Archive of ‘Breads & Muffins’ category

Peanut Butter Chocolate Banana Bread

I’m definitely guilty of Pinterest hoarding…ie pinning about one bajillion pictures of delicious looking stuff and yet never even clicking over to *look* at the recipe. I have a whole board dedicated to dinner ideas, another for breakfast, and basically any course or method possible and yet when I am at a loss for something to put together, I generally just Google it. Or throw everything into a pot and make soup.

Peanut Butter, Chocolate, and Banana Bread : The Not So Desperate Housewife

But!! Every now and then I come across something so…pretty…tempting…unique…that I HAVE to make it. Like, call my husband repeatedly from work when I know he’s in class to make sure he can pick up some bananas and peanut butter on the way home. (I called about 20 minutes later to make sure he could also pick up wine…Tuesday night baking is no fun without wine.)

Peanut Butter, Chocolate, and Banana Bread :: The Not So Desperate Housewife

I was a little wary of having to mix up 3 separate bowls of batter–while trying to split 2 eggs amongst 3 bowls I honestly considered just dumping everything into one bowl and hoping for the best. But damn…it’s amazing. Perfectly flaky, moist, and sinfully decadent. The banana layer is the stuff wonderfully fragrant banana breads are made of. The peanut butter layer is reminiscent of a Reese’s Cup. And the chocolate layer is chocolate.

Peanut Butter, Chocolate, and Banana Bread ::: The Not So Desperate Housewife

So, yeah. I don’t care where you are…you have time for 3 layers of heaven tonight. Vanilla-Chocolate-Strawberry has nothing on this guy.

See the original recipe here!

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Single Serve Pumpkin Mini-Loaf

The air has taken on the crisp coolness of mid-Atlantic Fall, so obviously it’s time for baking. With pumpkin. Gluten free and dairy free because that’s how I roll. Mostly.

Pumpkin Bread Mini Loaf : The Not So Desperate Housewife

But you know there’s those times when you just want a slice or two, and then the rest of the loaf stands neglected…I’m not one for waste, so I find it easier to make a mini loaf and call it a day. I mean, it’s fresh and hot out of the oven every single time, so a total win. Besides, theses little babies are just so gosh darn cute!

Pumpkin Bread Mini Loaf via The Not So Desperate Housewife

Added bonus–I don’t have to turn on my giant gas oven (that I’m secretly afraid is going to explode every time I turn it on…it’s an antique). The toaster oven works beautifully. I do still line the pans with a strip of parchment paper since gluten free baked goods have a penchant for sticking. My favorite GF all purpose flour to use for this is Bob’s Red Mill GF AP, but I’ve also used my Namaste Foods brand with success.

Single Serve Pumpkin Mini-Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 1 mini loaf
 
Ingredients
  • ½ c + 1½ T GF all purpose flour (I use Bob's Red Mill)
  • ½ t baking soda
  • ¼ t salt
  • ½ t pumpkin pie spice
  • 1 T sugar
  • 1 egg
  • ¼ c applesauce
  • 5 T pumpkin
  • ¼ t vanilla
  • 1 T water
Instructions
  1. Combine all ingredients and beat until smooth. No such thing as overmixing here so make sure the batter is nice and fluffy.
  2. Pour into a parchment lined mini loaf pan.
  3. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted comes out clean.

 

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Buttery Gluten Free Banana Bread (plus a little GF baking lesson)

So freaking obsessed with Glen Templeton right now…I mean, the remake Let Her Go? I seriously cry in my car so much these days. I just thought you should know that. And when I cry, obviously, baking and sweets are generally involved.

Buttery Gluten Free Banana Bread : The Not So Desperate Housewife

Except it’s made with bananas. Which are fruit. So this is basically diet food.

OK. I harp on this a lot but when baking gluten free goodies of any kind, flour choice is critical. I used Namaste Foods All Purpose here, and feel free to use another GF all purpose or “one-for-one,” just be warned that results may vary. There is no such thing as a one-for-one gluten free flour, you guys. I love this article on the matter and highly suggest following recipes as written. If they mention an “all purpose blend,” figure out which one was used in the original. Side story…I totally wrecked a banana bread recipe from Taste of Home earlier in the day using Bob’s Red Mill’s new “1-for-1.” One of these days I’ll learn.

Buttery Banana Bread : The Not So Desperate Housewife

When you do have all your ingredients on hand, make sure they’re room temperature. I’m not 100% sure why this works, but I’ve had good luck with it. That means letting your eggs, milk, or whatever else may have been in the fridge sit on the counter for a little bit. I’m also told that you shouldn’t overmix (same rule of thumb for a lot of recipes with wheat flour), but then again I’ve also been told that it doesn’t matter since, well, there’s no gluten protein to overwork. Jury’s still out on that one. I generally mix my batters until they look good to go, but I’ve definitely let my yeast breads sit in the mixer for a while and they came out beautifully. I just…don’t know.

Cast Iron Loaf Pan : The Not So Desperate Housewife

Oh! I would definitely recommend using a cast iron baking pan as well. Cast iron anything is pretty rockin’…both for the environment and for your body, but it also distributes heat amazingly well and lasts forever. I got mine for like $20 on Amazon. I do, still, line my pans with parchment paper since I’m so paranoid about sticking…with GF stuff it’s kind’ve a crap shoot.

So, yeah, those are my two cents on gluten free baking, at least as it pertains to banana bread. My husband told me this was the best gluten free baked goodie I’ve ever made, so I’m proud of that…too bad the recipe isn’t really mine ;-)

The texture of this banana bread is a bit denser than some more cake-like banana breads I’ve had in the past. It’s super rich, though, thanks to the butter. If you want to lighten it up, I’d try using a liquid oil (like avocado oil or another heat stable one that’s liquid at room temp) and maybe even using a tablespoon or two less flour than this recipe calls for. As with anything, don’t make too many drastic changes at once unless you’re prepared for a disaster, but then again, I’ve gone hog wild on a few things in my time that turned out great. You’re welcome for my unfettered wisdom.

Buttery Gluten Free Banana Bread :: The Not So Desperate Housewife

Recipe adapted from Namaste Foods.

Buttery GF Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 2 c Namaste Foods Perfect GF Flour Blend (or other all purpose GF flour, with caution!)
  • 1 t baking soda
  • ¼ t salt
  • ½ c (1 stick) butter, melted
  • ¾ c sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • ½ t vanilla
  • ½ t apple pie spice (or cinnamon)
  • ½ c walnuts, chopped
Instructions
  1. Preheat the oven to 325 degrees.
  2. Whisk together the flour, salt, and baking soda. Set aside.
  3. whisk together the butter, sugar, and bananas.
  4. Beat in the eggs, vanilla, and apple pie spice.
  5. Stir in the dry ingredients with the wet, being careful not to overmix.
  6. Fold in the walnuts.
  7. Spread the batter evenly in an 8x5 inch loaf pan lined with parchment. The batter will be very thick, almost like a dough, so use a wet spatula to work it into the corners!
  8. Bake for 70-75 minutes, or until a toothpick inserted comes out clean.

 

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Gluten Free, Vegan Bread

We finally got all our stuff out of the Baltimore house yesterday—one thing I realized I miss from the Army was the fact that whenever you had to move, some moving company would just magically show up and four hours later, all your stuff was gone. Whether it would make it to where you needed to go was another story but considering we aren’t even taking possession of the new place for a month, I’m not thinking that far ahead. Either way. Moving yourself is awful. Righteously awful.

Fun fact…there is a Law of the Unviverse that states that no matter how hard you try, you will never—NEVER—fit all of your household goods inside your POD, despite more trips to Goodwill than I care to count and a pile of trash bags in the back alley I’m pretty sure could shield the place from a nuclear war. So, that was my weekend.

GFV Bread II

I know baking is probably the last thing anyone wants to do in the middle of the summer, except it’s the first thing I want to do every second of every day of the year so I’m posting this anyway. Y’all know I’ve been on my Vegan kick lately and I recently extended said Vegan kick into the realm of baked goods. I did try to make a Paleo/Vegan bread a while back (I’m still racking my brain for a way to make that happen) but for now I’m settling for this lovely creation.

GFV Bread

 

It’s seriously delicious, not to mention versatile. Dudes, I made French Toast and sandwiches and toast with butter and jam and PBJ andandand they all held up. The pain with GF baked goods of any kind is that they can really be dry and crumbly, and doubly so when you have to eliminate eggs and dairy from the mix. I don’t know what it is about this specific combo of ingredients but it works beautifully. I had to experiment a little—it took me one miserable failure and two not-so-miserable-but-still-imperfect attempts to figure out the magic behind it and here is what I found/the ONE change I made…

  1. When she says mix the ingredients until “just combined,” seriously, yo…do NOT overmix. Mix up all your dry ingredients REALLY well before you add the wet stud and mix by hand slowly and carefully until it comes together. Overmixing will produce a nasty sinkhole.
  2. Only let it rise 30 minutes. I know it says 30-45 but too long and a) it might overflow and/or b) it’ll sink whilst baking.
  3. I added a tablespoon of psyllium husk powder. I swear by this stuff.
  4. Does not freeze well.  I unthawed a loaf I had frozen fresh and it turned to sand.
  5. Let the loaf cool either upside down or on its side. I know some folks think this is an Old Wive’s Tale, but it makes me feel better. So there.

I seriously heart this bread. I don’t care how hot it is. Get the recipe here!

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Banana Bread Muffins

I took a little hiatus from the Internet for the Lenten season, which is at least part of the reason my last post was forever ago…except school has me pretty much clawing at water so the break from not only social media but, well, everything online was amazing for my study habits.  Suddenly I realized where all that time went when I was all like, “OMG I have no TIME to study!”

I haven’t been cooking much, either.  It’s terrible.  90% of my food consumption since February has come out of a crockpot.  I could make some fancy posts about it all…but it was pretty much either beef or pork.  Like, whatever giant hunk of meat I saw first at the store.  Tossed it right in there and pressed the go button.  Boom.  Week of meals right there.

banana bread muffins paleo

BUT!  I finally got around to some baking for Easter brunch.  Yay, muffins!  Nothing crazy, but as always, a little experimentation with some oldies turned into something glorious.  I made my first batch last week and this one is definitely a winner.  It’s the first time I’ve used psyllium husk in baking but it really does give a much more gluten-y texture without giving me the bubble guts like a lot of gums out there.  If you don’t have it, it’s totally skip-able, but it really does add a little oomf.  Feel free to add nuts or chocolate chips or whatever, too…I guess I’m just boring.

5.0 from 1 reviews
Banana Bread Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • ½ c coconut flour
  • 6 eggs
  • ½ c cashew butter
  • 3 ripe bananas
  • ¼ c maple syrup or honey
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t vanilla
  • 1 t vinegar
  • 1 T psyllium husk powder
Instructions
  1. Mash the bananas with the cashew butter and maple syrup (or honey) in a large mixing bowl.
  2. Add the dry ingredients, vanilla, and eggs to this mixture.
  3. Beat the batter with an electric mixer for 3 minutes on high, until fluffy.
  4. Add the vinegar and beat for about a minute more.
  5. Spoon into prepared muffin tins about ¾ high.
  6. Bake at 350 degrees for 25-30 minutes.
  7. Makes 15 muffins

 

 

 

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Peanut Butter and Jelly Muffins

…without peanut butter.  Obviously.  Fair warning: I think these are great when made with sunflower seed butter, but they’ll be green.  No joke.  Chemistry wins again.  So I just used chunky almond butter.

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I used my Roasted Strawberry Jam in these but any Paleo-friendly (or not…I won’t tell) jelly or jam is fine!

5.0 from 3 reviews
Peanut Butter and Jelly Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c coconut flour
  • 6 eggs
  • ½ c applesauce
  • ½ c almond butter (or any nut butter...or coconut butter for nut free)
  • 1 t baking soda
  • 1 t vanilla
  • pinch salt
  • About ½ c or so of jelly or jam
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs with the cashew butter and vanilla. Stir in the applesauce.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Spoon into your lined cupcake tins to about ½ full.
  5. use a spoon to make a little well in the batter and place a teaspoon or two of jelly inside. Top with a little more batter, ensuring that no jelly peeks out.
  6. Bake at 350 degrees for 30-35 minutes, until the muffins are lightly browned on top.
  7. Makes 1 dozen muffins.

 

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An Oldie but Goodie…Because it’s December and I LoveLoveLove Eggnog…

**This is a re-post from last winter…I probably made a dozen batches of these as gifts and, well…for myself.  I made a few tweaks since it went up last year and it’s already making an appearance for this holiday season so I’m sharing again!**

eggnog cupcake

As I was a-stalking the interwebz last year I found this recipe.  Couldn’t not do it.  Just couldn’t.  I love eggnog.  I love chocolate.  I LOVE that it’s required on pain of death to keep my house full of baked goods during the whole month of December.

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So, um…eggnog isn’t Paleo!  Oh, wait…I HIGHLY recommend this Paleo eggnog recipe from Health-Bent.  (I like maple syrup instead of sugar for this one).  It’s totally bonkers, you guys.  Even if you’re too lazy to bake it into anything, just do it because eggnog is awesome.  I also found some great organic nog at Safeway that’s Primal-friendly (it’s got heavy cream in it), so all hope isn’t lost if you don’t feel like making your own, either.  If you’re like a certain husband of mine (*cough*) who doesn’t like eggnog for some godawful reason…just…just get out.  Now.

Eggnog Chocolate Chip Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c Coconut Flour
  • 5 Eggs
  • 2 Egg Whites
  • ½ c Cashew Butter (or coconut oil for nut free)
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Gluten Free Baking Powder
  • ⅓ c Maple Syrup
  • ¾ c Egg Nog
  • ¼ t Vanilla
  • ½ t Nutmeg
  • 1 c Chocolate Chips
  • **Vanilla Frosting**
  • 1 c Palm Shortening *or* coconut oil
  • 2 T Heavy Whipping Cream *or* Canned Coconut Milk
  • 1 t Vanilla
  • 2 T Maple Syrup
Instructions
  1. Whisk together the dry ingredients.
  2. Beat the eggs, whites, egg nog, butter, vanilla, and maple syrup. By ½ cup-fulls, add the dry mixture and whisk until smooth. Fold in the chocolate chips.
  3. Preheat the oven to 350 degrees. Fill lined muffin tins ½ full with batter. Bake for 25-30 minutes, or until a toothpick.
  4. If you want to do a loaf instead, bake in a loaf pan, same temp, for 50-55 mins.
  5. For the frosting, beat all the ingredients till light and fluffy!

 

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Pumpkin Struesel French Toast

Know what would be awesome?  If I could be a size 0 and wear whatever I wanted and look amazing.  I whine about this a lot and my husband hates it.  Then at some point it dawns on me that I have an almost sociopathic fetish for food and I’m all like, “Oh, wait…if I have to eat like a movie star I’ll go fracking insane.”  Which I will.  Just ask my husband.

I’m much happier with a bellyfull of pumpkin and maple syrup.

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I mean, isn’t breakfast the most important meal of the day?  Or something?

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No?  It’s OK.  This makes and great lunch/dinner/snack/pre-WO/post-WO/midnight/3 am/happy hour/whenever kinda deal.

Note: the recipe for my Pumpkin Struesel Bread can be found HERE.

Pumpkin Struesel French Toast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 loaf of my pumpkin stuesel bread, sliced
  • 1 c coconut milk
  • 3 eggs
  • pinch salt
  • 1 t vanilla
  • coconut oil for frying
Instructions
  1. Preheat the oven to 375 degrees.
  2. Whisk together the coconut milk, eggs, salt, and vanilla.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Dip the slices of bread into the egg mixture and allow to soak for a minute or so.
  5. Fry the slices, 2 at a time, for 2-3 minutes per side or until golden brown.
  6. Remove to a baking pan and place in the oven for 5 minutes.
  7. Serve with maple syrup and pastured butter.

 

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Crunchy Pumpkin Struesel Bread

I went for a jog the other day.  I pronounce it “YOG”.  Mostly because Anchorman has, indeed, had that kind of influence on my life and vocabulary.  But also because I sincerely despise jogging…or running, whatever you wanna call it…and I refuse to talk about it with any kind of respect.  Today my calves are still screaming at me and I have a bazillion blisters on my feet because, well, it’s been that long.  Last time I act on impulse when it comes to exercise.  Oh, the weather is SOOO nice today?  Let’s go for a JOG, eh?  Oh.  HELL  NO.

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You know what IS appropriate for fall weather?  Um, pumpkin things.  Preferably baked pumpkin things…although I have this weird obsession with the memory of this pumpkin ravioli I used to order at Bacchus in New Paltz, NY after a long day of climbing.  They also had like, a million kinds of beer from pretty much every country and if you drank one from every country you got a free T-shirt.  PS, I also love(-ed) pumpkin beer.  I will seriously make myself your slave for life if you can tell me where to find gluten free pumpkin beer.

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I dream about this pumpkin bread.  You’ll dream about it, too, you just wait and see.  I even made French toast with it.  Praise me.

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5.0 from 1 reviews
Crunchy Pumpkin Struesel Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c coconut flour
  • ½ t salt
  • ½ t baking soda
  • ½ t baking powder
  • 5 eggs
  • 2 egg whites
  • ½ c cashew butter
  • ½ c pumpkin
  • ½ t vanilla
  • 2 t pumpkin pie spice
  • ½ t cinnamon
  • 1 T lemon zest
  • ⅓ c dark maple syrup
  • ⅓ c chopped pecans
  • Struesel:
  • 1 c chopped pecans
  • ½ c shredded coconut
  • 1 t pumpkin pie spice
  • 1 t cinnamon
  • 1 T coconut oil, melted
  • 2 T maple syrup
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs and egg whites with the cashew butter, pumpkin, maple syrup, lemon zest, and vanilla.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
  5. Fold in the pecans.
  6. Pour batter into a lined loaf pan.
  7. Combine 1 c chopped pecans, ½ c coconut, 1 t pumpkin pie spice, 1 t cinnamon, 1 T coconut oil, and 2 T maple syrup.
  8. Top the batter with the struesel mixture
  9. Bake at 350 degrees for 50-60 minutes, until the bread is lightly browned and passes the toothpick test.

 

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Blueberries N’ (Dairy Free) Cream Pancakes

I kind of feel like I live alternately between military and civilian.  Mostly because so few of my civilian friends are married, engaged, or even thinking about getting hitched and all my military friends are over here like, “Bitch please…I got married 5 years ago.”  Yeah, that was me married at 23.  My civilian counterparts are ALMOST done judging me.  Oh, except now my military friends are all popping out their SECOND babies.  That’s kinda where they left me behind…not only am I not in any way to produce offspring (I’m told it hurts), but the best possible birth control is a good friend with a toddler.  Seriously.

Which brings be to my PSA of the week…guys, if you ARE having babies, that’s totally cool.  Really.  You’re better people than me.  But for the love of Christmas can we stop taking creepy infant and pregnancy photos?  Here’s a rule of thumb…if you can’t re-create a photo with your adult child without it being normal or at least cute…please, please don’t do it.  Or at least don’t put it out there on social media for the world to see.  Like balancing your naked baby where your bump used to be…or laying around naked with your naked baby…or tattooing a picture of your naked baby on your bump and taking a picture of yourself with an Abercrombie-like expression.  (Yes, I have seen all of those.)  Actually, can we just stop taking naked pictures of ourselves and posting them online?  Nobody needs to see that.  There are special websites for that, and last I checked, Facebook wasn’t one of them (although some of the ads I’m getting have been making me wonder…).

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So less naked people.  More pancakes.

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Yes.  Peace, love, and pancakes.

4.0 from 1 reviews
Blueberries N' Cream Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 Green Bananas
  • 2 T Coconut Manna (coconut oil works well too)
  • 2 Eggs
  • 2 Egg Whites
  • ½ t Almond Extract
  • ½ t Cinnamon
  • 1 pt. Blueberries
  • ¼ c Water
  • 2 c raw cashews, soaked for 3-4 hours
  • ½ c coconut milk
  • Juice of 1 lemon
  • 1 T coconut oil
  • 1 t vanilla
Instructions
  1. Pancakes:
  2. In a food processor or blender, puree bananas, coconut manna, eggs, egg whites, almond extract, and cinnamon.
  3. Pour onto a skillet over medium heat.
  4. Cook for about 1-2 mins per side, then flip.
  5. Blueberry Topping:
  6. In a microwave safe dish, mix the blueberries in the water.
  7. Nuke for 1 minute at a time for about 3 or 4 minutes, until blueberries are juicy and soft.
  8. For the cashew cream,
  9. Soak the cashews in water for at least 2 hours, then drain off the water.
  10. Pulse the soaked cashews in a food processor until you have a fine meal.
  11. Add the coconut milk, lemon juice, vanilla, maple syrup and coconut oil.
  12. Run the food processor until you have a creamy consistency like cream cheese.
  13. Top pancakes with blueberry topping and cashew cream!

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