Pepperoni Pizza Quick Bread

I LOVE quick breads. I wanted to make a savory one to go with an italian dish I was making and had some leftover sauce and pepperoni waiting to be used in the fridge. This one seemed perfect! I had some leftovers the next day and actually liked it better reheated. Brooke enjoyed her pizza "roll". Hope you enjoy!

Ingredients:

1 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 t kosher salt
1/2 t ground black pepper
2 large eggs
2 T extra virgin olive oil
3/4 c buttermilk
1/4 c shredded Parmesan cheese
1 1/2 c shredded Mozzarella cheese
1 c quartered pepperoni slices, about 32 slices
1/2 c marinara sauce (i used some leftover spaghetti sauce!)
1 t Italian Seasoning for sprinkling
Parmesan Cheese for sprinkling

Instructions:
Preheat oven to 350 degrees F. and spray a loaf pan with non-stick cooking spray. (i used 3 mini loaf pans)

In a large bowl put the flour, baking powder, baking soda, salt and pepper and mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined. Pour half of batter into prepared pan. Top with marinara sauce then pour remaining batter over the sauce. Sprinkle the top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until toothpick comes clean from center. Let cool before removing from pan. Slice and serve warm!

Chocolate Banana Upside Down Cake

Love the caramelized bananas on top.

Please ignore the blob/heart below. I tried to make it pretty. ha ha.

Here is a quick, easy & "lightened up" recipe for you to try! I wanted to make something for dessert tonight....I really like trying to make special dinners on Mondays because they help make the first of the week a little brighter. Tonight we are having honey seared chicken, fried rice and this Chocolate Banana Upside Down Cake. It is AMAZING right out of the oven...and it is low fat and low sugar without compromising the taste. I'm sure Landon will enjoy his with some vanilla ice cream on top! Hope you enjoy!

Chocolate Banana Upside Down Cake (david lebovitz)

Ingredients:

Topping:

1/3 c + 2 T brown sugar

2 T unsalted butter

2-3 ripe bananas sliced into 1/4 inch slices.

Cake:

1 1/2 c flour

1 t baking powder

1/2 t baking soda

1/2 t kosher salt

1 t cinnamon

3/4 c sugar

2 T unsalted butter, melted and cooled

2 eggs

1 c mashed banana (about 2 bananas)

1/4 c +2 T light sour cream

1/2 t vanilla

2/3 c chocolate chips

Instructions:
Preheat oven to 350.

Make the topping. Heat the brown sugar and butter in a small saucepan until the butter is melted and the brown sugar is incorporated. Pour into an 8 inch square baking pan. Arrange the banana slices over the bottom of the pan.

Whisk the flour, soda, powder, salt, cinnamon and sugar in a large bowl. In a separate bowl, mix the butter, banana, sour cream, eggs and vanilla.

Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a spatula until just combined. Fold in the chocolate chips. Spoon the mixture over the bananas and smooth it over with a spatula.

Bake for about 40 minutes until the middle is set and is firm to the touch.

Cool for about 20 minutes. Run a knife along the edges and invert onto a serving plate. Serve warm or at room temperature.

Hawaiian French Toast

So while I was doing my "clearance spot" shopping at Wal-Mart I saw this bread on sale. We buy the little rolls at Sam's, but I have always wanted to buy a BIG loaf. I usually make french toast bites with the little rolls and was excited to have bigger pieces to work with. If you like french toast...try it with this hawaiian bread. It is light, fluffy and sweet. It is currently Brooke's favorite breakfast. I saw a recipe for coconut syrup the other day...I might have to try it for this french toast!

Oranges & Cream Cookies

This cookie recipe was inspired by a Godiva Chocolate Bar. It is a light, refreshing summer-y cookie that brings back childhood "creamsicle" memories. I honestly can't remember the last time I ate a creamsicle...but it sure does sound good! Hope you enjoy!

Oranges & Cream Cookies

Ingredients:

2 1/2 c flour

3/4 t baking soda

1/2 t salt

1 c unsalted butter (i didn't have any so I just used salted butter and omitted the salt)

1/2 c sugar

1/2 c light brown sugar

1 egg

1 t vanilla extract

2 T fresh grated orange zest

1 bag white chocolate chips

Directions:

Preheat oven to 375. Line two cookie sheets with parchment or silpat liners.

Whisk together the flour, baking soda and salt.

In a stand mixer cream the butter and sugars until creamy and light. Beat in the egg and vanilla. Gradually add the flour mixture. Stir in the zest and chips.

Drop by rounded tablespoons and slightly flatten with your palm. Bake 8-10 minutes until golden brown around the edges. Cool for a few minutes on sheet before transferring to a wire rack.

ENJOY!

Strawberry Chocolate Chip Bread

Here is a QUICK, easy, summer-y bread recipe for you. I used ONE bowl and mixed by hand...I love the kind of recipes that require only one bowl, a few measuring utensils and a spatula because we don't have a dishwasher! Hope you are enjoying the sunny weather!

Ingredients:

2 c strawberries

1/2 c sugar

1 1/2 c flour

3/4 t cinnamon

1/2 t salt

1/2 t baking soda

1/2 c vegetable or canola oil

2 eggs, beaten

1/2 t vanilla

1/2 c chocolate chips

Raw sugar for sprinkling (optional)

Directions:

Preheat oven to 350. Grease a loaf pan, mini loaf pans or muffin tins.

Puree 1 cup of the strawberries in a blender. Slice remaining cup of strawberries and place in a bowl with the puree. Sprinkle with the sugar and set aside.

In a large bowl, whisk together flour, cinnamon, salt and baking soda. Add the oil, eggs, vanilla and strawberry mixture to the flour mixture and stir until just combined. Fold in the chocolate chips. Pour into your loaf pan and sprinkle with some raw sugar.

Bake at 350 until the top is golden and a toothpick comes out clean. 45-50 minutes for a loaf and about 20 minutes for muffins. I made mini-loaves and it took about 30 - 35 minutes.

ENJOY!

Taco Rice

Last month my best friend Sarah came to visit. She made us a yummy dinner...Taco Rice! I have already made it twice since then. We enjoyed it last night for Cinco de Mayo! Easy, quick and delicious! Sorry about the ugly picture....I don't really know how to make Taco Rice look as good as a cupcake would. Hope you all have a great weekend!

Taco Rice (from Tasty Kitchen)

Ingredients:

1 T Canola Oil (or veg)

3 cloves minced garlic

1/2 onion, chopped

1 lb ground beef or turkey

3 T soy sauce

1 T chili powder

1 t cumin

1/2 t salt

1 t ground black pepper

Steamed white Rice

Toppings - whatever you would like on your taco rice!

Lettuce

Tomatoes

Shredded Cheddar or Monterey Jack Cheese

Salsa

Taco Sauce

Sour Cream

Tortilla Chips for dipping!

Instructions:

Heat the oil in a large pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it up into little pieces. Once the meat is cooked add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Top rice with the meat mixture and add whatever toppings you prefer! ENJOY!

Makeover Coconut Rice Krispie Treats

Here is a quick and easy recipe for you. It is made a little healthier by using coconut oil in place of the butter. Try it in your regular rice krispie treats too...Landon didn't even know the difference. These are easy to throw together for a yummy treat!

Ingredients:

Cooking spray for greasing the pan

3 tablespoons coconut (or butter)

1 bag (1o oz) of regular-sized marshmallows or 4 cups miniature marshmallows

1/2 cup shredded sweetened coconut

1 t coconut extract (i didn't have any so I used some vanilla instead)

5 cups Rice Krispies cereal

1 cup toasted shredded coconut

3 ounces (about 1/2 cup) dark or semi-sweet chocolate chips, melted

Directions:

Spread 1 cup shredded coconut in an even layer on a cookie sheet (lined with parchment) and bake at 300, stirring every few minutes for 10-15 minutes until coconut is golden brown. Set aside to cool.

Grease a 9x13 pan with cooking spray or line with foil or parchment paper.

In a large saucepan, melt down your coconut oil or butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in 1/2 cup shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated.

Spread Rice Krispie mixture into prepared pan. Press mixture firmly into an even layer using a greased spatula or piece of wax paper. Sprinkle with toasted coconut and press lightly to adhere to the top of the treats.

Melt the chocolate chips in the microwave on medium power stirring every 15 seconds until melted and smooth. Drizzle on top of the treats.

Cool at room temperature until chocolate hardens. Cut into squares and enjoy every bite! :O)