Looking back at April of last year, Ken was in the kitchen and creating these amazing Mini Cinnamon Pull-Aparts. These would be perfect for the Easter long weekend, for guests to have a delicious breakfast or snack.
They are like a fresh cinnamon bun packaged up like little eggs and so fun to pull apart. Kids and adults would equally love these just as much!!
I hope you try some and have the best Easter ever!!! Click HERE for the recipe.
I have a gorgeous cookbook for you today. Filled with tons of pictures, you know the kind that makes you drool page after page!! The New Southern Table by Brys Stephens is one of those cookbooks. Bright, lively, colorful photos, one after another fill the pages!!!
This is a book that you can immerse yourself into!! Celebrate the food and culture of the deep South!! Wonderful fresh and local ingredients make up beloved Southern recipes. Okra, peaches, pecans and collard green just to name a few.
When I flipped through this cookbook I could have made anyone of the delicious recipes that seemed to leap off the page at me. Recipes like Roasted Okra with olive oil, lemon and sea salt, or Caribbean-infused Coconut Hoppin’ John or Herb Grilled Bison with Fig Chutney (love bison) or Sweet Potato Gratin. Well, I did pick a Sweet Potato Corn Bread recipe!! One that my whole family adored and was perfect with Best Damn Chili Ever!!
The color of this cornbread was amazing and it tasted like heaven, moist, rich and everything a great corn bread should be. I adore sweet potatoes so this recipe was a must try!!
The cookbook has easy to follow instructions and is divided into 14 chapters, highlighting all the wonderful Southern ingredients. Chapters with recipes on corn, sweet potatoes, rice, collard greens and many more.
The author Brys Stephens is a writer, consultant, and photographer. He has written for Bon Appetit, Garden and Gun and Charleston Magazine. He resides in Charleston, South Carolina and was a former restaurant critic at the Charleston City Paper. He also has a website www.CookThink.com.
The author writes about this recipe:
This is one of my favorite takes on traditional corn bread. Sweet potato purée, when mixed in with cornmeal, adds a nice depth of flavor and nutritional integrity and a beautiful bright orange color. This is the base recipe, but the variations are endless: Try adding diced hot chiles, fresh herbs such as rosemary or chives, or grated aged cheese, or substituting sour cream or crème fraîche in place of the yogurt.
Preheat oven to 375°F (190°C, or gas mark 5). Pierce the sweet potato all over with a fork and bake directly on the middle rack of the oven for about 1 hour, or until tender all the way through. Alternatively, cook the sweet potato in a microwave on high, turning over once, about 10 minutes, or until tender. Let the sweet potato cool slightly, then peel and purée either with a potato ricer or masher. You’ll need 1 cup (255 g) of purée.
Butter a 9 x 9 x 2-inch (23 x 23 x 5 cm), or similar size, baking pan. In a large bowl, whisk together the 1 cup (255 g) puréed sweet potatoes, eggs, buttermilk, yogurt, and lemon zest. Place the cornmeal, flour, baking powder, baking soda, salt, sugar, ginger, and cayenne pepper in a food processor, and pulse until combined. Add the butter to the food processor, and pulse until the mixture resembles coarse meal.
Add this cornmeal mixture to the sweet potato mixture, stir until just combined, and pour into the prepared baking pan. Bake 35 to 45 minutes, or until the corn bread is golden brown on top and a paring knife inserted into center comes out clean. Let cool slightly before serving.
Today I bring you a special post. One that is near and dear to my heart. Something very special to celebrate St. Patrick’s Day with, Potato Scones. My dear dear Irish grandmother would make these for me so many times. I can still vibrantly remember coming in the door and smelling the aroma of these amazing potato scones wafting through the house.
I am over at BonBon Break doing an original today. Come and see this mouth watering recipe. They will make your St. Patrick’s Day even better!!! Click HERE for the recipe!!
I had pumpkin in the freezer that I wanted to use up. My daughter and myself love a homemade muffin. One that is nice and moist and requires no butter. Well, this recipe made the grade!! They are tender and moist and filled with healthy ingredients like whole wheat flour, flax, yogurt, pumpkin, pecans and more!!
These will start your day off right!! I love how fast of a breakfast this is and easy to grab on the go!!
I asked on my Facebook page what people were wanting to see for my 5 Days of …. Eggs won out but I did get votes for muffins and smoothies too, so I did a few muffins, a few smoothies and 5 Days of Eggs coming soon.
I had asked Amber our daughter what she would like for a muffin and she picked Blueberry Muffins, this one was my pick. I love the sweet tart flavor of cranberries and this recipe has the added flavors of lemon and almonds. Oh so good!!!
I didn’t adjust much from this recipe that I found at All Recipes.com, the ingredients are the same, I did up the cranberries a bit and then the sugar. I did change the method up though as to how I make muffins.
These muffins turned out to be great, loving this flavor combination of the cranberries, lemon and almonds. They are tender and moist and delicious!!
Here is a peak inside. Amber loved these just as much as her blueberry muffins!!!
A moist and tender muffin awaits you with the sweet tartness of cranberries and lemon.
2 cups flour
1½ cup sugar
1 Tbsp. baking soda
½ tsp. salt
¼ cup lemon juice
¾ cup milk
½ cup canola
1½ cups cranberries fresh or frozen
⅓ cup slivered almonds
Preheat oven to 400F. Line 15 muffin cups with paper liners.
Whisk together flour, baking powder and salt in a medium bowl and set aside. In the bowl of a stand up mixer with a paddle attachment. Cream together oil and sugar. Beat in eggs until smooth. Mix milk and lemon juice together, it will curdle but don’t worry. Now alternately add the milk mixture and the flour until all is combined. Fold in the nuts and cranberries.
Fill the muffin liners to almost full. Bake for 18-20 min. until nicely browned and the tops bounce back when lightly touched. Cool for 5 min. and then remove from pan to completely cool on a cooling rack.