Dutch Apple Bread

Dutch Apple Bread

1/2 cup softened butter (1 cube)
1 cup granulated sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 1/2 cups diced peeled green apple
1/2 cup chopped walnuts or pecans

Topping:

5 TBSP cold butter
1/3 cup flour
2 TBSP granulated sugar
2 TBSP brown sugar
2 tsp ground cinnamon

Vanilla Glaze: (Whisk all ingredients together until smooth. Set aside.)

1 TBSP melted butter
1/2 cup powdered sugar
1 TBSP milk
1/4 tsp vanilla extract

Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray. (I use a 10″ bread pan but this recipe works in a standard 8″ pan as well. The bakes bread will just be taller.)

Cream butter and sugar in a mixing bowl. Add in eggs, milk and vanilla and stir to incorporate. Mix in flour, salt and baking powder.  Fold in apples and nuts. Transfer mixture to prepared baking pan.

For topping, combine all ingredients and mix with a fork or pastry blender until crumbly. Sprinkle over batter in pan.

Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. (Internal temperature of bread will be 200 degrees F when fully cooked.)

Let cool. Remove from pan and drizzle top with vanilla glaze. Slice and serve.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the things You L♥ve.
Donna

Blueberry Muffin bread

This bread is very tasty.  Ok not sure why my PC wants to type in all caps.  Geesh.  The bread goes together very quickly too and is always a bit hit.  Give it a try.

INGREDIENTS

1 cup granulated sugar

1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

DIRECTIONS

1. Preheat your oven to 350 degrees.
2. Grease a 9 inch loaf pan.
3. Cream together the butter and sugar.
4. Add the eggs, vanilla and milk beating well.
5. Add the dry ingredients and beat until well combined
6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Pecan coconut banana bread

This bread is really yummy.  The coconut and pecans are a great addition to the slight banana taste.  Give it a try.  Goes together fairly quickly and makes a nice loaf.  Bet they would be great as muffins also.  Maybe next time. 

Ingredients

1/2 cup half n half with 1 tsp cider vinegar or ½ cup vanilla yogurt (I used the 1/2 n1/2)
1 egg
3 medium bananas, mashed (about 1⅓ cups)
3 tablespoons vegetable oil
1⅓ cup flour
½ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup shredded coconut
Streusel Topping
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons coconut
2 tablespoons pecans

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.
In a separate bowl, combine yogurt, egg, oil and bananas. Add to flour mixture and stir just until moistened. Do not over mix. Pour into prepared pan.
Combine topping ingredients until crumbly and sprinkle over batter.
Bake 55-65 minutes or until a toothpick comes out clean.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO ALL the thngs You L♥ve.
Donna

Triple Chocolate Pumpkin bread

1. 
   
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3. This is a delicious bread and really not all that sweet.  Will be great for the holidays.  Of course I made this work the work crew and they just goobled it up  
4. 
   

adapted from here

1/2 c. butter, melted, plus more for buttering pan

1 c. all-purpose flour

1/2 c. unsweetened cocoa powder, plus more for dusting pan

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. sugar

1/4 c. sour cream

1 tsp. vanilla extract

1 egg plus 1 egg yolk

1 c. semisweet chocolate chips

1 c. pumpkin puree (unsweetened)

FOR GANACHE:

1 1/2 c. semisweet chocolate chips
3/4 c. heavy cream

1. 
   
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3. Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
4. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
5. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
6. Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
7. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
8. Pour ganache over pumpkin bread, smoothing top if desired, and serve.

Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Honey Banana Bread

This is such a quick easy recipe without a ton of ingredients.  Simple to toss together and make for unexpected company or a nice treat in the morning on a cold winter day.  (oh btw I hate winter!)
Of course I made this for work and it was a big hit.

makes 1 loaf pan
Ingredients:
2 cups AP flour (you could use whole wheat)
1 tsp baking soda
1/4 tsp. salt
2 eggs (room temp and beaten)
1/2 cup unsweetened applesauce (I did use sweetened)
3/4 cup honey
1/3 cup chopped walnuts (optional)
2-3 ripe mashed bananas

Preheat oven 350° great a loaf pan and set aside.
In a bowl mix dry ingredients, set a side(helpful tip, I always put my dry ingredients on wax paper then just dump into wet, one less bowl to clean)  In a med size bowl combine the honey and applesauce, add beaten eggs and banana.   Add the dry to wet and stir until combined, don't over mix, add nuts and mix.  Pour into prepared pan and bake for 60-65 minutes.  Insert toothpick to check if done, if it comes out clean it's done.  Cool in pan for 10 minutes then remove and pool on wire rack.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Orange Blueberry Quick Bread

Our local grocery store had blueberries on sale so I've made a couple of things over the last couple of weeks.  This is a very good choice for a breakfast bread or a dessert for after dinner with a scoop of ice cream.  It goes together very quickly and freezes well.  Hope you give it a try.

 printable
Ingredients
 1/2 c. unsalted butter, room temperature
1 c. sugar
2 eggs
2 tsp. grated orange zest
1 tsp. vanilla extract
1/2 c. plain yogurt
1 Tbl. milk
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. blueberries

Orange Cream Cheese Icing
From: Jenn@eatcakefordinner
2 oz. cream cheese
zest of 1/2 an orange
1/2 c. powdered sugar
1 - 2 Tbl. fresh orange juice

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the grated orange zest, vanilla, yogurt and milk and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and toss to coat in flour mixture.

Add wet ingredients to dry ingredients and stir until just combined, batter will be very thick. Scoop batter into a greased 9x5-inch loaf pan. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. If top starts to get too brown while baking, tent with a piece of foil over the top. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool. Top with orange cream cheese icing, slice and serve. Makes 1 loaf.

For the Orange Cream Cheese Icing: Microwave cream cheese for about 15 seconds or until very soft. Add the remaining ingredients and stir until smooth and creamy, adding as much orange juice as needed to reach desired icing consistency. Drizzle over cooled loaf.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things you L♥ve.
Donna

Chocolate Lovers Banana Bread

Chocolate, chocolate, chocolate...As you can see people at my job love chocolate.  This is a banana bread that is loaded with chocolate And I must say is really, really good.

adapted from here

Ingredients

1½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter
¼ cup brown sugar
½ cup white sugar
2 eggs
4 small bananas, mashed (approx. 1⅓ cups)
½ cup dark  chocolate chips

1/2 cup chopped walnuts for pecans

Topping
¼ cup half  &  half
2 tablespoons brown sugar, packed
1 teaspoon butter
½ teaspoon vanilla
6 tablespoons  dark chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.
2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
4. Bake 50-60 minutes, or until a toothpick comes out clean.

Topping

1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

pumpkin bread with brown sugar glaze

 This was another items I made on that Sunday day of baking.  This I took to work for all to enjoy.

Ingredients:

1 3/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1/4 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 cup light brown sugar, packed

1 can (15 oz.) pure pumpkin (not pumpkin pie filling)

2 eggs

1/2 cup vegetable oil

1/3 cup water

For the glaze:

1 tbsp. butter

1/4 cup brown sugar

3 tbsp. milk

1/4 cup chopped pecans (optional)

Directions:

Preheat oven to 325F degrees (350F if using a metal loaf pan)

Spray loaf pan with nonstick cooking spray (I like the kind that has flour in it)

In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.

In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water.

 Stir well to combine.

Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.

Pour into loaf pan and bake for about an hour to an hour and 15 minutes. 

It took about 75 minutes in my oven using a 8.5in. x4.5in. pyrex loaf pan.  Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.

When bread is almost finished, start working on the glaze.

In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Stir constantly so it doesn't burn. 

 (In this picture I'm using a toothpick. I gotta tell ya, I think it is much easier with a fork.)

When your bread is finished (while still warm), start poking a bunch of holes in it using a fork. This will allow some of the glaze to seep into the bread.  Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.

  Start pouring your warm glaze over the warm bread. 

Try to pour slowly to allow that glaze to seep in the holes you poked.

Press chopped pecans (if you're using) into the top of the bread.

Allow to cool before slicing.

Enjoy!

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THINGS You L♥ve.

Donna 

carrot peach bread

At work we have what's called Turn which was the end of July 1st week of August.  I haven't made many things for work lately but thought that since there are a couple of new people helping us this year it might be nice for them to have a pick up treat.  They work really hard and fast during this time, which consist of about 4 hard days.  I wanted to make some sort of quick bread but also wanted something with carrot.  I found this recipe and adapted it a bit.  I am going to make a banana bread next for the head painter, have to keep him happy.  :)

Ingredients:

3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1/2 cup white sugar
½ cup brown sugar
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cups canned peaches, drained (can use fresh)
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup greek yogurt (or milk)
2 large eggs, lightly beatenDirections:

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
• Stir together flour, sugars, cinnamon, baking soda, baking powder, salt and nutmeg in a large bowl; add peaches, carrots, vegetable oil, milk, eggs, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
• Bake at 350° for ~1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely

Hope you try this, it sure is yummy.  Thanks for stopping by, have a wonderful week and Always remember to Find the time To DO ALL the things YOU L♥ve.
Donna

Sopapillas Stuffed with Pork or Chicken

I made these recently because of another craving for a certain food.  The combination of cravings were for Mexican Food and Sopapillas.  Living in New Mexico for many years these were one of the things I really enjoyed.  I had never had Mexican food of any kind until I moved there, not even a Taco.  Amazing huh??  Now I made all sorts of Mexican Influence dishes.  There is a restaurant that we go to when I visit my son, Pete's.  Their food is delicious but can be very hot and spicy (for me), but they make the best Sopapillas and Flour Tortillas.  I have learned to get simple things because most is way to hot for me.  The dishes I made this night were Pork Roast and Chicken.  I made the chicken milder than the pork.  They both had great flavor but the pork had a definite kick to it, which the kids love, especially Alan and AJ.  Here it is before I stuffed it.  YUM

Sopapilla

3 cups all-purpose flour  
2 teaspoons  baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
I use my food processor for this.  Add the flour, salt and baking powder and pulse a couple of times.  Add the vegetable shortening and pulse til you get a look of crumbs.  Add the milk and pulse until it all comes together.  Let it rest for about 10 - 20 minutes.  Then pull balls off and roll out, not to thick not to thin.  When frying these be sure you oil is hot enough, drop them in 1 at a time and pop them under the oil and they will puff up.  Cook until golden, then drain on paper towel.
 

 

Pork:
2 1/2 - 3 lb pork roast boneless
1  7 oz. can of green chilli's chopped
1  large Anaheim pepper (roasted, peeled and chopped)
1  large Pablano pepper (roasted, peeled and chopped)
1 medium onion diced
2 cloves garlic, diced
1 small sweet red pepper, diced
1/3 cup red wine
1 cup chicken broth
 fresh Cilantro chopped, added at end
Here's one more shot of one of the large ones.  Had this one with honey drizzled on top.  Another YUM!

In a dutch oven heat olive oil and saute some onion and 1 whole garlic clove, til translucent.  Remove from pan salt and pepper pork then add to the hot pan.  Sear on all sides then add in the onions you cook and the rest of the onion and garlic, cook for a minute or so, add the red wine and cook for about another minute.  Add the green chilli, peppers and chicken broth.  Bring to a boil and simmer for about 10 minutes.  Place in 350° for about 3 hrs until pork is tender and falls apart.

Chicken:
I used 2 chicken breast skinless and boneless.
Heat skillet with oil and add  some onion,  1 clove garlic and 1/2 sweet red pepper diced.  Cook chicken until it gets browned on both sides about 10 minutes, it will not be cook through.  Add red wine, then 1/2 (2 oz of a 4 oz. can)  can of green chilli
1/4 of Anaheim pepper and 1/4 of pablano pepper, and 1 cup of chicken stock.  Bring to boil and then reduce heat and cook for about 10 minutes.  Transfer to an oven proof pot with lid and cook along with the pork.  This will only take about 1 hr. to cook.
Sure hope you give these a try.  They look like they are a lot of work but really no more than a normal dinner.  Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Chai Banana Bread

Yet another version of banana bread.  This is really a wonderful tasting bread, had the right amount of spice and is wonderful as a snack or for breakfast with your coffee or tea.  Give it a try you'll be happy you did.

 Printable
adapted from Taste of Home

Ingredients

1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
10 ounce all-purpose flour (2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/4 teaspoons vanilla extract, divided
Cooking spray
1/3 cup powdered sugar
1 1/2 teaspoons 2% low-fat milk (can use 1/2 n 1/2 and water)

1/3 cp chopped nuts (optional)

1/3 cup raisins or dried cranberry (optional)

Preparation

Preheat oven to 350

 Combine first 4 ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended.
 Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended.
Combine cardamom and next 3 ingredients. Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.
 Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over bread.

I really enjoyed this bread and the spices and flavors are really awesome.  I will be trying this recipe with a variation of different fruits.
Thanks for stopping by.  Have a wonderful St. Patty's Day and Remember to Find the Time to Do all the Things You Love.
Donna