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
2 eggs
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
2 eggs
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.
For more great recipes from this week’s SRC bloggers, use the button below!
A couple weeks ago I won a case of Biscoff to share with friends and family…though I haven’t been that good about sharing yet. Needless to say, I’ve been looking for different recipes using this amazing spread. Somehow I also ended up with a bunch of over-ripe bananas, again; so the next couple recipes with feature bananas.
This bread was really moist and delicous. I liked it warmed up with a dollop of Biscoff on top, just for some extra goodness. The original recipe had a cookie streusel on top. I didn’t have Biscoff cookies, so I made it without and it was delicious just like this! I don’t think you could go wrong either way.
1 1/2 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 medium over-ripe bananas, mashed
1/2 cup Biscoff spread
1/4 cup canola oil
1 egg
1/2 tsp vanilla extract
1/2 cup sugar
1/4 cup light brown sugar
Preheat oven to 350 degrees. Grease a loaf pan and set aside.
In a medium bowl, combine the dry ingredients – flour, baking soda, baking powder, cinnamon and salt. In a large bowl, mix together the mashed bananas, Biscoff, oil, egg, vanilla and sugars. Add the dry mixture to the wet mixture and stir to combine. The batter will be lumpy.
Pour into the prepared loaf pan and spread batter to smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Place on a cooling rack and let cool for approximately 10 minutes. Remove from pan and place on the cooling rack to completely cool. Slice and spread with more Biscoff.
Source: Two Peas & Their Pod
You know you can never have enough banana bread recipes! Here’s another one that I’m adding to my list. This bread was so moist and delicious. It made 2 loaves and I was able to bring a loaf into daycare with me when I dropped off the kids. There’s no way I want to have 2 loaves of bread laying around the house, especially since I work at home now! Pretty much defeats all the working out and healthy eating I’ve been doing since August.
If you don’t want two loaves of bread, you could easily cut this recipe in half. I did the two since I had yogurt to use up this week and had some frozen bananas taking up space in my freezer.
2 Tbsp unsalted butter, room temperature
3/4 cup sugar
1/2 cup brown sugar
2 eggs, room temperature
1/4 cup applesauce
3 very ripe bananas, peeled and mashed
1 cup nonfat vanilla greek yogurt
1 tsp vanilla (can be omitted but I liked the vanilla flavor the bread had)
2 1/4 cup flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 dash nutmeg
1/2 cup chopped walnuts
Preheat oven to 325 degrees. Grease two loaf pans with nonstick cooking spray and set aside.
In a large bowl, cut the butter into small chunks and add both sugars. Using an electric mixer, cream butter and sugars together until the mixture resembles crumbs. Add the eggs and applesauce and mix until the mixture is smooth and creamy. Add the mashed bananas, yogurt and vanilla and stir to combine.
In another bowl, combine the flour, baking soda and spices. Fold the dry ingredients into the wet ingredients. The batter will be thick. Fold in the chopped walnuts. Take care not to overmix the batter.
Divide the batter between the two prepared pans. Bake for 45 to 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Turn the loaves halfway through baking.
Cool for 10 minutes in the pans. Remove from pans and place on a wire cooling rack to completely cool. Serve warm with a dollop of butter.
To keep moist, cover with plastic wrap and keep in the refrigerator if you’ll be keeping it longer than a few days.
Source: The Shiska in the Kitchen
It’s that time again….abundance of zucchini. I never liked zucchini as a kid but now as an adult I love it. Bread, sauteed, baked…it doesn’t matter, I’m a fan! This was another recipe I found on Pinterest and it’s a winner. We all loved the subtle hint of lemon and it was so moist. It’s definitely a keeper recipe and I’ll be baking more of this bread throughout the summer and early fall. It would be delicious with blueberries….hmmm…maybe next time 🙂
1 3/4 cup all-purpose flour
1/4 cup ground flax seed
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
juice of 1 lemon
zest of 1 lemon
1 cup of grated zucchini
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan and set aside.
In a large bowl, combine the flour, flaxseed, baking powder and salt. In a medium bowl, beat the eggs then add the oil and sugar. Mix until all ingredients are combined. Add in the buttermilk, lemon juice and lemon zest. Fold in the zucchini and stir until it’s mixed throughout the batter. Add the wet mixture to the dry ingredients and stir to combine. Take care not to overmix.
Pour the batter into your prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan and then remove and place bread on a wire rack to cool completely.
Slightly adapted: NancyCreative
Need some other recipes to use up your zucchini bounty – try these:
Zucchini Muffins – Madeline loves these are requested them for her birthday treat at daycare!
Now that it’s October and feeling like fall here, I’m ready to start making breads, chili and anything with pumpkin. Fall is my most favorite time of the year! I love the crispness in the air, the leaves changing colors and wearing warm, cozy sweaters.
My first fall creation is a harvest pumpkin ale bread. I’ve done a little baking with bread before but after trying a chocolate guinness cupcake at our town’s Oktoberfest last month, I knew I could make a cupcake way better that. Don’t worry, I’ll be blogging about the cupcakes later this week, but back to the bread. I came home one evening to a cold 6 pack of Sam Adams Octoberfest beer in my fridge. PERFECT!
I made this recipe twice, tweaking as I went and the second time it was just right. My coworkers were definitely happy this week trying both varieties. The first one was too moist, but a few changes and it worked out great.
Join Us, Pull up a Chair 