So Many Pumpkin Recipes…

Slowly but surely I am making my way through catching up on blogs.  The BOY is making his way through Breaking Bad.  We are very behind!

One theme I noticed in blogland this week…the arrival of Pumpkin!

 

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Although there is no shortage of pumpkin recipes on Luv What You Do, I haven’t busted out the pumpkin yet this fall.  It appears that I am behind on this too because everyone else is sharing some incredible looking recipes.  I can’t wait to catch up!

 

 

Pumpkin Cinnamon Rolls from Sally’s Baking Addiction

 

Whole Wheat Pumpkin Spice Muffins from Eat, Live, Run

 

Browned Butter Pumpkin Blondies from Cookies&Cups

 

Pumpkin Spice Ginger Walnut Muffins from Daily Garnish

 

Low Fat Pumpkin Bread from Eat Good 4 Life

 

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Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust from Averie Cooks

 

Grain Free Pumpkin Tart from My Whole Food Life

 

Roasted Garlic and Rosemary Pumpkin Hummus from Pinch of Yum

 

Pumpkin Chocolate Chip Cookies from Two Peas & Their Pod

 

Pumpkin Scotchies from The Girl Who Ate Everything

 

Pumpkin Peanut Butter Dip from A Night Owl

 

 

 

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All I can say is…So Little Time!

 

What are you excited to make this fall?

I Baked!!!

You know that used to happen around here, right?

 

It’s been awhile. I could give you a list of excuses, but I thought instead, I’d give you a new Door County inspired Banana Bread Recipe!

 

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I picked up this recipe at one of the olive oil stores on our recent trip.  I also picked up a large packet of dried cherries, which was perfect for this recipe.  Although…I think fresh cherries would be splendid as well.

 

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The BOY and I ate dinner out back last night on our new patio furniture, and I missed the beep of the timer.  The bread hadn’t burned, but I yanked it out quickly.

 

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It still had a doughy look, but was perfectly cooked.

 

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Slightly crispy on the outside and warm and delightful on the inside!

 

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I grabbed one slice as an after dinner snack and saved the rest for breakfast!

 

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I must admit that this isn’t my favorite banana bread recipe***. I much prefer a Classic Banana Bread or this One Bowl Banana Bread recipe.  Which I will happily add cherries and walnuts (and maybe dark chocolate chips) to next time!

 

 

Cherry Banana Bread

From Fat Louie’s Olive Oil Co, Door County, WI

 

Ingredients

1 1/4 cup flour

1 cup sugar

1/2 tsp sat

1 tsp baking soda

1/2 cup olive oil

2 eggs

3 mashed, overripe bananas

1/4 cup chopped walnuts

1/2 cup dried cherries

 

Directions

Preheat oven to 350 degrees.  Grease a large loaf pan.

Mix all dry ingredients in a large bowl.  Add bananas, eggs, and olive oil, mix until just combined.  Fold in walnuts and cherries.

Pour batter into loaf pan.  Bake in oven for 45-40 minutes or until middle is set.

Remove and cool 5 minutes.  Remove from pan and let cool completely on on wire rack.

 

 

***Note: as I was typing up this recipe, it occurred to me that I may not have added the baking soda.  Ooops!  That explains A LOT about the texture of this bread, and also it’s look.

 

 

Do you ever forget to add ingredients to your recipes?

I once made oatmeal cookies without eggs.  They were still edible!!!

There’s always some Bananas…

Before leaving town, I always try to finish the food that we have left in the house.  Often, I will plan meals around what we have or pack snack bags of veggies or fruit for the plane.  Although this time it is just me heading out, I know the BOY doesn’t eat bananas and therefore, I needed to turn these perfectly ripe bananas into something delicious!

 

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Since we also had some berries, I knew Banana Strawberry Bread was the way to go!

 

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I searched online through a whole bunch of recipes before landing at Joy the Baker.

 

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Her original recipe is made with browned butter.  For time sake, I completely skipped the brown butter step, but I point this out because it will definitely add to your bread.

 

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All of my loaves baked up beautifully!  And I couldn’t wait to slice off a corner for dinner.  My thought is to save the rest for the long plane ride ahead : )

 

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If there’s anything left!

 

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Also on the agenda…catching up on some DVR before my trip.  Hooray for new summer shoes and the next season of Major Crimes!

 

Love the banana/strawberry combo?

Here is another great summer bread recipe!

 

 

Banana Strawberry Bread

Inspired by Joy the Baker

makes 1 9×5-inch loaf (but I made 3 mini loaves)

 

Ingredients

1/2 cup of butter, melted

2 cups all-purpose flour

3/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-2 teaspoons ground cinnamon

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup soy milk

3 medium bananas, mashed

1/2 cup diced strawberries

 

Directions

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and milk.  Whisk in the mashed bananas.  When butter has cooled, whisk in the butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together until just mixed.  Fold in the diced strawberries and do not overstir!

Spoon batter into prepared pan and top with thinly sliced strawberries.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  (40-45 minutes for mini loaves).  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

 

Note: Freezes well!

Five For Friday V

1. I am so excited for this weekend’s camping trip!  After a raiding my parent’s house and a trip to Costco, I needed help unloading my car with all of our supplies.

 

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2. My new summer schedule officially begins on Monday.  This week was a busy but easy transition.  One day I even got to eat my lunch outside at Starbucks, which was such a huge treat for the girl who never gets to leave the office during the day!

 

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3. I have been having a tough time sleeping this week.  This seems to happen around life changes (ie when I was moving back from Memphis).  However, last night I think I fell asleep before my head hit the pillow and although up earlier than I would have liked this morning, I finally felt well rested. 

 

 

4.  I am in charge of breakfast for the camping trip.  I am bringing eggs and spinach and made Paleo Banana-Walnut Bread that I can’t wait to dig into and Date Bars.

 

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5.  After two trials last weekend, I created an awesome Nutella Puppy Chow.  It’s doesn’t have the strongest Nutella flavor, but the combo of peanut butter and Nutella is addicting. However, I need to go finish packing, so the recipe will just have to wait!

 

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Hope you have a great weekend! I will be enjoying my first

Friday off camping in Wisconsin with these girls!

Chocolate Chip Pound Cake (Cake Mix Recipe)

When I went searching the internet for a simple Chocolate Chip Pound Cake recipe, I kept coming across the same easy recipe on a few different sites.  I figured if everyone was making it, it should be pretty good.

 

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I had a time crunch on Saturday, so this was the perfect recipe to pull together quickly.

 

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Although it’s a long bake time, that gave me plenty of time to clean and make Puppy Chow.

 

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I made this the night before, but since this recipe uses a cake mix, you could easily pull it together in the morning.

 

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Sunday morning, I was eager to try a slice.

 

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The cake looked inviting, and the center was slightly undercooked, just the way I like it

 

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Although I think that made from scratch is better, this is one fantastic easy morning breakfast cake!

 

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It’s the perfect recipe to save for your next breakfast guests…like a Girls Sleepover!

 

 

What is your favorite pound cake???

Share your recipes!

 

 

Easy Chocolate Chip Pound Cake

From All Recipes.com

 

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (39 g) package instant chocolate vanilla pudding mix

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream/Greek yogurt

1/2 cup milk chocolate chips + More! (I used a little under 1 cup)

 

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.

Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar before cutting and serving.

Cinnamon Swirl Banana Bread

I was hoping to get out on my bike one more time this morning before heading out of town for the weekend.  The weather looked wet, and I wasn’t feeling motivated to get up and moving.  Instead, I went to the park district for a swim.  Between running Sunday and biking Monday, my body was pretty tired.  However, I continue to be impressed with the fact that I am actually going to the pool.  I’ve been swimming so many times this year that I’ve lost track!

 

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This morning, I started off with freestyle laps.  I did three at my typically slow pace and then sped up for the forth for 15 minutes of intervals.  Then finished off with a little over 10 minutes prone on the kick board.  After 25 minutes, I was beat from head to toe and my heart was pounding from the intervals.  I happily spent the next 10 minutes in the hot tub before dragging myself out to get ready for work.

I know I don’t even need to tell you guys how much I love making banana bread!

 

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So when someone hands me a bunch of nana’s right before I am heading out of town, I just HAVE to make some banana bread (even if the nana’s aren’t that brown).

 

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In search of a new banana bread recipe, I came across a Cinnamon Swirl Banana Bread from Lovin’ From the Oven.

 

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Even though I was thinking about a double chocolate swirl type bread, this recipe definitely caught my eye.  I wanted to bring some mini bread loaves to work to share with a few coworkers, so I used three small pans instead of one big one.

 

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The breads baked up beautifully with a crispy top, and I was tempted to tear off a tiny taste of sweet crust.

 

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But I was able to resist!  Barely…my kitchen smelled so wonderful! 

 

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Instead, I packed them up into colorful bags suited for sharing with friends!

 

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The breads still smelled amazing as I drove from the pool to work this morning, and my coworkers were thrilled to have homemade bread waiting for them at work.

 

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This post is filled with more amazing banana bread recipes!

 

 

Cinnamon Swirl Banana Bread

From Lovin’ From the Oven

 

Ingredients

For the bread:

3 over-ripe bananas, smashed up

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

dash of salt

1 1/2 cups flour

For the swirl:

1/3 cup sugar

1 Tbs cinnamon

 

Directions

Preheat oven to 350. Butter and four a loaf pan (or spray with cooking spray).

Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!

In a small dish, mix together the sugar and cinnamon.

Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

Bake for 50-60 minutes.  Let cool 10 minutes before removing from the pan.

Note: If baking muffins or mini loaf pans, adjust baking time to ~35 minutes.

Buttermilk Banana Bread

Are you sick of me complaining about the weather yet?

I hope you’re not sick of brown bananas and banana bread!

 

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I tell you this much…I am totally sick of waking up to this scene!  Good thing it was Monday and the BOY’s car that needed to be brushed off instead of mine : )

 

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One thing that I never get sick of is seeing leftover bananas in my kitchen.  I’m sure you are curious about what I do with all of this banana bread besides use it to warm my house on cold days (and save on candles because it smells so darn good)!

 

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For the most part, my banana bread is meant to share.  The BOY won’t touch a banana and if I ate a loaf of banana bread every week, my jeans wouldn’t fit any more.  So, I bring bread to work meetings, friends’ houses, my parents, and store some in my freezer for anything that may come up.

 

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I’ve been staring at this recipe for about 4 pounds worth of flour and with just a few ounces left and buttermilk in the fridge, I figured it was finally time to give it a try.

 

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As you know, I have baked and tasted numerous banana breads, so I just had to slice off a bite of this one before moving it to the freezer. 

 

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It is one moist and delicious bread! 

 

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More Recipes with Buttermilk

Dark Irish Soda Bread

Cornbread

Walnut Blueberry Banana Bread

Buttermilk Pancakes

 

 

Best Ever Banana Bread

From Gold Medal Flour

 

Ingredients

1 1/4 cups sugar

1/2 cup butter or 1/2 cup margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3-4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

 

Directions

Heat oven to 350 degrees. Grease bottoms only of one 9×5 loaf pan.

In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.

Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.

Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.