I didn’t want to get on my soapbox, but we’re facing a crisis here people. We are abusing the system, biting the hand that feeds us and leaving children behind. What’s going on? We are totally shortchanging pumpkin season and jumping headfirst into Christmas.
What gives? Halloween wasn’t even a week ago and everyone is replacing pumpkin with gingerbread and peppermint faster than Target can truck in the Christmas trees.
We all know pumpkins last longer than a month, especially when left on a chilly porch, so why are we kicking pumpkin-flavored delights to the curb so much quicker? Pumpkin is just as much a Thanksgiving flavor as it is an October/Halloween flavor in my book. Continue reading
I’d like to re-title this “Grown Up Pumpkin Bread” because it carries an air of sophistication with it. The hint of coffee flavor and smell from the espresso power… the dark chocolate chunks… the subtle, not-too-sweet pumpkin taste. It’s not a neon orange loaf, no, the orange is muted. It is an amber-colored loaf. And is not studded with chocolate chips. No, don’t get confused. It is studded with dark chocolate chunks. High quality, smooth, hand-chopped dark chocolate. Continue reading
I like swirls. I’m an indecisive person, so swirls mean I don’t have to pick between flavors. Plus, swirls are pretty.
Sometimes though, I wait until too late in the day to take pictures, so I don’t have natural light and my pictures don’t look so pretty. Continue reading
Remember that free jar of Biscoff spread I got at the Hot Chocolate 15K Expo? Yep, that’s still coming in handy. Since I loved this peanut butter chocolate chip bread I made in the fall, I wondered… could I replace the peanut butter with Biscoff spread and take out the chocolate chips with the same delicious results? Psssst… rhetorical question.
The flavor in this bread sneaks up on you. The first bite says ‘this is ok, but I think I like my other banana bread recipe better,” then a couple bites later, your mouth says ‘I think I can taste the Biscoff now’ and then your nose is thinking ‘oh yeah, that’s the Biscoff!’ and the next thing you know, you’ve finished the slice and sort of want to finish the loaf. Continue reading
Did all those flavors just hit you like a ton of bricks? Let’s bring back some redhead math:
Peanut butter = delicious
Banana = yummy
Chocolate chips = yummy deliciousness
Therefore, peanut butter banana chocolate chip bread = delicious yummy yummy deliciousness
Did you see what I did there? I’m like Russell Crowe in A Beautiful Mind or Matt Damon in Good Will Hunting. No wait, wrong gender…. Ok, I’m like Julia Roberts in Erin Brockovich. Wow, still not quite right… Can we get back to the bread? Continue reading
College bowl season always brings a mix of emotions for me (yes, even the Beef O’Brady’s Bowl or the GoDaddy.com Bowl or the Franklin American Mortgage Music City Bowl). On the one hand there’s the excitement of the games; you’re taking every school’s traditions, cranking them to 11 and adding more cowbell. And since it’s a bowl game it calls for a party, which calls for drinking, which calls for extra jumping around, yelling and throwing things at the screen. On the other hand, college bowl season marks the end of college football season, which effectively marks the end of the holidays. This means you have January and February to solider through until spring, St. Patrick’s Day and March Madness arrive.
If you plan on celebrating bowl season, you need to make the most of it with some kick ass football watching food. I give you Cheesy Mushroom Pull Apart Bread a.k.a. Crack Bread. As is the case with the Slutty Brownie, I did not name Crack Bread, that was Pinterest, but I can see why it was given this name. It is addictive, it is bad for you, you can’t stop thinking about it and you have a hard time sharing it.
Crack Bread is also like Slutty Brownies in that you can adapt it to your own taste. I’ve seen versions that are more of a pizza flavor or a taco flavor. This one is the original I found on Pinterest with an insane photo of a chunk of bread connected to the loaf via a long, thick strand of cheese with mushrooms and green onions dangling. I figured since I’d never made it before I’d stick with the original. I did a mix of provolone and monterey jack and I did not use the poppy seeds. Who needs opiates when you have cheese, I always say. Continue reading
This bread is bananas: B-A-N-A-N-A-S! Banana bread is like the toast of the baking world – everyone should know how to make banana bread. It’s what you do with over ripe bananas. You can’t screw up banana bread. Actually you can, you can use under ripe bananas, or watery bananas, or you can over mix the batter, or use bandanas instead of bananas. But, I am here to prevent your banana bread blunders. I am the toothpaste to your cavity. I am the apple to your doctor. I am the condom to your —WHOA —I am not going there.
This Allrecipes.com banana bread recipe has been my go-to for awhile. The sour cream makes it super moist and I think the tang of it only enhances the banana flavor. Speaking of enhancing flavor, to crank my banana bread to 11, I always roast two of the bananas to mix in with the batter and slice a third banana to add at the end. Ain’t nobody going to ask you what kind of bread they’re eating with all that flavor packed into each bite. But if they do, I suggest you invoke Gwen Stefani per above. This bread is bananas : B-A-N-A-N-A-S . Continue reading