The great thing about this cake is it goes with literally anything and everything!Īnd there you have it! A perfectly easy and delicious treat for your weekend. I used a combo of random things from my fridge and freezer: peaches, cherries, strawberries, and blueberries. This means it’s stiff & when you pull up the ‘turned off’ electric mixer beaters straight up it will bring the cream to a peaked point. Using an electric mixer, whip all of the ingredients together until the cream has peaked/thickened.
When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin. Bake until toasted and fragrant, about 10 minutes. This cake is flavored with some honey (because honey and cornbread together are just *chefs kiss*), which goes oh so sweetly with our little mountain of summer fruits on top, so I used some in the whipped cream too! It’s lightly sweet and you can drizzle some honey on top with your fruits. Instructions Pour the whipping cream, honey, vanilla extract and cinnamon into a bowl. ¼ cup orange blossom honey Add ingredients to shopping list Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Traditionally, I wouldn’t use any sugar in cornbread (as it should be, as most Southerners would tell you) but here it’s perfectly acceptable to sweetened it up! We’re using a combination of cornmeal and all-purpose flour so it has a little more of a cake-like texture as well. Transfer into a stand mixer fitted with a paddle attachment (or separate bowl if using a hand mixer) and let sit for 7 minutes or. Add in flour and honey and mix dough rigorously until it forms into a ball. I have two cornbread cakes in my cookbook actually, so you maybe can tell that I really like cornbread and I love the idea of turning it into a cake or dessert. Line baking sheets with parchment and preheat oven to 450. Just check for doneness a few minutes early because bake times may vary slightly! Here I opted for my trusty 9-inch springform pan, but you could also make this in a skillet or 9-inch cake pan if that’s what you have. It’s super chill and perfect for your weekend! It’s also adapted from (you’re probably tired of me saying this) a recipe in my cookbook, which is made in a skillet and flavored with lemon zest and bursting with blueberries. And I especially love this one because it’s low maintenance and comes together quickly in one bowl.
It’s so easy! And was born from my need to use up some fresh fruit in my fridge that probably would have gone bad otherwise. Imagine an apple pie, but with a fried buttery crust topped with spiced granola and sweet honey whipped cream.Happy Friday, friends! I’ve got a super simple and delicious weekend bake for you: Summer Cornbread Cake with Honey Whipped Cream. Enter this sweet and savory spiced apple tater tot crisp. Since tots are a delicacy in my world and like Napoleon I’d rather not share, I needed to create a dish that the hubs would steer clear of. If making by hand, start whipping the ingredients with a cold whisk or, if using a stand mixer, turn to medium-high. I have been on a major tater tot kick and figured why not marry these two together. Add cream (straight from the fridge, you want it cold), sugar, and vanilla to a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Sweet or savory? Hot or cold? Stuffed or non-stuffed? Bubba Gump shrimp ain’t got nothing on the apple, yo.Ĭase in point: it didn’t take me very long to come up with a dish for this series. Maybe the saying is true – “an apple a day keeps the doctor away.”īesides the health benefits of apples, there are 7,452 different ways to bake, sauté, and cook with apples. My Grandpa Ray used to eat them by the bucketful and he lived well into his 90’s. Okay, I have to let you in on a little secret: I really do eat an apple a day! Okay, minus the day after a night in the giggle juice or if we are traveling and I forget. Rachel is a sweetheart, so when she asked me to guest post in her Apple a Day series, I was super pumped and immediately said, “Let’s DEWWW this!” I’m thrilled to be guest-posting today! I had the pleasure of meeting Rachel last year at the Mixed Conference. So, if you need a few chuckles this Monday morning, stop by and say, “What’s up?” You’ll also find endless amounts of documented shenanigans. On CGM, you’ll find scrumptious recipes like sloppy joe quesdillas, rocky road nutella bars, or pot roast naan pizza. For those of you I haven’t met, I write a food and lifestyle blog in the Mile High City. I’m Lauren Grier, the author of Climbing Grier Mountain (CGM). 1 cup Heavy Cream 2 Tablespoons Honey 1/2 Teaspoon Vanilla Extract Instructions Chill bowl and beaters (or whisk) in the freezer for about an hour.
GUEST POST: Spiced apple tater tot crisp with honey whipped cream by Climbing Grier Mountain
By Lauren G // Septem// 25 comments // ShareĪn easy recipe for sweet and savory spiced apple tater tot crisp, loaded with cheese and a sweet honey whipped cream.
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