Tag Archives: bread

Honey Cornbread

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Hey!

As I made this cornbread all I could do was think about my mom.  She has always cooked Mexican food and has never tried cooking anything that wasn’t Mexican except for Jiffy cornbread. When we were growing up she would (on rare occasions) make cornbread. She had a round cake pan with the sliding spatula to unstick the cake from the bottom of the pan.

Wow! My generation is totally different! I will try cooking anything that looks good! And this cornbread that I made was delicious!This was soooo good. The honey came through beautifully. I think I would probably eat this for breakfast, a snack or dessert. Though I think cornbread is traditionally eaten with a meal.

Honey Cornbread

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • ½ to 2/3 cup honey or sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup oil

Directions

  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

If you are a corn bread lover you must try this recipe.

Besos,

Flor

Recipe source The Taylor House

 

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Cochinitos (Piggies)

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Hola!

I love Mexican sweet breads. It’s such a great treat to go to the Mexican bakery and pick all the delicious bread that everyone likes. Everyone has their particular favorite but an all around favorite is the cochinito which also goes by the name of puercitos, marranitos, cerditos and translates to little piggies. They are more of a bread than a cookie-kind of like a cake cookie? The ones in the bakery are larger than the ones I have made and do taste a bit more maybe gingerbread like? I have been trying to figure out the exact  flavor of the cochinitos in the bakery. Those piggies are also a dark brown color so I just assume they must use a food coloring in them.

I made these piggies over the weekend and they were a great hit…even though they are not exactly like the ones in the bakery. If my entire family approves that means they are good…you have to trust people that love to eat!

They are just too cute! These can be eaten for breakfast with a cup of coffee or glass of milk in the morning. As a snack sometime during the day or even at night to fill your belly before bedtime.

 

Cochinitos (Little Piggies)

Ingredients

  • 12 ounces piloncillo, chopped or grated, or substitute with 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1  cinnamon stick, 2-inch to 3-inch length
  • 2 sticks or 1 cup unsalted butter at room temperature
  • 2 tablespoons molasses
  • 4 1/4 cups all purpose flour, may need a bit more
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease cookie/baking sheet
  • 2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
  • 1 egg lightly beaten, to be used as glaze
  • Confectioners’ sugar to sprinkle on top, optional

Directions

In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat, once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the molasses into the hot liquid, and stir until it dissolves.

In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated. Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.

Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.

When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.

Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness. Using piggie cookie cutters, press down on dough, moving a bit on the counter top, to make it easier to lift the shaped dough.

Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.

Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top. Keep them covered so they remain soft.

I will definitely be making these again!

Besos,

Flor

Adapted from Pati’s Mexican Table

 

Churro Waffles

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Hola!

So much to be appreciated!

Teachers should get all the appreciation in the world! Not only do they teach our children academically but they teach them so much more! Their work day ever seems to end because they take so much work home with them. They also take worries with them as well.  As parents we should let them know how much we appreciate them! We should not be so quick to complain to them but we should be quick to thank them and praise them for the awesome job they do. I myself have come in contact with the most amazing teachers…that have pushed, inspired and loved my kids! Why not send them a quick e-mail or not just to let them know that you appreciate them? It would be a great gesture!

How about school nurses? They are awesome too! It takes a strong person to do the job when kids have thrown up, have a fever or dare I say it…have lice! Kudos to our school nurses!

Let’s talk about other sweet things like Waffles…they are so good. They can be made so many different ways. Thy can be for breakfast, brunch and sometimes even dinner. These churro waffles were so delicious. They are so reminiscent of the curros that street vendors sell in Mexico. You can find churros almost anywhere now a days! The minute I saw the recipe I had to try these waffles.

Look at them. They are beautiful! So much easier to make than the actual Churro!

Churro Waffles

Ingredients

  • 1 teaspoon salt                                                                     
  • 4 teaspoons baking powder
  • 2 tablespoons white sugar
  • 2 eggs
  • 2 cups of all purpose flour
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  •  3 shakes  of cinnamon


For the churro topping

  • 1 cup of white sugar
  • 1/2 cup cinnamon
  • 1/2 cup of melted butter

      Directions                            

  1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

      2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in             three shakes of cinnamon beat until blended

       3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no                 stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully                       cooked immediately pour melted butter on each side of the waffle and then dip each buttered side into your cinnamon/sugar                   churro mixture. 

Serve these immediately! These waffles are sweet enough on their own but if you require more sweetness top with some syrup!

Have a great day!

Besos

Flor

Recipe source chica chocolatina

Chocolate Chocolate Chip Muffins

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Hola!

Even though I had to work Saturday it was a great weekend! After work Saturday we had a party to attend for my cousins son who is going to the Air force. I had such a great time. I danced all night with my cousins and then had the best partner ever…my nephew! He was so into the dancing and I love that! Since it was mostly family and friend in attendance we weren’t even embarrassed to do some corny dances like the Shopping Cart and the Fishing Rod!

Yesterday was all about running errands, cooking and hanging out here at home.

I don’t know about you but the older I get the less sweets I eat. When I was younger I ate TONS of sweets. I loved cakes, cookies and other sweets. I still like them but just don’t crave them as much as then. When I was pregnant with my son after all my morning sickness had passed I used to eat a chocolate bar every day at my three o’clock break time. I’m glad I am over that! I don’t remember the last time I ate an entire chocolate bar.

Once in a while I still have to give in to a craving and these Chocolate Chocolate Chip Muffins totally fulfill it.

These moist muffins were delicious with a glass of milk.

Chocolate Chocolate Chip Muffins

Ingredients

 

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon espresso powder, optional
  • ¾ cup buttermilk
  • ½ cup butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup semi-sweet, milk, or dark chocolate chocolate chips

Directions

 

  • Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
  • Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
  • In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
  • Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
  • Pour buttermilk mixture into flour mixture and stir together with a spoon. Stir in most of chocolate chips, reserving a few to sprinkle on top as decoration.
  • Scoop muffin batter into prepared muffin tin and sprinkle with remaining chocolate chips.
  • Bake for 16-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing from the muffin tin for serving.

These would make a great breakfast, look beautiful on a brunch buffet or would work as a delicious snack.

Enjoy!

Besos,

Flor

Recipe Source Add a Pinch

 

Irish Soda Bread Muffins

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Hola!

Happy St. Patrick’s Day!

It was another quiet weekend. I had a great dinner out on Friday at a Spanish restaurant with my cousins. It’s nice sometimes just catch up with family  that you love so much but don’t get to see too often. Saturday I kind of cleaned and paced around the house waiting for my son to get home from London. I was very relieved the minute he walked into the house. He had a great time and is ready to go back! He spoiled me rotten and bought me several gifts. These are two of the gifts that I absolutely love!

My son said that he was sick the one day he went to Paris and that he didn’t get to enjoy the food at all. I felt so bad for him! He brought me this adorable mug and macarons! These are so good and sinful. I am only going to eat one a day and savor them!

I think it’s true that everyone has a little Irish in them! I didn’t celebrate in any way other than by making these delicious Irish Soda Bread Muffins. They have a nice crust on the outside and the inside is so fluffy and soft.

I don’t really know if these muffins are for breakfast or is supposed to accompany a meal. I guess it doesn’t really matter because they are delicious!

Irish Soda Bread Muffins

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into bits
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 3/4 cup raisins

Directions

Preheat the oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

Add the cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together the buttermilk and egg.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the raisins and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 20 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

A cup of coffee would be perfect with these muffins. Enjoy!

Luck of the Irish to all of you!

Besos,

Flor

Recipe adapted from Damn Delicious

 

 

 

 

Glazed Cinnamon Scones

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Hey!

How was your week? Mine was very quiet. I did go to Zumba on Wednesday night! That was the highlight of my week. Otherwise I’ve been just hibernating when I come home from work. That seems pretty sad!

Let’s talk salad or a quick second. Do you eat salad year round? I do not. Shame on me! We need healthy food and fiber all year round so I should eat salad in the winter. But I can’t.  I need some warm comforting food when it’s so cold. I have seen tons of delicious salad recipes that I want to try but I can’t seem to force myself to make them. Since the groundhog said there would be six more weeks of winter I guess I could wait until winter is over then really go wild with the salads once spring hits…I think that’s a good plan.

Now let’s talk about something sweet…scones. They are so good. They are perfect with a cup of coffee, tea or a glass of milk. They are so so delicious!

I made these scones one of the days we were home due to the extreme cold weather. These were eaten in a minute.

Glazed Cinnamon Scones

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg, separated
  • 3 Tablespoons honey
  • 1/3 cup buttermilk

Crumb Topping Ingredients

  • 1-2 Tablespoons sugar
  • 1/2 teaspoon cinnamon

Glaze Ingredients

  • 1 cup powdered sugar
  • 1-3 teaspoons milk (enough to make a glaze)
  • 1/2 teaspoon vanilla

Directions

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk.  Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

Funny how I have no problem eating sweets all year round…

Besos,

Flor

 

Recipe source moneysavingmom

 

 

Peanut Butter Bread

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Hola!

Yesterday there was no school again due to the extreme temperatures.We have been very lucky that everything has gone pretty smoothly here at home during this extreme cold. I know a lot of people whose pipes have burst or whose heaters have gone out.

I had been in my house since Sunday. I felt like an alien from another world who is worried that they will not be able to breathe outside after having been indoors so long! I had a podiatrist appointment yesterday so I had to leave my house. It was cold! And the roads were slippery and dangerous still! But it was worth leaving the house because I now have my orthotics for my gym shoes!!! I am so excited! I hope to soon be able to at least walk for exercise again! Hurry up, spring!

These days that we have been home have been a frenzy of cooking and baking to keep everyone fed! My son was constantly in the kitchen looking for snacks. Since we don’t buy many store-bought snacks I usually bake. Now that I am going back to work today I don’t know what he’s going to do about food! Just kidding! I actually have something in the crock pot going for tonight’s dinner an there are snacks so he doesn’t go hungry!

I made this delicious Peanut Butter Bread for everyone to snack on.

I did not grow up eating peanut butter and jelly sandwiches but my children had their fair share as kids.I really have to have a craving to eat one but I know some people who eat PBJ everyday! How do they do it? This was yummy! The bread itself is not really sweet and the peanut butter flavor is not overpowering. It’s when you put some jelly, jam or marmalade that the magic happens and all the delicious flavors come out!

Peanut Butter Bread

Ingredients

  • 1 cup peanut butter
  • 1/3 cup sugar
  • 1 cup milk
  • 4 teaspoons baking powder
  • 1/4 cup melted butter
  • 1 egg
  • 3 cups flour
  • 1 teaspoon salt

Directions

Preheat oven to 300 degrees.  Cream peanut butter and sugar together in the bowl of an electric mixer or by hand.  Stir in milk, egg and melted butter.  In a small bowl combine flour, baking powder and salt and mix well with a whisk.  Pour dry ingredients into wet ingredients and mix to combine.  Dough will be thick.  Spoon into a greased 10x4x4-inch loaf pan.  Bake for 55 to 60 minutes at 300 degrees. Remove from oven to rack and let cool in pan ten minutes, then remove from pan and allow to cool completely before slicing.  Serve with your favorite jam, jelly or marmalade. Makes one loaf.

This makes a delicious snack or even breakfast!

I hope today goes smoothly. After being off for 18 days (including weekends) I am ready to get back on schedule. It will be hard getting used to not taking a nap or having a snack whenever I want but I think I can do this! As the weather warms up it will also be easier to get up earlier!

Have a great day!

Besos,

Flor

Recipe source Pots and Pins