No Slivers Here

August 3, 2009

Blueberry Banana Bread

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , — bettylou79 @ 9:37 pm

What a perfect combination and what a perfect way to use some great fruit.  I always seem to have bananas in my house, in the fruit basket or in the refrigerator awaiting their fate or even in the freezer all nice and mashed and measured!  Unfortunately I was out of the frozen blueberries that my husband and I picked last summer so I had to resort to store bought, boo!
This bread turned out wonderful.   I loved the addition of the blueberry to the banana bread.  I sent half of this loaf with my husband to share with his coworkers.  They gobbled it up!  I plan on making this again when we go blueberry picking this month.  I think I will make 2 loaves this time.

I found this recipe while scrolling through my Google Reader.  Go on over to Delicious Melscious and check out her other delightful morsels!  Enjoy!

100_3866

Blueberry Banana Bread

source: Delicious Meliscious
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups ripe, mashed, bananas
1 cup frozen blueberries
1/2 cup coconut

Directions:
Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.

In a medium bowl and with an electric mixer at medium speed, beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and salt, stirring well. Add bananas and coconuts, stirring just until combined. Spoon batter into prepared pans.

Bake for 1 hour, or until a tester inserted into center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.

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May 26, 2009

Lemon-Blueberry Muffins

Filed under: Breakfast, Fruit — Tags: , , — bettylou79 @ 9:35 pm

Last week I was in the mood to bake and muffins were the first thought that came to mind.  I love how simple muffins are to put together and then they just go into the oven.  I love them!  I was also inspired by the blueberries that I spied in my freezer.

I consulted my mini library of cookbooks for a recipe that I liked but finally decided to head to my other trusted friend, Cooking Light.  I loved how moist and fluffy these muffins were.  I was amazed at the amount of power behind the tablespoon of lemon zest.   I didn’t think that it would be enough but it was wonderful.  I froze half of these and my husband and I ate the rest as dessert or breakfast for a few days.

I strongly suggest you make these.  I think these would be great for a brunch.  Enjoy!

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Lemon-Blueberry Muffins

‘Source: Cooking Light

Ingredients

  • 2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/4  cup  butter
  • 1 1/4  cups  low-fat buttermilk
  • 1  large egg
  • 1  tablespoon  grated lemon rind
  • 1  cup  blueberries
  • Cooking spray
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  powdered sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

May 22, 2009

Cinnamon Oat Pancakes

Filed under: Breakfast, Main Dish, Uncategorized — Tags: — bettylou79 @ 12:46 pm

These were delicious and very filling.  My husband and I thought they would be great on a day when you’re going to be doing a lot of work out in the yard or another busy outside activity.  These definitely stick to your ribs.

I’m always on the look out for new breakfast food recipes and these fit the bill.  The recipe came from Everyday Food and it even tells you how to freeze them, which I did and I’ve already enjoyed some of the leftovers from the freezer.  We loved the nutty smell and taste that the oatmeal adds to the pancakes.  They also reminded us of some blue corn pancakes that we had a few years ago from a mix that we got from my husband’s brother for a gift.

I strongly suggest you make these before your next camping trip or outdoor project.

Enjoy!

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Cinnamon Oat Pancakes

source: Everyday Food

Ingredients

Makes 20

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for skillet

Directions

  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

May 5, 2009

Garden Harvest Cake

Filed under: Bread, Breakfast, Dessert, Fruit, Vegetables — Tags: , , , — bettylou79 @ 12:26 pm

I’m always in the mood for new bread or cake recipes and when I spotted this one in Cooking Light I knew I would be trying it soon.  It was also a great excuse to use my stoneware loaf pan again!  This cake was so tender and moist.  I loved how sweet it was too.  It smelled just like fall when it was baking. Memories!

I did learn that I should trust the recipe.  When it says that 1 carrot shredded will equal 1/2 of a cup, believe it!  I bought double the amount called for of apple, zucchini and carrots.  So, I ended up doubling the recipe.  I kept one loaf and sent the other with my husband to his work. If you double the recipe I suggest using a food processor to shred the apples, zucchini and carrots.  It will go much faster than by hand (I know from experience)!

Enjoy!

100_3798

Garden Harvest Cake

source: Cooking Light

Ingredients

  • 4.5  ounces  all-purpose flour (1 cup)
  • 3/4  cup  sugar
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  grated peeled Granny Smith apple (about 1 medium)
  • 1/2  cup  grated carrot (about 1 medium)
  • 1/2  cup  shredded zucchini
  • 1/4  cup  chopped walnuts, toasted
  • 1/4  cup  canola oil
  • 1/4  cup  nonfat buttermilk
  • 2  large eggs
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

April 7, 2009

Banana Peanut Butter Oatmeal Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 10:43 am

I’m always on the prowl for new recipes with bananas and I found a good one this time.  When I saw that the title had both banana and peanut butter I knew it was going to be good!  These came together very easily.  I loved the hint of the banana and peanut butter tastes in each bite.  In my opinion these are not a light and fluffy muffin.  One muffin will do just fine for me!  My husband tested a muffin the night I made them and he also agreed that he didn’t need to eat more than one because he was full!  Usually we can eat 2 muffins for breakfast.  Another thing that I loved was that the recipe didn’t use a lot of peanut butter like peanut butter cookies usually do.

Enjoy!100_3743

Banana Peanut Butter Oatmeal Muffins

source: Baking Bites

Ingredients

1 1/2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Makes 12.

April 2, 2009

Apple Cinnamon Muffins

Filed under: Bread, Breakfast, Fruit — Tags: — bettylou79 @ 11:16 am

I found this fabulous recipe while browsing on Baking Bites.  I have made some apple muffins before but they turned out a bit dry in my opinion.  These were just right!  I did have to bake these a lot longer than the recipe calls for.  That’s ovens for you!  My husband and I enjoyed a few of these for breakfast for a few days and then I packaged up the rest and put them in the freezer for future breakfasts.

Enjoy!100_3730Yup!  I had to eat that one after I was done with pictures!  Yummy!

Apple Cinnamon Muffins

source: Baking Bites

Ingredients

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup brown sugar
1 large egg
2 tbsp butter, melted and cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups diced apple

3 tbsp coarse sugar
1/2 tsp ground cinnamon

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together brown sugar and egg. Whisk in melted butter, vegetable oil and vanilla. Working in two or three additions, alternately stir in flour mixture and buttermilk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter. Stir in diced apple.
Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.
In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon. Sprinkle generously over muffins.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.
Cool muffins on a wire rack.

Makes 12.

March 10, 2009

Dutch Baby Pancakes

Filed under: Bread, Breakfast — Tags: — bettylou79 @ 12:14 pm

Well, I’ve made Dutch Baby’s before but when I saw this recipe in my Everyday Food magazine I decided to give it a try because it was different than the one I use.  I really think that I like this recipe better than my old one.  This one turned out much thicker and a lot sweeter. I know both of those things have to do with the ingredients and the size of the pan.  The recipe suggests using a cast iron skillet but I don’t have one but I did melt the butter in my Pyrex pan in the oven.  I loved using the blender to mix all the ingredients.  It was so easy!  My husband and I split this pancake but we could see how it could be split among 4 people if you also serve some fruit with it.  My husband topped his portion with butter and syrup and I topped mine with butter and raspberry jam.

This recipe will go into our breakfast rotation for sure.  Enjoy!

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Dutch Baby Pancakes

source: Everyday Food

Ingredients

Serves 4

  • 3 tablespoons unsalted butter, room temperature
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
  2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
  3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

March 6, 2009

How Fun! I need these!

Filed under: Breakfast — Tags: — bettylou79 @ 10:28 am

I spotted these cute pancake molds while browsing the Williams Sonoma website.  I would love to have them!  Okay, I don’t have any children.  My husband and I are both big kids at heart though, does that count?  I was a little bummed though, they don’t have a giraffe.  The giraffe is my most favorite animal in the world.  I also collect anything giraffee.  Just check out our living room!  It’s full of giraffe pictures.  I might just have to pick these up!  I love looking at all the wonderful new things at Williams Sonoma in the store or online.  I even have a gift card to WS that I might have to use.

pancake

March 3, 2009

Starbucks Via Instant Coffee

Filed under: Breakfast, Drinks — bettylou79 @ 2:43 pm

I’d like to introduce a guest blogger, my husband, Nate The Great.  I asked him to review some coffee that Starbucks so graciously sent to me in the mail.  I consider my husband to be a coffee conesiour so I figured it was only fitting.  He was a a barista at a coffee stand in college so I thought that also would count for something.  Did I mention that they guy loves coffee?  If you enjoy his writing style then I strongly suggest you head on over to his website/blog.  Enjoy! And now the star of our show, my husband!

Hello, Foodites,

This here’s a guest blog from Becky’s husband.  See, Becky doesn’t drink caffeinated coffee, so I was the guinea pig for this particular experiment.  I’ve never done a food review, so you may have to bear with my unorthodox style.

The subject is the new instant coffee, Via,  from our friendly mega-corporation, Starbucks.  I approached the experience with skepticism because I personally hate Starbucks drip coffee.  Their lattes and mochas are top notch and rarely disappoint, but their drip sludge actually ranks below Denny’s coffee on my scale.  I imagine there are folks out there (perhaps the sort who enjoy chewing roots fresh from the ground) who enjoy it, but there simply isn’t enough cream and sugar in the world to make it enjoyable.  Endurable, yes, but not enjoyable.

First, the packaging:

It's like a really big gift card envelope!

It's like a really big gift card envelope!

The coffee itself is inside two slim little sleeves that remind me of fancy restaurant mints.  One end is perforated for maximum ease of releasing the contents into your mug.  I should also note that the two samples sent to me were labeled thusly:  one Italian Roast, one Columbian.  Both had Xs in the boxes proclaiming them to be Extra Bold, Coffee, and Anywhere.

I could make a quantum physics joke here, but I won’t.

The Extra Bold marker should have been my first warning because that usually translates as Extra Bitter, and I like my coffee the way I like my women: light and sweet.  The second warning is that each pouch is prescribed to make one 8 ounce cup.  Who drinks coffee in 8 ounce servings?  Old women and little kids, that’s who.  Coffee drinkers use huge mugs with thick handles.  It’s part of the lifestyle.

But this is all for the sake of giving Via a fair shake, so I measured out 8 oz. of hot water and poured the Via in.  What happened was my own fault, and I won’t blame anyone else for it.  The steam from the water coagulated the instant coffee as it was coming out of the packet and clogged the opening.  So it became a process of squeezing the powder out like toothpaste, wiping the mouth of the package, and rubbing my fingers together over the mug to get as much into the water as I could.  Yes, I’d washed my hands, so stop making that face.

A note about the coffee:  I’m not sure what you’re used to, but instant coffee for me has always consisted of crystals.  This was not crystals.  Or if it was, it was so finely ground that it looked more like coffee dust.

It mixed evenly and quickly, and my coffee was ready to drink before I finished stirring.  Then, against my mind’s earlier warning, I took a sip of the stuff raw and black.  While my body was convulsing, my mind was calculating, and I have to admit (from a logical and objective standpoint) that it wasn’t bad.  It was definitely bold and strong enough to regrow some of my head hair, but it wasn’t bad.

So I added creamer and drank away.  Because of dwindling personal supplies, I wasn’t able to add enough creamer to make it what I normally consider enjoyable, but it was good enough to drink, and…

…wait for it…

…it was better than Starbucks’ own drip coffee.  That’s right.  With the advent of the Via instant coffee line, they might just be able to mothball those 10-gallon percollaters and just stick to coffee that tastes good.

Now my wife wants me to wrap this up by saying whether or not I’d buy the stuff for real.  There are two roadblocks to the answer for that question.

One:  There will be three packets of Via per envelope for sale, so will I get to pick which kinds of coffee I’m buying?  Or will I get to recapture the retail roulette of my childhood and pretend that I’m buying Magic cards again, uncertain of what cards will be in my foil booster pack?

Two:  Price.  According to the Starbucks store, they’ll be charging about ten bucks for 12 servings.  Roughly the same amount of money at Safeway would get you 16 ounces of Dunkin’ Donuts coffee of the non-instant variety, so it’s really a matter of convenience.

I’d buy it for real, but I don’t see myself becoming an instant coffee acolyte for the simple reason that I’m a purist.  I enjoy the ritual of grinding my coffee, and steeping it in my french press, much the same way that an outdoorsman enjoys hewing their clothing from the skins of animals.

So that’s it.  My thumb is up and hat is off to the developers of Via.

Oh, but there’s one last thing.  Ten minutes after downing the second cup (Italian Roast), my wife could smell it on me from a distance of four feet.  I had to brush my teeth before she’d let me get any closer than that.  So.  Y’know.  Drink responsibly.

Mini Frittatas

Filed under: Breakfast, Main Dish — Tags: — bettylou79 @ 1:54 pm

Several weeks ago my husband and I went to brunch with our friends who just moved back to Seattle from California.  We’re so happy they are back!  Lisa made a delicious frittata, this one to be exact.  It was delicious and inspired me to try my hand at making frittatas but with some modifications because I don’t have a pan that can go from the stove to the oven. It’s pretty sad, I know! My husband and I both though these turned out delicious.  We will be having them again.  I’m not sure how they will reheat.  My husband is planning on having the remaining 3 for breakfast tomorrow.

I browsed Food Network’s website and found that Giada had a recipe for mini frittatas that sounded just up my alley!  I loved that these were made in muffin tins.  I can handle that!   I didn’t use mini muffins tins like the recipe calls for but took the advice of some of the folks who commented on the recipe and doubled the cooking time.   I was hoping to end up with a dozen frittas but instead ended up with 9, which was just over the number of eggs I put in the mix.

I made a few changes to the recipe but though it turned out just fine with my changes.  I choose not to use ham but instead used turkey, I also used mozzarella cheese instead of  Parmesan.  I also just sprinkled the cheese on top of each egg cup instead of mixing it into the batter.  I got the sense that it would just fall to the bottom of the batter or bowl.  I also didn’t use whole milk, but used 1% milk instead.  We will be making these again!  Enjoy!

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Mini Frittatas

source: Food Network, Giada De Laurentis

Ingredients

  • Nonstick vegetable oil cooking spray
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham, chopped
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

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