Apple Cream Cheese Bread

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Apple.  Cream Cheese  Bread.  Fall has hit here in MN.  We went from being in the high 70s a week ago and now we’re in the 50s.  And we know what’s coming next.  I won’t say it but we know!!!

This is my favorite time of the year.  Not only do I love the colors you see when driving down the street, but cooking seems to be easier to do when you can turn on the oven.  I love grilling.  I love the hot and sun, but I also love what this season brings.

This past weekend was little Miss Khali’s 2nd birthday.   We traveled to WI and got a huge bucket of apples that came from her grandparent’s backyard!!

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Can’t get any better than home made bread with some fresh home grown apples!!!

I made this on my lunch break and had it baking in the oven when the kiddo’s got home from school today.  I was so hoping this would put them in a good mood.  Yay, it worked.

We were supposed to have our football dinner tonight but it was changed to next week.  So back to Taco Tuesday it was.  Now Tacos and Apple bread may not sound like it goes well together, but it does.  And it really didn’t matter.  We ate half the loaf!

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Getting the cream cheese portion ready.

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This bread batter was pretty thick.  But the cream cheese made it just right.  I was a bit worried on how the bread would turn out.  I’ve learned not to shy away from these types of recipes but I do still sit and worry if it’s going to turn out okay.  When the kids like it, usually I can assume it a success.

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Apples in bread!!!!

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After pouring the cream cheese batter on the bread batter, you mix it all in with a knife to make a pretty cool design.

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I added a bit more sugar and cinnamon to the top!!  I do this when making banana bread and it always adds a sweet taste to the crust!

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Fresh out of the oven!!  I love fresh, warm bread right out of the oven.  We all did (except Khali – she didn’t want to eat it!!).

If you’re looking for a great bread to try, this is an easy go to one.

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How pretty is this!!!

Apple Cream Cheese Bread
Recipe Type: Bread
Author: Patricia
Ingredients
  • 2 apples (cut in small pieces or grate)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cup flour (Kim used whole Wheat Flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice seasoning or cinnamon and nutmeg
  • Cream Cheese:
  • 6 ounce of cream cheese (room temp)
  • 1/4 cup sugar
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees. Spray your loaf pan with “Pam” spray and line with parchment paper and spray that also. I like using the parchment paper because you can have the over hang of the paper on the sides and you can use that to help pull the entire loaf out of the baking dish.
  2. Using a mixing bowl add the oil and the sugar and mix. Add the eggs and the vanilla and mix again. In another smaller bowl add the measured flour, baking soda, salt and the spice. Whisk these all together then add to the egg mixture and mix. Add the grated apples and mix.
  3. In the smaller bowl combing the ingredients for the cream cheese mixture and blend.
  4. Place the batter in the prepared loaf pan then add all of the cream cheese mixture and spread around to cover the apple batter. Using a fork or knife, gently swirl the two layers together.
  5. Bake at 350 degrees for about 55 minutes. Watch so that you don’t over bake your bread. Kim covered her bread for the first 30 minutes with a tent made from foil. Bake until a toothpick inserted into the bread comes clean. Cool then slice and enjoy

Enjoy!

Patricia – Two Girls Cooking

Source

The Wednesday Baker

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Cinnamon Twist Bread

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I know it’s that time of the year where most people are baking Easter goodies to put on display.  I have a couple of those that I want to try too, but bread. Bread came to my mind yesterday when I was on Pinterest looking for Easter fun things and I saw a tomato basil twist flavored.  Then cinnamon was on my mind.  Why?  Well because I’m not a tomato fan.   Though I’m sure it would be just fine, I chose the sweet bread instead.

Making bread takes a long time.  You have sit and wait for it to rise.  Not once but twice.  Now how does that work with a person that is working on their patience skills?  Not well.  I have to set the timer and walk away.  Good thing The Voice was on last night!  I loved seeing Usher on there!!!!  Ok, here’s what you do!!

Ingredients:

  • 1 tbsp butter
  • 1/2 cup milk
  • 1 package active dry yeast
  • 3/4 cup warm water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 cups flour
  • 2 tbsp butter, softened
  • 2 tbsp sugar
  • 1 tbsp cinnamon

Preparation:

  1. In small saucepan, warm milk and 1 tbsp butter until butter is melted. Set aside until lukewarm.
  2. In small bowl, mix water and yeast until yeast is dissolved.
  3. In large bowl, add 2 tbsp sugar, salt, and 1 tsp cinnamon. Pour in lukewarm milk and butter. Mix until sugar and salt is dissolved. Stir in yeast and water.
  4. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.
  5. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
  6. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.
  7. Roll dough out into a basic rectangular shape. Use a butter knife or fingers to spread 2 tbsp softened butter on the top of rectangular dough. Evenly spread about 2 tbsp sugar and 1 tbsp cinnamon on top of butter.
  8. Roll up the dough into a log shape and connect both ends by putting a bit of water on the ends and push together into a wreath shape.
  9. Preheat oven 375 degrees F.
  10. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.  (Mine was done in 30 minutes)
  11. Turn out bread and let cool on a rack.

I took the bread out and placed it on my baking rack to cool and to take photos.  Before I knew it someone was in the kitchen trying to cut it apart.  Goodness sakes I about had a fit!  And I kind of wanted to taste it first!!!

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I’m feeling a bit more comfortable with my bread baking!  I got this one down the first try!!

Have a great week.

Two Girls Cooking – Patricia 😉

Source

Bread Baking

Cinnamon – Raisin Banana Bread

I baked for my first time this year. I think it was my first time.   I’ve made banana bread many times.  Many times I’ve messed it up.  Not sure how, but I’ve found a way to destroy something so easy.

I got some bananas at the store this past weekend because I asked what kind of fruit to buy.  Bananas was the first thing…with the you can make banana bread with them.  And because I didn’t want to disappoint, here I am posting the recipe!

 

 

Ingredients:

Yield:18 slices
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup oil
1/4 cup milk
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup raisins

1 teaspoon cinnamon
1 tablespoon sugar

Directions:
Prep Time: 10 mins
Total Time: 1 1/4 hr


1 Mix dry ingredients in a mixing bowl.
2 Mix wet ingredients in another bowl.
3 Combine wet and dry ingredients.
4 Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
5 Bake at 350 for about an hour, until golden brown.
6 Cool completely before slicing.

I added some cinnamon to the dry mixture – about 1/2 teaspoon.  Then I greased the loaf pan and sprinkled cinnamon and sugar combined around the entire pan.  Once I poured the banana bread mixture in the pan, I sprinkled a bit more of the sugar/cinnamon mixture on top.

I sure hope that was okay to do..  We shall see!

Happy Baking.  Have a good rest of the week.

Patricia – Two Girls Cooking (trying to bake)

BTW – I got a “This is good Nana!” from Caleb…

Cheese, Garlic and Herb Swirl Bread

I’ve been eating a lot of sandwiches lately. I mix up the toppings to try to keep it interesting: Turkey or ham, tomatoes or onions… But I almost always use a little wedge of spreadable cheese. First, because I love cheese and I think a sandwich just isn’t the same without it. And second, because this little cheese wedge is only 35 calories and also lets me skip the butter/mayo I would want to spread on my bread.

I got to thinking, since I like this spread cheese so much on my sandwiches, what about baking it into my bread…? I didn’t think the flavor would come through well if I just mixed it into the dough, so I decided to make a simple dough and make a swirl bread instead.

So I found a recipe on Taste of Home and decided to adapt the fillings to see if it would work. The bread is moist with a crisp crust, and the filling remained pretty well intact. The flavor of the cheese is noticeable, but not as much as when you spread it on a slice of bread. A slice does come apart a bit when I cut it, so I think this would be a little difficult to make a sandwich with. It would go great with some soup or pasta to dip it in!

Here’s what I used:

3 pkg (1/4 ounce each) active dry yeast

2-1/2 cups warm water (110° to 115°), divided

1 tsp sugar

3-1/4 cups whole wheat flour

1 tbsp salt

2-3/4 to 3-1/2 cups bread flour

1 6.5 oz tub garlic and herb spreadable cheese (I used Alouette light garlic and herbs)

1 egg, beaten

In a large bowl, dissolve yeast in 3/4 cup warm water. Add sugar; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-in. x 9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread half of the cheese over each dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover; let rise until doubled, about 45 minutes.

Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Makes 2 loaves (12 slices each).

My loaves both turned out pretty well, just a little split in the top of each one where the dough was rolled a little too thin. I will make this one again for a side dish, but am still looking for different recipes to play with for sandwiches. Do you have a favorite sandwich bread?

– Jodi

Strawberry Banana Muffins

With only two of us in the house, I often end up with an extra banana or two that just didn’t get eaten before it got overripe. So rather than make the same banana bread over and over I try to do something different with them each time. Last week I chose these Strawberry Banana muffins from Joy of Baking since I needed to use up some strawberries too. These tasted just like banana bread, but with chunks of strawberries. I really enjoyed having one for breakfast each morning in place of my usual english muffin.

1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries (cut into bite sized pieces)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt


Preheat oven to 350 degrees F.  Position rack in center of oven.  Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray. 

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Divide the batter evenly among the 12 muffin cups. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.


If you like the strawberry banana flavor combination as much as I do, give these a try. They were very easy to make, and hit the spot!
– Jodi

Cheeseburger Buns

My mom called me last week and tried to order a pizza for delivery. She says it’s not fair to post all these recipes and pictures and she doesn’t get to eat any. So this weekend I decided I would make dinner for my family, and talked my sister Jamie into helping. We decided to make these Cheeseburger Buns I found in a Taste of Home magazine, with a few minor changes.  It seemed like it would be a fun one to make with kids, and the taste is very kid friendly too. My sister enjoyed kneading the dough, though it was pretty sticky business at first! She also had fun rolling out the dough and pinching it together over the fillings.

Dough:
1 pkg rapid rise yeast
1/3 cup warm water (110° to 115°)
1/3 cup warm milk (110° to 115°)
1/8 cup sugar
1/8 cup shortening
1 egg
1 tsp salt
2 to 2 1/2 cups all-purpose flour


Filling:
1 pound ground beef or ground turkey
1 small onion, chopped
1/2 pound Velveeta Cheese, cubed
salt and pepper to taste
1 to 2 tbsp butter, melted


Makes about 1 dozen


In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Meanwhile, in a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until cheese is melted. Remove from the heat.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a rectangle about 12-in. x 8-in.; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with your favorite cheeseburger toppings.


I was impressed with the flavor and texture of the bun, it was nice and soft just like a hamburger bun. Since we used the rapid rise yeast the dough was ready by the time the filling was cooked. The filling was pretty simple and definately hit the spot for a cheeseburger craving.


My mom called and said she thought these would be good to try with sloppy joe filling.  I think that she means I should come over there and try it!

– Jodi

Chocolate Marble Banana Bread

This week I found myself with a few over ripe bananas, so Scott requested banana bread. Regular banana bread was not very exciting, so I looked around a bit. Chocolate in banana bread sounded like fun, so I decided we’d give it a try. This recipe came out great, very moist and fluffy. Like a nice mix of chocolate cake and banana bread.  We had it warm with a little butter right away, but it was just as good after it cooled just by itself.



1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
1 tsp vanilla extract
1/2 cup semisweet chocolate chips


Preheat oven to 350 and place oven rack to middle position. Grease and flour the bottom and sides of a loaf pan. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients just until combined and the batter is thick and chunky. Don’t over mix the batter, you do not want it smooth. Over mixing the batter will yield tough, rubbery bread.
Place chocolate chips in a medium microwave-safe bowl, and microwave 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
Spoon chocolate batter alternately with plain batter into loaf pan. Swirl batters together using a knife.  Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan.


I dropped off a chunk with my mom last night, she’s always complaining that she doesn’t get to eat the things I’m blogging about. She has somehow managed to keep my choco-holic stepdad from trying it, and it’s a good thing, or there’d be none left!
– Jodi