Friday, February 28, 2014
I made a lot of chili on Super Bowl Sunday (about 10 quarts.) I froze most of it, but I made this delicious Sour Cream Cornbread to go with the few bowls we ate that night. Sure, I could have just bought a box of Jiffy and called it a day, but I thought I'd try to find a recipe that would be moist but still have a good crumb. The bread had a great texture and did not dry out for a few days. I will definitely make more as I defrost and eat the chili.
Wednesday, February 26, 2014
I've fallen a bit behind on my posts. Hey! Remember Thanksgiving? It's my favorite holiday and not just because of the four desserts we served this year. The goodies are pictured below.
From left to right: apple pie with a crumb topping, pumpkin roll, cheesecake topped with pomegranate arils, and pumpkin pie. I made the apple pie and the cheesecake.
We have a "family" recipe for cheesecake, but I wanted to try a recipe that used a springform pan since I bought one ages ago but have never used it. After reading a few recipes, I chose the Classic Cheesecake recipe because I liked the inclusion of sour cream in both the main cheesecake and the topping. It produced a silky smooth texture in the dense dessert and gave the topping the right amount of tang for a nice contrast. I believe I followed the recipe, but I might have omitted the orange zest (sorry, it's been a while.)
The apple pie recipe came from my King Arthur Flour Baker's Companion. I'm not sure I'm satisfied with the crumb or streusel topping so I might try a different version next time.