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 ūüôā I will buy various fresh fruit, clean it, cut it up and freeze it, then I always that it on hand ūüôā

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 ūüôā

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 ūüôā

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

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!!! ūüôā

 

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Zucchini Cake with Cream Cheese Frosting

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Well summer is here and the gardens are producing some awesome vegetables!!  Every year we always make zucchini bread with the zucchini.  

This time I decided to make a Cake instead….now I’m sure someone out there has made a zucchini cake…but I have have, this really is no different then the bread just in cake form, so this is what I came up with ūüôā

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along with the things I would change next time ūüôā

Did I say change…yes I did ūüôā ¬†No one is perfect!!!!!!!!!! ¬†

Ever watch Top Chef or I like Top Chef Masters myself, (in case you don’t, it is a cooking competition show with mostly well know chefs) ¬†I like this show better since I do admire some of the chefs that have been on the show and am amazed at the talent they have ¬†that have made them famous.

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This new season just started last Wednesday night on Bravo, this season does not have many chefs that are TV known except Chef David Burke he has multiple Awards, Restaurants, and few products.  They have many talented Chefs this season and I am excited to watch.

¬†It is hosted by Chef Curtis Stone¬†images and recently he posted a picture of dish he was trying make and it just flopped, and he said “see not even Chefs are perfect” ¬†I love him for that ūüėČ

Which brings me back to telling you as I made this cake and it did not turn exactly as I wanted it too, so next time I know the things I’ll change (which I will let you know in the recipe what that is) ūüôā

So I’ll tell you a secret, not everything I make turns out just right, including “my new idea for a cookie” that¬†I tried to make this week ūüôā
I was trying to make it with no flour, butter, oil…okay health and using things I already had around the house…well I am going to admit, the garbage had its share of treats ūüôā ¬†

Oh my goodness I can’t describe the texture…closest word I can think of is “RUBBER”LOL ¬†Hey at least I tried ūüėõ ¬†

UPDATE on this post – I brought this cake into the office today and everyone loved just as I made it, so I’ll leave it up to you on the changes, that are below ūüôā

Alright, alright lets move on to the cake ūüôā

Ingredients

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add dry indgredients to a bowl

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whisk together to combine

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add eggs, oil and vanilla to large bowl

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whisk to combine

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Grate zucchini over the wet mixture bowl
or just add the grated zucchini to the wet mixture

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fold in to combine

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then add dry to wet

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just mix until everything is moist

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Pour into a 9×13 pan
(this is what I would change, if I use a 9×13 again I will double the recipe or I’d use a 9×9 baking dish)

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Bake and let cool completely

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Cream Cheese Frosting ingredients

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add softened cream cheese and butter to bowl

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with hand mixer or stand mixer, just mix to combine

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then add confectioners sugar a little at a time

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add as much sugar as you like for taste of sweetness and consistency

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I use only 3/4 of a 1 pound bag

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frost your cake

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done, you can dig in right now, but keep in the refrigerator

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Zucchini Cake Recipe

 (exactly as I made, with what I would change)

1 large zucchini, grated (about 3 cups or so)
3 eggs
1 cup oil
3 tbsp. vanilla
2 1/3 cup all-purpose flour
1 cup granulated sugar
 1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon (I would have put in a least 1 more tablespoon, I also would have added 1/2 tsp. nutmeg)

Nuts are optional I did not use any

In a medium bowl add all the dry ingredients and whisk to fully combine.

In a large bowl add oil, eggs and vanilla, whisk to fully combine, add grated zucchini and stir to combine.
Then add dry to zucchini mixture, fold just until everything is moist.

Preheat oven to 350 degrees

Pour mixture into a greased or non-stick sprayed baking dish*** see Note below

(In the pictures I used a 9×13, for this recipe ¬†would change that to a 9×9 baking dish. ¬†I felt that the cake was too thin, I would have liked it to be thicker. ¬†Therefore if using the recipe above and ¬†you want a thicker cake use a 9×9 baking dish, if you like it thin (about 1 1/2 inch) then use a 9×13 baking dish. ¬†Now you can also double this recipe and use a 9×13, resulting in a thicker cake)

Bake time using above recipe in a 9×13 done in 30-35 minutes, ¬†using a 9×9 pan check at 35 to 40, until a toothpick inserted in the middle comes out clean. ¬† Cool completely¬†

Cream Cheese Frosting

8oz. cream cheese, very softened
4 tbsp. butter, very softened
1 box confectioners sugar (1 pound box)

in a medium mixing bowl add cream cheese and butter, beat on med-high speed just until combined, then on low speed add sugar a little at time until you have the sweetness and desired consistency.

Frost cake, slice and serve, or this can kept in the refrigerator until you serve. 

This cake is Super Moist!!

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and Cream Cheese Frosting is so creamy ūüôā

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I hope you try it!!! Enjoy!! 

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Zucchini and Nectarine Crisp

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So this weekend was my Mom’s Birthday and I was trying to come up with a dessert that was different. I had a few Nectarines and I thought…cobbler…crisp???? but not enough to a full recipe and I’ve done that before….but not with zucchini ūüôā

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So this is what I came up with and I thought it was yummy!!! ūüėõ

Ingredients
a co-worker gave me some nice spices from Penzeys, so I used them, otherwise I would
have used whole nutmeg and grated it myself 

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peel, slice zucchini

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put into large skillet

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add lemon juice, butter, cinnamon, nutmeg, salt and brown sugar, stir and cook

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meantime, peel and slice nectarines, and set aside

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once zucchini has cooked and softened, remove from heat

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fold in nectarines

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pour into a 9×9 (8×8 will work too)

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make the crisp topping

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add cold butter cubes, mix with fingers, or use pastry cutter

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you want it to be crumbly, about pea size pieces

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sprinkle on top of zucchini mixture

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bake

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Recipe – Zucchini & Nectarine Crisp

Filling 

3 medium zucchini, peeled, halved lengthwise, then sliced
3 good size nectarines, peeled, sliced, set aside
3 tbsp. butter
2/3 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup lemon juice

Add zucchini slices to large skillet, add butter, lemon juice, brown sugar, cinnamon, nutmeg, and salt, cook over medium high heat, once butter is melted and mixture starts to boil, reduce heat to medium and continue to cook for about 5 minutes until zucchini is softened. ¬†Remove from heat and fold in nectarines, spray a 9×9 or 8×8 baking dish and pour mixture in baking dish.

Preheat oven to 375 degrees

Topping

1 cup rolled oats
3/4 cup all-purpose flour
1/3 cup cold butter, cut in cubes
1/4 tsp. salt
1 tsp. cinnamon

Add all dry ingredients to a medium bowl, then add butter, with your fingers squeeze butter cubes with dry ingredients, to make a crumbly mixture.   Sprinkle mixture all over zucchini mixture and bake for 35 to 45 minutes or until golden brown and bubbly around the edges.

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Serve with sweet whipped cream or vanilla ice cream….Enjoy!!!

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Homemade Granola

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Homemade Granola is everywhere, pic 1

or I should say store made…You see in a lot of stores their own brand of homemade granola and it really is good if have not tried it you should give it a chance. ¬†But I’ve always just wanted to make my own so I could control what was in it, seeds, nuts, fruit, honey or sugar or maple syrup or whatever.

So as I decided to make this I was thinking what do I want in it, I like pecans, walnut, pepitas (pumpkin seeds),¬†pistachios, coconut and then I was thinking what else……….I got it…..Chia Seeds!! ¬†Yes I know what you are thinking the “Chia Pet” this terracotta figurine, shaped in all kinds of characters. ¬† You soak the¬†figurine¬†in water and then spread the seeds and watch it grow….well you are right¬†¬†chia

But you can eat the seeds too and the people of the ancient Aztec and Mayan empires revered chia seeds as vital nourishment.  They are packed with Omega-3, protein, antioxidants and fiber.

While ¬†getting my chia seeds, I saw Toasted Hemp Seeds and I thought…huh?…why not…They are high in protein, potassium, Fiber, Omega-3
and Omega-6, who knew…LOL!!

Okay so now I have all my so called nuts and bolts I need sweetness…I could use maple syrup which most recipes call for…and I found some locally but they also had Apple Cinnamon Syrup, I knew that was what I wanted to use, so I am now ready to go.

Ingredients

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I used Coconut oil to add to my syrup, I like using coconut oil in my everyday cooking, cook on low , stirring until coconut oil is melted

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once melted add vanilla and salt, stir to combine then set aside

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in a large bowl add nuts and seeds, mix to combine, if adding fruit you will add that after baking

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pour the oil and syrup mixture over nuts and seeds

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 stir to make sure everything is coated

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pour mixture to baking sheet and spread out

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bake at 325¬†degrees¬†for 25 – 355 minutes, stirring half way through,¬†I like my granola on the very crunchy side, so I let it get really brown, so keep in and stirring as it gets brown, just don’t let it burn

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Serve over yogurt or with milk

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Recipe

Homemade Granola

3 cups oats (not quick oats)
1 cup coconut flakes
1/2 cup pecans
1/2 cup walnuts
1/2 cup pepitas (pumpkin seeds)
1/2 cup pistachios
1/4 cup chia seeds
1/4 cup toasted hemp seeds
3/4 cup apple cinnamon syrup
4 tbsp. coconut oil
2 tsp. vanilla
1/2 tsp. salt

In a large bowl add the first 8 ingredients, stir to combine set aside.

In a small sauce pan add coconut oil & syrup, cook on low stirring until just melted, then add vanilla and salt and mix till salt is dissolved.
Pour oil mixture over the nuts and seeds, and toss to fully coat, pour mixture on to  two baking sheet and spread out, bake at 325 degrees for 25- 35 minutes.  

Let cool completely, if adding dried fruit so it at this point and store in air tight containers for up to a month, if it lasts that long!!

Have some on yogurt, or even Ice Cream, or just pour milk over it, or eat just as is…I don’t like mine that sweet, so this is not that sweet as other recipes can be, I also added some dried tart cherries at the end. ¬†

I hope you will try and enjoy!!!

Bananas Foster Upside-Down Cake

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I so love Bananas Foster, I actually make it every time I get down to the last banana…so good!!!
So why not make into an upside-down cake like pineapple but use bananas instead, I hope you will try this the next time you have some extra bananas!!

Topping:
1 cup brown sugar
4 tbsp. unsalted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 tbsp. dark rum*
4 yellow bananas, ripe, but firm, sliced 1/4 inch

Place brown sugar, butter, cinnamon, nutmeg and allspice in a small saucepan, heat over medium-low heat until butter is melted and mixture is smooth, stirring occasionally.¬† Take saucepan off the heat and stir in rum, pour into a 9×2-inch round cake pan.
Carefully arrange the banana slices on top of the brown sugar mixture.

 Cake:
3/4 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 tsp. vanilla
1 1/2 cup all-purpose flour
1/4 tsp. nutmeg
1/8 tsp allspice
1/4 tsp. cinnamon
1/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2/3 cup sour cream

Heat oven to 350 degrees.
In a medium bowl add flour, nutmeg, cinnamon, allspice, baking soda, baking powder and salt, whisk together to combine, set aside.
In a large bowl add sugar and butter; beat at medium speed until light and fluffy about 4-5 minutes.  Add one egg at a time, beating well after each addition, then beat in vanilla.
At low-speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture.  Spoon and gently spread batter over bananas.  Bake 45-55 minutes or until cake is golden brown and toothpick inserted in the center comes out clean.

Cool in pan on wire rack for 15 minutes, run a small knife around the edge of cake; carefully invert cake onto serving plate.  Serve warm with vanilla ice cream or with fresh whipped cream.
*you can use 1/2 tsp. rum extract instead.  Enjoy!!!!

Spicy Mexican Brownies with Warm Mexican Chocolate Pudding

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These brownies are moist and delicious and with the warm pudding on top takes it over the top.  Make this dessert to spice up the end of your meal or have the girls over with coffee it will be a hit for sure!!

 Spicy Mexican Brownies

2 ounces unsweetened chocolate (like Baker’s)
3 discs Ibarra Chocolate or Nestle Abuelita Chocolate

1 ¬Ĺ sticks butter
1 cup brown sugar
2 tbsp. Vanilla (Mexican if you can get it)
3 eggs

1 ¬ĺ cup flour
¬Ĺ tsp. baking powder
¬Ĺ tsp. salt
1/2 Р1 tsp. chipotle chile powder (depends on the level of spiciness you want)

In a small sauce pan add all chocolate and butter, whisk together until melted, pour into small bowl, set a side to cool for about 15-25 minutes.  In a large bowl add brown sugar and beat in chocolate until well combined, add eggs one at a time , making sure each egg has been fully incorporated before adding the next.  Add vanilla, then fold in dry ingredients, just until blended.
Bake at 350 degrees for 25-30 minutes in a 9×9 or 11×13 baking pan.

 

Warm Mexican Chocolate Pudding

1 egg¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ cup sugar
2 cups 1% milk                                             
1 tbsp. cornstarch
1 tbsp. cocoa powder                                  1/8 tsp. salt

1/4 tsp. cinnamon                                        1 tbsp. espresso powder
1 tsp. butter                                                    1 tsp. mexican vanilla, if you have it, but any will work
1 disc Ibarra Chocolate or Nestle Abuelita Chocolate                  

In a medium bowl add egg and sugar, whisk together, then add milk, cornstarch, cocoa, salt, cinnamon and espresso powder, whisk until combined.  Add mixture to a medium saucepan and cook on medium heat until thick and bubbly, whisking constantly for about 15 minutes.

Remove from heat add Iberra or Abuelita chocolate, vanilla and butter, whisk until chocolate has melted and pudding is creamy.  Set a side for 15-20 minutes before serving, can set longer to be a room temperature, store extra in an air tight container in the refrigerator, use with in 3 days. **Note Рthis pudding will not set up, it will be runny, this is because the lack of the amount of cornstarch used.

Add some spicy whip cream on top too.¬† Whip 1 pint of heavy whipping cream with 2 tsp. McCormick Cocoa Chile Blend, add a dollop on top of the brownie with that warm pudding…so so good…Enjoy!!!!