Cinnamon Quick Bread…Two Ways!!!

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Cinnamon Strawberry and Cinnamon Strawberry & Blueberry!!

I always have strawberries in the freezer for my kale smoothies 🙂 I will buy various fresh fruit, clean it, cut it up and freeze it, then I always that it on hand 🙂

So I was trying to think of a quick bread to make and well the strawberries came to mind, when I was testing my double batch (so I could give to family and friends) I was a little heavy handed with the cinnamon…but I have to admit it was pretty good and I got great reviews 🙂

I recently got some Coconut sugar and I had been wanting to use it, so I try it again but this time with blueberries, coconut sugar, coconut oil and whole grain pastry flour, this one is a little healthier for you 🙂

Here are both recipes, make both or just one of them…they both are Great!! 🙂

1st – Cinnamon Strawberry

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2 bowls, one wet, one dry

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whisk each individually, add strawberries to wet

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mix together

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then mix in the dry

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put into loaf pans and bake

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Cinnamon Strawberry Quick Bread

  • Difficulty: easy
  • Print

2 1/2 cups fresh strawberries, cut in quarters (if frozen, let thaw)
3 1/4 cups all-purpose flour
2 cups white sugar
1 1/2 tsp. baking soda
1 1/2 – 2 tbsp. cinnamon
1 1/2 tsp. salt
1 1/4 cups canola oil
4 eggs

Preheat oven to 350 degrees, spray two 9×5 inch loaf pans or 5 mini loaf pans.

In a large bowl add flour, sugar, cinnamon, salt and baking soda, whisk until fully combined.

In a med bowl whisk together eggs and oil; fold in strawberries, then pour into flour mixture and fold together just until combined.
Scoop into loaf pans and bake.

For mini pans bake 30 – 35 minutes for larger loaf pans 45 – 50 minutes, always check at first time by inserting a toothpick in the middle and if it comes out clean it is done.

2nd more healthy for sure – Cinnamon Strawberry Blueberry

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whisk dry in one bowl, add blueberries, toss around to coat

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mix wet with strawberries

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then add to dry

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put into loaf pans and bake

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Loaf is much darker because of the coconut sugar

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Cinnamon Strawberry Blueberry Quick Bread

  • Difficulty: easy
  • Print

2 cups fresh strawberries, cut in quarters (if frozen, let thaw)
1 cup blueberries
3 1/4 cups whole grain pastry flour
2 cups coconut palm sugar
1 1/2 tsp. baking soda
1 1/2 – 2 tbsp. cinnamon
1 1/2 tsp. salt
3/4 cup canola oil
1/2 cup coconut oil in liquid state
4 eggs

Preheat oven to 350 degrees, spray two 9×5 inch loaf pans or 5 mini loaf pans.

In a large bowl add flour, sugar, cinnamon, salt and baking soda, whisk until fully combined, toss in blueberries and mix around to coat.

In a med bowl whisk together eggs and canola oil; then whisk in coconut oil, if you need to heat a little to melt then do so, just let cool down first before adding it to egg mixture, fold in strawberries, then pour into flour mixture and fold together just until combined.
Scoop into loaf pans and bake.

For mini pans bake 30 – 35 minutes for larger loaf pans 45 – 50 minutes, always check at first time by inserting a toothpick in the middle and if it comes out clean it is done.

Enjoy both these recipes I hope you make them both!!! 🙂

 

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Christmas 2013!!!

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Merry Christmas everyone!!! 🙂

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I hope today fines all of you full of Love and Joy!!! Its has been a busy season for me thus far, hoping to slow down in January 🙂

Well I did some baking, I think most of my friends, family and co-workers got a little of something that I made.

Last night Christmas Eve we went to my cousins and there were I think 54 of us that is a lot of people and a lot of Presents!!!

Today I will be with my family, my Mommy and Daddy…yes I did just call them my “Mommy and Daddy” 🙂
My two nephews and my nephews little girl!!

Enjoy your day and make it count to someone you love!!

Here are some pictures of some of the things I did make along with pictures of my Christmas Decorations!!

My indoor Decor

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Next year the garland will go away and I will be adding
blue/teal and purple ribbon 🙂

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My Sous Chef 🙂

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That picture of Santa is my bestie Danny 🙂

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I love my new pink lights

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I made most of the ornaments on my tree 🙂

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My New tree topper

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Outside Decor

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I did these pots new this year 🙂

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that’s funny you can see my hammer off to the side 😛

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Made this myself

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Okay now for the Sweets 🙂

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I never had luck making these Spritz Cookies
with the cookie press 😦
But then my Mom pulled out this bag that I had got
from my Grandma’s house after she passed, I had totally
forgot about this

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This awesome Super Shooter cookie gun
Its Electric!!! 
I made all of this cookies from start to finish
in less than 2 hours… Yay!!!

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This was made in the 70’s

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This is Chocolate Marshmallow Fudge

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White Chocolate Peppermint Fudge

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Peppermint Toffee Crunch

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Brown Bread 🙂

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And Gingerbread Bars with raisins

 

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Finally, I had seen these in a picture, never ate one, the person would never tell me what it was or what was in it 😦
Now I knew it was Chocolate and to me it looked like Corn Flakes.
Well I ask my New Friend Melanie from France and she came through and they are “Rose des Sables”  pretty much Chocolate and Corn Flakes 🙂

I used Special K cereal I wanted more of crunch 🙂

Thank you Melanie!!! Cheers my friend!!

 

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Thank you for taking the time to enjoy my blog!!

Merry Christmas to all and to all a goodnight!!!

Bread Pudding

8 Comments

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Bread Pudding…you either love it or hate it 🙂

I don’t think there is any in between 🙂

I myself like Bread Pudding…if it made well…believe me I had some that I’ve wanted to spit out 😛

But I must say I have had great success making Bread Pudding 🙂

As part of what I do in my job, we host wine dinners, beer dinners, customer appreciation dinners.  One of the dinners that happens each month is a Wine dinner with a local radio station and the morning DJ’s and their winners.  They are Bob and Marianne…Check out photo below…doesn’t he look familiar….think “Entertainment Tonight”

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Yes Bob Goen…well he is just the nicest person ever!! 🙂

Our dinner for them included the following courses, each with a wine pairing

1st. course – Trio of Crostini’s
2nd. course – Mini cheese Ravioli’s with Apples and Walnuts with a Balsamic glaze
3rd. course – Zen Blend Salad with strawberries, blueberries, goat cheese crumbles, candied walnuts with a Balsamic glaze dressing
4th. course – Parmesan Chicken cutlet, with Whole Wheat Pasta served with Sweet Peppers, Kale  tossed in Arrabiata Sauce
5th. course – Lemon Marmalade Bread Pudding – recipe below 🙂

They loved everything 🙂

Side note****
But today is my Birthday 🙂 and when its your birthday you bring treats into the office and well I made the Lemon Marmalade Bread Pudding along with a Wild Blueberry 🙂

 

Ingredients

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Bread

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Cube it up

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place on baking sheet

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bake

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divide marmalade

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add butter to saucepan with marmalade

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stir and melt

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add mixture to cubed bread in a large bowl

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toss to coat bread, set aside

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add half and half to marmalade jar

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Shake

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add jar mixture, rest of the half and half, sugar, eggs, egg yolks, vanilla (lemon juice & zest)

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whisk together

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pour custard over bread cubes

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mix together, set aside for 30 minutes

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Spray ramekins

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add bread-custard mixture, place on baking sheet, bake

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after baking

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top each ramekin with the remaining marmalade

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Recipe – Lemon and Wild Blueberry Bread Pudding

12 oz. package of King’s Hawaiian Rolls, bread, sub rolls, buns…it all works 🙂
1 quart Half and Half
1 cup granulated sugar
2 whole eggs
2 egg yolks
1 tsp. vanilla
2 tbsp. butter

For Lemon – zest and juice of 1 large lemon
                         1 jar Lemon Marmalade 12.35 oz – 14 oz. 

For Wild Blueberry – 1 cup frozen or fresh blueberries 12.35 oz. – 14 oz.
                                        1 jar Wild Berry or Blueberry preserves

Cut bread into 1 inch cubes, toast on baking sheet in oven at 350 degrees, until golden brown about 10 minutes or so, let cool, once cooled add cubes to large mixing bowl, set aside.

Remove a 1/4 cup of the marmalade and set aside, take the rest of the marmalade and add to a small sauce pan with the butter, on medium heat, warm marmalade and melt butter, stirring to combine.

Once butter has melted, pour mixture over top the toasted bread cubes and toss to coat, set aside.

Take empty marmalade jar and add 1/2 cup of the half and half, shake vigorously to loosen any thing left to the sides of the jar.   In a medium bowl add that mixture, the rest of the half and half, sugar, vanilla, eggs and egg yolks, whisk to fully combine.  

(If making Lemon at this point add zest and juice to the wet mixture whisking to combine)

Pour custard mixture over the coated bread cubes, mixing together, let stand for 30 minutes, pushing bread cubes down into the custard occasionally. 

After 30 minutes, pre-heat oven to 325 degrees

Distribute the bread-custard mixture into buttered or sprayed ramekins, I used 10 8 oz. ramekins filling them about 2/3 the way full.  

(If making Wild Blueberry, top each ramekin with a little of the blueberries)

Place on a baking sheet and bake for about 40 minutes, remove from oven and and using the set aside marmalade spoon over top each ramekin.  Bake for an additional 5 minutes.

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Serve and Enjoy!!!

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Brown Bread!!

12 Comments

No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

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Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

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Ingredients

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Raisins and water in a small sauce pan

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add flour, salt, baking soda and bran/bran buds to bowl 

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Mix together
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cream butter and sugar

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stir in egg and vanilla

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add dry mixture and stir a little

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add raisin mixture

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Fold to combine

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pour batter into your containers

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bake

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this is the can

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this looks so good

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this is store on left and mine on right

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You can see that mine has so many more raisins

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Both buttered and ready to eat

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Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

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Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

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Tomato Soup & Grilled Cheese

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Growing up I think everyone at some point in time had tomato soup and grilled cheese, of course unless your Mom made everything from scratch most likely you got good old Campbell’s.  Don’t get me wrong Campbell’s is a great product, but who knew how really simple making homemade tomato soup was, so when I feel like I want something from my childhood this is what I do.  You can also serve cold or at room temp. For a party I served the soup in tiny cups and made grilled cheese sticks for convenient dipping, it was a hit for sure!!!

Tomato Soup

1/4 cup sweet or red onion, diced
2 garlic cloves, minced
1 can (14.5oz) whole peeled tomatoes, give them a little squish
1 tbsp. olive oil
1/4 cup heavy whipping cream

In a medium saucepan over medium heat add oil and onions, cook onion until translucent, stirring often not to burn.  Then add garlic, cooking and stirring for about 30 seconds, now add the tomatoes and their juices, bring to a boil then let simmer for about 20 minutes.  Add mixture to a blender and pulse to blend, make sure the lid is vented, you can take the center cap out of the lid, place a towel over top.  Once blended add cream and blend again, pour back into saucepan, keep warm, season with salt and pepper.

At this point you can serve or you may want to top it with some fresh chopped basil or chives, what about some sour cream, goat cheese, queso fresco or for me I like some crumbled gorgonzola cheese.  But you can top this soup with anything you can think of, plus its great to dip your grilled cheese in it too.

Grilled Cheese

1. Start with some good hearty bread, sliced and butter the outsides.

2. Cheese, there really is no one cheese that would not be good inside, for me I love changing it up, these are some cheeses I’ve used, provolone, smoked provolone & mozzarella, fontina, sharp white cheddar, Muenster, then my favorites are manchego and brie.  Brie with pears and some honey so good too, also crispy bacon…delicious

So what ever you use for your favorite grilled cheese go for it, but do me a flavor think outside the box!!!
There are so many wonderful cheeses out there, the next time you’re in the store take time to look around the deli area for the specialty cheeses, ask your deli server to help you pick something out, let them know you want to explore the wonderful cheeses of the world.

Let me know what you some of your favorite cheeses and combinations are…Enjoy!!

Harp’s Beer Bread

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3 cups self rising flour, sifted twice, this is a must
¼ cup sugar
1 bottle Harp Beer

¼ cup butter, melted

In a large bowl add flour and sugar, sifting mixture twice, this will make the bread nice and tneder, pour in beer as mixing with your hand, just fold mixture until just combined, “Do Not Over Mix”.  Pour into a greased loaf pan, let sit for 10 minutes, pour butter over top of dough.  Bake at 375 for 1 hour, till top is light brown.  Cool before slicing, you can make smaller loaves, just divide dough and butter and bake until top is light brown, maybe 35-45 minutes.

Note:  You can use All-purpose flour, but you will need to add 3 3/4 tsp. baking soda and 3/4 tsp. salt.

This bread was great with the Beer Cheese Soup (recipe coming) and stew (recipe also coming)
You could also a slice of this bread a toast and spread with butter or spread with my Beer Cheese Dip.