Banana bread with love...

It has been entirely too long since I've posted. These past almost 9 months have been like a roller coaster health wise, and I finally feel like it's changing to a fairly smooth ride again. Yay!! Today I decided that it was time to start writing on my blog again...and since I haven't written in a while I decided I'd start with something that makes me feel loved and happy!

I have been eating banana bread since the earliest I can remember. My mother use to make it religiously when I was a child. She'd pack it in my lunch (yes I know now that I was spoiled) with a little butter smeared in-between two slices and no matter when, or what time I ended up dragging it out of my school bag it just made life a little better. It was perfect for a mid school day snack, as a pick me up either between school and whatever sport practice I was practicing for, or as something to tide me over on my way home from said practice.

Nowadays I make it myself...not near as often as my mom did but often enough to make my hubby happy. It's my go to procrastination baking food...yes, I I'll admit it I love love to bake when I should be doing something else. Especially when I should be packing. :)  In my defense though, it is a great food to travel with! One way or the other....there is just something about the smell of it baking that makes me smile, and puts me in a better mood than I was before.


Banana Bread with love
Heat Oven to 200C or 350F

1 1/2 C.  Whole Wheat Flour
1 C. Whole Oats
1 C. All Purpose Bread Flour
2 tsp. Baking Powder
1 tsp Baking Soda
1 tsp cinnamon
dash nutmeg/ginger/cloves

3/4 cup brown sugar 
3 eggs or 4 egg whites
dash of vanilla extract
1/2 cup plain yogurt/applesauce/vegetable oil (your decision)
3 to 4 ripe/mashed bananas
1/2 to 1 cup skim/low fat milk or buttermilk
1/2 cup chopped nuts (pecans/walnuts) - optional

1/2 cup dark chocolate chips - optional but oh so delicious!!

Directions
1. Mix dry ingredients together in a small bowl

2. In a separate mixing bowl mix together wet ingredients

3. Slowly mix the dry ingredients into the wet mixture just enough to combine. Do not beat. Fold in chopped nuts (walnuts are wonderful) &/or choc. chips (1/2 cup) if desired.

4. Mixture should be slightly runny, too thick and your bread will end up dry. I usually start with a half cup milk and add a bit more if needed after ingredients are mixed together.

5. Spray 3 bread loaf pans, 4-5 mini loaf, or 24 muffin pans, and bake in oven for 45min to 1 hr. If baking in muffin pans it should take around 30 min. Toothpick should come out clean when checking loaves.

6. Cool in pan for 10 minutes and then cool completely on wire baking rack. Store lightly covered (towel on counter) or in refrigerator. Can also be frozen for up to 1 month. If freezing, cool completely, wrap in foil and then place in airtight plastic bag in freezer. Enjoy!!

Butterscotch Dark Chocolate Peanut Butter Bars

 I know the title is a mouthful in and of itself, but how could I leave any of it out?! Butterscotch...Dark Chocolate...Peanut Butter....YUM!!

A few days ago I started craving something sweet, something with butterscotch in it. Craving something with butterscotch isn't anything new for me however, in fact it's been re-occurring often throughout my life. My love for butterscotch I'd say stems from early on in my childhood. My sisters, the other kids in my neighborhood, and I would ride our bikes down to a little hole in the wall grocery store/ truck stop, named the Chuck Wagon, that had a delicious milkshakes and malts. I'd always always get a butterscotch malt...one so thick that you could hold onto the shake with the straw in your teeth and bike with both hands on the handle bars if need be. It was delicious, and ALWAYS worth the 5 mile round trip bike ride!!

Sadly the Chuck Wagon is long gone, as is butterscotch from most menus at milkshake and malt shops. Other than the random Mom & Pop shops, or small town Dairy Queens, its hard pressed to find a butterscotch milkshake. Which means when I've got a butterscotch craving it's up to me to find a way to appease it.  Thus here we are back to present day and my recipe!

I decided that I was going to make some sort of bar with butterscotch in it but wanted more than just butterscotch once I started gathering the supplies to mix the bars together. I opened my fridge for the eggs saw the natural peanut butter and decided it'd be perfect as a substitute for part of my oil/butter; delicious & healthy to boot! Dark Chocolate, the good stuff, in my opinion needs no reason why it's on the recipe list other than it's dark chocolate. To finish the ingredients off I grabbed the quick oats and flour from the cupboard saw my jar of walnuts and decided they would be the perfect final touch. Needless to say I wasn't exactly sure what it'd turn out like but I decided it was worth the risk (how could it not be with those ingredients), and started mixing them all together.

Butterscotch Dark Chocolate Peanut Butter Bars
Makes one 7" by 11" pan

Ingredients:
1/4 C Peanut Butter
1/4 C Unsalted Butter - Softened
1/2 C Brown Sugar
1/2 C Organic Cane Sugar
2 Eggs
1 tsp. Vanilla Extract

1 C All Purpose Flour
1/2 C Quick Oats
2 tsp Baking Powder
Dash of Salt
1/2 C Butterscotch Chips
1/2 C Dark Chocolate Chips
1/2 C Chopped Nuts (I used walnuts)

Directions:


Preheat oven to 350F and spray an medium sized, (I used an 11x7), baking pan with Pam.
Mix dry ingredients, minus the nuts and chips in a mixing bowl. In a slightly larger bowl combine together all of the wet ingredients. Slowly stir the dry ingredients  in with the wet ingredients until completely mixed together. Fold in the butterscotch & dark chocolate chips along with the chopped nuts. Spread the mixture into the baking pan and place in hot oven. Bake for 25-30 min. Cool in pan & then cut into sm. squares to serve.   Enjoy!!

There's Nothing Like Your Own Kitchen. Pumpkin Curry & Baked Naan Bread

I know, I know, I know....it's been over two months since I've posted any recipes. Do I have a good excuse? Hmmmmmm....well I have lots of excuses that's for sure!

After spending the better part of the past two months in the states visiting family and friends I'm back in Korea and starting to settle in again. It's not like I didn't cook while I was away...it's just it isn't the same when your digging around in someone else's cooking space. There are never the same items in someone else's pantry, their spices, bowls, utensils...I could go on and on. Needless to say I am loving being back in my own cooking space; albeit be it a small one. After being gone for so long one of the very first dinners I made....something that is almost my "chicken soup for my soul" go to food lately, was Pumpkin Curry and Baked Naan.  The original recipe for the Curry came from Jula, a friend of mine from Thailand, and it's slowly morphed itself into what it is today. The original Naan recipe I found on Allrecipe.com and tweaked it until I found the consistency I fell in love with.  Mmmmmmm...it's so good to be home!!

Pumpkin Curry

2 Tbsp Red or Green Curry Paste

1 Can Coconut Milk (I use light if I can find it)

1 Tbsp. Brown Sugar

1 Small Squash or Pumpkin, Chopped into inch sized pieces

1/2 lb to 1lb. Pre-Cooked Meat/Tofu of your choice (Duck, Chicken, Pork, Lamb, Shrimp & Tofu are all delicious)

1 Sm. Can Chopped Pineapple, drain before using

Optional: Additional Veggies - Eggplant, Green Beans, 1 Sm. Can Chopped Pineapple (drain before using)

2 to 3 Kaffir Lime Leaves, thinly sliced (use only if on hand, adds flair and a little extra flavor to dish when sprinkled on top when serving)

Directions

In a large stir fry pan mix curry paste with coconut milk & the tablespoon brown sugar. Mix in squash/pumpkin and any other vegetables. Cook at medium low heat until pumpkin is almost fully cooked. Add in pre-cooked meat or tofu.If you find the curry is too thick at any time add in water or broth a little at time until your desired consistency. Once pumpkin/squash is cooked add in can of chopped pineapple and allow curry to combine for a few more minutes. Serve on rice, barley or quinoa. Dish into bowls and sprinkle with the shredded kaffir lime leaves. Naan is also a delicious accompaniment. Enjoy!!

Naan

Time: 2hrs

1pkg. Active Dry Yeast

1 Cup Warm Water

1-2 Tbsp. Brown Sugar

3 Tbsp. Milk or 1/2 & 1/2

1 Egg, beaten

2 tsp. Garlic Salt

3 Cups Bread Flour (I use 1 cup whole wheat/2 cups white flour)
1-2 Tbsp. Olive Oil

1 Tbsp. minced Garlic (optional)

Directions

Heat oven to Max Temp. or Grill to 500F.

In a large glass or plastic bowl, dissolve yeast in warm water and add in sugar. Let stand for about 10 minutes, until foamy. Stir in milk, egg, garlic salt, and enough flour to make a soft dough. Mix in minced Garlic. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a cloth and let rise for 1 hour, or until dough has doubled in volume.

Punch down dough and then make dough into small balls. Cover and let rise for another 30 mins. Roll each of the balls out 1/4 in thick. Place bread onto baking sheet and put into MAX heated oven. Allow to cook for 3-5 min on each side. Place into large piece of tinfoil to keep warm while cooking others. ***Can also be cooked on a grill; Naan bread will cook much faster on grill, 1-2 min per side. Yum!!

Original Naan Recipe from Allrecipes.com

Abe's Granola

Mmmmmm….Granola. Pure crunchy goodness when mixed together with yogurt & fresh fruit. How delicious it makes the leftover milk in the bottom of your cereal bowl taste…. even just as a snack all on it’s own it’s such a tasty treat!  It’s an easy fix for a quick breakfast on the go, or is a great go to trail/travel snack. You can bring granola along with you anywhere…even with all of our current travel restrictions. J

Now of course has to come the bummer part… With it being so delicious & it’s travel plus qualities it’s got to have it’s problems right? Yep.  For those who are pinching their pennies store bought granola is super expensive, especially for how little you get in each container. If you can past the $$ issue, then here’s the sticker that in my humble opinion is granola’s biggest strike against it. It tends to be really, really high in calories per serving. Most store bought granolas will run you between 200-300 calories per a ¼ cup serving. Boooo! Such a small portion with that high of a calorie count makes this girl, someone who pays attention to the calories she’s putting into her body, not willing to indulge in the crunchy granola deliciousness on a regular basis.

What to do? Well since my husband LOVES granola & I LOVE my husband, and want to have something on hand that is not only quick and tasty but also healthier for him to boot (and me too), I decided to do my granola recipe homework.  After much searching and testing I found a recipe from Cooking Light that I’ve tweaked to my & my hubby’s liking. Per ½ cup it’s 155 calories unless you add in the flaked coconut (which my husband says is worth it but I don't really care for flaked coconut), and then it’s only 169 calories per ½ cup. Enjoy!!

Abe’s Granola

Serving Size: ½ cup

Serving Per Recipe: Approx. 10

Ingredients:

2 cups regular oats

1/3 cup ground flaxseed or wheat germ

¼ cup chopped walnuts

¼ cup chopped slivered almonds

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp allspice

1/3 cup orange juice

1/3 cup honey

¼ cup packed brown sugar

2 tsp olive or canola oil

1 tsp vanilla extract

1/3 cup dried cranberries or craisins

1/3 cup raisins

½ cup flaked coconut (optional)

cooking spray

Tinfoil

Directions: Preheat the oven to 300 degrees.

Place the first eight ingredients in a bowl together. If you are adding in coconut mix it in as well at this point. Stir to combine so that seasonings are evenly spread throughout.

In a small saucepan combine the orange juice, honey & brown sugar. Stir mixture over medium heat just until the sugar has dissolved. Remove from the heat and stir in the oil & vanilla extract.

Pour liquid mixture over oats & stir until oats are coated evenly. Spread the mixture out onto a tinfoil covered cookie sheet that has been coated with cooking spray. Bake at 300 degrees for 10 minutes; take out and stir well. Return to oven and bake in 10-minute intervals until golden brown, or to your liking. It usually takes around 30 min max when I make it. Remove from oven & stir in raisins & cranberries. Cool completely and place in individual serving sized zip lock snack bags, or in an airtight container. Use with in a month of making…if it lasts that long! J

Recipe adapted from: CookingLight

Pumpkin Cream Cheese Muffins. Pure Deliciousness!!

I love love love pumpkin.... period dot. Personally I think it should be eaten whenever, wherever & at all times of the year, not just during the fall & winter seasons. That being said I try to make something with pumpkin in it as often as possible.

This past week I started craving something with pumpkin in it, and decided to make some Pumpkin Cream Cheese Muffins. The original recipe says that it's a spin off of Starbucks, but since I've never had Starbucks' Pumpkin Muffins I really have no idea. I do know however that these are delicious...and worth the time that it takes to make them.

Pumpkin Cream Cheese Muffins


Makes: 24 muffins


Ingredients:


Filling
8 oz. 1/3 fat cream cheese
1 cup powdered (confectioner) sugar


Muffins
2 cups bread flour
1 cup all-purpose whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. + 1 tsp pumpkin pie spice
Dash of salt
1 tsp. baking soda
4 eggs
1 1/2 cups brown sugar
2 cups canned pumpkin
1 cup vegetable oil (can substitute plain yogurt for 1/2 cup)


Muffin Topping
1/2 cup sugar
5 tbsp. Flour
1 tsp Ground Cinnamon
4 tbsp. cold butter, chopped small
optional (1/4 cup) chopped nuts


Directions


First things first....you must plan ahead to make this recipe!! You need to make the filling at least 2 hours in advance so that it's firm enough that you can cut it into pieces for the individual muffin fillings later.


Mix the powdered sugar with the cream cheese until smooth & then spread into a log form, about 1 foot in length, in the middle of a piece of cling wrap. Roll the cling wrap closed, wrap in aluminum foil & place into freezer for at least two hours.

Once you've got your filling into the freezer start on the muffin topping mixture. Mix the sugar, flour & cinnamon together in a small bowl. With a fork mix the chopped butter in until the mixture is crumbly. Cover with cling wrap & place in your fridge until your ready to use it.


About an hour & half into the chilling of your cream cheese start making your muffin mixture. Turn on your oven at this point & preheat your oven to 350 degrees. Mix the eggs, pumpkin, oil/yogurt & sugar together in a bowl. In another bowl mix your dry ingredients; bread flour, whole wheat flour, spices, dash of salt & baking soda. Mix the dry ingredients into the wet until they are fully blended. Spray your muffin tins with Pam & then fill them a quarter full with the muffin mixture. You can use muffin wrappers if you'd like but I find that they are much easier to freeze  and thaw later without the wrapper on.


Next comes the cream cheese filling. Take it out of the freezer and slice the cream cheese log into 24 slices. It's okay if it's not totally firm. I slice as I go & place each slice in the middle of one of the muffins. Place the rest of the muffin mixture on the tops of the filling for all of the muffins & then sprinkle the topping over each muffin. Bake for 20-25 min. Cool on wire rack....I think the muffins are best eaten slightly chilled but to each their own. If I'm craving one right away I'll let it cool on the wire rack, and then place it in the freezer inside of a plastic container for about 15 min. YUM!!!

Store in an air tight container in the fridge. To use as snacks throughout the next week, or month, freeze them!! They freeze fantastically. Place one or two to each ziplock sandwich bag and place in the freezer. They only take around 15 mins to thaw to a nicely chilled temperature, or you can microwave them for about 15 seconds if you're in a hurry!





Recipe Adapted from AnnieEats & BakeSpace

Time & Sourdough Pizza

Time and life fly by when your having fun; learning, laughing and loving. Is amazing to look back at the past 8 months and see how a place that at first felt so foreign feels surprisingly normal now. Korea isn't a place that I/we want to live for a long time...in fact our year here will be more than long enough, but it has taught us so much about the simple pleasures in life, how vital they and the people we surround ourselves are to a happy existence anywhere we may be, and for that alone I am immensely thankful for.

Lately I've been stung by the sourdough bee...I love baking but sourdough is something I'd never thought to try, nor had time to really investigate enough that I felt comfortable to delve into.  It all started when one of my friends here came by to chat one afternoon as I was making some pizza dough for dinner. She said that she LOVED sourdough pizza crust, and did I know how to make some? I told her that I'd never made anything sourdough before, but that I liked sourdough bread and would investigate a little, see if I could successfully make a starter, and then if so, we'd try our hand at sourdough pizza crust.

After reading and reading about sourdough starters I decided to go with a starter recipe that contained a little yeast so that I'd hopefully have a starter that I could use within a week or two.   Here's what I decided to start with:

2 1/4 tsp Active Dry Yeast

2 cups Water, 110 degrees F

3 1/2 cups Bread Flour

1 Tbsp Sugar

After 7 days of covering it loosely with plastic wrap & leaving it on the counter to ferment while stirring it 3 times a day I decided it was time to try using my starter. In my investigations I came across a recipe that sounded promising from another blog; My Sister's Kitchen and decided to give it a go.  The original recipe named "BK’s Sourdough Pizza Crust" called for 1tsp yeast in the sponge, but I decided to forego it as I thought my sourdough starter was strong enough on it's own. (since I'd added yeast in the first place) If you are interested in trying the recipe below if you don't think that your sourdough starter is very strong you might think about adding the yeast. 

Sourdough Pizza Dough

  Makes 4 thin crust pizzas

Ingredients:

Make a sponge with:2 cups warm water 1 c. sourdough starter 1 T. sugar 2 t. salt 2 c. flour 1 t. yeast (optional) When the sponge is bubbly and frothy, mix in 1 T. olive oil and knead in an additional 4 to 4 1/2 c. bread flour.  Directions: Let the dough rise for at least 3-4 hours. If it rises too big before your ready to use it just punch it down a little and let it keep rising. When you are ready to use it break off a large piece and roll it out thin. Should make at least 4 large thin crust pizzas. 

We decided to grill the pizzas but I've also since made the recipe and baked them indoors. Outside it took 10-15 min on the grill for the pizzas to cook & less than 5 minutes for them to be eaten :) Indoors I baked them on the hottest setting of my oven for 15-20 min...took about the same amount of time for us to eat them however ;-)  Thanks for the inspiration Lee Anne!!

To the adventure.....

For a while now (okay for many many years) my friends & family (you guys) have been trying to get me to write down my recipes so that; 1) I can actually re-create them again sometime, & 2) so that they can try them out as well in their own kitchens. I've finally decided to give it a go...with this blog, at posting my kitchen adventures. Sooo...here goes. I'll post the ones that I really like, the recipes that I try out and tweak to my likings, & the ones that I've created on my own as well. Enjoy & let me know how they turn out for you, or if you've got any questions or suggestions for me!!