Archives for February 2020

SUPER MOIST & FLUFFY CORNBREAD

February 29, 2020 by Sarah Baade Leave a Comment

I’m not sure if you’ve noticed, but lately I’ve been on a big comfort food kick. One Pot Vegetarian Chili. Semi Homemade Pot Pie. Orange Spiced Monkey Bread. Guess what? The trend is not ending just yet. While we’ve had some random, gorgeous, warm days here in San Antonio, we’re mostly still experiencing colder temperatures. After spending six years living in Buffalo, NY and another 3 years living in picturesque Colorado, I’ve done my time in cold weather and truly prefer warmer days throughout most of the year. My coping mechanism for dealing with cold temperatures is cozy comfort food. Anyone surprised by this? I didn’t think so, lol.

I’ve been working hard to fine tune my corn bread recipe and I finally have it down. This definitely wasn’t one of those recipes that came together on the first or even second try for me. But let me tell you, it was worth all the trial and error! Just as it says in the name, this corn bread is super moist and fluffy. Most importantly, it is also incredibly easy to make. Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.

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Super Moist & Fluffy Cornbread

Say goodbye to dry, crumbly, bland cornbread forever – this is the only recipe you need.

Course: Side Dish

Cuisine: American

Keyword: Cornbread, Easy Cornbread, Fluffy Cornbread, Homemade Cornbread, Moist Cornbread

Ingredients

1 cup corn meal
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 tablespoon vinegar
1/4 cup honey
1 egg
1/2 cup unsalted butter, melted and cooled slightly

Instructions

Preheat oven to 350°F. Grease or line an 8x8baking pan with parchment paper.
In a small bowl, whisk together corn meal, flour, sugar, baking powder and salt. Set aside.
In a large bowl, stir together milk and vinegar. Stir honey and egg into milk mixture. Slowly pour in melted butter while constantly stirring quickly.
Gradually stir dry ingredients into wet ingredients.
Pour batter into prepared baking pan and bake 45 minutes or until cake tester comes out clean.

SEMI HOMEMADE POT PIE (TWO WAYS)

February 20, 2020 by Sarah Baade Leave a Comment

Let’s talk comfort food. When I think about some of my favorite comfort foods, the recipes are often involved. These are perfect for special occasions, holiday meals, celebration meals of one sort or another. They are worth the effort when you have the time but a lot of us don’t have an extra few hours to spend on a single dish. But what do you do when you want, no, NEED comfort food but don’t have the time or energy for one of those special, hours to prepare dishes? I’ve got you covered.

I’ve been making the original version of this chicken pot pie for about 15 years and, to be forthcoming, it is not my recipe. I got it from a collaborative recipe book put together by employees from some random company. In other words, I don’t know the exact source but wish I did so that I could give the person full credit on this one. When I started eating a more plant based diet, I created a vegetarian version of this pot pie. Both versions are semi homemade which means you can put them together in about five minutes and then relax while they bake into sheer comfort food. My best advice on these pot pies? Go ahead and make more than one. You’re going to want second helpings and they make fantastic leftover.

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Vegetable Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.

Course: Dinner

Cuisine: American

Keyword: Easy Pot Pie, Pot Pie, Semi Homemade Pot Pie, Vegetarian Pot Pie

Ingredients

2 9" unbaked pie crusts
16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
1 cup frozen diced potatoes
10.5 oz can cream of celery condensed soup

Instructions

Preheat oven to 425°F.
Unroll one unbaked pie crust and place in a 9” pie dish.
In a medium bowl, stir together frozen vegetables, potatoes and condensed soup.
Spread mixture into pie crust and top with remaining unbaked pie crust.
Pinch edges of crusts together to create a seal.
Cut several slits into top pie crust.
Bake 45 minutes or until crust is golden brown.

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Chicken Pot Pie (Semi Homemade)

This pot pie comes together quickly and serves up pure comfort food.

Course: Dinner

Cuisine: American

Keyword: Chicken Pot Pie, Easy Chicken Pot Pie, Pot Pie, Semi Homemade Chicken Pot Pie

Ingredients

2 9" unbaked pie crusts
16 oz frozen mixed vegetables (blend of carrots, corn, peas & green beans)
12 oz canned premium white chicken
10.5 oz can cream of chicken condensed soup

Instructions

Heat oven to 425°F.
Unroll one unbaked pie crust and place in a 9” pie dish.
In a medium bowl, stir together vegetables, chicken and condensed soup.
Spread mixture into pie crust and top with remaining unbaked pie crust.
Pinch edges of crusts together to create a seal.
Cut several slits into top pie crust.
Bake 45 minutes or until crust is golden brown.

CHOCOLATE CHIP COOKIE BARS

February 9, 2020 by Sarah Baade Leave a Comment

A friend of mine was commenting on my Peanut Butter Cut-Out Cookie recipe the other day and said she plans to make those for her kid’s class party this week. First and foremost, I was thrilled that she wanted to use my recipe. However, my second thought was complete shock. I was shocked that any kind of peanut product was allowed in her daughter’s classroom. I was also shocked that homemade treats were allowed. Here in San Antonio, I don’t know of any schools that allow nut products of homemade treats in the classrooms. This is true even at the daycare level. I understand the risks to those with nut allergies, and I’m not necessarily complaining here. I think it just makes me realize how much things have changed since I was a kid. Most people brought homemade cupcakes or cookies to class when we had parties back in the day. There is a part of me that is sad I’ll never be able to bring my daughter’s favorite homemade treat to her class. But you know what? Part of me is also relieved. There will never be that pressure to create some fancy homemade treat at the 11^th hour the night before a class party.

When my daughter’s current classroom has parties, they ask us to sign up to bring something off of a premade list of foods. This week, our contribution is Valentine colored m&m’s. Perfect. Easy. Done. But for home, I still wanted my daughter to have a fun treat made by mom. Inspired by pink m&m’s, and my daughter’s love for chocolate chip cookies, I’ve created these chocolate chip cookie bars. Mixing up the dough is easy and adding m&m’s along with sprinkles adds a festive flare. I also love that you end up with two dozen servings all done at once. No scooping. No swapping out baking sheets. It is all in one pan and then you simply cut it as you’re ready to serve.

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Chocolate Chip Cookie Bars

The all-American classic chocolate chip cookie turned into a bar.

Prep Time15 mins

Cook Time35 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip, Chocolate Chip Cookies, Cookies, Dessert Recipe, Easy Cookies, Easy Recipe, Homemade Cookies, Valentine’s Treat

Servings: 24

Author: Sarah Baade

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup white chocolate chips (I used mini chips)
3/4 cup semisweet chocolate chips
Optional toppings: 1/4 cup candy coated chocolates such as m&m's, 1 Tablespoon jimmie sprinkles

Instructions

Preheat oven to 350 degrees F. Grease or line a 9×13 pan with parchment paper.
In a medium bowl, combine flour, salt and baking soda. Set aside.
In a large bowl, beat brown sugar and granulated sugar with butter.
Add eggs and vanilla.
Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined.
Stir in chocolate chips.
Press cookie dough into pan. If adding candies and sprinkles, spread them evenly and press into the top of cookie dough.
Bake 35-38 minutes or until a test toothpick comes out clean.
Let cool completely before cutting.