Pineapple Banana Bread

Its been a while since a recipe has disappointed me, so I guess it was time. This is advertised as a ” Moist Banana Bread” and in search of the perfect Banana Bread I figured I would try it. I followed the recipe exactly so I am not sure what happened, It tasted alright but was not moist.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
  2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
  3. Cool in pan 10 minutes; remove to a wire rack.

Fail!!

Basic Waffles

This Recipe I made because I had left over fruit salsa. I googled waffle recipe and made the first one that popped up, because it had five stars.

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

 

  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. 

It was easy to make, and made about 5 waffles with my waffle iron.

The recipe its self wasn’t that tasty. I was unimpressed. The batter was the right consistency  but it just wasn’t that tasty. Thank goodness I had the fruit salsa to put on top. 

If your looking for a quick basic waffle recipe then this is it, but if your looking for an impressive waffle recipe, this isn’t it. haha!

Easy Easy Quiche!!

So this recipe really shouldn’t qualify as quiche since it only contains two eggs but its so tasty, I love it!! This recipe was given to my from my friend, and she got it from her aunt, so its been passed down the line which are the best kind of recipes! 

One unbaked pie shell

1/2 cup of mayo ( I like miracle whip)

1/2 cup of milk 

2 eggs 

1/2 cup of shredded cheese (cheddar works nice my mom likes swiss) 

1 tblspoon of cornstarch 

Here is where you customize it! I liked to add 3/4 cup of ham, cubed, some onions, mushrooms, broccli. Recipe can take even green peppers or any veggies you like. I dont use more than 2/3 cups of veggies combined. 

Mix wet ingredients, and gently stir in chunky things next. 

Pour into pie shell and bake at 350 for 35-40 minutes. Until center comes out clean when poked with knife :) 

Stuffed French Toast

This is a recipe I first had at a wedding brunch, and I begged for the recipe. I have since made it for a christmas breakfast at school and for a Christmas brunch I hosted at my house. It is so easy and I make it the night before and let it sit in the fridge and bake it the next morning.

Ingredients:

1 loaf of french bread
1 cup brown sugar
2 tsp corn syrup
1/2 cup of butter
1 3/4 cups of milk
8 eggs
1 1/2 tsp vanilla
8 oz/ cream cheese

Step 1:
Make caramel sauce by melting butter and brown sugar over medium heat, add corn sryup, begin to boil, do not let it come to rolling boil, it will harden and turn into candy. Remove mixture from heat. Pour mixture into 9×13 pan that is greased. (I cover mine in foil)

Step 2:
Toast layer: Cut up french toast 3/4 inch thick. Lay bread into pan side by side. Spread cream cheese of top layer of bread then add another layer.

Step 3:
Mix eggs milk and vanilla in a bowl with a whisk. Pour over the bread. Place in oven at 350 for about 40-50 minutes.

When you serve it, serve caramel side up.

the last time I made this I ran out of milk and I used some rum chata and egg nog. What a rich flavor it gave!

You may serve this with syrup or whippped cream and fresh berries, although I never do~

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Banana Bread

I’ve been searching for a tasty banana bread for years. I usually make the recipe from Betty Crocker book and its always horrible. This one I had to try, and it turns out its really tasty. I like any of the breads after they have been sitting around for a while, but this cake comes out pretty moist. This one came from Huffington Post and is said to be the only banana bread recipe you’ll ever need.

I decided to make banana bread with Amy D came over and said Lindsey, bananas don’t belong in the freezer. I said you’re right its time to make bread! It was so hard to peel the frozen bananas I thought my fingers were gonna fall of. I mashed the bananas in the blender and added all the other liquids then added it to the flour mixture, but here is the way they say but it works both ways!

  • 2 large eggs
  • 1/2 cup oil or butter (melted) (I used butter)
  • ¼ cup Greek yogurt or sour cream  ( I used sour cream because our yogurt was expired)
  • 1 cup granulated sugar
  • 1 tbsp vanilla bean paste or extract ( I used extract)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  1. Preheat oven to 350F (180 C). In a large bowl combine the eggs, oil, buttermilk or yogurt, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, salt, and stir to just incorporate; be careful not to over-mix. Stir in bananas
  2. Pour batter into prepared pan and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean. If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking
  3. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling

Crepes between Friends

Whilst visiting my best friend Narragansett Rhode Island, I decided that in the morning we should try making crepes for breakfast. I’ve seen them make them on the today show so how hard could they be

Heres the recipe I used:

  • 1 cup Flour
  • 1 tsp white sugar
  • 1/4 tsp salt
  • 3 eggs
  • 2 cups of milk
  • 2 tablespoons butter

What I did was mix all of these items a blender, because you want the batter to be nice and thin and airy. Sometimes I use whole milk and sometimes I use skim, just depends on my mood but I really don’t ever notice a difference.

Pour a very small amount of batter just enough to coat the pan, usually two tablespoons on a pan that is heating at medium heat.  Pan is prepped with oil and or a bit of butter.

Cook until light brown, I like to flip several times because it helps get those beautiful air bubbles.  This recipe can make quite a few crepes, maybe enough to feed a family of four.

I add chopped strawberries and home made whipped cream.

My Favorite is Lemonade Crepes. Young girl I babysit taught me the recipe to lemonade crepes and they are a light delicioustreat. Juice one lemon, and add two tablespoons of sugar, take this mixture and spread it over a fresh tasty crepe, you wont regret it!

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Apple Stuffed Cinnamon Buns

This idea came to me when I was shopping for Crescent Rolls for my apples in a blanket Recipe: Find here:

Apples in a Blanket

I saw the packaged cinnamon buns- and I thought WHY NOT? Isn’t that basically what I am doing anyways? Stuffing the rolls with apples and then rolling it cinnamon and sugar, why not buy that pre made?

So I bought the cinnamon buns. I thought how should I do this: so this is what I did.

Took the roll and cut it in half- with a very sharp knife. However I didn’t go all the way through the middle I left it like a sandwich rolls.

Stuffed it with a few apples from the apple pie filling in a can.

 

Closed them back up and baked them by following the package.

When they came out of the oven I frosted them with the frosting it came with. Delectable.

They were wondrous! I was so proud of myself for coming up with this. A great home made twist- on something already made for you. STUPID EASY.

Success!!!

At LAST- Paleo TO GO Breakfast

And it’s easy to make. SAY WHAT.

This recipe makes me happy. and I eat it like three times a day.

Wake up in the morning, grab ya coffee mug, and mash a banana in it. I use a fork. Then crack an egg open and throw it in, and mix it all together. I leave a little bit of chunky banana. Then you put in the microwave for three minutes. It’s going to look like its going to over flow but in my experience it doesn’t, it rises by minute two, and goes down gradually through minute three.

Others have added blueberry, or unsweetened coconut. But I just east it plain!

It nice and hot and almost feels like your eating oatmeal, or hot banana bread if you added walnuts.

Breakfast..Sushi?

I saw this idea on Pinterest. (obv)

The name sounded complicated but the idea was quite simple. Banana with peanut butter spread all over it, dipped in cereal, cut in circle slices to resemble Sushi. Sounded good to me and I knew my kids would love it too.

So in attempt one morning to distract the middle child from the fact that her mother was leaving I told her I’d make her breakfast sushi. She said she didnt like Sushi and I told her to trust me, that she would love mine! In the recipe it said to use rice krispi’s. But we didnt have any of those so I crushed up some frosted flakes and those tasted marvelous. You could really use any kind of cereal. One day I even used shredded all bran, which tasted good (and is healthy).

Spreading the peanut butter can be messy, and so is dipping the cereal and I use a lot of dishes, so now I am kicking myself becuase the kids ask for it every morning for breakfast now.

An up close view of the finished product:

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Kat enjoying her first breakfast sushi:

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Two Ingredient Muffins-thats right I said two.

Okay, so when I read this I did not believe it. This cant be true. TWO ingredients.

Any cake Mix you want, Ive tried Spice Cake and Carrot Cake, and I think I liked the Carrot more.

Then you take 15 oz. which is the smaller can of pumpkin puree. Mix this and the cake mix together and pour into muffin tin.

I cook for about 18 minutes ( I think) Until the muffins look set.

They are so good, and nobody can believe that they are two ingredients, even after two days they keep their moist, moist texture. ohh and the kids LOVE THEM. We are them for breakfast and dinner!!!

 

Two thumbs up and a SUCCESS