Pumpkin Bread

Leftover pumpkin buttercream frosting counts as a snack, right?

Pumpkin Bread with Pumpkin Buttercream Frosting

Bread - 

Ingredients: 

1-3/4 cups flour

1-1/2 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

2 eggs

3/4 cup packed brown sugar

1/3 cup sugar

1/2 cup canola oil

1-1/4 cups canned pure pumpkin puree

Directions:

1.  Preheat oven to 325 degrees.  Spray a 9" x 5" loaf pan with non-stick spray.  

2.  Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a bowl.  Whisk until combined.

3.  In the bowl of an electric mixer, beat eggs on medium-high speed for 2 minutes.  Add the brown sugar and mix for 2 minutes.  Add the sugar and mix for another minute.  

4.  Add the oil with beater on medium-low.  Add the pumpkin puree and mix on low speed until combined.

5.  Add the dry ingredients in two additions.  Blend until just incorporated.  

6.  Pour batter into prepared pan.  Bake for 60-65 minutes or until a toothpick comes out clean.  Cool in pan for 10-15 minutes before removing to a wire rack to cool completely.

Frosting -

Ingredients:

1/4 cup unsalted butter, softened

2 tablespoons canned pure pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

3 cups powdered sugar

2 teaspoons half & half or milk

1/2 cup chopped pecans, toasted

Directions:

1.  Cream the butter, pumpkin, cinnamon, and vanilla using an electric mixer.  Add powdered sugar gradually, blending well after each addition.  Add half & half or milk and blend well.  Add additional half & half or milk to achieve a thinner consistency, if desired.

2.  Spread frosting on cooled pumpkin bread and sprinkle with chopped pecans.

Source: Nancy Creative

Fall?

I was planning to save this recipe and post it once fall arrived, but I woke up this morning to what felt like fall.  It was cloudy and gray outside, and there was a gorgeous breeze coming in my open windows.  I had a difficult time dragging myself from the warmth of my bed to the coffee pot...but the coffee finally won me over.

This chai pumpkin loaf is perfect for fall or for days that feel like fall.  It will definitely be a hit.  I shared some with my mom's co-workers and a friend, and received comments like "How did it get so moist?" (I'm just talented) and "I LOVE PUMPKIN BREAD!!!" (Well, good).  

Chai Pumpkin Loaf

Ingredients:

2 eggs

1-3/4 cups flour

1-1/2 cups sugar

2/3 cup pumpkin puree

1/2 cup butter, melted

1/2 cup chai tea concentrate

1/4 cup buttermilk

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cloves

1/8 teaspoon ginger

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9" x 5" loaf pan.  

2.  Blend all ingredients in a large bowl using an electric mixer.

3.  Pour batter into pan and bake for 1 hour or until a toothpick comes out clean.

4.  Cool for 20 minutes before removing loaf from pan.  Refrigerate leftovers.

Source: Adventures in Cooking

Musings about summer

Being a teacher is awesome, and it's partly due to this spectacular thing called "summer vacation."  I am thoroughly enjoying my summer vacation.  Here are a few things I love about it:

1.  Making pancakes on a Monday morning just because I can.  Mmm...

2.  Watching endless hours of Criminal Minds (I'm completely paranoid now and am convinced serial killers are everywhere) and Parks and Recreation (I've never laughed so hard in my life).

3.  Naps.  Lots and lots of naps.

4.  Coffee.  Lots and lots of coffee.

5.  Asking myself or other people, "What day is it?," at least three times a day.  

6.  Winning my mom's co-workers over by bringing them baked goods four times in the last two weeks.  They love me.

7.  Having bananas around my place long enough to make banana bread out of them.

8.  Fresh fruit.

9.  Combining #7 and #8 to make this delicious bread.

Dark Chocolate Raspberry Oatmeal Banana Bread

Ingredients:

3 cups oatmeal

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 very ripe bananas, mashed

1/2 cup brown sugar

1 teaspoon vanilla extract

2 egg whites

1 cup raspberries, smashed

1/2 cup dark chocolate chips

Directions:

1.  Preheat oven to 350 degrees and grease a 9" x 5" loaf pan.

2.  Make oat flour by processing the oatmeal in a food processor or blender until it resembles flour.  Measure out 2 cups of the oat flour and whisk together with the baking powder, baking soda, and salt.

3.  In a separate bowl, beat the mashed bananas, brown sugar, vanilla extract, and eggs for 1-2 minutes, or until smooth and creamy.  Add in flour mixture and beat just until combined.

4.  Fold in the smashed raspberries and dark chocolate chips.  

5.  Pour batter into the loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.  Cool for 10-15 minutes before removing from the pan to cool completely on a wire rack.

Source:  Ambitious Kitchen

Almond Joy Banana Bread

Almond Joy is my absolute favorite candy bar.  I love the coconut and almond combination!  In fact, I love it so much that I had a mocha last week with coconut and almond flavor.  Yum.  When I saw this recipe for Almond Joy Banana Bread, I knew I had to try it.

And try it, I did!  Like, I ate over half the loaf by myself.  And then I forced myself to give the rest of it away so I wouldn't feel so guilty.  The texture of this bread is unique.  The crunchiness of the almonds and coconut contrasts nicely with the soft chocolate chips.  There is no doubt that I would make this again...as long as I have someone to share it with.

Almond Joy Banana Bread

Ingredients:

2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup butter, softened

2 eggs

3 mashed ripe bananas

1/3 cup plain low-fat yogurt (I used low-fat Greek yogurt.)

1 teaspoon vanilla extract

1/2 cup chocolate chips

3/4 cup slivered almonds

1/2 cup sweetened shredded coconut

Directions:

1.  Whisk together the flour, baking soda, and salt.

2.  In a separate bowl, cream together the sugar and butter.  Add the eggs, one at a time, beating after adding each one.  Add bananas, yogurt, and vanilla.  Beat until blended.

3.  Add flour mixture.  Beat on low until combined.

4.  Stir in chocolate chips, coconut and almonds.

5.  Pour batter into a greased 9x5 loaf pan.  Bake at 350 degrees for 1 hour.  Cool in pan for 10 minutes.  Remove from pan and cool completely.

Source:  The Little Yellow Kitchen

Fall is in the Air

Wow, it is dreary out today.  It's cold and rainy.  It's the kind of weather that makes you want to stay inside, huddle under a blanket, and read a good book.  Oh yes, and eat some delicious and comforting soup.  This Black Bean Soup and Buttermilk Cornbread just scream fall to me.  They are the perfect combination for a day like this.

I love black bean soup, and this recipe surely did not disappoint.  I would not hesitate to make this again and again.  The cornbread recipe really surprised me.  I had tried a different cornbread recipe recently and wasn't really impressed.  I hesitantly gave this one a try.  It was AMAZING.   Seriously, it was the best cornbread I've ever had.  Even days later, it was still delicious.

Black Bean Soup

Ingredients:

5 slices bacon, chopped

1 medium onion, chopped

3 garlic cloves, pressed

1/2 of a 14.5-ounce can reduced-sodium chicken broth

3/4 cup canned chopped tomatoes

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1-1/2 teaspoons chili powder

2 cans (15.5 ounces each) black beans, drained but not rinsed

1/2 bunch of cilantro, leaves picked and chopped

Salt and pepper

Juice of 1/2 lime, or less according to taste

Green onions, thinly sliced

Sour cream

Shredded cheddar cheese

Directions:

1.  Put the bacon into a large pot over medium heat.  Cook until it starts to give up its fat, about 4 minutes.  Add the onions and cook until they begin to turn translucent.  Add the garlic and cook until you can smell it, only about 1 minute.  Add the broth, tomatoes, ketchup, Worcestershire sauce, and chili powder.  Stir in the beans, turn the heat to high, and bring to a boil.  Once it is boiling, adjust the heat so that it is just bubbling gently, and cook for 10 minutes.

2.  Stir the cilantro into the soup after 10 minutes.  Cook for about 5 more minutes or until soup is thickened.  Add salt and pepper to taste.  Stir in the lime juice.  

3.  Transfer to serving bowls and garnish with green onions, sour cream, and cheddar cheese.

Source:  Food Network

Grandmother's Buttermilk Cornbread

Ingredients:

1/2 cup butter

1/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour (I used 1/2 cup whole wheat flour and 1/2 cup all-purpose flour)

1/2 teaspoon salt

Directions:

1.  Preheat oven to 375 degrees.  Grease an 8-inch square pan.

2.  Melt butter in a large pan.  Remove from heat and stir in sugar.  Add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in pan.  Add cornmeal, flour, and salt.  Stir until well blended and few lumps remain.  Pour batter into pan.

3.  Bake for 30-40 minutes, or until a toothpick inserted in center comes out clean.

Source: Slightly adapted from allrecipes

Again with the zucchini...

I just couldn't stop myself last weekend.  I went to a wonderful farmers' market in St. Paul with some friends, and the only thing I bought was more zucchini.  Have I mentioned how much I like zucchini?  I love it, in case you had not heard. 

Since it was the first day of school on Tuesday, I thought I would try to brighten the day of my fellow teachers by bringing them mini loaves of zucchini bread (which I made sure were baked ALL the way...unlike my last attempt at zucchini bread...HELLO, surprise centers!).  

This bread was delicious!  It was moist and sweet and cinnamon-spiced.  The mini loaves just made it so much more fun, but you can bake it in 8" by 4" loaf pans as well.  

Mom's Zucchini Bread

Ingredients:

3 cups all-purpose flour (I substituted one cup of whole-wheat flour and 2 cups of all-purpose flour)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

3 teaspoons vanilla extract

1 cup white sugar

1 cup brown sugar

2 cups grated zucchini (Make sure to squeeze the moisture out of the zucchini after you grate it using a clean kitchen towel!)

Directions:

1.  Preheat oven to 325 degrees and grease 8 mini loaf pans or two 8" by 4" loaf pans.

2.  Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.  

3.  Beat eggs, oil, applesauce, vanilla extract, and sugars together in a large bowl.  Add the sifted ingredients and beat well.  Stir in zucchini.  Pour batter into prepared pans.

4.  Bake for 40 to 60 minutes or until a toothpick inserted in center comes out clean.

Source:  Adapted from allrecipes  

Chili and Cheesy Beer Bread

Since it still feels vaguely like winter around here, I thought it would be fitting to make a comforting and warm winter dinner for my family.  This, however, is no ordinary winter dinner...this is the BEST winter dinner ever.  It is quickly becoming my new favorite.  Chili and beer bread...need I say more?  

Of course I need to say more!  I love the cinnamon in this chili.  It gives it a really unique flavor.  The beer bread smells amazing when it is baking, and it is best consumed soon after baking when it is warm and soft.

Kemps Big Game Chili

Ingredients:

1 pound Italian sausage

1 medium onion, chopped

1 bell pepper, finely chopped

1 28 ounce can diced tomatoes
1 29 ounce can tomato sauce

1 27 ounce can kidney beans

1 15 ounce can black beans

1 tablespoon Worcestershire sauce

1-1/2 tablespoons chili powder

1 teaspoon cinnamon

1 cup Kemps sour cream

1/2 cup shredded cheddar cheese

1/2 cup sliced green onions

Directions:

1.  In a large pot or Dutch oven, brown meat with onions and bell peppers, stirring to break up meat.

2.  Stir in diced tomatoes and tomato sauce.

3.  Add beans, Worcestershire sauce, chili powder and cinnamon.  Stir well.

4.  Cover and simmer for 20 minutes, stirring occasionally.

5.  Top individual servings with a dollop of Kemps sour cream.  Garnish with shredded cheese and green onions if desired.

Source:  The Sunday ads!

Easy Cheesy Beer Bread


Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
4-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 cup shredded cheddar
12 ounces beer
2 tablespoons butter, melted


Directions:
1.  Preheat oven to 350 degrees.  Lightly grease a 9x5 inch loaf pan.
2.  In a large bowl, combine flours, brown sugar, baking powder, salt and garlic powder.  Whisk to combine well.  Add cheese and whisk to combine.  Slowly add beer to dry ingredients and stir lightly until just combined and all ingredients are completely moistened.
3.  Place into prepared loaf pan and pour melted butter over the top.  Place in the oven and bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.


Source:  Annie's Eats, http://annies-eats.net