Who else loves Cornbread? I may have tried a million different versions of this classic. Many of us grew up with the Jiffy box version as a jumping off point. Back when I was a little girl that this was the first corn muffins I ever made. I felt so grown up reading the box and baking all on my own. These days I love to bake from scratch. I always have fun finding lovely ingredients and making them a star. That is what I wanted to do with this Masa Harina Cornbread .

This recipe took me by surprise. I got the inspiration for this recipe when I glanced at an article by Ben Mims from The Los Angeles Times. Am I the only one who still loves real papers? You never know what treasures you might find in the printed words of a newspaper! Before you head to the recycling bin give your paper a look through.

After reading the article I was then intrigued to see the difference it could have on my beloved cornbread. I then rushed to find Masa Harina and get to work. Boy am I glad I did! In the end the result is a light and fluffy texture. The cornbread had such a beautiful corn flavor! Grab the ingredients and go and give this a try.

Sugar vs No Sugar

You can find endless mixes and recipes for Cornbread there are many different ingredient combinations. Are you one who believes cornbread should not be sweet? This can lead to some hot debates. Then there are the people who swear that you need sugar and that cornbread should taste like any other kind of muffin or sweet bread. Then there are those who think sugar has no place in cornbread. I personally have a taste for a little sweetness in my cornbread.

Texture

Next we need to look at what kind of corn to use. You can use White or Yellow corn. What about the texture? Texture depends on what you want, regular cornmeal is coarse. If you want a fluffier lighter texture then masa harina is very fine. When making this Cornbread recipe you need Masa Harina flour. You might have to order online as I did to find this ingredient if you cannot get at your local store.

What is Masa Harina?

What you will find is the difference in getting the Masa Harina is that is the corn is soaked to remove the hard outer coating on the kernel. When you use the Masa Harina you produce a much better more natural corn flavor. It makes for a much finer flour texture than cornmeal. This flour is used to make Tamales and Tortillas. If you have not tried this please give it a chance.

Masa Harina Cornbread

3 from 112 votes

Recipe by MyLoveForCooking.com Course: Recipes

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 1/2 cup unsalted butter (melted)

• 3/4 cup all purpose flour

• 1 1/4 cup masa harina

• 1/4 cup sugar

• 2 large eggs

• 1 tbsp baking powder

• 1 tsp fine sea salt

• 2 cups whole milk

Directions

• Preheat oven to 400 degrees.
• Grease and flour a 9 inch round or 8 inch square pan. I used a cast iron skillet.
• Mix together all dry ingredients – masa harina, flour, baking powder, sugar and salt in a large bowl.
• Whisk all wet ingredients – eggs, melted butter, milk.
• Add wet ingredients into the dry ingredients and mix until incorporated. Do not worry if there are some lumps left in it.
• Scrape the batter into the prepared pan.
• Place the pan in the preheated oven and bake for about 25 mins (ovens vary) until toothpick is clean when removed.
• After the bread is cooled flip it over onto a plate and divide into slices. Top with butter and any desired toppings.

The post Masa Harina Cornbread appeared first on My Love For Cooking.

How many of you remember the Domino’s breakfast pizza? I actually don’t either but when I saw the show Adam Eats the 80’s, I was inspired. I then decided to make my own spin on the blueberry version. It was at first something that made me go hmm. However, after watching it come together it sounded super delicious. You have to go and make one of these blueberry breakfast pizzas ASAP.

The show was a lot of fun. I personally love to watch cooking shows in general but food history is a favorite of mine. You should give it a whirl if you are a fan of food history. I feel you will be led right to your kitchen to make this blueberry breakfast pizza. We may have eaten it for lunch after a long morning of cooking and photography shooting. I regret nothing.

Let’s help you get ready to make one yourself. The most fun part is that you can customize this to whatever fruit you like best. The original breakfast pizza called for apple pie topping along with the blueberry. However, I wanted to let the blueberry be the star. I see it as a mashup of a blueberry cream cheese danish and a blueberry crumb dessert.

Pizza Crust

This will be the base of the dessert. You can use store brought or make your own here. I was afraid at first it would be a bit bland but then I saw it was perfect against the sweet toppings. I used a cast iron pan but feel free to use a pizza stone if you like.

Cream Cheese for the breakfast pizza

For this blueberry breakfast pizza this is the essential part. It lends a creaminess that mimics a breakfast pastry of some sort.

Streusel Topping for breakfast pizza

This is the crowning jewel of the pizza. This is what melts right into the cream cheese and then really makes this all come together as breakfast delight.

Powdered Sugar Glaze

This is optional but I found it soaked into the crust nicely and made a fried dough kind of vibe. It was really good!

Blueberry Breakfast Pizza

4 from 3 votes

Recipe by MyLoveForCooking.com Course: Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Breakfast pizza with blueberries, a streusel topping and a powdered sugar glaze.

Ingredients

• 16 oz Pizza dough

• 1 block cream cheese

• 1 1/2 cup Blueberries

• Streusel Topping

• 1 1/4 cup all purpose flour

• 3/4 cup brown sugar

• 1/4 tsp cinnamon

• 5 tbsp unsalted cold butter (I shred mine in a grater)

• Powder Sugar Glaze

• 1 cup powdered sugar

• 2 tbsp milk

• 1/2 tsp vanilla extract

Directions

• Gather the ingredients for the streusel topping and mix all of the ingredients. To simplify, grate the cold butter into the bowl using a cheese grater. Set aside.
• Wash the blueberries and set aside.
• Grease the cast iron pan with oil.
• Add the pizza dough and spread out the dough evenly to fit the bottom of the pan.
• With a flat spreader spatula or butter knife spread the cream cheese onto the pizza crust.
• Sprinkle the streusel topping onto the cream cheese layer.
• Top with the blueberries. It helps to give each one a little press into the pizza.
• Bake in preheated 450 degree oven for 15-20 minutes. Ovens vary so please check in and make sure to remove once crust is puffed, cooked through and golden.
• Remove from oven and allow to cool.
• Brush glaze along the crust and then drizzle over the pizza. Slice and serve.

The post Blueberry Breakfast Pizza appeared first on My Love For Cooking.

Finally it feels like the weather is going to make a turn for the better. That led me to the inspiration for this Spring Ramen with bok choy and ginger garlic broth, an easy and delicious vegan ramen recipe. To be honest I do not eat soup but I love making them. I always make sure that I don’t impose my food dislikes on my lovies. I then made sure they are both big soup lovers. This soup in particular is a favorite. The key to this Spring Ramen with bok choy is the broth. When you use the fresh ingredients it give a deep and flavorful like a quick and uncomplicated cousin of Pho. I found the broth recipe on The Forked Spoon. Here’s a little tour of the ingredients. Note the “toppings” in the Ramen are totally customizable, go crazy! I designed mine to look like a picture to welcome in Spring with the veggies that I had on hand.

Star Anise (for Spring Ramen)

First off if you have not had a chance to use this then you have been missing out on a literal flavor bomb here. this is literally the Star of this show, It has a wonderful aroma and adds such a depth of taste in almost no time at all. You should be able to find in your local grocery store in the spice section. Look for Badia as it is a great brand and always really affordable for unique spices. This Spring Ramen with bok choy depends on this spice so make sure to include it. *Please not DO NOT eat these!* Remove after the soup simmers.

Shimeji Mushrooms (For Garden)

Next is the mushrooms. These are just the cutest little mushrooms out there. They taste very similar to white button ones you can commonly find. These may be very difficult to find in your local grocery store. I f you have that issue you will then have to go to an Asian food market to find these little cuties. Feel free to use any mushroom you prefer. I suggest Shitake or Baby Bellas for the Ramen.

Ginger

This is also a key ingredient and you really cannot substitute the real deal here. If you cant find the actual ginger root there are many grocery store that carry them in easy to use packs frozen like Dorot.

Garlic

Again this is a must have for the broth. Fresh Garlic really adds a special quality to the broth you will need to make it sing. Garlic is very easy to find in any store usually but you can also get it frozen in cubes as well in a pinch.

Daikon Radish (For Sun)

This is another ingredient you may need a specialty store to find. It had sweet pickled flavor to it. If you cannot find it you can make your own quick pickled veggie or use a more commonly found pickled veggie in your store.

Bok Choy (For Spring Ramen Trees)

This is one is a really wonderful addition. If you can find them please don’t omit them. If you cant you could sub Pak Choi or Nappa Cabbage in a pinch.

There you have the main ingredients. This soup will really bring your tastebuds to another plane. Please give it a try. Note you can make the broth and freeze and then make and add all other ingredients, do not freeze together.

Spring Ramen with Bok Choy

5 from 2 votes

Recipe by MyLoveForCooking.com Course: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

A delicious vegan ramen recipe! Spring ramen with bok choy, ginger broth, rice noodles and fresh vegetables.

Ingredients

• 1 pkg Shimeji Mushrooms

• 20 slices Daikon radish

• 2 whole Star Anise

• 1 tbsp Olive Oil

• 3 Shallots, diced

• 4 cloves Garlic, minced

• 2 tbsp Ginger, minced

• 5 1/2 cups vegetable broth

• 2 tbsp Soy Sauce (Tamari for Gluten Free)

• 6 oz Rice Noodles

• 8 Baby Bok Choy (halved)

• 1 bunch Scallion (white and green parts separated and chopped

• Trade Joe’s Umani seasoning for Mushrooms (if using to create picture)

Directions

• Heat oil in a medium pot on medium heat
• Add shallots and cook for about 4-5 minutes till opaque and softened. Stir often
• Chop ends off scallion and discard. Dice white part finely. You can use Green part as garnish (I did not) if desired.
• Add white part of scallion, ginger and garlic to shallots and cook, stirring occasionally for about 2 minutes until fragrant.
• Add the vegetable stock and allow to simmer. Add star anise and soy sauce. Cover and simmer for 10 minutes.
• Remove lid and carefully remove star anise pods.
• In a grill pan or greased frying pan add the Bok Choy face down and cook for about 4 minutes and medium heat until lightly browned. *This was my preference to make bok choy less wilty, feel free to skip to next step and just add it to boil.
• If wanting to have soup as pictured saute shimeji mushrooms in a pan with a touch of oilve oil and a dash of Trader Joes Umani Seasoning. Set aside if using for picture. If not skip to next step and boil.
• Add mushrooms, noodles, bok choy and rice noodles. Allow to simmer for about 5-8 minutes until noodles are cooked and bok choy is tender.
• Divide into bowls and garnish as you please. This would be where you can add toppings as pictured.

The post Spring Ramen with Bok Choy appeared first on My Love For Cooking.

Hello Friends. Easter is fast approaching. It seems holidays come so quickly. How many of you wait till the last minute? I personally can’t wait. I get too excited to plan. First I am hunting for recipes and then trimming. If you are anything like me, you have been plotting recipes forever. This Carrot Coffee Cake with Cream Cheese Glaze was a delightful find on The View from Great Island. Finding the recipe for cream cheese glaze made me take a double take. I am also a fan of a good Carrot Cake. longed for which was raisins. I truly believe that if you serve this at your holiday festivities you will be the hero of brunch/lunch or dinner. Get ready to share this recipe fare and wide. So hop on over to that kitchen and get baking this.

To start to make this cake you will need a 9 inch Springform pan. This will then make it super easy to pop right from baking to eating. Also, when baking this you have a few different moving parts but it is totally worth it. It will come together in hardly any time at all. After you get a bite of this moist and delicious Carrot Coffee Cake you will have no regrets on the time spent. I will then bet that even if you think you don’t like Carrot Cake this might just change your mind. Bake up one and give it a try. Here are the moving parts of it.

Carrot Cake Layer

The cake layer is the yummy foundation for all the goodness to come. You will get a moist and a great crumb to it. Even though it’s cake you can also consider this pretty healthy with the addition of freshly grated Carrots, Walnuts and Raisins. After you add the warm spices add a bit of complexity to this cake. When you make this cake you can then whip up the lovely toppings.

Coffee Cake Streusel Layer

This layer is where you will make this into a Carrot Coffee Cake. You will see it adds additional texture to the cake with the walnuts. Adding this is the best part of the usual coffee cake and the magnificence of carrot cake come together to make one very delicious dessert or breakfast if you like to live a little.

Cream Cheese Glaze

This glaze, my friends is the crowing jewel of this Carrot Coffee Cake. Just when you think you had everything you could ask for this cake adds a sweet and tangy punch. this drizzle really takes this Carrot Coffee Cake to new heights. Don’t be shy with the drizzle, you want to taste it on every bite.

Carrot Coffee Cake

5 from 1 vote

Recipe by MyLoveForCooking.com Course: Recipes, Breakfast, Baked

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

A delicious Carrot Coffee Cake with a streusel topping and cream cheese glaze.

Ingredients

• For The Cake

• 1 stick Butter

• 1/2 cup Granulated Sugar

• 1/2 cup Light Brown Sugar

• 3 Large Eggs

• 1 tsp Vanilla extract

• 1 tsp Ground Cinnamon

• 1/2 tsp Ground Ginger

• 1/4 tsp Ground Nutmeg

• 1 1/2 tsp Baking Soda

• 1/4 tsp Salt

• 1 1/2 cup All Purpose Flour

• 1/2 cup Milk

• 2 cups Grated Carrots

• 3/4 cup Finely Chopped Walnuts

• 
  Cream Cheese Glaze

• 4 oz Cream Cheese

• 1/2 cup Powdered Sugar

• 1 pinch Salt

• 1/2 Vanilla Extract

• Few Tablespoons of Milk to thin

• Streusel Topping

• 1 cup All Purpose Flour

• 1 stick Unsalted Butter, softened

• 3/4 cup Granulated Sugar

• 1/2 tsp Ground Cinnamon

• 1/8 tsp Ground Nutmeg

• 1/2 cup Finely Chopped Walnuts

• 1 pinch Salt

Directions

• Preheat oven to 350 degrees. Grease a 9 inch Springform Pan.
• Add all the ingredients of the Streusel, except the walnuts to a bowl and mix by hand until butter forms clumps then add walnuts and incorporate. Set aside.
• In the bowl of a stand mixer, cream butter and both sugars for 4-5 mins until light and fluffy.
• Beat in eggs one at a time, let each one incorporate individually.
• Beat in Vanilla extract
• Add the spices and baking powder, mix to combine. Leave mixer running and add the flour in stages alternating with Milk.
• Give the batter a stir by hand, scraping down the sides and fold in carrot and chopped walnuts.
• Spread the batter into the pan and top with streusel topping.
• Bake for 50-55 mins (depending on your oven) until cake rises and toothpick comes out clean and cake is lightly browned.
• Allow cake to cool for 10 mins in the pan. Then release the cake and allow to cool completely before adding glaze.
• To make the glaze add the softened cream cheese (make sure it is very soft to blend correctly) and powdered sugar with about one tablespoon of milk and whisk to combine.
• Add the vanilla, salt, and continue whisking, add milk if needed to make a pourable consistency but still thick.
• Drizzle the glaze over the cooled cake.

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It’s about that time to start thinking about Easter if you celebrate. These Easter Chocolate Bars are going to make you a hit. We love to celebrate the element of rebirth and the Earth coming back to life after the long dreary Winter months. The lovies of course love the concept of Egg hunts and baskets brimming with treats. I am also know for slipping in books from their wishlists into the baskets.

I love any excuse to cook and bake festive desserts. Of course I fully admit that here I neither cooked or baked really. However, it was really fun to make some of my own treats for the baskets. These Easter Chocolate Bars can be completely customizable so feel free to use any style of Chocolate or candies you like. Here is what I used to make mine.

Chocolate Bar Molds

Looking for the “perfect mold” was kinda like finding a Unicorn for a minute. Finally Amazon to the rescue and here we have the one I used for this recipe. It was the perfect side and shape I was looking for. It is just simple with no lines which allows the toppings of this Easter Chocolate Bar to shine.

Ingredients

Annie’s Bunny Cookies – I have been a fan of Annie’s since my lovies were just born. I have been on a quest to try and feed them as natural and healthy as I can for the majority of their food. Annie’s is always a choice I can feel good about. When I saw these birthday cake Bunny cookies it was OVER! I knew this Easter Chocolate Bar needed them. They were so cute and the colors were perfect. Cookies stuck in a chocolate bar you may ask but I say, give it a go. It’s a match made in heaven.

Jelly Beans for the Chocolate Bar – I have to admit that Jelly Beans have never been one of my favorite candies, even in childhood. However, once other flavors started coming into the mix I opened myself up to give them a chance. I just recently found that Welch’s makes jellybeans that are made with Apple Juice Concentrate! LOVE! I know it may seem a bit funny to add jelly beans into a Easter Chocolate Bar but with these it is like chocolate dipped fruit.

Sprinkles – I really wanted these Chocolate bars to be over the top glamorous and adorable at the same time. I found these Egg Hunt Sprinkles on Amazon and was head over heels.

Cadbury Mini Eggs – Need I say more? These Cadbury Mini Eggs are just literal perfection. If you recall I used them in my Mini Egg Scones awhile back. These are good all by themselves but stuffed into more Chocolate, what’s not to like?

Chocolate Coloring – I normally cringe at artificial colorings in things so I use it very sparingly if at all. For awhile now, I have been wanting to try some natural ones for some time now. I came across these colors from the brand Watkins and I adore them. They are perfect for these pastel colors of these Easter Chocolate Bars.

Easter Chocolate Bars

5 from 1 vote

Recipe by MyLoveForCooking.com Course: Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

Ingredients

• 9 oz Milk Chocolate Melts

• 9 oz White Chocolate Melts

• 2 tbsp Sprinkles (or as desired per mold cavity)

• Jellybeans (as desired)

• Bunny Cookies (as desired)

• Cadbury Mini Eggs (as desired)

• 2-3 drops Watkins Food Coloring (if using)

Directions

• Melt Chocolate disks in microwave safe bowl for 30 second intervals until melted. If coloring divide white disks into three separate bowls and add drops of color after melting and stir in. *Do each batch one at a time to keep from cooling.
• Put melted chocolate into a piping bag and cut off tip. Set aside.
• If using sprinkles as base add to the bottom of the mold first then cover in Chocolate.
• Smooth chocolate with a butter knife.
• Add desired candy toppings.
• Pop into fridge and allow to cool.
• When cooled pop out of mold and Enjoy!

@thatlooksdelicious

Easter Chocolate Bars

♬ Up Beat (Married Life) – Kenyi

The post Easter Chocolate appeared first on My Love For Cooking.

How many of you love dogs? Many of you probably have one (or more) at home. If you do, you need to make these Doggie Donuts. I got this wonderful recipe from Spoiled Hounds. I made this batch to celebrate our beloved Willow’s 4th Birthday. This is her first birthday I get to share with all of you. Today she turns four years old so I wanted to make her something special.

Healthy Ingredients

These doggie donuts are made with all healthy ingredients, like banana, whole wheat flour, peanut butter with no salt or sugar, and even the bacon is organic. It is important to me that Willow eats as clean as possible. Since she was a puppy, I have tried to feed her healthy homemade treats when we want to give her a little extra snack. On her birthday I try to make it extra special.

The treats in the picture below are from Cabot. I love their cheese. PS this is not sponsored but “Hey Cabot! I wouldn’t mind working with you.”

The Birthday Girl

Take a look at her face! It’s amazing we get anything done with this fuzzy little girl around. Seriously, she is the absolute sweetest girl. Willow is always there to snuggle you and comfort you if you need some. She fits right in with the family as she loves to be cozy.

She even has her own “lovie” blanket that she has had since she was a puppy. When we brought her home, we had it scented with her Mama’s scent to make her first days a little more comfortable. Even after all the years of washes, I still believe she feels her Mama’s love in it. She often grabs it and takes it with her anywhere in the house that she wants to get cozy in.

She definitely deserved a batch of these Dog treats on her birthday. To be honest she deserves treats every single day. These Doggie Donuts take almost no time and your Pup will love them. Don’t wait for a special occasion, make them a batch right now. Believe me, your fuzzy lovie will be so happy you did!

Doggie Donuts

5 from 4 votes

Recipe by MyLoveForCooking.com Course: Recipes

Servings

12

servings

Prep time

10

minutes

Cooking time

14

minutes

Total time

0

minutes

Your furry friend will love these doggie donuts! They are made with whole wheat flour and oatmeal and topped with peanut butter and bacon.

Ingredients

• 1 Banana (Ripe)

• 2 Eggs

• 1 1/2 cups Oats

• 2/3 cup Peanut Butter (I used Teddi’s with no salt or sugar)

• 1/4 cup Coconut Oil (melted)

• 1 1/2 cups Whole Wheat Flour

• Extra Peanut Butter for frosting and dog friendly toppings of your choice (optional)

• 3 strips Bacon (optional)

Directions

• Preheat oven 375
• Mash up Banana in a bowl
• Add in Oats, Flour, Coconut Oil, Peanut Butter and eggs in with Banana.
• Mix until a dough forms.
• Spoon batter into donut pans and press down firmly.
• Bake at 375 for 14-16 minutes (ovens vary so check in).
• Remove donuts from the pan and put on wire rack to cool.
• If using toppings then spread on Peanut Butter and toppings.

Notes

• Please DO NOT use any Peanut Butter with Xylitol as it is Toxic to dogs.

@thatlooksdelicious Doggie Donuts for the furry friend in your life #dog #dogtreats #toller #AFairShotWithBlock ♬ original sound – That Looks Delicious!

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I have been wanting to create one of these for quite some time to share with you all but have been procrastinating. I now present to you the Mojo Chicken Buddha Bowl with Black beans, Cilantro Lime Quinoa, Pineapple Pico de Gallo and Avocado. This is a powerhouse of delicious and healthy ingredients. I know it looks like a bit much with so many moving parts but it isn’t that serious. It does take a bit of prep but I promise it is worth it.

The Ingredients

First comes the star of the show, the Mojo Chicken. There couldn’t be Mojo Chicken Buddha Bowl without it. This takes a bit of prep, I left it to marinade overnight but if you are in a rush then you can leave it for a few hours. The longer you marinade the deeper the flavors.

Second there is the Cilantro Lime Quinoa. It is the base of the Buddha Bowl. If you have not tried it you definitely should. I used the “Harmony” version which has a mix of grains together. It takes hardly any time to prepare and is delicious. If you prefer, feel free to substitute some Brown Rice to make this Mojo Chicken Buddha Bowl.

Up next for this we have one of my absolute favorites, Black Beans. I will admit that I have tried many Black Bean recipes and I still use the one from the back of the Goya can as my go to version. Incidentally, you will have to google it up as it no longer comes on the back of the can anymore. Funny enough there is now a Quinoa recipe on it.

Then we have a bright and fresh Pineapple Pico de Gallo to add some fresh sweetness to this Buddha Bowl. It is very easy to throw together. One plea is to pretty please hunt down a fresh Pineapple, it makes all the difference I promise! A tip for picking a fresh one is to look for one that has a little yellow along with the green and smell the bottom. if you smell pineapple you are golden.

Last, but never least is the Avocado. I used Hass Avocados in this recipe which are a bit creamier and rich than the larger green Avocados which are a bit sweeter.

Mojo Chicken Buddha Bowl

5 from 2 votes

Recipe by MyLoveForCooking.com Course: Recipes

Servings

4

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

1

hour 

5

minutes

Ingredients

• 2 lbs Chicken Breast

• 1/2 cup Fresh squeezed Orange Juice

• 1/3 cup Fresh squeezed lime juice

• 3 cloves garlic

• 1/4 cup Cilantro (chopped)

• 1 lime zest of 1 lime

• 1/2 TBSP Cumin

• 1 tsp Dried Oregano

• 1 tsp Salt

• 1/2 tsp Black Pepper

• 1/2 cup Olive Oil

• 1 onion (quartered)

• 1 cup Quinoa (I used Harmony blend)

• 2 cups Water

• 1/4 cup cilantro, diced

• 1 15.5 oz can Goya Black Beans

• 2 tbsp Goya olive oil

• 1/2 onion, finely chopped

• 1/4 cup Bell Peppers, diced

• 2 cloves Garlic, minced

• 3/4 cup water

• 1 tsp Oregano

• 1 packet Goya Sazon (without annatto)

• 1 tbsp White Cooking wine or Cider Vinegar

• 1/2 cup Pineapple, diced

• 2 Tomatoes , large

• 1 Onions, diced

• 1/4 cup Cilantro (diced)

• 1/2 lime juiced

Directions

• Wash and cut Chicken into bite size pieces, set aside.
• Juice oranges and limes. Add orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt and black pepper.
• Process for 10 seconds. Add olive oil and process for additional 5 seconds till just combined.
• Pour over chicken in a container and marinade overnight or for at least 4 hours.
• For Black Beans -Heat oil in medium saucepan on medium heat.
• Add onion, pepper, garlic; cook until tender (8-10 mins). Stir in remaining ingredients and bring to boil. Reduce and simmer for about 10 minutes.
• For Quinoa and add it along with water to a pot. Bring to a boil then reduce heat to medium, cover and cook for 15 minutes till water is absorbed.
• Fluff Quinoa and add 1/4 cup Cilantro and 1/2 juiced lime and mix in. Add salt to taste
• For Pineapple Pico de Gallo – Dice Pineapple, Tomatoes 1/4 Cilantro and 1 whole Onion.
• Mix to combine add lime juice and salt to taste (optional).
• Peel and dice Avocados. Squeeze a bit of lime juice to keep from browning and add salt to taste.
• Add a layer of Quinoa on the bottom of the bowl. Add all other toppings as you like. Enjoy.

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How many of you are Coconut lovers? I am a HUGE fan of anything Coconut personally. I do believe though that even if you are not a coconut fan, this Coconut Custard Pie recipe might just change your mind. It is nicknamed Impossible Coconut Pie due to the bit of magic that allows it to make it’s own crust. This is a very simple and delicious recipe. With just a few ingredients you can have a creamy and delicious pie.

I recall being a child and always trying to convince my parents we needed a Coconut Custard Pie whenever we saw an Entenmann’s display at the grocery store. I heard they actually discontinued it quite awhile ago. It ‘s okay because once you whip this one up you wont be sad at all as this coconut Custard Pie is so much better. I remember I used to actually scoop the custard out and leave the crust on the store one.

This version from the Grateful Prayer Thankful Heart page has a crust that is just a little hint of a bottom thanks to the magic of Bisquick. I know it sounds too good to be true but I foodie promise that it isn’t! Try and use good quality eggs and butter for the best flavor. As for the sweetened condensed milk, I personally love the GOYA brand.

All you do is pop all the ingredients in your blender and whip it up. You may find that your blender will get a bit of a workout but it is essential to let it go for the full time. It is also important to let it stand for the five minutes before adding the shredded coconut on top. This coconut custard pie recipe is so quick and easy to put together it is perfect for a quick dessert. If you are planning to make one to give away I suggest you make two, just in case.

Coconut Custard Pie

4 from 17 votes

Recipe by MyLoveForCooking.com Course: Recipes

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

kcal

Total time

50

minutes

Ingredients

• 1 can Goya Brand Sweetened Condensed Milk (14 oz)

• 1 1/2 cups Water

• 1/3 cup Bisquick

• 3 Eggs

• 1/4 cup Butter (softened)

• 1 1/2 tsp Vanilla extract

• 1 cup Shredded sweetened coconut

Directions

• Preheat oven to 350 degrees.
• Add all ingredients (except Coconut) into blender pitcher.
• Blend on high speed for 3 minutes.
• Pour into greased 10 inch greased pie plate; let stand for 5 minutes.
• Sprinkle with shredded Coconut.
• Place gently in oven and bake for 35-40 minutes or until knife comes out clean.
• Cool and serve warm or cool. Refrigerate leftovers.

The post Coconut Custard Pie appeared first on My Love For Cooking.

Hello friends! How many of you have been to an authentic Mexican restaurant and swooned over their Roasted Tomato Salsa? I do every single time. I can never get enough of it with the warm tortilla chips. My family and I are definitely the ones that never say no to a refill when dining out.

I eventually knew it was time that I learned how to make roasted tomato salsa. I started making my own at home. Once I gave it a try I was surprised at how easy it is to come together. All you need is a little patience to let everything roast in layers.

Believe me, roasting the veggies makes a huge difference in making Roasted Tomato Salsa. When we do our garden in the summer I always grow way too many tomatoes (is that a thing?). I mean, is growing 30 tomato plants of different varieties too much? When I run out of my garden tomatoes I love to use the Campari variety but please choose any you like best.

As for the amount of jalapeños the amount used here was a very mild flavor. If you are like me and like a little kick you can either leave the veins in the jalapeño or add a couple more to your liking. You can also change it up in summer by roasting a few peaches for example and adding those for a sweet twist.

Roasted Tomato Salsa

0 from 0 votes

Recipe by MyLoveForCooking.com Course: Featured, Recipes, Sauces u0026amp; MarinadesCuisine: Mexican

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

44

kcal

Total time

20

minutes

Ingredients

• 1 lb Campari Tomatoes

• 1 White Onion

• 5 cloves Garlic

• 2 Jalapeños

• 1/2 cup Cilantro leaves

• 1 tsp Kosher Salt

• 1/2 Lime (for juice)

Directions

• Cut off ends of jalapeños and remove seeds and membrane.
• Cut off ends of onions and peel. Cut up into cubes.
• Peel and halve garlic bulbs.
• Oil pan with drizzle of olive oil.
• Add tomatoes face down in a single layer. Allow to cook on side until soft then turn over to roast opposite side.
• Remove tomatoes and clean pan. Add additional oil and add other vegetables in single layer. Cover and roast on low heat on both sides until slightly browned and softened.
• Add all ingredients to a food processor, including cilantro, Kosher Salt and Lime juice and blend to desired consistency.

The post Roasted Tomato Salsa appeared first on My Love For Cooking.

Hello Friends! Today I bring you a recipe for Lavender Cupcakes with Blackberry Frosting. These are amazingly light and delicious cupcakes that you are sure to enjoy.

I know I have been away for far too long. I have missed blogging so much, along with all of you. So much has happened since we last met. I hope you have all been well these past years and are ready to have some new culinary adventures with me. Thank you for visiting. For now, let me share this lavender cupcakes recipe with you. 

I thought I would start us off with a celebration recipe. These are the cupcakes I made this year for my darling lovie girl for her 13^th Birthday. She decided on a Plant theme as she has a deep love for growing greenery. I chose to make Blackberry Lavender Cupcakes from the amazing Sally’s Baking Addiction site. I also ended up using the Blackberry Frosting from Natasha’s Kitchen as I wanted to use fresh blackberries in the recipe. Both of the recipes were fantastic and complimented one another fabulously.

Not surprisingly, the lavender cupcakes were a huge hit at the tiny gathering we did inside of an adorable local plant shop. My most surprising fan was my hubby, who is not a huge cupcake fan and certainly would never have picked these flavors on his own, as he is a classic chocolate guy normally. The lavender flavor is just the slightest lovely perfume of flavor in the cake and the blackberry frosting is heavenly.

 *Just a note to make sure to get culinary grade lavender for the recipe so it will be safe to eat. It is worth every step to make these cupcakes. Please don’t wait for an occasion, enjoy them today!

Lavender Cupcakes with Blackberry Frosting

5 from 1 vote

Recipe by MyLoveForCooking.com Course: Baked Goods, Desserts, Featured, Recipes

Servings

24

servings

Prep time

45

minutes

Cooking time

20

minutes

Total time

1

hour 

5

minutes

Ingredients

• Lavender Milk

• 1 cup (240ml) whole milk

• 2 tsp dried culinary lavender

• Lavender Syrup

• 1/2 cup (120ml) water

• 1/2 cup (100g) granulated sugar

• 2 tsp dried culinary lavender

• Cupcakes

• 1/4 cup (60g) sour cream, at room temperature

• 2 1/2 cups (295g) cake flour (spoon & leveled)

• 1 1/2 cups (300g) granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup (2 sticks; 230g) unsalted butter, diced & softened to room temperature

• 1 1/2 tsp pure vanilla extract

• 4 large eggs, at room temperature

• Cream Cheese Buttercream Assembly

• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature

• 8 oz block (224g) full-fat cream cheese, softened to room temperature*

• 5 1/2 cups (660g) confectioners’ sugar

• 2 tbsp (30ml) whole milk

• 2 tsp pure vanilla extract

• 1/8 tsp salt

• 3/4 cup (120ml-240ml) blackberry jam

• optional: purple or mauve food coloring

• optional: blackberries for garnish

• Blackberry Frosting Ingredients

• 1 stick unsalted butter, soft at room temp

• 1 1/2 cups powdered sugar

• 1/8 tsp fine sea salt

• 8 oz 1 stick cream cheese, softened to room temp and cut into 8 pieces

• 1/2 cup about 15 Blackberries to puree

Directions

• Cupcakes
• Make the lavender milk: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool milk completely before using in cake batter. Can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.
• Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar and 1/2 cup water to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer the syrup for 10 minutes. Remove from heat and steep until completely cool. Strain the syrup through a fine-mesh sieve set over a bowl, then discard the lavender. You will use this “soaking syrup” in step 8. Can be made 1-2 days ahead. Cover and keep at room temperature until ready to use.
• Make the cake: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Stir the sour cream and cooled lavender milk together until combined. Set aside.
• Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and about 1/2 of the lavender milk/sour cream mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
• Whisk the eggs into the remaining lavender milk/sour cream mixture. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
• Pour batter evenly into cupcake pans (makes 24). Bake for around 18-20 minutes (rotate halfway) or until the cupcakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cupcakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting.
• Generously brush lavender syrup on the top of each cupcake. Then use your desired piping tip to frost all the cupcakes.
• Blackberry Frosting Ingredients
• Puree blackberries in a small food processor, or Immersion Hand Blender, then strain them through a fine mesh strainer, pushing them through with a spatula until all you have left in the strainer is seeds. Discard seeds and set the puree aside.
• In the bowl of an electric stand mixer fitted with the whisk attachment, mix the 1 stick of softened butter with 1 1/2 cups powdered sugar and salt on low speed or until combined, scraping as necessary ~ 2 min. It may seem like it won’t come together at first, but it will. Give it a little time. Once the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 min).
• Add cream cheese 1-piece at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. You need your frosting to be super smooth without any globs of cream cheese or they will get stuck in the piping star.
• Pour blackberry puree over frosting and continue mixing until well incorporated. Refrigerate frosting 10 minutes before piping it onto the cupcakes. Once your cupcakes are cooled to room temp, you can decorate them.

The post Lavender Cupcakes with Blackberry Frosting appeared first on My Love For Cooking.