Tag Archives: bread
2/6/14

Double Chocolate Banana Bread

Double Chocolate Banana Bread

First things first, let’s just get one thing straight: eating chocolate for breakfast is perfectly acceptable when there’s fruit mixed in. Like this Double Chocolate Banana Bread. Totally breakfast food. Second thing: sometimes one type of chocolate just isn’t enough. For these special occasions, you’ve gotta go double or go home. Just trust me on this one.

Double Chocolate Banana Bread

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4/1/13

Mini Rosemary Cornbread Muffins

Mini Rosemary Cornbread Muffins

I have this theory that bite-sized treats don’t count. Take these mini cornbread muffins, for instance. This recipe is packed with chunks of corn, honey that helps caramelize the edges, and is topped with springs of rosemary for an earthy flavor. It is – dare I say it – the best cornbread muffin you will ever eat. And it doesn’t count! Because it’s mini.

Mini Rosemary Cornbread Muffins

Seriously though, my father-in-law will eat a whole tray of these – and he doesn’t even like cornbread. I think that says a lot. Try these mini cornbread treats with soup, chili or a salad. Or just on their own 🙂

Mini Rosemary Cornbread Muffins
Mini Rosemary Cornbread Muffins

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Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cup flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
2 springs of rosemary

Instructions
Preheat oven to 400 degrees F. Grease a mini muffin tray (note: lining will prevent the caramelizing). In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder. Blend thoroughly. Stir in milk and corn. Fill each muffin tray up 3/4 full with batter. Top with a few rosemary leaves. Bake for 20-25 minutes, or until a toothpick inserted into center of muffin comes out clean.

Adapted from http://allrecipes.com//Recipe/cornbread-muffins-i/Detail.aspx
Adapted from http://allrecipes.com//Recipe/cornbread-muffins-i/Detail.aspx
Margaritas in the Rain http://margaritasintherain.com/

 

3/6/13

Coconut Banana Bread Scones with Lime Glaze

Coconut Banana Bread Scones with Lime Glaze

I miss living in France most on weekday mornings, while I’m eating oatmeal but dreaming of pastries and espresso.

Sam would rather have a super hearty breakfast, so we’ve gotten in the habit of making large brunches on the weekends. Pancakes to omelets, waffles and bacon, we’ve done it all. But this weekend I had a mad craving for homemade scones.

Coconut Banana Bread Scones with Lime Glaze

Trying to get ahead of the game, I set to it on Friday night so that the scones would be ready to eat on Saturday morning. But as it so often happens, I realized too late that I was out of eggs. You think I’d learn to triple check ingredients before diving in, but noooo. I swear this happens once a week!

The good news was that I had ripe bananas, so I swapped one in in lieu of the egg. Since I was modifying the recipe anyway, I threw in some leftover coconut from my thai lettuce wraps. And because sometimes I just get carried away, I whipped up a simple lime glaze to finish it off.

Holy tropical goodness.

Coconut Banana Bread Scones with Lime Glaze
Coconut Banana Bread Scones with Lime Glaze

The scones are definitely less dry than classic scones, but not as cakey as typical banana bread… they are sorta the perfect combination of the two. You’ll want to eat these babies for breakfast, snack time, and dessert.

Let’s just say that they did not last long in our home.

Coconut Banana Bread Scones with Lime Glaze
Coconut Banana Bread Scones with Lime Glaze

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Scone Ingredients
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp course salt
8 T unsalted butter, frozen and grated
1 medium banana, mashed
1/2 cup shredded coconut
1/2 cup sour cream

Glaze Ingredients
1/4 cup powdered sugar
1 T lime juice (approx. 1/2 of one juicy lime)

Instructions
Preheat oven to 400F. Put all ingredients in a large bowl. Use fork to stir together until large clumps form. Press dough into a large ball. Move ball to a lightly floured surface, and roll out to a 7-8 inch circle, 3/4 inch thick. Slice into 8 pieces, stopping just short of cutting all the way through dough. Bake for 15-17 minutes. While scones are baking, whisk together powdered sugar and lime juice. Pour glaze over freshly baked scones and enjoy while hot!

Margaritas in the Rain http://margaritasintherain.com/