Loved this bread! It was fantastic! I will make this again.
adapted from barbarabakes
2 1/2 cups flour (high-altitude add 1/4 cup)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cream of tartar
2.5 tsp. cinnamon
1 cup butter softened
2 cups sugar
1 tsp. vanilla
3/4 cup sour cream (next time I’m going to substitute a bit of cream cheese)
1 pkg. Hershey’s cinnamon chips
3 Tbsp sugar
3 tsp. cinnamon
1 TBSP flour
1 TBSP butter
Cream the butter and sugar until fluffy. Add the eggs
Add the vanilla and sour cream and mix well.
Mix flour and with the dry ingredients in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter.
Spoon batter into mini loaf pans or cupcake tins until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 30-40 minutes. Let cool before removing from pan.
Friday, June 27, 2014
These pancakes were light and fluffy and lemony. This made about 12 large pancakes and my family finished every last one. No leftovers. I love that they have a little boost of protein from the Greek yogurt. This recipe has a far amount of sugar for a pancakes, but that is to counteract the tang and tartness from the lemon, yogurt and buttermilk. You could cut it if you desired. We loved these pancakes!
LEMON YOGURT PANCAKES
- 2 1/2 cups flour
- 1 TBSP baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 3 eggs, separated
- 1/3 cup sugar
- 1 cup plain Greek yogurt
- 1 1/2 cups buttermilk
- zest and juice of 1 lemon
- 1/2 tsp lemon extract
Whisk together flour, baking powder and soda, and salt. Separate eggs into two bowls. Whisk egg yolks with sugar. Add lemon zest, juice and extract. Whisk. Add buttermilk and whisk. Here is a good point to preheat your griddle. Beat egg whites until they form soft peaks. Mix buttermilk mixture and dry ingredients, until somewhat smooth. Fold in half the egg whites, then the other half. Butter griddle and ladle on batter to make pancakes. Turn when bubbling and underside is golden. Serve with warm syrup, fresh berries and whipped cream, if desired.
Monday, February 10, 2014
A classic Indian dessert drink. We love it!
- 1/2 cup plain Greek yogurt
- 1 Champagne mango or 3/4 cup frozen mango
- 1/2 cup almond milk
- 1 packet stevia
- few cubes of ice
Poor into blender or smoothie machine and blend. Thin with almond milk to desired consistency.
Sunday, January 19, 2014
CHOCOLATE CHIP MUFFINS
- 2 cups all-purpose flour
- 1/3 cup light-brown sugar, packed
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/3 cup sour cream or greek yogurt
- 1/2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 2 teaspoon vanilla
- 1 (11 1/2 ounce) package milk chocolate chips
- 1/2 cup walnuts or 1/2 cup pecans, chopped (opt.- I leave out)
- tubinado sugar for topping
Preheat oven to 400°F. Grease twelve muffin cups. In a large bowl, stir together flour, baking powder, and salt. In another bowl, stir together melted butter and sugars. Add buttermilk, eggs, butter, and vanilla until blended.
Make a well in center of dry ingredients. Add wet mixture and stir just to combine.
Stir in chocolate chips and nuts, if desired.
Spoon batter into prepared muffin cups. Bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. Bake 10-12 minutes for mini muffins.
Remove muffin tin to wire rack. Cool for 5 minutes. Remove from tins to finish cooling.
Serve warm or completely cool. These muffins freeze well.
Wednesday, January 16, 2013
Okay, I have not fallen off the face of the earth and I will still blog. It is proving to be difficult to find the time with the husband being deployed and all. We are making it... trudging through. I feel like I could pull my hair out at any given moment come bedtime, but I think I am doing well, all things considered.
This meal is SOOO good. Kinda like my mexican casserole in flavor, but way healthier! I may not even make my mexican casserole anymore! This is packed with veggies that are hidden with delicious and complex flavors.
MEXICAN CHICKEN AND VEGGIE LASAGNA
- 1 LB boneless, skinless chicken breast
- 3 TBSP taco seasoning (I use homemade)
- 1 cup salsa
- 1 large sweet onion, diced
- 1 red pepper, diced
- 1 cup matchstick carrots or carrot sticks
- 1 cup broccoli heads, diced
- 2 handfuls of baby spinach
- 2-3 cloves garlic
- 1 cup corn (I use roasted from Trader Joes)
- 1 can black beans or black-eyed peas, drained and rinsed
- 1 can diced roasted diced tomatoes
- 1 TBSP olive oil
- a lime
- 3 tbsp roughly chopped cilantro, plus more for garnish
- corn tortillas (I used 12-15?)
- 6-8 oz. mexican cheese
Cook chicken in crock-pot with 2 TBSP taco seasoning. When cooked, shred and return to crockpot with juices, and add 1 cup of salsa and mix. Chop all veggies, matchstick carrots and broccoli in 1/4" pieces. In a large skillet, place extra virgin olive oil, onion and pepper. Cook for 2-3 minutes, add carrot sticks. Cook 2-3 minutes, add broccoli. Cook 2-3 minutes, or until all veggies are soft. Add 1 TBSP of taco seasonings to veggies. Add spinach and garlic, cook until spinach wilts, then add corn, beans and fire-roasted tomatoes. Juice 1/2 lime over the veggies and mix in chopped cilantro. Taste for seasoning and add salt and pepper. Turn off heat and assemble lasagna.
Preheat oven to 350. Spray 9x13 dish with cooking spray, and spread a layer of chopped veggies (about 1/3). Cover with a layer corn tortillas. Top with 1/2 the shredded chicken. Top with a handful of shredded cheese. Top with a layer of corn tortillas. Continue with veggies, then corn tortillas, remaining chicken, handful of cheese, corn tortillas, and finally veggies and another handful of cheese. Bake for 25-30 minutes, until hot through and top is melty (yeah, it's a word) and browning.
Juice lime over after baking and serve with more fresh chopped cilantro and sour cream or greek yogurt, if desired.
Tuesday, November 27, 2012
I am so sick of being sick. I feel like an elephant is sitting on my face. Thought I was getting over it, but turns out I was wrong. I know shocker. I have absolutely no medical degree or background and my diagnosis of myself turned out to be wrong. I may need to suck it up and go see someone with an actual medical degree... you know, those people who slaved at med school...Doctor's I think they call 'em. I am to sick to care.
I really wanted a bread with oatmeal and chocolate chips. I tried one that sounded ubber promising and it turned out to be too dry to consume, and I even cooked it 5 minutes less than the suggested time. Why anyone would put a recipe like that on a blog and say it was good is beyond me.
I found this recipe over at tasty kitchen. The addition of bananas made it a winner. Very moist and very tasty. I would not say this makes 2 loaves. I mean, I made 2 loaves, but they were not very big. Next time, I will make one loaf and muffins with the rest.
BANANA OATMEAL CHOCOLATE CHIP BREAD
adapted from: tastykitchen
- 2 cups White Whole Wheat Flour
- 1 cup Rolled Oats
- ½ cups Organic Cane Sugar (I used reg.)
- ½ cups Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- 1-½ cup Buttermilk
- 1 1/2 tsp vanilla
- 2 whole Eggs, Lightly Beaten
- ¼ cups Butter, melted
- 1 cup Ripe Bananas, Mashed (about 3 Medium)
- ¾ cups Semi-sweet (or Dark!) Chocolate Chips
DIRECTIONS:Preheat oven to 350 degrees. Spray two 9×5 inch pans with non-stick cooking spray; set aside.
In a large bowl, whisk together flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, mix together buttermilk, eggs, butter, vanilla and bananas. Pour into dry ingredients and mix until well combined. Stir in chocolate chips.
Pour batter into prepared pans, sprinkle with turbinado sugar, and bake at 350 degrees for 45 to 50 minutes until a toothpick inserted comes out clean.
Note: You can also use the batter to make muffins. You can make one loaf and use the remaining batter for muffins. The muffins will need to bake for about 20 to 25 minutes.