Cheddar Cornmeal Popper Cookies

Hey guys! I'm so excited to finally be able to share this recipe with you. It's a very special recipe. Not only are they really good cookies, but they won 3rd place in Cookie Wars!

Aaah, it's so exciting! When I originally entered, it was because it sounded like a fun way to challenge myself. I never dreamed I'd get in the top 3.
Cookie Wars is a challenge hosted by Baker Bettie to create an original cookie recipe using two challenge ingredients. When I was reading the list of challenge ingredients, I immediately zeroed in on cornmeal, in love with the idea of a cornmeal cookie. Then I chose the sharp cheddar cheese because it would pair well with the cornmeal, and it would be a good challenge to have the strong cheddar flavor while still keeping the cookies from venturing too far into savory.

Of course, the very moment I chose cheddar and cornmeal, these cookies took shape in my head, and I immediately started thinking of jalapeno poppers. I decided they had to have a popper-style filling made with cream cheese and pepper jelly. So I made the cookies shortbread-style, crumbly and crunchy, not overly sweet by themselves, but rolled in some raw sugar to give an extra sweet crunch. The cookies are good by themselves, but the filling takes them to a whole new level.
Or you can just smear them with pepper jelly. That's good too. I know, I tested it. For science.

My brother and sister-in-law were my guinea pigs in the initial testing phases, and my SIL fell head over heels for these cookies. She said they're probably her favorite that I've made. In fact, when I told my family that they got third place, she and my brother both wanted to know who beat me and how to take them out of the running. ... ... ... I don't know what you're talking about. My family is completely normal and healthy and sane and stuff.

So thanks again to Kristin of Baker Bettie for hosting. Check out the winner here!
And don't forget, this weekend is Doctor Who Saturday! And I've got something really super special planned for you. I'm probably more excited about it than you are.
Cheddar Cornmeal Popper Cookies Yield: About 2 dozen sandwich cookies (4-5 dozen individual)

Ingredients

For the cookies:

¾ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
1/8 tsp. almond extract
1 cup shredded sharp cheddar cheese, plus more for sprinkling
1 cup all-purpose flour
1 cup cornmeal
½ tsp. salt
About ½ cup raw or decorating sugar

For the filling

4 oz. cream cheese, at room temperature
6 tbsp. pepper jelly
¼ cup unsalted butter, softened
½ cup powdered sugar
¼ cup whipping cream

Directions

For the cookies: In the bowl of a stand mixer, beat the butter and sugar on medium speed until fluffy. Add the egg and almond extract and beat until well combined. Fold in the shredded cheddar.

In a separate bowl, mix together the cornmeal,salt, and flour. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Continue to beat on low until the flour is completely incorporated. Be careful not to overmix.

Divide the dough in three equal parts. Roll each part into a log about 1½ inches in diameter. Wrap each log in plastic wrap, and refrigerate at least one hour until firm.

Preheat the oven to 375°F. Working with one cookie dough log at a time, roll the log in the raw sugar so that it is well coated. Slice into even rounds about ¼ inch thick, and place them at least 1 inch apart on a cookie sheet lined with parchment paper or a silpat mat. Sprinkle with more of the cheddar cheese, and bake 7-10 minutes, until the edges are set and just begin to brown. Let the cookies cool on the pan 5 minutes before transferring them to a wire rack to cool completely.

For the filling: With electric beaters, beat the cream cheese, butter, and jelly at medium speed until smooth. Gradually add the powdered sugar. Add the cream and beat on medium until just combined. Increase speed to high and whip until thickened and smooth. Sandwich a thin layer of filling between two cooled cookies.

Recipe by Kim

Tamale Pie Ring- A Father's Day #SundaySupper

Hi guys! I'm very excited to share this week's post with you, because I joined a thing called #SundaySupper.

I'm not usually a thing-joiner, because I tend to be that weird kid in the corner that never speaks up and nobody remembers is actually a part of the thing. But today I broke my routine to join #SundaySupper.

 

The #SundaySupper movement was started by Isabel of Family Foodie in order to bring Sunday Supper back around the family table. As someone who comes from a large Italian family, food and family have always gone hand-in-hand, so this particular thing-joining seemed a bit like a no-brainer.

So when I was lurking around the #SundaySupper group (weird kid that sits in the corner, remember that), and I saw that this week's theme was Father's Day, the first thing that came to mind was the most vivid memory I have of my father cooking: the time he made tamale pie and scarred my brother and I for life.

If you're not familiar with tamale pie, it's basically a chili and cornbread casserole. It has absolutely nothing to do with tamales. Or pie, for that matter. It's closer to a shepherd's pie or pot pie in terms of construction, with a chili-style filling and a crusty, cornbread-style crust. I read on the interwebz that tamale pie is supposed to be an American-ized version of the tamale, with the cornmeal to replace the mesa, but I'm not really seeing a whole lot of similarity beyond that.

The tamale pie incident happened when I was really young, but I remember my dad being really excited about it. He loves tamale pie and had decided to make it, and nothing was going to stop him. Now, my brother and I were young, and kids can be picky (although my mom said I was always willing to try something at least once). Tamale pie is not usually something you feed small children, especially since neither of us liked chili at the time. Or beans.

Suffice it to say, we both absolutely hated the tamale pie. So much that it became a joke in our house. We would get threatened with tamale pie. My dad would tease that he was making it for dinner, much to our shared horror. For years afterward, we wouldn't even have to think twice when someone asked what the worst thing we ever ate was; it was tamale pie.

So when I told my dad I was making tamale pie, the very first thing out of his mouth was, "But you don't like tamale pie!" Keep in mind, the tamale pie incident happened close to 20 years ago. It has not been forgotten. By anyone.

I had pinned a sloppy joe ring made in a bundt pan from Betty Crocker, in love with the idea of it, not as in love with the ingredients (chopped meat, Manwich sauce, and Bisquick). It seemed the perfect way to remake that traumatizing childhood meal in a way that wouldn't cause flashbacks.

I used a cornbread recipe from Old Reliable, but the filling I made myself, and let me tell you, this recipe won't traumatize you in the least. There was a wonderful smokiness from the chipotle, a hint of sweetness from the onions, the lovely buttery cornbread, just a touch of spice, and the veggies still managed to keep their crunch. The filling to cornbread ratio could have been a little bit better (I was being a little overly cautious), and I forgot to add the cheese to the cornbread, but other than that, this recipe is most definitely a keeper. Now, it makes way more filling than you actually need-- enough for about 2 rings, actually-- but you can always freeze the extra. Or, my dad suggests using it to make nachos.

Tamale Pie Ring
Yield: 6-8 servings

Ingredients
For the filling:
1 pound lean ground beef
1/2 cup diced sweet onion (I used vidalia)
1/2 cup diced bell pepper
1 (15 oz.) can red kidney beans, rinsed and well drained
1 (14.5 oz.) can diced tomatoes with chipotle chilies*
6 oz. tomato paste
1 tbsp. Mrs. Dash Fiesta Lime Seasoning Blend (or your favorite chili/taco seasoning blend)
Salt and pepper, to taste

For the cornbread:
1 cup all purpose flour
3/4 cup cornmeal
2 tbsp. baking powder
2/3 cup shredded cheese (optional)
1 tsp. salt
2/3 cup milk
1/3 cup melted unsalted butter
1 egg

Directions
Preheat the oven to 425 degrees F. Season the meat with salt and pepper, and then cook with onions and diced peppers in a large non-stick skillet over medium heat until the meat is browned. Drain off the fat and mix with all remaining filling ingredients. Set aside and allow to cool slightly.

In a large mixing bowl, mix together all the cornbread ingredients, until a batter forms. Be careful not to over mix.

Generously grease and flour one regular bundt pan. Spoon in about 2/3 of the cornbread batter. Using the back of a spoon, smooth the batter a few inches up the sides and middle of the pan, creating a "moat" for the filling. (You only need a thin layer) Add about half of the filling, then top with the remaining batter, smoothing it out as much as possible. Bake 20 minutes, until the cornbread is browned and firmed. Allow to cool in the pan for about 10 minutes before inverting it onto a serving dish.

Tip: This recipe works best with a relatively plain bundt pan. Keep the extra filling in the freezer, then whip up the cornbread for an easy week night meal.

*Or use regular diced tomatoes and add some chipotle peppers in adobo sauce to taste.

Cornbread recipe adapted slightly from The Good Housekeeping Illustrated Cookbook. Filling recipe by Kim

Check out the rest of the #SundaySupper group celebrating the dads in their lives:
Dad’s Favorite Main Dishes:

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers
• Panko Crusted Snapper by Supper for a Steal
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad - Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

Key Lime Honey Pie

My parentals went to Orlando a few weeks ago, and apparently they were thinking of me. They didn't know it when they originally booked the week, but they were there at the same time as Megacon. (My dad wanted to tease me by saying they met Wil Wheaton, but momma told him that would be cruel). Apparently they met a few Whovian cosplayers outside of the con, and my mom told them about my blog and that I was going to do a Doctor Who series, and gave them my url.

(So if you're the girl with a Tardis hat that a random lady with a Brooklyn accent talked to in a restaurant in Orlando, hi!)

Besides hawking my blog to fellow Whovians outside of conventions, my parents also bought me presents. I got an owl necklace, a rainbow Mickey key chain, and some key lime honey.

Yup. That was key lime honey. As in honey, but with key lime oil.

Now, I'm not the world's hugest fan of honey, but this isn't an ingredient one encounters often. I knew that I had to do something to really showcase the honey itself. But what?

Then this weekend, I was in a pie mood. I was looking at chocolate pie recipes, when all of a sudden I remembered my key lime honey. A honey pie!

I found a recipe for honey chess pie (okay, being from the northeast, I'm not completely sure what a chess pie is, other than it has cornmeal in it), and subbed in some lime juice for the lemon.

Like I said, I'm not the hugest fan of honey, and as it's the most prominent ingredient in this pie, I didn't expect to really like it. And you guys, I was totally wrong.

This pie, it tastes like a key lime pie, but with the earthier, warmer flavors of the honey and brown sugar. Key lime pie is bright and fresh and tropical, like sitting on a beach in the Bahamas; this pie is like a summer picnic beside a mountain stream. With the sun warmed water and the birdsong and the dappled sunlight coming in through the tree leaves and just a touch of cool mountain breeze.

It's not overly sweet, and the lime flavor is the most prominent. But you can definitely taste the honey, and it's got a great custard-y texture. (I also made a Bisquick crust, which is great for people like me that have pie crust issues, but a more traditional pastry crust would definitely be better.)

It's also a fairly ugly pie, but you just slice up some limes really thin, lay them on top, et voila! Ugly pie is made pretty. It's like one of those makeover shows. But with pie.

Key Lime Honey Pie {Printable Version}
Yield: 8-10 servings

Ingredients
1 9-inch pie shell, partially baked
¾ cup packed brown sugar
9 tbsp. unsalted butter, softened
¾ cup key lime honey*
4 eggs
2 tsp. vanilla extract
3 tbsp. cornmeal (preferably white, but I used yellow)
3 tbsp. fresh lime juice
1/3 cup heavy cream

Directions
Preheat the oven to 350°F. In the bowl of a stand mixer, beat the butter and brown sugar on medium speed until smooth. Add the honey, eggs, and vanilla, beating well after each addition. Add the cornmeal and flour and beat until fully incorporated. Add the lime juice, followed by the heavy cream, and beat on medium-high speed until well incorporated.

Place the prepared pie shell on a baking sheet. Pour the prepared filling into the shell, and bake 45-65 minutes, until the middle is set (tent the edges with tin foil to prevent over-browning). Allow to cool completely before serving. Best served at room temperature.

*If using regular wildflower honey, add 1-2 tsp. lime zest

Recipe adapted from Desserts From the Famous Loveless Cafe

Savory Cornbread Waffles

So all day on Monday, I had this craving for waffles. With raspberry sauce. Warm and crispy waffles, soft on the inside, drizzled with some of my favorite raspberry red wine sauce. And maybe with a scoop of ice cream. Vanilla ice cream. That gets all melty and soft on the hot waffle and drips into all the squares and you just have this sweet and buttery and sticky delicious mess. Drizzled with raspberry sauce.

But here's the thing: I don't eat lunch. I'm never hungry for it. I snack on pretzels or dried pomegranate seeds during the day, and I'll maybe eat a protein bar on my lunch break. I'm not starving myself or anything; my body just does not want to eat a meal. Predictably, though, my tummy is super-grumbly when I get home from work. So with my only other option for dinner that night being pot roast (I'm not a fan of red meat. Never have been), I figured I would indulge my craving.

I was way too hungry for that sweet, sticky mess I had envisioned, however. No, when I'm that hungry, only something savory will satisfy. Then I remembered we had scallions and shredded cheddar in the fridge. That could be good.

Not only did I find the scallions and the cheese, but fresh cilantro, tiny sweet peppers, and limes. And in the pantry, a box of Jiffy Corn Muffin Mix. Hot damn, these waffles were starting to sound epic. And my tummy was starting to growl in earnest. In ten minutes, I had the ingredients chopped, the batter mixed, and the waffle iron preheated.

Yes. I used a mix. It was a quarter to 6 and I was hungry. I feel no shame in this. Neither does my tummy, which was very, very pleased with the end result. Because these waffles? They were good.

Now, to be fair, the flavors most prominent in these waffles were the cornmeal, scallions, and the cilantro. I think the lime juice and sweetness of the mix canceled each other out, and the cheddar really ended up getting lost. I also added a sprinkle of chipotle seasoning blend, just to ramp up the savory aspect.

But, but, these waffles were crispy-crunchy, with only a hint of sweetness and such a great blend of flavors that I maybe ate 2 whole ones for dinner. And one for breakfast this morning (they heat up well in a toaster oven). You could serve them with chili for a fun dinner. Or cut them into quarters and serve with salsa or guacamole in place of chips (great for a certain football game coming up soon, if ya know what I mean). Or  offer them topped with some pico de gallo or sour cream as a unique and tasty brunch dish.

Best of all, you could totally customize them however you want. Want the lime flavor a little more prominent? Add some zest. Prefer spicy? Try jalapenos instead of the bell peppers (how good would that be?). Don't like cilantro? .... I'm not sure what you could use instead. I guess you could skip it? And what's wrong with you? Why don't you like cilantro? Poor cilantro. It's okay. I still love you.

So the moral of the story is: I'm kind of sad I ate the last waffle for breakfast this morning. And don't be mean to cilantro.

Savory Cornbread Waffles {Printable Version}

Yield: 4 waffles

Ingredients
1 box Jiffy® corn muffin mix
½ cup milk
¼ cup fresh lime juice
2 tbsp. melted butter
1 egg
1 small bell pepper, diced
¾ cup shredded cheddar cheese
Handful of chopped fresh cilantro
Handful of chopped scallions
¼ tsp. chipotle seasoning blend (optional)

Directions
In a large bowl, mix together the mix, milk, lime juice, butter, and egg until well incorporated (some
lumps are fine). Mix in the remaining ingredients. Cook in a waffle maker according to the manufacturer’s instructions.

Recipe adapted from the one provided on the Jiffy® box

Maple Cornmeal Cupcakes with Browned Butter Frosting

Sorry for the radio silence these past two weeks. I had some personal stuff going on, and then my computer died, and then my old computer that I kept just for such an eventuality died, and then there was family stuff and hurricane stuff and nor'easter stuff, and the internets just kind of got pushed to the backburner. If it makes you feel any better, I'm also calling this year's NaNoWriMo a fail. I only got about 10k in before all the drama happened. So that got shoved to the backburner as well, and you know how much I love NaNo. It's not that I don't enjoy writing by hand, but I've had problems with my wrist since I was a kid, and I strain it enough typing 1667 words a day. Writing out 40k words would not have been fun.

November in general has just been a month of fail. I'm resigned to that fact. So no more dwelling. December is almost here, and I spent small business Saturday in one of my most favoritest places in the entire universe: Candyland Crafts. What is Candyland you ask? It's a candy making and cake decorating specialty store. They have a room full of nothing but chocolate molds. The mold room. It's awesome. And they have tons of specialty sprinkles and royal icing decorations that they make themselves and candy melts in every color of the rainbow that taste better and melt smoother than the Wilton ones. I'm convinced Candyland is magic. I bought some really cute stuff to make Christmas presents with, so yay for Candyland!

These cupcakes were for Thanksgiving, not Christmas, though. And were a lot better than I had thought they would be. I found a recipe for maple cornmeal cupcakes in the Betty Crocker Big Book of Cupcakes, and tweaked it a bit to suit my needs (no maple syrup but 2 teaspoons maple flavoring? Homie don't play that) (I'm sorry. I will never say that again.) (Maybe). My family yells at me when I do that. "You should follow the recipe at least once. It could be really good the way it is," my mother told me.

"Uh-huh," I said. "Try one."

"Oh my god," she said, mouth full. "These are really good."

"Now what was that you were saying about following the recipe?"

"Forget everything I said."

The proof, as they say, is in the pudding. Or cupcakes, as it were. Because these suckers were really, really good. The texture of the cornmeal was a little odd to taste in a cupcake, but the flavor more than made up for it. The cornmeal gave it a sort of earthy butteriness (is that a thing? it is now) which paired really well with the maple flavor. It's kind of like breakfast. Only not. Because it's a cupcake.

To be fancy, I topped them off with a whipped maple browned butter frosting. It was a bit sweeter than I usually like my frostings (and I put too much on the cupcakes, heh), but the smoky, nutty flavor of the browned butter went really well with the earthier flavors of the cornmeal and maple. And I think it was the first time my cousins had had browned butter anything, so I looked like a total gourmet. Let's face it: browned butter tastes fancy. And smells magnificent. Any perfume makers out there, you need to make a maple and browned butter perfume. Candle makers, you have the same task. I will buy in bulk if you can manage it.

While you're on that, can anybody recommend a good laptop? Asking for a friend....

Maple Cornmeal Cupcakes {Printable Version}
Yield: 12 cupcakes


Ingredients
1½ cups flour
1/3 cup yellow cornmeal
2 tsp. baking powder
1 tsp. cinnamon (optional)
½ tsp. salt
½ cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tbsp. vegetable oil
1 tsp. vanilla extract
½ tsp. maple flavoring extract
¼ cup plus 2 tbsp. maple syrup
¼ cup plus 2 tbsp. milk

Directions
Preheat oven to 350°F. In a medium mixing bowl, mix the flour, cornmeal, baking powder, cinnamon (if using), and salt. Set aside. In a mixer, beat the butter on medium speed, gradually add in the sugar, and
continue to beat until fluffy (about 2 minutes). Add the eggs, oil, and extracts one at a time, beating well
after each addition.

In a liquid measuring cup, or a small bowl, mix together the milk and maple syrup. On low speed, add
the flour mixture to the butter, alternating with the milk mixture. Continue to beat until well combined,
scraping down the sides as necessary. Be careful not to overmix.

Line a standard muffin tin with 12 liners, and fill about 2/3 to 3/4 of the way with batter. Bake 20-25
minutes, or until an inserted toothpick comes out clean. Cool completely on wire racks

Recipe adapted from Betty Crocker Big Book of Cupcakes

Maple Browned Butter Frosting {Printable Version}

Ingredients
½ cup (1 stick) unsalted butter
3 cups powdered sugar
1/3 cup whipping cream
¾ tsp. maple flavoring

Directions
In a small saucepan over low heat, melt the butter. Continue to heat, whisking constantly, until the
butter turns a light, golden brown. Remove from heat and allow to cool to room temperature.

Add the sugar and maple flavoring to the bowl of a stand mixer and mix together on the lowest speed.
Slowly stream in the browned butter and continue to mix until the mixture looks like small peas. Add in
the whipping cream, gradually increase the mixer speed to high, and whip until fluffy.

Recipe by Kim