Summer parties are my fave and you better believe I’ll be whipping up these Easy Raspberry and Pistachio Cream Puff Pastry Cups all summer long. Eating and drinking in the sunshine with friends and family? What’s not to love? But the trick with summer entertaining is to avoid making your house even warmer when you’re
A little while back, King Arthur Flour reached out to me and a handful of other food bloggers to see if we would participate in their Campaign for “Better Biscuits”. I, of course, agreed—because who doesn’t love biscuits? A few weeks ago I received my lovely package of King Arthur Self-Rising Flour, a few biscuit baking tips, some recipe cards, and the contact information for King Arthur Flour’s Baking Hotline. Now, before I go any further, can we talk about this Baking Hotline? Does anyone remember when President Bartlett discovered the Butterball Hotline on The West Wing? I feel just like that. If you call 855.371.BAKE, you can talk to a team of baking experts and get answers in an instant! I love it.
There are plenty of different ways to make cornbread, but muffins are my favorite form of cornbread. You see, I love cornbread and when it comes to slicing a piece out of a baking dish or a skillet, I tend to be very…generous with my portions. Muffins guarantee better portion control (for the sake of my waistline) with the added bonus of being portable—just in case you’re bringing them to a potluck or BBQ. Aside from being addicted to carbs, I also have a bit of a sweet tooth, so I opted for sweet additions to my cornbread: sweet mini peppers, honey, and sweet white corn. Don’t worry, these Sweet Pepper Honey Cornbread Muffins aren’t sweet like cupcakes. The honey simply enhances the natural sweetness of mini peppers and white corn. These muffins are also very moist because the white corn prevents the cornbread from drying out in the oven. You will have to pull the muffins from the oven halfway through baking to add the sweet pepper slices on top, but it’s totally worth the extra step. Just look at how pretty those mini pepper slices are! I mean, we eat with our eyes first, right? Right.
Every now and then, everyone needs a shortcut in the kitchen. With all the baking that I do, sometimes I want a quick and easy recipe for my morning pastries. The key component to these lightning fast pastry squares: Pillsbury Crescent Seamless Dough Sheet. Normally I would make my own pastry dough, but when you’ve only got 30 minutes to spare, the Pillsbury dough sheets are a godsend. The trick to using this ready-made ingredient while keeping a gourmet taste: a really good filling. These little guys are filled with a semi-sweet blackberry compote that pairs perfectly with the melted brie. The drizzled honey on top just seals the deal. You may want to double the recipe because these Blackberry Brie Pastry Squares will go fast!