Pumpkin Beer Bread

We’re well into the holiday season, but I don’t think it’s too late for my good friend Mr. Pumpkin quite yet.  I’m still not over it.

I absolutely love making quick breads, especially when they are involving beer.  My favorite part is adding the beer and watch it foam up as it mixes with the other ingredients.  And seriously though, who doesn’t just want to add beer to everything they cook?   Continue reading

White Cheddar Beer Bread

When I originally tagged this recipe and saved it to make, I read the original blog post from my absolute favorite blogger (Jessica @ How Sweet It Is ).  The recipe comes with a warning, to sum it up:  If you’re going to make this bread, just know you’re also going to eat the entire crunchy topping yourself.  It’s impossible to share.  It’s just so crunchy and  buttery and delicious!

I decided to give it a whirl and planned to serve the bread along with a batch of chili for the week.  I could just set myself up and cut the bread ahead of time so I would split it between Dave and I, each of us having enough for the week.

But then something happened-  the bread came out of the oven and as it was cooling, I couldn’t help but to try a little snitch off the corner.  That would be all I’d taste.  Until I tasted it.  Holy moly, is this stuff good!  Jessica was not lying.  This was the start to the end of me.

I was sneaky enough to thinly slice off the crusty end of one side of the loaf so Dave wouldn’t notice, and devoured every last crumb while cooking the chili.  So. Freakin’. Good.

Crunchy crusty delicious bread

Crunchy crusty delicious bread

Now, I’m sharing with you, because I mean, who doesn’t want to eat an entire loaf of cheesy beer bread?  I know I did!  I also have to mention that this recipe only takes SIX basic ingredients.  Doesn’t get much easier than that.

The bread was perfect for a bowl of chili, or if you check out Jess’s post, she makes a homemade apple compound butter to slather ontop that looks divine.  And, as I mentioned earlier, you could totally just gobble it up warm out of the oven… ENJOY!

White Cheddar Beer Bread
Recipe slightly adapted from:  How Good It Is Blog

Ingredients:
3 cups All Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Salt
6oz White Cheddar Cheese, freshly grated
12oz Beer, any beer! (the more flavor the better!)
6 Tablespoons Unsalted Butter, melted

Directions:
1.  Preheat the oven to 375 degrees. Spray a 9×5 loaf pan with nonstick spray.

2.  Combine the flour, baking powder, and salt.  Stir.  Mix in the grated cheddar and pour the beer in until a thick batter comes together.  It will be very thick!  Spoon the batter into the prepared loaf pan.  Pour the melted butter right on top.

3.  Bake in the preheated oven for 50-55 minutes, or until the bread is golden brown and set in the middle.  Remove from the oven and let cool for about 30 minutes.  Slice and enjoy!

3.  Bake Over a large bowl, sift together the all-purpose and whole wheat flours. Stir in the baking powder and the salt. Stir in the grated white cheddar. Pour in the beer and stir until a batter forms. It will be thick. Spoon the batter in the greased loaf pan. Pour the melted butter over top. Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle. Remove the pan from the oven and let cool for about 30 minutes.

Take a second to check out a few of my other favorite quick breads!

I suppose the melted butter helps :)

I suppose the melted butter helps 🙂

Nommmm

Nommmm

Eat it plain, or even with chili like we did :)

Eat it plain, or even with chili like we did 🙂

Chai Spiced Banana Bread

IMG_0686

Snowed in today?  I have the perfect recipe for you.  And I bet you have everything you need to make it already!  I have discovered the most spectacular warm and fuzzy snow day recipe with this Chai Spiced Banana Bread.  It is just so. GOOD.

The base of this recipe comes from my all time favorite recipe from my Mom- her Banana Bread can be made in literally five minutes, and it is awesome.  I took our normal Banana Bread recipe and jazzed it up today with some of our favorite Chai spices.  The amount of spices in this recipe are just enough to make it special without being too overwhelming.  If you want more of a punch, add more of each spice.

Chai Spiced Banana Bread

Ingredients:

3 Over-Ripe Bananas

1 Cup Sugar

1 Egg

1 ½ Cups Flour

¼ cup (1/2 Stick) Butter, Melted

1 teaspoon Baking Soda

¼ teaspoon Kosher Salt

1 teaspoon Vanilla Extract

½ teaspoon Ground Cardamom

½ teaspoon Ground Cinnamon

¼ teaspoon Ground Nutmeg

¼ teaspoon Ground Allspice

Directions:

  1. Preheat oven to 325.
  2. Mash Bananas with a fork. Combine and mix the dry ingredients in a bowl. Add the bananas and the rest of the ingredients. Stir until combined.
  3. Pour into a sprayed loaf pan and bake in the oven for 1 hour.
  4. Remove and rest on a cooling rack. Remove from pan and slice, serve warm.

Enjoy this banana bread for breakfast or even dessert 🙂  Stay warm!

Sliced up and ready to go.  I love the texture on the top... the best part!

Sliced up and ready to go. I love the texture on the top… the best part!

Magically Fluffy but Dense.  Perfect balance.

Magically Fluffy but Dense. Perfect balance.

"Where's our piece, Mom?"

“Where’s our piece, Mom?”

Double Chocolate Zucchini Bread

“light” Double Chocolate Zucchini Bread

zucchinibread

I am super excited to share this recipe with you- NOT just because it’s amazing and delicious and awesome.  But mostly because this is the first recipe that I was able to use my brand spankin’ new KITCHENAID STAND MIXER!!!  Can you believe I got it already?!  What an unbelievable gift from our wonderful family friend Cheryl.  I finally picked a first recipe for it, and it was awesome.  YAY!

Now, it’s time to share this super sweet but “light” zucchini bread recipe!  If you cut the bread into 16 slices, each slice should only cost you about 160 calories.  It’s delish!

Double Chocolate Zucchini Bread

Ingredients:

  • 3/4 cup Sugar 
  • 3 Tablespoons Canola Oil
  • 2 large Eggs
  • 1 cup Unsweetened, All-Natural Apple Sauce
  • 2 cups All-Purpose Flour
  • 2 Tablespoons Unsweetened Cocoa
  • 1 1/4 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt 
  • 1 1/2 cups shredded Zucchini (about 1 medium) 
  • 1/2 cup Semi-sweet Chocolate Chips

Preparation:

  1. Preheat oven to 350°.  Place the sugar, eggs, and vegetable oil in a large bowl.  Beat with a mixer on low until well blended.  Add applesauce and continue to stir on low until it is well combined.
  2. Lightly spoon the flour into measuring cups, leveling with a knife.  In a separate bowl, combine the measured flour, cocoa, baking soda, cinnamon, and salt and stir well with a whisk.  Add the dry ingredients to the wet ingredients, beating just until moist.  With a rubber scraper or wooden spoon, stir in the zucchini and chocolate chips.  
  3. Put the batter into a 9×5 inch loaf pan prepared with cooking spray.  Bake in the oven for 1 hour or until it passes the toothpick test.  Cool in the pan for 10 minutes on a wire rack, then remove from pan to cool completely before slicing.  

Recipe slightly adapted from:  Cooking Light, 2004

photo 1

photo 2

You might also like some of these other quick breads I’ve made!  Check them out…

Caramelized Carrot Cake Bread

Caramelized Carrot Cake Bread

Jalapeño Cheddar Beer Bread

Jalapeño Cheddar Beer Bread

5-Minute Banana Bread

5-Minute Banana Bread

 

Buttermilk Skillet Cornbread

I am seriously SO over all of this snow!  We have now had the third snowiest winter of all time in Philadelphia… ew ew ew ew ew!!  All last week while stuck inside because of the terrible weather, all I could think about was soup.  I was looking at recipes of soup that I’ve made before and ones that I’ve saved for a rainy day.  I didn’t even care what kind… I just really wanted soup.

And honestly, what better soup to make on a snowy day than one that cooks in a crockpot and makes your house smell all sorts of delicious?!  I decided to spend some time on Sunday making a new chili recipe with Dave.  We like to experiment and try new things, so this time around, we made a lamb chili.  It was so delish!  Stay tuned because I’ll be posting about that recipe soon 🙂

We decided to make this amazing cornbread to go along with the chili, which was a fabulous idea because it was so freakin’ easy and so yummy!

I have actually always wanted to try a baking recipe in my cast iron skillet, so this was the perfect opportunity.

This recipe is from the super popular blogger, Michelle, from Brown Eyed Baker.  This is the first recipe I’ve made from her site, and I am so excited to try others… this one was great!  Check out her blog and instagram… she has two adorable Golden Retrievers and posts so many pictures of them, I just love it!

Buttermilk Skillet Cornbread

Ingredients:

1¼ cups Yellow Cornmeal
1¼ cups All-Purpose Flour
2 Tablespoons White Sugar
1½ teaspoons Baking Powder
½ teaspoon Baking Soda
1½ teaspoons Kosher Salt
1¾ cups Reduced Fat Buttermilk
1 large Egg
1/2 can Creamed Corn

4 Tablespoons Butter, cut into 4 pieces

Chives

Directions:

1. Preheat your oven to 425 degrees.  In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.  Measure your buttermilk in a large measuring cup, then add the egg and stir.  Add the buttermilk mixture and the creamed corn to the dry ingredients and stir using a rubber spatula until the mixtures are completely combined.  Chop or snip some chives into the batter as well if you’d like.

2.  Put the four pieces of butter in a cast iron skillet (10-12 inches) and then place the pan in the preheated oven until the butter is melted (about 3 minutes).  Remove the skillet from the oven and swirl the pan so the butter coats the bottom and partially up the sides of the pan.  Add the batter to the skillet and smooth the top with the rubber spatula.  

3.  Cook in the oven for about 20 minutes or until a toothpick entered into the middle comes out clean.  Let cool slightly then cover the pan with a cutting board and flip, removing the cornbread.  Slice and serve warm.

Recipe Adapted from:  Brown Eyed Baker

Ready to go in the oven...

Ready to go in the oven…

all done :)

all done 🙂

I sliced mine like a pie :)

I sliced mine like a pie 🙂

 

I was literally in shock when this recipe turned out right.  I’m not very good at baking (I rarely follow instructions the right way) and could not believe how perfect this cornbread came out of the skillet!  What a relief.

The only change I would make to this recipe for next time would be to add either a little bit more sugar or kosher salt… or even jalapeños!  The good thing about cornbread is that the opportunities are endless… you can add whatever you’d like.  This cornbread was so delicious and was the perfect accompaniment to our lamb chili!

photo 5 (2)

cornbread

 

Caramelized Carrot Cake Bread : Feb SRC

I’m hoping you’re reading the title of this post and having the same reaction I did… WHATTTTT?!??!!  When I read about this recipe on my SRC partner’s blog… I was just amazed.  I don’t think I can personally ever be so creative.  What an awesome recipe.  Whoa.  I just had to try it.

After a month off, I’m back on with the Secret Recipe Club.  For those of you who haven’t checked it out before, please do!  The Secret Recipe Club (or the SRC) has been a really fun way to encourage me to try new recipes and connect with new bloggers.  Each month, everyone in the club gets an assignment to check out another blogger’s page.  We then pick ANY of their existing recipes and make them ourselves!  Then, on reveal day (today), we all post about our findings and experiences.  I have made some of my favorite recipes EVER from some of my paired blogs (check out THIS one… omg).

Secret Recipe Club

This month, I was paired with the blog:  Easily Good Eats.  It was so hard to pick just one recipe to make from this blog.  Like I said- she is so creative!  There are so many interesting recipes from different cuisines and countries around the world.  Very impressive.  I was automatically drawn to this recipe once I saw the word “Caramelized”…. I was practically drooling (as I am sure you are now too!)…  I won’t waste any more time, here is what I made:

it's as good as it looks.

it’s as good as it looks.

Caramelized Carrot Cake Bread

Makes:  1 Loaf

Ingredients:

1 cup Flour
½ cup Sugar, divided into 1/4’s 
1½ cups Carrots, peeled and grated
½ cup Unsalted Butter (1 stick)
2 Eggs, large
just under 1/4 cup Milk (I used 2%)
1/2 teaspoon Cinnamon
¼ teaspoon Kosher Salt
1½ teaspoons Baking Powder
 
Directions
  1. Prepare a loaf pan with cooking spray.
  2. Add ¼ cup sugar and 1 Tablespoon of water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. It will happen- I promise.  (I used a rubber spatula) Stir and don’t let it burn!
  3. Add carrots and butter.  Cook over low heat until the carrots becomes soft. This will take about 15-20 minutes. Puree the mixture (optional). Let the mixture cool completely.  *Optional to puree the mixture in a food processor- I did not*
  4. In a bowl beat ¼ cup sugar and eggs until the sugar dissolves. Add to the carrot mixture together with milk and mix well.
  5. In a separate bowl, combine the flour, cinnamon, baking powder and salt. Fold the flour mixture into the carrot mixture.  Don’t overmix.
  6. Pour the batter into loaf pan and bake at 350°F until done, about 30-40 minutes. A skewer inserted in the middle of the cake should come out clean.

Recipe slightly adapted from: Butterscotch (Caramelized) Carrot Cake

At first, this recipe was a little more labor-intensive than what I’m used to.  First of all, I don’t really bake that much.  I also rolled my eyes when I saw how much carrot I’d have to grate.  But then I remembered, OMG, I have a food processor!  I finally was able to use our engagement gift from Dave’s parents in a new way- the grating tool!  Once I got it set up and peeled my carrots, it took literally 45 seconds.  It was the easiest thing ever, I totally recommend doing this- it will save you so much time!  Once the carrots were grated, the rest was simple.  Cook up the sugar, add the butter, carrots, and make the bread.

Lots of shredded carrots!  Thank goodness for our new food processor :)

Lots of shredded carrots! Thank goodness for our new food processor 🙂

If you were curious about what caramelizing carrots looked like...

If you were curious about what caramelizing carrots looked like…

Here is the batter with the wet ingredients and carrots

Here is the batter with the wet ingredients and carrots

I should also tell you that you should make DOUBLE this recipe.  You’re going to want to eat the whole loaf yourself, but also share one- it is one hell of an impressive recipe… show off your skills!  Next time, I’m going to double AND make a little bit of cream cheese glaze to drizzle overtop.

Finished product!  YUM!

Finished product! YUM!

Now that I’ve probably made you hungry for something sweet…

check out some of the other blogger’s recipes from this month’s SRC!

Jalapeno Cheddar Beer Bread

So, I have this cooking/blogging/general fear of making my own bread.  I’ve seen it a million times… pretty much every day I read my favorite foodie blogs.  My blogging friends are making their own breads, pizza crusts, pretzels, donuts… and I am so super jealous.

Maybe it’s the fact that I’m not married yet and don’t have a Kitchen Aid with a handy-dandy dough hook… or maybe just the thought of having to let something rest and wait around for it is just too daunting for me.  I don’t know.  The bottom line is… I haven’t tried it yet.  Key word:  YET.  I’ll get there someday.

I was recently inspired by my dear friend Melanie when I went to visit her, her husband, and their pup Mona in Fort Wayne, Indiana.  We had the best time… ever.  The first night I was there, Melanie cooked up a delicious dinner including Beer Bread.  I was amazed.  Melanie- who when she moved claimed to not know how to “boil water” baked bread!  Go Mel!

It all made more sense when Mel showed me the empty box of Beer Bread.  Regardless, the bread rocked and totally inspired me to do the same… you know since I won’t make my own.  This week, I searched TWO grocery stores and COULD. NOT. FIND. ANY!!!  Boo!  I decided to hit the internet and see what I could find.

I ended up with a winner.

It is SO good.  OMG.

Jalapeno Cheddar Beer Bread

Recipe adapted from:  Cooking Light 

Makes:  12 Slices (175 Calories Each)

Ingredients:

Olive Oil

1 Jalapeno, chopped (remove seeds if you don’t want it too hot)

Black Pepper, Sea Salt

1 teaspoon Garlic, minced

13.5 oz AP Flour (3 cups)

3 Tablespoons Sugar

2 teaspoons Baking Powder

1 teaspoon Salt

1 Cup (ish) Sharp Cheddar Cheese, shredded

1 (12oz) can Beer (I used Coors Light)

2 Tablespoons Butter, divided, melted

Directions:

1.  Preheat oven to 375.  Prepare a loaf pan or a square cake pan with cooking spray.

2.  Heat a little bit of Olive Oil (tablespoon, at most) in a small skillet over medium heat.  Add chopped Jalapeno and cook for a few minutes, stirring occasionally.  Stir in garlic and pepper, cook for one last minute before setting aside.

3.  Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Stir with a whisk.  Now, make a well in the middle of the dry ingredients.  Add Jalapeno mixture, cheese, and beer into the well.  Stir with a spoon until the batter is just coming together and moist.  (this will happen easier and sooner than you think!)

4.  Dump the batter into the prepared pan of choice.  Drizzle one tablespoon of melted butter over the top.  Bake at 375:  Loaf Pan (35 min) or 9×9 Cake Pan (15-20 minutes).  Drizzle the other tablespoon of melted butter over the top and put back in the oven for an additional:  (Loaf Pan- 25 minutes, Cake Pan: 15-20 minutes).  The bread will be done when a toothpick inserted into the center comes out clean.  Remove and cool in the pan for 5 minutes on a wire rack or on the stove.  Flip and remove from pan to completely cool.  

It did feel a little weird just dumping a can of beer into this...

It did feel a little weird just dumping a can of beer into this…

 

what a nice golden-brown crust

what a nice golden-brown crust

 

Dave got really excited when he saw the specks of Jalapeno in here!  We love our spicy!

Dave got really excited when he saw the specks of Jalapeno in here! We love our spicy!

photo 4 (4)

Dave and I split a piece before it was completely cooled... topped it off with a dab of light butter and mmmm!

Dave and I split a piece before it was completely cooled… topped it off with a dab of light butter and mmmm!

 

I’m telling you… coming from a person who won’t even try to make their own yeast bread… this Beer Bread is SO easy.  It was so easy, that I’m determined to convince Melanie to try.  This may have been the test I needed to see if I am up for the challenge of making “real” bread.  Just maybe.

The original recipe called for a loaf pan, which I just don’t have… the cake pan worked perfectly though, but I did have to watch my cook times.  I tried to include them in here for you but definitely keep an eye on it and always stick with the toothpick rule.

You should also check out these other BREAD-tastic Recipes from IGTBTC!

Bread Pudding w/ Salted Caramel Sauce

Bread Pudding w/ Salted Caramel Sauce

Challah Bread Stuffing

Challah Bread Stuffing

5-Minute Banana Bread

5-Minute Banana Bread