Mason jars are absolutely adorable and totally useful! Since I’m quite obsessed, I find ways to incorporate them on The Chic Site and in my home as much as possible. I’m sure, like me, you end up accumulating a variety of jars in your house throughout the week. Instead of recycling them, or worse tossing them out, try one of these creative ways to put them to good use. Continue reading From Huff Post: 13 Creative Ways You Could Be Using Mason Jars | Rachel Hollis
Author Dr. William Davis’ mix is not only healthy but also great for those that are gluten-free. Use this baking mix to make some of Dr. Davis’ favorite recipes like peanut butter cookies, pepperoni bread, herbed foccacia, cinnamon-pecan scones, triple berry muffins, and grain-free pizza.
- 4 cup almond meal (or almond flour)
- 1 cup ground golden flaxseeds
- 1/4 cup coconut flour
- 2 tsp baking soda
- 1 tsp ground psyllium seeds (optional)
Email this shopping list to yourself from the original post Dr. Davis’ All-Purpose Baking Mix | The Dr. Oz Show.
1. Mix all ingredients together in a bowl.
2. Keep in an air-tight container in the refridgerator and use as needed.
Every Christmas for about the last 8 years I say I’m going to make a Hummingbird Cake. But I never do. I always end up buying some other cake. A Hummingbird Cake is a scrumptious spice cake made with bananas and pineapples, typically with pecans and sometimes coconut.
This year, to hold myself to making one, I called up my mother-n-law who lives in another state 14 hours away. I asked for her oh so delicious Hummingbird cake recipe, and that simple act alone pretty much binds me to turning one out this year. I can’t disappoint her with “oh well, I decided not to make it.” She’s always so excited whenever I call to ask for a recipe that I refuse to let her down. I HAVE to tell her how wonderful it turned out, right? So it’d better, or else I’m sure hubby might accidentally let it slip to her that either I didn’t make it or it turned out atrociously.
Even so, naturally, I want to add something different to make it my own. Sort of. So I went online to get a few ideas. I came across two that I like: 1. Paula Dean’s version looks super yummy. Plus the video of Paula and son Jaime whipping up this southern layered favorite is quite comical. I just had to share it. 2. I found a version that is pretty close to my mother-n-law’s.
I still haven’t decided what twist I’m going to add if any to my first Hummingbird Cake ever, but I’m posting what I found below courtesy of foodnetwork.com.
Do you have a better Hummingbird Cake recipe? Post it on our facebook page or tag @etudelife on Pinterest or Twitter.
Paula Dean’s Version
Although in the video they don’t quite stick to the written recipe, I’ve posted it below.
Nonstick baking spray
2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup buttermilk
1 1/2 cups mashed ripe banana (about 4 medium)
One 8-ounce can crushed pineapple
Frosting, recipe follows
Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
2 sticks (1 cup) butter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.
In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.
Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.
Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.
Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly beat in the lemon juice and vanilla.
Recipe courtesy Paula Deen
Food Network’s Version
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- For the Frosting:
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners’ sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners’ sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
Photograh by Stephanie Foley
Courtesy of Food Network Magazine
I’d been planning to write about wines for some time now so I can appreciate these tips from pslovecharli.com.
Shout-out to Jesse L. Yancy for sharing some of the hidden bounty that Jackson Mississippi has to offer.
When the ground begins to warm around the end of March, I begin looking, on my frequent walks around the decaying buildings in the heart of Jackson, for the first shoots of poke salad, which Euell Gibbons lauds as “probably the best-known and most widely-used wild vegetable in America.”
A month later, Jake and I drive to the abandoned lots off West Fortification and pick the blackberries we find there growing in abundance. Near that same spot, in early June, I harvest the sweet little red plums from thorny, stunted trees along the railroad tracks near Pleasant Avenue and black cherries from a tree on Greymont down near the fairgrounds. In the early summer, I gather pears and figs from around abandoned houses in Belhaven Heights down off High Street. And in October through November, all over the city, pecan trees drop tons of nuts, though some years are good…
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Add a twist to Sunday dinner with this yummy chicken casserole from Southern Living courtesy of myrecipes.com.
Is your palate begging for some spice? Well, Autumn Hairston (joiDeCuisine) is here to clue you in on Continue reading Cooking with Curry: Take your taste buds on a journey