Monday, September 30, 2013

Cinnamon Streusel Pumpkin Bread

I love fall. I love to see the leaves turn colors. I love all the mums and pumpkins and fall decorating. I also love fall baking. Pumpkin recipes are at the top of my list. I've made the usual, pumpkin pie and pumpkin muffins so I was searching for something new. I was searching for pumpkin bread.
This recipe was found at Lil Luna. It has a great streusel topping covering moist pumpkin bread. It made two nice sized loaves. The smell of pumpkin filled the house as these were baking, we couldn't wait for the bread to be done.
As soon as the bread was pulled from the oven and still warm, we slathered a few pieces with some butter and devoured it. It was like a little buttered, pumpkiny slice of heaven. The struesel topping was amazing, it was what set this bread apart from other pumpkin bread recipes.

I made a few modifications to the recipe. I used pumpkin pie spice instead of the nutmeg, cinnamon and ginger. I also used 1 cup of flour instead of the 1/2 cup called for in the recipe, it just seemed like it needed more to cover the 2 loaves of bread.

Ingredients


Instructions

  1. Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray; set aside.
  2. In a large bowl, Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  3. In a large bowl, or in your mixer, combine oil and apple sauce. Stir in sugars until combined, add eggs one at a time, mixing between each egg. Stir in pumpkin until combined. Add water. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix until just combined. Pour batter evenly between the prepared pans and set aside.
  4. Streusel: In a bowl, Whisk the sugar, flour, and cinnamon until combined. Stir in the nuts. Drizzle melted butter over the mix and stir with a spoon until your mixture is like lumpy wet sand, be sure to leave clumps.
  5. Sprinkling streusel over the top of each bread batter and cover completely.
  6. Bake mini loaves for 20 minutes, three at a time on a rimmed baking sheet. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick comes out clean. If making large loaves, bake on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes. Allow to cool at least 15 minutes before you serve.

Friday, September 20, 2013

What are you serving for Sunday football ?

I hardly ever get a Sunday off, but when I do I have to watch the Packers when it is football season.
Here is what is on the menu this Sunday.....


Tuesday, September 17, 2013

Truly the Best Zucchini Bread

The Best Zucchini Bread
I got a great zucchini straight from the garden over the weekend. I thought about grilling it up on the grill with some BBQ chicken. Yummy, but then it rained, I mean poured, and my idea of grilling chicken and zucchini went down the drain. Back up plan, zucchini bread.
 I have only made zucchini bread one time before and it turned out alright. I mean it wasn't my favorite, but I was willing to give it another try. This time I did a little more research and found a recipe at Allrecipes that sounded good.
Mom's zucchini bread. It is moist and had a great flavor with the cinnamon and walnuts spread through out the bread. I brought a loaf to work and it was literally inhaled by my co-workers. I enjoyed it warmed with a good slathering of real butter. It truly is the best zucchini bread I ever devoured.
Mom's zucchini bread
 
Ingredients

 3 cups all-purpose flour                 
1 teaspoon salt                                       
1 teaspoon baking soda

1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil                  
Directions
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Saturday, September 7, 2013

Chocolate Fudge Brownie with Cookie Dough Frosting

Don't you just love making cookie dough and sneaking a few bites while you make it? Who doesn't love chocolate chip cookie dough straight from the bowl? I know we do! When I was on my weekly search for a sweet treat for Mr. Pickypants, I ran across a brownie recipe that had chocolate chip cookie dough as the frosting. WHAT? I have never, in all my years, thought of cookie dough frosting. When I think of the thousands and thousands of cookies I have made through the years and it has never crossed my mind to make frosting out of it. Well, all I can say is that I am glad I know this bit of important information now.
These brownies were delicious, I mean they were DELICIOUS. I want to make these fudgy brownies again and frost them with just a chocolate frosting so the brownies are the star next time. That's how good these brownies are!
The frosting, what can I saw except YUM ! Were have you been all my life? These brownies are going to be made once a month at least, I'm sure a lot more if Mr. Pickypants has anything to say about it.
Fudge Brownies with Chocolate Chip Cookie Dough Frosting
 Adapted from The Hub of our Home.

Fudge Brownie Batter
1 Cup Butter, melted
1 Cup Sugar
1 Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla
 1/3 Cup Cocoa Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Cups Flour
Preheat oven to 350 degrees.  Combine all the dry ingredients in a bowl and set aside. In a large mixer bowl add the butter and sugars.  Cream together until light and fluffy.  Add the eggs, one at a time and the vanilla.  Mix until well combined.   Add the dry ingredients and mix again until well combined. Spread the batter in a greased 9x13 inch pan.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs.  Cool completely before frosting.
Cookie Dough Frosting
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1 1/4 Cup Flour
1/2 Teaspoon Salt
5 Tablespoons Milk
1 Cup Chocolate Chips
Combine all the dry ingredients in a bowl and set aside. Cream together the butter and sugar until light and fluffy.  Add the vanilla and mix well. Add the milk a tablespoon at a time until the frosting is fluffy and spreadable.  Gently stir in the chocolate chips.  Spread on cooled brownies.  Enjoy with a nice cold glass of milk!

Monday, September 2, 2013

Ham and Cheese Breakfast Cups

Making breakfast doesn't have to be time consuming. We LOVE breakfast around here, especially pancakes and waffles, but sometimes I don't like slaving over the stove making individual pancakes and waffles. By the time you get a good stack going, the bottom ones are cold. That's why I love these ham and cheese breakfast cups, you can make them and eat them all at the same time!
These breakfast cups are easy and soooooo delicious. You can fill them with just about anything you would put in scrambled eggs. I made these with ham, cheddar cheese and fresh tomatoes.
You could also make these with turkey instead of ham. They would also be great made with sauted onions, green peppers, mushrooms, pepper jack cheese would give them a nice kick.
Ham and Cheese Breakfast Cups
Ingredients
  • 6 eggs
  • 2 tlb. milk
  • 1 cup grated cheddar cheese
  • 1 small tomato, chopped
  •  24 deli ham slices
  •  A few fresh basil leaves, chopped
  • Salt and pepper to taste

  • Directions
    Preheat oven to 350. Spray a 12 cup muffin pan with pam. Line each muffin tin with 2 pieces of ham. Divide the grated cheese between the 12 muffin cups layering it on top of the ham. Whisk the eggs with the milk, salt and pepper. Divide the egg mixture between the 12 muffin cups, pouring the mixture over the grated cheese. Top the egg mixture with the chopped tomato and fresh basil. Bake for about 15 minutes. Keep an eye on them, they are done when the egg mixture is set and not runny.

    Saturday, August 10, 2013

    Steakhouse Potato Salad

    Now that the weather is warm and the cook outs are underway, I thought I would share a great potato salad recipe to go with all that grilled meat. Steakhouse potato salad is full of cheddar cheese, sour cream, bacon and chives.
    Potatoes are one of Mr. Pickypants favorite foods, but I can't really get him to try potato salad, until he saw this one....I think it was the cheese and bacon that got to him. Who can resist potatoes, cheddar cheese and crispy fried bacon???? Not Mr. Pickypants, he tried one forkful and loved it. This potato salad also works out well with left over baked potatoes, just peel, dice and fold into the mayo sauce mixture! YUMMY!

    Ingredients:
    4 large Russet or Yukon Gold potatoes
    2 Eggs
    1/4 cup mayonnaise
    1/2 cup sour cream
    3/4 cup shredded cheddar cheese (save 1/2 for topping)
    1/4 cup freshly chopped chives, divided
    8 strips of bacon, cooked and crumbled (save 2 for topping)
    1 tsp black pepper
    1 tsp salt
     
    Serves 4 – 6
     
    Directions:
    In a small bowl, mix together the mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, pepper and salt. Cover and let chill in fridge for a bit. Meanwhile, peel and cube your potatoes into bite size pieces. Put in a large pot, cover with water and boil until fork tender, add the 2 eggs to the potatoes so you don't need to dirty another dish. boil the potatoes for about 20 minutes and the eggs for about 10 minutes. Keep an eye on the potatoes so they don't cook too long or you’ll end up with more of a mashed potato consistency when you mix them with the mayo sauce.
     
    When potatoes and the eggs are ready, drain and let cool. Peel the eggs and slice into bite sized pieces.  Put potatoes and eggs in a large bowl and combine with sour cream mixture. Fold in the crumbled bacon. Top with remaining chives, cheddar cheese and crumbled bacon.

    Sunday, August 4, 2013

    Cinnamon Swirl Banana Bread

    Cinnamon Swirl Banana Bread
     When you have a few bananas sitting on your counter getting over ripe, what is the first thing you think about making?????? Banana bread of course. We love banana bread around here. I have made a few different kinds of banana bread over the years. Our favorite is peanut butter banana bread and chocolate banana bread, then I ran across this recipe for cinnamon swirl banana bread. Oh my gosh, this bread is right up there with our favorites.
     
     There is a swirl of cinnamon running through this bread and a crunchy cinnamon sugar topping that is heaven. It smells wonderful as it is cooking and tastes even better still warm out of the oven with a slathering of butter.
      Cinnamon Swirl Banana Bread, adapted from Sallys baking addiction
    Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar, not packed
  • 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract

  • Cinnamon Swirl

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon


  • Directions
  • Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
  • Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. Enjoy!