Jalapeno-Bacon Corn Muffins

Cornbread is pure comfort food for me. I've grown up with it my whole life.

A woman named J.J. used to watch me when I was a toddler while my mom was teaching, and she would make fried catfish, fried okra and cornbread for me and the other kids she watched.

Every time I smell those foods cooking, it takes me back. I swear to you it does. Those are very comforting smells to me.

Can I get some cornbread right now, please? And a stiff drink? Not just for me... my whole family. We need it.

We need some comfort right now. Please keep us in your thoughts and prayers.



Life sucks sometimes. Yup.

I wish my family could get through a year without something sad happening.



Jalapeno-Bacon Corn Muffins will make me feel better. Bacon fixes everything.


Jalapeno-Bacon Corn Muffins
Printable Recipe

6 tablespoons all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 tablespoons granulated sugar
2/3 cup yellow cornmeal
1 large egg
1/2 cup buttermilk milk
2 tablespoons unsalted butter, melted
1/2 cup corn
1/4 cup coarsely chopped cooked bacon
1 tablespoon finely chopped pickled jalapenos

Preheat oven to 400 degrees F. Coat 9 muffins cups with cooking spray.

In a large mixing bowl, sift together flour, baking powder, and salt. Whisk in sugar and cornmeal until well combined.

In a medium mixing bowl, whisk together egg, buttermilk, butter, corn, bacon and jalapeno until well combined; stir in dry ingredients until just combined. Divide batter into muffin cups.

Bake 15 minutes or until muffins are golden brown and well risen. Transfer muffins to wire racks to cool.

Makes 9 muffins

Cake Decorating Class Part Three

We had to bring in six frosted cupcakes for the third cake decorating class. I went with Duncan Hines chocolate cake mix this time. Although, now I'm seeing that it doesn't really matter what kind of cake you bring in because we're not messing with the cake at all - we're just decorating the top. So maybe I'll make a cake from scratch for next week's class?



The instructor came by to each table and demonstrated how to make a clowns on cupcakes. Mine looked crappy compared to hers, but I think I basically know what to do. You pipe a blob of icing on to the cupcakes, using a star tip. Oh no! I don't remember which tip it was.


That's okay. I'll probably never make these ever again, anyway. Then you pipe some legs and arms on to the clown body.


Then you pipe a different colored icing to make the hands and feet.


And the buttons. I almost forgot about the buttons. And there you have your clown. I think it looks scary. Also, would you really want to eat that big blog of Crisco icing?? NO!!

Which is more frightening - clowns or Crisco?

Then we practiced making leaves with a leaf tip...


On our practice boards.


Leaves are fun to make.


We practiced making some vines, too. Don't drag the tip when you make vines!


Oh, and writing. Cursive has never been my strong point.


The instructor then showed us how to make a rose. But she only showed us (shakily) how to do it once, because she has arthritis in her hands and it hurts her to decorate. So I didn't really get it down and understand how you make roses.


I know you use this tip to pipe the base of the rose.


You pipe a blob of icing on to a little square of waxed paper on a rose nail.


You use this petal tip to form the petals of the rose.


I asked the instructor to help me, and she started this rose for me. I added some petals to it too, but what I added looked crappy. I still don't have the hang of it. I need to watch some Youtube videos.


After the roses we used the same tip to practice making ribbons. I'm not good at this, either. The problem for me was that the instructor would only demonstrate everything once, and with a crowd of people around her it was difficult for me to see.


I was still working on my roses when the teacher demonstrated to a few people on how to make a shaggy mum. I think I could figure this out on my own, though. This is a picture of Kelly's mum (a student in the class) she made. Isn't it pretty?
Hi Kelly!


This week was better than the previous weeks of class; I felt like I learned more. I think it's up to me to really get this cake decorating thing down. I need to watch some videos, study some cake decorating books, and practice.

Next week is the final week of class and we have to bring in a frosted 10-inch cake and decorate it. I don't see this going well at all.

Here's cake decorating class part one and part two if you missed it.

Wow, I got this posted before I had to leave for work. I'm proud of myself.
See ya later!

Sunbutter Carrot Muffins

It went from ninety degrees last week to sixty degrees this week. That's a pretty drastic change, wouldn't you say? I'm not complaining, though. It really does feel like autumn outside; the air is crisp, the sky is overcast, and the leaves are starting to fall.

I'm ready to start some fall baking... are you? Better stock up on some baking supplies at Aldi, like I did. :) (I bought some of the European chocolate like you guys recommended.) I'm still unable to find pumpkin here and I'm getting impatient!

I went to the farmers' market the other day to see what they had to offer. Not a whole lot of cool weather crops yet, but there were plenty of late summer vegetables - and squash!
Little squash.


Big bumpy squash.






I did find these carrots. Aren't they beautiful? I already had carrots at home, but I couldn't resist buying them. Not all of them. That would be a lot of carrots.


I decided they must go into a carrot muffin. You see, I'm still on this breakfast kick. It's all I've been craving the past couple of days. Breakfasty foods. I had scrambled eggs on Saturday, and yesterday I had a waffle and sausage. Delicious.

I wanted a healthy carrot muffin, so I used sunflower seed butter for the fat in these, and didn't add any butter or oil. I also didn't use any eggs, and that makes them vegan! Yaaaay. I don't have as many vegan recipes on here as I should


I also incoporated applesauce, almond milk, spices, oats, almonds, coconut and golden raisins in the muffins. You can really taste the cinnamon and sunbutter in these. They were very flavorful and satisfying... perfect for a little snack before or after your workout.


That's all for today! I'll be back tomorrow with a cake class recap. Also, one more thing - Sugar Plum's third blogiversary is coming up in a few weeks. Are any companies interested in holding a giveaway? Email me at sugarplumblog (at) yahoo (dot) com. I want a big Sugar Plum Blogiversary party!


Sunbutter Carrot Muffins (Vegan)
Printable Recipe

1/4 cup sunflower seed butter
1/2 cup unsweetened applesauce
1/2 cup almond or soy milk
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup unbleached all purpose flour or 3/4 cup whole wheat flour
1/2 cup old fashioned oats
1 cup finely chopped carrots
1/4 cup finely chopped almonds
1/4 cup sweetened flaked coconut, toasted
1/4 cup golden raisins

Heat oven to 350 degrees F. Coat a (12 cup) muffin pan with cooking spray.

In a large mixing bowl, whisk together sun butter, applesauce, "milk", brown sugar, baking powder, almond extract, cinnamon, ginger and salt until well combined. Whisk in flour and oats until just combined. Stir in carrot, almonds, coconut and raisins until combined.

Divide batter into muffin cups. (Sprinkle with a mixture of 1 tablespoon raw sugar + 1/4 teaspoon cinnamon if desired.) Bake 25-28 minutes or until well risen and golden brown.

Makes 12 muffins

Orange Rolls

I've never been served breakfast in bed before. Have you?

I'm not sure if I would like it or not. I would have to be really hungry - and I'm not usually like that when I wake up.

But I can definitely see the appeal of lounging in bed with your jammies on while reading the morning paper, the sun shining through your windows, and being served a platter with waffles and syrup, bacon, scrambled eggs and orange juice. I think I would get hungry if someone placed a platter of food like that in front of me.

I've never served anyone breakfast in bed, either. I have served breakfast out of bed before. One year when I was thirteen, for my mom's bithday (or was it mother's day??), I baked her cinnamon rolls. I learned to bake them in home economics class with my fellow group members and they turned out perfectly.



But when I baked them by myself, for mom, they were a gloppy mess. I think mom ate them anyway, just so I wouldn't feel badly. I felt horrible they didn't turn out well, and it was some years before I attempted to bake cinnamon rolls again.

I still don't think I've created the perfect recipe for cinnamon rolls, but I'm getting better at it. These orange rolls were very scrumptious! The pictures don't really show how good they were - I had to take them a day after I made them, unfortunately. I wish I could have taken pictures when they came straight out of the oven.



I was first introduced to orange rolls from Eric; he has been eating Pillsbury orange rolls for years. I think it's kind of a family tradition for him?

I love how soft and fluffy the Pillsbury orange rolls are; I was determined to create a recipe similar to them. This recipe took a couple of tries to get right, but now I have it for you!



I made a fluffy yeast dough made out of cream cheese, rolled it into a rectangle, and topped it with a spread made out of butter, brown sugar, cinnamon and orange zest. After rolling up the dough and slicing it into rounds, I place the dough spirals in a cake pan and allowed them to rise again.

After a quick bake, I topped the rolls with an icing made out of cream cheese, confectioners' sugar, orange juice and zest, and vanilla.

SO good! What's your favorite cinnamon roll recipe? I'm interested in trying out some different ones.

Have a good weekend! Have some breakfast in bed... even if you have to make it for yourself.


Orange Rolls
Printable Recipe

Dough
2 teaspoons instant yeast
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, room temperature
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 cups all purpose flour

Filling
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon finely grated orange zest

Glaze
3 ounces cream cheese, softened (4 ounces is too much. I tried!)
1 cup confectioners' sugar
1 teaspoon fresh orange juice
1/2 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract

To make the dough, in the bowl of a stand mixer, combine yeast, baking powder, salt, vanilla, eggs, cream cheese, butter and flour until just combined. Mix on medium speed until smooth and elastic - about 10 minutes.

Place dough in a greased bowl, cover, and allow to rise in a warm area until doubled in bulk - about 1 1/2 hours.

To make the filling, in a medium bowl, stir together butter, brown sugar, cinnamon and orange zest until a paste forms. Set aside.

Roll dough into a rectangle, using a rolling pin, until it reaches a 1/4-inch thickness; spread brown sugar-cinnamon paste over dough. Roll dough up jelly roll style. Slice very ends off. Cut log into 8-10 equal pieces and place in a (9-inch) greased cake pan; cover and allow to rise for 1 hour, in a warm area, until doubled in bulk.

Heat oven to 350 degrees F. Bake 20 minutes or until golden brown.

To make the glaze, in a medium mixing bowl, using a mixer on medium speed, beat together cream cheese and confectioners' sugar until creamy. Beat in orange juice, orange zest and vanilla until combined. Spread glaze over orange rolls.

Makes 8 rolls

Cake Decorating Class Part Two

The second cake decorating class went better than the first. I was only FIVE minutes late this time. Heh heh heh. There was traffic! I couldn't help it. I swear, I can never be on time for anything. I like to think it's very European of me to be late all of the time.

I was able to sit with my mom and my sister this time around, and got out the necessary decorating supplies: tips, piping bags, practice board, spatulas, etc. I'm loaning some of the equipment from my mom because I'm not sure if I want to invest a lot of money in cake decorating stuff right now. She put together a little kit for me and brought it into class. Thanks mommmm! I love you!

And the Pringles can. You fold the piping bag over the can and place the icing in it.


Speaking of icing!!! Look what I brought to class - big tubs of brown and yellow icing made with shortening. *shudders* I remain faithful to my beloved butter.


Here's the recipe from the Wilton decorating book if you would like it, as adapted by me.

Buttercream Decorating Icing

1 cup shortening
7 teaspoons water
1 teaspoon clear vanilla extract
1 tablespoon meringue powder
1 lb. confectioners' sugar, sifted

In a large mixing bowl, using a mixer on medium speed, beat shortening, water and vanilla until blended. Reduce mixer speed to low and beat in sugar until just blended; increase mixer speed to medium and beat for 2 minutes or until well blended.


Before we could decorate our cake, the instructor told us to practice on a decorating board. She didn't really show us how to use any of the tips or what to make with them. We just piped some lines and stars on to it.


My cake came out of the pan successfully, thank goodness. I don't know what I would have done if it stuck.


My sister baked a cake in an old cat pan that my mom inherited. Mom says you can make a hippo cake with it too.


Mom baked a car cake. All right, mom! Vroom vroom.
I really don't know why you all read this nonsense.


Then we started decorating. Yeah... there wasn't much instruction at all. No instruction, actually. Everyone brought their baked cakes and icings to class, and then the instructor was like, okay decorate! Mom, my sister and I could have met at one of our houses and did that.


I looked at the picture that came with the cake pan and started piping stars all over the sunflower cake. Before long, I had this!




I'm kinda glad I went with the sunflower and only two colors of frosting. I didn't want to make things too complicated for myself on the first night of decorating.


This is my sister's cat-holding-a-ball cake. She didn't have time to finish it though, because the class is only two hours. Her gray icing turned purple; does anyone know why that happened?


And this is my mom's car cake. Now, I could be wrong, but, I think I remember mom baking and decorating a car cake like this when I turned sixteen. Therefore, I believe mom has decorated this cake before and has an advantage over my sister and me. Foul.


Aaaaand... that was cake decorating class part two! Did you learn anything?

Neither did I!

Next week we have to bring in baked and frosted cupcakes, and I believe we're making something with clown heads.

*shudders*