Mexican Seasoning Blend

Mexican Seasoning Blend 2

We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.

I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!

Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.

Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.

Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.

Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!

 

Mexican Seasoning Blend
 
Author:
 
Ingredients
  • 2 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Mexican oregano
  • ½ tsp. ground black pepper
  • ½ tsp. chili powder
  • ¼ tsp. ground cinnamon
Instructions
  1. Mix all ingredients in a small bowl until combined. Store in a small jar.

 

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Gingerbread Loaf

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Christmastime for most of us is filled with traditions. Traditions are a big part of what makes the season so special to me. Many of those traditions revolving around food. When the kids were small, we always baked cookies for Santa on Christmas Eve. They are older now but I still bake cookies on Christmas Eve. Christmas candy is something my mama always made, and I have continued that tradition at my house.

My kids decorated a gingerbread house every year when they were younger. Wes stopped doing helping with that in his early teens, but Savannah continued, and we had a gingerbread house in the center of the table every year. That is, until last year. With Savannah’s busy schedule she just could not find the time to decorate one last year. I’m not going to lie. The table looked a little lonely and sad.

This year I have decided to change up the tradition a bit. We will have gingerbread at the house but in a different form. I will be making this delicious gingerbread loaf to snack on during our time together. This loaf fills the house with a wonderful aroma as it bakes. It’s perfect for breakfast with a cup of coffee or as a snack, or even for dessert. It also makes a great gift for neighbors and coworkers.

In testing this recipe I used 1/2 cup molasses and 1/4 cup sorghum syrup. Sorghum is not quite as strong as molasses, and therefore a better choice for my family.

Gingerbread Loaf
 
Author:
 
Ingredients
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • ¼ c. packed light brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. ground ginger
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • ½ c. unsalted butter, melted
  • ¾ c. molasses
  • 2 lg. eggs
  • 1 c. buttermilk
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • 1 tbsp. milk (more if needed)
  • 2 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, set aside.
  2. In a large mixing bowl whisk together flour, sugars, baking soda, salt, ginger, cinnamon, allspice,and cloves.
  3. In a separate mixing bowl whisk together melted butter, molasses, eggs, buttermilk, and vanilla. Whisk until thoroughly combined. (Mixture may look curdled.)
  4. Stir the wet ingredients into the dry ingredients just until combined. Do not over mix.
  5. Pour batter into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in pan for 10 minutes. Remove to a cooling rack and cool completely.
  6. For glaze: Whisk together the milk, sugar, and vanilla until smooth and desired consistency. Drizzle over cooled loaf.
  7. If desired decorate the top with chopped nuts, dried cranberries, or whole fresh cranberries.
Notes
In testing this recipe, I used ½ c. molasses plus ¼ c. sorghum syrup.

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Spiced Applesauce Pound Cake

applesauce-cake

I have always been more of a pound cake baker than a layer cake baker.  I’m not sure exactly why.  Maybe it’s because they are just so darn easy and they tend to get better with time.  My favorite pound cake recipes seem to get moister the longer they sit.

Here’s a wonderfully moist cake that I love making this time of the year.  I prefer to use my homemade applesauce but any applesauce will work.  It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!

Spiced Applesauce Pound Cake
 
Author:
 
Ingredients
  • Nonstick cooking spray
  • 2¾ c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • 2 sticks unsalted butter, room temperature
  • 2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 c. no-sugar applesauce
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
  2. Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
  3. In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
  4. Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
  5. Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.

 

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Cinnamon Swirl Banana Muffins

cinnamon-swirl-banana-muffins

It is no secret that I enjoy cooking and all things that come with it.  Well, except for maybe the cleaning up.  I read cookbooks for pleasure and even watch a few cooking shows.  I also love a day off.  I’m up for a good restaurant any day with someone else doing all of the work.

 Savannah decided to come home over the weekend since the college campus was closed due to Hurricane Matthew.  Having her home was great, and I usually make a few of her favorite dishes while she is home.  This time, she cooked breakfast for us one morning.  She baked these fabulous Cinnamon Swirl Banana Muffins.  The cinnamon swirl was a great addition to banana muffins.
This recipe can also be used to make a loaf of banana bread.  Savannah said that the bread is better the day after it bakes.  We wouldn’t know because the muffins did not last long enough to find out.

 

Cinnamon Swirl Banana Muffins
 
Author:
 
Ingredients
  • 3 to 4 overripe bananas, mashed
  • ⅓ c. unsalted butter, melted
  • ¾ c. granulated sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1½ c. all-purpose flour
  • ⅓ c. granulated sugar
  • 1 tbsp. ground cinnamon
Instructions
  1. Preheat oven to 350°F. Line muffin pan with 12 paper liners or spray a 9 x 5-inch loaf pan with nonstick cooking spray, set aside.
  2. Mix mashed bananas, butter, sugar, egg, and vanilla in a large bowl. Combine the flour, baking soda, and salt and gently mix into the banana mixture. Do not overmix!
  3. Fill the paper liners half-way with batter. Then evenly distribute half of the cinnamon/sugar mixture. Add remaining batter to the top of each. Using a butter knife, swirl the batter. Sprinkle with remaining cinnamon/sugar mixture.
  4. Bake in preheated oven for 20 to 25 minutes.
Notes
To make a loaf, pour half of batter the greased loaf pan. Sprinkle with half of the cinnamon/sugar mixture. Pour remaining batter on top and swirl with a butter knife. Sprinkle with remaining cinnamon/sugar mixture. Bake in preheated oven for 50 to 60 minutes.

 

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Pumpkin Scones

 

 

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Fall decorations are everywhere you turn now. In the little town near where I live there are festively painted round hay bales on every corner, scarecrows, cornstalks, and pumpkins! The first day of fall was almost a month ago, and stores and coffee shops have had their pumpkin flavored goodies available for weeks. I thought it was high time that I share a pumpkin recipe with you. There is something about fall that brings out a craving for all things spicy and pumpkin scones are high on that list of cravings for me.

These scones have the perfect amount of sweetness, spice, and pumpkin. They are delicious for breakfast with a cup of coffee or as an afternoon snack. They are best the day they are baked so surprise a neighbor or coworker with a few of these tasty treats.  They will be a million times better than anything you’ll find at the coffee shop and cheaper too!

AAA Amye Signature for blog

Pumpkin Scones
 
Author:
 
Ingredients
  • Scones:
  • 2 c. all-purpose flour
  • ⅓ c. packed brown sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground cloves
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 stick unsalted butter, frozen, and grated with a cheese grater
  • ½ c. pumpkin puree
  • ½ c. whipping cream
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • ¼ c. whipping cream
  • Spiced Glaze:
  • 1 c. confectioners' sugar
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground ginger
  • Pinch nutmeg
  • 3 tbsp. whipping cream
Instructions
  1. For the scones:
  2. Preheat oven to 400°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves, ginger, and nutmeg.
  6. In a small bowl, whisk together the pumpkin, whipping cream, egg, and vanilla.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the pumpkin mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers, and roughly shape into a 9-inch x 4-inch rectangle.
  9. Cut crosswise in the middle, then again in the middle of each piece. Cut each piece diagonally into two triangles. Place on prepared pan.
  10. Bake 10 to 12 minutes in preheated oven. Remove from oven and cool 10 minutes.
  11. In the meantime mix up the glaze mixtures. Brush the first "plain" glaze onto each scone using a pastry brush. Cool for a few minutes.
  12. Spoon spiced glaze into a ziptop bag. Snip off a small section of the corner of the bag. Pipe the spiced glaze on top of the glazed scones.
  13. Allow glaze to air dry at room temperature then serve.

 

 

 

 

 

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