Archive for the ‘Breads’ Category

Happy Mother’s Day!

May 13, 2007

This is an older post but it reminds me of my mom so I decided to re-post it for Mother’s Day. We lost my mom in 1998 but I think of her every day, especially when I’m in the kitchen!

bread-and-cinnamon-for-web.jpg

I’ve been baking bread since I was small. My mom baked bread a lot when we were kids and my sister and I used to have fun helping (dressed in our matching chef’s hats and aprons, of course). Read the rest of this entry »

Advertisements

Nando’s Chicken Pizza

April 20, 2007

top-photo.jpg

How it is that I’ve gone this long without tasting any of Nando’s Peri-Peri sauces, I will never know. But now that this wrong has been righted, I’m definitely a Nando’s convert. I like spicy foods and I like hot sauces but I wouldn’t call myself a connoisseur. I always have a supply of a couple different Tabasco sauces on hand (I’ve also tried Texas Pete’s and Louisiana brands but I’ve always been a Tabasco girl), but my pantry hot sauce collection doesn’t usually get much bigger than that other than maybe some Cholula and a mild tomatillo-based green sauce. And of course, there’s the occasional Asian chili paste and I am now always fully stocked with Italian chili paste (crema di peperoncino). But really, considering the variety of hot sauces available in this world, my tiny collection doesn’t even scratch the surface. Read the rest of this entry »

Apricot Cream Scones

December 13, 2006

apricot-cream-scones-for-web.jpg

While staying with my aunt and uncle, I made several batches of scones in a quest to create a new recipe. The first batch were wonderful and buttery, but almost more like shortbread than a scone. They quickly disappeared along with the homemade meyer lemon curd. Among others I tried were lemon buttermilk, lemon currant, and Apricot Cream. Although none of them were bad, these apricot cream scones were by far my favorite! Read the rest of this entry »

What Makes These Dark Chocolate Muffins Special? Beets Me.

October 28, 2006

new-chocolate-beet-muffin.jpg

Double Dark Chocolate Beet Muffins. Yes, you read that right. Beet. Sound good? Probably not. But you can’t say they don’t look good! And so far, nobody has been disappointed with the taste either. What prompted me to create such a bizarre flavor combination in this muffin? Well it’s kind of a long story…

To tell you the truth, I’ve never liked beets. I was forced to eat them as a kid, I thought they tasted like dirt, end of story. Fast forward 25 years and I decided it was time to give the strange-looking red root another chance. My aunt and uncle recently took me to the local farmer’s market and one of the many things we bought were beets.

beets.jpg

My aunt boiled the beets, cut them in chunks, doused them with a healthy amount of vinegar, salt, and pepper and one of my least favorite vegetables was transformed into my favorite new Read the rest of this entry »

Baking with Whole Grains: Pumpkin Maple Muffins

September 27, 2006

pumpkin-maple-muffin-for-web.jpg

There are so many yummy pumpkin bread recipes and photos floating around right now that I couldn’t help buying some canned pumpkin at the store yesterday. I had been planning on trying out one of the recipes I’ve seen lately but instead I decided to experiment. The recipe I came up with is similar to the other whole grain muffin recipes on this site with the exception that I used maple syrup to replace some of the sugar this time. The maple and pumpkin flavors are great together and these muffins are really nice and moist.

I ate one (ok, maybe two) of these with cream cheese this morning while they were still warm and I highly suggest trying them that way! Read the rest of this entry »

The Pancake Recipe Has Arrived

September 11, 2006

blueberry-stack.jpg

I wrote about blueberry pancakes a while back but didn’t post my recipe because I thought it needed a little work. Well this morning I felt like working on it (actually, I felt like eating blueberry pancakes), so I now have a delicious whole grain sour cream blueberry pancake recipe for you, complete with nutrition info! I really think these are the best whole grain pancakes I’ve ever eaten!

These pancakes are good for you in the sense that they offer a good amount of fiber and protein compared to a traditional pancake. But like many of my recipes they are not low in fat. Perhaps you noticed the word “sour cream” in the recipe title? I used full fat sour cream because that’s what I like. But feel free to experiment with lowfat sour cream if you prefer. Just please don’t use any of those strange fat free concoctions that they try to pass off as sour cream…they scare me 😉 Read the rest of this entry »

Flavors of Fall: Applesauce Spice Muffins

September 10, 2006

nutmeg-and-cinnamon-small.jpg

In my attempt to speed up the approach of fall, I baked some Applesauce Spice Muffins today. To me, nothing ushers in feelings of fall like the smell of nutmeg and cinnamon in the kitchen. October is when I normally break out the spice-scented candles and pot pourri but I couldn’t resist spicing up the house a little early this year. I am just REALLY ready for this summer to be over!

I am continuing my quest to create healthy but tasty muffin recipes and I think this one is another winner. These whole grain muffins are substantial and filling, perfect for a quick breakfast on the run. The addition of oat bran and wheat germ adds not only complexity in flavor and texture but boosts the protein and fiber content. A bit of ground flaxseed contributes healthy Omega 3 fatty acids. But most importantly, these taste really good! Read the rest of this entry »

Back to Sourdough

August 28, 2006

It seems like I’ve been doing more baking than cooking lately so rather than post a recipe this time, I’d like to show off one of my latest baking successes.

img_8326-2.JPG

I purchased a sourdough starter from King Arthur Flour quite a while ago and I’ve been maintaining it despite the fact that I took quite a long a break from baking with it. Sourdough is finicky sometimes (especially when you’re new to baking with it) and I became a little disheartened after my last attempt. Everything had been going well and I had turned out quite a few great loaves of sourdough so it was frustrating when I saw two days of work collapse into an unmanageable pile of goo after I accidentally let it proof too long after shaping. That was actually my second sourdough disaster. So, I decided I needed a little break from it. Fortunately, the break didn’t last too long because I started craving the stuff!

I brought my little sourdough starter crock out from the fridge, fed it a few times over the course of a couple days to make sure it was nice and happy, then made my dough. Usually I start by making a sponge, which increases the flavor of the bread and makes it “extra-sour” the way I like it. But this time, I followed a new recipe that uses twice as much starter and no sponge. I thought I’d try it and see how I liked a lighter-tasting bread. Read the rest of this entry »

Baking with Whole Grains: Best Banana Muffins

August 24, 2006

best-banana-muffin.jpg

If you are new to baking and cooking with whole grains, I think one of the best places to start is with quick breads and muffins. I have already posted a recipe for whole-wheat banana bread and well, I guess I’m not very creative because here I go again with another whole-wheat banana recipe!

I have been working this last week on creating a muffin recipe that tastes great but has fewer calories and more fiber than the muffins I’ve made in the past. Since I love banana bread and I always have some extra-ripe bananas stored in the freezer, I have mostly been working on a banana muffin recipe.

My first couple of attempts were banana-coconut muffins. I was frustrated because I was having problems creating a recipe I liked and then I realized that the reason I wasn’t happy with them had nothing to do with the recipe. I simply didn’t like the texture of coconut in the muffin. I also kept trying to add cinnamon or nutmeg and was disappointed with the flavor. Then I remembered that I prefer my banana bread without any extra spices. So finally, I went back to basics and came up with a banana muffin that tastes like bananas. Read the rest of this entry »

Zucchini and Chocolate?

August 16, 2006

zucchini-chocolate-chip-muffins-for-web.jpg

A friend gave us these muffins a while back and I took the photo before we polished them off because I knew I wanted to share the recipe. She gave me the cookbook last week and now I’ve finally managed to get the recipe typed up for Chocolate Chip Zucchini Bread.

The combination of chocolate and zucchini might seem a little unusual but it actually works really well. The cinnamon really seems to bring it all together. This recipe is from Cooking Light so unlike a lot of the recipes I’ve been posting lately, they can be enjoyed with a little less guilt!

The recipe below uses a loaf pan but it worked well with a mini muffin pan too. Just make sure that you really cut the baking time if you decide to do muffins. Read the rest of this entry »