It’s plum season and I’ve got loads and loads of plums around. I’ve made ginger-plum jam, plum butter and plum tarts and still have plenty of plums. Since we just love any kind of fruit bread I thought, why not plum bread?
This is a definite kid favorite around our house! Anytime our Emily takes a snack to school, like now, for CRCT, the state wide test, she requests Chocolate Chip Muffins. Heck, she even wanted them for her birthday! I make them in mini form as kids can take more than one if they like them, because if they take a big one and don’t eat the whole thing, the rest ends
up being dumped. Call me old school, but that just hurts. I rather have left over muffins devoured by children grabbing some on their way home or teachers enjoying them than any of my baked goodies landing in the trash!
These are even made with white whole wheat flour, which is just ground from a lighter kind of wheat that does not give your baked goods the typical drier, harsher whole wheat taste, but still delivers all the whole wheat goodness! This is a King Arthur Flour recipe, I adapted slightly … I just can’t not change something ;-)
White Whole Wheat Chocolate Chip Muffins
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk (I’ve used buttermilk before)
- 2 cups King Arthur 100% White Whole Wheat Flour
- 1 cup mini chocolate chips (we prefer dark)
Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan or two mini muffin pans.
– Beat together the butter, sugars, baking powder, salt, and vanilla until fluffy.
– Beat in the eggs, then stir in the milk or buttermilk.
– Mix in the flour, then the mini chocolate chips.
– Spoon the batter into prepared muffin cups and level out slightly by shaking the pan side to side a few times.
– Bake muffins for 30 minutes or mini muffins for 20 minutes or until tooth pick inserted in center comes out clean (at least of muffin batter).
– Let cool for 10 minutes in muffin pan and place muffins on wire rack to cool after that.
I knew better, but I still tried to rush it. I had fed the sourdough to the Norwich Bread specifications. Maybe, I already did not wait long enough there, to have it at it’s prime bubbliness. Then I made the dough. Ask seemed fine. I formed the breads – 2 baguettes and 1 loaf – put them into the fridge without keying them rise first. Here is where I think I messed up. They do need some rising time before being refrigerated. So, even though I gave them ample time to acclimate to my kitchen temperature before going into the oven, they did not rise enough. So, lesson learned. You have to give sourdough it’s proper time to do it’s magic :)
I still have the other bread and will see if a bit more rising time will do the job :)
We had gotten lettuce, beans, tomatoes, potatoes and onions in our Local Food Stop bag this week. It is freakishly hot outside, so we like cool or semi cool dinners.
The array of goodies brought this salad to mind, a salad we all enjoy very much. It looks so majestic, so special, just the way it tastes. What a treat!
To celebrate our 3rd snow day in a row, which is unheard of in Georgia, and to give in to my husbands wishes for this delicious bread this is in the oven.
Pumpkin (Chocolate Chip) Bread
A soft, sweet, spicy, orange bread. Perfect for breakfast, snack and afternoon coffee or tea.
- 1 1/2 cups white sugar
- 1 cup brown sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup apple sauce
- 1/2 cup vegetable oil
- 2/3 cup water
- 4 eggs
- 3 1/2 cups all-purpose flour (I used white whole wheat flour (King Arthur) and it worked wonderfully)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg (fresh if you can get it)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup miniature semisweet chocolate chips (I have left them out before, and it was actually our favorite so far
- 1/2 cup chopped walnuts (have also tried pecans, and it was delice)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans. (use mini muffins pans and bake them for 15 minutes – big hit with the kids)
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
adapted from http://www.allrecipes.com
It’s a snow day, it’s cold outside and I had some sourdough sitting on the counter, but not enough to make a sourdough loaf only with that. Nevertheless, I was dead set on making a delicious loaf with wheat and a bit of rye flour. That combination makes the most beautiful artisan breads with great flavor!
I posted it on facebook, and promptly was asked for the recipe. So, here it is …
As mentioned before, the end of the school year always brings me even closer to my oven. It is the time to thank the teachers for all their hard work and another great year for our girls. A sure winner is the banana nut bread that regularly was mentioned in the teacher’s thank you notes.
This year, I thought it would be a great idea to bake it with the girls. I had it all planned out, even the cute little origami baskets they would be baking in and certainly a great banana nut bread recipe.
These baskets, I thought, would make the presentation just perfect. We got out 8×10″ white sheets of paper and cut out the same size of baking paper and folded. Very cute, indeed.
I put them on a baking sheet, not to close to one another so they would have enough room to bake separately. I was a bit worried about the sides being a bit wobbly, you know the part where the handle is supposed to be. Hm, as the batter baked and rose, it pushed just as much on the sides. Well, what happens if there isn’t ample resistance? The banana breads ended up looking as wide as they were long. I should have really taken a picture, but I was so displeased with myself, I did not have enough humor left. I wanted to hand the teachers something scrumptious the next morning.
I decided to make our success-proven Chocolate Chip Scones, cut up the banana bread and present those to the teachers with a cute little sign, wrapped in cellophane paper finished with a bright, cheery ribbon.
This is one of the easiest breads you can make. It is as fitting and delicious for breakfast with some jam as for dinner with chili or soup, but you have to have a bottle or can of beer in the house.
That can be a challenge for me. Even though I am German, I am not a big beer fan. That said, I love it fresh off the tab in a Beer Garden or with a little sprite on my mom’s balcony, not that I’m choosy or anything ;-)
Years ago a friend of mine had made beer bread – a box mix – and it was delicious. We don’t usually have beer in the house, but had some left over after a dinner party, so I set off to find a from scratch recipe for beer bread (I am not a box mix kind a gal). I found several ones and mixed them to this simple recipe that I have stuck with for several years now. It is also SO simple, I can’t fathom why beer bread should be made from a box, but that’s just me. I’ll get off my high horse now and get on with it …
One of the best parts about this bread is that it is started in a cold oven. Our girls like it so much that I have mixed it and left it in the oven overnight to bake on time-bake in the morning on more than one occasion. There is no better way than to wake up to the scent of fresh baked bread!
I have also been known to pack the simple ingredients when going on vacation. It makes for an easy side item, and it is just as easy to bring it back. I just did that last Easter and made myself the official beer bread maker of the family.
One thing I have to warn about, though. The beer has to have some taste, so no dishwashing water, please!
Another warning … it is a bit addictive … thus no picture of the beautiful, golden crumb … Continue reading
I am finicky about the food I eat, but especially about the bread. There is the German side of me, having grown up with the world famous German bread. The memories of, as a young girl, going to the local bakery to buy Brötchen (rolls) or bread fresh out of the oven for breakfast or even an afternoon snack, the same baker, who later made Michael’s and my wedding cake are so precious to me.
Yes, it is usually heavier, but not always. We also have our delicious Weißbrot (white bread), but it is considered a special bread or dessert bread. It’s nothing like the white bread here. American white bread in many families is used every day and is all fluff from sugar, fat and bleached flour … thus, if I have to go the route of buying bread, I go for the all natural baked goods or at least whole wheat containing ones.
So, when it came to burger buns, I had just usually picked up a few rolls of “good” ones. They still have too many ingredients that I can’t pronounce, I guess to extend their shelf life, so I thought I would give it a try and make them myself. It can’t be that hard, right? It really isn’t. Continue reading