Breads & Muffins
Just say “yes” to bacon. And while you’re add it, invite cheese to the party, because cheese should be welcome at any party (even the strange party known as the Apple Oatmeal Swiss Cheese Muffin). (But really: bacon. The Husband and I went to Baconfest a couple of years ago and indulged in like 50 […]
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Trust me on this one. I know you weren’t worried about the white cheddar part, and certainly not the bacon part, but you did pause at the mayo part, didn’t you? Don’t get set in your ways, crusty old baker… remember how good the Chocolate Sour Cream Cake with Chocolate and Sour Cream Glaze was? And […]
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I have a thing for blueberries. I eat a 6 oz. container every single freaking day, which means that we spend $2,186.35 on blueberries every year, give or take (the ‘give’ is when the berries cost more than $6 because the markets know they can take advantage of people who prefer the word ‘organic’ […]
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Totally adorable. Totally cinnamon-sugar-tastic. Totally something you must make this weekend, so you can have biscuits for breakfast and then these little biscuit bites all freaking day long. I think you’ll agree that eating 5 little weensie dessert-like things really isn’t the same as eating a normal-size dessert-like thing. And these biscuit bites can’t really […]
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I have to confess something. I have had a crush on biscuits since I was a teenager. My second job ever was at a mall food court restaurant called Grandma Lee’s, and in addition to mind-blowing butter tarts (which I really will recreate one day- they’re on the massive list of “Things I Must Bake […]
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What is better than a cakey, soft banana muffin in the morning, made rich with buttermilk? Oh, I know- a buttermilk banana muffin with butter melting all over it. Seriously- these muffins are so light that they’re almost like little cakes. I can’t think of a better way to start the morning. (Unless you […]
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I have no idea why, but I had a hankering to make something with oat bran. Oat bran sounds terrifically unfun, doesn’t it? (Well, wheat germ takes the cake in the “this doesn’t sound like I’m going to love it” department, but oat bran is a close second. Sorry, I’m forgetting about All Bran. All […]
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You’re right. It’s banana and cranberry, baked together into a festive bread. Why not combine the proven winner known as Banana Nut Bread with cranberries? (Unless you don’t like cranberries- that would be a good reason not to.) Since most people equate cranberries with holidays, take the leap and throw them into the banana […]
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This recipe is more attractive when baked into a loaf, I have to admit. You might be wondering about the combination of apples and swiss cheese, but it works if you like a salty & sweet combination (which is a really great thing in life- the counterbalance between one sin and another. Sugar and salt. […]
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I haven’t baked with vegetables this much since my honestly and truly yummified Morning Glory Muffins, and must say: veggies rock- especially when a little bit of fruit comes to the party. Don’t worry- this bread isn’t healthy to the point of cardboardosis. In fact, it’s downright moist and sweet (thanks to the apple, I […]
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Boys and girls: It’s Pumpkin Time. I stumbled across these muffins a couple of years ago and have been thinking about them ever since. Seriously. I contemplated making them again last summer, and thought it would be wrong- in the stupid “don’t wear white shoes after labor day” sort of way- because who makes a […]
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If you’re a fan of zucchini bread, then you’ll be a fan of this recipe. If you don’t think you’re a fan of zucchini bread, then you need to make this recipe and become a convert. Immediately. I know it’s seemingly inconceivable to use a green vegetable to any degree of success in a sweet […]
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I have a thing for banana bread. I grew up with many a slice of the margarine-smeared, Mom-made Fannie Farmer banana bread packed into my lunch at school. (Although I loved banana bread, let’s tell it like it is: I’d have taken the strawberry Fruit Rollup at recess any day. Or the mass-produced but still crave-worthy Vachon Flaky […]
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The name sounds rather lackluster, but don’t be fooled… it’s a seriously killer bread that verges on cake territory (especially when you slather frosting overtop as I did in this particular round). I made this for the first time last year and have been dying to get back at it, but wanted to wait for […]
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Muffins… bread… they are interchangeable, so don’t judge me because the photo screams “bread” while the title reads “muffin”.
Don’t you always have a couple of browning bananas hanging around on the counter, too spotty to eat? Hold onto them and let them get more black than yellow, then smoosh them up into this muffin/bread recipe (which can be made in a jiffy). Next thing you know, you have a muffin that’s full of berrylicious antioxidants and your counter is cleared of ugly, ripening fruit.
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Pineapple + coconut = yum. And since Malibu rum = fun, why not combine all three ingredients into a simple bread (that is also just as happy to be a muffin, by the way), that’s the life of the party?
(But for real- where has Malibu Rum been all my life? I have been a devoted Kahlua fan for years, but coconut rum? I overlooked it in my formative ‘learning how to drink’ years. What a shame. So now I’m finding ways to add it to baked goods… lucky you.)
In case you happen to not love cows, this recipe is dairy-free (but worry not- if you don’t have coconut milk on hand, regular milk will certainly do). This recipe also uses coconut oil (if you have it), adding a even deeper coconut flavor. Naturally coconut itself makes an appearance (in and on the bread)- so you technically have four levels of coconut going on (in the rum, the milk, the oil and the nut). It’s crazy. Only pineapple can compete with that kind of intensity.
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Rise and shine!
Why not wake up to a muffin full of flavor and just the right amount of sweetness to get you going? Plus, it’s so exciting to bite into something with so many ingredients. It’s like a party for your taste buds… so many textures, so many tastes, and yes, you can bet that they all play nicely together. (Who knew that fruits and veggies could join in unison and create a hit?)
Like with any muffin, these are pretty easy to make- the only annoyance comes from having to measure out so many ingredients. Oh, and from grating the carrots- but since I started using the grater thingy on my food processor (you know- this disc that you attach to the blade in the middle), life has gotten so very very much easier. Less time grating carrots means more time baking.
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How do you prefer your pretzels- salty (with chunks of salt scattered across the top), or sweet (with cinnamon sugar sprinkled over the well-buttered surface of the still-warm dough)?
It doesn’t matter, my friend, because you have both options catered to in this recipe. As long as you like them soft and chewy, you’ll be just fine.
I know I have complained about yeast recipes before, and I will absolutely complain again (although less so in this recipe, because you’re not letting the dough rise twice)- but I was inspired to make pretzels for three reasons:
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