Happy Thanksgiving! I know you’ve just finished putting the bird in the oven for today’s big feast. That’s usually how it works at my house, and probably at most of the homes in the country! Anyway, by dinner time I will be so over the turkey dinner and wondering what to make for dinner this weekend. (I’m hoping all the leftovers are gone by then!)
Well I know after Thanksgiving the last thing I want to do is make yet another elaborate meal! I try to stick with something simple without poultry! One of our go to favorites is Chili with Corn Bread. It’s super easy, feeds a crowd, filling, and delicious!
Now I’ve never been a big fan of corn bread, although I must admit it goes great with Chili. But last month we sent my grandson Devon to cooking classes at the community park. On his first day of class he brought home corn bread. I had assumed it was from a mix, you know like that Jiffy corn bread mix you can buy at the grocery store. I’ve made corn bread from that mix, it was barely ok. Maybe that’s why I’m not such a corn bread fan, I’ve never been able to find the perfect one.
Well let me tell you the corn bread Devon made was incredible! No mix for Devon, they made it from scratch! But he didn’t have the recipe. I sent him back the next week to ask for the recipe. They must have had several requests because Devon came home with the printed recipe.
This corn bread is fluffy and light with just enough sweetness. It’s got a more cake like consistency. Oh ya, it’s buttery too!
Now Devon proudly makes this delicious corn bread for our family. We all love it! We serve it with chili, a good fall comfort food when it’s a bit chilly outside! It also goes great with our Sunday barbecues! It will also go beautifully with our Cheesy Chili Mac!
I thought I’d share the recipe with you! I’m sure you’ll love it as much as we do! By the way you can whip this up in less than an hour, and that includes baking time!
2 Sticks butter, melted
1 Cup Sugar
1 Cup Milk
3 Eggs, beaten
2 Cups Bisquick
1/3 Cup Yellow Corn Meal
1/2 Tsp. Baking Soda
Pre-heat oven to 350°
Place milk in large mixing bowl and add melted butter, stir
Add sugar and stir well
Add eggs and stir well
Mix Bisquick, Corn Meal, and Baking soda together
Add dry ingredients to egg mixture and stir until all lumps are dissolved
We’ve been watching our weight lately, but it’s really hard when our favorite part of a meal is dessert!
Here’s a really easy 2 ingredient recipe for angel food cake that we can eat almost guilt free. They are small enough so that they don’t have too many calories yet yummy enough to satisfy our sweet tooth.
I use pineapple in heavy syrup for added sweetness, but you can use pineapple in its own juice if you prefer them to be less sweet.
The recipe will make about 9 dozen bites, but you can make them larger by using larger cupcake pans. I freeze them and thaw as needed, helps keep temptation away! To freeze double bag in ziplock freezer bags to keep them from getting freezer burn. They can be frozen for upto 3 months, that is if you can keep away from them that long!
2 Ingredient Skinny Pineapple Angel Bites
Pre-heat oven to 350 degrees
1 box angel food cake mix
1 large can crushed pineapple in heavy syrup
1. Line mini cupcake pans with mini cupcake liners.
2. Dump both ingredients into a bowl and mix well. Don’t over mix it, mix until all the cake mix is dissolved. The batter will be light and almost frothy but don’t worry that’s how it should be. If you over mix it the batter will get gooey, not good!
3. Spoon batter into cupcake liners to about 1/2 full.
4. Bake for 10 – 15 minutes or until golden brown and tester comes out clean.
Dump both ingredients into a bowl and mix well. Don't over mix it, mix until all the cake mix is dissolved. The batter will be light and almost frothy but don't worry that's how it should be. If you over mix it the batter will get gooey, not good!
Spoon batter into cupcake liners to about 1/2 full.
Bake for 10 - 15 minutes or until golden brown and tester comes out clean.
Remove from oven and let cool.
There are some coffees such as cappuccino needs a milk frother to be perfect. It is same to our favorite desserts, cakes, pastries, and even smoothies and iced drinks which are incomplete without this fluff of heaven we call whipped cream.
It comes in various shapes and designs, and we often love watching our bakers and baristas do their magic with it. For us that knows how to bake, we all know that whipped cream that everyone has access to. We can just go to the nearest store and get us a can of Cool Whip or Reddi-Wip, or we can just do a better version of this magic with the best whipped-cream dispenser.
We are always looking for egg, dairy & nut free recipes for my grandson Jett. He has many allergies making finding treats he can have a problem.
Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake. It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.
I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash. The recipe will make a dozen cupcakes. You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.
When making this cake it’s important to strictly follow the directions. Ingredients must be added exactly as described for it to work. I don’t know how it works, but incredibly it does. The cupcakes turned out moist and yummy!
Here’s the recipe!
Pre-heat oven to 350 degrees
Dry Ingredients: 1 1/2 cups all-purpose flour
3 tbsp. unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water
Directions: You must follow them exactly 1. Place the 5 dry ingredients in a bowl.
2. Mix them well.
3. Make 3 indentations in the four mixture. 2 small, 1 large.
4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
5. Pour the water over all of it.
6. Mix until smooth.
7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
Cool completely. Frost cooled cupcakes if you like. Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.
I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.
Crema de Fruta is another popular Filipino dessert that usually consists of sponge cake topped in succeeding layers of custard cream, fruits and gelatine. This dessert is usually served during Holidays like Christmas, New Year’s Eve, Festival, Birthdays and Etc.
It’s a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more and more. Today I will give you my version of Crema de Fruta Filipino Style Recipe. Enjoy!
1 large can fruit cocktail, 30 ++ ounces
2 tbsp. unflavored gelatin
4 cups milk
8 pcs. egg yolks
1 tsp. baking powder
⅓ cup butter
1½ cup flour
1½ tsp. vanilla extract
1¾ cups sugar
2¼ cups water
Sponge Cake Procedure:
Sift the baking powder and 1 cup flour using a flour sifter. Set aside
Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.
Add-in ½ cup sugar gradually while beating the eggs.
Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.
Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.
Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.
Preheat the oven at 350 degrees Fahrenheit.
Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
Heat a saucepan and placing ¼ cup sugar.
Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
Pour the simple syrup on top of the sponge cake and then spread using a brush.
Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.
Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.
Put everything back in the saucepan with the rest of the ingredients.
Mix until texture is thick enough “this is now the custard”.
Apply the layer of custard evenly on top of the Sponge cake.
Drain the liquid concentrate from the fruit cocktail and set aside.
Arrange all the fruits on top of the custard layer.
Make sure to place them evenly.
Dilute the gelatin in 2 cups of water.
Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.
Pour the gelatin mixture on top of the fruit cocktail layer.
Everyone loves brownies, it’s the ultimate comfort food, rich, chewy, and chocolaty, it triggers all your happy spots.
I have made brownies from box mixes and from scratch, my favorite ones are those that I make using the recipe I found in a mystery novel I read. I call them Triple Chocolate Brownies, but in the book they’re called Scout’s Brownies.
I’d like to share the recipe I found in Diane Mott Davidson’s book “Dying for Chocolate”. I read this book years ago and have been making these amazing brownies since. They really are “to die for”. They’ve become a family favorite.
If possible try to use the same brands the recipe calls for.
1 cup unsalted butter
3 ½ oz. Valrhona or best quality unsweetened chocolate squares
3 tbs. Valrhona or European style cocoa powder
1 ½ cups all-purpose flour
½ tsp. baking powder
1 tsp. salt
2 cups sugar
1 tsp. vanilla extract
1 cup Ghirardelli chocolate chip morsels
Preheat oven 350 degrees
Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
Sift together cocoa, flour, baking powder, and salt
Beat eggs until creamy
Beating constantly slowly add sugar
Add vanilla and cooled chocolate mixture
Stir in dry ingredients until just combined
Spread batter into buttered 9”x13” baking pan
Sprinkle chocolate chips over surface
Bake 30-35 mins. or until center is set
Cool completely before cutting into 32 brownies. Serve with a glass of ice cold milk for an awesome treat.