Category Archives: Breads

Wheat Irish Soda Bread

I based the bread off of a recipe from this website. It was excellent! As in, it stayed FRESH for 4 days.
Usually when I bake homemade bread, we can eat it “as bread” day one and then after that it turns to toast 🙂 But THIS bread stays really moist for several days longer. I’m definitely going to add this to the rotation!

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I made a few minor modifications that I detail below…
Ingredients:

•3 cups all-purpose flour
•1 cup whole wheat flour
•¼ cup light brown sugar
• 2 teaspoons baking powder
•1 teaspoon baking soda
•½ teaspoon salt
•6 tablespoons cold unsalted butter
•2 large eggs
•1 cup greek yogurt, fage brand 2% PLUS about 1/2 c. skim milk/white vinegar mixture

Instructions:

Preheat oven 375. Get baking sheets ready. I used light colored aluminum and lined with parchment.

In my kitchen aid bowl, I mixed the flours, sugar, baking powder, baking soda & salt. Then I cut in the butter & used my hands to mix it in (until it reaches coarse crumb stage).

In a large mixing cup, I combine 1 c. 2% greek fage yogurt with 1.5 tsp white vinegar & 1/2 c. skim milk. I stirred to combine. Then added in the eggs. I incorporated the yogurt mixture into the flour mixture. Mine was still too dry at this point, so I added more milk, Tbsp by Tbsp until it hung together (but wasn’t “wet”). Note. the original recipe called for 1.5 c. of buttermilk. I just didnt’ have any on hand 🙂

Turn the bread out on a floured counter top and kneed a few times (don’t OVER kneed). Then divide dough into two round loafs. Place on parchment. Cut a “X” or cross in the top of each loaf (approx 1/2 to 1 in deep).

Bake @ 375 for 35 min. until the loaf is browned and you hear a hollow sound on the bottom when you tap it.

note. the original recipe called for brushing with egg and topping with sugar. I wanted to use it for a savory dish ~ so I omitted. It was definitely “browned” enough for our liking!

We are on day 2 of this bread and it’s still super moist~ which is great~ b/c so often homemade bread dries out so quickly.

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White Chocolate, Cranberry & Cream Cheese Bread errr… Coffee Cake!

I post a lot of recipes on here. Most of the time I think of this blog as more of a “holding place” for my recipes than anything else 🙂 I known I often post about how “yummy” stuff tastes and it always does.

But boy. This recipe takes the cake. Literally. In fact, it probably should be a dessert..not a breakfast ~ sshhhh I won’t tell!!

I made breakfast for my students this AM. First up was Iowa Girl Eats crock pot casserole.
She indicates that it should cook on low for 8 hrs or high for 4. At about 2.5 hrs mine looked totally done so I switched it to low.

Essentially you just layer 1/2 bag of frozen hashbrowns, 1/2 package cooked sausage, 3 green onions, and 40z each cheddar/motz ~ and repeat. Then top with a dozen eggs & 1/2 c. milk with some seasonings and hit go! It was SO easy & so yummy. Definitely make-again-able.
Here’s the recipe for that one!

And… THIS BREAD. It is ridiculous. Like densely yummy and unbelievably rich but still balanced I can’t stand how good it is yummy.

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Here’s the original link to the bread.

I made some minor modifications which I detail below

For the Bread:

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 cup white chocolate chips (depends how much extra sweetness you want)
  • 1 cup cranberries, chopped & tossed with 1 Tbsp flour

Topping

  • 1 stick butter
  • 1/2 c. flour
  • 1/2 c. old fashion oats
  • 1 cup brown sugar

Cream butter, sugar & cream cheese together. Add in the eggs & vanilla. In a separate bowl, mix the flour, baking soda & salt. Add the dry ingredients to the wet ingredients. End by adding milk.

With a large spatula, fold in the cranberries & the white chocolate chips.

Pour batter into TWO loaf pans that have been sprayed with cooking spray/buttered and then coated with a thin layer of flour.

In another bowl, use your fingers to combine the topping ingredients. Distribute evenly over both loafs.
Bake at 350 for and hour to an hour & 15 minutes (I did the latter). Until the bread is firm to the touch in the middle of the loaf and a toothpick comes out clean.

I let this cool completely before slicing the next day.

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Falafel Wraps on Homemade Tortillas

I remember when I was a freshman in college. My first year I attended a very small private school in Wisconsin. The atmosphere felt a little more like a high school than a college (2,000 people total!).

My first week there I remember walking into the dining room and looking at all of the food options. They had a salad bar, a pasta bar, pizza etc. They also had a daily special. One day they were serving falafel. I remember thinking to myself “that’s a funny name for food”… that was the first time I heard of falafel. Though, I had no desire whatsoever to try it. Um, fries please. Thank you. That is pretty much what a I wanted to eat when I was 18…and boy did it show 🙂

I digress.

A few days back, I read about falafel burgers on the Eat, Live, Run blog~ which I love 🙂 I thought… hmm, I love chick peas… in essence, these are really just a type of “bean burger”. While that name doesn’t sound appealing, these sandwiches far exceeded my expectations (and Steve’s for that matter). They were hearty enough to satisfy him!

Ingredients (I made a few minor modifications to the ELR recipe)

  • 1 can chick peas/garbanzo beans, drained & rinsed
  • 1 small red onion, finely diced
  • 1 hot pepper ~ I bought some kind of spicey red pepper from the farmers market…but a serrano or jalapeno will work equally well
  • 3 cloves of garlic
  • 1 tsp cumin
  • 1 tsp corriander
  • juice of one lemon
  • sea salt & pepper to taste
  • 1-2 Tbsp sesame oil***
  • 1/2-3/4 c. unseasoned bread crumbs
  • 1 egg white
  • olive oil for frying

***The original recipe calls for 1/4 c. Tahini. I kid you not when I say that my store was out of Tahini. How does this happen? To be honest, I prefer the flavor of pure sesame oil to tahini anyway. SO, I improvised 🙂

Saute the onion & pepper in olive oil till soft (adding the garlic during the last minute of cooking). Set aside.

In a food processor, blend up the chick peas, cumin, corriander, lemon, salt, pepper, and sesame oil. You don’t want it to get too saucy or you wont be able to form the mixture into patties. Combine the chickpea and onion mixtures in a large bowl. Add in egg white and bread crumbs and combine with hands. Add more bread crumbs if the mixture seems to wet to form.

Warm a few teaspoons of olive oil in the same fry pan from earlier. Fry the patties for 3-4 min a side until crunchy & cooked through.

These would be great served with a Tzatziki sauce, but the lazy man’s way is to throw on a dollop of greek yogurt and call it a day. SO Yummy!!

 

Also, ELR served hers on pita bread. Our store bought pitas are tough here~ so I whipped up some homemade flour tortillas. This recipe from the homesick texan blog is my absolute favorite!!! If you’ve every had a flour tortilla in ATX, you know what I mean!!

 

Ingredients:

  • Two cups of all-purpose flour (plus more for kneeding/rolling)
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of vegetable oil
  • 3/4 cups of warm milk

Combine flour, baking powder, salt & oil in a bowl. Stir in milk. I found at this point that my mixture was too dry so I added a tiny bit of water by the teaspoon until the mixture just came together… I probably added 4 tsp total?

Turn out dough on the a flour dusted counter top & kneed for 2 minutes till smooth & elastic. Put in a Pam-sprayed bowl, cover, and let rest for 20 minutes. Divide dough into 8 pieces. Cover and let rest an additional ten minutes.

Roll out the dough pieces (on a floured surface) one at a time and cook in a dry fry pan over medium. NO oil needed 🙂 When the tortilla starts to bubble and puff up a bit, it’s ready to turn. The first one always takes the longest and turns out the worst 🙂 … or the least good?? Which means that you must eat it plain the moment it comes off the pan. I shouldn’t be served to guests ~ but that doesn’t mean YOU shouldn’t inhale it!! Mmmm tortillas with butter.

These are also amazing with fajitas. These are one of my favorites

I digress. You should definitely make these Falafel wraps immediately. They are awesome. AND (bonus) HEALTHY!

 

 

Boy this picture desperately needs some green in it… perhaps a lovely fresh salad? 🙂

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Apple Butter Muffins

Yep. These are just as amazing as they sound!!

So, this morning before church Steve was trying to pound out some of the painting in our newly finished “lower level” spare bedroom. (note. Pictures forthcoming when carpet is installed & furniture set up). I’ve started to call our basement the lower level. It just sounds cooler. Plus, it’s kind of true. It’s a walk out… so really, it doesn’t FEEL like a basement per se. Plus, it has windows (4 to be exact) and a door way outside. Anyway!

I wanted to make him something yummy to grab & go on our way to church. I was scanning through my google reader looking for some yummy scone or muffin recipes. Nothing was jumping out at me. So I opened the fridge… what to make what to make. And then I saw it, APPLE BUTTER! It has been sitting in our fridge for some time now and it looked a bit lonely. It was time to give the apple butter some TLC 🙂 I googled apple butter muffins, made some minor modifications & these puppies were born!

I will definitely make them again. They are sort of fluffy, sort of chewy… and entirely delish!

Ingredients:

  • 1-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1 egg, lightly beaten
  • 3/4 cup skim milk
  • 1/4 cup canola oil
  • 1/2 cup apple butter (I used this brand) Additionally, I didn’t “scoop out” 1/2 c. see notes below…

Topping

  • 1/3 cup  packed brown sugar
  • 1/4 c. old fashion oatmeal
  • 1 tsp cinnamon
  • 1/4 cold butter

Preheat oven to 400. Line a muffin tin with liners (I would not skip this step for these particular muffins or you’ll have a mess on your hands…)

In a large bowl, mix together all of the dry ingredients (through ginger).

In a separate bowl, combine the egg, oil, and milk. Pour the wet ingredients into the dry ingredients & stir until just combined. Do not over mix!

Put a large Tbsp full of the batter into each muffin cup. Tap the pan to get the batter to cover the bottom of the muffin liner. Then add a Tbsp of applebutter to each muffin. Top with the remaining batter.

Combine topping ingredients (I do this with my fingers) until they resemble coarse meal (like apple crisp!) and then sprinkle each muffin with some topping mixture. I would press the topping into the batter to help it stick as it bakes up.

Bake for 15-18 minutes (I think my oven took 17 min in a dark pan). The tops of the muffins were still light when I pull the out, but the tops sprung back easily.

A few notes…

  • You definitely want to use liners b/c the apple butter can sort of ‘leak out’ of the batter and stick to the side of the liner. I can’t imagine how challenging it might be to get that off of the side of the muffin cups w/o a liner!
  • I did have some of the topping “fall off” of the muffins during baking AND some of the apple butter creep up and spill out on to the tin. Not to worry, they muffins still taste amazing 🙂
  • I pulled these out of the tin immediately after I removed them from the oven & placed them on a cooling rack.
  • The original recipe called for a topping of regular sugar & pecans…which could also be a good combo.
  • One more random side note… I bought organic applebutter b/c all of the other commercially processed brands use high fructose corn syrup… yuck. This one is pure yumminess! Ingredients; ORGANIC APPLES, ORGANIC APPLE JUICE CONCENTRATE.

 

ps. the iphone has made me lazy. It’s so much easier to take pictures with it and then just email them to myself than use the ‘nice camera’ and upload them to the lap top. Laziness = less than ideal photos. sorry!

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My favorite part of today’s meal…

These ROLLS.

Unreal. They are totally worth the effort 🙂

 

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Banana Pumpkin Bread

I stole this recipe from a friend of mine~ Pumpkin Bread with Maple Cream Cheese Frosting~ ah YUM

BUT, I only had 3/4 cup of pumpkin left after I made these last week… Pumpkin Blondies with Cinnamon & White Chocolate Chips. Don’t try these blondies unless you have someone to share with! They are just TOO good! Seriously. Steve & I ate the entire 9×13 pan by ourselves in 3 days. Yeah, I probably shouldn’t admit things like that online!

SO I had to improvise just a bit… and add in some banana!! It was a stunning success 🙂 I had to bake it longer than the original recipe called for~ but it was perfect when it came out of the oven at an hour & 15 minutes. Serve with some honey butter for a real treat!

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makes one large loaf

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin
  • 1/4 cup mashed banana
  • 2 eggs
  • 1 1/2 cup flour
  • 1 t. salt
  • 1 t. baking soda
  • 1/3 cup water
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. ground cloves

Preheat oven to 350.

Mix first five ingredients thoroughly, then add in the rest of ingredients and mix until combined. Pour into a  9×5 loaf pan sprayed with Pam.  Bake 1 hour -1 hour & 20 minutes, until a toothpick inserted comes out clean.

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