Blueberry Banana Bread

 

 Wow, the weather is soooo beautiful right now in Florida. The heat of the summer is just around the corner so I am trying to get out there and enjoy it while I can. Right now it is blueberry season, woohoo! 

We went a pickin' this week. The berries still have some ripening to do but we got enough to do some baking. Aren't they gorgeous?!

I love Southern Hill Farms. It's close to home, they have several different types of berries and best of all they have a little shop that sells stuff! Along with my blueberry lemonade I picked up this blueberry chapstick. It smells soooo good!

I have some rotting bananas on my counter top that I would never dream of tossing cuz you know what that means....banana bread!! I used my tried but true banana bread recipe and threw in a cup of blueberries. So taaaasty! 

The bread is a very old fashioned and easy recipe. I've tried tons of banana bread recipes, some with oil, some with shortening and some with butter. Some fancy pantsy recipes with creme fraiche and some with good ole sour cream. This one is my fav. It can be mixed by hand and in one bowl. It's always super tender, not too sweet and doesn't stick to the pan on me. I think the key is the bananas. They have to be beyond ripe. Like to the point where you do not want to touch them because they look so nasty ripe. To the point where you think they are too far gone and might be liquefied ripe.  To the to the point that you have a flock of fruit flies ringing your door bell ripe. Yeah, like that.

The recipe is foolproof and easy or as The Bellman would say, "easy peasy Doc and Sneezy". I love it!!


BLUEBERRY BANANA BREAD
Yield = 1 loaf

3 bananas 
6 TBL melted butter 
1 C cup sugar 
1 egg, beaten 
1 1/2 tsp vanilla extract 
1 tsp baking soda 
1/4 tsp cinnamon 
salt, pinch 
1 1/2 C flour + 2 TBL (separated) 
1 C blueberries 

1. Preheat the oven to 350 and butter a loaf pan. Really butter it--not that spray stuff or shortening.  I swear it makes a difference.

2. Toss fresh blueberries with about 2 tablespoons of flour and set aside. This will coat them enough to keep them from sinking to the bottom of your batter.

3. In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted butter.

4. Mix in the baking soda and salt and cinnamon. 

5. Stir in the sugar, beaten egg, and vanilla extract. 

6. Fold in the flour until just combined. (be gentle:)

7. Fold in the blueberries

8. Pour into buttered loaf pan and bake for 55-60 minutes.

9. Remove from oven. When the pan is cool enough to handle, remove the loaf from the pan onto a rack and let cool for approx. 1 hour. When the loaf is almost room temperature wrap it up in tin foil. The remaining warmth will steam the loaf making it really moist and tender.


*this recipe is great without the blueberries, too.  Try leaving them out and adding a handful of walnuts, yum!

Enjoy!

Spicy GingerBread

Well, the season has arrived!! The trees are up (we have 3 of them!), our Christmas cards have been created and printed and I think I'm almost done with shopping.  Whew, I'm tired.  We have a couple of holiday gatherings yet to attend and concert tickets to see the Trans Siberian Orchestra.  That, I must say, I am super jazzed about!  As usual I have once again forgotten about St Nicholas Day.  The Bellman never does......and guess what today is?  Yep, this morning I awoke to find a lovey card and gift waiting for me.  This beautiful bundt pan!!  So festive and cute :)  

 I couldn't wait  to try it out.  I used my trusty gingerbread cupcake recipe and adjusted the baking time.  It popped out of that bundt pan perfectly!  This is a very dense and earthy cake.  The molasses is very dominant so if ya don't like rye bread or dark beer then this is probably not for you. :)

I sprinkled it with powdered sugar and decided to go back and add a drizzle to sweeten it up a bit.  I totally winged it and mixed some 10X with milk and a little orange essence to make a nice thick drizzle.  Personally, I like it plain without the drizzle but it is probably not sweet enough for the Bellman Rat Pack that way.  

Not that there will be any left over but wouldn't this make a nice next day french toast?  Perhaps with a little raspberry jam or lemon curd??  yummo!

GINGERBREAD
Yield = 1 loaf

2 C flour
1/3 C sugar
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/2 C butter, melted
1 C molasses
1 egg
1/2 C buttermilk
1/4 C hot water

1.  sift together all dry ingredients.

2.  stir in melted butter, molasses, egg and buttermilk.

3.  beat in hot water.

4.  pour into greased loaf pan and bake 350F for 45-50 minutes.

**if baking cupcakes then bake for 20-22 minutes.

Enjoy!!

Pumpkin Chocolate Chip Bread

Hola!  Have you noticed that everyone says that now rather than a good ole Hi or Hello?  I'm blaming it on Dora.  

I am sitting here writing up my lists of things yet to do for both Thanksgiving and Christmas. Wow, somehow the season has rushed in so quickly!  The Bellman and I already went to see the Holiday Osborne Christmas Lights at Disney's Hollywood Studios this week.  

Yeah, I know, its not even Thanksgiving yet.  As my friend and co-worker Melissa says, "Let the turkey have its day"! I kind of agree. 

The lists of shopping and baking I can handle.  I think what is stressing me out most is the 10K I signed up to run next January.  I feel that I am not remotely ready.  Plus I have a ton of baking/tasting to do between now and then.  Oh my, what was I thinking?!  I am gobbling down the last of the pumpkin bread---better to get it out of the house once and for all.  HA!

Look at this loaf, isn't it gorgeous?

Everyone loves this pumpkin bread and it is super easy to put together.  It is great for potlucks and travels well. Personally I like it better the day after it is baked.  The spices seem to pop more.  The trick is trying to keep everyone (me) out of it until then! :)

PUMPKIN CHOCOLATE CHIP BREAD

Yield = 1 loaf

1 3/4 C Flour

1 tsp baking soda

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ground cloves

3/4 tsp salt

2 eggs

3/4 C sugar

1/2 C brown sugar

1 1/2 C pumpkin

1/2 C veggie oil

1/4 C orange juice

1/2 C semi sweet chocolate chips

1/2 C milk chocolate chips

1.  Preheat oven to 350. Grease loaf pan (9x5).

2.  In large bowl combine flour, baking soda, cinnamon, pumpkin pie spice, cloves and salt.

3.  In smaller bowl combine eggs and sugars, Whisk in pumpkin, oil and orange juice.

4.  Add the egg mixture to the flour bowl mixture until just combined. Be careful not to over mix as this will cause the bread to become tough.

5.. Gently fold in the chocolate chips.

6.  Bake 60 -65 minutes.

* adapted from Sally's Baking Addiction

Enjoy!!

Thunder Bread

"Let it go....let it go".  Yep, I am still loving and singing along to the Frozen soundtrack on most of my morning commutes.  Good thing I drive alone, right?!  :)

Yes Frozen mania has officially taken over.  It is everywhere....and I mean everywhere in the Disney Parks and in the Orlando/Tampa area.  It was even just announced this week that the Disney Cruise Line has added a 'Frozen Experience' to debut on the ships bound for parts of Europe and Alaska this summer.  I guess we should have seen that one coming.  Frozen had become the highest-grossing animated film of all time last year taking the coveted title from Toy Story 3 as total sales reached more than $1 billion.

I have to say I loooove it.  HAHA!  Yep, I love the music, I love the story and the look of the film (the colors are amazing) and I even love the merchandise.  Check out this cool wand I found in DAK...do I need this?  YES!

So, to get in the spirit of things I was asked to provide a prop for a very important presentation.  I was asked to whip up some Icelandic Thunder Bread.   I of course was super curious as I had never heard of such a thing.  What is Thunder Bread??  Here is the Wikipedia definition:

Thunder bread is a rye bread traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a hot spring. The bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. It is often served with butter, mutton pate, smoked lamb or with pickled herring.  Excessive consumption of this bread is said to cause flatulence, earning it its nickname þrumari which roughly translates as "thunderbread". 

UH---fart bread??  Yes, I am intrigued.  :) 

I googled my heart out and found tons of recipes out there.  I tried two, the one below being the most tasty.  I skipped the pate, lamb and herring and instead opted for a bit of good ole grape jelly on mine.  The Bellman thought that was blasphemous.  Whatever.  I thought it was YUM!

ICELANDIC THUNDER BREAD
Yield:  One Loaf

1 1/2C rye flour
1C white whole wheat flour
1C bread flour
1 1/2 tsp instant yeast
1 tsp salt
1 tsp baking soda
1/3C molasses
2C buttermilk

1.  In mixing bowl add flours, salt, baking soda and yeast. 

2.  Blend together the molasses and buttermilk and gradually add to flour yeast mixture.  The mixture will be fairly thin, more like cake batter than bread dough.

3.  Transfer the dough to a lightly greased loaf pan and smooth the top.  Set aside for 60 minutes covered with plastic wrap and a damp towel.  You may or may not see any yeast activity at this time.

4.  Preheat oven to 360F.  In the lower rack of the oven place a roasting pan filled with hot water.  This will create a steamy oven. 

5.  Bake uncovered for 60-75 minutes or until the internal bread temperature reads 200F.  I tented my loaf with aluminum foil for the last 30 minutes as it was getting much too brown and crusty on top.  This worked perfectly for my loaf.

6. Let the bread sit for a few minutes then turn out onto a cooling rack. Let the bread cool completely before slicing.

Enjoy, toot toot!!

Cranberry & Eggnog Bread

I am sitting here on this dreary blustery morning drinking coffee, listening to the wind chimes clang and watching Elvis shiver (why he won't wear his sweater I don't know.....it's so dang cute!).  It has just dawned on me that winter has arrived and the Holiday Season is certainly upon us.  We've already had our Thanksgiving Feast at work....and finished off the leftovers!  My neighbors have their Christmas lights up and I realize I have a ton of baking requests to prepare for.  All this and Thanksgiving isn't even here yet?!  Time is just whizzing by. 
 
I am loving all the goodies being offered in the grocery stores this time of year.  Apple cider and caramel apples, eggnog and fresh cranberries.  I've been indulging in each, trust me.  Did you know that eggnog makes an awesome coffee creamer?  YUM!

 

So, I'm making use of those fresh cranberries with this moist, tasty holiday cranberry eggnog bread.  Don't be afraid of eggnog.   These days it's really just dairy with nutmeg and vanilla.....and sometimes a little rum :) 
 
CRANBERRY & EGGNOG BREAD
YIELD:  one loaf
 
1C sugar
1 box instant vanilla pudding (3.4 oz)
1/2C butter
2 eggs
1 tsp vanilla extract
2 tsp rum extract
1 1/2C eggnog
2 1/4C  flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg, freshly grated
1C chopped fresh cranberries
 
EGGNOG GLAZE (optional)
1/2C confectioner's sugar
2 TBL eggnog
 
1.  Grease a loaf pan and line with parchment paper. I like to leave an overhang of paper to help remove the loaf after it bakes.
 
2.  Cream the sugar, pudding mix and butter together.
 
3.  Add eggs, vanilla extract and rum extract.
 
4.  Add eggnog.
 
5.  In a separate bowl, combine flour, baking powder, salt and nutmeg.  Add the flour mixture to the wet mixture until just combined.  Be sure not to over mix as it will make the bread tough.
 
6.  Fold in the cranberries.
 
7.  Pour into prepared loaf pan and bake at 350 for 60-70 minutes.
 
8.  Let the loaf cool 20 minutes or so before unmolding then move to a wire rack to continue to cool. A little trick----when the loaf is still just a bit warm to the touch wrap it up in tin foil.  This will "steam" the bread and make the outside soft.  This trick works great for banana bread, too.
 
9.  Optional Glaze:  whisk eggnog and confectioner's sugar together and pour over bread.  Honestly, this bread is so incredibly moist you really don't need the glaze.
 

Enjoy!

Peanut Butter Banana Bread

 

 

I'll just say it---this is ugly bread.  It's just brown and boring and not very photogenic.  However, if we had smella-vision you'd be knocked out!  oooooh!

Normally I'm not so happy to have mushy gross bananas taking up space on my counter.  But today it's okay because I've decided to put them to good use.  I have to say that after baking the bread the entire house smells sooooo good!  Who needs Yankee Candle anyway?!

This bread is a real treat.  It is dense and moist and has lovely little bits of chocolate throughout.  The crunchy peanut butter makes a really nice texture, too. The Bellman approved--without even a single 'needs a drizzle' comment.  That's a first :)


PEANUT BUTTER BANANA BREAD
Yield:  one 9x5 loaf

1 1/2C + 1 tbl flour, separated
1 C sugar
1 tsp salt
1 tsp baking soda
1 C bananas, mashed (2 1/2 to 3 bananas)
1/2 C veggie oil
2 eggs
1/4 C milk
1 C peanut butter, crunchy
2/3 C chocolate chips

1.  In a large bowl, whisk together the 1 1/2C flour, sugar, salt and baking soda.

2.  In another bowl whisk together the bananas, milk, oil, eggs and peanut butter.

3.  Toss the chocolate chips in one tablespoon of flour and then stir them into the banana mixture.  The flour helps them stay suspended in the batter.

4.  Make a well in the center of the dry ingredients and pour the wet mixture into it.  Fold all together --gently-- until just combined. 

5.  Pour into a greased and floured loaf pan.

6.  Bake at 350 for 60-70 minutes.

**tip - If you want the edges of the bread really soft,  try wrapping it in tin foil while it is still a bit warm--maybe an hour or so after it is taken out of the oven. 

Enjoy!



*adapted from Lewis & Poliafito's "Baked Elements"

Jalapeno Cornbread and Magic Beans

It's Man Food day.  The Bellman has been super busy at work and needed a little treat.  Funny, a treat to me usually involves frozen yogurt at Menchie's and a trip to DSW.  Ah well--whatever makes ya happy!

 
These are a couple of his absolute favorites.  The cornbread is a tad on the spicy side for me but the Bellman looooves it this way.  You can easily adjust the heat by decreasing the amount of jalapenos used.  This cornbread pairs really well with Chili in the winter months, too.  The beans are adapted from a recipe I begged off a friend a few years ago (thank you, Michelle). I think the beans are really a meal in themselves.  Served up with a side salad, a bit of corn bread and some sweet tea and I'm good to go!
 
 
JALAPENO CORNBREAD
Yield:  9x13 pan or 36 muffins
 
2C Flour
1 1/2C corn meal
1/2C sugar
3tbl baking powder
3/4tsp salt
(or you can totally do the short cut and use 3 boxes of good ole Jiffy Cornbread mix instead of the above.  I've made this recipe both ways and each are equally tasty).
 
1 Vidalia onion, diced
2C Colby-Monterey Jack cheese, shredded
2 eggs, beaten
2 1/2C buttermilk
1/2C veggie oil
1 (15oz) can creamed corn
6oz jalapenos, chopped (I used a small can, drained)
 
1.  Mix all until just combined.
2.  Pour into greased 9x13 pan or greased muffin tins.
3.  Bake at 375 for approx. 45 minutes.  The muffins baked quicker---about 25-30 minutes.
 
 
MAGIC BEANS
Yield: 6 cups
 
3/4 lb ground beef (I prefer 93%)
3/4 lb bacon
1 onion, chopped (I like larger chunks rather than a smaller dice in this recipe)
1C brown sugar
1C ketchup
1/2tsp salt
1/2tsp pepper
2tsp Worcestershire
1- 16oz can Pork and Beans, undrained
1- 16oz can kidney beans, undrained
1- 16oz can butter beans, undrained
 
1.  Sautee onions in a bit of butter until just softened.
2.  Add ground beef to onions and brown.
3.  Drain and set aside.
4.  Cook the bacon. Remove the bacon to a paper towel to cool.  When cool enough, chop into rough chunks.

I prefer to cook my bacon in the oven.  I line a large baking sheet with foil, making sure to build up the sides so the grease doesn't run all over. Place the bacon strips evenly on baking sheet and bake at 400 for about 20 minutes.  I like my bacon very crispy.  You can adjust the baking time to your preference. 

 

5.  In a mixing bowl, combine bacon chunks, brown sugar, ketchup, salt, pepper, Worcestershire sauce, and beans.
6.  On the baking sheet used to bake the bacon, leave the grease and yummy brown bits.  Add to the baking sheet the ground beef/onions.  Then top with the ketchup and beans mixture.  Fold it all together a bit.
7.  Bake at 350 for 50-60 minutes.
 
Enjoy!

Hot Cross Buns

 

Every year at Easter like clock work, Bellman (my hubby) and I have the same conversation about--of all things--hot cross buns.  Not only do I hear about their origins and history (Bellman = great story teller = greater tips.  Trust me, it works) but I also get to hear about Bellman's fond memories of Auntie Gretchen's traditional homemade oh so warm and toasty with a drizzle of sweet frosting hot cross buns. I have never had one but I'm thinking they sound pretty tasty.  So, I decided to give it a try.  Can't be that hard, Auntie Gretchen did it every year, right?! 

I started researching and found that there are tons of recipes out there and a ton of variations.  I decided to stick with one that sounded do-able and made some minor tweaks along the way.  These are a bit labor intensive and I'll admit about half way through I was pretty tempted to run up to Publix bakery and see what they were offering instead.  I stuck with it--I didn't think Auntie Gretchen would have approved of that option.

So, as Bellman lie all tucked in bed for the night I make my final drizzle and decided these are lookin' and smellin' pretty good!  I awoke my snoring taste tester for final approval.  "Do they taste like Auntie Gretchen's?" 
"Nope," he replied. 
"Are they a do-over?" I asked.  That is code for would you eat them again if I made them again. 
"Yes hon, let's have them again next year!"

And so it begins.  A new, yet old tradition in the Morgan household.

HOT CROSS BUNS 
Yield: 12 buns

1C milk

1 package (1/4 oz) active dry yeast

1/2tsp sugar 

4C flour

1/4C dark brown sugar

1tsp cinnamon

1/4tsp cloves

1/4tsp allspice

1/4tsp cardamom

1/4tsp ground nutmeg

1/2tsp salt

5tbl butter, melted

1 egg, lightly beaten

3/4C raisins
 

1. Heat the milk until lukewarm (about 100 degrees F ). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

2.  In the bowl of your mixer, with the paddle attachment, combine the flour, sugar, spices and salt. Once the yeast is foamy, gradually add it to the flour mixture and beat until the dry ingredients are moistened.

 

3.  Add the melted butter and egg and beat until incorporated.

 

4.  With the mixer on medium low speed, with the dough hook, gradually add the raisins and continue to knead the dough until it pulls free of the sides of the bowl and forms a ball.

 

5.  Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 2 hours).

 

6.  When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces.

 

7. Form each piece into a small round ball and place on a lined baking sheet.

 

8.  Make an egg wash of one beaten egg with 1T milk and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a nonstick cooking spray, and place over the buns. Place in a warm spot until almost doubled in size (another hour).

 

9.  Preheat oven to 400 degrees F. Brush the tops of the buns with the egg wash again and bake for 15 minutes.

GLAZE

1/2C  confectioner's sugar

1tbl milk

1.  Combine the confectioners sugar and milk and mix until smooth. Transfer to a piping bag and using a small round tip, pipe a 'cross' on the top of each bun.

*adapted from The Joy Of Baking