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Coconut Banana Bread

by Heather

in Bread

Banana bread is one of my all time favorites, but this is a great way to put a new spin on the traditional banana bread recipe!

 

Ingredients:

1/2 cup oil

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp almond extract

2 1/2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 bananas

1 cup coconut milk

1 cup shredded coconut

 

First, preheat the oven to 350 degrees.  Next, in a large bowl combine the oil, sugar and eggs.

Once they have been creamed together, add the vanilla and almond extract and mix.

Next, it is time to add the dry ingredients.

Add the coconut milk – this will be a thick textured milk.

Last, it is time to add the banana and coconut.  Stir it up well.

Once thoroughly mixed, pour into greased bread tins and set in the oven to bake for 30 minutes.

Once cooked through, remove from oven and allow to cool before serving!

Any uneaten loaves can be placed in resealable plastic bags and placed into the freezer to store for breakfast or snack another day!

 

Coconut Banana Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2½ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas
  • 1 cup coconut milk
  • 1 cup shredded coconut
Instructions
  1. First, preheat the oven to 350 degrees. Next, in a large bowl combine the oil, sugar and eggs.
  2. Once they have been creamed together, add the vanilla and almond extract and mix.
  3. Next, it is time to add the dry ingredients.
  4. Add the coconut milk - this will be a thick textured milk.
  5. Last, it is time to add the banana and coconut. Stir it up well.
  6. Once thoroughly mixed, pour into greased bread tins and set in the oven to bake for 30 minutes.
  7. Once cooked through, remove from oven and allow to cool before serving!
  8. Any uneaten loaves can be placed in resealable plastic bags and placed into the freezer to store for breakfast or snack another day!

 

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Got some leftover applesauce you are looking to use up?  This cake is AMAZING!  It is super moist and full of spices that just scream fall!

 

Ingredients:

2 cups flour

1 1/2 tsp baking soda

1 tsp Kosher salt

1/4 tsp black pepper

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp allspice

2 eggs

1 cup sugar

1  1/2 cups applesauce (I used leftovers from my Homemade Applesauce recipe)

2/3 cup vegetable oil

1 tsp vanilla

 

Glaze topping:

1/2 cup butter

2 tsp milk

1/2 cup brown sugar

 

First, preheat oven to 350 degrees.  Next, cream together eggs and sugar.

Add the oil, vanilla and applesauce and mix well.

Add all the dry ingredients, including all spices.

Slowly and carefully mix until all the dry ingredients have been combined in the applesauce mixture.

Grease and then flour a bundt pan.

Pour the cake mixture into the bundt pan and bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.

Remove from oven and flip out the cake onto a clean, dry service.  All to cool down.

While the cake is cooling, it is time to make the caramel glaze.   In a small sauce pan, melt the 1/2 cup butter (or 1 stick).  Add the 2 tsp milk and finally the brown sugar.  Stir until blended.

Place the cake on your serving plate and slowly spoon the caramel glaze down it, covering the entire cake.

Allow glaze to cool and serve!

I made my cake to share with my co-workers, who leave nothing behind!  But, if you were looking for a dessert for the family and this cake was too much for you, you can cut it in half and wrap the other half first in plastic wrap and then in foil and place in the freezer to thaw out and enjoy another time!

Spiced Applesauce Cake with Caramel Glaze
Spiced Applesauce Cake with Caramel Glaze
Author:
Cuisine: American
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
Cake:
  • 2 cups flour
  • 1½ tsp baking soda
  • 1 tsp Kosher salt
  • ¼ tsp black pepper
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp allspice
  • 2 eggs
  • 1 cup sugar
  • 1½ cups applesauce (I used leftovers from my Homemade Applesauce recipe)
  • ⅔ cup vegetable oil
  • 1 tsp vanilla
Glaze topping:
  • ½ cup butter
  • 2 tsp milk
  • ½ cup brown sugar
Instructions
  1. First, preheat oven to 350 degrees. Next, cream together eggs and sugar.
  2. Add the oil, vanilla and applesauce and mix well.
  3. Add all the dry ingredients, including all spices.
  4. Slowly and carefully mix until all the dry ingredients have been combined in the applesauce mixture.
  5. Grease and then flour a bundt pan.
  6. Pour the cake mixture into the bundt pan and bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
  7. Remove from oven and flip out the cake onto a clean, dry service. All to cool down.
  8. While the cake is cooling, it is time to make the caramel glaze. In a small sauce pan, melt the ½ cup butter (or 1 stick). Add the 2 tsp milk and finally the brown sugar. Stir until blended.
  9. Place the cake on your serving plate and slowly spoon the caramel glaze down it, covering the entire cake.
  10. Allow glaze to cool and serve!
  11. I made my cake to share with my co-workers, who leave nothing behind! But, if you were looking for a dessert for the family and this cake was too much for you, you can cut it in half and wrap the other half first in plastic wrap and then in foil and place in the freezer to thaw out and enjoy another time!

 

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Acorn Squash Bread

by Heather

in Bread

I LOVE the late summer, early fall vegetables!  One of my absolute favorites is the acorn squash!  It looks kind of like a small greenish/orange pumpkin.  Now, it can be a little bit intimidating when you see it in the grocery store, but this vegetable is versatile and super healthy.  One 1 cup serving of this vegetable gives you 145% of your daily value of vitamin A.  It also contains vitamin C, potassium, manganese, folate (folic acid), and it is a great source of fiber!  I love to eat Mashed Acorn Squash as a side dish substitute for sweet potatoes, and it also makes a super moist quick bread that smells AND tastes like pumpkin!

 

Ingredients:

1 cup cooked fresh acorn squash

1 3/4 cup flour

1 tsp baking soda

1 1/2 cups sugar

2 eggs – beaten

1/2 cup oil

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp allspice

1/4 cup water

 

First, preheat the oven to 350 degrees.  Fill a 9×13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.

Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.

You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.

 

For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.

Next, you will add the dry ingredients and mix well.

Finally, add the 1 cup of acorn squash along with 1/4 cup of water and mix thoroughly.

Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.

Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

 

Acorn Squash Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup cooked fresh acorn squash
  • 1¾ cup flour
  • 1 tsp baking soda
  • 1½ cups sugar
  • 2 eggs - beaten
  • ½ cup oil
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp nutmeg
  • ¼ tsp allspice
  • ¼ cup water
Instructions
  1. First, preheat the oven to 350 degrees.  Fill a 9x13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.
  2. Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.
  3. You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.
  4. For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.
  5. Next, you will add the dry ingredients and mix well.
  6. Finally, add the 1 cup of acorn squash along with ¼ cup of water and mix thoroughly.
  7. Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.
  8. Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

 

 

 

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Peach Bread

by Heather

in Bread

Looking for a great way to use up the last of your summer peaches?  This quick bread recipe is super easy with great flavor!

 

Ingredients:

3 eggs

2/3 cup oil

1 cup sugar

2 cups chopped peaches

2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

1/2 tsp baking powder

1 cup chopped nuts (optional)

 

First, preheat over to 350 degrees.  Next, in a large bowl, mix the eggs, sugar and oil together. Stir until creamed.

Chop up the peaches into bite sized pieces.

Add the peaches and the vanilla to the sugar mix.

Slowly add in the remaining dry ingredients.  Stir carefully to not smash the peach chunks.

Pour into greased muffin tins or large loaf pans.

For muffins, bake 20-25 minutes.  For large loaf pans 55-60 minutes, or until a toothpick comes out clean.

These muffins or bread loaves and be easily placed in individual resealable bags and stored in the freezer for a snack another day!

 

Peach Bread
Author:
Recipe type: Bread
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 eggs
  • ⅔ cup oil
  • 1 cup sugar
  • 2 cups chopped peaches
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • 1 cup chopped nuts (optional)
Instructions
  1. First, preheat over to 350 degrees.  Next, in a large bowl, mix the eggs, sugar and oil together. Stir until creamed.
  2. Chop up the peaches into bite sized pieces.
  3. Add the peaches and the vanilla to the sugar mix.
  4. Slowly add in the remaining dry ingredients.  Stir carefully to not smash the peach chunks.
  5. Pour into greased muffin tins or large loaf pans.
  6. For muffins, bake 20-25 minutes.  For large loaf pans 55-60 minutes, or until a toothpick comes out clean.
  7. These muffins or bread loaves and be easily placed in individual resealable bags and stored in the freezer for a snack another day!

 

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Dark Chocolate Zucchini Muffins

I LOVE dark chocolate, and with all of the recent health stories in the news telling us that dark chocolate is an excellent antioxidant and good for the heart…why not indulge?!  But while indulging, why not add in some potassium, protein and fiber as well?  You can get all of that by including zucchini!   […]

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