I love the touch of savory with dessert trend that has been popular for the past year or so.  Salted caramel or chocolate anything makes me happy because the salt prevents the rich chocolate and/or caramel from becoming too overwhelming.  There is a pizza restaurant that my husband and I love that has olive oil ice cream with sea salt for dessert and they serve it with warm chocolate chip cookies.  The sweet with the salt is just enough to be dangerously addictive.

One of my other favorite savory additions to dessert is balsamic glazes or reductions.  I particularly enjoy this savory accompaniment with berries.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

You can make a simple sauce of balsamic and berries and pour it over ice cream for an effortless, yet decadent dessert.  The fine people at Mandarano sent me their award-winning Balsamic Glaze and I have used it in so many ways.  The Mandarano Balsamic Glaze is so great drizzled over sandwiches, pasta or salmon.  I made a simple caprese panini and this glaze kicked it up a notch and made it taste very gourmet and sophisticated.  It is the perfect condiment because it is made with high quality balsamic vinegar that has already been reduced and is ready to use.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

One of the best ways I have used this glaze is to make this Blueberry Balsamic Sauce to top this perfect Lemon Poppyseed Blueberry Bread.  As you make the blueberry balsamic sauce, the balsamic glaze infuses the blueberries so that when you bite into one of them, the subtle rich flavor of balsamic vinegar bursts into your mouth.  It really is the perfect addition to this sweet and tart lemon bread which even on it’s own is so moist and delicious.

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

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Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 9-inch loaf

Sweet and tart lemon poppyseed bread bursting with juicy blueberries and drizzled with a decadent blueberry balsamic reduction

Ingredients

    For the bread:!
  • 1 cup sugar
  • 1/2 cup canola oil
  • zest and juice of one lemon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 Tbsp baking powder
  • 2 1/2 cups flour
  • 1 Tbsp poppy-seeds
  • 1 cup blueberries (fresh or frozen)
    • For the glaze:!
  • 1 cup blueberries
  • 4 Tbsp sugar
  • 4 Tbsp water
  • 4 Tbsp balsamic

Instructions

    For the bread:!
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch loaf pan with nonstick cooking spray.
  3. In a large bowl, mix sugar, oil, lemon zest and lemon juice.
  4. Mix in buttermilk and eggs.
  5. Mix in flour, baking powder and salt until well combined.
  6. Mix in poppyseeds and blueberries.
  7. Pour into prepared baking pan and bake for 50-60 minutes or until toothpick inserted into bread comes out clean.
  8. Cool in pan on wire rack.
    9. For the glaze:!
  9. Combine all ingredients in a small saucepan and bring to a boil. Boil for about 6 minutes or until mixture has thickened.
  10. Serve sauce poured over bread.
  11. Bread recipe adapted from King Arthur Flour Baking Companion
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mix sugar, oil, lemon zest and lemon juice

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in buttermilk and eggs

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in flour, baking powder and salt until well combined

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

mix in poppyseeds and blueberries

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

pour into prepared baking pan and bake

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

for the sauce, combine all ingredients, bring to a boil and reduce

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

Lemon Poppyseed Blueberry Bread with Blueberry Balsamic Sauce {Satisfy My Sweet Tooth}

*Mandarano provided me with their balsamic glaze, however, all opinions are, as always, my own.

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I have told you many times about my fear of yeast.  And although I have conquered this fear with many successful bread recipes, I still get excited and feel like I have accomplished something when my bread dough actually raises and then is baked into something truly worthy of being called “bread”.

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth} My husband loves to have cinnamon-swirl bread for breakfast.  He smears it with butter and sprinkles even more cinnamon and sugar over the top so that it gets all melty and delectable.  And whenever I go home, my mom goes to the artisan bread shop in town and buys me one of their cinnamon-swirl loaves and the reason that I love their loaf so much is that you can unroll the piece of toast as you eat it so that you can fully appreciate all of the thick cinnamon rolled up into the loaf.

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

I was so pleased with how close this Cinnamon-Swirl Bread came to my much-loved loaf from my hometown.  The cinnamon-sugar and butter filling that you place onto the dough before you roll it up becomes this thick, gooey paste when you toast a piece of the bread so that each bite is overwhelmingly filled with the warm spice of cinnamon.  You could easily add raisins or nuts to this bread if you would like and I know that I will be making many other variations of this recipe.  It is always nice to find a staple recipe and this will certainly be one of mine for years to come.

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

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Cinnamon-Swirl Bread

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 2 loaves

Light and airy cinnamon-infused dough rolled around a cinnamon and sugar filling

Ingredients

  • 4 cups all-purpose flour; plus more for dusting
  • 6 Tbsp white sugar
  • 6 Tbsp ground cinnamon
  • 1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
  • 2 tsp fine sea salt
  • 1/2 cup fat-free half-and-half
  • 3/4 cup water
  • 1 large egg
  • 7 Tbsp unsalted butter, softened, divided

Instructions

  1. In a large bowl, combine flour, 2 Tbsp sugar, 2 Tbsp cinnamon, yeast and salt. Mix to combine.
  2. In another small bowl, or a liquid measuring cup, combine the half-and-half and 3/4 cup water. Heat in microwave for 30 seconds until liquid is warm (not HOT!).
  3. Add the liquid, egg, 3 Tbsp butter to the dry mixture and mix using a dough hook in a stand mixer, your hands, or a regular electric mixer until the dough comes together into a ball.
  4. Remove dough from bowl and place onto a well-floured surface. Knead a few times to form into a ball.
  5. Spray another large bowl with nonstick cooking spray. Place ball of dough into the greased bowl, cover with plastic wrap and place into the oven with the oven light on (oven not heated, just light on) for 30 minutes.
  6. Remove and place dough onto floured surface, spread out into a square and fold in half from top to bottom, then in half again from left to right.
  7. Return to greased bowl, re-cover with plastic wrap and place back into the oven (oven off, but light on) for another 30 minutes.
  8. Grease 2 regular-sized loaf pans.
  9. In a small bowl, combine the remaining 4 Tbsp cinnamon and 4 Tbsp sugar.
  10. Melt 2 Tbsp of the butter and set aside.
  11. Place dough onto floured surface and divide in two. Working with one half at a time, roll the dough into a ~8X16-inch rectangle.
  12. Spread half of the melted butter over the dough and then sprinkle with half of the cinnamon/sugar mixture.
  13. Starting from the short side, roll the dough into a log and place it seam-side down into one of the prepared pans. Repeat with other half of dough.
  14. For a final time, cover with plastic wrap and place into oven, with light on (oven still off) for another hour.
  15. Remove pans from oven, remove plastic wrap and preheat oven to 375 degrees. Bake for 30 minutes.
  16. Place bread in pans onto a cooling rack and spread the remaining 2 Tbsp of butter evenly over the tops of the loaves.
  17. *To make ahead, form the loaves and place into the pans and cover with plastic wrap. Refrigerate overnight and then remove from the refrigerator and let the dough come to temperature for at least one hour before baking as directed.
  18. Recipe adapted from Fine Cooking
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place dry ingredients into a bowl

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add wet ingredients and mix until a ball of dough is formed

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place dough onto floured surface, knead a few times and form into a ball

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IMG_0429

place ball of dough into a greased bowl and let raise

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form dough into a square and fold in half twice, then return to bowl to raise again

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cut dough in half and roll each half into a rectangle

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pour melted butter over dough and spread

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sprinkle cinnamon sugar over melted butter

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roll into a log beginning at one of the short ends

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place log seam-side down into a greased bread pan and let raise again

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bake

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

Cinnamon-Swirl Bread {Satisfy My Sweet Tooth}

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Just because your mind is swirling with all things turkey, stuffing and pumpkin pie doesn’t mean there is not room for a little Fluffer Nutter Chocolate Chip Banana Bread in your life.  After all, you need something to eat for breakfast the morning after the big feast.  I must admit, I have never actually had a fluffer nutter sandwich (translation:  marshmallow and peanut butter sandwich) before.  Even though I have never tasted this sandwich that has a cult-like following,  I can imagine how delectable this combination would be.  Which is why when I came across a recipe for Fluffer Nutter Banana Bread, I knew I needed to try it with my own twist.

Imagine puffs of marshmallow fluff oozing out of the banana bread as it bakes so that when it emerges from the oven, the lightly browned bread is topped with perfeclty toasted marshmallow fluff.  And if that isn’t enough to make you swoon, what about the fact that when you cut into this bread, molten chocolate chips melt all over your knife?  And these features are really just added bonuses considering that the banana bread itself is super moist and laced with peanut butter.

So, as you are stuffing your face with sweet potatoes and green bean casserole (and I will be right there with you :) ), maybe you will only request half of a piece of pie at the end of the big meal so that you can save room for a slice of this Fluffer Nutter Chocolate Chip Banana Bread on Friday morning.

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Fluffer Nutter Chocolate Chip Banana Bread

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 9X5\" loaf

8

Moist banana bread laced with peanut butter and oozing with marshmallow fluff and melty chocolate

Ingredients

  • 1 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup creamy peanut butter
  • 2 overripe bananas
  • 2 eggs
  • 1/3 cup, plus 2 Tbsp milk
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 2 cups flour
  • 1/2 cup marshmallow fluff, divided
  • 1/3 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees and spray a 9X5" loaf pan with nonstick cooking spray,
  2. Place milk and vinegar into a small bowl to make "sour milk". Set aside.
  3. In a large bowl, with a mixer, combine sugar, oil and peanut butter until smooth.
  4. Add bananas, eggs and milk mixture and mix well to combine.
  5. Add in baking soda and flour and mix to combine.
  6. Pour half of batter into prepared pan.
  7. Heat the marshmallow fluff in a small bowl for about 10 seconds or until slightly runny, then pour in the middle of the batter in the pan.
  8. Sprinkle chocolate chips over the batter and fluff. Top with remaining batter.
  9. Bake for 40-50 minutes or until toothpick inserted into center of bread comes out clean.
  10. Remove from oven and place onto a cooling rack to cool completely before removing from pan and serving.
  11. Recipe adapted from Crazy for Crust
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combine oil, peanut butter and sugar

add bananas, eggs and milk and mix well

add flour and baking soda and mix

pour half of batter into prepared pan

top with softened marshmallow fluff

sprinkle with chocolate chips

top with remaining batter and bake

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There are just certain things that have to happen before my internal clock fully recognizes that it is offically fall.  The leaves changing color and falling off of the trees, the chill in the air that encourages me to bundle up in a sweater, waking up in the moring to a sky that is still dark and baking with pumpkin are a few of the cues that remind me that we will have to wait about 8 more chilly months for spring to come again.

Pumpkin is a great ingredient to bake with because it keeps baked goods extra moist for multiple days.  Many people have a pumpkin bread recipe, but this is not just any old pumpkin bread.  This pumpkin bread is incredibly moist and is topped with an extra special streusel topping.  Streusel-topped anything is enough to make me salivate, but this crunchy, brown sugary, sweet topping is an especially welcomed contrast to this soft and not-too-sweet bread.  I made this recipe into 3 mini loaves of bread instead of 1 larger loaf, but this recipe would be great as one larger loaf or even individual muffins.

*NOTE:  Anytime I change the size of container that I am baking in from what the recipe originally called for, I modify my baking time accordingly.  For example, if a recipe’s instructions are for 1 regular-sized loaf of bread but I would rather make multiple smaller loaves, I will check my smaller loaves after about 1/3-1/2 of the recommended baking time.  So if the regular-sized loaf is supposed to be baked for 50-60 minutes, I will check my loaves with a toothpick after ~25 minutes.  I use the same principle for cake vs. cupcakes.

This recipe was adapted from Jenny at Picky Palate from her brand new cookbook The Picky Palate Cookbook.  A full review of this amazing book is soon to come!

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Pumpkin Streusel Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 3 small loaves or 1 regular-sized loaf

Pumpkin Streusel Bread

Soft and moist pumpkin bread topped with sweet, crunchy streusel

Ingredients

    For the cake:
  • 3/4 cup canola oil
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 cup pumpkin puree
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
    • For the streusel topping:
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 4 Tbsp cold, unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease three 5 3/4 X 3" loaf pans (or one 9X5" loaf pan).
  3. For the cake:
  4. In a large bowl, mix oil, eggs and vanilla.
  5. Add pumpkin and mix well.
  6. Add 1 cup of flour, sugar, baking soda, salt and 1/2 tsp of cinnamon and mix until just combined.
  7. Pour batter into prepared pan(s).
  8. For the streusel topping:
  9. In a separate small bowl, combine remaining 1/2 cup flour, 1/2 tsp cinnamon, brown sugar and butter and mix with hands or pastry cutter until coarse crumbs form.
  10. Sprinkle topping evenly over batter.
  11. Bake 25-30 minutes for small loaves (50-60 minutes for one larger loaf) or until toothpick inserted into center of bread comes out clean.
  12. Cool completely before removing from pan, cutting and serving.
  13. Recipe adapted from The Picky Palate Cookbook
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mix oil, eggs and vanilla

mix in pumpkin

add flour, sugar, baking soda and 1/2 tsp cinnamon and mix well

pour into prepared pans

make streusel topping by combing remaining ingredients and mixing until coarse crumbs form; sprinkle over batter

bake

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My husband and I are very different when it comes to one thing:  he is a food purist and I want to re-invent, add to and modify everything until I am certain that I have come up with the best possible creation.  Take ice cream for example.  If it’s buy one get one ice cream half gallons at the grocery store and we each choose a flavor, he will always choose plain old vanilla and I am likely to choose the container that has Fudge Brownie, Cookie Dough and Caramel Tracks all in one carton.  Or if we go to one of the self-serve fro-yo places where you have about 10 flavors of yogurt and 50 toppings to choose from, he will get PLAIN frozen yogurt!  I, on the other hand, couldn’t care less about the yogurt, but I need to make sure that I get at least one piece of every kind of chocolate candy into my dish.

So, today when I began making this Double Chocolate Banana Bread and he happened to notice the recipe, he asked why I was messing with an already good thing when we already love both of our mom’s banana bread recipes.  I love having reliable classic recipes that I can count on, but I also love to kick the classics up a notch.

That is exactly what you get with this Double Chocolate Banana Bread.  This is one of the moistest banana breads I have ever tasted and the cocoa powder and plenty of chocolate chips make it just rich enough that it could pass for dessert.

I almost went really wild and dropped some peanut butter into the batter.  You could also make a peanut butter frosting drizzle or add nuts to the batter.  But, we have to save some fun for next time….

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Double Chocolate Banana Bread
Author: 
Recipe type: Bread, Breakfast, Snack
Prep time: 
Cook time: 
Total time: 

 

An ultra moist and chocolatey twist on a classic
Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • ½ cup (8 Tbsp) unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 overripe medium bananas
  • ½ cup plain (2%) Greek yogurt
  • 1 cup semisweet chocolate chips

Instructions
  1. Preheat oven to 350 degrees.
  2. Grease loaf pan.
  3. In a small bowl, combine flour, baking soda, salt and cocoa powder and set aside.
  4. In a large bowl, cream together butter and sugar.
  5. Add egg and vanilla and mix.
  6. Add bananas and yogurt and mix well.
  7. Add dry ingredients and mix well.
  8. Add chocolate chips and mix.
  9. Pour batter into prepared pan and bake ~45 minutes or until toothpick inserted into center comes out clean.
  10. Recipe adapted from King Arthur Flour

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cream together butter and sugar

mix in egg and vanilla

mix in bananas and yogurt

mix in dry ingredients

mix in chocolate chips

pour batter into prepared pan and bake

 Are you a food purist, or do you like to mix it up a bit?

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