Roasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone Dip

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Roasted Brussels Sprouts Dip

Guys! A while back I made some warm, cheesy dips for Wisconsin Cheese Dairy Dips and damn, they are so good. Not to pat myself on the back or anything…but, I mean, cheese-on-cheese-on-cheese-plus-carbs always wins. One of these dips is savory and the other is sweet and both are totally holiday-party-worthy.

First, is the Roasted Brussels Sprouts Dip. It has my favorite way to eat brussels sprouts–roasted–plus bacon, cream cheese, and cheddar cheese!

Second, we have a Brûléed Lemon Mascarpone Dip. OMG, lemon curd, mascarpone, crunchy sugar topping, AND cookie dippers! DEAD. I highly suggest a spice cookie dipper for this. It’s a sweet, cheesy holiday miracle…as all holiday miracles should be.

Head over to Wisconsin Cheese for more dips and recipes!

Brûléed Lemon Mascarpone Dip

 

Full disclosure: I made these cheesy recipes for Wisconsin Cheese Dairy Dips and was compensated for recipe development and photos. However, as a cheese-lover, all opinions and words are my own. Enjoy!

Pumpkin, Leek, & Pecan Cornbread with Spicy Honey

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Guys, this is the prettiest cornbread I’ve ever made. I first saw it on Megan’s blog and thought it was such a stunnner back then, and I finally got around to making it. I’m so glad I did!

I decided to adapt this recipe to be baked in a cast iron skillet because the fine people of Finex (forged right here in Portland!) gifted me with one of their gorgeous skillets. I mean, look at that iron-beauty down there! I especially love that the cooking surface of the pan is smooth, instead of rough like most cast iron skillets, and the octagonal sides make for easy pouring. Anyway, it’s perfect for this recipe because we start  by browning butter–always a good idea–and the butter that coats the pan after pouring it out for the batter acts to make the surface even more non-stick. Plus, the pan stays hot, since we all know cast iron holds heat like a dream, creating a little sizzle when the batter hits the pan making for a nice golden-brown crust on this cornbread. Obviously, you can use any trusty cast iron skillet you have for this recipe and it will be just as delicious.

The pumpkin in the cornbread makes it so moist, with extra tenderness from the addition of buttermilk. In addition to the brown butter flavor punch, we have lots of leeks, sliced super thinly, throughout the batter and on top. Along with pecans for a sweet and nutty bite. The leeks on top get crisp and sweet and so perfect. I’m sort of obsessed with them (I’ve been using them as a pizza topping lately, too…so killer!). But, the thing that really makes this cornbread sing is the spicy honey drizzle. It’s a sweetly spiced, sticky counterpart to the earthy-sweet and savory cornbread…and it’s SO simple!! It’s just honey and tabasco. Done.

Anyway, I urge you to make this cornbread sooner than later. Don’t wait a whole dang year like I did. And, I have to say it, it’d be a great addition to a Thanksgiving spread. Hint, hint.

[recipe]

Print Recipe

Pumpkin, Leek, & Pecan Cornbread with Spicy Honey 

Makes 8-12 servings

Adapted from Take A Megabite

Leeks can be super gritty, so I like to clean them by slicing them and swishing around in a large bowl of cold water. Then I scoop them out and pat them dry on a clean tea towel.

 

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 cup brown sugar

1/2 cup (4 ounces) brown butter

2 eggs

1 cup buttermilk

1 cup pumpkin puree (not pie filling)

1 large leek, sliced thinly into rounds and rinsed well

1/2 cup chopped pecans

Spicy Honey:

1/2 cup honey

2 teaspoons Tabasco sauce

Preheat the oven to 400ºF.

Melt the butter in a cast iron skillet until it gets foamy, once it begins to foam, continue to cook the butter, stirring until the solid bits in the butter turn deep brown and smell fragrant like toffee (if you aren’t using a cast iron skillet, refer to Megan’s recipe for alternate instructions). Pour the butter into a dish and set aside to cool to room temperature.

In a mixing bowl whisk together the flour, cornmeal, baking powder, salt, and brown sugar. In another bowl whisk together the eggs, buttermilk, pumpkin puree, and cooled brown butter. Pour the pumpkin mixture into the cornmeal mixture and fold until just combined, then fold in half of the leeks. Scrape the batter into the cast iron pan and sprinkle the top with the remaining leeks, as well as the pecans. Bake in the center of the oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool at least 10 minutes before serving with the spicy honey.

To make the spicy honey, stir together both of the ingredients until combine.

[/recipe]

Full disclosure, Finex sent me one of their skillet to use. I was not compensated for this post, I just really like this skillet! As always, all opinions and words are my own. 

Blackberry Jam Donut Bundt Cake

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Sarah from the ever-fantastic The Sugar Hit! Blackberry Jam Donut Bundt Cake

I like big BUNDTS, and I cannot lie. Sorry, that joke just never gets old. Hello! I’m Sarah, from The Sugar Hit, here to guest post while Cindy miraculously produces and becomes accustomed to caring for a human child. I know – it’s nothing short of incredible.

Blackberry Jam Donut Bundt Cake

I tried to think what I might bring along to meet with Cindy after she gets her new bebe home/just before she heads off to bring it into the world, if we didn’t live a few oceans away from each other. I settled on this Jam Donut Bundt Cake. There are so many reasons why, let me run through them for you.

Blackberry Jam Donut Bundt Cake

Blackberry Jam Donut Bundt Cake

Firstly, it’s delicious. Secondly, it actually keeps really well, so it’s perfect if you want to give your new mom-friend a lil’ something to snack on over the coming days. Thirdliciously, it’s brushed with butter and coated with cinnamon sugar, which is a good reason to do just about anything in my opinion. And fourthly, it’s so versatile; have it with coffee, have it for breakfast, or nuke it in the microwave for a few seconds and have it with a scoop of ice cream (no really, do that).

Blackberry Jam Donut Bundt Cake

The other cool thing about this recipe is that it’s so simple – everything comes together in one bowl, and the jam comes straight out of a jar. So this is just the kind of recipe that would be nice to deliver hand written along with the cake itself, because it’s pretty perfect mom-material. So, Miss Cindy, consider this my virtual hand written recipe for you. And congratulations in advance, Mama!

Blackberry Jam Donut Bundt Cake

[recipe]

Print Recipe

JAM DONUT CAKE!

For the cake:

2 + 2/3 cups (400g) all-purpose flour

2 + ½ tsp baking powder

1 cup (225g) superfine sugar

1 + ½ sticks (175g) butter, melted

1 cup (250ml) milk

2 whole eggs

1 tsp grated nutmeg

½ cup (125ml) blackberry jam

For the coating (optional):

½ cup superfine sugar

1 tsp cinnamon

1 stick of butter, melted.

  1. Grease a 9 inch (23cm) bundt tin well, and preheat your oven to 350F (180C).
  2. In a large mixing bowl, stir together the flour, baking powder and sugar until well combined.
  3. In a separate jug, stir together the melted butter, milk, eggs and nutmeg.
  4. Pour the wet ingredients into the dry ingredients and stir everything together with a wooden spoon until well combined.
  5. Pour half of the batter into the bundt tin, and spread the batter up the sides of the tin with the back of a spoon. Don’t worry too much about this step – basically you just want to make sure the jam is encased in the batter, and doesn’t leak out.
  6. Dollop the jam on top of the batter, forming a ring of jam without touching the edges of the tin, and then dollop over the rest of the cake batter, and smooth it out gently, so that all the jam is covered.
  7. Bake for 50-55 minutes or until a skewer inserted into the cake comes out clean (don’t poke it into the jam).  Leave to cool in the tin for about 5 minutes, and then carefully turn out onto a wire rack to cool further.
  8. When you’re ready to serve the cake, brush is with the melted butter, and then stir together the sugar and cinnamon and sprinkle the cake liberally with it, pressing gently if necessary to make it adhere. Serve, warm, cold, hot, with tea, coffee or with ice cream! [/recipe]