Easy Beer Bread

I don't like keeping bread in the house...it's one of my biggest downfalls so if it's around, I'm in trouble. No willpower whatsoever...

I do, however, like baking bread...all different kinds.  And good quick bread recipes are invaluable.

This one is great to serve with dip, soup, on its own (with butter, of course...yum!)...I bet it would make great croutons, too!  Or with melted cheese on top...oh man, why didn't I think of that sooner?  It's super easy and a big crowd pleaser.

Easy Beer Bread
slightly adapted from Heart and Hearth

1 1/2 cups AP flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1/3 cup brown sugar
1/4 cup butter, melted
1 (12 ounce) beer (I used a light beer)

Preheat oven to 375 degrees.  Lightly grease a standard loaf pan.

Mix all dry ingredients together.  Add beer and mix until thoroughly combined.

Place dough in pan and drizzle butter on top.  Bake until golden brown, approximately 50-60 minutes.  Take bread out and let rest for 15 minutes before removing from pan.  Cool completely.

Cranberry Walnut Bread

Tis the season to bake.  And to bring it to work so I don't end up eating it all.  Because if I didn't unload this, it would have ended up being my breakfast for a week.  With butter slathered all over it.

Now you see why I had major temptation.  SO good!


Cranberry Walnut Bread
from Cook, Pray, Love

2 cups AP flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated orange zest
2/3 cup orange juice
2 eggs, lightly beaten
3 tablespoons butter, melted
1/2 cup walnuts, chopped
1 1/4 cups fresh cranberries

Preheat oven to 350 degrees.  Grease a standard loaf pan.  Combine orange juice, eggs and butter in a small bowl and stir until thoroughly combined.  Set aside.

In a large bowl, mix together flour, sugar, baking powder and salt.  Add orange zest and stir to combine.  Add wet ingredients to dry ingredients and mix until just combined (do not overmix).  Fold in walnuts and cranberries and transfer to loaf pan.

Bake for about 50-55 minutes, until knife comes clean out of center.  Cool in pan for 15 minutes, then place on wire rack to cool completely.

Linked to:  Sweets for a Saturday

White Bean Ragout with Poached Egg & Toast

Any fun weekend plans in store?

Whether you do or not, you should seriously consider making this.  It's fancy enough for company, and easy enough for a casual, relaxing evening at home.  Most of all, it's gooooooood.

White Bean Ragout with Poached Egg & Toast
adapted from Bon Appetit

3 medium onions, chopped
1 red pepper, chopped
1/2 cup extra virgin olive oil
salt and pepper
4 garlic cloves, 3 grated, 1 halved
2 teaspoons tomato paste
sliced grilled or toasted ciabatta
8-10 tablespoons grated pecorino romano cheese, divided
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
6 eggs, poached
2 tablespoons chopped parsley

Pulse onions and pepper in a food processor until finely chopped.  Heat oil in a large heavy skillet over medium heat.  Add onion mixture and season with salt and pepper.  Simmer, stirring often, for 30 minutes, until vegetables have softened.  Add finely grated garlic and tomato paste and cook for 3 minutes, until paste turns deep red.  Measure 1/2 cup of mixture and set aside; reserve skillet.  Transfer remaining mixture to bowl and let cool completely.

Preheat oven to 375 degrees.  Rub bread with halved garlic.  Place on baking sheet and sprinkle cheese on each slice.  Toast for about 5 minutes.  Set aside.

Heat reserved 1/2 cup mixture and beans in same skillet.  Cook for about one minute, until heated through.  Stir in 3 cups broth and bring to boil.  Simmer and scrape bits off bottom of skillet.  Cook for about 3-4 minutes, until liquid thickens.  Add tomatoes and remaining 1 cup broth.  Simmer 3-4 minutes, until tomatoes are tender.  Stir in 2 tablespoons cheese and salt and pepper.

Divide bread among bowls.  Top with bean mixture and broth.  Add egg.  Garnish with remaining cheese and parsley.  Drizzle oil on top, if desired.

Linked to:  Party Recipe Blog Hop

Honey Cornbread Mini Muffins

I mentioned in a few other posts about a party our entire family had last month for our Italian cousins who were visiting while on their honeymoon.  I took a lot of pics of everyone's American contributions (everyone made American food so they got to try lots of different things!) and meant to do one big post about it, but haven't been quite as organized as I anticipated.  So, here is one of the things I made.

I found a great recipe for cornbread to go along with my crockpot 3-bean chili (coming soon, I promise!) and went with minis since we were feeding a huge crowd.  These muffins were SO delicious...a nice combo of sweet and savory goodness that can just be popped right into your mouth.

'Tis the season for soups and stews, so this recipe is coming just in time!


Honey Cornbread Mini Muffins
slightly adapted from The Neelys

1 cup yellow cornmeal
1 cup AP flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
1 cup milk (I used 1%)
2 eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400 degrees.  Mix cornmeal, flour, baking powder, sugar and salt in a large bowl.  In another bowl, mix milk, eggs, butter and honey.  Add wet ingredients to dry.  Stir until just mixed.

Line or grease a mini muffin tray (24) and evenly distribute batter.  Bake for about 11-13 minutes, until golden.

Easy Pumpkin Chocolate Chip Bread (What's Baking?)

Yeah, I went there...in early September!  I couldn't help it.

I wanted to bake something with Bella that I could pack as a little treat in her lunchbox, and this seemed perfect.  Actually, it WAS perfect.  She couldn't get enough of it.

I would have thrown some nuts in, but her classroom is nut free.  Next time, I'm definitely adding walnuts and keeping the bread all to ourselves here at home.

It just so happens that our What's Baking? hostess for September, Jenna (author of Jenna's Cooking Journey) asked us to back a quickbread this month.  Looks like I killed two birds with one stone :)

Dare I say - welcome, fall!


Easy Pumpkin Chocolate Chip Bread
from King Arthur Flour

1 cup vegetable oil
2 2/3 cups sugar
4 eggs
1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
2/3 cup water
3 1/3 cups AP flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  Lightly grease two 9x5 loaf pans.

In a large bowl, beat together oil, sugar, eggs, pumpkin and water.  Add flour, baking powder, baking soda, salt, nutmeg and vanilla.  Stir to combine.

Mix in chips.  Divide batter in half if you want one loaf without them, using half the amount.

Spoon batter into prepared pans.  Bake for about 70 minutes, or until a toothpick comes out of center clean.  Remove from oven and cool on rack.

Linked to:  Sweets for a Saturday

Quick & Easy Banana Chocolate Chip Muffins

One month from today, my daughter will be 4 years old.  How the heck did that happen already?  I used to get a little annoyed when people said, "enjoy it - time goes by SO fast!"

But you know what?  They're right.

Fortunately, Bella and I have MANY days together in the kitchen to look forward to, regardless of how fast time goes by.  These delicious muffins are our latest creation.  And she loved every bite.

Quick & Easy Banana Chocolate Chip Muffins
slightly adapted from Pixelated Crumb

1/2 cup canola oil
1 cup packed brown sugar
2 eggs
3 ripe bananas, mashed
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line muffin tins with paper liners.

Beat oil, sugar, eggs and bananas until combined in a large bowl (I did this by hand).  Sift together flour, baking powder, baking soda and salt.  Fold into wet ingredients, being careful not to overmix.  Add vanilla and chocolate chips and stir until just combined.

Spoon into muffin tins and bake for 20 minutes.  Remove from tin and cool on rack.

English Muffin Bread (What's Baking?)

Lindsay from Peace, Love and French Fries must have had me in mind when she chose this month's What's Baking? theme.  As many of you know, baking with yeast is a fear I've been tackling, slowly but surely.  If this challenge were presented to me last year I probably would have broken out in a sweat.

This year?  No sweat.

Welcome to one of the easiest (and delicious!) breads you will ever bake.

Now, I have to tell you, I was worried about the dough, before and after the rise.  It was VERY sticky and wet.  Like, to the point that I was pouring it into the baking pan and thought for sure it wasn't going to come out.  I guess I was concerned because there was no mention of the consistency being like that in the original recipe...it was just odd.

Thankfully, I was wrong!  I have a feeling this is going to become a regular thing in our house.  It's just too easy for it not to be.  Plus, this little one was enjoying it a whole lot...

Big thanks to Lindsay for helping me continue my quest for conquering my fear of yeast!

English Muffin Bread
from Laughing Spatula

1 package active dry yeast (1/4 ounce)
1 1/4 cups warm water
2 teaspoons sugar
1 teaspoon salt
3 cups AP flour
1/4 teaspoon baking soda
3 tablespoons milk

Add yeast, water and sugar to mixing bowl.  Let sit for about 5 minutes until it becomes frothy.  Add remaining ingredients and knead in mixer with dough hook attachment for about 3-5 minutes, or until dough is smooth.  Add dough to oiled bowl and cover with plastic wrap.  Let rise until double in size, about an hour.

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray.  Punch down dough and knead gently on floured surface.  Place in loaf pan and bake for about 25 minutes.

Linked to: Tastetastic Thursday
                    Bread Blog Hop

Strawberry Cream Cheese Muffins

Our latest recipe swap theme was fruit.  Fruit in anything - sweet or savory.  And I was very happy to receive Katie's recipe for these delicious muffins.  Be sure to check out her blog if you don't already know about it...she's got some great recipes!

I LOVED these muffins...they were sweet but not too sweet, soft, fluffy and really tasty.  You could really feel the creaminess from the cream cheese.  And, talk about easy to make.  I brought most of these to work and they were a huge hit with my coworkers.

If you're looking for a last minute addition to your Easter brunch, definitely make these!



Strawberry Cream Cheese Muffins
from So Tasty, So Yummy

2 cups AP flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 eggs
1/2 cup milk (I used 1%)
1/2 teaspoon pure vanilla extract
1 cup chopped fresh strawberries

Preheat oven to 350 degrees.  Cream together cream cheese, butter and sugar.  Add eggs, milk and vanilla and mix until just combined.

In another bowl, whisk together flour, baking powder, baking soda and salt.  Add dry ingredients to mixing bowl and mix until just combined.  Do not over mix.  Batter will be thick, like cookie dough.  Fold in strawberries.

Spoon batter into paper lined muffin pans.  Fill each cup about 3/4 high.  Bake for about 20-25 minutes, until tops are golden.  Cool on rack for at least 15 minutes.

Makes 24 muffins.

Homemade Hamburger Buns

I'm still working on this whole yeast thing...also known as the elephant in my room.  I never bothered baking my own bread because, honestly, bread doesn't get any better than what's available around here.  

Still, I felt the need to start baking my own, and now I'm really starting to enjoy it!  It's getting better, I must admit, but I definitely need more practice.

Like with these buns.  They were really good, but next time I'll probably pound them down a bit more.  And add sesame seeds.  Fun!

To all you other fraidy cats...try this recipe!  You'll surprise yourself and everyone else, I swear!  It's easy.

Homemade Hamburger Buns
from Frugal Living NW (more tips on this from King Arthur Flour)

1 cup warm water
2 tablespoons sugar
1 tablespoon instant yeast
1 teaspoon salt
1 egg
2 tablespoons butter, melted
3 1/4 cups flour

In mixing bowl, sprinkle sugar and yeast over water.  Let sit for 5 minutes.  Add salt, egg and butter.

Turn mixer (with dough hook attachment) on low and slowly add flour, one cup at a time, until soft dough is formed.  Knead dough in mixer for several minutes.

Lightly flour hands and shape dough into ball.  Coat inside of mixing bowl with cooking spray.  Place dough back in bowl and let rise in a warm place until doubled.

Divide into 8 pieces and form into rolls or buns.  Let rise on greased baking sheets for 30-40 minutes.  If desired, brush melted butter on tops and add sesame seeds, dried onion flakes, poppy seeds, or whatever you like.

Bake at 375 degrees for 10-15 minutes or until tops are LIGHT brown.  Cool on rack.

Caramel French Toast

Happy Fat Tuesday!  How will you be indulging today?

Chances are, if you're REALLY hardcore about celebrating, you'll need a serious breakfast to start repairing the damage in the morning.  So, before beginning the festivities today, whip this up and stick it in the fridge.

You could even enjoy it as a midnight snack :)

Have FUN!

Overnight Caramel French Toast
from Mr. Breakfast

1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 (approximately) slices bread (I used challah)
1/4 cup sugar
1 teaspoon cinnamon, divided
6 eggs
1 1/2 cups milk
1 teaspoon pure vanilla extract

Grease a 9x13 baking pan.  Bring brown sugar, butter and corn syrup to a boil.  Remove from heat and pour into baking pan.

Add approximately 6 slices of bread (or enough to cover pan).  Combine sugar and 1/2 teaspoon cinnamon, then sprinkle mixture over bread.  Top with remaining bread.

Beat eggs, milk, vanilla and remaining 1/2 teaspoon cinnamon together.  Pour evenly over bread, making sure all is coated.  Cover and refrigerate overnight.

Preheat oven to 350 degrees.  Bake for around 30-35 minutes.

Italian Bread

Slowly but surely, I'm getting over my fear of yeast.  It really isn't as intimidating as I originally thought it was.  Which is a good thing and a bad thing.

It's good because now I'm happy to take on new challenges in baking with it.

It's a bad thing because then I've got stuff like this hanging around the house.

You will not believe how easy it is to make this Italian bread, until you do it yourself.  Unreal!

Italian Bread
slightly adapted from Southern Living

1 (1/4 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup warm water (100 to 110 degrees)
2 to 3 cups AP flour
2 tablespoons olive oil
1 teaspoon salt

Combine yeast, sugar and water in mixer bowl.  Let sit for 5 minutes.  Add 2 cups flour, oil and salt and beat at low speed, using dough hook attachment, about one minute.

Gradually add additional flour until dough starts pulling away from sides of bowl (the dough will take on a "shaggy" appearance as you add the flour...consistency is right when it's soft and smooth, not wet and sticky or dry and rough).

Increase speed to medium and beat for 5 minutes.  Cover bowl with plastic wrap and place in a warm area free of drafts, 30 minutes or until doubled in size.  Punch dough down and let stand for 10 minutes.

Preheat oven to 400 degrees.  Turn dough onto lightly floured surface and shape into a 12" loaf.  Place on lightly greased baking sheet.  Cut 3 (1/4 inch deep) slits diagonally across top of loaf with a sharp knife.

Bake for about 16 minutes.  Cool on wire rack.

Stromboli

There are some things you can always count on.

1- The Giants somehow making it into the playoffs when the odds are stacked against them (let's go Big Blue!!!)

2- At least two tantrums a day from a 3 year old (it's a good thing mine is cute)

3- My mother-in-law's stromboli at any family gathering she attends (YUM!)

Our New Year's Eve plans changed at the last minute and we ended up having a few people over.  As I frantically went through what we had on hand to come up with some food to make, Frank told me he was heading to the store to get cold cuts.  He wanted to make his Mom's stromboli.  

Hey, works for me!

Obviously, you can fill it with whatever you want...below is what Frank used on NYE.  Other favorite combos of ours are spinach and cheese, broccoli and cheese, sausage, peppers and onions (and cheese)...the possibilites are endless.

And yes, it's as easy as it seems.  This is the way my MIL has been making it for years and it's always gone in a snap!

Stromboli 
from my husband, via his mom

pizza dough or french bread dough (homemade or store bought)
10 slices Genoa salami
10 slices provolone cheese
10 slices ham
flour
Marinara (to serve on the side)

Preheat oven to 350 degrees.  Using flour, roll out dough.

Starting a few inches from the bottom, place 5 slices of salami across the dough.  Add another row of salami on top of that.  Continue with two rows of cheese and two rows of ham.  Make sure there is a little dough left on top.

Carefully roll dough up from the bottom.  Place seam side down on a baking sheet lined with foil.  Bake for about 15-20 minutes.

Let cool for at least 5 minutes before slicing.  Serve warm, with marinara for dipping.

Linked to: Tastetastic Thursday
                     Game Day Blog Hop

Facing my fears

I have admitted here before that I'm much better (and more confident) with cooking than I am with baking.  Part of the reason why I chose to bake everyone's birthday cakes when I started this blog was to fine tune my baking skills, which in my opinion needed a lot of sharpening.  And still do!

What I don't think I've mentioned, however, is my fear of yeast.  I've been writing this blog for over a year, and I'm not sure if anyone's noticed that I haven't baked one thing that included it.  Until now.

A few weeks ago I got my Secret Recipe Club assignment for the month.  I perused the blog that was given to me and came across what I considered to be an easy bread recipe.  Yes, it required yeast, but I mentally prepared myself for it.  So, off I went to Trader Joe's, and purchased my first packet of yeast.

The next day, I got an email from SRC that our assignment for the month was canceled.  But, the trooper that I am decided to continue with facing my fear and bake the bread.  Yeah...a woman on a mission.  Go me!

Not too shabby, if I do say so myself.

The truth is, you can buy amazing bread in this area, like, the best pretty much anywhere...so, I guess if that weren't the case I'd have done this sooner.  I'm not sure how often I'll be doing it, but at least now I'll have a bit more confidence :)

Garlic Rosemary Focaccia
from The Cookaholic Wife

1/3 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
3 1/2 teaspoons rapid rise yeast
1 cup + 1 tablespoon warm water (105 degrees)
3 1/2 cups AP flour
1 1/2 teaspoons salt
1 tablespoon dried rosemary
sea salt and cracked black pepper for sprinkling

Heat oil and garlic in a small saucepan until garlic begins to brown.  Remove from heat, discard garlic and let oil cool.

In bowl of stand mixer, add water and yeast.  Add half of oil.  In large bowl, combine flour and salt.  Attach dough hook to stand mixer and and add half of flour mixture to mixing bowl.

Continue adding flour on low speed until dough ball starts to form.  Increase speed to medium and mix until dough becomes soft and slightly sticky, about 5 minutes.

Oil a large bowl and transfer dough to it.  Turn dough so oil covers both sides.  Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.

Grease a 9x13 baking pan with some of the remaining oil.  Remove bread from bowl and gently press into pan, working it out so it reaches all edges.  Lightly coat a piece of plastic wrap with oil and cover dough again.  Let rise for 30 minutes.

Preheat oven to 450 degrees.  Using your fingertips, make indentations around dough in various places.  Drizzle garlic oil over dough, then sprinkle with salt and pepper, and finally rosemary.

Bake for about 20 minutes or until golden brown.  Transfer to wire rack to cool.

Linked to: Bread Recipe Link Up

Don't forget your Christmas morning breakfast!

Merry Christmas Eve!  I hope everyone has finished their shopping, errands and most of their food prep, and can spend the majority of the next few days relaxing and enjoying the time with their loved ones.

Still looking for something quick and easy to make ahead for breakfast tomorrow morning?  Here are some ideas.  This way, after you spend half the night putting together the train table/dollhouse/play kitchen (insert your current toy nemesis here), you can sleep in just a little bit longer tomorrow...

Baked French Toast with Maple & Praline


Baked Panettone French Toast


Cinnamon Raisin Cream Cheese French Toast


Make-Ahead Scrambled Eggs


Make-Ahead Italian Strata


Orange Walnut French Toast


Happy Holidays!

Breakfast in a box

Once upon a time, there was a bread called panettone.  It came in a box and was stacked in stores as if it were a Christmas display.  Or, it was stored high upon the shelves, where it was impossible to reach.

People weren't sure what to make of it when they received it as a gift.  Most people just ended up throwing it away.

Until now.

Make.this.NOW.  Or at least, this weekend.

So, reach up waaaaay high and grab a box!  There's no longer a reason to deny the panettone.

Baked Panettone French Toast
slightly adapted from Whole Foods

6 tablespoons butter, melted and divided
1/2 cup brown sugar, packed
1 tablespoon water
4 Granny Smith apples, peeled, cored and chopped
1/2 cup dried cranberries or raisins
6 thick slices panettone, cubed
2 cups milk
6 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon

In a bowl, whisk together 4 tablespoons butter, sugar and water until combined.  Spread over bottom of 9x13 baking dish and set aside.

Heat remaining butter in a skillet over medium high heat.  Add apples and cook until softened, about 8-10 minutes.  Transfer apples and juices to baking dish and spread evenly over sugar mixture.  Scatter cranberries over apples, then add panettone cubes.  Set aside to let cool slightly.

In a large bowl, whisk milk, eggs, vanilla and cinnamon then pour over panettone, making sure all pieces are coated.  Cover and refrigerate overnight.

Preheat oven to 350 degrees.  Uncover baking dish and bake until just cooked through, golden brown and puffed, about 40 minutes.  Set aside for 10 minutes to cool before serving.

Linked to: Sweets for a Saturday
                 Best Breakfast Recipes

Tradition (What's Baking?)

This time of year brings many traditions for many people.  For me, one of my favorites is the annual Leftovers Party.

It takes place on the day after Thanksgiving, bringing our close knit group of friends together.  Some of us only see each other a few times a year, while others are able to get together more often, so this constant is something that we cherish and rely on.  Jason is always a gracious host...creating an ambiance that's always loved and appreciated.

After opening some wine, and noshing on an array of expensive cheeses and other delicious apps, everyone crowds around the tables to read the place cards that Jason writes to designate seats.  What makes these special, though, are the fact that they don't have names on them.  They tell each person why he is thankful for him/her.

Once everyone finds their place, we chow down on all the leftovers brought by each person from the day before.  The past few years have become more "civilized" with hired help and warming trays, as opposed to all of us crowding around an oven and a microwave when we first started this tradition 11 years ago.

And after we eat, we make our way around all the tables (which include about 30 people), read our cards to the group, and then tell what we're most thankful for that year.  These mini-speeches induce much laughter, as well as some tears.

And through it all, the drinks are flowing.  This year, our newest member brought something new and different to the table (literally!)...jello shots.  Seeing as the majority of us went to college together, where these were a common indulgence, they were very well received.

Then, dessert is...ummm...served.  My key lime pie is a staple and made especially for this party, since it's a long time favorite with this bunch.  And it never makes the dessert table.

One of my leftover contributions this year was these wonderful, light, delicious biscuits.  I only had a few dishes to make for this year's Thanksgiving dinner but still wanted to keep it simple.  These definitely fit the bill!

These also happened to fit the requirement for this month's What's Baking challenge.  Jessica from The Jey of Cooking asked that we bake something savory for November.  Can't wait to see what the other ladies came up with!

I highly encourage all of you to come up with your own version of a Leftovers Party.  I know some have a "Friends-giving" celebration before the actual turkey day, which is a nice idea, too.  The bottom line is - make time for those you love and don't see often.  Traditions produce memories, which are wonderful and priceless :)

Buttermilk-Thyme Drop Biscuits
from Martha Stewart

2 cups AP flour
1 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme leaves)
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 cup buttermilk

Preheat oven to 425 degrees.  Combine flour, thyme, baking powder, salt and baking soda in a large bowl.  Using a fork or your fingers, incorporate butter into dry mixture until it resembles coarse meal.

Mix in buttermilk until dough becomes sticky (add another tablespoon or so of buttermilk if needed).  Drop dough onto a baking sheet lined with parchment (about 1/3 cup) and lightly pat tops to flatten slightly.

Bake for about 15-20 minutes, or until golden brown, rotating halfway through.  Transfer to wire rack to cool for a few minutes.  Serve warm.

Makes 8 biscuits.

One more day...

Happy Labor Day!  How are you enjoying your last day of summer vacation?  Pool?  Beach?  BBQ?

Or, are you one of those last-minute Moms who will be hitting the malls today, searching for school supplies and the perfect first-day-of-school outfit?  No matter how you're spending your day, meal planning and packing lunches/snacks will definitely be on your mind.

Last week I posted a great crockpot recipe to help make things easier for you.  Today, I'm featuring an item that's perfect for a snack or quick breakfast.  Mom, child or otherwise - this is a delicious treat!  And yes, it's another recipe that has helped me use up the massive quantity of pears from my tree.

Throw this in your child's lunchbox, or serve it with a glass of milk before sending him/her off to the bus stop.  Then relax and enjoy one yourself with a big cup of coffee or tea...and breathe :)

Pear & Ginger Muffins
slightly adapted from Recipe Girl

1 3/4 cups AP flour
3/4 cup sugar
1/2 cup dark brown sugar, packed - plus a little extra set aside
2 teaspoons baking powder
1 teaspoon ground ginger
2/3 cup fat free sour cream
1/2 cup vegetable oil
1 tablespoon honey
2 large eggs
1 1/2 cups pears, peeled

Preheat oven to 400 degrees.  Line two muffin tins with liners (16 in total).

Place pears in a food processor and pulse until just chopped.  Set aside.

In a large bowl, combine flour, sugar, brown sugar, baking powder and ginger.  In another bowl, mix sour cream, oil, honey and eggs together.  Add oil mixture to flour mixture, folding until just incorporated (do not overmix).

Add chopped pears, then divide evenly into muffin cups.  Sprinkle each with a little brown sugar, then bake for about 20 minutes.  Remove and cool.

Don't throw it away!

You can salvage your stale bread!  Aside from making croutons, this is another great way to use it up...and it can be done very, very easily if you don't have much time.

Here's what you need for Garlic Bread

butter OR olive oil - your preference (if using butter, it's better if it's a little soft)
fresh garlic (chopped) OR jarred crushed garlic (which you can get at, believe it or not, Trader Joe's!)
oregano
parsley
basil
salt and pepper

Go nuts and throw some mozzarella on top, if you like...after all, cheese makes everything better :)

Preheat oven to 325 degrees.  Cut the bread lengthwise and spread the butter on both sides, followed by the garlic and seasonings.

Close the bread, wrap in foil and place on a baking sheet.  Bake for about 15 minutes (depending on the size of the loaf).

Wow, really?

***Don't forget to enter my giveaway HERE!***

Who knew how easy it was to make biscuits and jam?  I didn't.  No clue.

My mom was leafing through the local paper the other day and came across this recipe for biscuits - we both read it and looked at each other like, "No way".  There's no way they can be that easy and taste good.

Well, they did.

As for the jam, I've been knee deep in strawberries lately (as if you didn't notice), and needed to do something with the rest before they went bad.  And I wanted something EASY.  No pectin, since I didn't have any, and nothing that required a complicated process or other offbeat ingredients.

Enter this recipe, which is called a jam, but also has a bit of a consistency like sauce.  Either way, it's delicious...even with the Splenda I subbed in for the sugar.

Make both of these for your loved ones, and never let them in on your secret :)

2-Ingredient Biscuits
from an insert in The Bergen Record

2 cups self rising flour
1 cup heavy cream

Preheat oven to 450 degrees.  Combine ingredients in a bowl until mixed together.  Give the dough 10 kneads, then roll out and cut in 2-inch circles.  Place on a baking sheet lined with parchment paper.

Bake for 10 minutes or lightly browned.



Easy Strawberry Jam
adapted from Whole Foods Market

1.5 pounds strawberries, hulled
5 tablespoons Splenda

Chop strawberries (or use a food processor if you want) and place in a medium size pot.  Add Splenda, cover and cook over medium heat for about 5 minutes, or until berries are softer and releasing their juices.

Uncover, lower heat and cook for another 12-15 minutes, or until berries fall apart and the mixture becomes thick.

Eat hot, cold or at room temp.  This can be stored in the refrigerator for up to 2 weeks in an airtight container.

Calling all Moms...

Teeny time, Gymboree, school, park, playground, playdates, sports, parties, music class, gymnastics, karate, dance class...go ahead, Moms - add your child's activity of the day to this list.  It's endless, right?

Well, whatever it is, don't forget to pack that snack!  One more thing to add to that list...

As a Mom (Dads too - shouldn't leave them out!), it's important to have a list of go-to food items that you can make in advance.  I've found that muffins are perfect - not only are they delicious, but they're a nutritious snack that can be frozen and taken out easily to defrost in individual portions.  They're great for breakfast, too.

Bella is a big fan of "cupcakes", as she calls them, so I like to change it up and create different varieties.  As always, I go by my mood as well as what's available in my kitchen.

I wasn't sure what to call these, but based on the ingredients I used, and where my head is at these days, I thought the name I chose was the most fitting.  Even Bella said yesterday, "I need to go sit on the beach.  I need the sun on my face."  We're soooo OVER winter in this house!

Tropical Muffins
largely adapted from Allrecipes

2 cups AP flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons clementine juice
2 cups frozen mango chunks
1 ripe banana, mashed
1/2 cup coconut
1/2 cup walnuts


In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and juice; add to the dry ingredients just until moistened. Stir in the mango, banana, coconut and nuts.


Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.