Monday, February 25, 2013

Buttermilk Cornbread

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I live in the south, and because of this, there are many great foods around here. Cornbread is just one of the many great traditional southern sides, but I did not grow to like it until I had it about two years ago on new years day. I'm not sure what clicked that day, but I have really grown to love it. My mom usually makes it whenever she makes chili, but I recently had it at my grandmother's house a couple weekends ago and it totally sparked me to make it myself. Hers was on the sweeter end of the cornbread spectrum, and while that version is delicious, I like a cornbread that is not as weighed on the sweet side.

Saturday, February 23, 2013

Chocolate Chip Cookie Dough Truffles

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I feel like there is a large distance between chocolate chip cookie dough and actual baked, warm, chocolate chip cookies. I know that many love the final cookie product, but I lean more towards the colder dough product. I really do not like it with raw eggs, though, but of course there is an egg-free option, which is in these truffles. Not only do these truffles contain cookie dough, but there are smothered in chocolate. Woah!

It's like the opposite of a chocolate chip cookie with a gooey, chocolate-stuffed center. But those are for me to share with you later, not now.

Friday, February 22, 2013

Fluffy Buttermilk Pancakes

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There seems to be a a super secret and special way to scoop pancake batter, pour it onto a hot griddle and then flip it in order for the pancakes to come out looking pretty and round. It seems easy enough to do, but I just have trouble with pancakes. When I scoop and pour the batter they always come out slightly deformed and not looking like a nice and circular pancake should. They are not terrible looking, but I do want to master how to make the perfect and pretty pancake. So, when I could not get these pancakes out of my head, I just dove in and made them.

The pretty factor aside, though, I actually really do enjoy making pancakes. Especially when the end product is fluffy, evenly brown and maple syrup is involved.

Tuesday, February 19, 2013

Salted Caramel Brownies

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Brownies are the ultimate food that you can turn to when in need of a quick dessert, a reliable recipe or a way to make a friend. You can jazz them up or down as much as you like with frosting, filling, different kinds of chocolate and so much more. In this case, we have a filling.

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This really is not just any other chocolate and caramel combo. Their marriage together, in this brownie, creates a wonderfully fudgy and delicious dessert that is just one of the best things ever.

The caramel sauce that goes in between the two brownie layers half disperses into the rest of the brownie part and half creates a layer of it's own. It gives a salted caramel taste throughout the entirety of the bar.

I really liked this because the caramel layer doesn't ooze everywhere and make a mess out of everything (which, in its own way and place is wonderful), but melts out just a bit so it's enjoyable but not all over your hands. It really is a perfect brownie.

And I'm not one to say the word 'perfect' often.

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Sunday, February 17, 2013

Strawberry Lime Paletas

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Winter has really brought out my craving for summer fruit, and I am just waiting for the local strawberries and other fruits to be ripe and in season. However, I was not patient enough to wait a couple more months for the fresh strawberries, so I went ahead and made these frozen treats.

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Wednesday, February 13, 2013

Chocolate Butter Pecan Sandwich Cookies with Peanut Butter Filling

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Call it grilled cheese. Bring two pieces of toast to the conversation. Fill with ice cream. Smash a classic flavor combo together. Bake in oats because they are just the best when paired with peanut butter.

Whatever the details may be, sandwiches are great on so many different levels. Sweet or savory, filled with icing or cheese, for dessert or lunch, I really love the idea of having an icing or multiple components smashed between two cookies or pieces of bread.

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So, these sandwich cookies were originally composed of a chocolate cookie a brown butter pecan filling, but I was into more of a peanut butter feeling. The brown butter pecan sounds super delicious, though. Ice cream would be wonderful, too! So many crazy and wonderful flavor combinations that you can make out of sandwich cookies!

In conclusion, change these according to your own preference if you want, because there are so many ways to create a great dessert out of two soft cookies and filling!

Sunday, February 10, 2013

Rainbow Birthday Cake

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Birthdays are pretty much my favorite days ever. Cards, cakes and candles are really exciting to me, and I love memorizing the dates of people's birthdays. If I know you, I most likely know your birthday date as well. I also have a book specifically for birthday dates, just in case I need a refresher.

And, as you might have guessed, this cake is a birthday cake because today is Jessica's birthday!

Of course, I had to make her cake, so after looking around, I decided on this rainbow cake. I made it about two years ago for another birthday, and it was amazing, so I thought that it would be the perfect thing to make for this weekend.

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Tuesday, February 5, 2013

Lemon Blueberry Muffins

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Let's say you made Brown Butter Blueberry Muffins one day and feel in love. You haven't tried another blueberry muffin recipe since, because you already have a perfect recipe. Why would you try another kind and betray your amazing, delicious muffins, only to be disappointed? Well, you just have to go out on that branch, jump into a new recipe, and try it because you never know what you're missing until you swim and talk with other variations.

Pretty much, ever since I made those perfect, and I mean truly perfect, blueberry muffins, I really have not wanted to try another recipe that involved baking blueberries into muffins. However, as you can see, I tried another recipe. And it was great! I will confess that I still love my other beloved recipe a little more because of the brown butter and the crumble that it involves, but variation is a good thing and you can still really like two different kinds of variations, even if you like one just a bit more than the other.

Now that is not to scare you off from this post. No! The two blueberry muffins are just different. This recipe includes brown butter, a crumble topping, and are a little lighter.

These muffins that you see in this post include lemon, many different types of fat, and are a heavier muffin. They are denser and have a firmer crumb to them, if that makes sense.

Pros and cons.

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Sunday, February 3, 2013

Lemon Eclairs

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Eclairs are just one of those foods that I had never tried before until this past summer, but once I did, I was so hooked. Mostly just because they are fun to make, but also because of the endless flavors and fillings that can jazz up the simple dough.

For these particular eclairs, I decided to fill them with whipped cream and lemon curd. I think that a strawberry whipped cream or a caramel pastry cream would also be super delicious. If you want a vanilla and chocolate recipe, you could adapt these cream puffs.

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