Jalapeño Cheddar Cornbread

 

Jalepeno Cheddar Cornbread

This simple, yet extremely delicious cornbread goes with almost any kind of meal. I made this yesterday with a pot of chilli. Served warm, I promise this won't last long in your house. I made this little pan for me and my boyfriend and we almost ate most of it! SO YUMMY.

Without further delay, let's get into the recipe

Now you have the option of making your own cornbread but because I wanted to do it very quickly, I used Jiffy.

WHAT YOU'LL NEED:

• 2 boxes of Jiffy Corn Muffin Mix
• 2/3 cup of whole milk (or butter milk)
• 2 whole eggs (lightly beaten)
• 8 ounces extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts
• 3 tablespoons minced pickled jalapeno peppers

DIRECTIONS:

Preheat your oven to 400 degrees.

Grease a 9 by 13 by 2-inch baking pan. ( I always use cooking spray.

Pour contents of Jiffy boxes into a large mixing bowl and sift (I do this to ensure there is nothing in the meal/flour mixture).

Mix in milk and eggs. Until well incorporated. You want a few lumps. 

Now mix in half the cheese, all of the jalepenos and scallions.

Pour batter into prepared pan. Sprinkle the rest of the cheese on top

 Bake for 15-25 minutes or until golden brown.

Let cool for 10 minutes before slicing squares or else it will crumble apart (SERVE WARM)

  

This is one of the easiest and quickest breads to make to accompany soups, stews and chillis! It's one of my favorites!

Let me know what you think?!

****NOTES: If you like a little texture to your cornbread, add 1 can creamed style corn to your batter. I promise you won't be disappointed! It's so yummy.

Sour Cream Coffee Cake with Maple Glaze

Sour Cream Coffee

Happy Friday Lovies!

I hope everyone has had a beautiful week! 

Last weekend (Sunday bake day) I wanted to try something different with Sour Cream. So I looked up a recipe for Sour Cream Cakes and found one on FoodNetwork.com. So I took that recipe and adjusted it to my to my liking and this is what happened.

I swear my man ate the whole thing by Monday! He loved it. I think it was the glaze but he said it was an amazing cake.

NOTES: This is not an easy cake. Make sure you watch it because depending on your oven, it may take less time than what's on the recipe. Also because of it's moistness, DO NOT ATTEMPT TO TAKE OUT OF PAN BEFORE IT IS COOL! I would say let it cool for at least 30 minutes before removing from pan and glazing.

Now let's get into the recipe

What You'll Need:

• 1 1/2 cups granulated sugar
• 1 1/2 sticks of unsalted butter (room temp)
• 3 extra-large eggs at (room temp)
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour ( I make my own. Will list how below)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon almond extract

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts and pecans, (optional but necessary in my opinion)

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons real maple syrup
• 2 tablespoons whole milk
• 2 tablespoons melted butter (salted)
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch pan.

Cream the butter and sugar in the bowl until light. Add in eggs one at a time, then add the vanilla, almond extract and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined (on slow speed if you're using an electric mixer).

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, nutmeg, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts and pecans (I chop them very fine), if desired.

Spoon HALF the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50 to 60 minutes, until a cake tester comes out clean. (make sure you watch the cake, check every 10 minutes or so)

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Mix glaze together and drizzle as much as you like over the cake with a fork, spoon, or piping bag.

This cake takes time but it is super delicious!

My first one fell apart because I removed it from the pan to early. But I made another one and it came out GREAT!

Until NEXT TIME!

Happy Cooking and Best Dishes to you all

Fresh Strawberry Cobbler

Strawberry Cobbler

This dessert is sure to win you something. Whether it be more affection or a nice gift lol. I promise this is one of the most simple desserts but it is hands down one of the best things I've ever tasted. I personally used more than 3 cups of strawberries (just because) but all you need is what the recipe calls for.

So let's get into it

WHAT YOU'LL NEED:

• 3 cups fresh strawberries, diced
• 3/4 cup sugar
• 1 cup self-rising flour (if you don't have self rising see below for substitute)
• ½ cup sugar
• 1 cup milk
• ½ teaspoon vanilla extract
• 1 stick butter, melted

~whipped Cream for serving

MAKE YOUR OWN SELF-RISING FLOUR

1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt

DIRECTIONS:

• Preheat oven to 375.
• In a medium bowl, add strawberries and ¾ cup sugar.
• Stir to coat strawberries in sugar and set aside. (STRAWBERRIES WILL BEGIN TO MAKE IT'S OWN SYRUP)
• In a large bowl mix together flour and sugar.
• Add in milk, vanilla extract and melted butter.
• Stir until combined. Some lumps are good.
• Grease a 9-inch casserole dish. (I use butter flavored cooking spray)
• Pour batter evenly into dish.
• Spoon strawberries evenly on top of batter. PLEASE PLEASE, PLEASE DO NOT stir.
• Bake for 35-40 minutes or until golden.



VOILA!!! AND THERE YOU HAVE IT 

 

Please excuse my dirty stove, I just finished cooking Italian Food (Marinara everywhere)

So simple, So delicious.

Let me know if you guys make this. It is always a winner in my book,

Until Next Recipe

BEST DISHES TO YOU ALL. 

Pumpkin Loaf with Vanilla Almond Glaze

 

Pumpkin Loaf

Hey Bellas and Bellos (I know, corny but I like it)

I hope today finds you in good health!

This recipe came about because I needed to make something with all that extra canned pumpkin I had left over from the holiday. Who would have known that this would be so delicious???!!!

Well Let's get right into this recipe.

What You'll Need:

• 3 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin ( I used a little bit more than 16 but it's up to your discretion)
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon almond extract
• 2/3 cup water

       FOR THE GLAZE:

1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract


• 1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees. Butter and flour two 9x5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Add in almond extract.   Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand for 10 minutes. Remove from pans and cool before icing.

Glaze:

Stir together sugar and salt in a small bowl. Whisk butter, milk, vanilla, and almond, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle. Before using, whisk until smooth and put in piping bag (or do like I've done and use a Ziploc and just cut the tip for drizzling).

These couldn't have come out more perfect!

I made one for a friend for her birthday. And here's what she had to say!