Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "bake"

When mom first started making cornbread, she followed Betty Crocker’s recipe to a “t.” (I really still don’t get that expression). But then, as she continued to go back to her beloved cookbook—I’m talkin’, the original, so old it had to be hole-punched and transferred to a 3-inch D-Ring binder Betty—she realized it could be better. That she could make it better. And she did. #KitchenKudos

Best part about her committed culinary endeavors? The new version of Betty Crocker’s cookbook made the exact same modifications to the cornbread recipe, as founded by my mom!

To this day, it is believed that Betty and her publishers changed the recipe in the cookbook after (and because of) my ingenious mother, Ang.

Just go with it.


  • 1 cup flour
  • 1 1/4 cup yellow corn meal*, not level
  • 1/2 cup sugar, not level
  • 4 tsp. baking powder, not level
  • 1/2 tsp. salt
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil (Canola)
  • 1 egg


  1. Heat oven to 425 degrees.
  2. Grease a 9x9 square pan with butter.
  3. Blend all ingredients for 20 seconds. Beat vigorously for 1 minute. (You can also hand mix the batter).
  4. Pour into greased pan and bake for 20-25 minutes—until toothpick comes out clean and cornbread is golden brown.

Indian Head Stone Ground Yellow Corn Meal

*We’ve always used Quaker’s corn meal, since we’re brand loyal to their oats. Until we recently discovered that the Indian Head brand yields an even moister corn bread! Highly recommend you use it! This product is a taste and texture game-changer. It will make you say, ”I think I’ll have a second piece!”

And if you’re not saying it, that’s ok. You’ve already made the mental move.

Alright let’s just be honest, I hope your second piece was even better than the first. No need to question it. :)

Krystina’s congratulatory Carrot Cake collage. #picstitch

That moment when you catch yourself having a baking montage in the kitchen. I’m a cake batter lovin’ kid at heart. What can I say? #guilty (Taken with Instagram)

The brunch family favorite from Cuisine magazine: Oatmeal Scones with Maple Cream. Surprisingly moist for a scone—and so delicious it didn’t even need the glaze. Set to the lower bake time and take them out of the oven as soon as they start to brown. Absolute perfection. (Taken with instagram)

One of my favorite new brunch entrees, thanks to some outstanding Epicurious reviews: Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella. Here’s the recipe, and a few essential tips if you’d like to make it at home: use eight (whole) eggs, two Italian sweet sausages (with fennel), and two hot sausages. Cook it for 30 minutes, then leave the dish in the oven at a low temperature (about 175 degrees). This will keep the casserole nice and warm (without overcooking it!) until ready to serve. Yum. I’d like to welcome you to flavor fest 2012. (Taken with instagram)

Who doesn’t love peanut butter? I can’t resist my new nightly addiction, and dare I admit, routine. Grabbin’ a small spoon, dippin’ it in the Skippy, spreadin’ it on a caramel-corn rice cake—and re-dippin’ for an extra spoonful on the side. Why waste a knife?

But getting back to Magnolia, you really can’t beat their divine desserts. They’re truly wonderful—tested, tried and true. And fast fact for you, my fellow bakers and chefs, room temperature ingredients (i.e., eggs and butter) truly make all of the difference. So make it a pre-prep step!

I own Magnolia’s cookbook; it’s certifiably fabulous and flawless. You better believe after seeing this recipe, I know what I’ll be baking for my post-Lent dessert! Wait for it…Peanut Butter Icebox Pie. Let me prep your palate: Nilla wafer crust, layered with caramel and peanut butter whipped cream cheese filling, topped with Reese’s Peanut Butter Cups.

Delicious!” says the Bakery.

"Agreed," says me.

Welcome back, Krystina Lynne. And from the tip of my tasteful tine to yours, Happy Peanut Butter Lover’s Day.

Christmas Eve dessert: Magnolia Bakery’s Devil’s Food Cake with White Chocolate Amaretto Frosting, topped with toasted coconut (Taken with Instagram at Krystina’s Kitchen)

Me: “Take a candid picture!” Allie: “*snap* You’re smiling!” Me: “I can’t help it, I’m happy when I bake!” #truth :) (Taken with Instagram at Krystina’s Kitchen)

Fudgy Frankenstein Fingers, courtesy of Land O’Lakes Harvest Baking magazine—an early Halloween treat for my cousin’s birthday! And now a seasonal tradition, I might add: freakishly fun fall treats around my favorite, festive time of year. #Fall #baking = #love.

Let’s get ready for Turkey Day! Star, turkey, pumpkin, Texas, holly and autumn leaves, and “K” for Krystina cut-out sugar cookies. Soft and delicious with a crisp touch at the edges. Sounds like my kinda cookie. When it comes to sugar, you really can’t go wrong.