Nutella Banana Bread & Happy 4th

Happy July 4th Weekend. I hope everyone has a great time BBQ-ing and spending time with family and friends. I can't decide if I like July 4th being on a Saturday or not. It doesn't seem like you get enough time off and that its just a regular weekend. This recipe is adapted from Chef in Training and was delicious. Perfect for breakfast with a cup of tea.

Ingredients:
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 cup mashed ripe bananas
1 tsp vanilla
1/3 cup milk
3/4 cup nutella, melted

Directions:
Preheat oven to 350 degrees.  Spray 9 x 5 loaf pan with PAM.  In a medium bowl whisk together flour, baking soda and salt.

In a separate large bowl mix together the butter and sugar.  Add eggs one at a time beating after each time. Add mashes banana, milk, and vanilla.

Mix until well combined.  Add flour mixture beating at a low speed.  Don't overmix.

In a small bowl or measuring cup that is microwave safe add nutella and heat for 20 seconds.  Stir.

Add 1 cup of the banana bread batter to the Nutella and stir until well mixed.

Spoon Nutella batter alternately with the banana bread batter into prepared pan.  Swirl batters together with a knife.

Bake 50 to 60 minutes.  Cool in pan for 15 minutes and then remove loaf from pan and cool completely.
Slice when cooled.

Enjoy!!

Orange Sweet Rolls

We must be in a citrus mood lately because our last two recipes have been make with lemons and now today I have a version of sweet rolls made with oranges. I made these sweet rolls for Easter brunch and everyone loved them!! They are time consuming since you have to allow the dough to rise 4 different times but they were completely worth every minute. These Orange Sweet Rolls would be perfect to make for your mom to eat her breakfast in bed when we celebrate Mother's Day in two weeks.

Ingredients for the Rolls:

1 3/4 Cup Warm Water

1 Small Package Active Yeast

1/3 Cup Sugar

2 Eggs

1/2 Cup I Can't Believe it's Not Butter - Melted

1 Tsp Salt

5 Cups Flour

Ingredients for the Filling:

1/2 Cup I Can't Believe it's Not Butter - Softened

1/2 Cup Sugar

Zest of 1 Orange

Ingredients for the Glaze:

2 Cups Powdered Sugar

2 Tbsp Orange Juice

Zest of 1 Orange

Adapted from: http://tastesbetterfromscratch.com/

In a small bowl combine the warm water, yeast and sugar. Let the mixture rest for 15 minutes, you will know the yeast is active when the water becomes frothy. In your mixer bowl with the dough hook attachment add the yeast mixture, eggs, melted butter, salt and flour. Knead the dough for 3 minutes on a medium speed. Cover the bowl with a towel and allow it to rise for 10 minutes. You will knead the dough two more times with the same amount of time. 3 minutes of kneading on a medium speed with 10 minutes of rest afterwards.

While the dough is resting and rising one of the three time you can make the filling for the rolls. In a small bowl combine the softened butter with sugar and orange zest. Make sure to wash the orange before you zest it. Also you don't want to zest down to the fruit because the white part under the rind is bitter so keep turning the orange as you zest it to make sure you don't go too deep into any section.

Preheat your oven to 400 degrees. Lightly flour your table or counter-top. Using a spatula take all of the dough out of the mixer bowl. I had a hard time with this because it was very sticky. Section the dough into 3 large balls, making them as even as possible. 

Take each ball of dough and roll it out into a large rectangle. Spread each sheet of dough with some of the orange filling. I made a mistake by leaving a border and not spreading the filling all the way to the edges so learn from me.

Roll each dough sheet with filling up as tightly as you can. Using a serrated knife cut each roll every 2 inches or so to make the individual rolls.

Spray a muffin tin with Pam and place the individual rolls into each muffin tin opening. I have never made cinnamon rolls or anything similar like this I generally put them all together in a baking dish but this worked just as well with out any mess of trying to separate them after they were cooked. Allow the rolls to rise and rest once more for 30 minutes before baking them in the oven at 400 degrees for about 12 minutes or until the tops have gotten slightly golden brown.

While the rolls are baking you can make the glaze. In a small bowl combine the powdered sugar, orange juice and orange zest. Allow the rolls to cool for a few minutes before taking them out of the pans and drizzling them with the glaze.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Lemon Poppyseed Bread

This month for Secret Recipe Club we were assigned Fit Mama Real Food. Heather is a busy mom of two kids who posts not only recipes but ideas for what her family eats for an entire week at a time. I think that's a great idea to plan ahead for both cooking and shopping. I was looking for something to enjoy for breakfast and came across her recipe for Lemon Poppyseed Bread. I was considering making a glaze to pour over top but I'm so glad I didn't. The bread has enough moisture and sweetness by itself it doesn't need a sugary glaze.

Ingredients:

2 Cups Bread Flour

1 1/2 Tbsp Poppy seeds

3/4 Cup Sugar

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/3 Cup I can't Believe it's not butter - Melted

2 Eggs

5oz Lemon Flavors Greek Yogurt

1 Tbsp Vanilla Extract

1 Lemon  for Zest & 3 Tbsp Juice

Pam Spray

Preheat the oven to 375 F. Grease a loaf pan with Pam spray and set aside. In a large bowl combine together all of the dry ingredients (flour, sugar, baking soda, salt and poppy seeds.)

In a medium sized bowl combine together all of the wet ingredients (eggs, vanilla, melted butter, yogurt, lemon juice and zest.)

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula mix everything together until the batter is completely combined and the batter is thick. Transfer the batter into the loaf pan. Spread it out into the pan with the spatula and give it a few good shakes or taps to have it fill in the corners.

Bake about 40 minutes. Allow to cool completely before removing from the pan.

Enjoy!!

Linked at: http://www.thecountrycook.net/

An InLinkz Link-up

Irish Soda Bread

This month for Secret Recipe Club I was assigned The Harried Cook.  Marsha's blog has lots of different baked goods, delicious looking scones, muffins and cookies that are totally worth checking out. I wanted to find something for St Patrick's day since we are only a week away and I was in luck when I came across Marsha's recipe for Irish Soda Bread. I usually buy Irish Soda Bread from the food store in the days leading up to St. Patrick's Day. I like to put a slice in the toaster oven for breakfast with a little bit of butter. ShopRite's version of it has raisins and since that's what I'm used to eating, I decided to add raisins to my loaf. I really enjoy the little bit of sweetness they add to the bread. This recipe make a huge loaf which is great if you've got a lot of mouths to feed or like to share your baked goods with other people. I love that this is a bread you can make without yeast and the time it takes to wait for it to rise. In fact since I still have the buttermilk in the fridge I may just make another loaf to eat with our corned beef and cabbage next week.

Ingredients:

4 Cups Bread Flour

4 Tbsp Sugar

1 1/2 Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

4 Tbsp I Can't Believe it's not Butter - cold & diced

2 Cups Cold Reduced Fat Buttermilk 

1 Egg

1 Cup Raisins

A little all purpose flour for kneading

Preheat oven to 400. Put parchment paper or something similar down on your baking tray, if you don't have either you can grease your baking tray with butter or spray it with Pam. In a small bowl combine the wet ingredients (buttermilk and egg). Set aside.

Combine the dry ingredients in your mixer bowl (flour, salt, sugar, baking powder and baking soda). Mix on a slow speed until combined. Add the diced up cold butter and mix again on a low speed.

Slowly add the wet ingredients into the dry ingredients while the mixer is running on a low speed. Only allow the dough to mix until it is just combined. Do not over mix the dough. It will be wet and lumpy but that's what you want. 

Add the raisins and gently mix them in using a spatula.

Transfer the dough onto a well floured surface to knead. Knead the dough which will disperse the raisins more throughout the whole loaf. Form the dough into s round loaf and transfer it onto the baking tray shaking off some of the flour.Using a serrated knife cut an X into the dough.

Bake for 40-45 minutes until the whole loaf is golden brown. The base of the loaf should sound hollow when knocked on the counter.Transfer to a rack to cool completely. Slice and serve. Keep wrapped in foil until used.

Enjoy!!

An InLinkz Link-up

Pesto Sun-Dried Tomato Bread

A few months ago the food network magazine featured 50 different kinds of quick breads both sweet and savory. When I saw this pesto sun-dried tomato version I knew immediately I had to give it a try. The top is crunchy while the middle is still moist. The pesto swirl gets into every slice making it salty and flavorful. It pairs great along with salad, soup, or a creamy pasta dish but it can also work by itself as a snack.

Ingredients:

1 Cup Oil packed Sun-Dried Tomatoes - Diced

1/2 Cup Pesto

3/4 Cup Sour Cream

1/2 Cup Canola Oil

2 Eggs

1 3/4 Cup Flour

1/2 Cup Parmesan Cheese - Grated

1 Tbsp Sugar

1 1/2 Tsp Baking Powder

1/2 Tsp Salt
1/2 Tsp Pepper

1/4 Tsp Baking Soda

1 Tbsp Butter or Margarine to grease the pan

Adapted from Food Network Magazine

Preheat oven to 350 F. Grease a 9x5 loaf pan with some margarine or butter and set aside. In a large bowl whisk together the dry ingredients (flour, salt, pepper, baking powder, baking soda, and cheese). In a medium sized bowl combine the sour cream with the oil and the eggs.

Fold the wet ingredients into the dry until completely combined, then mix in the sun-dried tomatoes. Pour the batter into the loaf pan. Shake and tap it on the table for it to spread out and fill in the corners.

Spoon the pesto on top and swirl it into the batter making sure to get it into the middle so it is in every slice of bread. Bake 40-50 minutes until the top is golden brown.

Let cool 1 hour, then run a knife along the edges of the pan and gently ease the bread out. Cool completely on a baking rack. Serve as a snack or along side of your favorite soup or salad.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Mini Blueberry Zucchini Loaves with Almond Glaze

Its that time of the month again for Secret Recipe Club.  This month we were assigned Cheese Curd in Paradise.  Ashley makes some delicious looking dishes.  I'm definitely going to try her grilled sun dried tomato basil chicken this week for sure.  I have endless amounts of zucchini from the garden so I picked her Blueberry Zucchini Bread and it was perfect for a little snack or breakfast.

Ingredients:
2 eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 tsp almond extract
1/2 cup white sugar
1/2 cup brown sugar
1-1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1-1/3 cup shredded zucchini
1-1/3 cup fresh blueberries (plus more for sprinkling on the top)
1/2 cup confectioners sugar
1/2 tsp almond extract
2 tbsp milk

Preheat oven to 350 degrees.  Spray 4 mini loaf pans with PAM and set aside.

In a large bowl beat together the eggs, applesauce, vanilla, almond extract and sugars.  Fold in the
zucchini.

Gently mix in the flour, baking powder, baking soda and cinnamon.  Gently fold in the blueberries and then transfer to prepared loaf pans.  Top each pan with additional blueberries.

Bake 25 minutes in preheated oven or until a toothpick inserted into the center of each loaf comes out clean. Allow bread to cool before removing from pan.

Mix confectioners sugar, milk and almond extract together.  Drizzle over each loaf.  Cut into slices when glaze has dried.

Enjoy!!


Linked at: http://www.thecountrycook.net/

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