Tag: recipe

Peace, Love, and Avocado for All

San Francisco is home to the original hippie, the flower child borne of the 1967 Summer of Love, though only faint traces of the counter culture movement remain today. Largely replaced by tech workers with smartphones in their pockets rather than floral ornaments in their hair, it disappoints me to no end that we don’t even have an outpost of Flower Child out in the bay area. Had it not been for a trip out to Austin, TX, I never would have even known of the peaceable chain.

During my whirlwind five-day visit, I managed to drop in not once, but twice; a real rarity for a food traveler with a bucket list of restaurants to eat at, not historical sights to see. Given more time, I might have simply taken up residence on those plush benches lining the walls instead of booking a proper hotel room. True to concept, the vibe is essential to the experience, setting it apart from other fast-casual dining experiences. Seeking harmony between all sorts of eaters, the menu is clearly labeled with abundant options for the vegetarians, vegans, gluten-free, and omnivorous among us.

Vegetable-forward dishes allow peak produce to shine, like the simple heirloom tomato salad spiked with balsamic vinegar and shreds of fresh basil strewn about like confetti. Crisp cubes of watermelon sweetly contrast and provide balance overall. A rotating list of seasonal sides offers other savory treats like roasted yuzu Brussels sprouts, blistered snap peas, or curried cauliflower, depending on the time of year.

Poke bowls are a rising food trend for good reason, especially evident when the concept is applied to a fishless main. Tender cubes of marinated beets join forces with lighted brined mushrooms, both salty and umami, with all the fatty decadence of avocado to drive the combination home. Crunchy wasabi peas are an unexpected touch of whimsy in this ode to whole foods. The spicy bites are a good reminder that healthy eating shouldn’t be boring, nor are those choices black and white.

If there was a signature dish at Flower Child, the Mother Earth Bowl would be the undisputed winner of that title. It’s the one that everyone talks about in newspapers, magazines, and blogs the world over, each source breathlessly extolling the virtues of its copious components. The appeal is obvious just from a glance at the bare ingredients; roasted sweet potato and portobello mushrooms, broccoli pesto, charred onions, avocado, and cucumber, all perched upon a bed of ancient grains and lavished with red pepper miso vinaigrette. It really is like having the whole world in a bowl before you.

While I can’t get those same chill vibes out in NorCal, the flower children in the kitchen were generous enough to spread the love with this harmonious secret formula.

Yield: Makes 1 Bowl with Leftover Components

Mother Earth Bowl

Mother Earth Bowl

Get the authentic recipe for Flower Child's famous Mother Earth Bowl straight from the source!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Bowl and Assembly:

  • 6 Ounces Cooked Mixed Grains, Such as Red Quinoa, Farro, and Barley
  • 2 Ounces Roasted Sweet Potatoes
  • 2 1/2 Ounces Roasted Portobello Mushroom
  • 1/2 Ounce Arugula
  • 1 Teaspoon Daikon Sprouts
  • 1 Teaspoon Rice Wine Vinegar
  • 1 Tablespoon Broccoli Pesto (Recipe Follows)
  • 1 Tablespoon Red Pepper Miso Marmalade (Recipe Follows)
  • 2 Tablespoons Cucumber Relish (Recipe Follows)
  • 1/4 Avocado, Sliced
  • 1 Teaspoon Hemp Seeds

Broccoli Pesto:

  • 1 Cup Broccoli, Blanched
  • 1/4 Cup Black Kale, Blanched
  • 2 Tablespoons Roasted Pistachios
  • 2 Tablespoons Baby Spinach
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Mint Leaves
  • 1 ¼ Teaspoons Lemon Zest
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Water

Red Pepper Miso Marmalade:

  • 1/2 Cup Peppadew Peppers, Roughly Chopped
  • 1 Teaspoon Minced Garlic
  • 2 Teaspoons Minced Fresh Ginger
  • 1 1/2 Tablespoons Miso Paste
  • 1 1/2 Tablespoons Rice Vinegar
  • 1 Tablespoon Tamari
  • 2 1/2 Tablespoons Olive Oil

Cucumber Relish:

  • 1 Cup Cucumbers, Peeled, Seeded, and Finely Diced
  • 2 Tablespoons Rice Vinegar
  • 1 Teaspoon Granulated Sugar
  • 2 Teaspoon Sesame Chili Oil
  • 1 Teaspoon Toasted Sesame Seeds
  • 1/2 Teaspoon Mint Leaves, Minced
  • ¼ Teaspoon Kosher Salt

Instructions

  1. To make the broccoli pesto, combine all ingredients in a food processor or blender and puree until smooth and emulsified.
  2. To make the red pepper miso marmalade, combine all ingredients in a food processor or blender and puree until smooth and emulsified.
  3. To make the cucumber relish, combine all ingredients in a small bowl and mix until incorporated.
  4. Now, you're ready to build your bowl! To prepare dish, toss arugula with sprouts and vinegar, then spoon the mixed grains into the center of the bowl.
  5. Place sweet potatoes on top, followed by the portobello. Place arugula next to mushrooms and cucumber salad next to arugula.
  6. Top with pesto, marmalade, and avocado across the center of the dish. Finish with hemp seeds and enjoy.

Notes

Individual components can be prepped up to 5 days in advance and stored in an airtight container in the fridge.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 691Total Fat: 178gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 143gCholesterol: 15mgSodium: 4929mgCarbohydrates: 240gFiber: 43gSugar: 44gProtein: 58g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American

 

Hannah (BitterSweet)19 Comments

Souped Up

Tracking watery footprints all through the kitchen, there was no use pretending to be tidy. Saturated socks dripped with every step, more absorbent than the sponge idle in the sink. Washing away drought warnings, the rainy season has come to drown the bay area once again. Punishing storms drop gallons of water in an instant, drenching everything unfortunate enough to be outside at that inopportune moment. Of course, this is inevitably the time I would chose to venture out, certain that only light drizzle would fill the skies. Wrong, wrong again.

Cold, wet, clammy, and seeking comfort, I won’t even bother removing my jacket before banging a stock pot onto the stove. Soup is the only thing that can make the situation better; the simpler, the better. French onion is at the top of the list, rich and soothing, without any challenging preparation to contend with on a day that’s already difficult to endure.

In an Ayurvedic twist inspired by sweet golden milk, Golden Onion Soup glows with gilded turmeric and ginger-laced broth. Creamy coconut milk swirls throughout, lending body to this soulful bowlful, ensuring a satisfying experience down to the last spoonful.

So bring on the rain, I say! With a bare handful of pantry staples and a bit of restorative time in the kitchen, we can weather this storm. Just make sure you have an extra pair of dry socks at the ready.

Yield: Makes 6 - 8 Servings

Golden Onion Soup

Golden Onion Soup

In an Ayurvedic twist inspired by sweet golden milk, Golden Onion Soup glows with gilded turmeric and ginger-laced broth. Creamy coconut milk swirls throughout, lending body to this soulful bowlful, ensuring a satisfying experience down to the last spoonful.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1/4 Cup Vegan Butter or Coconut Oil
  • 4 Sweet Vidalia Onions, Quartered and Thinly Sliced
  • 2 Cloves Garlic, Minced
  • 1/2 Inch Fresh Ginger, Peeled and Minced
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Garbanzo Bean Flour
  • 1 Teaspoon Ground Turmeric
  • 1/2 Cup Full-Fat Coconut Milk
  • 2 Tablespoons White Miso Paste
  • 4 – 5 Cups Vegetable Stock
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Cayenne Pepper

Instructions

  1. In a large stock pot, melt the butter or coconut oil over medium heat. Add the onions and cook, stirring frequently, over medium heat for about 30 minutes. The onions should be lightly caramelized and highly aromatic.
  2. Add the garlic, ginger, and salt, sauteing for 30 minutes more, stirring every 5 minutes. The mixture should be very soft and amber brown.
  3. Add the garbanzo bean flour and turmeric, stirring to incorporate. Saute for just 2 – 3 minutes to lightly toast the flour before deglazing with the coconut milk.
  4. Whisk the miso paste into 4 cups of stock, until fully dissolved, before adding the liquid in as well. Bring the soup to a simmer, reduce the heat to medium low, and simmer gently for 15 – 20 minutes.
  5. Season with black and cayenne pepper and add more stock, if needed, to reach your desired thickness.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 2020mgCarbohydrates: 21gFiber: 2gSugar: 12gProtein: 4g
© Hannah Kaminsky
Cuisine: French / Category: Soups and Stews

Hannah (BitterSweet)8 Comments

Dirty Mouth?

While I can’t promise I have a fix for rampant vulgar language, I can offer a solution for cleaning out the evidence of a snack attack in the middle of the night. After sharing so many sugar-coated recipes over the years, it’s really the least I can do!

One thing I always have on hand, in abundance to the point of absurdity, is toothpaste. From free samples to irresistible coupon deals, the impulse to stock up lead to an unfathomable overflow of minty paste, gel, goop, schmears, and anything else you can slather on the end of a toothbrush. Considering that wealth, why bother making even more from scratch? That’s exactly what I was wondering, until I discovered the difference of homemade.

A full batch costs cents on the dollar, contains no questionable ingredients, and feels like a refreshing massage against my gums. It’s not harsh like some brands but every bit as effective, which is a relief for sensitive teeth. Sometimes I’ll even melt it down and gargle with it, like oil-pulling version 2.0. That’s why I store mine in a glass jar, especially in the cold days of winter when it might be too solid to use right away. Just pop it in the microwave for a few seconds to soften and it’s ready to go!

This is a different recipe than most I’ve shared in this space, so a few notes on ingredients here:

  • Virgin coconut oil will also work, but impart a more distinctive flavor. If you don’t mind that, go for it!
  • Xylitol is technically optional, but very strongly recommended. Not only do studies show that it genuinely helps to prevent cavities, but it gives the toothpaste a sweeter flavor, to put it on par with more commercial options. Please be very careful though because xylitol is extremely toxic to dogs.
  • Peppermint oil or cinnamon oil refers to essential oil, which is much stronger than extract. Also optional, if you don’t mind an unflavored paste or don’t want to buy a whole bottle, and highly flexible if you wanted to mix in different flavors instead.

Seems like my push for cleaning out the pantry has inadvertently lead to a cleaner mouth, too. Now that I have this staple to replace all those old tubes cluttering up the bathroom cabinets, I don’t think I could go back to the old trash talk.

Homemade Toothpaste

Homemade Toothpaste

Make your own toothpaste from scratch! You'll never run out with this quick and simple mix.

Prep Time 2 minutes
Total Time 2 minutes

Ingredients

  • 1/2 Cup Refined Coconut Oil
  • 2 Tablespoons Baking Soda
  • 6 Tablespoons Calcium–Magnesium Citrate Powder
  • 3 Tablespoons Xylitol
  • 1 – 3 Drops Peppermint Oil or Cinnamon Oil

Instructions

    Simply melt down the coconut oil and whisk everything else in, until smooth. Transfer the liquid toothpaste to two small glass jars. Seal and store in a cool, but ideally not cold, place. Keeps indefinitely.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

© Hannah Kaminsky
Category: Other

 

Hannah (BitterSweet)5 Comments

New Year’s Ball Drop

Wait, where do you think you’re going? The party isn’t over yet! Just when you thought it was safe to crawl back home in a holiday-induced stupor, ready to hibernate for the remainder of winter, New Year’s looms large on the horizon with another round of festive demands. Still recovering from Christmas, and maybe even Hanukkah at that, it can be a challenge to summon enough enthusiasm for the final day of the year. It typically ends in an anticlimactic countdown at midnight and much more booze than food; never a good omen for the start of any resolution.

No matter how worn and weary from this season of relentless merriment, we can still do better. Why just watch the ball drop on TV when you can fortify yourself with balls of a more savory sort?

It’s been many years, if not decades since I last encountered these classic appetizers, yet they come back to me in flashbulb memories of parties past. Was it my mom in the kitchen, rolling up mounds of greens and cheese by the dozen, or someone else entirely? Though the details elude me, I do remember being swayed by their robust garlic flavor, even in my early days of hating vegetables.

Look, I know it’s getting late and we could all use a break, but this last request is an easy one! Let your food processor do the heavy lifting, throw the whole lot in the oven, and finish on a strong note. 2018 has been full of crazy twists and turns, but I can promise you that the conclusion will ultimately be gratifying when these bite-sized balls drop, even if you make it an early night.

Yield: Makes 24 - 30 Balls

Garlicky Spinach Balls

Garlicky Spinach Balls

Robust garlic flavor shines throughout each bite of these crowd-pleasing appetizers.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 6 Slices (About 7.5 Ounces Total) Sandwich Bread, Slightly Stale or Lightly Toasted
  • 1/4 Cup Toasted Pine Nuts
  • 1/3 Cup Nutritional Yeast
  • 1 Head Roasted Garlic
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 2 Cups (About 10 Ounces) Frozen Spinach, Thawed and Drained
  • 1 Tablespoon Fresh Parsley
  • 1/4 Cup Pumpkin Puree or Leftover Mashed Potatoes
  • 3 Tablespoons Olive Oil

Instructions

  1. Preheat your oven to 350 degrees and lightly grease a baking sheet.
  2. Roughly tear the bread into smaller pieces and place them in your food processor, along with the pine nuts. Pulse until broken down into a coarse meal. Add in all of the remaining ingredients and pulse to combine, chopping the greens especially well but leaving the mixture with a bit of texture. You don’t want a perfectly smooth puree like baby food here.
  3. Scoop out a heaping tablespoon for each portion and use lightly moistened hands to roll them into round balls. Place on your prepared sheet and bake for 30 – 40 minutes, until dark green in color and firm to the touch. Let cool for at least 15 minutes before serving; enjoy warm or at room temperature.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 63Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 125mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 3g
© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks

Hannah (BitterSweet)7 Comments

All Hail Wassail

Cheers, to the drink that’s worthy of a toast in and of itself! “Wassail” was actually an Old Norse salutation meaning “be well,” spreading merriment and good spirits, long before it ever became a drink spiked with them. Typically red wine but occasionally beer and cider join the festivities as well. Regardless of the base, the warm, spicy blend of seasonings have come to define wassail today, inextricably linking it with the flavors of Christmastime. Just like chai or pumpkin pie, every mix is a little bit different, balancing a unique bouquet of floral, hot, sweet, and earthy tastes; a delicate harmony as distinctive as the deft hand holding the whisk.

There’s a lot to be said for the complex nuances of every different batch, but just as many reasons to recommend the consistency and reliability of a set approach. When you nail down the perfect combination, it quickly becomes one tradition you can’t mess with. For ease and nostalgic comfort, there’s no beating the wassail mix from Rodelle Kitchen. Like clockwork, I’ve been emptying those jars every winter since I first discovered this secret shortcut. Robust, sweet but not sugary, it’s a staple for serving up some instant holiday cheer.

While I would never mess with an essential, tried-and-true ingredient like this, I certainly would mess with the format.

Sandwiched between disks of buttery, flaky biscuit dough, the spicy seasoning turns into the delicious, edible spackling paste holding together a loosely glued loaf, just waiting to be ravaged. Rip apart the pieces at the seams, still warm and covered in a light, lemony glaze for greatest effect. The aroma is transportative but the taste is like nothing else.

Lightly caramelized from the heat of the oven, this singular spice mix needs no additional ingredients to sing. Alcohol need not apply to turn any gathering into a party when this fun, festive loaf hits the table. Even if it’s just plain apple cider, I’d definitely raise a glass to that!

Yield: Makes 1 Loaf; 8 – 10 Servings

Wassail Pull-Apart Bread

Wassail Pull-Apart Bread

Sandwiched between disks of buttery, flaky biscuit dough, spicy wassail seasoning turns into the caramelized glue holding this loaf together. Rip apart the pieces at the seams, still warm and covered in a light, lemony glaze for greatest effect.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 15 minutes
Total Time 1 hour 13 minutes

Ingredients

Biscuit Dough:

  • 3 Cups All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Vegan Butter
  • 1 1/2 Cups Plain Non-Dairy Milk
  • 1 1/2 Teaspoons Apple Cider Vinegar

Wassail Filling:

  • 1/2 Cup Wassail Mix
  • 1/2 Cup Unsweetened Applesauce

Lemon Glaze:

  • 2 Cups Confectioner’s Sugar
  • 1 – 2 Tablespoons Lemon Juice

Instructions

  1. Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.
  2. The dough is prepared exactly like any batch of biscuits at first, so start by combining the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Cut the butter into small pieces, drop them in, and use a fork, pastry cutter, or your fingers to slowly incorporate the cubes. The resulting mixture should be the consistency of coarse crumbs, with no chunks of butter remaining that are any bigger than the size of peas. Pour both the non-dairy milk and vinegar in together, stirring gently just until everything comes together into a cohesive, slightly shaggy ball.
  4. Press the dough out onto a lightly floured surface to about 1/2 an inch in thickness. Use round cookie cutters, approximately 4-inches in diameter, to stamp out circles, re-rolling scraps and cutting them to fit until the dough is entirely used up.
  5. To assemble to loaf, start by stirring together the applesauce and wassail mix until smooth. Take one round of dough and smear around a 1 – 2 teaspoons of the filling, to cover. With the naked side facing out, line this up flush with the heel of the loaf pan; it’s easiest to stack the pieces if you tip the pan on the short end, allowing gravity to help keep the rounds together until the pan is full. Repeat with the remaining dough, flipping the final piece so that the uncovered side is also facing out.
  6. Bake for 24 – 28 minutes, until deeply amber brown all over. Let cool for at least 5 minutes before applying the glaze. If you glaze it while warm, it will soak in, but if you want it to be more visible and sit on top, wait for it to cool completely.
  7. Make the glaze by simply whisking together the confectioner’s sugar and lemon juice, adding more or less liquid until it reaches your desired consistency. Pour generously over the finished bread and raise a toast, to your health and happiness!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 347Total Fat: 10gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 3mgSodium: 233mgCarbohydrates: 59gFiber: 1gSugar: 30gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: English / Category: Quick Breads and Muffins

 

Hannah (BitterSweet)6 Comments

Cutting the Mustard

Cornbread in any form is an easy sell.

Buttery, golden crumbs that cling to the fork and sop up the richest stews like a savory sponge, it’s the side dish that can easily steal the show. I’ve never met a cornbread that wasn’t at least passable when smothered with a generous smear of vegan butter, but the very best versions are always paired with a touch of maple sweetness.

Inextricably linked to the sticky syrup in my mind, this is how I first remember eating cornbread, back in my elementary school years. It was on a field trip to a maple tree grove where we indulged in samples of freshly tapped and concentrated, still warm maple syrup, stirred into milk and drizzled over squares of tender cornbread. Ever since that fateful day, there’s been no match to that simple serving suggestion.

That’s not to say that there’s no room for improvement.

Start by adding a bold punch of heat in the form of peppery Dijon mustard. A riff on classic honey mustard, this sweet and spicy sensation isn’t just blended in, but swirled in thick, undulating ribbons, marbled throughout the classic golden loaf. Straddling the line between cake and bread, it has just the right pepper bite to accentuate, not overpower, that delicate balance.

Though an unconventional pairing on paper, it makes perfect sense when you take a bite. Give it a shot; I promise you won’t regret the gamble.

Yield: Makes 8 – 10 Servings

Mustard-Maple Swirled Cornbread

Mustard-Maple Swirled Cornbread

A riff on classic honey mustard, this sweet and spicy sensation isn’t just blended in, but swirled in thick, undulating ribbons, marbled throughout the classic golden loaf. Straddling the line between cake and bread, it has just the right pepper bite to accentuate, not overpower, that delicate balance.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

Mustard-Maple Swirl:

  • 1/4 Cup Maple Syrup
  • 1/4 Cup Coconut Oil, Melted
  • 2 Tablespoons Dijon Mustard
  • 1/4 Cup All-Purpose Flour
  • 1 Teaspoon Ground Flaxseeds

Cornbread:

  • 1 Cup All-Purpose Flour
  • 2/3 Cup Coarse Ground Cornmeal
  • 1/3 Cup Whole Wheat Flour
  • 1 1/4 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Ground Black Pepper
  • 1 (14-Ounce) Can Corn Kernels, Thoroughly Drained
  • 1 (14-Ounce) Can Full-Fat Coconut Milk
  • 2 Tablespoons Maple Syrup
  • 2 Teaspoons Apple Cider Vinegar

Instructions

  1. Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.
  2. Prepare the mustard-maple swirl first by whisking the maple syrup, melted coconut oil, mustard, flour, and ground flax together in a small bowl. Stir until smooth and set aside.
  3. To make the cornbread base, grab a medium bowl and combine both flours, cornmeal, baking powder, baking soda, salt, and pepper. Add in the corn, tossing to coat all the kernels with the dry ingredients to prevent them from simply sinking to the bottom of the loaf while baking.
  4. Separately, briefly mix together the coconut milk, maple syrup, and vinegar before adding the wet mixture into the bowl of dry ingredients. Use a wide spatula to bring the two together with as few strokes as possible. It’s perfectly fine to leave a few errant lumps in the batter!
  5. Transfer the cornbread batter to your prepared loaf pan. Spoon dollops of the mustard-maple swirl at random on top and use a thin knife or wooden skewer to marble it throughout.
  6. Bake for 32 – 38 minutes, until golden brown around the edges and a toothpick inserted in center comes out clean. Let cool completely before serving.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 234mgCarbohydrates: 32gFiber: 2gSugar: 8gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cakes & Cupcakes

 

Hannah (BitterSweet)3 Comments