My kids love zucchini bread and I’m always trying different recipes. They both really enjoyed this recipe. It’s a very moist bread that has deep flavors of olive oil, honey and brown sugar. This recipe is great to freeze as well. I sliced it, wrapped it in plastic wrap and then placed it in the freezer.
We all enjoyed it different ways. My kids ate it just the way it is. I warmed a slice and added a slice of butter and let it melt. My husband slathered it with cream cheese.
Somehow Fall went by and I didn’t make one loaf of pumpkin bread. I know…it’s crazy! I bought a 3 can pack of pumpkin at Costco and decided it was about time I make loaf regardless that the calendar says December and all things pumpkin are on the way out.
I found this copycat Starbucks version of pumpkin bread. but only it’s much more healthier than the real thing…. but tastes just as good, if not better! The amount of sugar was reduced and there was a few substitutions to make it healthier. Trust me, you won’t even notice the swaps – this bread is moist, packed full of pumpkin spice flavor and the perfect amount of sweetness. My son absolutely loves it, except for the pepitas which need to be cut off before he enjoys a slice of this bread.
It’s apple season! I love all things apples and I’m excited to spend more time in the kitchen this coming month. My kids fall sports seasons are coming to an end, which means I won’t be coaching, cheering or driving my kids to practice or a game 5 nights a week. While I love seeing how much fun they’re having, it’s been a long couple of months of rainy, muddy weather … that hasn’t been the best for cheerleading or soccer.
But back to this delicious and healthy bread. It’s loaded with cinnamon and chunks of fresh apples. It’s super easy to make, it’s healthy and makes your house smell delicious. I used whole wheat flour, because that’s what I had on hand; feel free to use any type of flour – all-purpose, whole-wheat white or a combination.
It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.
My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!
Have you been scared to make bagels at home? With this recipe, there’s nothing to fear anymore! This quick and easy recipe uses no yeast, only a few ingredients and there’s no need for boiling or a high-end mixer. I whipped these up when my son was home sick a week ago and they were the perfect thing for him to snack on. Of course, I had to sample some and it was delicious. I can’t wait to experiment with the recipe and change-up the flavors!
Today comes with great sadness…it’s my last post for The Secret Recipe Club. I have been with the group since almost the beginning, I think I may have missed for the first or second months, but it’s been 5 years worth of fun, meeting new friends and making so many amazing recipes! I went back to look at my first recipe and it was a French Toast Casserole in June 2011. I’m going to miss blogging for the SRC each month, but a few of us have moved onto other monthly groups to find new things to fill our time!
For my last SRC assignment, I received The Big Sweet Tooth. I’d say it’s the perfect way to say goodbye! Rafeeda is the lady behind The BST and like me, she’s quite busy! Rafeeda makes a wide variety of recipes and has some ingredients I have never heard of before. It made me realize I’m missing out on a whole type of cuisine and foods I need to try! I looked through all the recipes and had a hard time deciding on what to make, but chose her recipe for banana coconut bread since I had a bunch of bananas on my counter that needed to be used. The bread was really good and my husband and kids finished the loaf without me! My husband’s only comment was that I should have added pecans to the batter and not just on top. The only tweak I made was replacing the flaxseed powder for additional flour since I was out of flax.
I’m excited to share today’s recipe with you! It’s a really, really good one and it’s also extra special because I was able to help with a Secret Recipe Club rescue. I jumped at the opportunity since I knew I had some time before this recipe had to be posted. The blog, I was assigned was Cooking with Sara. Sara lives in the Midwest and loves to cook and bake old and new recipes. She also uses every day ingredients and most of her recipes are family-friendly…perfect fro me! I started looking for recipes and immediately knew what I was going to make – Apple Fritter Bread! I had plans to stop at the orchard to pick up apples and knew this would be the perfect recipe to feature them. What was even better – we had new neighbors move in over the weekend and I was able to give them the extra loaf as a welcome gift!
The bread is so good. It’s packed full of apple and the glaze makes it! Seriously, go get some apples and make this today!
I can’t remember the last time we had dinner at Red Lobster, but I’ve been craving some biscuits…plus I needed to use up buttermilk. This was the perfect recipe to take care of both of those needs! It’s a quick and easy recipe to whip together – I made them during the week and in less than 20 minutes, we had fresh biscuits with our dinner.
Everyone enjoyed them and I’ll definitely be making them again!
I’m always in the search for recipes where I can use leftover ingredients from other recipes. This bread was one of them. I had leftover ricotta from the breakfast casserole I made and needed to use it up before it went bad. I found this recipe and it was ideal since I had a random lemon in the fridge too. We picked blueberries earlier this summer, so they’re my go to fruit for bread or muffins.
The bread came together quickly and it was delicious. It’s not an over sweet bread, so it was perfect for breakfast with a cup of coffee or an after dinner snack.
1 3/4 cup whole wheat white flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
1 1/4 cup sugar
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup ricotta cheese
1 cup blueberries
Zest of one lemon
Preheat oven to 350 degrees. Butter and flour a loaf pan and set aside.
In the bowl of a stand mixer, cream together the sugar and eggs. Add in the butter and mix until combined. Stir in the ricotta cheese, vanilla, buttermilk and lemon zest.
In a separate bowl, combine the dry ingredients until well combined. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the blueberries. Pour the batter into the prepared loaf pan.
Bake for 1 hour until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool completely until ready to slice and serve.
Source: Hungry Couple NYC
It’s time for The Secret Recipe Club reveal for my group this month. I had a hard time picking a recipe from my assignment, The Painted Apron, this month. I had several recipes narrowed down, but after picking up raspberries on my last Costco trip, I knew I had to make Jenna recipe for blue raspberry bread….except I switched out the blueberries for black berries and omitted the orange glaze.
The bread is really good and made for a perfect breakfast with a cup of coffee or an after dinner snack. My little guy gobbled up a slice and asked for more…success!
1 1/2 cup white whole wheat flour
1/4 tsp salt
1 tsp baking powder
3/4 cup sugar
1/2 cup coconut oil, melted
1/2 cup millk
2 tsp vanilla extract
1/2 cup blackberries
1/2 cup raspberries
Preheat oven to 325 degrees and grease a loaf pan, set aside. In a large bowl, mix together all the ingredients except for the berries.
Pour half of that batter into the prepared loaf pan. Spread half the berries and then carefully spread the remaining batter on top. Lightly press down the remaining berries into the top of the cake.
Bake for 55-60 minutes until the cake is golden brown and a toothpick. Place on a wire rack to cool and then remove and slice.
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