new kittens

Ash and Erza came home on 11/17/2018.




deluxe cornbread

I combined recipes for cornbread and cornmeal cake to create a soft, pudding-like cornbread, rich but not as sweet as cake.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt (if using salted butter, only use 1/2 tsp)
  • 5 eggs, separated
  • 1/4 cup sugar
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 stick butter (8 tbsp), melted
  • 1 1/2 cups buttermilk or combination of milk + plain yogurt
  • 1/2 cup cream


  1. Preheat oven to 325 F. Grease a 9×9 inch square pan.
  2. Combine flour, cornmeal, baking powder, baking soda, and salt in large bowl.
  3. In a separate bowl, mix together egg yolks with the sugar until well combined. Add honey and vanilla and mix, then the melted butter, then the buttermilk and cream.
  4. Add wet ingredients into the bowl with the dry ingredients. Combine but do not overmix. Batter should be not too liquidy, but not too thick either.
  5. Beat egg whites until stiff. In three parts fold the egg whites into the batter.
  6. Pour batter into pan, bake around ~40 minutes or until set (a fork inserted into the bread should come out mostly clean)
  7. If you want a very pudding-like cake, create a cake soak the following way: Mix together a couple teaspoons of honey with about 1/4 cup milk or cream. Heat in the microwave for just 20 seconds or so until warm, so that honey can dissolve. Pour evenly over the cornbread. This will make the cornbread very soft, moist and pudding-like~

Photos coming soon~

pita bread


Whole Wheat Pita Bread

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 package active dry yeast


  1. Mix yeast with 1/4 cup lukewarm water, let sit for a few minutes.
  2. Combine flours, sugar, salt, in bowl. Add oil and yeast. Slowly add 3/4 cup lukewarm water (so total water added is ~1 cup, just enough for the dough to form a ball). Add a bit more water if needed.
  3. Knead for a couple minutes on a floured surface. Clean out bowl, then coat with olive oil. Add the dough (make sure all sides get coated in the oil) then cover with towel, let rise until doubled in bulk.
  4. Punch dough down, divide into 8 round balls. Let rest for ~20 minutes.
  5. Preheat griddle on stove. Roll out dough balls into thin circles. When griddle is hot, let’s cook the dough. Add one at a time (unless you have a giant pan). Cover the pan with a lid to help the formation of the pockets. Cook for about two minutes per side over medium-high heat with the lid on the entire time. The breads should have dark golden brown patches where the pockets form.
  6. If eating the pita soon, brush the top of each pita with melted butter. Otherwise let cool then store securely.