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Well folks, I noticed we had a little of the Biscoff spread left over from the brownies and the blondies, and while Andy would quite happily have eaten it with a spoon, I decided to get one more recipe out of our cookie butter. I wanted to keep things pretty simple, so I decided to try this recipe for Biscoff Crunch Banana Bread by Table for Two.
- 3 ripe bananas
- 1/3 cup plain greek yogurt
- 1/2 cup Biscoff spread
- 3 tbsp. melted butter
- 2 eggs
- 1/2 cup granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 18 Biscoffe cookies, crushed
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
- In the bowl of a stand mixer, combine the first 5 ingredients and mix until well blended.
- In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
- Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
- Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
- Bake for 1 hour or until toothpick inserted in the middle comes out clean.
- Let cool completely before removing from pan and slicing.
- Keep in airtight container for up to a week.
- I tweaked the ingredients list just a bit. Instead of white sugar, I used dark brown, and I also increased the cinnamon to 2 tbsps. I like the richness brown sugar adds, especially to spiced baked goods, and in this case, it brought out a bit more of the caramel-y flavors in the cookie butter. The cinnamon I increased because Andy is a cinnamon fiend and a mere 1/2 tsp would have been just a tease.
- I liked this recipe quite a bit. The crunchy cookie crust on the top nicely contrasted the dense moist banana bread. The cookies that were mixed into the batter sort of dissolved and created pockets of that delicious Biscoff flavor through out the loaf.
- The next time I make this I am going to mix in a bit more of the cookie butter. While you got the Biscoff flavor from the crust and the crushed cookies, the actual bread itself tasted like your average banana bread. It almost seemed like the cookie butter was wasted, since flavor-wise, you would have never known it was in there.
I was thrilled when I saw these recipes for Artisanal Toast on Cupcakes & Cashmere. Andy and I have been experimenting with different types of bread and even baking our own bread lately, and I always feel bad making something boring with something “special”. Especially when that something “special” took 3 hours to make.
Lox + Chive Cream Cheese
Ingredients: Cream Cheese, Chives, Lox, Dill, Capers, Lemon
Ingredients: Tomato+Garlic Hummus, Sprouts, Cucumber, Tomato, Feta, Olive Oil
Avocado with a Kick
Ingredients: Avocado, Radish, Shallot, Lemon Zest, Maldon Sea Salt, Olive Oil, Red Chili Flakes
Peanut Butter + Banana + Sea Salt
Ingredients: Peanut Butter (unsalted), Banana, Honey, Maldon Sea Salt, Ground Cinnamon
I guess it could be argued that incorporating a “special” ingredient counteracts the boring, but I am going to use this post as an excuse to make fancy toast for breakfast. And by me I mean Andy. You here that honey? I want fancy toast for breakfast tomorrow.
Images and recipes from Cupcakes & Cashmere.
As you’ve notice, I’ve been a little slow getting started this week. Andy and I made a weekend trip to my hometown of Lake Wales to spend some time with my family, and to meet up with my college friend and fellow blogger Verhanika and her boyfriend Andy. Verhanika and I are two very different types of women, but strangely enough we both ended up with slightly older men named Andy. Neither of us had met the other’s significant other the so weekend was unofficially titled “The Meeting of the Andys”. We had such a good time catching up, we had dinner at Bongo’s in Downtown Disney and drinks at TRex, mostly just so we could hang out at the bar and watch the meteor shower that occurred every 15 minutes. The evening was over way to quickly, and I am feeling now more than ever, the need to by a plane ticket so I can spend some quality time with my west coast peeps.
The remainder of the weekend was spent hanging out with my folks, delivering an early birthday gift to my brother (It still blows my mind that he is turning 24!) and an early Father’s day gift to my dad. Since it seems I am incapable of visiting people empty handed, I also toted with me a huge box brimming with cookies, Banana Bread and Chocolate Cherry Coffee Bread . Now I know you guys know how much I really really really love my baked goods, but please trust me when I tell you that if you love coffee and chocolate and berries you need to make this recipe today. As in, as soon as you possibly can, you’ll thank me later.
You can surmise from the title of this post that I did not use raspberries when making my bread. This recipe is great with pretty much any berry, I was just in a dark cherry kind of mood that day. Plus my mom doesn’t eat raspberries. I would also suggest throwing in a handful of chocolate chips if you want to make this recipes obscenely decadent.
Images and original recipe from here.
After college a few of my close friends became vegetarians, more than any sort of moral or ethical revelation, I think it was mostly to be healthier about their dietary choices. We had all hit the point where we realized that existing off of pizza and Frosted Flakes wasn’t the best idea. Most of you have been there, it’s around the same time that you see that first wrinkle at the corner of your eye and the sales women start preaching about the dangers of sun damage and offer you the newest foundation with SPF. I still eat meat, but Andy and I have found ourselves drifting towards a more veggie-centeric menu more often than not. Likewise, I try really hard to make sure my vegetarian and vegan friends/family have something that they can enjoy whenever they visit. Enter Awesome Zucchini Bread. Yes I do know most bake goods are vegetarian, but this recipe is special because by substituting 1 cup of applesauce for the 3 eggs (1/3 applesauce per egg) you also have a tasty vegan treat.
Yield: 2 loaves or approximately 24 muffins
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
Images and original recipe from here.
* I totally added chocolate chips to mine and it was so very very delicious.