SWEET YELLOW CORNBREAD

​It's Fall and it is time for baking!   I thought I would share another beautiful Bundt cake with you.   It's a delicious moist carrot cake.   This is a great fall cake, and is perfect to add to your fall brunch boards.

My husband and I both love a good carrot cake.  However, I left out the raisins on this one.  There are many who don't care for raisins.   I really didn't miss them.   I added in some delicious maple pecans to this batter.   The cake was delicious!   Another great cake for breakfast!  #eatcakeforbreakfast

Here's the scoop on the carrot cake:


Ingredients:

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon (I use organic Vietnamese cinnamon)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup canola or vegetable oil (I use canola)
• 4 large eggs room temperature
• 1 and 1/2 cups  light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 1/2  teaspoons pure vanilla extract  (I use Bourbon vanilla)
• 3 cups grated carrots, lightly packed
• 1 cup maple pecans
• 1/2 cup of shredded coconut

For the Pineapple cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½1/2  cup or 1 stick unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract (I use Bourbon vanilla)  
• 2 Tablespoons of Pineapple juice   

Instructions:

To make the carrot cake:

• Preheat oven to 350°F Spray Bundt cake pan well with non stick cooking spray 
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.  Fold in the maple pecans and coconut.
• Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
• Pour the cake batter evenly into Bundt Pan. Bake at 350°F for 30-35 minutes or until the top of the cakes are set and a toothpick inserted into the center and comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool for about 20-25 minutes. Once the cakes have cooled, transfer to cake plate.   Cool for about 20 more minutes before frosting.

To make the Pineapple cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar, vanilla extract, and 2 Tablespoons of Pineapple Juice and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Grazing Boards are just the best!   Some call them char·cu·te·rie, however, here in my neck of the woods we call them #grazing boards.

I love making a brunch type of board for the office.  A combination of a little meat, cheese & crackers, along side of crackers, popcorn variety, fall candies, and delicious desserts.  That brings me to the beautiful Bundt cake.    If you are like me, each time you go to remove the cake from the pan, you say a little prayer.

Bundt cakes are exquisite by themselves without all the icing, etc.   They can be difficult to remove from the plan.  This beautiful deep dark  chocolate cake didn't lose a crumb.   I admit I didn't a little dance for this one.

The cake base is deep rich dark chocolate mayonnaise cake.   The mayo keeps the cake moist.   I used buttermilk as well, and my favorite Bourbon vanilla.   The Bourbon vanilla brings out a rich flavor.  I found mine at Trader  Joe's.  However, I did see where you can order on Amazon a variety of the Bourbon vanilla's.

I topped with a dusting of just organic powdered sugar.  It looks beautiful like snow falling.   The cake was delicious for breakfast.  If you follow my posts, you know that I love cake for breakfast.  #eatcakeforbreakfast

Here's the scoop on the cake:

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder  (hershey's dark for a deep chocolate)
• 1 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1 2/3 cups sugar
• 2 tsps. vanilla extract - Bourbon Vanilla
• 1 cup Hellmann's® mayo
• 1 cup Buttermilk
• 1/4 cup water

Instructions:

HINT:  Don't spray your Bundt pan until right before you pour batter.  Important!


Preheat oven to 350 Degrees:

In mixer:

Combine Flour, cocoa, baking powder, baking soda, sugar in bowl.  Fold in 3 eggs, buttermilk, water, and vanilla.   Mix for a couple of minutes - then fold in the mayo.  Mix well.

Spray your Bundt pan on every crease with Pam Spray.  Don't flour or add anything to the pan.  Pour the batter in evenly.    Bake at 350 Degrees for approx 30-35 minutes.  Oven temps vary, so you need to toothpick and remove from oven.  Don't overbake.

Remove from oven and let cool for approx 30 minutes.   Then turn Bundt Cake upside down onto cake plate and give it a little shake.  This cake came out without any problems.    

Dust with organic powdered sugar.  Keep cake airtight with plastic wrap or container.  Don't refrigerate.

Don't you just love October?  It's the kick off of all the fun ghosts, goblins, monsters & more!  It's fun making cookies with monster eyes, sprinkles, etc.  Also, ghosts made from tootsie pops & tissue paper!

I had a blast on THV 11 The Vine Morning Show on Monday.   Do to the dreaded COVID Pandemic, I was by myself in the weather garden.  It also happened to be when a cold front came through Little Rock.  It was about 50 degrees if I recall.

I am hot natured, however, in the shade with the wind blowing outside for about two hours, it gets a little nippy, even for me!

I made several boards for the Segment.  Fun candy boards, and a Petit Jean meat & cheese board.

The fun thing was making the monster dark chocolate chip peanut butter monster cookies!   I am loving the Professor Nutz Peanut Butter.   

This Peanut Butter is the best for baking!  I really love the taste, and the texture is perfect to use for baking cookies!  I also used it in making homemade granola!  

It took Professor Nutz around two years to develop this awesome PB.  Professor Nutz contains 30 grams of essential vitamins & minerals, 7 grams protein per ouce, and only 1 gram of sugar!  #winwin

The lower calorie PB is great for baking and snacking!

Here's the recipe for my Divine Peanut Butter, Dark Chocolate Chip monster cookies!

Ingredients:

INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink himalayian or seasalt salt
• 1 stick of Vermont Creamery Butter unsalted  (DON'T SKIMP)   Heat in microwave to soften for 30 seconds before putting in mixer ----DON"T SKIP THIS STEP
• 3/4 cup of granulated sugar
• 1/4 cup  light brown sugar
• 1/4 cup of Professor Nutz Peanut Butter ------- really great for baking
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 cup of Dark Chocolate chips 
• 1/4 cup - 1/2 cup of Halloween sprinkles & eyes (find them in your cookie icing section or on Amazon)

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper 
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1 cup of the dark chocolate chips until well combined.
• Stir in Monster eye and sprinkles - Don't mix with Mixer - I used a wooden spoon to gently fold in the sprinkles.
• Roll cookie dough in a ball and place on cookie sheet, or use a scoop.  I like mine large.  I
• Bake at 350°F for 10-12 minutes or until the tops are set.  Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,    BE SURE AND CHECK YOUR BATCH TO SEE HOW YOUR OVEN BAKES.   EACH OVEN CAN BAKE DIFFERENT.  DON'T OVERBAKE - YOU WANT THEM JUST A LITTLE GOLDEN.

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This one is pretty easy for me.  I love Dark Chocolate!  I really am not much of a fan of all for milk chocolate.
When I bake cookies, I love to use only dark chocolate chips.  I add them to muffins, breads, cakes, or just about any type of sweet.

When making your charcuterie boards (grazing boards) add in some rich dark chocolate.  Be sure and add in the 70% dark chocolate.  You can add rich dark chocolate bark, dark chocolate covered almonds, cashews, etc. to the boards.    

Dark Chocolate brinks out some great health benefits.

hydrated skin
decreased wrinkles
great for anti-aging


Did you know that generally after 6–12 weeks of consuming a cocoa powder high in antioxidants each day, participants in some studies experienced thicker, more hydrated skin?  Your  skin was appear less rough and scaly, less sensitive to sunburn, and had better blood flow — which brings more nutrients to your skin.
Here's the scoop:  Cocoa contains antioxidants that may protect your skin against sunburn. These antioxidants may also improve wrinkles, skin thickness, hydration, blood flow, and skin texture.

I built a Halloween board full of fall favorites like candy corn, candied pumpkins, jelly candies, taffy, etc.  However, I added in some great dark chocolate bark and candies to the mix.   It adds depth and color to your boards as well!



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Tis' the Season for Crockpots, potlucks, dips, and great comfort foods.   It's the beginning of Fall among us.   We all love rich comfort foods.

I love spaghetti!   I just wished my husband did!  Who doesn't like spaghetti?   He will eat it, but not as often as I would.   

Sometimes you want just a rich marinara sauce, without all the meat.   This sauce is delicious to top off your spaghetti, or use it as a dip.  It is also good to use as a pizza base.

Don't worry if you don't have any fresh herbs laying around.  You can substitute with dry herbs.  However, you don't need as much as the dry herbs.    I season mine as I go, so not to over season.  It's easier to add than take away.

Happy Fall Ya'll!




Ingredients

• 2 tablespoons olive oil (or butter)
• 1/3 cup finely-diced white onion
• 3 cloves garlic, pressed or finely-minced 
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can San Marzano whole tomatoes (with juices)
• 1 teaspoon dried oregano
• 3/4 teaspoon fine sea salt
• 1 Teaspoon freshly-cracked black pepper
• 3 large sprigs of fresh basil or use 1/2 teaspoon to 1 teaspoon of dried basil (Fresh Market has great dried basil)
• 1/4 cup of Fresh Parmesan Cheese
• 1 Teaspoon of Sugar

Instructions

1. Sauté onion and garlic:  Sauté the onion and garlic in the olive oil (or butter) until softened, adding in the crushed red pepper flakes at the very end to help bring out their flavor.
2. Add remaining ingredients (except for the Parmesan Cheese) Next, add in the remaining ingredients and stir to combine.
3. Simmer.  Simmer the sauce covered for about 20-30 minutes over medium heat.  
4. Season. Discard the basil sprig, and season the marinara with salt & pepper as desired.
5. ​Top with Parmesan cheese and stir to combine.
6. Serve on top of spaghetti, as a dip, or use it for pizza's.

No doubt this year is going to be quite different than yours past.  However, we can still make the best of it and enjoy a little football with our favorite snacks!  Fall is definitely my favorite time of the year!  

I can't wait until sweater weather.   I did go ahead and put out my little velvet pumpkins, purchased some new pumpkin spice candles, and changed out the pillow covers for some fall vibrants.

I did another Zoom segment with the gorgeous Ashley King for KTHV11's The Vine.   For the appetizers this go around, I went with something a little less traditional.   The #sweetyellowcornbread dip is amazing!  Of course, I used sweetyellowcornbread for my base.   It is simple and delicious.   You can make it up the night before and cover tight until you are ready to serve.

WATCH THE LIVE VIDEO FROM THE VINE SEGMENT HERE

I also brought out my little "crack" Cheese-It crackers.   These delicious crackers are fun to make.  Adults, and kids will love them.   They are called "crack" because you just can't stop eating them.     You can put a little heat to them by adding red pepper flakes.

I am sharing these two recipes below.   Enjoy them!   Be sure and cheer on our Hogs regardless.  #gohogsgo

Pat's Sweet Yellow Cornbread Dip

Bake your Sweet Yellow Cornbread and let cool.   If you don't know how to make it. You can click here for the recipe or use Jiffy or Martha White.  Martha White makes a delicious sweet yellow cornbread.  However, you want to double the batch if you use this mix.  Otherwise it is really thin.

Ingredients:
1-2 cups of Sweet Yellow Cornbread.  (Crumble small but not mushy)
2-3 Teaspoons of Duke Mayo  (delicious mayo and did you know it's sugar free)
1-2 Teaspoons of Lemon Juice
1/4 cup of chopped green onion (I use the stems and not the white part)
1 can Sweet Yellow Corn  (drain well)
1 can Pinto Beans (I use Bush)  Drain well
1/4 cup diced tomatoes 
3-4 Cooked Crispy Candied Bacon -- Crumbled
You can top with a little shredded sharp cheddar cheese if you like.   It is delish with out without


To make;
Crumble cornbread in a large bowl (don't crumble small)   It needs to be bigger than bread crumbs
Add in your drained corn, pinto beans, onion and stir gently until blended in.
Add in your Mayo & Lemon Juice and mix in gently.    Str gently to keep cornbread from going mushy.
Top with the diced tomatoes, bacon and cheddar cheese.  
Cover and let chill.   It needs to chill for about 1-2 hours or overnight.

What is candied bacon?   Thick cut Petit Jean Bacon, baked in oven with maple syrup & brown sugar.  You can use regular bacon in this cornbread dip if you like.  However, the candied bacon is delish!    To make it, you lay the bacon flat on the cookie sheet, drizzle pure maple syrup and brown sugar over the bacon.  Bake at 400 for about 35-40 minutes until crispy.    You can do this in microwave as well - However, cook the bacon first, then dip in the maple syrup and brown sugar.  Place in a zip lock bag and put in fridge for about an hour to cool.

Serve with chips as a dip!

Pat's "Crack" Cheese-Its

Ingredients:
1 Box of Cheese- It original crackers
2-3 Tablespoons of Garlic Pepper
1/2 Package of Ranch Seasoning Mix --- or use the whole pkg.  
1/4 cup of Canola Oil or vegetable oil
1-2 Teaspoons of Red Pepper Flakes

Preheat Oven to 250 Degrees ---- Line large cookie sheet with aluminum foil 

Scatter the cheese-its on the lined cookie sheet
Drizzle the oil to cover the cheese-its
Drizzle the cheese-its with the Garlic Pepper, Ranch Seasoning Mix & Pepper flakes

Place in oven at 250 Degrees for about 15-20 minutes.    HInt:   I take mine out of oven and mix more ranch,, oil and garlic pepper on mine and place back in oven for an additional 2-3 minutes.  I like mine very flavorful.

You can taste yours and decide if you want to add more or not.     Either way, you can't go wrong.

Once out of the oven, let cool on cookie sheet.   You can put them in a Zip Lock Gallon Bag until you are ready to serve.

Enjoy!
Pat
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Link to the Pumpkin Dark Chocolate Chip Granola on the Segment  - click here

WaBACK TO SCHOOL is making us all busy.  Thanks to to the Pandemic, this year is a little more difficult for parents, teachers, students, and those beloved grandparents or other helpers.

It's time to get back in the "swing of things" and prepare lunch.  More will be packing lunches than before.  If you are doing virtual learning, you still need to have some easy meal preps on hand.

These Pita Nachos are easy and delicious.  For The Vine Segment, I made a couple of different options.  I love the Toll House Pita Chips.   The two flavors that are really good to make nachos with are the Sea Salt, and the Mediterranean Herb.  The Mediterranean Herb taste like pizza themselves.   I topped Marinara, Mozzarella & Parmesan cheese on top.   Add in some fresh tomato, spinach, and bacon.  The end result is a fantastic Pizza Pita Nacho.

I topped the Sea Salt with some delicious fresh red & green apple slices, bacon, Mozzarella Parmesan cheese, and yes Salsa!   The apple and salsa combination is delicious!!!  

You can watch the video for the Segment here:   Watch live video on The Vine

I bought the little containers at my local Dollar Tree.  They are perfect for the salsa & marinara sauces.   Be sure and add them right before you eat so the Pita chips won't get soggy.   

These make a wonderful lunch or snack any day.   Your kids will love them.   Most of us, especially the little's, get bored with the same 'ole same 'ole.   This will be fun for them to make as well.

For the dessert, I made the delicious Granola cookies.   They are very filling and pair well with any meal. 

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I guess it is no secret, I am addicted to cookies.  I love all kinds of cookies!  I love cookies for lunch, brunch, breakfast, dinner, "brinner", and with my Sunday supper!

I have been using these wonderful Almond & Cranberry Salad Toppers often lately.  I really enjoy them in my Tuna, granola, salads, etc.  I thought to myself, wouldn't they be wonderful in a cookie?   Yes, please.

I decided to come up  with a "granola" cookie.   However, I wanted it the texture of a cookie and not a granola bar.   Thus, you still have flour & eggs.  Also, I added in dark chocolate chips.  I mean, they are full of antioxidants!   

The cookie came out as delicious as I imagined them in my head. I knew with the dough tasting as good as it was, the cookie would be amazing.   The video shows the dough!  Give them a try.   Here's the scoop:


Ingredients:

1.5 cup All Purpose Flour (I use Kings Arthur)
1/4 tsp Baking Powder
3/4 cup of Sugar 
1/2 tsp Baking Soda 
1/4 cup of light packed Brown Sugar
1/2 Tsp Salt  (I use Pink Himalayan) 
1 tsp Organic Vanilla
​1 Tsp of Organic Cinnamon
1 3/4 sticks of Butter ------------------don't skimp!   Also, take sticks out and put in microwave on 45 seconds to soften - 
1 Large Brown Egg
2 1/2 Cups of Old Fashioned Quaker Oats
1 cup of the Roasted Almond & Cranberry Salad Toppers (You can find these in the salad section)
1/2 cup Dark Chocolate Chips

To Make:
Pre-heat oven to 350 Degrees, Line cookie sheet with Liner 

In mixer:
Put in your softened butter, sugars, vanilla and mix.   Fold in your Flour, Baking Powder, Baking Soda & Cinnamon while mixing.  While still mixing add in your egg, and Oats.  Mix on medium until blended together and fold in your almonds, cranberries & dark chocolate chips.

Drop by scoops or tablespoon to cookie sheet.   The batch makes about 18.   

Bake at 350 Degrees for about 20-25 minutes until golden or longer for crunchier cookies.   Remove from oven & cool.

NOTE:  I cut down the sugar from 1 cup to 3/4 cups.  I also increased the flour to 1.5 cups so you would have a thicker cookie.   These are great for a breakfast cookie.   Place them in a tight bag or container and they are perfect for a few days.  That is, if 

I am so honored, humbled, and excited to write a series of articles for AY Magazine.   The Sunday Supper Sit Down series will take an in-depth look into Arkansans' personal lives.  What made them what they are today.  The choices they made, the road journey it took where they are now.

My first one that I shared was very close to my heart!   I have known this child (I still call her a child) since before she was born.  Anna Grace Chandler Iaboni as accomplished much at 29.    Be sure and read the article.  https://www.aymag.com/sunday-supper-sit-down-anna-grace-iaboni/

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I will continue to share great stories of some very special people that I have known a long time, a short time, and just a blink, who have a great story.

Thank you AY Magazine!  Thank you Heather Baker - be sure and check out Heather's Instagram at:  https://www.instagram.com/heatherbaker_ar/

On my recent segment on The Vine, I made some delicious breakfast pies.  Yes, pies!  However, except if you had the gourmet chocolate chip cookie in your bowl, you don't have to feel guilty about eating these pies.

Chobani Greek Yogurt is so delicious.  Did you know that the key lime pie yogurt taste like real key-lime pie?  YUM! and without all the guilt.    The peach yogurt takes delicious as well!   The Chobani peach yogurt has tidbits of real peaches in it. 

Chobani contains No Artificial Sweeteners Or Preservatives. Real Flavor With Protein And Only Natural Ingredients. It is Kosher Certified. Vegetarian Friendly. Probiotic Packed. No GMO Ingredients. Only Natural Ingredients. No Preservatives.  You can't beat this!

The Yogurt parfait or pies are so simple.   For the crust, you use the waffle bowls.  I purchased mine at Target, however, you can really find them about anywhere.  They are usually in the ice cream section near the cones.
That's your pie crust!  Next step is to simply take one of the Chobani individual yogurts and dump in the waffle bows.   I then fold in delicious nuts & seeds to give me extra fiber and anti-oxidants.  Don't forget your dark chocolate!  Top with whip cream & a cherry and you have a delicious edible pie parfait without all the guilt!

They are so pretty.   It's also nice to have a grazing board filled with fruits, nuts & cookies or whatever you like to have if you are having a party.  These make wonderful shower party snacks! 

Watch the segment on The Vine with Ashley King - will be posted on 8/3/20
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