table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.
Pumpkin Puree – 1 cup
Unsalted Butter (cut into cubes) – 1/4 cup
Cream cheese – 2 ounces.
Large eggs – 2
Vanilla extract – 1 teaspoonful.
Erythritol sweetener blend – 2/3 cup.
Bleached almond flour – 1 cup
2 teaspoonfuls of baking powder (gluten-free)
Pumpkin pie spice – 1 teaspoon.
Sea salt – half teaspoon
You also need the
following for cream cheese frosting
Cream cheese –6 ounces (Ensure that it is cubed and softened)
Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
Vanilla extract – 1 teaspoon.
How To Make?
It is not very difficult to make and
should not take more than 30 minutes (making time). Please go through the
To make the Pumpkin Bars
Ensure that the oven is preheated to 177 degrees centigrade (350 f).
Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
The dry flour mixture should be added to the wet ingredients.
Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
The batter should be poured into the lined baking ban.
jiggle or use a frosting knife to smooth the top.
Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
Place on a cooling rack and allow pumpkin bars to cool to room temperature.
To Make the Frosting
As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.
Decorate The Bars
Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
If refrigerated, the bars be stored for about 24 hours before serving, if desired.
Welcome to the great Cupcake vs. Muffin debate! Muffins and cupcakes may look and taste the similar,
and of course they are both family tree of breads, but they are two different
types of food. Despite their many similarities, cupcakes, and muffins have
several critical differences.
Muffins are a class of their own and can have all kinds of
flavors and textures. For example, unlike cupcakes, muffins don’t always have
to be sweet, nor do they always need to have special flavors. Muffins can be dense and dry, or soft and
creamy. Some are even crunchy. It all depends on the recipe. In this sense,
muffins are more versatile than cupcakes which are always meant to be tender
Another significant distinction between muffins and cupcakes
is how they use toppings and fillings. Muffins don’t need toppings, whereas
cupcakes do. However, this doesn’t mean that muffins can never have any
toppings. Many muffin recipes feature toppings and even fillings, but they are
not always necessary.
Finally, muffins may be eaten at any time. Muffins can be
eaten for breakfast, lunch, and dinner. They may even be eaten as snacks.
Cupcakes are essentially miniature cakes, and like large
cakes, they have to be soft and sweet. They also need to have frosting, like
vanilla, chocolate, and mocha. Cupcakes that don’t have frostings and other
decorative ingredients could not be called cupcakes.
Additionally, real cupcakes are meant to be tender, which
means that they need to be made with eggs and butter. Some recipes allow for
thicker cupcakes, but real cupcakes need to have the same texture as larger
cakes. In contrast, muffins can have varying textures.
Finally, cupcakes are desserts, which means that they are
best eaten after meals. Some cupcakes may be eaten as snacks, but most cupcakes
are meant to be desserts.
The difference between Cupcakes and muffins comes down to
Taste – Cupcakes are always sweet, while muffins
can have several flavors.
Texture – Cupcakes are always soft, while
muffins can be crunchy, dense or dry.
Toppings and Fillings – Cupcakes always have
toppings, while muffins can have toppings, fillings or have none at all.
Type of Food – Cupcakes are desserts, whereas
muffins are eaten most any time.
Hopefully, this clarifies matters and best wishes in your culinary adventures.
Contrary to popular belief, Irish soda bread didn’t
originate from Ireland. In fact, it was the Native Americans who first used
soda to make their bread before European colonization. These indigenous people
leaven the food from ashes of wood rather than yeast.
Due to hunger and poverty as a result of the potato famine,
soda bread was gradually adopted and became a popular staple in many Irish
kitchens. This economical recipe required only a few ingredients, including
sour milk, salt, baking soda, and flour. It was also a great option for rural
families which had limited access to ingredients and cooking equipment.
Since most of the farmhouse and lower-class kitchens didn’t
have access to an oven at that time, soda bread was prepared on griddles with
open hearths or in iron pots. This unique method allowed for the signature hard
crust, slight sourness, and dense texture that today Irish soda bread is
typically known for.
Traditional soda bread was typically marked with a cross on
its top for superstitious reasons. Most Irish families believed that this would
help to ward off evils and protect their family. However, typical shapes and
patterns of the loaves could vary greatly by region. Today, Irish soda bread
has gained widespread popularity all over the world. Modern versions sometimes
include other ingredients like seeds, raisins, sugars, or butter to enhance its
taste and flavor.
Despite its short story and humble origin, Irish soda bread
still plays an essential role in the culinary of the country. Now it’s time to
get started and make a loaf of this bread for this season’s green-tinted
4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons butter or margarine
1 1/2 cups dark seedless raisins (optional)
1 tablespoon caraway seed (Optional)
1 1/2 cups buttermilk
Preheat oven to 350 F.
Grease 2-quart round casserole dish or preheated baking stone.
In large bowl mix flour, sugar, baking powder, salt and baking soda.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in raisins and caraway seed. (optional)
In small bowl with fork, beat eggs slightly.
Remove 1 tablespoon egg and reserve.
Stir buttermilk into remaining egg.
Stir into flour mixture just until flour is moistened (dough will be sticky).
Turn dough onto well-floured surface.
Shape into a ball.
Place in casserole dish.
In center of ball, cross 4-inch cross, 1/4 inch deep.
Gently, brush dough with reserve egg.
Bake about one hour and 20 minutes, until golden brown.
Cool in casserole dish on cooling rack for 10 minutes.
Gently, turn out of casserole dish and return bread to cooling rack to finish cooling.
Soda bread goes stale very quickly and should be used on the day of baking or the day after.
Use tips to make perfect Irish soda bread
Baking your own Irish soda bread at home can be exciting and
challenging at the same time. Here are a few helpful tips that you can try to
yield better loaves.
Start with choosing the best ingredients. It is suggested to use locally milled, fresh, unbleached pastry flour or flour of the soft wheat. Avoid purchasing hard flour or self-rising flour as it already contains salt and baking powder. For baking soda, you should use a fresh box to prevent dense bread. If you don’t have cultured or soured milk on hand, consider making your own with low-fat milk and lemon juice.
While many people often stir the dough with a fork, it’s better to use your hand which can be stiffened into a “claw”. You should thrust the claw in the middle and work in circles outwards. Stop when the mixture gets evenly moistened.
You shouldn’t knead the dough. Instead, make sure to be gentle with it.
Also, don’t forget to cut the cross in the middle of the bread.
Once the bread has been baked and cooled, slice the bread into wedges, then eat with butter. It is a must-have option for St. Patrick’s Day, which can be served with a Dublin coddle, beef stew or Irish stew.
Every year, millions of Americans join the rest of the world
in celebrating St. Patrick’s Day on March 17th. Other than wearing green, St.
Patrick’s Day celebrations cannot be complete without traditional St. Patrick’s
Day foods in America, and possibly everywhere in the world. Whether it is a
small family gathering or a party filled with friends and family,
Irish-inspired foods take the center stage of every St Patrick’s day feast.
With lots of Irish delicacies to choose from, you can never
be short of meals to prepare for a March 17th party. Below are some traditional
St. Patrick’s Day foods in America that are worth trying to add that Irish
feel. You don’t have to be in Ireland to indulge in Irish-inspired inspired
A traditional Irish breakfast consists of a
large selection of food. It comprises of fried eggs, bacon, white pudding, and
black pudding. You can also include baked beans, tomato slices and Irish potato
bread for a truly Irish feel. Down this hearty meal with tea and begin your St.
Patrick’s Day celebration the right way.
Beef and Cabbage
Corned beef and cabbage are undoubtedly one of
the most popular traditional St Patrick’s Day foods in America. You can decide
to purchase ready-made corned beef or cure it yourself. The brined brisket and
cabbage combination is easy to make and full of flavor. Add potatoes and
carrots to the corned beef and cabbage. Cut them into large chunks before
adding them to your cooking corned beef to prevent them from being mushy.
Irish soda bread uses bicarbonate soda to make
it rise. Made from only salt, buttermilk, flour and salt, the traditional Irish
soda bread is uncomplicated and can be baked even by beginners. Give the soda
bread a twist by adding spices, berries or nuts to give it a unique,
distinctive flavor. This traditional Irish classic can be served for breakfast
It’s almost impossible to mention Ireland
without potatoes coming to mind. Irish nachos are basically potato chips topped
with cheese and bacon and then baked. Add sour cream and tomatoes to it and you
are set. The Irish nachos make for the perfect appetizers or side dish as one
of the traditional St. Patrick’s Day foods in America. You have the option of
adding whatever toppings fits you and your loved ones.
Colcannon is mashed potatoes with a little twist
to it. Prepared by mixing kales or cabbage with butter and mashed potatoes,
colcannon is a creamy delicacy best for a St Patrick’s day feast. Substitute
butter and cream with low-fat milk and olive oil for a low-calorie dish. Take
it a notch higher by adding sautéed onions, chives and leeks then serve it
garnished with parsley.
Being one of the traditional St Patrick’s day
foods in America, the shepherd pie is meat pie topped with mashed potatoes. You
can use cauliflower mash for a lighter topping and add a pinch of green in the
form of peas and other green vegetables. If you are vegan, you can do away with
the meat and opt for lentils or mushrooms.
Chocolate Mint Shamrock Cupcakes
Incorporate both mint and chocolate into your
cupcake recipe for a St Patrick’s day celebrations. Add shamrock decorations to
really bring out the mood of the day.
Sautéed cabbage or cabbage soup is a common way
most people eat their cabbage. Another way to enjoy a cabbage delicacy is by
making it into rolls. Prepare cabbage rolls by stuffing cabbage leaves with
vegetables or meat fillings.
Bacon and Cabbage
The bacon used in this St Patrick’s Day meal is
Irish bacon from the loin and comes cured and unsmoked. This dish is prepared
by boiling the bacon with cabbage and potatoes. It is then finally topped with
Although they came up as a way of using leftover
foods, coddles are an Irish comfort food that you can add to your St Patrick’s
Day menu. Prepare coddles by boiling sausages and Irish bacon with potatoes and
onions. You can also add parsley if it suits your taste.
Black currants are not as common in the United States as they are in Europe, but if you’re fortunate enough to have them in your garden or have access to them in the market, they make an excellent dessert berry. Black currants are typically in season between early July and the end of August.
Recipe makes 8-9 scones
Ingredients For Black Currant Scones
Rice flour – 90 gr ( 3 oz)
Oat flour – 90 gr (3 oz)
Coconut flakes – 30 gr (1 oz)
Corn starch – 60 gr ( 2 oz)
Baking powder -2 tsp
Sugar – 60 gr ( 2 oz)
Vanilla sugar – 15 gr (1\2 oz)
Eggs – 1 pieces
Milk – 80 ml (2.8 fl oz)
Butter – 60 gr ( 2 oz)
Black currant – 90 gr ( 3 oz)
Directions For Black Currant Scones
Preheat oven to 210 C / 425 F / gas mark 5
The egg is mixed with sugar,vanilla sugar, milk and coconut flakes.
Take a very cold butter and rice and oat flours with corn starch
Mix the butter and flour and starch until it has a fine crumb like texture. (if you do this by hand, then do it quickly so that the butter does not melt)
3.In the mix, add the egg mixture with the milk and coconut flakes and knead the dough.
4.Add black currants to the dough.
5. Distribute the dough so that you make a circle about 2 cm thick and cut into dough to triangles (you can also make them round with a biscuit cutter) and place the scones on a baking sheet lined with baking paper.
Place on center shelf of oven and bake for about 15 min.
6.The scones turns out to be very soft and crumbly.