Category Archives: Quick

Blue Ribbon Vegan Cornbread

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 Vegan Cornbread

I love Tennessee somethin’ fierce. I went back to my homeland over winter break and relished it (and I don’t mean the pickle kind).

I love the twangy way the grocery store cashier says, “How ya’ doin’, honey?” Anywhere else, I’d think he was trying to flirt with me.

I love the Smoky Mountains. They are just so… smoky.

I love the crappy seasonal weather (I’ve been living in Arizona for several years now, so I may be a bit biased to 70°F winters).

Vegan Cornbread

I love their night scene. And what I mean by night scene is visiting Walmart at midnight.

I love the music, bluegrass especially. I love twangy dobros, old men playing fiddles, and jam sessions until the wee hours of the morning. My hometown is the birthplace of country music, so I think it’s in my genes.

Oh, and I love, love, love cornbread. Buttery, iron-skillet baked cornbread.

Real cornbread enthusiasts might roll their eyes at this recipe. There is not a pat of butter or a single egg – BUT it is most probably the moistest, tenderest, yummiest, crispy on the outside-est cornbread you’ll ever eat.  Have I sold you yet?

Vegan Cornbread

Please don’t judge my horrible slices, I was absent that day in Geometry.

 

Last Year: Chewy Chocolate Chip Cookies

Blue Ribbon Vegan Cornbread

Makes 1 loaf? round? of cornbread, about 8 servings

This cornbread is amazing! I began searching for a recipe after making the most abominable cornbread of all time. I was skeptical since there were no eggs or butter, but writes Cook’s Illustrated in consistently amazing recipes, so I knew I shouldn’t be too worried. This cornbread doesn’t have the same look as cornbread I’ve had in the past, probably because of the flax meal, but either way, it’s wonderful. 

You can make this with soy or regular milk. I haven’t tried subbing the sugar, but I think cane sugar could also be used. Normally, when I make flax eggs, I don’t heat the flax and the water, but take the extra time to do this because the texture becomes very eggy. 

Ingredients

  • 2 Tablespoons flax meal (ground flax seed)
  • 6 Tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1 cup soy milk
  • 1/4 cup canola oil

Method

1. Adjust oven rack to middle position; preheat to 425°F. Place an iron skillet in the oven to heat while the oven warms. Alternatively, spray an 8-in square baking dish or pie dish with nonstick coking spray.

2. Boil water in a small saucepan. Add the flax meal and reduce heat to medium-low. Allow to simmer for about 3 minutes or until thickened. Set aside.

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

4. Add the flax misture, soy milk, and oil to the flour and mix until smooth (don’t overbeat).

5. If using a baking dish or pie dish, pour mix into prepared dish. If using an iron skillet, remove it from warmed oven, drizzle a bit of oil in skillet and swirl it around, then pour mix into skillet. Baked for 20 to 25 minutes, or until a toothpick comes out clean from the center.

6. allow to cool on a wire rack for 10 minutes. Invert cornbread onto rack, then turn it right side up and allow it to continue to cool.

Storage keep in airtight container for up to 5 days.

Recipe from Cook’s Illustrated

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Chocolate-Chocolate Breakfast Bread

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Can I tell you a wonderfully random, yet profound (Okay, maybe profound is a stretch) story?

I have a lucky dollar bill in my wallet.

Many times it has been the very last dollar in my wallet, and many times I have resisted using it.

I’ve had this dollar bill since I was a freshman in high school. I got it on the day that I was going to my very first band competition. I was in the colorguard; you know, the people that spin flags, rifles, and sabres while the band performs their halftime show.

On the way to the competition, I was insanely nervous and insanely carsick. We were driving to the small town of Wise, Virginia, and I am absolutely positive that our bus driver took every curvy road that he possibly could to get us to our destination. Oh, and it was raining. Because it always rains when you’re only crazy rural roads…

We were late getting to the performance venue and had to run straight into warmup – at this point I was a totally nauseas, nervous, fidgety mess. Basically like how I am now, except more caffeinated. One of my instructors, Noel, said that she would give a dollar bill to whomever performed the biggest that day. In colorguard, you ALWAYS want to perform big.

I honestly cannot remember that performance. I remember walking on the field feeling completely lost and scared, and I remember exiting the field feeling exhilarated and hooked on the sport that would carry me through my high school career.

After we performed, Noel came up to me and presented me with a slightly crumpled dollar bill.

I have kept that dollar close to my heart. It’s not so much about the actual performance – because like I said, I don’t remember it. It’s more of a reminder to shine bright.

Goodness, that sounds cheesy. But, it’s true.

So, what does this have to do with this deliciously addictive chocolatey bread? Well, this bread is actually a metaphor for life…

Okay, I’m lying. The only metaphor of this bread is in my stomach.

Should I stop with the awful jokes now?

By the way if you want a laugh (or an eye-roll), I’m including this video for fun. To check me out in my awkward high school days go to 0:28 and 0:53, I’m on the bottom left. I’m a brilliantly awful dancer ;)

Last Year: Portobello Mushroom Burgers and Apple Cinnamon Muffins with Walnuts and Flax

Chocolate-Chocolate Breakfast Bread

This bread has become my favorite breakfast treat. It is incredibly moist and has the perfect amount of sweetness – perfect for a filling breakfast or delightful snack. 

To make the recipe a bit healthier, I substituted half of the oil for mashed banana. I think it came out wonderfully with the tiny chunks of banana. Feel free to use other fruit purees or the entire amount of oil. This bread has an interesting ingredient – red wine vinegar – which is used to get some of the ingredients to react with each other. Don’t worry though, your bread will not taste like you’re eating a salad ;)

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup warm water $
  • 1/4 cup canola oil – or 1/8 cup oil with 1/8 cup fruit puree (see notes)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 oz. semi sweet chocolate – chopped (The original recipe calls for 1/2 cup chocolate, I didn’t have enough, but I still thought it was delicious)

Method

1. Preheat oven to 375°. Lightly grease a loaf pan (I used a 1 qt. loaf pan which is 7-1/2 by 3-1/2), but this recipe can also be made into 12 muffins.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in the chocolate. Add oil mixture to flour mixture, stirring just until moist.

3. Pour batter into prepared loaf pan (or muffins liners). Bake at 375° for 30-45 minutes or until a wooden pick inserted in center comes out clean. The reason there is such a wide range is that different loaf pans will cook the bread at different times. Remove from oven and cool for 5 minutes in pan on a wire rack.

Recipe adapted from Cooking Light

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The Best Banana Bread with Walnuts and Mini Chocolate Chips

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Thursday

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Today. It’s Thursday and it’s wonderful.

Because Grey’s Anatomy comes on tonight.

Because tomorrow is Friday.

Because I finished my Italian exam (and got very little sleep).

Because I got the coolest, most beautiful DSLR camera! And I took this picture of my puppy with it.

Because last night I registered for the most important test in my undergraduate career.

Because it’s 84 degrees outside.

Because I love this picture and it always makes me smile.

Because I’m eating dinner here tonight with a friend.

Because season 9 of One Tree Hill just came to Netflix.

Because I can finally play Katy Perry’s “Wide Awake” on my guitar.

Because I ate this for lunch. And I didn’t write a recipe. I just went with it.

And it was the bomb-diggity.

I’m glad it’s Thursday. I hope you’re having a wonderful day!

Last Year: Chocolate Chip Walnut Banana Bread

Refried Bean and Portobello Mushroom Quesadilla

This is a completely random, but completely delicious lunch option. I omitted the cheese, but you could definitely add some if you like. Feel free to also play with the seasonings.

Ingredients

  • 1 flour tortilla (if gf, look for tortillas labeled gluten free)
  • 1 portobello mushroom, chopped
  • handful of fresh spinach
  • 1/2 refried beans (if vegetarian or vegan, make sure to get refried beans labeled vegetarian)
  • cheese, optional
  • red pepper flakes to taste, optional
  • salt and pepper

Method

1. In a medium pan with a bit of oil, saute mushroom until tender, about 5 minutes. Add desired seasonings and spinach and cook until spinach is lightly wilted. Remove from pan and set aside. Meanwhile, heat beans until warmed.

2. In the same pan, lightly toast the tortilla on each side, 1 minute. Spread beans on tortilla and add vegetables (and cheese, if using), let cook open faced until heated through. Fold over tortilla to make into quesadilla. Remove from pan and cut into desired size. Eat immediately.

Recipe from Cooking College Chick

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Chocolate-Almond-Pretzel-Potato Chip-Confetti Cookies

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Today is my momma’s birthday.

I’d tell you how old she is, but the moment that she would read this, I’d get an angry lovely phone call to remove it immediately.

Since I’m over 2000 miles away from my mom, I obviously won’t be able to celebrate her birthday with her.

But I can share these cookies with you, and let her know that I hid some of these cookies in the back of the freezer – behind the 2-year old frozen bananas, lentil soup, frozen spoons (Don’t ask), and apple-cinnamon coffee cake - so that she would find them today and have a homemade treat from me.

Although knowing my momma, she’ll read this post sometime around next week, meaning that she won’t find the secret stash of cookies until October 11th around 8:30PM.

And really, what is better than freezer-burnt cookies NOT on your birthday?

I can only think of two things: puppies and the piano version of this song.

It’s the thought that counts right?

So for all of you (19,000,000!) that have a birthday today and for the billions of others that don’t, make these cookies and celebrate being fantastic. Yes, you! I think you’re fantastic ;)

Chocolate-Almond-Pretzel-Potato Chip-Confetti Cookies

These cookies basically contain every snack food I have in my house. They are sweet, salty, crunchy, and perfect for a celebration! Feel feel to substitute different ingredients (like cereal for chips or white chocolate for semisweet chocolate) to make your own crazy creation!

Ingredients

  • 1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
  • 1 cup loosely packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg +1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup crushed tortilla chips (or regular potato chips)
  • 3/4 cup chocolate chunks (or a mixture of different types of chips)
  • 1/2 cup crushed salted pretzels
  • 1/3 cup cereal (I used Dulce De Leche Cheerios)
  • 1/3 cup chocolate covered toffee (or Health Bar bits)
  • 1/3 cup assorted sprinkles
  • Generous pinch of espresso powder, but the original recipe call for 1/4 tablespoon coffee grounds

Method

1. Preheat oven to 325 degrees F. In a bowl, mix together flour, baking soda and salt, then set aside.

2. In another bowl, whisk the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed and smooth. Gradually add in dry ingredients and mix with a spoon until a dough forms – it will look crumbly at first, but it will come together. I used my hands for this because it was a bit easier. Fold in all of your add-in’s, using your hands (or a spoon) to bring it together.

3. Roll dough into 1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Don’t over bake! Let cool almost completely.

Recipe lightly adapted from How Sweet It Is

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Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!