Best Zucchini Bread

Pin It

We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!

Printable Recipe

Ingredients

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tbsp. ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp. vanilla extract
• 2 cups grated zucchini
• 1 cup walnuts, chopped (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

Spinach and Egg Strata

Pin It

Today's SRC post comes from Ashley at Rainstorms and Love Notes. I was excited to get her blog this month because I haven't had a chance to blog in a while (ya know, with a newborn and all), so finally getting online and checking out the abundance of yummy recipes Ashely had lined up made me even more excited to get in the kitchen and make something new.

I love strata recipes because they're kind of like a glorified french toast…without all the extra work, of course. You throw the bread and milk into a ramekin with yummy spices, add some spinach for extra flavor and texture, and then top with delicious Mozzarella cheese. A super simple breakfast that is packed with flavor (and vitamins) and will keep you full until lunchtime. Enjoy!

Printable Recipe

Ingredients

• 4 slices of bread
• 2 handfuls of fresh spinach
• 2 eggs
• 3/4 cup milk
• 1 tsp. minced garlic
• 1/2 tsp. oregano
• Pinch salt and pepper
• 1/2 cup Mozzarella cheese

Preheat oven to 375 degrees F.

Tear the bread into small pieces and divide evenly in the ramekins.

Chop the spinach and place on top of the bread.

Whisk together the eggs, milk, garlic, oregano, salt, and pepper.

Pour the milk mixture evenly over the bread and spinach.

Top with the cheese, cover with foil, and bake for 20 minutes.

Remove the foil and back for another 15 minutes, until the cheese is starting to brown.

Source: Rainstorms and Love Notes

An InLinkz Link-up

Overnight Apple French Toast Strata

Pin It

This breakfast strata can be prepared the night before and popped in the oven the next morning for a quick and easy warm breakfast! Fresh apples, cinnamon and nutmeg make the flavors of the season come to life in this French toast-style breakfast casserole. It will leave your belly full and your house smelling delicious. Enjoy! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 2 medium tart apples, peeled, cored and thinly sliced
• 2 1/2 tbsp. sugar, divided
• 5 pieces of white bread, cut into small cubes
• 1/4 cup pecans, chopped, divided
• 3 eggs
• 3/4 cup milk
• 2 tbsp. half-and-half
• 1/4 tsp.vanilla
• 1/2 tsp. cinnamon
• Dash of nutmeg
• Pinch of salt
• Maple syrup, for serving

Melt butter in a large nonstick skillet over medium-high heat. Add apples and 1/2 tbsp. sugar to pan; saute 8 minutes or until apple is tender and lightly browned. Remove from heat; cool 5 minutes.

Coat an 8-inch glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture; top with 2 tbsp. pecans. Arrange remaining bread over pecans.

Combine the eggs, remaining 2 tbsp. sugar, milk, half-and-half, vanilla, cinnamon, nutmeg and salt in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Sprinkle with remaining 2 tbsp. pecans. Cover and chill overnight.

Preheat oven to 350 degrees F. Uncover dish and bake for 30 minutes or until knife inserted in center comes out clean. 

Serve pieces with a drizzle of maple syrup.

Source: Adapted from Cooking.com

Snickerdoodle Apple Bread

Pin It

The other weekend my entire family went on our annual trip to go apple picking, and I came home with an enormous bag of delicious goodies waiting to be baked. As soon as we got home, I ran into the kitchen and made this bread. I had bookmarked it a while ago and it was just begging me to make it! It was light, moist and the perfect treat for fall. Plus it made the house smell divine. This is one recipe I know I'll be making again soon. Enjoy!

Printable Recipe

Ingredients

• 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tbsp. cinnamon
• 2 eggs
• 1 tbsp. vanilla
• 1/2 cup milk
• 1 baking apple, finely chopped

Cinnamon sugar topping:

• 2 tbsp. granulated sugar
• 1 tsp. cinnamon

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.

Whisk together salt, baking powder and flour. Set aside.

In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.

Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.

Finally add in apples and stir until just combined and pour batter into prepared pan.

Mix together the sugar and cinnamon for topping and sprinkle on top of batter.

Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.

Serve warm or at room temperature.

Source: Cookies and Cups

Key Lime Pound Cake

Pin It

I have a ton of recipes that I bookmark and save for a rainy day, but there are a select few that I save and NEED to make right away. I just have an urge and can't get them out of my head. This pound cake was one of those recipes.

I really like key lime flavored anything, so I knew right away that this cake would be a winner. It was dense, but moist and light at the same time. I know, sounds confusing but you have to trust me on this one. The cake melts in your mouth and has a strong key lime flavor that really shines through and makes it extra refreshing. This is a great summer breakfast to go along with your cup of coffee. Enjoy!

Printable Recipe

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1 cup milk
• 1 tsp. vanilla extract
• 1 tsp. lime zest
• 1/4 cup Key lime juice

Key Lime Glaze:

• 1 cup powdered sugar
• 2 tbsp. Key lime juice
• 1/2 tsp. vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch (12-cup) tube pan and set aside.

Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth

Immediately brush over top and sides of cake. Cool completely (about 1 hour). Store in an airtight container.

Source: Southern Magazine, March 2011

Apple Streusel Bread

Pin It

Imagine this:

You finish whipping up a batch of amazing Apple Streusel Bread and it's baking away in the oven. Your house smells of cinnamon and vanilla and baked goods. The timer goes off, so you rush to the oven. So does your 18-month-old, because he needs to know everything that's going on in close proximity.

You slip on your oven gloves and go to take the bread out of the oven, but out of the corner of your eye you see your toddler make a quick move and you aren't sure if he's heading for the oven. So you jolt to the side to stop him, and in the process?

PLOP.

Your amazing Apple Streusel Bread is face down, crumbs all over, and ruined. But your toddler is safe! Yay mom! (You later discover he was just going to get his spoon.)

Oh, but your bread didn't land on the floor! It landed on the oven door. And in the oven. The 350 degree oven you just took it out of. So it starts to burn. Now your cinnamon and vanilla and baked goods smelling house smells like poop.

Sigh.

But who could be upset with this sweet face?

For SRC this month I was determined to make this bread from Julie at The Texan New Yorker (and actually eat it) so I made it again. Luckily it's very easy to prepare and I had extra apples on hand since Bradley is obsessed with apples these days. I'm so happy I was able to eat the second loaf! The Apple bread is so moist, but the streusel topping is where it's at. I'm so glad I was assigned Julie's blog this month because this bread is outstanding. Enjoy!

Printable Recipe

Ingredients
Makes 2 loaves

Bread:

• 4 cups peeled and chopped apples (4 medium to large apples) 
• 4 large eggs, beaten 
• 1 cup canola oil 
• 2 tsp. vanilla 
• 2 tsp. baking soda 
• 2 tsp. salt 
• 2 tsp. cinnamon 
• 3 cups all-purpose flour 
• 2 cups granulated sugar

Topping:

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp. cinnamon
• 1/2 cup butter, at room temperature

Preheat oven to 350 degrees F. Grease 2 standard loaf pans and set aside.

For the bread: In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend.

Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.

For the topping: Combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Source: The Texan New Yorker

An InLinkz Link-up

Old-Fashioned Bread Pudding

Pin It

You know that Quick and Easy French Bread I made the other day? Well, that recipe made a lot. I mean two HUGE loaves. So it was guaranteed that there was going to be a lot leftover between two people and one toddler. Of course I wasn't going to let it go to waste, so I made this a-MAHH-zing bread pudding. And I mean amazinggggg. You've gotta try it.

The bread pudding alone is really great. Bread, cinnamon and sugar? C'mon. But then I added a glorious brown sugar topping. And to make it EVEN better? A thick sauce made of butter, sugar and vanilla to top it off. Did I mention this isn't a low-calorie treat? It's not, but I gladly devoured a few extra calories for this bread pudding. It was off-the-charts good. Enjoy!

Printable Recipe

Ingredients

• 2 cups milk
• 1/4 cup butter or margarine
• 2 eggs, slightly beaten
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 6 cups soft bread cubed

Topping:

• 1/2 cup light brown sugar
• 1/4 cup (1/2 stick) butter, softened

Sauce:

• 1 cup granulated sugar
• 1/2 cup (1 stick) butter
• 1 egg, beaten
• 2 tsp. pure vanilla extract

Heat oven to 350 degrees F. Grease a 13x9-inch pan and set aside.

In a microwave-safe bowl, add milk and 1/4 cup butter. Heat for 1-2 minutes, or until butter is melted.

In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes. Stir in milk mixture. 

Pour into prepared pan.

Topping: In a small bowl, add brown sugar and 1/4 cup softened butter. Combine using your fingers. Sprinkle evenly over the top of the bread mixture.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. 

Sauce: Meanwhile, add butter, sugar, egg and vanilla to a small saucepan. Cook over medium heat until butter is melted and ingredients are combined. Pour over cooked bread pudding. Serve immediately.

Source: Adapted from Betty Crocker

Quick and Easy Homemade French Bread

Pin It

We planned on having Chris' 30th birthday celebration with my family the Sunday after I took Chris out in the city to celebrate, but of course those plans were nixed due to an ice storm. Chris had requested his favorite Italian meal for his birthday dinner (my mom's Eggplant Parmesan plus spaghetti with her marinara sauce and meatballs), so I think he was a little disappointed that our dinner was postponed. Luckily for him, everything was already prepared when we went to go pick up Bradley, so my mom packaged up some pasta and sauce to hold him over until the rescheduled birthday date.

It's pretty common knowledge that you can't have pasta and marinara sauce without warm, crusty bread, but since there was an ice storm going on outside neither of us wanted to venture out to the store. My solution? Making some quick homemade bread. This only took an hour max (including rising and baking times) and the result was a crusty, hearty bread that was perfect for sopping up all the extra sauce. I even used the leftovers to make amazing bread pudding (recipe coming soon). Enjoy!

Printable Recipe

Ingredients

• 2 1/2 cups warm water
• 2 tbsp. yeast
• 2 tbsp. sugar
• 1 tsp. salt
• 3 tbsp. olive oil, plus extra for oiling the bowl
• 5 1/2 cups flour
• 1 egg white
• 1 tsp. water

In the bowl of a stand mixer fitted with the dough hook attachment, add warm water. Sprinkle with yeast and allow to sit for 5 minutes or until yeast starts to bubble on top. Then add the sugar and let sit for an additional minute.

With the mixer on low, stir in the salt and 3 tbsp. olive oil. Add flour 1/2 cup at a time until fully incorporated. Allow to mix on low speed for 5 minutes or until it pulls away from the bowl.

Grease a glass bowl with a little extra olive oil. Add dough ball to bowl and drizzle a little extra oil on top. Cover the bowl with a warm wet towel.

Meanwhile, put a bowl of water in the microwave and cook for 2 minutes. Remove the bowl of water from the microwave and place the bowl with the bread bowl in the warm microwave (NOT turned on) for 15 minutes to allow to rise. (Putting the dough in the warm microwave environment makes the dough rise a lot faster!)

While the dough is rising, preheat oven to 375 degrees F. Grease a cookie sheet and set aside.

After the dough has risen, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends). Place both loaves side by side, at least 3 inches apart, on the prepared cookie sheet. 

Take a knife and slash the tops of each loaf diagonally. In a small bowl, whisk together the egg white and water. Brush the egg wash evenly over the top of each loaf.

Bake for 30-35 minutes until golden brown.

Source: Adapted from Keep Home Simple

Cinnamon Raisin Bread (Gluten-Free)

Pin It

This month's Secret Recipe Club post is from Chelsy at Mangia. She really opened my eyes to a new way of eating. I like to dabble in some gluten-free recipes every chance I get, but everything on her blog is gluten-free and/or vegan. It's just incredible to me and I loved seeing how she transformed some of my favorite types of recipes to meet these diet restrictions!

Bradley loves eating Cinnamon Raisin English Muffins for breakfast, so I decided to narrow down my search and look for something similar. Luckily this recipes was staring me straight in the face, so I went for it. I don't think I have ever cooked a gluten-free dessert using almond flour and coconut oil (mostly because I thought it would drastically change the flavor and turn out dry), but this bread instantly changed my viewpoint on that. You could hardly tell the bread was gluten-free and both my husband and son enjoyed it. Chris even took a slice to work every day for breakfast! I ate this warmed up with some butter melted on top, and it was delightful. Enjoy!

Printable Recipe

Ingredients

• 2 cups almond flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1/2 cup melted coconut oil
• 1/2 cup agave nectar (or honey)
• 1/2 tsp. vanilla
• 2 large eggs
• 1 cup raisins

Pre-heat the oven to 350 degrees F. Grease a large loaf pan with cooking spray.

In a large bowl, combine the almond flour, salt, baking soda and cinnamon.

In a medium bowl, whisk together the coconut oil, agave, vanilla and eggs. 

Add the dry ingredients to the wet ingredients and mix well until thoroughly combined.

Fold in the raisins. Pour the batter into the prepared loaf pan. 

Bake for 30-35 minutes (times will vary depending on oven), until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan.

Using a serrated knife, run the knife around the edges of the pan and gently turn the pan upside down. The bread should fall out very easily. Store in an airtight container.

Source: Adapted from Mangia Blog

An InLinkz Link-up

Quick and Easy Bread Bowls

Pin It

Don't be like me. I beg of you, please don't be like me.

I tend to do 25 things at once. It's usually not an issue since I'm used to it, but don't be surprised when you see me running around like a madwoman in the kitchen. It's just how I operate. But when the recipe calls for a spray of water, don't reach under your sink and grab what you think is the water and blindly spray your bread bowls. Because then you'll discover that the water was indeed Pledge and your bread bowls are ruined. Please don't be like me.

After I picked myself off the ground from hysterics, I slowly emptied the bread bowls into the garbage and started on a new batch. Thankfully these really are quick and easy, because I was determined to have bread bowls with my soup! From start to finish they only took one hour (if you don't count my first "trial run") since they don't need a lot of rising time. The bowls were delicious and held up to my thick broccoli cheddar soup amazingly. Chris loved them and Bradley was a fan of them as well. Enjoy!

Printable Recipe

Ingredients
Makes 3 bread bowls

• 1 1/2 cups warm water (about 110 degrees F or hot enough to keep your finger in comfortably)
• 2 tbsp. instant dry yeast
• 1 tbsp. white sugar
• 3 1/2 cups bread flour
• 1 tsp. salt
• A spray bottle of water 

Combine the water and yeast in a large bowl. Let sit for a couple minutes. Add the sugar and flour and knead for 10 minutes by hand or with stand mixer with dough hook attachment, adding the salt halfway through.

Cover with a damp cloth and let rise in a warm place for about half and hour. 

Preheat the oven to 500 degrees F. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter. 

Place on a greased baking sheet. Score the top and sprinkle with some salt. Spray with a spray bottle of water and allow to rise 15 more minutes. 

Place in the oven. After 2 minutes, open the oven, spray the bread bowls with the spray bottle and turn the heat to 425 degrees F. Continue to bake 18 more minutes or until done.

To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out. 

Source: Yammie's Noshery

Pear Granola Quick Bread with a Cinnamon Glaze

Pin It

Quick bread is hassle-free and requires little clean-up. This particular version is best served on a cool fall day with a steaming cup of coffee. It's perfectly moist and not overly sweet, making it a perfect morning snack. Plus it just screams fall with the pears, cinnamon glaze and apple granola.

I love the chunks of pear hidden throughout the bread. They get soft during the baking process, so they melt into each bite. The granola also gets softer, so don't be fooled--there's no crunch in the bread. It just adds a little texture, but it's a welcomed and delicious contrast to the soft bread. The glaze has to be my favorite part, though. It's slightly sweet and has a hint of cinnamon, making it a perfect fall treat. This would be great to enjoy on Thanksgiving morning or as a part of your dessert table. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup quick cooking oats
• 1/2 cup apple granola
• 2/3 cup brown sugar
• 1 1/2 tbsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 4 tbsp. butter, softened
• 1/4 cup light sour cream
• 2 eggs
• 2/3 cup milk
• 2 cups pears, peeled and chopped

For the glaze:

• 1 cup powdered sugar
• 2 tbsp. milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

Preheat oven to 350 degrees F and grease a 9x5" loaf pan.

Combine the flour, oats, granola, brown sugar, baking powder, salt and spices in a large bowl.

In a separate bowl, whisk together the butter, sour cream, eggs and milk.

Pour the wet ingredients into the dry and mix until just incorporated. Fold in the pears.

Transfer the batter to the loaf pan. Bake for 55-60 minutes until a toothpick inserted comes out dry.

Remove from the oven, let cool in the pan for 10-15 minutes before removing to a cooling rack to cool completely.

Meanwhile, whisk the glaze ingredients together in a bowl until smooth. Once bread is completely cooled, drizzle the glaze over top of cooled bread. Allow to set before serving.

Source: Slightly adapted from Running to the Kitchen

Christmas Cookie (and Dessert!) Round-Up

Pin It

Here is a list of my favorite Christmas cookies (and desserts!) of all time! Whether you're making them as gifts, for a cookie exchange, a potluck at work, or just to enjoy with your family, I promise all of these won't disappoint! Enjoy and get to baking!

Chocolate Dipped Coconut Macaroons

Double-Chocolate Chip Cookies

Chocolate Chip Cookie Dough Fudge

Chocolate-Covered Peanut Clusters

Buckeye Bites

Triple Chocolate Cake Mix Cookies

Nutella Sandwich Cookies

Chocolate Chip Blondies

No-Bake Nutella and Peanut Butter Cookies

Nutella Peanut Butter Thumbprint Cookies (Gluten-Free)

Poppyseed Bread

White Chocolate Macadamia Nut Brownies

White Chocolate Macadamia Nut Cookies

Nutella Oatmeal Thins

Raspberry Crumb Bars

Nutella Filled Sugar Cookies

Lofthouse Sugar Cookies

Funfetti Cake Balls

Chocolate Chip Cookies

Peanut Butter Cookie Cups

Outrageous Chocolate Cookies

Struffoli (Italian Honey Balls)

Oreo Truffles

Iced Sugar Cookies

Cinnamon Sugar Pecans

Black and White Cookies