Eggs in the Hole

This was one of my husband's favorite breakfasts growing up. Eggs in the hole... Simple. Fun. I like it.

Since we've been eating a lot of eggbeaters recently (I first tasted them while we stayed at Tim's mom's house, as that's all they eat these days), I made this on a day I was craving real eggs. Eggbeaters, if you haven't tried them, are very healthy (Tim's mom has high cholesterol), super fast (no cracking of shells, beating, etc) and taste great. I was a non-believer before, but I'm hooked now.

I can't say that I have a recipe for this dish... but I'll try to write one up. My only advice is not to make your hold too small. Otherwise, the egg wont fit and it spills out everywhere. No longer would you have eggs in the 'hole', you'd have eggs 'all over'. And that's no fun for the kids. Or you (we, big kids, like fun too).


Hope you enjoy!

Eggs in the Hole
from June

2 slices of whole wheat bread (we're trying to be healthy, remember!)
2 free-range, large eggs
Margarine (or butter, cause butter is not where I skimp to be healthy)
Salt & Pepper, to taste


Cut 1 large hold in the middle of each bread slice.

Heat a large non-stick skillet on medium, and add a dollop of margarine/butter (If you're using a non-stick pan, the butter is just for flavor. Although, my non-stick pans never seem to be TRULY non-stick, so I always grease 'em up).

Crack each egg into a ramekin and set aside.

Once the butter has melted, place 1 (or 2 if they fit) bread slice in the pan. Pour an egg into the hole.

At this point, your method may vary based on how you like your eggs cooked. Tim's mom likes runny yokes, where I like mine cooked all the way through. If you like your yokes cooked through, poke them so they break. If you like runny yokes, don't poke them.

Let the eggs cook on the first side until the majority of the white is opaque and cooked. You can also salt and pepper the egg at this point.

Flip the bread and egg, and cook on the other side, until the egg is fully cooked to your desire and the bread is browned (approx. 3 minutes).

Guten appetit!

Fresh Fruit Coffeecake

Tim just told me I was NOT allowed to plan anything for the next couple of weekends. Why such a strict mandate? He's exhausted. (Me too)

Being home is wonderful. We keep talking about how happy we are to be home. Yet... it's also overwhelming. We've been jam-packed with house, move, family, friends, etc to-dos every weekend. When it was just us in Germany, we had a lot of mellow down-time. Having a full calendar isn't bad, and we WANT to do it all. We just have to remember to also schedule 'chill time' for ourselves. Otherwise, our first-time-sleep-deprived selves are going to crack. And it wont be pretty.

So, you will find both tim and I at home this weekend. Chillin'. Anyone know of anything good on TV?

This recipe is from my favorite bakery in Seattle, Macrina. They have a line out the door every morning. You can sign-up for their monthly newsletter which includes recipes from their shop. Divine!


I made it a couple weekends ago for a brunch. One of our many weekend activities of late. It was scrumptious, and only a couple pieces were left (which means some folks had more than 1 piece, always a good sign!). It was moist, light yet dense (How can that be?! But it was!), and the perfect hint of sweetness. The blackberries were great, and I can't wait to try it with blueberries or perhaps huckleberries (as the Macrina newsletter suggested).

Other things worth mentioning... my fruit still fell to the bottom, despite rolling it in some of the flour mix. But I didn't mind. I also halved the recipe, and that made enough for 8 people and baked perfectly in an 8 inch round spring-form pan. Aaaannnd, I finally graduated to the big-kids baking world, with my own kitchenaid mixer. This coffeecake was my first time using it. Isn't she pretty?


If you like the coffeecake, maybe you'll have to visit us here in Seattle and go to Macrina yourself. What? You live in timbuktu? Macrina is worth the trip.

Fresh Fruit Coffeecake
from Macrina Bakery

Makes 1 Bundt cake

3 cups unbleached all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups ripe fruit (whole berries or fruit cut into 1/2 inch pieces) - I used self picked blackberries!
12 tablespoons unsalted butter at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1-1/2 teaspoons pure vanilla extract
1-1/2 cups buttermilk
Edible flowers and powdered sugar for garnish (optional) - I used powdered sugar and some of the leftover blackberries

Preheat oven to 350º F. Oil a 12-cup Bundt pan.

Sift flour, baking soda and salt into a large bowl and toss with your hands to combine. Remove 1/4 cup of the flour mixture and set bowl aside.

In a separate medium bowl, combine fruit and the reserved 1/4 cup of flour mixture. Toss until fruit is evenly coated and set aside. Tossing the fruit in flour helps keep it from sinking to the bottom of the coffeecake - a true disaster!

Combine butter, granulated sugar and brown sugar in the bowl of your stand mixer. Mix with the paddle attachment for 5 to 8 minutes on medium speed. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure the first egg is fully mixed into the batter before adding the other. After the second egg is incorporated, add vanilla extract and mix for 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds to make sure all of the ingredients are fully incorporated. Remove the bowl from the mixer.

Alternately add small amounts of flour mixture and buttermilk to the batter mixing with a wooden spoon just until all dry ingredients are incorporated. Gently fold in the flour coated fruit making sure the fruit is evenly distributed through the batter. Spoon batter into the prepared Bundt pan filling two-thirds of the pan.

Bake on the center rack of the oven for 1 hour and 30 minutes, or until top is golden brown (my small cake only took about 50 minutes to cook and brown on top). Check the center of the coffeecake with a skewer. It will come out clean when the cake is done. Let cool in a pan for 45 minutes.

Loosen the sides of the cake with a sharp knife. Place a serving plate upside-down on top of the cooled Bundt pan and invert the pan to remove the cake.

Guten appetit!

Best Bran Muffins

You may think my mom created this recipe, as I call them 'moms bran muffins', but don't be fooled. My mom is a smart, busy woman, and likes fast, easy, delicious recipes as much as I do. And we get them from wherever we can. We don't discriminate.

This recipe came from a cereal box. Yes, a cereal box. I'm not sure if she had some extra bran cereal she wanted to get rid of one day, or if she just had a hankering when she saw the recipe one morning. Whatever caused her to make this recipe though, I am forever grateful. We love it and it's a staple for our family. The added bonus? It's easy, and it's ridiculously healthy.


You can still find the recipe on Kellogg's website, but no longer does it grace the side of the cereal box. I should write a letter and tell them what a huge mistake that is. Maybe another day.

Tim's opinion: These rival Morning Glory Muffins. It's hard to know which is the true top muffin though, both are so good.

Hope you enjoy!



Moms Bran Muffins
from Kellogg's

1 1/4 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups "all-bran original" cereal
1 1/4 cups fat-free milk
1 egg
1/4 cup vegetable oil


Preheat oven to 400 degrees.

Stir together flour, sugar, baking powder and salt. Set aside.

In large mixing bowl, combine all-bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined.

Portion evenly into twelve 2 1/2 inch muffin pan cups coated with cooking spray, or use muffin liners (much less messy!).

Bake at 400 degrees 20 minutes, or until golden brown. Serve warm.

They are also great the next day, and freeze well (up to 2 months). If frozen, reheat in the microwave (no need to dethaw) for one to one and a half minutes, and it's ready to eat!

A bran muffin is not just a bran muffin:
- Whole Grain Ginger Pear Bran Muffins, from Farmgirl Fare
- Raisin Bran Muffins, from Cooking with Amy
- Applesauce Oat Bran Muffins, from Eat Me Delicious

Guten appetit!

Orange Sugar Biscuits

I'm not sure if this is cheating... But those are my mom's hands rolling and cutting these delicious biscuits. I simply snapped a few photos and enjoyed the finished product with dinner. Yum, yum.

I couldn't help it. Once I found out she was making them for dinner, I ran to get my camera. I knew I had to share them with you, and because they've always been a special occasion biscuit, which we usually eat at my moms, I've never made them myself. I'm sure I will someday. But they're one of the foods I associate with my mom, and frankly, I like sitting back and reaping her rewards. I know, I know. "Terrible daughter. Stop being a taker!" I promise, I make up for it in other ways.

As I mentioned, my mom usually makes these for special meals (Christmas dinner, Easter brunch, birthdays, etc). What makes them worthy of a special meal? Well, I'm sure most of you would agree that biscuits alone are quite tasty. Especially right from the oven, hot and fluffy, with a pat of butter melting in the middle. However, these biscuits truly are special. They include a hint of orange, as well as a sugar cube melted in the top, center of the biscuit. Oh, how lovely. It really is like biting into a special treat.

Next time you have a special meal to prepare for, and you need a bread/biscuit option. Think of these! They're great for brunch, lunch or dinner.



Orange Sugar Biscuits
from mom, original source unknown as it's been in her recipe box over 30 years

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 medium orange peel, finely grated
5 tablespoons shortening
2/3 cup milk


Sift together flour, baking powder and salt. Add the finely grated orange peel. Cut in shortening until the dough starts to resembles coarse meal the size of corn kernels. Add milk gradually, and stir until soft dough forms (don't over stir).

Turn out dough onto a floured work surface, and knead lightly (about 30 seconds). Pat or roll to 1/2-3/4 inch thick, and cut with a 2 inch round biscuit cutter. Arrange biscuits in a 9-10 inch round ungreased pie or tart pan. Biscuits can touch each other, but shouldn't be squished to fit. Dip sugar cube in orange juice and press into center of biscuits.

Bake at 375 degrees for 15-20 minutes. Let stand 5 minutes to cool, serve warm.

Biscuits galore:
- Italian Pepper Biscuits, from Food Blogga
- Herbed Cheese Biscuits, from Pinch My Salt
- Buttermilk Biscuits with Goat Cheese and Chives, from Simply Recipes
- Classic Buttermilk Biscuits, from Serious Eats

Guten appetit!

Buttermilk Cranberry Scones, for St. Patrick's Day

While visiting Ireland this past summer with my sister, I ate lots and lots and lots of scones. Scones and soup. Despite the fact that we visited in August, it rained and was chilly most days. No matter - more opportunities to duck into the nearest Irish pub for tea and scones. Yum.

Actually, as I think about it, I really like bread products in general - a good crusty olive loaf, banana bread, whole wheat english muffins, biscuits, bagels, and of course, scones! There must be something that causes me to crave carbs, not sure. I just love bread.

Well, what better to make for St. Patrick's Day, than scones?! (nevermind that it also feeds my carb cravings, I'm killing two birds with one stone here)


When searching for a great scone recipe, there were thousands. I liked this one, and this one looked interesting, or how about this? (sorry, you'll have to click on the link to see what I drooled over).

In the end, I settled on a basic Buttermilk Cranberry Scone, since in truth, I've never made scones before. Best to start off easy. This recipe also seemed to fit my mood at the time of baking.


If you're a bit weary of making scones, Pinch My Salt has a great 'how to make biscuits' tutorial that you can read through first. I also followed recommendations to read the complete scone recipe before starting, and to get all the ingredients prepared ahead of time. While Pinch My Salt touched on this too, another recipe explicitly stated: a hot oven is imperative for scones. So start pre-heating your oven asap.

You may be wondering by this point, how did they turn out? Oh, my, good, golly! Delicious. The perfect blend of cakey biscuit with a hint of sweet. And the cranberries, cut in small pieces, were little bursts of flavor. This is definitely a keeper recipe.

I also liked that the recipe is a manageable size. It makes 8 scones, although it would be easy enough to double for more. I didn't have a dough mixer, so I did everything by hand, and it worked great.

For any reason whatsoever, make these!

(I don't know if I should admit this, but after making this recipe the week before, I couldn't get enough and just made another batch. Loooove them)

Note: I made the lemon glaze and drizzled it on half the scones. I thought it made the scones too sweet and took away from their subtly sweet, cranberry flavor. But, that's just a personal preference.

Buttermilk Cranberry Scone
from Pinch My Salt

2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk (I used the buttermilk substitute)
1 large egg
1/3 cup sweetened dried cranberries, chopped fine
Finely grated zest from one small lemon- about 2 teaspoons (I did not do this, totally OK)
Heavy cream (optional, for brushing tops of scones)


Preheat oven to 425 degrees.

In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.

In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.

Get organized: measure out and chop the cranberries; set aside. Line a baking sheet with parchment; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.

Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.

Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about 1/2 inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).

Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.

Optional Lemon Glaze (see note above): Combine about 1/2 cup powdered sugar with a couple teaspoons of fresh lemon juice and whisk to combine. Adjust sugar/juice amounts to get the consistency you prefer. Drizzle glaze over cooled scones, and allow glaze to set.

More delicious, sweet scones:
- Irish Buttermilk Scones, from Albion Cooks
- Blueberry-Raspberry Honey-Butter Glazed Scones, from Baking and Books
- Strawberry Sunrise Scones, from Baking Bites
- Maple Oatmeal Scones, from Andrea's Recipes

Guten appetit!

Easy, Sweet Cornbread Muffins

Nothing goes better with a delicious bowl of warm chili, than cornbread muffins. Nothing. (In my humble opinion)

In combo with the easy veggie chili, these muffins make a full meal that is super fast and super good. Two very important considerations for me lately, as I enter my 9th month of pregnancy. Serious or complicated cooking is not high on my list of interests right now.

For this recipe, you probably have all ingredients in your kitchen (bonus!). Start to finish, the muffins will take you 10 minutes of prep and 15-20 minutes of cooking time. Done in a flash.


Plenty of variations are also discussed in the reviews (add sour cream, change the sugar to brown sugar, add shredded cheese, etc). But I like them just the way they are, and only add some canned corn. I'm sure the recipe is very forgiving, as it's quite basic, so try your own alternatives and let us know how it goes.

They have a slightly sweet flavor, hold together well, and are both moist and fluffy. Paired with some yogurt butter and your chili, or butter and some honey... divine! Equally good as leftovers, and/or freeze well for future chili batches. Hope you like these as much as we do!

Serve with Easy Veggie Chili

Cornbread Muffins
from allrecipes

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
1/4 cup canned/fresh corn kernels (optional)


Preheat oven to 400 degrees F (200 degrees C).

Grease muffin pan or line with paper muffin liners (I use muffin cups to avoid extra clean-up).

In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil, milk; stir gently to combine. Spoon batter into prepared muffin cups.

Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

More cornbread recipes:
- Iron Pan Perfect Cornbread, from Homesick Texan
- Pumpkin Cornbread, from The Recipe Girl
- Southern Buttermilk Cornbread, from Andrea's Recipes

Guten appetit!

Fruit Coffee Cake

I've been wondering lately what the blog will turn into after the baby is born (due end of January, so we're in the home stretch!). Will I keep up with all of these sweet recipes that have been satisfying my pregnancy cravings? My guess is, yes. At least, more than I used to pre-pregnancy. I seem to have caught a baking bug. I still think cooking is my preference and I 'cook' more often than I 'bake'. But I have a lot of fun trying out new cake, bread, or general baking recipes. A new era has dawned on me. Glad you could join me for the ride!

I had been wanting to make a coffee cake for quite a while. A rhubarb recipe caught my eye a few months back, but I missed rhubarb season. When I saw this recipe and it's flexibility of the fruit used, I decided to give it a go.


As you can kind-of see, I chose to use cranberries. Simply because they've been in season recently, and I was able to buy a fresh bag. Also, I'd never cooked with cranberries. I wasn't even sure what they tasted like. As it turns out, they're tart. Who knew?! (probably you, but no need to rub it in)

This recipe makes a very traditional, light and fluffy, not a lot of sweetness, fruit with crumble on top, coffee cake. For me, it was too bland. But I've never been a HUGE fan of coffee cakes, so take my opinion with a grain of salt.

For those who do not like overly sweet breads, this would hit the spot. The topping gives it a mildly sweet flavor, and it had a nice texture when it baked into and covered the cake. I think this recipe would hold it's own in a brunch, when paired with other savory breakfast foods. I don't think it's best served on it's own, with a cup of coffee or tea.

And in truth, I may have liked it better if I used a different fruit. Yes, back to the cranberries... I wasn't a fan of the tart flavor. It somewhat overpowered the cake and the slight sweetness of the topping. Next time I make this, I plan to use blueberries.

Make no mistake, the cake was eaten up and enjoyed. My mom's husband loved it. I just have a different preference for texture and taste in my coffee cakes, if I eat one at all.


Fruit Coffee Cake
from Tammy's Recipes

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3/4 cup milk
1 cup blueberries, cranberries*, or raspberries
Topping Ingredients:
1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon cinnamon


In a large mixing bowl, combine flour, sugar, baking powder, and salt.

In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.

Pour milk mixture into dry ingredients and stir. Fold in fruit. Pour batter into a greased 8-inch square baking pan.

Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.

Bake at 350 degrees for 50-60 minutes, until cake tests done in the middle. Cover cake loosely with foil if the top starts browning too quickly (I usually place foil over the cake after about 45-50 minutes).

Serve hot, or cool in pan.

Coffee cake recipes that caught my eye:
- Raspberry Walnut Coffee Cake, from Alpineberry
- Sour Cream Coffee Cake with Chocolate and Nuts, from Bake or Break
- Strawberry Cream Cheese Coffee Cake, from Serious Eats
- Moist and Marbled Coffee Cake, from Cookbook Catchall

Guten appetit!

Monkey Bread

Oh, sweet goodness... where have you been all my life?! From the second I saw the recipe and thought about this bread, I knew I was going to love it. And I did. I loved it the morning we made it, then again that afternoon and evening. And I helped myself to more the following day. I propose a name change to 'crack bread'. I've never felt so addicted to a food - I want it again, now. (Beware of denying pregnant women food)

Luckily, we made two batches of this delicious recipe. Otherwise, there could have been fierce battles over the sharing of 'my bread'. Not to make you think I'm a ginormous piggy, we only made two breads because we thought our first batch was a botch - the dough seemed really runny, and it was taking a long time to rise. But as soon as we started on the second batch, our first began to spring to life and so we had two monkey breads to feast on!

If you are hosting a brunch, shower, or holiday breakfast, please consider making this bread (and inviting me over!). Pretty please! Yes, I'm begging.


The bread is cinnamon gooey goodness, with a nice, fluffy doughy texture. Like cinnamon rolls, only better. I would rate the recipe difficulty as 'medium' (Only because of its time requirements, and multi-step process. But the recipe itself is a surprisingly easy, step-by-step process and worth every second of effort).

TIP: If you want to speed your prep time along, after putting the dough in a bowl and covering it with saran wrap to rise, heat your oven to 300 degrees and open the door. Place the bowl on the oven door, so it catches the heat from the oven. OR, you can turn on your oven to 400 degrees, after heated, turn it off. Place a cookie sheet of hot water on the bottom rack and your bowl with dough on the rack above, covered with a dry dishtowel. Shut the oven. Either way, your dough will rise twice as fast!

Monkey Bread
from my friend Sonya

2 tablespoons unsalted butter, softened

For the dough:
3/8 cup warm milk (about 110 degrees F)
1/2 cup warm water (about 110 degrees F)
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 egg, lightly beaten
1 package rapid-rise yeast
3 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons salt

For the sugar coating:
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted

For the glaze:
4 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1 tablespoon water


Have all the ingredients at room temperature. Butter the monkey bread baking mold (a 10 inch round bundt pan) with the 2 tablespoons softened butter.

To make the dough, in a bowl, whisk together the milk, water, melted butter, granulated sugar, egg and yeast.

In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined. Slowly add the milk mixture and beat until the dough comes together, 1 to 2 minutes. Increase the speed to medium and beat until the dough is sshiny and smooth, 5 to 6 minutes.

Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Form the dough into a ball. Coat the inside of a large bowl with nonstick cooking spray, place the dough in the bowl and coat the surface of the dough with cooking spray. Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour (see Tip).

Meanwhile, prepare the sugar coating. In a bowl, stir together the brown sugar and cinnamon. Put the melted butter in another bowl. Set aside.

Turn the dough out onto a floured surface and shape into an 8-inch square. Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces. Roll each piece into a ball, dip into the melted butter and roll in the brown sugar-cinnamon mixture, coating well. Stack the balls in the prepared baking pan. Cover with plastic wrap and let rise in a warm place for 30-45 minutes. Do not let the dough rise over the top of the pan.

Position a rack in the lower third of an oven. Place a piece of aluminum foil on the rack to catch any drips during baking. Preheat oven to 350 degrees F.

Remove the plastic wrap and place pan in the oven. Bake 30 minutes, or until cake is slightly crunchy on top.

While the bread is baking, combine all glaze ingredients and whisk until smooth.

When bread is done, remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate. Drizzle the glaze on top (you may not want to use all of the glaze, depending on how sweet you want it). Serve warm.

Serves 12-15 people.

Today, I have no other recipes to offer in place of this Monkey Bread. Nothing can compare. (pitter patter, goes my heart. growl growl, goes my stomach!)

Guten appetit!

Banana Bread

The smell of banana bread reminds me of waking up as a kid to delicious morning smells. I love the way it fills your house. My mom, aka 'Super Mom', made us breakfast every morning (and yes, she had a full-time job too). Waffles, oatmeal, pancakes, blueberry muffins... and banana bread (not all in the same day though!).


This isn't actually my mom's recipe, as I simply haven't asked her for it yet. But it tastes just like it, so my guess is that it will be pretty close. This one came from a friend, and it's HER mother's recipe. Go moms!

Mmm, delicious.

TIPS:
- As you gear up for the holidays, make a double batch and freeze a couple loaves to bring with you to brunches, family gatherings or as a hostess gift. You can freeze the loaves up to 6 months.
- To freeze banana bread, wrap tightly in saran wrap and then tinfoil or a ziploc sack. To eat a frozen loaf, you can thaw/warm it in the microwave or oven.
- Bought too many bananas? You can also freeze the banana's up to 3 months! They will turn dark or black in the freezer. When you are ready to make a batch of banana bread: remove bananas from the freezer and let thaw for 5-10 minutes, then peel them with a knife. You don't want them to go too soft, or they are very hard to peel. I also find that I need an extra banana to fill the cup portions required when using frozen.

Banana Bread

3/4 cup unsalted butter
2 cups sugar
3 cups flour
4 eggs
1/2 cups heavy cream
2 cups banana, sliced into small pieces
2 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (or pecans), toasted or raw *optional


Preheat oven to 350. Grease one 9x13 inch pan, or two 7x3 inch loaf pans.

In a medium bowl, mix the flower and salt together. Set aside.

In a large bowl, beat the butter on medium speed until creamy (approximately 5 minutes). Then add the sugar and mix, eggs (one at a time) and mix, and finally the vanilla. Beat until everything is mixed well (an extra 1-2 minutes).

Then add the heavy cream and baking soda, and mix well. Next add the banana slices and mix until the banana has been mashed and fully integrated.

Add the flour/salt mixture slowly (1/2 cup at a time), while beating on medium speed. Be sure each addition is mixed in well before adding more flour. Mix a little longer past the last flour addition, and done.

Pour batter into prepared pan and bake 45-50 minutes. The bread is done when a toothpick inserted in the center comes out clean.

Twists on tradition:
- Mocha Banana Bread, from Cooking with Amy
- Chocolate Chip and Sour Cream Banana Bread, from Closet Cooking
- Cherry Coconut Banana Bread, from Treat a Week Recipes

Guten appetit!

Chocolate Chip Zucchini Bread

I planted, from seed, a zucchini plant this year. I am embarrassed to show you how spindly and bad it looks...


Note to self and all future zucchini growers: zucchini plants do not, repeat NOT, like being planted in a pot. Plant in rich, fertile soil in the GROUND. Ah well, it had some pretty flowers on it, yet no zucchini survived growing larger than 3 inches.

If you had more luck than me and have a bounty of zucchini's (lori), this bread would be a good way to use a couple. It was an easy recipe with most items on hand, and came out deliciously moist. However, don't make the mistake I did and think it's a zucchini bread with chocolate chips. This is basically a chocolate cake with zucchini (which you can barely see or taste). And it's yummy.

Can you see the tiny fleck of zucchini? (Ignore the weird sausage fingers)

I doubled the recipe, and it made 2 loaf pans and 12 muffins. I baked the muffins for approximately 30 minutes, but I recommend checking them after 20, to see if they are done.


Good weekend snack for the kids after going back to school and hitting those books! Or a fun treat to bring into the office. Delicioso.

Chocolate Chip Zucchini Bread
slightly adapted from Cooking Light

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini, about 1 medium (I peeled mine before shredding, just cause)
1/2 cup semisweet chocolate chips (I used milk chocolate morsels, as it's what I had)
Cooking spray


Preheat oven to 350.

Place first 3 ingredients in a large bowl, and beat with a mixer at low speed until well blended. Stir in applesauce.

Lightly spoon flour into dry measuring cups. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk.

Add flour mixture to sugar mixture (slowly), beating just until moist and fully combined.

Stir in the zucchini and chocolate chips. Spoon 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 almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.


Check out these additional chocolate and zucchini recipes:
- Chocolate and Zucchini Cake, from Simply Recipes
- Chocolate Chip Orange Zucchini Bread, from All Recipes
- Chocolate Zucchini Brownies, from Suite101.com

Guten appetit!

Bread Salad #2: Sicilian Style

This bread salad recipe sounded just as delicious as the first, which is what prompted me to create the contest. However, during the assembly process, I was becoming skeptical, especially over the green pesto sauce mixed with balsamic. Ignore those thoughts and stick with it, as this recipe did not disappoint. A definite keeper!


Unfortunately, we have a draw for our contest. Drat. What can I say, we liked them both! Which means we have two equally good bread salad recipes to call-on, depending on what ingredients we have available to use up, or our preference for the night. Not a bad way to end the contest.

The two recipes are very different, as this sicilian recipe includes lettuce, garbanzo beans and a pesto sauce. But both are very easy, and can be prepared/served in under 20 minutes.

Tim thought this recipe so scrumptious, he said it could have been the meal itself. In that case, I'd recommend adding some additional protein, like fresh mozzarella. It has chickpeas, but I think you'd want a little something extra. And fresh, cold mozzarella on a summer day... nothing better.

If you decide to make either of the bread salad recipes (click here for the classic recipe), be sure to let me know what you think. Be forewarned, both recipes makes a large salad. I halved them, which probably would have been the perfect amount for 4 adults as a side salad, or 2 adults as the main dish.

Sicilian Style Bread Salad
from Allrecipes

8 ounces country style white bread, cut into 1 inch cubes (I used a kalamata olive wheat bread)
3 tablespoons garlic flavored olive oil (I used regular)
1/2 teaspoon coarse salt
1 (15 ounce) can garbanzo beans, rinsed and drained
2 cups red or yellow teardrop tomatoes, halved
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1 small red onion, cut into 3/4 inch slices
10 kalamata olives, pitted and halved (I used green)
1/3 cup basil pesto
1/4 cup balsamic vinegar
1 tablespoon minced fresh rosemary
1/4 teaspoon black pepper
4 ounces crumbled goat cheese (I left this out)
1 head green or red leaf lettuce
1/4 cup toasted pine nuts


Preheat oven to 350 degrees F (175 degrees C).

Cut onion, and place in small bowl with balsamic vinegar for up to 10 minutes. While the onions are soaking, start to cut your other vegetables.

Once other vegetables are prepared, strain the onions into a larger salad bowl and reserve your balsamic vinegar. Toss together the onion, garbanzo beans, tomatoes, peppers, and kalamata olives.

In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomato mixture with the pesto sauce, and let stand at room temperature for 30 minutes to 1 hour.


Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
* Because I used regular olive oil, I sprinkled the bread with garlic powder and skipped the salt. No more than 1/4 teaspoon. I also toasted the bread under the broiler, which took less time (about 5 minutes total, stirring occasionally).


To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and add to your tomato/bread mixture. Mound the salad in the center of the platter. Sprinkle with toasted pine nuts.

Other thoughts: Either bread salad recipe would be a great pot-luck dish. Mix your veggies together in a portable salad bowl, bring your crispy bread in a ziplock sack (keep separate to prevent it getting soft), and the dressing in a tupperware container. Mix on-site, and your ready to rock!

Guten appetit!

Bread Salad #1: Classic

The contest has begun, and Bread Salad #1 (aka: the 'classic' version) was a hit! Tim cleaned the plate, and I had quite a few scrumptious bites as well.

While I've had bread salad in restaurants before, this was a new experience for Tim. He was thoroughly confused and skeptical when I said there was no lettuce in the salad. But one bite is all it took, and he's a newly discovered bread salad fan. So if you have a newbie in the house like me, don't be deterred when you get that quizzical look over your menu choice. This is definitely a keeper.

And for us in the kitchen, it was very easy, fun to make and good to mix-up the usual routine of leafy salads. Definitely give it a shot this summer! Especially while you can pick fresh veggies from your garden (I'm talking to you, Lori).

Classic Bread Salad
adapted from Allrecipes

1 clove garlic
1 loaf bread - can be italian, french, olive, rye, etc. And stale is also OK!
2 cups chopped tomatoes
1/2-3/4 cup olives (black or green)
1 cup cucumber - peeled, seeded and chopped (I didn't 'seed' ours and it was fine)
1/2 cup chopped red onion
2 cups chopped fresh basil (I used less, as tim is not a big fan of 'green stuff', but he didnt say a word and again, loved the salad)
1/8 cup chopped fresh thyme
1/8 cup olive oil
3 tablespoons balsamic vinegar

Pre-heat oven to medium-high broiler.

Cut and chop your red onion, then soak in the balsamic vinegar (up to 10 minutes).


Rub a peeled clove of garlic over bread. Pull apart or chop the bread into bite-size pieces. Place on cookie sheet, without overlapping the bread. Place in middle rack of the oven, and lightly crisp (approximately 3-4 minutes). Be sure to mix/stir the bread around every 1-2 minutes, so as to brown evenly and not burn. TIP: bread should not be as hard as a crouton, and still have a little softness.

Drain the onion from the vinegar, saving the vinegar. TIP: soaking the onion in vinegar seemed to remove some of the 'bite'. (thanks for the info, skye!)


In a salad bowl, combine the tomatoes, cucumbers, olives, red onions, basil and thyme.

If you have other food to prepare, do so now and allow the herbs and vegetables to set.
-OR-
If you are ready to serve: Add the bread to your herb/vegetable mix. Combine your olive oil and vinegar and pour over the salad to lightly coat. Toss and serve.

Delicious!

Some additions you can make to the salad: 1 sliced/ripe avocado, 1/4 cup parmesan, and 1 sliced bell pepper.

Guten appetit!