No Knead Honey Wheat Bread

This is a simple bread recipe that is easy to make and very good. Give it a try! The link to the original recipe posting is below. Thanks!

No Knead Honey Wheat Bread

Ingredients:
2 1/3 cups whole wheat flour
2 cups bread flour or all purpose
1 3/4 cups water, warmed (100-110 F)
5 tsp active dry yeast (2 packets/ .5 ounces)
2 tbsp honey (I added more honey to increase the honey flavor)
1/4 cup vegetable oil
1 1/2 tsp salt

Directions:
In a large, microwave safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch. In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.

If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.

If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until dough comes together with the wooden spoon for 1 additional minute after dough comes together smoothly.

Lightly grease a 9"x5" loaf pan, turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1" above the sides of the pan.

Preheat oven to 400 degrees F. Once bread has risen, remove plastic wrap and place loaf pain in the oven. Bake for 30-35 minutes, until bread is dark golden brown, cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Baking Bites No Knead Whole Wheat Honey Sandwich Bread

Lemony Lemon "Brownies"

These "brownies" are different but very good, with a nice tart lemony flavor. However, nothing can really beat a chocolate brownie but these are worth making. Very tasty and will be a go to recipe when I'm craving lemony treats. The link to the original recipe is listed below.

Lemony Lemon Brownies 

Ingredients:

The "Brownie" Batter: 
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

Tart Lemon Glaze: 
1 rounded cup powdered sugar
4 tablespoon lemon juice
8 teaspoons lemon zest

Directions:

• Preheat oven to 350°F. 
• Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
• Zest and juice two small/large lemons; set aside. {whatever you have}
• In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
• In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
• Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not over bake, or the bars will be dry.
• When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

Becky Charms Lemony Lemon Brownies

Easy Baked Vanilla Cheesecake

This is the first cheesecake I have ever made, and I will say that it was easy and delicious! I will admit that I am addicted to  cheesecake and will need to limit using this recipe (but it's soooo good!). I hope you enjoy this yummy cheesecake! I am not sure where I got this recipe, so I will update with a link when I find it.

Topped with Cherries!

Easy Vanilla Baked Cheesecake

Crust:
(8") Springform Cake Pan
9oz of Graham Crackers
5oz Melted Butter

1. Prepare your cake pan by lining the base with wax paper.
2. Use a food processor to make your crackers into crumbs. If you don't  have a food processor, place biscuits in a plastic bag and crush with a rolling pin until you have crumbs.
3. Place crumbs in a bowl and use your fingers to press the crumbs mixture evenly around the tin and up the sides to form a shell.
4. Once you have a fairy to form a shell, place it in the fridge for 30 minutes.

Filling:

1.1 lbs Cream Cheese (room temperature)

10.5 oz Sour Cream

3/4 cup Granulated Sugar

3 Eggs

3 tbsp Vanilla Extra

Directions:

1. Preheat your oven to 320 degrees F.
2. Place your cream cheese, sour cream and sugar in a clean bowl of an electric mixer and mix until combined and smooth. You can also use a food processor.
3. Add the vanilla and eggs and mix again until well combined.
4. Pour mixture into your shell.
5. Bake for one hour. Turn off oven and open the oven door slightly and allow the cake to cool slowly in the oven (this prevents cracking).

Applesauce Bread

Applesauce bread is a hit at my house, when I make banana bread (for myself) I have to make applesauce bread for my husband. He prefers his applesauce bread with craisins in it (like I needed another reason to buy craisins in bulk). This is an easy recipe that is delicious. Give it a try and tell me what you think. The link to the original recipe from is listed below.




























Applesauce Bread

Ingredients:
Dry - 
1 1/2 cups whole wheat or all purpose flour
1/2 cup sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1/2 tbsp ground nutmeg
1/2 cup craisins (optional - my husband MUST have craisins in his personal loaf)

Wet - 
3/4 cup applesauce
2 eggs
1/4 cup butter; melted

Directions:
Preheat the oven to 350 degrees F. 
Prepare bread pan with nonstick baking spray, or butter and flour.

In a large bowl combine the dry ingredients. Make a well in the center of combined dry ingredients and add the applesauce, eggs, and butter. Stir well. Pour batter into a buttered bread pan and bake for 45-55 mins (for a full size loaf pan) at 350 degrees F, or until inserted toothpick comes out clean.

New Nostalgia Applesauce Bread

Banana Banana Bread

This banana bread is so good, this is my go to recipe when I am craving banana bread. I hope you enjoy it. The link to the original recipe without my personal modifications is located at the bottom.

Banana Banana Bread

Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1 tsp vanilla extract
1 tbsp cinnamon
1/2 cup coconut oil
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine dry ingredients. In a separate bowl cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

AllRecipes.com Banana Banana Bread

Healthy Dish - Egg White Omelete

If you are looking for a healthy quick breakfast then try this out. The measurements and amounts are entirely up to you, this is just what I did.

Egg White Omelet:

Egg Whites
1 Plum Tomato
1/2 Medium Avocado
3 tablespoons Pico
1/2 oz Grated Cheese
Salt & Pepper to Taste

Poor Egg Whites (desired amount) into a HOT lightly greased frying pan.
When the eggs are nearly completely cooked add pico, grated cheese, salt and pepper to down the center of the eggs.
Flip half of the egg mixture over on itself to form an omelet.
Slice tomato and avocado. 
Make your food look pretty on the plate, then EAT!

It's about to be holiday time again; time for baking yummy treats!

This pumpkin bread turned out absolutely perfect!! I made some modifications to the original recipe which worked out beautifully. I will be making this for our Thanksgiving potluck at work, and Thanksgiving dinner at my parent's house. The link to the original recipe is located at the bottom. Try it out and let me know what you think.

“STARBUCKS” PUMPKIN BREAD

1 cup white sugar
1 cup brown sugar
1/2 cup coconut oil
1 cup applesauce
3 large eggs
1 (15 ounce) can solid pack pumpkin
3 cups all-purpose flour
3 tablespoons dark corn syrup
2 teaspoons grated fresh ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 350°F
Butter and flour two 9x5x3 loaf pans or 3 muffin tins
Beat sugar and oil in a large bowl to blend.
Mix in eggs, pumpkin, ginger and apple sauce.
Sift flour, cinnamon, nutmeg, baking soda, salt, baking powder into another large bowl.
Stir into pumpkin mixture.
Divide batter equally among prepared pans (muffin tins).
Bake until tester comes out clean, about 1 hour for loaves, 30 min for muffins.
Transfer to cooling racks and cool for 10 minutes.
Turn out onto racks and cool completely.

Food.com Starbucks Pumpkin Bread

Lasagna Roll Ups

We love lasagna and this recipe was a fun way of changing up the traditional way of doing layer by layer of noodles. I love how easy it was to remove each serving of the lasagna rolls; no cutting needed, no layers shifting and sliding.

Ingredients

1 box of lasagna noodles

1 jar of pasta sauce (24 oz)

1 pound of grated Mozzarella Cheese (or any cheese of your choosing)

1 small tub of ricotta cheese (You can substitute 1/2 tub Philadelphia Cooking Cream instead)

1 pound of meat

Cooking Directions

• Boil a pot of water add the lasagna noodles, drain when finished cooking, and place them to the side.
• Brown your chosen meat (Italian Sausage, ground turkey or beef, etc.) in a frying pan, cook until browned, allow about 5 minutes for the meat to cool before you begin assembling the rolls. 
• While you wait for the meat and noodles to finish cooking; mix together 1/2 the jar of sauce, ricotta cheese, and half the mozzarella cheese. After your meat has cooled add it to your cheese mixture.
• Place a thin layer of sauce on the bottom of your 13x9 backing pan; doing this will stop the noodles from sticking to the pan and keep the noodles moist.

Roll Assembly

• Preheat your oven to 350F
• Place one lasagna sheet out on a clean hard surface (I used a cookie sheet), scoop a spoon full of your cheese and meat mixture onto one end of the lasagna noodle, sprinkle cheese down the length of the noodle and roll. After you are finished rolling, place the assembled lasagna roll on the bottom of your 13x9 baking dish. 
• Your pan should hold at least 12 lasagna roll ups depending on how full you fill them, I fit all 18 lasagna noodles/rolls on one baking dish; you may need to have another dish on hand in case you run out of room.
• When you have assembled and placed all the rolls in the pan, pour the remainder of the sauce on top and spread out evenly, then sprinkle the remainder of your meat and cheese mixture on top.
• Then, place the baking dish in the oven at 350 for about 30 minutes or until cheese is thoroughly melted.

Serve and enjoy!

MyWayMommy Blog Lasagna Done Differently 

Red Coconut Roll (Salara, Red Belly, Coconut Slice)

These remind me of being back home in St. Vincent; whenever I go back home I go straight to the bakery and buy a couple bags of these sweet treats. I was happy to find this recipe on the Inner Gourmet blog (link below). They are easy to make and so yummy! If you do make this recipe leave a comment letting me know how they turned out.

Ingredients

1 tbsp dry yeast
¼ cup warm water
¼ cup sugar
1 cup milk
¼ cup shortening
1 tsp salt
3 cups flour
1 egg, beaten
1 tbsp butter
1 egg white

Filling

1/4 cup sugar

1 cup shredded coconut (sweetened)

1 tsp cinnamon
1 tsp vanilla essence
2 tbsp water
5 drops of red food coloring (or until it gets to the deep red that you want)

Preparation

• Dissolve the yeast in warm water. Sprinkle with 1 teaspoon of sugar. Mix and let stand.
• Warm the milk then set aside. Combine the salt and sugar with the flour, cut shortening into the flour mixture then add the yeast, and egg. Pour the milk in and knead to make moderately stiff dough. Shape into a ball.
• Place the dough in a greased bowl, cover with aluminum foil; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside.
• Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
• Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
• Cover and let rise until double in size.
• Brush the rolls with beaten egg white. Bake at 350°F  for 20 - 30 minutes. Until the tops are brown
• Cut into slices and serve.

 Yields 2 rolls.

Inner Gourmet Blog Guyanese Red Coconut Roll

Lemon Bars

Crust:

• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup confectioners’ sugar, plus extra for dusting
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened but still cool, cut into 1-inch pieces

Lemon Filling:

• 7 large egg yolks
• 2 large eggs
• 1 cup plus 2 tablespoons granulated sugar
• 2/3 cup fresh lemon juice (4-5 lemons)
• 1/4 cup grated lemon zest
• 1/2 stick unsalted butter, cut into 4 pieces
• 3 tablespoons heavy cream

Make crust:

Preheat oven to 350°F. Line a 9x9 or 7x11 pan with foil. Push the foil into the corners and up the sides; having a little overhanging foil will help when removing the completed bars. You can spray the sheets with nonstick cooking spray or not (I didn’t and they came out fine).

Combine flour, confectioners’ sugar, and salt with a mixer or by hand until combined. Incorporate the butter and continue to mix the ingredients; until the mixture is pale yellow and resembles crumbs. Pour the mixture into the prepared pan and press firmly with your fingers or a spoon into an even layer over the entire pan bottom. Bake the crust until golden brown, about 20 minutes.

Make filling:

While the crust is baking, whisk the yolks and whole eggs together in medium saucepan. Add the granulated sugar and whisk until just combined. Add the lemon juice, zest, and salt; whisk until combined.

Add the butter pieces, and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170°F on an instant-read thermometer, about 5 minutes.

Immediately pour the curd through a single-mesh stainless steel strainer set over a clean non-reactive bowl. Stir in the heavy cream; pour the curd into the warm crust immediately.

Bake until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes.

Let cool the finished bars cool completely; about 2 hours, before removing the bars from the pan using the foil, and cut into squares. Dust with confectioners’ sugar before serving.

Makes approximately 16 bars.

Gastronomy Blog Lemon Bars