Cheddar Bacon Jalapeño Cornbread Loaf

It is by the grace of God that this loaf of cornbread actually turned out remotely like it should have. I’m not gonna lie to you, I got cocky and later very uncertain.

When I saw this recipe my mouth immediately started to water. Bacon, cheddar cheese, jalapeño all wrapped up in a cornbread? Yes please!

When I went to the store for the ingredients, I realized that it called for a cornbread and muffin mix. Now if y’all know me, you know that I have been brought up with a complete and utter disdain for mixes. Day Day, my mother, taught me that using mixes is NOT real baking. This simple opinion was ingrained in me and to this day I will not buy a mix.

So when I saw the mix listed among the ingredients I arrogantly thought, “Oh I can figure this out.” HA! Not so much.

The recipe called for self-rising flour which I don’t have so I made some (done this many times before and it’s always worked out perfectly). Confidence still in tact. However, the self-rising flour plus what I researched to be the ingredients and measurements of a cornbread mix may have taken it over the top. Absolute insecurity set in.

My beautiful cornbread came out with elephantiasis.

But with a little reconstructive surgery, it turned out to be a lovely treat. Serve this warm, slathering it with salted butter and you will be a very happy camper.

Cheddar Bacon Jalapeño Cornbread Loaf (recipe are of melissassouthernstylekitchen.com)

INGREDIENTS: 2 cup Martha White self-rising flour, 1 7 oz package Martha White Mexican Style Cornbread & Muffin mix, 1 Tbs chopped fresh chives, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 medium jalapeno pepper, 4 slices bacon cooked and crumbled, 1 1/2 cup shredded sharp cheddar cheese, 1 1/4 cup whole or 2% milk, 1/2 cup butter melted, 3 large eggs

DIRECTIONS: Preheat the oven to 350°F. Liberally spray a non-stick 9x5x4-inch loaf pan. Set aside. Sift together the flour, Mexican cornbread mix, chives, cumin and garlic powder. Cut 5 thin round slices from the jalapeno and set aside. Seed and chop the rest of the pepper. Add the chopped jalapeno, crumbled bacon, and 1 cup shredded cheese to the sifted dry ingredients. Mix well. In a separate bowl, whisk together the milk, melted butter and eggs. By hand mix the wet into the dry ingredients stirring until fully moistened. Spread the dough into the prepared loaf pan. Sprinkle the top with the remaining shredded cheese and arrange the jalapeno slices on top. Bake for 40-45 minutes or until a long skewer inserted into the center shows moist crumbs. Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Wrap tightly for storage or slice and serve immediately.

Lemon Olive Oil Cake with Lemon Cream

A lot of determination went into this morning’s baking experiment. It was riddled with obstacles, and I was close to throwing in the towel (pause for dramatic effect). But I persevered and dear Lord, was it worth it!

This cake is crazy delicious. I’m even gonna throw out the word scrumptious. It’s that good! Light, moist, and lemony. You can’t go wrong with that combination in a cake.

So here were the obstacles I faced (but really I caused the problems so I’m kinda laughing at myself)…

  1. I tore this recipe out of a BHG magazine that my mother-in-law gave me. When I saw the “Lemon Olive Oil Cake” I was sold. But I thought I was making the cake in the picture, “Lavendar Thyme Fluted Cake with Vanilla Creme Glaze.” Yeah, nope. That wasn’t the picture of the cake I wanted to make. Now if I had read the recipe before this morning I woulda known that, but do I every read the recipe beforehand? Rarely.
  2. I don’t have 6×2-inch round cake pans. Who has 6×2-inch round cake pans? That’s tiny! So I was faced with a tremendous dilemma (again, very dramatic). Will the cake still bake correctly if I use my normal sized 9×3-inch round cake pan? I decided to give it a go. Seriously, 6×2-inch???
  3. To share a bit of my reality, I have reached the ripe, old age that I now have to use readers. I have never needed glasses when baking, however do they have to make the print so small? I almost made a tactical error (dramatic) in measurements because I couldn’t tell the difference between 1/2 and 1/3. Stupid small magazine print. And yes, I’m talking as if I’m 98 years old.
  4. Apparently in all of my years of teaching children to tear paper precisely so that it would have a straight edge, I did not teach myself. I accidentally tore out the recipe with a jagged edge, and left a few of the ingredient amounts in the magazine. Oops!

With all of that said, the cake turned out beautifully! The cake is very pretty with flakes of lemon peel in the cream frosting. You can even pile curls of sugared lemon peel on top. It’s a very easy cake to make, and will no doubt be a crowd pleaser.

Notes:

* If you’re like me and have typical sized cake pans, you can still make this a layered cake. Once the cake is cool, run a good knife horizontally through the middle. Then place half the lemon cream on that layer, then gently place the second layer on top, topping it with the rest of the cream.

* I baked the cake in my 9×3-inch cake pan for 35-40 minutes and it turned out perfectly.

* Oh, and I used extra lemon peel in the cake. I would recommend you do the same.

Lemon Olive Oil Cake with Lemon Cream (recipe care of Better Homes & Garden)

INGREDIENTS:

Cake: 2 eggs, 1 cup (189 grams) sugar, 2 cups (250 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, ⅔ cup olive oil, 4 teaspoons finely shredded lemon peel, ½ cup lemon juice, ½ cup buttermilk, 1 teaspoon vanilla, Edible flowers and/or berries to decorate (optional)

Lemon Cream: 1 cup ice-cold whipping cream, 2 tablespoons powdered sugar, 1 tablespoon finely shredded lemon peel, 2 teaspoons lemon juice

DIRECTIONS:

Cake: Preheat oven to 350°F. Grease three 6 x 2-inch round cake pans. Line bottoms of pans with parchment paper; grease the paper. Set pans aside. In a large mixing bowl beat the eggs and sugar with an electric mixer about 5 minutes or until pale and thick ribbons form. In another large bowl whisk together the flour, baking soda, baking powder, and salt. In a medium bowl combine the olive oil, lemon peel, lemon juice, and buttermilk. Beat the vanilla into beaten egg mixture on low speed. With mixer on low speed, add the dry and wet ingredients in three additions, starting with dry and ending with wet. After the last addition, turn mixer off and whisk until combined. Divide batter among prepared pans, filling each half full (1 2/3 cups batter each). Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean and cakes are golden and pull away from sides. Remove and cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely.

Lemon Cream: In a large bowl beat cream, sugar, peel, and juice with an electric mixer or large whisk until soft peaks form. Cover and chill up to 4 hours ahead. Whisk before serving.

Chocolate Chip Oatmeal Cookies

I have absolutely no idea who the author of this recipe is, but whomever he/she is… well done!

My friend, Laura, will occasionally send me “suggestions” (which are really hopeful requests) for my bake day experiments. She sent me this one and I was sold.

I know this is super trendy right now, but I love the combination of sweet and salty. Salted caramels, milk chocolate truffles with sea salt, you name it and I’ll devour it. These cookies are a great example of said trend.

I tend to be a bit heavy handed with salt. Okay, in truth, I LOVE salt and probably use way too much of it when I cook. But everyone who’s tried these so far have happily enjoyed every sweet/salty bite.

Please don’t be intimidated by browning butter. The recipe gives excellent directions and you won’t regret adding the nutty flavored butter to the batter. It’s delicious!

Bake these up, share them out (or not), and spread the love!

Chocolate Chip Oatmeal Cookies (recipe care of ???)

INGREDIENTS: 2 sticks unsalted butter (divided, 1 stick softened), 2 1/2 cups old-fashioned oats (divided), 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 3/4 tsp kosher salt, 1 cup firmly packed light brown sugar, 3/4 cup granulated sugar, 2 large eggs, 1 1/2 tsp vanilla extract, 1 1/2 cups toasted pecan halves (chopped), 10 oz bittersweet chocolate (chopped), flake salt (to taste)

DIRECTIONS: To brown the butter: In a medium saucepan over medium heat, gently melt 1 stick of the butter. Once melted, continue to cook, gently stirring constantly until the butter foams and turns golden brown, about 5 to 7 minutes. Remove the butter from the heat and transfer it to a heatproof bowl to cool to room temperature. Note: it’s okay if there are a few brown bits. To make the cookies: In a food processor, pulse 1 cup of the old-fashioned oats until coarse like cornmeal. In a medium bowl, whisk together the processed oats, the remains whole oats, flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown butter, the stick of softened butter, and sugars on medium-low speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and vanilla extract. Add the dry ingredients in two batches, mixing until combined. Add the pecans and chocolate pieces. At this point the dough will be very soft. Scoop half of it onto a long sheet of plastic wrap and, using your hands, form it into a log about 2 inches in diameter. Wrap the log in plastic wrap. Repeat with the remaining dough. Chill the logs in the freezer until firm, about 30 minutes. Note: at this point, you can freeze the dough for us to 2 months. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Using a sharp knife, slice the dough into 1/2-inch disks. Place the disks about 3 inches apart on the cookie sheet and sprinkle them with flake salt. Bake the cookies until golden brown on the edges, about 10 to 12 minutes. Let them cool on the pan for 10 minutes, and then transfer them to a wire rack to cool completely. Repeat with the remaining disks. Note: if baking from hard frozen, bake for an additional 3 too 4minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Banana Chocolate Chip Muffins

If you could create a baked good that captures the warm and cozy feeling you have when you’re in your pjs (I call them “house pants”), wrapped up on the couch in big blanket while watching football on a Sunday morning, this would be it.

They are moist, rich, and just lovely in every way. Oh, and once again, easy as can be.

Go forth and bake!

* Note: Paul greased the muffin pan for me as he always does (I hate doing that). But I also sprayed the pan with non-stick spray so that they would for sure fall out easily. Worked like a charm!

Banana Chocolate Chip Muffins (recipe care of thebakingchocolatess.com)

INGREDIENTS: 4 ripe bananas (medium or 1 & 1/3 cups of mashed banana), 1/3 cup melted butter cooled, 2/3 cup sugar or sugar of choice, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, a pinch of salt, 1 1/2 cups all purpose flour or Bob’s Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour, 1 cup Ghirardelli semisweet chocolate chips

DIRECTIONS: Preheat oven to 350. Grease your muffin tins. Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork. Keep blending until the mixture is creamy and smooth, not chunky. Add sugar, egg and vanilla and mix just until combined. Stir in salt and baking soda. Add flour and chocolate chips and mix until just combined. Do not overmix! Divide into muffin tins. Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes

Buttermilk Biscuits

Sometimes ya just want a buttermilk biscuit with strawberry jam. Simple as that.

I know I’ve posted a ton of buttermilk biscuit recipes (maybe I have a slight addiction to buttermilk biscuits ~ huh, never really thought of that before), and there’s a good chance I’ve used this recipe before. But this one is worth a repeat.

For the first time ever I actually read the entire recipe before baking (don’t know what bee got in my bonnet, I never do that). Certainly glad I did though because her “notes” are spot on! I followed all of her suggestions and these biscuits turned out flakey and buttery.

You will love these! Enjoy!

Side note… my oven must be way cooler than hers because I had to double the baking time.

Buttermilk Biscuits (recipe care of sallysbakingaddiction.com)

INGREDIENTS: 2 and 1/2 cups (312g) all-purpose flour, 2 Tablespoons baking powder (yes, Tablespoons!), 1 teaspoon salt, 1/2 cup (115g) unsalted butter (very cold and cubed), 1 cup + 2 Tablespoons (270ml) cold buttermilk (divided), 2 teaspoons honey

optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

DIRECTIONS: Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time. Gently roll the dough out with a rolling pin until it’s about 3/4 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-10 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.) Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.


Notes

  1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.
  2. Flour: Starting with cold flour helps guarantee taller biscuits. If have time, place the flour in the freezer 30 minutes before beginning. You won’t regret it!
  3. Butter: Cut into about 1/2 inch cubes. While you’re placing the flour in the freezer (note above), place the cubed butter in there too. Partially frozen butter is the BEST for biscuits.
  4. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the biscuits to rise since we’re using baking powder. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing– you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
  5. Use either a pastry cutter or food processor for combining the ingredients. Both are great, but the food processor is quicker.

Bacon Cheddar Chive Biscuits

So there’s a strong possibility that I’ve made these before. But who cares? It’s bacon, cheddar, chives, and butter. There’s nothing wrong with a repeat of a combination of damn good ingredients.

Now, I’m not gonna lie to you. There is so much butter in this recipe that when I pulled them out of the oven, bubbly butter was literally oozing out of them. I’ve never really seen that before in a biscuit recipe. Paul even noted the fattening fragrance of butter cooking as they were baking. The moral of the story is that these are not the healthiest treat in the world. But again, who cares?

I didn’t freeze and grate the butter like the recipe calls for. If you haven’t figured it out yet, I’m a lazy baker. Instead, I just cut the butter into small pieces. In truth, I think grating it would have been better. The strands of butter would have incorporated into the dough more consistently. This would’ve have created lovely layers within the biscuit. Oh well.

However, even with my apathy, these are delicious! I would happily serve these for breakfast, a side to a salad or soup, or just as a snack. They’re yummy! Go forth and enjoy!

Bacon Cheddar Chive Biscuits (recipe care of damndelicious.net)

INGREDIENTS: 6 slices bacon (diced), 4 cups all-purpose flour, 4 ounces shredded extra-sharp cheddar cheese, 1/4 cup chopped fresh chives, 4 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, 3/4 cup unsalted butter (frozen), 1 3/4 cups buttermilk

DIRECTIONS: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm.

Mexican Brownies

Oh holy hell! These are crazy good. Seriously, CRAZY good!

I don’t know if you’ve ever seen the movie, “Chocolat.” But if you haven’t, you should. It’s such a beautiful film with a fabulous soundtrack. Anyway, I do have a point. As I was melting the chocolate, espresso, butter, and sugars together, I envisioned myself in the chocolatier’s kitchen stirring the thick, pasty, chocolatey mixture with a feeling of awe. Slowly pouring the mixture into the dry ingredients and gently combining them while inhaling the rich fragrance took me to that kitchen filled with love and warmth. As you can tell, I have a very romantic imagination.

These aren’t your regular, run of the mill brownies. They’re moist, rich, and spicy. Their chocolate decadence is enhanced by the ground espresso, a necessary ingredient to bring out the full flavor of the chocolate. And the cinnamon and cayenne pepper give them a warmth that normal brownies just don’t have.

The heat is very mild. It’s subtle, and an amazing addition. Even if you’re not a fan of spice, give it a try. You’ll love them and your audience (if you choose to share them ~ absolutely no judgement if you don’t) will be extremely impressed with your creativity.

P.S. I love to tear recipes out of magazines, but of course I cannot remember which magazine graced me with this recipe. I have a horrible memory and the magazine title wasn’t listed anywhere on the page. Sorry!

Mexican Brownies (recipe care of ????)

INGREDIENTS: 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon each table salt and baking powder, 1/4 teaspoon cayenne pepper, 8 ounces semisweet bar chocolate (chopped), 1 stick unsalted butter (cubed), 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon instant espresso powder, 3 eggs (beaten), 1 teaspoon pure vanilla extract

DIRECTIONS: Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick spray. Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne. Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat. Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan. Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.

Mexican Wedding Cakes

Okay, let’s look at the positive Covid side… I live in a town where I can see my family, the Chenoweths and Dargas, and friends regularly. I have a job that I love and provides me the opportunity to work with some of the best Santa Barbarians around. I’m healthy and strong.

Okay, let’s look at the negative Covid side… I miss seeing faces. The good, the bad, and the ugly. I need facial interaction. People have such interesting faces; the expressions tell such stories. I miss, with my whole heart, the rockstar students that I’m lucky enough to teach. I miss.

In the midst of this Covid, crappy, crazy pandemic a dear friend of mine shared this recipe with me. She asked me to make them, and I couldn’t think of a better time. She’s finding such strength in herself while facing some seriously challenging situations. I think she represents most of America, and truly the world.

Well if I can do anything to lift a friend’s spirits, I can bake her request and share them with love. So an Irish/English/Welsh/American woman baked Mexican Wedding Cakes for her lovely Mexican American friend. What cracks me up is that my very Irish American mother shared this exact recipe with me but named, “butter balls.” So many cultures connect through food. What a gift.

Easiest recipe ever. Seriously, easiest recipe ever. What I liked so much about this recipe was the directions on how to “powder” them. If you have any appreciation for my random, and often drawn out advice, then listen to this… follow the directions in this recipe. The two rolls, while the cookies are warm and then cooled, are imperative. You will look like a rockstar in offering these lovelies at any gathering.

Ultimate Mexican Wedding Cake Cookies (recipe care of sunset.com)

INGREDIENTS: 3 cups (6 sticks) butter (softened), 2 tbsp. vanilla extract (yes, that’s 2 tbsp. and not 2 tsp.), about 1 3/4 lbs. powdered sugar (divided), 6 cups flour, 3 cups finely chopped walnuts

DIRECTIONS: Preheat oven to 300°. Line 2 rimmed baking sheets with parchment paper. Beat butter, vanilla, and 1 cup powdered sugar in the bowl of a stand mixer on medium speed until creamy, well-blended, and fluffy. Add flour 2 cups at a time, beating on low speed, then on medium speed after each addition until well-blended, stopping occasionally to scrape inside of bowl. Add nuts and beat on low speed until blended. Stir by hand a few times to be sure dough is evenly blended.  Roll even 1-in. balls of dough in your hands and space 1 in. apart on lined baking sheets. Bake until dough is pale golden on top and golden on the underside, 25 to 35 minutes. Let cool 5 minutes. Gently toss warm cookies a few at a time in a bowl of powdered sugar (the sugar will melt and form a coating), then set on wire racks to cool completely. Repeat to make more cookies.Gently toss cookies in powdered sugar again to coat generously. Store airtight up to 1 week, or freeze.

Veggie Skillet Biscuits

These buttery, cheese filled, salt topped biscuits are actually “good” for you because they have a teeny tiny of zucchini, broccoli, and carrot in them. So in truth, it’s like you’re eating a minuscule serving of your daily vegetables. That’s my way of justifying their fabulousness.

When Paul and I first started dating there were certain foods he simply would not try, namely vegetables. I think he may have been slightly intimidated by them. He considered butter soaked corn and peas to be the perfect veggie side dish to his teriyaki chicken. He learned this from Nana, his mother, who cooks with sticks and sticks of butter. Not that there’s anything wrong with corn and peas and LOTS of butter, but the nutritional values of these aren’t the highest. Delicious, yes. Nutritious, no.

So when I started to cook for Paul, his mind was blown that vegetables can be both delicious AND nutritious. He was surprised that he actually liked salads and grilled or roasted veggies. But despite all of my efforts, there are certain vegetables he still hates. I can usually hide them in what I’m making, but he won’t voluntarily eat them.

Here is his list of non-negotiables… broccoli (aka “trees”), cauliflower (aka “brains”), asparagus (aka “sticks”), mushrooms, and olives. I love all of these, but nope! Not Paul. So at times I can disguise or hide them, or he’ll pick around them. He cracks me up because I’m basically a rabbit and love most every vegetable I stumble across. Poor Paul.

Anyway, long story short, these biscuits are delicious and even Paul liked them. They are perfect as a side to tomato soup, or a savory treat with breakfast, or just a lovely snack. Give them a go!

Veggie Skillet Biscuits (recipe care of bhg.com)

INGREDIENTS: ½ small zucchini (3 oz.), 1 small stalk broccoli (about 3 oz.) stem trimmed and peeled florets broken apart, 1 small carrot (3 oz.), 2 ¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon black pepper, ½ cup cold unsalted butter (cut into small pieces), ⅔ cup shredded extra-sharp cheddar, 1 cup plain whole milk Greek yogurt, 1 tablespoon unsalted butter (melted), flaked sea salt

DIRECTIONS: Preheat oven to 450°F. Use a box grater to shred zucchini, broccoli stem, and carrot onto a cutting board. Using a chef’s knife, give the shredded vegetables and broccoli florets a quick chop. (You should have 2 cups total.) Transfer vegetables to a medium bowl. Toss in 1/4 cup flour; set aside. In a large bowl stir together the remaining flour, the baking powder, salt, baking soda, and black pepper. With a pastry blender or your fingers, cut in the butter until the pieces resemble coarse crumbs. Fold in the vegetable mixture and the cheese. Gently stir in the yogurt until the mixture is moistened. In the bowl gently knead until it comes together as a dough. Transfer the dough to a lightly floured surface. Pat the dough to a 1 1/4-inch thickness. Using a 2 1/2-inch diameter cookie cutter or glass, cut dough into rounds, flouring cutter between each cut. Repeat with scraps. Arrange biscuits in a 12-inch cast-iron skillet. Bake 15 to 18 minutes or until golden. Brush with melted butter. Sprinkle with sea salt. Cool slightly before serving. 

Chocolate Chip Pan Chewies

Oh, the cockiness.

I found this recipe on Facebook and thought it looked quick, easy, and yummy.  The kind of deliciousness you’d find at a family BBQ or a picnic with friends.  Nothing fancy, simple yet a crowd pleaser.

One reason I loved it was that 12tomatoes.com touted it as the easiest recipe in the world to make.  After reading it (and baking it), I whole heartedly agree.  However, my stupid arrogance!  If something can go wrong, you know it’ll go wrong in my kitchen.

When cracking the egg, a bit of shell fell into the batter.  I was suspicious that a shard had escaped but I couldn’t tell for sure.  Well yep, after mixing the wet ingredients together I saw a small piece of shell staring up at me, mocking me.  I confidently reached in to snatch it up but it slipped into the buttery abyss.  I dove in with both hands (literally), desperately trying to feel for that sharp, little bugger but to no avail.  Paul even took a gander trying to find it, but nope!  That thing was gone.

As I poured the batter into the pan, I saw two tiny pieces and fished them out.  But there’s a really good chance that someone will find a crunchy surprise when they bite into this sugary treat.

All I can say is, oops!

Chocolate Chip Pan Pan Chewies (recipe care of 12tomatoes.com)

IMG_3541 copy

INGREDIENTS:  1/2 cup unsalted butter (melted), 1 cup brown sugar, 1 egg, 2 teaspoons vanilla extract, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 cup chocolate chips

DIRECTIONS:  Preheat oven to 350°F and grease a 9×9-inch baking pan with nonstick spray. In a medium bowl, stir together melted butter, brown sugar, vanilla, and egg until well combined. Add flour, baking powder, salt, and baking soda and stir to combine. Stir in chocolate chips and pour into prepared pan. Bake 20-25 minutes. Enjoy!