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.
Scones & Muffins
This Pumpkin Tahini Loaf recipe was a complete accident. Sometimes recipes are accidents. Does this ever happen to you? Where you add, like, one spice to something and then it turns into something else. Or maybe you accidentally mess something up and it’s a becomes a happy accident?
Billy told me that he was bored so he put peanut butter on a slice of pumpkin bread and it turned out to be amazing! So when he came over the other day and I was like, “I wanna make a twist on pumpkin bread,” he suggested I use tahini. I thought hmm…ok let’s try it. We were SHOCKED at how good it was. It didn’t sound awful but also didn’t sound like an absolute winner. You all, it was a winner delicious!
Let’s Start with the Basics: What is Tahini?
Tahini is a condiment made from toasted sesame seeds that is ground into a paste.
It’s known as the star of such amazing dishes like hummus, baba ganoush and halva. It’s glorious and adds such nice flavor to so many dishes. It can be slightly bitter which makes it an interesting addition to sweet applications.
If using it in a sweet application, it needs to have the right amount of sugar to offset its bitterness.
My Love for Quick Breads
Whenever people ask me, “I’m not a baker, what should I bake as my first go?”
I always suggest a quick bread or cookies.
As you know, your girl loves her some autumn. I love autumn everything. I love the clothes, the weather, the drinks, the snacks. And I also loooove autumn weddings.
I’m currently in my car, driving up north to San Luis Obispo to celebrate my friends Samantha and Aaron! I’m staying at the Madonna Inn. Have you seen photos? It’s a crazy wild pink hotel that is straight out of a different decade. I can’t wait to dance and take photos of the fun interiors.
Another autumn item that I’m loving? Pecans. I love pecans and actually put them in everything from my smoothies to salads. I love their flavor and texture.
For this post I’m super excited to team up with the The American Pecan Council. This past few weeks I’ve learned so many cool, new-to-me facts about pecans…like, did you know they’re the only tree-nut indigenous to North America? They are.
Doesn’t the recipe title “scone sandwiches” sound like the most weekend, leisure eating experience ever?
Ever since Cindy posted these scone sandwiches, I was like “yasss, I want those!”
The sandwich part comes when we roll out the scones to a skinnier-than-usual-thickness and fill part of them with roasted diced rhubarb. Then we fold the dough in half, creating a lil’ sandwich of goodness.
I used a sharp knife to make as many sort-of-even scones as possible and baked them.
Ummm…did you know there was a vanilla shortage going on? I had no idea because I just used the last of my Neilsen-Massey vanilla paste and went to Amazon to replenish it and the price jumped from $10 to $17!! WHAA!
So needless to say, I didn’t replenish it. But you know how you add a bit of water to a sort-of-empty shampoo bottle and shake it around and then use it two more times?!