Category: Breads

Breads · Health

Healthy Breakfast Bars

cathysmahaLeave a comment

Breakfast bars are a great substitute for a quick granola bar breakfast or snack. Often, granola bars are too sweet and I am looking for breakfast with more protein. This recipe is loaded with protein and tastes great. I made a full recipe and froze half to enjoy later.

Healthy Breakfast Bars

INGREDIENTS:
  • 1 ½ cups mashed Banana – equivalent to 3 large ripe bananas
  • 1 can canned Chickpeas – drained, rinsed (note 1) (15 ounce can/425g)
  • ¾ cup Peanut Butter – (note 2)
  • 2 teaspoons Vanilla Extract
  • 2 ¾ cups Old-Fashioned Rolled Oats – (note 3)
  • 2 tablespoons Chia Seeds – (note 4)
  • ½ cup Dark Chocolate Chips – (note 5)
  • ½ cup Pumpkin Seeds – (note 6)
  • ½ cup Almonds – (note 7)
DIRECTIONS:
  1. Preheat the oven to 350°F (180°C). Line a 9-inch square pan with parchment paper, making sure some pieces of parchment paper hang on the side to easily remove the bar from the pan later. Slightly oil the pan with cooking spray. Set aside.
  2. Open the can of chickpea, drain it over a sieve, give a quick rinse and place in a large bowl.
  3. Use a potato masher to mash the chickpeas into tiny pieces – you can also add them in a food processor and pulse a few times to break them apart. Set aside.
  4. Mash the ripe bananas, pack in measuring cups to get exactly 1 1/2 cups.
  5. Place the mashed bananas in a very large mixing bowl, add crushed chickpeas, peanut butter, oats, chia seeds, pumpkin seeds, chopped almonds, and chocolate chips.
  6. Stir the ingredients very well, pressing them together to form a sticky, thick batter.
  7. Pour on the prepared baking pan, press evenly, and sprinkle extra chocolate chips on top for extra sweetness, if desired.
  8. Bake the oat bars for 30-40 minutes at 350°F (180°C) until dry and golden on top and set.
  9. Let the pan cool down for 15 minutes, then lift the overhanging pieces of parchment paper to release the oats onto a cooling rack.
  10. Let it cool down completely for 1 hour before slicing into 12 bars.
  11. Slice and serve on a plate for breakfast with mixed berries, a dollop of your favorite yogurt, or eat plain.
Notes

Note 1: equivalent to 1 1/4 cup of cooked chickpeas. You won’t taste them in the bar. They feel like moist pieces that go very well with the nuts and banana.

Note 2: Make sure you are using natural peanut butter with no added oil and no added sugar. You can make the recipe nut-free using sunflower seed butter or tahini. The recipe works with almond butter or cashew butter as well.

Note 3: Use gluten-free certified rolled oats if needed.

Note 4: Chia seeds act as a binder in the bar. You can remove them. But you can swap for 3 tablespoons of flaxmeal.

Note 5: The bars have no added sugar. The chocolate chips add sweetness to the bars. You can swap for dried fruits like dried cranberries, raisins, or finely chopped Medjool dates.

Note 6: The seeds add protein. You can swap hemp seeds for even more protein, or leave them out if you don’t want seeds in your bars.

Note 7: Almonds are for crunch and flavor, swap for any finely chopped nuts like walnuts, pecans, or leave out if preferred. 

Storage: You can store the bars in the fridge in an airtight container for up to 5 days. You can freeze them in Ziploc bags and thaw in the fridge the day before.

Recipe from theconsciousplantkitchen

Breads · Cakes

Eggnog Bread with Rum Glaze

cathysmahaLeave a comment

The holidays are a fun time to experiment with new recipes. This eggnog bread sounded interesting and I had a Guava Rum on hand to use in the recipe. It was quite delicious and if you want to take it to the next level, serve with a scoop of vanilla bean ice cream!

Eggnog Bread with Rum Glaze

Ingredients:
  • Bread Ingredients:
    • 2 large eggs
    • 1 1/2 cups full-fat eggnog
    • 2 teaspoons spiced rum
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup salted butter softened
    • 2 1/4 cup all-purpose flour
    • 1 3.4 oz. box instant French vanilla pudding mix
    • 2 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
  • Glaze Ingredients:
    • 1 cup powdered sugar sifted
    • 2 teaspoon full-fat eggnog
    • 2 tablespoon spiced rum
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
Instructions:
  1. Preheat oven to 350 degrees and spray your 9 x 5 inch bread pan or mini loaf pans with baking spray.
  2. In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
  3. In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
  4. Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
  5. Pour batter into the prepared bread pan and bake for 45-55 minutes for mini loafs or 65-70 minutes for a 9×5 loaf, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow bread to cool.
  7. Rum Glaze Directions:
    • Whisk together all glaze ingredients until smooth.
    • Drizzle over the bread.

Recipe from KitchenFunWithmythreesons

Breads · Garden

Delicata Squash and Sage Biscuits

cathysmahaLeave a comment

This recipe has been in my ‘must try’ stack for two years. Finally, I had the delicata squash and the motivation to make them and I was not disappointed. Oh my gosh, they are so flaky and delicious. My garden sage was plentiful, so it was the perfect time. Wouldn’t these be wonderful for the Thanksgiving table?

Delicata Squash and Sage Biscuits

INGREDIENTS:
  • 1 medium-small delicata squash (½ cup squash purée)
  • 2 cups unbleached white flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbsp. cane sugar
  • 1 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 1 small bunch of fresh sage (1 ½ tsp. chopped and 10 whole leaves for garnish)
  • ¾ cup heavy cream
  • For the egg wash:
    • 1 small egg
    • 1 Tbsp. milk
DIRECTIONS:
  1. Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
  2. 2In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
  3. 3In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
  4. 4Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
  5. 5Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.

Recipe from PBS Food Recipes

Breads

Blueberry Banana Bread

cathysmahaLeave a comment

Banana bread is always a hit but with extra blueberries on hand, I had to try this recipe. The grandboys went crazy over it. Who knew this combination could be so good!

Blueberry Banana Bread

INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup fresh blueberries
DIRECTIONS:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
  2. Mix flour, baking soda, and salt together in a medium bowl.
  3. Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
  5. Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
  6. Pour batter into the prepared loaf pans.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

Recipe from AllRecipes

Breads · Family Favorites · Sauces

Devonshire Cream

cathysmahaLeave a comment

Is there anything better than scones with clotted cream, lemon curd and jam? I have never tried making clotted cream, but I have a recipe for Devonshire Cream that is easy and delicious. High tea connoisseurs might argue this isn’t REAL Devonshire Cream but our family loves it. Recently, our family enjoyed a homemade high tea (scones compliments of daughter Megan) and Devonshire Cream front and center. If my memory serves me right, this recipe originally came to me from my sister-in-law, Donna. Another great family cook!

Scones with Devonshire cream, lemon curd and jam would be a wonderful way to treat the special Mom in your life this weekend!

Devonshire Cream

INGREDIENTS:
  • 3 ounces cream cheese
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 to 1/3 cup whipping cream
DIRECTIONS:
  1. Soften cream cheese. Once softened add sugar, vanilla and whipping cream and beat until smooth.
  2. Chill in the refrigerator and serve with your favorite scones or bread

Attribution

Breads

Green Chile Cheddar Beer Bread

cathysmahaLeave a comment

Green chile cheddar beer bread is a flavorful, easy quick bread that I will make again and again. It stands well on it’s own, toasted with butter, paired with soup. I love an easy delicious bread and this one is a winner!

Green Chile Cheddar Beer Bread

INGREDIENTS:
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon honey or agave nectar
  • 1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
  • 1/2 cup chopped green chiles (about 2 4-oz cans, drained)
  • 3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
  • Additional melted butter for brushing on top
DIRECTIONS:
  1. Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
  3. Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
  4. Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
  5. Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!

Recipe from WholeandHeavenlyOven

Breads · Breakfast · Cakes

Peach Streusal Muffins

cathysmaha1 Comment

Every year I purchase a box of Palisade (Colorado) peaches from one of the local high schools. They are always big, beautiful and delicious. Peach Streusal Muffins sounded delicious and they were. I opted to skip the icing and the family didn’t mind at all.

Peach Streusal Muffins

INGREDIENTS:
  • CRUMB TOPPING
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour
  • MUFFINS
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk, at room temperature
  • 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)*
  • VANILLA ICING (OPTIONAL)
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS:
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
  3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
  6. Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.
  7. Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
  8. Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Recipe from Sallysbakingaddiction

Appetizers · Breads · Vegetables

Avocado Bread

cathysmahaLeave a comment

Avocados are a favorite of mine and this recipe was intriguing. With a very ripe avocado on hand, I decided to try it and was not disappointed. The baking time was 25 minutes but I found it to be too soft inside and baked for another 8-10 minutes (picture on the right). It was delicious as a side to my meal and would be interesting to make into a sandwich. If you have a perfectly ripe avocado and don’t know what to make, this is worth a try!

Avocado Bread

INGREDIENTS:
  • 1 avocado, mashed
  • 1 egg, beaten
  • 1 cup shredded Parmesan cheese
  • Everything but the bagel seasoning (optional)
DIRECTIONS:
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine avocado, egg and cheese together.
  3. Form into two patties on greased baking sheet. Sprinkle with seasoning.
  4. Bake for 25 -35 minutes. (I baked for a little longer–see difference between 25 minutes and 35 minutes above)

Recipe from katwalkboutique

Breads · Holidays

Soda Bread by Ina Garten

cathysmahaLeave a comment

St. Patrick’s Day wouldn’t be complete without corned beef and cabbage accompanied by Irish Soda Bread. I’ve made Irish Soda Bread in years past, but decided to try Ina Garten’s recipe. The texture was wonderful and the taste was sweeter than the past versions with the addition of orange peel and raisins. It is wonderful toasted the next day for breakfast.

Soda Bread

INGREDIENTS:
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants (I used raisins)
DIRECTIONS:
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.
  6. Optional: I buttered the top of the warm bread when it came out of the oven.

Recipe from FoodNetwork/Ina Garten

Breads

Healthy Banana Bread with Honey

cathysmahaLeave a comment

Banana Bread is always a winner and I have tried many. My go-to Banana Bread is moist and delicious; my Christmas verision with maraschino cherries and chocolate chips is a family favorite, and I enjoyed this version made with honey. Honey is a precious commodity in my home, so I will routinely opt for my other two recipes, but know this version is also delicious.

Healthy Banana Bread with Honey

INGREDIENTS:
  • ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey (168 grams) or maple syrup (155 grams)
  • 2 eggs
  • 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup (56 grams) milk of choice or water
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
DIRECTIONS:
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Recipe from CookieandKate