Rum Frosted Eggnog Bread

Packed with holiday flavors – eggnog, nutmeg, vanilla, and rum – this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

You guys.  The very best thing ever has just happened to me: Silk came out with a Holiday Nog.  This seasonal classic offers all the creamy, rich flavor of eggnog without the eggs, dairy, saturated fat or cholesterol.  Score!  Plus, it’s only 80 calories per 1/2 cup.  Do you even know how much of this I plan to drink this season?  And how can I convince Silk to produce this stuff year-round??

Now, if you’re not as huge of an eggnog fan as I am, this may not seem quite as exciting to you as it does to me.  But, if you’ve been around my site before, you know that I love, love, love eggnog…but not all of the calories that come along with it.  That’s why a few years ago I made this Lightened Up White Chocolate Pumpkin Nog (with Silk Vanilla Almond Milk), which quickly became my favorite holiday drink of the season.

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

But this year, Christmas came early to my house when I discovered that I don’t have to do any doctoring of ingredients to make a version of eggnog that I don’t feel super guilty drinking!  And I know: everything in moderation, right?  I just don’t have any willpower when it comes to eggnog…I can go through an entire carton on my own in a week.  Doing that for the entire month of December (and quite honestly, most of November also) isn’t so good for the skinny jeans.

And in addition to guzzling the eggnog like nobody’s business, I’ve been baking with it as well.  No joke, as I’m sitting here typing this post I’ve just polished off my second slice of this Rum Frosting Eggnog Bread today, and I’m considering going back for a third.  It’s that good.

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

It’s full of holiday flavors – eggnog, lots of nutmeg, and well…a bit of rum.  If you’re not into that kind of thing, just substitute rum extract.  It will still be super yummy.  I added in a box of vanilla pudding mix (just the dry mix), which made this bread super moist and just about perfect.

To be honest, it would be just as great even without the frosting, but it is the holiday season after all – which equates to decadence in my kitchen.  This frosting recipe makes a lot – maybe enough for two loaves – but I slathered the entire amount on just this one loaf and thought it was pretty much awesome.

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

Again, you can sub the rum in the frosting for either rum flavored extract or vanilla extract – but to me, a little rum is just the perfect pairing with eggnog!

Rum Frosted Eggnog Bread

Rum Frosted Eggnog Bread

Ingredients

  • 2 eggs, beaten
  • 1 1/2 cup Silk Holiday Nog
  • 2 teaspoons rum or rum flavored extract
  • 1 teaspoon vanilla
  • 1 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup butter, softened
  • 2 cups all-purpose flour
  • 1 (1.5-ounce) package instant vanilla pudding
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • For the frosting:
  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 2 teaspoons rum or rum flavored extract
  • 2 tablespoons Silk Holiday nog
  • sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees F. Spray the bottom of a 9x5 inch bread pan and set aside.
  2. In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
  3. In a medium bowl, sift together flour, pudding mix, baking powder, salt and nutmeg. Add to the eggnog mixture and stir just enough to combine. Pour the batter into your prepared bread pan.
  4. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then remove to wire rack to cool completely.
  5. To make the frosting:
  6. Cream together the butter, powdered sugar, rum and eggnog until smooth and your desired consistency is reached. If the frosting is too thick, add eggnog a tablespoon at a time, to thin. Top with sprinkles if desired.
http://kitchenmeetsgirl.com/rum-frosted-eggnog-bread/

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XO, Ashley

 

This conversation is sponsored by Silk. The opinions and text are all mine.

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eMeals Mobile App and Slow Cooker Plans

Okay guys, I’m so excited that I had to pop in for a minute just to share a couple of things with you.  You’ve heard me talk before about eMeals and how much I love it – like, seriously, truly love it.  Especially now that we’re at karate 4 nights a week and are adding t-ball to the mix next week.  Can you say stressed out mom?

eMeals Slow Cooker

That’s why I’m so excited about eMeals new slow cooker meal plans!  I’m pretty much in love with my crock pot, so having someone else put together a meal plan and a shopping list for slow cooker meals is kind of like winning the lottery.  And you know what I think is the coolest thing about this plan?  Each Slow Cooker Meal Plan include five slow cooker recipes per week, plus two quick, easy, and inventive meals built on leftovers.

My family is actually using this plan now, and it’s completely awesome.  I don’t have to come up with dinner ideas during our busy weeknights, and our meals are pretty much ready and waiting for us in the evening, with very little prep work required by me.

Score!

Slow-Cooker_Pork-Tacos

Want an idea of some of the stuff we’re eating?  You can click here for a sample menu.  If you think your family would love the Slow Cooker Plan, use the code SLOW for 15% off!

EMEALS EASY AND DELICIOUS DINNER RECIPES

Okay, want to know the best thing about eMeals? They just launched their new eMeals iPhone app (Android users, your version is coming soon!).

This new mobile app is free with your subscription and allows you to view your meal  plan and weekly shopping list whenever and wherever you need it.  Plus, it organizes your shopping list.  You can view your grocery items in a section by section shopping list. Simply mark purchased items as you drop them in your grocery shopping cart.

Awesome!

slider-iphone

 This app also makes it easy for you to skip unwanted meals.  Planning to eat out one night or have a sports event? Just drop any meal from your weekly plan and the relevant ingredients will be automatically removed from the shopping list.

 Need to add extra items to your list?  No problem!

Do you use your iPhone or iPad in the kitchen while preparing your meals?  Just use this app to access simple step-by-step cooking instructions while creating healthy, delicious home cooked meals for you and your family.

You can go here to download the app.

XO, Ashley

* I was not compensated for this post. I am an eMeals affiliate and this post does contain my affiliate link. However, all opinions are straight-up my own, and I used eMeals even prior to my affiliate relationship. I really do love it! You can read my disclosure policy here.

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What’s In Your Kitchen Wednesday

Before we get started with the link party this week, I need some mom sympathy.  Please?

It all started when Doodle came home from school on Monday with his pants and shoes dirtier than usual.  When I asked what happened, he informed me that he spent the entirety of recess digging in the dirt for his friend Carol’s lost necklace.  Apparently, they were playing “hide and sneak” and Carol hid her necklace under some dirt and…the necklace is now lost.

Next, Doodle told me that he invited Carol over to our house for spring break because he wanted to do “something nice to cheer her up” since she was so sad about her lost necklace.  I said that sounded like a great thing to do and that I would call Carol’s mom to arrange a play date.

Then I reconsidered, when Doodle said he was “in love” with Carol and he thought that she was “in love” with him, too.

Um, at five, isn’t my kiddo still supposed to want to marry his mom?  What’s up with this “in love” business?  I’m having heart palpitations.  Holy cow guys, this calls for some serious sugar and other yummy food.  Let’s get to the features!

This week’s top viewed post was from Confessions of a Baking Queen.  Her Lemon Blossoms look so bright and spring-y.  I’m definitely ready for a batch of these after finally digging out of our snow storm!

lemonblossoms

 

I’m a sucker for Thin Mint anything.  These Thin Mint Fudge Brownies from Inside BruCrew Life start with a gooey brownie bottom with a mint fudge on top sprinkled with crushed cookies pieces.  I’ll take three please, Jocelyn!

Thin_Mint_Fudge_Brownies_title

 

We’re all about quick and easy meals at my house right now, so these Spicy Chicken and Bacon Sandwiches with Cilantro Buttermilk Slaw from Crumbs and Chaos are on my menu plan next week. The Tall Boy can’t wait. :-)

spicy-chicken-sandwich

 

How awesome and gooey do these Easy Rocky Road Bars from Jen’s Favorite Cookies look? Pretty darn great if you ask me.

rocky-road-bars-tall1b

 

Oh my word, how beautiful is this Flourless Chocolate Fudge Truffle Cake from Butter, With a Slice of Bread? It’s almost too pretty to eat. I think I could probably manage it, though.

FlourlessChocolateFudgeTruffleCake.ButterwithASideofBread194

Thank you all so much for coming back each week to make this party a great success!  I love seeing all of your great creations, and it’s such an awesome way for me to find new blogs to stalk read.

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules

XO, Ashley



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Review: Cantina Steak Burrito

I’m not going to lie. I’m a huge Taco Bell fan.

TB-Cantina-Steak-Burrito-1

Maybe it dates back to my college days, when a big Friday evening out for my best friend and I entailed dinner of two crunchy Taco Bells tacos (for under $2), and then a movie at the dollar theater.

I’ve pretty much always been boring, ya’ll.

Also?  I’m a creature of habit.  All these years later, I still order two crunchy tacos (albeit Fresco-style now) every.single.time. we hit the Taco Bell drive-through.  The Tall Boy is a little more adventurous, usually rotating between the potato burrito, a gordita, or a 7-layer burrito.

So when Taco Bell offered me the opportunity to review their new Cantina Steak Burrito, I decided it was a great chance for me to step a little bit out of my comfort zone.  I was initially surprised by its higher price point ($4.99), but when I saw the heftiness of the burrito, I decided the price tag was worth it.  I could only eat half of this for lunch before I was completely stuffed!

I admit, I was a little nervous about trying fast-food “steak.”  It’s been my experience in the past that steak served in fast-food fashion is typically tough and rubbery.

TB-Cantina-Steak-Burrito

Not in this case: the marinated steak was actually very tender, and the Tall Boy said he was impressed by the flavor and tenderness of the meat.  He is very picky when it comes to steak, and after eating his burrito he commented, “That steak was actually good.”

I loved the inclusion of the pico de gallo, roasted corn and pepper salsa and the black beans – they complemented the cilantro dressing and the guacamole quite nicely.  Rounding out the burrito was a generous amount of Latin rice, and it was all stuffed inside a grilled tortilla.

Overall, the Tall Boy and I were both very impressed with the Cantina Steak Burrito.  It was fresh and packed with flavor, and the portion size was huge. I would definitely order this burrito again, and I look forward to trying the other Cantina Menu items.  If you’re looking for a quick meal on the go that doesn’t taste like fast-food, I really do recommended giving this Cantina Steak Burrito a try.

XO, Ashley




This post is sponsored by Taco Bell. See how great our steak is when you try the new Cantina Steak Burrito. Because when it comes to a great steak burrito, it’s all about the steak.

Disclosure: I received a monetary stipend in exchange for sharing my thoughts on the new Cantina Steak Burrito. However, all opinions expressed are my own.

 

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What’s In Your Kitchen Wednesday

Wow, is it time already for another link party?  Are the days flying by for you like they are for me?

I’m excited this week because I’m taking Wednesday afternoon off of work to attend Doodle’s kindergarten Valentine’s party.  I’m not sure why they’re having it on the 13th and not the 14th, but there you go.  We made these super awesome strawberry cookies from Sally’s Baking Addiction, and they turned out sooo pretty!

Also a word to the wise: assisting a five-year old in addressing 20+ Valentine cards may require either 1) chocolate; 2) wine; or 3) both.

It’s no wonder these Chocolate Cream Cheese Nutella Cups from Sweet Twist of Blogging were this week’s top viewed post.  There’s pretty much nothing better than Nutella!

Nutella Cream Cheese Cups-20130204-2210-3

 

And man oh man, I am a die-hard maraschino cherry fan, so these Chocolate Cherry Marshmallow Crunch Bars from Mom on Timeout are totally calling my name. How perfect are these for Valentine’s Day?

Chocolate-Cherry-Marshmallow-Crunch-Bars-Recipe

 

Eeek…check out these Salted Dark Chocolate Peanut Butter Cookies from A Kitchen Addiction.  Droooooool.

salted-choc-pb-chip-cookies-UC-w-words-1024x755

 

And since the Tall Boy’s favorite cookie is the snickerdoodle, I have to say that these Pink Cherry Snickerdoodles from Feeding My Giant really caught my eye. What a neat twist, and oh so pretty, too!

PinkSnicker

And, since mMy friends/family/coworkers know that it’s impossible for me to get through the morning without my cup(s) of coffee.  And paired with these Whole Wheat Double Chocolate Biscotti from Dancing Carrots??  Heaven!

biscotti

Thank you all so much for coming back each week to make this party a great success!  I love seeing all of your great creations, and it’s such an awesome way for me to find new blogs to stalk read.

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules

XO, Ashley



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Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}

I know.  The title sounds like a mouthful.

Maybe a  little bit of overkill?  I don’t know.  Sometimes I like to jam a bunch of flavors together and then…it’s too much.

But these?  Were perfect.

Well, that’s my opinion anyway, so take it as you will.  But I will tell you that Doodle gave them the double thumbs-up, even after originally informing me he was not going to eat “that lemon part” {he ate the lemon part}.

I’d love to tell you that I made these from scratch, carefully measuring out molasses, cloves, and ginger…but I didn’t.  I used a cake mix.  And I’m unapologetic about it.  Sometimes the busyness of the season mandates shortcuts.  At least in my kitchen.  :-)

My husband has a terrible habit of coming home from work and announcing that he needs “something” to take to work for a potluck lunch–the next day.  So if you need something quick and easy for a last-minute gathering or work function…this is it.

Plus, they look kind of fancy…even though they’re not.

Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}

Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}

Ingredients

  • 1 box gingerbread cake and cookie mix
  • 1 large egg
  • 1 1/4 cups water
  • 1 teaspoon lemon zest
  • 1 cup lemon curd
  • For the Vanilla Bean Cream:
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla bean powder or the seeds of 1 vanilla bean
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 350. Line muffin tins with cupcake papers and set aside.
  2. In a large mixing bowl, combine cake mix, egg, water and lemon zest. Beat until well-combined, about 1 minute. Spoon batter into cupcake papers, filling about two-thirds full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from pan to a wire rack and allow to cool completely.
  3. Using a piping bag (or ziplock bag) and a #10 pastry tip, poke a hole in the top of each cake, and squeeze approximately 1 tablespoon curd inside of each cupcake. Or, just carefully cut a small hole in each cake and spoon the curd inside.
  4. For the Vanilla Bean Cream:
  5. Pour the heavy cream into a chilled mixing bowl and add the vanilla bean powder/vanilla bean seeds. Beat on low speed until foamy; gradually add in sugar and increase speed to medium, beating until soft peaks form. Chill until ready to use.
http://kitchenmeetsgirl.com/gingerbread-lemon-cupcakes-with-vanilla-bean-cream/

 

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

I’m partying here!

XO, Ashley



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eMeals Giveaway

Eek.

School started yesterday, guys. I sent my little Doodlebug off to a school that houses kindergarten through second grade in a building that rivals the size of my old junior high.

I am so not ready for this.

Our schedule has totally and completely changed, and I’m not ready for that, either.  I’m trying to start my day job by 6:30 am so that I am able to leave the office in time for school pick-up by 4:00.  By the time we get home, make dinner, clean-up, pack lunches, school bags, et cetera, the evening leaves little time leftover for good, quality family time.

Believe me, right now I am looking for any shortcut I can get.

That is why I am so excited to tell you about eMeals.  If you haven’t heard of eMeals before, basically, it’s an online LIFESAVER.  It is a meal planning service that incorporates everything you need in order to take the stress out of dinnertime.

This online service provides over 30 meal plan options that include easy to follow recipes and shopping lists and where possible are tied to weekly grocery store sales. You can choose from stores including Aldi, Kroger, Publix, Wal-Mart and Whole Foods, and from a variety of meal plans–from Gluten-Free, Low-Fat, Low-Carb, Portion Control, Vegetarian, and Natural and Organic.

Since I’m trying to get my jeans to button by the time fall arrives, we’ve been trying out the Portion Control plan at my house.  Believe me when I tell you it is awesome.  As much as I love food blogging, it is so nice right now to have someone else doing my planning and list making.  Even better?  eMeals even gives you an estimated price breakdown per item, so that you can budget your expenses.

Here’s a sample of what we’ve been making.  Quick, no-fuss meals that are both kid and finicky husband approved!

Each week you will receive a brand new plan with a complete grocery list organized by sections. And each meal plan is as low as $5 per month!!

Want to learn more about eMeals or try it out for yourself?  Click my affiliate link below:

eMeals - Easy Meals for Busy People!

Or maybe you just want to enter my giveaway for three-month subscription to the meal plan of your choice.  Now, if I could just find a way to get someone else to do the actual shopping and food preparation…any takers?

a Rafflecopter giveaway

Have a great Wednesday!

This giveaway was sponsored by eMeals, but any thoughts or opinions I’ve shared here are totally my own.

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Banana Cupcakes with Dulce de Leche {and a giveaway!}

Whew! Birthday week at our house is officially over.  Over the last week, I’ve baked and frosted a Super Mario cake, Super Mario cookies, cake pops, made candy mustaches, lemon crinkle cookies, and–oh yeah–these cupcakes:

Much like the lemon cookies I made for a swim party, I needed something quick and easy to send to Mom’s Day Out last week.  And let’s face it: kids don’t care about high falutin’ cuisine.  But I’ve yet to meet a kiddo who wouldn’t eat banana cake with caramel frosting.

 

Quite frankly, I wouldn’t turn it down, either.

And since I thought it best to taste-test the product before sending these cupcakes off to school with Doodle, I added a bit of salt to my caramel.

I left ‘em plain for the kiddos, but I highly recommend adding a bit of fleur de sel or kosher salt to the tops.  I used kosher, since it was what I had on hand and is readily available at my grocery store.  My local markets don’t carry the super-cool stuff, though I am still doing a happy dance that we finally got Biscoff.  I’ll take what I can get!

These were the easiest cupcakes to frost.  I simply opened a store-bought can of Dulce de Leche and swiped it over the tops.  No loading a piping bag with frosting and cursing the mess to clean up later.  Maybe not quite as pretty, but absolutely yummy–and a much needed time-saver.

Next time I’ll trying making my own Dulce de Leche–I’m totally intrigued by the concept of making it in the crock pot.  Who out there has tried it and what is your verdict?

Also, make sure you use the Rafflecopter form below and enter to win $80 in PayPal cash!  Is that an awesome deal, or what?

Banana Cupcakes with Dulce de Leche {and a giveaway!}

Ingredients

    For the Cupcakes:
  • 1 box yellow cake mix
  • 1 cup mashed bananas
  • 2/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 4 large eggs
  • For the Topping:
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) Coarse (kosher or sea) salt

Instructions

  1. Preheat oven to 350.
  2. Combine the cake mix, bananas, buttermilk, oil and eggs in a large bowl. Beat with an electric mixer until moistened, about 30 seconds. Increase speed to high, and beat until thick, about 2 minutes more.
  3. Fill cupcake papers about 2/3 full with the batter. Bake until golden, about 15 to 18 minutes.
  4. Remove cupcakes from baking pan and allow to cool completely on a wire rack.
  5. Top each cake with a swipe of dulce de leche and sprinkle with salt.
http://kitchenmeetsgirl.com/banana-cupcakes-with-dulce-de-leche-and-a-giveaway/

Enter to win $80 Paypal cash. Welcome to the Cool Cash Summer Giveaway brought to you by:

Welcome To My Kitchen
Planet Weidknecht
Miki’s Hope
My Vegan-Gluten Free Life
Something Swanky
DJ’S Sugar Shack
Kitchen Meets Girl
Know My Body

Please follow instructions on the Rafflecopter widget to enter our giveaway. The more entries you complete the better chance you have to win. You must have a paypal account if you are chosen as the winner so that we can send your cash. Good luck everyone!

a Rafflecopter giveaway

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

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Easter Chicks, Bunnies and Ducks {Sugar Cookies}

I had not intended to decorate sugar cookies this year for Easter.

But then I totally lucked out and won these awesome cookie cutters from BreAna over at Sugar and Spice and All Things Iced.

Have you checked out BreAna’s site?  Oh my goodness, guys…she makes the most amazing stuff!  Like these bunnies and carrots, and carrot cake with butterscotch sauce, and raspberry filled chocolate cupcakes with cream cheese frosting…are you drooling yet?  ‘Cause I sure am.

Anyway, when my new cookie cutters arrived in the mail, Doodle immediately started talking about making them and asking if I could decorate them to look like the designs on the packaging (um, the answer to that is a resounding no).  Hating to disappoint him, and loving the fact that I now had an actual “need” to make cookies, I headed to the kitchen a few days before Easter to make these.

Although my trusty Doodle was nowhere to be found.

No, no, no…let me rephrase.  He was “too busy” to come and help because he was driving MarioKart lego cars all around the living room floor.  He did, however, inform me that he would not be too busy to eat them when they were done.

And, in true Kitchen Meets Girl form, I’m unable to complete a project like this without some sort of disaster.  In this case, I was rushing to finish my flooding, since it was getting late and I still had a million other things to finish.  Squeezing maybe a little too firmly on my flooding bottle–the entire top flew off and pink royal icing went everywhere.

Including all over the tray of cookies.  I’m talking all. over.

I’ve never seen anything like it.

Now, I’m not a cookie decorating pro by any means (clearly), but I have been around the block with a flooding bottle a time or two.

Nothing like this has ever happened to me before.

Of course, this is the moment that Doodle decides he wants to help–and seeing my absolute fiasco, cries, “My cookies!  They’re ruined!”

I’m not certain, but he might get his pechant for drama from me.

For these cookies, I used the sugar cookie recipe from Our Best Bites and Bake at 350’s recipe for royal icing.

I hope everyone has a wonderful, fabulous Easter!  What are your plans for today?

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Coconut Banana Bread

banana bread 1

So, the day I made and photographed this bread, the Tall Boy was sick, my house kitchen was in disarray, and Doodle was following me from room to room asking if I was “done yet” so we could play Operation.

Clearly, I need the “liposuction” version of the game, because every time I made this bread, I end up eating the entire loaf.

For some reason, the Tall Boy thinks any sort of sweet bread automatically means there are nuts mixed in, even though I always leave them out.  Well, except for the one time that I added some very finely chopped pecans to my pumpkin bread, which he discovered only after he’d eaten a huge hunk.

Also, I like to add coconut to my banana bread, which he also assures me that he hates.

I won’t mention the fact that he drank a number of piña coladas on our honeymoon, or that he likes the piña colada slushies from QuickTrip in the summer.  Nope, I won’t say a word about that.

Anyway, I just plopped this loaf of bread down on my tabletop and snapped a fast picture so I could get down to the business of beating Doodle in a series of board games teaching my toddler the importance of good sportsmanship.  I realized later that the lack of a decent background makes this bread difficult to see, and so I had high hopes of baking another loaf and trying to take some better photographs.

Except that would mean eating another loaf of this all on my own, and my jeans can’t take any more, okay?  Plus, this bread is so good, so moist, so coconutty-licious that I wanted to share it with you right away.  You know, if you’re like me and are so over winter weather.  In my mind, coconut + lime = beachy thoughts, and I’m totally ready for that.

Chandra, this recipe is for you!

banana bread 3

Coconut Banana Bread

adapted from Cooking Light

Ingredients

    For the bread:
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (I usually use about 4 large bananas)
  • 1/4 cup sour cream
  • 3 tablespoons apple juice (you can substitute milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime juice
  • additional coconut, as desired

Instructions

  1. Preheat oven to 350°.
  2. Combine flour, baking soda, and salt, stirring with a whisk. Set aside.
  3. In a large bowl, beat sugar and butter at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, sour cream, apple juice/milk and vanilla; beat until blended.
  4. Add flour mixture; beat at low speed just until moist.
  5. Stir in 1/2 cup coconut, and spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
  6. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
  7. Combine powdered sugar and juice, stirring with a whisk. I like to add some additional coconut to my glaze. Drizzle over warm bread.
http://kitchenmeetsgirl.com/coconut-banana-bread/

Have a great Wednesday!

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