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PEPPERMINT COCOA COOKIES

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December can only mean one thing when it comes to food blogging… COOKIES! Over the years, I’ve done more Christmas cookie baking days and cookie exchanges than I can count. These traditions are fun, right? And they truly bring joy. Joy that tastes delicious, and sweet, and comforting. So many of us have memories of a grandparent or a parent making a certain favorite cookie. No matter how old I get, I will always feel nostalgic love for a chocolate crinkle cookie (in my family, we call it a chocolate Kringle cookie) because that’s what tastes like home so to speak. In a year when many of us can’t be near our families for the holidays, we can at least come together over holiday cookies. Perhaps you and your mom make the same traditional recipe on the same day this year? Or maybe you video chat with your brother as you both try a new cookie recipe? Let’s make cookies together this year even if we still aren’t close enough to hug.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.

I’ve had chocolate on the brain lately, brownies specifically, actually. However, brownies don’t scream Christmas to me. With that in mind, I converted a brownie recipe I’ve been working on and turned it into a holiday cookie. My husband loves peppermint with chocolate (frankly, I do too) and so this peppermint cocoa cookie was born. To keep things festive, I used actual peppermint candies for this recipe rather than peppermint extract. I hope you’ll think of your family and holiday traditions as you dive into these cookies.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.
White background with chocolate cookies surrounded by red and white peppermint candy pieces.

Peppermint Cocoa Cookies

Sarah Baade
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cups semi-sweet chocolate chips, melted
  • 1/2 cup vegetable oil
  • 1 teaspoon instant espresso powder (optional but add richness to the chocolate flavor)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 5 oz starlight mint candies or candy canes, broken into small pieces

Instructions
 

  • In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
  • In a large mixing bowl, mix together sugar, melted chocolate, vegetable oil, espresso powder and vanilla.
  • Stir in eggs one at a time.
  • Gradually stir in dry ingredients.
  • Stir in broken candy pieces.
  • Chill for 30 minutes.
  • Preheat over to 350°F.
  • Form cookie dough into walnut sized balls and place on parchment lined cookie sheet, 2" apart.
  • Bake 13-15 minutes.

Notes

*I did not have any marshmallow fluff on hand when I made these but I think it would be great for turning these into a sandwich cookie.
Keyword Chocolate, Cookies, Peppermint, Peppermint Cocoa Cookies

CRANBERRY ORANGE BREAD PUDDING WITH BOURBON SAUCE

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A hand holding several bright red cranberries.

Historically, cranberries have not been my thing at Thanksgiving. Am I alone in this? I doubt it. In my earlier childhood, I remember our family having the canned, gelatinous cranberry sauce on the table. The image still doesn’t settle well with me but also, the texture isn’t something I enjoy eating. As I got older, homemade cranberry sauce found its way to the Thanksgiving spread. Certainly more appetizing but still not my thing. I totally get the nostalgia of the canned stuff and I appreciate the effort in the homemade version. However, neither one gets served on my Thanksgiving table.

White casserole dish of bread pudding with cranberries next to a small black plate with a single slice of the bread pudding topped with bourbon sauce and a spoon resting next to it.

It might sound like I have something personal against cranberries but I don’t. I promise. In fact, I very much enjoy cranberries in other dishes. Sauce is the issue. Really, the texture of the sauce is the root of the problem. So, in a year when nostalgia is bringing more joy than ever, I’m making a cranberry dish but with my own twist. Bread pudding. Yes, friends, cranberry orange bread pudding with bourbon sauce to be exact. That cranberry flavor is there, its just in a different form. This bread pudding is absolute comfort food. It is rich and sweet but also a little bit tart from those cranberries. A beautiful balance of flavors. Serve it warm with a spoonful of the bourbon sauce and you’ll be in heaven.

A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.
A single serving of cranberry orange bread pudding with bourbon sauce served on a small black dish with a spoon resting next to it.

Cranberry Orange Bread Pudding With Bourbon Sauce

This cranberry orange bread pudding is the perfect dish for a cozy holiday dessert.
Print Recipe Pin Recipe
Course Breakfast, Dessert
Servings 9

Ingredients
  

Cranberry Orange Bread Pudding

  • 4-5 croissants cut into 1"pieces (this will end up being approximately 7 cups) Croissants that are 1-2days old are ideal for this recipe
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup frozen cranberries

Orange Burboun Sauce

  • 1/4 cup unsalted butter
  • 1/3 cup sugar
  • 1/4 cup heavy cream
  • 2 tablespoons bourbon
  • 2 tablespoons fresh squeezed orange juice
  • 1/4 teaspoon salt

Instructions
 

For the bread pudding:

  • In a medium mixing bowl, soak croissant pieces in cream and milk for 10 minutes. Gently stir as needed to ensure all pieces become saturated.
  • Leaving any residual cream in the bowl, transfer croissants into an 8×8 baking dish. gently stir cranberries in with croissant pieces.
  • Beat sugar, orange zest, nutmeg, vanilla and salt in with cream. Pour mixture over croissants and cranberries.
  • Refrigerate for 30 minutes. While pudding chills, preheat oven to 350F.
  • Remove from refrigerator and bake for 50 minutes.

For the bourbon sauce:

  • In a medium saucepan, melt butter and sugar over medium heat.
  • Whisk in cream, bourbon, orange juice and salt. Continue to stir until mixture starts to thicken, about 5 minutes. Sauce will continue to thicken as it cools.
  • Serve sauce over bread pudding.
Keyword Bourbon Sauce, Bread Pudding, Cranberry Orange

Looking for more Thanksgiving dessert ideas?

Pumpkin Pecan Pie

Orange Spiced Monkey Bread

Lemon Iced Ginger Cookies

THE POWER OF A MEAL

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Black bean chili – we also turned the leftovers into breakfast tacos.

I have a hard time asking for help. This is not a new trait nor is it one that I’m particularly proud of. Even as a young child, I would become incredibly frustrated if I couldn’t complete my homework or some other project independently. This resulted in a lot of frustration for both me and my parents. I’m talking complete melt down with a face full of tears. Ultimately, I’d call my sense of independence both a best personal trait and one of my biggest downfalls.

Throughout college I spent my summers working at YMCA camps. In my final summer there, a friend called me out. We were working to move some heavily weighted discs and it was a genuine struggle for me. I quietly kept doing my best to move these things but the struggle was obvious. My friend bluntly asked “Why don’t you just ask for help?” I don’t recall my exact response but I do recall that I fought her on her point. Here’s the thing though, if I were watching this play out rather than being a participant in the situation, I absolutely would have called it the way she did. Frankly, the job probably would have been completed faster as well. Her question has stuck with me over the years and I’ve gradually been more willing to ask for help when I need it.

All the fixings for a charcuterie board plus goods from my favorite coffee shop.

Is there anything more humbling that a medical situation that forces you to rest and recover? A couple of months ago I underwent surgery that required some serious down time. No lifting anything over 5lb, limited mobility (short term), complete exhaustion despite pain levels being relatively minimal. If you no me, you know this was a struggle. Being a mom doesn’t typically allow for that kind of down time nor is it really in my character. I want to help around the house, cook meals, be fully engaged with my daughter. The choice wasn’t mine, my body (and my doctor) told me I needed to be still and rest.

A sweet friend of mine set up a meal train for my family. Have you ever participated in one of these? The idea is that people can sign up for a day to bring you a meal or they can give you a gift card to a meal delivery service. My ego said no to this but, thankfully, my mouth said yes to my friend organizing this meal train. As it turns out, we really needed this help. Even once I was feeling more mobile, I didn’t have the energy to cook for a few weeks. The kitchen stresses out my husband so it was incredible to have people supporting us in this way.

Hello, tofu & veggie curry!

Not only did we eat during my recovery time, we felt an abundance of love and support. Friends took the time to choose foods they knew our daughter would love. They intentionally cooked vegetarian meals because they know I don’t eat much meat. People who I haven’t seen in a year sent gift cards to restaurants and food delivery services. Friends cooked meals that were full with nutritious ingredients – ideal for a healing body. Folks who are new in my life provided us with dinner when I least expected it. The thoughtfulness of all of this hit me so hard! It raised my spirits, eased my stress, and allowed me to fully focus on healing.

Here are the lessons. Allow your friends and family to help. Give them the opportunity to be there for you. On the flip side, be there for others in their time of need. There is no need to overcomplicate this either. You can do take out and drop it off if that is easiest for you. The love and support behind the meal is what makes the biggest impact.

A huge thank you to everyone who supported us!

PUMPKIN BARS

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In recent months, I have come to learn that Halloween is my daughter’s favorite holiday. Last year was her first time trick or treating and she was nervous. The idea of talking to strangers and asking them for something was a bit much. We didn’t want her to miss out on all the fun so we practiced with her. We sat down and explained how trick or treating works and then literally pretended to go through the motions with her. She was still hesitant but on the big night but she put a brave foot forward and rocked it out.

Yes, the costumes and the candy are part of the fun at Halloween. BUT, my girl loves everything about this season. She has fun making jack-o-lanterns, checking out neighborhood decorations, and eating all the pumpkin treats. Last year, she asked for my homemade pumpkin bread on a weekly basis. This year, I’m giving her another homemade option with these pumpkin bars. Thick crust, smooth pumpkin filling, crumble topping, maple glaze. I know my daughter is going to love this! I’m also confident you and yours will love it.

Pumpkin Bars

Sarah Baade
Thick crust, smooth pumpkin filling, crumble topping, maple glaze. The perfect pumpkin bar.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
  

Crust

  • 2 cups all purpose flour
  • ¾ cup unsalted butter, softened
  • ⅓ cup brown sugar, packed
  • ¼ teaspoon salt

Pumpkin Filling

  • 15 oz canned pumpkin puree (not pie filling)
  • 1 large egg
  • 3 tablespoons pure maple syrup
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground allspice
  • ¼ teaspoon ground cardamom

Crumble Topping

  • ⅓ cup flour
  • ⅓ cup old fashioned oats
  • ⅓ cup brown sugar, packed
  • ¼ cup raw pecan pieces
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon salt

Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk

Instructions
 

  • Preheat oven to 350° F. Line a 8×8 baking pan with parchment paper and spray with non-stick cooking spray.
  • In a medium bowl, stir together all crust ingredients – mixture will be crumbly. Press mixture into pan and bake 25 minutes. While crust cools, prepare the filling and topping. Keep oven heated to 350° F.
  • In a medium bowl, whisk together all pumpkin filling ingredients until smooth. In another medium bowl, stir all crumble topping ingredients together. Spread pumpkin filling over crust. Sprinkle crumble topping over pumpkin filling. Bake 45 minutes. Let cool completely.
  • Once cooled, whisk maple glaze ingredients together in a small mixing bowl then drizzle over pumpkin bars. Use parchment paper to lift bars out of the pan and place on cutting board. Cut bars into 16 squares.
Keyword Pumpkin, Pumpkin Bars, Pumpkin Spice

CLASSIC PESTO

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Since moving to Texas nearly a decade ago, I have tried growing some sort of produce nearly every summer. I’ve been semi-successful with tomatoes and peppers here and there but nothing really worth bragging about. This summer we had some local teenagers build a raised garden bed for us and I am really looking forward to how this will expand my gardening efforts. This is also the first summer I’ve ventured into growing herbs. I’m proud to say that my basil plant has been thriving! This plant has more than doubled in size in the short couple of months its been living in my backyard. The best way I could think of to honor this beautiful plant is to make pesto out of it. This recipe puts the basil front and center.

You can actually make pesto from a variety of ingredients. You essentially choose your greens, choose your nuts, and combine with the remaining typical ingredients. I love that this enables you to use what you have on hand. This past weekend, I even made a version that used the green leaves from my sweet potato plants. But let’s be honest, most people don’t have those readily available. As I continue to play around with different combinations, I may post some of my favorite pesto recipes. There is a lot to be said, though, for starting with the basics though.

Here, I’ve decided to keep things traditional – basil and pine nuts. Once you put it all together, there are lots of options for using your pesto. I love eating it on toast with hummus and a thick tomato slice. You can use pesto instead of a red sauce as your base on pizza or on pasta. I’m also a huge fan of pesto on fried eggs. I’d love to hear how you end up using this recipe so feel free to leave a comment below with the details.

Classic Pesto

Sarah Baade
Classic pesto is easy to make and a fantastic way to use up fresh basil.
Print Recipe Pin Recipe
Course Condiments, Sauces
Cuisine Italian

Equipment

  • Food Processor

Ingredients
  

  • 1/3 cup pine nuts
  • 2 cups fresh basil, packed
  • 1/2 cup shredded parmesan
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Instructions
 

  • Place pine nuts in a dry sauté pan and cook over medium low heat. Stir frequently until pine nuts are lightly browned. Once toasted, immediately remove pine nuts from heat and place on a separate plate to cool. ***Watch pine nuts closely during this process as they can quickly pass from lightly toasted to burned.
  • Place cooled pine nuts, basil, parmesan cheese, and garlic in a food processor and pulse until coarsely ground.
  • Add olive oil, lemon juice and salt into the food processor and pulse until smooth.
Keyword Basil, Pesto, Pine Nuts

Turmeric Granola

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I always have a running list of recipe ideas. Some ideas get tested and some don’t. Some recipes become “blog worthy” after just a couple of trials and others are still getting fine tuned after several revisions. But this week I experienced a first. I was thinking about creating a new granola (because I looooooooove granola) when I suddenly realized I created a turmeric granola several months ago but never posted it. I started digging through my usual notebooks of recipes and couldn’t find it anywhere. Then it dawned on me that I texted the recipe to a friend when I came up with it. Thank goodness! Copy, paste and here we are today!

I came up with this recipe out of a lack of options at the grocery store. More specifically, a lack of savory notes in granola. I see tons of options for fruit, vanilla or chocolate flavored granolas but that is pretty much it. Surprising since there are more brands and packages there than I would have guessed for this breakfast option. I wanted something different so I created it. Yes, there is still a bit of sweetness here with the honey and coconut. But, the savory spices in this turmeric granola give you something new and interesting to put in your breakfast bowl.

My preferred way of eating granola is over vanilla yogurt with a few frozen raspberries in the mix. However, you can get nice chunks of granola from this recipe which are perfect for snacking on as is. If you prefer a looser granola, more crumbly, just shake it up in your storage container before eating. To date, I’ve found the best way to store granola is in the freezer. It stays fresh longer and doesn’t get sticky or soft as it can after being stored at room temperature for a few days.

Turmeric Granola

Sarah Baade
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Course Breakfast
Cuisine American

Ingredients
  

  • 2 cups old fashioned oats
  • 1 cup sliced raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup brown sugar, packed
  • 1 tablespoon chia seeds
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/3 cup melted coconut oil
  • 1/4 cup honey

Instructions
 

  • Preheat oven to 300°F.
  • In a large bowl, mix together all ingredients.
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour.
  • Let cool completely before breaking into pieces and serving.
Keyword Granola, Turmeric

I think you’ll also enjoy my other granola recipes. Click the links below for full recipes.

Pumpkin Spice Granola

Vanilla Almond Granola

PERFECT DOZEN CHOCOLATE CHIP COOKIES

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I’ve been on a sweets kick over the past few weeks. Sorry, not sorry about that. In a way, I’m just going back to my roots with this post though. Baking is what first drew me to the kitchen. And chocolate chip cookies? Isn’t that what most of us first learn to bake with? My daughter has known the basic ingredients for chocolate chip cookies since she was two years old. We’re still working on measurements but I love that she can call out the ingredients we need as we grab them from the pantry and fridge.

Even though this is my fourth chocolate chip cookie recipe (you can find links to the others at the bottom of this page), I know I will create more in the future. This has become my favorite cookie to play with and make variations of. Honestly, you guys have also been a driving force behind these recipes. I’ve heard stories about you using my chocolate chip cookie recipes to teach your own kids how to bake. Stories about making my recipes for special occasions. It means so much to me to know that you all are incorporating my cookie creations into your own traditions and communities! Without further adieu, here is the latest version. I really think of this one as a classic chocolate chip cookie. It makes only a dozen because some folks have a need for small batch recipes. That being said, these cookies are larger than I usually make and they are full of flavor.

Perfect Dozen Chocolate Chip Cookies

Sarah Baade
A small batch recipe for a classic chocolate chip cookie – this recipe makes 12 large cookies.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips

Instructions
 

  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a large bowl, cream together brown sugar and butter. Scape down sides of bowl as needed.
  • Add egg and vanilla to butter and mix until combined.
  • Gradually stir dry ingredients into butter mixture until just combined.
  • Stir in chocolate chips then chill dough for 30 minutes.
  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Once chilled, scoop 6 heaping tablespoons of cookie dough onto the baking sheet and bake 17 minutes or until cookies are golden brown. Repeat with remaining dough.
  • Enjoy cookies warm with a glass of milk or a scoop of ice cream.
Keyword Chocolate Chip, Chocolate Chip Cookies, Homemade Cookies, Small Batch Recipe

More chocolate chip cookie recipes:

Chocolate Chip Cookie Bars

Soft Batch Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies

LEMON DELIGHT

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When I look back on memories of visiting my grandparents, one thing that stands out to me is simplicity. I recall finding joy in very simple activities such as exploring the vegetable garden, playing dominos, or stomping on the bubble wrap Grandpa had saved for us. While some states are a bit more open, Texas is still a hotbed for this COVID19 so my family and I are still staying home as much as possible. We are relearning to embrace simple activities with our little girl. We love splashing in puddles after the occasional rain we get. We planted our own vegetable garden. We play with building blocks and read books. Yes, we still watch TV on the weekends but we are really making memories through these simple activities.

Our kitchen has also become a place of simplicity and family time lately. This recipe came from my grandmother’s recipe box and is perfect for letting the kids help. Three ingredients and, as suggested by the name, this treat is absolutely delightful. Pull out your blender, pour all the ingredients in, mix it up and enjoy! I made this recipe with pink lemonade but the original version used regular lemonade. Take your pick, change it up based on you mood. Either way, this is a fast and fun recipe to indulge in this summer.

Lemon Delight

Sweet and slightly tart, this frozen treat is perfect for summer.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 pint vanilla ice cream
  • 1.5 cups milk
  • 12 oz frozen lemonade (regular or pink)

Instructions
 

  • Place all ingredients in a blender and blend until smooth. Enjoy!
Keyword Ice Cream, Lemon, Lemonade

Looking for additional frozen treats? I’ve got you covered! Click on the links below to help keep cool this summer.

CHERRY LIMEADE POPSICLES

NO CHURN BOURBON PECAN ICE CREAM WITH CHOCOLATE SWIRLS

CREAMY CHAI SPICED POPSICLES

BLACKBERRY CHEESECAKE NO CHURN ICE CREAM

NO CHURN CHOCOLATE CHUNK COFFEE ICE CREAM

NO CHURN BOURBON PECAN ICE CREAM WITH CHOCOLATE SWIRLS

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The Heat

This seems like the hottest summer we’ve had in my nine years of living in Texas. Maybe I’m just feeling the pain of not being able to cool off in a swimming pool or at a movie theater but this heat is miserable. While doing my best to stay put at home due to COVID19, I’ve been looking for fun ways to stay cool. My family and I primarily stay inside but lets face it, a three year old needs to get outside to burn energy every once in a while. We’ve mostly taken to playing with the hose out on our driveway (fire ants keep us off the lawn). If we are lucky, we hit a day that is below 80 degrees in the morning and go for a walk but that isn’t often. I don’t think I’ve ever wished so badly to have a pool in my own backyard!

The Cool Down

Given all this heat, you know I’m not spending much time using the oven or even the stovetop right now. Instead, my work from home lunches are consisting of sandwiches and fresh fruit. That sweet tooth still needs attention too though. Bring on the no churn ice cream!!! What I love about no churn is that it is so darn easy to make but also, the flavor options are endless. I often grab whatever looks good from the pantry and just create as the mood strikes. This time around, I had a small bottle of bourbon sitting on my counter and some leftover pecan pieces tucked away in my freezer. I love it when ingredients from other recipes can easily come together for something new. Go ahead and make this incredible no churn bourbon pecan ice cream with chocolate swirls. Tuck in the back of the freezer until the kids have gone to bed and then indulge!

No Churn Bourbon Pecan Ice Cream With Chocolate Swirls

Sarah Baade
Soft serve bourbon ice cream with pecans and chocolate swirls – no churn required.
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 2 cups heavy cream, cold
  • 14 oz sweetened condensed milk
  • 3 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup pecan pieces
  • 4 oz semi-sweet chocolate, melted and cooled slightly

Instructions
 

  • In a large, chilled bowl, beat heavy cream on high until soft peaks form.
  • Beat sweetened condensed milk, bourbon, brown sugar, vanilla and salt into heavy cream until fully incorporated.
  • Stir pecans into ice cream mixture.
  • Pour half of the ice cream mixture into a 9×5 loaf pan. Drizzle half of the melted chocolate over ice cream in pan. Swirl chocolate into ice cream mixture with a knife. Repeat this process with second half of ice cream and chocolate. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.

Notes

Techniques for melting chocolate:
  • Double boiler – place a heat safe bowl over a pot of simmering water. Stir your chocolate chips/pieces in the bowl until it is fully melted.
  • Microwave – heat chocolate chips/pieces in a microwave safe bowl for 30 seconds then stir. Repeat this until chocolate is fully melted.
Keyword Bourbon Pecan Ice Cream, Ice Cream, Ice Cream Recipe, No Churn, No Churn Ice Cream

More No Churn Recipes

EASY SKILLET STYLE STREET CORN

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It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.

COVID19

As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.

Black Lives Matter

After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.

Food

A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.

I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!

Easy Skillet Style Street Corn

Sarah Baade
All the flavor you love from street corn, no grill required.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 cups frozen corn
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • cayenne pepper to taste (optional)
  • 1/4 cup queso fresco
  • garnish with cilantro (optional)

Instructions
 

  • Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
  • Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
  • Top corn with queso fresco and cilantro (if desired).

Notes

  • I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
  • This dish can be enjoyed hot or cold.
Keyword Corn, Mexican Street Corn, Skillet Street Corn, Street Corn

If you are able to make financial contributions to positively impact your community, I highly encourage you to do so. Here are some links to causes I donate to: NAACP Legal Defense Fund , San Antonio Food Bank , Snack Pak 4 Kids SA