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.
I have been trying to make muffins or bread with poppy seeds for months now and I had the hardest time finding poppy seeds. None of the grocery stores I went to carried them…so weird. Anyways, I finally found them at a little store during a visit to my hometown for their community day.
This recipe is perfect to make as a gift, whether it’s a housewarming, new baby or just because. My baking usually ends up in the “just because” category and my coworkers are the ones who usually enjoy the deliciousness. The poppy seeds added a nice texture and the lemon was subtle and not overpowering.
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 cup milk
1/4 cup canola oil
1 Tbsp finely shredded lemon peel
2 Tbsp fresh lemon juice
1 Tbsp poppy seed
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a loaf pan. Set aside.
In a large bowl, sift together the flour, sugar, baking soda and salt. Make a well in the center of the flour mixture and set aside.
In a medium bowl, combine the egg, milk, oil, lemon peel and juice and poppy seeds. Add the egg mixture all at once to the flour mixture. Sitr until just moistened, the batter will be lumpy. Spoon batter into the prepared pan.
Bake for 50 to 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove frome the pan to completely cool on a wire rack. Wrap and store overnight before slicing.
Source: Mixingbowl.com
Recipe swapped on: The Grocery Cart Challenge
I had a couple more zucchini from our CSA basket last week and wanted to make a chocolate zucchini bread. I was looking for something a little healthier than the other version I make and this definitely fit the bill.
This recipe is a makeover recipe. The original recipe called for 1 cup of oil and 2 cups of sugar. While that’s great every once in awhile, we’ve been bad over in our house and need to get back into the swing of eating healthy.
1 1/4 cups sugar
3 eggs
2/3 cup unsweetened applesauce
1/3 cup canola oil
3 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup cake flour (I subsituted 2 Tbsp cornstarch in a 1 cup measuring cup and then filled with AP flour)
1/2 cup baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp baking powder
2 cups shredded zucchini
Preheat your oven to 350 degrees. Grease two 8x4x2 loaf pans or one larger pan with cooking spray. Set aside.
In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. In a separate bowl, combine the flours, cocoa, salt, baking soda, cinnamon and baking powder. Gradually add the dry mixture to the wet mixture and combine until well blended.
Stir in the zucchini. Transfer the mixture to your prepared loaf pan(s). Bake for 40-45 minutes (2 small pans) or 75-80 minutes (1 large pan) depending on the size of your pan until a toothpick inserted near the center comes out clean.
Cool for 10 minutes in the pans before removing to completely cool on wire racks.
Source: Healthy Cooking Magazine
I had some over-ripe bananas on the counter from last week and I’ve been dying to bake something. I’ve had another insane and crazy busy week (one more to go!) so I didn’t do much cooking or baking. Lots of cleaning out the freezer and pantry and leftovers. I have a few things planned for this week, but I know it’s going to be just as busy, if not busier than last week. I can’t even remember the last time I worked out, needless to say, it’s been weeks! I need to get back into my routine and the first thing that always helps is baking!
I had recruited Madeline to help me, but she decided playing games with Daddy was more important. Fine by me! Sometimes it’s easier to bake without her, plus it’s always good for her and Daddy to spend quality time together…since they’ve been fighting like cats and dogs lately.
Now, on the to bread. It was delicious and the brown sugar crust was the perfect sweetness!
3 over-ripe bananas
1/4 cup canola oil
3/4 cup white sugar
1 1/2 cup flour
pinch of salt
1 egg, beaten
1 tsp baking soda
3/4 tsp cinnamon
1/2 cup chopped pecans or walnuts
1 – 2 Tbsp brown sugar
Preheat the oven to 350ºF. Grease a loaf pan and set aside.
In a large bowl, mash the bananas. Add all the other ingredients except the brown sugar. Mix well until combined. Pour the batter into the prepared loaf pan.
Sprinkle the brown sugar on top in an even layer. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Recipe slightly adapted from: La Casa de Sweets
