Latest on twitter:
Julia Moskin’s Caramelized Corn with Fresh Mint
Upon seeing that photo, those browned little kernels of corn, I wanted to do exactly what Luisa’s blog describes:
OMG put down what you’re doing this very instant NOW and get yourself to the store to buy a packet of frozen corn and a few sprigs of fresh mint and then get yourself home FAST FAST FAST cancel plans if you must I don’t care for Pete’s sake and get to work on this recipe which will take you all of ten minutes “active time” to make and will be the most wonderful ten-minute, four-ingredient recipe you’ve made all YEAR for crying out loud, maybe EVER.
Caramelized corn (so different from the caramel corn I posted yesterday), come to mama.
HELLO nurse! Perhaps I will make this Sunday as my post GMAT celebratory cake. Described as
yeasty on the bottom, like a babka, and sweet and gooey on top, like cheesecake but stickier…It melts in your mouth.
I’d make it tonight if I weren’t already baking a cake for a coworker’s birthday.
Recipe here
(via The NY Times)
Who doesn’t love a little Southern cooking? Fried, greasy goodness? I wouldn’t trust someone who didn’t dream about it once in awhile. And better yet, who doesn’t love a little Southern dessert? There is nothing. better. on earth.
Pumpkin Pie Bites
Umm, bread, butter and cheese? Yes please.
Welsh Rarebit
Pumpkin chocolate chip oatmeal cookies (via jessicalindsey; recipe from here).
Reblogging with the full recipe… because I’m on a pumpkin kick lately and can’t wait to make these.
Ingredients:
2 c flour
1 c quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon (I use pumpkin spice instead)
½ tsp salt
1 c (2 sticks) of butter
1 c firmly packed brown sugar
1 c sugar
1 egg
1 tsp vanilla
1 c cooked and pureed pumpkin (I use canned)
1 c semi-sweet chocolate chips (I use closer to 2 c)Directions:
Preheat oven to 350 degrees.
Combine dry ingredients (flour through salt). Set aside.
Cream butter. Gradually add both sugars and cream until light and fluffy. Add egg and vanilla and mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips.
Drop by tablesppons onto baking sheet, leaving room for cookies to spread. Bake at 350 degrees, for 12-15 minutes or until tops of cookies are dry and spring back when touched lightly. Remove from baking sheet and cool on racks.Oooh… already on my agenda for this week are Baked’s pumpkin whoopie pies and a sage-turkey-pumpkin lasagna… maybe I’ll make these next week. Pumpkin kick indeed.
Mini Maple Pancake Muffins
Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.
