Easy Moist Cornbread 

This is a great recipe that yields moist, delicious cornbread! 

Ingredients: 

– 1 cup all-purpose flour 

– 1 cup yellow cornmeal 

– 1/2 cup sugar 

– 2 1/2 tsp. baking powder 

– 1 tsp. salt 

– 1 cup milk 

– 1/3 cup vegetable oil 

– 1 egg 

Directions: 

Preheat your oven to 375F. Spray an 8 x 8 baking dish with nonstick cooking spray and set aside. 

 In a large bowl, combine dry ingredients, and set aside. Next, add in the egg, milk, and vegetable oil, and stir until just combined. Pour the batter into your prepared pan and bake for 25 minutes or until the bread passes the “toothpick test”. Enjoy! 

   
    
   

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Banana Bread Muffins 

My friend Kathlene shared this recipe and it is amazing! The edges and bottoms turn crispy and buttery and are just the best! 

Ingredients: 

– 1 cup sugar 

– 1/2 cup softened butter (1 stick) 

– 2 eggs 

– 1 1/2 cups all- purpose flour 

– 2 tsp. vanilla extract 

– 1 tsp. Baking soda 

– 1 tsp. salt 

– 1 cup mashed, ripe banana 

– 1/2 cup sour cream 

– 1/2 cup chopped nuts (optional) 

Directions:

Preheat oven to 350F. Spray a muffin tin with non stick cooking spray and set aside. Beat butter and sugar until creamy. Add the eggs and beat until incorporated. Soft the dry ingredients and add to the wet ingredients, mix well. 

Add in the bananas, sour cream, and vanilla. Beat until combined. Add nuts if you choose. Fill muffin tin 3/4 of the way full and bake for 30 min. Check after 30 min for doneness. Remove the muffins from the tin and cool on a cooling rack. Enjoy with a large part of butter.   

    
    
    
   

Amazing Pumpkin Chocolate Chip Bread

This is THE recipe! It is absolutely perfect and makes the most moist and delicious pumpkin bread, plus there’s chocolate so that’s an automatic win in my book! 😉 

Ingredients: 

– 1 3/4 cups all-purpose flour 

– 1 tsp. baking soda 

– 2 1/2 tsp. ground cinnamon 

– 1/4 tsp. ground nutmeg 

– 1/4 tsp. ground cloves 

– 3/4 tsp. salt 

– 2 large eggs 

– 3/4 cup granulated sugar 

– 1/2 cup packed brown sugar 

– 1 1/2 cups pumpkin purée 

– 1/2 cup melted coconut oil 

– 1/4 cup orange juice 

– 1/2- 3/4 cup chocolate chips 

Adjust the oven rack to the lowest third position and preheat to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. 

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until well combined. In a separate medium sized bowl, whisk the eggs, and both sugars together until combined. Add in the pumpkin, oil, and orange juice and whisk until incorporated. Pour the wet ingredients into the large bowl of dry ingredients and mix gently with a spatula. Do not overmix and don’t worry if there are some lumps. Gently fold in the chocolate chips. 

Pour the batter into your prepared loaf pan and bake for about 30 minutes. After the 30 minutes is up, take the loaf out of the oven and cover loosely with aluminum foil. Place the loaf back into the oven and bake for another 20-30 minutes or until a knife inserted in the center comes out clean. 

Once the bread is done, remove to a wire rack to cool. Once the bread is cooled, remove the loaf from the pan. I baked it and sliced it the next day and it was amazing! 

Serve warmed with a big pat of butter. Enjoy! 

   
    
    
    
    
    
   

Healthier Peanut Butter Chocolate Chip Muffins 

This was a new take for me, I don’t normally bake without my tried and true butter, oil, sugar, etc but I decided to try one of these “healthy” muffin recipes and I do have to say I was pleasantly surprised! The muffins came out delicious and really moist! Not as sweet as usual, but it was a nice change and a lot healthier! 🙂 

Ingredients: 

– 1/2 cup cocoa powder 

– 4 tbsp. all purpose flour 

– 1 tsp. baking soda 

– 1/2 tsp. baking powder 

– 1/2 tsp. salt 

– 4 tbsp. brown sugar, lightly packed 

– 1/2 cup creamy peanut butter 

– 1/2 cup crunchy peanut butter 

– 1/2 cup unsweetened applesauce 

– 1/2 cup plain Greek yogurt 

– 2 tsp. vanilla extract 

– 4 tbsp. honey 

– 2 large eggs 

– 3/4 cup chocolate chips 

Directions: 

Preheat oven to 425F. Spray a muffin tin with non stick cooking spray and set aside. Do not use muffin liners, they won’t come out well. 

In a large bowl, combine the cocoa powder, flour, baking soda, baking powder, salt, and brown sugar. 

In your mixer, blend the peanut butters, applesauce, Greek yogurt, vanilla, and honey. Beat until completely combined. 

Add in the dry ingredients a little at a time to the wet ingredients. Add in the eggs. Do not over mix. 

Stir in the chocolate chips and fill the muffin cups completely full. 

Bake at 425F for 5 minutes. Then bump down the oven to 350F and cook for 13-15 minutes or until the toothpick comes out clean. 

Remove the muffins from the oven, run a knife around the edges and remove the muffins to a cooling tray after a few minutes. 

Enjoy! 

   
   

Perfect Buttermilk Pancakes

I had some leftover buttermilk in my fridge from my Christmas cooking, so I decided to use it to make buttermilk pancakes, mmm! My mom always used Bisquick for pancakes growing up, but as a general rule I don’t like to use baking mixes for many things, so these babies are completely from scratch and are AMAZING! They are so fluffy and the perfect amount of sweetness for a pancake, yet not overly sweet so you can still top them with whatever toppings you like. A MUST try for sure! 🙂 I did halve the recipe for our little family, and it made about 6 good sized pancakes. I’ll post the full recipe though and you can choose to do the full recipe or halve it like I did.

Ingredients:
– 2 cups of all purpose flour
– 2 tsp. baking powder
– 2 tsp. baking soda
– 3 Tbsp. granulated sugar
– 1 tsp. salt
– 2 cups of buttermilk, you may need a touch more at the end to thin it out
– 2 Tbsp. Butter, melted and cooled
– 2 eggs
– 1 tsp. vanilla extract

Directions:
First, start by melting the butter in the microwave (or on the stove), set aside to cool for a few minutes.
Whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set this mixture aside.
Next, in a separate bowl, combine the buttermilk, melted butter, and the eggs. When I got to this step, my butter actually started clumping and got hard after adding it to the cold buttermilk. If this happens for you, just heat the mixture in the microwave for increments of about 10 seconds at a time, you just want to melt the butter back into its liquid form, but be careful that you don’t do it too long or you’ll end up cooking the eggs!
Add the egg mixture to the bowl of dry ingredients. Whisk this together until combined, you don’t want to over whisk but try and get as many lumps out as you can. It is ok though if it is slightly lumpy. Add the vanilla extract and add any additional buttermilk if you think the batter is too thick. The batter should be pretty thick, but also still pourable.
Heat a griddle or pan and spray with cooking spray. Or if you’re using a non-stick pan, you shouldn’t have to oil it. I tried using melted butter on. Y first couple pancakes and the butter ended up burning and not achieving that golden brown pancake look I was going for. Once I wiped out my skillet and sprayed it lightly with Pam I had much better results.
Place your desired amount of batter in a circle on your pan and let the pancakes cook. Flip them once when the pancakes start to bubble and the edges start to look a little dry. Let them cook for an additional couple of minutes and remove them to a plate. Serve warm and top with butter and any additional toppings you like.
Enjoy!

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Biscuits and Gravy

Biscuits and Gravy is one of Hubby’s favorite meals to order out when we go out to breakfast. Now that we have a 2 year old we don’t get out of the house very early these days and he rarely gets it. I’m not a big white gravy fan, but I told Josh I would make biscuits and gravy for him so I made good on my promise and put it on the menu. The recipe I used was from my idol, The Pioneer Woman, and I really liked it because there were minimal ingredients and it was a simple recipe for my first attempt. I will say that biscuits and gravy still isn’t my absolute favorite meal, but Hubby said it was delicious and he’s already requested it again! I suppose that means that it was a hit! 😉

Ingredients:
– 1 pound breakfast sausage, I just bought the cylindrical Jimmy Dean sausage
– 1/3 cup flour
– 4 cups whole milk
-1/2 tsp. seasoning salt
– 2 tsp. black pepper, to taste
– biscuits, I just used canned biscuits

Directions:
Crumble and brown the sausage over medium-high heat, until fully cooked. Turn the heat down to medium-low and sprinkle in half of your 1/3 cup of flour. The sausage will absorb most of the flour initially, then add the rest of the flour to the pan. The sausage will look pretty dry at this point. Continue stirring as you increase the heat to medium-high.
Slowly pour in the milk, and add in the pepper and seasoning salt. Once the mixture comes to a boil it will thicken very quickly, so just keep stirring about 8 minutes or so until it is very thick. If the gravy becomes too thick, you can thin it out with a little bit more milk.
Taste and adjust your seasoning before serving over warm biscuits. I served this meal with a side of hash browns and fresh fruit.

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The Best Zucchini Bread

So I had my dear friend, Stephanie over today and we baked this scrumptious bread 🙂 With all of our gabbing and girl talk, I completely forgot to document my steps in photos, I’m sorry! I do have some pictures of the end results, so I’ll post them, but trust me this recipe is a winner! It’s amazing and super easy!
I promise you’ll love it!

Ingredients:
– 3 eggs, beaten
– 1 cup vegetable (or canola) oil
– 2 cups sugar
– 2 cups shredded zucchini
– 2 cups flour
– 1 tsp. salt
– 1 tsp (or more) cinnamon
– 1 tsp. baking powder
– 1 tsp. baking soda

Directions:
Preheat your oven to 325F. Spray two loaf pans with nonstick cooking spray and set aside.
In your mixer, combine eggs, oil, sugar, and zucchini. Mix well, and then add the flour and the rest of the dry ingredients. Beat well. Divide the batter among the two loaf pans, and bake in your preheated oven for 50 minutes, or until the bread passes the “toothpick test”.
Allow the loaves to cool for a few minutes, and then turn them out onto wire racks to cool completely. Serve with a nice pat of butter, and escape to paradise 🙂

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