Archive for October, 2014
October 11, 2014
This is a perfect dessert for the fall with lots of maple syrup and pecans. It’s not overly sweet, so I recommend serving it with a little spiced whipped cream. You could also mix some bourbon into the batter for an extra treat!
You will need:
- 1/2 c unsalted butter
- 1/3 c + 2 T brown sugar, divided
- 1 egg, lightly beaten
- 1 1/4 c all-purpose flour
- 2 pinches of salt, divided
- 2 t baking powder
- 1/2 t ground cinnamon
- 1/4 t ground cloves
- 1/4 t ground nutmeg
- 1 t vanilla extract
- 1/2 c milk
- 1 1/2 c pecans, chopped
- 1/2 c maple syrup
- 2 t cornstarch
- 1/2 c boiling water

Then you will…
- Preheat your oven to 350 degrees. Lightly grease a 9-inch souffle pan.
- In a large sauce pan, melt the butter over low heat. Remove from the heat.
- Mix in 1/3 cup of the brown sugar. Stir in the egg, flour, a pinch of salt, baking powder, cinnamon, cloves, nutmeg, vanilla extract and milk.
- Fold in the pecans.
- Spread in the prepared pan.
- In a large bowl, stir together the remaining 2 tablespoons of brown sugar with the maple syrup and cornstarch.
- Stir in the boiling water.
- Pour over the cake batter. It will look like a lot but it will all work out. I promise!
- Bake for 35-45 minutes or until set in the middle.
- Allow to cool for 15 minutes before spooning out to serve.
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Posted in Dessert, Quick 'n Easy | Tagged cinnamon, cloves, maple, maple cake, maple pecan, maple pecan cake, maple syrup, nutmeg, pecan cake, pecans | Leave a Comment »
October 5, 2014
D and I made this cornbread as a side dish for some chili. It comes together really quickly, and I loved the unusual taste from the sage. There’s a small bit of honey in the dough too, which makes it slightly sweet.
You will need:
- 1 c cornmeal
- 1 c all-purpose flour
- 1 T baking powder
- 1 t salt
- 3 T chopped fresh sage
- 1 c milk
- 1/2 c honey
- 1 egg, lightly beaten
- 1/2 c unsalted butter, melted and cooled
Then you will…
- Preheat your oven to 400 degrees. Place a 10-inch cast iron skillet in the oven to warm up for 10 minutes.
- In a large bowl, mix together the cornmeal, flour, baking powder, salt and sage.
- In a medium bowl, whisk together the milk, honey, egg and melted butter.
- Stir the egg mixture into the cornmeal mixture.
- Spread the dough into the skillet.
- Bake until browned on the edges and set in the middle, about 20 minutes.
- Allow to cool in the skillet for 10 minutes before cutting and serving.

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Posted in Bread, Quick 'n Easy | Tagged corn, cornbread, herb cornbread, honey, honey cornbread, sage cornbread, skillet cornbread | Leave a Comment »