Category Archives: Bread

Honey Corn Muffins

October 25, 2011 – 8:00 am

Now that fall has flung (:)) I have been craving chili. So last weekend, I took my time, made a day out of doing things around the house and put some chili on the stove. I let it simmer and after smelling it all day, I couldn’t wait to dollop on some sour cream and add a sprinkle of cheese and dive in. Does anybody know why chili and cornbread are a natural combination? Me neither, but regardless, I was happy to try out another recipe from the Baked Explorations book.

I have a friend who puts Cheetos in his chili and another who eats cinnamon rolls with chili!

What is your favorite chili accompaniment?

Honey Corn Muffins

by Mercedes Porter

Keywords: bake breakfast side snack muffin

Ingredients

2 eggs
1 cup buttermilk
1/4 cup honey
1/4 cup unsalted butter, melted and cooled
1 1/4 cup yellow cornmeal
3/4 cup flour
1 Tbsp baking powder
1/4 cup packed brown sugar
2 Tbsp sugar
1 tsp salt
butter or honey for serving

Instructions

Preheat oven to 400 degrees. Line muffin pan with paper liners.

In a medium bowl, whisk eggs. Add buttermilk, honey, and melted butter and whisk to combine.

In a large bowl, combine cornmeal, flour, baking powder, sugars and salt. Pour the wet ingredients into the dry ingredients and fold to combine until incorporated.

Fill each muffin cup 3/4 full.

Bake 12-15 minutes or until toothpick inserted into center comes out clean.

Serve with butter or honey.

whisk eggs

add buttermilk, honey and melted butter and combine

combine dry ingredients

add wet ingredients to the dry ingredients and fold to combine

fill muffin cups 3/4 full and bake

Did you like this? Share it:

Tags muffins | Comments (4)

Last call for Zucchini

August 19, 2011 – 8:00 am

Can you stand one more? I promise, no more posts on zucchini for awhile after this one, but I would feel like I was depriving you if I did not share this. I saw this recipe, made it and could not stop myself from raving to you about it. This Cream Cheese Zucchini Bread not only has unbelievable texture and flavor, but the appearance of it will leave people wondering, “Are you a wizard? How did you do that?” I believe we all enjoy receiving compliments, so if you are having a blue day, bring this to a friend or to work, and at the end of the day, you will have to remember to deflate your head before going home because it will have become so big.

The crust of this bread is slightly crispy and the inside is surprisingly dense and oh so moist. Then you get to the cream cheese swirl and your little sweet tooth heart just melts with delight. This is not your grandmother’s zucchini bread.

Cream Cheese Zucchini Bread

by Mercedes Porter

Keywords: bake bread breakfast dessert zucchini cream cheese summer

Ingredients

For the bread

3 eggs, plus 1 egg for filling
1 1/2 cup brown sugar
1 1/2 cup white sugar, plus 1/3 cup for filling
1 cup coconut oil (or 1 cup canola oil)
2 cups grated zucchini
3 1/4 cups flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 vanilla bean, split and seeds scraped (or 1 Tbsp vanilla extract)
8 oz. cream cheese, room temperature

For the frosting

4 oz. cream cheese, room temperature
1/4 cup powdered sugar
1/3 cup cream

Instructions

For the bread

Preheat oven to 350°. Grease and flour 2 loaf pans.

In a medium bowl, combine flour, salt, baking soda, cinnamon, nutmeg and allspice and set aside. In a large bowl with a mixer, combine 3 eggs, brown sugar, 1 1/2 cups white sugar, oil and zucchini until well blended. Add flour mixture in increments and mix until well blended.

For the cream cheese filling, combine 1 egg, vanilla bean, 1/3 cup sugar and cream cheese with mixer until smooth.

Pour 1/4 of batter into each of the 2 prepared loaf pans. Top each with 1/2 of the cream cheese filling. Pour remaining batter evenly into 2 pans.

Bake about an hour or until toothpick inserted into center comes out clean. Cool completely before frosting.

For the frosting

Combine all ingredients with mixer until well blended.

Spread onto cooled loafs.

Ooh and Aah when you first cut into your lovely creation!

(Recipe adapted from Cookies & Cups)

the cream cheese filling

the layering of the batter and filling

the yummy baked goodness

and the dreamy, creamy frosting

Did you like this? Share it:

Tags cream cheese, Frosting, zucchini | Comments (10)

Zucchini Fest 2011

August 13, 2011 – 8:00 am

I was recently given 2 large zucchinis. Very large.

I am amazed that someone grew these and very pleased that they decided to share them with me. These larger zucchinis are better to bake with than to cook with. Oh darn. I started the zucchini extravaganza with some chocolate chip zucchini bread. I love sneaking vegetables into baked goods so that you don’t feel so guilty eating them (even for breakfast). The bread only used about a quarter of one of these big guys, so more to come from Zucchini Fest 2011.

Chocolate Chip Zucchini Bread

by Mercedes Porter

Keywords: bake bread breakfast dessert snack zucchini chocolate summer

Ingredients

2 cups grated zucchini
3 eggs
1 cup vegetable oil
2 cups granulated sugar
2 tsp. vanilla
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. kosher salt
1 1/2 cups milk chocolate chips
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°. Spray two loaf pans with nonstick cooking spray.

In a medium bowl, mix dry ingredients. In a large bowl, mix zucchini, eggs, oil, sugar and vanilla until well blended. Add dry ingredients in three increments scraping down sides of bowl. Add chocolate chips and mix well.

Pour batter evenly into 2 loaf pans and bake 45-55 minutes or until toothpick inserted in center comes out clean.

(Recipe adapted from Cookies and Cups)