Blue Cornbread

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Not only is this a delectable treat, but the color of this blue cornbread is always so captivating to me. Now is the perfect time to share this recipe, because it can be paired with any stew or chili of the season. It’s been quite cold in Austin lately.

On that note, I am ready for spring. I like this blue cornbread, but I prefer to see bluebonnets!

I bid you good eating and please stay warm!

 

Prep Time: 10 minutes

Cook Time: 12-14 minutes for loaves (or 18-20 minutes for glass pan)

Makes: 3 mini loaves (or one 9 x 9 inch glass pan)

Ingredients:

  • 1 cup organic blue cornmeal
  • 1 cup organic all-purpose flour
  • 3 tbsp. organic sugar
  • 4 tsp. baking powder
  • ½ tsp. iodized sea salt
  • 1 cup milk
  • 1 egg
  • ⅓ cup oil

 Directions:

  • Preheat oven to 425°.
  • In a mixing bowl, sift the cornmeal, flour, sugar, baking powder, and sea salt together.
  • In a separate mixing bowl, whisk together the milk, egg, and oil.
  • Pour the wet ingredients into the dry ingredients and whisk until all is incorporated.
  • Grease and flour pan(s) lightly.
  • Evenly disperse batter among mini loaves or pour all into the one 9 x 9 inch glass pan.
  • Bake for 12-14 minutes for mini loaves or 18-20 minutes for glass pan.
  • Check for doneness before removing from oven, insert a toothpick into the middle of the bread and make sure it comes out clean.
  • Remove bread from oven and let it cool for a couple of minutes before cutting and serving it.

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Pumpkin Carrot Cake

If you happen to be a fan of carrot cake and have some leftover (fresh) pumpkin, you are definitely going to enjoy this recipe. The only thing that I would do different to this, is add some big golden raisins to it. I opted out of raisins, because I have a friend that is not a fan.

Happy Thanksgiving! Gobble until you wobble.

IMG_2086[Photo Credit: Roy Peña Photography]

Recipe

Pumpkin & Rum Raisin Bread Pudding

Pumpkin season is in full swing and I couldn’t be more excited. This season, I promised a few recipes, including pumpkin whipped cream, pumpkin pie, and pumpkin cheesecake. I plan on getting to all of them, but when I had the idea to do this pumpkin & rum raisin bread pudding it was at the top of my list. I just knew it would be amazing and had to try it.

This recipe calls for 1 cup of cooked pumpkin. Take a look at my Pumpkin Basics blog post for instructions on cooking your own pumpkin. Also, I am biased to the fairytale pumpkin. Try it if you haven’t yet, it’s definitely a tasty pumpkin.

Since I knew the pumpkin would make for extra moisture, I used a little more bread than usual. It helped the bread pudding set beautifully. I am afraid that if I would have used less bread, I would have had a really mushy bread pudding. This recipe worked well for me and I hope it works for you too! In the words of Alton Brown, “I bid you good eating!”

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Bread Pudding [Click on the recipe to enlarge it.]

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Pumpkin Empanadas

This recipe is strictly a baking empanada. There are other recipes for fried empanadas and they usually come filled with meat, cheese or veggies. Kyle and I have done fried empanadas before and I am sure we will post a recipe for those sometime in the near future.

The great thing about empanadas is that there are so many varieties. I have had them before with different kinds of filling, including: sweet potatoes, pineapple, cherries and apples. However, I have only made the kind that I prefer the most and those are pumpkin empanadas. You can pretty much fill your empanadas with any same filling that you do for pie.

I had someone just tell me the other day that she tried making empanadas and her dough didn’t come out the way she anticipated. I assure you, if you use this dough recipe and follow the directions, your empanadas will come out great. Remember to egg wash them so they will come out golden brown. You may not be able to do these with fresh pumpkin until next year, but you can certainly try them with any other kind of filling.

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Empanadas Recipe

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No Starter Sourdough Bread

This is the Sourdough bread that we made for my birthday party about a month ago. It’s simple to make, but requires a lot of inactive prep time. This dough will sit at room temperature for 19 hours, this is how it becomes a “sourdough”. I would like to eventually have a sourdough starter that I keep up with, but until that happens, this recipes works just fine.

Please click on the image to enlarge the recipe.

Happy baking!