Tuesday, September 15, 2009

Fall Baking

Just some things I've been baking since the start of September. I can't wait to do something with pumpkin soon... Maybe pumpkin cornbread?

Carrot-Apple Spice Cake
Decorated with lemon frosting and whole star anise

Something like a potato-arugula basil cheese pie,
but without a crust. Came out quite nicely despite bad picture here...

Ha! I think I perfected cornbread. Recipe below...

I used pignoli nuts and cumin seeds on the
bottom which added a wonderful toasted flavor.

Extra Yummy Cornbread

Preheat oven to 400˚F

When oven is heated, place buttered medium cast-iron pan in to pre-heat

Dry Ingredients – Wisk together:
1-cup cornmeal
1-cup flour
1-tbs baking powder
Pinch of salt

Wet Ingredients – Beat together:
2 eggs
1-cup rice milk (soymilk, milk…)
¼-cup agave syrup (honey or maple syrup)
¼-cup oil
Large handful fresh arugula, chopped (or use basil, spinach, other flavorful greens…)
1 large clove of garlic, minced

Additional Ingredients:
Pignoli nuts
Cumin seeds

Wisk dry ingredients together, and then add beaten wet ingredients to dry mixture. Remove pan from oven and generously sprinkle pignoli nuts and cumin seeds along the bottom. Pour cornbread batter into pan and bake for 20-25 minutes.
Serve hot with butter ☺