Monday, September 22, 2014

MAPLE CINNAMON QUICK BREAD {SRC}



Today is the first day of Fall and it seems September is coming to an end. I am not sure where the month went but I think summer has said good-bye for good.  The leaves are just starting to turn.  Nights are chilly.  Hooded sweatshirts are a daily occurrence.  


Along with Fall the end of September comes this month's Secret Recipe Club.  I had Melissa from Fried Ice and Donut Holes.  She has been around the block with her blog since it started way back in 2009.  Because of the history there were so many recipes to pick.  






I was pretty indecisive about going for cookies, or an entree.  After a bit of digging though I found a recipe from 2011 I couldn't resist.  I chose the Maple Cinnamon Quick Bread.  


I cannot say enough good things about this bread. The recipe came together pretty easily and I had all of the ingredients on hand. My husband's family makes their own maple syrup so we always have an ample supply in the pantry.



The worst part, and I roll my eyes as I type this, is the wait as the bread bakes. The smell is irresistible.  About halfway through the baking time a wonderful cinnamon sweet aroma fills the house and you just want to dig right in.   


I had to fight Mr. J off from taking it out too early and then had an even harder time making him wait longer so it cooled a bit before the glaze.  I am so glad I found this recipe. This loaf didn't last long and I know it will making several appearances in the near future. 


Maple Cinnamon Quick Bread

by Emily Morris
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: bake breakfast bread cinnamon maple syrup fall
Ingredients (serves 8)
    For the Bread:
    • 2 1/4 cup flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 tsp cinnamon
    • 1/2 tsp salt
    • 1 cup maple syrup
    • 1 cup buttermilk
    • 2 eggs
    • 1 tsp vanilla extract
    • 1/4 cup browned butter
    • 1/4 cup cold butter, cubed
    • 1 Tbsp cinnamon
    For the Icing:
    • 1 cup powdered sugar
    • 1/4 cup milk
    • 1 tsp vanilla
    • 1/4 tsp salt
    Instructions
    Grease a 9x5 loaf pan and preheat oven to 350 degrees.

    In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
    In a medium bowl, whisk together the maple syrup, buttermilk, eggs, and vanilla. Slowly whisk in the browned butter. Combine the wet ingredients and dry ingredients and mix until all combined.

    In a small bowl, cut the cold butter cubes and cinnamon together until you have small pea sized chunks. Fold the butter into the batter.

    Pour the batter into the greased pan and bake for 45 minutes, or until a toothpick comes out clean.

    While the bread cools make the icing. Whisk together all ingredients in a bowl. Add more sugar or cream to reach the desired consistency. Drizzle over the top of the bread or spread over each individual slice.

    Allow the bread to cool for 15 minutes before drizzling with the icing.
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    Tuesday, September 16, 2014

    A little BIG surprise!


    So Mr. J and I are having a baby.  It has been a crazy whirlwind these last few months with all sorts of new experiences for us.  I will post more details about it soon but I wanted to share the news. This might explain my absences or limited postings this summer.  It sure is hard to be a food blogger when food really is of no interest.

    Monday, September 15, 2014

    Super Easy Cheesy Queso Dip

    Super easy, cheesy queso dip. Sure to be a crowd pleaser at your next Game Day party.  


    Some could say that I am a day behind with my game day food post. I would like to think I am a week ahead. I am giving you 6 days to go out and have everything on hand for this yummy queso dip.  Of course, this recipe is super simple and you probably have all of the ingredients already.  

    If fact I might even suggest you doing a trial run before Sunday rolls around. I tried this out and ended up eating the whole bowl for lunch.  



    I try to eat fairly healthy from real foods although I do enjoy an occasional boxed mix dessert or canned soup now and then.  However there are some things I just cannot do. One of which is Velveeta cheese. That stuff really grosses me out. I always get a bit sad when I see a recipe that looks super yummy only to realize one of the key ingredients is Velveeta. 



    Now I cannot officially say this is a true Velveeta replacement since I don't really know what that stuff actually tastes like although Mr. J is convinced it does.  What I do know is this cheese sauce is super good.  I gobbled up the first serving so fast I had to get more before Mr. J can down to try it out for himself. 

    If Nachos aren't your things, hot dogs and broccoli could be just the base for this cheesy sauce. 




    Super Easy Cheesy Queso Dip

    by Emily Morris, 
    Adapted from Cooking Light October 2014
    Prep Time: 2 minutes
    Cook Time: 5 minutes
    Ingredients (serves 6)
    • 6 oz sharp cheddar cheese, shredded
    • 1 Tbsp cornstarch
    • 1 cup evaporated milk
    • 2 Tbsp salsa or hot sauce, your favorite brand
    Instructions
    In a medium sauce pan mix together shredded cheese and cornstarch.

    Turn stove top to medium and add the evaporated milk. Using a rubber spatula or whisk stir constantly until the cheese is melted and smooth.

    Add in salsa and combined.

    Remove from heat and serve immediately.

    Optional: If you don't want to have queso dip omit the salsa and use the plain cheese sauce for a hot dog topping or for broccoli.
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