Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Banana Granola Muffins

I found this recipe  from Just a Taste months ago via Pinterest, but for one reason or another, I neglected to share it. We absolutely love this recipe! It's become one of the main muffin recipes I make, along with our other favourites; blueberry zucchini and raspberry cream cheese. The granola adds a really great crunch!

3 over ripe bananas, mashed
1/4 C plain or vanilla yogurt 
2 eggs
1 tsp vanilla
6 Tblsp butter, melted and cooled
3/4 C sugar
2 C flour
1/2 tsp salt
3/4 tsp baking soda
1 C granola (I use Special K granola. Simon loves it stirred in to his Greek yogurt too)

Mash bananas, then combine with yogurt, eggs, vanilla, and butter. Stir in sugar and mix well. Combine flour, salt, and baking soda. Stir the dry mixture into the wet mixture, and stir until almost combined (only about 10-12 strokes). Stir in granola just to distribute. Spoon into greased or lined muffin tins. Bake at 350' for about 25 minutes, until tops are golden and the center of the muffins springs back lightly with touched.






Raspberry Breakfast Bars

I made these delicious Raspberry Breakfast Bars for Easter Sunday, and they were a huge hit. I cut them long and skinny (kind of like a granola bar) and they held their shape well. I will definitely be making these again soon, and hope to do a test-run with whole wheat flour, and freezing some for busy mornings. (You can see the update here)

1 1/2 cups flour
1 cup packed brown sugar
1 1/4 cups rolled oats
3/4 t salt
3/4 t baking powder
1/2 t baking soda
1/2 t cinnamon
3/4 cup unsalted butter, cut into 1-inch pieces
-----
1/4 cup packed brown sugar
1 T grated lemon zest
1/2 t cinnamon
2 T all-purpose flour
2 1/2 cups frozen raspberries
1/4 cup lemon juice
2 T unsalted butter, melted and cooled


Pulse flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor to combined. Add the butter and pulse until loose crumbs form. Reserve 1 1/2 cup of the mixture for the topping. Put the remaining mixture into a greased 9X13 baking dish, and use your hands press the crust into an even layer at the bottom of the pan.  Bake at 350' until golden brown (about 15 minutes). Remove from oven and let cool.

Whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and stir until the raspberries are evenly coated. Spread on top of the crust, and sprinkle the remaining crumb mixture evenly over filling. Bake for 35 to 45 minutes, until the top is golden brown and the filling starts to bubble around the edges. Once cool, store in an airtight container in the fridge.


I only remembered to take a picture when there were just a few measly bars left on the plate.

Orange Bread

You might remember that I have mentioned my grandmother in some previous posts (like the time she gave me her old recipe cards, or my love of her simple shortbread cookies). Nanny McNulty ('Nanny Mamulty' as my toddlers call her) passed away on Sunday night. As my sister posted on Facebook: "After 20 years apart, I wonder what Nanny and Grampy had for supper together last night?" 

It felt right to bake something of hers yesterday. This is my Nan's lemon bread recipe (except I didn't have a lemon yesterday, so it became orange bread). Baking from her handwriting (and guessing the amounts, temperatures, times when they aren't listed) feels like such gift.

6 Tblsp butter, softened
1 C white sugar 
2 eggs  
1/2 C milk 
2 Tblsp orange juice  
zest of one orange 
1 1/2 C flour 
1/2 tsp salt 
2 tsp baking powder 

3 Tblsp orange juice 
2 Tblsp white sugar 
Coarse sugar

Cream butter and sugar. Beat in eggs and milk. Add citrus juice and zest and beat well. Combine dry ingredients and mix to combine with wet mixture. 

Pour into a greased loaf pan. Bake at 350 for 40 minutes. combine orange juice and sugar. Once  cooked, poke small holes in the top of loaf, and pour glaze on top. Sprinkle with coarse sugar (my addition, since I like the sparkle and the crunch. Nan was always a little more 'function over form' than I am.)





Chocolate Loaf Cake

When Ruthie was born last month, a friend brought us this cake. It was delicious, and dense & rich enough that one piece was satisfying (though that didn't always stop me from going back for a second slice). I made it myself today, and the house is full of a lovely warm chocolaty smell. Mmmmm!

1/2 C butter, softened
1 C brown sugar
1/2 C white sugar
1 egg
1 C skim milk + 1 tsp lemon juice
1 tsp vanilla
1 1/2 C flour
3/4 C cocoa (if using dutch process cocoa, see original recipe for change in leavening ingredients)
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter well. Beat in sugars until fluffy. Beat in egg, milk + lemon juice, and vanilla. Sift dry ingredients together, and stir into wet until just blended. Pour into a greased loaf pan and bake at 325` for 70 minutes, or until it tests done.

Morning Glory Bars

Are you thinking "Really, Jane? More baked goods this week?" I'm sure my husband thinks that everyday when he gets home from work and sees the counters filled with cooling muffins, scones, and breads. I'm expecting baby #3 any minute now, so I'm baking up a storm to fill our freezer with easy-to-grab snacks. What would happen if I didn't? Late-night nursing sessions would be fueled by handfuls of chocolate chips.
I kid you not - I've been there.

On to Morning Glory Bars! I got this recipe from a in my mother's huge collection of cookbooks. (I'll check the title and link to it shortly) They are healthy and delicious, and my toddlers think it's cake - which is a nice bonus!

1 1/2 C flour
1 1/2 C bran cereal
1 tsp baking powder
1 tsp cinnamon
1 tsp all spice
1/2 tsp baking soda
1/8 tsp salt
1 egg
3/4 C yogurt
1/2 C brown sugar
1/3 C vegetable oil
2 Tbsp molasses (or honey could be used)
1 1/2 C grated carrot
1/2 C raisins

Combine flour, bran, baking powder, baking soda, salt, cinnamon, all spice in a large bowl. Whisk together egg, yogurt, brown sugar, vegetable oil, and molasses. Combine wet and dry mixtures until just moistened, then stir in grated carrot and raisins. Spread mixture into a greased 9X13 baking dish and bake at 350` for 25-30 minutes or until springs back lightly when touched. Cool completely in pan before cutting into bars.


Banana Coffee Scones

I found this recipe for banana coffee scones when searching for something new to try with my last baking banana. It just so happens that we didn't finish the coffee that morning either, so it was an easy choice. 

These have a great texture, and a very subtle banana flavour. Isaac wishes they had chocolate chips in them, but what 3-year old doesn't want chocolate chips with everything? Maybe next time we will try a little add-in like that. The dough is super moist, so I think it would work well with whole-wheat flour. I'll try that next time too!

2 C flour
4 tsp baking powder
1/2 tsp salt
1/4 C sugar
1/2 C butter, cold & cut into chunks
1 ripe banana
1/4 C milk
1/4 C strong black cold coffee
1 tsp vanilla


In large bowl, combine flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. (I always think this is so much easier and faster to do with my hands) In separate bowl, combine banana, milk, coffee and vanilla. Stir into dry mixture to make dough. (This is much less dry than any other scones I've made.)

On lightly floured board, knead dough lightly for about 30 seconds. Shape into a disk about 1/2 inch thick. Cut into 8 segments. (And if you plan to serve to toddlers like me, cut each segment into 2 triangles to yield 16 snack-size scones.) Bake at 425` oven for about 12-15 minutes or until lightly browned.

Lemon Blueberry Ricotta Muffins

I had some ricotta in the fridge (leftover from the seafood lasagna) that I wanted to use. I generally just use ricotta with pasta, but I spotted this recipe for muffins and thought it sounded interesting. They didn't rise to have as nice a presentation as some other muffin recipes we like, but they had a great taste and texture.

1 C ricotta cheese
2 eggs
1 C milk
1 Tblsp vanilla 
1 Tblsp lemon juice
4 Tblsp butter, melted and cooled
2 C flour
3/4 C white sugar
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tblsp lemon zest
1 1/2 C blueberries

Whisk the ricotta cheese. Beat in the eggs one at a time. Add milk, vanilla, lemon juice, and butter. Mix well.

Combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Add  to the wet mixture and stir until just combined. Fold in the blueberries. (Do not over mix this mixture or the muffins will be tough when baked.)

Divide in lined or greased muffin tins nad bake at 350' for 30 minutes, or until lightly browned on the edges and testing clean.

"Timbit" Mini-Muffins

I made these mini-muffins with my toddlers today, and the youngest thought they were Timbits (much like Munchkins, for all you US Dunkin Donut fans). I think that means they were a hit! As a bonus, they are vegan-friendly and 2 Weight Watcher's points each.


2/3 C sugar
1 ripe banana
1 1/2 C flour
1/4 C cocoa
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 C vegetable oil
3/4 C soy milk (coconut milk or almond milk are also suggested in the original recipe)
1 tsp vanilla
1/4 C icing sugar (the original recipe called for 1/2 C, but that seemed to be way more than necessary)

Beat sugar, banana, vegetable oil, soy milk, and vanilla. Combine flour, cocoa, baking powder, salt and cinnamon. Pour into wet mixture and stir to combine.

Divide batter into 24 greased mini muffin cups. Bake  at 350` for 15-20 minutes. Remove from oven and allow to cool in pan for about 15 minutes. Remove from pan and roll in icing sugar. (I put the sugar in a large bowl so there was lots of room to roll and move the muffins, before dusting the excess back into the bowl.


Scones with Dark Chocolate Chunks

I had a bar of dark chocolate that was calling me from the pantry, but I also felt the urge to bake something. I came across this recipe for chocolate chip scones, and altered it to suit. I am enjoying one as a type!

1 3/4 cups flour
1/3 cup white sugar
2 tsp baking powder
1/2 tsp salt
5 Tblsp butter, cut into small chunks
1/2 cup dark chocolate chunks
1/2 Cup skim milk

Combine all dry ingredients. Cut butter in using two knives (I always give up at some point and use my hands) until it looks like coarse crumbs. Stir in chocolate chunks. Work in milk gradually (may use slightly more or slightly less) until the dough comes together. Shape into a disk, and cut into triangles. Bake at 400` for 10-15 minutes or until lightly browned.

Carrot Pancakes

I have oodles of carrots that I want to use up, so I did a search on my Google Reader. I was delighted to find this recipe, and they were the perfect easy dinner for this cold wet day. These pancakes were delicious and cooked up nice and thick and light. My kids gobbled them up!

1 1/4 C flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
3 Tblsp brown sugar
3/4 C buttermilk
1 Tblsp vegetable oil
1 tsp vanilla
2 eggs
1 1/2 C grated carrots

Combine dry ingredients in a large bowl. Whisk wet ingredients into a smaller bowl. Add wet ingredients to dry and mix. Fold in grated carrot. Spoon batter into a non-stick skillet over medium heat. When bubbles form and pop on surface, flip over and continue cooking until golden.





Blueberry-Yogurt Muffins

My friend Natalia shared this recipe with me quite a while ago, but I've neglected to share it with all of you. These muffins are light, delicious, and a very healthy grab-and-go snack or breakfast.

2 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup orange juice
2 tblsp vegetable oil
1 tsp vanilla
1 cup of vanilla yogurt
1 large egg
1 1/2 cups blueberries

Preheat the oven to 400 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries. Spoon batter into prepared pans. Bake at 400` for 15-20 minutes.



Apple Puff Pancake

My friend Sherrie posted on Facebook about how much she enjoyed The Farm Chicks' Maple Oat Scones. I immediate read the recipe and drooled. Then I scrolled through the other available pages on Google Books, and found this recipe for Apple Puff Pancake. We had it for brunch the same day, and it was delicious!

1/4 C unsalted butter
1/4 C packed brown sugar
1 tsp cinnamon
1 apple,
5 large eggs
1/2 C milk
1/2 C flour (I used whole-wheat)
Dash of salt

Preheat oven to 425`. Put butter, brown sugar, and cinnamon into your pie plate. Place in the oven until bubbly. Remove from oven. Add apples, stir to coat, and return to oven for 2 minutes. Meanwhile, beat remaining ingredients until frothy. Pour over apple mixture and bake for 20 minutes, or until set.

Pumpkin Waffles

These pumpkin waffles were gooooood! A total hit with the whole family. I shouldn't have expected any less - I've never been disappointed with anything from Weelicious, and (more importantly) neither have the kids!

1 1/4 cups flour
1/4 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 eggs
1 cup milk
1/2 cup pumpkin puree
3 Tbsp melted butter

Sift dry ingredients together. In a separate bowl, whisk the remaining ingredients. Mix the dry ingredients into the liquid mixture and whisk until smooth. Bake batter in waffle iron according to the manufacturer's instructions.

Pumpkin Chocolate Chip Scones

Inspired by my recently roasted and pureed pumpkin and encouraged by Joanna's variation on the recipe, I made these pumpkin chocolate chip scones this morning. Mmmm! Such a yummy fall flavour on a damp day.

1 1/2 C flour
1/4 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 Tblsp butter, softened
1/3 C pureed pumpkin
1/3 C buttermilk
1/2 C chocolate chips

Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir in pumpkin, buttermilk, butter, and chocolate chips. If necessary, knead with your hands to incorporate all the flour. Form dough into a ball, and flatten into a 1/2 inch thick disk on baking sheet. Sprinkle with sugar and cut into 8 segments. Separate segments, and cut each into 2 smaller triangles (so my toddlers can eat them in one sitting). Bake at 425` for 15 minutes or until lightly browned.

These had a more biscuit-like texture than my regular glazed pumpkin scones, but we really enjoyed them. And not having to cut in cold butter is always a nice treat...I don't know why that task always bothers me!




Ginger Waffles

Mmmm....such a nice taste of fall!


I found this recipe in an old compilation fundraising book. I love to go through those on occasion and see what I might have missed in the past. I thought they were delicious, and they were a hit with three toddlers at lunch time. (Photos of my happy customers appear below too!)

1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1 C buttermilk
2 eggs, lightly beaten
1/4 C melted butter
1 Tbsp molasses (Crosby's, of course, since it's made here!)
1/4 C firmly packed brown sugar

Combine dry ingredients in a mixing bowl. Stir in the remaining ingredients until smooth. Cook waffles according to the directions with your waffle iron. Mine took slightly less time than my regular waffles often too - plus the dark colour of the batter made them appear quite dark before they were well-done.


Yummy!
Sneaking seconds!

Pink Pancakes

With oodles of beets from our produce pack program, I was excited to find this recipe for the kids. And they loved them! I noticed a slight smell of beets when I cut into mine, but they taste the same if you close your eyes. I sprinkled chocolate chips and blueberries on a couple to make them extra-appealing to my toddlers.

First, clean your beets and trim to allow an extra 1/2 inch on each end. (ie: 1/2 inch of stem and 1/2 inch of skinny root on each beet). Place in a covered casserole dish, and bake at 425' for 1 to 1 1/2 hours, depending on the size of your beets. Allow to cool in the covered dish, before simply rubbing to remove the skin with your fingers. Then, puree beets in a food processor until smooth - adding a little water if necessary.

You can easily incorporate the pureed beets into your own pancake recipe in lieu of oil or apple sauce.




Bright pink pancakes in the skillet
.
Finished pancakes (with chocolate chips) cooling on wire rack.

Cinnamon Rolls

Yet again, blogless-Laura has shared another great recipe with me. Laura Emailed me the link to this cinnamon roll recipe a few months ago, but I was slack to try it. What was I waiting for? They were delish! And I have long wanted to try The Pioneer Woman's cinnamon rolls, but her recipe makes a huge amount and the time commitment seemed a little daunting. My solution? Laura's rolls with PW's icing. The combination was fantastic!

Rolls:
1 1/4 C warm water
1/3 c oil
1/4 C sugar
2 1/4 tsp rapid rise yeast
1 tsp sat
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
3 1/4 C flour
1/4 C melted butter
1 Tblsp cinnamon
1/2 sugar

Combine water, oil, sugar, and yeast. Let rise for 15 minutes until bubbly. Add salt baking powder, baking soda, and egg. Mix well. Add flour one cup at a time until well incorporated. Cover with a clean tea towel and let rise approx 15-20 minutes.

Roll dough into a large rectangle approximately 1/4-1/3 inch thick. Brush liberally with melted butter and evenly sprinkle with sugar and cinnamon. Starting with one long edge, gradually roll up entire dough into a long log. Cut rolls approximately 1-inch thick using a serrated knife. Place in greased baking pans and allow to rise. Once risen, bake at 425' for 15 minutes until just lightly golden.

Icing:
2 C icing sugar
2 tsp maple syrup (Thank you to The Bells for my stash!)
1/4 C milk
2 Tblsp melted butter
1/4 C brewed coffee
Pinch of salt

Combine all ingredients in a bowl, and whisk until smooth. Drizzle over (or drown) warm (but not hot) cinnamon rolls. You may wish to add the coffee and milk gradually to get your desired consistency.

Naked Buns
Unbelievable icing
Well-dressed cinnamon buns




Zucchini Blueberry Muffins

I spotted this recipe at Good Things Catered, and knew I had to try it. I had all the ingredients in the fridge, and our muffin container was empty. (Yes, we have a designated muffin container) What's more important to point out, though, is that I have never been disappointed by a recipe from Katie at Good Things Catered. Everything I've tried from her has been an A+, so I never hesitate to delve into her site. Check it out!

I made just a few little adjustments to Katie's Zucchini Blueberry Bread recipe to make 15 of these Zucchini Blueberry Muffins. They were a huge hit with our family, and didn't last long. I'll be making them again today!

1/4 C oil
1/4 C applesauce
1/2 C white sugar
3/4 C brown sugar
2 eggs
2 tsp vanilla extract
1 1/4 C shredded zucchini
3/4 C all purpose flour
3/4 C whole-wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 C blueberries

Combine oil, applesauce, sugars, egg and vanilla. Stir in zucchini. Add flour, salt, baking powder, baking soda, and cinnamon until just combined. Gently fold in blueberries. Divide into lined muffin pan, and sprinkle sugar on top of the batter. Bake at 350` for 30-ish minutes.




Raspberry Cream Cheese Muffins

These muffins were adapted from this recipe from Cooking Light. Unfortunately, my changes make them a little less healthy because I was working with ingredients that I already had. I look forward to trying the original recipe sometime soon. These muffins taste like a coffee shop treat!

1/3 C light cream cheese
2 1/2 tbsp butter, softened
1/2 C sugar
3/4 tsp vanilla
1 large egg
1 C flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1/4 C milk
1 cup frozen raspberries

Beat cream cheese and butter in a large bowl until well blended. Add sugar, vanilla, and egg. Beat until fluffy.

Combine flour, baking soda, cream of tartar, and salt. Add to cream cheese mixture, alternating with milk. Fold in raspberries.

Spoon batter into prepared muffin pan. Bake at 350° for 25 minutes or until done. Yeilds 12 small-ish muffins.


Apple Pancakes

My kids eat apple pancakes at least once a week. The recipe has slowly evolved from a really old standard Betty Crocker pancake recipe, and currently looks like this.

1 egg
3/4 C flour
1/4 C quick oats
1/2 C apple sauce
1/2 C milk (more or less)
3 tsp baking powder
1/4 t salt
1/2 t cinnamon
1 small apple, peeled and grated

Combine all ingredients, adding the milk last and adding more or less depending on the consistency of the batter. For each pancake, pour onto a hot pan and cook until cake is puffy and bubbles on the surface are popping. Flip, and cook for an additional minute or two. Serve immediately, or cool on wire rack and reheat in the toaster.



And sometimes we add raisins and make little faces. It's the little things in life that make us the happiest, right?