Vintage Corn Muffin Pan

Concave Corn Muffins, and other mayhem in the kitchen

Saturday, January 09, 2016

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Mama B

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  1. Sweet Springerle Cookies
    07 Mar, 2016
    Sweet Springerle Cookies
    These lovely little cookies are light and chewy, and were so much fun to make. We used a beautiful little cookie mold that was an antique reproduction, and enjoyed every second of the process. Ingredients 9 eggs 2 pounds powered sugar 2 pounds cake flour 2 teaspoons anise flavoring Using a mixer, beat eggs for 8 minutes at high speed until light yellow and frothy. Switch the mixer to low, and then add alternating small amounts of flour, then powered sugar, until these ingredients are
  2. Chock full of Chocolate Cake with Ganache Frosting
    03 Feb, 2016
    Chock full of Chocolate Cake with Ganache Frosting
    Looking for a chocolate cake that is moist, full of chocolaty goodness, and relatively easy to put together? This is it!! This recipe is basically the Hershey's Chocolate Cake Recipe with a few changes - although this timeless recipe is wonderful in its original form, we used almond flavoring and added boiling coffee instead of water to add a richer and slightly more complex flavor. Chocolate Cake 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup cocoa 1 1/2 teaspoon baking powder 1 1/2
  3. Almond Pound Cake
    17 Jan, 2016
    Almond Pound Cake
    Today seemed like a perfect day to try out my new snazzy pan! I used a Great Nonstick Chrysanthemum Bundt by Nordic Ware, and it came out beautifully! I wanted a dense, dark solid cake dusted with powdered sugar, so I decided to use the following recipe, which filled the house with the most wonderful aroma! It is soft in the middle, with a harder shell that maintains the moistness within the cake. Almond Pound Cake 1 1/2 cups butter 3 oz. cream cheese 2 3/4 cups sugar 2 Tablespoons almond