Foodie Fridays: Apple Cider Loaf Cake

Recently we had some neighbors over for dinner, and I had a lot of leftover apple cider, so I began looking for recipes that would help use it up.  Apple Cider Loaf Cake was one that I decided to make because I had just purchased a lovely loaf pan with a great autumnal pattern on the bottom and I really wanted to try it out.  I was a bit nervous that the loaf would not come out of the pan easily as I have had this happen before with Bundt cakes, but thanks to the instructions that came with the pan I figured out why I have had this problem.  It turns out that you should never use aerosol cooking spray to grease cake pans (aerosol baking spray with flour is fine), which is what I always used!  Armed with this new knowledge, I was able to get the cake out of the pan effortlessly, and cannot wait to try other loaf cake/bread recipes using this pan.

Since my new pan required turning the cake upside down after removing it, I did have to change the topping instructions.  Instead of sprinkling the cinnamon sugar on before baking, I simply added it after removing the cake from the pan and inverting it onto a plate (be sure to slice the rounded top off of the loaf to level it before removing it from the pan).  Otherwise I followed the recipe as written except for the flour, since the original recipe called to a special type that I did not have.  I also halved the amount of salt because I always do.  This is a light and mildly flavored cake that is perfect with a cup of afternoon tea, and I know that I will make it again.

Apple Cider Loaf Cake

½ C. unsalted butter, room temperature, plus more for pan
¾ cup dark brown sugar, packed
2 large eggs, at room temperature
½ C. apple cider
⅓ C. sour cream or plain Greek yogurt
1 T. vanilla
2 C. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
Cinnamon Sugar (below)

Lightly butter a 9 x 5" loaf pan.  Line with parchment paper, leaving overhang on both long sides.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and fluffy.  In a medium bowl, whisk together eggs, cider, sour cream, and vanilla.  In another medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Alternate adding wet and dry ingredients to butter mixture, beating well after each addition.  Spoon batter into prepared pan, smoothing top into an even layer.  Sprinkle cinnamon sugar mixture on top.

Bake at 350° F for 40-45 minutes (mine took 50 minutes), or until golden brown on top and firm to touch in center of loaf.  Remove from oven and cool completely before slicing.  Store covered at room temperature for up to 3 days.

Cinnamon Sugar: Combine 3 T. turbinado sugar. ¾ tsp. cinnamon, and ¼ tsp. nutmeg in small bowl.
 

Foodie Fridays: Small Batch One Banana Muffins

All decked out in Christmas-colored silicone baking cups!

I used to love to bake, but these days I rarely do so as I must watch my carbohydrate intake.  However, every once in a while I feel the need to bake something, so I try to make small batch recipes since I am just baking for two.  Recently we had one very overripe banana that either had to be used up or thrown away, so I tried a Small Batch One Banana Muffins recipe which turned out great.  I usually find banana muffins to be way too sweet, but by adding 60% dark chocolate chips and coconut sugar (which does not taste as sweet as brown sugar) these muffins were just right.  Next time we have an overripe banana I will make these again!

Small Batch One Banana Muffins

1 C. flour (I used white whole wheat flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 C. melted unsalted butter (or vegetable oil)
1 overripe banana (1/2 cup mashed)
1/3 cup brown sugar, packed (I used coconut sugar)
1 large egg
1/2 tsp. vanilla
1/2 C. dark (or semisweet) chocolate chips

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

In a large microwave-safe bowl, melt the butter.  Add the banana and mash thoroughly with a fork.  Whisk in the sugar, egg, and vanilla extract until smooth.  Add the dry ingredients and stir together until a batter forms. Stir until just incorporated (do not overmix).  Fold in the chocolate chips.

If time permits, let the batter sit at room temperature for 15-20 minutes before scooping so that the batter will rise better while baking.  Spoon the batter equally into 6 greased or lined muffin cups.

Bake at 425°F for 5 minutes, then decrease the oven temperature to 350°F, WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set (a toothpick inserted in the center should come out clean).  Remove from the oven and cool for a few minutes before serving.  Serves 6.

Foodie Fridays: Strawberry Oatmeal Muffins

The strawberries in our local stores have been especially sweet and tasty this year.  I have been buying them on a regular basis, and thought I would try baking with some, which is not something I usually do with strawberries.  I found a recipe for Strawberry Oatmeal Muffins that made six muffins instead of the usual dozen, an amount that is perfect for me since I am only cooking for myself at the moment.

I loved the combination of nutty, chewy oatmeal with the sweet juicy strawberries.  Since I did not have the sanding sugar called for in the recipe to sprinkle on the tops, I just used granulated sugar and it worked just fine.  I found that I did not have to drain my berries before stirring them into the batter because they did not produce much liquid, but if your berries are juicier be sure to drain them or the batter will be too wet.  These muffins are great for breakfast on a spring morning, or at any other time of the year (or day!) for that matter, so give them a try if you are in the mood for muffins.

Strawberry Oatmeal Muffins

1/2 C. milk (I used almond milk)
1/2 C. rolled oats (plus extra for sprinkling)
1 C. diced fresh strawberries
1/4 C. butter, softened
1/2 C. sugar (plus extra for sprinkling)
1 egg
1/2 tsp. vanilla
3/4 C. flour
1 tsp. baking powder
1/4 tsp. salt

Combine the milk and oats together in a small bowl and let soak.  In another bowl, toss the strawberries with 1 tsp. sugar.  Set aside.

Cream the butter and remaining sugar in a large bowl until light.  Add the egg, beating well.  Stir in the vanilla and the soaked oats.

In a small bowl, sift together the flour, baking powder, and salt.  Gently stir the flour mixture into the creamed oats mixture.  Drain the strawberries and fold in gently.

Line a muffin tin with 6 liners and fill equally with the batter.  Sprinkle the sugar and some oats over the tops of the muffins.

Bake at 375 degrees for 30-35 minutes, or until the tops are golden and a toothpick comes out clean.  Let cool for 10-15 minutes before removing the muffins from the tin.  Serves 6.

Foodie Fridays: Lemon Yellow Squash Loaf

 

Well, this may be another squash recipe, but at least it does not feature zucchini!  My yellow squash plants have slowed down production considerably, but I did have enough to use in a recipe for lemon quick bread.  The original recipe actually called for zucchini, but I felt that yellow squash would be more appropriate color-wise.  Once again I reduced the amount of sugar in a quick bread recipe because I added sweet white baking chips.  Because of the added chips, I also did not feel the need to add a sweet glaze over the top of this bread.  Whether you serve this bread for breakfast, dessert, or afternoon tea, you will enjoy its sweet citrus flavor at any time of the day!

Lemon Yellow Squash Loaf

1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. sugar
1 C. shredded yellow squash (do not squeeze dry)
1/4 C. vegetable oil
1 egg
zest and juice of one lemon
1 C. white baking chips

In a medium-sized bowl, combine the flour, baking soda and powder, and salt.

In a large bowl, stir together the sugar, shredded squash, oil, egg, and lemon zest and juice until well combined.  Add the dry ingredients and stir just until combined.  Fold in the baking chips.  Spoon the batter into a well-greased loaf pan (a piece of parchment or waxed paper cut to fit in the bottom of the pan will help to remove the loaf from the pan after baking).

Bake at 350 degrees for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a wire rack for 15 minutes.  Remove from the pan and cool completely before slicing.  Serves 10.

Foodie Fridays: Zucchini Spice Bread

In my quest to use up my bounteous zucchini harvest, I found another zucchini bread recipe to try.  I made a few changes, such as decreasing the amount of sugar and using cinnamon chips instead of nuts.  I also did not squeeze the moisture out of the shredded zucchini, which meant I could leave out the liquid called for in the original recipe.  This bread is great for breakfast, especially when spread with Boar's Head Pumpkin Pie Dessert Hummus, a product I discovered recently that is quite delicious.  (Is it wrong to spread a winter squash hummus on a summer squash bread?  I hope not!)

One of these days I will run out of summer squash, and then I can start featuring some non-squash recipes, but for now all I seem to be making is summer squash dishes.  Is it any wonder that I am getting tired of squash, especially zucchini, which never seems to stop producing.  However, next year I might not even have time to garden if we can get back on track with our move from Georgia to New Mexico, so I suppose I should appreciate what I have while I have it.  At least I know that I can always make tasty zucchini bread whenever I want it!

Zucchini Spice Bread

1/3 C. vegetable oil
1/3 C. sugar, honey, or maple syrup
2 eggs, room temperature
1 tsp. baking soda
1 tsp. cinnamon
2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 C. grated zucchini (do not squeeze dry)
1 2/3 C. flour
1 C. chocolate or cinnamon chips

In a large mixing bowl, combine the oil and sugar and beat with a whisk until well combined.  Add the eggs and beat well.  Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg.  Whisk to blend.  Switch to a big spoon and fold in the zucchini, then add the flour and stir just until combined.  Gently fold in the chips.  Pour the batter into a greased loaf pan.

Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the loaf pan for 10 minutes.  Transfer the bread to a wire rack and cool for 20 minutes before slicing with a sharp, serrated knife.  Serves 10.

Note: This bread is moist, so it will keep for just 2-3 days at room temperature.  Store it in the refrigerator for 5-7 days, or in the freezer for up to 3 months.  You can slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

(I am sure that you have heard the news that our President and the First Lady have tested positive for COVID-19.  We should all be hoping and praying for a speedy recovery for them as well as anyone else infected with the virus.  Please practice social distancing and wear your mask when you must be out in public.  Stay safe and stay well, everyone!)

Foodie Fridays: Chocolate Zucchini Bread

My vegetable garden is producing prodigious amounts of summer squash and eggplant right now.  I am using most of these veggies to make vast quantities of quick and easy stir-fries, but am also occasionally using the squash in other recipes as well.  One recipe I tried recently was for Chocolate Zucchini Bread, and I can highly recommend it!  The chocolate flavor is so intense you would never even know there was any zucchini in it at all, but the zucchini helps to make the bread moist and tender.

I only made a couple of minor changes to the original recipe.  I used white whole wheat flour instead of all-purpose white flour, and I also reduced the sugar from 3/4 cup to 1/2 cup.  I might reduce the sugar even more next time to just 1/3 cup, as I found the bread to be more than sweet enough thanks to the addition of chocolate chips.  If you are indundated with zucchini right now and are craving a chocolatey treat, you really should make this zucchini bread!

Chocolate Zucchini Bread

1 C. flour
1/2 C. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, at room temperature
1/4 C. unsalted butter, melted and slightly cooled
1/4 C. oil
1 tsp. vanilla
1/2 C. brown sugar
1 1/2 C. packed shredded zucchini
1 C. semisweet chocolate chips

Grease a 9x5-inch loaf pan and set aside.

In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt.  In a large bowl, whisk the eggs, butter, oil, vanilla, and brown sugar until smooth (a few small brown sugar clumps is fine).

Stir the dry ingredients into the wet ingredients (do not overmix).  Stir in the shredded zucchini until just combined.  Add 3/4 C. chocolate chips.  Pour the batter into the prepared pan.  Sprinkle the remaining 1/4 C. chocolate chips over the top of the bread.

Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  Remove the pan from the oven and cool on a wire rack for 15 minutes.  Run a knife around the edges of the bread and carefully remove from the pan.  Let the bread cool on the wire rack until slightly warm. Cut into slices and serve.  Serves 12.

Notes: The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.  To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil.  Freeze for up to 1 month.  Defrost before slicing.

(My internet service has become unreliable recently, I think due to all of the storms we have had, and our provider cannot come to check out the problem until Monday, so if I am missing in action over the next few days that will be the reason.)
                

Foodie Fridays: Three-Ingredient Protein Cornbread

I have always enjoyed baking more than any other type of cooking, but ever since I put myself on a low-carb diet I have been doing very little baking.  I do, however, keep an eye out for interesting baked goods recipes that are made with lower carbohydrate ingredients.  Some of these recipes are just as good as if not better than their high-carb counterparts, while others are similar in name only.  Today's recipe for 3-Ingredient Cornbread from the Nest & Glow website falls into the latter category.

While corn is of course mostly carbohydrates (albeit gluten-free), the other ingredients in this recipe do not include either wheat or sugar, the usual carb culprits in baking.  Chickpea flour and ground flaxseed are great sources of protein and fiber, and while the texture and flavor of this cornbread are very different from that of the more familiar version, I found it rather tasty.  It is a very dense and moist bread, but without the crumbly aspect because there is no leavening to create air bubbles in the batter.  I served this bread with soup, and the combination is a very satisfying meal for lunch or a light dinner.  Some may find this recipe an acquired taste, but it is worth a try, especially if you can no longer find wheat flour at the grocery store.  I doubt that most people are stocking up on chickpea flour or flaxseed, and so far frozen corn seems to be in good supply!

Three-Ingredient Protein Cornbread

2 C. frozen corn, thawed

1/2 C. water

1 C. chickpea flour (I used Bob's Red Mill Chickpea Flour)

1/2 C. ground flaxseed (see Notes)

1/4 tsp. salt

Reserve 2 T. corn and place the remainder in a blender with the water.  Blend for a minute to cream the corn kernels.

Pour the creamed corn into a large bowl.  Stir in the chickpea flour, ground flaxseed, and salt.

Place the cornbread batter into a greased 8x4-inch loaf pan.  Sprinkle with the reserved corn, pushing the kernels into the top of the batter.

Bake at 375 degrees for 50 minutes, until the top is golden.  Remove from the oven and cool for 15 minutes.  Serves 8.

Notes:  I used Carrington Farms Organic Milled Flax Seed rather than flaxseed meal because that is what I had on hand, but the original recipe recommends golden flaxseed meal for a more attractive color (like Bob's Red Mill Golden Flaxseed Meal).  Eat this bread within 3 days and store somewhere cool and dark.  This bread tastes best toasted and buttered.

                

Foodie Fridays: Vanilla Chai Lemon Ricotta Muffins

Once again I just had to try a recipe from the Half-Baked Harvest website (one of my favorite food blogs), this time for the Vanilla Chai Lemon Ricotta Muffins.  These light and tasty muffins come together quickly and the unique combination of ingredients make them unlike any other muffins I have ever made.  I made only a few minor changes to the original recipe (used different flours, used different types of oil and honey, used a regular instead of a Meyer lemon, and used part skim rather than whole milk ricotta, based on what I had on hand).  Next time I will probably increase the spices, perhaps even doubling them, because I like lots of sweet spice flavor, and I would like to try the Meyer lemon or double the amount of regular lemon for a more intense citrus flavor, but these muffins were still good just the way I made them.  I do not usually butter muffins, but next time I may even try making the Lemon Poppyseed Butter recipe that was also included in the original post!

Vanilla Chai Lemon Ricotta Muffins

1 C. white flour
3/4 C. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom
1/4 tsp. allspice
1/4 tsp. salt
1/2 C. oil*
1/2 C. honey**
2 tsp. vanilla
2 eggs
zest and juice of 1 lemon
1 C. ricotta cheese (I used part skim)

Thoroughly combine the first nine (dry) ingredients in a medium-sized bowl and set aside.

Blend the oil, honey, and vanilla in a large bowl.  Beat in the eggs one at a time.  Stir in the lemon zest and juice.  Add the ricotta cheese and whisk until no large lumps remain.  Gently stir in the dry ingredients, then mix just until the dry ingredients are completely incorporated (do not over-beat).

Divide the batter evenly among 12 muffin tin cups lined with paper liners.  Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Remove from the oven and cool slightly before serving.  Serves 12.

*I used Bertolli Extra Light Tasting Olive Oil.
**I used Kroger Private Selection Vanilla & Nutmeg Infused Honey (which no longer seems to be available).
             

Foodie Fridays: Small Batch Chocolate Chip Muffins

I had half a bag of really good quality Ghirardelli chocolate chips that I wanted to used up, and a recipe I found recently for Ridiculously Easy Homemade Chocolate Chip Muffins on the In Jennie's Kitchen blog was the perfect solution.  I made a few minor changes, swapping out the butter for coconut oil and the buttermilk for kefir, but otherwise I followed the original recipe.  These muffins are great as a snack or for breakfast if you don't mind eating chocolate in the morning (I don't mind at all!).  Just remember, as my husband discovered, that if you reheat them you will likely get gooey chocolate all over your fingers!

Small Batch Chocolate Chip Muffins

1 C. flour
3 T. sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1 large egg
2 T. butter or coconut oil, melted
1/2 tsp. vanilla
1/2 C. well-shaken buttermilk or plain kefir
3/4 C. good quality chocolate chips

In a large bowl, combine the flour, sugar, salt, and baking powder.  In a small bowl, beat together the egg, melted butter/coconut oil, vanilla, and buttermilk/kefir with a fork.

Pour the liquid mixture over the dry mixture.  Stir until just combined (do not overmix - the batter will be thick).  Gently fold in the chocolate chips.  Spoon the batter evenly into a paper-lined 6-cup muffin tin.

Bake at 400 degrees for about 15 minutes, until the muffins are a deep golden brown.  Remove from the oven and cool on a wire rack for at least 10 minutes before serving.  Serves 6.

Note: To make ahead, let the baked muffins cool completely.  Wrap individually in plastic wrap, store in a tightly sealed zip-top bag, and freeze.  Take the muffins out the night before you plan to eat them and let them thaw in the fridge overnight.
             

Foodie Fridays: Small Batch Banana Chocolate Chunk Muffins

Most recipes for baked goods make way too many servings for my husband and me, so I am always happy to see small batch recipes, like this one for Best Ever Banana Chocolate Chip Muffins from I Am a Food Blog.  Banana muffins are a great way to get rid of bananas that are past their prime!  I also had some leftover dark chocolate Hershey Kisses, so I chopped them into chunks and used them instead of chocolate chips.  I used half the amount of sugar and left off the sanding sugar on the tops, but otherwise the recipe is unchanged.  Six muffins are just the right number for two people to finish off in a reasonable amount of time.  Muffins do freeze well, so any that do not get eaten right away can go into our overpacked freezer without taking up too much room!

Small Batch Chocolate Chunk Muffins

1/4 C. butter, softened
1/4 C. sugar
1 egg
1/2 tsp. vanilla
1 C. flour
1/4 tsp. salt
1 tsp. baking powder
2 very ripe bananas
1 C. chocolate chunks (or chips)

Cream the butter and sugar in a large bowl until light and fluffy.  Beat in the egg and vanilla.

In a small bowl, sift together the flour, salt, and baking powder.  Add 1/3 of the flour to the butter mixture and blend well.  Add one banana and mash into the mixture.  Repeat with another third of the flour and the second banana.  Blend in the remaining third of the flour.  Stir in the chocolate.

Divide the batter evenly into a 6-cup muffin tin.  Bake at 375 degrees for 30-35 minutes, until the tops of the muffins are golden and a toothpick inserted in the center comes out clean.

Remove the muffins from the oven and cool in the tin on a rack for a few minutes.  Remove from the tin and cool completely on the rack.  Serves 6.
             

Foodie Fridays: Pecan Sticky Buns

My husband loves cinnamon rolls and sticky buns, so I thought I would look for an interesting recipe for the latter.  I found one for Pecan Sticky Buns that does not call for yeast, relying on a biscuit-type dough rather than a yeast-risen one.  Once all of your ingredients are assembled, this recipe is pretty quick to make since there is no need to wait for the dough to rise.

As usual, I modified the recipe based on ingredients that I had on hand.  I did not have buttermilk but did have kefir, which turns out to be an excellent substitute.  I replaced white sugar with coconut sugar in the dough mixture, and added 1/2 tsp. cinnamon to the dough as well.  Otherwise the recipe stayed the same, and the finished product is just as tasty as the yeast-risen type.

Like all sweet buns, these are best right out of the oven as they tend to dry out over time.  I put a balled-up wet paper towel in the container with the rolls (not touching the rolls) in an attempt to keep them moist, but they are still better when freshly made.  The best way to eat sticky buns is to dunk them in a hot beverage anyway, so a little drying out does not really matter too much!

Pecan Sticky Buns

2 T. honey
1/3 C. plus 1/4 C. dark brown sugar
8 T. butter, melted
2 tsp. plus 1/2 tsp. cinnamon
1 C. pecans, toasted and chopped
2 3/4 C. flour
1/4 C. sugar or coconut sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 C. buttermilk or kefir

Combine the honey, 1/3 C. brown sugar, and 2 T. butter in a small saucepan.  Cook over medium heat until the mixture is smooth and blended, stirring occasionally.  Pour the mixture into a greased 9-inch metal cake pan.  Sprinkle evenly with the pecans.  Set aside.

Combine 1/4 C. brown sugar and 2 tsp. cinnamon in a small bowl. Set aside.

Whisk together the flour, sugar, baking powder, baking soda, and 1/2 tsp. cinnamon in a large bowl.  In a small bowl, combine the buttermilk or kefir with 4 T. melted butter.  Stir the liquid mixture into the flour mixture just until the liquid is absorbed.  Turn the dough out onto a floured surface and knead 8-10 times or just until smooth (about 30 seconds).

With generously floured hands, pat the dough into a 9x12-inch rectangle.  Brush with 1 T. melted butter and sprinkle with the cinnamon sugar, covering the dough completely.  Starting with one short end, roll up the dough jelly roll-fashion.

With the seam side down, carefully slice the dough crosswise into 8 slices.  Place each slice, cut side down, on the pecan mixture in the cake pan.  Brush the tops of each slice with the remaining butter.

Bake at 425 degrees for 25-30 minutes, or until golden (my oven tends to be hot, so mine took less than 25 minutes).  Remove from the oven and immediately place a serving plate over the top.  Invert the pan so that the buns release onto the plate.  Allow the topping to run down the sides of the buns before removing the pan.  Scrape any remaining topping out of the pan and spread on top of the buns.  Cool for 10 minutes before serving.  Serves 8.
           
Notes: I had to put my cake pan on the stove over very low heat to keep the sticky sauce from hardening before I had a chance to top it with the pecans (once the nuts are added it does not matter if the sauce hardens as it will melt again in the oven).  Use the butter wrapper to wipe your knife between cuts for slices as this will prevent the knife from sticking to the dough.  I also just used my fingers to spread melted butter on the dough and slices (no need for a brush!).

A red platter is not the best choice for a photo image, but it was the best size
I own for inverting the sticky buns.

           

Foodie Fridays: Giraffe Bread

Believe it or not, I actually found a giraffe recipe that does not involve eating a giraffe!  Almost as important for me is the fact that this Gluten-Free Banana Giraffe Bread contains no wheat flour or added sugar (except for the sugar in the chocolate chips).  The bread gets its name from the alternating dark and light pattern of the bread when sliced, which resembles the coat pattern of the giraffe (although mine ended up looking more striped than reticulated, I have to say!).  The small amount of flour used is coconut flour, and the sweetness of the bread comes mainly from the bananas.

This bread tastes just like regular banana bread, and I could not even tell that there was almost no flour or sugar!  It does take a bit of time to put together, but no more so than making a marbled loaf bread of any kind, and the end result is so moist and delicious it is worth the little bit of extra effort.  And it is just so darned pretty, plus the name is so much fun!

Giraffe Bread

5-6 (about 20 oz.) ripe bananas*
4 eggs
1/2 C. almond butter
4 T. butter, melted
1 tsp. vanilla
1/2 C. coconut flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
pinch of salt
1/2 C. dark chocolate chips

Combine the first five ingredients in a large bowl and mix well with a hand mixer until almost smooth (there will be tiny lumps from the bananas).  You can use a blender instead for this step if you prefer, and then pour the liquid mixture into a large bowl.  Stir in the remaining ingredients except for the chocolate chips until well moistened.

Place the chocolate chips in a medium bowl and heat in the microwave on HIGH for one minute.  Stir and microwave for 15 seconds at a time until completely melted.  Add two cups of the batter to the melted chocolate and stir well to combine.

In a parchment-lined loaf pan, add a few blobs of the chocolate mixture, spaced well apart.  Cover with some of the banana batter.  Repeat, varying the areas where the chocolate batter is spooned.  I had some leftover chocolate chips, so I sprinkled those on top of the batter.

Bake at 350 degrees for 55-60 minutes, testing for doneness with a toothpick or wooden skewer.  When the toothpick or skewer comes out clean, remove the bread from the oven and let cool for 10 minutes before removing from the pan and cooling completely on a wire rack.  Cool at least 2 hours before slicing.  Makes 1 large loaf.

*The weight is more important than the number of bananas.
               

Foodie Fridays: Low Carb Banana Nut Pancakes

I am not much of a pancake or waffle eater, but every once in a while it is nice to have something different for breakfast, so I decided to try a recipe for low-carb Banana Nut Pancakes.  The nuts come in the form of almond flour  This means that there is no need to add wheat flour, which reduces the amount of carbohydrates in these pancakes significantly.  I only made three small changes to the original recipe - I used canola instead of olive oil, reduced the maple syrup by half, and used all of a mashed small banana instead of just 1/4 cup.

I served the pancakes with good quality blueberry jam from Serenbe Foods, but if you happen to  have fresh or frozen blueberries on hand I have included the recipe for Blueberry Compote found in the original post as well.  These pancakes were delicately crisp on the outside but tender, light, and moist on the inside.  I loved them so much I may never make wheat flour pancakes again!

Low Carb Banana Nut Pancakes

1 1/4 C. almond flour
1 tsp. baking powder
1/4 C. milk*
2 eggs
1 tsp. vanilla
1 T. oil
1 T. maple syrup
1 small banana
Blueberry Compote (see below) or blueberry jam

Combine the almond flour and baking powder in a large bowl.  In a smaller bowl, whisk together the milk, eggs, vanilla, oil, and maple syrup.  Mash the banana with a fork in a small bowl until no large lumps remain.  Stir the mashed banana into the wet ingredients.  Pour the wet ingredients in with the dry ingredients and stir together just until uniformly moistened.

Heat a large skillet or griddle over medium-high heat.  Add butter, oil, or cooking spray.  When the oil is hot, scoop 1/4 cup amounts of batter into mounds in the pan.  Fry for about 3-4 minutes, until the bottom is lightly browned.  Gently flip the pancakes with a spatula (they can be delicate!), flatten slightly if necessary, and cook for 2-3 minutes longer.  Remove from the pan and keep warm (or eat!) while cooking the remaining batter.  Makes about 8 4-inch pancakes.

Blueberry Compote: Combine 2 C. blueberries, 2 T. maple syrup, and 1 tsp. lemon zest in a small saucepan.  Bring to a boil over high heat.  Reduce the heat to simmer and cook 5-6 minutes until the compote thickens slightly.  Makes 2/3 cup.

*Any type of milk will work (I used cashew milk because that is what I had).
             

Foodie Fridays: Whole Wheat Irish Soda Bread Rolls

Lately I have been obsessed with soups, and with our recent bout of frigid weather as well as my lingering head cold this obsession continues.  However, today's post will instead focus on a St. Patrick's Day bread to accompany soups.  These Whole Wheat Irish Soda Bread Rolls from Eating Well look like a yeast bread, but thanks to the baking soda and buttermilk are much quicker and easier to make.

The original recipe calls for minced fresh thyme, but I substituted an equal amount of caraway seeds instead.  You can leave them out or add whatever seasoning(s) you prefer.  Serve these rolls warm with butter and a comforting bowl of soup.  Happy St. Patrick's Day, everyone!

Whole Wheat Irish Soda Bread Rolls

1 C. plus 2 T. whole wheat flour
1 C plus 2 T. flour
1/2 tsp. baking soda
1/4-1/2 tsp. salt
2 tsp. caraway seeds
1/2 C. buttermilk
1/2 C. milk (plus 1 T.)
2 tsp. honey
2 T. old-fashioned rolled oats

In a large bowl, thoroughly combine the first five ingredients.  In a separate bowl, whisk together the next three ingredients except for the 1 T. milk.  Add to the dry ingredients and stir just until the dough comes together (I had to add an additional tablespoonful of milk, as my dough was a bit dry at first).

Turn the dough out onto a floured surface.  Gently knead with lightly floured hands a few times until smooth.  Divide the dough into six equal pieces and shape each into a 2-inch round about 1 inch thick.  Place on a Silpat- or parchment paper-lined baking sheet about 1/2-inch apart. Brush the rolls with the remaining 1 T. milk and sprinkle with the oats, pressing on them lightly to make them stick.

Bake the rolls at 375 degrees for 20-25 minutes, or until golden brown on the bottom and a toothpick inserted in the center comes out clean.  Makes 6 rolls.

Note: It takes a bit of practice to decide if your dough is too wet or dry.  When the ingredients are stirred together the dough should be smooth and elastic.  It should hold together but not be sticky.  Add more liquid, one tablespoonful at a time, if too dry and more flour, also a spoonful at a time, if too wet.  The important thing to remember is not to overwork your dough, or it will become tough.
             

Foodie Fridays: Broccoli-Cheese Cornbread

This week's recipe is for the Broccoli-Cheddar Cornbread I baked to accompany the chili I made last week.  It came from the same blog site (Home Is Where the Boat Is), and was in fact recommended as the perfect side dish for the chili.  My husband was a bit skeptical when I told him that this bread is chock full of broccoli, but as soon as he tasted it he declared that it was "the best cornbread ever"!  I have to say I agree with him.  You do not notice any broccoli flavor, but the added moisture and slight crunch from the vegetables make this dense cornbread absolutely delicious.  I've already made this recipe a second time, and it is our first choice accompaniment for chili or soup from now on.  If you like cornbread, you have got to give this recipe a try!

Broccoli-Cheese Cornbread

1 pkg. (8.5 oz.) corn muffin mix (I used Jiffy*)

3 eggs, beaten

1 small onion, finely chopped

1 cup (4 oz.) shredded cheddar cheese (I used a cheddar-mozzarella blend)

1/2 cup (1 stick) unsalted butter, melted

1/2 teaspoon garlic powder

1 pkg. (10 oz.) frozen chopped broccoli, thawed and patted dry

Combine the cornbread mix with the eggs, onion, cheese, butter, and garlic powder.  Stir in the broccoli.  Pour the batter into a greased 8-inch square pan.  Bake at 375 degrees for about 30 minutes or until golden and cooked through. Cool slightly before cutting.  Serves 8.

*I used the Jiffy mix because my husband bought it so that was what we had, but next time I will look for a mix without unhealthy hydrogenated lard (Jiffy also makes a vegetarian version).

Foodie Fridays: Spiced Pumpkin Chickpea Flour Bread

I have been looking for recipes that will help me lower carbohydrates in my diet, and recently baked a quick bread with chickpea flour instead of wheat flour.  I found a recipe for Spiced Pumpkin Bread by Camilla Saulsbury, author of The Chickpea Flour Cookbook (2015), and had to give it a try, as I had just made my first ever batch of homemade pumpkin purée from two small pumpkins I bought for the fall holidays.  The only change I made to the recipe was to reduce the amount of sugar, as I am attempting to keep sugar consumption to a bare minimum (it was not easy giving up the honey in my morning tea, let me tell you, but I've finally succeeded, and only miss it occasionally).

While my husband did not especially care for it, I actually enjoyed this bread, and it was perfect for breakfast.  Next time I will not put so many pumpkin seeds on the top, as they made it harder to slice the bread.  I also learned the hard way that it is best to refrigerate this bread first before slicing to keep it from crumbling (the texture is similar to that of cornbread).  I am ready to make more foods with chickpea flour now, and I purchased Saulsbury's book to try more of her recipes (Chickpea Beer Bread is next!).

Spiced Pumpkin Chickpea Flour Bread

1 1/2 C. chickpea flour
2 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 C. pumpkin purée
2 T. sugar
1 T. molasses
1/2 C. coconut oil, melted and cooled
1/3 C. raw pumpkin seeds

In a large bowl, stir together the first five ingredients.  In a medium bowl, combine the remaining ingredients except for the pumpkin seeds.  Add to the dry ingredients and stir until just blended.

Line a 5x9-inch loaf pan with two pieces of foil, leaving a two-inch overhang on all four sides.  Spray the foil with cooking spray and spread the batter evenly in the pan. Sprinkle the pumpkin seeds evenly over the top.

Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10 minutes on a wire rack.  Holding the foil overhang, remove the bread from the pan and place on the wire rack to cool completely.  Cover and refrigerate until firm before slicing.  Makes one loaf.

Notes: I put too many pumpkin seeds on the top of the bread, which interfered with slicing, and  found that it sliced better if I turned the loaf upside down!  I also added some pumpkin seeds to the batter before baking, but you can leave them out.  The original recipe calls for 3/4 C. sugar and no molasses, so use the amount and type of sweetener you prefer.  Also, vegetable oil or butter (melted and cooled) can be used instead of coconut oil.
             

On the Homefront: Winter Solstice Table

Crystal the Dalmatian always looks forward to the start of winter,
her favorite season!

We are not really in the holiday mood this year, but I am always happy to see the shortest day of the year end, so I decided to set a table celebrating the Winter Solstice.  My inspiration was the Winter Horses Plates I purchased recently.  The wintry color scheme of brown, black, and white depicted on the plates was used on this table, with a few very subtle touches of red (the bows on the Dalmatians!).

Dark brown wooden bead placemat (from Target ages ago); square white dinner plate (from HomeGoods a couple of years ago); black napkin; Winter Horses Plate; white-handled flatware (from Target ages ago); black-stemmed wine glass (from Target ages ago); Gallop Tumbler Glass.

A closer look at the Winter Horses Plate, to be used as a dessert plate.

The square white plates in the foreground will be used for the
bread and dessert.

A very simple candle centerpiece.

Frost and Snow, two winter-loving Dalmatians sporting red bows, and my
 favorite Japanese white ceramic horse sit at the head of the table.

The vase is filled with branches strung with tiny white lights.

A simple but hearty meal seemed appropriate for the cold temperatures we have been experiencing lately.  The muffins are just a variation on a Beer Bread recipe.  The original recipe for Northwoods Pie was made with ground beef, regular bacon, and baked beans with added bacon.  Since I am allergic to beef and pork, I substituted ground chicken, chicken bacon, and vegetarian beans.  The result was very good, but if you prefer red meat just refer to the original recipe.  I love caraway seeds with cabbage, but if you do not like them you can leave them out.  The only change I made to the bar cookies, other than halving the recipe, was the addition of ground cinnamon.  If you cannot find the cinnamon chips in your local stores then leave them out, or substitute any chips you like (white chocolate would be tasty) and/or your favorite nuts.

Northwoods Pie plus Sautéed Cabbage and Baby Kale with Caraway Seeds

Winter Solstice Menu:

Beer Bread Muffins*

Northwoods Pie**

Sautéed Cabbage and Baby Kale with Caraway Seeds†

Maple Cinnamon Bars††

*Beer Bread Muffins

3 C. self-rising flour
3 T. sugar
1 can (12 oz.) beer
3 T. melted butter

In a large bowl, combine the first three ingredients, stirring until the flour is completely incorporated into the liquid.  Spoon the batter into a lightly greased muffin tin, dividing evenly among the 12 cups.

Bake at 375 degrees for 20-25 minutes.  Remove from the oven and brush or drizzle the top of each muffin with the melted butter.  Bake for an additional 5-7 minutes, until the tops are crunchy and golden brown.  Serve warm with butter (these muffins are best when eaten the day they are made).  Makes 12 muffins.

**Northwoods Pie

2 T. oil
1 lb. ground chicken or turkey
1 small onion, diced
3 oz. precooked chicken or turkey bacon (I used Al Fresco Fully Cooked Uncured Chicken Bacon)*
1 can (28 oz.) vegetarian baked beans
2 T. maple syrup (optional)
2 C. shredded mozzarella cheese

Heat the oil in a large skilled over medium heat.  Add the ground chicken or turkey and diced onion.  Brown the mixture, stirring to crumble the poultry, until cooked through.  Season with salt and pepper to taste.  Remove from the pan, draining off any excess fat.

Lightly grease the bottom of a 2-quart casserole dish or a 9-inch square pan.  Add a layer of half of the poultry mixture.  If desired, stir 2 T. maple syrup into the baked beans.  Top the poultry layer with half of the beans.  Sprinkle on one cup of the cheese.  Place half of the bacon slices over the top.  Repeat all of the layers.

Cover the pan with foil.  Bake at 350 degrees for about 30 minutes, until the cheese is melted and the casserole is bubbly.  Remove the foil and bake about 5 minutes longer to brown the cheese, if desired.  Cool slightly before serving.  Serves 4-6.

*If you prefer, you can use 8 oz. of uncooked bacon (any variety).  After removing the cooked chicken and onions from the pan, add the bacon to the skillet and cook until halfway done (about 5 minutes).  Place on paper towels to drain any excess fat.

†Sautéed Cabbage and Baby Kale with Caraway Seeds

2 T. oil
1 bag (14 oz.) shredded coleslaw mix
1 bag (5 oz.) baby kale
1 T. caraway seeds
2 T. butter

In a large skillet, heat the oil over medium-high heat.  Add the coleslaw mix and sauté until softened, about 5 minutes.  Add the baby kale by handfuls, stirring into the cabbage until wilted before adding the next handful.  Stir in the caraway seeds and butter.  Continue to stir and cook until the butter is melted.  Serve immediately.  Serves 4.

These Maple Cinnamon Bars are absolutely delicious!

††Maple Cinnamon Bars

1/2 C. softened butter
1/2 C. sugar
1/4 C. brown sugar
1/4 C. maple syrup
2 eggs
1/2 tsp. vanilla
1/4 tsp. maple extract
1 1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon (or more to taste)
5 oz. (1/2 bag) cinnamon chips

Line a 9-inch square pan with foil and spray with baking spray (leave a 2-inch foil overhang).

In a large bowl, beat the butter and sugars together until fluffy.  Stir in the maple syrup, eggs, vanilla, and maple extract until well blended.

In a medium-sized bowl, stir together the flour, baking soda, baking powder, and cinnamon.  Beat the flour mixture into the butter mixture until well combined.  Stir in the cinnamon chips.  Spread the batter evenly in the prepared pan.

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a wire rack for 15-20 minutes.  Cut into bars.  Makes 16 bars.

❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️❄️

This Dalmatian-shaped tin was a recent purchase from
Williams-Sonoma.

Happy Winter Solstice!

                

On the Homefront: Late Autumn Table

Dalmatian Amber is looking forward to one last seasonal meal
before winter takes over!

Not feeling especially celebratory at the moment, we are choosing to merely have what we are calling a late autumn meal rather than a Thanksgiving feast.  I will still enjoy my favorite time of the year, but instead of wasting time and money on a huge repast for just the two of us, I will prepare a simple, relatively inexpensive, and easy dinner that will satisfy and comfort without overindulgence.  The table features the Forest Friends appetizer plates I purchased recently, as well as the Mikasa Autumn Nights dinnerware I bought last year.  Here is my late autumn table:

Dark brown wooden bead placemat; Mikasa Autumn Nights dinner and salad/dessert plates; Forest Friends appetizer/bread plate; brown napkin; faux wood-handled flatware; autumn leaves goblet (from Kroger two years ago); Mikasa Autumn Nights mug; dark brown wooden coaster.

The other three appetizer plate designs:

I recycled the gourds from my Halloween table to create a simple
centerpiece.

The wheat sheaf from my two previous tables appears again, this
time flanked by two pillar candles embossed with leaf patterns.

I recently bought a quart jug of pure maple syrup, so I decided to make this flavor the focus of our fall meal.  We both love this sweet treat, but a little goes a long way in our home.  Since it tends to take us forever to finish off a bottle of maple syrup I felt that adding it to recipes would help to keep the container from literally sitting around in our fridge for years!

Late Autumn Menu:

Three Ingredient Dinner Rolls*

One Pan Maple Roast Chicken and Autumn Vegetables**

Maple Ricotta Flans***

*Three Ingredient Dinner Rolls

2 C. self-rising flour
4 T. plain Greek yogurt
1 C. milk

In a large bowl, stir together all ingredients until well mixed.  Divide the batter evenly into a greased 12-cup muffin tin.  Bake at 350 degrees for 15 minutes, or until lightly browned.  Remove from the oven and cool slightly before serving.  Makes 12 rolls.

**One Pan Maple Roast Chicken and Autumn Vegetables

3 large boneless, skinless chicken breasts, halved
2 medium sweet potatoes, peeled and cut into medium-sized cubes
1 lb. Brussels sprouts, cut in half
1 red onion, cut into chunks
3 T. olive oil
1/4 C. maple syrup
1 T. Dijon mustard
2 T. balsamic vinegar
1 tsp. fines herbes or Italian seasoning
salt and pepper to taste

Arrange the chicken and vegetables in a 12x16-inch baking pan.  Toss with the olive oil.  Whisk together the remaining ingredients in a small bowl.  Pour the mixture over chicken and vegetables and toss to combine.  Spread in an even layer.

Roast the chicken and vegetables at 400 degrees for 30-35 minutes, until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender.  Serves 6.

***Maple Ricotta Flans

1/4 C. plus 1 tsp. maple syrup
4 eggs, beaten
1 carton (15 oz.) ricotta cheese
1/4 C. sugar
1 tsp. vanilla
cinnamon or nutmeg

Divide the 1/4 C. maple syrup among six 6-oz. custard cups.  Tilt each cup to coat evenly.

In a large bowl, combine the remaining 1 tsp. maple syrup with the rest of the ingredients except for the cinnamon or nutmeg.  Mix until well combined but not foamy.

Place the custard cups in a 9x13-inch baking pan.  Divide the egg mixture among the cups.  Sprinkle with cinnamon or nutmeg.  Place the baking pan in the oven.  Pour boiling water into the baking pan around the custard cups to a depth of one inch.  Bake at 325 degrees for 40-45 minutes, until a toothpick inserted in the centers comes out clean.

Remove the cups from the water and cool completely.  Cover and chill until ready to serve.

To unmold the flans, loosen the edges with a knife, slipping the point of the knife down the sides to let air in.  Invert a dessert plate over each flan.  Turn the cup and plate over together and remove the cup.  Serves 6.

From AARP

I hope you get to spend quality time with friends and family over this holiday weekend!
             

Foodie Fridays: Creamed Corn Cornbread Muffins

Thanks to a broken pipeline in Alabama, gasoline prices have soared in our area.  In fact, all five gas stations surrounding our little rural town were out of gas yesterday, and until the pipeline is operational again gas supplies will be unreliable around here.  Luckily, we have a small grocery store only a few miles away, so we still have access to basic supplies.  And the basics are all that are needed to make these Creamed Corn Cornbread Muffins!

The original recipe includes instructions on how to mix up a batch of cornbread mix that can be stored and used as needed, but I just mixed up the amount of dry ingredients I needed for one batch.  Starting from scratch is just as easy as opening a box of premixed corn muffin mix, and is a lot healthier as well.  If you love cornbread, give these moist, tender muffins a try!

Creamed Corn Cornbread Muffins

1 C. flour
1 C. cornmeal
1 T. baking powder
1/2 tsp. salt
2 T. sugar
2 eggs, lightly beaten
1/4 C. melted butter
1 can (14.75 oz.) creamed corn (I used unsalted)

Put the first five ingredients in a large mixing bowl and whisk to combine.  Beat in the eggs, butter, and creamed corn just until the dry ingredients are moistened.

Transfer the mixture into a greased 12-cup muffin pan, filling each cup evenly.  Bake at 400 degrees for 12-13 minutes, or until cooked through (a toothpick inserted in the center of a muffin comes out clean).  Remove from the oven and cool slightly before serving.  Makes 12 muffins.

Note: To make regular cornbread muffins, omit the creamed corn and add 1 C. milk plus 1/4 C. honey.