Tuesday, April 7, 2009
Tuesday, March 24, 2009
Monday, March 16, 2009
Tuesday, March 10, 2009
Wow... its been a while since I posted. With
Tuesday, February 17, 2009
This week's recipe.. I believe a much anticipated recipe
Tuesday, February 10, 2009
Tuesday, February 3, 2009
The recipe for this week was chosen by Jessica of
Wednesday, January 28, 2009
Tuesday, January 20, 2009
Today's Berry Surprise Cake recipe was chosen by
Tuesday, January 13, 2009
Today's challenge is brought to us by Rebecca of Ezra Pound Cake
chose Savory Corn and Pepper Muffins.
To tell you the truth, I have never liked corn bread much. There
is just something about it that I just don't really like but I have to
admit that these were some tasty muffins. The chili powder gave
them a really great taste. I added some cilantro and totally forgot
about the corn.. but I liked them anyway.
Since many people were accompanying their muffins with chili, I
decided to make some home made chili myself and went over to the
Foodnetwork.com and found a nice and overall easy to follow recipe
here. Extremely good chili if you ask me!I think that this weeks
challenge was very tasty and very easy to make. I honestly enjoyed
making and eating these little muffins, not to mention, my mom IS a
fan of corn bread and she loved them...which is great!
Anyways, don't forget to check out the other TwD members since I'm
positive that everyone made wonderful muffins!
This muffin recipe can be found here! Try it, you won't be disappointed!
Friday, January 9, 2009
- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- Unsalted butter
- 2 ripe bananas, diced, plus extra for serving
- Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
Tuesday, January 6, 2009
Friday, January 2, 2009
Well... like I said I was gonna make the cover