All hail springtime! Because that means the good berries are back.
Making a crumble was an interesting experience and actually took making two batches to get it right.
Note to self (and anyone reading this) spend the money on good cooking spray. I mean, I only bought it because it was all that was available that day but I almost lost the bread because the bottom was still stuck.
Since getting my fancy new stand mixer for Christmas, I have been absolutely lazy about baking. I’m pretty sure my husband is going to strangle me sometime soon. He spent a lot of money on the damn thing. I fully intend to use it a LOT, I’ve just been distracted by so many things. So many stupid things.
This bread was super tasty. You cannot go wrong mixing chocolate and cinnamon.
Gingerbread cookies are awesome. Gingerbread loaf is awesome-er! I will be making this every year from now until my hands don’t work anymore.
Pre-powder sugared.
Post powder sugared. I had to buy a sifter after this. Sprinkling powdered sugar with a spoon is harder than one might imagine.
2016 was the year that I seriously began baking. It started with the desire for homemade zucchini bread and grew from there. 2017 is going to be a year of many more new adventures for me in the kitchen, (I’ve never made a pie before!) so I thought I would honor the best recipes of 2016.
Have you been looking for a show stopping recipe to bring to family gatherings this holiday season? Then I present my early holiday present to you, good bloggers! This may be my favorite recipe this year so far. Don’t let it intimidate you, it is surprisingly easy. But pay attention to my advice below and avoid disaster the first time around. (It took to me two batches to be successful and I will explain why.)
My first batch was done in a regular loaf pan. While it tasted great, my down fall came when it was time to get the bread OUT of the pan. The bread proves to be rather heavy and it simply fell out in chunks despite being properly greased. So this batch was eaten with fingers directly from the pan. While not a horrible thing to do while at home, at a family event you’ll probably get your hands slapped and be yelled at about your terrible manners.
So with my second batch, I purchased disposable tin bread loaf pans. They were smaller than my regular pans so I used 3 tin pans instead of 2 regular loaf pans. This way, should I need to, I could simply cut off the pan and then serve on a plate sliced to perfection. This was the way to go. Mission successful.
I didn’t realize until I had mixed all my ingredients together that I was supposed to be baking these in glass loaf pans. I don’t have any so I used regular loaf pans and began checking the bread after about 35 minutes. My total bake time ended up being around 50 minutes. I also skipped the pecans.
This was divine. The flavor was a perfect blend of pumpkin and banana and the texture moist. Perfect to bring as an addition to any holiday party this season.
I wanted to get one more zucchini bread recipe in before zucchini went out of season. My husband was begging for this one and both the boys (my husband and his best friend/roommate) ate 1 & 1/2 loaves of this in roughly 48 hours. So I suppose that makes it a pretty damn good recipe. I did not make the icing for the top. Icing on bread is not my favorite thing. Glazes are better.
Did I really need to distinguish this as ‘moist’? Why yes, I did. Because it was the moistestess bread I ever did eat. In fact, everyone proudly proclaimed it as, “like eating a pumpkin pie.”
So if you make this, don’t be too surprised if the loaf flattens out a little bit. It shrank down to about 2 and 1/2 inches thick. This could partially be because I was forced to plop it over on the top to get it out of the pan. Regardless of looks, it was the tastiest pumpkin bread I’ve had to date.
There is no easier way to spice up a classic than to throw some chocolate chips into the mix.
And if you’re not human, like my weird ass husband, and want some more banana bread but without chocolate chips, you can use the exact same recipe without the chips and the resulting banana bread is still tasty.
Plain banana bread below:
I baked a couple of things this weekend but one was far superior than the other so it gets to go first.
Follow the pictures to the link of the best bread I’ve made to date. Lemon blueberry with a lemon glaze. I don’t even like lemon things that much and I loved this.
1 and 1/2 loaves were gone in one sitting among 5 people.
cupcakesandmachetes 