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< Back Best Brownies Ever Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 16 Level: Beginner Ingredients 1/4 cup butter or margarine, melted 2 eggs, beaten 1 teaspoon vanilla extract 2 1/4 cups Brownie Mix (Find recipe in Dry Mixes) 1/2 chopped nuts (your preference) Preparation Preheat oven to 350°F. Grease and flour an 8-inch square pan (the corners are the best pieces) Combine all the ingredients, except the nuts. Beat until smooth. Stir in nuts and pour into prepared pan. Bake for 30-35 minutes, or until edges separate from the pan. Sprinkle powdered sugar, or frost with your favorite frosting. You can also spread chocolate chips on it while it is still hot and let them melt. Lightly spread over brownies. Now get a tall glass of cold milk, sit back with a brownie square, and enjoy! Previous Next

< Back Saag Shorba (Indian Soup) Prep Time: 10 Cook Time: 45 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 12 oz spinach, fresh or frozen is fine 2 medium onions finely chopped 5 cloves of garlic 2 tbsp of ghee (or vegetable oil) 3 inch piece of ginger chopped 2 teaspoons of coriander 2 teaspoons of ground cumin (or more if you like) 1 teaspoon of turmeric Scant cayenne Scant cardamom 5 cups of chicken broth 4 cups of tomatoes diced (or 32 oz canned diced or crushed) 1 tbsp of tomato paste 2 cups of heavy cream Salt to taste Preparation In a large saucepan or pot, heat the ghee or oil on medium. Add chopped onions. Saute for 5-10 minutes. Add garlic, ginger, coriander, cumin, turmeric, cayenne, and cardamom. Saute for 3 minutes more. Add broth and bring to a boil. Add spinach and tomatoes and bring back to a quick boil. Turn off heat and transfer to a blender and blend until a thick consistency, just a few seconds. The spinach has to be broken up so there aren't long strands (see photo above). Try not to make it into a puree. Add back to the pot and add cream, slowly to avoid curdling. Add salt to taste and more cayenne and cumin if you wish. Simmer for 10-20 minutes if you wish to enhance the flavor of the spices. Serve with cilantro as garnish. If you would like to have this soup as a main course with more substance, you can add chicken to the pot after you add the spices. It’s probably best if the chicken is cut into pieces. Make sure to remove the chicken prior to blending the soup. Afterward, add the chicken back to the pot along with the blended soup. Previous Next

< Back Strawberry Shortcake Layer Cake Prep Time: 30 minutes Cook Time: 20 Minutes Serves: 12 Level: Beginner Ingredients Cake : 2½ cups all purpose flour* 3 teaspoons baking powder ½ teaspoon salt 1¾ cups granulated sugar ½ cup vegetable or canola oil 2 large eggs, room temperature 2 large egg whites, room temperature 2½ teaspoons pure vanilla extract ½ teaspoon almond extract , optional, but highly recommended ⅔ cup sour cream ¾ cup milk , preferably whole or 2%, room temperature Filling: 3 cups sliced or diced fresh strawberries , divided 2 tablespoons strawberry jam additional whole strawberries , for garnish, optional Frosting: 8 ounces cream cheese , softened to cool room temp 1 cup powdered sugar ¾ teaspoon vanilla extract 2¼ cups heavy whipping cream , really cold, straight from the fridge Preparation What tastes like a strawberry shortcake, looks like a beautiful layer cake, and is sure to impress anyone and everyone you serve it to? Answer: STRAWBERRY SHORTCAKE CAKE! If you’ve been around these parts for a while you know that I absolutely love baking with strawberries . During spring and summer, there are always strawberries in our kitchen. They are my favorite fruit to bake with! I’ve had a Strawberry Shortcake Cake on my summer “to-bake” list for years. My goal was to come up with a cake that had all the flavors of strawberry shortcake stacked high in a gorgeous layer cake. My main criteria were that the recipe needed to be fairly easy, completely from scratch, and it needed to taste AMAZING ( duh ). I fully expected to have to play around with this recipe multiple times until I got it right, but, somehow this came out perfect – just the way I wanted it – on the first try. Strawberry Shortcake Cake Vanilla Cake: I made three layers of a fluffy vanilla cake. The cake layers are light, yet sturdy enough to hold our filling and topping. If you’d prefer a two layer cake, you can bake the cake in two pans, rather than three. Your layers will be slightly thicker than mine. Stabilized Whipped Cream Frosting: Strawberry shortcake has to have whipped cream (and not the kind in a can or that questionable whipped topping in a tub). This is the real deal – freshly whipped cream, lightly sweetened with powdered sugar, and flavored with a touch of vanilla. In order to keep our whipped cream firm, I also add cream cheese to it. This stabilizes the cream and helps it hold its shape. You will have enough frosting to frost the sides of your layer cake, if you desire. I like the rustic look of leaving the sides exposed. Strawberries: Find the best strawberries you can and toss them with some strawberry jam (this makes them glossy and sweet). Strawberries go in between our cake layers, as well as on top of the cake. You can decorate the top of the cake however you like: I used a combination of diced strawberries and whole strawberries. I used thinly sliced strawberries for layering in between the cake (see below). What I love about this cake is its versatility. It’s pretty enough to be served at a dinner party, yet casual enough to be part of a summer BBQ. If you know someone with a summer birthday, this cake would be extra pretty studded with candles and served to your loved ones. However/whenever you choose to make it – just make it! Grab those beautiful summer strawberries before they are gone. Instructions Cake: Preheat the oven to 350°F. In a medium bowl, whisk flour, baking powder and salt until combined. Set aside. Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it. Line three 8-inch cake pans** with parchment paper and grease the pans. Evenly divide the batter between the three pans. Tap/gently drop the pans on the countertop a couple times to remove any air bubbles. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on a rack to cool completely. Filling: Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 ½ cups), and I diced the strawberries for the top of the cake (about ½ cup). You can slice or dice, your choice. You'll need about 3 cups total. Frosting: Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer with a whisk attachment (preferred) or hand mixer, beat the mixture on medium speed until smooth. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. It is important that the cream stays cold so that it will thicken properly. If you're using a hand mixer, hold the bowl near the top and don't hold the bowl against your body. Assembly: Place one layer of cake on a platter. Top with one-third of the frosting, then top with about 1 ¼ cups of strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with remaining whipped cream frosting, then place the remaining strawberries in the center. Decorate the outside with whole strawberries, if desired. Notes *TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. **CAKE PANS: Using three cake pans produces cake layers that are on the thinner side (my preference for filling and stacking). If you'd prefer the cake layers thicker, or you do not have three 8-inch round cake pans, you can divide the batter between two 8-inch cake pans. Increase the bake time to 22-27 minutes. EGGS AND MILK: To quickly bring eggs and milk to room temperature place the four eggs in a bowl of really warm tap water for about 5 minutes. Microwave the milk to take the chill off, about 15 seconds. FROSTING: This frosting is stabilized with cream cheese, so it tastes like cheesecake whipped cream. If you don’t want the flavor of cream cheese you can use 8-oz of mascarpone cheese instead. Just be aware that the frosting will be softer than if you use cream cheese. Alternatively, you can use vanilla buttercream frosting or freshly whipped cream . Note: the homemade whipped cream will not be as stable, so you’ll want to add the frosting right before serving. STORING: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to room temperature before serving. 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< Back Crockpot Breakfast Casserole Prep Time: 30 Minutes Cook Time: 8 Hours Serves: 8 Level: Beginner About the Recipe Ingredients 1 pound package frozen shredded hash brown potatoes ½ pound breakfast sausage ½ pound bacon cooked and crumbled 2 cups shredded cheddar cheese divided ½ medium sweet onion diced ½ green pepper diced ½ red pepper diced 12 eggs 1 cup milk ½ cup sour cream ½ teaspoon salt ¼ teaspoon ground black pepper Preparation Overnight Crockpot Breakfast Casserole With the holidays quickly (too quickly!) approaching and schedules getting busier by the minute, I'm sure you're looking to have one less thing to worry about (or at least I am!). This Crockpot Overnight Breakfast Casserole can be the perfect answer to that request! You just put it in the slow cooker, go to sleep while it's cooking, and serve it up in the morning! Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese. It's a crowd-pleaser, for sure, and is large enough to feed a crowd! After some questions and comments from readers, I worked to improve this recipe over the last couple months. I reduced the amount of hash browns in half and added sour cream for creamy moisture. I also realized that this casserole has so many warm, comfort food flavors that what it really needs to take it to the next level is freshness. To make your casserole truly spectacular, top it with fresh veggies like cherry tomatoes or pico de gallo, cilantro, avocado, red onions, or any other topping you can think of. The freshness just adds the perfect pop. What to Serve with Crockpot Breakfast Casserole Crockpot Breakfast Casserole is a meal by itself! Serve it with lots of fresh toppings like avocado, cherry tomatoes, red onions, sour cream, salsa, or hot sauce. If you're trying to stretch it a little bit for a crowd, you can also serve it with fresh fruit or a simple fruit salad. Toast, bagels, muffins, or English muffins would also make excellent sides and fill everyone up a little more. What Size Crock Pot Should I Use? I suggest using at least a 6 quart Crock Pot or larger. If you can get a programmable one, like this , that would be even better! That way there's no way you'll lose track of time or overcook it. Instructions In a large skillet over medium heat, brown sausage with onion and peppers until cooked through and no longer pink. Drain and set aside. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter. Layer half the hash browns in the bottom of the slow cooker. Top with half the sausage mixture, bacon, and then cheese. Repeat layers with the remaining ingredients, except cheese. In a separate large mixing bowl, whisk together eggs, milk, salt, pepper, and sour cream. Pour over hashbrown and sausage layers. Cook on low for 6-8 hours on low or 2-3 hours on high. Sprinkle on remaining cheese and cover until melted. Serve warm with lots of fresh toppings. Notes PLEASE NOTE: Not all slow cookers cook at exactly the same temperature. You may need to adjust the cook time to your specific device to avoid burning the edges, as some readers have reported. This casserole is gluten free. Check the ingredients on your sausage and hash browns, to make sure. Don't thaw the hash browns. It's not necessary and could cause them to dry out. Add diced ham or other ingredients that you love in omelets, such as mushrooms or spinach. Mix in a can of diced green chiles with the sausage for a Southwest style casserole. To really make this breakfast shine, add lots of fresh toppings such as sour cream, tomatoes, salsa, avocado, green onion, or chives. Consider getting a programmable Crock Pot with a timer, like this one . That way you don't have to worry about getting distracted or over-sleeping and overcooking! How do you reheat leftovers? I just cut a slice and pop it in the microwave. If your microwave is big enough, you can transfer the remaining casserole to a baking dish and microwave the whole thing that way until heated through. Can you freeze it? I don't recommend it. Eggs don't typically freeze well and have a rubbery texture when thawed. Previous Next

< Back Guacamole Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: N/A Level: Beginner About the Recipe This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes. Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 2 roma (plum) tomatoes, diced ½ cup diced onion 3 tablespoons chopped fresh cilantro 1 teaspoon minced garlic 1 pinch ground cayenne pepper (Optional) Preparation Restaurant-worthy guacamole is just a few ingredients away. You'll be surprised how easy it is to make this top-rated guacamole recipe. You'll come back to it again and again! What Is Guacamole? Guacamole is an avocado-based dip or spread that originated in Mexico. It's typically made with mashed avocado and lime juice, then seasoned with salt and cilantro. Guacamole often contains tomatoes and onions. How to Make Guacamole You'll find the step-by-step recipe below, but let's go over the basics: Guacamole Ingredients These are the ingredients you'll need to make this irresistible guacamole recipe: Avocados : Of course, you'll need avocados! Lime : Lime juice adds brightness and slows down the browning process. Salt : A teaspoon of salt enhances the flavors of the other ingredients. Vegetables : You'll also need an onion and roma tomatoes. Herbs and spices : Fresh cilantro, minced garlic, and cayenne pepper add tons of flavor. How Do You Make Guacamole? It couldn't be easier to make restaurant-worthy guac at home: Simply mix all the ingredients together! That's it. You'll find the step-by-step recipe below. How to Serve Guacamole Serve this guacamole with tortilla chips, crackers, or fresh vegetables for dipping. You can also spread it on toast, use it as a hamburger or sandwich topping, or dollop it onto a baked potato. Recipe Tip Wondering how to keep your guacamole from turning brown? Avocados have a tendency to turn brown when they're exposed to air, so guacamole loses its brightness rather quickly. You can prevent this by placing the guacamole in an airtight container, then covering the top with a thin layer of water, lemon juice, or lime juice. This barrier will keep the air from getting in. Seal the container and store it in the refrigerator for up to two days. Can You Freeze Guacamole? Yes, you can freeze guacamole. Ladle it (in serving-size portions) into freezer bags, squeeze out the excess air, and flatten. Wrap the bags in foil for extra protection against freezer burn. Freeze for up to three months. Thaw in the refrigerator. Directions Step 1 Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper. Step 2 Serve immediately, or cover and refrigerate for 1 hour for improved flavor. Previous Next

< Back Jack o lantern pumpkin Prep Time: N/A Cook Time: N/A Serves: Level: Beginner About the Recipe Jack o lantern pumpkin recipes This recipe has affiliate links in it, if you click the link and purchase from me I earn a commission at no extra cost from you Ingredients PUMPKIN Preparation Jack o lantern pumpkin recipes – yes you can eat Halloween pumpkins! No doubt you’ll have bought pumpkins to carve for Halloween at some point in your life but have you ever wondered whether the insides are edible and if so what you can do with them? In the UK, 95% of all pumpkins that are grown locally, are turned into Halloween lanterns. And a staggering 8 million pumpkins are thrown away each year after Halloween. And yet, these fruits are perfectly edible, but not many people know that. To me, chucking away food is a dreadful waste. But I honestly don’t think people see Halloween pumpkins as food. In this blog I’m hoping to change that by telling you all about the awesome benefits of the inside of a Jack-o’-lantern and share some yummy recipes too. What parts of the pumpkin can you eat? Did you know that just about every part of the pumpkin is edible? Ok so you might not want to eat the woody stalk but it’s quite alright to eat the seeds, and skin as well as the flesh that’s usually scooped out and discarded. Both the seeds and the skin are best roasted in the oven and the fleshy part can be steamed, boiled or roasted or even baked into cakes! The skin actually crisps up beautifully, if drizzled in oil and roasted in a hot oven, it makes for a really nice texture and adds interest to salads and risottos. When it comes to the seeds, my advice would be to rinse well and pat dry. Drizzle with olive oil and some warming spices such as paprika, or cumin, then spread in a single layer on a baking tray and roast in the oven at 180 degrees for 10 to 20 minutes until they are crisp and golden. What do they taste like? Halloween Pumpkins are milder in flavor than pumpkins that are grown for food, and that’s because they’re grown for their size, rather than their flavor. Pumpkin growers know that they’re likely to be carved then discarded and so they are not engineered for flavor. Because of their mild taste, they will take on the flavor of other foods in a dish, so my suggestion is to add pumpkin to dishes with bold flavors such as curries, a veggie chili or a smoky winter stew. And another benefit to their mildness is their versatility, meaning that you can make sweet dishes with leftover pumpkin flesh too. Pumpkin pie anyone? I’ve listed my top 10 favorite recipes for leftover pumpkin below and there are a mixture of both sweet and savory options. How to store leftover pumpkin? What happens if you’ve got a load of pumpkin leftovers, maybe you had a Halloween party or you’re a large family where everyone wanted to carve their own Jack-o’-lantern? Good news! Pumpkins can also be frozen. My advice would be to cube up the fleshy parts and par boil it. And then once it has cooled to room temperature you can freeze in biodegradable freezer bags. Frozen pumpkin won’t spoil, you can keep it in your freezer indefinitely. However, after three months or so you may notice frost beginning to build up which may affect its quality, so using it within a 3 month window is a good idea. How to reheat frozen pumpkin Pumpkin chunks are best cooked from frozen. Simply coat in olive oil, sprinkle on your favorite herbs and spices and roast in the oven at 180 degrees for 20-30 minutes depending on the size of your cubes. You can also steam from frozen, (although because they have a high water content they may go a bit soggy), then mash with the back of a fork, this works beautifully if you plan on stirring through a risotto. Alternatively chuck a handful of frozen pumpkin cubes directly into a casserole or stew and let it slow cook with the rest of the dish. What else can you do with leftover pumpkin? Not keen on eating pumpkin but you can’t bear the idea of leftover jack-o-lanterns going to landfill? Here’s a couple of further ideas. Enrich your compost. Because pumpkin is nutrient rich, it will really boost the quality of your compost. Scoop out the seeds and put them to one side. You don’t want to add these into the compost heap (unless you are planning on growing your own pumpkins for next Halloween). Smash up your pumpkins, strangely children of all ages seem to love this part, then chuck on your compost heap. Because it’s a fruit with a high water content, it will compost down relatively quickly providing you with lots of lovely nutritious garden food for the next growing season. Grow your own If you save the seeds, why not try growing your own pumpkins next year? Wash away any fleshy bits from the seed, pat try on kitchen roll and let them dry out completely on a sunny windowsill till you are ready to plant in May next year. You’ll need to sow indoors initially and then plant outside once they have started to shoot. Feed the birds Pumpkins make a novel bird feeder, simply pack in a load of bird seed mixed with a hard fat like lard and hang in the trees. You may want to carve a few additional holes around the pumpkin so that the birds have easy access. And of course the seeds make great bird food too. Is pumpkin good for you? Different parts of the pumpkin contain different nutrients. The fleshy insides are high in water and contain a variety of vitamins and minerals. It is especially high in Vitamin K, vitamin C, potassium, and beta carotene which is converted into vitamin A. Children need a fair amount of these nutrients and in fact in the UK it’s recommended that children are supplemented in vitamins A and C because it’s feared they don’t get enough through their diets, so eating pumpkin is a great way to ensure a nutritional top up. A lot of the same nutrients are found in the skin, but because there is less water here it means a higher concentration of those nutrients. And the skin is also a good source of fiber, which is good for our bowels. And the pumpkin seeds, these are amazingly nutrient dense. They too are high in fiber, and they also contain protein, as well as iron, another critical nutrient for children. But the seeds are also a natural source of tryptophan, the amino acid that is a building block of the sleepy hormone melatonin, so eating pumpkin seeds may help improve sleep (although you’d have to eat an awful lot of them). Pumpkin is basically a winter squash from the same family as cucumbers or melons (and technically a fruit), therefore, you can use it in cooking in exactly the same way as you would use butternut squash. Previous Next

< Back Jalapeno Cheddar Bacon Cornbread Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 10 Level: Beginner About the Recipe Ingredients 3 large eggs, at room temperature 1 cup (237 ml) buttermilk, at room temperature 1 cup (237 ml) milk, at room temperature ½ cup (114 grams) sour cream, at room temperature 2 tablespoons (42 grams) honey 1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground 1 1/2 cups (191 grams) all-purpose flour 1 tablespoon baking powder 3/4 teaspoon baking soda 2 tablespoons (25 grams) granulated sugar 3/4 teaspoon salt 4 tablespoons (57 grams) unsalted butter, melted 8 ounces (227 grams) fresh or canned sweet corn, drained and rinsed 12-13 pieces (1 pack) bacon, cooked, cooled and diced 2 cups (8 ounces / 226 grams) sharp cheddar cheese, grated, separated 4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional Preparation This cornbread recipe is CRAZY good. Each bite is heavenly. It’s ultra cheesy from the cheddar. Perfectly salty, savory, and hearty from the bacon. And has a perfect kick of spice from the jalapeños (and this is coming from someone who isn’t a big fan of spiciness). I recommend finishing off the cornbread with a drizzle of honey on top, for the perfect balance of sweet and savory! Not to mention… This cheddar jalapeño cornbread might be the most vibrant and colorful cornbread I’ve ever seen. This is sure to be a show-stopping side dish with your friends and family at any BBQ, picnic, potluck, or even on Thanksgiving. Serving suggestions and pairing ideas are below! Enjoy! How to Make Jalapeño Cornbread with Cheddar & Bacon What is Cornbread? Cornbread is a fairly straightforward combination of simple ingredients, plus cornmeal – but it’s always an impressive, delicious side to bring to any gathering, family dinner, or potluck. This moist, flavorful cornbread contains buttermilk and sour cream for so much moistness and a flavorful taste. It also uses real corn for an extra pop of flavor, extra sweetness (without too much sugar), as well as extra moisture. Serve with a side of butter or honey, and people will be asking you to bring it to every gathering for years to come! Ingredients for Jalapeño Cheddar Cornbread: Eggs – Binds the ingredients to avoid a cornbread that crumbles apart. Buttermilk – Helps to thicken the batter, provide extra flavor, and activate the baking soda so every square of cornbread stands tall and proud. Milk – The ratio of equal parts buttermilk and milk provides the best texture! Sour cream – Adds richness and a bit of a tenderizing tang. Honey – Lends sweetness and a hint of floral flavor. Yellow cornmeal – Preferably stone-ground cornmeal. More on this ingredient below! All-purpose flour – Measured correctly, so you don’t end up with chewy or dense cornbread. Baking powder & baking soda – Helps the cornbread rise. Granulated sugar – Sweetens and moistens the cornbread. Fine salt – Brings out all the other flavors. Butter – Always use unsalted butter in baking so you’re in control of the amount of salt. Fresh or canned corn kernels – Boosts the corn flavor and provides a fun pop of sweetness. Bacon – A salty, delicious addition to this cornbread, and also provides a delightful textural contrast. Sharp cheddar cheese – For oozy delicious cheesiness! I like sharp cheddar because it also provides a great flavor – but you can use a different shredded cheese if preferred. Monterey jack or pepper jack cheese would also be delicious. Jalapeño peppers – For a fantastic little punch of heat, which can be customized to your preference (leave the seeds and pith/ribs for more heat; remove both for less heat). What Type of Cornmeal Should I Use? I prefer stone-ground cornmeal for cornbread, as it’s generally a slightly coarser product, and typically boasts a corn-forward flavor – which is exactly what we’re looking for in cornbread. If you don’t have stone-ground cornmeal, or can’t find it at the supermarket, then any yellow cornmeal will work just fine. Just be sure not to accidentally use cornstarch or corn flour, as these are not the same thing and cannot be used interchangeably! How Spicy is this Jalapeño Cornbread? This cornbread definitely has some heat to it, but it’s not so spicy that you don’t also enjoy the flavors from the corn, bacon, and cheddar. If you’re worried about spice, remove the ribs and seeds from the fresh jalapeños and/or reduce the amount of jalapeño called for in the recipe. Instructions for How to Make Jalapeño Cheddar Cornbread with Bacon: Prepare the mix-ins . Cook the bacon to your desired crispiness. Grate the sharp cheddar. Dice the jalapeños (removing seeds and pith/ribs for less spice – that part’s up to you!), or slice into rings. Set aside. Whisk the wet ingredients. Whisk together the eggs, buttermilk, milk, sour cream, and honey in a large mixing bowl. Whisk the dry ingredients. Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in a separate bowl. Combine the wet and dry ingredients. Make a well and add the wet to the dry, then stir. Add the melted butter, corn, bacon, sharp cheddar, and jalapeños. Stir the mixture gently until just combined. Bake. Pour into a prepared 9×13-inch baking pan and top with a little more cheddar (and a few rings of jalapeños, if you want to be extra fancy). Bake until the top is golden brown and the edges have pulled away from the sides of the pan. Insert a toothpick into the center to check for doneness How Do I Prevent Cornbread from Being Dry? What is the Secret to Moist Cornbread? Buttermilk and sour cream are my secret weapons here! Buttermilk is used primarily for its pleasant tangy flavor, but it also helps to tenderize and leaven baked goods. I always recommend using real buttermilk for this reason. The sour cream’s extra fat content, combined with its creamy consistency, means it brings another level of moistness to this cornbread. I recommend using a full-fat sour cream for the full textural and flavor benefits. Is Cornbread Gluten Free? Most cornbreads, including Jiffy Cornbread Mix, contain at least some flour (often whole wheat flour). My jalapeño cornbread recipe contains all-purpose flour, for added structure, so this recipe is not gluten-free. What Pan Should I Use for Jalapeño Cornbread? I love this 9×13-inch light-colored metal pan for baking cornbread – and just about anything else! I don’t recommend baking this in glass, ceramic, or silicone, if possible. These pans don’t conduct heat well and can dry out the edges before the center cooks through.. On the other hand, I also don’t recommend using a dark-colored metal baking pan. Darker metals conduct heat too aggressively and can burn your cornbread before the middle cooks through. What Goes Well with Jalapeño Cornbread? How to Serve: Jalapeño Cornbread is delicious as a snack all on its own (especially with a slathering of butter and a drizzle of honey!), it also pairs well with: Chili Stews or soups Salad – Barbecued meats such as ribs, brisket, and pulled pork Can I Use this Recipe to Make Jalapeno Cornbread Muffins? Yes! Pour the jalapeño cornbread batter until three-quarters full into about 24 muffin tin cavities and bake for about 25 to 30 minutes. How Long Will the Jalapeño Cornbread Stay Fresh? Wrap leftover jalapeño cornbread in plastic wrap and store in an airtight container for up to 2 days at room temperature. Does Jalapeño Cornbread Need to be Refrigerated? Nope! Store at room temperature for up to 2 days. Can I Freeze Cornbread? Yes! Full slabs of jalapeño cornbread, or sliced portions of jalapeño cornbread, can be wrapped well in plastic wrap and stored in an airtight container in the freezer for up to 3 months. What to Do With Leftovers of Homemade Cornbread Recipe? Make Cornbread Stuffing Cornbread Dressing – crumble or dice the cornbread to make dressing/stuffing. Cornbread Croutons – to make croutons, cut into 1-inch squares. Brush cubed cornbread with butter and season with a little salt and pepper, and bake in a low-heat oven until crispy. Directions: Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray. In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix. Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes. Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days. Previous Next

< Back Homemade Yogurt Prep Time: 20 Minutes Cook Time: N/A Serves: 8 Level: Beginner About the Recipe Ingredients 1/2 gallon (1.8 liters) milk (see note) 2 tablespoons (30ml) yogurt with active live cultures (see note) Preparation Making Yogurt: Step-By-Step There's more than one kind of yogurt. The style you end up with will depend on a variety of factors—the milk you use, the starter you use, the temperatures and times of the culturing process, the vessel in which you make it, and whether you strain it for an even thicker product, à la Greek yogurt and labneh (more on all of this below). By playing with the variables at your disposal, you'll be able to dial into the style you like most. It's a personal journey toward the very best yogurt of your dreams. These are the basic steps. Step 1: Choose Your Milk The milk you use will have a huge impact on your final yogurt. Let's start by looking at the obvious variables, like fat percentage. I prefer whole milk, both for yogurt and, well, life, but you can use 2%, 1%, or skim, as well. They all work. Some folks like to bulk up leaner milks with some dry nonfat milk powder (roughly from 1/3 to 3/4 cup powder per quart of milk) to thicken it, especially in the absence of luscious dairy fat. You can also thicken your yogurt by adding a small amount of unflavored gelatin (1 teaspoon per quart of milk) before scalding the milk in step four, below. You don't have to add either of these things, and I'd suggest starting out by not adding them, but it's something to play with over time as you seek your own house style. Beyond fat percentage, there's the milk's origin and processing to consider. Most types work. You can use raw milk, if available, or pasteurized milk; grass-fed milk or milk from cows raised on feed; homogenized milk or creamline milk (Homa of White Moustache recommends stirring the cream in only after the yogurt has been made for the best texture). The one kind of milk that routinely gets a bad rap is ultra-pasteurized milk, which most major organic brands are, as well as the UHT milks that are shelf-stable at room temperature when unopened. I've managed in my tests to successfully make yogurt using ultra-pasteurized milk, but my limited success doesn't disprove the wisdom of more experienced yogurt makers that it's a more difficult kind of milk to work with. I'd avoid it. Step 2: Choose Your Starter The starter is the set of bacterial cultures that will ferment the milk's natural lactose sugars into lactic acid, thickening the milk and souring it at the same time. There are a million options. You can buy freeze-dried starter cultures, which look like powder, or you can use a plain store-bought yogurt with live active cultures. Store-bought is easier, plus you get some extra yogurt out of it, but your options are limited to what's on supermarket shelves. Freeze-dried starter cultures come in wider varieties. I've had good experience with the products from Cultures for Health. They sell basic yogurt cultures, plus ones tailored for specific yogurt styles, like Greek and Bulgarian yogurt, as well as a handful of heirloom varieties. Some of the heirloom varieties they offer are mesophilic, meaning they do their work at room temperature (as opposed to the more common thermophilic cultures used in most store-bought yogurt, which requires a warmer environment); this can take longer and often produces a runnier yogurt than thermophilic cultures. I had mixed success when attempting to make some of those mesophilic cultures during my testing, as you can see in the photo above, in which some of the samples separated into distinct layers of curd and whey. For most people starting out, a good store-bought yogurt with live active cultures, such as Fage, will be easy to procure and will yield great results, but, once again, you're free to experiment and find what you like best. Step 3: Scald the Milk With your ingredients chosen, the first actual step in the process of making yogurt is to scald the milk by bringing it up to about 180 or 190°F (82 to 88°C). Of all the variables I tested, skipping the scalding step was one of the few that led to near-certain failure. Scalding does a few important things. First, scalding the milk helps kill off any unwelcome microbes that may have found their way into it. The less your starter culture has to compete with, the better. But this isn't the only reason to do it—otherwise, ultra-pasteurized milk would be a lot more successful. That leads us to the single most important thing scalding does: It denatures the whey protein lactoglobulin. According to Harold McGee in On Food and Cooking , lactoglobulin, once denatured, gathers on the surface of the milk's casein proteins. This coating of lactoglobulin acts as a barrier, making it more difficult for the casein proteins to bind to each other in small, tight-knit groups, which would form a lumpy, broken curd, not the smooth one we expect of yogurt. Instead, the caseins bond more loosely into an interconnected network that makes for a consistent, gelled mass. How long you scald the milk determines how much water in the milk is allowed to cook off, concentrating the milk proteins and fat and resulting in a thicker texture. This is another one of those levers you have at your disposal: scald the milk more briefly for a looser yogurt, or hold it at the higher temperature for upwards of 30 minutes to concentrate it. Just be careful to scrape the bottom of the pot during this step, or you'll end up scorching the milk and infusing the yogurt with a burnt taste. Step 4: Cool the Milk If you were to add your starter culture to the hot milk, you'd kill it and then you'd have no yogurt. So you need to let the milk cool down to a temperature zone in which the lactose-eating bacteria can survive and thrive. Going by a thermometer, that's around 105 to 113°F (41 to 45°C), or you can just do it by touch: When you can comfortably hold your finger in the warm milk for three to five seconds, it's about right. Step 5: Add the Starter Freeze-dried starter cultures can be stirred right into the milk. If using yogurt as your starter, it helps to thin it first with some of the warm milk so it can disperse evenly, then stir that into the pot. Step 6: Incubate This is the big moment, when your liquid milk transforms into thick cultured yogurt. To make it happen, you merely need to give the milk and bacteria the opportunity they need to do their thing. Throughout much of my testing, I obsessed with creating the most temperature-stable environment possible, worrying about fluctuations of even a couple degrees. You have more latitude than that—that, really, was Homa's point. This isn't to say the incubation temperature doesn't matter. It does, and it can affect the final yogurt, but it's more complicated than simply holding a single "perfect" temperature without variation. Here's what happens during this phase: The lactose-eating bacteria produce lactic acid as a byproduct, which begins to sour the milk. As the pH drops and the milk grows more acidic, the milk proteins begin to bond and gel (which the scalding step helped prep for). How quickly the bacteria eat the milk sugars and produce lactic acid is connected to the temperature of the milk. The warmer it is, the faster they'll do it. This means that you can hold the cultured milk at 110°F (43°C) and have the milk gel within a few hours. According to McGee, though, you can go lower—as low as 86°F (30°C)—and still get yogurt. It'll just take a lot longer, upwards of 18 hours. The lower the incubation temperature, the more delicate the final yogurt will be, but it'll also hold onto the whey better without weeping and breaking quite so easily. But the timing also depends on how strong your starter culture is in the first place. A weaker culture with a lower concentration of healthy live bacteria will require more time to take hold in the milk, while a more robust culture will work more quickly. I think this was Homa's point when she told me to just let the culture do its thing: There are variables you can control, but you also need to allow for variations in what is quite literally a living food. Not all batches will act the same under equal conditions. According to Homa, my initial troubles with making a culture that could span generations of yogurt batches were likely related to the strength of the culture I was using. "Even if you set the yogurt in your first batch and get a good result, you may still not have a potent culture. It'll work, but not on the second round." She encouraged me to let go of a rigid culture schedule, in which I was incubating the yogurt at 110°F for eight hours, then moving the successfully set yogurt to the fridge. Instead, she advised giving it time to let the process happen more gently but more fully, leaving the yogurt to sit out longer at room temperature even after it had set and allowing it to become more sour and potent. After that, she said I should let it ride for a few days longer in the fridge. "I think the more you let it just be , even in the refrigerator, the more potent it'll get and the less fragile." It was the magic advice, and it's what finally helped me break through to a culture that could last much, much longer. Ah, but how does one incubate the yogurt? Well, there are many ways, and many devices out there you can invest in to do it. You could buy a dedicated electric yogurt maker, though I'm allergic to space-hogging, single-use devices like that. Some people set up a cooler filled with warm water (right around 110°F or so) and hold jars in there. I found that an immersion circulator works well for holding a consistent temperature for the jars. You can wrap the jars of warm cultured milk in towels to insulate them, or set the jars in a turned-off oven with its light switched on to generate just a bit of ambient heat. You can even combine the towel and oven method. You can also use a slow cooker or a multi-cooker like the Instant Pot , though I didn't love the results I got from mine (it made a weepy and metallic-tasting curd). Perhaps my favorite method, though, was the most traditional: a clay Indian yogurt pot. Pour the warm cultured milk into one of those, then set it in a warm spot. The clay allows moisture to escape, subtly thickening the yogurt as it sets. The results are magical, leading to a strained or semi-strained yogurt without any additional steps. One warning: In my early attempts, I scald the milk in the clay pot, which you technically can do. I don't recommend that, though. The milk seeps into the clay and is almost impossible to prevent from burning, leading to off flavors later. Step 7: Strain (Optional) If you want a thick, spreadable yogurt like labneh or Greek yogurt, you'll want to strain it after it's fully set. To do this, spoon the yogurt into a fine-mesh strainer lined with cheesecloth or a large coffee filter and set it over a bowl. The whey will drip out, filling the bowl below. Your yield will decrease, though it's impossible to say by how much; it all depends on how much whey you allow to drip out. Remember, too, that you can use the whey. You can drink it, bake with it, feed it to your cats, and more. No need to send it down the drain. Step 8: Refrigerate Once you have a well-cultured, fully set yogurt, it should finally go into the fridge. The cooler temperatures will slow down the bacterial activity, ensuring the yogurt doesn't over-sour, and will keep the yogurt in good condition for longer. As Homa pointed out, the yogurt culture will get ever so slowly stronger after a few days in the fridge, so give it some time if you can. Step 9: Repeat Save a few tablespoons of your batch so that you can inoculate your next one. After all, that's the whole point! Eat the yogurt on its own, or incorporate it into your next cooking project. Directions In a medium saucepan or saucier, heat milk gently over medium heat until it reaches 180°F (82°C) on an instant-read thermometer. Keep the milk between 180 and 190°F (82 to 88°C) for at least 10 minutes and up to 30 minutes (how long you hold the milk at this temperature will change how much water steams off and how concentrated the milk proteins and fats end up, changing the final texture of the yogurt; there's no one right way to do it). Allow the milk to cool to about 110°F (43°C). In a small bowl, stir together the yogurt with a few spoonfuls of the warm milk, then scrape the yogurt mixture into the pot of lukewarm milk. Stir well to distribute the yogurt culture. Transfer the cultured milk to glass jars, the vessels of a yogurt maker, an Indian clay yogurt pot, or whatever incubating device you may have, such as a slow cooker or Instant Pot. Cover the jars and keep warm; how you do this depends on what you have at home. You can submerge the jars up to their necks in the temperature-controlled water of an immersion circulator (set to 110°F or the incubation temperature of your choosing); place them in a turned-off oven with the light switched on; wrap them in kitchen towels and hold them in a warm place; submerge them in 110°F water held in a cooler; use a yogurt maker, etc. How long it takes the yogurt to set will depend on the temperature at which it is held. This can be as short as 3 or 4 hours and as long as 18 hours. Once the yogurt has set, allow it to sit out at room temperature for up to an additional 12 hours to ensure a strong culture; if you're working with a culture you know well, you may not need to let it sit out for so long, especially if you don't want it to grow too sour. There's no one good rule here except to give the yogurt the time it needs to sour and thicken properly. Transfer the yogurt to the refrigerator and, if you can, let it set for another 2 or 3 days before eating it (all this time is simply to allow the culture to grow strong). Strain it to make Greek yogurt , if desired. If you plan to use this yogurt to inoculate future batches, make sure to set a few tablespoons aside. Special Equipment 3-quart saucier , glass jars Notes You can use milk of any fat percentage, though whole milk will yield the richest results; you can also use homogenized or creamline milk; pasteurized milk will work, but try to avoid ultra-pasteurized products, which can have trouble setting properly. You can use any store-bought plain yogurt with active live cultures, or spoon some of your homemade yogurt into a future batch. If you use a freeze-dried yogurt culture, follow the manufacturer's instructions. Make-Ahead and Storage The yogurt can be refrigerated in sealed containers for up to two weeks (though you should use it to culture a new batch after no more than one week to ensure the culture is still strong). Previous Next

< Back Restaurant Style Ranch Prep Time: 5 Minutes Cook Time: N/A Serves: 2-3 cups Level: Beginner About the Recipe Have restaurant style at all times!!! Ingredients 1 pack of ranch seasoning 1 cup buttermilk 1 table spoon sour cream 1 cup McCORMICK Mayonesa Mayonnaise with lime juice Preparation Put all of the ingredients in a bowl and stir together, and ENJOY!!! Yes, It’s that easy!!! Previous Next

< Back Oyster Sauce Poke' Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 lb. Ahi tuna (a.k.a. yellow-fin), in 1/2 to 1 inch cubes 1/4 cup green onions, diced 1/4 cup sweet onions, thinly sliced 2 tablespoons oyster sauce 2 tablespoons sesame oil 1 tablespoon shoyu or soy sauce 1-2 tablespoons roasted sesame seeds (optional) Preparation Mix all items thoroughly. Refrigerate at least one hour before serving.. Serve chilled. Previous Next

< Back Tomato Jam Prep Time: Cook Time: 1 hour 20 minutes Serves: Level: Beginner About the Recipe This tomato jam easy canning recipe is savory, herbal, and rich. It is amazing when paired with meat, goat cheese, pasta, and salty snacks. Read on for the step by step tutorial to make your own tomato jam! Ingredients 6 pounds Roma tomatoes, washed cored and chopped 1 teaspoon salt ½ teaspoon pepper 2 teaspoons minced garlic 2 bay leaves 1 ½ cups sugar ½ cup balsamic vinegar ¼ cup dry white wine 2 teaspoons dried thyme, rosemary, & oregano Preparation This recipe is much more savory than it is sweet, and is one that if I were you, I’d can a double batch of NOW, in tiny jars like these. Here’s the recipe, with BOTH traditional water bath and steam canning instructions, and you can download it here! 4-ounce jars from Ball and set them aside and gift them during the holidays. You can preserve much faster using a steam canner . But the main idea is that these pots are ready to be canned in 5 minutes, while a traditional water bath canning pot takes about 30 minutes to be ready. They also make canning a subsequent batch instantaneous, while waiting for a traditional water bath pot to come back up to boil for batch #2 takes an additional 20-30 minutes. They save so much time, and I warmly recommend them. Tomato jam easy canning recipe! The recipe calls for Roma tomatoes, which are typically denser and thus cook into a thicker sauce a bit faster. You can use whatever tomato you have on hand, however, and this is a great recipe to use a variety if that is what you have. Here’s the recipe, with BOTH traditional water bath and steam canning instructions! Combine tomatoes, salt, pepper, garlic and bay leaves and simmer together in a preserving pan (a heavy bottomed, wide pan) and stir occasionally for 45 minutes - 1 hour, or until reduced by half. Optional: Put through a food mill or use an immersion blender to puree smooth. Remove bay leaves at this time. Stir In: sugar, balsamic vinegar, white wine, herbs and cook uncovered until very thick, up to 45 minutes. Ladle into jars one at a time, apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter OR set gently on the rack of the steam canner Process for 10 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year. How to enjoy this tomato jam easy canning recipe This is more of a condiment than a jam. I love it with goat cheese on top of pasta on an everything bagel with cream cheese to replace fresh tomatoes when it is winter/out of season Don’t think “jam”- think “sauce” and you’ll find so many uses for this savory pantry staple! These fried risotto balls were dressed with tomato jam and they were divine. The sky's the limit! Previous Next

< Back Orange Spiced Cider Prep Time: 5 Minutes Cook Time: 2 Hours Serves: 8 Level: Beginner About the Recipe Every time I serve this wonderful hot beverage, someone asks for the recipe. Orange juice adds a bit of sweetness and Red Hots are a fun substitute for traditional cinnamon sticks. Ingredients 4 cups unsweetened apple juice 1 can (12 ounces) orange juice concentrate, thawed 1/2 cup water 1 tablespoon Red Hots 1/2 teaspoon ground nutmeg 1 teaspoon whole cloves Orange slices, apple slices and cinnamon sticks, optional Preparation In a 3-qt. slow cooker, combine the first five ingredients. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen spring to form a bag. Add bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard the spice bag and stir cider. If desired, serve with orange slices, apple slices and cinnamon sticks. Previous Next