Cornbread… how deliciously southern.
The very idea of cornbread always makes me think of eating hushpuppies & fried catfish with my dad.
My daddy was one of those extra special people who could put a smile on anyone’s face. The man had a sense of humor that knew no bounds… and for the little time I had with him, he was my super hero.
The point I’m getting at here is that I saw a picture of cornbread pop up on one of my feeds the other day, & immediately I was transported back to a time where every second I spent with my dad was bliss.
I don’t need much more convincing than that. If the idea of food gives me a happy memory, I’m going to make that dish.
I’m not a complicated person, I’m just absolutely, irrefutably ruled by my emotions.
I think this recipe is a little long overdue. I mentioned that I had made them before I had left for the US, but at the time the recipe just didn’t come out properly. Now, I know for a fact that it had nothing to do with the recipe. How do I know this? Well, when I wrote the recipe, I managed to execute it several times with complete success at work.
It’s my oven at home. Seriously, that oven has turned so many things into a disaster. Whilst in AZ, I had my confirmation that it really was truly down to the fault of my oven. If I could make the recipe work half way around the world for Jen, Nate & Jon, there was no way it was my fault. I think making them for that bunch had to have been my favorite by far, they were extra special & we then proceeded to curl up on the couch & laugh to the comedic mastermind of Mr. Eddy Izzard.
It is all about recycling. Do you have any idea how expensive chocolate can get when you screw up a recipe that calls for a kilo of it? Yea, ouch. It just so happens I screwed up a double batch of chocolate, chocolate chip cookies that I was making for an order. That’s not one dose, but two, two whole doses. Technically, it’s not really my fault since I didn’t really do anything wrong. I suppose blaming the weather would be more appropriate. Yes, did you know weather can play a role in how your baked goods, well, bake? Because it’s been so cold & damp, the baking powder has gone off & the flour is a little more dense than usual, so my cookies didn’t rise. Of course you can’t sell cookies that look like melted puddles, but throw them away? Seriously? No, I think not. One option was to just eat them all…. but nobody wants to see the size my derrière will get if I do that. So, I thought on my feet. What can cookies be used for? Well, they can be used as a base. A base for cheese cakes. We all like things in mini, so, mini cheesecakes was the next logical step in my thought pattern. And seeing as the cookies were chocolaty, I didn’t want to go against that….. so mini chocolate cheesecakes were born. Oh my good gracious, YES!
And there you have it. An accident, turned fantabulous! Or fantastic & fabulous. Or just plain awesome will do, also. Enjoy :) Continue reading
I’d just like to give a little shout out to my mum today, it’s her birthday!!! At least for another three & a half hours it is. I didn’t bake her anything today, but I will share a sweet recipe on her behalf. Not that this is any consolation, but she came by the bakery to see me on Thursday & I gave her a small box of cookies & a cupcake that I had just baked… that’s almost the same thing, right? Anywho, if you’re reading this, happy birthday mama.
I’m cheating a bit here. The only thing I made today was a tuna salad, granted it was delicious, I put fresh coriander in there. Coriander has to be my new favorite herb, it’s unbelievably delicious. Still, I’m sharing sweet today. By sweet I mean I’m sharing dark chocolate & espresso cupcakes with a caramel mascarpone. Can you say yum. I can. Is it impolite to say “yum” when you made it? I think not.
So, lets start with the cupcakes.