bread

Zucchini Bread

A few days ago I posted my review of Brown Cow Cream Top Greek Yogurt (speaking of which, go over and enter to win the giveaway!). I knew I wanted to make some sort of quick-bread with the plain Greek Yogurt and decided on Zucchini bread. I had never even tasted Zucchini bread before, but I had a feeling I would love it. And I was right! Not only did I really like this bread, but my entire family did, too- we finished off pretty much the entire loaf the day I made it.

Because our oven is broken, I went over to my neighbors and made this at their house. While it was baking I watched the Olympics- I have absolutely loved watching them this past week. My favorite sports are gymnastics, swimming, and sprinting. I also love the equestrian events, but I haven’t seen any being aired! What are your favorite Olympic games to watch?

So anyway, back to this bread. My middle sister was worried because it had zucchini in it, but this doesn’t taste remotely healthy! It’s sweet, not dry, and the outside is nice and crisp. I love eating it heated with butter on it. I think this bread, as with most quick breads, gets better overnight, but I wouldn’t know since we ate it all ;)

I liked this bread enough that I am going to make it again tomorrow! I would definitely recommend it.

And finally, get on over to this post to win some delicious yogurt! The giveaway is open until August 18th.

Zucchini Bread

Ingredients:

1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 1/3 cups granulated sugar
2 large eggs
1/4 cup plain yogurt (I used Brown Cow Plain Greek Yogurt)
1 tablespoon sour cream
2 tablespoons butter, melted
1/4 cup unsweetened applesauce

Directions:

  1. Preheat the oven to 375 degrees and grease the loaf pan with cooking spray.
  2. Chop the very ends off the zucchini and finely shred it, peel and all. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, sour cream, apple sauce, and butter until combined.
  4. Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula or wooden spoon to fold the ingredients together until just combined. Transfer the batter to the prepared pan.
  5. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.
Very slightly adapted from Mels Kitchen Cafe :)

Healthier Banana Bread

Wow! It has been a long time since my last food post. I haven’t had any time to bake or cook anything lately, but this weekend I made lots of goodies so stay tuned! This first recipe is actually an adaptation of my favoritest banana bread. I searched so long for a perfect banana bread recipe and finally found one that tastes incredible. It really tastes more like cake than bread, which is probably because it has quite a bit of butter and sugar in it (but it’s bread so I can eat it for breakfast ;) . This healthier version of the recipe has half the butter, uses reduced fat sour cream, and uses part white whole wheat flour. What’s the verdict? It tastes exactly the same! I was so thrilled! I will be working on an even healthier version of this bread, and will blog about it if it turns out. For now, I’m thrilled with this still amazingly tasty banana bread!

In other news completely unrelated to this banana bread, I saw another blogger fill our a neat alphabet survey from this blog and thought I’d be fun to fill out!

A is for age: I am 17 but will be 18 in a month! Not sure how I feel about that yet… :)

B is for breakfast today: I had a slice of this banana bread! It was super yummy. And part of a cupcake.

C is for currently craving: Hmm…an apple! Probably because I’ve eaten so many desserts today.

D is for dinner tonight:  We went over to my grandparent’s house for dinner and my grandpa made baked ziti which was amazing!

E is for favorite type of exercise: Horseback riding (yes, it’s exercise!) but I don’t get to do that very often.

F is for an irrational fear: Being buried alive- it absolutely freaks me out! I have told my family that they have to cremate me (I’d rather have a quick death by fire than a slow, horrible suffocation) or bury me in a flimsy, wooden casket in a shallow grave (I read an article on how to un-bury your self if you’re in a flimsy wooden casket). Whenever I tell my mom these instructions, she just looks at me like I’m crazy. And then posts facebook statues about me.

G is for gross food: I call the foods I don’t like “enemy foods.” Chicken pot pie, beans, squash, all seafood.

H is for hometown: Stockholm, Sweden. That’s right!

I is for something important: My family and God :)

J is for current favorite jam: Blackberry! Wait…what kind of jam is this asking for? If it’s talking about song, I’m loving Down by Mat Kearney and, for working out, I’m Sexy and I Know It by LMFAO ;)

K is for kids: Umm I know kids? I am a kid? I babysit kids? I tutor kids? I certainly don’t have one on my own!

L is for current location: Couch! My specific spot on the couch.

M is for the most recent way you spent money: Hmm…I gave a donation to this little boy who was getting heart surgery :)

N is for something you need: A back massage and a miracle pill to make my headache go away.

O is for occupation: Photographer, babysitter, tutor, student.

P is for pet peeve: When people are cutting their food and they keep scraping their utensils against the plate so it makes that horrible screeching noise. Gahh!

Q is for a quote: Be kind for everyone you meet is fighting a hard battle.

R is for random fact about you: I sleep with a stuffed animal frog named Froggy. And I’m not ashamed to admit that!

S is for favorite healthy snack: Hmmm…apples! I eat like 2 or 3 a day. As of yet, it has not kept the doctor away. At all.

T is for favorite treat: Cake!

U is for something that makes you unique: My middle sister and I have shhttiiinng power. It’s a sister thing.

V is for favorite vegetable: Cucumbers, carrots, and bell peppers.

W is for today’s workout: I worked out on the elliptical.

X is for X-rays you’ve had: Lots on my teeth from when I had braces. I had to get x-rays on my abdomen once, but they accidentally did them on my chest. Then they did the abdomen one. And then they had to re-do it because it was blurred. It was not a fun experience, especially because I was sick!

Y is for yesterday’s highlight: Making this banana bread was fun. Oh and watching Grey’s Anatomy.

Z is for your time zone: Central time.

So now you know a little more about me! I’d love to get to know you better so feel free to answer some of these questions in the comment section!

And for those of you who are curious, I calculated that this banana bread has 174 calories per serving (with 12 servings per loaf). Not too shabby!

Healthier Banana Bread

Ingredients:

1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
4 tablespoons butter, softened
1/4 cup unsweetened apple sauce
1 egg
4 tablespoons reduced-fat sour cream
1 cup all purpose flour
1/2 cup whole wheat white flour
1 teaspoon baking soda
1/2 teaspoon salt
3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Cream togetherthe first 6 ingredients.
  2. Slowly add the flours and then the baking soda and salt. Add the blended bananas.
  3. Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes.

Enjoy!

Turkey Leftover Sandwich

Favorites of the Week:

  • TV Show- Grey’s Anatomy. My parents and I used to watch this show all the time, but stopped watching last season (not for any real reason…we just forgot to watch it). But we got the past season and have re-fallen in love with the show. At least I have- can’t speak for my dad ;) We are almost caught up now, which will be a shame because then we can’t watch two or three episodes all in a row! My mom and I think Doctor Avery is just dreamy. Don’t you think??? I mean the skin and the green eyes! :)
  • Song- I’m Sexy and I Know It. Haha totally kidding. My sister and I heard this song like 5 times today while in the car. It’s so annoying but funny at the same time. I-I-I-I work out!
  • Food- I’ve baked a bunch this week! I made blackberry cobbler and pumpkin cake. They were both super delicious (recipes to come!)
  • Activity- I went shopping last Saturday by myself and it was really fun! I got a lot of Christmas shopping done and bought a lot of cute Christmas things (some of which I’m planning on using as props for food photos!)

What was the best thing you did/watched/heard/ate this week???

Oh! Happy December! I have many treats, crafts, and all sorts of other fun Christmas things I’ll be sharing!

On to this delicious sandwich! Do you guys have any more leftovers? I know it’s quite a bit after Thanksgiving for me to be sharing this recipe, but if you have leftovers left, you should really make this sandwich!  I made this sandwich a couple days after Thanksgiving. I wasn’t going to blog about it because it’s just a sandwich. I mean how exciting can a sandwich be? Well I sat down with this sandwich, took a bite, and immediately got up to photograph it. This was a tasty sandwich! I used White Mountain bread (whatever that is) and spread on a thin layer of cranberry sauce. I added turkey slices, salt, cheddar cheese, and apple slices. It was the perfect combo between tart, savory, and sweet. I hope you have more leftovers so you can make this! Or keep it in mind for any Christmas leftovers.

Do you like the flower plate action going on here? Like I said, I wasn’t planning on taking photos of this sandwich.

Turkey Leftover Sandwich

Ingredients:

Bread
Butter
Turkey
Cranberry Sauce
Cheese (I used cheddar)
Thin apple slice

Directions:

  1. Spread a thin layer of cranberry sauce on a piece of bread. Add pieces of turkey (I sprinkled salt on mine), cheese, and thin apple slices.
  2. Top the bread with another piece of bread and spread butter on the outer side of the top piece.
  3. Place your sandwich in a skillet, butter side down, and cook on medium-low heat. Spread butter on the piece that is now face-up.
  4. Flip when our sandwich with a spatula once the side is golden brown.
  5. Cook your sandwich until it’s browned and the cheese is all melt.

Enjoy!

Pumpkin Bread

Meet Gustav the Pumpkin! I made him at Cheetah Fest. I think he is so adorable. He looks so happy like he wants to give you a hug :) I didn’t realize how ready I was for fall but the second the weather got colder, I switched into autumn mode! With the colder weather, I’ve been able to get in the Christmas spirit (don’t roll your eyes people, it’s only 82 days away!) and I love being able to sleep with my windows open, cuddled under the covers.

Last year I made pumpkin muffins a lot from this recipe and they always turned out amazing. I would end up eating them for every meal! I haven’t actually made pumpkin bread out of this recipe but I wanted to make something for one of my teachers as a thank you for writing me a letter of recommendation, so I decided to make this bread (crossing my fingers the whole time that she likes pumpkin bread…she said she did :) I didn’t eat any of this, but it smelled delicious and I’m looking forward to making some muffins for myself soon! *Update: My teacher says she loved it! She usually doesn’t like pumpkin bread but she liked this. Success!

This bread always turns out super not-dry and has great pumpkin/fall flavor! It’s really easy to make, too, which is always a plus. It gets better as it ages so enjoy eating is warm out of the oven and for days after!

I would really encourage you to make this soon, it’s really really tasty.

Pumpkin Bread/Muffins

NOTE: This makes 24 muffins or 3 small (7 by 3in) loaves of bread. You can also halve the recipe to get one loaf of larger (8.5 by 4.5 in) bread or 12 muffins.

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
.
Directions:
  1. Preheat oven to 350 degrees F. Prepare your bread pans or muffins tins by spraying them with pam. For the bread loaf, I cut a square of parchment paper in the bottom as well. With muffins, you can use liners or just spray the pan really well.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a medium bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Slowly stir the dry ingredients into the pumpkin mixture until just blended and pour them into the prepared bread pans or use an ice cream scoop to put it in the muffin tins.
  4. If you’re making the smaller loaves, bake for 50 minutes. If you’re making the muffins, bake for about 20 minutes. If you’re baking a larger loaf, bake for about 60 minutes. The bread is done when a toothpick inserted in the middle comes out clean.
Enjoy!
.

Banana Bread…Finally!

The other morning for breakfast (well it was 11am…so late breakfast) I was going to have frosted mini wheats. They are one of my favorite cereals! I had it all poured out in the bowl and then opened the fridge and…no milk. Gah! I hate when this happens! And then after that I didn’t want to eat anything else because I had my mind set on cereal. So I sat and sulked for a while. And then I decided to make banana bread with the 3 very ripe bananas we had on the counter.

I love banana bread so much but whenever I made it, I was never pleased with the results. It was always too dry or not very flavorful. I had a lot of banana recipes saved that I wanted to try out and I finally did! I was so incredibly happy with the results! I will definitely look forward to making this again. Oh it was also super easy to make! And the oven didn’t stop working..I would have to say it was better than frosted mini wheats :)

Banana Bread

Recipe from 4littlefergusons on Tasty Kitchen

Ingredients:

1/2 cup granulated sugar

1/2 cup brown sugar (not packed)

1 stick butter, softened

1 egg

4 tablespoons sour cream

1 ½ cup flour

1 teaspoon baking soda

1/2 teaspoon salt

3 whole over-ripe bananas, blended so that they’re liquid

Directions:

  1. Cream together first 5 ingredients.
  2. Slowly add the flour and then the baking soda and salt. Add the blended bananas.
  3. Put in a greased bread loaf pan and bake at 350 degrees for 45-50 minutes. (How easy was that?!?)
  4. Then enjoy the super not-dry and tasty bread! Usually I always put butter on breads and muffins, but this really doesn’t need it! Which is kinda crazy because I love butter!
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