Monday, October 8, 2012

Nutty and Chewy Pecan Truffles

 

You can go to Pillsbury.com to see the step-by-step recipe for these nutty and chewy pecan truffles covered in white chocolate. The color pink on the chocolate was chosen to turn this truffles into food that you can sell or serve at a fundraiser to raise funds for the Breast Cancer Awareness campaign. 

Go HERE to see the recipe.





Sunday, October 7, 2012

Sweet and Moist Corn Cake




I love sweet corn cakes so I am always thinking of new ways of preparing it. This one turned out to be one of my favorites. Super moist and super flavorful! I can't rave enough about this. Love, love, love it!


Sweet and Moist Cornmeal Cake (with brown sugar and cinnamon)

Ingredients
1 cup all purpose flour
1 1/2 cup yellow cornmeal or corn flour (fine grind)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup light brown sugar
1 cup sugar
1 cup oil
3 eggs
1 cup buttermilk

Directions
Heat oven to 350F. Grease and flour a 12-cup bundt cake pan.

In a medium bowl, combine flour , cornmeal, cinnamon, baking soda and baking powder. Set it aside.

In the bowl of a stand mixer, put sugars and oil. Beat at medium speed until well incorporated (about 3 minutes). With the mixer still on, one by one, add the eggs. Turn machine to low speed and add, alternately, the dry ingredients and buttermilk until well combined.

Transfer batter to prepared baking pan and bake until a toothpick comes out clean when inserted in the cake. Keep at room temperature.