Last week I had the pleasure of tasting not one, but two amazing dishes. First was the post from Monday: Laura’s Chili Vanilli. This one is from my coworker Reina: corn bread pudding.
Corn bread has long been a favorite comfort food of mine. When I was a kid, I loved whipping up cornbread muffins so my dad and brother could devour them in one sitting. That’s what cooking is all about, right — enjoying your food with others. So I asked myself, why not share this recipe so you too could make it for your friends and family this Thanksgiving?
Happy Monday everyone! I’m really excited to share one of my coworker’s chili recipes with you today. I first tasted this chili last week when my team hosted a chili cook-off contest. Each contestant not only had to make an A-plus chili, but had to make enough to feed approximately 40 people. And boy, the contest was a hit. Seven team members participated in the chili cook-off and the rest of us had the hard job of picking the winner. This chili recipe was hands down the crowd favorite. In fact, I loved it so much that I made a batch for a Friendsgiving potluck last weekend.
TGIF everyone! Today, I want to share this wonderful, flourless chocolate cake recipe that I made for a coworker’s birthday. My coworker is gluten free and allergic to vanilla, so she usually can’t partake when I make things for other office birthdays. So for her birthday, I wanted to make it really special and bake something she could definitely eat. And thus, this cake.
I think the biggest challenge with a flourless cake is that it can fall apart very easily if you don’t follow directions carefully. So for this cake, I highly suggest you don’t omit any of the ingredients, bake the full time stated in the recipe, and when it comes time to plate the cake, firmly place a plate over the cake tin so the cake doesn’t move much when you flip it.
Though no one has ever mistaken me as a die-hard sports fan, nothing quite beats spending a Saturday tailgating with friends and rooting for my college team. The burgers, the beers and 90,000 screaming UCLA fans … I’ve got to admit, it’s pretty easy to get caught up in the revelry.
But when you get so caught up screaming for your team, it’s easy to let your cheat meal turn into a cheat day. That’s why this year I’ve decided to add a healthy twist to my tailgating repertoire.
When brainstorming this recipe, I took into account that it not only needed to taste great, but needed to be wonderfully simple too.
When you see the words “pumpkin” and “baked goods” together, you probably think pumpkin pie, PSLs, pumpkin cookies, pumpkin brownies, etc. But did you know that pumpkin pairs wonderfully with savory baked goods, such as popovers, as well? So, when I had the opportunity to make these pumpkin popovers, I jumped at it.
Popovers are a classic dinner roll option. With their hollow centers and crispy tops, you can eat a couple of these without getting too full before dinner. Add a pumpkin twist, and you’ve got the perfect fall-flavored roll for your next family dinner.
Since I don’t have a dedicated popover pan and I wanted my popovers to be larger than life, I used my favorite muffin tray — one that my good friend gifted to me last year. I just added to the cooking time for larger rolls, and served while hot with a side of pumpkin butter.
Hope you enjoyed the seasonal take on a classic favorite.
Pumpkin Popovers (Inspired by Chowhound)
3 Tbsp of Melted Butter
1 Cup of Milk
1 Tsp of Sugar
3/4 Tsp of Salt
1 Cup of Flour
4 Tbsp of Pumpkin Butter
1 Tsp of Cinnamon
1/4 Tsp of Nutmeg
1/4 Tsp of Ginger
Grease your muffin tin with two tablespoon of butter and set aside. Combine the remaining butter, eggs, milk, sugar and salt, and mix until blended. I used my blender, but a hand mixer or stand mixer will do. Add flour, pumpkin butter and spices and mix until just combined.
Place the muffin pan in the oven at 425 degrees until the butter and each well starts to sizzle. Take out your pan, and pour the popover mixture in to eat well, approximately one-half of the way full. Place on a baking sheet in the oven for approximately 20 minutes or until the tops start to brown. It is important that you do not open your oven while your popovers bake. If you want to check on your popovers, turn on your oven light. After of the popovers start to brown, reduce your heat to approximately 350 degrees and bake until it is golden brown. For me, this took about 10 minutes, but it may take you up 15 minutes. Once baked, remove the muffin pan from the oven and serve immediately.
Goes well with a dollop pumpkin butter.