Cornbread and Gossip

Hey, friends! As I am currently on maternity leave. (Ahhhh!) I hope to return to posting more regularly in January, if not sooner. (It’s going to be hard to resist holiday posting, but if anything can stop me, staring at my daughter’s incredibly sweet face will do the trick.) Anyway, in the meantime, please enjoy this piece from Around Woodstock.

 

Cornbread and Gossip

 

Here you’ll find my grandmother’s recipe for the perfect cornbread and my recipe for a relaxing good time. Spoiler alert: It involves freshly made cornbread and visiting with Mimi. Enjoy!

 

Be sure to keep up with HOUSE of FROST on Twitter, Facebook, Instagram, and Pinterest.

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Baby Shower

As I may have mentioned, I am one of about a dozen friends and family members that are pregnant. (No, really. I’m not exaggerating.) My favorite part of that is that both of my sisters-in-law (who I call my sister wives) are pregnant as well. I had the privilege to assist with throwing a shower for one of them and it was so much fun.

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Blackberry Muffin Cobbler in a Cup

A few weekends ago I had a hankering for cobbler, as happens from time to time. On this sad occasion, however, my laziness had taken over and I knew I would not be leaving the house. (You know those weekend mornings when relaxation, coffee, and a good book take over any productivity you had left in your body?) Well, luckily, I remembered some posts on Pinterest about how to make blueberry muffins on the fly by combining ingredients into a coffee mug and microwaving them, so I thought I’d give it shot.

 

I did a little tweaking to the original recipe, which called for blueberries and a little more flour than I thought necessary, since what I really wanted was cobbler, not a muffin. Guess what, y’all? The tweaking REALLY paid off because it was amazing and now I want another one. Here’s how I did it:

 

The Stuff:

  • 2 tbsp butter
  • 2 tbsp sugar
  • 5 tbsp self rising flour (you can also use AP flour, just remember to add baking powder and salt, so it rises)
  • 1 tsp vanilla
  • blackberries (a handful? I didn’t measure these, I just threw them in!)
  • Graham cracker crumbles (To make it more cobbler-like)

microwave muffin

 

The Process:

  1. Melt the butter in the bottom of the bowl for 40 seconds or until melted. Take out the bowl and swirl it all around so it’s entirely coated. This helps with sticking… and thus, clean up later. You’re welcome.
  2. Add the rest of the ingredients, except the blackberries, and stir with a fork. It doesn’t need to be perfectly smooth, so don’t overdo it. Muffins are lighter and more fluffy this way.
  3. Add in about half of the blackberries and stir to distribute. Once you cook it, you’ll find the berries tend to sink to the bottom. Toss the remaining berries on top.
  4. Sprinkle the graham cracker crumbles on top and cook in microwave on high for 2 minutes. Let it sit until picking it up is bearable. (The bowl is piping hot when it’s done.)
  5. dig in while it’s warm! ENJOY!!!!

Snow Ice Cream: How to Make This Sweet Treat

By now we all know about the light snow that paralyzed Atlanta in late January. I’m not even going to discuss that fiasco except to say that once Bear got home I was able to share with him and another friend of ours, my family’s (and apparently many others’ too) winter weather concoction: SNOW ICE CREAM!

Snow is rare in the South, so when ever we got a few inches, it was standard that Big D would make us snow ice cream. Being trapped at home a few days, I got him to share the recipe so that we could make some too. It’s pretty simple. Here’s what you need:

  • a big bowl of snow (Scrape it off of a patio table, but don’t get the snow that has touched the table itself. Just scrape it off the top.)
  • sweetened condensed milk
  • sugar
  • milk
  • vanilla extract
  • your topping of choice

 

Everything is done to taste and based more on texture than on measurements. First things first, get your snow. Fill a big bowl to the top. Once you add the other ingredients it will reduce and become slushy so don’t worry if it looks like a lot of snow.

snow ice cream

Add in about a half can of sweetened condensed milk and some milk. I started with 1/4 cup milk. You can add more later if needed. Stir in the sugar and a few drops of vanilla. Have a little taste-o. (That’s what Big D would say.) If it doesn’t taste sweet enough, go ahead and add more sugar. If it seems too dry, add a little more milk and conversely, if it looks to slushy, just go scrape some more snow into the bowl and stir. The consistency won’t be like that of your average ice cream, so as long as you don’t expect that, you’ll love it! (It’s kind of like a vanilla milk shake that is half frozen-half melted.)

This is an “eat right away” type thing, so don’t put it in the freezer like ice cream. It will become a rock. Sprinkle on your toppings and enjoy. I added chocolate chips to mine and our house guest used sprinkles.

snow ice cream

snow ice cream recipe

 

 

Asian Night, Done Right!

I know I’ve mentioned my attempt at Asian food before. I didn’t post about it because it was BB, before blog. (And you’re welcome, because it was horrible.) But last night, I can confidently say, that I mastered a great Asian-inspired meal that was well-balanced, delicious, and so easy!

First off, the pork tenderloin… Where do I begin. I don’t love pork tenderloin. I especially don’t like handling it, as I KNOW I’ve mentioned before. (See previous post here.) It just feels pretty gross, doing the marinating. Not really my bag. Which, coincidentally, is exactly what made this dish so easy: a BAG. More specifically, I bought a pre-marinated teriyaki pork tenderloin at Publix that was ready for cooking. Literally, I took out of package without ever touching the raw meat, and plopped it right on a cooking dish. (Not the best imagery, I realize, but whatever.) Anyway: Oven at 425 for 30 minutes. Done. Easy!

teriyaki pork tenderloin, veggie stir fry, and teriyaki rice

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