Sunday, May 20, 2012
Again with the buttermilk! Like I said, it pays to freeze the stuff in half cup portions because you never know when you are going to need it.
In this case, I wanted to make some cupcakes with a subtle hint of chocolate and orange. I wanted cupcakes that would stand without icing...kind of like a cross between a cupcake and a muffin I guess? Okay, I take that back. I was trying to make it sound healthy by calling it a muffin (even though muffins are not always healthy).
Let's just say that it's a flavorful cupcake that will not be frosted. I guess you could frost it with orange cream cheese frosting or a chocolate butter cream, but let's keep it simple (and guilt-free) for the moment.
Sunday, May 13, 2012
My sister made some amazing caramel bars one day. I remember so vividly how I could not stop eating them, especially because they played on my love for sweet and salty.
When I asked my sister for the recipe and I looked it over, I noticed that it used those wrapped caramel candies we used to eat as kids. This made the wannabe chef in me think "Forget those caramel candies! I am going to make my own caramel!" Okay, while this may sound like a good idea, let me just give you a few hints to start....
Saturday, May 5, 2012
Last night I made fresh pasta. Actually, I made Raviole-- my husband's favorite itty bitty ravioli filled with goat cheese, parsley and gruyere. But of course, I had left over pasta dough. Okay, I lie. I actually got tired of making those itty bitty ravioli and decided that after making a whole container full that it was time to turn the pasta dough into something else.
So, I rolled the pasta into sheets and cut them about and inch wide to make papardelle. I laid them out to dry up a bit on my counter, then put them between sheets of parchment and into the fridge.
This morning when I woke up, I felt inspired to take advantage of this fresh pasta. So I decided to make a breakfast pasta of sorts with all of my breakfast favorites: eggs, bacon, tomatoes, fresh basil. And what a treat it was. Even if you don't stay up all night making fresh pasta, you can use pre-packaged fresh pasta or even dried pasta. Trust me, it is amazing that breakfast/brunch pasta has not made it onto the menus of my fave restaurants yet!
Thursday, May 3, 2012
I make bread almost every week, but never think to make cornbread instead! Perhaps because it's uses aren't the same as regular bread--- sandwiches, spreads, cheese.
However, with so much cornmeal in my pantry, cornbread just came to mind, and I am glad it did. I love this particular recipe because the cornbread is so moist and packed with flavor and texture. I especially like the chunks of onion and pepper throughout.
It pairs perfectly with a bowl of soup, chili or stew, or just on it's own (with a little butter too!).
Super Moist Cornbread
Makes 1- 8 inch by 8 inch pan
1 1/2 cups Cornmeal
1/2 cup Whole Wheat Flour
1 tbsp Baking Powder
1 tsp Salt
1 Large Egg
1 cup Milk
1 can (14 oz) Cream Style Corn
1/4 cup Onion, chopped
1 tbsp Green Chili, chopped
1/3 cup Red Bell Pepper, chopped
Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan and set aside.
In a bowl, mix together all the dry ingredients.
In a separate bowl, mix together the wet ingredients
Add the dry ingredients to the wet and stir until just combined.
Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean. Enjoy with a bowl of chili or soup!