Festive and very delicious: raspberry and cornmeal muffins with a touch of lemon zest. I prefer my muffins small...and these were perfect. The cornmeal makes them crunchy, and the raspberries "dissolve" when cooking. I was going to post this just before Christmas, thus the mini colored balls. Hmm. Somehow it was delayed... Here's the recipe for all to enjoy: RASPBERRY CORN MUFFINS Print 15 mins 15 mins 30 mins Author: Libby via Epicurious Recipe type: Baked Goods Serves: 15 small muffins Ingredients 1 cup cornmeal 1 cup unbleached all-purpose flour ¾ cup granulated sugar 1 tbls. baking powder ½ tsp. salt 1½ tbls. finely grated lemon zest 2 large egg yolks 1 whole large egg ¾ cup whole milk 1½ sticks. unsalted butter, melted 2-3 tbls. course, or granulated, sugar paper or foil muffin cup liners Instructions Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them). Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined. Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full). Bake in middle of oven (or upper [...]
What would Thanksgiving be without cranberries? I love cranberry sauce, but the very best is with whole berries. I've posted about this sauce in the past, and given you the recipe here: Best Ever Cranberry Sauce I made it again (for maybe the 10th year in a row?) last week; froze three nice containers of it; and can't wait to dig in on Thursday! Another wonderful way to use cranberries is this "Must Make" Cake This recipe is from Ina Garten. It's very very easy to make, looks beautiful, and guaranteed to please. I am not a pie person, so am considering this on Thanksgiving (family is telling me no...must have pie!) But guess what? Thanksgiving Day, this year, happens to also be my Birthday!! So I get to choose, right? One last recipe from THE CLEVER CARROT "Stuffed Endives with Cranberries & Roquefort" Just how beautiful is this appetizer? Nothing too heavy before a big Thanksgiving dinner, but so pretty, and healthy and easy to make ahead of time. If you don't know Emilie at The Clever Carrot, do take a look at her posts, her recipes and her photography. It's definitely a blog worth following! So there you have it: a few ideas for your last minute shopping and eating pleasure. Happy Thanksgiving to everyone!
Almost everyone loves a good carrot cake! This one is from Ellise Pierce of The Cowgirl Chef. I've been following and have been a fan of The Cowgirl Chef for years. So, when she posted this recipe, originally from 2012, on Facebook recently I had to try it. Here is my finished cake, ready to take to a pot-luck dinner a few weeks ago. It was a hit!! CARROT CAKE Print 20 mins 40 mins 1 hour One fabulous carrot cake! Author: Libby via Cowgirl Chef Recipe type: Dessert Serves: 1 cake Ingredients 2 cups of flour 1 teaspoon of baking soda 2 teaspoons of baking powder ½ teaspoon of sea salt 2 ½ teaspoons of cinnamon ¼ teaspoon of cloves ⅛ teaspoon of nutmeg 1 ¼ cups of vegetable oil 1 cup of sugar 1 cup of brown sugar 2 teaspoons of vanilla 3 eggs, lightly beaten 3 cups of grated carrots 1 cup of walnuts, roughly chopped Instructions Preheat your oven to 350°F and line two 9-inch pans with parchment paper and generously grease the sides with butter. In a small bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Set this aside. Now you’re ready to make your cake. In your stand mixer or in a bowl, mix the oil, sugar and [...]
This is one fabulous soup recipe! I am a huge soup fan, both winter and summer. But in the winter I tend to make vegetable and broth based soups in place of cream base. So when I first saw this recipe I kept putting off trying it due to the cream. Looking good in an antique Italian bowl! Scroll down and you will see there is no onion OR garlic in here! This might be the first time I've encountered this kind of recipe and it was another reason I just was not sure. Fear not. It has A LOT of taste, regardless. CREAMY CHICKEN SOUP WITH AUTUMN VEGETABLES Print 25 mins 10 mins 35 mins Author: Betty Rosbottom Recipe type: Soup Serves: 4-5 servings Ingredients 4½ tbsp unsalted butter 2 tbsp canola oil 1½ cups diced butternut squash, cut into ½" cubes 4 oz small Brussel Sprouts, ends cut off, cut lengthwise into ¼" slices 4 oz small brown mushrooms, cut into ¼" slices ½ cup thinly sliced leeks 2½ tbsp flour 3 cups chicken broth and extra if needed 1½ cups Half and Half 1½ tsp crushed dried rosemary salt and pepper 2 cups cooked, cubed chicken Instructions In a large, heavy pot set over medium heat, heat 2 tbsp of the butter and the oil. Add the [...]
This is a repost!! It's summer time and the basil is flourishing and it's time to make your pesto, so I wanted to share this post, and the recipes with you again and offer it to my newest followers and readers. There are many, many recipes for pesto sauce and, if you make it often, you probably have it down to a quick, memorized refrain. Right? But have you thought of experimenting? Years ago I was given a pesto sauce recipe from a colleague in the design studio where I worked. I was new to pesto (I know, amazing, right?). She swore by this one and said it was really unique. Here is her recipe as I wrote it way back when. Ginny's Pesto 2 cups basil 1/2 c. sweet vermouth 1 clove garlic 3/4 tsp. tabasco 3 tbl. white vinegar or white wine 2 tsp. Worcestershire 1/2 c. olive oil Put the basil, vermouth & garlic in blender/Cuisinart. Mix the other ingredients and add. Pretty simple, no? Well, I don't like Worcestershire at all, and I never like spice/hot i.e. Tabasco so I tried a variation of it. Libby's Pesto 2 cups (at least!) basil leaves 1/4 to 1/2 c. sweet vermouth 2 large cloves garlic 1/2 c. toasted pine nuts 1/2 c. olive oil Put everything together in Cuisinart. [...]
I've had this recipe in my files for years! I made it several times when my daughter was small and then it sat… and sat.... Mistake! It's easy and oh so good.. Here it is cooling. Turn it upside down (or right side up) before serving so you have a nice layer of the nut topping on top. It's a "coffee cake" in name only. It's good any time of day. Not too heavy, not too sweet and freezes well. Sour Cream Banana Coffee Cake Print 20 mins 40 mins 1 hour I used a lot more cinnamon than is called for; and, in fact, I made more of the nut topping than is called for. Be generous with it! Author: Libby via Real Simple Recipe type: Breakfast/Brunch Serves: 12 servings Ingredients ½ cup semisweet chocolate chips, chopped ½ cup walnuts, chopped 2 tsp. cinnamon 1¾ cup sugar ½ cup unsalted butter, softened 3 eggs 2 ripe bananas 1 8 oz. container sour cream 3 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda Instructions Heat oven to 350. Lightly coat a 12-cup Bundt pan with vegetable cooking spray. In a small bowl, combine the chocolate chips, walnuts, ½ tsp. cinnamon, and ¼ cup sugar. Set aside. In a large bowl, with electric mixer at medium speed, beat [...]