Bananas Foster Bread

Yep. I added rum to my banana bread.

And it pretty much rocked.

You could totally substitute rum extract for the rum…but yeah, I went with the real thing.

Why not? Life is short.  :-)

I’m pretty much addicted to breakfast breads, and banana bread is my ultimate favorite.  And while I thought I already had a favorite banana bread recipe, now I’m not so sure.  I think I’m going to have to make a loaf of each side by side and do a taste test comparison.

#foodbloggerproblems

This version of banana bread is just a little different from others I’ve baked in the past.  You start by mashing {about} three bananas and adding ‘em to a pan with butter, brown sugar, and rum.  Cook the mixture until it boils.

Then you can either eat it with a spoon, or add it in with the rest of the ingredients to make your bread.  ;-)

And while I suppose the glaze is technically supposed to be drizzled over the top of the warm loaf, I smeared it on like butter instead.

And it was gooooooood.

Bananas Foster Bread

Ingredients

  • 1 1/2 cups mashed ripe banana (about 3 medium)
  • 1 cup packed brown sugar, divided
  • 6 tablespoons butter, melted and divided
  • 1/4 cup dark rum, divided
  • 1/3 cup Greek yogurt
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/3 cup powdered sugar

Instructions

  1. Preheat oven to 350°.
  2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
  4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar; stir until well blended. Drizzle over the warm bread.
http://kitchenmeetsgirl.com/bananas-foster-bread/

I hope you’re all having a great Monday! Can you believe it’s November already??

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!

Peach Praline Muffins

So, I know I said when I did my cake mix cookie post that I wasn’t really into baking, but that’s not entirely true. While I’m a much better cook than baker, I much prefer to eat baked goods than nearly anything else.

Well, except for ice cream. And artichoke dip. Any kind of Mexican food. Or pizza. Pretty much anything with cheese, or pasta, or–

Actually, I really just like to eat, and most of the time I’m not too particular. But I do really like baked goods, and if I ever expect to eat any of them around my house, I’ll have to be the one making them.

Because we’ve already established that my husband–the Tall Boy–doesn’t care much for sweets. Except for breakfast muffins.

And these are the bomb-diggity.

Are you ready? Get your ingredients:

In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, combine sugar, milk, oil, egg and extract.

Stir into dry ingredients until moistened.

Fold in peaches and pecans.

Fill muffin cups two-thirds full.

Combine topping ingredients and sprinkle over batter.

Bake at 400 for 15 to 18 minutes.

Peach Praline Muffins – makes one dozen – (click to print)

  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon each: cinnamon and nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 teaspoon maple extract
  • 1/2 cup chopped peaches
  • 1/2 cup chopped pecans

for the topping:

  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon cold butter

Preparation Instructions:

  1. Combine flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
  2. In a separate bowl, combine sugar, milk, oil, egg and extract. Stir into dry ingredients until moistened.
  3. Fold in peaches and pecans.
  4. Fill muffin cups two-thirds full.
  5. Combine topping ingredients and sprinkle over batter.
  6. Bake at 400 for 15 to 18 minutes. Makes one dozen.

Dill Bread

There’s virtually nothing I love more than a loaf of homemade bread, fresh and hot from the oven.  It’s a bit dangerous for me, though, because I can easily eat the entire loaf myself.

Like, in thirty minutes.

When I was single and still had the metabolism to eat whatever I wanted, I had a bread machine I used all the time.  It actually worked quite well, and I was able to have homemade bread with very little effort.

After I got married, the bread maker was boxed away into the depths of my basement junk pile storage room.  Later, I decided to make homemade bread without the use of a maker…and failed miserably.  I’d attempted a French loaf, which rose so large, it nearly filled an entire cookie sheet.

In all directions.

I’m not sure how that was even possible.

I’ve gotten a little better with yeast breads since then, and this bread is one even a novice can master.  Believe me, if I can do it, you can, too.

In a small bowl, pour yeast over warm water, and let stand for 5 minutes.

In a large mixing bowl, combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg and yeast water mixture.

Add flour in portions, beating after each addition to form a stiff ball.  Cover bowl and let rise until doubled in size, about one hour.  Punch dough down and turn into a well greased loaf pan.  Let rise another 30 to 40 minutes.

Preheat oven to 350.  Bake for 40 to 45 minutes.  Brush with butter and spinkle with kosher salt.

Dill Bread (click to print)

  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 cup cottage cheese, room temperature
  • 2 tablespoons sugar
  • 1/4 cup minced onion
  • 1 tablespoon butter, melted
  • 2 tablespoons dill
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 1/4 to 3 cups flour

Preparation Instructions

  1.  In a small bowl, pour yeast over warm water, and let stand for 5 minutes.
  2. In a large mixing bowl, combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg and yeast water mixture.
  3. Add flour in portions, beating after each addition to form a stiff ball.  Cover bowl and let rise until doubled in size, about one hour.
  4. Punch dough down and turn into a well greased loaf pan.  Let rise another 30 to 40 minutes.
  5. Preheat oven to 350.  Bake for 40 to 45 minutes.  Brush with butter and spinkle with kosher salt.

recipe from The Reluctant Entertainer

 

Strawberry-Orange Bread

I’m a waste not, want not kind of person.  My husband and I generally eat a lot of leftovers throughout the workweek, mainly because we want to teach our son the value of money and the importance of using what you have.  Also, because I’m lazy.

However, any time we host any sort of food-related event at our home, we always purchase waaaaaaaaaay too much food.  I have this fear that people will have to end up splitting the last chicken breast into three portions or taking only miniscule servings of potato salad so that there is enough for everyone.  And then that they’ll have to stop at McDonald’s on the way home because they’re still hungry.  This gives me all sorts of anxiety.

So when I decided to do a fruit and dip tray at a recent party in my home, I purchased a cantaloupe, a pineapple, two large containers of grapes, a large bag of mixed apples and oranges and four containers of strawberries.  That’s right.  FOUR.  Don’t ask me to explain this, I can’t.

Needless to say, I have some fruit left over.  The cantaloupe and pineapple are basically gone, my son and husband will finish off the grapes, and I’ll eat most of the apples.  But I needed to do something with the extra strawberries before they got all mooshy.  I live for fresh strawberries all winter long, so the idea of letting them go to waste makes me a little sad.

Anyway, I loosely adapted this recipe from Sandy at the Reluctant Entertainer and used up most of my remaining berries.  The best part about this recipe is that it makes either two large loaves, or six small ones.  Give some away as gifts, or freeze them to have on hand for times when you don’t want to bake.

Or, do what I do, and pretty much eat it all yourself.

In a large bowl, whisk together your dry ingredients:

Add in your remaining ingredients, through the strawberries, and mix with a wooden spoon:

Gently fold in your sliced strawberries:

Pop in the oven and bake for approximately one hour.  While you’re waiting, do something productive like fold a load of laundry and sweep the kitchen floor turn on QVC to find out what the Today’s Special Value is and talk yourself out of buying another new purse.  Remind yourself that moms don’t need “buttery leather bags” but instead something sticky-finger resistant and washable.

Let bread cool in the pan for approximately 15 minutes.  In the meantime, mix together your glaze ingredients.  Turn bread onto a cooling rack and drizzle the glaze over the top:

And, because I have a firm belief that everything is better with chocolate, smear some nutella over the top:

Strawberry-Orange Bread (click to print)

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons orange zest
  • juice of half an orange
  • 1 teaspoon vanilla
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 2 1/2 cups sliced strawberries

Glaze:

  • 1/4 cup powdered sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla
  • 1 tablespoon orange juice

Preheat oven to 350.  Grease loaf pans lightly with cooking spray.  Combine dry ingredients in large bowl and whisk to combine.  Add in remaining ingredients and mix with a wooden spoon.  Add berries last.

Bake 35 to 45 minutes for small loaf pans, or about 60 minutes for large loaf pans.

Let bread cool for approximately 15 minutes before removing from pan.  Drizzle glaze over the top.