Pumpkin Cream Cheese Bread with Pecan Streusel

Earlier this fall, in an effort to get the most out of our favorite season, my husband and I made a "Fall Bucket List" for our family -- a list of about 20 things we want to do before winter descends upon us. The list has entries like "Rake the leaves and jump in the leaf pile" (check!), "Read 15 fall/Halloween/Thanksgiving books" (in progress), and "Drink pumpkin beer" (adults only, of course, and trust me, that was THE FIRST ITEM Joe and I checked off).

One of the items on the list is about fall baking: Bake an apple pie, a really good loaf of pumpkin bread, and one scary Halloween treat. The apple pie will most likely be happening next weekend, since we're going apple picking on Sunday (another item on the list). The Halloween treat is happening this weekend, and the pumpkin bread happened this past weekend.

I have a pumpkin bread recipe that I really like, but this time around I wanted to make something special: one that included both a cream cheese layer and a streusel topping (most recipes, including my go-to, have neither, or just one or the other). Andrew and I baked this bread on Sunday morning while Joe and Will slept in, and Andrew helped me every step of the way. He even swirled the cream cheese mixture into the pumpkin batter, and he was quite enthusiastic about it -- which is why you can only see a little bit of the cream cheese layer, as the rest got mixed into the pumpkin batter. But it didn't make this bread any less delicious, and I am so happy that he loves being in the kitchen with me so much.

This bread is pumpkin perfection, and it should be on everyone's fall bucket list!

Pumpkin Cream Cheese Bread with Pecan Streusel
adapted from Hungry Couple

For the streusel:

1/2 stick (4 tablespoons) butter, softened
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon

For the cream cheese layer:

8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla

For the pumpkin batter:

1 3/4 cup all purpose flour
1 1/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup pumpkin puree (not pumpkin pie filling)
1 egg
1/2 cup milk

1. Preheat the oven to 350 degrees.

2. To make the streusel topping, combine the flour, sugars, pecans, and cinnamon in a bowl. Add butter and mix until completely combined. Set aside.

2. To make the cream cheese layer, blend the ingredients with a hand mixer, stand mixer or food processor until thoroughly combined and free of lumps. Set aside.

3. Make the bread dough by combining together the butter, sugar, egg, milk, vanilla and pumpkin and mix until thoroughly combined. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, spice and salt. Add the dry mixture to the wet mixture and stir just until combined.

4. Pour half the bread batter into a greased loaf pan, add the cream cheese mixture and swirl into the bread batter with a knife. Top with the remaining bread batter and sprinkle on the streusel topping.

5. Bake for about 1 hour or until a cake tester comes out clean. Let cool for 10 minutes, then gently remove from loaf pan. We enjoyed it served warm.

Three Delicious Mexican Sides

I have three delicious recipes to share with you today. I think it's apparent by now how much I love Mexican food, but I always struggle with what, if any, side dishes to make to go along with my quesadillas/tacos/enchiladas/burritos/etc. My default choice is always this Mexican sour cream rice, which my entire family loves, but I've been wanting to branch out for a while. Here are three side dishes I've tried recently that I think would be perfect with any Mexican-themed meal.

I'm a huge fan of the rice served at Mexican restaurants, but I've never been able to duplicate it successfully at home -- and forget trying the packets from the store, which don't even remotely come close. This recipe for Mexican rice is as close as I've ever come to the flavor of Mexican restaurant rice. It has just the right texture and almost the perfect flavor. I did think the tomato flavor was just a little bit too strong, so I've reflected a reduced amount in the recipe below.

I've seen recipes for elote (Mexican streeet corn) all over the internet for a long time now, so I finally decided to try it. I'm only sorry I waited so long to try it! My family all loved this corn. The salty, pungent cheese was perfect with the sweet corn and the creamy sauce.



And finally, I'm not trying to be bossy, but I'm going to tell you right now to TRY THIS BREAD. You need it in your life. It's basically a Mexican version of garlic bread, kicked up a few notches with some sour cream and cilantro. It's so good, I just...I can't even. There are no words.

The next time you're making a Mexican meal, try one (or some, or all) of these recipes out. I think you'll really like all of them!

Mexican Rice

adapted from Mel's Kitchen Cafe

1 cup of long grain white rice

2 cups of low-sodium chicken broth

1 tablespoon vegetable oil

1 small yellow onion, diced

4 cloves of garlic, finely minced

2 tablespoons of tomato paste

1 tablespoon of lime juice, from about 1 lime

2 teaspoons cumin

Salt to taste

1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17 to 20 minutes. Remove from heat and keep the pot covered for 5 more minutes.

2. While the rice is cooking, heat the oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice and lime juice. Mix until well combined. Season to taste with salt. Serve immediately.

Elote
adapted from Our Best Bites

4 ears corn
3 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon chili powder
Pinch of salt
1 cup crumbled cotija cheese 

1. Cook corn by method of choice. While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use.

2. Grate cotija cheese with a fine-hole cheese grater and place on a plate.

3. When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Mexican Cheesy Bread
Cassie Craves recipe

4 bolillo or hoagie rolls, split
4 tablespoons butter, softened
4 tablespoons sour cream
1/4 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
1 tablespoon finely chopped cilantro

1. Slice rolls in half and place cut side up on a baking sheet. Broil until toasted.

2. Combine butter, sour cream, cheese, garlic powder, cumin, salt and pepper, and cilantro. Slather the mixture on toasted rolls, edge to edge, and return to broiler until the topping is heated through. Serve immediately.

Peanut Butter Cup Banana Bread Muffins

My oldest son really loves baking with me, and he’s at an age where he’s able to help me a lot more. I usually bake something every weekend and he’s always right there with me, pulling a chair in from the dining room, saying, “What we makin’ today, Mommy? I help you!” When I told him one weekend that we were making peanut butter cup banana bread muffins, I rendered him speechless. So many of his favorite things, all in one treat – it was probably the pinnacle of his young life.

These muffins really are pretty incredible. The banana bread base is moist and flavorful on its own, but the addition of peanut butter cups just takes these muffins over the top. They were a huge hit with both of my boys and my husband. And to his credit, Andrew didn’t steal too many of the peanut butter cup pieces for snacking. He is three, though, so some product loss was to be expected. :)

Peanut Butter Cup Banana Bread Muffins
adapted from Culinary Concoctions by Peabody

2 cups granulated sugar
2 sticks unsalted butter at room temperature
4 very ripe large bananas
4 eggs, well beaten
1 teaspoon vanilla extract
2 1/2 cups flour, sifted
2 teaspoons baking soda
1 teaspoon salt
10 regular sized peanut butter cups, chopped into small pieces and coated in 1 tablespoon of flour

1. Preheat oven to 350 degrees. Grease 2 12-cup muffin tins or line them with paper liners.

2. Using a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add eggs, vanilla extract, and bananas and beat until uniformly blended.

3. Sift together the dry ingredients. With the mixer on low speed, add the flour mixture and mix just until you cannot longer see any of the dry ingredients. Remove bowl from mixer and fold in candy pieces.

4. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Monterey Ranch Bread

Ohhh, this bread. This bread. It is a revelation. It is just about this best thing since…well, since sliced bread. Since I first discovered the recipe, I’ve made it no less than four times. Joe and I think it’s the perfect complement to a big pot of chili, so that’s what we always eat it with. But whatever you serve it with, I think you’ll love this bread. The ranch dressing and cheese mixture is so gooey and delicious, and is balanced perfectly by the crispy, buttery bread. It would be equally as delicious (if not even better!) with cheddar cheese. There’s nothing not to love about this one!

Monterey Ranch Bread
adapted from Taste of Home

2 cups (8 ounces) shredded Monterey Jack cheese
3/4 cup ranch salad dressing
4 bolillo or hoagie rolls, split in half lengthwise to make 8 slices
2 tablespoons butter, melted

1. In a bowl, combine the cheese and salad dressing; set aside.

2. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Cheesy Roasted Tomato Bread

I think we’re past the point in our relationship where I need to reiterate my love for roasted tomatoes yet again. I think you all know by now how smitten I am with them. A while ago, shortly after I tasted them on my new favorite panini, I started thinking about how delicious they would be piled up on garlic bread and smothered with cheese. And so, this recipe was born.

This is a delicious alternative to basic garlic bread, and it offers the perfect balance of textures and flavors. The bread is so crispy, the tomatoes are so soft, the cheesy is so gooey, and the sweetness of little cherry tomatoes pairs so nicely with the garlicky flavor. After his first bite, Joe told me, “You need to blog about this as soon as possible. You can’t keep this from the world any longer.” Well, I didn’t blog about it right away, but I’m sharing it with you now, and that’s all that matters, right?

Not only is this so quick and easy, it’s also endlessly adaptable. It would be delicious with sautéed mushrooms and onions, or with roasted peppers. Smoked cheese -- or any type of cheese, really -- would be delicious. Try using a fresh herb like basil or parsley to brighten it up. Play around with the method and flavors to suit your tastes. I think you’ll love this recipe!

Cheesy Roasted Tomato Bread

1 pint cherry or grape tomatoes
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, smashed
1 teaspoon Italian seasoning
3 bolillo or sweet Italian rolls, split in half (6 pieces total)
Shredded mozzarella cheese
Freshly grated parmesan cheese

1. Preheat oven to 450 degrees. On a baking sheet lined with aluminum foil, toss the tomatoes with the balsamic vinegar, 2 tablespoons olive oil, and salt and pepper to taste. Roast, stirring frequently, 10 to 12 minutes or until tomatoes begin to burst.

2. Meanwhile, heat 1/4 cup olive oil, smashed garlic cloves, and Italian seasoning in a small skillet over low heat. Cook for 5 to 10 minutes, until the oil has fully absorbed the garlic flavor. Discard garlic cloves.

3. Brush each piece of bread with garlic-flavored olive oil. Broil until nearly crisp.

4. Top bread with roasted tomatoes and a sprinkle of cheeses. Return to oven and broil a couple of minutes more, just until cheese is melted. Serve.

Zucchini Week: Grandma's Zucchini Bread

Would you believe me if I told you I’d never made zucchini bread before? For the longest time, my grandma and Joe’s grandma kept us supplied in homemade zucchini bread all summer long. But then my grandma moved to an assisted living community, and Joe’s stopped making it on such a regular basis, and fast-forward to this summer when I realized I hadn’t had homemade zucchini bread for at least three years. The only solution was to make my own, and I certainly had enough zucchini on hand to do just that.

The only problem was deciding on a recipe. There’s no shortage of zucchini bread recipes out there, and I had no idea where to start. But then, on the bottom shelf of my kitchen bookcase, I spied an old, pea-green Betty Crocker recipe box. It belonged to my grandma, and she passed it on to my mom when she moved, and I inherited it when my mom passed away. I hadn’t looked through it for a while, but I thought I remembered seeing Grandma’s zucchini bread recipe in there, so I immediately started pawing through the old, stained recipe cards covered with my grandma’s spider scrawl. I ended up finding not just one zucchini bread recipe, but two.

The two recipes seemed to be variations on the same, with just a few changes here and there, and they didn’t include baking temperatures or times. So I had to do a little bit of guessing. I also changed up Grandma’s recipe just slightly, by substituting applesauce for half of the “salad oil” (which is really just vegetable oil, but that’s what she always called it).

When I smelled the loaves baking, I was immediately transported back in time. I love it when foods are attached to long-forgotten memories. This bread tasted exactly like I remembered Grandma’s tasting: rich and spicy and moist and absolutely perfect. I’m so glad I have Grandma’s recipe, and next time I make it I’m going to take her a loaf. I think she’ll get a real kick out of that!

Do you think I sliced myself a thick enough piece? ;)

Grandma’s Zucchini Bread

2 cups sugar
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. In a large bowl, combine sugar, eggs, oil, applesauce, and vanilla. Beat on medium heat until smooth.

3. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Add to egg mixture and mix just until moistened. Stir in zucchini and walnuts.

4. Divide batter evenly between 2 greased 8 x 4-inch loaf pans. Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean (mine took the full 65 minutes). Cool for 10 minutes before removing from pans.

:::

As if I haven’t shared enough zucchini recipes with you this week, here are some more of my favorites:

Zucchini casserole
Worcestershire-glazed vegetables
Zucchini alfredo
Zucchini-wrapped pork chops with pesto, tomato, and mozzarella cheese
Vegetable-stuffed zucchini
Summer vegetable and pesto tart

Cheddar Biscuits

If you like Red Lobster’s Cheddar Bay biscuits, then you are absolutely going to love this copycat version. Actually, I think these may be even better than the restaurant version. They come together in no time at all, and they’re incredibly flavorful and completely addictive.

I added parsley flakes, black pepper and onion powder to the biscuit dough, but those were the only changes I made. If you make these, definitely use all of the butter called for in the recipe. It sounds like a lot, but the biscuits soak up a ton of butter, so you really have to slop it on there. Don’t worry about it making them soggy, either; it just makes them really moist and even more flavorful. These biscuits will be making many repeat appearances in my kitchen!

Cheddar Biscuits
source: adapted from Recipezaar

2 cups Bisquick

1 teaspoon parsley flakes

1/4 teaspoon onion powder

1/8 teaspoon black pepper

2/3 cup milk

1/2 cup cheddar cheese

1/2 cup butter, melted

1/4 teaspoon garlic powder

1. Heat oven to 450 degrees.

2. Mix Bisquick, parsley, onion powder, pepper, milk and cheese until a soft dough forms.

3. Drop by spoonfuls onto an ungreased cookie sheet. (I got 10 biscuits out of my dough.) Bake 6-8 minutes or until golden brown.

4. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Peach French Toast Bake

Today’s recipe would be the perfect thing to serve your mom for breakfast or brunch on Mother’s Day this weekend. I know I would certainly love to have this served to me, preferably while still in bed after an entire blissful night of uninterrupted sleep...Oh wait. I’m dreaming again. Uninterrupted sleep is not something that’s happening around these parts yet, unfortunately.

I saw this recipe a while ago on Lisa’s blog, and I couldn't get it out of my head until I tried it. I actually served this for dinner on one of our vegetarian nights, and it was just like having dessert for supper. (Probably because I topped it with whipped cream.) Andrew loved it so much that he ate four slices of toast, which is even more than I ate. I think it would be really delicious with apples, too.

We all really liked this, and you should totally make it for your mom this weekend, because I know she’d like it too. Thanks for the great recipe, Lisa!

Peach French Toast Bake
source: Recipe Hunter Lisa

1 cup brown sugar
1 stick of butter, cut into pieces
2 tablespoons water
1 large can sliced peaches (or about 4 fresh peaches)
1 loaf fresh French bread, sliced 1-inch thick
5 eggs
1 1/2 cup milk
1 tablespoon vanilla
Cinnamon and sugar

1. In a saucepan, melt brown sugar and butter. When butter melts, add the water; return to burner and stir constantly until mixture foams, then pour into 9 x 13 baking dish. Let cool 10 minutes, then line dish with sliced peaches, then layer of French bread, and then remaining peaches.

2. In blender, blend eggs, milk and vanilla. Pour carefully over peaches and bread, making sure all pieces are covered. Sprinkle with cinnamon and sugar.

3. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes to an hour (until golden). Use pan syrup to top, then top with whip cream if desired.

Cheesy Onion and Bacon Bread

I made this bread a few weekends ago with the intention of freezing it to go with the soups I've prepared for when the baby comes. But then I smelled it baking in the oven, and it smelled heavenly, and before the timer even dinged I'd already decided that I only really needed to freeze half a loaf. And once I sliced the loaf in half and I saw all the cheesy oniony bacon goodness inside, I knew I had to have a piece right then.

And after I tasted it, I decided there was no way I could freeze it. Joe, Andrew and I ate almost the entire loaf with our dinner that night. It was that good.

I think I've mentioned here before that I have a Great and Terrible Fear of yeast breads. One of these days I'll suck it up and give yeast a shot, but for the time being, I'm relegated to the world of quick breads. I've found many delicious recipes, but they're all sweet, so it was nice to come across a savory one. I'll be making this bread a lot in the future. It is absolutely delicious.


Cheesy Onion and Bacon Bread
source: adapted from Allrecipes

2 medium onions, chopped
2 teaspoons butter
Salt and pepper to taste
1 1/2 cups biscuit/baking mix
1 egg, lightly beaten
1/2 cup milk
1/4 cup real bacon bits
1 cup shredded cheddar cheese, divided
1 tablespoon butter, melted

1. In a non-stick skillet, saute onion in 2 teaspoons butter until tender; add salt and pepper to taste and set aside.

2. Place biscuit mix in a bowl. Combine egg and milk; mix well. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and bacon bits.

3. Transfer to an 8 x 4 x 2-inch loaf pan coated with non-stick cooking spray. Sprinkle with the remaining cheese. Drizzle with 1 tablespoon butter.

4. Bake at 400 degrees for 30 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Chocolate Chip Apple Bread

I love quick breads. I really, really love them. However, I always have one problem when I'm making one myself, and this has happened with every single one I've made: They're never done baking in the time the recipe states. Does anyone else have this problem? I always use disposable loaf pans -- could that be the issue? If you have any insight, I'd love to hear it.

Anyway, despite taking quite a bit longer to cook than I thought it would, this chocolate chip apple bread was absolutely delicious -- the perfect fall treat. I loved the combination of chocolate and apples; it's one I don't recall ever trying before, and it was really nice. The flavors all really worked well together, and the sugary topping was a nice touch. The original recipe called for walnuts, which I replaced with pecans because I prefer them -- but really, I think either one would be delicious. I doubled the recipe so I could freeze a loaf, and I'm really looking forward to eating this again (especially since I only got two pieces of the loaf I didn't freeze; Joe ate the rest). I actually think this bread would make a great edible Christmas gift. It's definitely special!

(I just had to include this photo because I thought it was so cute. The place I get the best light in my house during the day is on the floor in front of the dining room window, where it's easy for curious little fingers to touch whatever food I'm trying to photograph.)

Chocolate Chip Apple Bread
source: slightly adapted from Allrecipes

2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/4 cup finely chopped pecans
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
1/2 cup chopped pecans
1/4 cup semi-sweet chocolate chips

1. To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped pecans. Set aside.

2. In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, pecans, and semi-sweet chocolate chips. Pour into a greased 9 x 5 x 3-inch loaf pan. Sprinkle with topping.

4. Bake in a preheated 350 degree oven for 50 to 60 minutes. (Mine took considerably longer -- probably about an hour and a half.) Cool for 15 minutes. Remove from pan. Cool on a wire rack.

Parmesan Knots

If you haven't noticed, garlic bread is one thing that shows up on my menu at least once a week. We love the stuff, and ever since I came up with this recipe on the fly, it's been our household staple. But every once in a while, it's nice to try something different for a change -- without resorting to the frozen variety, as I so often do. I couldn't wait to try this recipe when I saw it in a recent issue of Taste of Home, and it did not disappoint. The original recipe calls for each biscut to be cut into thirds before rolling, but I just rolled out each whole biscuit into a rope to make more substantial knots. This is a delicious, buttery, quick and easy alternative to garlic bread, and I will definitely make these cute little knots again!

Parmesan Knots
source: adapted from Taste of Home

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup butter
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

1. Roll each biscuit into a rope and tie into a knot; tuck ends under. Place 2 inches apart on a nonstick baking sheet. Bake at 400° for 10-12 minutes or until golden brown.

2. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Mexican Corn Bread

One of the main complaints I always hear about corn bread is that it's just too dry. In fact, it's one of the main complaints I've always had about corn bread I've eaten at restaurants and potlucks. Maybe I've just been lucky so far, but this is the second time I've made corn bread at home, and it's the second time my corn bread has come out perfectly moist and not dry at all. I think this has very little to do with my cooking skills, and everything to do with the ingredients involved.

In any case, this is a delicious corn bread. I elected to leave the jalapeno out of mine to make it milder, but the green chiles still gave it a nice bite. The sour cream provided the moistness, and it also added a nice, tangy flavor. This was the perfect accompaniment to last night's chili, and I’m very happy there are leftovers to warm up for lunch today. I halved the recipe, but just click the link to see the original.

Mexican Corn Bread
source: adapted from Allrecipes

1 (8.5 ounce) package corn bread/muffin mix
1 small onion, chopped
1 cup shredded cheddar cheese
1/2 cup cream-style corn
3/4 cup sour cream
2 eggs, beaten
2 tablespoons chopped green chilies
2 tablespoons plus 2 teaspoons vegetable oil

1. In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 8 x 8-inch baking dish.

2. Bake at 350 degrees for 40 to 45 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers. Makes 9 servings.

Artichoke Bread

I've had my eye on this bread for quite some time now, and I finally got the chance to make it last night. I'm so glad I did, because it was absolutely delicious! The artichoke topping is incredibly creamy and flavorful and pairs so perfectly with the crispy bread. It reminded me a lot of hot artichoke dip. I followed Megan's suggestion and sprinkled some chopped parsley on the top, and I loved the freshness it added. I don't really know what else to say about this bread; it was simply amazing and will definitely be repeated in our house!

Killer Artichoke Bread
source: Megan's Cookin', who got it from Smoky Mountain Cafe

1/4 cup butter

3 garlic cloves, pressed

1 14-ounce can artichoke hearts, drained and chopped

4 ounces shredded mozzarella cheese

2 ounces shredded cheddar cheese (I used colby because I had it on hand)

1 cup grated parmesan cheese

1/2 cup sour cream

1 French bread loaf (I used half an Italian loaf I had left over from a previous meal)

Salt and freshly ground black pepper
Fresh flat-leaf parsley, chopped

1. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, cheeses, sour cream, and salt and pepper. Stir to blend. Remove from the heat and cool.

2. Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil until cheese has melted and bread is hot. Top with chopped parsley and cut into slices.

French Bread Pizzas

The inspiration for this dinner came from Katie. A few weeks ago she posted about the French bread pizzas she made for dinner, and it was like a light bulb went off in my head. Joe loves Stouffers French bread pizzas. How could I have never thought about making them at home before? I felt so silly, and I knew I had to make some right away.

I used our favorite pizza toppings -- pepperoni, green pepper, red onion, and mushrooms -- but obviously this dinner has about a million variations. I probably could have gone a little heavier on the toppings, but I'll remember that for next time. This was such a simple, delicious dinner -- one I can see myself turning to frequently in the future. Yum!

French Bread Pizzas

Source: inspired by Katie

1 loaf store-bought French bread
1 cup store-bought marinara sauce
2 cups shredded pizza-blend cheese
1/2 of a green pepper, thinly sliced
1/2 of a red onion, thinly sliced
3 button mushrooms, chopped
Italian seasoning to taste
Garlic powder to taste
Salt and pepper to taste
Shredded parmesan cheese

1. Preheat oven to 425 degrees. Slice French bread in half, then cut each half into three slices (for six pizzas total).

2. Top each slice with marinara sauce, cheese, and toppings. Season each slice with Italian seasoning, garlic powder, and salt and pepper.

3. Bake for 15 minutes or until cheese is melted and bread is crisp. Sprinkle with parmesan cheese.

Cheesy Pineapple Corn Bread

This corn bread, which I served with the pineapple chili we had recently, is the first corn bread I've ever made. And to be completely honest, before I made this I wasn't a really big fan of corn bread, simply because all the corn bread I'd ever tasted was so dry. But I'm happy to say that after trying this, I'm a convert.

This is seriously the best corn bread I've ever had. The pineapple keeps it so moist, and its flavor isn't overpowering, but instead is the perfect compliment to the cheese in the bread. This went perfectly with our chili, but it's good on its own, too -- warmed up and spread with some butter for breakfast (which is how I ate it this morning). Seriously, so delicious. I can't say enough good things about it. Find an excuse to make it right now.

Cheesy Pineapple Corn Bread

Source: Better Homes and Gardens Magazine, May 2009

1 cup all-purpose flour

1 cup cornmeal

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, softenend

4 eggs, lightly beaten

1 can cream-style corn

1 8-ounce can crushed pineapple, drained

1 cup shredded cheddar or Monterey Jack cheese (I used a cheddar-Jack blend)

1. Preheat oven to 375 degrees. Grease and flour a 2-quart rectangular baking dish; set aside.

2. In medium bowl combine flour, cornmeal, sugar, baking powder and salt; set aside.

3. In large mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add eggs, one at a time, beating well after each addition. Beat in flour mixture on low speed just until combined. Stir in corn, drained pineapple, and cheese. Sppon batter into prepared dish.

4. Bake about 35 minutes or until toothpick inserted near center comes out clean. Cut in squares. Serve warm.

Buttery Cheesy Garlic Bread

I knew I wanted some garlic bread to go with the baked ziti we had for dinner the other night, but I didn't have any of the frozen kind in the freezer, and I certainly didn't want to take my little one (who is currently suffering from a cold and a double ear infection, poor thing) out to get some. So, I improvised. I had some bolillo rolls in the freezer, so I thawed them on the countertop while I was preparing the ziti, then sliced them in half and topped them with a delicious flavored butter and lots of parmesan cheese and black pepper. These turned out so well, I don't know if I'll ever go back to frozen garlic bread again!

Buttery Cheesy Garlic Bread
Source: Cassie

3 bolillo rolls, sliced in half
1 stick unsalted butter at room temperature
2 teaspoons garlic powder
1/4 teaspoon salt
1/4 cup chopped flat-leaf parsley
Shredded parmesan cheese to taste
Fresh-ground black pepper to taste

1. Preheat oven to 350 degrees.

2. In a small bowl, mix together butter, garlic powder, salt and parsley. Slather the flavored butter on roll halves. Top with parmesan cheese and black pepper.

3. Bake for about 5 minutes, until butter and cheese begin to melt. Turn broiler to high and broil for 30 seconds to 1 minute, or until edges of bread begin to crisp.

Chai-Spiced Bread

Let me just put this out there: Yeast scares me. Okay, it doesn't make me want to run away in fear, but it does intimidate me. I'm sure I'm missing a world of lovely homemade breads due to my yeast phobia, but I really feel okay about that as long as there are delicious quick breads like this one out there for me to bake.

This bread is so yummy; it is the true definition of "spicy." I don't mean it's hot, but rather that it's full of delicious spices that dance on the tongue. The bread itself is not incredibly sweet, which makes it a perfect balance to the powdered sugar glaze. This was a great use for the ground cardamom that's been sitting in my spice cabinet since I last used it in October, just waiting to come out and play. This bread isn't as moist as some of the other quick breads I've made, but it was still incredibly good. It was the perfect thing to warm me up on a chilly, snowy day!

Chai-Spiced Bread
Source: Betty Crocker Annual Recipes 2009

For the bread:
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea or water
1/3 cup milk
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

For the glaze:
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 5 teaspoons milk (I ended up using about 6)
Additional ground cinnamon

1. Heat oven to 400 degrees. Grease bottom only of 8 x 4- or 9 x 5-inch loaf pan with shortening or cooking spray.

2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea or water, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well-combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Pour into pan.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooking rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.

4. In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing.

Pumpkin Bread

First of all, am I the only person who cannot bake neatly? I don't know what my deal is, but I always seem to make a serious mess of myself and my kitchen whenever I'm baking anything. I blame the flour. It is an imperfect substance.


Anyway, this disaster of a kitchen last night had a purpose: One of my co-workers and his wife just had their first baby, a little girl, and his first day back to work was today. I remember very clearly what those first weeks were like with a newborn in the house, and the last thing I felt like doing was cooking. Joe and I relied on food from the neighbors, meals I'd frozen for us, and take-out for a good month or so after Andrew was born. So I decided to make some food for them to enjoy. I made our family's favorite comfort food casserole, some insanely delicious brownies (someone made brownies for me after Andrew's birth, and they were all I wanted to eat), and some pumpkin bread.

The pumpkin bread was a new recipe, which was taking a risk, but it turned out wonderfully. This is one of the most moist and flavorful quick breads I've ever made. It has the perfect balance of spices and it's simply just delicious. I had a couple of pieces from the loaf we kept for ourselves for breakfast this morning, warmed up and slathered with tons of butter, and it was absolute Heaven. I hope the new family enjoys it as much as I am!

Pumpkin Bread

Source: Allrecipes

3 1/4 cups all-purpose flour

3 cups white sugar
2 teaspoons baking soda
1 teaspoon ground nutmeg

1 1/2 teaspoons salt

1 teaspoon ground cinnamon
2 cups solid pack pumpkin puree
1 cup vegetable oil

2/3 cup water

4 eggs
1/2 cup chopped walnuts (I used pecans because I had them on hand)

1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees.

2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.

3. Bake for approximately 1 hour. (My loaves took a good hour and a half to cook, possibly a bit longer, so be sure to check yours to see if they're cooked through after an hour.)

Banana Bread

I have a confession to make: One of my worst culinary habits is buying a bunch of bananas at the grocery store with the intention of having them for quick breakfasts or using them in smoothies. I can always use them for banana bread, too, I tell myself as I scoop them into my cart. The problem is...I always say this, but I never do it. The bananas always just sit in the kitchen, over-ripening and smelling cloyingly sweet until they rot and I throw them away.

So last night, I broke the trend of wasted bananas and actually made some banana bread with them. I used the recipe in my trustworthy Better Homes and Gardens Cookbook, and it was absolutely delicious. I was a big fan of the streusel topping, and I think I'll be using it in the future for some of the other quick breads I make. The bread was moist and not too overwhelmingly sweet. I'll definitely be making this bread again in the future, and I may even use this recipe to make some muffins! I think I've finally broken my bad banana habit!


Banana Bread
Source: Better Homes and Gardens Cookbook (Celebrating the Promise Edition) (page 130)

For the bread:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine (I used melted butter)
1/4 cup chopped walnuts

For the streusel-nut topping:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup chopped walnuts

1. Preheat oven to 350°. Grease bottom and 1/2 inch up the sides of one 9 x 5 x 3-inch or two 7 1/2 x 3 1/2 x 2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s). If desired, sprinkle streusel-nut topping over batter in pans.

3. For streusel-nut topping, combine brown sugar and flour in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

4. Bake for 55 to 60 minutes for 9 x 5 x 3-inch pan or 40 to 45 minutes for 7 1/2 x 3 1/2 x 20-inch pans or until a wooden toothpick inserted near center comes out clean. If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning. Cool in pan on a wire rack fo 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.