This Jalapeño Cheddar Cornbread has crispy edges, a super moist crumb, is very cheesy and spicy (thanks to the cheese, cornmeal and jalapeño), and a teeny bit sweet. It’s delicious and moist for days after! If you love Jiffy cornbread, this will remind you a bit of that! Make this in a skillet OR make them as muffins. Serve it with your favorite cozy beef stew, vegan chili or pumpkin chili.
Say hello to my cheesy dreams: Pretzel Tot Queso Fundido.
Here’s what makes up this glorious cast iron skillet:
– Pretzel tots on the outside of the skillet.
– In the center, there is a cheese dip full of pickled jalapeños from Rio Luna.
Sounds simple enough but it’s absolutely glorious. For this post, I teamed up with Rio Luna Organic Peppers. The queso fundido in the center honestly didn’t need much because these pickled jalapeños are so flavorful and delicious.
Another plus: Rio Luna Peppers and Chiles are certified organic, GMO-free and kosher. They’ve also been used by professional chefs for years. To make the peppers, Rio Luna works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
Hello cute, Mummy Dark Chocolate Cupcakes!
If you’ve read this blog for a long time you probably know by now that Halloween ACTUALLY scares me. I was walking around in the neighborhood the other day and was frankly disturbed by some of the elaborate spooky decorations. People really get into it.
These mummy cupcakes are about as spooky as I get. I’m more of a Christmas and Valentine’s Day girl, you know. But I do, however, stand by these cupcakes 100% in terms of flavor and cuteness.
