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Hey friends, can you believe I am back in the kitchen after my week long Thanksgiving Marathon cooking craze? Well actually, I’m in the kitchen but I’m not going anywhere near the oven, instead I invited Brittany from Brittany’s Pantry to join us for another Kitchen Keeping series. I am so excited Brittany agreed to let us poke around her kitchen and get to know some of her kitchen keeping secrets.
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After spending most of her teens and twenties in the food industry, Brittany realized her passion for great food and the desire to create delicious recipes was her creative sweet spot. Her hubby, who happens to be dark and handsome (yep, I got a glimpse of him) gets first dibs as her taste tester and with recipes ranging from breakfast, lunch, dinner and dessert, it’s a wonder Brittany has any samples to photograph for her blog.

Let’s grab a cuppa and give Brittany a southern holiday welcome. Brittany, what have you in store for us?

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Greetings friends and happy holidays! I am so happy to be here on Marsha’s blog. I post realistic and reliable recipes that I feed my family and friends, along with a humorous story or two! My kitchen, pictured here, is where I spend a LOT of time. Whether I’m recipe testing, throwing dinner together, or helping kids with homework, it all takes place on our giant kitchen island!

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Originally from Minnesota, my husband and I built our dream house when we moved to South Carolina 2 1/2 years ago. It still needs some work (hence, no backsplash) but all in all, it is pretty darn perfect for us! I have tons of room for storage and I can serve a full buffet when entertaining. I don’t do too many holiday decorations in my kitchen so fun and simple ideas would be SO welcomed!
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This kitchen is a cooks dream. Lots of cabinets and plenty of pie dough making counter top!

Brittany, What is the one thing you love about your kitchen and why?

My pantry! I have tons of storage and lots of places to stash things. It isn’t organized, but I’m working on it!!
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If it looks anything like mine, it requires the door to be closed at all times!

Tell us about one of your cooking “oops” you know like when you added salt instead of sugar and how you created a mess into a masterpiece.

I make a LOT of little mistakes, but any big mishap has always resulted in ordering pizza. When I screw up, its epic! 🙂

Giggles and high fives!

What is your signature recipe to prepare and why?

I don’t know if I really have one, but my family would say Chicken Piccatta and Lemon Spaghetti. Its our favorite meal!!

What are three yums you can’t live without in your fridge or pantry?
Butter, heavy cream, and Dijon mustard.

Brittany, tell us about your last supper request, what will it be?
I like to keep things classic. So it would definitely be a really good grilled steak (medium rare), a loaded baked potato, wedge salad (with tomatoes, egg, and cheese) with French and bleu cheese dressing. Chocolate cake for dessert and a big glass of milk to wash it down!

Sounds like my kind of meal especially a big hunk of chocolate cake!

As much as I love holiday food, I love leftovers even more so I think you will enjoy my Maple-Cran Cornmeal Coffee Cake!
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This recipe uses up any remaining cranberry sauce and turns it into a breakfast you won’t soon forget!

Brittany, thank you for joining us today and sharing your Maple-Cran Cornmeal Coffee Cake. Friends, Brittany just released her e-book Cooking Through The Holidays with over 50 easy peasy recipes and you can order your copy here.

Be sure to visit Brittany’s Pantry for more wonderful recipes.

Enjoy!

Yields 8-10 servings

Maple-Cran Cornmeal Coffee Cake
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Ingredients

  • 1 stick butter
  • 3/4 c sugar
  • 1/4 c pure maple syrup
  • 1 tsp vanilla
  • 1/4 tsp maple flavoring
  • 2 eggs
  • 1 c buttermilk
  • 1 c flour
  • 1 c cornmeal
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/2 c leftover cranberry sauce

Instructions

  1. Preheat the oven to 375 degrees. Spray a 9X9 glass or oblong baking/casserole dish. In a large bowl, melt the butter. Add the sugar, syrup, and both flavorings and whisk until smooth. Whisk in the eggs. Add the dry ingredients to the bowl and then pour the buttermilk on top. Gently fold together until well mixed and smooth. Pour the batter into the prepared pan and smooth out until the top is even. Drop small spoonfuls of the cranberry sauce all over the top, and gently swirl with a knife-do not mix it though! Bake for 30-40 minutes and then check the center with a toothpick and see if it comes out with only a crumb or two. The coffeecake should be risen and golden brown across the top and nice and brown around the edges. Baking times will vary depending on your cranberry sauce! When done, remove and let cool a bit before cutting. Enjoy!
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