Devon’s Easy Corn Bread Recipe – Delicious!

Devon’s Easy Corn Bread Recipe – Delicious!

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!)

corn breadWell 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!

Ingredients:

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

Directions:

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

Pour into 9×13 baking pan

Bake 25 Minutes.

Let Cool and slice.

corn bread

 

 

Devon's Corn Bread
Print Recipe
Cook Time
25 Minutes
Cook Time
25 Minutes
Devon's Corn Bread
Print Recipe
Cook Time
25 Minutes
Cook Time
25 Minutes
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350°
  2. Place milk in large mixing bowl and add melted butter, stir
  3. Add sugar and stir well
  4. Add eggs and stir well
  5. Mix Bisquick, Corn Meal, and Baking soda together
  6. Add dry ingredients to egg mixture and stir until all lumps are dissolved
  7. Pour into 9x13 baking pan
  8. Bake 25 Minutes. Let Cool and slice.
Share this Recipe
Powered byWP Ultimate Recipe
Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

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

Liquid Ingredients:

1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water

Egg, Dairy & Nut Free Crazy Cupcakes

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.

Thanks to Sweet Little Bluebird for this awesome recipe!

Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Cupcakes
Instructions
  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)
  8. Cool completely. Frost cooled cupcakes if you like.
Recipe Notes

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.

Share this Recipe
Powered byWP Ultimate Recipe
Panutsa (Peanut Brittle) Recipe!!!

Panutsa (Peanut Brittle) Recipe!!!

Panutsa, or also called as “Peanut Brittle” in English Dialect, is a delicacy that is a favorite in the Batangas region of Philippines. It is usually sold in stalls around Batangas and in buses for inbound or outbound trips to the province.

Panusta is very easy to prepare and to cook, even a 5 year old child can cook it. With its very simple ingredients and procedures, you will never imagine that this is a very mouth-watering treat for your family and friends.

This is my version of Panutsa (Peanut Brittle) Recipe, Enjoy!

 

Ingredients:

1 cup peanuts, pealed

1 tsp. baking soda

2 tbsp. butter, softened

½ cup corn syrup

1 cup granulated white sugar

¼ cup water

¼ tsp. salt

 

Directions:

Grease a baking tray/cookie sheet then set aside.

Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.

Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.

Turn-off heat and  put-in the butter and baking soda and stir thoroughly.

Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.

Remove the mixture from the tray and cut into desired sizes.

Serve,

Share and enjoy!

Panutsa (Peanut Brittle) Recipe!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Panutsa (Peanut Brittle) Recipe!!!
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Grease a baking tray/cookie sheet then set aside.
  2. Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.
  3. Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.
  4. Turn-off heat and put-in the butter and baking soda and stir thoroughly.
  5. Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.
  6. Remove the mixture from the tray and cut into desired sizes.
  7. Serve,
  8. Share and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Triple Chocolate Cookies

Triple Chocolate Cookies

Triple Chocolate

Triple Chocolate Cookies

I’m a confirmed chocoholic!  These delicious Triple Chocolate Cookies are one of my favorites.  I love the combination of white and milk chocolate chips in a dark chocolate cookie.  It’s the perfect combination!

 Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ounces best quality unsweetened chocolate, melted and cooled
  • 1/4 cup unsweetened European cocoa powder
  • 2 cups all-purpose flour
  • 1 cup Premium white chocolate chips
  • 1 cup Semi-sweet chocolate chips

Directions

  • In a large mixing bowl, beat the shortening and butter  with an electric mixer on medium to high speed for 30 seconds.
  • Add sugars and baking soda; beat till combined.
  • Beat in eggs, vanilla and melted chocolate.
  • Beat in the cocoa powder and flour.
  • Stir in the semisweet and white chocolate chips.
  • Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  • Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  • Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.

Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Triple Chocolate Chip Cookies
Print Recipe
These delicious Triple Chocolate Cookies are one of my favorites. I love the combination of white and milk chocolate chips in a dark chocolate cookie. It's the perfect combination!
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Dz.
Instructions
  1. In a large mixing bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugars and baking soda; beat till combined.
  3. Beat in eggs, vanilla and melted chocolate.
  4. Beat in the cocoa powder and flour.
  5. Stir in the semisweet and white chocolate chips.
  6. Using a 1 oz. scoop or a tablespoon drop batter, 2 inches apart, onto parchment covered cookie sheets.
  7. Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till the tops look dry.
  8. Cool on cookie sheets for 1 minute; move the cookies from cookie sheets and cool on wire racks.
Share this Recipe
Powered byWP Ultimate Recipe
Triple Chocolate Biscotti

Triple Chocolate Biscotti

BiscottiBiscotti, also called Cantuccini in Tuscany, are oblong shaped almond Italian cookies that originated in the city of Prato.  It’s name, Biscotti, literally means twice cooked.

These twice baked cookies are dry, crunchy, and made to be dipped in a drink, traditionally Vin Santo, a sweet Italian dessert wine.  Today Biscotti is made in a variety of flavors and can be dipped in white or dark chocolate.  They can be dipped in coffee, milk, or any other drink.  Of course they’re also pretty good dry.

My family loves Biscotti, specially when dipped in cold milk or hot chocolate.  I love to dip it in my morning cup of cappuccino!  I’d always thought they’d be difficult and time consuming to make.  I thought I’d have to roll each cookie into it’s oblong shape.  I was pleasantly surprised to learn that they are super easy to make and you don’t have to shape each cookie.

I’ve been playing around with different flavors and came up with our favorite, Triple Chocolate Biscotti.  They are super yummy!  Best of all you don’t spend hours kneading cookie dough and shaping them into flat oblong cookies.  You can whip up a batch in about an hour or so and have some ready for dessert.  Did I mention they’re great with ice cream?

(This post contains affiliate links)

I like to use the best quality ingredients for most of my baking, this is specially true for chocolates.  I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips.  They really do taste better!  But if you can’t find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.

Here’s my recipe for Triple Chocolate Biscotti!

Ingredients:

6 Tbs. Butter, softened

1 Cup Sugar

2 Eggs

1/2 Tsp. Pure Vanilla Extract

2 Cups All Purpose Flour

1/2 Cup Valrhona Cocoa Powder

1 Tsp. Baking Soda

1 Tsp. Salt

1/2 Cup Guittard Semi-Sweet Chocolate Chips

1/2 Cup Guittard White Chocolate Chips

Directions:

Pre-heat oven to 350º

Cream butter and sugar together

Add in eggs one at a time, beating well after each egg

Add in Vanilla

In a separate bowl combine flour, cocoa powder, baking soda, and salt.  Mix very well

Add flour mixture to the butter mixture in thirds.  Make sure the dry ingredients are well incorporated before adding more

Dough will be somewhat stiff and sticky

Stir in chocolate chips

Shape cookie dough into a 12″ x 4″ log and place on a parchment covered baking sheet

Bake for 30 minutes.

Remove from oven and let stand for 5 minutes.

Cut loaf into 3/4″ slices

Place each piece cut side down on the baking sheet and bake for 8 minutes

Turn over cookies and bake the other side for another 5 minutes

Cool on a rack then store in an airtight container

 

 

 

 

Triple Chocolate Biscotti
Print Recipe
Triple Chocolate Biscotti
Print Recipe
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350º
  2. Cream butter and sugar together
  3. Add in eggs one at a time, beating well after each egg
  4. Add in Vanilla
  5. In a separate bowl combine flour, cocoa powder, baking soda, and salt. Mix very well
  6. Add flour mixture to the butter mixture in thirds. Make sure the dry ingredients are well incorporated before adding more
  7. Dough will be somewhat stiff and sticky
  8. Stir in chocolate chips
  9. Shape cookie dough into a 12" x 4" log and place on a parchment covered baking sheet
  10. Bake for 30 minutes.
  11. Remove from oven and let stand for 5 minutes.
  12. Cut loaf into 3/4" slices
  13. Place each piece cut side down on the baking sheet and bake for 8 minutes
  14. Turn over cookies and bake the other side for another 5 minutes
  15. Cool on a rack then store in an airtight container
Recipe Notes

BiscottiI like to use the best quality ingredients for most of my baking, this is specially true for chocolates.  I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips.  They really do taste better!  But if you can't find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.

Share this Recipe
Powered byWP Ultimate Recipe