Breads, Quick Breads

Mtn Dew Bread

For fun, and in honor of my brother Tyler’s birthday, Mtn Dew Bread! In our Fam we love Diet Dew and Diet Coke, so, the breads you see pictured below are made with Diet Dew on the right and Diet Coke on the left. The Dew Bread is our favorite!

Mtn Dew Bread

3 cups flour
4½ tsp baking powder
1 tsp salt
2 Tbl sugar
3 Tbl butter, melted & slightly cooled
1 (12 oz) Mtn Dew Soda (I use Diet)

Preheat oven to 350º. Spray a 9″ x 5″ loaf pan with non-stick spray. Whisk together flour, baking powder, salt, and sugar. Add butter and Mtn Dew; stir just until combined. Pour into prepared loaf pan, sprinkle with sugar, if desired. Bake 40 to 45 minutes, or until golden brown on top and pick inserted in center comes out clean.

Muffins, Quick Breads

Cinnamon Banana Muffins

More ripe bananas sitting on the counter? Not such a bad thing, make muffins!

Cinnamon Banana Muffins

Cinnamon Banana Muffins:
2/3 cup sugar
1/2 cup oil
2 eggs
1 cup mashed banana, about 3 bananas
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Cinnamon Sugar Topping:
2 Tbl butter, melted
2/3 cup sugar
1/2 heaping tsp cinnamon
pinch nutmeg

Preheat oven to 375°. Spray 10-12 muffin cups with cooking spray (I made 10 large muffins, can make 12 small muffins), or you can line with papers.

Whisk together sugar, oil, eggs. Add mashed banana and vanilla; whisk well. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add to banana mixture and whisk all together until combined.

Divide batter evenly among muffin cups. About 2/3 full or 3/4 full, depending on how big and how many muffins you like. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and tops of muffins are set. Remove muffins from pan to a cooling rack.

For cinnamon sugar topping, combine sugar, cinnamon, and nutmeg in small bowl. Put melted butter in another small bowl. Dip muffin tops into melted butter and then into cinnamon sugar mixture.

Muffins, Quick Breads

Cheesy Dinner Muffins

These muffins are a quick addition for any dinner or an easy snack.

Cheesy Dinner Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp season salt
3/4 cup milk
1 egg
1/3 cup oil
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan
1 tsp butter, melted

Preheat oven to 400°. Mix flour, baking powder, salt, and season salt. In another bowl, mix milk, egg, and oil. Add milk mixture to dry ingredients and stir just until moistened. Gently stir in cheeses. Distribute batter evenly in 6 sprayed muffin cups. Bake for 20 minutes or until golden brown. Brush muffins with melted butter as they come from the oven. Makes 6 large muffins, can easily be doubled to make 12 large muffins.
Other stir-ins: bacon, green onion, dill, oregano, basil, parsley, caraway seeds, etc. You decide the combination you want.

Breads, Cookies, Quick Breads, Snacks

Chocolate Waffle Cookies

This is a fun and delicious treat to try during quarantine or anytime! Stir batter together while waffle iron heats, cook for 1-2 minutes, and you have a chocolate treat that’s a little crunch on the outside and tender fudgy on the inside.

Chocolate Waffle Cookies 1 IMG_7879

4 Tbl unsweetened cocoa
1/2 cup butter
2 eggs
3/4 cup sugar
1 tsp vanilla
1 cup flour
dash of salt

Heat waffle iron to medium heat. Melt cocoa with butter in small bowl in microwave. In large bowl, beat eggs. Add sugar, vanilla, flour, and the cocoa mixture. Spread some batter in hot waffle iron and bake 1-2 minutes, depends on your waffle iron, take a peek after 1 minute. Cool on rack.

Breakfast, Muffins, Quick Breads

Super Moist Chocolate Chip Muffins

Looking for a chocolate snack? These chocolate muffins are so good, and because applesauce is the secret to making them moist, we can call them healthy! Well, while we are in quarantine everything seems skewed a bit, so healthy becomes relative. Recipe from ChefAlli.com

Moist Chocolate Chip Muffins 1

Moist Chocolate Chip Muffins 2 Moist Chocolate Chip Muffins 3 Moist Chocolate Chip Muffins 4 Moist Chocolate Chip Muffins 5

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips, divided use
1/2 cup cocoa powder
1 tsp vanila
1 egg
1 cup applesauce
1/2 cup milk
1/2 cup oil

Preheat oven to 350°.  Grease 12 muffin cups or line muffins cups with paper muffin liners. In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, 3/4 cup chocolate chips, and cocoa powder. In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don’t over mix!

Divide the prepared batter between the 12 prepared muffin cups, filling each one about 2/3 full. Divide the remaining ¼ cup of chocolate chips between muffins, sprinkling them over the top of each one. Bake muffins, uncovered, on center rack, in preheated oven until a toothpick inserted into the center comes out clean, 20-25 minutes. s soon as the muffins are removed from the oven, gently place a sheet of foil on top. Let the muffins cool covered, then remove them from the muffin tin. Store in an air tight container.

More Snacking Muffins!

Nutty Chocolate Chip Banana Bran Muffins Red Velvet Chocolate Chip Muffins Blueberry Muffins 1

 

Breads, Quick Breads, Side Dish

Butter Swim Biscuits

This recipe is one of the most visited on my website, posted back on May 26, 2014. Stir together five ingredients, pour melted butter in a pan, spread mixture in the pan with the butter, and bake. A little crisp and very buttery on the outside and fluffy tender on the inside. A super easy addition for any meal.

Butter Swim Biscuits 1 Butter Swim Biscuits 2

2½ cups flour
4 tsp baking powder
4 tsp sugar
2 tsp salt
1¾ cups buttermilk
1/2 cup butter, melted

Preheat oven to 400°. Stir together flour, baking powder, sugar, and salt. Stir in buttermilk just until combined. Pour melted butter into 8″x8″ or 9″x9″. Drop biscuit batter into pan and spread out evenly. Butter will come up over the edges and cover over the top of the biscuit batter, as if it is “swimming”. Cut biscuits about half way down into batter to create the individual biscuits (4×4). Bake for 20-25 minutes until golden and beautiful! Cool a bit and cut through again, but all the way through to the bottom of pan. Enjoy!

*This time I used a rectangle pan (7″x11″) that is comparable to the 9″x9″. Below is the picture from the first posting using a 9″x9″.

Butter Swim Biscuits Butter Swim Biscuits 2

 

Breads, Breakfast, Quick Breads, Side Dish

Biscuits

This is new to me, I have never made biscuits without cutting shortening or butter into the flour, the recipe just uses heavy cream. This is recipe #14 of the kingarthurflour.com Best Basic Recipes. The recipe says you will get 9-11 biscuits, I feel like to get even 9 biscuits, I had to roll the dough too thin and the biscuits are pretty flat. They do have really good flavor and reminded me of getting Fisher Scones at the Ellensburg Rodeo! A tasty breakfast that took me down memory lane.

IMG_7728

1¾ cups flour
1/4 cup cornstarch
3/4 tsp salt
1 Tbl baking powder
2 tsp sugar
1-1¼ cups heavy cream
1-2 Tbl melted butter

Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.

Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. If you’re uncertain about your ability to make a nice freeform 8″ round, pat the dough into a lightly floured 8″ round cake pan, then turn it out onto a lightly floured surface.

Use a sharp 2 ¼” biscuit cutter to cut rounds (I prefer to make a large square and use a pizza cutter and cut 9 squares, you’re only working the dough once). Place them on a lightly greased (or parchment-lined) baking sheet. Brush the biscuits with butter, if desired, for extra flavor. Place the pan in the freezer for 30 minutes. This will improve the biscuits’ texture and rise.

Preheat the oven to 425°F while the biscuits are in the freezer. Bake the biscuits for 20 minutes, till they’re golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.

More Delicious Biscuits!

Butter Swim Biscuits Buttermilk Biscuits

Breakfast, Muffins, Quick Breads

Famous Department Store Blueberry Muffins

It’s 1:30 pm, I’m still in my pajamas, and I have eaten four blueberry muffins. Just being honest about how quarantine is going. Hope you’re doing well, maybe bake some muffins and enjoy! This is recipe #12 on kingarthurflour.com‘s Best Basic Recipe Collection.

Blueberry Muffins 1

Blueberry Muffins 2   Blueberry Muffins 3

1/2 cup (8 Tbl) butter, softened
1 cup sugar
2 large eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups flour
1/2 cup milk
2½ cups blueberries, fresh preferred
1/4 cup sugar, for topping

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it! Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

More Muffins to Enjoy!

Orange Chocolate Chip Muffins     Nutty Chocolate Chip Banana Bran Muffins     Red Velvet Chocolate Chip Muffins

Very Vanilla Crumble Muffins Chocolate Peanut Butter Chip Muffins

Breads, Breakfast, Quick Breads, Snacks

Whole-Grain Banana Bread

Moist and flavorful is what I will say about recipe #10 on kingarthurflour.com‘s Best Basic Recipe list. I say that after much grumbling about the burned overflow in the bottom of my oven and the burned smell that exists in my house. I am following these recipes as exact as I can to see if I agree with the word BEST given in the title.

So, as I poured the batter of this banana bread into the loaf pan and it goes scarily close to the top rim, I say to myself, this isn’t going to work. In my mind there is a battle brewing, that is way too much batter for that pan, no, trust the recipe and the pan size it says, follow the recipe as exact as possible, you better use a larger pan or separate into two smaller pans. You add quarantine to this situation and it’s not good!

Well, I went with trust the recipe and the pan size it says. All is cleaned up now, it’s not the prettiest loaf you will ever see, and you have the full story. Use a larger pan or two smaller ones, and you will have a moist and flavorful Whole-Grain Banana Bread. Ü

Whole-Grain Banana Bread

Batter
2 cups mashed banana, about 4-5 medium bananas
1/2 cup oil
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 cup all-purpose flour
1 cup white whole wheat flour
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 cup chopped walnuts, optional

Topping
1 Tbl sugar
1/2 tsp cinnamon

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla. Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients. Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Breakfast, Quick Breads

Simply Perfect Pancakes

How about a stack of pancakes to make quarantine a little better? This is recipe #9 on kingarthurflour.com list of Best Basic Recipes. I have to admit, I haven’t had pancakes since…well, I don’t know when. So, this was a treat! Light and fluffy, an amazing vehicle for getting butter and pure maple syrup into my mouth!

Perfect Pancakes 1

Perfect Pancakes 2

2 large eggs
1¼ cups milk
3 Tbl melted butter or oil
1½ cups flour
3/4 tsp salt
2 tsp baking powder
2 Tbl sugar or 1/4 cup malted milk powder*

Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener (*I used powdered French vanilla coffee creamer). Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes (hard to wait, but an important step), while the griddle is heating; it”ll thicken slightly.

Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1½ to 2 minutes. Turn over only once. Serve immediately.