0 Goat Cheese Pound Cake

yesss...another pound cake

but not your typical pound cake.

this one is heavy, smooth and dense...

with a 1/2 pound of goat cheese.

the recipe comes from Westfield Farms.  they know their goat cheese.  that's all they do.  they make award winning goat cheese.  check out their list of cheeses.  boy, would i like to get a hold of one of those Classic Blue Logs?!  maybe i'll have to visit their farm sometime...

in my opinion...this one might be on the brink of a perfection as far as texture goes.  mind you it's a bit heavy, but i side on heavy dense smooth tight crumb.

this is definitely dense.  all that creaminess from the goat cheese holds this together with a wonderful smooth texture.

if you're one of those that like a lighter more delicate cake...?   this is not for you.

i do, however, hope you give it a try.  friends and family were pleasantly surprised.  some were a little sceptical when i said "goat cheese" and "pound cake" in the same sentence, but presented as a little sandwich with some homemade jam for a tester ?...

they loved it...

the goat cheese is faint...just a whisper, but it's there...personally, i was hoping for more of a shout because i love goat cheese.  i love goat yogurt.  i love goat as in Moroccan Goat Stew...as a matter of fact i have some homemade goat cheese hanging in the fridge right now.  i wish i would have been able to use it for this cake...maybe next time.

maybe "next time" the  goat cheese will be from my own goat in the back yard...

so many ways to serve a pound cake, but this one is perfect with

fresh fig, a drizzle of honey and maybe a dollop of fresh whipped cream which i didn't have on hand...deeelish. 

i actually made this cake with a new jam in mind...sweet and savory fig shallot was my goal, but i just couldn't find enough good figs to save my life.  i'll try the farmer's market next weekend, but time is running short on fig season.

GOAT CHEESE POUND CAKE

from Westfield Farms

8 oz. goat cheese

3/4 lb. butter

2 cups sugar

pinch of salt

1 1/2 tsp lemon zest

1/2 lemon juice, about 1 1/2 Tbsp.

2 tsp vanilla bean paste

6 eggs

3 cups flour

put the cheese, butter and eggs out to get to room temperature.

preheat oven to 325 F degrees.

butter and flour  your choice of cooking vessel

i used 2 medium loaf tins plus 3 silicone cupcakes.  the recipe calls for a 10 inch tube pan

cream the goat cheese and butter in a stand mixer.  add the sugar, salt, lemon juice, zest and vanilla.  beat until the mixture is very light.  add the eggs, one at a time and beat until the mixture is light and fluffy.   reduce the speed of the mixer to low and add flour, beat until just mixed.  spoon batter into a 10 inch tube pan...or i used 2 medium loaf pans.

bake for 1 1/4 hour...mine took 55-60 minutes in the loaf pans and 20-25 minutes in the silicon cupcake molds.  remove cake from oven and let sit for 5-10 minutes.  remove from pans and let cake cool completely.  as i like to suggest...let the cake rest for 1 day, but if you've got TWO...then dig into one while it's a bit warm...maybe you'll enjoy the whole thing, but you'll have a spare for another day.

made 2 medium loaf pans and 3 silicon cupcake molds...not shown

0 Vanilla Bean Cardamom Buttermilk Pound Cake

buttery soft

fabulous texture

tight crumb

flawless appearance

fan favorite

POUND FOR POUND...THIS ONE'S A WINNER

except this one is a 1/2 pounder

8 oz butter...8 oz flour...8 oz sugar

almost 8 oz eggs

and a few other essentials.

like i've said before...i don't think there is a bad pound cake...butter, sugar, flour and eggs is all you really need for the classic pound cake.   this one is almost true to the old school measurements, but has a few extra ingredients.  the vanilla cardamom combo is subtle and delicious.  be careful with cardamom...it is very easy to over do it...it can get perfumie and overwhelm your baked goods. 

this is not the last of the pound cakes you'll see this month... 

i have a few up my sleeve and i'll just keep making them, one after the other.

the problem IS...no one in this house is as fond of "the pound cake" as i am.  

i think my fondness of pound cake is bordering on obsession. 

i consider the cake a blank canvas.  not only is it a good showcase for homemade jams.  it goes with anything and can be transformed into anything.  from a quick breakfast bread to a beautiful trifle...tucked in a school lunch or served at the big soiree.

i DO have a couple important suggestions for maximum enjoyment of your favorite pound cake...

of course a slice warm out of the oven is fabulous with the delicate inside and crunchy exterior, but i like to...

let the cake rest over night.

cut the cake chilled for nice clean sharp slices.

let come to room temperature.

or to really wake up the flavors...

lightly, i say lightly, butter and saute each piece as if you were making a grill cheese sandwich...

HEY !!! not a bad idea...

GRILLED CHEESE POUND CAKE SANDWICHES ???!!!

i know it's been done...no new idea is ever a NEW idea...but...

how about a sweet rosemary pound cake ...grilled with brie and granny smith apples or a nice crisp Bosc pear...YUMMM !

to be continued...

VANILLA BEAN - CARDAMOM 
BUTTERMILK POUND CAKE

slightly adapted from Jennie's Kitchen

8 oz butter, softened

8 oz, sugar

8 oz, flour

1.2 tsp salt

1/2 tsp cardamom

3 large eggs, room temp.- slightly beaten

1 whole vanilla bean, scraped

my vanilla bean was quite dry so i added 1/2 tsp vanilla paste

 1/3 cup buttermilk, room temp.

preheat oven to 325 F degrees.  butter a 9 inch loaf pan.

whisk flour, salt and cardamom in a medium bowl and set aside.

combine eggs, vanilla bean seeds and buttermilk, set aside.

in a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy.

add half of the flour mixture and mix on low until just combined.

pour half the egg mixture and mix again until just combined.

repeat with remaining flour and then egg mixture.

do not over mix.

scrape batter into prepared pan and bake for 70 - 75 minutes or until deep golden brown and toothpick or metal skewer inserted comes out clean.

again...let your pound cake rest for a day.  i always chill my cakes for easy slicing.  serve at room temp...
then store the cake in the fridge.  leftovers?...when ready to serve...slice chilled out of the fridge, give it a light saute in a hot skillet with just a brush of butter.  the middle stays soft while you get a good light brown crisp on the outside.

i just noticed that the picture above looks as thought the heavens opened up and this fabulous cardamom cake appeared...maybe it did,  this cake is THAT good.

0 Healthy Breakfast Bread Custard

healthy, warm, filling...creamy, sweet, delicious.

protein, calcium and fiber that tastes like 

dessert for breakfast...

or is it breakfast for dessert?...

you can serve this as a guilt-free dessert on a sunday evening.

then..reheat for a quick healthy breakfast treat throughout the week with vanilla greek yogurt and fresh berries.

straight out of the oven, it's soft and custardy. add a few extra mini chips or shave some dark chocolate on before serving to make it look like more of a dessert.  on it's own it's fabulous, but you could  dress it up a bit... top with lite whipped cream, a slight drizzle of chocolate syrup or sugar free maple syrup...add some toasted almonds or pecans for a little texture?...fresh berries and some creme anglais...?

it's also great the next day, slightly warmed  or even right out of the fridge.  for a "get-up-and-go" breakfast i like to cut it into squares and layer it with yogurt and berries... drizzle with a little maple syrup in your favorite sturdy glass and your out the door in minutes with a satisfying meal to start your day.

HEALTHY BREAKFAST BREAD CUSTARD

8 - 10 slices whole wheat bread cut in 1 inch cubes (stale or slightly toasted)

i used Weight Watchers (45 cal.slice)

after the crust was cut off it weighed the same as 8 slices

1 cup whole milk

1 cup non fat milk

4 large eggs, slightly beaten

1 tsp vanilla extract

1/4 tsp maple extract

1/3 cup granulated Z Sweet, Erythritol or another sugar substitute

1/2 scoop vanilla whey protein powder, optional

i like to use Jay Robb Vanilla Whey Powder

1 tsp cinnamon 

1/4 tsp ground ginger

a dash of cardamom...or more if you like, optional

a few grates of fresh nutmeg

14 grams mini chocolate chips

more chips if you like but i wanted to keep it healthier

preheat oven to 350 F degrees

this cooks in a bain marie (water bath) so heat some water on the stove and put a larger baking dish in the oven to prepare for the bain marie.

dry out your bread on a rack for a few minutes while preheating...not toasted, just a little dried.  then cube bread in approximate 1 inch squares...set aside.

in a large bowl whisk eggs and extracts...then add milks and whisk...just blend, not foamy.

in a small bowl whisk together the dry...protein powder, cinnamon, ginger, nutmeg, cardamom and sugar substitute.  this will prevent potein powder and spices from clumping.

slowly whisk dry into wet.  incorporate well.

add bread cubes and fold or gently stir so that everything is coated and cubes are absorbing liquid...let sit for a few minutes and stir again...soaking is good if you have the time.

spray an 8 inch baking dish and pour mixture in...evenly distribute cubes in dish.

sprinkle mini chips evenly and poke a few down in mixture.  you'll be surprised how much that measly 14 grams of chips will cover.

bake for 35 - 40 minutes in the bain marie or until a knife is inserted and comes out clean with no moisture or leakage at the cut.

approx. NUTRITIONAL FACTS

for 8 servings

122 cals

13.5 carbs

10.5 protein

4.5 fats

3.2 fiber

3.6 sugars

0 Creamed Corn Cornbread

CORNBREAD.  i never was a big fan of cornbread...always too dry, too crumbly, too blah...

until i found this one.

for some odd reason i got on a big cornbread kick, trying to find the best cornbread out there to buy.  Mother's Market had a pretty good, dense, moist muffin...but a little too heavy...sat like a rock in my stomach.  Bristol Farms?...too dry.  Gelson's?...too boring.  i thought i could do better.  i was now on a mission...i'll make my own!

i read somewhere that creamed corn makes for the bestest moistest cornbread so i googled around and found this one. 

i need not look any more.  this one is just right.

moist, but not gummy...light, but not fluffy...sweet, but not cloying...dense, but not heavy.

sprinkled with just a few niblets of corn throughout from the creamed corn for that obvious corny look and texture...i think it's just perfect.  serve this with some bacon jam or some raspberry chipotle jam and you're golden.

CREAMED CORN CORNBREAD

adapted from Faith (An Edible Mosaic)

1 cup whole wheat flour or AP flour

1 cup yellow corn meal

1/4 tsp chipotle powder (optional)

2 tssp baking powder

1/2 tsp baking soda

1/2 tsp salt

3-4 Tbsp sugar...i used 1/4 cup Zsweet, sugar sub.

15 oz can of creamed corn

2 large eggs

1/2 cup milk

1/4 cup canola oil

preheat oven to 425 F.

butter and flour a muffin tray or i used an 8 x 8 with butter and parchment

whisk the flour, cornmeal, baking powder, baking soda, chipotle powder if using, salt and sugar in a medium bowl.  stir together the creamed corn, eggs, milk and oil in a large bowl...gradually stir the dry into the wet ingredients...being very careful NOT TO OVER MIX.  let the batter stand for 5 minutes, then pour into prepared tin or pan.  muffins should be filled 3/4 full.

bake until golden brown and toothpick inserted comes out clean, about 16-18 minutes.  toothpick shouldn't be totally dry, it should have a few crumbs.

0 Old Fashioned Ginger Bread

this deep dark moist ginger molasses cake screams...

HELLO HOLIDAYS...

I'M EATIN' SWEETS AND I DON'T CARE !!!

yes, there are many ginger bread recipes out there...i think i looked at them all.  i had intended to bake good ol' Betty Crockers' ginger bread because i think it's always a classic when found in the tattered old 3 ring binder recipe book that i use as my tried and true recipes....

BUT then i fell on this recipe by a fellow blogger from London.  well, anything from "across the pond" goes over well in this house full of Anglophiles.

you must visit Marie Rayner's post about this wonderful cake...The English Kitchen

she explains how she came about this recipe and calling it "THE WORLD'S BEST"...

she came up with the recipe after years of trying many many ginger breads and finally through trial and error she tweaked this one to perfection.  it's a "no-fail" recipe if followed to the "T".  i did as suggested and the cake turned out absolutely delicious,

i know everybody probably has their favorite ginger bread cake recipe that their Grandmother used to make at X-mas, BUT you really should try this one just for kicks

YOU CAN NEVER HAVE TOO MANY WORLD'S BEST CAKE RECIPES IN YOUR ARSENAL...

WORLD'S BEST GINGER BREAD CAKE

found at The English Kitchen by Marie Rayner

copied for your convenience below

1 1/2 tsp ground ginger

1 1 /2 tsp cinnamon

1/4 tsp ground cloves

8 1/2 ounces of plain flour (2 cups)

2 1/4 tsp baking powder

1/4 tsp salt

10 fluid ounces of boiling water (1 1/4 cups)

2 fluid ounces of dark treacle

4 fluid ounces of Golden Syrup

(you may use 6 ounces of mild molasses instead (3/4 cup)...I USED MOLASSES

3/4 tsp baking soda

6 Tbsp butter, softened

5.6 ounces of dark brown sugar (3/4 cup, packed)

1 large egg at room temp.

preheat oven to 350 F.  butter and flour a 9 inch square baking tin...set aside

I USED AN 8 INCH SQUARE AND FILLED 1 SILICON MUFFIN CUP

add the treacle and syrup, OR molasses to the boiling water along with the baking soda.  set aside and let cool to room temperature.

cream together the butter and brown sugar until light and fluffy with an electric whisk (i used the paddle attachment).  beat the egg with a fork and then beat it into the butter mixture a little at a time.  whisk together the flour, spices, baking powder and salt...set aside.  On low speed add the cooled water syrup (or molasses) mixture to the creamed mixture.  stir (low speed mixer w/paddle attachment)in the dry ingredients only to blend.  pour into the prepared baking tin.

bake for 30 to 40 minutes, until well risen and the tops springs back when lightly touched, or a toothpick inserted into the center comes out clean.  i always do the toothpick test.

this cake is fabulous on it's own, but Marie suggests serving with a Spiced Lemon Sauce (found here with the original)...sound divine, BUT i was lazy and didn't have a lemon in the house so i simply went to the cupboard and whipped out some caramel sauce.  oh boy...that worked !

0 Low Fat Pumpkin Bread w/Chocolate Chips

YUMMMMM !!!!

this might be my favorite pumpkin bread so far.

moist, dense, full of flavor AND it's low calorie-low fat...

until you invite PEANUT BUTTER TO THE PARTY

then it's outta this world delicious !!!

one nice thick slice is very satisfying for a quick breakfast, light afternoon snack or a safe answer to the midnight munchies.  a healthy treat for any time of the day.

on it's own the nutrition count is quite low compared to full fat, full sugar loafs.

1 loaf cut into 10 slices is  138 cal, 5.2 fat, 21 carbs and 3.5 protein per slice and 1/10th is a very thick slice.

try adding different things...i've made this 3 times already...the last one i made was with crystallized ginger instead of chocolate chips.  i LOVE ginger and peanut butter together...the chocolate was fabulous, but the ginger might be my

favorite.

you would never know this is a "healthy" Pumpkin Bread, but it is...so go ahead and try it with some peanut butter...trust me...you can still feel slim and healthy about it.  with all the goodies coming our way this season, it's nice to have a little less guilt about something so delicious.

LOW FAT PUMPKIN BREAD w/CHOCOLATE CHIPS

adapted from Gina @ Skinnytaste.com 

(many thanks to Gina and please visit her site for original recipe and comments)

11/2 cups pumpkin puree

3/4 cups AP flour

1/2 cup white whole wheat flour

1/4 cup granulated sugar

1/2 cup splenda

1 tsp baking soda

2 tsp pumpkin pie spice mix

1/2 tsp nutmeg...if using fresh ground, i suggest a little less

1/4 tsp cinnamon

1/4 tsp salt

2 Tbsp vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

baking spray

1/2 oz. pepitas

60 grams (approx. 1/4 cup) mini chocolate chips

preheat oven to 350 F.  spray a 9 x 5 inch loaf pan with baking spray

NOTE...i baked mine in a convection oven at 330 F degrees for 47 minutes

in a medium bowl, combine flours, sugar, splenda, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a whisk and set aside.

in a large bowl mix the oil, egg whites, pumpkin puree and vanilla, beat at medium speed until thick and well combined.

add, on low speed, dry mixture to wet mixture in 3 batches, scraping sides in between just until combined.  stir in chocolate chips...DO NOT OVER MIX

pour into loaf pan, sprinkle with pepitas and bake for 50-55 minutes, or until toothpick inserted in center comes out clean 

0 Parmesan Pound Cake

i know i've said this more than a few times lately..but...

this is another one of my new favorites


PARMESAN POUND CAKE !!!

i agree, this does sound a bit odd, but it totally works...it more than works
it's moist, it's dense...very surprisingly light in flavor and...

IT'S DELICIOUS !!!


this fabulous recipe was impressively obtained by a fellow blogger after she tried it at the restaurant Metrovino in Portland Oregon.  many kudos out to Susan S. Bradley at lunacafe.com...AND the chef that handed over the recipe.  sometimes we just get to enjoy the food at a restaurant never  to have it again, but she loved it so much she begged the owner for the recipe.  i was so happy she did. ..AND so kind of Chef de Cuisine Gabrielle Quiñónez  because there are many many chefs out there who covet their recipes so that no one can duplicate it.
i am quite sure that i, in no way, have duplicated it, but mine DID come out quite spectacular.  it reminded me of these little muffin cakes i made a while back called "Quesadillas" or Sweet Cheese Bread.  did i post about those?...i don't think so.  i should have...they were eaten too fast.  this recipe intrigued me because not only were these little cakes called "quesadillas", but they also had a sweet and savory factor.   these cheesy muffins  are also made with Parmesan AND loads of butter!...a breakfast staple and any-time treat that is very popular in El Salvador.

on with THIS cake...did i mention i LOVE it?!...really a must try.  the recipe is pretty easy and the original with comments can be found here.  i chose to add just a touch of lemon zest for a little zip and acidity. for service?...this is a pound cake!...pound cakes go with just about anything and can be eaten any time.  it's absolutely at it's peak a few hours after baking, but can be kept out covered over night or in the fridge for a few days and brought to room temp for service.  BTW...it sliced very clean with a little chill on it (for presentation purposes)

PARMESAN POUND CAKE

recipe from Metrovino Restaurant in Portland, 

found The Luna Cafe.com...obtained by Susan S. Bradley

preheat oven to 350 F.  butter and lightly flour two 8 x 8 metal cake pans or one  9 x 12 or 9 x 13 metal baking pan...i used a 9 x 13

2 cups unbleached AP flour (10 oz.)

2 tsp baking powder

1/2 tsp fine sea salt

1 cup freshly grated Parmesan cheese...fine NOT shredded

1 cup butter, room temperature

2 cups sugar

6 large eggs, room temperature

2 cups creme fraiche, room temperature (or substitute 1 cup cream and 1 cup sour cream combined)

1/2 cup cream cheese

zest of 1 lemon...my add in...optional, but delicious

sift flour, baking powder and salt into a large bowl

whisk in Parmesan.  set aside

cream together the butter and sugar in a mixer for about 5 minutes

add eggs one at a time at medium speed, mixing well after each addition

add cream cheese and zest of 1 lemon...mix until smooth

on slowest speed, alternate adding the creme fraiche and flour mixture, ending with the flour mixture...do not over mix

pour the cake batter into prepared pan and spread evenly.  tap the pan down sharp;y on the counter a couple of times to release any air bubbles

bake at 350 F for 45-55 minutes or until toothpick come out clean. i used NON confection at 350F and it was done at 45 minutes.   let cool

invert the completely cool cake onto cutting board...i let it sit there for a while to completely...i say completely cool.  you don't want the cake to sweat if you are storing it in the pan...so then i flipped it right side up onto parchment paper and back into it's cleaned out baking pan...i knew it was not going to be eaten up that day.  my baking pan has a nice cover and i LOVE parchment.

this recipe is pretty large and goes a long way.  what you don't eat will keep very well in the fridge for about a week...just let it come back to room temp because it's quite dense when cold.

serve as-is or with fresh berries, ice cream, creme anglaise, a little sprig of basil was nice...

how ever you serve it, i'm sure this will be a big winner.

0 Lemon Lavender Pound Cake

lemon and lavender is a fabulous combo. this lovely simple pound cake shows it well.

bright fresh aromatic flavors really pop with this easy recipe.

just get ahold of some organic dried lavender and the rest is probably in your pantry and fridge.  

Organic you might ask?...

i DID happen to have some that i had bought a while back, BUT i have used lavender from the garden and i'm not dead yet!...so if that's what you've got, or your neighbor (thanks Wendy) has some in the yard...

i don't think the lavender police will be knocking anytime soon.  wash it well or look up some safe methods for drying lavender...maybe you can just use the buds straight from the stem.  we're pretty pesticide free here at this house.

with a nice cuppa tea for a quite afternoon break...

or sliced and presented for that last late summer brunch...

everyone enjoyed this cake.

it's not dense and heavy like some pound cakes and it's not too light like a regular cake.  it's right between the two.  the texture is smooth and the flavor is sweet and tart from the pop of lemon...the slight hint of lavender just gives you a nice calming effect.  be careful and don't get heavy handed with the lavender...more is not better.  you want just a slight..."hmmmm, what is that?" aroma to hit the senses...as you and your guests fight for the last crumb.

LEMON LAVENDER POUND CAKE

adapted from MommaKnows.com by Hanna Trafford

preheat oven to 350 F.  grease 9 x 5 loaf pan

CAKE

1 1/4 cup flour

1 tsp baking powder

1/2 tsp salt

1 large lemon, zested and juiced...keep seperate

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla extract

1/2 lemon extract

1/4 tsp lavender extract (if you have it)

2 Tbsp dried lavender (if no extract use a little more dried lavender)

2/3 cups milk

GLAZE...squeeze 3 Tbsp of lemon juice into a small bowl.  stir in 3/4 cups powdered sugar until there are no lumps.

in a small bowl combine the flour baking powder and salt...stir in zest of 1/2 lemon...set aside.  in another bowl, beat butter and the 2 Tbsp of lavender with mixer...gradually add 1 cup of sugar and beat until light and fluffy.  add eggs 1 at a time.  then vanilla, lemon, lavender extracts and slowly add the milk.  it will look kind of curdled...that's OK.  Hanna, the original poster, says to do the rest with a wooden spoon...Momma knows best so i did as i was told.  stir in the flour mixture with a wooden spoon just until well combined.  don't over mix.

pour into prepared loaf pan and bake for approx. 55 minutes or until golden brown and tooth pick comes out clean.

when the loaf is done put pan on a rack and get a skewer to poke holes in the top while the loaf is hot.  drizzle or brush half of the glaze over the top.  let cool for about 15 minutes, then run a knife around the edges of the pan.  turn the loaf out, then right side up and drizzle the remaining glaze...finish with a little more lemon zest.

0 SWEET POTATO SPOON BREAD

WOOPS !...i almost forgot about this delicious SPOON BREAD.  i never know why they call it bread, it truly isn't bread.  i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...

geez, who cares if it's bread or not...it's DELICIOUS !!!  so  easy, fabulous and almost like a fancy souffle.  impress your holiday table with this light and flavorful perfect side.  as a matter of fact, i think i'll make it again for X-mas dinner.  if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham.  or a poached egg nestled in a big spoonful of this...hmmmm 

look at me...already planning for my left-overs...

I JUST LOVE THE MEAL AFTER THE MEAL.

SWEET POTATO GINGER SPOON BREAD

adapted from Whole Living Magazine

1/2 cup corn meal

12 oz. sweet potato

1 1/2 cup 1% milk

2 large eggs separated

2 extra large egg whites

2 Tbsp maple syrup

1 Tbsp fresh grated ginger

1 tsp salt

bake sweet potato until cooked through.  let cool slightly, remove skin and mash.  let cool a little more.  bring milk to a simmer on the stove.  whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes.  remove from heat.

preheat oven to 350 degrees.  spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.

stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl.  using an electric mixer, whip egg whites until very stiff peaks form.  stir (good stir, not fold) stir in 1/2 egg whites into potato mixture.  GENTLY FOLD in remaining half egg whites.  spread into casserole dish and bake for 35 minutes or until set.

CRUSHED BACON and or CANDIED PECANS might send this over the top !!!

0 SWEET and SAVORY SODA BREAD

well, i am now A BREAD BELIEVER!!!

i can finally say that i have found the bread i have been looking for. you see...i like to reserve my carbs for the best of the best. soda bread is it. moist, dense, crusty outside and flavor-FULL on the inside. it's so versatile, you can put just about anything in it...and i think i will try everything. this bread is so easy that i can see throwing it together with many different flavors on a moments notice. no, i haven't tried bacon or cayenne yet, but i'm sure it's coming soon. a while back i tried Bacon Casserole Bread. as i stated in my post, i thought i was making something moist and casserole-ish. what i was really making was just good ol' yeast rising sandwich bread. it turned out fabulous and everybody liked it, but it's not what i was after. soda bread is what i was after. soda bread is worth the carbs...let's put it that way.

so far i've made 2 loaves. the first was so good i just had to make it again. they were both sweet and savory with smoked gouda, rosemary, sultanas and i added walnuts to the second loaf.

oh...did i mention this is a pretty healthy bread? with whole wheat flour and oatmeal i feel it almost passes as wholesome and healthy. well, at least it makes me feel a little better about wanting to devour the whole loaf. it's hard not to take that second huge slice right out of the middle when it's still hot from the oven. i'm surprised it made it in front of the camera in one piece...actually it was still too hot to cut into so i did get a few shots off.


the crust is kind of like a soft little shell covering. i just wanted to pet it. actually i could hardly wait to cut into it. i think it would be even tastier to just grab a chunk off instead of slicing it. i was afraid i could eat the whole thing in one sitting.

for the recipe i googled around for oatmeal soda bread then whole wheat soda bread and finally healthy soda bread. i found a few that used WW flour and oatmeal together and ended up with 4 great looking recipes. i know from ALL my bread baking experience (kidding!) that most things baked with just WW flour can be quite dense. i have yet to find and try the King Arthur WHITE whole wheat flour. i can't find it at my markets. i have heard that it bakes alot more like regular flour. that being said, i went for the WW flour, regular flour and oatmeal combo recipes. i used Kevin's reicipe as a base and added a little butter (for reasons unknown) and my extra flavors such as rosemary, smoked gouda and sultanas. now that i know this recipe works well as a base and is somewhat healthy i'll use it every time and change the flavors. (update)... i just baked my third loaf today...smoked sharp cheddar, toasted pine nuts, sultanas and sage...OOOH BOY!!! dee-lish!

SWEET and SAVORY SODA BREAD

adapted from Kevin at Closet Cooking(his original found here)

Ingredients:

1 cup all-purpose flour

1 cup whole-wheat flour

cut in 4 Tsp butter

1 1/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup oatmeal

1 Tsp fresh finely chopped Rosemary

3/4 cup grated smoked gouda

3/4 cup sultana (white raisins)

1 cup buttermilk

Directions:

mix the flours, soda and salt in a large bowl

cut the butter into the flour mixture

mix in the oats

add rosemary-stir

add smoked gouda-stir to coat grated cheese...no lumps

add sultanas and , again, stir to coat and separate

Mix in the buttermilk and form a dough.

in the same bowl start to shape you loaf...if baking free-form round.

this dough will be sticky so don't be afraid to flour your hands a little and lightly flour the surface when you finish shaping your loaf.

Shape the dough and place it on a baking sheet or in a loaf pan.

parchment on a cookie sheet works well

for a round loaf slash with an X on top

(optional) brush with buttermilk

sprinkle kosher salt on top

Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).

my scribbled notes say that i baked the loaf for 30 minutes @ 380 degrees

then 15-20 minutes @ 330 degrees

keep a eye on your first one because it kind of depends on how many additions you have and the size or shape of your loaf.

0 BACON CHEDDER BEER BREAD

Beer Bread..it's like magic. a few ingredients and POOF you have bread...

i was in disbelief. i love attempting something i don't think could possibly work. the basic Beer Bread recipe is only a few ingredients. the recipe that first caught my eye was HERE. sugar, flour and BEER...that's it! now how on earth is that going to become a loaf of bread using a little heat from an oven? i really should have tried this exact recipe first, but i wanted to make it a little bit more healthy. so i went on the search for a beer bread using whole wheat. i found a few and settled on PEANUT BUTTER BOY's Whole Grain Beer Bread recipe found HERE. it sounded so easy and i like the invitation to add any extras yone chooses. i, of course, chose bacon and cheddar. oh, and i threw in about 1/3 cup of oatmeal too (substituted for 1/4 cup of the flour).









YUM...a hearty crunchy crust with a moist dense inside. perfect fresh or toasted. i sprinkled the top with black salt and raw sugar before baking. i REEEEALLY like the black salt. if you can find some, BUY IT!. it' seems more powerful than regular salt and it really adds something to what ever you accent with it...and i use the word accent because baking or cooking with it wouldn't let it shine to it's full potential. i'm crackin' myself up now...back to the bread....

when i took the loaf out of the pan, i thought i might have to get out the chain saw. it felt like a hollow rock, so hard and heavy. once i sliced through the crunchy crust i could tell this was a success.

so i say...if your curiosity gets the best of you, try this hearty bread. add in some of your own flavors. it might be a little plain all by itself, but still good and healthy. you might want to go the white flour way with the butter poured over the top...i'll bet that would be yummmmy. there's all sorts of recipes out there. i just chose this one so i wouldn't feel so guilty gobbling it down with apricot jam every morning. ooooo...the sweet and savory thing really works with this one.

Peanut Butter Boy's recipe found here and copied below for you with my notes to follow.

3 cups whole wheat flour (or WW pastry flour or spelt flour*)

1 cup extras ( optional)

2T raw sugar

1T baking powder

1t salt

1 (12oz) bottle beer (Yuengling, or any other)

Directions:
1. Preheat oven to 375. Add all dry ingredients to a large bowl, making sure to lightly spoon the flour into measuring cups to avoid using too much. Whisk together all the dry ingredients.
2. Lightly grease a 9 x 5 bread pan with butter or cooking spray. Pour beer into the dry mixture and stir to with a wooden spoon. Use your hands to mix once it becomes difficult just until all ingredients are combined. Transfer dough to your bread pan and press down gently so it spreads out evenly. Bake for 1 hour. Let sit for 5 minutes in the pan.
3. Slice thin and spread on butter or crunchy peanut butter. It’s the perfect side to a bowl of Peanut Butter Chili or Peanut Butter Chicken & Vegetable Soup. Leftover bread will stay good for a week, but toast it first to restore the crispiness. You can also freeze the loaf for several weeks.

MY NOTES...i added 1/3 cup oatmeal and used 2 3/4 cups WW flour instead of 3.

i added a rounded 1/2 cup crumbled bacon and a large 1/2 cup shredded cheddar cheese,

sprinkle with black salt and raw sugar before baking.

0 BACON CASSEROLE BREAD

Bacon Casserole Bread.....

i'm thinkin' bacon?... YUM...casserole?...YUM...warm bread?...double YUM YUM...

well, i'm definitely a novice bread baker so i had no idea what i was getting myself into. by the title of the recipe i thought i was going to create some kind of delicious bacon-ie, casserole-ie, moist-ie, dense type of bread dish...woops...wrong. as i started, i soon realised i was making good old yeast rising bread with some bacon in it. after i got over that fact and moved on, i actually had some fun knowing that this would be my first bread baking experience (and bacon was involved). now i know why there's fun lovin' bread bakers out there. they get addicted to that lovely aroma that seems to follow you around the house while the bread is rising, baking and finally resting and lying in wait.

this recipe turned out to be a winner with the rest of the family, however, i don't think anyone even knew it had anything to do with bacon. only when you get a small nugget of bacon in a bite, do you question your taste buds. all in all, it's a great bread for breakfast with an egg on it, or perhaps a monkey's delight peanut butter and banana sandwich(PBB) and i bet any kind of panini would be fabulous. the texture,weight and flavor was perfect toasted or fresh.


BACON CASSEROLE BREAD
recipe found here and copied below

Ingredients:
1 1/2 cups milk, scalded
2 teaspoons salt
1/4 cup light brown sugar, packed
2 tablespoons bacon drippings
2 packages active dry yeast, about 2 tablespoons
1/2 cup water, warmed to about 105°
1 egg, beaten
4 cups all-purpose flour
1 cup whole wheat flour
1/3 cup cooked crumbled bacon

Preparation:
Combine milk, salt, 2 tablespoons of the brown sugar, and bacon drippings. Cool. Combine yeast, 2 tablespoons brown sugar, and warmed water. When yeast mixture begins to foam, add to cooled milk mixture. Add beaten egg, all purpose flour and whole wheat flour; beat for 3 minutes. Place in a greased bowl; cover and let rise for 45 minutes. Stir in bacon. Beat for 2 minutes then pour into a 2-quart casserole or two glass loaf pans about 9 x 5 x 3-inches. Let rise until batter reaches top of pan(s). Slash top diagonally a few times with a sharp knife. Bake at 375° for 35 to 40 minutes.