wifeyskitchen

Living a Pinterest Life

Easy Pumpkin Bread — October 20, 2013

Easy Pumpkin Bread

I am on a mission to try all things pumpkin this fall. I have been pinning pumpkin things for two years now and I am ready to make them all. Scotty said to me yesterday, “You know, I love pumpkin and I never thought I could get sick of pumpkin things, but I have a feeling you could make me sick of it.” Well he wasn’t complaining about this pumpkin bread. Ok, actually he was, he was worried I didn’t make enough to last him throughout the week!

We often go to Starbucks on the weekends to work. We go so often that we are starting to know the workers. I am in love with their pumpkin bread and always have to get a slice,but I just looked up the weight watchers points for this bread and man oh man it can’t be my favorite anymore. Luckily I now have this bread that is just as yummy and a lot less points. Putting it in the aluminum foil really does help keep it moist. Happy Eating!

Easy Pumpkin Bread

DSC_1397

Easy Pumpkin Bread

Recipe thanks to Divas Can Cook

Ingredients

3 cups all-purpose flour

1 1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon all-spice

3/4 cup butter, softened

2 1/4 cup sugar

3 eggs

2 teaspoons vanilla extract

1 cup buttermilk

1 3/4 cups of pumpkin puree

Directions:

Preheat oven to 275

In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, allspice & ginger. Mix well to combine. Set aside.

Mix well and then add the last two spices (allspice & ginger) Stir to combine.

In a large bowl, cream together sugar & butter. Add eggs one at a time, stirring after each egg. Stir in vanilla.

Gradually stir the flour mixture into the sugar mixture. Add just a little bit at a time. Alternate it with the buttermilk. Stir just until well combined, do not overstir.

Stir in the pumpkin until combined.

Pour batter into two greased & flour loaf pans.

Bake for about 1 hour to 1 hour 30 minutes (depending on pan). Check it after 1 hour to see if it’s done.

When done, let cool on the counter for about 20 minutes and then cover it loosely with foil. The steam will make the pumpkin bread stay moist for days!

Utensils Used:





Advertisements
Banana Bread — June 19, 2013

Banana Bread

Banana Bread

I can’t count how many times Scotty asks me to make banana bread. I think he buys bananas and purposefully doesn’t eat them so I’ll make banana bread. I have made banana bread with plain yogurt before, but I didn’t want to go to the grocery store to buy some so I used this recipe with sour cream. This is the best banana bread I have ever made. It wasn’t dry at all and had such great flavor. Happy Eating!

Image

Banana Bread

Recipe thanks to Martha Stewart

Yield Makes 1 loaf

Ingredients:

1/2 cup (1 stick) butter, at room temperature, plus more for pan

1 cup granulated sugar

2 large eggs

1 1/2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon salt

1 cup mashed very ripe bananas

1/2 cup sour cream

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

Directions:

Preheat oven to 350 degrees.

Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Chocolate Chip Banana Muffins — April 8, 2013

Chocolate Chip Banana Muffins

It’s amazing how one banana gone brown can make these awesome muffins. I was about to throw it out because I didn’t know what to make with just one banana, but Scotty stopped me. He wanted banana bread, but we didn’t have enough bananas. I needed to find a recipe that used only 1 banana. I made half this recipe and it made 8 muffins. I’m excited to have these as snacks this week. Happy Eating!

Chocolate Chip Banana Muffins

Image

Chocolate Chip Banana Muffins

Recipe thanks to Gold Medal

Ingredients:

1 cup mashed very ripe bananas (2 medium)

½ cup packed brown sugar

1/3 cup milk

¼ cup vegetable oil

1 egg

1 ½ cups Gold Medal® white whole wheat flour

2 ½ teaspoons baking powder

½ teaspoon salt

½ cup miniature semisweet chocolate chips

2 tablespoons granulated sugar

Directions:

Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.

In large bowl, beat bananas, brown sugar, milk, oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt just until flour is moistened. Fold miniature chocolate chips into batter.

Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon sugar. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Utensils Used:

Garlic Bread — September 30, 2012

Garlic Bread

We had some old hot dog buns in the fridge so I decided to use them up by making garlic bread. I chose to do Method 1 since I was using the buns. They were great, but next time I want to try Method 2 for softer bread. It was great along side a big plate of spaghetti. Happy Eating!

Garlic Bread
Recipe thanks to Simply Recipes

Method 1 – Toasted
1 Preheat oven to 350°F.
2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 – Soft
Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Banana Blueberry Muffins — September 27, 2012

Banana Blueberry Muffins

Why do bananas go bad so fast! We buy bananas on Sunday and by Tuesday they are already brown. Scotty always wants to buy them, but then he doesn’t eat them fast enough and he refuses to eat them even if there is one brown spot on it. I think he secretly doesn’t eat them hoping I will make banana bread 🙂 He loves banana bread and he loves blueberries so I was excited when I found this recipe. They smelled amazing in the oven this afternoon and of course I had to eat one right away. These bad boys are delicious! I’ve never baked with whole wheat flour before, but I couldn’t taste any difference at all. Half the recipe made 12 muffins, each muffin was 153 calories. Happy Eating!

Banana Blueberry Muffins

I don’t know who this recipe is from, sorry 😦
Yields 24 muffins
Ingredients:
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon vanilla extract
Blueberries

Directions:

Preheat oven to 350 degrees F. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas and place them in the bowl of a mixer fitted with the paddle attachment.
Beat until mashed, about 1 minute.
Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low.
Add flours, baking powder, baking soda, and salt; beat until smooth.
Add sour cream and vanilla; beat until combined.
Gently fold in blueberries by hand.
Fill muffin liners three-quarters full.
Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin.
Bake until tester inserted into center comes out clean, about 25-30 minutes for regular muffins and 15 for mini, rotating pan halfway through.
Remove from oven and cool on a wire rack.
(If you have some leftover batter, mini muffins are a must.)
Store, covered, at room temperature.

NE Football Saturday Food — September 22, 2012

NE Football Saturday Food

Scotty has had to make a bit of an adjustment with me moving in. Before I moved in, his meals consisted of red meat and red meat only. Burgers, brats, hot dogs, steak and the occasional spaghetti. He likes his meals plain and I like mine full of flavor. So I told him whenever he wants a specific meal he just has to tell me and I’ll make it. Last weekend he said he was craving cornbread and ribs so I made them. We went to a surprise birthday party this afternoon for a friend and were going to miss our beloved Huskers play so we bought DVR just to record the game. We love our Huskers that much. I put the ribs in the crockpot while we were at the party and when we got home they smelled oh so good. They were fall off the bone, perfect. The sauce that is made with the juices is amazing and great with the ribs. I made the cornbread when we got home from the party. I have never made cornbread before and I proved myself earlier this week as a sucky baker so I was nervous for how it would come out. It was really yummy though and served great with butter and honey. Finally, I made a fun drink for us to sip on while watching the Huskers. Normally we would choose beer for a Husker game, but we had peaches, lemonade, and vodka so we decided to try this. It was ok, but just not a game day drink 🙂 Happy Eating!

Image

Lacy Man Ribs

Recipe thanks to Taste of Home

Ingredients:

  • 2-1/2 pounds pork baby back ribs, cut into eight pieces
  • 2 teaspoons Cajun seasoning
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup orange juice
  • 1/3 cup cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon barbecue sauce
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Liquid Smoke, optional
  • Dash salt
  • 5 teaspoons cornstarch
  • 1 tablespoon cold water

Directions:

Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 

Yield: 4 servings.

My Favorite Cornbread

I don’t know who this recipe is from. Sorry!

Ingredients:

1 cup cornmeal

3 cups flour

1 1/3 cups sugar

2 Tbs. baking powder

1 tsp. salt

2/3 cup oil

6 Tbs. melted butter

4 eggs

2 1/2 cups milk

Directions:

Preheat your oven to 350 degrees. Mix the cornmeal, flour, sugar, baking powder and salt together in a big bowl. Make a well in the center of the dry ingredients and add the oil, butter, eggs and milk. Stir until it is just mixed. Bake in a 9×13 pan for 35 minutes.

Eat with lots of butter and honey. Enjoy!!

Peach Lemonade Coolers

2 medium sized, ripe peaches, peeled, halved and pitted

1/2 cup lemonade

1 ounce vodka of choice

Puree the peaches and lemonade in a blender until smooth.

NE Football Saturday Food —

NE Football Saturday Food

Scotty has had to make a bit of an adjustment with me moving in. Before I moved in, his meals consisted of red meat and red meat only. Burgers, brats, hot dogs, steak and the occasional spaghetti. He likes his meals plain and I like mine full of flavor. So I told him whenever he wants a specific meal he just has to tell me and I’ll make it. Last weekend he said he was craving cornbread and ribs so I made them. We went to a surprise birthday party this afternoon for a friend and were going to miss our beloved Huskers play so we bought DVR just to record the game. We love our Huskers that much. I put the ribs in the crockpot while we were at the party and when we got home they smelled oh so good. They were fall off the bone, perfect. The sauce that is made with the juices is amazing and great with the ribs. I made the cornbread when we got home from the party. I have never made cornbread before and I proved myself earlier this week as a sucky baker so I was nervous for how it would come out. It was really yummy though and served great with butter and honey. Finally, I made a fun drink for us to sip on while watching the Huskers. Normally we would choose beer for a Husker game, but we had peaches, lemonade, and vodka so we decided to try this. It was ok, but just not a game day drink 🙂 Happy Eating!

Image

Lacy Man Ribs

Recipe thanks to Taste of Home

Ingredients:

  • 2-1/2 pounds pork baby back ribs, cut into eight pieces
  • 2 teaspoons Cajun seasoning
  • 1 medium onion, sliced
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup orange juice
  • 1/3 cup cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon barbecue sauce
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Liquid Smoke, optional
  • Dash salt
  • 5 teaspoons cornstarch
  • 1 tablespoon cold water

Directions:

Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 

Yield: 4 servings.

My Favorite Cornbread

I don’t know who this recipe is from. Sorry!

Ingredients:

1 cup cornmeal

3 cups flour

1 1/3 cups sugar

2 Tbs. baking powder

1 tsp. salt

2/3 cup oil

6 Tbs. melted butter

4 eggs

2 1/2 cups milk

Directions:

Preheat your oven to 350 degrees. Mix the cornmeal, flour, sugar, baking powder and salt together in a big bowl. Make a well in the center of the dry ingredients and add the oil, butter, eggs and milk. Stir until it is just mixed. Bake in a 9×13 pan for 35 minutes.

Eat with lots of butter and honey. Enjoy!!

Peach Lemonade Coolers

2 medium sized, ripe peaches, peeled, halved and pitted

1/2 cup lemonade

1 ounce vodka of choice

Puree the peaches and lemonade in a blender until smooth.

Guacamole Bruschetta — July 8, 2012

Guacamole Bruschetta

I had an amazing Fourth of July with the people I love. We decided to spend the third with Scotty’s family and the fourth with mine. We got to do all the fun outdoor stuff that you think of when you think of July 4th. We went out on the boat with my family on the fourth and then came home to barbeque. I made the gaucamole part earlier in the day so it sat in the fridge and blended all the wonderful flavors together. When we got home from our long day of boating all I had to do was toast the bread in the oven quick and top it with the guac.Happy Eating!

Guacamole Bruschetta

Image

Guacamole Bruschetta

Recipe thanks to Just a Taste

Yield: 12-15 servings

Ingredients:

½ loaf French bread

1 clove garlic

2 Tablespoons olive oil

2 tomatoes, medium chopped

2 avocados, medium chopped

1/3 cup finely chopped onion

¼ cup chopped cilantro

2 Tablespoons freshly squeezed lime juice

½ teaspoon salt

¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Utensils Used:

Guacamole Bruschetta —

Guacamole Bruschetta

I had an amazing Fourth of July with the people I love. We decided to spend the third with Scotty’s family and the fourth with mine. We got to do all the fun outdoor stuff that you think of when you think of July 4th. We went out on the boat with my family on the fourth and then came home to barbeque. I made the gaucamole part earlier in the day so it sat in the fridge and blended all the wonderful flavors together. When we got home from our long day of boating all I had to do was toast the bread in the oven quick and top it with the guac.Happy Eating!

Guacamole Bruschetta

Image

Guacamole Bruschetta

Recipe thanks to Just a Taste

Yield: 12-15 servings

Ingredients:

½ loaf French bread

1 clove garlic

2 Tablespoons olive oil

2 tomatoes, medium chopped

2 avocados, medium chopped

1/3 cup finely chopped onion

¼ cup chopped cilantro

2 Tablespoons freshly squeezed lime juice

½ teaspoon salt

¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Utensils Used:

Banana Bread — June 22, 2012

Banana Bread

We got a new kitchen aid mixer for our wedding shower and I was so excited to use it. I had never made banana bread before and Scotty wanted some so I tested out the mixer. Love love love it! The bread turned out yummy and smelled so good while it was cooking in the oven. Happy Eating!

Banana Bread

Image

Banana Bread

Recipe thanks to Pip and Ebby

Ingredients:

1/4 C. butter, softened

1 C. sugar

2 large eggs

1 1/2 C. mashed ripe bananas (about 3 bananas)

1/3 C. plain yogurt

1 tsp. vanilla extract

2 C. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 C. chocolate chips (if you’re the rebel type)

Directions:

Beat sugar and butter in a mixing bowl until well combined. Add the eggs and beat again. Add banana, yogurt and vanilla; mix until blended. Add flour, baking soda and salt. Beat at low speed until moist. Add chocolate chips if desired.

Spoon batter into loaf pan coated with cooking spray. Bake at 350 degrees for one hour or until center is set. Cool 10 minutes in pan; remove and cool completely on wire rack.

Utensils Used:

%d bloggers like this: