Tag: brunch

Posted on » by Michael » Theme:

100% Whole Wheat Banana Bread

IMG_6886

Ingredients

  • 4 ounces butter
  • 3 3/4 ounces brown sugar, light or dark (I think 1/2 of this)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • * 1 pound bananas (before peeling, as weighed at the grocery store), peeled and cut into 1″ chunks
  • 3 ounces honey (I think 2/3 of this)
  • 2 large eggs
  • 8 ounces King Arthur White Whole Wheat Flour
  • 2 ounces chopped walnuts, optional (didn’t add)

* I took a little over 1 pound of very over ripe bananas and let it defrost. Then I took the result and cooked it down on the stovetop until it was thick

The resulting banana bread was probably the best I’ve ever had. So banany, so moist absolutely delicious.
I didn’t add the optional nuts (didn’t need them)

Instructions

  • Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  • In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  • Beat in the honey and eggs.
  • Add the flour, then the walnuts, stirring until smooth.
  • Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  • Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.
  • Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  • Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings. (King Arthur Recipe)

Posted on » by Michael » Theme:

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:20 minPrep:20 min
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Yield:6 to 8
salad
Ingredients
4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper
Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil

Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Posted on » by Dana & Nancy » Theme:

Mimosa Muffins

Mimosa Muffins

recipe from Inspired by Charm which was actually a guest post from No. 2 Pencil

Ingredients

  • 2 1/2 cups of all-pupose flour
  • 1/2 cup of sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of kosher salt
  • zest of two large oranges – 1 teaspoon reserved for glaze
  • 1 cup of champagne (sparkling wine)
  • 1 stick of melted butter
  • 2 large eggs
  • 1 teaspoon of pure vanilla extract
For the glaze
  • 1 cup of powdered sugar
  • 2 Tbsps. of freshly squeezed orange juice
  • 1 teaspoon of orange zest

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar, baking powder and salt in a large mixing bowl. Add zest from two oranges and whisk into dry ingredients. Don’t forget to reserve a teaspoon of zest for the glaze. In a separate smaller bowl, combine melted butter, champagne, eggs and vanilla and stir together. Then add wet mixture to dry ingredients and stir, just until combined.
  3. Divide batter evenly among the cupcake pan, and bake for about 18 minutes, or until light golden brown.
  4. Remove muffins from oven, and prepare glaze while they begin to cool. Spoon glaze over muffins while they are still warm, not hot. If the muffins are very hot, the glaze will run off too quickly