Banana Bread

I ended up noticing while making the Pumpkin cake, that we had some pretty ripe bananas on the counter. So, I forked out a recipe I’ve been eyeing for quite some time and went to work on this!

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Banana Bread
Source: Allrecipes

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup white sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 cup mashed banana
  • 1/2 cup chopped walnuts (omitted)Directions:

    1. Grease an 8×4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
    2.  

  • In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
  • Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

 

This bread was OK, but I think next time, I’m going to look for a recipe using MORE bananas. It had a pretty subtle banana flavor, and I wanted more! I love bananas! :)


Eggnog Cookies and a couple of recipe revisits!

For my last day at my old job, my coworkers asked me to bring in some goodies for them. I decided to make Cranberry White Chocolate Pistachio Biscotti (scroll down a bit for the recipe), Eggnog Cookies and Pumpkin Spice Cheesecake Brownies.

The treats went over really well!

Here’s the recipe for eggnog cookies. These left for a very subtle spice taste, so if you want more eggnog, add more. Many people on Allrecipes adapted the recipe that way.

Eggnog Cookies
Source: Allrecipes

Ingredients:

  • 1 1/4 cups white sugar
  • 3/4 cup butter, softened
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 teaspoon ground nutmeg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine flour, baking powder, cinnamon and nutmeg.
  3. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
  4. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Check out the spread!!

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Cranberry White Chocolate Pistachio Biscotti

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Eggnog Cookies

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Pumpkin Spice Cheesecake Brownies

 

Autumn Spiced Ham

I participated in the What’s Cooking recipe exchange for October/November, and was super excited when I received this recipe!

I don’t know what nestie it’s from, so I’ll give you credit if you let me know!

Autumn Spiced Ham
Source: AllRecipes

Ingredients:

  • 1 1/2 tbs. butter
  • 1 (2 lb) ham steak (we used 1 lb. since it’s just the two of us)
  • 1 red apple, cored and thinly sliced
  • 1 green apple, cored and thinly sliced
  • 1/2 cup maple flavored pancake syrup (we used light syrup)
  • 1 tsp. ground cinnamon

Directions:

Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned.

I cut up the ham, as shown, to make it fit in the skillet!Lay the sliced apple over the ham. (A neat trick for slicing apples is put them in a bowl with orange juice to prevent browning until ready to use for your recipe. You won’t get orange flavor, I promise!) Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through.

Sprinkle with cinnamon, and serve immediately.

 

 


This recipe couldn’t have been easy enough! We were skeptical at first though, because we didn’t want an apple pie ham LOL! However, the taste was subtle and sweet. My fiance mentioned how yummy the apples were especially in the recipe.

 

Serves 4
POINTS*: 4

I ended up making garlic bread with a whole wheat loaf of french bread, brushed on butter, Penzey’s Northwoods seasonings, Brady Street Cheese Sprinkle, granulated garlic and a little bit of parsley! Really tasty!

I also made my fiance’s favorite dish, GBC! (Green Bean Casserole). Our favorite recipe is right here!

All in all, this was a great dinner for a Friday night!! :)

Blueberry Pound Cake

So, a few weeks back, I was in the grocery store…looking for cake mix for my first fondant cake, and these blueberries at $2/pint caught my eye. I had to buy them…just had to bake something with them. However, I had NO idea what to make. So, being on my diet, I looked at Cooking Light and searched blueberries…lo and behold, this recipe for a blueberry pound cake came up. It was on my “to make” list…

I finally had the opportunity to make this cake Monday, and with a few healthy substitutions for an already healthy recipe, it came out great. However, moreso like a sweet bread than a pound cake. Regardless, my stomach was happy and so was my diet!

I will admit, though, the cake looks purple because after I put all the ingredients in the pan, I forgot to put in an extra egg (that was called for)…so I mixed it in stupidly and realized OH NO! THE BLUEBERRIES!!!….thus my cake is purple….


The loaf :) I made this in a loaf pan instead of a tube pan because I didn’t have a tube pan..it worked out well!!

Blueberry Pound Cake (gone bread)
adapted from Cooking Light

Ingredients:

  • 2 cups granulated sugar (used 1 cup splenda, 1 cup sugar)
  • 1/2 cup light butter
  • 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 large eggs
  • 1 large egg white
  • 3 cups all-purpose flour, divided ( 1 cup WW flour, 2 cups AP flour)
  • 2 cups fresh or frozen blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8-ounce) carton lemon low-fat yogurt (I hate lemon in desserts, so I used blueberry yogurt instead)
  • 2 teaspoons vanilla extract
  • Cooking spray

For the glaze:

  • 1/2 cup powdered sugar (omitted…I don’t want a glaze on it)
    4 teaspoons lemon juice (omitted…same reason)

Directions:

  1. Preheat oven to 350°.
  2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt.
  4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.
  5. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.


My end slice :)


Look at that crumbly goodness!

Makes 16 servings.

Nutritional Information:
Calories 278.9
Fat 8.5g
Fiber 1.8g

POINTS*: 6

**I’m not sure how accurate Cooking Light is here…because their dessert had less fat, 10 more calories and 0.3 less g fiber/serving (weird!)**

Strawberry Bread

Hard to believe, but I reduced the calories by 100 calories per serving on this bread, and am sure that I didn’t impact the taste much at all!

My dad bought a flat of Louisiana strawberries late last week, and so I have been trying to figure out ways to get rid of the strawberries since their lives are at their end..lol. This helped me rid of a pint and in an awesome way!

This bread is delicious, especially with a dollop of cool whip. I want another piece but I know I snacked enough earlier when I got home lol. Here is the original recipe with my substitutions from AllRecipes.

Strawberry Bread

INGREDIENTS

* 2 cups fresh strawberries
* 3 1/8 cups all-purpose flour (1 cup whole wheat flour and 2 1/8 cups AP flour)
* 2 cups white sugar (1 cup splenda, 1 cup white sugar)
* 1 tablespoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 1/4 cups vegetable oil (12 oz. no sugar added applesauce)
* 4 eggs, beaten
* 1 1/4 cups chopped pecans (omitted because I hate pecans)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

I did end up just baking this in a 8×8 pan since I couldn’t find the loaf pans :(. Worked out just fine!

All in all this was delicious and I’m looking forward to this for breakfast tomorrow morning!



Original nutritional facts:
Fib
16 servings

Calories: 285
Total Fat: 17g
Fiber: 1.5g
Points: 7*

With my substitutions and omissions (especially note the fat changes):

16 servings

Calories: 165.5
Total Fat: 1.6g
Fiber: 2.1g
Points: 3*

That’s a 4 point difference per serving! I’m sure that was just the applesauce vs. oil difference but that’s amazing!

Banana Bread with Streusel Topping!

After a mishap with the muffins I made last time, I thought maybe there is a better way. I am a regular lurker on Hungry Girl and last week, she posted on her Chew The Right Thing thread about banana muffins. Chew The Right Thing is a blog that happens once a week concerning making high fat foods diet friendly. She showcases food from Starbucks to Taco Bell to homemade comfort food…it rocks!

So last week, she featured banana bread, which can have up to 400 calories a slice! I’ve yet to find a dense cakey banana bread that’s diet friendly, and tonight, I’m still searching unfortunately! I did play a little bit with the bread, but it wasn’t to where it would affect the texture. To see the original recipe, click here.

Here is my take on the recipe:

** denotes changes

Ingredients:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 tbs Splenda brown sugar **
1 1/2 cups mashed ripe bananas (about 3 bananas)
2 eggs **
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. maple extract **
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:
Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, Splenda brown sugar blend, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, eggs, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a cupcake tin sprayed with nonstick spray or lined with paper cups. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.

Makes 12.

Calories: 138
Fat: 1.5 g
Fiber: 3.75 g

Points: 2

This comes out more like a dry bread with a lack of flavor. I’d prefer more moisture and density with spices. I’ll have to take that into account for next time…


Whole Wheat Blueberry Streusel Muffins

I’m back to blogging!! Last week, I made cinnamon streusel muffins from a mix, and it came out delicious. I bought a LOT of blueberries (Winn Dixie had them at $1/pack), so I wanted to use up some this week. I found this recipe off of Betty Crocker’s website, so here is my attempt.

Cinnamon Streusel Topping

1/4 cup Gold Medal® all-purpose or whole wheat flour (I used whole wheat)
2 tablespoons packed brown sugar (I used 1 tablespoon of Splenda Brown Sugar, since it measures 1/2 cup to 1 cup regular brown sugar)
1/4 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Muffins
1 cup milk
1/4 cup vegetable oil (I used 1/4 cup of applesauce)
1/2 teaspoon vanilla
1 egg
2 cups Gold Medal® all-purpose or whole wheat flour (I used whole wheat flour)
1/3 cup granulated sugar (I used 1/3 cup Splenda)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries (I used fresh)

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
2. In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.




All in all, this recipe is not very sweet at all. I think it would taste loads better with some brown sugar in the batter. I think I would also put another egg white to make the muffins more moist, since these were a bit on the dry side. Overall I would give these muffins a 6/10 since the blueberries and streusel topping helped enhance the muffin for the lack of sweetness it had.