Cinnamon sugar banana bread

I still have more bananas in my freezer, so I will continue to be making banana bread or muffins for awhile. I really liked the added cinnamon to this recipe. It gave it a bit of a crunch and tastes like a savory banana bread!

Cinnamon sugar banana bread-adapted from Tasty Kitchen (originally recipe from La Casa de Sweets)

Total time: 1 hour 10 minutes

Makes 1 loaf of bread

• 3 ripe bananas
• 1/4 cup vegetable oil
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1 pinch salt
• 1 egg, beaten
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a loaf pan with cooking spray and set aside.

In a large bowl, mash the bananas with a fork. Then add the remaining ingredients and stir just until moist with a wooden spoon. 

Turn dough into the greased loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Biscuits and gravy

Biscuits and gravy are one of the things that Scott almost always orders for breakfast when we go out. This recipe was incredibly easy, and for the most part I almost always have everything in the house for it! I loved having these for dinner with some scrambled eggs and ham! Side note: these were not very good the next day (we did store the gravy and biscuits separately).

I realized when I went to make these that I didn't have buttermilk on hand. Here's a handy tip for a subsitute: Get a one cup measuring cup out, put 1 tablespoon lemon juice in it, and then top the remaining space with milk. Let sit for about five minutes.

The biscuits!

The final product! (Yes, I added some additional pepper, just becasue)

Biscuits and gravy-adapted from Lighten up America! by Cooking Light

Total time: 35 minutes

Serves 6

• 2 cups all-purpose flour
• 3 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup vegetable shortening
• 1 cup buttermilk
• 1 tablespoon salted butter
• 1/4 pound pre-cooked breakfast sausage, cut into small pieces
• 1 teaspoon minced onion
• 2 1/4 cups 2% milk, divided
• 1 teaspoon dried sage
• 1 teaspoon black pepper
• 2 1/2 tablespoons all-purpose flour

Preheat oven to 450 degrees. In a large bowl, combine flour, baking powder, baking soda and kosher salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough onto a floured surface and knead five times. Take off pieces of the dough into biscuit sized pieces (about 3 1/4 inches), and flatten slightly before placing on a baking sheet coated well with cooking spray. Repeat with remaining dough. Bake for about 10 minutes or until golden.

Meanwhile, in a large skillet, melt butter over medium  heat. Add sausage, onion, 2 cups milk, sage and black pepper. 

In a small bowl, combine remaining 1/4 cup milk and 2 1/2 tablespoons flour, stirring well with a whisk. Add to the sausage mixture. Cook, stirring constantly for about 3 minutes or until sauce is thick and bubbly. Spoon gravy over biscuits.

Cheesy Biscuits

These were very quick and easy to make. Less than 15 minutes and you have some yummy dinner rolls!

Cheesy Biscuits-adapted from Taste of Home Cooking School
Total Time: 15 Minutes
Serves 10

• 2 cups Bisquick mix
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese

Preheat oven to 450 degrees. Stir Bisquick, milk and cheese in a large bowl until a dough forms. Spoon 10 balls of the dough onto a parchment paper lined baking sheet. Bake for 10 minutes or until golden brown.

Crunchy French Toast

French toast is something I rarely make, but decided to treat ourselves today! I was a bit hesitant of the flour, but it made them crunchy, which was just awesome!

Crunchy French Toast-adapted from Tasty Kitchen
Total Time: 25 Minutes
Serves 8

• 1/2 teaspoon salt
• 1 cup flour
• 2 1/2 teaspoons baking powder
• 3 teaspoons sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 cups milk
• 1 loaf french bread, sliced into 1-inch slices
• 2 tablespoons butter
• Syrup for serving

In a large bowl, mix thoroughly salt, flour, baking powder, sugar, eggs, vanilla extract and milk. There may be lumps which is okay. Heat a skillet over medium heat and allow the butter to melt. Then dip each piece ofr bread into the flour mixture, coating both sides. Cook each side for about 2 minutes or until golden brown. Repeat with remaining bread slices.

Can be frozen, and reheated for 30 seconds in the microwave.

Dinner Bread

I've made this before and have an old blog post about it here. It's my dad's recipe, but what I originally posted was more of, add a bit of this to taste. I actually measured what I put in this time (and used a bit less butter!), so thought I would make a new post. My dad also calls this garlic bread, but there isn't any garlic in it, so I've renamed it.

You can use whatever wine you have on hand, but I recommend a white or a rose. If you use any sort of red, it tends to make the bread turn a purple color. I did forget to take a picture though. It's super easy and absolutely delicious.

Dinner Bread-adapted from my dad
Total Time: 45 minutes
Serves 8

• 1 loaf french bread
• 1 1/2 sticks of butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1 teaspoon parsley
• 1/4 cup parmesan cheese, grated
• 1/4 cup white or rose wine

Preheat oven to 350 degrees. In a small saucepan, melt butter over low heat. Once butter has melted, add remaining ingredients and mix well.

Meanwhile, slice french bread into about 1-inch slices and place like a full loaf on tin foil that's on a baking sheet. The tin foil will be wrapped around the loaf in a bit.

Brush the butter mixture on both sides of each slice of french bread. Be generous! Wrap the loaf of bread in tin foil, and bake for 30 minutes.

Everything Bread

I can't say I've ever really been a fan of everything bagels, but when I saw this recipe I knew I just had to make it. The first time I tried it, I tried in my bread maker. Let's just saw it overflowed and did not go well. I decided to give it one more whirl and it was worth it.

First of all, it makes a ton of bread. No wonder it overflowed the bread maker! It was extremely tasty too! Pretty easy to make, a bit messy to eat, but totally worth it.

Everything Bread-adpated from Taste of Home

Total Time: 3 hours

Serves 25

• 1/4 ounce package active dry yeast
• 3/4 cup warm water
• 1 cup warm low fat milk
• 1/4 cup butter, softened
• 2 tablespoons sugar
• 1 egg yolk
• 1 1/2 teaspoons salt
• 4 to 4 1/2 cups all purpose flour
• 1 egg white
• 2 teaspoons water
• 1 teaspoon coarse sea salt
• 1 teaspoon diced minced onion
• 1 teaspoon sesame seeds
• 1 teaspoon caraway seeds
• 1 teaspoon poppy seeds

In a large bowl, combine yeast and warm water until dissolved. Add milk, butter, sugar, egg yolk, salt and two cups flour. Beat on medium for about 3 minutes and stir in additional flour until dough is firm.

Turn onto a floured surface and knead 6-8 minutes or until elastic. Place in a greased bowl, cover and let rise for one hour.

Turn down down on a lightly floured surface and divide into three parts and shape into 20-inch long ropes. Place ropes on a greased baking sheet and braid; pinch ends to seal and turn over. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375 degrees. Combine egg white and water and brush over bread. Mix together remaining ingredients and sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove to a wire rack to cool.

Try Again: Cream Cheese Banana Bread

I have had the worst luck baking lately. I don't know why, but things just haven't been working out. I didn't even take a picture of this failure. The bread overflowed the pan AND then (not surprisingly) it didn't cook all the way through. The top that was cooked did taste really good, so I'll definitely try again-probably in two bread pans.

Cream Cheese Banana Bread-adapted from A Cook's Quest
Total Time: 1 hour
Makes 1 loaf

• 3/4 cup softened butter
• 8 ounces cream cheese, softened
• 2 cups sugar
• 2 large eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ripe bananas, mashed
• 1/2 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, mix the butter, cream cheese and sugar until well blended. Add the eggs and mix until blended. Add the remainder of the dry ingredients and mix until just blended. Mix in bananas and vanilla.

Pour mixture into a greased bread pan. Bake for about an hour or until a toothpick inserted in the center comes out clean.

Cheese and Onion Bread

This bread is so incredibly flavorful and delicious-especially warm and with butter! I would highly recommend it for your next dinner party.

Cheese and Onion Bread-adapted from Breadman's Recipe Guide
Total Time: 2 Hours
Makes 2 pound loaf

• 1 1/3 cups + 1 tablespoons water
• 1 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup shredded cheddar cheese
• 2 tablespoons dried onion
• 4 cups bread flour
• 4 1/2 teaspoons active dry yeast

Place all ingredients in the bread maker and bake on Fast Bake program.

Egg Bread

I need to get back to making bread...

Egg Bread-adapted from Breadman's Recipe Guide
Total Time: 2 hours
Makes 2 pound loaf

• 3 eggs plus water to equal 1 1/4 cups + 2 tablespoons
• 1/4 cup oils
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 4 teaspoons active dry yeast

Add all ingredients to a bread maker. Cook on the Fast Bake program.

English Muffin Bread

English muffin bread is my favorite part of my weekend breakfast. It's so delicious and warm, it just makes you feel good! When I came across this recipe, I instantly knew I had to make it. I'm so happy I did as this was a fantastic recipe! I also liked that this recipe doesn't use bread flour, which helps if you don't have any on hand (or are just getting started making bread). I just can't say no to English muffin bread.

English Muffin Bread-adapated from King Arthur Flour
Total Time: 2 hours
Makes a 2 pound loaf

• 3 cups all purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon active dry yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil

Place all ingredients into a bread maker and bake according to directions for a regular loaf.

White Bread

For Christmas, one of my best friends bought me a bread maker. He had heard me talk about it once or twice randomly and found a really good deal on one! I am so incredibly happy with it. I can't believe I've gone so long without making my own bread. It's so easy and delicious. I just love throwing the bread in the toaster first thing in the morning. A little butter, jam, peanut butter-you name it!

This is a really basic recipe--I have a few more coming that I've tried and will continue to post! Seriously...go find yourself a bread maker soon! Oh, and even though it doesn't look like it in this picture, I DO have a bread knife. It just didn't make it into the picture!

White Bread-adapted from Breadman's Recipe Guide

Total Time: 3 hours

Makes 2 pounds

• 1 1/2 cups warm water
• 6 tablespoons oil
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 4 teaspoon dry active yeast

In order, add ingredients to the bread pan. Select the fast bake and press start. About 10 minutes in, check the dough ball to ensure it is sticky and add a bit of water if needed. Allow to cook until finished baking. Turn bread out onto wire rack and allow to cool.

Peanut Butter Cup Banana Bread

I made this recipe yesterday for a gathering of some friends. Scott said this was the first bread that he didn't feel the need to put butter on! It is definitely sweet,  so good at the same time.

The recipe originally called for peanut butter instead of hazelnut spread (i.e. Nutella), so you could definitely switch it back if thats what you have on hand. I just had the hazelnut spread and didn't know what else I would make with it.

This also took me a very long time to cook in the oven. I'm not sure if it's my oven or if I filled the bread pan too full (very good possibility). So, it's a minimum of an hour recipe!

Peanut Butter Cup Banana Bread-adapted from The Daily Smash
Total Time 1 hour 45 minutes
Serves 12

• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 very ripe bananas, mashed
• 1/2 cup hazelnut spread
• 1/4 cup canola oil
• 1 egg
• 8 ounces peanut butter cups

Preheat oven to 350 degrees. In a medium bowl, whisk together sugars, flour, baking soda, baking powder and salt. In a large bowl, combine bananas, hazelnut spread, oil and egg. Slowly, mix dry ingredients with wet ingredients just until combined.

Place peanut butter cups in a food processor, and pulse, just until chopped up. Fold into batter mixture. Spoon mixture into a greased bread pan. Bake for about an hour, or until a toothpick inserted in the center comes out clean. Let sit in pan for at least 10 minutes before cutting.

Whole Wheat Pizza Dough

I had never made my own pizza dough before. After making this recipe, I'm never going to buy canned pizza dough again! This was great and easy to make. The only down fall is that you have to let it rise for about an hour.

This is part one of three recipes for pizza. Tomorrow will be homemade pizza sauce!

Whole Wheat Pizza Dough-adapted from The $5 Dinner Mom Cookbook by Erin Chase
Total Time: 75 Minutes
Makes one 16 inch thick crust pizza (6 servings)

• 1 cup lukewarm water
• 1 tablespoon canola oil
• 1 cup whole wheat flour
• 2 cups white flour
• 1 packet active dry yeast
• 1 tablespoon sugar
• 1 teaspoon Italian seasoning
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic salt

In a mixing bowl, combine the water and one cup of the white flour. Add in yeast, sugar, salt and oil. whisk together to make a "spongy" dough. Let sit for 10 to 15 minutes.

Add the remaining two cups of flour and stir with a wodden spoon. When the dough becomes too thick, knead it by hand 6-8 minutes. Knead in seasonings and Parmesan cheese. Place in a greased bowl for 45 minutes to 1 hour to rise.

Once dough has doubled in size, place on a lightly floured work surface and roll out the dough to the desired size. Bake crust for 8 minutes, remove from oven and add toppings. Cook for 8 to 10 minutes longer or until golden brown.

The original picture. I replaced the main picture on 11/30/14.

Homemade Dinner Rolls

I was so excited to try these dinner rolls. I'm so unbelievably happy I found this recipe and don't know that I'll ever use refrigerated biscuits again. I mean, just look at the picture! It looks just professionally made dinner rolls! They were absolutely fantastic and super easy to make. My favorite part is that these can be made up to  4 days in advance.

Update 12/1/2013

I made these for Thanksgiving and they were a hit again! I had trouble again with the batch on the bottom getting burnt, so just make sure you're watching them at about 10 minutes of cooking!

Homemade Dinner Rolls-adapted from The MotherHOOD
Total Time: 2 hours-4 days, depending on chill time
Makes 24 dinner rolls

• 1 cup warm water
• 2 packages active dry yeast (4 1/2 teaspoons)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon kosher salt
• 4-4 1/2 cups flour

Combine water an yeast in a large bowl. Let stand until foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt until combined. Add in flour one cup at a time until too stiff to continue mixing. Cover and refrigerate 2 hours to up to 4 days!

Grease baking sheets. Make 24 small balls of the dough and place on the baking sheets. Place baking sheets in turned off oven for about an hour to let dough rise. Turn on oven to 375 degrees. Bake for about 15-20 minutes until rolls are golden brown.

Zucchini Muffins

I got the Hungry Girl 300 Under 300 cookbook for Christmast this year, and this is the first time I've cooked something out of it! The recipe was delicious, even though I had to make a few changes as I didn't realize I was out of stuff at home! They turned out really moist and I will definitely be making again!

Zucchini Muffins-Adaptes from 300 Under 300 by Hungry Girl
Total Time: 30 Minutes
Makes 10 Muffins

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2/3 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large zucchini, shredded
• 2 eggs
• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. 

In a large bowl, combine flours, sugars, baking powder, allspice, nutmeg and salt. Set aside.

In a medium bowl, combine zucchini, eggs, butter and vanilla. Add mixture to large bowl and stir until blended.

Line 10 cups of a muffin tray with liners, or spray with cooking spray. Fill cups evenly with batter. Place in oven for 20-25 minutes, or until toothpick is inserted and comes out clean.

Cheesy Breadsticks

This is a nice easy recipe to have as a side for some tomato soup--which is just how we had it! There's good flavor, and it's so easy and quick!

Cheesy Breadsticks

Cheesy Breadsticks-adapted from Prevention Guide's Easy Family Meals
Total Time: 12 minutes
Serves 6

• 2 refrigerated pizza crusts
• 2 tablespoons shredded mozzarella cheese
• 1/2 teaspoon dried Italian seasoning
• 1 cup marinara sauce, optional

Preheat oven to 350 degrees. Transfer to a baking sheet and lightly coat with cooking spray. Sprinkle with cheese and Italian seasoning.

Bake for 12 minutes, or until golden. Slice into strips to serve with warm marinara sauce.

Apple Scones

A few weeks ago, I bought a bag of apples since they're in season and I needed some fruit in my life. The thing is, they weren't very good apples. So I decided to bake them! These scones weren't anything super special, but they were decent. A little dry-I probably won't make them again, but who knows!

Apple Scones

Apple Scones-Adapted from SparkRecipes
Total Time: 20 Minutes
Makes 12 Scones

• 2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 cup butter, chilled
• 2 small apples peeled, cored, and shredded
• 1/4 to 1/3 cup milk
• 1/4 cup unsweetened applesauce

Heat oven to 425 degrees. Combine flour, sugar, baking powder, soda and salt into a largebowl. Cut in butter until crumbly. Add shredded apple, 1/4 c milk, applesauce, 1/2 tsp cinnamon, nutmeg and cloves. Stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead gently 8 - 10 times. Pat into two 6-inch round circles or drop by rounded spoonfuls onto a greased baking sheet.

Bake for 12-15 minutes, or until browned and risen. 

Chocolate Chocolate Chip Muffins

When I worked at Perkins, I always remembered the chocolate chocolate chip muffins. I was never a huge fan, but I did want them every once in awhile. I came across this recipe when I just wanted to bake something. I had all the ingredients, so figured, why not? They were a little bit dry, but over all a decent muffin! And it didn't make a ton of muffins! Just 12 regular sized ones-perfect!

Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins-Adapted from Cooking Light
Total Time 30 minutes
Makes 12 Muffins

• 1 cup all-purpose flour
• 3/4 cup wheat flour (you can use all all-purpose flour if desired)
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup warm water
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup semisweet chocolate chips
• 2 tablespoons confectioner's sugar

Preheat oven to 400 degrees.

Combine flours, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl, stirring with a whisk. Make a well in the center of the mixture. Combine water, oil, red wine vinegar, vanilla extract and egg in a bowl, stirring well. Stir chocolate chips into the water mixture. Add water mixture to flour mixture, stirring just until moist.

Place 12 muffin cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Bake for 15 minutes or until a wooden toothpick inserted comes out clean. Cool for 5 minutes in pan on a wire rack. Sprinkle confectioner's sugar over tops of cooled muffins.

Pumpkin Parmesan Scones

I remember back in high school I was in love with my coworkers homemade scones. When I came across this recipe I was very excited to try it! It was pretty good, but a little bit bland, but I guess that's what scones are supposed to be.

Pumpkin Parmesan Scones--adapted from Cooking Light

Total Time: 30 Minutes

Serves 12

• 1 1/2 cups all-purpose flour 
• 1/2 cup whole wheat flour (about 1/2 cup) 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 
• 1/4 cup chilled butter, cut into small pieces 
• 1/2 cup canned pumpkin
• 1/2 cup fat-free plain yogurt 
• 2 large egg whites, divided 
• 2 tablespoons grated fresh Parmesan cheese 

1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.

Try Again: Cranberry-Lemon Tea Bread

I have always had issues with bread. For some reason it always seems to cook too much on the outside and not enough on the inside. This bread did not turn out AT ALL. BUT I think I know why. The recipe says to put it into two pans, and I only put it into one. So the outside cooked pretty good, so we at least got to taste it and it was rather good! But I"ll have to make it again to make the frosting. So if anyone makes this, PLEASE let me know how it goes 'cause I don't know the next time I'll make it!

The ruined bread...you can still see the batter inside!

Cranberry-Lemon Tea Bread - adapted from Betty Crocker
Total Time: 2 hour 45 minutes
Serves 16

• 1 tablespoon granulated sugar
• 1 box lemon cake mix
• 1 cup sweetened dried cranberries
• 1 box cheesecake instant pudding and pie filling mix
• 1 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 1 ounce cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon fresh lemon juice
• Poppy seeds for topping, optional

Heat oven to 350 degrees. Spray 2 loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.

In small bowl, toss 2 tablespoons of the cake mix with cranberries. in large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.

In a medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with poppy seeds.