The Harvesty Spirit

Happy thanksgiving everyone! I hope you enjoyed it the way I did. I had an especially good time because after millenniums of begging, my grandmother let me bake the cornbread. I can safely say that this was the quickest, easiest, and best cornbread that’s ever been made. So, to get in the harvest spirit, I’ve decided to share it with y’all.

                         Grandmothers Buttermilk Cornbread:

 

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

See, plain and simple. Trust me, if you do what this recipe says, you will have some amazing cornbread.

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Tiramisu – The stuff of legend

Oh it’s amazing. It’s the best thing I’ve ever made. Itsq. I’d elaborate, but mere words can’t describe it. I think I’ll just share the recipe, and let you see for yourself.

First off, I’m glad to be back. I made this recipe days ago, and I’ve been waiting to post this ever since I made it. I’m sure you’ll enjoy it,

I DEFINATELY DID!

Secondly, it’s from my trusty recipe book IMG_4463, and it still has yet to fail me. If you enjoy baking as much as I do,

GET THIS BOOK!

Thirdly, here is the recipe. I did make some changes, but only minor ones:

1 cup of hot espresso or strongly brewed coffee

3 tablespoons of brandy

2 tablespoons of sugar, as well as 1/2 cup of sugar

24 Italian lady fingers             1/2 cup of milk

1 cup (16 to 17 1/2 oz.) mascarpone cheese

3/4 cup heavy whipping cream

Unsweetened cocoa

There is a garnish of chocolate curls. They make an excellent edition, so you should use them:

6 oz. semisweet chocolate

2 table spoons of vegetable shortening

 —–

First for the

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1. In a large bowl, stir coffee, brandy, and 2 tablespoons of sugar until sugar has dissolved. (I re-wrote the following part, so be sure to read it carefully to make sure you understand what the heck I’m talking about): Place several lady fingers in at a time into the coffee mix. once they’ve soaked through completely, probably about 5 seconds time, take them out. They break apart easily, so be careful. place the “mush” at the bottom of a large square dish (the book says 8 inch baking dish, but I have no Idea if that’s the size I used). Keep repeating this proses until there are 12 lady fingers worth of mush at the bottom of the dish. Flatten the mixture out into a single even layer of mush (I hope you can figure out what I meant).

2. In large bowl stir milk and remaining 1/2 cups of sugar until sugar has dissolved. Then stir in Mascarpone cheese until evenly blended.

3. In a small bowl, with mixer at high speed, beat cream until soft peaks form. Gently fold then stir cream into Mascarpone mixture. Spread half of this mixture onto the ladyfinger mush.

4. Now, repeat the ladyfingers step with the remaining 12, then place onto the mascarpone mixture. Then, place the remaining mascarpone mixture on top of that. Dust this lightly with the cocoa, and proceed to the chocolate curls.

—–

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1. In a heavy sauce pan, heat chocolate chips and vegetable shortening over low heat, stirring frequently until melted and smooth.

2. Pour chocolate mixture into a small foil lined bowl, and refrigerate until chocolate has set, about 2 hours.

3. (I obviously re-wrote this part) Use a peeler, and peel the chocolate into curls.

IF YOUR TIRAMISU LOOKS ANYTHING LIKE THIS, YOU DID A GOOD JOB:

IMG_5648 (2)