Tag Archives: bake

Pizza Cornbread

2 Jan

Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀  So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.

I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!

Pizza Cornbread | xtinaluvspink.wordpress.com

The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautéed veggies or even salami (vegan or otherwise).

Pizza Cornbread | xtinaluvspink.wordpress.com

Pizza Cornbread, adapted from my Avocado Cornbread

Makes one 9″ cornbread, serves 8-10

  • 1 C skim or non-dairy milk + 1 tsp lemon juice
  • 1 C course ground cornmeal
  • 1/2 C whole wheat flour
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
  • 1.5 tsp baking soda
  • 1/2 tsp sea salt
  • 1.25 C corn kernels (if using frozen, allow to thaw first)
  • 1 egg
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
  • 3 oz freshly shredded Parmesan or aged mozzarella cheese

Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.

In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.

In a small bowl, melt together the butter and honey.

In a large bowl, mix together all the dry ingredients, including the corn.

Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.

Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.

Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.

Pizza Cornbread | xtinaluvspink.wordpress.com

Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.

Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.

Pizza Cornbread | xtinaluvspink.wordpress.com

Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.

Confessions of a Mother Runner

Zucchini Bread Protein Breakfast Loaves

31 May

Do you tend to over-buy produce because it’s in season and on sale? I am notorious for this, which means that my freezer usually ends up stocked full of unmarked containers holding various chopped fruits and vegetables. A family friend has rhubarb to unload? I’ll take the lot! Zucchini season? Give me all of it! Tables of fresh berries at the farmer’s market? I’ll buy as much as I can hold!

This recipe came about when I remembered a container of zucchini in my freezer that I had shredded prior to storing. In an effort to make something healthy, rich in protein, and chock full of flavor, I developed a vegan, gluten free, no sugar added version of zucchini bread.

Zucchini Bread Protein Breakfast Loaves | xtinaluvspink.wordpress.com

Now, my Oma’s zucchini bread is and will always be the absolute best. But it’s also a treat that I can’t justify as a regular breakfast food. These mini loaves, however, are perfect for breakfast! They contain just the right balance of carbs, fat, protein and fiber to keep you full and satisfied until lunch time. They also make great snacks to enjoy pre- or post-workout. It’s basically an acceptable and healthful way to eat “cake” anytime throughout the day!

Bake up these quick & easy zucchini bread protein breakfast loaves the next time you have too much zucchini around – you’ll definitely be glad you did! I enjoyed one as pre-run fuel for the Chocoholic 5K I did this weekend with my mom. I ran it, finished, and went back in to walk with mom as she finished. We both managed to beat our own time goals! I suspect it was because chocolate was promised at the end 🙂

Zucchini Bread Protein Breakfast Loaves | xtinaluvspink.wordpress.com

Zucchini Bread Protein Breakfast Loaves | xtinaluvspink.wordpress.com

Finally, check out the sharing buttons below this post – I’ve (finally) added a YUM button, so if you’re on Yummly, be sure to save your favorite recipes to your Recipe Box! If you’re not signed up, I highly recommend it – Yummly is the perfect place to discover and save recipes that are just right for you.

Zucchini Bread Protein Breakfast Loaves
Makes 7 mini loaves

  • 1 C shredded zucchini, water squeezed or drained out
  • 8 oz unsweetened, natural applesauce
  • 1 tbsp coconut oil, melted
  • 1 egg, whisked
  • 6 tbsp water or nondairy milk
  • 1-1/2 C oat flour (grind oats in your food processor)
  • 1/2 C almond flour
  • 1 scoop (30g) vanilla protein powder (preferably plant-based)
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • sea salt
  • 1/3 C mini chocolate chips or chopped cacao nibs

Preheat oven to 350 degrees. Grease a mini loaf pan with olive oil PAM. No mini loaf pan? Just make muffins!

In a large bowl, mix together the shredded zucchini, applesauce, melted coconut oil, egg and water. Mix in all the dry ingredients until thoroughly combined. Finally, fold in the mini chocolate chips.

Scoop batter into greased mini loaf (or muffin) pan. You will get 7 loaves, with the cavities filled about 3/4 up.

Bake at 350 for 25 min. Remove from oven and let cool 10 minutes before removing to a wire rack to cool completely.

Store cooled loaves in the fridge in an airtight container up to 5 days, or freeze in freezer bags for a couple months. If frozen, let thaw in the fridge overnight before eating for breakfast.

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Wands for #MeatlessMonday and Ilka’s Blog and Marathons & Motivation for Sunday Fitness & Food Linkup!

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting

3 May

The word is getting out! Yep – I love to bake, and it’s even more fun when those baked goods are packed with booze 😉 This past weekend, my friend recommended my cupcakes for a joint bachelorette & birthday party. The bride-to-be wanted to surprise her sister, who was celebrating a birthday, with beer-infused cupcakes.

As soon as I learned that the birthday girl’s favorite beer is the Belgian Tripel style, I knew what I had to do: bake La Fin Du Monde into a cupcake and smother it with creamy, dreamy dark chocolate ganache frosting and a sprinkling of pink sea salt. For the non-beer lovers out there, La Fin Du Monde is a Belgian ale from Canadian brewery Unibroue. It’s effervescent, sweet, banana-y, clove-y and rather high in alcohol content. Certainly an obvious choice to bake into, and soak onto, cupcakes!

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting | xtinaluvspink.wordpress.com

With that flavor profile in mind, I packed these treats with fresh bananas and ground clove. I view the frosting almost as a pairing – like what you’d get at a good beer bar. And what goes better with banana than dark chocolate? So of course, I had to frost these cakes with my simple yet indulgent dark chocolate ganache frosting. Whipped to perfection, this frosting is piped on and sprinkled lightly with sea salt, to bring out the natural sweetness of the chocolate.

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting | xtinaluvspink.wordpress.com

The end result? Let’s just say I could SMELL the beer in these goodies as they baked in the oven. The cakes are sweet, with hints of banana and clove, and you can absolutely taste the inclusion of the beer. Especially because I employ the “poke and soak” method post-baking: poke each cupcake with a skewer or chopstick and soak 1/2 tsp beer right on top. It really provides that extra punch, which is just to die for. Which is good, considering that La Fin Du Monde is French for “end of the world.”

Buy a bottle of Belgian ale, bake these cupcakes, and impress everyone at your next party!

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting

Makes 24 cupcakes

Dark Chocolate Ganache Frosting:

  • 1-1/4 C heavy whipping cream
  • 15 oz dark baking chocolate, chopped
  • 3 tbsp vanilla extract
  • 1 tbsp flaked sea salt

Heat heavy cream in a pan on medium heat until it comes to a boil.

Remove from heat and stir in the chopped baking chocolate until smooth. Stir in the vanilla.

Transfer the chocolate to the bowl of your stand mixer and allow to cool in the refrigerator for one hour. Bake the cupcakes while this chills.

Belgian Ale Banana Cupcakes:

  • ¾ C butter, room temperature
  • 1 C white sugar
  • ¾ C brown sugar
  • 2-1/2 C flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1/8 tsp ground clove
  • 3 eggs, room temperature
  • 1 tsp vanilla
  • 1 C La Fin du Monde Belgian Tripel beer + more to soak
  • ¼ C milk
  • 2 medium bananas

Preheat oven to 350. Line two muffin tins with paper liners.

Beat butter with sugars until creamy.

In a separate bowl, whisk together flour, baking powder, salt and ground clove.

In another bowl or large measuring cup, whisk together the eggs with vanilla, beer, milk, and mashed bananas.

Alternate adding the dry and the wet ingredients to the butter-sugar mixture. Beat until just combined.

Scoop batter into 24 lined muffin tins.

Reduce the oven temperature to 325 and bake for 18-23 minutes, rotating the tins halfway through baking. Let cool completely before frosting. TIP: speed this up by popping the cupcakes, still in the baking tins, straight into the freezer for 15 minutes.

Poke four holes into the top of each cupcake using a skewer or chopstick. Spoon 1/2 teaspoon additional beer on top and allow to soak in.

While the cupcakes cool and soak, whip up the ganache frosting.

Use the paddle attachment with your stand mixer and beat the ganache for 5 minutes on medium speed, or until it starts to create stiff peaks. Scoop the whipped ganache into a piping bag fitted with a tip of your choice. Pipe onto cooled cupcakes and sprinkle with flaked sea salt. Refrigerate until ready to serve, allowing 30 minutes out of the fridge before enjoying.

Belgian Ale Banana Cupcakes with Dark Chocolate Ganache Frosting | xtinaluvspink.wordpress.com

Witbier Cupcakes with Orange Cream Cheese Frosting

15 Mar

If yesterday’s cupcakes were for the chocoholics and dark beer lovers, these cupcakes are all about being refreshing, citrusy and bright. Door County’s Little Sister witbier has quickly become one of my favorites. It’s light, drinkable, and so easy to enjoy, regardless the temps outside. And when I needed another cupcake flavor to offset the decadent chocolate porter cakes, this one sprang to mind immediately.

Witbier Cupcakes with Orange Cream Cheese Frosting | xtinaluvspink.wordpress.com

These cupcakes are lightly spiced for a hint of something different – coriander enhances the earthy tones of this witbier, and fresh orange zest deepens the citrus flavor everyone associates with this beer style. To make them creamy and delicious, they’re topped with orange cream cheese frosting.

Witbier Cupcakes with Orange Cream Cheese Frosting | xtinaluvspink.wordpress.com

Photo courtesy of Kelly Planter

And let me tell you, this frosting steals the show. I dare you to not lick up the leftovers, straight off the spoon, or better yet: dip some fresh strawberries into the extra frosting and prepare for sweet happiness. Before frosting the cakes, don’t forget to poke & soak – a spoonful of extra beer on top makes them super moist and irresistible.

Ring in the spring and bake up a batch of these witbier cupcakes soon!

Witbier Cupcakes with Orange Cream Cheese Frosting | xtinaluvspink.wordpress.com

Posing with my creation! Photo courtesy of Kelly Planter.

Witbier Cupcakes with Orange Cream Cheese Frosting, adapted from Erica’s Sweet Tooth

Makes 24 cupcakes

For the witbier cupcakes:

  • 3/4 C unsalted butter, at room temperature
  • 1-3/4 C granulated sugar
  • 2-1/2 C all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, at room temperature
  • 1 tsp vanilla
  • 1/8 tsp ground coriander
  • 1/2 tsp orange zest
  • 1 12 oz bottle witbier, divided
  • 1/4 C milk

Preheat oven to 325 and line two muffin tins with paper liners.

In a medium bowl, whisk together flour, baking powder, and salt.

In the bowl of your stand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, beating after each addition, then add vanilla and zest.

Combine milk and one cup of witbier in a small bowl. A little at a time, add the liquid and flour mixtures to the butter/sugar mixture, on low power.

Scoop batter into prepared muffin tins. Bake for 18 minutes, turning tins halfway through for even baking. Remove from oven and let cool 10 minutes in the tins, and then transfer to a wire rack to cool completely.

Poke about 4 holes into each cupcake. Use the remaining beer and spoon a little onto the tops, to soak in and make the cupcakes super moist. Allow the cupcakes to soak while you make the frosting.

For the orange cream cheese frosting:

  • 12 oz cream cheese, at room temperature
  • 6 tbsp unsalted butter, at room temperature
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 4 C powdered sugar

Use the paddle attachment with your stand mixer. Beat together the cream cheese and butter until smooth, about 3 minutes.Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.

Add the orange juice and zest and add the powdered sugar, 1 cup at a time, until combined. Continue to beat the frosting another 2 minutes.

Let the frosting chill in the fridge until you’re ready to pipe onto the cupcakes.

To assemble: 

Fit a piping bag with a wide round decorating tip and fill with the cooled frosting. Pipe frosting onto each cupcake. Serve and enjoy! Note: if you’re making these ahead, store in the fridge until an hour before serving.

Witbier Cupcakes with Orange Cream Cheese Frosting | xtinaluvspink.wordpress.com

Cupcake towers are my favorite. And how cute are those pink beer cap fondant decorations!? The GPO founder, Maggie, handmade them! Photo courtesy of Kelly Planter.

Chocolate Porter Cupcakes with Caramel Buttercream and Salted Porter Caramel Drizzle

14 Mar

This weekend, I had the honor of baking for the one-year anniversary party of Girls Pint OutMilwaukee’s chapter of women who love craft beer. Yep, we’re a group of fun ladies who get together to learn about and drink craft beer in our own hometown.

If you weren’t aware, Milwaukee is an amazing place to be for beer-lovers. Craft and nano breweries are popping up left and right, it seems, and each one brings a unique aspect, whether that’s through flavor, ingredients, green energy, or funky labels. While it’s fun to try out beer on your own, GPO brings together a community of women for exclusive brewery tours, beer glass lessons, homebrewing opportunities, food & beer pairing classes, and much more!

Chocolate Porter Cupcakes with Caramel Buttercream and Beer Caramel Drizzle | xtinaluvspink.wordpress.com

What better way to celebrate one year of craft beer drinking than with beer-infused cupcakes? I rose to the challenge, and armed with some Door County Brewing Co. 6-packs, developed two cupcake flavors to please the crowd.

I chose the Polka King porter to put into a chocolate cupcake. This beer is made with pale chocolate malt, so the flavor was perfect. Topping it with a caramel buttercream really helps to bring out the sweetness of the beer, and a drizzle of porter caramel sauce rounds out the dessert to pack a porter punch.

Chocolate Porter Cupcakes with Caramel Buttercream and Beer Caramel Drizzle | xtinaluvspink.wordpress.com

So glorious with their caramel drizzle and pink bottle caps! Photo courtesy of Kelly Planter.

Break out a couple bottles of beer and bake up these beauties for your next celebration! Don’t forget to enjoy a glass while you’re at it 🙂

Chocolate Porter Cupcakes with Caramel Buttercream and Beer Caramel Drizzle | xtinaluvspink.wordpress.com

I’m having way too much fun at this party! Photo courtesy of Kelly Planter.

Chocolate Porter Cupcakes with Caramel Buttercream and Salted Porter Caramel Drizzle

Makes 24 cupcakes

For the porter caramel sauce, adapted from Betty Crocker

  • 1 12 oz bottle porter beer
  • 2 tbsp unsalted butter
  • 1-1/2 C packed dark brown sugar
  • 1 C heavy whipping cream
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Begin by making the beer caramel sauce, as it requires time to cool.

In a large saucepan, simmer beer over medium heat for 10 minutes, stirring occasionally. Stir in the butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy). Remove from heat.

Slowly add the whipping cream, vanilla, and salt, stirring constantly. Return to medium heat; cook 5 minutes, stirring occasionally, until thickened and creamy. Transfer to a glass dish and allow to cool at least 2 hours.

For the caramel buttercream, adapted from Sally’s Baking Addiction

  • 1/2 C salted butter
  • 1 C packed dark brown sugar
  • 2/3 C heavy whipping cream, divided
  • 1/4 tsp sea salt
  • 3 C powdered sugar

Note: The frosting also requires some cooling time, so start this before baking the cupcakes.

Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and 1/3 cup heavy cream. Stir constantly over medium heat until the sugar is dissolved. Add salt. Let the caramel bubble for exactly 2 minutes. Remove from heat and allow to cool (now is a good time to bake the cupcakes).

Once caramel is cooled, beat in the powdered sugar 1 cup at a time along with the other 1/3 cup heavy cream, until you reach desired consistency.

For the chocolate porter cupcakes, adapted from Sugardish Me

  • 2 C all-purpose flour
  • 2 C granulated sugar
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 1 C unsalted butter, at room temperature
  • 1 12 oz bottle porter beer, divided
  • ¾ C unsweetened cocoa powder
  • 2 eggs, at room temperature
  • ⅔ C buttermilk (or use skim milk mixed with 1 tsp lemon juice)

Preheat the oven to 325. Line two muffin tins with paper liners.

In a medium saucepan, melt the butter. Stir in one cup of the porter beer and bring to a simmer. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly for a few minutes.

In the bowl of your stand mixer, combine the flour, sugar, baking soda, and salt. Beat in the eggs and buttermilk. Pour in the cooled chocolate mixture and mix until combined.

Scoop batter into the lined muffin tins. Bake at 325 for 15 minutes, or until a toothpick comes out clean. Let cupcakes cool 10 minutes in the tins, and then transfer to a wire rack to cool completely.

Poke about 4 holes into each cooled cupcake. Using the remaining beer, spoon a little over each cupcake. This will ensure they’re super moist. Let the beer soak in before frosting.

To assemble:

Transfer buttercream to a piping bag fitted with a decorating tip of your choice. Pipe frosting onto each cupcake. Drizzle a teaspoon of beer caramel sauce over each frosted cupcake. Serve and enjoy!

 

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