CHERRY VANILLA ZUCCHINI BREAD!!!

INGREDIENTS:
2 whole Eggs
1 cup Vegetable Oil
1-½ cup Granulated Sugar
2 teaspoons Vanilla Extract
½ teaspoon Almond Extract (optional)
2 cups Unpeeled, Grated Zucchini
10 ounce Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
½ cups Finely Chopped Pecans Or Walnuts (optional)
3 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Salt
3-½ ounces, weight Box Instant Vanilla Pudding Mix


Preheat oven to 350 degrees. 
Grease and flour two 8×4-inch loaf pans or four 5×3-inch mini loaf pans.
In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and dry pudding mix; add to the zucchini mixture and stir just until combined.
Pour batter into prepared pans.
Bake at 350 degrees for 1 hour for full-sized loaves, or for 35-45 minutes for mini loaves. 
RECIPE FROM Tasty Kitchen

REESE'S PEANUT BUTTER CUP BANANA BREAD!

THIS REESE'S PEANUT BUTTER CUP BANANA BREAD SHOULD BE ILLEGAL!!! BEST BANANA BREAD I HAVE EVER EATEN IN MY LIFE!!!!! KUDOS TO cookies and cups FOR THIS RECIPE!!!!!!!!!!!!!!!!!!!! HAPPY WONKA WEDNESDAY! ♥ ♥ ♥

Recipe: Reese’s Peanut Butter Banana Bread FROM COOKIES AND CUPS!!!!!

Ingredients

• 3 very ripe bananas, mashed (I USED ONLY 2 AS MINE WERE ON THE LARGER SIDE)
• 1/2 cup peanut butter
• 1/4 cup oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

Instructions

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

BUTTERSCOTCH BANANA BREAD

THIS MONTH I WAS LUCKY ENOUGH TO JOIN THE SECRET RECIPE CLUB. http://www.amandascookin.com/p/secret-recipe-club.html EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! I RECEIVED THE BLOG TITLED, http://steaknpotatoeskindagurl.blogspot.com BEING A DESSERT GIRL MYSELF, I CHOSE TO MAKE HER BUTTERSCOTCH BANANA BREAD. YOU CAN FIND THE RECIPE HERE.... http://steaknpotatoeskindagurl.blogspot.com/2011/02/butterscotch-banana-bread.html I FOLLOWED THE RECIPE AS WRITTEN AND MY GUESTS ALL ENJOYED IT. I THINK NEXT TIME I WILL THROW IN SOME MORE BUTTERSCOTCH CHIPS, TOO - BECAUSE THE FLAVOR WAS GREAT!! THANKS FOR A DELICIOUS RECIPE STEAK & POTATOES KINDA GIRL!!!! XOXO

HOMEMADE CHEESE BREAD

HOMEMADE GLUTEN FREE BREAD

GLUTEN FREE SODA BREAD

Jaden's Playdate! Race Car cookies for Jaden....Princess Cookies for Sophia!

Chocolate Filled Brioche....A special Playdate Breakfast! xo

 
Ingredients:
1/4cup milk
2 Tablespoons sugar
1 1/4-ounce package active dry yeast
2 1/4 cups flour +more if needed
1/2 teaspoon salt
1/2 cup unsalted butter, room temp plus more for greasing
2 eggs
6 squares (6 ounces) semisweet chocolate

Glaze:
2 Tablespoons milk
2 Tablespoons sugar

Heat the milk briefly just to lukewarm.

Use mixer with the dough hook on.  Pour milk in bowl.  Sprinkle on the sugar and yeast and stir to dissolve.  Sit 5mins.  Add flour and salt and beat on low. Add eggs and butter and beat until the dough forms a ball. This takes 5-6 mins and dough will be slightly sticky.  

Grease the inside of a large bowl with butter and place the dough in the bowl.  Cover with plastic and let rise 2 hours.  Grease mini brioche pans or use a 12 cup muffin tin and grease well.  Punch down the dough and divide into 12 portions.  Cut each chocolate square in half.  Flatten each piece of dough into a circle.  Lay the chocolate piece in the center and pinch the edges to secure the chocolate inside the dough making a ball shape.  Place into brioche pans or muffin tin. Cover with plastic and let rise 30 mins  or until doubled.  Preheat oven to 400.  Make the glaze by heating the milk and sugar together in a pot.  Brush onto each brioche and bake 12-15 mins or until puffy, golden and shiny!!!! Serve warm.
adapted from Chocolate on the Brain

CLICK HERE FOR A MUCH SIMPLER COPYCAT VERSION OF THIS USING PREMADE ROLLS 

Warm Banana Bread with Chocolate Chips...

POPOVERS

Ingredients

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

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