bsking

I made these Mini Cornbread Loaves for Thanksgiving to be served with hearty Butternut and Apple soup. I added mixed herbs and sharp cheddar to mine and served with honey butter on the side.

Moist and Easy Cornbread
(Recipe inspired by Paula Deen on foodnetwork.com)

Ingredients
6 tbsp unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
¾ cup all-purpose flour
1 tbsp sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, lightly beaten
1 ½ cups buttermilk
1 cup old white cheddar grated
1 tbsp mixed dry herbs

Directions
Preheat the oven to 425 degrees F. Lightly grease 8 mini loaf pans
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pans.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

RASPBERRY COCONUT MUFFINS

Hello there! Today I want to share one of my favorite recipes ever. uvu

~.,:What you’ll need:,.~

-375 g of flour

-90 g of cut-up butter

-220 g of powdered sugar

-310 g of butter milk (NOTE: You can use normal butter if ye want, but if so I would recommend adding a bit of water to it.)

-1 egg lightly whipped (with a spoon or fork, if possible.)

-50 g of coconut

-150 g of raspberries, fresh or frozen.

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1Preheat your oven to 200 - 210 c. grease a muffin tin of 12 muffin placer thingies (80 ml).

2. In a bowl, mix together the flour and the butter with your fingers. Rub the butter into the flour until it looks like fine breadcrumbs. I another bowl, whip the egg with a fork or a spoon.  add the egg with the milk, 30 g of coconut and raspberries to the flour.

3. Put the batter into the muffin tins. Once done, sprinkle the remaining coconut over them.

4. Bake them for about 15- 20 minutes. let them cool down a bit before placing them on some sort of plate. Enjoy!

2

My yum cookies.

These things are developed much like a haystack would be except I put flour in the cookie. The flour gives it more of a cookie texture so I can’t call it a haystack.

Measurements are appx

¼ cup of pure peanut butter (food processor + peanuts, should = pure pb. I buy mine in the nutrition store

¼ cup pure maple syrup

¼ cup of raw cane sugar

Tsp of baking soda

Pinch of Celt salt

I’m not sure how much cocoa but enough to taste chocolatey

½ cup white rice flour

2 tbl coconut oil

Some coconut milk (I use silk)

A whole bag of unsweetened coconut

A tsp vanilla extract

I think that’s it. Plop on cookie sheet, put in to preheated oven at 350 and cook for appx 12 minutes. Maybe 15? I’m terrible at time watching.

These are yummy. Not my fav but I’m more of a peanut butter in pb cookies only kind of girl. :) the out hers in the house liked these cookies.