Strawberry Pecan Bread

I was recently visiting my mom’s house and stumbled across this recipe, written down perfectly on a recipe card. I mentioned it to my oldest boy who helps me with my columns for San Tan Valley Parenting and he thought it sounded perfect!  This was a Betty Crocker recipe that my mom had saved and it is a good one.  

This is a great recipe to involve your kids - getting them to help you in the kitchen will be a cinch!  They can certainly assist with measuring the ingredients, add them to the bowls, and – if you dare – using the hand mixer.  Have fun making this and eating this with your children!

Strawberry Pecan Bread

Makes one 9 ½ x 5-inch loaf

Original recipe from Betty Crocker

1 package (10 oz.) frozen sliced strawberries – I bought whole and sliced. 

2 eggs

½ cup vegetable oil

1 cup sugar

2 cups all-purpose flour

1 ½ teaspoons cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground nutmeg

½ teaspoon salt

¾ cup chopped pecans (or walnuts)

Preheat oven to 350 degrees. 

Allow strawberries to thaw slightly.  Beat eggs until fluffy.  Add oil sugar, and berries – beating until combined.  In a separate bowl, mix flour, cinnamon, baking powder, baking soda, nutmeg, and salt.  Blend flour mixture into strawberry mixture just until the flour is moistened.  Do not over mix.  Stir in nuts. 

Pour into greased 9 ½ by 5 inch loaf pan and bake for 50-60 minutes or until tester inserted in center comes out clean.  Cool 5 minutes.  Remove from pan and finish cooling on rack. 

Also noted in the recipe: This is good served with scrambled eggs, bacon, and a fruit compote.  Or serve for lunch or brunch with a fruit platter and cream cheese. 

Tips:  This bread makes a nice gift.  Wrap in clear plastic film and decorate with a bow.  Or, make ahead and freeze to give away or to use.  

Breakfast Streusel Danish Braids

Here I am again, baking.  I don’t normally bake this much – but the boys seem to be enjoying having something different as a breakfast option in the mornings!

I have been heading back to my cookbooks more and more and found this one out of The Pampered Chef cookbooks I own, More Stoneware Sensations.  This was pretty quick and easy to assemble.  What’s even better is that the recipe makes two of these delicious braids!  I kept one for our family and gave one to a friend to share with her family.  Perfect. 

The first one I made wasn’t as “pretty” as the second…so it didn’t really make it into the photo here.  You can choose whatever flavor of jam or preserves you’d like – or do what I did; use what I already had in my kitchen!  I already had a jar of Smucker’s Natural Strawberry Fruit Spread and decided to use it on both braids. 

In my More Stoneware Sensations cookbook, it references a lot of Pampered Chef products – I have modified the recipe to call out the type of kitchen tool you will need.

Give this recipe a try and let me know what creative (or not so creative) choices you made with your fillings!

Twice-As-Nice Danish Braids
Makes 2 coffee cakes (10 servings)

For the Braids:
1 package (8 ounces) cream cheese softened.  {Note: I used Neufchâtel cheese which has 1/3 less fat from Challenge Dairy}
1/4 cup sugar
1/2 teaspoon almond extract 
1 egg, separated
2 packages (8 ounces each) refrigerated crescent rolls
3 tablespoons seedless raspberry jam
3 tablespoons peach preserves {or really, whatever jams/preserves of of your choice}

For the Streusel:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons natural whole almonds, chopped
2 tablespoons butter or margarine, melted
Parchment paper

Preheat oven to 375 degrees.

Unroll 1 package of crescent roll dough; do not separate, Arrange longest side of the dough across the width of a rectangular cookie sheet lined with parchment paper.  Using a small rolling pin, roll dough to seal perforations (I used my fingers too!)  Spread half of the cream cheese mixture in a 3-inch strip lengthwise down the center of the dough to within 1/4 inch of each end.  Carefully spread raspberry jam over cream cheese mixture.

Using a small knife, make cuts along the sides of the dough 1 1/2 inches apart to within 1/2 inch of the filling.  

To braid, life strips of dough across the filling to meet in the center, twisting each strip one turn.  Continue alternating strips to form a braid.  Fold up ends of braid to seal.

Repeat process on opposite end of the cookie sheet with remaining crescent roll dough, cream cheese mixture, and peach preserves to make a second braid.  

Brush lightly beaten egg white over dough with a pastry brush.  

For the streusel, mix the flour, sugar, almonds, and butter until crumbly.  Sprinkle evenly over the braids, patting gently.  

Bake 22-25 minutes or until deep golden brown. Cut into slices and serve.  

Oatmeal Pancakes - My Boys' Favorite

These pancakes are a favorite in our house - they are the most often requested meal on any given day and almost always asked for the morning after a sleepover with their friends.

My boys are pancake "dippers" using a variety of small pools of syrup on their places - we are up to four flavors now in the fridge.  I told the little one the other day that his plate looked like a paint palette - he smiled and responded that the pancake was his paintbrush, sweet boy!

Happy Mother's Day!

Oatmeal Pancakes
Makes 10-12 pancakes

1 1/2 cup whole wheat pancake mix
1 cup quick one minute oatmeal
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons olive oil
2 eggs
1 cup milk

Combine all of the ingredients in a large bowl.  Heat a griddle or non-stick skillet to medium heat and add some butter spray.  Using a 1/4 cup scoop, pour the batter into the skillet.  Once the pancake starts to form bubbles on top, flip it over.

Banana Bread Doughnuts

A few years ago, a friend of mine told me about a cookbook that was written by Jerry Seinfeld’s wife, Jessica Seinfeld.  It was about making dishes with healthy ingredients “snuck” into them.  It’s pretty popular – have you heard of it?  "Deceptively Delicious"  is the title – it’s wonderful!  I have made several of the recipes in the book and they have never failed me!

A couple of weeks ago I found the recipe for doughnuts that called for pumpkin and sweet potato.  I didn’t have any pumpkin, so decided to use a couple of my browned bananas that I store in the freezer.  To my boys, I said these were “banana bread doughnuts” and they loved them! 

I received a Wilton Doughnut Pan as a gift from the Bestie of mine a few months ago and this was the first batch of doughnuts I have made from scratch – they came out pretty good!  You can see my post on the Apple Cider Doughnuts I made here.

Have you made food with healthy ingredients that your kids will never taste?  I’d love to hear about the recipes!

Banana Bread Doughnuts
12 doughnuts
Adapted from Deceptively Delicious by Jessica Seinfeld

Nonstick cooking spray
½ cup firmly packed dark brown sugar
2 very ripe bananas, mashed
½ cup sweet potato puree
½ cup 1% milk
1 large egg white
1 tablespoon margarine, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ cup confectioners’ sugar

Preheat the oven to 350 degrees.  Coat a doughnut mold with cooking spray. 

In a large bowl, beat together the sugar, bananas, sweet potato puree, milk, egg white, margarine, and vanilla.  Add the flour, baking soda, baking powder, and cinnamon.  Mix until completely incorporated.

Using a spoon, fill the doughnut mold with the batter.  Bake until the tops are lightly brown and a toothpick comes out clean when inserted, 20 to 25 minutes.  Turn the doughnuts out onto a wire rack to cool.  When cool, dust with confectioners’ sugar.

Cherry Almond Breakfast Bread

As I was looking through my Williams Sonoma catalog that recently arrived, my eyes quickly spotted a recipe for Cherry Almond Quick Bread.  I removed the "quick" from my post title, because I didn't use one of their quick bread mixes featured on the same page!

This bread is delicious!  I am a huge fan of cherries, paired with an almond flavor, it's awesome.  I have another recipe for Cherry Almond Frozen Yogurt on my site, you'll want to be sure to check that out too.

Cherry Almond Breakfast Bread

Makes 1 loaf
Recipe courtesy of Williams Sonoma

2 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped dried tart cherries
3/4 cup milk
2 eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 teaspoon almond extract

Preheat oven to 350 degrees.  Lightly grease 8" x 4" loaf pan.

In a large bowl, whisk flour, sugar, baking powder, and salt.  Add cherries; toss to distribute evenly.  In another bowl, whisk milk, eggs, butter, and almond extract.  Add to flour mixture; stir until combined.  Do not overmix. 

Pour batter into prepared pan.  Bake until toothpick inserted into center comes out clean, 55-60 minutes.  Transfer pan to wire rack; let cool 10 minutes.  Turn loaf out onto rack; let cool completely.

Overnight Apple Cinnamon Oatmeal

I have seen lots of posts on Pinterest for overnight, crock pot oatmeal dishes.  This was something I have never tried and was intrigued, but didn't feel up to finding the "perfect" recipe on Pinterest.  So I headed to my Facebook page and put out the ask for someone with a tried and true recipe. 

I received a few responses and tried the first recipe received from a good friend's mom this weekend.  Talk about easy AND delicious!  My boys eat instant oatmeal just about every day of the week, I am not a fan of instant oatmeal, but do enjoy "regular" oatmeal - but never take the time to make it!  This was perfect. 

Do you have a favorite overnight oatmeal you like to eat?  If so, I hope you'll share the recipe.  And thanks to "Nana Wood" for sharing this recipe....she's our boys' "local" grandma - they loved it!

Overnight Apple Cinnamon Oatmeal
Makes 4 big bowls

4 cups water
1 1/2 cups apple juice
1 cup steel-cut oats (not quick cooking)
1/2 cup regular barley (not quick cooking)
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup packed brown sugar
1/3 cup coarsely chopped pecans, toasted
2 medium apples, coarsely chopped
milk (optional)
honey (optional)

In a 3 1/2 or 4 quart slow cooker, combine water, apple juice, oats, barley, cinnamon, ginger, and salt. 

Cover and cook on low for 6 to 7 hours.  Before serving, stir in the brown sugar.  Top with pecans and apples.  Serve with honey and milk.  Recipe calls for milk and honey as optional - I would highly suggest adding them!

Pomegranate and Açaí Super Smoothie

As I continue to search for healthy and delicious choices in 2013, I stumbled (literally, I wasn't looking for a smoothie) across this recipe in my Food & Wine Annual Cookbook 2012.  I didn't have all of the ingredients, so made some modifications based upon what was in my refrigerator. 

What a tasty breakfast smoothie this was for my boys and I today!  A little tart, a little sweet - and packed with lots of nutrients! 

Kudos to my oldest who suggested I take the smoothie outside for the photo.  He said that it would be a good picture like we were sitting outside while the sun was coming up to eat our breakfast!  Smart boy!

Pomegranate and Açaí Super Smoothie
Makes 2 large drinks - (I made 4 small drinks)
Adopted from Food & Wine Annual Cookbook 2012

1 cup Greek non-fat, plain yogurt
1 banana
1 cup frozen raspberries
1 cup Pomegranate juice
1/2 cup açaí juice
1 tablespoon agave nectar

Combine all of the ingredients in a blender.  Blend at high speed until smooth.  Serve immediately.

Eggnog Pancakes

The hubby typically makes pancakes, it's not my strong suit.  I know that sounds ridiculous...but I think what often happens is that while I am making pancakes, I get distracted by one of my children needing something and then I end up burning them!

Recently, the hubby has been adding extra ingredients to our whole wheat pancake mix to spruce them up - they are quite tasty!  This morning, on the last day of winter break, I decided to make pancakes for breakfast.

Searching through the pantry and refrigerator to make my own signature flavor, I saw the 1/2 gallon of eggnog my boys are close to finishing - the last one before the next holiday season.   It certainly didn't ruin the flavor of the pancakes!  Once I told the boys what all I added to the mix, they decided that these should be called "Eggnog Pancakes" - so they are!

Not a super exciting picture - everyone was hungry and I was in a hurry.    And I only burned one batch of the pancakes this time....

Eggnog Pancakes
Makes 12-16 small, kid-sized pancakes

2 cups whole wheat pancake mix
1 egg
1 1/2 cups milk
3 tablespoons brown sugar
2 teaspoons nutmeg
2 teaspoons cinnamon
1/2 cup eggnog


Combine all ingredients in a large bowl.  You may need to add more milk or pancake mix to get the consistency you desire.  Using a 1/4 cup measuring scoop, pour onto hot griddle.  Cook until bubbles start to form on top, flip, cook until done.   Keep warm in oven set to a low heat until ready to serve.

Waffle Dippers

I have posted a couple of photos on Facebook regarding these - I love this pan!  My Sur La Table catalog arrived about a week before I was scheduled to take a cooking class there (perfect timing?  or coincidence?) when I saw this product, I knew I had to have it!

My family enjoys waffles, the hubby even has a gigantic waffle iron that makes 6 at a time, I liked the thought of this pan that you put in the oven to bake 18 cute, waffle dippers at once! 

For this recipe, you're going to need this pan:

 

From what I can tell, you can only purchase this pan through Sur La Table right now, I could be wrong - I haven't done extensive research, just some quick checks.  At $14.95, I was ready to purchase!

 

 

The packaging has the dippers dipped in chocolate, whipped cream, and sprinkles - I didn't show my boys the package.   I did tear off the recipe that was on the back of the package to make the waffle dippers.  A quick substitution of whole-wheat flour for the all-purpose flour and I was ready to go.  They were a great Saturday morning breakfast for my family!

 

Earlier this week I made two batches, one for us and one for my neighbor to try.  I kept them in a ziplock bag on the counter overnight.  These were for our "brinner" (breakfast for dinner) on Tuesday night so could heat up something quickly when we returned home from swim class.  Still just as tasty - my boys devoured all 18 between the two of them that night.   

 



Waffle Dippers
Makes 18
Recipe courtesy of Wilton

3/4 cup all-purpose flour (I used whole wheat)
3 tablespoons firmly-packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 egg
1 teaspoon Wilton pure vanilla extract
Syrup, for serving

Preheat oven to 375 degrees.  Prepare Waffle Dipper Pan with vegetable pan spray. 

In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt.  IN another bowl, whisk together milk, butter, egg, and vanilla until well combined.  Pour into dry ingredients and whisk until batter is smooth.  Spoon mixture into pan, filling cavities 2/3 full. 

Bake 6-8 minutes or until pancakes spring back when lightly touched.  Cool 3 minutes; remove breakfast dippers from pan and serve immediately. 

Cinnamon Buns

I love these cinnamon buns!  My mom makes them all of the time, and every time we visit, a batch is waiting for us to have for breakfast.  These can be made ahead of time and either warmed in the microwave or the oven.  They are so delicious with a cup of coffee - my entire family loves them! 

The recipe includes a glaze, mom doesn't typically add this - I think they are great without it!  But I've included it in the recipe below - give this one a try, I'd love to hear what you think.

Cinnamon Buns
Makes 1 dozen
Recipe courtesy of Taste of Home "Guilt-free Cooking"
1 package (1/4 oz) active dry yeast
1 cup warm, fat-free milk (110 -115 degrees), divided
3 tablespoons canola oil
1 tablespoon sugar
1 teaspoon salt
2 1/2 - 2 3/4 cups all-purpose flour
3 tablespoons dark corn syrup
3 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins (another ingredient mom doesn't include, I'm OK without)

Glaze:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons fat-free milk

In a large mixing bowl, dissolve yeast and 1/4 cup warm milk.  Add the oil, sugar, salt, 1 1/2 cups flour, and remaining milk, beat on medium speed for 3 minutes.  Stir in enough flour to form a soft dough. 

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a bowl coated with non-stick cooking spray, turning once to coat top.  Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down.  Turn onto a lightly floured surface, roll into a 12-inch x 10-inch rectangle.  Carefully spread corn syrup over dough to within 1/2 inch of the edges.  In a bowl, combine the brown sugar, cinnamon, and nutmeg; sprinkle over corn syrup.  Sprinkle with raisins. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Cut into 12 slices.  Place cut side down in a 9-inch round baking pan coated with non-stick cooking spray.  Cover and let rise in a warm place until doubled, about 40 minutes. 

Bake at 350 degrees for 25-30 minutes or until golden brown.  Cool on a wire rack.  For the glaze, in a bowl, combine the confectioners' sugar, vanilla, and enough milk to achieve a drizzling consistency.  Drizzle over buns. 

Brown Butter Roasted Banana Bread

One of my favorite food bloggers is The Hungry Housewife.  She posted a recipe for Browned Butter Roasted Banana Bread not too long ago and I knew I had to make it!  My boys absolutely LOVE banana bread - when I saw "roasted bananas" and "brown butter" - I was sold. 

I made all of my little one's baby food (I know, weird that I did it for the second but not the first) and roasted all of his fruits and vegetables.  I love the flavor roasting fruits and vegetables brings. 

Below the photos, I included the recipe - but you can also get to the recipe on The Hungry Housewife's site by clicking the link above.  I did not make mine with the walnuts or the blueberries - only because I didn't have any in the house!  But I had three bananas ready to be roasted!

I hope you give this recipe a try and check out The Hungry Housewife's site!

Brown Butter Roasted Banana Bread
Makes 1 large or 2 small loaves
Recipe courtesy of The Hungry Housewife

1 stick salted butter, browned
1 cup white sugar
3 large very ripe bananas, roasted
1 tablespoon vanilla extract
2 eggs
2 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/3 cup buttermilk
1 cup chopped walnuts, toasted (optional)
1 cup frozen blueberries (optional - if I used these, I would roast these too!)

Preheat oven to 350 degrees.

Spray TWO 8" x 3 3/4" x 2 1/2" pans with non-stick spray (I used one big loaf pan). 

In a mixing bowl, combine browned butter, sugar, vanilla, and roasted bananas until mixed thoroughly.  Add the eggs, one at a time, beating well between each one. In a medium bowl, whisk together the flour,baking powder,baking soda and salt. Incorporate the flour and buttermilk into the banana mixture. Start by adding a little buttermilk, mix, then add some flour, then mix. Do this until all of it is gone - always start and end with the flour.

Fold in the walnuts and blueberries.

Divide evenly into the pans and bake for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.  You'll need to bake longer if you make one big loaf. 

Remove from pans and allow to cool on a wire rack.  Cut with a serrated bread knife.

Notes:
To roast bananas: Place bananas(with peel on) on foil and roast in a 350 degree oven for 20 minutes.
To brown butter: Place butter in a pan and cook over medium heat until it starts to brown and become fragrant.
To toast walnuts:Preheat oven to 350, arrange walnuts on a baking sheet in a single layer and bake for 8-10 minutes.

Valentine's Pancakes

I cannot take credit for these besides making them.....the heart pancake mold came from JoAnn Fabrics, the multi-grain blueberry pancake mix was a Target brand - but the effort came from the 5 year old and myself.  Thursday night is Brinner Night (Breakfast for Dinner) in our home and he loves to help! We made heart shaped pancakes in preparation for Valentine's Day, sprinkled on some powdered sugar, and added strawberries! Of course one boy loves bacon and the other sausage - so there was a little of each at the table tonight! We completed the meal with pink milk (aka milk with strawberry syrup)and I enjoyed seeing a big smile on each face!