Cherry-Chocolate-Banana Bread

 "Over the Top" Banana Bread

This morning I woke up early and as I went to get my cup of coffee, I saw them... yes, them! Three BROWN BANANAS! I mean 'really' brown bananas. Well, what could I do, but make some tasty banana bread!

Now, this is not the recipe I used, so don't get too excited, haha! Although, the recipe of I used of Banana Chocolate Chip bread on this blog is absolutely delicious! I have to admit, I would have loved to try this one, had I known about it first.

My friend commented on the post of my bread, saying his mom used to make banana bread with cherries. Well, I'd never heard of it, so I did "that thing I do". You know, search the web for a recipe, and that's when I found this one. Doesn't it look fantastic?! I found this on "insidebrucrewlife.com" and it was the first one that caught my eye. Thank you, Jocelyn, for sharing! I can't wait to try it!

Update: I made this yesterday, and I can tell you that its a delicious bread. My friend said it was like a Black Forest Banana Bread. :) 

(photo from pinterest)

Ingredients:

For the bread:

1 (12 oz. jar) Maraschino Cherries

1/2 cup butter, softened

1 cup granulated sugar

1 tsp. almond extract

2 large eggs

1 cup (3 medium) bananas (brown is best)

1/2 cup sour cream

1 1/2 cup all-purpose flour plus 2 Tbsp.

1 tsp. baking soda

1/2 tsp. salt

1 cup mini chocolate chips

For the glaze: (optional)       

(photo from insidebrucrewlife)

1 cup confectioner's sugar

2 Tbsp. cherry juice plus 1 tsp.

Instructions:

Preheat oven to 350'F. spray a 9x5 loaf pan with nonstick spray.

Drain cherry juice into a cup and save for later for glaze.

Cut each cherry into quarters and pat dry with paper towels.  Place the chopped cherries on a plate lined with paper towels and set aside. (You can do this ahead of time, cover and refrigerate until ready to use.)

Beat butter, sugar and extract until creamy. Stir in eggs, bananas and sour cream.

Gently stir in 1 1/2 cups flour, baking soda, salt into banana mixture. 

Stir 2 tsp. of flour into the chopped cherries. Gently add cherries and chocolate chips to banana batter.

Pour into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out with just a few crumbs.

Remove from oven and cool for 10 minutes in the pan. Place a plate on top and flip the bread out. Carefully turn upright and cool completely.

Stir together the powdered sugar and cherry juice. Drizzle over top of the cooled bread and let set.

A Tip from Grammy:

-Mix this by hand, so as not to create a tough, dense bread.

-Pat cherries as dry as possible before adding them to the batter.

-Variations include adding, nuts, or switch to white chocolate chips.

-Make muffins. Bake at 350'F for 20 minutes. 

Be encouraged!

"When I am afraid, I put my trust in Thee."  -Psalm 56:3

Resurrection Rolls

Empty Tomb Rolls

(Photo from Pinterest)

Resurrection rolls (or empty tomb rolls) are a sweet cinnamon/sugar Easter treat used as a Christian educational activity. 

A marshmallow is coated in butter and cinnamon-sugar, wrapped in crescent roll dough, and baked, representing Jesus's body being anointed with spices and wrapped in burial cloths before being placed in the tomb. When baked, the marshmallow melts into a caramel-like sauce, creating a "hollow" or "empty" center to symbolize the empty tomb after the resurrection. 

This is such a "sweet" way to teach children the meaning of why we celebrate Easter. They will have a great time helping you make these delicious little treats while learning about Jesus, as each step of the cooking process represents part of the Easter story. 

Key Symbolism of Ingredients and Process:

Marshmallow: Represents Jesus’s body.

• Melted Butter & Cinnamon Sugar: Represents the oils and spices used to prepare Jesus’s body for burial.
• Crescent Roll Dough: Represents the linen cloth wrapping the body.
• Oven: Represents the tomb where Jesus was buried.
• Empty Center: Symbolizes the empty tomb and Jesus rising from the dead. 
• This activity is often accompanied by reading Bible verses, specifically mentioning Matthew 27-28 or John 19-20.

Ingredients:

Cooking spray

1/4 cup sugar

2 tsp. ground cinnamon

1 (8 oz.) tube of crescent rolls

8 marshmallows (regular size)

4 Tbsp. butter, melted

Directions:

Preheat oven to 350° and grease an 8" round cake pan with cooking spray. In a small bowl, whisk sugar and cinnamon. Unroll crescent dough and separate each triangle for a total of 8.

Dip each marshmallow into the melted butter, covering it completely, then toss in cinnamon sugar mixture.  Place inside a crescent triangle and roll up, closing the sides around the marshmallow. Pinch dough together to seal and gently roll in your hands to help form a ball and tighter shaper around marshmallow.  Dip crescent ball into butter, then toss in cinnamon sugar.  Arrange in prepared pan. Repeat with remaining marshmallows and crescent triangles.

Bake rolls until golden brown and feel firm to the touch, 18-20 minutes. Let cool slightly before serving.

Be encouraged:

"He was wounded for our transgressions."  -Isaiah 53:5

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Joanna Gaines' Pumpkin Cream Cheese Bread

Excellent Fall Quick-bread!

Photo from Taste of Home website

I've always wondered why these are called "quick" breads...they take at least an hour to bake! LOL! But, I must say, they're always worth the wait. I think I just found the prize standard for Pumpkin Bread too, with its' wonderful fall spices and tangy cream cheese, this is truly a winner in my book!

I was watching Joanna Gaines make this beautiful pumpkin loaf the other day on her show and then was thrilled when I found it online and get to share it with all the other pumpkin lovers out there! 

It's not a difficult recipe to make and since I make pumpkin bread with a cream cheese spread every year, I thought, "What a great way to combine the two!" Yes, I should have thought of this ages ago...but it's never too late to kick up a favorite recipe. Right?

Ingredients:

Cream Cheese Filling:

4 oz. cream cheese, softened

3 Tbsp. sugar

1 egg yolk

1/2 tsp. pure vanilla extract

In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix with a hand mixer or a stand mixer on medium speed until smooth. Set aside.

Pumpkin Bread:

1 3/4 cups flour

1 1/2 cups sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves (If desired)

1/2 tsp. salt

1 cup canned pumpkin puree (not pie filling)

8 Tbsp. butter

1 egg

1/3 cup whole milk

1 tsp. pure vanilla extract

Preheat oven to 350'F. Prepare a 9x5" loaf pan with cooking spray.

In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, combine the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add in the dry ingredients mixture, mixing slowly until just combine. Mix for 30 seconds on medium-high speed.

Layer the batter:

Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over the top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top and then drop spoonfuls of the remaining pumpkin batter over top.  Use a knife to cut through the batter to create a swirl on top.  

Photo from Taste of Home website

Place in preheated oven and bake for 1 hour and 10 minutes. Insert a toothpick to be sure it comes out clean.

Once fully baked, remove from oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Cool one hour before serving.

I doubled it, hot out of the oven!

Be encouraged!

Create in me a clean heart, O God; and renew a right spirit within me. -Psalm 51:10

Mozzarella Stuffed Garlic Butter Crescent Rolls

 Cheesy, buttery and so delicious!

 

My family loves crescent rolls, you know, the ones in the tube from the refrigerated section of the grocery store.  I make them often, just roll and bake.  Once in a while I'll use them for other yummy snacks, like Ham and Cheese Roll-ups, Chicken Pockets or Parmesan Twists.  Seems like they were made just for me to see how many different foods I can make with them.  Haha!

Anyway, I decided to try making them into a cheese bundle, using string cheese, and a buttery garlic sauce.  It was a good choice, and made my Easter dinner go up a notch!  The family gave this a definite thumbs up! 

These take just minutes to put together and are absolutely delicious!

Ingredients:

1 (8oz.)tube crescent rolls

4 string cheeses, cut in half (total 8)

2 tablespoons salted butter

1/2 teaspoon Italian seasoning

1 small clove garlic, minced

 

Preheat oven to 375'F.  Spray a baking sheet with cooking spray or use parchment paper.

 

In a small bowl, melt butter together with Italian seasoning and garlic.

 

Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up, tucking in the sides as not to lose any cheese while baking.  Brush the tops with more garlic butter and bake 10-12 minutes or until lightly browned.  Serve warm.


Be encouraged!

I say to the Lord, “You are my God.”  Hear my cry for help, Lord! - Psalm 140:6

Hot Fudge Brownie Bread

 Hot Fudge.Brownie.Bread...'nuff said!

A few weeks ago, my neighbor brought me a piece of her chocolate bread to try. It was delicious! This led me on a quest to find different versions of chocolate bread because that's what chocoholics do. LOL!

I began browsing the web, the title of this recipe alone stopped me in my tracks! What!? Is there really a recipe that contains three of my favorite food groups? Yes, Grammy, there is! And this could not get any easier to make using just five ingredients!

I'm not going to "sugar-coat" how rich this bread is...and it's a heavy loaf, but SO WORTH IT! The fudge brownie flavor is in every bite and it's slightly gooey in the middle. Just like a brownie!

This recipe is from the blog "12 Tomatoes" and I thank Rachel Murray for her version. I didn't need to change a thing!

Ingredients:
1 box brownie mix (your choice...I use Ghirardelli)

1 tsp. baking powder

1 (11 oz.) jar hot fudge sauce (I used Smuckers)

3 eggs (slightly beaten)

1/3 cup vegetable oil

Preheat oven to 350'F. and grease a standard loaf pan.

In a large bowl, combine brownie mix and baking powder. 

Microwave hot fudge sauce for 30 seconds to soften and add it to the mix along with the eggs and oil.

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until cooked though the center. (Insert knife or toothpick and if it comes out mostly clean, the bread is done)

Allow to cool completely before moving to a wire rack. 

Yields: 8-10 servings

A Tip from Grammy:

-Use slices to create a sweet treat with ice cream or whipped cream and strawberries.

-Slice and individually wrap each piece, then freeze until your next chocolate craving. LOL!

-Buy 2 jars of hot fudge sauce and use the second as a glaze for the top. Just heat it and pour over the bread, letting it drip down the sides. (You probably won't need the whole jar.)

Be encouraged!

"...God is light, and in Him is no darkness at all" 1 John 1:5-10

Zucchini Bread

 A great way to use summer zucchini!

This is a popular quick bread, especially in the US! It's made with shredded zucchini and with the added cinnamon and walnuts, it makes a sweet, moist, flavorful bread!

I've seen so many variations out there for Zucchini Bread, but this old standard has always been the one I use and is one of the best I've ever tasted. It's classic zucchini bread and the one my family and friends request most. Although, I recently saw one with a cream cheese swirl running through the middle...I may have to try that soon! LOL!

Ingredients:

1 cup shortening

2 cups sugar

3 eggs

3 tsp. vanilla

2 cups grated zucchini with skin, (medium grate) 

3 cups flour minus 3 Tbsp.

1 tsp. salt

1/4 tsp. baking powder

1 tsp. baking soda

3 tsp. cinnamon

1/2 cup chopped walnuts (optional)

Preheat oven to 350'F. Grease tube or Bundt pan.

Sift dry ingredients together; set aside.

Cream shortening, add sugar, eggs and vanilla; mix well. Add zucchini and mix.  

Add zucchini and mix; add sifted dry ingredients and mix until blended. Stir in nuts, if desired.

Baked in greased tube or Bundt pan (or two loaf pans) for 55-60 minutes.

A Tip from Grammy:

-Add dried currants or chocolate chips...delicious!

-Make in miniature bread pans and gift your friends and neighbors.

-Use a food processor or box grate to prepare zucchini (you don't have to wring out the liquid)

Be encouraged!

Don't copy the behavior and customs of the world, but let God transform you into a new person.  -Romans 12:2

Glazed Lemon Blueberry Tea Bread

 A really quick "Tea Bread"!

I love browsing the web, searching for new recipes, especially when I know I have food around that I don't want to waste. Take blueberries,  for instance.  I had some leftover blueberries in the fridge and a couple of lemons, so I started my food search.  

This is the recipe that I found on the "Just a Pinch" website, and it had a 5 star rating.  I've used a few from there and haven't been disappointed.

This literally took minutes to put together, so if you need a really quick "quick bread", this is definitely for you!  

By the way, this was possibly the most delicious tea bread I've ever tasted! 

Ingredients:

2 cups all purpose flour
1 cup sugar

1 Tbsp baking powder

1/4 tsp salt
1 1/2 cups fresh blueberries

1 tsp fresh lemon zest

2 large eggs
1 cup milk
3 Tbsp. vegetable oil

2 tsp. fresh squeezed lemon juice, or more to taste

Preheat oven to 350'F. 

Combine flour, sugar, baking powder and salt. Stir in blueberries and the lemon zest.

In another bowl, beat eggs; add milk, oil and lemon juice. 

Stir into the dry ingredients mixture, until just moistened.

Pour into a greased 9x5" loaf pan.  Bake at 350 degrees for one hour or until toothpick tests clean.

 

Glaze:

1/4 cup confectioner's sugar

1 tsp fresh lemon zest
2 Tbsp fresh lemon juice

Prepare glaze by combining confectioner's sugar and lemon zest.  Add lemon juice slowly until you reach a glaze consistency (you might not need it all). 

After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread. 

Let cool for 10 minutes, remove to a wire rack to cool completely.

Yields: 1 loaf

Be encouraged!                      

"Restore unto me the joy of thy salvation; and uphold me with thy free spirit." -Psalms 51:12

Homemade Bread

 You won't want store-bought after this!

I rolled out my dough for this batch and made a traditional looking Italian bread.

There is nothing like homemade bread...and Italian bread is the most versatile.  It's great for toast, sandwiches, hoagies, pizza, drizzle olive oil on it or just eat it with some butter.  Totally yummy!

I can't even tell you how good your house will smell when it's baking, too.  My granddaughter came home from work today, and opened the front door to this heavenly aroma.  She literally squealed with excitement, did her happy dance, and exclaimed "Fresh bread!!!"  She makes me laugh!

Sometimes, I make this bread in pans to use for sandwiches.  It shapes up perfectly and makes the best sandwiches!  Seriously, try baking your own bread...you won't regret it!  

Ingredients:
4 1/2 tsp. active dry yeast (or 2 packages)
2 cups warm water (105 to 115 degrees)
1 Tbsp. brown sugar
1 Tbsp. salt
1/4 cup olive oil or vegetable oil
5-6 cups flour

Dissolve yeast in a bowl with warm water; add sugar and stir well.  (Adding the sugar now will help the yeast to work faster and feeds the yeast.) Let stand for a few minutes until it starts to bubble and foam a bit; then add oil.  Mix well.

Stir in 3 cups of the flour and salt; beat until smooth.  (I just used a wooden spoon, it's pretty sticky at this point.)

Now add remaining flour, 1 cup at a time (I used 5 cups total).

At this point, I used my Kitchen Aid mixer with the hook.  This kneaded the dough for me for about 5-8 minutes.  You can do this by hand, on a floured board or counter top.  Knead until smooth and elastic, up to 10 minutes by hand.

Place in a greased bowl; brush top with salad oil.  Cover; let rise in warm place until doubled, about 45 minutes.  (I make a warm place for it by using a heating pad underneath, on low, and covering it with a clean towel.)  

Ready to rise.

And rise, it did!  

Punch down dough and divide it in two and form two loaves by rolling each half into a rectangle, 18x9".  Roll up tightly, beginning at short side, then press each end to seal and fold ends under loaf.

Place seam side down onto a prepared sheet pan.  Brush loaves lightly with oil and let rise again until doubled, about 1 hour. 

Rising nicely...I used the pans today...wanted to make sandwich bread.

Brush the risen loaves with an egg mixture of 1 egg and 1 Tbsp. water and sprinkle generously with sesame seeds, if desired. (I left this step out this time and liked it better.)

Fresh out of the oven.

These sliced up great, and my husband loved his sandwich on homemade bread!

Bake in preheated 400'F. oven, on lower rack (not the lowest), for about 25-30 minutes or until loaves are golden brown and sound hollow when tapped.
(Check them at 20 minutes, that's all mine took, but every oven is different.)


Be encouraged!

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.  -John 6:35

Amish Cinnamon Bread Alternative

 No "Starter" Necessary!

A number of years ago, I was given a plastic bag with instructions on how to "care and feed" the "starter" mixture inside.  I can recall adding flour and sugar on certain days or just kneading it on others.   Believe me, it was worth the effort because it produced the best cinnamon bread ever.  At the end you would  make two loaves and still have enough of this starter mixture left to put into other plastic bags and give away to friends and neighbors.  We always called it Friendship Bread, and we all loved it.

Well, that was great while it lasted, but there was only one problem with that method.  You always ended up with more to give away than anyone possibly wanted.  I seem to remember neighbors locking their front doors and pulling the shades down when they saw me coming, and friends conveniently "forgetting" who I was...haha, a slight exaggeration, but you get the picture. 

One day, while scrolling through my Facebook page, someone posted this recipe for Amish Cinnamon Bread ALTERNATIVE  from  Redfly Creations!   This caught my eye, big time!  I'm thinking, this can't be as good as the original, but I knew I had to try it. 

Mmmm...glad I did! 

Batter:
1 cup butter, softened

2 cups sugar

2 eggs
2 tsp. vanilla (optional)

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/Sugar Mixture: Mix in separate bowl.

2/3 cups sugar

2 teaspoons cinnamon 

Instructions:
Preheat oven to 350'F.   Grease and flour 2 (9X5") loaf pans. 

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda and vanilla.

Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  

In separate bowl, mix the 2/3 c sugar and cinnamon.  

Divide 3/4 of cinnamon mixture, and sprinkle onto the top of the batter in each pan.  

Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife to create a marble effect.  If you like and save some cinnamon/sugar mix to sprinkle on the top.

Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean.  

Cool in pan for 15-20 minutes before removing from pan.

Yields: 2 loaves


Be encouraged!
"Search me, God, and know my heart; test me and know my concerns."  -Psalm 139:23

Easy Fried Dough (Pizza Fritte)

A popular Neapolitan street food!

This was one of our favorite treats, growing up.  Mom would fry dough for breakfast, lunch or a snack.  I've carried this tradition down to my children and grandchildren, and I know they're going to do the same with their families.  One of the easiest recipes I can give you, actually, not a recipe at all.  Just some simple instructions.

My son loved these so much, that whenever we would go home to visit, my Aunt Helen made sure to have these "in the pan" for him.  I can still see her standing at her stove, while David eagerly waited for his favorite treat.  She would laugh and joke with him, smiling the whole time, because she knew he was practically jumping out of his chair in anticipation.   Precious memories, so precious!

I listed some toppings that you might like, but we always just use the two different sugars.  You can let your imagination go wild, even dip it in chocolate or Nutella. 

Ingredients:

1 lb. prepared pizza or bread dough 

Vegetable or canola oil for frying

Large frying pan with deep sides

Toppings:

Powdered sugar

Granulated sugar

Cinnamon sugar

Butter

Jam

Honey

Instructions:

Pour about 1" of oil into frying pan, and heat to medium-high.  (See tip below)

Place dough on floured board and press down to even out a bit.  Cut into 8 equal pieces.  Put a little flour on your hands (so the dough won't stick) and gently stretch out the dough as far as it will go, without ripping it.  

Pieces have set a few minutes, and are ready to fry.

 

Use tongs to keep your fingers away from the hot oil.
 

Carefully place into the hot oil, cook about a minute (goes fast) or until the side down is golden, then turn over and brown the other side.  (Never leave the stove when you're frying something.  I learned the hard way, and burned down my first house. Yeah, true story!) 

 

Underside is starting to get golden brown.

 

Carefully turn them over.

 

 

Ready to put on the paper towels to drain off oil.

Ready for the toppings!

Use tongs to remove onto a paper towel or brown paper bag, to drain off any excess oil.

Immediately sprinkle on cinnamon sugar or powdered sugar or spread on some butter, and various other toppings, if desired.  Serve warm.

A Tip from Grammy:

-A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.

Be encouraged!

Let the words of my mouth and the meditation of my heart be acceptable in your sight, O Lord my strength and my Redeemer.   -Psalm 19:14