So this is an expirament from last week. I worked an extra day so my time off was shortened but this recipe made it seem successful. The last few weeks I have wanted to change up common desserts by using corn based flours and meals. I really liked the corny cake I had made the week before so I wanted to see if I could also make a cookie recipe. A note before I begin would be that I used a stand mixer with two different bowls to make this. I’m sure it could be done another way. So, on to the recipe…

Ingredients:

• 3 large eggs
• 3/4 cups granulated sugar
• 1 cup sweet cream butter
• 2 1/2 cups all purpose flour
• 15 Tbsp corn masa
• 10 Tbsp cornmeal
• 1 Tbsp baking powder
• 1 tsp salt
• 1 14 oz can sweetened condensed milk
• 1/3 cup molasses
• 1 cup plain m&m’s
• 1 4 oz bar of chocolate cut in pieces

Instructions:

1. In medium sized bowl combine dry ingredients.
2. Set aside for later.
3. In stand mixer with whisk attachment beat eggs and 1/4 cups sugar until thickened and foamy. This will be about 10 minutes.
4. In second stand mixer bowl with beating attachment cream butter and remaining 1/2 cups sugar.
5. Transfer creamed butter and sugar to bowl with egg mixture and keep beating attachment.
6. Mix until homogenized.
7. Add molasses and sweetened condensed milk.
8. Mix well.
9. Add dry ingredients a little at a time while mixing.
10. When all the dry ingredients have been exposed to liquid and chunks are very small, turn off mixer and remove bowl.
11. Add chocolate and m&m’s.
12. Incorporate with spatula to arrive at completed batter.
13. Preheat oven to 350 degrees.
14. Drop cookie batter on cookie sheets preferably with silicon lining.
15. Place cookie sheets in oven for 25 to 30 minutes, or until you can see cracks in the corn based batter.
16. Place on cooling rack.
17. Enjoy.

So I don’t like kernel corn. I pick it out of dishes to make them palatable. I eat most foods, don’t like onions, accepted them cooked because they lost most of the flavor, but don’t buy them as an independent, where I take care of myself.

I saw that corn cake was a Mexican dessert, so I made up a version that doesn’t have corn kernels. The jury is still out, and this version has one difference from the version I made, because I think it will improve the recipe. If I keep playing with this erudic compulsion, I’ll add amendments later. Anyways on to the recipe.

Ingredients:

• 1 1/3 cups all purpose flour
• 1/2 cups masa harina
• 1/3 cups cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 14 oz can sweetened condensed milk
• 1/4 cups unsalted butter melted and cooled
• 1/4 cups extra virgin olive oil
• 1/3 cups heavy whipping cream
• 2 large eggs
• 1/3 cups granulated sugar

Instructions:

1. Mix flour, masa, baking powder, and salt in medium sized bowl.
2. Whisk together dry ingredients.
3. Place eggs and sugar in medium bowl of stand mixer.
4. With whisk attachment beat on medium speed until frothy, about 7-8 minutes.
5. Add butter, olive oil, cream, and sweetened condensed milk.
6. Mix until homogenized.
7. Add dry ingredients, a little at a time, until everything is mixed well.
8. Butter and flour a 9 inch round cake pan.
9. Preheat oven to 350 degrees.
10. Bake for 40 to 45 minutes until center is no longer liquid.
11. Dust with powered sugar.
12. Enjoy.

So I stated while writing the recipe to egg roux quiche that since I don’t have much of an audience I was putting the recipe down for my benefit. This is a great place to store the invention of the wheel in a modern age.

I have now made the recipe two more times and have honed it. Rather than repeat the entire recipe, I will note the amendments.

First I used 1/4 cup of olive oil in the roux, upping the total fat to 1/2 cup. This caused the flour to be increased to 1/2 cup as well, with a 1 to 1 ratio of fat to flour in the common roux.

Second I changed one of the instructions. I let the roux mixed with the spinach and mushrooms to completely cool to room temperature. Then I added the buttermilk first to make a version of a white sauce, making sure to have a homogenized mixture. Then I added the beaten eggs.

Cooking times will vary, but make sure the top is starting to brown and the center is dry.