Gingerbread Monkey Bread with King's Hawaiian Rolls

Disclosure: I got this product as part of an advertorial. 

     With the holidays almost here I've been busy planning my menus.  I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day.  I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.

      King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread.  I really love the sweet round bread.  This weekend I'm using it to make a bread bowl for my spinach dip.  The sweetness of the bread really pairs nicely with the savory dip.  The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.

      Then I started thinking about breakfast.  I wanted easy because I've been baking non-stop over the past 3 weeks and need a break.  My first though was monkey bread but I wasn't sure how to make that work.  My next thought was gingerbread.  I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!

       The bread gets crisp on the outside but is soft and sweet on the inside.   It tastes like gingerbread and is gooey and delicious.  It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well.  Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!

Gingerbread Monkey Bread (a Hezzi-D original)

For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
1 egg
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. sugar

For the topping:
4 T.  butter, melted
3 T. molasses
3/4 c. brown sugar
1 t. ginger

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray.

2.  Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl.  I cut them into different amounts so that the pieces were not all the same size. 

3.  In a small bowl beat the egg.  Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well.  Pour over top of the bread in the large bowl and toss to coat.

4.  Arrange the bread pieces in the Bundt pan evenly.

5.   In a small bowl combine the butter, molasses, brown sugar, and ginger.  Pour evenly over top of the bread in the Bundt pan.  Bake for 15-20 minutes.

6.  Remove from oven and allow to cool for 15.  Run a knife around the edge of the pan and then invert onto a plate.  Cut into slices and serve.

Connect with King's Hawaiian:

Twitter: @KingsHawaiian
Facebook: www.Facebook.com/KingsHawaiian

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Disclosure: I got this product as part of an advertorial. 

     With the holidays almost here I've been busy planning my menus.  I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day.  I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.

      King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread.  I really love the sweet round bread.  This weekend I'm using it to make a bread bowl for my spinach dip.  The sweetness of the bread really pairs nicely with the savory dip.  The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.

      Then I started thinking about breakfast.  I wanted easy because I've been baking non-stop over the past 3 weeks and need a break.  My first though was monkey bread but I wasn't sure how to make that work.  My next thought was gingerbread.  I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!

       The bread gets crisp on the outside but is soft and sweet on the inside.   It tastes like gingerbread and is gooey and delicious.  It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well.  Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!

Gingerbread Monkey Bread (a Hezzi-D original)

For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
1 egg
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. sugar

For the topping:
4 T.  butter, melted
3 T. molasses
3/4 c. brown sugar
1 t. ginger

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray.

2.  Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl.  I cut them into different amounts so that the pieces were not all the same size. 

3.  In a small bowl beat the egg.  Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well.  Pour over top of the bread in the large bowl and toss to coat.

4.  Arrange the bread pieces in the Bundt pan evenly.

5.   In a small bowl combine the butter, molasses, brown sugar, and ginger.  Pour evenly over top of the bread in the Bundt pan.  Bake for 15-20 minutes.

6.  Remove from oven and allow to cool for 15.  Run a knife around the edge of the pan and then invert onto a plate.  Cut into slices and serve.

Connect with King's Hawaiian:

Twitter: @KingsHawaiian
Facebook: www.Facebook.com/KingsHawaiian

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

reade more... Résuméabuiyad

75+ Recipes for Christmas!

     Can you believe Christmas is only a few short weeks away?  It feels like it was just Thanksgiving!  Whether you are having a huge Christmas dinner at your house or a cocktail party for friends, if you haven't started planning your menu yet you're in luck!

      I've collected my personal favorite holiday recipes as well as some from my food blogging friends to give you the best collection of appetizers, main dishes, side dishes, vegetables, breads, beverages, and desserts.  So get your printer or pin button ready and save your favorites for later!

Main Dish Recipes

1.  Bone In Holiday Ham from Noble Pig

2.  Crock-Pot Brown Sugar Pineapple Ham from Julie's Eats and Treats

3.  Oven Roasted Chicken

4. Lamb Roast Marinated in Fennel Pollen and Lemon from The Hungry Goddess

5.  Feast of the Seven Fishes from The Hungry Goddess

6.  Roasted Prime Rib from Liv Life

Side Dishes

7.  Fried Smashed Potatoes with Onions and Meyer Lemon Dressing from Cravings of a Lunatic

8.  Rosemary and Pear Potato Salad from Cooking with Books

9.  Loaded Mashed Potato Bake from Mom on Time Out

10.  Cheesy Garlic Bacon Mashed Potatoes from Julie's Eats and Treats

11. Baked Pineapple

12. Easy Cheesy Stovetop Scalloped Potatoes from Chocolate Moosey

13.  Mashed Potatoes Twice Baked

14.  Scalloped Potatoes from An Edible Mosaic

15.  Four Cheese and Bacon Macaroni and Cheese

16.  Crash Hot Sweet Potatoes from The Creekside Cook

17.  Maple Sweet Potatoes with Browned Butter Pecan Topping from Cupcakes and Kale Chips

18.  Hash Brown Casserole

19.  Yummy Potatoes from Clarks Condensed

20.  Make Ahead Mashed Potatoes from Karen's Kitchen Stories

21.  Sweet Potatoes with Cranberry Butter from Seasonal and Savory

22.  Potato and Cauliflower Gratin from Clarks Condensed

23.  Gouda Bacon Macaroni and Cheese from Shugary Sweets

Vegetable Recipes

24.  Blue Cheese Roasted Cauliflower, Green Beans, & Mushrooms from Cupcakes and Kale Chips

25.  Christmas Salad of Winter Greens and Seasonal Fruit from Simple Bites

26.  Winter Acre Pea and Corn Salad from Simply Southern Baking

27.  Green Bean Casserole with Madeira Mushrooms

28.  Cheesy Brussels Sprouts with Bacon from Mom on Time Out

29.  Green Bean Casserole (without canned soup) from Chocolate Moosey

30.  Creamed Swiss Chard with Bacon from Farm Fresh Feasts

31.  Cheddar Green Bean Casserole

32.  In a Jiffy Corn Casserole from Rhubarb and Honey

33.  Sauteed Carrots from Karen's Kitchen Stories

34.  Roasted Cauliflower with Herbs and Parmesan

35.  Warm Brussels Sprout Salad with Bacon, Kamut, and Blue Cheese from The Law Student's Wife

36.  Spinach Salad with Roasted Butternut Squash and Maple Dijon Vinaigrette from Jewhungry

37.  Mushroom and Barley Casserole with Bacon, Spinach, and Gruyere

38.  Avocado Walnut Salad from Yours and Mine are Ours

39.  Broccoli and Snow Pea Salad with Apple Butter Dressing from Dizzy Busy and Hungry

Breads:

40.  Honey Butter Dinner Rolls from Chocolate Moosey

41.  Challah

42.  Potato Dinner Rolls from Will Cook For Smiles

43.  Easy Homemade Potato Herb Wheat Rolls from Mom on Time Out

44.  Christmas Stollen Wreath

45.  Quick Rolls with Herbs

46.  Hawaiian Sweet Rolls from I Heart Eating

47.  Brioche Buns from Because I Like Chocoalte

48.  Pull Apart Buttery Dinner Rolls from Karen's Kitchen Stories

Appetizers:

49.  Mini Fruit Tarts

50.  Scallops Wrapped in Bacon with Sriracha Dipping Sauce from The Hungry Goddess

51.  Caramelized Onion Dip from Kailley's Kitchen

52.  Loaded Baked Potato Dip

53.  Jalapeno Onion Dip

54.  Swedish Meatballs from Farm Fresh Feasts

55.  Prosciutto Honeydew with Thyme Crusted Goat Cheese from The Hungry Goddess

56.  Slow Cooker Salmon Swiss Chard Artichoke Dip from Farm Fresh Feasts

Dessert Recipes:

57.  Merry Cherry Chocolate Cupcakes from Back For Seconds

58.  Mint Ice Cream Dessert from Julie's Eats

59.  White Chocolate Cranberry Fudge

60.  Nutter Butter Peanut Butter Fudge from Mom on Time Out

61.  Chocolate Peppermint Cheesecake Cake from Shugary Sweets

62.  Sugar Cookies with Royal Icing

63.  Sugar Cookie Bars from Cupcakes and Kale Chips

64.  Champagne Cupcakes

65.  Ginger Molasses Maple Cream Sandwich Cookies from The Law Student's Wife

66.  Gluten Free Cranberry Bundt Cake from The Tomato Tart

67.  Apple Pecan Cheesecake from Confessions of a Cooking Diva

68.  Moravian Sugar Cake from Pastry Chef Online

69.  Florentine Lace Cookies from An Edible Mosaic

70.  Chocolate Kahlua Coffee Pound Cake from Chocolate, Chocolate, and More

71.  Sparkly Apricot Rosemary Jewels from Spabettie

72.  Cranberry Christmas Cupcakes from Kailley's Kitchen

73.  Fried Apples with Apple Caramel Sauce from Cravings of a Lunatic

Beverages:

74.  Hot chocolate Peppermint Shots from Spabettie

75.  Peppermint Cookietini Cocktail from Snappy Gourmet

76.  Candy Cane Martini

77.  Cranberry Spiced Martini from Nobel Pig

78.  Spice Austrian and German Christmas Mulled Wine from Masala Herb

79.  Mulled Wine from The Law Student's Wife

80.  Cafe Godiva

81.  Cranberry Pomegranate Spritzer from Because I Like Chocolate

82.  Pomegranate Champagne Cocktail

83.  Spiked White Chocolate Peppermint Steamer

     Can you believe Christmas is only a few short weeks away?  It feels like it was just Thanksgiving!  Whether you are having a huge Christmas dinner at your house or a cocktail party for friends, if you haven't started planning your menu yet you're in luck!

      I've collected my personal favorite holiday recipes as well as some from my food blogging friends to give you the best collection of appetizers, main dishes, side dishes, vegetables, breads, beverages, and desserts.  So get your printer or pin button ready and save your favorites for later!

Main Dish Recipes

1.  Bone In Holiday Ham from Noble Pig

2.  Crock-Pot Brown Sugar Pineapple Ham from Julie's Eats and Treats

3.  Oven Roasted Chicken

4. Lamb Roast Marinated in Fennel Pollen and Lemon from The Hungry Goddess

5.  Feast of the Seven Fishes from The Hungry Goddess

6.  Roasted Prime Rib from Liv Life

Side Dishes

7.  Fried Smashed Potatoes with Onions and Meyer Lemon Dressing from Cravings of a Lunatic

8.  Rosemary and Pear Potato Salad from Cooking with Books

9.  Loaded Mashed Potato Bake from Mom on Time Out

10.  Cheesy Garlic Bacon Mashed Potatoes from Julie's Eats and Treats

11. Baked Pineapple

12. Easy Cheesy Stovetop Scalloped Potatoes from Chocolate Moosey

13.  Mashed Potatoes Twice Baked

14.  Scalloped Potatoes from An Edible Mosaic

15.  Four Cheese and Bacon Macaroni and Cheese

16.  Crash Hot Sweet Potatoes from The Creekside Cook

17.  Maple Sweet Potatoes with Browned Butter Pecan Topping from Cupcakes and Kale Chips

18.  Hash Brown Casserole

19.  Yummy Potatoes from Clarks Condensed

20.  Make Ahead Mashed Potatoes from Karen's Kitchen Stories

21.  Sweet Potatoes with Cranberry Butter from Seasonal and Savory

22.  Potato and Cauliflower Gratin from Clarks Condensed

23.  Gouda Bacon Macaroni and Cheese from Shugary Sweets

Vegetable Recipes

24.  Blue Cheese Roasted Cauliflower, Green Beans, & Mushrooms from Cupcakes and Kale Chips

25.  Christmas Salad of Winter Greens and Seasonal Fruit from Simple Bites

26.  Winter Acre Pea and Corn Salad from Simply Southern Baking

27.  Green Bean Casserole with Madeira Mushrooms

28.  Cheesy Brussels Sprouts with Bacon from Mom on Time Out

29.  Green Bean Casserole (without canned soup) from Chocolate Moosey

30.  Creamed Swiss Chard with Bacon from Farm Fresh Feasts

31.  Cheddar Green Bean Casserole

32.  In a Jiffy Corn Casserole from Rhubarb and Honey

33.  Sauteed Carrots from Karen's Kitchen Stories

34.  Roasted Cauliflower with Herbs and Parmesan

35.  Warm Brussels Sprout Salad with Bacon, Kamut, and Blue Cheese from The Law Student's Wife

36.  Spinach Salad with Roasted Butternut Squash and Maple Dijon Vinaigrette from Jewhungry

37.  Mushroom and Barley Casserole with Bacon, Spinach, and Gruyere

38.  Avocado Walnut Salad from Yours and Mine are Ours

39.  Broccoli and Snow Pea Salad with Apple Butter Dressing from Dizzy Busy and Hungry

Breads:

40.  Honey Butter Dinner Rolls from Chocolate Moosey

41.  Challah

42.  Potato Dinner Rolls from Will Cook For Smiles

43.  Easy Homemade Potato Herb Wheat Rolls from Mom on Time Out

44.  Christmas Stollen Wreath

45.  Quick Rolls with Herbs

46.  Hawaiian Sweet Rolls from I Heart Eating

47.  Brioche Buns from Because I Like Chocoalte

48.  Pull Apart Buttery Dinner Rolls from Karen's Kitchen Stories

Appetizers:

49.  Mini Fruit Tarts

50.  Scallops Wrapped in Bacon with Sriracha Dipping Sauce from The Hungry Goddess

51.  Caramelized Onion Dip from Kailley's Kitchen

52.  Loaded Baked Potato Dip

53.  Jalapeno Onion Dip

54.  Swedish Meatballs from Farm Fresh Feasts

55.  Prosciutto Honeydew with Thyme Crusted Goat Cheese from The Hungry Goddess

56.  Slow Cooker Salmon Swiss Chard Artichoke Dip from Farm Fresh Feasts

Dessert Recipes:

57.  Merry Cherry Chocolate Cupcakes from Back For Seconds

58.  Mint Ice Cream Dessert from Julie's Eats

59.  White Chocolate Cranberry Fudge

60.  Nutter Butter Peanut Butter Fudge from Mom on Time Out

61.  Chocolate Peppermint Cheesecake Cake from Shugary Sweets

62.  Sugar Cookies with Royal Icing

63.  Sugar Cookie Bars from Cupcakes and Kale Chips

64.  Champagne Cupcakes

65.  Ginger Molasses Maple Cream Sandwich Cookies from The Law Student's Wife

66.  Gluten Free Cranberry Bundt Cake from The Tomato Tart

67.  Apple Pecan Cheesecake from Confessions of a Cooking Diva

68.  Moravian Sugar Cake from Pastry Chef Online

69.  Florentine Lace Cookies from An Edible Mosaic

70.  Chocolate Kahlua Coffee Pound Cake from Chocolate, Chocolate, and More

71.  Sparkly Apricot Rosemary Jewels from Spabettie

72.  Cranberry Christmas Cupcakes from Kailley's Kitchen

73.  Fried Apples with Apple Caramel Sauce from Cravings of a Lunatic

Beverages:

74.  Hot chocolate Peppermint Shots from Spabettie

75.  Peppermint Cookietini Cocktail from Snappy Gourmet

76.  Candy Cane Martini

77.  Cranberry Spiced Martini from Nobel Pig

78.  Spice Austrian and German Christmas Mulled Wine from Masala Herb

79.  Mulled Wine from The Law Student's Wife

80.  Cafe Godiva

81.  Cranberry Pomegranate Spritzer from Because I Like Chocolate

82.  Pomegranate Champagne Cocktail

83.  Spiked White Chocolate Peppermint Steamer

reade more... Résuméabuiyad

Cooking with STAR Butter Flavored Olive Oil: Cranberry Pecan Quick Bread #STAROliveOil

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client.

      How many of you use olive oil on a daily basis?  I do!  When I was younger I used a lot of butter in my daily cooking but the older I've gotten, then more I use olive oil in both my cooking and baking.  I was recently at my local Wal-Mart store and saw STAR Butter Flavored Olive Oil.  Olive oil that has the flavor of butter?  I couldn't wait to get home and try it.

      If you know me, you know that I like to try my ingredients in both sweet and savory dishes to make sure it's something I can use on a daily basis.  I first tried the olive oil  in my Ravioli Florentine recipe.  After cooking the bacon, spinach, and garlic, I added in STAR Butter Flavored Olive Oil in place of butter and then poured it over top of the ravioli.  It was delicious!  I didn't miss the butter at all because the olive oil not only tastes like butter it smells like butter too!

      Then I had to try the olive oil  in one of my baked goods.  I chose to make a quick bread with cranberries and pecans because I thought the butter would work well with the sour cranberries and the crunch of the pecans.  As the loaves were baking my mouth was watering with the buttery scent in the air. 

     
     The Cranberry Pecan bread came out perfectly.  It was rich, buttery, and delicious.  The bread was moist full of flavors from the olive oil, cranberries, and pecans.  It made three mini loaves which is perfect for gift giving at this time of year.

      I really liked that I could use the STAR Butter Flavored Olive Oil in both my everyday dinners as well as in my holiday baking.  It's a versatile olive oil that doesn't make me miss the butter in classic dishes.  My husband is excited to try popping popcorn in the oil and then drizzling it on top as well.  We're hoping to try that out tomorrow!

Cranberry Pecan Quick Bread (a Hezzi-D original)

1 1/3 c. flour
1 1/2 t. baking powder
3/4 t. salt
1 c. STAR Butter Flavored Olive Oil
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla
3/4 c. fresh cranberries
1/2 c. pecans, chopped

1.  Preheat the oven to 350 degrees.  Spray 3 or 4 mini loaf pans with cooking spray and set aside.

2.  In a medium bowl combine the flour, baking powder, and salt.  Mix and set aside.

3.  In a large bowl combine the olive oil, sugar, and brown sugar.  Mix well.  Add in the eggs and stir until combined.  Stir in the vanilla.

4.  Add the flour mixture to the olive oil mixture and stir until just blended.  Gently fold in the cranberries and pecans.

5.  Divide the batter evenly between 3 or 4 mini loaf pans.  (I used 3 but my paper loaf pans were slightly larger then traditional loaf pans).  Place several fresh cranberries on top of each loaf before placing in the oven.

6.  Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.

7.  Remove from oven and cool on a wire rack.  Slice and enjoy. 

     Want to try STAR Butter Flavored Olive Oil for yourself?  Head on over to the STAR Facebook Page and enter for your chance to win a bottle!  

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client.

      How many of you use olive oil on a daily basis?  I do!  When I was younger I used a lot of butter in my daily cooking but the older I've gotten, then more I use olive oil in both my cooking and baking.  I was recently at my local Wal-Mart store and saw STAR Butter Flavored Olive Oil.  Olive oil that has the flavor of butter?  I couldn't wait to get home and try it.

      If you know me, you know that I like to try my ingredients in both sweet and savory dishes to make sure it's something I can use on a daily basis.  I first tried the olive oil  in my Ravioli Florentine recipe.  After cooking the bacon, spinach, and garlic, I added in STAR Butter Flavored Olive Oil in place of butter and then poured it over top of the ravioli.  It was delicious!  I didn't miss the butter at all because the olive oil not only tastes like butter it smells like butter too!

      Then I had to try the olive oil  in one of my baked goods.  I chose to make a quick bread with cranberries and pecans because I thought the butter would work well with the sour cranberries and the crunch of the pecans.  As the loaves were baking my mouth was watering with the buttery scent in the air. 

     
     The Cranberry Pecan bread came out perfectly.  It was rich, buttery, and delicious.  The bread was moist full of flavors from the olive oil, cranberries, and pecans.  It made three mini loaves which is perfect for gift giving at this time of year.

      I really liked that I could use the STAR Butter Flavored Olive Oil in both my everyday dinners as well as in my holiday baking.  It's a versatile olive oil that doesn't make me miss the butter in classic dishes.  My husband is excited to try popping popcorn in the oil and then drizzling it on top as well.  We're hoping to try that out tomorrow!

Cranberry Pecan Quick Bread (a Hezzi-D original)

1 1/3 c. flour
1 1/2 t. baking powder
3/4 t. salt
1 c. STAR Butter Flavored Olive Oil
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla
3/4 c. fresh cranberries
1/2 c. pecans, chopped

1.  Preheat the oven to 350 degrees.  Spray 3 or 4 mini loaf pans with cooking spray and set aside.

2.  In a medium bowl combine the flour, baking powder, and salt.  Mix and set aside.

3.  In a large bowl combine the olive oil, sugar, and brown sugar.  Mix well.  Add in the eggs and stir until combined.  Stir in the vanilla.

4.  Add the flour mixture to the olive oil mixture and stir until just blended.  Gently fold in the cranberries and pecans.

5.  Divide the batter evenly between 3 or 4 mini loaf pans.  (I used 3 but my paper loaf pans were slightly larger then traditional loaf pans).  Place several fresh cranberries on top of each loaf before placing in the oven.

6.  Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean.

7.  Remove from oven and cool on a wire rack.  Slice and enjoy. 

     Want to try STAR Butter Flavored Olive Oil for yourself?  Head on over to the STAR Facebook Page and enter for your chance to win a bottle!  

reade more... Résuméabuiyad

Nigella's gingerbread

Last year we hosted Thanksgiving. My parents, my brother and sister-in-law all came over and stayed through the weekend. I made most of the sides and desserts, and my sister-in-law brought over a fabulous gingerbread. She said that it was a Nigella Lawson recipe, and it included Guinness as its secret ingredient.

I wanted to recreate this recipe this year but didn't have any Guinness, so I had to find a modified version of Nigella's gingerbread recipe. I finally found one on Epicurious and was ecstatic that the ingredients were items that I already had on hand in my pantry.

Although I am not a fan of ginger (I have quite an aversion to it, despite being Asian), I really liked this gingerbread. The molasses and golden syrup flavors really came through in the background, and the bread itself was slightly sticky, moist and light. The original recipe called for a glaze on top, but I didn't think it was necessary so I left it off. Although this wasn't the same exact recipe my sister-in-law made, it was still pretty fabulous and something I'm sure she'd love.

Nigella's gingerbread

• 1/2 cup plus 2 TBSP unsalted butter
• 1/2 cup plus 2 TBSP brown sugar
• 3/4 cup plus 1 TBSP light corn syrup (I ran out and substituted with Lyle's golden syrup)
• 3/4 cup plus 1 TBSP molasses
• 2 teaspoons fresh ginger, finely grated (I used powdered ground ginger)
• 1 teaspoon ground cinnamon
• 1 cup plus 2 tablespoons milk (I used 2%)
• 2 large eggs, beaten
• 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
• 2 cups all-purpose flour

Directions
Preheat your oven to 325 degrees F.

Line or grease a 9x13 inch pan and set aside.

In a medium saucepan over medium heat, melt the butter with the brown sugar, corn syrup, molasses, ginger and cinnamon. Stir well until the mixture is uniform.

Turn off the stove and remove the saucepan from the heat. Add in the milk, beaten eggs and baking soda/water mixture. Stir well.

In a large bowl, add the flour. Once the liquid mixture is nice and smooth, add it to the bowl with the flour. Whisk everything well until no lumps remain. The batter will be very liquidy.

Transfer the batter to your prepared pan and bake in your preheated oven for 40-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake the gingerbread. Start with 40 minutes in the oven and add more time as needed.

Once the gingerbread is baked, remove from oven and allow to cool. Slice into squares and serve.

Gingerbread can be stored at room temperature or in the refrigerator in an airtight container for several days.

Yield: One 9x13 inch pan (at least 24 squares)

Source: Epicurious

Last year we hosted Thanksgiving. My parents, my brother and sister-in-law all came over and stayed through the weekend. I made most of the sides and desserts, and my sister-in-law brought over a fabulous gingerbread. She said that it was a Nigella Lawson recipe, and it included Guinness as its secret ingredient.

I wanted to recreate this recipe this year but didn't have any Guinness, so I had to find a modified version of Nigella's gingerbread recipe. I finally found one on Epicurious and was ecstatic that the ingredients were items that I already had on hand in my pantry.

Although I am not a fan of ginger (I have quite an aversion to it, despite being Asian), I really liked this gingerbread. The molasses and golden syrup flavors really came through in the background, and the bread itself was slightly sticky, moist and light. The original recipe called for a glaze on top, but I didn't think it was necessary so I left it off. Although this wasn't the same exact recipe my sister-in-law made, it was still pretty fabulous and something I'm sure she'd love.

Nigella's gingerbread

• 1/2 cup plus 2 TBSP unsalted butter
• 1/2 cup plus 2 TBSP brown sugar
• 3/4 cup plus 1 TBSP light corn syrup (I ran out and substituted with Lyle's golden syrup)
• 3/4 cup plus 1 TBSP molasses
• 2 teaspoons fresh ginger, finely grated (I used powdered ground ginger)
• 1 teaspoon ground cinnamon
• 1 cup plus 2 tablespoons milk (I used 2%)
• 2 large eggs, beaten
• 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
• 2 cups all-purpose flour

Directions
Preheat your oven to 325 degrees F.

Line or grease a 9x13 inch pan and set aside.

In a medium saucepan over medium heat, melt the butter with the brown sugar, corn syrup, molasses, ginger and cinnamon. Stir well until the mixture is uniform.

Turn off the stove and remove the saucepan from the heat. Add in the milk, beaten eggs and baking soda/water mixture. Stir well.

In a large bowl, add the flour. Once the liquid mixture is nice and smooth, add it to the bowl with the flour. Whisk everything well until no lumps remain. The batter will be very liquidy.

Transfer the batter to your prepared pan and bake in your preheated oven for 40-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake the gingerbread. Start with 40 minutes in the oven and add more time as needed.

Once the gingerbread is baked, remove from oven and allow to cool. Slice into squares and serve.

Gingerbread can be stored at room temperature or in the refrigerator in an airtight container for several days.

Yield: One 9x13 inch pan (at least 24 squares)

Source: Epicurious

reade more... Résuméabuiyad

Browned Butter Garlic Rolls

      Do you ever have one of those day where your intentions to make something are good, you have all the ingredients, and then when 6 o'clock rolls around you realize you're a failure?  Yeah, that was pretty much my Saturday.  I had planned on making homemade garlic rolls to go with our soup dinner and had everything I needed to make them.  When husband asked what was for dinner it suddenly hit me that I hadn't made the dough.

     I quickly scrambled to look in the refrigerator and see if I had any refrigerated rolls and found a package of French Bread dough.  I quickly unwrapped it, cut it into pieces, and made easy garlic knots.  Twenty minutes later we had piping hot browned butter and garlic knots that while not homemade were still pretty delicious.

Browned Butter Garlic Rolls (adapted from Cooking Light, November 2013)
1 package refrigerated French bread dough (such as Pillsbury)
2 T. butter
1 t. sage
4 garlic cloves, minced
1/2 t. salt
1 t. pepper

1.  Preheat the oven to 350 degrees.

2.  Remove the dough from the package.  Cut into 8 pieces.  Roll each piece into a 9 inch rope.  Tie each strip in a knot.

3.  Place the knots on a baking sheet and bake for 20 minutes.

4.  Meanwhile, heat the butter in a small skillet over medium heat.  Cook until lightly browned.  Immediately add in the sage, garlic, salt, and pepper and cook for 1 minute.  Remove from heat.

5.  Remove the rolls from the over and brush the hot garlic butter over top of them.  Serve immediately. 

      Do you ever have one of those day where your intentions to make something are good, you have all the ingredients, and then when 6 o'clock rolls around you realize you're a failure?  Yeah, that was pretty much my Saturday.  I had planned on making homemade garlic rolls to go with our soup dinner and had everything I needed to make them.  When husband asked what was for dinner it suddenly hit me that I hadn't made the dough.

     I quickly scrambled to look in the refrigerator and see if I had any refrigerated rolls and found a package of French Bread dough.  I quickly unwrapped it, cut it into pieces, and made easy garlic knots.  Twenty minutes later we had piping hot browned butter and garlic knots that while not homemade were still pretty delicious.

Browned Butter Garlic Rolls (adapted from Cooking Light, November 2013)
1 package refrigerated French bread dough (such as Pillsbury)
2 T. butter
1 t. sage
4 garlic cloves, minced
1/2 t. salt
1 t. pepper

1.  Preheat the oven to 350 degrees.

2.  Remove the dough from the package.  Cut into 8 pieces.  Roll each piece into a 9 inch rope.  Tie each strip in a knot.

3.  Place the knots on a baking sheet and bake for 20 minutes.

4.  Meanwhile, heat the butter in a small skillet over medium heat.  Cook until lightly browned.  Immediately add in the sage, garlic, salt, and pepper and cook for 1 minute.  Remove from heat.

5.  Remove the rolls from the over and brush the hot garlic butter over top of them.  Serve immediately. 

reade more... Résuméabuiyad

75+ Recipes for Thanksgiving!

     It's just 2 1/2 weeks until Thanksgiving, one of the biggest food holidays of the year!  I love Thanksgiving and all the fabulous food more and more each year.  We go to my parents every year but I do help with cooking the side dishes and I make all of the desserts.  I've just begun planning what to make this year and hopefully you just started as well!

      Not sure what you want to make yet this year?  Don't worry!  I've got you covered!  I collected my personal favorite Thanksgiving recipes as well as some from my food blogging friends to give you the best collection of appetizers, main dishes, side dishes, vegetables, rolls, beverages, and desserts.  Yup!  I thought of everything!

     So get your pen and paper or your Pin button ready and mark your favorite recipes to make this Thanksgiving holiday!

Main Dish Recipes

1.  Spatchcock Chicken with Apple Cider Braised Vegetables from Kitchen Tested

2.  Brined, Basted, and Roasted Turkey Breast 

3.  Turkey Roulade with 5 Minute Stuffing from Keeping Busy in Brooklyn   

4.  Turkey for 2 from Karen's Kitchen Stories

5.  Oven Roasted Chicken

6.  Roast Turkey from Karen's Kitchen Stories 

7.  Brined and Roasted Turkey from Growing Up Gabel

8.  Crock-Pot BBQ Rubbed Turkey Breast from Cupcakes and Kale Chips

9.  Braised Turkey Roulade with Bacon, Shallots, and Porcini Gravy

10.  Chicken Stuffed with Almonds and Matzo from Maroc Mama

Side Dishes

 11.  Rosemary Mashed Potatoes

12.  Homemade Macaroni and Cheese from The Bitter Side of Sweet

13.  Fried Smashed Potatoes with Onions and Meyer Lemon Dressing from Cravings of a Lunatic

14.  Slow Cooker Country Style Garlic Mashed Potatoes from diethood

15.  Maple Mashed Sweet Potatoes from EverydayMaven

16.  Hasselback Sweet Potatoes from Busy in Brooklyn

17.  Grilled Potatoes with Garlic and Chipotle Spice from Kiss My Smoke

18.  Creamy Garlic Mashed Potatoes from Chocolate Moosey

19.  Make Ahead Irish Mashed Potato Casserole from Farm Fresh Feasts

20.  Fennel Pollen Scented Quinoa Salad with Pomegranate and Mint from The Hungry Goddess

21.  Turkey Barley Soup from EverydayMaven

22.  Sour Cream Waldorf Coleslaw from Simply Southern Baking

23.  Easy, Cheesy Stovetop Scalloped Potatoes from Chocolate Moosey

24.  Grilled Mashed Potatoes from Kiss My Smoke

25.  Aerosmith Potatoes with Meyer Lemon & Garlic Salt from Cravings of a Lunatic

Stuffing Recipes

 26.  Sausage & Mushroom Stuffing

27. Mushroom & Kale Sausage Stuffing from Wine & Glue

28. Sausage and Sage Stuffing

29.  Mushroom Challah Dressing from What Jew Wanna Eat

30.  Cornbread, Jalapeno, and Chorizo Stuffing

Vegetable Recipes:

 31.  Kale Salad, Fully Loaded from Ricki Heller

32.  Roasted Brussels Sprouts with Bacon from diethood

33.  Baked Corn Pudding from Maroc Mama

34.  Broccoli and Snow Pea Salad with Apple Butter Dressing from Dizzy, Busy, and Hungry!

35.  Browned Butter Whipped Butternut Squash from Cupcakes and Kale Chips

36.  Roasted Asparagus from Dinners, Dishes, and Desserts

37.  Green Bean Casserole with Madeira Mushrooms

38.  Four Onion Gratin from The Hungry Goddess

39.  The Best Baked Corn

40.  Roasted Brussels Sprouts with Bacon & Balsamic from Dinners, Dishes, and Desserts

41.  Stuffing-Stuffed Beets from Kitchen Tested

42.  Whipped Cauliflower Gratin from Cupcakes and Kale Chips

43.  Vegan Thanksgiving Green Beans & Glazed Pecans from The Tomato Tart

44.  Cheddar Green Bean Casserole

Sauces

45.  Ruby Port Cranberry Sauce from Karen's Kitchen Stories

46.  Homemade Gravy without Meat Drippings from Chocolate Moosey

Breads

 47.  Honey Butter Dinner Rolls from Dinner, Dishes, and Desserts

48. Quick Rolls with Herbs

49.  Pull Apart Buttery Dinner Rolls from Karen's Kitchen Stories

50.  Jalapeno Cheddar Povitica

51.  Brioche Buns from Because I Like Chocolate

52.  9 Grain Bread

Appetizers

53.  Parsnip Hummus from The Hungry Goddess

54.  Pumpkin and Cranberry Crostini with Maple and Brie from Bakeaholic Mama

55.  Roasted Pumpkin Soup with Parmesan Sage Whipped Cream from The Tomato Tart

56.  Chestnut Hummus from Busy in Brooklyn

57.  Sausage Stuffed Mushrooms

58.  Beet & Goat Cheese Spread from Farm Fresh Feasts

59.  Bruschetta

60.  Orange & Purple Roasted Curry Sweet Potato Soup from The Hungry Goddess

61.  Roasted Red Pepper Hummus

Desserts

 62.  Turkey Cupcakes

63.  Skinny Pumpkin Pie from Alida's Kitchen

64.  Chocolate Pumpkin Pots de Creme from Ricki Heller

65.  Chocolate Pecan Pie from Ricki Heller

66.  Pumpkin Pie Panna Cotta Tart from Home Baking Roxana's

67.  Turkey Desserts

68.  Caramelized White Chocolate Truffle Pumpkin Cupcakes from Keep It Sweet Desserts

69.  Pumpkin Cinnamon Roll Cheesecake from Keep it Sweet Desserts

70.  Caramel Apple Milky Way Cake from Simply Southern Baking

71.  Pumpkin Pie

72.  Turkey Cookies from Organized Island

73.  Mini cranberry Yogurt Oatmeal Muffins from Farm Fresh Feasts

74.  Pumpkin Ale Cupcakes with Cream Cheese Frosting from Snappy Gourmet

75.  Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling from Keep It Sweet Desserts

Beverages

76.  Apple Sangria

77.  Pumpkin Cheesecaketini from The Snappy Gourmet

78.  Pumpkin Spice Martini

79.  Blackberry Lemonade

80.  White Chocolate Peppermint Steamer

     It's just 2 1/2 weeks until Thanksgiving, one of the biggest food holidays of the year!  I love Thanksgiving and all the fabulous food more and more each year.  We go to my parents every year but I do help with cooking the side dishes and I make all of the desserts.  I've just begun planning what to make this year and hopefully you just started as well!

      Not sure what you want to make yet this year?  Don't worry!  I've got you covered!  I collected my personal favorite Thanksgiving recipes as well as some from my food blogging friends to give you the best collection of appetizers, main dishes, side dishes, vegetables, rolls, beverages, and desserts.  Yup!  I thought of everything!

     So get your pen and paper or your Pin button ready and mark your favorite recipes to make this Thanksgiving holiday!

Main Dish Recipes

1.  Spatchcock Chicken with Apple Cider Braised Vegetables from Kitchen Tested

2.  Brined, Basted, and Roasted Turkey Breast 

3.  Turkey Roulade with 5 Minute Stuffing from Keeping Busy in Brooklyn   

4.  Turkey for 2 from Karen's Kitchen Stories

5.  Oven Roasted Chicken

6.  Roast Turkey from Karen's Kitchen Stories 

7.  Brined and Roasted Turkey from Growing Up Gabel

8.  Crock-Pot BBQ Rubbed Turkey Breast from Cupcakes and Kale Chips

9.  Braised Turkey Roulade with Bacon, Shallots, and Porcini Gravy

10.  Chicken Stuffed with Almonds and Matzo from Maroc Mama

Side Dishes

 11.  Rosemary Mashed Potatoes

12.  Homemade Macaroni and Cheese from The Bitter Side of Sweet

13.  Fried Smashed Potatoes with Onions and Meyer Lemon Dressing from Cravings of a Lunatic

14.  Slow Cooker Country Style Garlic Mashed Potatoes from diethood

15.  Maple Mashed Sweet Potatoes from EverydayMaven

16.  Hasselback Sweet Potatoes from Busy in Brooklyn

17.  Grilled Potatoes with Garlic and Chipotle Spice from Kiss My Smoke

18.  Creamy Garlic Mashed Potatoes from Chocolate Moosey

19.  Make Ahead Irish Mashed Potato Casserole from Farm Fresh Feasts

20.  Fennel Pollen Scented Quinoa Salad with Pomegranate and Mint from The Hungry Goddess

21.  Turkey Barley Soup from EverydayMaven

22.  Sour Cream Waldorf Coleslaw from Simply Southern Baking

23.  Easy, Cheesy Stovetop Scalloped Potatoes from Chocolate Moosey

24.  Grilled Mashed Potatoes from Kiss My Smoke

25.  Aerosmith Potatoes with Meyer Lemon & Garlic Salt from Cravings of a Lunatic

Stuffing Recipes

 26.  Sausage & Mushroom Stuffing

27. Mushroom & Kale Sausage Stuffing from Wine & Glue

28. Sausage and Sage Stuffing

29.  Mushroom Challah Dressing from What Jew Wanna Eat

30.  Cornbread, Jalapeno, and Chorizo Stuffing

Vegetable Recipes:

 31.  Kale Salad, Fully Loaded from Ricki Heller

32.  Roasted Brussels Sprouts with Bacon from diethood

33.  Baked Corn Pudding from Maroc Mama

34.  Broccoli and Snow Pea Salad with Apple Butter Dressing from Dizzy, Busy, and Hungry!

35.  Browned Butter Whipped Butternut Squash from Cupcakes and Kale Chips

36.  Roasted Asparagus from Dinners, Dishes, and Desserts

37.  Green Bean Casserole with Madeira Mushrooms

38.  Four Onion Gratin from The Hungry Goddess

39.  The Best Baked Corn

40.  Roasted Brussels Sprouts with Bacon & Balsamic from Dinners, Dishes, and Desserts

41.  Stuffing-Stuffed Beets from Kitchen Tested

42.  Whipped Cauliflower Gratin from Cupcakes and Kale Chips

43.  Vegan Thanksgiving Green Beans & Glazed Pecans from The Tomato Tart

44.  Cheddar Green Bean Casserole

Sauces

45.  Ruby Port Cranberry Sauce from Karen's Kitchen Stories

46.  Homemade Gravy without Meat Drippings from Chocolate Moosey

Breads

 47.  Honey Butter Dinner Rolls from Dinner, Dishes, and Desserts

48. Quick Rolls with Herbs

49.  Pull Apart Buttery Dinner Rolls from Karen's Kitchen Stories

50.  Jalapeno Cheddar Povitica

51.  Brioche Buns from Because I Like Chocolate

52.  9 Grain Bread

Appetizers

53.  Parsnip Hummus from The Hungry Goddess

54.  Pumpkin and Cranberry Crostini with Maple and Brie from Bakeaholic Mama

55.  Roasted Pumpkin Soup with Parmesan Sage Whipped Cream from The Tomato Tart

56.  Chestnut Hummus from Busy in Brooklyn

57.  Sausage Stuffed Mushrooms

58.  Beet & Goat Cheese Spread from Farm Fresh Feasts

59.  Bruschetta

60.  Orange & Purple Roasted Curry Sweet Potato Soup from The Hungry Goddess

61.  Roasted Red Pepper Hummus

Desserts

 62.  Turkey Cupcakes

63.  Skinny Pumpkin Pie from Alida's Kitchen

64.  Chocolate Pumpkin Pots de Creme from Ricki Heller

65.  Chocolate Pecan Pie from Ricki Heller

66.  Pumpkin Pie Panna Cotta Tart from Home Baking Roxana's

67.  Turkey Desserts

68.  Caramelized White Chocolate Truffle Pumpkin Cupcakes from Keep It Sweet Desserts

69.  Pumpkin Cinnamon Roll Cheesecake from Keep it Sweet Desserts

70.  Caramel Apple Milky Way Cake from Simply Southern Baking

71.  Pumpkin Pie

72.  Turkey Cookies from Organized Island

73.  Mini cranberry Yogurt Oatmeal Muffins from Farm Fresh Feasts

74.  Pumpkin Ale Cupcakes with Cream Cheese Frosting from Snappy Gourmet

75.  Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling from Keep It Sweet Desserts

Beverages

76.  Apple Sangria

77.  Pumpkin Cheesecaketini from The Snappy Gourmet

78.  Pumpkin Spice Martini

79.  Blackberry Lemonade

80.  White Chocolate Peppermint Steamer

reade more... Résuméabuiyad

Coconut Flour Banana Bread with Chobani Coconut Fudge Frosting

Coconut Flour Banana Bread with Chobani Coconut Fudge Frosting

I baked banana bread! It was full of high-fibre coconut flour, sweetened only with mashed bananas and dates, studded with omega-3 filled walnuts and chia seeds, and topped with a fat free yogurt icing, made with strained Chobani Greek yogurt and sprinkled with low-GI coconut sugar. (And despite my earnest rattling off of this bread's nutritional credentials, you can rest assured that it tasted really good. Otherwise it wouldn't come anywhere near this blog!)

I know what you're thinking - doesn't that sound a bit too health-conscious for Sarah? Where's the butter? Where's the chocolate? Where's the damn peanut butter swirl? I know this type of baking is a bit of a departure for me, but fear not. I haven't been sucked in by the powerful coconut flour lobby with the lure of free samples to spend my precious free time writing about things in which I have no interest. I've actually just been spending up big at health food stores and having fun experimenting with coconut products in my baking. (I trust you all to know that even though I do sometimes take free samples - albeit not that many of late - I only accept things that I am genuinely interested in, and only write about them if I've actually got something to say about them).

So, my obsession with coconut products. A good friend of mine is a body builder, and I've often accompanied her on trips to the health food store over the past few months. Whilst she's all about the protein powder, Quest bars and pre-workout, I was just like: "Ooh! Activated almonds! Pretty teas! Fancy muesli! Agave syrup!" I never bought anything though, because a) it's expensive and b) I didn't know what to do with it. Then one day Sandra bought some coconut yogurt and dee-licious coconut sugar to try. And that was it. Demon unleashed. I wanted All Of The Coconut!

I've been putting the coconut sugar on my yogurt in the morning - it tastes like my beloved rapadura sugar, is higher in minerals than ordinary white sugar, and low-GI too - yay! I tried the coconut yogurt (AKA Co-Yo), and I really loved the flavour - super coconutty! However, I don't think I'll be buying it too often - it's really expensive (about $11 for 250 grams), and very high in saturated fat (17% total fat, 13% saturated fat), with very little protein and no calcium at all. I don't get why they call it "guilt free" on the Co-Yo website. It literally has that oily, thick appearance that coconut cream has.

Coconut yogurt with coconut sugar, smoked salmon, avocado

I tried eating the Co-Yo in little portions with breakfast, (as per the above photo), or adding a tablespoon of it to my normal fat-free Chobani yogurt (17 grams of protein per 170 gram tub and no fat - wahoo!) to get the coconut flavour without heaps of fat - however the Co-Yo got mouldy before I managed to get through all of it. Boo. I love the flavour and light fluffy texture of the Co-Yo, but it's definitely a treat and not a yogurt-alternative. (Unless, of course, you are lactose and soy intolerant!)

After that, I went to my local health food store and bought some coconut crunch, and coconut flour to try. Coconut crunch is the dried flesh of a coconut after the coconut oil has been extracted, and you use it in the way you would use psyllium husk - sprinkle it in your cereal or add it to baking for a huge fibre boost. Coconut flour has the virtues of being low carb and ridiculously high in fibre (39% fibre!). Again, it is higher in fat that ordinary flour, but the other nutritional benefits balance it out, methinks. I'm told you need less of it when baking, as it absorbs a huge amount of liquid - so you'll often see coconut flour recipes with a very high ratio of eggs-to-flour.

I tried making some coconut power porridge for a snack - I found it on the Niulife website - you just stir some milk and coconut flour together, and it thickens almost instantly into a puddingy mixture. Y'all know I love eating a proper breakfast at home (and Instagramming it!), and am always on the lookout for something quick and healthy. I found it a little dry and mealy, even with the addition of sliced mango on the side, so I'll be working on tweaking this recipe to my liking. Watch this space.

Sliced mango, coconut flour porridge with coconut sugar

I made some coconut pancakes (recipe here), which I served with diced mango, honey and an espresso. Really delicious! The pancakes were impressively fluffy and soft, and the texture reminded me a little of my beloved ah pong. You can see they were a little messy - they're quite a bit softer than normal wheat-flour pancakes, and I tried flipping them over before they were totally set on the bottom. Whoops!

Coconut pancakes, lemon, mango, espresso

Now, let's have a look at the coconut flour banana bread! I had a few overripe bananas hanging around, and thought it would be a good opportunity to test out the coconut flour! I googled a recipe, and came across this one from Teresa Cutter which used coconut flour, chia seeds, coconut oil, bananas and dates, all of which I had in my kitchen. I added walnuts for crunch and deliciousness.

Ingredients

Banana bread batter

Baked banana bread

The Chobani frosting isn't strictly necessary, but I've been looking for an excuse to make my strained-Chobani frosting again - I strained the yogurt overnight, then mixed it with some icing sugar and lemon juice. Ta-dah!

Strained yogurt

Frosted bread

The "fudge" part of the recipe comes from a few generous spoonfuls of coconut sugar sprinkled over the icing. It dissolves into the icing, becoming caramelly and fudgy. (Like Nigella's Barbados creams).

Coconut Sugar

Banana Bread

The bread is so moist, with a gentle coconut flavour and just a mild sweetness. It lasted for a good week in the fridge. I cut off thick slices for breakfast, for a snack, and to boost my energy before a cardio workout. I gave half the loaf to my bodybuilder friend, and she said she loved it! Yay! I haven't tried these variations myself, but I think you could add vanilla protein powder to the icing instead of icing sugar to boost the protein content, and given how moist it is, I think you could add coconut crunch or psyllium husk to boost the fibre content without it drying out.

It happens to be gluten free, but don't make the mistake of equating "gluten free" with "healthy". I call BS on that. Just because something's in the health food aisle doesn't automatically make it better for you! It really irritates me when people automatically associate gluten free with better nutrition (and indeed, I've spent many a night whining about this with my friend Jess, who suffers severely from coeliac disease, and has a very restricted diet). A gluten free diet is a necessity for people who suffer from medically diagnosed coeliac disease, an autoimmune disorder which causes an inflammatory reaction in the small intestine whenever gluten is ingested, and can lead to digestive distress, lack of vitality and an inability to absorb nutrients, even hair loss. However, for people with a normal healthy gut, no such reaction occurs, and eliminating gluten from the diet has no health benefits in and of itself.

Indeed, many of the "gluten free" products you see in supermarkets, like pasta, biscuits and cake, are made of highly refined rice flour and corn flour, mixed with chemicals to replicate the texture that would come from gluten. A low fibre, high-GI carbohydrate bomb that will cause a massive spike in your blood sugar levels! These aren't "health" products, but rather, specialty products made for people with gluten intolerances who can no longer enjoy the foods that they once did.

Back to happier topics - have you baked with coconut flour? Do you have a favourite coconut flour recipe? Are you as obsessed with health food stores as I am?

Coconut Flour Banana Bread with Chobani Coconut Fudge Frosting
Banana bread recipe adapted from Teresa Cutter, Frosting recipe by Sarah Cooks

For the Frosting
450 grams Chobani 0% Greek yogurt
A squeeze of lemon juice
1/4 - 1 cup icing sugar (to taste)
1-2 tablespoons coconut sugar
For the Banana Bread
4 medjool dates, pitted
2-3 large ripe bananas (approx 300 grams)
6 eggs
60 millilitres coconut oil
1/2 teaspoon cinnamon
2 teaspoons baking powder
70 grams coconut flour
20 grams chia seeds
70 grams chopped walnuts

Method
For the Frosting
Line a sieve with muslin or coffee filter paper and place over a bowl. Spoon in the yogurt, then cover loosely with glad wrap and leave in the fridge overnight for the excess water to drip away. The next day, discard the liquid that has collected in the bowl. Tip the drained yogurt into a clean bowl, add the lemon juice and whisk in the icing sugar until it tastes sweet enough for you. I'd start with 1/4 cup, then taste and add more if you like.
For the Banana Bread
Preheat the oven to 170C. Line a loaf tin with baking paper. (My loaf tin is 29cm x 14cm x 7.5cm).
Soak the dates in boiling water from the kettle for 20-30 minutes, or until softened, then drain and discard the soaking water.
Place the dates, bananas, eggs, coconut oil and cinnamon in the bowl of a food processor, and whizz thoroughly to combine. Scrape the mixture into a large mixing bowl. Add the cinnamon, baking powder, coconut flour, chia seeds and chopped walnuts. Stir with a wooden spoon to combine. Leave the mixture to rest for 10 minutes so that the coconut flour and chia seeds can expand and the mixture can thicken.
Scrape the mixture into the prepared loaf tin and smooth the top with a spatula. Bake for 45-55 minutes, or until a cake tester comes out clean. Remove to a wire rack to cool. Allow the banana bread to cool completely before adding the frosting.
To Assemble
Spread the frosting thickly over the banana bread, making a wavy pattern. Sprinkle a thick blanket of coconut sugar over the top. Allow the sugar to start dissolving into the frosting before serving.

Coconut Flour Banana Bread with Chobani Coconut Fudge Frosting

I baked banana bread! It was full of high-fibre coconut flour, sweetened only with mashed bananas and dates, studded with omega-3 filled walnuts and chia seeds, and topped with a fat free yogurt icing, made with strained Chobani Greek yogurt and sprinkled with low-GI coconut sugar. (And despite my earnest rattling off of this bread's nutritional credentials, you can rest assured that it tasted really good. Otherwise it wouldn't come anywhere near this blog!)

I know what you're thinking - doesn't that sound a bit too health-conscious for Sarah? Where's the butter? Where's the chocolate? Where's the damn peanut butter swirl? I know this type of baking is a bit of a departure for me, but fear not. I haven't been sucked in by the powerful coconut flour lobby with the lure of free samples to spend my precious free time writing about things in which I have no interest. I've actually just been spending up big at health food stores and having fun experimenting with coconut products in my baking. (I trust you all to know that even though I do sometimes take free samples - albeit not that many of late - I only accept things that I am genuinely interested in, and only write about them if I've actually got something to say about them).

So, my obsession with coconut products. A good friend of mine is a body builder, and I've often accompanied her on trips to the health food store over the past few months. Whilst she's all about the protein powder, Quest bars and pre-workout, I was just like: "Ooh! Activated almonds! Pretty teas! Fancy muesli! Agave syrup!" I never bought anything though, because a) it's expensive and b) I didn't know what to do with it. Then one day Sandra bought some coconut yogurt and dee-licious coconut sugar to try. And that was it. Demon unleashed. I wanted All Of The Coconut!

I've been putting the coconut sugar on my yogurt in the morning - it tastes like my beloved rapadura sugar, is higher in minerals than ordinary white sugar, and low-GI too - yay! I tried the coconut yogurt (AKA Co-Yo), and I really loved the flavour - super coconutty! However, I don't think I'll be buying it too often - it's really expensive (about $11 for 250 grams), and very high in saturated fat (17% total fat, 13% saturated fat), with very little protein and no calcium at all. I don't get why they call it "guilt free" on the Co-Yo website. It literally has that oily, thick appearance that coconut cream has.

Coconut yogurt with coconut sugar, smoked salmon, avocado

I tried eating the Co-Yo in little portions with breakfast, (as per the above photo), or adding a tablespoon of it to my normal fat-free Chobani yogurt (17 grams of protein per 170 gram tub and no fat - wahoo!) to get the coconut flavour without heaps of fat - however the Co-Yo got mouldy before I managed to get through all of it. Boo. I love the flavour and light fluffy texture of the Co-Yo, but it's definitely a treat and not a yogurt-alternative. (Unless, of course, you are lactose and soy intolerant!)

After that, I went to my local health food store and bought some coconut crunch, and coconut flour to try. Coconut crunch is the dried flesh of a coconut after the coconut oil has been extracted, and you use it in the way you would use psyllium husk - sprinkle it in your cereal or add it to baking for a huge fibre boost. Coconut flour has the virtues of being low carb and ridiculously high in fibre (39% fibre!). Again, it is higher in fat that ordinary flour, but the other nutritional benefits balance it out, methinks. I'm told you need less of it when baking, as it absorbs a huge amount of liquid - so you'll often see coconut flour recipes with a very high ratio of eggs-to-flour.

I tried making some coconut power porridge for a snack - I found it on the Niulife website - you just stir some milk and coconut flour together, and it thickens almost instantly into a puddingy mixture. Y'all know I love eating a proper breakfast at home (and Instagramming it!), and am always on the lookout for something quick and healthy. I found it a little dry and mealy, even with the addition of sliced mango on the side, so I'll be working on tweaking this recipe to my liking. Watch this space.

Sliced mango, coconut flour porridge with coconut sugar

I made some coconut pancakes (recipe here), which I served with diced mango, honey and an espresso. Really delicious! The pancakes were impressively fluffy and soft, and the texture reminded me a little of my beloved ah pong. You can see they were a little messy - they're quite a bit softer than normal wheat-flour pancakes, and I tried flipping them over before they were totally set on the bottom. Whoops!

Coconut pancakes, lemon, mango, espresso

Now, let's have a look at the coconut flour banana bread! I had a few overripe bananas hanging around, and thought it would be a good opportunity to test out the coconut flour! I googled a recipe, and came across this one from Teresa Cutter which used coconut flour, chia seeds, coconut oil, bananas and dates, all of which I had in my kitchen. I added walnuts for crunch and deliciousness.

Ingredients

Banana bread batter

Baked banana bread

The Chobani frosting isn't strictly necessary, but I've been looking for an excuse to make my strained-Chobani frosting again - I strained the yogurt overnight, then mixed it with some icing sugar and lemon juice. Ta-dah!

Strained yogurt

Frosted bread

The "fudge" part of the recipe comes from a few generous spoonfuls of coconut sugar sprinkled over the icing. It dissolves into the icing, becoming caramelly and fudgy. (Like Nigella's Barbados creams).

Coconut Sugar

Banana Bread

The bread is so moist, with a gentle coconut flavour and just a mild sweetness. It lasted for a good week in the fridge. I cut off thick slices for breakfast, for a snack, and to boost my energy before a cardio workout. I gave half the loaf to my bodybuilder friend, and she said she loved it! Yay! I haven't tried these variations myself, but I think you could add vanilla protein powder to the icing instead of icing sugar to boost the protein content, and given how moist it is, I think you could add coconut crunch or psyllium husk to boost the fibre content without it drying out.

It happens to be gluten free, but don't make the mistake of equating "gluten free" with "healthy". I call BS on that. Just because something's in the health food aisle doesn't automatically make it better for you! It really irritates me when people automatically associate gluten free with better nutrition (and indeed, I've spent many a night whining about this with my friend Jess, who suffers severely from coeliac disease, and has a very restricted diet). A gluten free diet is a necessity for people who suffer from medically diagnosed coeliac disease, an autoimmune disorder which causes an inflammatory reaction in the small intestine whenever gluten is ingested, and can lead to digestive distress, lack of vitality and an inability to absorb nutrients, even hair loss. However, for people with a normal healthy gut, no such reaction occurs, and eliminating gluten from the diet has no health benefits in and of itself.

Indeed, many of the "gluten free" products you see in supermarkets, like pasta, biscuits and cake, are made of highly refined rice flour and corn flour, mixed with chemicals to replicate the texture that would come from gluten. A low fibre, high-GI carbohydrate bomb that will cause a massive spike in your blood sugar levels! These aren't "health" products, but rather, specialty products made for people with gluten intolerances who can no longer enjoy the foods that they once did.

Back to happier topics - have you baked with coconut flour? Do you have a favourite coconut flour recipe? Are you as obsessed with health food stores as I am?

Coconut Flour Banana Bread with Chobani Coconut Fudge Frosting
Banana bread recipe adapted from Teresa Cutter, Frosting recipe by Sarah Cooks

For the Frosting
450 grams Chobani 0% Greek yogurt
A squeeze of lemon juice
1/4 - 1 cup icing sugar (to taste)
1-2 tablespoons coconut sugar
For the Banana Bread
4 medjool dates, pitted
2-3 large ripe bananas (approx 300 grams)
6 eggs
60 millilitres coconut oil
1/2 teaspoon cinnamon
2 teaspoons baking powder
70 grams coconut flour
20 grams chia seeds
70 grams chopped walnuts

Method
For the Frosting
Line a sieve with muslin or coffee filter paper and place over a bowl. Spoon in the yogurt, then cover loosely with glad wrap and leave in the fridge overnight for the excess water to drip away. The next day, discard the liquid that has collected in the bowl. Tip the drained yogurt into a clean bowl, add the lemon juice and whisk in the icing sugar until it tastes sweet enough for you. I'd start with 1/4 cup, then taste and add more if you like.
For the Banana Bread
Preheat the oven to 170C. Line a loaf tin with baking paper. (My loaf tin is 29cm x 14cm x 7.5cm).
Soak the dates in boiling water from the kettle for 20-30 minutes, or until softened, then drain and discard the soaking water.
Place the dates, bananas, eggs, coconut oil and cinnamon in the bowl of a food processor, and whizz thoroughly to combine. Scrape the mixture into a large mixing bowl. Add the cinnamon, baking powder, coconut flour, chia seeds and chopped walnuts. Stir with a wooden spoon to combine. Leave the mixture to rest for 10 minutes so that the coconut flour and chia seeds can expand and the mixture can thicken.
Scrape the mixture into the prepared loaf tin and smooth the top with a spatula. Bake for 45-55 minutes, or until a cake tester comes out clean. Remove to a wire rack to cool. Allow the banana bread to cool completely before adding the frosting.
To Assemble
Spread the frosting thickly over the banana bread, making a wavy pattern. Sprinkle a thick blanket of coconut sugar over the top. Allow the sugar to start dissolving into the frosting before serving.

reade more... Résuméabuiyad