Snickerdoodle Bread

Wow!  I mean, WOW!  This stuff is awesome!

My mom loves Snickerdoodle cookies so I knew she would love this twist on a old classic.  I made this bread and my first ever pot roast in the crock pot last time she came to visit.  We enjoyed this sweet bread in the morning with our coffee and during nap time with our coffee.  :)  Lots of coffee being consumed these days with a 16 month old even with a solid night's sleep...but that's a different story.  Moms of boys, are you with me?!

Back to this delicious bread...here is the recipe link.

Snickerdoodle Bread

Enjoy!

Blueberry Banana Bread

I have made this amazing bread twice already and cannot wait to make it again!  I was a little disappointed when my friend at church said they already had enough treats for this Sunday morning because I thought I had an excuse to make this bread yet another time. :(  I might make it again anyway just because my little guy and I love it SO much!

Every oven cooks different so be sure to check your bread with a toothpick before removing it from the oven.  The loaf pictured above was from my mom's oven (electric) and was baked for exactly 60 minutes.  Came out perfect!  The loaf below was from my oven (gas) and could have gone about 10-15 minutes longer as it was still a little doughy in the middle.  Although, I didn't mind! :)

The difference could also have been the bread pan I used in each setting.  At my mom's, I used a 9x5 glass loaf pan.  At home, I used this new adorable ceramic orange ruffled loaf pan I found at World Market. :)  Whatever the case, double check your bread using a toothpick inserted into the middle.  It should come out clean.

Look at those fresh,whole blueberries bursting from inside!  Give me a slice now!

Here is the recipe...Giada's Blueberry Banana Bread!

Enjoy!

Apple Bread

When my mom was here a few weeks ago, she made us a delicious apple crisp.  Served warm with vanilla ice cream.  Yum!  She likes to use a combo of Jonathan and Granny Smith apples for the crisp so we purchased a bag of each leaving me with a few leftovers patiently waiting to be used in this Apple Bread!

Here is how to make it:

Apple Bread

Ingredients:

2 cups flour (plus 1 1/2 Tablespoons for coating apples)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar (plus 1 teaspoon for the glaze)
3 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon finely ground lemon zest
1/2 cup buttermilk, at room temperature
2 to 2 1/2 cups peeled, cored, and diced apples (about 3 large apples)

Directions:

1.  With the oven rack one level below the middle, heat the oven to 350 degrees.  Butter and flour a 9 x 5 inch loaf pan, knocking out the excess flour.  Set the pan aside.

2.  In a medium mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, and nutmeg.  Set the mixture aside.

3.  In a large mixing bowl, beat the butter on medium-high for 2 minutes.  Reduce the speed to medium, then gradually mix in the sugar.  Add the eggs, one at a time, mixing well after each.  Mix in the vanilla and lemon zest, scrapping down the sides as needed.

4.  Add half the dry mixture to the creamed ingredients, mixing on low to combine.  Add the buttermilk, then stir in the remaining dry ingredients with a wooden spoon until evenly mixed.  Stir the reserved 1 1/2 Tablespoons of flour with the apples to coat, then fold them into the batter.

5.  Spread the batter evenly in the prepared pan, smoothing it with a spoon.  Sprinkle with a teaspoon of sugar.  Bake 55 to 65 minutes until a toothpick inserted into the center comes out clean.  Let the loaf cool in the pan on a wire rack for about 10 minutes, then loosen the loaf, turn it out, and let it finish cooling on the rack.

Imagine a slice of this Apple Bread paired with a cup of Folgers Caramel Drizzle coffee!  This version of a caramel apple :) makes a wonderful afternoon treat!

Enjoy!

Source:  FamilyFun Magazine

Zucchini Bread

So, my mom was in town last week, and I always like to bake something for her when she visits.  Last time, I made her this Rustic Blackberry Tart.  This time I thought Zucchini Bread sounded nice and summery.  It brings back memories from when I was little.  Mom would bake up some of this bread with fresh zucchinis from my dad's garden.  I don't have a garden so zucchinis fresh from Fresh Market will have to do!  My mom did help me plant some flowers in my new cute terra cotta pot and by our mailbox.  We also bought a majestic palm and planted it in a planter for by the pool!  Now, if I can just keep them alive!

Anyway, back to the Zucchini Bread...

Here is how I made it:

Zucchini Bread

Ingredients:

3 eggs

2 cups sugar

2 cups zucchini, shredded and drained

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground clove

1/2 cup nuts, chopped

Directions:

Beat eggs until foamy.  Stir in sugar, zucchini, oil, and vanilla.  Gradually add dry ingredients and spices.  Stir in the nuts.  Pour into 2 bread pans greased only the bottoms.  Bake at 325 degrees for about 50 minutes or until a toothpick inserted in the center comes out clean.  Cool at least 10 minutes.  Remove from pans.

Enjoy!

PS - I used chopped walnuts in this bread and they were really good.  You could use pecans instead but I didn't have any on hand after my last use of them while making these Chewy Almond Toffee Bars!  Oops!

The Best Banana Bread Ever!

Don't throw out your ripe bananas!  Make banana bread!  You must try this recipe!

It really is The Best Banana Bread Ever!  I've tried many different recipes.  They are all too dry, too hard, too chewy, or too bland.  But, not this one!  This one is perfectly moist and has a yummy banana-ie sweetness.

I can't wait to share it with you!  Here it is!

The Best Banana Bread Ever

Ingredients:

1 cup brown sugar

1 1/8 cup white sugar

1 1/2 cup shortening (like Crisco)

3 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

3/4 teaspoon baking soda

3 eggs

6 tablespoons milk (I used whole this time because I had some leftover.)

1 teaspoon vanilla extract

1 cup ripe bananas, mashed (about 2 medium-sized)

Directions:

Preheat oven to 350 degrees.  Line your bread pan(s) with wax paper, spray with non-stick spray, and lightly dust the bottom with flour.

With a mixer, cream together the brown sugar, white sugar, and shortening.  In a separate bowl, mix the baking soda, eggs, milk, and vanilla.  After mixing well, add to the creamed mixture.  In another bowl, sift together the flour, salt, and cinnamon.  Add flour mixture to the creamed mixture.  Mix just until combined.  Do not over mix from this point forward.  Fold in the mashed bananas.  Pour the batter into loaf size baking pan(s).

Bake for about 50 minutes or until an inserted toothpick comes out clean.  Let cool for at least 30 minutes.  Run a butter knife around the edge to loosen the loaf.  Carefully flip the pan over onto a plate or flat surface and let the loaf gently fall out.  Peel off the wax paper and flip the loaf back over to right-side up.  Slice with a serrated knife and enjoy!  Makes 2 loaves or 1 larger loaf.

I prefer mine warmed up with butter and honey!