Posted By Nicole Humphrey

For some reason, I have never really cared for corn bread, until my ex-husband, who is from the South, introduced me to his grandmother’s sweet cornbread recipe. Now I love it, but only if its made this way. This is a moist, cake like recipe that is perfect with soups, stews and chili’s.

Our family loves to eat the leftovers in the morning for breakfast served with melted butter and honey. Delicious!

1 c. cornmeal
3 c. all-purpose flour
1 1/3 c. sugar
2 Tbs. baking powder
1 tsp. salt
2/3 c. vegetable oil
1/3 c. melted butter
2 Tbs. honey
4 eggs, beaten
2 1/2 c. whole milk

Preheat oven to 350 degrees and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

Fantastic with Chili. It’s what’s for dinner.

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Posted By Nicole Humphrey

Since I was a little girl, this was the requested item for every birthday I ever had. Even now, my mother knows its still my very favorite and doesn’t hesitate when I ask her to make it for birthdays and holidays. I like it with the nuts, and without the nuts. My kids of course, prefer it without the nuts, so often I make two batches like my mother used to do when we were children.

I have my kids totally addicted to it too. Interestingly, I prefer it cold out of the refrigerator, rather than hot. It still tastes great warm which is how my kids like it.

I finally asked my mom where she originally got our family recipe that she makes. She explained that it was from a fundraiser cookbook that was put together when I was in Elementary school. Wow, it sure dates back *grin*. I asked her if she knew why it was called a Texas sheet cake instead of just a chocolate sheet cake and she grinned and replied, “Because its big, rich and hot.” I don’t know why that makes me laugh, but it does. Regardless of the origin, or what recipe you use, because they are many floating around – this one is my favorite.

Side note: There are a lot of recipes floating around that call for buttermilk or milk. My recipe calls for sour cream and I swear it makes a huge difference in the taste. I have tried making it the other way, and I don’t like the flavor as much.

Another note: It is best to use the ingredients as they are listed and not a low-fat or no-fat version of anything. Don’t substitute margarine for the butter either. The cake will still turn out, but the rich flavor won’t be as good. Trust me on that, I’ve tried it many ways. It is seriously my one weakness where I know I’m putting on the calories. Tell ‘ya what – eat a piece and take a walk. That should cover it

Texas Sheet Cake

Cake:

1 c. butter
1 c. warm water
1/4 c. cocoa
2 c. sugar
2 c. flour
1/8 tsp. salt
2 eggs, beaten
1 tsp. baking soda
3/4 c. sour cream
1 tsp. vanilla
Icing (recipe below)

Icing:

1/2 1/2 butter
1/4 c. cocoa
6 Tbs. sour cream (I actually add 2 extra Tbs. – so 8 Tbs.)
1 box (1 lb.) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) I use less of this often. I taste as I go.
1/2 tsp. vanilla
Chopped Pecans (optional)

For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degress for 20 minutes.

For the icing: In a saucepan, combine the butter, cocoa and sour cream over medium heat and bring just to a boil. Immediately remove from the heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheetcake, or sprinkle them over the top after you put the icing on (or omit all together).

I actually don’t measure much of this anymore because I have made it so many times. However, in order to make it for this post, I did make it again and made sure that everything was correct.

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Posted By Nicole Humphrey

It’s no secret that I am terribly excited that the Autumn months are full upon us, because it just means more pumpkin recipes which come only second in nature for me to gingerbread recipes. This amazing pumpkin custard recipe is actually pretty simple to make and tastes great on a cool fall evening.

Pumpkin Custard Recipe

2 c. canned pumpkin
1 c. soft bread crumbs
2 eggs, separated
1 1/2 c. sweet milk
1 c. sugar
3 Tbs. melted butter
1/4 tsp. salt
1 1/4 tsp. orange extract
2 Tbs. sugar

In a large bowl combine canned pumpkin and soft bread crumbs. Add the egg yolks (reserve the egg whites). Mix well. Add the sweet milk and sugar and mix well. Add the butter, salt and orange extract and mix well. Pour into an oven proof baking dish. You can also pour into individual little custard cups. Bake at 325 degrees until the mixture thickens and browns. Then, beat the egg whites until stiff. Stir in 2 Tbs. of sugar. Spread on top of the custard. Place under your oven broiler until golden brown. Delicious!!

Category: Holiday Recipes, Recipes | 1 Comment »
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Posted By Nicole Humphrey

I cannot even begin to tell you how awesome my house smelled for hours last weekend when I pulled these little gems out of the  oven to cool. Absolutely heavenly.

They are the perfect treat for any weather, but they certainly spice up a nice chilly day beautifully.

They are absolutely delicious – moist, sweet and spicy all at the same time, everything you would want from a pumpkin cupcake. If you enjoy pumpkin bread, there is just no way you cannot help but love this recipe for Pumpkin Cupcakes from Crazy About Cupcakes by Krystina Castella .

Pumpkin Cupcakes Recipe

1 stick unsalted butter, at room temp
1 c. firmly packed dark brown sugar
1/3 c. granulated sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 c. milk
1 1/4 c. pumpkin puree (this about 1 15oz can)
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Insert cupcake liners into your muffin or cupcake pan.

In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy (about 3-5 minutes). Add the eggs to the creamed mixture only one at a time. Mix well after each egg. Beat well.

In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon, nutmeg, ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix until completely integrated.

Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.

Eat and enjoy. You can eat them alone or you can frost them with frosting. Cream cheese frosting goes VERY well with these cupcakes. We made a pumpkin frosting for ours. If you feel like it, you can do that too!

Category: Holiday Recipes, Recipes | 1 Comment »
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Posted By Nicole Humphrey

Self explanatory.

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Posted By Nicole Humphrey

With National Novel Writing Month coming up, I knew this blog wouldn’t get as much attention, so I thought I would spend some time posting some yummy pumpkin recipes that might get you through. Don’t worry, I have recipes schedules to post during the time I’ll be “absent” and I will pop in from time to time.

I have a lot of delicious pumpkin recipes that we have made several times that are just heavenly. This pumpkin pancake recipe I found two years ago and have made dozens of times now. The kids just love it and it just screams cool, brisk morning. The house smells awesome too!

Pumpkin Pancake Recipe

2 c. all-purpose flour
2 Tbs. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 tsp. salt
1 can evaporated milk
1/2 c. canned pumpkin
2 eggs
2 Tbs. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, evaporated milk, pumpkin, oil and vanilla extract. Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.

When bubbles begin to form, flip the pancake over. Cook until golden.

So delicious!! You can serve with syrup, but we usually serve with whipped cream that has been seasoned a little with pumpkin pie spice.

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Posted By Nicole Humphrey

Last year I found these delicious pumpkin empanada’s. First, I enjoy them tremendously in other flavors so pumpkin as a favorite, only seemed natural. These are absolutely heavenly and for the most part, pretty simple to make. They are definitely a repeat this year!

Pumpkin Epanada Recipe

The Filling:

2 can pumpkin
1 c. sugar
4 Tbs. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

The Dough:

2/3 c. water
1/2 c. sugar
2 tsp. salt
9 tsp. dry yeast (this is generally four packets of dry yeast)
1/4 tsp. baking powder
3-4 large pinches of cinnamon
6 c. flour, divided in half
generous 1 1/2 cup vegetable shortening

For the filling: Mix all of the ingredients together and then set aside until needed.

Preheat your oven to 350 degrees. Combine the water, sugar, salt, dry yeast, baking powder and cinnamon. Mix well. Take 3 c. of flour and slowly begin to blend in the flour mixing well. Add the shortening and mix well, and then add the last half of the flour. You should have a pretty easy to work with dough.

Divide the dough into EIGHT equal parts, and shape them into 8 dough balls. Flatten the dough balls, and if they become to sticky, flour your hands really well. Roll them on a floured surface into circles form that are about 4 inches in diameter and about 1/8 or so inch thick.

Now you’re ready to “fill them”. Put about 1 1/2 Tbs. of filling in the center of each of your circles. Fold them over (in half) and seal the edges by pressing lightly with a fork on both sides. Place them on a greased cookie sheet and bake at 350 degrees for about 18-20 minutes.

Watch them carefully because they do burn easily, so if you want to check on them at about 12-15 minutes, check. You want them to be just about golden brown.

Serve hot and with some whipped cream! So delicious!

Let me know what you think!

Category: Holiday Recipes, Recipes | 2 Comments »
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Posted By Nicole Humphrey

One of my favorite parts of Fall, is the sweet smell of pumpkin. I love making all kinds of pumpkin recipes and treats – cupcakes, muffins, pancakes and bread. I would say that I probably bake a batch of something pumpkin related at least twice a week during the fall months.

I’m thankful my whole family loves it, which makes that the first reason why its easy to make pumpkin recipes so often. Second the sweet aroma that fills the house is absolutely wonderful and always makes me think of cool, crisp days and warm nights.

I have so many different recipes for pumpkin bread and pumpkin treats of all kinds, which I will try to share in the coming weeks.

Moist Pumpkin Bread

3 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
1 15oz can of pumpkin
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking powder
1/2 tsp. ground cloves
1/2 tsp. ground pumpkin spice or all spice
1/2 c. water

In a big bowl, combine the sugar, oil and lightly beaten eggs. Add the can of pumpkin and mix well. In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and pumpkin spice (or all-spice).

Once blended well, slowly begin mixing the dry ingredients into the wet ingredients alternating between the dry ingredients and that water, beating well after each addition.

Pour into two regular sized greased loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from loaf pan. Allow to cool on wire rack.

Sooo good! Your house will smell incredible and try some melted butter on a warm slice! Heavenly!

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Posted By Nicole Humphrey

It’s not too late to have a little pre-Halloween fun. Nor is it too late to make these adorable ghost cupcakes for a party, get-together or just as a fun treat for those special trick or treater’s in your life.

Make more than you need and share them with family, friends and neighbors too. How cute are these?

You can find the recipe and the directions for assembling the cupcakes here @Taste of Home.

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Posted By Nicole Humphrey

Special Dark Cocoa

2 c. whole milk
2 oz. dark chocolate, grated
2 tsp. honey
1 Tbs. brown sugar
1 tsp. vanilla
1 cinnamon stick

Pour the milk into a small saucepan over medium heat. Add the grated chocolate, honey, sugar and cinnamon stick.
Continue heating and stir gently and constantly until the chocolate melts. Add the vanilla. Remove the cinnamon stick just before serving.
Add some whipped cream on top and heat yourself up on a cold evening.

Hot Vanilla

2 c. milk
1/4 c. whipping cream
1 whole vanilla bean
1 1/2 tsp. sugar

Split the vanilla bean in half, lengthwise and save one half for another recipe. In a saucepan, mix the milk, the cream and the sugar. Scrape out the seeds from the vanilla pod and mix them into the pan also. Bring the vanilla mixture to a low simmer. Remove from the heat, and “steep” for 15 minutes.

Strain out any remaining vanilla seeds. Then put the pot back on the stove, and heat through again. Whisk through and pour into a mug. A nice little twist on hot chocolate, we enjoy them anytime of year.

Mocha Frappuccino

1/2 c. milk
2 tablespoons chocolate syrup
1 tablespoon granulated sugar, plus
1 teaspoon granulated sugar
1/3 cup strong coffee
1 cup ice

In a blender, combine everything but the ice, and blend until sugar has dissolved. Then add the ice and blend until smooth. If you want more ice, add and then blend again. Also if you would like a hot version of this, mix all ingredients except ice together in a pan on the stove. Heat until hot, stirring constantly. Pour into mugs and add some whipped cream on top. Love this!

Category: Drink Recipes | 2 Comments »
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