SteakNPotatoesKindaGurl: Bread

Showing posts with label Bread. Show all posts

June 19, 2014

Classic Banana Bread

Banana bread!!!!!!

We made this delicious banana bread for PJ's mom on mother's day. It turned out super delicious, though a bit dense. I think I may have over-stirred the batter. So the results were a flatter, heavier, more dense banana bread that was still so good. I approved, PJ approved, family approved, and mama-in-law approved!

Classic Banana Bread
from Inspired Taste

* Yields: 1 loaf

1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
3 medium bananas (overripe and brown)
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, toasted and chopped, optional (we didn't use)

Preheat oven to 350 degrees. Butter and flour an 8.5 x 4.5 x 2.5-inch (or 9 x 5 inch) loaf pan. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

For the batter, whisk the flour, baking soda, salt and cinnamon together, set aside.

Mash bananas in a medium bowl. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended. With a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts, if using.

Pour batter into the loaf pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean (if you use a 9x5 inch loaf pan, begin checking for doneness 5-10 minutes earlier). After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.

When the bread is done, transfer it to a wire rack to cool in the pan for 5 minutes. Remove from pan and place right side up on the rack. Cool completely.

For Storing: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

Printable Recipe

Pictures were taken on my camera phone, hence the blurriness in them. This banana bread was still the bomb.com (do people still say that? apparently I do).

Morale of the story. Banana bread makes all things better. Dare I even venture to say it's good for you? It has bananas in it, I mean come on! Ok Ok I'm pushing it. It is, however, good for the soul. True story.

Linking up here.
Peace, and bacon grease!

January 9, 2013

Buttery Rosemary Rolls

In reviewing last year's recipes on the blog, I noticed that I didn't have very many bread or savory recipes.

So here's my attempt to remedy that.

I made these rolls for Thanksgiving but figured they aren't only for Thanksgiving and would be ok to blog about now. I am not a huge bread person but I really liked these rolls. Rosemary, butter, and salt make these rolls special.

I used Sister Schubert rolls, the original recipe used Rhodes rolls. Use whatever frozen rolls you can find.

Buttery Rosemary Rolls
slightly adapted from Everyday Tastes

12 dinner rolls, frozen and unbaked
4 tbsp butter, melted
1 tbsp fresh Rosemary, coarsely chopped
sea salt

Remove frozen rolls from freezer and allow to thaw.

Once thawed, transfer to a baking sheet with cooking spray. Brush rolls with melted butter and sprinkle with chopped rosemary. Brush with additional butter and sprinkle with sea salt.

Bake according to the package directions on the rolls (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Printable Recipe

We are def making these rolls a part of our regular rotation.

You should too!

Linking up here.

Peace, and bacon grease!

April 7, 2012

Blueberry Muffins with Cream Cheese Filling {Crazy Cooking Challenge}

Hey yall!

I'm back for April's Crazy Cooking Challenge, and this month's theme was blueberry muffins!

So many to choose from in this big blogging world! But I eventually decided on Baking Glory's Blueberry Muffins with Cream Cheese. These muffins were amazing. I loved the cheese cheese filling, and the light lemon flavor from the zest. I initially just looked at the ingredient list and didn't read the note about blueberry jam too, so next time I'd definitely try the blueberry jam addition.

Blueberry Muffins with Cream Cheese Filling

from Baking Glory

1 and 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup sugar
zest from 1 lemon
1/4 cup vegetable oil
1 egg
1/3 cup milk
1 tsp vanilla extract
1 cup fresh blueberries
3 tbsp cream cheese, softened
1 tbsp sugar
1 tsp zest from 1 lemon

Preheat oven to 400 degrees F. Place muffin liners on the bottoms of the muffin tray. If you don't have liners, just butter or spray the tray well to prevent sticking.

In a large bowl, mix together flour, baking powder, salt, and cinnamon. Add sugar and zest from 1 lemon to the flour mixture and mix well.

In a separate small or medium bowl, mix vegetable oil, egg, milk, and vanilla extract together. Slowly incorporate wet ingredients into the dry ingredients, but don't overmix. Mix in the blueberries.

For the cream cheese filling, in a small bowl, mix together the cream cheese, 1 tbsp sugar, and 1 tsp lemon zest until smooth.

Fill each cup up halfway with half of the muffin batter. Next add 1 tsp cream cheese filling into each cup and cover with the remaining muffin batter.

Bake for 20 minutes, until muffins are golden brown and a toothpick inserted in comes out clean. Let cool on rack. Makes 12 muffins.

Printable Recipe

This was a great breakfast treat for our lazy Saturday morning, without school or work. I usually prefer savory breakfast foods over things like muffins and pastries and such, but these muffins will change a girl's mind. Oh, and they're perfect with a little butter too.

Check out all the other blueberry muffin recipes in the blog hop below:

Linking up here.

Peace, and bacon grease!

March 3, 2012

Mommom's Chocolate Bourbon-Spiked Banana Bread {Joy the Baker Cookbook Spotlight and Cook-Off}

Here's to week 3 of the Joy the Baker Cookbook Spotlight and Cook-Off challenge! I don't want it to end. At least I've got this great cookbook to keep cooking from once the challenge is over. I wish I had time to make more this week for blogger's choice week.

I had a hard time choosing. I was really tempted to make a birthday cake for PJ since his is coming up this week. But this banana bread won me over, because I had some bananas and bourbon in the pantry to use up.

When I went to use the lemon juice, I realized that it was expired so I didn't add in the teaspoon of lemon juice, but I'll leave that in the original recipe. I also didn't have the whole one cup of walnuts, so I used a mix of pecans and walnuts.

Oh, and since I don't have a mixer I couldn't do that whole thing. Just had to use my hands and good old hard work. Isn't that what people did before mixers existed? I need one though. I'll still leave the original recipe the way it was regarding using the mixer in case you guys have one. I'm sure it's a lot easier!

Mommom's Chocolate Bourbon-Spiked Banana Bread

from Joy the Baker Cookbook

*Makes one 8x4-inch or 9x5-inch loaf

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 and 1/2 cups mashed ripe bananas (about 3)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

Preheat oven to 350 degrees F. Grease an 8x4 or 9x5-inch loaf pan. Set aside.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice, and bourbon. Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula.

Spoon mixture into loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center of the loaf comes out clean.

Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

*Banana bread will keep for up to 5 days, well wrapped, at room temperature.

Printable Recipe

This was some mighty delicious banana bread. I loved the addition of bourbon. Next time I may skip the chocolate chips and walnuts, to really get that banana and bourbon taste. This was very chocolate-y, and I think I may have even used less than the 6 oz of chocolate called for. I can't wait to make this again with those modifications!

Be sure to check out my other posts from Joy's cookbook - Chocolate Fudge Brownies with Chocolate Buttercream Frosting, and Whole Wheat Honey and Goat Cheese Drop Biscuits.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Linking up here.

Peace, and bacon grease!

February 25, 2012

Whole Wheat Honey and Goat Cheese Drop Biscuits {Joy the Baker Cookbook Spotlight and Cook-Off}

I'm back for week 2 of the Joy the Baker Cookbook Spotlight and Cook-Off!
Can I say it's been so much fun checking out this cookbook! Sooooo many recipes that I want to try.

Next up were these tasty biscuits. I'll admit, I had never used whole wheat flour before and was leery about it. But they turned out pretty good. I didn't taste too much of the honey or goat cheese in the biscuits, so next time maybe I'd increase the amount.

These are best served warm from the oven. I sliced them open, slathered them in some butter and honey, and I was set!

That's how I love my biscuits. With butter and honey.

Whole Wheat Honey and Goat Cheese Drop Biscuits

from Joy the Baker Cookbook

2 cups whole wheat flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes, plus more for pan
4 tablespoons crumbled goat cheese
1 cup buttermilk, cold
2 tablespoons honey, plus more for topping if desired

Place a rack in the upper third of the oven and preheat to 400 degrees F. Place a 10-inch cast iron skillet in the oven as it preheats.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembles coarse meal. Some of the butter and cheese chunks will be the size of small pebbles; others will be the size of oat flakes. Make a well in the center of the flour mixture.

Whisk together buttermilk and honey. Honey may not completely blend into the buttermilk, that's okay. Pour the buttermilk into the well of the flour mixture. Use a fork to blend together the wet and dry ingredients. Mix until all of the flour is incorporated and no dry flour remains. Set aside.

Remove the hot skillet from the oven and add 1 tablespoon butter. Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated. Spoon batter by the 1/4 cupful into the hot skillet. About 6 biscuits will fit into the 10-inch skillet. Biscuits should have about an inch of room separating them, but will bake up to touch one another. That's great!

Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm. Remove from the oven. Let rest for 5 minutes. Repeat with the remaining batter. For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, at room temperature.

Printable Recipe

These biscuits would also work nice on a breakfast sandwich... some bacon, egg, and cheese on these biscuits.... next time I'm doing that!

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Peace, and bacon grease!

February 28, 2011

Butterscotch Banana Bread

I love a good banana bread. Usually, in the past, I have eaten others' banana breads. I decided it was time to make my own! There are tons of banana bread recipes that I want to make and have bookmarked from other blogs. But I decided to start with this one because I love butterscotch!

Sugar Plum has some amazing photos of her bread! Next time I would definitely take a picture of the banana bread sliced. I don't know why I didn't do that this time! Silly me. I'm slowly learning to take pictures of everything. A million pictures. From a million different views. And that way there has to be at least a couple of good shots right?

Go ahead and preheat that oven before you forget! Spray the loaf pan with cooking spray. In a small pot, melt the butter over medium heat and cook for 3 minutes. Keep whisking often and cook until the butter foams and turns golden. The point is to get a nice browned (not burnt!) butter. Then add in the banana and cook for 2 minutes, whisking until smooth. Already sounding delicious!

In a medium-sized mixing bowl, sift together the flour, baking powder & soda, salt, and cinnamon. We will call this the flour mixture.

Now, in a separate large mixing bowl, whisk together the butter-banana mixture and brown sugar until well combined. Then whisk in the eggs and vanilla until combined.

Then sift the dry flour mixture into the wet banana mixture and fold in, mixing well into a batter.

Then pour the batter into the prepared loaf pan. I know you love these step-by-steps :)

This is the part I kinda sucked at. I wanted it to turn out oh-so-pretty and swirly. I wanted you to be able to see the swirl once baked. I guess I need to master this skill a bit better next time. Anyways, swirl the melted butterscotch into the batter using a knife (or whatever handy tool you have. If you have better suggestions than a knife, let me know!).

Then bake for 40 minutes or until golden brown and cooked through. Cool before slicing.

Oh this was so yummy! I wanted a little bit more of a butterscotch flavor though. That's just me, the recipe is great as is. I love butterscotch, so I just wanted more, and so if you are like me then do the same. If not then stick to the recipe, because it's damn good! I think next time I would try it with 1/2 cup butterscotch chips instead of 1/3 cup. I'm not even sure if that would make a difference at all. But next time I think I will try that. I have modified the recipe below to include that minor change.

Butterscotch Banana Bread

slightly adapted from Sugar Plum

*Makes 1 loaf

1/2 cup unsalted butter
1 cup mashed ripe banana
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup butterscotch chips, melted

Heat oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray.

In a small saucepan, melt butter over medium heat and cook 3 minutes, whisking frequently until butter foams and turns golden brown. Whisk in mashed banana and cook for 2 minutes, stirring until creamy.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large mixing bowl, whisk together the butter-banana mixture and brown sugar until combined. Then whisk in the eggs and vanilla until combined.

Sift the dry flour mixture into the wet banana mixture, folding in and combining until well mixed, like a batter.

Pour batter into greased pan. Swirl the melted butterscotch into the batter using a knife or any other appropriate utensil. Bake 40 minutes or until golden brown and cooked through. A toothpick should come out clean when inserted into the loaf. Cool completely before slicing.

Printable recipe