Wednesday, May 22, 2013
I am always game to try a new version of quickbread - especially when I can make it even healthier by using white whole wheat flour and yogurt in place of some of the fat. This bread also has the added bonus of oats and blueberries. You'll never even know it's healthier because it's SO delicious. It's a great way to start the day!
Start by coating the blueberries with a tablespoon of flour. This will ensure that they don't all sink to the bottom of the pan.
Like most quick breads, this one can be whipped up using just a wooden spoon! No mixer required. In a large bowl, combine the white whole wheat flour, sugar,
baking powder and salt. Add in the melted butter,
yogurt, eggs and vanilla, and mix just until combined. Then stir in the oats.
Gently stir in the blueberries. Transfer the batter into a parchment lined loaf pan. (Is it just me or is parchment super difficult to deal with - especially in a pan? Aargh!)
Bake for 50-55 minutes or until golden brown. Let the bread cool in the pan for 5 minutes, then use the parchment paper to remove the bread from the pan and cool on a wire rack.
Whether you serve this bread warm or at room temperature, you will love it, and so will everyone who tries it!
One year ago: Banana Bread Pancakes
Two years ago: Lemon Ricotta Blackberry Muffins
Three years ago: Almond Pear Coffee Cake
Four years ago: Fruited Pork and Veggie Kebabs
Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash.
Blueberry Oatmeal Bread
1 cup blueberries
2 cups plus 1 Tbsp. white whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup Greek (plain or vanilla) yogurt
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla
1/2 cup oats
In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.
In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a large measuring cup, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
Scrape the mixture into a parchment-lined loaf pan. Bake at 375 for 50-55 minutes and golden brown. When the bread is done, a toothpick inserted into the center will come out clean. Remove from the oven and cool in the pan for 5 minutes then lift out of the pan and cool completely on a wire rack. Serve warm or at room temperature.
Monday, May 20, 2013
This month, for Secret Recipe Club, I was assigned Erin's blog. I've visited her blog before, and she has amazingly decadent treats. Decadent. And they're all accessible - because the theme of Erin's blog is making memories with her kids - so many of the recipes are ones she has...wait for it...made with her kids! I needed to bring treats for an office lunch, and when I saw the recipe for Toffee Cheesecake Brownies, I knew it would be the perfect thing. Plus, I had all the ingredients on hand. Score!
Start by combining the chocolate and butter in a medium bowl. (Don't make the same mistake I did and put this in a small bowl. If you use a medium bowl, you can add all the other ingredients later and only have one bowl to wash!)
Melt the butter and chocolate using 50% power in the microwave. I start by heating for 1 minute, then stirring, then heating at 30 second intervals - stirring between each - until it's all melted. Then stir until smooth. Now add the sugar and eggs,
and stir until well combined. Now add in the flour, salt and cocoa.
Finally beat the vanilla and stir in the chocolate chips.
Transfer the brownie batter into a foil-lined 9-inch pan.
Now combine the egg yolk, cream cheese,
sugar and vanilla in a small bowl and use an electric mixer to beat until smooth. Then stir in the toffee bits.
Drop the cream cheese mixture over the brownie batter in the pan
then use a table knife to swirl the cream cheese into the brownies.
Bake for 35 minutes or until the middle is nearly set.
Let cool on a wire rack, then remove the bars from the pan using the foil. Cut into 16 bars. I like these best after they've been refrigerated overnight. You should also store these bars in the refrigerator. Unless you eat all 16 of them in one setting, which I would never judge you for...as long as you have a very large glass of milk.
One year ago: Bananas Foster Souffle
Two years ago: Banana Split Crepes
Three years ago: Easy Crab Cakes
Four years ago: Cashew Chicken
Find more great stuff at Mop it Up Mondays, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Try a New Recipe.
Toffee Cheesecake Brownies
6 Tbsp. butter, cut into pieces
4 oz. semisweet chocolate, chopped
2/3 cup sugar
1/2 cup flour
1 Tbsp. cocoa powder
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chocolate chips
8 oz. cream cheese, softened
1 egg yolk
5 Tbsp. sugar
1/8 tsp. vanilla extract
1 cup toffee bits
Melt the butter and chocolate in a medium bowl on 50% power in the microwave. Cook for 1 minute, then stir, then cook at 30 second intervals until the butter is melted and the chocolate is mostly melted. Stir until the mixture is smooth. Using a wooden spoon, beat in the 2/3 cup sugar and 2 eggs. Then add in the flour, cocoa powder, and salt. Stir in the vanilla and chocolate chips. Line a 9x9 pan with foil then coat the foil with nonstick spray. Spread the batter into the pan.
Using a mixer, beat together the cream cheese, egg yolk, 5 Tbsp. of sugar, and vanilla until smooth. Stir in the toffee bits. Drop large spoonfuls of the cream cheese mixture over the brownie batter. Use a knife to swirl the cheesecake through the brownie mixture.
Bake at 350 for 35 minutes or until the batter in the center of the pan is just set. Remove from the oven and allow to cool. Lift out the brownies using the foil and cut into squares. Store in the refrigerator. Makes 16 bars.
Thursday, May 16, 2013
After a few days of warm temperatures, I am convinced that spring has finally sprung. I am seeing a few lilies of the valley in my yard and the peonies are poking up out of the cold ground. Spring makes me want to bake with delicious fruits, among other things, and I knew as soon as I saw this recipe that I would love it. I have been eating SO many blackberries lately - they've been so inexpensive at my grocery and SO delicious. Since I'm trying to eat less candy, blackberries have made a good substitute.
I also love rhubarb and love finding new "partners" for it. The rhubarb and blackberries pair wonderfully together in this delicious bread, and the cinnamon sugar topping takes it over the top. It's the perfect recipe for this month's Improv Challenge!
Start by slicing up the rhubarb - rhubarb is kind of like celery, so I like to cut the stalks lengthwise before thinly slicing it crosswise.
I also cut my blackberries in half so that they would be distributed more through the batter.
Now, make the batter. Combine the brown sugar, egg, yogurt, buttermilk and oil
in a large mixing bowl and beat until combined. Add the vanilla, baking soda and salt, then gradually add the flour.
Stir in the rhubarb
and the blackberries
then transfer to two greased loaf pans. (Mine are 9x5, if yours are smaller you'll need to adjust the baking time.)
In a small bowl, stir together the melted butter, cinnamon and sugar.
Dollop this mixture on top of the batter -
you don't need to spread it or anything, it will spread a little as it bakes. Bake the bread for about 50 minutes, or until a toothpick comes out with a few crumbs attached. Cool in the pan for 10 minutes, then carefully remove to a wire rack so the bread can cool completely.
Doesn't that cinnamon sugar topping look amazingly delicious? It is!!!
One year ago: Strawberry and Cream Danish
Two years ago: Gingered Strawberry Rhubarb Crisp
Three years ago: Sweet Potato "Fries"
Four years ago: Sesame Asparagus
Find a lot more recipes featuring cinnamon and sugar below. Then, get more great recipes at Full Plate Thursday and Thursday's Treasures, Ingredient Spotlight: Rhubarb.
Blackberry Rhubarb Bread
1 1/2 cups brown sugar
1/4 vegetable oil
1/2 cup buttermilk
1 - 6 oz. container vanilla (or plain) yogurt
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 cup thinly sliced rhubarb
1 - 6 oz. package fresh blackberries, halved
1/2 cup sugar
2 tsp. cinnamon
2 Tbsp. butter, melted
In a large bowl, combine the brown sugar, oil and egg and beat until well blended. Beat in the buttermilk and vanilla then gradually add the flour, salt and baking soda.
Stir in the rhubarb and blackberries. Spoon the batter into two lightly greased 9x5 loaf pans.
In a small bowl, stir together the melted butter, cinnamon and sugar and sprinkle in clumps over the top of the batter. Bake at 350 for 50 minutes or until toothpick inserted in bread comes out with a few crumbs.
Let cool for 5-10 minutes before removing from the pans, then continue to cool on a wire rack.
Recipe Source: Adapted from Patty's Food
Monday, May 13, 2013
I love Greek food and I've always wanted to try my hand at spanakopita - a yummy spinach and feta pie. While I still might, some day, these little appetizers certainly satisfied my immediate craving for this treat. It was my first time working with phyllo dough, and while it is a little putsy - it's totally worth it. The light, crispy shell that is created from the paper thin layers of dough and BUTTER is absolutely delicious...
Let's get cooking!
In a large skillet,saute the two kinds of onion in a bit of olive oil until they are soft.
Transfer the cooked onions to a bowl, then add the cream cheese, feta,
spinach, and egg.
Season this mixture to taste with salt and pepper, then set aside while you prepare the shells.
Take the phyllo and put it in a stack. Then cut into 2-inch squares. I used a ruler so I could try to be as accurate as possible! You'll see that I was able to get 12 2-inch squares from my 1/2 pound of phyllo.
Now take the melted butter and brush a little of it into each well of your mini muffin tin.
Next, take two of your 2-inch squares of phyllo and tuck them into the muffin tin wells.
Brush lightly with butter,
then add two more squares of phyllo. Brush those lightly with butter, top with 2 more squares, and brush those with butter! You should now have 6 sheets of phyllo in each well, each set lightly brushed with butter.
Now fill each well with some of the spinach mixture.
Now place the bites in the oven and bake for 15-20 minutes until slightly bubbly and the shells are golden. Cool slightly then remove the bites from the pan - I actually just used my fingers to pluck them out, then placed them on a wire rack.
These are delicious served warm, and just as delicious at room temperature. You can be sure they will disappear quickly at any party, gathering, or ocassion where eating is involved....
One year ago: Strawberry Oat Muffins
Two years ago: Strawberry Banana Muffins
Three years ago: Molten Chocolate Cakes
Four years ago: Apple Slaw
Find more great stuff at My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth, On the Menu, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, What's Cooking Wednesday (#2).
1 Tbsp. olive oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces feta cheese, crumbled
6 ounces cream cheese (low fat is fine)
Salt and pepper to taste
1/2 pound phyllo sheets, thawed
4 Tbsp. butter, melted
Heat olive oil in medium skillet over medium heat. Add onions; cook until softened, 3 to 4 minutes.
Meanwhile, mix spinach, feta, cream cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper.
Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.
Prepare your mini muffin pan by brushing butter in each well. Place 2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 2 squares of phyllo dough into each well and pushing down to create a cup or crust again, then brushing with butter. Repeat with another layer of 2 squares of phyllo dough and brush with more melted butter.
Place a heaping tablespoon of spinach mixture into each well, filling the phyllo cup. Bake at 375 for 15-20 minutes or until golden brown. Makes 36-42 bites
Recipe Source: Adapted from What's Cooking Chicago
Wednesday, May 8, 2013
This is a fun new twist on an old summer stand by - coleslaw. I prefer vinegar-dressed slaw, and I am a huge fan of Asian-inspired salads. This one adds mango for a sweet addition and crunchy almonds and sesame seeds round out the flavors and textures.
Another thing I love about this salad is that it's easily transportable. I needed this for an evening function (where it got rave reviews, by the way!), so I took the pieces and parts to work and then assembled it there.
For the dressing, combine the soy sauce,
sesame oil and lime juice. Whisk well to combine.
Then toast the almonds and sesame seeds in a small skillet over medium heat.
To assemble the salad, pour the coleslaw into a large bowl then add the green onions
and the mango.
Pour the dressing in,
and toss well to coat all the slaw. Top with the almonds and sesame seeds.
Stir up your summer salad rotation with this one!
One year ago: BBQ Shrimp Flatbreads
Two years ago: Pasta Gorgonzola with Asparagus and Peas
Three years ago: Springtime Shells
Four years ago: Spinach Strawberry Salad
Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash.
Asian Mango Slaw
1 - 16 oz. package coleslaw
3-4 green onions, sliced
1 cup chopped mango
1/4 cup slivered almonds
1 Tbsp. sesame seeds
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 lime, juiced
For dressing, whisk together the rice vinegar, soy sauce, sesame oil and lime juice. Toast almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden, watching carefully and shaking the pan often.
In a large bowl, combine coleslaw, onions and mango. Toss with the dressing and then top with almonds and sesame seeds.
Recipe Source: Adapted from Skinnytaste
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