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Cinnamon Raisin Bread

September 13, 2011 by Leave a Comment

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I know I have said this once or twice before, but dishes taste so.much.better knowing they came from a home kitchen and it took someone a long time to create from scratch.

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This Cinnamon Raisin Bread is probably one of my top 3 ultimate comfort foods. Another would be Mom’s Noodle Kugel, and probably a third is something desserty. This bread isn’t too sweet like a dessert bread, but it’s so soft and chewy that it’s really delicious. Like saying “mmm” in your head as you eat it.

The funny thing about early pregnancy cravings for me is that I wanted kid food. I did not indulge in many of them, but I wanted mac and cheese (pulled a recipe, haven’t made it), a hot dog (waiting for the right time), and PB&J sandwiches (like 2-4/week for a month).

One thing I remembered when I saw this recipe is the classic Sun Maid Cinnamon Raisin Bread in the red bag at the store. Yum and yum. I wanted.

This version puts a grocery store version to shame! You must try. Don’t be scared of the yeast. Really, it’s not that bad. And what an accomplishment!

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I bookmarked this over the last few weeks when I had no energy to spend six hours baking a bread at home. I altered the recipe a bit, one on purpose and one accidental. I’ll explain.

Cinnamon Raisin Bread

Adapted from Eat Live Run

Ingredients:

  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1 (1/4th oz) package yeast
  • 1/3 cup sugar + 1 tbsp
  • 6 Tbsp softened butter, divided
  • 1 cup whole wheat flour
  • 2 cups all purpose flour
  • 1/3 C black raisins
  • 1.5 Tbsp cinnamon, divided
  • 1 1/4 tsp salt
  • 1 egg + 2 Tbsp warm water

Instructions:

  • Combine your warm milk, water, yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/water should be about 100 degrees. (I combined the milk and water and microwaved for about 45 seconds, then inserted a meat thermometer. When I made challah, I used “warm” tap water and didn’t measure the temperature, but I wanted to get the milk temp right.)
  • While the yeast is resting, combine the flours, sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. If you’re using a kitchen aid, use a paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Add raisins after a couple minutes. Increase speed to high and mix for about 4 minutes, until smooth and elastic.
  • If you mix by hand without a mixer, knead well for about 10 minutes. If using mixer, no kneading is necessary.
  • Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in a warm spot. (I put mine in the pantry covered with a damp cloth. I let it go about 2.5 hours because it wasn’t rising as tall as I expected, but it turned out fine. You could place it on a dryer or near running dishwasher, but I don’t think it’s supposed to be in sunlight.)
  • While the dough is rising, mix together the remaining 3 T butter with the extra 1.5 tsp cinnamon and 1 tbsp sugar in a small bowl until smooth.
  • After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle. (Make sure your rectangle is about the size of your loaf pan. This was where I started to goof.)
  • Smear the butter mixture all over the top and roll up tightly.
  • Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.
  • Preheat oven to 350 degrees. Whisk together the egg and warm water then brush all over loaf. (I only used about half this mixture).
  • Bake for 40 minutes. Let cool and slice.

The part I goofed was when I rolled up my loaf. It was way too long and skinny and about 50% too long for the loaf pan. First I thought I would leave it and bake it on a sheet pan like the challah, but then I decided to wad it back into a ball and re-roll it. However, I did not re-smear with more butter mixture. I just rolled it out and rolled it up. It ended up with less visible swirl, but the cinnamon flavors were there.

Here are the step by step pictures:

Ball before doubling.

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Rolled out on floured surface after first rising.

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Smeared with butter and sugar.

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Rolled up all cute. Make sure it’s the same size as your loaf pan.

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This picture is misleading, it fit in.

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Rubbed with a little egg/water mixture.

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I pulled mine out of the oven at about the 36 minute mark, but my oven tends to cook faster on all things.

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Invite people over to smell the great smell you just created. Is there anything as good as fresh baked bread?!

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Slice into pretty pieces.

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Spread with butter, enjoy a simple bread and butter snack.

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All in all, I started the process around 11:30 a.m. on a Saturday and it came out of the oven around 5 p.m. It’s a half day project! But well worth it.

 

Cinnamon Raisin Bread
Print
Ingredients
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1 (1/4th oz) package yeast
  • 1/3 cup sugar + 1 tbsp
  • 6 Tbsp softened butter, divided
  • 1 cup whole wheat flour
  • 2 cups all purpose flour
  • 1/3 C black raisins
  • 1.5 Tbsp cinnamon, divided
  • 1 1/4 tsp salt
  • 1 egg + 2 Tbsp warm water
Instructions
  1. Directions:
  2. Combine your warm milk, water, yeast and 2 tsp sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/water should be about 100 degrees.
  3. (I combined the milk and water and microwaved for about 45 seconds, then inserted a meat thermometer. When I made challah, I used used “warm” water and didn’t measure the temperature, but I wanted to get the milk temp right.)
  4. While the yeast is resting, combine the flours, sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. If you’re using a kitchen aid, use a paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Add raisins after a couple minutes. Increase speed to high and mix for about 4 minutes, until smooth and elastic.
  5. If you mix by hand without a mixer, knead well for about 10 minutes. If using mixer, no kneading is necessary.
  6. Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in a warm spot.
  7. (I put mine in the pantry covered with a damp cloth. I let it go about 2.5 hours because it wasn’t rising as tall as I expected, but it turned out fine. You could place it on a dryer or near running dishwasher.)
  8. While the dough is rising, mix together the remaining 3 T butter with the extra 1.5 tsp cinnamon and 1 tbsp sugar in a small bowl until smooth.
  9. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to a long rectangle.
  10. (Make sure your rectangle is about the size of your loaf pan. This was where I started to goof.)
  11. Smear the butter mixture all over the top and roll up tightly.
  12. Place dough in a greased loaf pan, cover with cloth and let rise for another hour in a warm spot.
  13. Preheat oven to 350 degrees. Whisk together the egg and warm water then brush all over loaf.
  14. Bake for 40 minutes. Let cool and slice.
  15. The part I goofed was when I rolled up my loaf. It was way too long and skinny and about 50% too long for the loaf pan. First I thought I would leave it and bake it on a sheet pan like the challah, but then I decided to wad it back into a ball and re-roll it. However, I did not re-smear with more butter mixture. I just rolled it out and rolled it up. It ended up with less visible swirl, but the cinnamon flavors were there.
Filed Under: Breakfast, Recipes · Tagged With: , , ,

Blueberry Banana Breakfast Squares

September 9, 2011 by 1 Comment
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With my return to baking, I realized all the cookies and muffins in my freezer are months old. That just didn’t look appetizing. It was time to bake something new! I tagged a recipe for Chocolate Banana Breakfast Bars and wanted to adapt it to add a fruit and subtract the chocolate. Just to make it a little more guilt-less. Even with the added fruit, these were pretty sweet for breakfast.

I also doubled this recipe and baked it in two square pans. One batch for me to freeze for breakfasts, one for a friend with a new baby.

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Blueberry Banana Breakfast Squares

Adapted from Eat Live Run

makes about 12 bars

Ingredients:

  • 1 ripe banana
  • 1/3 cup canola oil
  • 2/3 cup light brown sugar, packed
  • 3/4 cup all-purpose flour
  • 2/3 cup chopped banana chips
  • 2/3 cup blueberries
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups quick cooking oats

Directions:

  • Preheat your oven to 350 degrees.
  • In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.
  • In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix wet into dry ingredients and add banana chips and blueberries.
  • Spray cooking spray into a square 8-inch pan and pour in batter.
  •  Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.

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I wouldn’t really call these healthy for breakfast, they were a little sweeter than I was expecting. I also didn’t love the texture of the banana chips, but I don’t really enjoy them plain.  You could easily leave them out or sub a nut for crunch or leave it out. They were a nice alternative to a muffin with the same idea, and tasted best over tart Greek yogurt.

After slicing, I put mine in the freezer about two days later to help them stand up to crumbling a little better. They were a bit sticky to the plate I put them on, which was probably a result of the oil and bananas.

Did you also realize these are vegan? A pretty good snack idea for a vegan one!

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Blueberry Banana Breakfast Squares
Print
Ingredients
  • 1 ripe banana
  • 1/3 cup canola oil
  • 2/3 cup light brown sugar, packed
  • 3/4 cup all-purpose flour
  • 2/3 cup chopped banana chips
  • 2/3 cup blueberries
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups quick cooking oats
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.
  3. In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix wet into dry ingredients and add banana chips and blueberries.
  4. Spray cooking spray into a square 8-inch pan and pour in batter.
  5. Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.
Filed Under: Breakfast, Recipes · Tagged With: ,

High Protein Granola

July 21, 2011 by 3 Comments

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Granolas can be a little risky to have in your pantry because they are usually high in sugar and fat. I like to live on the edge, but I also like to find a better-for-you alternative.

One of my favorite sites, Oh She Glows, made this lightened up granola a few days ago. What intrigued me about it was that it didn’t have any dried fruit, and it used millet. She also didn’t use any oil, which adds calories fast, and used simple things I had at home. I did make a few substitutions for what I had at home.

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I subbed quinoa for the millet because that’s what I had, and added raisins after it came out of the oven, I learned that trick a few batches ago when the raisins burned while cooking with the granola. And I don’t make my own nut butter. I tried once and flopped.

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Lighter Granola

Ingredients:

  • 2 cups rolled oats
  • 1/2 cup almonds, I mixed some slivered and some whole
  • 1/3 cup uncooked quinoa
  • 2 T ground flax meal
  • 1 T chia seeds
  • 1/4 cup brown sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • heaping 2 T applesauce
  • 1/4 cup Brown Rice Syrup
  • 3 T peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions

  • Preheat oven to 325F and line a baking sheet with parchment paper or non-stick mat.
  • In a large bowl, stir together dry ingredients.In a medium sized bowl, mix together the wet ingredients (except for the  extracts). Microwave for about 60 seconds. Now stir in the extracts until combined.
  • Add wet mixture to dry mixture and stir well until everything is coated.
  • Scoop onto baking sheet, spread out.
  • Bake for 20-25 minutes, stirring once half way through baking. Allow to cool for about 10-15 minutes on the baking sheet. Makes about 5 cups. Store in an air-tight container for 1-2 months.
  • Add raisins after it comes out of the oven if desired.

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This granola was super crunchy and crispy. It had plenty of clumps too. I like adding raisins because they are like the little prize that you hope to get in each scoop, but it’s not necessary. If you thought quinoa in granola was strange, it’s no big deal. Just adds more protein and crunch.

If you’ll notice from the ingredients, there are a lot of superfoods. From the quinoa to flax meal to chia seeds to oats and peanut butter, there’s a lot of power for energy. Lots going on in this recipe! Added with yogurt or milk, it’s a great combo of protein and carbs, necessary every time you eat.

If you are unfamiliar with brown rice syrup, it is very sticky and has a distinct flavor. If you find you don’t like the flavor of the finished product, you could sub maple syrup.

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So are you going to give it a try?

High Protein Granola
Print
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 5 cups
Ingredients
  • 2 cups rolled oats
  • 1/2 cup almonds, I mixed some slivered and some whole
  • 1/3 cup uncooked quinoa
  • 2 T ground flax meal
  • 1 T chia seeds
  • 1/4 cup brown sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • heaping 2 T applesauce
  • 1/4 cup Brown Rice Syrup
  • 3 T peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
Instructions
  1. Preheat oven to 325F and line a baking sheet with parchment paper or non-stick mat.
  2. In a large bowl, stir together dry ingredients.In a medium sized bowl, mix together the wet ingredients (except for the  extracts). Microwave for about 60 seconds. Now stir in the extracts until combined.
  3. Add wet mixture to dry mixture and stir well until everything is coated.
  4. Scoop onto baking sheet, spread out.
  5. Bake for 20-25 minutes, stirring once half way through baking. Allow to cool for about 10-15 minutes on the baking sheet. Makes about 5 cups. Store in an air-tight container for 1-2 months.
  6. Add raisins after it comes out of the oven if desired.
Filed Under: Breakfast, Recipes, Snacks, Vegetarian · Tagged With: , , ,

Blueberry Banana Mini Loaves

July 13, 2011 by 6 Comments

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Although I can’t take credit for this recipe creation, it is one worth sharing. I’m a sucker for a healthy loaf, especially with simple ingredients and no mixer required.

I made slight modifications to the original recipe to suit it for two mini loaves instead of one normal sized one.

I gave one loaf away to a friend and kept one for me. Now I wish I had both! Guess it just means more time in the kitchen to come.

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I frequently bake breakfast breads with blueberries and bananas. I’ve done banana bread, banana muffins, blueberry orange muffins, and blueberry loaves. Why not combine them all? Sounds like a good idea to me. I mean, look at that blueberry pop!

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The cute mini size makes it optimal for looking like a real loaf of bread from the store. These slices are just too cute. What I really liked about this bread was that it was very dense and not as pillowy as some breads. Yes, fluffy is good, but dense like a pound cake can be good too.

This bread was full of good stuff. There were blueberries and bananas, greek yogurt and eggs, and no butter or oils. I opted for white flour instead of whole wheat on this one because it just seemed good for a change.

You can’t really tell from the photos, but these loaves rose very tall. The recipe has 2 tsp of baking powder. That’s a lot! It really showed in how tall these loaves rose in the oven. Lucky for me, it didn’t spew over.

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Blueberry Banana Bread

(from Daily Garnish)

Ingredients (one normal sized loaf or two mini loaves)

  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 large ripe bananas
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup plain Greek yogurt**
  • 1 cup fresh blueberries

Instructions

  • Preheat oven to 350 degrees F. Start by combining flour, baking powder, and salt in a large mixing bowl.
  • In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
  • Add sugars, eggs, and vanilla, greek yogurt.
  • Whisk until everything is well combined and there are no lumps.
  • Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh (or frozen) blueberries.
  • Pour batter into a greased loaf pan and distribute evenly.
  • Pop into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.**

Above ingredients and instructions were Emily’s. I used vanilla Greek yogurt and left out the vanilla extract. I also used two mini loaf pans, so mine cooked for about 45 minutes instead of one hour.

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Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This must be included for a chance to win the prize of the week.

Filed Under: Breakfast, Recipes · Tagged With: ,

Apple Cinnamon Muffins

July 11, 2011 by 2 Comments

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You have missed my muffin posts, I am sure of it. It’s been a while since I made a muffin. I know this because my freezer is near empty.

Making a muffin healthy and easy is one of my favorite baking projects, and bonus if I don’t have to buy anything extra. This one fits the bill.

Here is the story of how this muffin came to be…

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I wanted to make a muffin, as opposed to a loaf or cookie, because I like taking them for breakfast. I wanted it to be “healthy style,” like without butter or too much white sugar/flour, and I wanted it to be with ingredients I already have. I’m a grocery-once-per-week gal, no more.

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I always have apples in the refrigerator, and I’ve already done the blueberry and banana thing anyway, so apples were in. Apples go with nuts and apples go with cinnamon, I’ll use both. Then it turned into something that sounded very Fall festive, and also appropriate for Passover because it’s like haroset. Too bad I thought of this in the middle of July. Apples are good any day.

That’s how this muffin was born. It was pretty great too. Very cinnamon-y, nice crunch from the apples.  And just pretty cute.

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Apple Cinnamon Muffins

Ingredients:

  • 1 3/4 C whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 T cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 /2 C white sugar
  • 1/2 C packed light brown sugar
  • 1 tsp vanilla
  • 1/2 C pecans (or walnuts)
  • 3 T EVOO
  • 1 egg, beaten
  • 3/4 C almond milk (could sub regular)
  • 1 C apple, peeled and chopped (1 big apple for me)

Instructions:

  • Preheat oven to 375*.
  • In a small mixing bowl, combine all wet ingredients–egg, almond milk, EVOO, vanilla. Whisk together and set aside.
  • In a large mixing bowl, combine all dry ingredients–flour, sugars, salt, spices, baking soda/baking powder.
  • Add wet to dry and stir with a spatula. Mixer is not necessary.
  • Fold in apples and nuts until combined.
  • Spray cooking spray on a muffin tin and spoon batter into tins to fill 12 cups.
  • Bake for about 22 minutes, or until tops are browned and inside is cooked.

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I’ve been eating these for breakfast with about 4 oz Greek yogurt and a few berries or half banana. I would recommend keeping them in the freezer if you aren’t going to eat it right away, they stay a lot less sticky when you defrost one at a time.

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And my sister always likes to see the inside of the muffins.

P.S. Please “like me” on Facebook for more than what you see on the blog.

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Apple Cinnamon Muffins
Print
Recipe type: breakfast, muffin
Author: Marci Gilbert
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
Ingredients
  • 1 3/4 C whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 T cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 /2 C white sugar
  • 1/2 C packed light brown sugar
  • 1 tsp vanilla
  • 1/2 C pecans (or walnuts)
  • 3 T EVOO
  • 1 egg, beaten
  • 3/4 C almond milk (could sub regular)
  • 1 C apple, peeled and chopped (1 big apple for me)
Instructions
  1. Preheat oven to 375*.
  2. In a small mixing bowl, combine all wet ingredients–egg, almond milk, EVOO, vanilla. Whisk together and set aside.
  3. In a large mixing bowl, combine all dry ingredients–flour, sugars, salt, spices, baking soda/baking powder.
  4. Add wet to dry and stir with a spatula. Mixer is not necessary.
  5. Fold in apples and nuts until combined.
  6. Spray cooking spray on a muffin tin and spoon batter into tins to fill 12 cups.
  7. Bake for about 22 minutes, or until tops are browned and inside is cooked.
Filed Under: Breakfast, Recipes · Tagged With: , ,

Classic Banana Bread

June 8, 2011 by 4 Comments

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You, my invisible reader friend, are in luck. I have two baked treats to share this week. The unfortunate part of this one is I can’t show you the inside. It’s being wrapped up as a gift. That’s two baking projects this week not for me. Baking is fun. Isn’t it nice to be my friend or family?

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I made a classic banana bread to take to my parents and sister on vacation this week. It’s not a vacation if you aren’t schlepping bread loaves wrapped in foil through airport security next to your snack bag. I used to be a light traveler. I also used to eat airport food.

Anyway, this bread is very simple and truly a classic. It’s not too unhealthy–just a bit of butter, no oil. It has good protein from yogurt to keep it soft, and the bananas obviously help with flavor and softness too.

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Banana Bread

Ingredients
  • 2 cups whole wheat pastry flour*
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup butter, melted
  • 2 large eggs
  • 11/2 cups mashed ripe banana (about 3 bananas)
  • 1 (6-ounce) container nonfat Greek yogurt
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon vanilla extract
Instructions
  • Preheat oven to 350°F.
  • Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts and vanilla in a large bowl, mixing well.
  • Pour batter into large loaf pan or multiple small loaf pans coated with cooking spray. Fill about 3/4 high.
  • Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. (less time for smaller loaves)
  • Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

*My opinion on the flour is that you can use all-purpose white flour for the loaf too. I think whole wheat pastry flour is great for baked goods to keep it less dense and gummy than regular whole wheat flour. It’s not necessary, and you might not know a difference in regular whole wheat flour. I like whole wheat flour for cooking (like a breading or to thicken) and pastry flour for baking. Does that make sense?

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The loaf in the picture above is a little deceiving. It was a mini loaf and that plate is a salad plate. The recipe made one travel sized loaf pan and one mini loaf. Disposable loaf pans are a bit smaller than a regular one.

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The best part of banana bread is having a use for old bananas. My bananas mashed easily, but weren’t too old. They didn’t look like they should be trashed. I actually refrigerate all fruit including bananas. I know people think that’s weird and think it would make them rot faster, but I think they last longer. I like by bananas on the un-mushy side. I left three bananas out of the fridge to bring them to room temp so they would become soft and easier to mash.

I froze these without slicing so I can take them on the plane whole. You can dig in to the mini one with a knife and fork. I won’t tell!

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Filed Under: Breakfast, Recipes, Snacks · Tagged With: ,

Double Strawberry Walnut Quickbread

May 16, 2011 by 3 Comments

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Hello beautiful fluffy pieces of bread. Have some leftover strawberries? Like a soft and fresh homemade piece of quickbread for breakfast with subtle sweetness and a surprise inside? This bread is for you, ready in one hour.

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The story of this bread is that I made a similar one over a year ago, pre-blog days, and have been thinking about recreating it for a while. You know I love breakfast breads, like muffins or loaf breads that I can freeze. I also love berries, and have a recent thing for walnuts. I also like the process of baking. It’s just as fun as the reward, if you ask me.

Quickbreads are things like muffins or loaf breads, anything without yeast. These are ready fast,  no rise time. That’s what makes it quick.

Strawberry Walnut Quickbread

(makes 8 large slices or 16 squares)

Ingredients:

  • 1 stick butter, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 C whole wheat pastry flour (you could sub regular all-purpose)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 C plain Greek yogurt
  • 1/2 C walnuts, chopped
  • 1 1/2 C strawberries, chopped
  • 1/4 C strawberry jam

Instructions:

  • Preheat oven to 350*.
  • Beat butter and sugar until fluffy and combined. Add eggs, one at a time, and beat well after each egg goes in.
  • Beat in vanilla.
  • In a measuring cup or separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
  • Add flour mixture and yogurt alternatively, starting and ending with flour. Mix until combined.
  • Fold in strawberries and walnuts by hand.
  • Spray cooking spray in a loaf pan and pour half in. Spread jam over the half evenly.
  • Pour other half on top and add a few strawberry pieces.
  • Bake for one hour or until a toothpick comes out clean.
  • Let cool on wire rack before taking out of loaf pan. Let cool completely before slicing.
  • Freeze as a whole or in slices.

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This isn’t the healthiest bread to come out of my kitchen, it does use a stick of butter. But it is seasonal with fresh strawberries and has healthy fats from the walnuts. It has an extra kick of protein from the yogurt (that makes it healthy, right?). There’s also a sneaky factor of hidden jam inside for extra mmmm.

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It slices in thick, flowy pieces that just ask to be smothered with more butter or jam and eaten hot.

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It is husband approved, although he just nibbled as a snack and didn’t eat for breakfast. He doesn’t have a sweet tooth like me. We really are sweet and salty.

The below picture is half of the batter with jam on top before baking. If you want a thicker layer of jam, use more than 1/4 cup.

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Make sure you top it with fresh strawberries to make it look pretty on top when it comes out of the oven.

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Slice it once cooled, place it outside and fan the slices over each other in the sunshine for best presentation.

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Or enjoy your hard work pre-slicing as a loaf of bread. Wrap it in cellofane with a ribbon and present to your favorite school teacher or friend.

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Who wouldn’t like this?

Filed Under: Breakfast, Dessert, Recipes · Tagged With: , , ,

What’s the story, morning glory?

May 2, 2011 by 15 Comments

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The story of this muffin started with a walnut. From the baby shower I hosted last weekend, there were a whole lot of walnuts left over from the ice cream bar. I usually don’t cook with walnuts because I have a lot of pecans in the freezer from Christmastime. Pecans are more “Texas,” and a common nut to gift and receive at the holidays.

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First, I had the walnuts I wanted to play with, and second, my sister wanted me to bake her something to bring to her this weekend. She’s graduating from UNC’s School of Public Health with her Master’s in Hospital Administration. What an accomplishment! I guess I can bake her and her friends some muffins since they will one day be CEOs of major hospitals in this country. I hope they remember me. She’ll be moving to Atlanta if anyone wants to be her friend!

That is how it was born to make a muffin using walnuts.

The next part was what else do I use? Besides flours, sugars, etc., this muffin needed an identity. I bought a bag of carrots and was going to make a carrot walnut muffin, so I started Googling that. And then I found morning glories. Oh man. The morning glory. I remember those! There is a bakery in Dallas called Celebrity Cafe that used to have the best morning glory muffins. Once I remembered that, I was set on making it.

 

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Morning Glory Muffins

Ingredients:

  • 1 1/3 C whole wheat pastry flour
  • 1/2 C white sugar
  • 1/4 C brown sugar
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 2/3 C canola oil
  • 1 tsp vanilla
  • 1 apple, peeled cored and diced
  • 1/2 C raisins
  • 1/2 C carrots, shredded
  • 1/2 C walnuts, chopped
  • 1/4 C plus 2 T sweetened coconut

Instructions:

  • Preheat oven to 350*. In a small bowl, combine the wet ingredients and set aside (eggs, oil, vanilla)
  • On your cutting board or in a bowl, set aside apple, raisins, coconut (except the 2T), carrots and walnuts.
  • In a large mixing bowl, combine all dry ingredients (flour, sugars, baking soda, cinnamon, salt).
  • Add wet to dry and stir well. I did not use an electric mixer at all, but you could. I just used a large spoon for the whole recipe.
  • Fold in apple, carrot, walnut, raisins and coconut. Mix well.
  • Spoon into a muffin tin, sprayed with cooking spray. Fill 3/4 full.
  • Sprinkle on remaining 2 T coconut. Just a few pieces per muffin is good.
  • Bake for about 25 minutes until a toothpick comes out clean.

Notes:

  • Mine made 11 muffin cups. I think if you used an electric mixer, it may fluff up the batter and you can get an extra muffin. If I make these again, I would try an electric mixer.
  • Also, I checked the muffins at about 13 minutes because the tops looked golden brown. The inside wasn’t cooked at all, so beware the tops will cook quicker than the rest. For the second half of cooking, I put the muffins on a lower rack in the oven. Next time, I will lower the rack before I start.

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Filed Under: Breakfast, Meals, Recipes · Tagged With: , ,

Blueberry Orange Muffins

April 26, 2011 by 6 Comments

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This fruity and zesty muffin is perfect for a Spring breakfast. It’s light and airy, not too bad for you, and perfect to grab on the go. There are ways to healthify this more, but I just wanted a classic blueberry muffin with a little twist by adding orange zest.

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You could take out the sugar and sub a natural sweetener. You could sub the egg for a flax egg (1 T flax meal + 3T water), and you could sub applesauce for canola oil. That would probably end up fine, but I wanted a good, solid blueberry muffin.And that is what I made.

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I really enjoy taking a muffin and two hard boiled egg whites for an on-the-go breakfast. Paired with strawberries or half a banana and you have a well balanced way to start your day. Bonus points if you store these in the fridge and let it defrost on your way to work. That’s really grab and go. You can also microwave for 20 seconds.

Blueberry Orange Muffins

Ingredients

  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 11/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons orange zest (zest of one orange)
  • 3/4 cup orange juice
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 1 cup fresh blueberries
  • 1/3 cup chopped pecans
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Preparation

  • Preheat oven to 400°.
  • Combine flour, baking powder, salt, and baking soda in a large bowl.
  • Combine orange rind, juice, oil, and egg in a small bowl, stirring with a whisk.
  • Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 12 muffin cups coated with cooking spray.
  • Sprinkle with 1 T sugar.
  • Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center.
  • Carefully remove each muffin; place on a wire rack.
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These muffins would be great slathered in peanut butter or jelly (or both) for any meal of the day. I would eat them with eggs for any meal too.
What’s your favorite grab and go breakfast?
Filed Under: Breakfast, Recipes · Tagged With: , , ,

Passover Daily Eats

April 21, 2011 by 2 Comments

Lots of Passover related posts this week, but since I write about food and this holiday is a lot about food, that’s what’s on my mind! Thanks for your nice comments and interest in the holiday, I hope you’ve found it interesting!

Here’s my latest CultureMap story: Passover for Dummies: Explaining the holiday to the uninformed.

Haroset

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Haroset is a staple during Passover, and one of my favorites. I’d eat this year round. It is very simple to make, no baking or cooking. It also makes enough for a lot of people, or to have for yourself for a long time. Sweet, crunchy and juicy, a great addition to a meal anytime.

Ingredients:

  • 12 apples, peeled and cut in chunks
  • 2 tsp sugar
  • 2 C pecans
  • 1 T cinnamon
  • 1/2-3/4 bottle of Manischevitz red wine

Instructions:

  • Chop apples in a food processor or nut chopper, but watch so it doesn’t turn to mush.
  • In a large bowl, combine everything and start with 1/2 bottle of wine, add more if it’s too dry.
  • Store in airtight container in the refrigerator for a few days.

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Quinoa for Passover

My husband sent me this article in the New York Times about whether quinoa is kosher for Passover or not. I love how it says that quinoa is like the belle of the Passover ball because I am digging using quinoa for breakfast.

Speaking of breakfast, it is really hard during Passover for me because I am such a breakfast person, and I really don’t like matzo. But I do like Tam Tams, a matzo like bite size cracker. I also like breakfast to be packed with protein because I workout before breakfast usually, and I want to start the day right with something nutritious. Protein also helps me stay full until lunch. Matzo with jam and cream cheese doesn’t sit well or keep me full.

Since I realized that quinoa is K for P, I decided to make it for breakfast on the first morning of Passover. I boiled 1/4 C black quinoa in 1/2 C water for about 10 minutes until the water dissolved and mixed it with Greek yogurt, blueberries and strawberry jam.

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Quinoa by itself is very nutty and chewy. It doesn’t taste like anything by itself, so I mixed the whole bowl together, seen below. Not pretty, but at least it’s filling and packed with protein.

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On the second morning, I had a cup of Chobani with a banana and a matzo bagel! Pardon the poor quality iPhone photo and bite out of the bagel, we were at my mother-in-law’s house and I thought I should take a picture. She makes matzo bagels and they are delicious. Much denser and smaller than a real bagel, but really tasty with jam.

When I first started dating Jeffrey during college, he brought these bagels back from Houston for Passover. I thought it was genius! But the recipe is secret. It is definitely a staple for Passover in this family!

Lots of breakfasts to go, what else do you suggest?

Do you have any questions about the holiday? I have a rabbi student friend who reads the blog who would probably be happy to answer!

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