Cranberry Banana Bread

 

The batter for this loaf was very easy to assemble, and by the time the bread was done, the aroma in our home was what I’d like to think is a heavenly scent.

I love how this recipe calls for slices of banana rather than smooth banana. This allowed larger pieces of banana to set in the loaf - yum! I’ve mentioned the nutritional benefits of cranberries but we don’t want to sell bananas short on all their goodness. Bananas are a great source of fiber and vitamin B6 and because bananas are loaded with potassium and considered a great post-workout snack this is all the more reason to eat this after an intense exercise at the gym – and sadly could be used as a reason to justify why my husband and I finished this in one day (shame on us)!

This loaf turned out to be delicious; not too sweet, with the tartness from the cranberries well balanced by the stable banana taste. It was baked just right, nice and moist, with a slightly crispy outer crust. The slices also looked incredibly appetizing, with pretty cranberry red freckles in the brown and white cake. You could also substitute other berries for the cranberries, as they're not so easy to find.

After greasing my loaf pan I coated the pan with a cinnamon and sugar mixture for the crust. It's an extra touch that makes this bread so sweet. I suggest leaving this loaf in for the recommended time. I checked my loaf at 40 minutes and the toothpick came out clean but the middle was not done. Use your best judgment and enjoy this delicious and nutritious flavor filled cranberry banana bread!

Cranberry Banana Bread

Adapted from: The Wilson Farm Country Cookbook

Ingredients

1/4 cup butter, softened

1 cup sugar

2 eggs

2 small bananas, sliced

1 cup cranberries

1/4 cup water

1 tsp vanilla extract

1 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

Directions

Preheat the oven to 360°F. Grease a 9 by 5 inch loaf pan.

Cream the butter and sugar together. Add in the eggs one by one, mixing well between each addition. Add in the banana slices, the cranberries, the water and the vanilla extract. Mix again until blended, but not too much; it's nice if the banana and cranberries are not completely mushed.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the batter, and mix until just combined - do not overmix.

Pour the batter into the pan and bake for 50-55 minutes or until the top of the cake is nicely browned and a cake tester comes out clean.

Let rest for ten minutes, then run a knife around to loosen the sides, and turn out on a rack to cool completely.

  

 

Super Bowl 101

A guy took his girlfriend to her first football game. Afterward he asked her how she liked the game.
'I liked it, but I couldn't understand why they were killing each other for 25 cents,' she said.
'What do you mean?' he asked.
'Well, everyone kept yelling, 'Get the quarter back!'

Note: This post is suitable for woman or anyone else who wishes to gain a (very) basic understanding of the Super Bowl. And of course, to make things interesting, this is written from the perspective of a woman who knows nothing about this sport.

As Super Bowl Sunday inexorably draws near, I find myself in the familiar, annual arguments with my football fan friends; the Saints vs. Colts debate.

Okay, so this might be a lie (and a rather large one at that). On the contrary, I am the one standing there, nodding politely, pretending to have the very slightest of idea as I listen to you juggling the stats and talk about formation and strategy. To be frank, if I wasn't relentlessly being reminded of the Super Bowl by the news, radio and my darling husband this day would merely pass me by.

Initially, I must admit, it was an upsetting realization to discover that the Super Bowl wasn't about soup, a bowl or shoes (shoe-per bowl). Rather, it was to my disappointment that I learnt that all of this hype was surrounding a game where big husky men fight over a leather ball and more specifically do it for a measly quarter.

Knowing that I want to earn my place on the barstool this year (and that I don’t want to be banned from the living room entirely for asking too many questions) I knew that I’d have to have at least a general idea why to yell, when to yell and at whom.

So, to those of you who are interested and like me only know that the teams are named after angels and animals, that there is a concert in the middle of the show (game, whatever) and that Carrie Underwood is singing the National Anthem (love her) here are the essentials of this game

Football is a battle between two teams, with each team striving to score more points than the other by advancing a ball made of pigskin; it is a game based on selfish motives: every player wants the ball, every team wants to win, and no one ever feels sorry for the pig.

Poor pig.

While continuing my research I kept coming across words like airing it out, interception, fumble, punt (::got bored, started looking at baking recipes::) nickel defense, rush, tackle and blitz. Yawn.

All of this and I can say that I’m no farther ahead (okay, it’s not like I did hours of research). It looks like I’ll be resorting to my old ways. As I have a tendency to do with most sports (I like to watch and at least attempt to be a supportive wife), I'll likely choose the team I want to win by the color of their jersey, the best fan team spirit and in this case (one of the few perks of football), the dancing by their team’s cheerleaders.

I think it is safe to assume that I won’t be sitting on the barstool this year. Maybe next year…

Cookie Cake

 

I love to be creative in the kitchen and don't often bake the same thing twice but this recipe keeps me coming back. These simple ingredients produce a rich and chewy cookie with caramelized edges. So, if you're like me and love a cookie in any shape, size or form, this recipe is for you; and like any faithful chocolate chip cookie recipe, it won't let you down.

Cookie Cake

Adapted from: Mrs. Fields Cookie Book

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1 cup dark brown sugar, firmly packed

1 cup salted butter, softened

1 large egg

2 teaspoon pure vanilla extract

1 cup chopped pecans

1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 300°F. Grease an 8-by-8-inch baking pan.

Combine flour and baking soda in a medium bowl. Mix well with a wire whisk. Set aside.

In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Blend at a low speed until just combined. Do not overmix.

Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft. Cool on rack to room temperature.

Fond Flax Memories

As it is nearing the end of January I’m curious to know how many of you made New Year’s Resolutions for 2010 and how many of you have stuck to them.

Ah, yes... New Year’s Resolutions. A tradition that invokes everything from delight to resignation, has a success rate akin to winning the lottery and has the power to launch feelings of guilt, failure, and dark humor in a flash. And yet every year, millions of us are drawn to the ritualistic hope of achieving some magical outcome as if, perhaps, FINALLY, we will triumph over a stubborn habit or fear that has resisted our most sincere efforts in years past.

But, alas, the annoying reality is that the payback for this year’s toil will probably be no different than last, or the one before that (sigh). Research over the years has concluded that about 80% of all New Year’s Resolutions are broken by January 31st. If that resolution had something to do with health and fitness, 90% will be history by January 15th. By the end of the year, less than 5% of us will have persevered with our resolutions intact (mildly depressing!). No wonder there are so many people who don’t take this annual ritual seriously to begin with.

Knowing that I wanted to beat the odds, I wanted to challenge myself with something I knew I could do. As I have recently noted, it is simply impossible for me to stay away from sugar so the idea of giving it up as a means of losing weight was out of the question for me. I was, however, willing to adjust some of my eating to include more nutrients in my diet. Thus, I bought a box of flax seed. That box was going to be the beginning of a new journey for me. That box represented a new year, a new me.

Flax seed is really good for you. “It may be tiny, but it’s mighty: The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. Additionally, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied.” Perfect! This is something I want in my diet and especially something I want to be apart of my New Year’s Resolution. I had found what I was looking for.

The wonder of flax is that you can add a tablespoon to your oatmeal for breakfast or the batch of muffins you're making for your afternoon tea or a meatloaf for dinner. There won't be a difference in flavor and you'll know that you're getting an abundance of nutrients.

So, determined to be "healthier," one morning I faithfully opened my brand new box of flax seed and added a tablespoon to my typical breakfast of yogurt, cottage cheese and fruit.

To date, that was the worst breakfast I have ever had. I practically had to plug my nose (which reminded me of a horrible cleanse I once did... well, attempted - I don't think it counts if the cleanse only lasted for the morning) while I ate these so called healthy mixed grains and nearly gagged with each bite. I couldn’t drink my coffee quickly enough after each bite reminding myself of the omega-3 fatty acids, fiber, vitamin B and magnesium I was providing for my body. Persevere. Persevere. Persevere. Blah.

Later that day I was explaining my predicament to my mom who’s a huge advocate of flax.

It was determined (thanks to my wonderful mother and Google) that I ate rancid flax seed.

Gross!

My rancid flax has been tossed and just the thought of it makes me cringe and my arm hairs stand on end. It is most likely that I won’t have a box of flax seed sitting in my pantry anytime soon.

If you’re looking to buy or consume flax in the near future my advice to you is smell it. I’m told it has a gentle nutty aroma and even though I did smell it and it smelled horrible, I ate it. If it smells bad don’t eat it. Save yourself. If you have good flax, store it properly.

So, as another year passes it looks like another one of my New Year’s Resolutions hasn’t made it; I’m in the dreaded 80% and have 11 months to wait until I start this whole process over.

I have a feeling 2011 will hold great things for me as I’ll hopefully be able to eat flax again and maybe bake those cranberry flax muffins I was eyeing.

Zucchini & Cinnamon Loaf

I know, you can't always judge a book by it's cover but I happen to judge recipes by their pictures. It defines them. It's the recipes first impression. It's rare that I would ever bake something without seeing a picture. Alas, here I am. Frustrated. I cannot capture the wonderful moist deliciousness of this loaf to share with you, to show you, to tease you. So if you're anything like me you're going to have to be brave. Take a leap of faith and trust me when I say that this loaf is truly delightful.

I've been skeptical of Zucchini loafs. I mean, who uses vegetables to bake? I've gone to great lengths to find the perfect zucchini loaf recipe and I can confidently say that I have found it. The flavor of zucchini is often described as 'delicate' which means it will add little flavor to a dish, but what it lacks in flavor it more than makes up for with its lovely moist texture. That's why I chose this recipe. The cinnamon sugar crust and the glaze seemed like they would compliment each other and the zucchini wonderfully. They did. It was perfect.

Zucchini & Cinnamon Loaf

Adapted from: sophistimom

Ingredients

Crust
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Loaf
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1 cup granulated sugar
1 cup brown sugar
2 sticks unsalted butter, melted
3 eggs
1 tablespoon pure vanilla extract
1/2 cup sour cream
2 cups finely grated zucchini (approximately three small zucchinis)

Glaze
1 cup confectioner’s sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

Directions

Preheat oven to 325°F. Mix together cinnamon and sugar for the crust. Butter 2 medium size loaf pans and sprinkle with the cinnamon and sugar mixture, just as you would flour a pan.

In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside. In a large bowl, whisk together the sugars and butter. Add in eggs, one at a time, incorporating well after each addition. Stir in vanilla, sour cream and zucchini.

Fold dry ingredients into the zucchini mixture, and divide evenly among pans.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let loafs cool completely. Carefully remove from pans.

Mix together confectioner’s sugar, cream, and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze. Pour over loafs.
 

 

 

Snickerdoodles

What are Snickerdoodles and why had I never heard of them?!

These cookies are unbelievable. If you like soft, doughy, melt in your mouth cookies these are for you.

My husband has been on the receiving end of a lot of baking and he (and his co-workers) have collaboratively agreed that these cookies are a definite favorite.

Snickerdoodles could mistakenly get referred to as sugar cookies. The difference between the two comes from the use of cinnamon, which is balanced with cream of tartar to give the cookies their sweet, spicy flavor.

I must admit, I didn't expect for these cookies to be such a hit. They are so simple yet so delicious.

Consider yourself warned, these Snickerdoodles are extremely addictive!

Snickerdoodles

Adapted from: Make-Ahead Meals

Ingredients

2 & 3/4 c flour

1 & 1/4 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt
1/2 c butter
1/2 c shortening
1 & 1/2 c sugar
2 large eggs
2 tbsp sugar
2 tsp cinnamon

Directions

Preheat oven to 350°F. Line cookie sheets with parchment paper, set aside.

In a medium bowl, mix the flour, baking soda, cream of tartar and salt; set aside. In another bowl, cream the butter, shortening and 1 & 1/2 c sugar. Blend in the eggs at low speed. Add the flour mixture, and mix until combined.

In a small bowl, combine the remaining sugar and cinnamon. Roll 1 tbsp of dough into a ball and roll in the cinnamon-sugar mixture. Place dough on cookie sheet, 2 inches apart.

Bake for 8-9 minutes. Do not overbake - the centers will be soft, but will set upon cooling.

 

 

 

White Chocolate Cranberry Bars

Cranberries are quickly becoming one of my new favorite Christmas baking ingredients!

Not only do cranberries add a jolt of color and flavor to holiday tables, but these savory ruby jewels are more than seasonal fancy.

A study found that cranberries have more antioxidants than almost any other fruit, offering protection against heart disease, cancer, and the effects of aging (how's that for your daily trivia?!).

I don't know about you but that's enough reason for me to want to bake with cranberries - just think about how good we are being to our bodies!

The tangy cranberries mixed with the white chocolate and cream cheese icing in this recipe makes for a perfect treat - for breakfast, lunch or dinner... or all three ;-)

I froze a bag of cranberries (which I highly recommend doing as we only get fresh cranberries for a short period of time) so that I can make them again in the new year. I know I won't be able to wait until next Christmas to make these again!


White Chocolate Cranberry Bars
Adapted from: fat girl trapped in a skinny body

Ingredients

Bars
2 eggs
1 cup sugar
1 cup flour
1/3 cup butter, melted
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups fresh or frozen cranberries
3/4 cup chopped white chocolate

Frosting
4 ounces low fat cream cheese
2 tsp butter
1 tsp orange zest
1 1/2 cup powdered sugar
1 tsp vanilla extract

Garnish
1/2 cup dried cranberries, chopped
1/2 cup white chocolate, melted


Directions

Preheat oven to 350°F. Grease an 7-inch square baking pan.

In a medium size bowl combine flour, ginger, nutmeg, baking powder and salt; set aside. Beat eggs in a medium mixing bowl for 1 minute. Gradually add sugar, beating until thoroughly blended. Stir in dry ingredients and melted butter; blend well. Add cranberries and white chocolate, mixing gently just until combined. Spread evenly in well greased pan.

Bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool before spreading frosting.

Mix all of the frosting ingredients together and spread a thin layer over the cooled cake. Immediately sprinkle with the chopped dried cranberries.

Melt the 1/2 cup white chocolate in a small bowl in the microwave for about 1 minute. Pour the melted chocolate into a sandwich sized ziplock bag (make sure the melted white chocolate is smooth and that there are no small chunks). Cut a small hole on a bottom corner of the bag. Pipe the white chocolate over the frosted bars. Enjoy!