Category: Baking

Posted in Baking, Bread, breakfast

Pecan and Raisin Zucchini Quick Bread

Posted on by lmc



As the end of the traditional Midwest growing season is well past it’s prime, local farmer’s markets are providing customers with an array of cool weather vegetables.  The unseasonably mild temperatures have helped zucchini, beets, and winter squash continue to grow.  

Last week a co-worker filled a basket with end-of-the-season zucchini that she had picked from her garden.  She placed the bountiful basket on the break room table to share with all.  I quickly scooped up an armful so that I could make a few batches of zucchini quick bread.  This is one of my favorite recipes.  It’s moist and flavorful with lots of texture provided by the crunchy pecans and sweet California raisins.  The recipe freezes well so I make quite a few loaves, wrap them and freeze them for gift giving or for a quick morning breakfast accompanied by a mug full of piping hot coffee.

Note: I sprinkle a tablespoon of wheat germ over each loaf before baking.  This gives the loaves a crunchy topping and a boost of fiber.

Pecan and Raisin Zucchini Quick Bread

2 cups sugar

1 1/4 cup canola oil

3 large eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon baking powder

2 1/2 cups shredded zucchini 

1 cup chopped pecans or walnuts

3/4 cup raisins

Optional Topping: 

2 tablespoons wheat germ

Preheat oven to 350°. Grease two 9×5″ loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon, pumpkin pie spice and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini, pecans and raisins.

Transfer to prepared pans. Sprinkle each loaf with 1 tablespoon of wheat germ (optional).  Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. 

Posted in Baked goods, Baking, cookies

Peanut Butter Bites

Posted on by lmc

For those of you trying to reduce the amount of refined sugar and processed white flour in your diet, this is a doozy of a cookie.  I stumbled on a version of this recipe several years ago when the only readily available sugar substitute on the market was Splenda.  Since then, the options are abundant when choosing sweeteners to add to baked goods.  For this particular recipe, I use a mixture of unrefined coconut sugar and a brown sugar substitute blend to sweeten the batter. The result, an absolutely delicious cookie that everyone is sure to enjoy. Tuck them away in a safe place after they’ve cooled or they’ll be gone in no time at all!



Peanut Butter Bites

1 16 oz. jar natural crunchy peanut butter (no sugar added)

1/4 cup unrefined coconut sugar (readily available in grocery stores)

1/4 cup Splenda brown sugar blend

2 eggs

1 teaspoon vanilla extract, optional

Preheat oven to 350 degrees.  Lightly spray two cookie sheets w/ cooking spray. 

In a large bowl, combine the peanut butter, sweeteners, eggs and vanilla extract; mix well.  With a small round ice cream scoop, press the dough into walnut-sized balls and place 2″ apart on the cookie sheet.

With a tines of a fork, flatten the cookies in a criss-cross pattern. Bake 9-10 minutes or until just starting to turn golden brown.  Wait a few minutes before removing from tray to cool on wire racks.  Store in an airtight container.

(Note: If you prefer a sweeter cookie, double the coconut sugar and brown sugar blend to equal 1/2 cup each.)



Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food

Honey and Oat French Toast

Posted on by lmc

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This weekend we visited campus to watch our daughter M run in the Purdue Half-Marathon.  The campus came alive early even though the sun hadn’t quite risen and the unseasonably cool air blanketed the town.  After the race began and all of the runners had left the parking lot, my husband and I headed into Lafayette for a bite to eat and to visit the farmer’s market.  We also wanted to cheer on the runners as they made their way to mile eight around the center of town.  

It’s a delight to visit the early morning market in Lafayette.  We made our way around to the booths picking up lots of freshly picked produce, earthy wholesome breads, and enormous honey crisp apples.  Right on schedule, M and others ran along side the market and we were able to get a few good pictures as she made her way back to campus.  



After the race, I shared my bounty with M as she lives in an apartment and always welcomes fresh organic produce for her weekly menu.  I asked her if she would like me to make her some French toast while she showered and changed into comfy clothes.  I had purchased two loaves of hearty whole grain bread that I would cut into thick slices for the dish.  Looking through her cabinets, I found that she had lots of savory spices but none that would work with the French toast.  I have always been a resourceful gal so I opened up one of her peach flavored tea bags (organic peach cobbler) and poured some of the mixture into the eggs.  I thought the peach flavor would pair well with the almond milk. 



 M also had a cylinder of rolled oats on the shelf so I opted to coat the bread to add a toasted crunchy texture.  A drizzle of honey added just the right touch of flavor to the finished product.  

Honey and Oat French Toast

6 thick slices whole wheat bread

4 eggs

2/3 cup almond milk

1/2 teaspoon flavored loose tea ( I used organic peach cobbler spiced tea)

3/4 cup rolled oats

Honey

In a shallow bowl or baking pan, beat together egg, milk, and desired spiced tea. Pour the oats into a separate baking pan, set aside. Heat a lightly oiled griddle of skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides. Then coat the slices with oats.  Place in pan, and cook on both sides until golden. Drizzle with honey.  Serve hot.

M is planning a Halloween Party for her residents as she is a Resident Assistant so we made our way to the pumpkin patch to purchase pumkins later in the day… What a great time we had visiting Purdue this weekend.





Posted in Baked goods, Baking, Kids in the Kitchen, Main Dish

Finger-Licking Pizza Roll

Posted on by lmc

A sheet of Pillsbury crescent dough and a few spicy ingredients make this recipe a snap to pull together for a weekday dinner or afternoon snack. 

I’ve seen (and tasted) a version of this recipe posted elsewhere using a traditional bread dough loaf.  I found the dough to be dense and heavy… Frankly, the “dough to filling” ratio was a bit overwhelming.  

Here, I have used Pillsbury crescent roll sheets to bundle up the tasty Italian ingredients to make this undeniably delicious roll.  I just love the way the traditional filling sits within the light and flaky crust.  This Finger-Licking Pizza Roll recipe is incredibly hard to resist! 

Finger-Licking Pizza Rolls

1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheets

1/2 6 oz. package pepperoni rounds

1 cup shredded Mozzarella cheese

1/2 cup pizza sauce 

Heat oven to 350°F. Spray cookie sheet with cooking spray. Lightly flour counter surface.  Unroll dough.  With a rolling pin, flatten dough evenly to stretch dough to 13×9″ rectangle. Spread pizza sauce over surface.  Layer on pepperoni, overlapping rows. Sprinkle evenly with mozzarella cheese. 

Starting with one short side, roll up rectangle; press edge to seal. Place cut side down on cookie sheet.

Bake 25-35 minutes or until roll is dark golden brown. Cool for 5 minutes. Slice roll into 3/4″ slices. Serve warm with leftover warm pizza sauce for dipping. 

Posted in Baked goods, Baking, Cake, Desserts

Applesauce Spice Cake

Posted on by lmc

Family Day at Purdue University brought us down to campus for a weekend of fun and football.  When looking over recipes to serve on the tailgate table, this applesauce cake caught my eye.  As many of you that frequently bake might testify, I rarely follow a recipe as it’s written.  I am constantly checking my stash of leftovers to see how they can be transformed into deliciously satisfying baked goods.  This week, I adapted an apple cake recipe that I found in an old community cookbook to create this moist, dense cake. I had made applesauce earlier in the week and I was looking for ways to use it up before having to freeze it.  This cake fit the bill and everyone enjoyed its apple and cinnamon spiced flavor.  The recipe is especially good with a cup of hot tea or coffee on a cool fall or winter day. 

Applesauce Spice Cake

3 cups flour

1 1/2 cups sugar

3 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

4 cups applesauce (chunky or homemade style)

1 cup canola oil

2 eggs, slightly beaten

1/2 cup whole oats

1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.  Spray, with cooking spray, a 13×9 inch baking pan.  In a medium bowl, mix first six dry ingredients.  In a separate bowl, combine applesauce, oil, and eggs; mix well.  Pour dry ingredients into applesauce mixture and combine until well blended.   Pour into prepared pan and sprinkle batter with oats and nuts. Bake for 45-50 minutes or until toothpick inserted into the center of the cake comes out clean.

Posted in Baked goods, Baking, Cake, Chocolate, Desserts, Food

Quick Fix Brownies

Posted on by lmc



We spent a beautiful day in Chicago on my brother’s boat yesterday. I volunteered to bring along some munchies so I turned to my favorite brownie recipe to add to the collection of appetizers and desserts.  These brownies hold up well when traveling and they slice into dense dark chocolatey squares, perfect for a family outing.  A regular cake mix is used for the brownie base.  This is a quick and easy recipe that is sure to please all of the chocolate lovers in your life!

Quick Fix Brownies

1 (18 1/4 oz) devil’s food or dark chocolate cake mix

1/2 cup butter or margarine, melted

1/3 cup brown sugar 

1/4 cup water

2 large eggs

1 teaspoon vanilla

3/4 cup chocolate chips

3/4 cup chopped walnuts, optional

Preheat oven to 375 degrees.  Set the oven rack to the second-lowest position.  Spray with cooking spray a 13×9″ baking pan.  In a large bowl mix all ingredients except chocolate chips (and walnuts) until smooth.  The batter will be quite thick.  Add chocolate chips and walnuts, if desired; mix to combine. Spread batter evenly into the prepared baking pan.  Bake for about 25-30 minutes (do not over bake).   Cool completely before frosting with a frosting of your choice.

Posted in Baked goods, Baking, Cake, Desserts

Easy Blueberry Upside Down Cake

Posted on by lmc





This time of year, there are plenty of local blueberry farms lining the county roads throughout the Midwest.  In early July, rustic hand painted signs announce the arrival of a new blueberry crop at many of these farms.  Last Sunday, I stopped at one such farm to gather a supply of fresh fruits and vegetables.  To my surprise, there were “slim pickings” available for sale. The unprecedented soggy, Midwest rains and cooler summer temperatures have made a bit of a mesh of things.  When I asked if they had any blueberries for sale, the owner expressed her disappointment as she said the crop was a bit overripe and the berries seemed uncharacteristically  soft.  I usually bring home a 25 pounds box, but instead, I purchased only two pints.  Hopefully, I can visit another stand with a bit more success.

For a quick summer treat, I assembled this incredibly easy recipe that is sure to tantalize your taste buds.  It’s much like a traditional upside down cake that usually includes pineapple.  Instead, a few cups of berries are used to top the tender butter cake.  I hope you’ll give this simple recipe a try. It seems the flavor grows as the cake sits for a bit.

Easy Blueberry Upside Down Cake

1/4 cup butter, melted

1/2 cup brown sugar

2 cups fresh blueberries

1 package yellow or butter cake mix + recipe eggs, oil, and water

1 teaspoon almond extract

Coat the bottom of a 13×9″ baking dish with butter; sprinkle with brown sugar and blueberries. Prepare cake batter according to package directions.  Add almond extract, mix well.  Evenly spread the batter over the blueberries.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. If desired, serve warm with ice cream.  

Posted in Baked goods, Baking, Bread, breakfast

Easy Cake Mix Apple and Banana Nut Muffins

Posted on by lmc

I’ve been fooling around with cake mix recipes for years.  I often have extra fruit ripening on the counter or parked in the fridge for too long so I keep a stash of cake mixes on hand to whip up a batch of breakfast muffins. The cake mix and fruit combine easily for a quick and easy twist on the classic fruit muffin.

This week I had two bananas and a bit of homemade applesauce to add to the mix. The ratio usually requires the standard mix, 1/3 cup of oil, 3 eggs and 1 1/2 cups of a overly ripe or wet fruit.  I’ve often mixed in flavored yogurt as well.  Play around with your favorite flavor combinations and see what you come up with.  I’d love for you to share any of the cake mix combos that you enjoy.  I love this quick and easy method of baking in a semi-homemade way.

Easy Cake Mix Apple and Banana Nut Muffins

1 box cake mix, white or yellow

1/3 cup oil

3 eggs, slightly beaten

1 cup mashed overly ripe bananas (2 medium)

1/2 cup chunky applesauce (I use homemade applesauce)

1/2 cup chopped pecans

Old fashioned oats or brown sugar topping, optional

Preheat the oven to 350 degrees.  Generously spray 2 muffin pans with cooking spray or line with paper liners. In large bowl, combine all ingredients and mix well.  Divide batter evenly between muffin cups.  Sprinkle with a handful of old fashioned oats or brown sugar. Bake 20-25 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. 



Posted in Baked goods, Baking, breakfast

Baked Oatmeal Snack Bars

Posted on by lmc

Yesterday we enjoyed a mild, breezy day with low humidity.  I thought I’d do some baking before the rain and humid conditions make their way back into our lives.  

These bars are full of flavor and texture as they are chocked with delicious, sweet and crunchy goodies, sure to satisfy your mid-day cravings.  The bars are also great for an on-the-go breakfast.  If you take the train into work, forego the expensive coffee shop baked goods and pack up one of these little gems for a healthier breakfast choice.  Pull out the Keurig and brew your own cup of coffee and be on your way.  What a great way to start the day!

Baked Oatmeal Snack Bars
3 cups rolled oats
1 cup chopped walnuts or pecans

1 cup raisins (any dried fruit will do)

1/2 cup sunflower seeds

1/4 cup packed brown sugar

2 tsp cinnamon

1 1/2 tsp salt

1/4 cup canola oil

1 1/2 cups skim milk

2 eggs, lightly beaten

1 tsp vanilla     

Preheat oven to 350 degrees.  Spray with cooking spray, a 13×9″ baking dish.  In a large mixing bowl, combine dry ingredients.  In a separate bowl, combine wet ingredients, mix well.  Pour wet ingredients into dry ingredients; stir to combine. Pour into prepared baking dish.  Sprinkle a handful of old fashioned oats over the top.  Bake for 35-40 minutes. Cool and cut into squares.

Posted in Baked goods, Baking, Bread

Irish Soda Bread Loaf

Posted on by lmc

I’ve been making Irish Soda Bread for years.  And I’ve certainly posted my fair share of soda bread recipes over the years.  However, this recipe is definitely the easiest of the bunch to assemble.  While the usual suspects appear in the ingredient list of this less than traditional recipe, the dough includes the addition of an egg so there is no need to knead.  Just combine the ingredients with a spatula or wooden spoon and drop the moist dough into a standard-sized loaf pan. The result… A less crumbly loaf that’s a bit more moist as compared to the traditional bread round or scone. This loaf slices beautifully.  

I hope you have a few spare moments  to “throw on the kettle” and assemble this delicious Irish Soda Bread Loaf. There’s nothing like a fresh pot of tea with a thick slice of this gorgeous bread slathered with butter and homemade strawberry-rhubarb jam.

Irish Soda Bread Loaf

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups raisins 

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter or margarine, melted

A handful of old fashioned oats for the topping

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, salt, baking soda and raisins. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan. Sprinkle old fashioned oats over the batter; press lightly. Bake for 55 to 60 minutes, or until a toothpick inserted in the bread comes out clean. Cool completely before slicing.