My mom and I bought 36 pounds of pears from bountiful baskets to can.  Can she did...I was too busy at work, so she and dad did them without me. However, there were leftover pears, but by the time I brought them home, they were really beat up.  Since it is the first day with my university students tomorrow, I always bring a snack or two. So what will be better than pear muffins?  I have never made pear muffins before, so I modified a bread recipe and was feeling really lazy and in a rush at the same time (is that possible) so I pureed them in my blender with some water instead of chopping.  We will see how it goes!!  I also had fun using the mini muffin pan.  I watched marriage ref the other day on tv, and they were arguing about excessive appliances.  There is no such thing as too many kitchen gadgets, so I pulled out the mini, and we will party on with them! So keep pearing!

Fresh Pear Muffins

• 3 eggs
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour                                                                               
• 2 cups Coachs Oats
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ tsp nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups peeled, cored and finely chopped pears, and pureed with ¼ cup water
• 1 teaspoon lemon juice
• 1 Tbsp molasses
• 1 cup chopped walnuts

 

 

Directions

1.                       In a mixing bowl, combine the eggs, sugar, oil molasses and vanilla; mix well. Combine flour, baking powder, cinnamon, nutmeg, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice and water, puree in blender. Stir pears into batter). Spoon into greased muffin pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

'Tis Fall!!! 'Tis Pumpkin Season!!!

I made my first pumpkin bread and pumpkin muffins last week.  Oh, my house smelled so delightful!!!  I actually first started making pumpkin bread a couple years ago, after someone gave me a pumpkin pie candle.  The smell inspired me to make pumpkin bread.  I couldn't stop experimenting with making the perfect pumpkin bread recipe, every time I lit the candle, I had to make bread!  So, I worked pretty hard on the development of this recipe, because I really like to light candles.  I again do my usual excessive adding of baking spice and molasses.  I also did two different toppings, a streusel and just adding demetra sugar to the top.  So here it is, just in time for fall baking season!  :)  Have fun!!

Sara’s Pumpkin Molasses Bread

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

1 Tbsp molasses

1 tsp vanilla

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt          

1 teaspoon ground cinnamon                                                

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

 1/4 teaspoon ground ginger

1/2 cup chopped walnuts

 Directions:

 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, molasses, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.  Fold in walnuts.  Pour into the prepared pans. 

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Optional crumb topping

1 1/8 cups flour                                                                       

¼ cup granulated sugar

¼ cup brown sugar

¾ teaspoons ground cinnamon

½ cup margarine or butter softened

¼ cup chopped walnuts

Mix together into course crumbs.

Add frosting zigzagged across the top. 

Mix powdered sugar and milk in a thick consistency. 

Chocolate Banana Bread

Ever wake up on Sunday morning...look around at the lack of food in your house...see a pile of bananas and say to  yourself (or anyone who might be listening)  "hmmmm....chocolate banana bread sounds delightful."  So chocolate banana bread it is.  I didn't have any chocolate chips so I had to make due with what I had, and I actually did not have to run over to my parents house to borrow eggs or butter.  Awesome.  I added Demetra sugar to the top for an extra bit of crunchy sweetness, and I considered adding marshmallows at the end and experimenting with rocky road bread...but, I was getting ready for church at the same time, and forgot, in the attempt to decorate my bathroom with all the shirts in my closet that didn't look good....So party on!!!  by the way I dreamed that my followers count jumped to 31 in one night!  I was so excited...so my dream interpretation:  friends are exciting.  Thanks for being my friends!!!  :)

Chocolate Banana Bread Recipe:

1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 3/4 cups (230 grams) all-purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder                                                             
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (85 grams) white or dark chocolate chips ( I didn’t have any chips, so I chopped 3 oz of semi-sweet baking chocolate.)  2 oz I mixed in, 1 oz I put on top)
2 large eggs, lightly beaten
**! Tbsp molasses (I always add this to fruit/vegetable breads, add an extra richness of flavor)
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Chocolate Banana Bread: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.  Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.   In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.  In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.  Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 - 9 x 5 x 3 inch loaf.                                      

Read more: http://www.joyofbaking.com/breakfast/ChocolateBananaBread.html#ixzz10eLbfhqV

The Great Black Beans and Rice and Mango Salsa with Naan Experiment

That is a literal and figurative mouthful!!! So I had the afternoon off from my second job, which is awesome, I have so much work I need to finish, so instead, I decided to cook. A relative of mine(Thanks Brooke!http://youcangetfit.wordpress.com/) posted a black beans and rice on her blog not long ago, and I have made it regularly since then, and I had a mango and thought mango salsa would go splendidly with it. I like to eat it alone, with salsa, in a tortilla, or in a quesadilla, leftovers can be turned into tortilla soup. Lots of fabulous options. Today I am going to make a simple Naan to eat it with. It is all super simple, so that I can get some actual work done...bummer :( Eat on!! (mmmmm...I just ate it, all the flavors together is fantastic!!! The naan is an excellent holder, full of flavor and sweetness...did I mention this is really good?? mmmm...)

Black Beans and Rice, Spanish Style
from How To Cook Everything *with Sara modifications
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1 red or yellow bell pepper, cored, seeded, and chopped
* my addition, 2 carrots and celery chopped, two chipotle peppers in adobo, and remove after cooking, ½ cup sweet frozen kernel corn, 1 tbsp pinto bean seasoning from santa cruz chili factory and a chunk of ham.
1 tbsp minced garlic
¾ c dried black beans, washed, picked over, and soaked if you have time
1 ½ c long grain rice
1 c chopped tomato (canned is fine, include the juices)
Salt and freshly ground black pepper
½ c chopped fresh parsley or cilantro
1. Put the oil in a large ovenproof pot over medium heat. When hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the beans and cover with water. Bring to a boil, then turn the heat down to low so that the mixture bubbles gently. Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are about half-done—softening but still tough in the middle—about 40 minutes (an hour or more if you didn’t soak the beans at all). Heat the oven to 350 F.
2. Use an immersion blender or a potato masher to semipuree the beans in the pot (leave at least half unpureed). **I don’t always do that.
3. Stir in the rice, tomato, and a good amount of salt and pepper. (If you don’t want a crust to develop, cover the pot.) Bake in the oven until the rice and beans are tender, about an hour, adding a little water if needed. Taste and season with salt and pepper. Sprinkle with parsley and serve or store, covered(reheat and stir in a little water and olive oil just before serving).

 Mango Salsa

Ingredients

1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
¼ red onion, chopped finely
½  fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 Tbsp apple cider vinegar

Directions

1.                        In a medium bowl, mix mango, red bell pepper, onion, , jalapeno, lime juice. Cover, and allow to sit at least 30 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

Naan

Original Recipe Yield 14 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions

1.                       In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.                       Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.                       During the second rising, preheat grill to high heat.
4.                       At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Peanut Butter Banana Chocolate Chip Bread and Amazing Zucchini Bread

I have the opportunity to bring treats for my new university students. So what better way to welcome them then my best sweet breads. I just keep trying to work the breads as best as possible, making them sweet, moist and popping with flavors. Emphasizing the S in flavors. I have worked hard on creating these, and I think I am finally done messing with them. My favorite secret ingredient for sweet breads...molasses. It brings a richness to breads that just really kicks it up! So hope you will try it!!

Peanut Butter Banana Bread

Mix together:

2 cups flour

¾ cup sugar (I use ½ white, ½ brown)

¾ tsp baking soda

½ tsp salt

In another bowl mix together:

3 very ripe bananas mashed

6 tbs butter melted

2 eggs, beaten

½ sour cream

1 tsp vanilla

1tbsp molasses

Combine dry mix and wet mix, stir in:

1 bag peanut butter baking chips (or chocolate chips)

Topping:

1 Tbsp butter

¼ cup chocolate chips

¾ cup powdered sugar

3 Tbsp chunky peanut butter

Mix together until crumbly.

Pour banana bread batter into greased 9 inch loaf pan.  Add peanut butter/sugar topping to the top.

Cook in 350 degree oven for 55 minutes. 

 Zucchini Bread

Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes
Servings: 24


INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon *** I used a 1 1/2 of pumpkin pie spice, 1 1/2 tsp cinnamon
3 eggs

1 tsp molasses
1 cup vegetable oil
2 1/4 cups white sugar *** I used 1 cup white sugar 1 1/4 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

**topping Demetra sugar sprinkled or brown sugar
DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool