Now that my favorite time of year is dead (get it? cause Halloween is over and its a holiday about dead things….) it’s time to move on to the biggest eating day of the year: Thanksgiving. While I’m not a big fan of pie, just about everyone else in my life is. From time to time, I like to treat them to a delicious dessert, and this week I decided to try my hand at a pumpkin pie made from scratch. That means no canned pumpkin, no pre-made pie crust and hopefully lots of happy friends!
I had never made homemade cinnamon rolls before, but I had leftover cream cheese frosting that was destined for some homemade cinnamon rolls. So, I searched for an easy recipe and found this one from Sally at Sally’s Baking Addiction. I made it and let me tell you. These rolls were AMAZING. Cinnamon rolls from a can can be good (I’ll admit), but these are another level. Combined with the cinnamon cream these frosting, they’re unreal. A lot of people like cinnamon rolls around the holidays, so I highly suggest you keep this recipe handy for when that time comes. Your family, friends, and neighbors will love you forever. Let’s do this!
Before everything became about sweet yellow corn, people were all about the blue corn. Blue corn is one of the oldest varieties of corn. Blue corn has a high level of anthocyanins, which give it the blue (or purplish) color. In other words, blue corn has lots of health benefits! I’m going to be honest, I also like the fact that these are purple because they’re cuter than normal cornbread muffins. There. I said it. You should be able to find organic blue corn meal at your grocery store and that is what I recommend. Enough about that, back to the deliciousness that is the blue cornbread muffin. These muffins come together quickly and make a great side to soups, salads, basically anything. Give these a try for Thanksgiving (it is November now, after all) to accompany Thanksgiving dinner. I’m picturing them making a glorious combination with some turkey and homemade mac and cheese.