Another quick treat that’s super delicious and easy to make, are my Semi-Homemade Cheddar And Chive HoneyCornbread and Jumbo Honey Cornbread Muffins.
Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Yields: 6 servings
Equipment: 1 (9 x 9 x 2) metal non-stick baking pan, 1 jumbo muffin tin pan (yields 6 muffins), 2 large mixing bowls, whisk, non-stick cooking spray
Ingredients:
1 (15-ounce) box of Krusteaz Honey Cornbread & Muffin Mix
1 large egg, room temperature
1/3 cup of vegetable oil
2/3 cup of whole milk, room temperature
1/4 cup of ricotta cheese, room temperature
2 tablespoons of fresh chives, finely minced, optional
1 cup (8 ounces) of shredded Colby Jack cheese (substitute sharp cheddar), optional
Directions:
Preheat oven to 400-degrees F.
Start by spraying baking pan or muffin tins with non-stick cooking spray.
In a large mixing bowl add the egg, vegetable oil, milk, ricotta cheese, and chive. Whisk to combine. In another large mixing bowl add the muffin mix and shredded cheese. Mix to combine.
Add 1/3 of the dry ingredients to the wet, mix to combine. Once all the dry ingredients have been added, just mix until combined, do not overmix the batter.
Spoon batter into pan or fill muffin tins 2/3 full.
For non-stick metal pan bake for 22 to 26 minutes
For muffin pan bake for 14 to 16 minutes.
Cool for 5 minutes; gently loosen and remove from pan. These are my Semi-Homemade Cheddar And Chive Honey Cornbread.
Note: Cool completely before storing in an air-tight container.
I wanted to make Homemade Focaccia With Garlic And Rosemary using the focaccia to make each of us a Panini/Panino. I bought a Panini press figuring Superbowl Sunday would be perfect for a Panini.
This post is specifically on how to make Homemade Focaccia With Garlic And Rosemary. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.
I like to trim the edges, of the Focaccia, to give the Paninis a uniformed look.
Active Prep Time: 30 minutes Inactive Prep Time: 3 hours Cook Time: 40 minutes Total Time: 4 hours 10 minutes Yields: 12 servings (6 servings per pan) Equipment: Stand Mixer fitted with the dough hook attachment, 2 large mixing bowls, 2 (1/4) rimmed baking sheet pans, 1 small mixing bowl, pastry brush, pizza cutter
Ingredients: 1 (1/4-ounce) packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet) 2 teaspoons granulated sugar 4 cups plus 1 tablespoon of all-purpose flour, plus more for dusting 4 large whole garlic cloves, peeled 1 1/2 cups of warm water (110 to 115–degrees F.) 1 teaspoon Kosher salt 1/3 cup of *E.V.O.O., plus more for drizzling Non-stick cooking spray
Topping: 4 tablespoons *E.V.O.O., divided 1/4 cup fresh rosemary leaves, roughly chopped, divided Flaky sea salt
Directions: Start by brushing two large mixing bowls with olive oil. Fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, 1 tablespoon of flour, sugar, and warm water (110 to 115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly. Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.
Using the bowl of your Stand Mixer (fitted with a dough hook), mix together 4 cups of flour and Kosher salt. Slowly drizzle in the *E.V.O.O. until combined with the flour. Pour in the yeast mixture, mix on medium speed until soft and elastic, 5 to 7 minutes. You’ll see the dough start to pull away from the bowl. The dough will be sticky.
Note: If the dough looks dry, add an additional 2 tablespoons of water, one at a time.
Divide the dough in half forming two equal balls. Drizzle each with olive oil, toss to coat. Place each one of the dough balls into a large oiled mixing bowl, tightly covered with plastic wrap. Allow them to rise in a warm place to rest until both dough balls double in size, 1 1/2 to 2 hours.
Preheat the oven to 400-degrees F. Spray the rimmed baking sheet pans with the non-stick cooking spray.
To make the focaccia remove the dough from one of the bowls and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then gently knead it into the dough. Do Not over-knead!
Roll the dough into a large thin oval shape then transfer to a prepared sheet pan. Drizzle more *E.V.O.O. on top of the dough. Repeat this process with the second ball of dough.
Set in a warm place, cover with plastic wrap, and let rise again for 1 hour.
Once the dough has risen, use your fingertips to dimple the dough. Brush the top with E.V.O.O. and sprinkle with flaky sea salt.
Bake until golden brown, around 30 to 40 minutes. Rub the peeled garlic cloves all over the top of the hot Homemade Focaccia.
There you have it my Homemade FocacciaWith Garlic And Rosemary.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.
These are the easiest Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.
Prep Time: 10 to 15 minutes
Cook Time: 14 to 16 minutes
Total Time: 31 minutes
Yields: 8 to 10 standard size biscuits
Equipment: 1 (10-cup) food processor, 3 rimmed baking sheet pans, parchment paper, large mixing bowl, small mixing bowl, measuring cup, measuring spoons
Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
2 (3/4 sticks) of cold butter, unsalted (1 3/4 cubed, reserve 1 stick of melted butter for the tops)
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk
2 tablespoons of Italian flat-leaf parsley, finely chopped
Directions: Preheat oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor.
Tip: Add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.
Tip: Keep cubed butter in the refrigerator until needed.
Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.
Through the feed tube, add the milk slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper-lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.
Bake for 14 to 16 minutes. When a toothpick comes out clean they’re done. Immediately brush the tops liberally with the melted butter and parsley mixture, serve warm or at room temperature.
Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.
Hello, thank you so much for stopping by my little corner of the world.
I'm Linda Lou, a single parent of a beautiful daughter named, Melissa. Melissa is currently continuing her education while living in Oakland, CA. I reside in Orlando, Fl., in a great neighborhood known as College Park.
I learned how to cook at a very early age both by my mother who was from England and my grandmother who was of Sicilian descent. Both my mom and my grandmother had a major impact on how I approached cooking. Two very different types of cuisine yet both shine through in my recipes.
The Eventbrite Calender at the bottom of the page is there for you to check out all the "popular events" that are going on in the central Florida. Just click on Eventbrite >Food & Drink.
