a quick, healthy, and easy recipe that a friend of mine gave me the idea for.  Make healthy, dairy free ice cream out of frozen bananas!  I thought it sounded weird at first, but it’s really tasty!  So tasty you won’t even know you’re eating healthy 🙂

Just a quick note; I recommend freezing your bananas peeled and sliced.  This will help them blend better.  If you freeze your bananas with the peels on, simply run them under some warm water until the peel softens a bit, then scrape the peel off with a spoon.  Make sure your bananas are very ripe before freezing them.  They should have some spotting, but not be all brown and mushy.


Doesn’t it looks delicious?!



Healthy Chocolate Banana Ice Cream (Dairy Free)


  • 6 Frozen Large Bananas
  • 1 Cup Homemade Almond Milk (or store-bought original unsweetened almond milk)
  • 1 Tbs Pure Vanilla Extract
  • 2 Tbs Unsweetened Cocoa Powder

First place the almond milk, vanilla extract, and cocoa powder into a large blender.  Next add in the frozen bananas.  Blend until smooth; you may need to stop the blender and stir the mixture by hand a few times to get everything to completely combine.  Serve immediately (freeze no longer than 2-3 hours for more of a soft-serve consistency.  If you freeze its longer, you may need to let it sit out of the freezer for a while before you can scoop it out of the container.  Makes 6-8 servings.

Red Velvet Cupcakes

Red velvet cupcakes…  I’ve never been a huge fan.  I am not quite sure what possessed me to make these, but I sure am glad I did!  This is the best Red Velvet Cupcake I have ever tried!


I think the cream cheese frosting is the main reason I never really like them that much.  This frosting doesn’t have an overwhelming cream cheese taste, it’s just right.


Another thing I like about this particular recipe is that the cake part isn’t this incredibly bright artificial red color.  It actually has a nice dark velvety look to it.


First, line your muffin pan with cupcake wrappers.


In a large mixing bowl, cream the butter and sugar together.  Then add in the eggs.

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In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring so that it forms a thick paste.


Add the paste to the butter mixture until combined.


Alternately add in the buttermilk and flour until everything is well combined.


Tip:  If you don’t have buttermilk, you can make it yourself!  To make 1 cup of buttermilk, simply take a 1 cup measuring cup, add 1 Tbs of lemon juice or distilled white vinegar, then fill the rest of the measuring cup with milk.  Any kind of milk will work (I used almond milk).  Allow the mixture to sit for at least 5 minutes before adding it to your cupcake batter.


Add the salt, baking soda, and vinegar.  Mix everything on high for a few minutes until the batter is nice and smooth.


Fill each cupcake liner about ¾ full with batter and bake at 350° for about 20 minutes or until a toothpick inserted in the center of one comes out clean.

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Cool in the pan for about 10 minutes before removing, then transfer to a wire rack and cool completely before frosting.

Make the frosting after your cupcakes have cooled.  Use the wire whisk attachment of your mixer and whip the butter and cream cheese on high for a few minutes.  Reduce the mixer speed to low and gradually add in the powdered sugar.

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Lastly, add in the vanilla extract, then turn the mixer back up to high and whip the frosting for a few minutes until it looks light and fluffy.


Decorate your cupcakes.  I used a Wilton #1M star tip and then sprinkled red sugar crystals over the tops.




Red Velvet Cupcakes

Makes 24 cupcakes



  • ½ Cup (1 Stick) Unsalted Butter, Softened
  • 1½ Cups Granulated Sugar
  • 2 Eggs
  • 7 Tbs Dutch Process Cocoa Powder
  • 2 (1oz) Bottles of Red Food Coloring
  • 1 tsp Vanilla Extract
  • 1 Cup Buttermilk
  • 2¼ Cups All-Purpose Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 Tbs Distilled White Vinegar

Cream Cheese Frosting:

  • 1 Cup (2 Sticks) Butter, Softened
  • 8oz Cream Cheese, Softened
  • 5 Cups Powdered Sugar
  • 2 Tbs Vanilla Extract

Make the Cupcakes:

  • Preheat oven to 350° and line your muffin pan with cupcake wrappers
  • Cream the butter and sugar together on medium speed for about 2-3 minutes, then turn the mixer to high and add in the eggs, one at a time
  • In a separate small bowl, combine the cocoa powder, vanilla extract, and red food coloring until a thick paste forms.  Add the paste to the butter mixture and mix on medium until everything is well combined
  • Add half the buttermilk and mix on low, then add half the flour, then repeat with the remaining buttermilk and flour.  Turn the mixer to high and beat until everything is smooth
  • With the mixer on low, add the baking soda, salt, and distilled white vinegar.  Again, turn the mixer back up to high and mix until everything is fully combined and the batter is smooth
  • Fill each muffin cup ¾ full with batter and bake for about 20 minutes (until a toothpick inserted int he center of one comes out clean)
  • Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack and cool completely before frosting

Make the Cream Cheese Frosting:

  • Using the wire whisk attachment, whip the butter and cream cheese together on high for 3-5 minutes
  • With the mixer on low to medium-low, gradually add in the powdered sugar
  • Add the vanilla extract, then turn the mixer back up to high and whip for a few minutes until the frosting is light and fluffy
  • Decorate each cupcake with frosting using a Wilton 1M decorating tip

Recipe adapted from Brown Eyed Baker, originally from The Hummingbird Bakery Cookbook.

Irish Cream Hot Fudge Cupcakes

In the spirit of St. Paddy’s Day, I wanted to make a desert using my homemade Irish cream.  These cupcakes definitely fit the bill.


I believe after my first bite my words were:  “oh my god these are amazing!” – hahaha!


These are a little time-consuming, but you could definitely make some of the components (there are 4!) in advance.  The cupcakes and the ganache would probably be the best choices for that.  I made a batch and a half of these (36 cupcakes) and brought them all to work along with a bottle of my homemade Irish cream 🙂


First beat the eggs in one bowl and combine all the dry ingredients in a separate bowl.

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Add the rest of the wet ingredients to the eggs and mix well, then gradually add in the dry mixture.


Fill your muffin pan and then bake them.


Make the ganache.  Heat everything in a saucepan over low heat until combined.  Cool slightly, then transfer to a bowl and place it in the fridge until it’s thickened.


While your ganache is chillin’ core the cupcakes.  I used the round end of a Wilton 1M closed star tip to do this (the same tip I used for piping the frosting).

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Fill each core with ganache.

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Make the frosting.  Cream the butter with an electric mixer until it looks light and fluffy.  Add the powdered sure gradually, then mix in the Irish cream.

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Pipe frosting on to each cupcake and then sprinkle a little cocoa powder over the top of each one.


Make the hot fudge sauce.  Whisk everything together in a small saucepan while heating over medium heat.  Let it come to a boil for about a minute.  Allow it to cool completely.


Drizzle the hot fudge sauce over the top of each cupcake.  Have some napkins ready!



Irish Cream Hot Fudge Cupcakes

Makes 24 cupcakes



  • ¾ Cup (1½ Sticks) Unsalted Butter, Softened
  • 1 Cup Homemade Irish Cream (store-bought will work just fine too)
  • 2 Eggs, beaten
  • 1 tsp Pure Vanilla Extract
  • 1½ Cups All Purpose Flour
  • 1½ Cups Granulated Sugar
  • ¾ Cup Dutch Process Cocoa Powder
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ½ Cup Strongly Brewed Coffee

Chocolate Ganache Filling:

  • ½ Cup Heavy Whipping Cream
  • 1 Cup Milk Chocolate Chips
  • 2 Tbs Unsalted Butter
  • 2 Tbs Homemade Irish Cream (store-bought is fine)

Irish Cream Frosting:

  • 1 Cup (2 sticks) Unsalted Butter, Softened
  • 3 Cups Powdered Sugar
  • ½ Cup Homemade Irish Cream (store-bought is fine)
  • 1 tsp Pure Vanilla Extract

Irish Cream Hot Fudge Sauce:

  • ¼ Cup Dutch Process Cocoa Powder
  • ⅛ Cup (2 Tbs) Milk Chocolate Chips
  • ⅔ Cup Granulated Sugar
  • ¼ Cup Coffee
  • ¼ Cup Homemade Irish Cream (store-bought is fine)

Make the cupcakes:

  • Preheat oven to 350° and prepare your muffin pan by lining it with wrappers
  • Combine all of the dry ingredients in a bowl and set aside
  • Place eggs in a (separate) large mixing bowl and mix on low until well beaten
  • Add the butter, coffee, vanilla, and Irish cream and mix on low until well combined
  • Gradually mix in the dry ingredients until well incorporated
  • Fill each muffin cup so that it is ¾ full
  • Bake for 20-25 minutes, until the tops spring back when pressed in the middle
  • Cool in the pan for about 10 minutes, then remove the cupcakes and cool completely on a wire rack before coring and frosting

Make the chocolate ganache filling:

  • Place all of the ingredients except for the Irish cream in a small saucepan and heat on low to medium-low until everything is well combined.  Make sure stir and scrape the bottom and sides of the pan often to make sure nothing burns
  • Mix in the Irish cream and then remove the pan from the heat
  • Allow mixture to cool slightly, then transfer it to a bowl and chill it in the fridge until it thickens.  Stir the ganache a few times while it’s chilling in the fridge to help it thicken quicker, or make it ahead of time
  • While you wait for the ganache to thicken, core the cupcakes
  • Fill the center of each cupcake with ganache

Make the Irish cream frosting:

  • Mix the butter on medium for a few minutes until it looks light and fluffy
  • Add the powdered sugar  1 cup at a time until it is well combined
  • Gradually add in the vanilla and Irish cream until everything is combined, scraping the bottom and sides of the bowl as necessary
  • Transfer frosting to a piping bag fitted with a large closed star tip
  • Pipe frosting over the top of the filled cupcakes
  • Lightly sprinkle cocoa powder over the top of each cupcake

Make the Irish cream hot fudge sauce:

  • Place all ingredients in a small saucepan and heat over medium heat
  • Use a wire whisk to incorporate everything
  • Allow the mixture to come to a boil, then let it boil for about a minute
  • Remove from heat and allow to cool completely
  • Drizzle fudge sauce over the top of each cupcake

*Tip:  You may want to place the frosted cupcakes in the fridge for a while before adding the hot fudge sauce to the top

Recipe adapted from:

Homemade Irish Cream (Bailey’s) – Happy St. Paddy’s Day!

Whenever St. Patrick’s Day comes around, one of the first things I think of is Bailey’s Irish Cream.  I am not big into drinking, but I LOVE Bailey’s!


It’s good in mixed drinks like a Bailey’s Milkshake, Chocolate Martini, Mudslide, or all by itself…  Just pour some in a glass and enjoy!


Who would have thought it would be so incredibly easy to make?!  This recipe will probably only take you about 10 minutes tops!  Bottle it in a nice swing-top bottle and you have a great gift to give to someone special!


Just a few notes:  Make sure your main ingredients are cold (cream, sweetened condensed milk, whiskey).  Do not over blend, you don’t want to make Irish Whipped Cream!  Store this in the fridge for up to 2 months.  It is normal for some separation to occur, so make sure you shake the bottle before each use.  Also, the mixture will become a bit frothy from blending.  This “froth” will solidify a bit in the bottle and cause a blockage if you use a bottle with a slim neck like the one in the photo above.  I recommend leaving some extra space in the bottle to make sure you have enough room to break up this “froth” when you shake it.  (You could also use a container with a wider opening, like a mason jar, instead.  You still want to leave a little room for shaking.)



Irish Cream (Bailey’s)


  • 1 Cup Irish Whiskey
  • 1 Cup Heavy Whipping Cream
  • 1 Can Sweetened Condensed Milk (14 oz)
  • 2 Tbs Chocolate Syrup (I used Hershey’s)
  • 1 Tbs Pure Vanilla Extract
  • 1½ tsp Instant Coffee Grounds

Place everything in a blender and pulse a few times until everything is combined.  This shouldn’t take more than 20-30 seconds (do not over mix or you could end up whipping the cream).  Be sure to chill your whiskey and sweetened condensed milk before blending to prevent any curdling.  Store in an airtight container.  Should keep in the fridge for about 2 months.