Cinnamon + Sugar + Muffin

Is there any way I WASN’T going to like this recipe?

Tasting these took me right back to my 6th grade Home Ec. class.
I took one bite and boy did these things transport me to standing in my junior high classroom with Ms. Rathbun lecturing us about baking. 
We made A LOT of muffins in that class.

SAVE THIS EASY CINNAMON MUFFIN RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Wait, you’re here for the muffins aren’t you? I’ll stop talking about my adolescent woes and get back to these beautiful Cinnamon Muffins! 

Cinnamon Streusel Muffins 

Reminiscent of coffee cake, these cinnamon muffins start with a simple muffin batter. The batter bakes up soft and puffy, just how I like my muffins! 

Before baking, you top the whole batch of muffin batter with buttery cinnamon streusel. When you bite into the muffins you get that delightful cinnamon-y crunch from the streusel topping followed by the pillowy soft muffin. I can’t imagine anything better with my coffee in the morning! 

I have a huge weakness for cinnamon sugar everything. From Apple Cinnamon Sweet Rolls Monkey Bread  to Cinnamon Sugar Palmiers, if you roll or dust a pastry with cinnamon and sugar, I’m on board. 

Now that I’m thinking about cinnamon recipes, I think I need to make a batch of Easy Cinnamon Honey Butter this week, too. Oh and maybe some Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting while I’m at it. 

Who wants to come over for coffee and join me? 

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

Coffee Cake Muffins

If you love Coffee Cake, then these muffins are the perfect on-the-go version. Easy to make and serve, these muffins have all the great taste of my favorite Cinnamon Sour Cream Coffee Cake but bake up in single serving portions, ready to share, store or freeze! 

Coffee Cake Muffins Recipe

This recipe is easy enough to whip up first thing in the morning to have homemade cinnamon muffins on the table in well under a half an hour. 

To make the cinnamon streusel topping: In a medium mixing bowl, combine the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.

To make the muffin batter: Mix flour, baking powder, baking soda and salt together in a mixing bowl. In an electric mixer fitted with the paddle attachment, beat together the butter and sugar. Add eggs, buttermilk and vanilla and mix until well combined

 Add the dry ingredients to the wet and stir until just combined. It’s okay if there are still a few small lumps in the batter–you don’t want to overmix or the muffins will be dense and gummy. 

Sprinkle the streusel on top of the batter, then use a rubber spatula to gently poke the streusel into the batter a few times. Pour the batter into a greased muffin tin and bake for 13 minutes or until a toothpick inserted in the center of the muffins comes out clean. 

Let the muffin tin cool on a wire rack for 5 – 10 minutes before removing the finished muffins from the tin. Serve and enjoy! 

Easy Cinnamon Muffin Recipe Notes

• I made the “buttermilk” for this recipe with my favorite hack: whisk half a cup of regular milk with a little white vinegar and let sit for 15 minutes. The vinegar curdles the milk and works exactly like store bought buttermilk. 
• These muffins taste amazing fresh and store well covered for a couple of days. They freeze beautifully, too. 
• For best results, bring the eggs and butter to room temperature before using them in the muffin batter. 

Cinnamon Streusel Muffins

Print

Cinnamon Streusel Muffins

A soft, tasty muffin that has cinnamon and sugar mixed throughout. Perfect with that morning cup of coffee.

Course Breakfast

Cuisine American

Keyword Cinnamon Streusel Muffins

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 12 muffins

Calories 273kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

Cinnamon Streusel

• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter cut into small pieces
• ¼ cup all-purpose flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ½ cup sugar
• 2 eggs room temperature
• ½ cup buttermilk or SEE NOTE
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 400 degrees F.
• Grease only the bottoms of a 12-cup muffin tin.
• In a medium mixing bowl, combine the ingredients for the streusel, the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.
• In a small bowl, whisk together the ingredients for the batter – the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat until light and fluffy.
• Add the eggs, buttermilk, and vanilla extract.
• Mix in the dry ingredients and stir until just combined.
• Sprinkle the streusel on top of the batter and then use a rubber spatula to gently fold it or poke it in a few times.
• Evenly divide the batter between the muffin cups.
• Bake for 13 minutes or until a toothpick inserted in the middle comes out clean.
• Transfer muffin tin to a wire rack and allow to cool for 5 to 10 minutes before removing from the pan.

Notes

Note: If you do not have buttermilk on hand, use 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar and allow to sit for 15 minutes.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 214mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Looking for even more great streusel muffin recipes? Give these Apple Streusel Muffins and Peach Streusel Muffins a try next. 

I rate everything I bake on a scale of 1-4 with 4 being the best and these Cinnamon Streusel Muffins earned 4 rolling pins! Served for breakfast, a quick snack or a midnight treat, these cinnamon muffins are absolutely divine. 

These were fabulous, dude!

More Muffin Recipes 

Maybe it was that 6th grade Home Economics class but I’ve always loved baking and eating muffins! Here are a few more muffins recipes that I absolutely love. 

• Dairy-Free Pumpkin Muffins
• Banana Oat Bran Peanut Butter Chip Muffins
• Cherry Oatmeal Muffins
• Salted Nutella Banana Muffins
• Chocolate Banana Muffins

Cinnamon Muffins

If you’re like me, you can never have enough cinnamon-y goodies either. Next on your list to make should be these 2-Ingredient Nutella Cinnamon Rolls and this Baked Apple Cinnamon Pancake, too! 

 Check out these other tasty and easy breakfast baked goods you might enjoy . . . 

Blueberry Cornmeal Muffins

Brown Butter Rum Banana Bread

Berry and Nut Granola

The post Easy Cinnamon Streusel Muffins appeared first on 365 Days of Baking.

I can never get enough of banana bread.

It was one thing mom made that I absolutely loved growing up, along with her meatloaf! 
She really did make great banana bread.

One of my favorite ways to eat it is grilled!
Seriously, doooo it!
Spread some butter on both sides and then grill it up in a skillet.
It is SO good that way, and I love to do that with blueberry muffins, too.

SAVE THIS BLUEBERRY BANANA BREAD TO YOUR FAVORITE PINTEREST BOARD!

I’m thinking this is where the inspiration for this recipe came from.
Wanting some banana bread, I got to thinking about it being all buttered and everything, cooking in the skillet which led me to think about the blueberry muffins, too.

I love banana bread so much that I’ve made different versions of it, but have to yet to put the original up here on the blog. HA!
What is THAT about?!
Going on my to-do list for sure.

One that I REALLY love besides the Brown Butter Rum Banana Bread is the Chai Banana Bread. 
It’s one of those recipes that really isn’t getting the credit it deserves. 
Then there’s this Double Chocolate Banana Bread because I mean, who doesn’t like chocolate with their bananas?

Peanut butter lovers enjoy the Peanut Butter Chocolate Chip Banana Bread. And when you add the chocolate chips, it just takes it to a whole ‘nother level!
Have you ever had quinoa? It’s a grain filled with protein. Adding it to this Quinoa Banana Bread will be a great start to your morning!

Did you know you can even make French toast with Banana bread? It’s delicious!

Quick breads are so easy to make and I love how there are so many different recipes for them.
Speaking of blueberries, you might want to try this Blueberry Lemon Bread Recipe. 
Or if it’s pineapple you prefer, this Pineapple Bread has always been very popular.

With Fall on the horizon, this Chocolate Chunk Pumpkin Bread is sure to become a favorite. 
I know I’ll be making it a lot in the coming months!

Bananas are great for breakfast and snacks and they are wonderful in so many banana recipes, too!

Banana Peanut Butter Chip Pancakes would have been a breakfast fit for Elvis!
If you like smoothie bowls, this Blueberry Banana Smoothie Bowl and Banana Mocha Smoothie Bowl are sure to get any morning off to a great start. 
If you prefer to drink your smoothies, then try this Cherry Banana Bliss Smoothie. 
You can use frozen cherries as well, just add a bit more milk or liquid of your choice to make sure it blends well. 

 
~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE
WEEKLY 365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

JOIN THE
365 DAYS OF BAKING AND MORE FACEBOOK GROUP
TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS,
SHARE RECIPES AND MORE!

How do I make banana bread with blueberries?

• Preheat oven to 350°F. Spray a 9 X 5-inch loaf pan with cooking spray.
• Using one teaspoon of the total amount of flour called for, toss it with the blueberries in a small bowl. This will help suspend the berries in the batter as it cooks. 
  Though I haven’t, you could use frozen blueberries in this recipe as well. DO not that them, but toss them in the flour before adding them to the batter. if they thaw, the juices will turn your bread blue. Which isn’t a bad thing and won’t affect the taste, but won’t look as pretty if fresh are used.
• Whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt in a large bowl. 
• In a medium bowl, mash the bananas. Add the eggs, melted butter and milk.
• Add the wet ingredients to the dry and mix, just until incorporated. 
• With a rubber spatula, gently fold in 3/4 of the floured blueberries.
• Pour into pan and put the remaining blueberries on top of the batter.
• Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool for 10 minutes on a wire rack.
• Bread will slice better when completely cooled, wrapped tightly in plastic wrap and tin foil overnight. 

Can I use frozen blueberries in banana bread?

Yes, you can! 
Frozen blueberries do have less tendency to sink in the batter, but you’ll be tossing them with some of the flour to help prevent that, too.
They’re also be less likely to burst than fresh. 
You may just need to add a few minutes of baking time to ensure the blueberry banana bread is fully cooked. 

Print

Blueberry Banana Bread

This Blueberry Banana Bread is a family favorite. Filled with fresh blueberries, it's an easy and delicious quick bread, and a perfect snack! Once you bite into it, you'll wonder why you hadn't added blueberries to your banana bread sooner! It's almost as delicious as my Brown Butter Rum Banana Bread!

Course Breakfast

Cuisine American

Keyword Blueberry Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 people

Calories 266kcal

Author Lynne Feifer

Equipment

• 9 X 5-inch loaf pan
• Large Mixing Bowl
• medium mixing bowl
• small bowl
• rubber spatula

Ingredients

• 1 cup fresh blueberries
• 2 cups all-purpose flour divided
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon Kosher salt
• 4 medium very ripe bananas mashed
• 2 eggs
• ½ cup 8 tablespoons unsalted butter, melted
• ¼ cup milk

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by greasing it with butter and lightly flouring it.
• In a small bowl, toss 3/4 of the blueberries with the 1 teaspoon flour. This helps to prevent them from sinking in the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
• In a medium bowl, mix together the bananas, eggs, melted butter and milk.
• Add wet ingredients to dry and mix until just incorporated.
• Gently fold in the floured blueberries.
• Pour into prepared loaf pan and spread to even out.
• Place remaining blueberries on top of batter.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when completely cooled, wrapped tightly in plastic wrap, stored in tin foil overnight.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 241mg | Fiber: 2g | Sugar: 23g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

So, I used to rate everything I make on a scale of 1 – 4 with 4 being the best and this Blueberry Banana Bread earned 4 rolling pans!
No, wait, that should be pins, not pans, silly.
There’s just something to be said about what you can create with brown, rotting bananas sitting on a kitchen counter.
Am I right?

Why I never thought about adding blueberries to my banana bread before is BEYOND me! Better late than never, I suppose.
I think you’ll enjoy it, too.

Originally published 3/27/2015, this post has been updated in format and with pictures.

The post Blueberry Banana Bread Recipe appeared first on 365 Days of Baking.

This post was originally published 6/11/11. It has been updated in format and pictures on 3/20/19.
*This post contains an affiliate link(s).

Give me a dessert with lemon and I am ALL over it!
And, you can definitely bet I’ll be having seconds.
The smell and the taste are one of my favorite things, and I know a lot of other people love it, too.

SAVE THIS EASY LEMON BARS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE
365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER BELOW!

JOIN THE
365 DAYS OF BAKING AND MORE FACEBOOK GROUP
TO RECEIVE ADVANCE NOTICE
OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Here’s a throwback to when I first made these Easy Lemon Bars…

Yes, I had another mishap in the kitchen. It’s been quite a while since that last one (I don’t even remember what it was – think it had something to do with the flour and the mixer), so I guess I was due.

I was preparing a plate to take to my hair salon that wasn’t completely on the counter. So, of course, it all fell to the floor.
I just prepared another plate. It’s less I’ll be eating which is good.

Cameron, my son was standing nearby when it happened and offered to clean up my mess immediately. I think it was because when I’ve done this before he’s seen me lose it, and start crying out of complete frustration.

I wasn’t at that point, but I’m sure it was something he was hoping to avoid. Whatever the reason, I gladly accepted his offer. Man, I love my kids!

I (used to) rate everything that I bake on a scale of 1-4 with 4 being the absolute bomb and these Luscious Lemon Bars earned 3 1/2 rolling pins!

If you can’t get enough of that lemon flavor like me then you might want to check out these great recipes from other bloggers.

Tips for making these Easy Lemon Bars – 

• I’ve made these bars both using parchment and spraying the baking pan with cooking spray. I find it’s much easier to remove them from the pan and slice them when I use the parchment. When taking them out of the baking pan lined with cooking spray they seem to come out more in pieces rather than as a whole bar. Maybe you’ll have better luck.
• You can use a fork or pastry cutter to make the dough/crust for these bars, but I have found it easiest to use my hands to work the butter in. I also think it gives the crust a better, more stable consistency.
• As tempting as it may be to enjoy these Easy Lemon Bars after they’ve cooled a bit from coming out of the oven, they’ll be much easier to slice after they’ve been completely cooled. 

I can never have enough chicken recipes because we eat it A LOT. This Slow Cooker Creamy Lemon Butter ChickenSlow Cooker Creamy Lemon Butter Chicken from Lindsay at Life, Love and Sugar sounds delightful. I love how it’s made in the slow cooker, too – super easy!

Like a touch of lemon flavor in your salad, then this Lemon-Parmesan VinaigretteLemon-Parmesan Vinaigrette from Kelley at Mountain Mama Cooks has your name all over it. Homemade salad dressings are so delicious and much easier to make than you might think. 

I honestly never think about adding lemon to my sandwiches for lunch, but this Lemon-Basil Grilled Cheese PaniniLemon-Basil Grilled Cheese Panini from Liz at The Lemon Bowl (LOVE it, and so appropriate for today’s post, too!) is a sandwich I definitely have to try. I already have an affinity for grilled cheese, so why not combine two of my favorites?

Items I find helpful to make these Easy Lemon Bars – 

• I used to use a wooden citrus juicer, but since I discovered this one, I find that I can’t live without it. It makes juicing SO much easier whenever I need lemon or lime juice for recipes.
• If you’ve been reading the blog, you know that these rubber spatulas are my absolute favorite. They’re one piece, sturdy and do a great job at wiping out the bowls.
• It can be tough to dust a dessert with powdered sugar -either there isn’t enough or you put too much on causing someone to go into a coughing fit when they accidentally inhale it, right? This OXO Dusting Wand is absolutely perfect for that. It shakes out just the right amount. I use it with cinnamon and other spices, too!

Print

Lemon Bars

These hard to resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar are just enough sweet, with the right amount of tart. 

Course Dessert

Cuisine American

Keyword Lemon, Lemon Bars

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 people

Calories 260kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups all-purpose flour
• ⅔ cups confectioners' sugar, plus extra for topping
• ¼ cup cornstarch
• ¾ teaspoon salt
• ¾ cup unsalted butter, plus extra for greasing pan

Filling

• 4 eggs, lightly beaten
• 1 ⅓ cups granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons finely grated lemon zest
• ⅔ cup fresh, strained lemon juice
• ⅓ cup whole milk
• ⅛ teaspoon salt

Instructions

Crust

• Lightly butter a 9 x 13-inch baking dish and line the pan with a sheet of parchment paper. 
• Lightly butter the parchment paper and lay a second sheet of it down across it, so that they are in two different directions. 
• In a medium bowl, combine flour, confectioners' sugar, cornstarch, and salt. 
• Slice butter into small pieces and then cut into flour mixture using a pastry cutter or two knives. Work until mixture resembles coarse meal.  
• Pour mixture into pan and press firmly into the pan, so that there is 1/4 inch thickness on the bottom and crust goes up sides about 1/2 inch. 
• Refrigerate for 30 minutes.
• Place rack in the middle of the oven and preheat to 350 degrees. 
• Bake for at least 20 minutes or till golden brown. 

Filling

• In a medium bowl, whisk eggs, sugar, and flour.  
• Add lemon zest, lemon juice, milk, and salt and mix to combine well. 
• Reduce oven temperature to 325 degrees. 
• Stir filling mixture to reblend and pour into warm crust. 
• Bake about 25 minutes until the filling feels firm when touched. 
• Cool completely on wire racks for about 30 minutes. Sift confectioners' sugar on top of bars after cutting. 

Nutrition

Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 156mg | Potassium: 52mg | Sugar: 23g | Vitamin A: 355IU | Vitamin C: 4.5mg | Calcium: 18mg | Iron: 1mg

Like these Easy Lemon Bars? Then I’m sure you’ll enjoy these lemon desserts as well…

Easy Lemon Cake

Lemon Meringue Rice Krispie Treats

And THE most popular lemon dessert here on the blog,

No-Bake Lemon Cheesecake

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Easy Lemon Bars appeared first on 365 Days of Baking.

Fall is in the air with this Pumpkin Bread made even better with chunks of chocolate and a cinnamon sugar topping. Served with coffee, it’s irresistible!

It’s that time of year for pumpkin!!!

Are you sick of it yet??

I first published this recipe back in October 2011, so seeing as how it’s been seven years since I published this Chocolate Chunk Pumpkin Bread recipe and pictures have been updated I figured it was about time.
haha

SAVE THIS CHOCOLATE CHUNK PUMPKIN BREAD TO YOUR FAVORITE PINTEREST BOARD!

I adapted this from The Fannie Farmer Cookbook, Thirteenth Edition, similar to this one.

Tips for making this Chocolate Chunk Pumpkin Bread –

• Generously butter your loaf pan or use a floured baking spray like this one. Using a floured spray just makes taking the loaf out of the pan so much easier.
• Be sure to coat the chocolate chunks in flour. This will definitely help to suspend the chocolate in the batter instead of the chunks sinking to the bottom of the pan while it cooks.
  I mean, it’s still delicious if they sink to the bottom, but I like the taste of chocolate in almost every bite as I’m eating it.
• Use pure pumpkin. You DO NOT want pumpkin pie filling. They are different. It will affect the outcome of the bread.
• Take note: when I tipped the pan to remove the bread, a good amount of the cinnamon sugar topping ended up on my countertop. I suggest holding your pan over the sink or something as you dislodge it. It will save you some trouble in the cleanup department. You’re welcome.
• We enjoyed it in the mornings with our coffee or as an afternoon snack. It’s really perfect any time of day.

~ FOLLOW ME ~
FACEBOOK ~ PINTEREST

INSTAGRAM ~ TWITTER

SIGN UP FOR THE 365 DAYS OF BAKING & MORE 
 NEWSLETTER!

JOIN THE
365 DAYS OF BAKING AND MORE
FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE
OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Since it’s Fall, and there are so many delicious flavors this time of year, I found some really great quick breads you might want to add to your table.

This Maple Cinnamon Quick Bread from Karen at The Food Charlatan would be absolutely delicious with a cup of morning coffee! I love the idea of combining the maple with cinnamon. YUM!

I love to go apple picking in the Fall. Unfortunately here in Phoenix, our choices for doing that are extremely limited. But with a good supply of apples from the store and this Harvest Apple Bread recipe from Melissa’s Southern Style Kitchen I don’t think I’ll be missing out at all!

This Lemon Poppy Seed Bread with Cranberries from Heidi at Foodiecrush is high on my must-make list this Fall. I LOVE that she combined all of these great flavors!! GENIUS!!

While I was taking pictures of the bread. This guy was sniffing around. It’s the first time I’ve done a photo shoot while leaving him out of his crate. He actually did ok.

My set up wasn’t that extensive, and I had it on the table where he couldn’t reach.
I typically do them on the floor as I can get a better angle, so I’m sure that would just be asking for trouble unless I put up a fence around me. haha

Print

Chocolate Chunk Pumpkin Bread

Fall is in the air with this Pumpkin Bread made even better with chunks of chocolate and a cinnamon sugar topping. Served with coffee, it’s irresistible!

Course Breakfast

Cuisine American

Keyword Pumpkin Bread

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 slices

Calories 414kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour with 2 teaspoons set aside
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon divided
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• 2 large eggs
• 1 cup pure pumpkin
• ½ cup butter melted
• ¼ cup milk
• 1 cup semi-sweet chocolate chunks
• ¼ cup raw sugar

Instructions

• Preheat oven to 350° F. and generously butter a 9X5-inch loaf pan with butter or spray with a floured baking spray.
• In a small bowl, toss the chocolate chunks with the two teaspoons of flour that have been set aside. This will help suspend the chocolate in the batter as the bread bakes.
• In another small bowl, mix well the raw sugar and 1/2 teaspoon of the cinnamon.
• In a medium bowl, whisk together the remaining flour, sugar, baking soda, salt, remaining 1/2 teaspoon of the cinnamon, nutmeg, and allspice. 
• In a large bowl, beat the eggs with a fork. Add the pumpkin, butter, and milk and mix until thoroughly combined.
• Add the flour mixture to the wet ingredients and mix before just combined. 
• Fold in the chocolate chunks.
• Pour batter into prepared loaf pan, smooth the top, and sprinkle with cinnamon sugar mixture.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  
• Allow pan to cool on a wire rack for 10 minutes before removing from pan.
  I suggest holding the pan over the sink or large plate as some of the topping will come off as it’s removed. 

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 363mg | Potassium: 209mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4630IU | Vitamin C: 1.2mg | Calcium: 41mg | Iron: 2.8mg

I think I’ll be keeping the pictures below just for posterity.
It’s interesting to see how the photography has improved over the years, hunh? I now actually look like I know what I’m doing!!

Love this Chocolate Chunk Pumpkin Bread and want more delicious pumpkin recipes? I know you do!

Chai Spiced Pumpkin Cake

Pumpkin Spice Baked French Toast

No-Bake Pumpkin Nutella Cheesecake

The post Chocolate Chunk Pumpkin Bread appeared first on 365 Days of Baking.

If there are two things I love in this life, it’s cheese and bread!

Ok, yes, there are a whole lot of other things I really love as well, but cheese and bread sure are HIGH up on that list!

SAVE THIS BISCUIT RECIPE TO YOUR FAVORITE PINTEREST BOARD!

My love of cheese started at a very early age. How early, I can’t recall. Yet, I clearly remember my mother sending me to school with cheese sandwiches – white bread, mayo and two slices of American cheese.
That sure does bring back memories! I haven’t had one of those in years. It’s probably because I no longer buy white bread. haha

Ok, more than likely it’s because my tastes have changed. I’m on to bigger and better lunches, especially since becoming a food blogger. *said in my most pretentious, uppity voice* I am now more refined.

HA!

Like Asiago cheese, for instance. I honestly didn’t know what it was until I saw I became a food blogger and quickly fell in love with it. Cheese is cheese is cheese, right?

WRONG!

I’ve always had a love affair with bread. If I had to give it up for the rest of my life, I’d lose it. Seriously.
My bread addiction started when I was a young child, probably before I could even learn to walk and I know I have my grandmother to blame…ahem, rather thankful for that.

Her Italian Bread was TO. DIE. FOR. It smelled soooooo good as it was baking! Talk about torture for a young child – watching, waiting for those two loaves to rise in the oven and then having to wait as they baked. I’d pull my stool right up to the front of the oven and watch them brown.

It drove her nuts! And besides, we didn’t have the internet, YouTube (or even cable!) back in those days to occupy our time. The best part… watching the butter melt into a nice warm slice and then taking that first bite – a bit crunchy on the outside, soft and airy inside and nice and warm… oh, man…

Oh, my goodness, I’m getting hangry just thinking about a buttered slice right now! I mean, doesn’t that picture up above have you drooling – the soft, tender biscuit with the butter slightly dripping off?

Oh, yeah, come to momma!

I love incorporating authentic Asiago cheese into a variety of my recipes. The possibilities are endless! You can enjoy it in a softer form or in a form that is firm and has been aged. Both are equally delicious and very versatile.

Asiago is cow’s milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and can vary in flavor depending on its aging.

You can find both types at many large grocery chains and Italian import stores. When you go to purchase it, be sure that it says Asiago PDO (Protected Destination of Origin) and that it’s made in Italy. This means that the product will have raw ingredients and its’ production will come from or within the Asiago plateau in Northern Italy.

This gives it the strongest tie to original historical practices which have been in place dating back to get this, the year 1000! Pretty cool, hunh?

Unless you can see that it clearly states Asiago PDO on the label, it’s just going to be an “Asiago style” cheese. Definitely not the same. A true Asiago has a richer, deeper flavor that you’ll thoroughly enjoy. So be sure to read those labels!

Besides, isn’t authentic better anyway? I don’t want to buy a wannabe! Do you? Give me the good stuff with the REAL flavor!

You can learn more about Asiago cheese HERE.

As I said before, there are so many great things you can do with this flavorful cheese! With the holidays quickly approaching, add this Roasted Garlic Asiago Cheese ball to your menu. It will be a wonderful appetizer to start your party.

Who wouldn’t like to start their morning off with this Asiago Cheese and Italian Sausage Strata? Give me a good helping of this, some fresh fruit, a cup of coffee, and I’m good to go! This Creamy Alfredo Sauce is full of flavor! I just use one kind of cheese in mine sauce, but this one uses three!

These Asiago Herb Biscuits are going to be great to serve at Thanksgiving or you can serve them as a side with your favorite weeknight dish. They don’t take long to make and only take about 15 minutes to bake. So, they’ll be on your table in no time and piping hot.

I think you’re really going to like these. They’ve got just the right amount of cheese and herbs and will taste so delicious soaking up some gravy with a beef, chicken or turkey dish.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Print

Asiago Herb Biscuits

These Asiago Herb Biscuits with shredded Asiago cheese, and fresh herbs are a tasty and easy to make side dish, and they're on your table within 30 minutes! 

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ¾ cup freshly grated Asiago cheese
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon Kosher salt
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 1 - 1 ½ cups heavy cream
• 5 tablespoons unsalted butter melted

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together the flour, 1/2 cup of the Asiago cheese, baking powder, sugar, salt, rosemary and sage.
• Gradually add 1 cup of the heavy cream while while stirring constantly with a wooden spoon. Dough will be ready to knead when it holds together and no dry pieces remain. Slowly add more additional cream if need be just until it comes together.
• On a lightly floured surface, knead the dough for about 1 minute.
• Pat the dough into a square so that it is about a 1/2-inch in thickness.
• Cut the dough into 12 squares and dip into the melted butter, coating all sides.
• Place the biscuits onto an un-greased baking sheet about 2 inches apart and sprinkle evenly with remaining 1/4 cup Asiago cheese.
• Bake for 13-15 minutes or until lightly brown.

You can also add some Asiago to these other great cheese recipes.

Cream Cheese Stuffed Mushrooms

Substitute the Asiago for the sprinkled Parmesan on top!

Ham and Cheese Party Sandwiches

Instead of Swiss, place slices of Asiago on the sandwiches.

How to Make a Cheese Board

Place a wedge of soft Asiago on your charcuterie board along with some flavored jams and a variety of crackers.

I have partnered with Uncommon Flavors of Europe and The Brand Connection for this sponsored post to bring you information about Asiago cheese. As always, all opinions are 100% my own.

The post Asiago Herb Biscuits appeared first on 365 Days of Baking.

Who wants a little banana bread with their rum?

 Updated to add: This is a post I’ve decided to update with some new love. I figured it was time. I’ve added some new goodies to the post, but basically left what I’d written so I can look back on it and remember. 😉

Enjoy!

SAVE THIS BANANA BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

We are…

ALL. MOVED. IN!!!!

Ok, well not completely, like totally, like a-place-for-everything-and-everything-in-its’-place like moved in, but we are getting there. At least I know we’re NOT going to be moving for AT LEAST another year, maybe two or more if I can help it!

I really like this house, the location, the neighbors we’ve met so far AND I can take some pretty great pictures right in the dining room ON my very own kitchen table because of some pretty awesome windows.
Obviously, though, these pictures were taken in the backyard of our previous rental hence the stone wall background.

Honestly, though, I cannot tell you how very happy I am.

If you aren’t familiar with what’s been happening in my life lately (and that in part, is due to the fact that I haven’t been posting regularly) we moved in the middle of October from the White Mountains of New Hampshire to the desert of Phoenix, Arizona.

We are originally from Rhode Island and moved to Arizona back in 2002. After being here for 11 years, we decided that we wanted to return to New England to be closer to family and give mountain living a try. Not the rugged mountain living – we had the luxuries of heat, hot water (when we didn’t run out of both of those – and twice at the same time), indoor plumbing, and even internet!

The desire to live in Arizona returned after 14 months of NH living, so we MAJORLY downsized and returned to the West. We lived in a rental for about a month and a half before finally settling in our current home.

What a relief, I tell ya!

If you’ve ever moved and I’m sure you have, it’s just so unsettling and a pain in the royal tuckus! I like being organized, knowing where my things are in my kitchen and a routine, not this being in a state of flux baloney.

I’m a happier person when I’m settled and isn’t that what the family ultimately wants anyway? A settled momma equals a happy momma. And WIFE! 😉

As soon as I got my kitchen said up, I decided it was time to christen it with a loaf of banana bread. Banana Bread smells like home to me!

Banana Bread

Way back in the day, I received a Better Homes and Gardens Cookbook as a wedding present and LOVED that thing! I wrote notes in it, even adapted some recipes. So, that may very well have been the spark that started this whole blog. But…

(gulp)

I THREW the dang thing out!! Can you believe it?! I have NO idea what came over me. I thought I needed the newer updated version and should discard the old one, but apparently had a MAJOR mind-fart. Actually, I’d call it way more than a mind fart:  Lack of judgment, a momentary state of dementia, a lobotomy maybe or all three of those combined?

WHY on God’s green earth would I EVER have thrown that thing away????!!!! Odd because I KEPT cookbooks of my mother’s that have no relevance and that I really have no use for. The reason for this story?

It had a banana bread recipe that I loved so very much and made quite often. Sadness ensued amongst family members when I no longer had said recipe and couldn’t recall for the life of me what the ingredients were…besides the bananas, of course.

Watch this video of the Brown Butter Rum Banana Bread to see how easily it comes together!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

Favorite Banana Bread

I’ve made many other banana bread recipes over the years, that I’ve loved. Chai Banana Bread makes me supremely happy, as does this Blueberry Banana Bread.

But I never forgot about that first banana bread recipe I loved and made so often right after we were married! Maybe it’s all the moving and life changes, but I started getting downright nostalgic for that moist sweet loaf of comfort.

So, after perusing the internet, I came upon this recipe at Better Homes and Gardens and added some extra goodness to it. The happy result is this Brown Butter Rum Banana Bread. 

Easy Banana Bread Recipe

This is not your classic banana bread recipe–but it more than satisfied my craving to fill my kitchen with the smell of baking bananas and spices!

The brown butter and rum mixed into the batter make this bread taste extra special. Thankfully, that extra “somethin’ somethin” doesn’t translate to extra work for you. All you do is brown butter in a skillet, add a little rum and mix it in with your bananas and dry ingredients.

Not sure how to brown butter? Here’s a great tutorial on how to brown butter if you haven’t done it before.

Ingredients needed to make this banana bread

• Bananas
• Rum
• Butter
• Flour
• Sugar
• Cinnamon
• Baking powder
• Baking Soda
• Salt

Any recipe that includes that list of ingredients is bound to be good! This has become my new favorite banana bread recipe and I’m so excited for you to give it a try.

How to Make Brown Butter Banana Bread

First, you’re going to mix together all your dry ingredients in one bowl and set it aside. Then, mash up your bananas in another bowl and beat in the eggs and sugar.

Now it’s time to brown the butter! Melt unsalted butter in a skillet over medium heat. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly.

Remove from heat when you see golden bits of butter in the bottom of the pan. The butter/rum mixture will continue to cook slightly once removed, so you don’t want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn’t taste good in anything.

The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 – 7 minutes. Lower the heat if you feel it is cooking too fast.

Now, add the browned butter to the banana mixture and stir to combine. Pour the wet ingredients all at once into the dry ingredients and mix until just combined. Do not over mix. There will probably be a few lumps left–that’s okay!

Bake the banana bread for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 15 minutes then remove the loaf from the pan and let it cool completely.

Slice, serve and enjoy! This bread moist and flavorful all on its own. It’s also amazing topped with an extra pat of soft butter!

Recipe Notes for Banana Bread

• Keep a close eye on the butter while you’re browning it. If it begins to darken too quickly, you might end up with burnt butter which does NOT taste good! Lower the heat if needed to keep the butter just a golden amber color, no darker.
• Sometimes the top of the bread will darken faster than I want while it’s baking. To solve this, I’ll cover the top of the loaf in the last 15 minutes of baking. This keeps the top golden brown while the inside continues cooking.
• This is one of those banana breads that tastes even better the next day! Wrap slices in plastic wrap and let sit overnight. The brown butter flavor will deepen and you’ll really taste the rum flavors

Brown Butter Rum Banana Bread

This Brown Butter Rum Banana Bread will be a delicious addition to any breakfast and tastes amazing paired with a morning cup of coffee! We also love slices of this as an afternoon snack (or any time of day).

Print

Brown Butter Rum Banana Bread

This Brown Butter Rum Banana Bread is intensified with a rich nutty flavor of browned butter and rum. This is not the banana bread grandma used to make!

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon Kosher salt
• ½ teaspoon nutmeg
• 2 eggs
• 1 ½ cups mashed banana about 5 medium
• 1 cup granulated sugar
• ½ cup 8 tablespoons unsalted butter
• ⅓ cup rum

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by spraying it on the bottom and less than halfway up on the sides with cooking spray or by greasing it with butter.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
• In a medium bowl, lightly beat the eggs. Mix in the banana and sugar.
• In a medium skillet over medium heat, melt the butter. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly. Remove from heat when you see golden bits of butter in the bottom of the pan. Butter / rum will continue to cook slightly once removed, so you don't want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn't taste good in anything. The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 - 7 minutes. Lower the heat if you feel it is cooking too fast.
• Add butter / rum mixture to banana mixture and thoroughly incorporate.
• Add banana mixture all at once to dry ingredients and stir until just mixed. Don't worry, there will probably be some lumps. No biggie.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• If desired, cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
• Remove from oven and place pan on wire rack to cool for 15 minutes.
• Remove the bread from pan and allow to cool completely on the rack.
• The bread slices best once it has been wrapped in plastic wrap and left to sit overnight.

Banana Bread Recipe

After making this Brown Butter Rum Banana Bread, I don’t really think you can have enough banana bread recipes. Lately, this Quinoa Banana Bread has been knocking my socks off.

Who doesn’t like a little chocolate with their bananas? You’re going to love one of my all time favorite banana bread recipes, this Double Chocolate Banana Bread. When you need a peanut butter fix, too, this Peanut Butter Chocolate Chip Banana Bread is here for you.

I’m excited to make this 5-Ingredient Flourless Banana Bread next time I’m in the mood for a healthier treat.

I am such a Kahlua lover that I don’t think I’d want to share even a crumb of this Kahlua Banana Bread. Wow!

Need more ideas for baking and cooking with bananas? I’ve got you covered! Give these a try. . .

• Banana Oat Bran Peanut Butter Chip Muffins
• Banana Mocha Smoothie Bowl
• Blueberry Banana Smoothie Bowl
• Banana Pudding Dream Bars
• Banana Peanut Butter Chip Pancakes
• Banana Tres Leches Cake
• Banana Chips

Shake up your brunch menu with these other favorites!

These Loaded Huevos Rancheros are the bomb. Seriously! They are SO full of flavor that my son has been asking for them for breakfast almost every weekend.

If you like a cinnamon-sugar combination, then you’ll love these French Breakfast Puffs. They’re another delicious treat that will be perfect with a cup of coffee or tea!

Want to be all fancy for breakfast or at least pretend to be? Make this Lemon Poppy Seed Dutch Baby. You’re sure to impress family and friends.

I rate everything I make on a scale of 1 -4 and this Brown Butter Rum Banana Bread earned 3 1/2 rolling pins.
I love this banana bread recipe as is, but adding the rum and butter gave it an extra oomph! I can’t wait to hear how you like it.

The post Brown Butter Rum Banana Bread appeared first on 365 Days of Baking.

Based on how many recipes I have here on the blog, it’s very safe to say that I really like banana bread.

Yeah. It’s one thing my mother made when I was growing up that I really fell in love with. From Brown Butter Rum Banana Bread to Chai Banana Bread, I love it all.

Both the taste and the aroma take me back to my mom’s kitchen. I know I’m not the only one who grew up with their mothers or grandmothers making banana bread every time a bunch of bananas was left on the counter too long.

Even before I started baking regularly I was known to make banana bread pretty regularly.

A loaf of banana bread is just complete comfort food to me. The smell as it’s baking, the butter melting into the warm slice and that magnificent taste; it doesn’t get any more satisfying than that.

Pair it with a cup of coffee or tea and you’ve got yourself an ideal breakfast, snack or dessert.

SAVE THIS CHOCOLATE CHIP BANANA BREAD TO YOUR FAVORITE PINTEREST BOARD!

Banana Bread Recipe

I, myself have made quite a few loaves of it in my day. I think this Blueberry Banana Bread was one of my favorites. Who knew that combining blueberries with bananas would be so good??

Chocolate and bananas always go so well together, too! But why just have chocolate when you can make it Double Chocolate Banana Bread? I mean, DUH! Or, if you’d rather be a little more health-conscious and feel like you’re doing your body good while eating a few more slices, then this Quinoa Banana Bread is for you.

Regardless of which one you make, if you’re a banana bread lover I think you’ll enjoy them all.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

JOIN THE
365 DAYS OF BAKING AND MORE FACEBOOK GROUP
TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS,
SHARE RECIPES AND MORE!

Peanut Butter Banana Bread

When I was a kid, I used to love peanut butter toast with banana slices on top. Who am I kidding? I STILL love my toast this way.

My very favorite peanut butter toast has chocolate chips sprinkled on top along with the banana slices. Never was there a more perfect trio than chocolate, peanut butter and bananas.

After years of loving banana bread recipes with chocolate chips, I wondered why I hadn’t yet tried making peanut butter banana bread.

Using buttermilk for extra moisture and plenty of bananas, this banana bread might just become your new favorite. It’s not too sweet but the chocolate chips definitely make each slice taste a indulgent.

For best results, I recommend using very ripe (almost over ripened) bananas in your banana bread. You might just want to throw a few extra bananas in your cart every time you grocery shop; they’ll ripen fast and then you’ll just HAVE to make a loaf or two of banana bread.

Tragedy.

Waste not, want not, right?

You can never have too much banana bread, in my opinion. Plus, loaves of banana bread freeze beautifully! Make a couple batches and store one on the freezer for next time you have company.

This bread is amazing just as is but is also divine toasted and topped with warm butter. Are you ready for a slice yet?

For this Peanut Butter Chocolate Chip Banana Bread recipe, I used these bowls, this baking pan, and these measuring spoons.

Peanut Butter Chocolate Chip Banana Bread

In case you can’t get enough of that peanut butter and banana combo of flavors, check out these Peanut Butter Banana Muffins and Banana Peanut Butter Chip Pancakes next.

Print

Peanut Butter Chocolate Chip Banana Bread

Better than regular banana bread, this easy and delicious Peanut Butter Chocolate Chip Banana Bread will bring you back to Grandma's kitchen and beyond!

Course Breakfast

Cuisine American

Keyword Banana Bread, Chocolate Chip Banana Bread, Peanut Butter Chocolate Chip Banana Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 people

Calories 396kcal

Author Lynne Feifer

Equipment

• 9 X 5-inch loaf pan

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt
• 1 cup mini chocolate chips
• 2 eggs
• ½ cup creamy peanut butter
• ¼ cup buttermilk
• 4 medium bananas
• ½ cup unsalted butter melted

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 9 X 5-inch loaf pan by greasing the bottom and only halfway up the sides.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
• Mix in the chocolate chips.
• In a medium bowl, beat the eggs. Add the peanut butter and combine thoroughly.
• Add the buttermilk and bananas, mixing well after each addition.
• Mix in the melted butter.
• Slowly pour the liquid into the dry ingredients and combine until just mixed.
• Pour batter into prepared baking pan and bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when stored in tin foil overnight and eaten the next day, but it's also really good warm with some butter melting into it.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 54g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 172mg | Potassium: 300mg | Fiber: 3g | Sugar: 32g | Vitamin A: 343IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg

If you like this Peanut Butter Chocolate Chip Banana Bread, then you’ll enjoy…

Nutella Swirl Banana Bundt Bread

Chai Banana Bread

Brown Butter Rum Banana Bread

Quick Breads

Need ideas for quick breads that aren’t banana based? Try Chocolate Chunk Pumpkin Bread that’s full of fall flavors in morsels of sweet chocolate.

Zucchini Bread is a fabulous way to use an abundance of garden zucchini! For a taste of something tropical, bake up a loaf of warm Pineapple Bread and pretend you’re on vacation with every bite.

The post Peanut Butter Chocolate Chip Banana Bread appeared first on 365 Days of Baking.

Last month I had the opportunity to visit Fort Collins, Colorado for a small food blogger retreat.

It’s so pretty and I love visiting places I’ve never been, eating the local food and seeing the sites.
I’ve always loved to travel and I’ve found that this has been one favorite benefits of food blogging.

I could literally go on and on about how much I seriously love my job, but I do believe the thing that I enjoy the most is the friendships I’ve formed with women all around the country (and world) who have become some of my dearest friends. It amazes me that we’ve formed such incredible bonds thanks to the many groups we belong to and feel like we’ve literally known each other forever even though I still have yet to meet some of them in person.

Technology today just blows my mind.

SAVE THESE PRETZEL BITES TO YOUR FAVORITE PINTEREST BOARD!

Because my “job” requires a lot of alone time, I usually jump at the chance to hang out with some girlfriends. Not only is it great to decompress, “get out of Dodge”, and laugh our butts off, but we seriously do talk “business”.

Really.

Even though we all may be food bloggers, not one of us approaches our business in the same way because it’s unique to our personality. So while I might be doing something one way, Mary from Barefeet in the Kitchen might approach it in a way I hadn’t ever thought of that would be easier (and she usually does 😉 ).

The way we bounce ideas off each other is great. We always talk and listen about everyone’s apps, business sites, schedulers we find useful. And of course, EAT together. It’s quite a site when a group of food bloggers get together for a meal because when the food’s delivered to the table you can find us immediately pulling out our phones, standing on chairs and rearranging plates to get the best picture.

It’s what we do. Then while we’re eating, we hardly talk to each other because we’re “working” Instagramming, Tweeting, posting on Facebook or Snapchatting. It’s quite comical, but no one takes offense because we’re all. doing. it.

Erin from Dinners, Dishes and Desserts and Sandra from A Dash of Sanity were our lovely hostesses. Also joining Mary from Barefeet in the Kitchen and I were: Toni from Boulder Locavore, Tanya from Lemons for Lulu and Anna and Lisa from Garnish with Lemon.

Besides talking about blogging, we were able to enjoy ourselves just a little bit. We went for some beer tasting at Funkwerks, a local brewery. While I am not a beer drinker, I did want to sample some of them and really did enjoy their Raspberry Provincial.

We were able to go to some delicious restaurants in Fort Collins, one of them being Stuft Burger Bar where I found the inspiration for this cheese dip. We were given one there and it was sooooo good that I just had to recreate it!

You can see that they fried their pretzels, too, but I opted to make mine soft.

The mountains of Denver were absolutely breathtaking and I was sad to be leaving both old and new friends, but I know that we’ll all be meeting again very soon and will pick up right where we left off.

Take a look at what the other ladies had to say about the retreat…
 Skillet Cookie Recipe from Dinners, Dishes, and Desserts
Copycat Carrabba’s Chopped Salad from A Dash of Sanity
American Apple Pie Ice Cream Floats from Boulder Locavore
Fusion Grilled Steak Tacos from Lemons for Lulu
Sweet & Spicy Hawaiian Burgers from Garnish with Lemon
Weekly Meal Plan from Barefeet in the Kitchen

A huge thank you to Gourmet Garden for sponsoring our retreat and supplying us with their awesome herbs and spices!

And now to make your mouth water some more…

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

I found this great and easy recipe for the pretzels at Sally’s Baking Addiction and made them into the bites instead of the larger pretzels.

Print

Beer Cheese Dip and Homemade Pretzel Bites

A slightly spicy beer cheese dip and homemade pretzel bites will be great to serve for movie night or when the gang comes over for Game Day!

Author Lynne Feifer

Ingredients

Homemade Pretzel Bites

• 1 and 1/2 cups warm water lukewarm will work
• 1 packet quick or rapid rise yeast about 2 1/4 teaspoons
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 3 ¾ - 4 ¼ cups all-purpose flour plus additional
• 9 cups water
• ½ cup baking soda
• 1 egg beaten
• coarse sea salt for sprinkling

Beer Cheese Dip

• 4 ounces shredded Cheddar Jack
• 2 ounces of an Amber Ale I used Fat Tire
• 2 ounces cream cheese
• ¼ teaspoon paprika
• pinch of Cayenne pepper more if you like spicy

Instructions

Homemade Pretzel Bites

• Preheat oven to 425°F and prepare a baking sheet by lining it with parchment.
• Pour the warm water into a large bowl and place the yeast into the warm water. Stir with a spoon to dissolve, about one minute. It is ok if some yeast clumps remain.
• Stir in the salt and sugar until well mixed.
• Gradually add 3 cups of flour, 1 cup at a time. Using a wooden spoon, mix until dough is thick.
• Add and additional 3/4 cup of flour until dough no longer feels sticky. If need be, add 1/2 cup more of flour. The dough will be ready to knead when bounces back when poked with a finger.
• Generously flour your work surface and knead the dough for about 3 minutes.
• Using a sharp knife, pastry cutter or dough scraper, cut sections of the dough about 1/3 cup size.
• Roll the dough into a rope, making sure it is even in thickness and cut into 1 - 1 1/2- inch sections.
• Mix the 9 cups of water and 1/2 cup of baking soda in a pot. Bring to a boil.
• Gently place about 10 - 15 dough pieces into the pot. Boil for a count of 20 - 30 seconds, but no longer as it could affect the taste. Remove from pot with a slotted spoon and place onto prepared baking sheet.
• Beat the egg in a small bowl and individually coat the pretzel pieces with it. Return to the prepared baking sheet and sprinkle with the coarse salt.
• Bake for 10 minutes. Without removing the baking sheet, turn the oven to broil and bake for 3 - 5 more minutes to brown the tops. Watch closely as they could darken very quickly.
• Cool slightly before serving.

Beer Cheese Dip

• In a small saucepan, combine the Cheddar Jack, your ale of choice, cream cheese, paprika, and Cayenne pepper.
• Stir until melted and smooth.
• Serve with pretzels.
• We found that the pretzels and the cheese tasted best the same day they were made.

Notes

To increase the amount of Cheese Sauce for a larger crowd, use the following proportions:
Amber Ale - 1 part
Cream Cheese - 1 Part
Cheddar Jack - 2 parts
increase Paprika by 1/4 teaspoon and add Cayenne pepper to taste.

If you like this Beer Cheese Dip and Homemade Pretzel Bites then you’ll love…

Chicken Enchilada Bites

Turkey Gyro Pockets with Tzatziki Sauce

Poached Pear and Goat Cheese Appetizer

The post Beer Cheese Dip and Homemade Pretzel Bites appeared first on 365 Days of Baking.

At the beginning of this month, I had the opportunity to go to Myrtle Beach, South Carolina for the Blog N’ Bake Retreat with 9 wonderful bloggers.

I’d never been to Myrtle Beach, so I was really excited to be near the ocean and smell that fresh salty air! Living in Phoenix, but growing up overlooking Narragansett Bay, I’ll take any chance I can to get to the ocean.

We stayed in a house right on the water called The Sanctuary. It was ginormous and each one of us fell in love with the views, but I think we LOVED the kitchen more. It was a great space for 10 food bloggers, and even had TWO dishwashers! haha

We had some incredible sponsors who made this Blog N Bake Retreat possible. Dixie Crystals (also known as Imperial Sugar in some parts of the country) provided us with 120 lbs. of sugar (yes, you read that right!)!

We were able to bake with it, AND we used it to make some incredible sugar scrubs. I made the Dreamsicle and it smelled so good!

Davidson’s Safest Choice™ Eggs provided us with 12 dozen eggs so that we could have an omelet bar and smoothies for breakfast. I really like their pasteurized eggs and used them to make my grandmother’s Bailey’s Irish Cream, and will be using them in another recipe this week, so watch for it!

We were also well supplied with flour from Gold Medal Flour and were supplied with our morning and afternoon coffee thanks to the Ninja Coffee Bar.

The food and cocktails my fellow bloggers prepared were needless to say, delicious.
I prepared a Dixie Crystals recipe, Brown Sugar Bacon Brussels Sprouts with Candied Walnuts that I loved so much, I’ve made them at home and now the family’s hooked.
Lindsay made her Raspberry Cream Cheese Coffee Cake. It was wicked hard to not have a REALLY big slice!

Roxana made Vanilla Bean Cheesecake Bars using Rodelle Vanilla Beans and it was one of the best cheesecakes I’ve ever had. We also used some of the Rodelle Vanilla Paste in a recipe that I’ll be recreating soon, so keep an eye out.
Stephanie made her Flaky, Fluffy Southern Buttermilk Biscuits. Just look at those layers!

We also had lots more delicious food that I wasn’t able to take pictures of – too busy eating it, you know?
We also had the pleasure of eating at Croissants Bistro & Bakery in Myrtle Beach for lunch one day. Heidi and her staff were so warm and welcoming and the food was of course, delicious.

I fell in love with the Butternut Squash Soup, and my favorite dessert of all that we sampled was that vanilla cake with raspberry filling. SO good! If you’re ever in Myrtle Beach, definitely stop by and eat.

Theo Chocolate provided us with different kinds of chocolate for our chocolate and wine pairing night. That was a lot of fun and I enjoyed their Lemon chocolate bar the most. Two of my favorite flavors and unlike any chocolate I’ve ever tasted.

You can see below that standing on chairs is something we food bloggers often do to get the best picture when we post to our social media. 😉

If you’re a blogger, I highly recommend that you take advantage of blog retreats.

As much fun as large conferences can be, I’ve found that I always get more out of just sitting with others in small groups discussing our blogs, what we’re doing or not doing and always, always walk away with something that I can implement.

If you haven’t been invited to any, team up with a friend or two and organize one, reach out to sponsors, and just go for it. They’re lots of fun and everyone will enjoy it.

So, here’s to a great few days with old and new friends, business brainstorming, new ideas, great food and lots of laughs. It was an incredible experience and something I’ll fondly look back on for years to come!

Pictured above in the back row – Julianne (Beyond Frosting), Katerina (Diethood), Becky (The Cookie Rookie), Jocelyn (Grandbaby Cakes), Ashlee Marie (Ashlee Marie).
Middle Row – Lindsay (Life, Love, Sugar), Me, Roxana (Roxana’s Home Baking), Stephanie (Girl vs. Dough), Carla (Chocolate Moosey) and on the bottom, Roxana’s very talented and entertaining daughter.

Now onto the Baked Blueberry Cream Cheese French Toast recipe, which I made for our breakfast that Thursday morning.

I think you’ll like this. I’ve made it for the family since I’ve been back, and they said they like it more than other ones I’ve made which are linked to below.

Print

Blueberry Cream Cheese French Toast

Blueberry Cream Cheese French Toast - fresh blueberries, challah bread and cream cheese made the night before for a delicious breakfast the next morning!

Course Breakfast

Cuisine American

Keyword Baked Blueberry Cream Cheese French Toast

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Refrigeration 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 8 servings

Calories 438kcal

Author Lynne Feifer

Ingredients

• 1 Challah bread cut into one inch cubes
• 12 ounces fresh blueberries or 2 cups frozen blueberries thawed
• 8 ounces cream cheese cut into 16 cubes
• 8 eggs
• 2 cups milk
• ½ cup heavy cream
• ¾ cup sugar
• 2 tablespoons vanilla
• ½ cup flour
• ½ cup packed light brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 stick 8 tablespoons cold butter

Instructions

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place half of the bread cubes into the prepared baking dish and evenly distribute half of the blueberries and half of the cream cheese cubes.
• Place the remaining bread cubes on top along with the remaining blueberries and cream cheese.
• In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla.
• Evenly pour mixture over the bread and blueberries.
• Cover with plastic wrap and place into refrigerator to sit overnight.
• In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly.
• Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.
• Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
• When ready to bake the next morning...
• Preheat oven to 350 degrees F.
• Uncover the baking dish and sprinkle the butter mixture evenly around the top.
• Bake uncovered for 45 – 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 50g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 217mg | Sodium: 257mg | Potassium: 270mg | Fiber: 1g | Sugar: 41g | Vitamin A: 960IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 1mg

If you like this Baked Blueberry Cream Cheese French Toast, then you’ll love…

Strawberry Stuffed Mocha French Toast

Caramel Apple French Toast Bake

Baked Cinnamon French Toast

The post Baked Blueberry Cream Cheese French Toast appeared first on 365 Days of Baking.

 

*This recipe was originally published April 11, 2012, and has been updated in format and pictures.

Combine the two to make quinoa banana bread, of course!

Quinoa Banana Bread

Did you know that quinoa is a delicious addition to baked goods? It’s gotten quite popular lately as a healthy side dish, but if you know me at all, you know my favorite way to eat “healthy” foods is baked into something yummy!

When I found the idea for quinoa banana bread online, I knew what I was going to make. If you didn’t know by now, I’m crazy for banana breads of all kinds.

Peanut Butter Chocolate Chip Banana Bread, Cream Cheese Banana Bread and Double Chocolate Banana Bread and Chai Banana Bread . . . I love it all. There’s just nothing like the comforting smell of banana bread baking, you know? 

Quinoa Banana Bread Recipe

You make this banana bread with cooked quinoa. Just make sure it’s cooled all the way!

Whisk together flour, baking powder, sugar, salt and spices. Then mash bananas in a separate bowl, beat in eggs, butter, the cooked quinoa and one more “secret” ingredient. . . Greek yogurt! 

(Greek yogurt helps quick breads become (and remain) extra super duper moist! Similar to baking with Sour Cream but with less fat.)

Add the dry ingredients to the wet in batches and mix until everything is well combined. Bake for 50 – 60 minutes or until the center is completely cooked through.

Let cool in the pan on a wire rack for 10 to 15 minutes, then remove from the pan. Let the bread cool completely before slicing!

Cooked Quinoa Banana Bread

When I made this recipe, I cooked a big batch of quinoa and set some aside in the fridge to toss in my lunchtime salad later. This recipe is also great to make when you have leftover quinoa from dinner the night before AND extra ripe bananas.

You can kill two birds with one stone!

I also love this recipe because I can eat an extra slice and know I’m giving my body something good (along with my taste buds). Quinoa adds protein and fiber to this bread that helps it feel more filling than your typical baked good.

A slice of this before my trail run and I was good to go! It kept me energized without weighing me down.

Quinoa Banana Bread

Print

Quinoa Banana Bread

Banana bread has always been a comfort food and this one’s made extra special with the addition of quinoa, making it a bit more moist and a great way to start your morning with that extra protein!

Author Lynne Feifer

Ingredients

• 1 ¾ cup flour
• ½ cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 2 ripe bananas mashed
• 1 cup cooked and cooled quinoa
• 1 egg lightly beaten
• ¼ cup unsalted butter melted
• ¼ cup plain Greek yogurt

Instructions

• Preheat oven to 350 degrees F. Prepare a loaf pan by spraying it with cooking spray.
• In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a large bowl, mix together bananas, quinoa, egg, melted butter and yogurt.
• Add the dry ingredients, a half cup at a time to the banana mixture, mixing thoroughly.
• Pour into prepared loaf pan.
• Bake for 50-60 minutes or until a toothpick inserted into the middle comes out dry.

Why add quinoa to banana bread?

Sure, quinoa amps up the nutrition factor of your banana bread, but how about the taste? Good news! The mildly nutty flavor of quinoa is an amazingly tasty addition to this easy banana bread recipe!

It helps lock in all the moisture from the bananas and the Greek yogurt!

Updated to add: Here are the pictures I took the FIRST time I made this bread. I’m happy to report that it continues to be one of my favorite ways to use quinoa!

I rate everything I make on a scale of 1-4 with 4 being the best and this Quinoa Banana Bread earned 3 1/2 rolling pins. Mr. 365 chimed in and thought it should be given a 4 which surprised me because 1) I thought for sure his rating days were over because he said he was “retiring” and 2) He really likes my other banana baked goods like Banana Tres Leches Cake and especially Brown Butter Rum Banana Bread.

I liked it well enough to give it a 3 1/2, but I don’t think it’s quite a 4.

Sorry, babe. But it’s my blog and I have the final say. So, that’s my story and I’m sticking to it.

The quinoa made it quite moist and the texture was definitely different. It was very similar to our usual banana bread, but at times (not really at times, at certain bites, I guess) it was kind of crunchy, but not enough to be weird. Does that make sense?

If you like this banana bread then you’ll love…

Blueberry Banana Bread

Chai Banana Bread

Brown Butter Rum Banana Bread

More Banana Recipes. . . 

I love baking with bananas so it’s no surprise that I’ve amassed quite the collection of tasty banana recipes for you to enjoy! Give them a try this week.

• Banana Bread French Toast
• Banana Peanut Butter Chip Pancakes
• Blueberry Banana Smoothie Bowl
• Banana Mocha Smoothie Bowl
• Chocolate Banana Muffins
• Banana Oat Bran Peanut Butter Chip Muffins
• Banana Pudding Dream Bars
• Banana Chips

The post Quinoa Banana Bread appeared first on 365 Days of Baking.