Late Night Baking Party – Cheddar Chive Cornbread

The first Late Night Baking Party on Nina’s Cooking Journey was a huge success!  There were submissions from several bloggers and NCJ Peeps and I cannot thank you all enough for joining me in this weird experiment of mine.  All the recipes looked amazing and I can’t wait to try some of them myself.  I even Ustreamed during the party and got to know some of you all a little better and hopefully you got to know me.  I will definitely be hosting another party so if you have any ideas for a fun virtual party please let me know!  I wasn’t able to share all of the posts but here are some of the recipes from some of my favorite blogger friends.  Feel free to check out a few more posts from NCJ Peeps on my Facebook Page.  A big thanks to you all…you rock!

 

Banana Pumpkin Nutella Bread from Christine’s Kitchen Chronicles

 

Old Fashioned Apple Crisp with Caramel Sauce from Noshing with the Nolads

 

Strawberry Cheesecake Cupcakes from Tortillas and Honey

 

Maple Bacon Busciuts from Dixie Chik Cooks

 

Chickpea Chocolate Cupcakes from I Breath…I’m Hungry


Apple Spice Cake from Cooking with Elise

 

And finally, my contribution Cheddar Chive Cornbread.  My mom makes THE BEST cornbread from scratch and usually doesn’t deviate from her recipe.  So I was extremely surprised when she put this on the dinner table one night.  I thought it would be perfect with the Spicy Chili I made the other week and I was right.  It adds a Tex-Mex feel to a traditional southern dish.

 Ingredients

1¼ cups all-purpose flour
1 cup plus 3 tbsp yellow cornmeal
3 tbsp plus 2 tsp sugar
1 tbsp plus 1 tsp baking powder
1¼ tsp salt
2 large eggs
1 tbsp light corn syrup
1¼ cups buttermilk
¾ cup unsalted butter (1½ sticks), melted over low heat and set aside
½ cup sliced scallions (about ¼ inch wide)
4 oz. sharp yellow cheddar, shredded (use more if you prefer)

Directions

Preheat oven to 400 degrees.
In a medium-size mixing bowl, whisk together dry ingredients.  Using a separate medium-size bowl, whisk together wet ingredients.   Slowly add wet ingredients to dry ingredients, whisking well to combine.  Add melted butter to the batter, stirring slowly to incorporate.  Finish by folding in chopped scallions and cheddar cheese.

Grease a 9-inch cast-iron skillet with 1 tablespoon of butter and then pour in batter.  Bake until edges are a little crispy and top is golden brown, about 60 minutes.

Remove from oven and place skillet on a cooling rack.  The cast iron retains its heat and will continue to cook the cornbread.  Let cool a bit before serving to allow the cornbread to set.

Recipe adapted from Garden & Gun

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Mixed greens, strawberry & goat cheese salad

This is hands down one of the best salads I’ve tasted. Sweet and refreshing, just in time for Spring!

 

 

Ingredients

  • 1/3 cup cider vinegar
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 small red onion, grated
  • 1 1/2 tablespoons poppy seeds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1 1/2 pounds fresh mixed greens, washed and torn into pieces
  • 1 can hearts of palm, drained and chopped
  • 2 cups strawberries, stemmed and sliced
  • 1 cup chopped walnuts
  • 6 ounces goat cheese, cold

 

Directions

  1. For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Make sure not to let the dressing boil.
  2. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
  3. In a salad bowl, combine the mixed greens, hearts of palm, strawberries, walnuts and goat cheese. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

 

Source: inspriration from Paula Deen (http://www.foodnetwork.com/recipes/paula-deen/spinach-strawberry-and-hearts-of-palm-salad-recipe/index.html)

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Strawberry Mango Smoothie

Yield: 2 servings

2 cups ice

1/2 ripe mango

1 banana, peeled

1 cup cranberry juice, chilled

6 strawberries, fresh or frozen

1 packet of artificial sweetener

 

In the container of a blender, combine the ice, fruit, juice and sweetener; process until smooth. Garnish each serving with a fresh strawberry.

*An NCJ Original*

 

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Classic cheescake with strawberries & blueberries

Believe it or not I did not eat cheesecake until I went to college.  And of all the places I could have tried, it was Walmart’s cheesecake that got me hooked.  I know, I know…who goes to Walmart for cheesecake right?  But they must have had somebody’s grandma in the back making this stuff from scratch because it tasted so good that I had to make one myself.  That was over 10 years ago and I haven’t made another cheesecake since, even though I’ve eaten plenty.  It’s one of those things that I always intended to make but never got around to.  So I figured the Fourth of July holiday was a perfect time to make this pretty cake.

This cheesecake is just what the names says, a classic.  The texture and flavor are perfect and the crust is just right.

 

Ingredients

For the crust:

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

 

For the cheesecake:

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4  eggs

 

Directions

Preheat oven to 325°F.  Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.  Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.  Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Top with fresh berries.

 

 

Adapted from: Kraft Foods, http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx

 

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Strawberry Shortcake Cupcake

Vanilla Cake Ingredients

  •  5 large egg whites at room temperature
  • 3/4 cup whole milk at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 2 1/2 cups sifted cake flour
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes

Directions

1. Preheat oven to 350°F

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. Pour batter into cupcake cups and fill half way.

7. Bake 20-25 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 17 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before icing.

 

Strawberry frosting Ingredients

  • 1/2 cup frozen whole strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 tsp. pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

3. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.

4. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

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