Missy's Banana Bread

Blueberry banana bread in the front, plain in the back.  mmmmmmmmm

So, it's been too long since my last post.  Don't worry, I am not giving up on the blog.   I just needed a little break due to being pregnant with #2!!!  I am almost out of the first trimester, which has been extremely rough.  I've been so sick that I finally gave in and began taking a prescription so I could function.  I'm not a fan of over-medicating, but I do have to thank God for modern medicine!

I have been craving banana bread and I realized I never posted my recipe.  This recipes makes 2, 9x5 loaves.  Perfect for freezing one for later!  (or sometimes we just end up eating both, who am I kidding?)  This time I added some fresh blueberries to one of the loaves cause I had some on hand.  The other loaf I kept plain.  Not a fan of blueberries?  Throw in anything you like; pecans, walnuts, dried cranberries, chocolate chips etc.  Just use what you have on hand!

Nutmeg on one of my
favorite kitchen tools...
my microplane.
A MUST have.

Ingredients:

3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg (freshly grated, preferably)
1 teaspoon kosher salt
4-5 really ripe bananas, smashed
2 cups sugar
2/3 cup whole fat yogurt, or buttermilk
1 cup olive oil (you could use vegetable or canola, but I like the added health benefits of using olive oil...just don't use extra virgin)
4 eggs
1 cup blueberries (good for one loaf)

Directions:

Sift together the flour, baking soda, cinnamon and nutmeg.  Add kosher salt after sifting (due to its larger size, it won't fit through the sifter).  Give it a quick stir.

Add smashed bananas to mixer.  Add sugar and blend for about a minute.  Add oil and blend for another minute.  Add in eggs one at a time and blend well after each addition.  

olive oil,  believe me you won't taste it!!!!

Alternate adding in the flour mixture and yogurt, beginning and ending with the flour. 

Stoneyfield Organic Whole Milk Yogurt.
Always on hand. 

At this point you can add in any ingredients you prefer.  Hand stirring is probably the best option, so that you don't over-mix your batter. 

Pour into 2 greased 9x5 pans, trying your best to split the batter evenly....I have to admit, I stink at that.  One loaf is ALWAYS bigger than the other. 

Bake for approximately 1 hour.  Check to see if a toothpick comes out clean, or just tap the top of the loaf to make sure it bounces back.  It will brown nicely as well.

Hope you enjoy!

Plain loaf

Blueberry loaf

Perfectly moist every time!  

Spiced Tea Crisps

The perfect cookie for dipping in tea, coffee, hot chocolate and even milk!  Crunchy and light; perfect for an afternoon treat.  This recipe is adapted from Martha Stewart's Spiced Almond Wafers.

Ingredients:
3 cups all-purposed flour
1 teaspoon baking soda
2 sticks butter (one salted, one unsalted)
1 1/2 cups dark-brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon freshly (and finely) grated ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
sliced almonds

Directions:

I used the same dough two different ways.  (1) Roll out and use a cookie cutter. These end up a prettier cookie, but are quite a bit more work.  OR (2) Slicing the dough.  This technique is easier, but not quite as dainty looking.  Which ever way you make them, they taste great!

Sift flour, baking soda, cinnamon, allspice and cloves into a medium bowl.    Set aside. 

Cream butter and sugar together in a mixer for about three minutes.  Add eggs one at a time, then add vanilla and fresh grated ginger and mix for another minute or two.  Remember to scrape down the sides.  

Slowly incorporate flour while mixer is set on lowest speed. 

Once it has come together, take out of mixer and either: 

1) separate into two balls, place on a piece of plastic wrap, and form discs.  Place in fridge for at least two hours.  On a floured surface, roll out the dough until about 1/8th of an inch thick.  (Make sure you have a well floured surface, as well as your rolling pin.  Also, you have to work quickly since the dough is delicate and warms up quickly).  With a round cookie cutter, cut out and place on a parchment paper lined cookie sheet.  Top with sliced almonds and place in freezer for 5 minutes.  Take out of freezer and place in a 400 degree oven and bake for 8-10 minutes until browned.  

Before the trip to the oven

2) take a loaf pan, or two mini loaf pans, line with plastic wrap and fill evenly with cookie dough.  Place in freezer for at least 1 1/2 hours.   Take out of freezer and cut with a sharp knife into 1/8th inch thick slices.  Place on a parchment paper lined cookie sheet and place in a 400 degree oven for 8-10 minutes, or until browned.  

Been in the freezer for two hours

Ready to be sliced

Let cookies cool on a cooling rack and then you can get dipping!!!  

Spinach Pesto Meatballs

I love spinach but tend to only eat it one way, sautéed with lots of garlic.  While that is still one of my favorite ways to eat it I tried to be a little more creative last night.  So I came up with spinach pesto meatballs.  Really easy to make and really good for you too!  My son even liked them!  I do have one warning....they aren't pretty.  LOL

Green meatballs!  Although ugly, they are very tasty!!! 

1/2 bag frozen spinach, defrosted and DRAINED (make sure you drain it of its liquid or else you will have soup, not meatballs)
3 cloves garlic
1/2 onion
8 to 10 crackers crumbled or about 1/4 to 1/2 cup bread crumbs
1/2 teaspoon hot pepper flakes
1/4 cup grated parmesan cheese
Heavy pinch or 2 of Kosher salt  (No salt = no flavor, in my opinion!)
3/4 to 1 pound ground beef

Throw the spinach, garlic, onion, crackers or breadcrumbs, parmesan, hot pepper flakes and generous sprinkle of kosher salt into your food processor.  

Pulse until combined.  

I almost forgot the pepper flakes!!!

Add ground beef and pulse until mixed.  The mixture will be on the softer side.  Roll in your hands and throw into an oven-safe pan, brown one side of the meatball (make sure you let them brown all the way... If you try and lift them before they're ready, they will stick!)  flip the meatballs and then throw in the oven for about 20 minutes.  

I added a little parmesan before the trip into the oven.
 I love crunchy cheese.

Add to your favorite pasta (I used whole wheat) and sauce and you have a quick and healthy meal.  Don't forget to top with more parmesan! 

Nutella Spice Cookies

I had bought a huge jar of Nutella and promised myself I would not eat the entire thing with a spoon.  For once, I succeeded!  But ONLY because I found a recipe for Nutella cookies.  Easy to make and they are so wonderful right out of the oven with a glass of milk.

Chewy in the middle, crispy at the edge.  Perfect cookie for me!

This recipe was adapted from Culinary Concoctions by Peabody.  Next time around, I will double the ingredients to make a larger batch so I can freeze some for a later date, or simply make a ton of cookies!

Nutella Spice Cookies
(makes around 2 1/2 to 3 dozen depending on the size of the cookie and how much dough you eat)

Wish I never took a taste of this..

Ingredients:
1 stick of unsalted butter, softened
3/4 cup granulated sugar
1/2 cup Nutella
1 egg
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon salt


Directions:

Preheat oven to 350 degrees.

Sift together flour, baking soda, cinnamon, cloves and salt.  Set aside.

Cream butter and sugar in your mixer until light and fluffy.  Scrape down sides of bowl and add Nutella and continue to mix on medium until well incorporated.  Add egg and vanilla and mix for an additional minute or two.  Slowly add the flour mixture until the flour had blended in completely.

I allowed the dough to chill for a short while in the fridge, probably 10 minutes.  Roll the dough into small balls and place on a cookie sheet lined with parchment paper.

The "mouth" was there and it was screaming for some eyes.
He's saying, "really? 350 degrees? Then you eat me? Not my lucky day."

Bake for 7 to 10 minutes.  7 minutes will give you doughy, chewy cookies and 10 will make them crunchy.  Me?  I like mine almost raw. lol.  So I stuck with 7 minutes.  Hope you have a chance to make these simple, delicious cookies!

Hard to stop eating once you start.

Oatmeal Cinnamon Swirl Bread

I have just started making bread for my family.  I always thought it would be too difficult but its more time consuming than anything else.  If you have a little time on the weekend or weeknight, this bread is totally worth it.  While it is pretty easy to make, your family and friends will think you're a master bread maker!  This recipe is an adapted compilation of two King Arthur Recipes;  their Oatmeal Bread and Cinnamon Swirl Bread.  I wanted a healthy oat bread and also a nice cinnamon swirl.  This recipe makes two loaves so I made one plain for sandwiches and the other cinnamon swirl for french toast, peanut butter sandwiches and just plain ol' eating.

Ingredients:
2 cups warm water (make sure it is not over 110 degrees or you will kill the yeast)

  

2 1/4 ounce packets of yeast
6 tablespoons brown sugar
6 cups all-purpose flour
2 cups old-fashioned rolled oats
2 packages of dried buttermilk
3 teaspoons kosher salt
1/2 cup warm whole milk
4 tablespoons melted butter

Filling for Cinnamon Swirl:

1/4 cup brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons all purpose flour
1/4 teaspoon allspice (optional)
1/8 teaspoon clove (optional)
1/4 teaspoon kosher salt
1 egg, 2 tablespoons water (do not use mix with filling, see directions below)

In a separate medium sized bowl, add flour, oats, dried buttermilk and salt.  Stir to combine and set aside.

In the bowl of your mixer, add the 2 cups of warm water, yeast and sugar.  Allow to proof for 10-15 minutes.  You should see a nice foam develop by the end of that time.  Place dough hook on mixer and turn on first setting.  Add the warm milk and then almost all of the flour mixture (leaving about 1/4 cup behind) while the mixer is on low and then slowly drizzle in butter.  Add remaining flour and allow to knead on the second speed for about 8 to 10 minutes.  

The foam you should see once ten to fifteen minutes is up...

Remove from mixer, hand knead on a floured surface for about 3 minutes and then place in a greased bowl and allow to rise in a warm place for an hour or until doubled.  Once doubled punch down, remove from bowl (I cut it in half in the bowl) and split into two masses. 

This more than doubled cause I was running after my son.  That's ok.
 Works just as well!

Looks good already!

For the plain loaf, you just hand knead on a lightly floured surface for a minute or two, roll into a ball, then into a log and place in a greased 9x5 loaf pan. 

This is already risen and ready for its trip to the oven.

For the cinnamon swirl loaf,  knead on a lightly floured surface for a minute or two.  Allow to sit for an additional minute. 

Take the dough and roll out into a rectangular shape with a rolling pin.













Take the egg wash and brush onto bread.











Sprinkle on the cinnamon sugar mixture and lightly roll over with the pin.

Roll up the dough. Pinch the ends closed, fold under and place seam side down into a greased 9x5 loaf pan.

Pretty!  Reminds me of cinnamon rolls.  Maybe my next baking venture!

Allow both loafs to rise for about 1 to 2 hours or until they have risen about 1 to 2 inches above the rim of the loaf pan.  Add to a 350 degree oven and bake for about 35 to 40 minutes.  Tent the bread with foil if you notice the top beginning to brown too quickly.  Mine were ready after the full 40 minutes.  I did sprinkle my Cinnamon Swirl Loaf with a little egg wash and cinnamon sugar the last five minute of baking.  Hope you decide to give it a whirl.  Soooooo worth it!!