Not-so-traditional Irish Soda Bread

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HAPPY ST. PATRICKS DAY!!

Confession : I’ve posted many st.patty’s day appropriate snacks on LTSL but, can anything compare to delicious bread fresh from the oven slathered with butta … not even butter or forget margarine … you want enough butter on this pot of gold, that you start calling it butta …

Unlike most celebrations, instead of celebrating with cake today … you need bread. Stick a candle in it, do a little jig, pour yourself a drink annnndddd celebrate!!  You also need this Not-so-traditional Irish Soda Bread because you’re responsible and when you OD on Guinness, green beer or (and) whisky tonight, you know you’re going to want to curl up with something delicious.. or you could just be like me and truly believe break fixes everything.

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Also this bread is actually easier than most.

No rise.

No yeast.

Big win.

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Not-so-traditional Irish Soda Bread

 Ingredients

3 ½ cups all purpose flour

1 cup pastry flour

3/4 cups granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup cold margarine

2 cups cranberries

1 tablespoons fennel seeds

2 1/2 cups milk

1 tbsp + 2 ¼ tsp Cream of tartar

1 large egg

1 Tsp Orange extract

3 tbsp cornmeal

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 Instructions

Preheat oven to 350°F. Generously butter heavy cast iron skillet and sprinkle with cornmeal.

In a medium dish, combine milk and cream of tartar. Refrigerate until ready to use.

In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.

Add margarine; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in cranberries and fennel seeds.

Whisk together egg and orange extract. Gently fold into milk mixture.

add to dough. Stir just until well incorporated.

Transfer dough to prepared skillet; smooth top, mounting slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep “X” in top center of dough.

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Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.

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Hope you have a lucky St. Patrick’s day my little leprechauns xo

Dark chocolate chunk kefir Oatmeal Banana bread.

If I ever become pregnant I seriously worry for my husband. I’m not even close to being pregnant and I get cravings like a mad woman!!

Randomly I’ll get a whiff of maple syrup and NEED TO HAVE waffles … sometimes is cheese danishes … other times its peanut butter cookies … other times doughnuts … sometimes it’s salad ( not very often, but it happens …) this time it was banana bread.

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Banana bread studded with huge chocolate chunks – dark chocolate chunks. Not too sweet … so I can justify it as breakfast, but also sweet enough that I can have it as an afternoon snack over coffee.

That’s where this fine lookin loaf came from : Dark chocolate chunk kefir Oatmeal Banana bread.

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I’ve never actually baked with kefir before, I didn’t know what to expect – I hoped that it would be acidic like buttermilk, but with a lower fat content. The result was perfect, a dense banana bread, that was loaded with chocolate chunks. Sweet – but not overly sweet … and ( note: I’m about to say the “M” word ) Moist … I can feel my teeth hurting from just reading that word.

Make the bread ladies and germs, you totes-ma-goats need this bread. Ahhh and then make this banana foster with it – you’re welcome!! And now … I need that banana foster.

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Dark chocolate chunk kefir Oatmeal Banana bread.

Ingredients

3 whole, ripe bananas

1 large egg

3/4 cup Kefir Milk

1 tsp Vanilla extract

1 1/4 cup flour

3/4 cup old-fashioned rolled oats

1/2 cup brown sugar

1 tablespoon granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 tsp cinnamon powder

½ tsp ground ginger

1/2 cup dark chocolate chunks.

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Directions:

Preheat oven to 350 degrees.

Mash bananas in a medium bowl, then stir in egg and kefir and vanilla extract.

In a separate bowl whisk together flour oats, sugars, baking soda, baking powder, sea salt, cinnamon powder, ground ginger.

Add dry ingredients to the wet.

Stir in chocolate chunks.

Pour mixture into a lightly greased loaf pan.

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Bake at 350 degrees for 50 minutes.

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Taaa daaaaa …. This shit really is B-a-n-a-n-a-s.

… sorry, there was no way this entire post was going to happen without me saying that!! Happpppyyyy ddaysss my loves.

Tropical Brown Rice Pudding

Could there be anything more comforting that warm rice pudding? Especially since it’s only -2847596 oc outside today. WHY-IS-IT-SO-COLD?!?! … don’t answer that, I know I live in Canada. I love it. I hate it … not the country, just the cold. I bleed maple syrup … seriously, I’m such a sap ( haha – get it, maple syrup .. sap … I’ll stop!)

Oh, look at this!!

Rich

creamy

cinnamon-clove-y

sweet, but not too sweet

like a warm hug, ready for you any time you are.

Since it’s January and I’ll be throwing chocolate in your face before you know it, – I’ve healthified this recipe.

Sort of.

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I also use coconut water.

Dude, can we talk?! For the longest time, I remember my parents drinking coconut water – ever since I was little. Now, the price has skyrocketed since it’s now the coolest thing on the block to drink. Blah.

My pudding, I want to believe it’s healthier.

It’s healthier – and packs pretty dried fruit jewels and nuts.

And Rum. Note: you can totally use water instead of rum. But if you like rum, use rum. I’m now annoyed with my over use of the word rum – because it reminds me of bum.

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Eat pudding with me please. Another note, to completely annoy the skittles out of your rainbow, as I made this recipe I pranced around my condo singing p-u-ding-ding, makes me want to sing-sing.

Seriously, my husband – he’s the luckiest chap in town.

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Tropical Brown Rice Pudding

1/2 C dried cranberries

¼ cup Malibu rum

2 ½ cups coconut water

1 C short-grain brown rice

¼ Tsp Sea Salt

4 C milk

1/3 C honey

½  tbsp vanilla extract

1 tsp coconut extract

1 tsp ground cinnamon

¼ cup chopped apricots

¼ cup chopped walnuts

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In a small bowl combine dried cranberries and Malibu rum. Set aside and allow to soak.

In a pot, combine coconut water, brown rice and sea salt.  Bring to a boil and then cover and simmer 40 minutes.  You will notice, the rice will slowly begin to absorb all of the coconut water

Remove rice from the heat.  Add the milk, honey,  vanilla, coconut extract and cinnamon to the pot with the rice and stir well.

Bring to a low boil over medium-low heat, stirring often. Cook for 30 minutes.

Remove from heat – add cranberries, apricots and walnuts stir to combine well.

Top with apricots and walnuts and a drizzle of extra honey, for a little extra pizzazz!!

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Happy Friday, Darlings

xox

Gingerbread English Muffins

I don’t think there’s anything I love more than bread.

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And breakfast.

And cookies.

But dear I say, that bread trumps it all. And the smell of home-made bread … ahhhhhhhhhh I just want to burry my face in hot buns!! … Hi, welcome to the land of awkward … and a little weird … don’t be scared, I’ve got bread to share with you!!

Seriously – when I’m on death row .. I’m asking for homemade bread – smothered in butter.

Real butter.

Not margarine.

Buutttaaahhh!!

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I am. And, we’ve returned to the land of a-ca-awkward. And that has nothing to do with my death row comment, mostly just referring to my talk about margarine.

So I made English muffins, combining my love affair with all things bread and all things breakfast ( I can’t stand eggs though .. random, but true … I lie, I can … just not all the time – and eggs Benedict .. stop, I can’t. it’s a consistency thing).

And of course they’re Christmas-y and gingerbready and buttah …. There’s butter!!

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Gingerbread English muffins

1 1/4 teaspoons active dry yeast

1/4 cup warm water

2 1/4 cups bread flour

1/2 tablespoon brown sugar + ¼ tsp

1/2 teaspoon sea salt

¼ tps ginger powder

¼ tsp cinnamon powder

¼ tsp ground clove

¼ tsp fresh nutmeg

1 tablespoon shortening (or butter at room temperature)

3/4 cup milk

1 Tbsp molasses

1 Tbsp Coconut Oil + 1 Tsp

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 Directions:

Combine the yeast with the warm water sprinkle ¼ tsp brown sugar on top.

In a large mixing bowl combine the flour, remaining brown sugar, sea salt, ginger powder, cinnamon, ground clove & nutmeg. Stir in the shortening. Now pour in the yeast mixture, molasses and milk.

Stir until a dough ball forms.

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Place in a lightly 1 tbsp coconut oiled bowl, cover and allow to rise until doubled in size—approximately an hour and a half to two hours.

Divide the dough into eight equal parts. Roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour). Cover, and allow to rise for an additional hour.

Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of coconut oil. Cook for 7 minutes on each side.

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Once you’ve cooked each side place into the oven at 400°F for 10-12 minutes until the English muffins are cooked through and golden brown.

Remove from the oven, and bring on the butter!! These would also taste amazing with marmalade.

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Pumpkin Spice Latte Bread

Can I be honest with you folks?

This year’s pumpkin spice latte’s from Starbucks, didn’t quite hit the spot. For the entire season, I had 2 … TWO?!?

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Last year, I was downing one a day, if not two .. a day!! For whatever reason, this year, the cups I got ended up tasting like cough syrup. So I’ve been opting for my usual coffee order instead. I can’t wait until the gingerbread is back – this classic better not fail me!!

Last week, as I was picking up my daily cup – I noticed the pumpkin spice latte mixes were on sale – the miniature candy wheels in my mind began turning. I love the SMELL of the lattes, I’ve normally LOVED the flavour and did I mention there was a SALE?! I got 2 boxes.

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 And then I made bread — and it smells like heaven.

And I added a pumpkin spice latte cream cheese swirl  — and it smells like heaven.

And I drizzled it with more pumpkin spice latte goodness … did I mention it smells like heaven?

 

Pumpkin Spice Latte Bread

 Ingredients

 Bread:

 1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon Sea salt

1 teaspoon cinnamon powder

2 pks Starbucks PSL mix (or 2 Tbsp Cinnamon Powder, 1/2 Tbsp ginger powder, 4 Tbsp Powdered milk, 1 Tbsp Nutmeg)

2 eggs

½ cup granulated sugar

1 cup brown sugar

½ c margarine, softened

1 tablespoon vanilla extract

1½ cup canned pumpkin

Cream cheese

½ cup cream cheese

1 pk Starbucks PSL ( or half of the spice mix above)

1 Tsp Cinnamon powder

Drizzle

¼ cup ready-made frosting

1 pk Starbucks PSL ( or half of the spice mix above)

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Instructions

Preheat oven to 350.

In a large bowl, whisk together all of the dry ingredients.

In a mixing bowl, beat sugars and butter until creamy.

Add eggs and vanilla.

Slowly add dry ingredients.

Mix in pumpkin.

In a small bowl, combine cream cheese , PSL mix and cinnamon.

Pour 1/2 of bread mixture into a greased and floured loaf pan, add 1 tbsp dollops of cream cheese mixture sporadically. The rest of the bread mixture, and top with remaining cream cheese mixture. Taking a toothpick or skewer – marble the two mixtures together – just slight swirls – you don’t want the two mixtures to combine 🙂

 Bake for  70 minutes.

Remove from oven and allow to cool for 20 minutes.

This is a good time to make the drizzle!! Combine icing and PSL mixture. Microwave on high for 30 seconds. And then drizzle away!!

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I actually just realized, this is the first pumpkin bread that I’ve ever posted – what the heck have I been waiting for?!?! And if any of you end up making French toast with this bread – HOLY MOTHER OF YUMM – please call me over, I’ll walk with amazing stuff for us to make Mimosa with – and we’ll sit around and pish-posh all day!!

Apple, Spice & Everything Nice Pull-Apart Bread

It’s frrriiidddaaaayyy woooo hooooo!!
… every week I yap on and on about how I can’t wait for the weekend, it’s going to be delicious, it involves sleep … and coffee … and pancakes .. and PJS – yaddy-yadda-yadda.
This week is no different, boy am I glad it’s Friday and I feeeel gooooooood!
*cue james brown – dancing shoes and all.
I hope that song is in your head all day – you’re welcome 🙂 .
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Does anyone else automatically think of the movie It takes Two when they hear that song?!? Remember when the Olsen twins were so little and cute?!? – who am I kidding, I still love those style mavens!!
It seems like pull-apart-bread is the new cool cat on the block. Everyone is doing it, and you should too. Because, even though it’s bread and I’m scared of anything requiring time to rise … this number is pretty easy and it smells like you walked into Bath and Body works … expect more delicious … and edible.
Funny story while perusing ( you think that says pursuing, don’t you – I seriously did spell check/ thesaurus check six times just to make sure I was spelling what I wanted to say … side note, inside of my note … I’m a terrible speller and I am so thankful for spell check – wooo, ggggoo computers and things). Back to my story while perusing out there on the line ( the internship, watch it .. SO FUNNY!!) I saw a million recipes for pull-apart-bread … and then I thought, I’m going to put apples between each layer and it will taste like apple pie.
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Turns out, a lot of other genius people had the same idea. I almost didn’t make this bread – but then I did… and I ate it … a lot of it … and it made my home smell all nice and fall and cinnamony.
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Apple, Spice & Everything Nice Pull-Apart Bread
Dough
2 3/4 cup + 2 additional TBSP
1/4 cup sugar
1 Tsp Cinnamon
½ Tsp fresh nutmeg
½ Tsp ground clove
1 pkg. active dry yeast
1/2 tsp. Sea salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
3 Large Apples ( I didn’t peel mine, because I wanted that rustic look
1 Tbsp Lemon Juice
¼ cup granulated sugar
½ tsp sea salt
1 cup Tubino sugar
2 tsp. cinnamon
4 Tbsp. butter, melted

Glaze
1 cup sifted confectioners’ sugar
2 Tablespoons milk

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Directions
In a large mixing bowl, mix 2 cups of flour, sugar, cinnamon, nutmeg, clove, yeast and salt. Set aside.
Over low heat and in a small pan, melt the butter and milk. Once the butter is remove from heat and add the water and vanilla. Allow to cool.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.
Add ¾ cups of flour and mix well.
Place the dough in a medium greased bowl. Allow to rise for 50 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour.
Cover the dough again for 5-10 minutes.
Great time, to work on the filling. In a medium bowl, combine sliced apples, lemon juice, granulated sugar and sea salt.
In a small bowl mix together the turbino sugar and cinnamon. Set aside.
Preheat oven to 350 oc, and prepare your bread pan.
Once the dough has risen, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture.
Even spread your filling across the dough. Each slice of apple will act as a guide to the size of your square.
Using a shape knife, cut the dough into approximately equal sized strips — they don’t have to be the exact same – don’t worry. Then cut the strips into approximately equal sized squares.
Stack the squares on top of each other. Place them in a prepared bread pan.
Allow the dough to rise and additional 15 minuets in the bread pan.
Bake for 30-35 minutes until outside of bread is golden brown.

While the bread bakes, make your glaze.

Whisk the confectioners’ sugar and 2 Tablespoon of milk until smooth. Add more milk to thin, if desired.

Remove bread from oven, allow to cool 20 minutes and drizzle with prepared glaze.

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I feel like you should do this, then sit with it … pull it a part and have a Vince Vaughn movie marathon. If you invite me over, I’ll bring wine – promise.
And I’ll laugh obnoxiously at really immature jokes – promise.

Fresh Fig Chia Seed Pancakes with Coconut Rum Sauce

I’ve probably only mentioned a million and one times, that I’m trying to hold on to ever morsel of summer.

I know it’s September.

I know labour day has passed.

I know what Starbucks has done ( don’t even say it *cough – pumpkin spice latte * … stop it!)

But the sun is still so shiny, and I don’t want to wear super comfy-thick-cuddly sweaters …. Yet.

I want sunshine. I want ice cream. I want s’mores. I want flowy neon maxi skirts and I want beaches …

I’m a brat. I just saw it. I get it.

Can I convince you to continue reading, if I hoax you into justifying that rum is totally healthy breakfast food.

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Logic:

Pancakes = breakfast

Pancakes + chia seeds = healthy breakfast

pancakes+ chia seeds + fresh figs = super healthy breakfast with a does of gorgeous and can only be eaten with coconut rum syrup.

Geniusness.

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Fig Chia Seed Pancakes with Coconut Rum Syrup

(serves 2)

Pancakes

1 1/2 Cup Flour

1 Tbsp Baking Powder

1/4 Tsp Sea Salt

3 Tbsp Chia Seeds

1 Tsp Nutmeg

5 Fresh Crushed small Figs

1 Tbsp Vanilla extract

1 1/2 cups milk

1 Tsp Vinegar

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Coconut Rum Syrup

1 Can Coconut Milk (approximately 1 1/2 cups)

1/2 Cup Brown Sugar

1 Tsp Sea Salt

1 Tbsp Coconut Rum ( or you can use extract)

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Pancake Directions:

In a large bowl, combine all of the dry ingredients for your pancakes.

Add figs, vanilla, milk and vinegar. Stir until dry ingredients just begin to disappear – lumps are okay – you don’t want to over mix  ( it will give you still pancakes!!).

Allow to sit for 10 minutes ( this is the perfect time to make your syrup).

Over medium high heat, cook 1/2 cups of batter at a time. Note, this stuff is thick. Cook until small bubbles begin to form.

Flip and cook an extra 2 minutes. Repeat with remaining batter.

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Coconut Rum Directions:

Over medium heat, add Coconut Milk, brown sugar, sea salt & coconut rum to a sauce pan. Bring to a rolling boil, stir until the brown sugar is completely dissolved. Lower the heat, and allow to simmer for 10 additional minutes.

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Plate your pancakes and make’em pretty!!

Let’s face it, if I can’t get to sunshine & beaches – I’m bringing it to me and what’s a beach without a little booze?