Foodie Friday: Banana Applesauce Bread

So I have to admit I'm not too fond of bananas, but I do like me some warm banana bread with some butter on it. If I eat bananas plain the peel has to be bright yellow with no black on it. I'm weird I know. I just have a thing with textures and bananas fall into that category of food textures I do not like. My most favorite thing to do with those bananas that start getting a little too ripe for me is making banana bread with them. I have two recipes for banana bread that I really like and this is one of them that I thought I would share!

Banana Applesauce Bread

• 1/4 cup butter, softenend
• 3/4 cup sugar
• 1 large banana, mashed
• 2 eggs
• 1 16 oz can applesauce
• 3 TBS buttermilk
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda

Cream butter and sugar. Add banana, eggs, and applesauce. Stir in flour, salt, and baking soda. Mix should be slightly thicker than a cake mix.. Add buttermilk and if too stiff and another tablespoon of the buttermilk. Pour into two greased loaf pans and bake at 350 for 45 minutes.When done slide a knife around the edges and invert. Cool on a wire rack.

Amazing Cinnamon Rolls

This is the only picture I can find of the Cinnamon Roll! Weird I don't have a picture of it cooked or frosted. Hopefully I can edit these pictures with watermarks and frosting later. (it means I get to make more cinnamon rolls, which seems to be a popular request on fb today)

Cinnamon Rolls Teresa Moon

4 c. warm water (110°)

1 1/8 c. oil                     Mix first 4 ingredients let rest 15 min if you don’t see the yeast

1 c. sugar                        raising then it might be dead! And you will need to start again.

6 Tbsp. yeast

4 tsp. salt                 3 eggs                     10-13 c. flour

Mix last remaining ingredients together. Separate into 2 balls let rise for 10 min. Roll out the first ball on a floured countertop roll it thin about ¼ inch thick onto a rectangle. Preheat oven to 350°.  Get ½ cube of margarine or butter and some brown sugar and cinnamon. Melt the margarine and cover the rolled out dough in a thin layer of butter and then cover with brown sugar and some cinnamon. Cut the dough in half then in 12 strips 6 on each side. Take your first strip fold it in half and twist the strip and then roll into the cinnamon roll shape tuck the edge under and pinch it so it will stay tucked. Do this with all 12 strips. I put 6 rolls on each cookie sheet after they are on the cookie sheet let them raise for about 10 more minutes and then bake 350° for 10-13 min. Let them cool frost them and enjoy!!!

This is how I roll out my cinnamon rolls I know it looks a little odd but I promise it makes sure you get a little sugary in every bite and no just bread bites.

 I use a plastic knife to cut on my table :) 

 Twist and shout!!

Lets be honest the worst cupcakes, breads, or cookies can be made AMAZING with the perfect frosting! Pile it on and love the goodness :) 

Freakin’ amazing cinnamon roll frosting!!

Teresa Moon

1 lb butter, softened ( ½ butter and ½ margarine is fine too)

1 bag powder sugar 4-6 cups

1 cap vanilla

1 cap almond

8 oz. cream cheese, softened

Beat cream cheese and butter together add the vanilla and almond and then slowly add the powdered sugar. Frost your cinnamon rolls and enjoy!

Foodie Friday: Potato Bread

I am always on the lookout for new bread recipes.  I really want to find a good homemade bread that would be great for sandwiches.  I have found some really good ones but they are crumbly, not so good for sandwich bread, but great for soup and stew.  Well I came across this recipe and had to try it.  I love it when people bring potato rolls to things so I figured potato bread would be good.  I was right.  It was really good!  Now I know what I can do with all my leftover mashed potatoes that I freeze.  (I seem to think my little family can eat 5 lbs of mashed potatoes in one sitting.....)  

I got the original here:Irish American Mom.  She has lots of fabulous pictures about the whole thing.

Ingredients

• 1 and 1/2 cup mashed potatoes (2 - 3 medium)
• 1/2 cup reserved potato cooking water
• 2 packets active dry yeast (1/4 ounce each)
• 1/2 cup warm water (110° to 115°to dissolve yeast)
• 1 cup warm milk (110° to 115°)
• 2 tablespoons butter (melted)
• 2 tablespoons sugar
• 1 teaspoon salt
• 6 to 7 cups all-purpose flour
• 2 tablespoons butter or oil (to grease the mixing bowl for bread to rise in)

Directions

	Peel and cube the potatoes. Place in a small saucepan, cover with water and bring to a boil. Turn the heat down, cover and simmer for 15 to 20 minutes until tender.
	Drain the potatoes, reserving 1/2 cup of the cooking liquid.
	Mash the potatoes. Press through a food mill or strainer to remove any lumps. Set the potatoes aside.
	Empty the yeast packets into a large mixing bowl. Add the warm water and set aside for about 10 minutes until the mixture is foamy.
	Add the warm mashed potatoes, warm milk, reserved potato cooking water, melted butter, sugar, salt and 4 cups of the flour.
	Knead with a dough hook of an electric mixer. Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until smooth and glossy, about 8 minutes.
	Grease a large bowl and transfer the bread dough. Cover with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).
	When risen, punch the dough down. Turn onto a lightly floured surface. Divide into two equal halves.
	Take each section, knead lightly and shape into a loaf.
	Place into two greased loaf pans (9 inch x 5 inch). Cover again and let the dough rise for an additional 30 minutes until doubled in size.
	Preheat the oven to 375 degrees F. Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.
	Remove from the pans and cool on a wire rack.

Foodie Friday: Yummy Dinner Rolls

I love homemade rolls!    There really isn't anything that tastes as wonderful as a roll still warm from the oven with some butter melting on it....except chocolate.....that beats everything.  Since most the time I cook dinner spur of the moment (I have tried planning my meals and I am never in the mood for what I planned) I usually don't want to run to the store to grab rolls.  It is much easier for me to make my own....and cheaper because I can never just go in and grab 1 thing....  So here is my go to recipe: (It can be made in the bread maker or  by hand)

Ingredients:

2 3/4 c. bread flour (if by hand you can use regular flour)

2 tsp. yeast

1tsp. salt

2 tbsp. sugar

3/4- 7/8 c. milk

1/4c. warm water

1 egg

1/4 c. butter

Bread machine instructions:  Have all ingredients room temperature.  Put liquid ingredients in first, and the do the dry, making a little well in the flour for the yeast.  Select the "dough" setting on the machine and let it do it's thing.  when it is done, shape the dough into balls and let rise until double and bake at 350 degrees for 15 minutes or until the tops are golden brown.  When they are finished, brush the tops with butter.  This will make about 12-18 rolls depending on how big you make them.

By hand: (the way I prefer)  Warm your milk to between 110-115 degrees and add 1 tbsp. sugar and the yeast (stir to combine) and let it foam up.  While that is foaming, combine all the dry ingredients, then mix in egg, butter and water.  I use my Kitchenaid with the dough attachment   Then add in your yeast mixture and let it knead until well-combined.  If you need more flour, add more.  If the dough is too dry, add more milk.  The dough should be slightly stick but not sticking to the bowl while mixing.  The amount of flour can vary each time you make it.  Sometimes I have to add more milk, sometimes more flour....it depends on the weather.  Knead the dough for about 5 minutes.  Then spray a bowl with non-stick spray (can use the same bowl you mixed it in) and cover and let rise until doubled, about an hour.  I like to set my oven on warm, place a hand towel on a cookie sheet, and put the bowl on the sheet in the oven.  It cuts rising time in half.  Once it has risen, shape into balls and let rise until double and bake at 350 for 15 minutes or until they are golden brown.  I like to use my Pampered Chef brownie pan or a muffin tin to cook them so I don't have to worry about tearing rolls apart.

Enjoy!!!

You can find this awesome post linked up to the following Fantastic Parties:

Sweet Tooth Tuesday: Double Chocolate BananaBread

Banana bread is one of my most favorite things!  I can eat a whole loaf by myself....in 5 minutes....no joke.  So I am always looking for new varieties.  I have my tried and true recipe that was given to me by my grandma.  I always add chocolate chips to it.  YUM!!!!   Well....as I perusing the world of Pinterest, I came across this gem...Chocolate Banana Bread =)  I was instantly in love.  I had to try it.  

Double Chocolate Banana Bread

1 cup honey
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa (I prefer dutch process)
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.  Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Add flour, cocoa, baking soda and salt into banana mixture at low speed just until combined. Stir in chocolate chips.  Spoon batter into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Next time I make this my hubby wants to use peanut butter chips instead.  He loves chocolate and peanut butter together, and he loves banana bread with peanut butter chips so he figures chocolate banana bread with peanut butter chips will be awesome....we shall see =)

You can find this awesome post linked up to the following Fantastic Parties:

Sweet Tooth Tuesday: Pumpkin Chocolate Chip Cream Cheese Bread

Pumpkin Chocolate Chip Cream Cheese Bread

Fall is my favorite time of year!  This last week we got a little teaser of fall with some nice cool, rainy weather.  It get me all in the mood for hoodies, jeans and pumpkin flavored stuff. (not to mention that hoodies would be more comfortable to wear now that I don't fit into any of my clothes......a few more weeks to go until our newest addition gets here!)  I have had this recipe saved for awhile and have just been waiting for a good time to make.  So I figured now was as good as ever.  I love how this combined pumpkin and cream cheese....two things that are perfect together!  It's like eating pumpkin bread and cheesecake in one bite =)

INGREDIENTS

• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• BREAD:
• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 1 cup water
• 4 eggs
• 4 cups all-purpose flour
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup chocoalte chips (optional, but oh so yummy!!!)

DIRECTIONS

• In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.

•  In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the chocolate chips.

• Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans. Spoon filling over batter. 

• Cover filling completely with remaining batter.

• Bake at 350° for 65-70 minutes (for larger loaves, if using mini-loaf pans like I like to, the cook time is closer to 30 minutes, but use the toothpick method) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Yield: 3 loaves (16 slices each).

You can find this awesome post linked up to the following Fantastic Parties:

Foodie Friday: Rich Dinner Rolls

 I love to make homemade rolls from scratch and this is an amazingly delish recipe! Don't get me wrong, I am a total fan of Rhodes Rolls, but every now and then I love to make homemade rolls. The great thing about this recipe is that you can make this dough into dinner rolls, sweet rolls, orange rolls, or breadsticks!

Rich Dinner Rolls

• 1 1/2 milk, scalded
• 3/4 cup warm water
• 2 TBSP yeast
• 1/2 stick margarine or butter
• 1/4 cup sugar
• 1 TBSPS salt
• 2 eggs
• 5 cups flour

Directions:

Warm the mile and butter together in the microwave 3-5 minutes. Set aside to cool a bit. Mix warm water sugar salt and yest in small bowl and let it start to grow. Mx water yeast mixture together with eggs and 2 cups of flour. Add the rest of the flur a lttle at a time alternating with milk/butter mixture. Let rise for 1 1/2 hour. Roll out on a counter sprayed with Pam. Cut and put on a lightly greased cookie sheet. Let rise 30 minutes or until doubled in size. Bake for 30 minutes at 350 degrees. * You can do this all by hand or use a bread machine. I used my bread machine and just hit the dough button which allows it to mix and rise in my machine*

The dough after rising

Cut, formed into balls, and on the cookie sheet. This recipe makes around 2 dozen, but I like to make my rolls bigger so I got 1 1/2 dozen.

Once out of the oven, cut in half, spread on some butter, and enjoy!

You can find this awesome post linked up to the following Fantastic Parties:

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