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.