Pear-Banana Loaf

Time really flies. Apologies for the delay with the posts.

My husband and I have been surviving this bi-costal marriage with a lot of travel, laughter, and an interesting barter system. Barter typically refers to 'mutual exchange of goods and services'... But to keep this blog family friendly, what I mean is we exchange goods. He makes delicious turkey jerky while I make granola and an occassional treat. Hope you enjoy this recipe and laugh as you consider our crazy exotic life.

Pear-Banana Loaf

(1 small loaf)   

Ingredients:

1 ripe bananas
1/2 anjou pear

1 and 1/4 cups whole wheat flour

½ cup almond milk

1 tbsp vanilla torani syrup

1 large egg white

3 tbl non-fat greek yogurt 

1 tbl baking powder

pinch baking soda

1 tbl cinnamon

½  tsp salt

3 pkts splenda

¼ cup cranberries (tailor amount to what you like - optional)

2 tbl Sunflower seeds 

Recipe:

(1) Peel bananas and place directly into mixing bowl (KitchenAid).

(2) Use mixer or a handmasher to break up banana and pear and mix evenly.  

(3) Add egg and all wet ingredients and mix for 2 mins

(4) Add remaining ingredients and mix for 2 mins- add the Torani syrup

(5) Put into greased baking pan. Bake for about 45 mins, 350 degree oven.  

(6) Place on rack to cool.    
(7) Slice and enjoy

Decadence: Banana Bread Pudding topped with caramelized fruit and nuts

I love when I make something and the person tasting grins at first bite....I know, no voice comes out at first, just a warming smile like an ah ha moment in meditation or yoga, when you finally get that pose correct.

Well that complement came upon sharing this dessert. It is a bread pudding but it uses leftover sweet decadent full of flavor banana bread, as the base.

I feel like I cannot take all of the credit as I used one of the 5 loaves provided by my mother. I do not exaggerate. She is very generous and also exceptional at everything she makes. In fact, you can find her recipe for the banana bread here.

When we ended up with 5 loaves of banana bread, we froze what we couldn't consume immediately. When I found this loaf in the freezer, I decided to make bread pudding.... The result, fantastic!

Banana Bread Pudding

Ingredients:

1 full sized loaf of banana bread
1 tbsp butter or margarine
1/2 cup raisins (optional)
4 egg whites, beaten
2 cups lowfat milk or almond milk
1/2 cup sugar or 12 packets of sugar substitute
1 tsp ground cinnamon
1 tsp vanilla extract

Recipe:

(1) Preheat the oven to 350 degrees F.

(2) Spray a pyrex dish (8 x 8) or mid-sized pyrex bowl with baking spray (canola oil with flour).

(3) Melt the butter/margarine into a medium-sized microwave safe bowl. I usually microwave the butter or margarine at low power for 1-2 min. Break the banana bread into small pieces into this bowl and toss to coat.

(4) In another mixing bowl, whisk the eggs, almond milk, sugar, cinnamon, and vanilla extract until well combined.

(5) Evenly distribute bread over prepared baking pan. Pour liquid mixture over the bread, and lightly push down with a fork so all of the bread is coated and absorbing the egg mixture. Add the raisins and whatever other favorite additions, spreading evenly. Nuts also work well.

(6) Bake in the preheated oven for 45 minutes or until done. Check completeness by sticking a knife into the center. If the knife comes out clean without any of the bread mixture adhering, the bread pudding is done.

(7) Allow to cool and enjoy.

And yes, wait for it...............the ah ha moment. Bliss.

I topped mine with caramelized bananas (bananas + 1 tbsp sugar over heat, stirring every few minutes) and chopped walnuts.

Lemon - Apple Squares

It's been about a week since I last posted. And this time, words are quite necessary. I decided to try a NEW, yes a NEW, recipe from Kashi's website. You may be wondering why words are needed. Well let's just say I adapted this recipe to my own liking, higher protein, lower sugar, and lots of whole grain goodness. I have to also emphasize that this a new recipe attempt as my previous post about the Wholesome Sour Cream Apple Muffins has caused quite a stir in our house. My husband finally read the post, and let's just say he is now paying attention to ensure that his leg is not being pulled.

With this recipe, comes a warning, don't try it first thing out of the oven. You may wonder why the entire pan is empty in a few short minutes. It tastes like apple pie crossed with raisin bread. Yum.

Lemon - Apple Squares

Recipe adapted from Kashi recipes

Ingredients

2 cups, finely crushed Kashi GOLEAN® cereal
1 cup whole wheat flour
1/2 cup organic raisins
1 teaspoon cinnamon
1 teaspoon baking powder (aluminum free)
1/2 cup nonfat greek yogurt
1/2 cup cane syrup or sugar free pancake syrup
1/2 cup egg substitute
1/4 cup almond milk
1/8 cup canola or olive oil
1 tbsp lemon juice
1 teaspoon pure vanilla extract
9 packets of sugar substitute (7 Splenda, 2 Purevia)
2 cups apples, finely diced

Directions

1. Pre-heat oven to 350°F.
2. Spray 8"x11" or 6"x12" pyrex baking pan with Pam baking spray.

3. In a medium bowl, mix first five ingredients. Mix well, then set aside.
In a large bowl, mix together applesauce, greek yogurt, sugar substitute, egg substitute, milk, oil, lemon juice, and vanilla. Then add diced apples and mix well.

4. Add dry ingredients to wet mixture and mix well. Spread evenly in oiled and floured 8" x 11" bake pan and bake 40-45 minutes or until knife comes out clean. Cut into squares. Makes 20-24 squares.

Eat up!

Wordless Wednesday: Zucchini Bread and other Sweet Treats

Sweet Bread and Zucchini Bread

Wholesome Sour Cream Apple Muffins

Recently, it clicked in my head. 

To make someone smile, all you need is one surprise trick in your itinerary: I found the one for my husband. Bless his heart. 

I have made the following recipe probably 4-5 times over the last 8 months and he says something similar every time: "Wow, these are great. I don't think I've had these before, they are the best thing ever." 

He thinks I didn't hear him, but each time I laugh and smile, because the base recipe didn't change. I either added or subtracted nuts or raisins. And every time I have used apples. The results are purely delicious. I love one for morning breakfast or a heathy dessert. He would say one or two of these a day, would satisfy his apple craving (his favorite fruit)....



Whole Grain Sour Cream Apple Muffins

(Recipe adapted from Pinch My Salt)


Ingredients:

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup sour cream, at room temp.
1/6 cup canola oil
1/4 cup nonfat greek yogurt
2 eggs
3/4 cup packed brown sugar or 18 sugar substitute packets
2 teaspoons vanilla
1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)


Recipe:

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well) or into a loaf pan. Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired (I omitted this as it was perfectly sweet).

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin/bread comes out clean. Note, I made both a loaf and a few muffins. It will take less time for the muffins than a full loaf.

Chocolate, Fruit, and Nut Zucchini Bread

In an aim to use zucchini and celebrate spring, I decided to use a few surplus items in our house (greek yogurt, dried cranberries, walnuts, dark chocolate chips) to make a hearty and delicious snack. I love the finished product. Apparently my husband does too, as after a few days a huge loaf has been devoured. I know he was training for a marathon and everything but still, we both love this recipe. 

Try it yourself and let me know what you think. 

Recipe adapted from King Arthur Whole Grain Baking cookbook

Ingredients:

• 2 large eggs or egg whites
• 1/3 cup low-fat greek yogurt
• 1/2 cup vegetable oil
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 cups Whole Wheat Flour
• 1/2 cup oatmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
• 1/2 cup dark chocolate chips
• 1/4 cup dried cranberries (optional)
• 1/2 cup chopped walnuts (optional)

Recipe:

1) Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.

2) In a large mixing bowl, beat the eggs, greek yogurt, oil, sugar or sugar substitute, and vanilla until smooth.

3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.

4) Stir in the zucchini, oatmeal, dried cranberries, chocolate chips, and nuts.

5) Pour the batter into the prepared pan.

6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

7) Remove the bread from the oven, and let cool for 10 to 15 minutes before removing from the pan onto a rack.

8) Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 9" x 5" loaf.

By the way, don't blame me if you can't stop eating this one.

Mushroom-Sausage Bake with Blue Cheese Crumble

In preparation for a small brunch, I created this very quick and easy dish that combined some ingredients in my kitchen (and in my garden). This came out wonderful. I love the combination of mushrooms, thyme, and blue cheese. The sausage made this more substantial dish. I say if you have these ingredients on hand, go for it and maybe open some lovely Rosé for a quick brunch with friends.


Mushroom-Sausage Bake with Blue Cheese Crumble

Ingredients:

8 oz white button mushrooms, chopped and rinsed
1.5 links spicy chicken sausage (my favorite brand is Aidell's), chopped
1 tbsp Spanish Thyme, finely chopped
3 cloves of garlic, finely chopped
1/4 tsp black pepper (white pepper would also work well)
1 tsp garlic powder
2 tbsp egg white

Crumble:
1/2 cup toasted (preferrably day-old) bread, torn into pieces (I used some whole wheat crepes but any bready item on hand will do)
1 tbsp shredded part-skim mozzarella cheese
1 tbsp blue cheese, crumbled
1 tbsp fresh parsley, chopped
1 tsp garlic powder

Recipe:

(1) Preheat the oven to 300 degrees F. In a non-stick skillet, on medium heat, add chicken sausage. Sauté until browned.
(2) Next add the mushrooms and garlic. Cook until the mushrooms are tenderized but not completely cooked through. Lower heat to simmer or "low" once the sauté reaches this point.
(3) Meanwhile, prepare crumble in a food processor. Add all the ingredients (no water or butter needed as the cheese will provide all of the binding texture). Pulse until small crumbles form.
(4) Prepare the baking pan, lightly spraying with canola oil (if needed).
(5) To the mushroom-sausage sauté, add the egg whites. Toss completely and immediately pour into the baking pan. Cover sauté with the blue cheese crumble.
(6) Bake for 15 minutes or until browned.

I hope you enjoy the tender mushroom melody with the sausage and blue cheese. Yum!

Mummy's Banana Bread

My mom recently sent me a care package with delicious banana bread in it. I had to get the recipe to share with everyone because it is super yummy.

Banana Bread 

(2 large loaves or 3 small)   

Ingredients:

3 ripe bananas (very ripe)

2 cups whole wheat flour

½ cup white flour

1 cup soy milk (or any milk)

¼ cup water (add/reduce if needed, depends on how soft and large bananas are)

1 large egg

3 tbl olive oil 

2 tbl baking powder

¼ tsp baking soda

1 tbl cinnamon

½ tbl salt

2 pkts splenda

1 tbl brown sugar

¼ cranberries (the amount is optional- you can leave off or use substitute)

2 tbl Sunflower nuts - optional or any nuts 

¼ cup raw oats 

Recipe:

(1) Peel bananas and place directly into mixing bowl (KitchenAid).

(2) Use mixer to break up bananas- until mashed up.  

(3) Add egg and all wet ingredients and mix for 2 mins (leave back ½ of the water, then add slowly after all dry ingredients are added. 

(4) Add remaining ingredients and mix for 2 mins- add the remainder of water or a little more.

(5) Put into greased baking pans.  You may sprinkle a little more oats on top and use a folk lightly to press into dough. Bake for about 45 mins, 340 degree oven.  

(6) You may want to brush on some egg white and a little sugar (optional) about 3-5 min before taking out. Immediately place on rack to cool.   

Hot Cross Buns (Easter Sunday recap)

It has been a little while since I have blogged but I have been busy, both enjoying friends, learning about wine, and revisiting my tried and true recipes.


This past Easter was shared with a lovely group of friends, where they provided a delicious feast, and I provided my wholesome version of a sweet treat, Hot Cross Buns. I was asked, is this a dessert or a side? Well the answer is, it can be both, depending on how sweet you make it.


I love it this way, as a side dish, not too sweet but sweet enough.


Hot Cross Buns
adapted from Allrecipes.com


Ingredients:

• 1 tablespoon active dry yeast
• 3/4 cups warm milk (110 degrees F)
• 1 egg white + 1 egg, beaten
• 3 tablespoons butter, softened
• 1/4 cup white sugar or 4 splenda packets + 1 stevia packet
• 2 cups whole wheat flour
• 3/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 cup dried currants
• 1 tbsp orange/grapefruit zest
• 1/2 cup confectioner's sugar
• 1 cup whole wheat pastry flour
•  
• 1 egg yolk, lightly beaten
• 2 tablespoons water
• 2 teaspoons milk (almond, skim, or your favorite)

Recipe:

1. Put warm milk, butter, 1/4 cup sugar (or sugar substitute), salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants, orange/grapefruit zest, nutmeg, and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls. This step will help give that golden brown color on the crust.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

I don't know (actually I do) why these are only made and eaten once a year. Such a shame. This recipe needs to be used much more often. :)

Ginger Banana Muffins

As a treat for my husband who loves a high-fiber cereal for breakfast, I decided to revisit a tried and true Kashi cereal recipe for Hearty Banana Muffins. I, of course, had to add my mom's crystalized ginger and some extra zing to put my twist on it.

Ginger Banana Muffins
adapted from Kashi cereal recipe

Ingredients:

2 and 1/2 cups Kashi Go Lean Fiber cereal, crushed in food processor
1 and 1/4 cups whole wheat flour
1/2 sugar crystals or 8 splenda packets with 2 truvia packets
1/2 teaspoon salt
1 teaspoon powdered
2 tablespoon crystalized ginger
2-3 medium bananas mashed
1/2 cup nonfat or almond milk
1/2 cup egg whites
1/3 cup canola oil
1 teaspoon pure vanilla extract

Recipe:
(1) Preheat oven to 400F. Combine the first six ingredients in a large mixing bowl.
(2) In a separate mixing bowl, whisk together the remaining ingredients. Add the liquid mixture to the dry mixture and stir until just combined.
(3) Spoon batter evenly into lightly oiled muffin tins.
(4) Bake for 20 minutes or until a fork in the center comes out clean. Let cool and serve warm or at room temperature.

I personally like these with a glass of almond milk. Enjoy.

Turkey two-bean chili and gluten-free biscuits

One of my good friends, who has a gluten allergy, recently sent me a wonderful recipe for turkey chili with gluten-free cheesy biscuits. I don't have pictures to show but just imagine the delicious flavorful combination from these details. Try it and let us know what you think.

Guest post from B. Riley

Turkey two-bean chili

I created this recipe when HBH came to visit and announced that he doesn't eat beef. Here we go:

Recipe:

(1) Brown the following: 1lb ground turkey, 1lb hot italian poultry sausage, 1lb sweet italian poultry sausage, 2 c mushrooms.

(2) Once browned, add 2 tbsp tomato paste and stir for 2 minutes.
(3) Add herbs: 3 tbsp minced garlic, one large sweet onion, 2 tsp thyme, 2 tbsp chipotle powder, 2 tbsp chili powder.
Cook until onions are translucent. 

(4) Add cumin, 2 more tsp thyme, crushed red pepper flakes, and stir.
(5) Add 3 cans stewed tomatoes, 1 can black beans (drained) 1 can white beans (drained), 1 can sweet corn (drained), 2 tsp thyme, 2 tbsp chili powder, 2 tbsp chipotle powder. 

(6) Stir, cover, simmer for 30 minutes.

Makes at least 10 cups of chili or 40 servings. Freezes well, too.


I served that with 

Cheesy garlic biscuits

Ingredients:

2 c gluten-free bisquick
1 c low fat sour cream
2 c low fat mild cheddar cheese
2 tsp (heaping) garlic powder

Recipe:

(1) Mix all ingredients until crumbly. Form into little balls and stuff down into a silicone mini-muffin pan. 

(2) Bake at 400 for 25 minutes. Makes 24 biscuits.

Split, pour on the chili, top, and serve in cute little dishes. - or split and serve on little spoons for "bites". :-D

Note: As always, gluten free can be replaced with regular (especially with bisquick).

Oatmeal Gingerbread

I have had an extended craving for gingerbread through the holiday season. I was dying to put together a recipe that married the crunchy texture of oatmeal with the wonderful spiciness of gingerbread.


I used a base recipe for a quick bread that is now my FAVORITE go-to recipe to make a sweet treat. The recipe is adapted from allrecipes.com, providing both sugar and non-dairy modifications.


I don't encourage people to use my recipes but really if you have 20 minutes, you have to try this one!!!

Oatmeal Gingerbread


Ingredients:


1 cup white whole wheat flour
1/2 cup old-fashioned oatmeal (not instant)
3/4 cup sugar or 4 packets of Splenda + 2 packet Stevia
1/6 cup barley malt or molasses
1/2 package of instant  sugar free vanilla pudding mix (powder)
1/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 cup egg white
1/2 cup unsweetened vanilla almond milk
1/2 cup vanilla soy milk
1/2 tsp vanilla
1/4 cup vegetable oil
11/4 tbsp ground ginger
1 dash of ground cinnamon
1 dash of ground clove


Recipe:
(1) Preheat oven to 325 degrees F. Grease one 9x5 inch baking pans or a mini-loaf pan.
(2) In a large mixing bowl, combine the flour, oatmeal, sugar substitutes, pudding mix, baking soda, baking powder, salt, and spices.
(3) In a separate medium sized mixing bowl, whisk together the milk, oil, barley malt (or molasses), egg whites, and vanilla. Stir the milk mixture into the flour mixture until smooth. Do not over mix.
(4) Bake 1 hour in the oven, or until a toothpick inserted into the center comes out (mostly) clean.
(5) Remove the bread from the oven and cool for 10 minutes before cutting.
Note: since this is a pudding-based recipe, the bread will not fully set until after the 10 minutes of cooling time.

This is wholesome goodness, that I feel, not only can but rather should be enjoyed year round. I might have to bake it again tomorrow.