February 23, 2018
This is my favorite cornbread recipe that I have used. I keep going back to it over and over again. We love it with a little honey butter on the top.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup 2% milk
1/3 cup vegetable oil
Preheat oven to 400°F. I used a square silcone pan, but you can use a round pan as well. If you use metal, make sure to grease the pan first.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in
egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 25 minutes, or until a toothpick inserted into the
center of the loaf comes out clean.
January 28, 2018
New year, new recipe. We have a lazy Sunday morning I woke up dreaming of English Muffins. It has been quite a while since I last made them, and I decided today was the day. As I was standing in the kitchen, I realized I did not have all of the ingredients that I need to do my fast english muffin recipe. So instead of giving up, I am trying something new!
New English Muffins
1 cup 2% milk
2 tbsp sugar
2 1/4 tsp yeast
1 cup water
4 tbsp butter
6 cups all purpose flour
1 tsp kosher salt
Microwave the milk in a pyrex for about 2 minutes or until small bubbles start forming on the side of the pyrex. Stir in the sugar into the milk and set aside. In a small bowl, combine the yeast and water and let sit for 10 minutes.
Melt the butter. In a mixer, combine half of the flour with the wet ingredients and mix until smooth. Add in the remaining flour and salt. Knead until smooth. Place into a greased bowl and cover. Let rise until doubled. About 1 1/2 hours.
Punch the dough down and roll out to 1/4 inch in thickness. Cut english muffins with a large biscuit cutter. Set muffins on silpat or wax paper lightly coated with cornmeal. I was able to make 20 english muffins from this recipe. Cover and let rest for 30 minutes.
Preheat an electric skillet to 350°F. Cook for 8 minutes per side. When you open, use a fork around the outside instead of a knife. This will help keep the nooks and crannies open.
I served with homemade jam and curd.
November 9, 2017
This year we ended up with an incredible amount of halloween candy. The kids only walked two blocks away with each side street attached and came back with full buckets. Since we are headed to a party this weekend, I figure this is the perfect time to get ride of some of this candy. I found a recipe online, and changed it to accommodate what I had on hand. I decided to skip the butter since these things are full of candy, and replaced it with pumpkin instead.
3/4 cup all purpose flour
3 tbsp pumpkin
1 tbsp canola oil
1/8 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
2/3 cup chopped leftover halloween candy
October 23, 2017
Portugal has great mini pies that Lisbon is known for. They reminded me of my grandma’s sugar pie that she would make for us for every family gathering. As I was looking through cookbooks recently, I found a recipe that I based this off of. They are really quick and very easy.
Mini Sugar Pies
Make a quick puff pastry.
1 3/4 cup all purpose flour
6 tbsp butter
1/4 tsp kosher salt
1/2+ cup water
1 cup vanilla greek yogurt
zest of orange (1 tsp)
2 tbsp powdered sugar
Mix ingredients together in your stand mixer. Once dough comes together, turn out onto a silpat on the counter. Roll out with a floured rolling pin. Dot with another 4 tbsp softened butter and fold dough over like an envelope. Roll out, turn and roll again. Put in the fridge for 15 minutes while you create the custard for the inside of the pies. After 15 minutes, roll out dough three more times. If you have time, let it sit in the fridge for another 15 minutes. I did not give myself enough time, so I continued on. Roll out to a rectangle shape and sprinkle with cinnamon. Roll into a long tube (similar to cinnamon rolls) and cut into rolls. I got 9 from this recipe. Push down into buttered cupcake tins and bake at 350 for 15 minutes. Once they start looking golden. Take them out and pour in the filling. Bake for 15 minutes until set. Sprinkle the tops with cinnamon.
You can double the dough recipe if you would like to. I ended up with three custard dishes and 9 pies. The kids will more likely eat just the custard, so this works well for us.
October 20, 2017
This bread can be made in moments. We saw Jamie Oliver do this in one of his cooking shows. So I recreated it with items that I had in my kitchen. It is super fast, and almost as good as the fussy naan that I have tried to make.
Incredibly Quick Bread
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cup greek yogurt
1 tbsp olive oil
I mixed everything together. If a little too dry, add a little more olive oil. Roll out on a floured surface and split into four. Heat a cast iron skillet, dry, and place two of the quick breads in to cook for about 1 1/2 minutes. Flip and let finish cooking another 1 1/2 minutes. Take out and finish batch. I served with Chicken Tikka Masala, but you could use them for anything really.
October 19, 2017
2 tsp vegetable oil
1 lb thinly sliced pork chops, boneless
2 tbsp yellow miso paste
2 inch chunk fresh ginger, peeled, sliced into long pieces
2 tsp red wine vinegar
2 tsp honey
Cut up pork chops into bite sized pieces. Mix miso paste with pork. Heat up a caste iron skillet with the oil. Saute ginger until crisp. Remove from the pan. Add in the pork and saute for about 3 minutes on one side. Stir around and cook for another 3 minutes until the outsides are all browned. Drizzle over the vinegar and honey and keep cooking for another minute.
Serve over rice, over noodles or with ramen. Scatter crunch ginger sparingly over.
September 18, 2017
I like to find fun appetizers that are easy to make for a crowd. These fit those requirements perfectly and are delicious.
Frozen Cheese Ravioli
Homemade seasoned breadcrumbs or purchased
1/4 cup milk
Pull out the amount of ravioli you would like to make. Start with about a half cup of breadcrumbs and add in more if needed. Dip the ravioli in milk first and then in the breadcrumbs covering. Put on a preoiled baking rack (on a baking sheet). Preheat the oven to 450 and back for approximately 20 minutes or until golden brown. Serve with marinara sauce. They are perfectly crunchy and creamy at the same time.
September 14, 2017
Chocolate Ice Cream
1 pint cold heavy cream
1 can sweetened condensed milk
1/4 cup melted dark chocolate
Whip together in a blender until thick. 5 minutes. Melt chocolate in microwave checking every 30 seconds to make sure it doesn’t burn. Fold in chocolate once ice cream base has been whipped together. Pour into a freezer container and let freeze overnight.
I took a portion of this chocolate base and added brandied cherries and chocolate chips for an adult version of Chocolate Ice Cream.
September 12, 2017
Fig & Orange Biscotti
6 fresh figs
1/4 cup sugar
8 clementines – juiced
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp kosher salt
1 stick butter, softened
1/4 cup sugar
1 tsp vanilla
In a small saucepan, heat up the chopped figs and clementine juice. Add in 1/4 cup sugar. Mix dry ingredients together and set aside. Beat together butter and sugar until fluffy. Add in eggs one at a time and beat until well blended. Add in flour mixture and mix until blended. Add in strawberry jam and vanilla and mix. Split dough in half, wrap in platic wrap and refrigerate until firm for about 20 – 30 minutes.
Preheat oven to 350°F. Line baking sheet with parchment paper or silpat. Roll out dough to 12 – 14 inch log. I use the plastic wrap they are wrapped in to help roll it out so I don’t touch the dough. Transfer the log to the baking sheet and space them about 3 – 4 inches apart. Bake until light and golden and dry to the touch. About 30 minutes.
Remove from the oven. Reduce oven temperature to 300°F. Allow the logs to cool for about 15 minutes. Then transfer to a cutting board and cut using a serrated knife, slice the logs on a diagonal into about half inch slices. Return the slices to the baking sheet standing upright, and bake them until they are dry and golden – another 20 to 30 minutes
September 7, 2017
Chocolate Cherry Oatmeal Cakes
2 cups uncooked old fashioned oats
¼ cup unpacked brown sugar
1 ½ tsp baking powder
3 tbsp Baking Cocoa
⅛ cup semisweet chocolate chips
1 tbsp ground flax seed meal
1 tsp vanilla extract
1 container nonfat greek cherry yogurt (1/2 cup)
⅔ cup cherries
⅔ cup plain unsweetened almond milk
Mix all of the ingredients together. Portion out into 12 muffin cups and bake at 350°F for 20 minutes or until oatmeal cakes look dry on the top.
Makes 12 cakes. 3 Smart points per oatmeal cake.