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Archive for the ‘Bread’ Category

Honey Cornbread

Sometimes, when I crave for something sweet and decadent, it is by default I reach out to make my favorite batch of brownie. This is after all a no brainer considering how chocolate has that strong hold on most of us.  

But then, when I think of this honey cornbread I wonder why don’t I make this more often? It is moist, rich and definitely sweet! And it will hit you in all the right places.

Let me just say that the texture of this cornbread is not like a regular quick bread but instead, it’s more dense and moist, just like a cake. So really, it should be called corncake. This is the sweet stuff right here.

 

As you some may have notice, I have been away for a while. I am currently on vacation visiting my family and just having the best time ever. There has been a lot of laughing, hugging, talking, cooking and my oh my there’s been a lot of eating! After packing two pairs of jeans with me, I think I need to go out and get some new ones only this time, a size up!

I’ve also just completed baking and decorated three wedding cakes for the very first time. I have been so stressed worrying about it and had many sleepless nights just thinking about how it would all turn out. I am now happy to report that everything went well according to plan and I couldnt be happier. Right now, I am just getting all my photos together for my next post so be sure to drop by soon.

Thank you again for being patient and for checking in.

Recipe Source: Allrecipes.com 

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Toasty Bruschetta

 

It is freezing in my apartment right now and turning on the heat too high makes my already dry skin crack. Even washing the dishes makes my hands look twenty years older. So, I leave it to my husband to take care of that. While I stand by and supervise and then apply my Crabtree & Evelyn hand cream. 

Today we want to have something warm and something toasty. After a few days of having nothing but turkey leftovers it’s time for a change. I’m thinking, something nice and warm and also refreshing. That is when I turn to soup. Just about any kind of soup will do right now. I am not fussy about that, I just want it fast. I would like to sit on my couch watching cheesy Christmas movies on lifetime with a big bowl of soup and some toasty bruschetta. I won’t even fuss about the crumbs being all over the couch. Really, I won’t.

We had some stale Italian bread from thanksgiving and I can’t think of a better way to use it than make some toasty bruschetta. There is no recipe to make this really, all it is to it is just split it lengthwise, then, lightly brush the bread with some garlic infused olive oil or you can use some garlic butter. Then simply use your favorite toppings. I would suggest using fresh ingredients. I just went with what I already had in the fridge which was, white button mushrooms, Roma tomatoes, spinach and some natural cheddar cheese. Season that with some salt and pepper, little drizzle of extra virgin olive oil and then pop that in a preheated oven on 350 degrees for 10 minutes. Serve this with your choice of soup and you’re all set to brave the cold.

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Zucchini has become one of my favorite fresh ingredients to play with this summer. I love it roasted in salads, grilled in pasta, baked in pies and it is crazy good when paired with chocolate. I have been spending way too much time playing around with the different the types of recipes for zucchini breads lately, some with chocolate and some without. Personally, I vote for the ones with the chocolate. It doesn’t really matter if you use milk or dark chocolate. Either way it is perfect. I also threw in some fresh blueberries into the mix and it turned out amazing. I prefer mine fresh out of the oven with a tall glass of ice tea. Then again, having a cold slice of this the next day still makes me a happy girl.

Zucchini Bread with Chocolate and Blueberries

1 large eggs
1/3 cup apple sauce
1/4 cup fat free sour cream
1/2 cup sugar
1 cup grated zucchini
1 teaspoons vanilla extract
1  ½ cup all-purpose flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup fresh blueberries

Preheat oven to 350°F.
Grease and flour one 8×4 inch loaf pans

In a large bowl, whisk together the egg, sugar, apple sauce, sour cream and vanilla. Then add in the grated zucchini. And that’s the wet ingredients.

Combine the dry ingredients together, flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as chocolate chips and fresh blueberries. Stir this into the wet mixture. Pour batter into the greased loaf pan.

Bake for 60 minutes or until a tester inserted into the center comes out clean.

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