January 19, 2009
I love banana bread, but the full fat version isn’t possible for an everyday breakfast. So I threw together this recipe. I like it — it’s not too sticky and it has a big banana flavor. But yeah, it is low-fat so it is a bit spongy.
- 1 1/2 cup of flour
- 1/2 cup of sugar
- 1/4 cup of applesauce
- 2 cups of mashed bananas
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup of uncooked oats
- 1/3 cup of Greek yogurt
- 2 eggs
- 1 tsp of vanilla
Preheat the oven to 350. Now mix everything together in a bowl and pour into a loaf pan. Bake for 55 minutes or until the toothpick inserted in the middle is clean.
It works for me and my breakfasts. Plus, I add a little strawberry jam or cashew butter and it makes it taste much better!
January 8, 2009
Continuing with the theme of using up buttermilk, I thought I’d try Tyler Florence’s recipe for buttermilk biscuits. I love his baguette recipe so I had high hopes.
The biscuits have a soft and buttery taste, but they’re not as good as Alton Brown’s biscuits since they weren’t as flakey.
January 5, 2009
One of my food weaknesses is biscuits. I love them. But I find a lot of biscuits are super greasy, heavy, etc. So when I was looking for a new biscuit recipe, I thought I’d try Alton Brown’s Southern Biscuit recipe.
Holy smokes is this an awesome recipe for biscuits! I usually just shape mine and don’t roll out so I don’t run the risk “over handle” them.
They are light, fluffy, moist — it’s seriously everything you’re looking for in a biscuit recipe. These are the perfect biscuits!
December 12, 2008
As you can probably guess, I did a little surfing on King Arthur’s Web site. Anyway, I found this very interesting recipe for cheddar and black pepper scones.
When making any scones, DON’TOVER MIX. If you follow that code, you’re going to find yourself with savory and awesome scones. The black pepper gives it a little kick while the cheddar gives it a sharp taste.
December 9, 2008
If you’re like me, when I hear “schmear” I think of cream cheese, but apparently, it really means things that go together.
Whatever you want to call it, I thought King Arthur’s recipe for cinnamon schmear scones was awesome.
I didn’t have their cinnamon mixture, but I made my own. I combined 1 tsp of cinnamon and 1/2-3/4 sugar.
When you start to mold the dough (after just mixing it so all the ingredients combine), this is a great time to add the cinnamon sugar mixture. What I did was I’d sprinkle it on, then fold the dough and sprinkle more mixture. I did this 3 times.
Then when I divided the dough, I made sure to use the excess mixture to put no the sides. You could see the three layers. But as you can probably see from the end result photos, I did over-bake them a little bit. Bummer, but they still taste pretty good!
And yes, King Arthur’s recipe is way better than this one.
December 3, 2008
I love Boston Clam Chowder. It’s just so deliciously awesome. And to me, few things say winter better than clam chowder.
While I have a great chili recipe, I don’t have a great clam chowder recipe.
I thought I’d try this clam chowder recipe, but it’s not quite what I’m looking for. I’m not sure what was off…was it not as creamy as I wanted? I put in almost 2x the amount of clams so there was a definite clam flavor!
Don’t get me wrong, it’s good, but I’m still looking for THE recipe…
Unfortunately, I didn’t take a photo of my clam chowder either! I’m so surprised — I swear I thought I did!
December 1, 2008
I can only eat so many eggs and cereal so I have continued to try to find and make low fat versions of delicious breakfast ideas.
Using this recipe as the base, I only modified it a little. Instead of 4 TBSP of butter, I used 2 TBSP of butter and 1/4 cup of unsweetened applesauce. It was a little sticky, but it was good and low fat.
It was also so easy to heat up in the morning for breakfast.
November 28, 2008
I was making some soup overa recent weekend and wanted to have some rolls to eat with it. I settled on making some bread machine onion rolls.
It was a pretty easy recipe to make. I wanted to make them smaller so I divided the rolls into 16 pieces. They came out nice and fluffy with a good onion-y taste.
I would definitely makes these again. And they are delicious with a little roast beef (or turkey!), Swiss, and horseradish!
November 24, 2008
I thought this was an OK recipe for cinnamon swirl bread. What I liked was the fact it was using the bread machine for the dough.
As always with a bread machine recipe though, make sure to check your dough 5 minutes after it starts mixing. You want to make sure that the dough isn’t too wet or too dry and everything is mixing well together.
Since I don’t have a loaf pan, I used my french loaf pan for the two loaves. I think it worked out just fine, but the regular loaf pan would have made them prettier.
It did remind me of making cinnamon rolls when I put the butter on the rolled out dough and then sprinkled the cinnamon and sugar mixture. The only difference was that when I was done rolling into a log, I didn’t cut into 12 rolls.
Here are my step-by-step photos:
November 20, 2008
This recipe for “golden honey” pan rolls looked fantastic. Look at that photo! Unfortunately, I messed up when I was making them. As usual, I was doing a million other things at the same time and forgot to put in the yeast. So when the timer went off, I thought the dough looked strange. That’s when I realized the yeast omission. I put in the yeast and then let it go through the dough cycle again.
The rolls were good and while the extra kneading didn’t hurt it, I don’t think it helped it much either. I didn’t put the glaze on the top because 1/3 cup of sugar on top seemed like an awful lot. But the rolls themselves were good.
Did they beat these bread machine rolls? Even though I didn’t put the topping on the rolls, I’m going to say no.
November 18, 2008
Scones. I’m on the record for saying I love them. Since it’s the fall, I thought I’d create a recipe for easy pumpkin scones.
- 2 cups of flour
- 1/3 cup of sugar
- 1/2 tsp of ground ginger
- 1/2 tsp of ground cinnamon
- 1 tsp of baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of unsalted butter, cold
- 1/3 cup of milk
- 1/2 cup of pureed pumpkin (unseasoned)
- 1 tsp vanilla
Coarsely mix all the dry ingredients (flour, sugar, ginger, cinnamon, baking powder, baking soda, salt, and butter) until it’s crumbly. Now add the milk, pumpkin, and vanilla.
Don’t overmix! Instead, mix until just combined.
Then knead a few times adding more flour so you can put the dough into a 2-3 inch thick circle. Divide the dough into 6 pieces.
Place the 6 pieces on a baking sheet. Bake at 400 for 20-30 minutes until brown.
They’re very moist, pumpkin-y, and delicious. Not overly sweet either, but if you want to add a little crunch, add some sugar to the top before you bake them. Good stuff.
October 27, 2008
I found a pretty delicious TastyKake copy cat recipe. The cake itself is spongy and moist.
To make it easier on myself, I put the peanut butter layer on immediately after I removed the cake from the oven. I put a pretty thick layer on.
Once the cake cooled down, I put it in the fridge. Instead of melting chocolate, I made this dark chocolate frosting. When the peanut butter was cold, I put on the frosting.
It’s seriously good!
October 27, 2008
I tried to make pretzels before and they didn’t turn out too well. I thought I’d try again with this recipe.
Perhaps the first try was a good practice because this second time, the pretzels turned out so much better. They’re very pretty…I made them with three different toppings — Parmesan cheese, poppy seed, and sesame seeds.
They’re soft and delicious. They are best out of the oven, but not bad if you have to heat them up.
Here are photos of my step-by-step process:
October 26, 2008
This recipe for chocolate cinnamon bread was very good and light. I had only 1 cup of bread flour so I had to use 1 cup of regular flour and another 1/2 tsp of yeast.
It worked and it was good.
There wasn’t a strong cinnamon flavor though. I did use dark chocolate chips and only 3/4 cup of sugar to cut down on the sweetness. I think next time I’d up the cinnamon and sugar — might help. Or, you could make cinnamon toast with this bread…now that’d be good!
October 18, 2008
I should start this post by telling you that I’ve never been to a Kenny Rogers. However, I know about them from Seinfeld.
Anyway, I did think this copy cat recipe for Kenny Rogers corn muffins sounded good so I thought I’d give it a shot.
It was really easy and I actually had enough extra dough for another 4 muffins. On a side note, I think there’s something wrong with my oven because the 12 I put in there weren’t at all like the 4 I put with the egg “muffins” in my convection oven.
Instead of talking about the 12, I’ll give you the review on the 4. Those were awesome. The corn kernels were a great addition and everyone should put frozen corn in their corn bread. It gives it a nice texture and hint of sweetness. These were moist and delicious — highly recommend trying it!
September 24, 2008
Do you ever keep buying something even though you’re not interested in eating them? Yes, that’s how I felt about bananas yet I kept buying them every week at the store.
So I had a lot of brown bananas and found this recipe for banana coffee cake. The coffee cake is so moist and full of banana flavor. There’s a great sweetness.
If you’re looking for a recipe, you have to try this one. And since I only used 2 TBSP of butter, some of the crumble on top isn’t brown.
September 22, 2008
Now this is a truly healthy banana bread recipe and I loved it. I thought there was great texture and flavor. In short, it was awesome.
I am not a fan of using “fake” sugar so I used the real stuff. I also didn’t add any flax seeds. Instead of 2 egg whites, I used 1 egg.
September 18, 2008
Making a full-fat banana bread recipe isn’t difficult and it’s always good. But the low fat stuff is always tricky. Sometimes, they taste and look like cardboard.
This recipe for low fat banana bread wasn’t bad. It was a little tough, but it was good with cashew butter for breakfast.
If you review the comments on the recipe Web site, a lot of folks substituted yogurt or low fat milk instead of buttermilk, reduced the sugar, and increased the number of bananas.
September 9, 2008
I love lemon and I love scones. So imagine my reaction when I saw this lemon scone recipe.
In full disclosure, I didn’t have a lemon so I didn’t have any zest. Instead, I used 2 TBSP of lemon juice. I don’t think it worked as much as I would have liked because there was only a very faint lemon flavor.
But, it was super easy to pull together and I did follow the recipe otherwise. The scones came out pretty good though.