Thursday, July 20, 2017

cowboy breakfast muffins or pancakes

It's zucchini season and i have very ripe bananas that we can't eat anymore. same with the zucchini: either we throw them to the birds (quails, larks, doves, pigeons...) or make something out of it. i chose the latter. plus we need something new for breakfast.

If you wish to use honey (1/2 c to 2/3 c) as sweetener, reduce oil to 1/2 cup and grated zucchini to 1½ cup.

This quick bread recipe can be baked as muffins or cupcakes and cooked as pancakes.  Here we will use it to make pancakes.

Makes 6-8 jumbo-sized muffins or 24 cupcake size; 24 pancakes.   


1 large zucchini or 2 cups shredded/grated zucchini (measured after squeezed out of water)
2 ripe bananas, mashed
2½ c all purpose flour 
1 T baking powder
1/2 t salt
1/2 c sour cream or plain yogurt OR 2/3 c buttermilk (2 T vinegar plus milk to make 2/3 c)
2/3 c neutral oil (vegetable, canola, light olive oil) OR melted butter
2 large eggs
1 t vanilla extract
2/3 c brown sugar
2/3 c unsweetened coconut2/3 c raisins
Oil for greasing the skillet


Preheat a non-stick pan or skillet on medium low.

Shred or grate 1 large zucchini then squeeze them out of its water, set aside. It should measure 2 cups. Mash the bananas, set aside.

Whisk eggs, sour cream and oil in a medium bowl to combine. stir in brown sugar-30 seconds

In a large bowl, combine the flour, baking powder and salt. Pour the liquid mixture and mashed bananas onto the dry ingredients and stir until well incorporated.

Fold in the grated zucchini, coconut and raisins. Set aside to rest for 20 minutes.

After 20 minutes, grease the skillet and stir the batter.

scoop 1/3 c of pancake batter onto the pan and cover with a lid. cook for 1 minute each side.

Repeat the process for the number of pancakes you wish to cook. If you do not want to cook all the batter, cover and refrigerate and use within for 3 days.


2 c powdered/confectioners sugar
2 T evaporated milk

Stir well and use to top the muffins/cupcakes or as accompaniment to pancakes.

To assemble:

Drizzle glaze on pancakes and drop a dollop of butter on it too. Pancake syrup or honey, chopped nuts of choice and powdered sugar are optional.

NOTE: to use this batter as muffins or cupcakes, after letting the batter rest-line a muffin/cupcake pan with appropriate liners. Preheat oven to 400° F. Bake for 10 minutes at 400° F then turn it down to 375° F to finish baking for at least 15 or so more minutes or until a barbecue skewer/toothpick inserted ALL THE WAY TO THE BOTTOM comes out clean.

Monday, July 17, 2017

From A blogpost of the I.C.E. No-Machine Ice Cream: Sweet Summer Corn.

ME: Summer is CORN season! What better way to make use of them when you bought a ton than to make ice cream out of it. And when it's too perfect, you just want to embed and re-blog someone else's creation.

This is an ice cream recipe from the blogs of the Institute of Culinary education or ICE. The print button of this blog is always on the upper right hand corner of each/this post. Otherwise, click this link to the original post and print from there.

Go ahead! Make some Summer CORN Ice Cream! END.

Recipe: Corn Ice Cream:

Yield: 3 quarts

For the roasted corn kernels:

3 ears corn (approximately 1 ½ cups kernels), shucked, silks and husks reserved for corn-infused heavy cream (recipe below)
1 tablespoon canola oil
2-3 tablespoon sugar
Pinch of salt


Heat the oven to 350 F.

Remove kernels from the cob and set aside. Cut cobs in quarters and reserve for corn-infused heavy cream (recipe below).

Spread kernels on a parchment paper-lined baking tray.

Drizzle with 1 tablespoon of canola oil.

Sprinkle with the sugar and season with a pinch of salt.

Roast in the oven at 350 F for 15 minutes or until the corn begins to color.

Remove from the oven and allow it to cool to room temperature.

Can be stored in an airtight container for up to two days.

Corn-Infused Heavy Cream:

3 cups heavy cream
1 tablespoon vanilla extract
Pinch of salt
2 cups reserved husks, silks and cobs


Combine all of the ingredients in one large pot.

Bring to a boil over medium heat.

Turn the heat off and steep for 15 minutes, covered with a lid.

After 15 minutes remove the lid and cool to room temperature.

Store corn-infused heavy cream in an airtight container for at least 24 hours or up to two days in the refrigerator.

The following day, strain the infused cream through a colander to make the corn ice cream base (recipe below). You need to make sure you wind up with three cups. Add fresh cream to make up the difference if needed.

Corn Ice Cream Base:

4 eggs, separated
1 ½ cups sugar
3 cups corn-infused heavy cream, strained
1 ½ cups roasted corn kernels


Combine the egg yolks, ½ cup sugar and a pinch of salt in the bowl fitted for the electric mixer with a whisk attachment.

Whip on high speed until pale, thick and ribbony, make sure all of the sugar has dissolved. This should take three to four minutes. Remove whipped yolk base from the bowl and set aside in a large mixing bowl. Keep cold. Wash the mixing bowl and whip for the mixer because you will need it to whip the egg whites.

Place egg whites and a pinch of salt in the bowl fitted for the electric mixer and begin whipping on medium speed until medium peak.

Once egg whites are at medium peak, slowly add in the remaining one cup of sugar. Once all of the sugar is in, turn the machine up to high speed and continue to whip until the meringue looks like shaving cream. It will be light, fluffy and glossy looking.

In three separate stages, gently fold the meringue (egg white mixture) into the egg yolk base, only folding about three quarters of the way. This will help prevent over mixing. After the third addition of meringue has been folded in, place back into the refrigerator to keep cold.

Wash the mixing bowl and whip for the mixer because you will need it to whip the corn-infused heavy cream.

Whip the corn-infused heavy cream to medium peaks in an electric mixer with the whisk attachment.

Fold one quarter of the whipped corn-infused heavy cream into the ice cream base and mix three quarters of the way.

Add the last three quarters of the whipped corn-infused heavy cream along the with the roasted corn kernels to the ice cream base.

Gently fold everything together until no visible streaks of whipped cream remain. Pour corn ice cream into an airtight container with a tight lid and freeze immediately.

Allow to freeze for 24 hours before serving.

The ice cream will last for up to four days in the freezer.

Want more delicious dessert ideas from Chef James? Sign up for one of his recreational classes—or go pro and get more information about ICE's professional pastry program.

DISCLAIMER: As I have said above, THIS is NOT my recipe. I am just re-blogging it without permission. All words before this disclaimer and after the video are not mine. The video is a property of I.C.E and Youtube. I am in NO WAY connected to I.C.E. or Youtube.

Thursday, July 13, 2017

Best [ Southwest American ] Cornbread: photos only and recipe link

I was having problems yesterday with the SD card where these photos are located so I am just posting the photos now. The recipe link is here. Thanks for peeking!


Wednesday, July 12, 2017

Corn season: best cornbread in the world!

The PRINT button is always on the upper right hand side of each page. 

This is the BEST cornbread you will ever make in your whole life and the hubby agrees!♥

It's cornbread-y but cake-y at the same time. It's chunky with the added fresh corn and has an attitude with the chopped chili peppers thrown in.

I am having a problem with the SD card where the photos of the cornbread is located. ( !@#$%^&* ) Will be posting pics when I figured out what is wrong with it.

Thanks for visiting! ♥

Revised but inspired from a recipe by The Spruce


3/4 c all-purpose flour
3/4 c cake flour or use APF if you don't have cake flour***
1 c yellow cornmeal
1/2 or 3/4 c granulated sugar; depending on how sweet you want.
1/2 t salt
1 T baking powder
2 eggs, beaten
2 T vinegar then add whole milk to make 1/2 c buttermilk
1/2 c evaporated milk or whole milk
1/2 c corn oil or vegetable oil or melted butter or melted lard
1 cup fresh, sweet corn; frozen (thawed and drained well) or canned (drain well)
1 jalapeno or Serrano peppers
1 red sweet peppers
1 orange sweet pepper: cut and remove white pith and seeds from all peppers. Soak in 2 cups cold water with 1 teaspoon salt. Set aside until ready to use.


Preheat oven to 400° F.

Grease an 8 x 8 square, metal baking pan; or use parchment paper shaped and cut into the same size as the bottom of the pan.

Combine the dry ingredients (flours, salt, cornmeal, b. powder)

Remove peppers from cold water and pat dry with a clean kitchen towel.

Finely chop peppers and stir in the dry ingredients.

In another bowl, whisk the liquid ingredients (eggs, milk, buttermilk, sugar, oil)

Add the liquid ingredients onto the dry ingredients. Stir but do NOT overmix (DO NOT OVER-MIX!); 10 seconds. Fold in the corn: 10 seconds.

Pour in the prepared pan and bake for 25-30 minutes depending upon your altitude. I baked mine for 30 minutes.

Cool completely on a cooling rack without removing from pan.

***NOTE: to make your own cake flour, measure 2 T of cornstarch and dump in a 1 cup measuring cup. Add all-purpose flour, tap and level with a knife to make 1 cup. Dump in a clean, dry bowl and whisk.

Sunday, July 9, 2017

perfect red velvet pancakes and buttercream sauce

You ordered red velvet pancakes but it came out lavender or lilac in color (argh!) and tasted like sweetened flour-that's it. you can't taste the faint cocoa and vanilla in it. call me weird to be slightly upset when this happens but i have no guts to say "take it back and bring me a the RED ones."

what do you do? you !@#$%^&* make your own!

here, the red velvet comes from a cake mix. i doctored it up and added vinegar (to make my own buttermilk) and vanilla extract.

Thick, dense but tender. PERFECT!

Note: the print button is on the upper right hand side of this page.

Makes 10-12, 4"-5" diameter pancakes


2 cups red velvet cake mix
1/2 c cake flour
1 large or xlarge egg
1/2 t vanilla extract
1 c whole milk
2 T vinegar in a 1/4 measuring cup
water to add to the vinegar to make 1/4 cup vinegar-water mixture
3 T neutral cooking oil (vegetable, canola, light olive oil) or melted butter
Extra oil for greasing the pan/skillet


preheat pan or skillet to medium. do not turn to low even if you are not ready/prepared with your batter; just leave it pre-heating. If you are using gas, preheat to medium low. You will also need a heat proof lid to cover the cooking pancake. 

Place/dump everything in a large bowl and whisk until thick and fluffy; 3 minutes or so. Set aside.

Brush oil lightly on the pan/skillet. Preheat oil for a minute.

Using a 1/4 measuring cup, scoop batter and pour over preheated skillet.

Cover immediately with the heat proof lid. Cook 1 side for a minute and check if it is ready to flip: which means it's almost done on the top side (It does not look wet, it looks dull.). It should also slide easily from the pan to the spatula. Yes you need a spatula.

Flip and cover to finish cooking the top side; 1 minute.

Repeat the process with the rest of the batter.

Always cover with a clean, damp (NOT soaking wet) kitchen towel.

buttercream sauce:

1 stick (1/2 c) butter, melted
1/2 c cream cheese, rm temperature
1 c granulated sugar
1/8 t salt
1/2 t vanilla extract
Powdered/confectioner sugar for decoration/garnish (optional)


Place all buttercream sauce ingredients in a medium saucepan, whisk and heat on medium low. Occasionally stir; DO NOT LET IT SIMMER OR BOIL.

To assemble:

Pour the buttercream sauce on a warm plate. (Optional). Place pancakes on top of the sauce and pour some sauce (optional); sprinkle with powdered/confectioners sugar.

gobble, gobble, gobble!