Archive for the 'Bread' Category

Jalapeno & Cheese Cornbread

Published on November 14, 2011 in Appetizer, Bread and Eat the Enemy. 0 Comments

 

Sunday football food in a flash! These semi-homemade jalapeno and cheddar cornbread squares were made as part of the ‘Eat the Enemy Challenge’ (which I hate to admit is failing miserably) when the Patriots played the Dallas Cowboys. A perfect sweet/spicy/cheesey accompaniment to some delicious Texas-sized grilled steaks. No kidding, these things were the size of my head.

Prep one box of Jiffy Corn Muffin Mix according to the directions and add 1 1/2 tablespoons of finely diced jalapeno. Remember, it’s the ribs, followed by the seeds that are the hottest, so include/remove according to your taste. Add a little over 1/2 cup of shredded extra sharp cheddar cheese. Mix to combine all of the ingredients. Pour the batter into an 8×8 or 9×9 pan and bake in a pre-heated oven for the amount of time directed on the box. In the last 15 min of cooking, sprinkle 1/2 cup of shredded extra sharp cheddar cheese and continue baking (I didn’t add extra cheese for the pictures in this post).

Cool the cornbread and cut into squares.

Bon appetit!

 

 

Pumpkin Chocolate Chip Bread

Published on May 3, 2010 in Bread, Breakfast and Dessert. 4 Comments Tags: , .

Saying that I love pumpkin is probably an understatement – I really love pumpkin :) .  Pumpkin pancakes with raisinetts from The Friendly Toast in Kendall Sq., Shipyard‘s Pumpkinhead Ale, New England Coffee’s pumpkin spice, pumpkin pie, pumpkin scones…anything pumpkin.  Unfortunately those tasty treats are usually only available September – November, and quite frankly that just isn’t enough time for me :) .  SO, when I saw Pumpkin Chocolate Chip bread from Barbara Bakes in April, I knew it was a sign to go ahead and make some!

This recipe makes two loaves – perfect for sharing.  I brought one down to my grandmother (aww, so sweet ;) ) and saved one for myself.

Pumpkin Chocolate Chip Bread

Original recipe from Barbara Bakes

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 16 oz can of pure pumpkin (I like Libby’s)
  • 1 1/2 cups chocolate chips

Directions:

1. Preheat oven to 350 degrees F and spray two medium loaf pans with Pam or other non-stick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and
baking powder and set aside.
3. In a separate larger bowl, cream the butter and sugar with a hand mixer until
fluffy, about two minutes.  This is MUCH easier if you’ve let the butter soften.  Mixing can also be done in a stand mixer.

4.  Add eggs one at a time mixing well after each addition.  Add the pumpkin and combine well.
5. Add the dry ingredients stirring until just combined.  Stir in chocolate chips.
6. Spoon batter into prepared pans; don’t fill more than 2/3 full.  Bake side-by-side for about 50 min – one hour or until an inserted toothpick comes out clean.

Enjoy!

We’re still dealing with a watermain that broke this weekend here in Boston :( .  Latest I’ve heard the main is fixed, however until sufficient testing is done residents should not drink the water.

“Love that dirty water…Boston you’re my home” – too soon? ;)

-Christina