Lemon Blueberry Yogurt Loaf

          I really think you are going to love this new recipe. I have been on a bread kick lately, and this is one of many loaves that I have tried. I think you could even consider it healthy since it is made with yogurt. The yogurt actually leaves it very moist and gives it a great hint of vanilla.

This picture doesn't even do it justice!

Yumminess---8---The only thing I would do differently would be to NOT use lemon juice from a jar, but rather squeeze your own lemons. I used the jarred juice, and it left a little bit of a bitter taste.

Easiness---9---The bread really couldn’t have been any easier. I had trouble with it, not because of the recipe, but because my oven was acting strange. I have both bake and convection bake on my oven, and I wish I had used convection. The bread took FOREVER to bake, and it was actually still a little bit gooey when I took it out of the oven. I would suggest using convection bake, or at least make sure you watch it bake rather than take the recipe’s word for it on time.

Repeat---10---Definitely! I plan to make it again this week. I even think I could use the yogurt tip from this recipe in other bread and cake recipes. I am excited to give it a try! I also think I might consider making it with yogurt and applesauce instead of vegetable oil. I know the applesauce trick works great in brownies, so I would imagine that it works similarly in all baked goods.

You can find the original recipe here, but of course I found it through Pinterest!

INGREDIENTSLoaf Ingredients

·         1 ½ cups All Purpose Flour + 1 TBS to the side

·         2 tsp. Baking Powder

·         ½ tsp. Kosher Salt (I didn’t have Kosher Salt, so I used ¼ tsp. Sea Salt)

·         1 cup Plain Yogurt (I used Low Fat Vanilla…and I would definitely recommend it!)

·         1 cup Sugar

·         3 large eggs

·         2 tsp. grated lemon zest (about 2 small lemons)

·         ½ tsp. vanilla extract

·         ½ cup vegetable oil

·         1 ½ cups blueberries (frozen or fresh. I used frozen)

Lemon Syrup Ingredients

·         1/3 cup freshly squeezed lemon juice (definitely squeeze your own lemons. Do not use store bought lemon juice)

·         1/3 cup sugar

Lemon Glaze Ingredients

·         1 cup confectioners’ sugar

·         2-3 Tbs. lemon juice (squeeze your own)

DIRECTIONS

·         Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

·         In a medium bowl, sift together flour, baking powder and salt; set aside.

·         In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.

·         Slowly whisk the dry ingredients into the wet ingredients.

·         In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

·         Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

·         While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

·         Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again.

·         Let the cake cool completely.

·         To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Lemon Zucchini Bread

                I have been on a bread kick lately. This one turned out really good, that is, if you like zucchini and lemon. I love both, so of course I think it tasted like heaven.

Easiness---7---You will want a grater or a food processor with a grater for the zucchini. Also, mine turned out a bit under done, which is ok since I love it gooey, but some people might not like it like that.

Yumminess---7---A bit too lemony. There is a perfect amount of zucchini though.

Repeat---9---I will make this again, but I will probably use less lemon. I also would recommend not using lemon juice from a jar, but rather squeeze your own lemons. The artificial taste just makes it taste too tart, in my opinion.

INGREDIENTS

Bread:

·         2 cups all purpose flour

·         2 tsp. baking powder

·         ½ tsp. salt

·         2 eggs

·         ½ cup canola oil

·         2/3 cup sugar

·         ½ cup buttermilk (I used skim milk, and it actually turned out fine)

·         Juice of 1 lemon (or 2 Tbs. lemon juice)

·         Zest of 1 lemon

·         1 cup grated zucchini (you don’t need to peel the zucchini before grating. I used 1 large zucchini)

Glaze:

·         1 cup powdered sugar

·         Juice of 1 lemon (or 2 Tbs. lemon juice)

DIRECTIONS

Bread:

·         Preheat oven to 350 degrees

·         In a large bowl, mix together the flour, baking powder and salt

·         In a separate bowl, mix together on medium speed the sugar and canola oil

·         Add the eggs 1 at a time until fully incorporated

·         Add the milk, juice of the lemon and the lemon zest. Mix until incorporated. Make sure to scrape down the sides of the bowl periodically.

·         Mix in the zucchini

·         Slowly add the dry ingredients while continuing to mix. Allow to mix on low speed until fully incorporated

·         Pour batter into 9x5” cake pan, greased and floured, and bake at 350 degrees for 45 minutes (mine took about 50, and it was stilly kind of gooey)

·         Cool in pan for 10 minutes, then move to a wire rack

·         While loaf cools, make the glaze

Glaze:

·         In a small bowl, mix together the powdered sugar and lemon juice until sugar is dissolved.

·         Pour over the cooled loaf. Let the glaze set, then serve. ENJOY!

Cranberry Orange Bread

              I love fancy breads, like poppy seed or zucchini especially. I love eating them, but I have never actually made one myself. As you might have guessed, I perused Pinterest for some inspiration. I knew I wanted something with a little orange flavoring, so I came across this Cranberry Orange Bread. My taste buds started smiling as soon as I saw the picture.

I found the recipe through Pinterest on this blog. I think she did a great job with it, and I loved her little hints and tips throughout the recipe.

Easiness---8---As far as bread goes, I can’t imagine it gets much easier than this. You literally just mix the ingredients together and throw it in the oven. Just be careful to not over bake it, because you don’t want it to be too dry.

Yumminess---9---I would give it a 10, but I wish I had used fresh cranberries. It’s my own fault; I deviated from the original recipe, because I couldn’t find fresh cranberries at my grocery store. I ended up using Craisins, which weren’t terrible, but I bet fresh would have been even more flavorful.

Repeat---10---I plan to make this again very soon! I need to figure out the nutritional information, but I can’t imagine that it is too bad for you. I certainly didn’t feel like I was cheating myself by eating it for breakfast a few times.

INGREDIENTS

1 ½ cups flour, all purpose
1 tsp. baking powder
½ tsp. kosher salt (I used ¼ tsp. iodized salt)
½ cup butter, unsalted at room temperature
¾ cup sugar
1 Tbs. grated orange zest, fresh (I used the zest of 1 medium size orange. I think it could have used a little more)
3 large eggs
½ cup whole milk
1 tsp. vanilla extract
1 cup fresh cranberries (You can also use Craisins) plus 1 tsp. flour to toss cranberries in

Syrup:

4 Tbs. orange juice (bottled, without pulp)
4 Tbs. sugar

Glaze:

½ cup powdered sugar
2 Tbs. orange juice (bottled, without pulp)

DIRECTIONS

·         Preheat oven to 350 degrees, Spray a 9x5 or 10x4 inch loaf pan with cooking spray and flour and set aside

·         In a small bowl, whisk together the flour, baking powder and salt and set aside

·         In a stand mixer, cream the butter, sugar and orange zest until light and fluffy (about 3 minutes)

·         Add eggs one at a time until fully incorporated after each egg. Scrape the sides of the bowl after each egg

·         Add the milk and vanilla, mix until fully incorporated

·         Add the dry ingredients slowly while mixing, mix until fully incorporated

·         Toss the cranberries with 1 tsp. flour and fold into the mixture

·         Pour the batter into the greased and floured pan, and bake for 50-55 minutes at 350 degrees

·         Cool bread in the pan for a few minutes, then transfer to a wire rack to continue cooling

SYRUP DIRECTIONS

·         While bread is baking, make the orange syrup. In a small saucepan heat the sugar and orange juice. Bring to a boil and cook until all the sugar is dissolved and the syrup is slightly thickened. About 2 minutes. Be very careful this will burn if unattended.

·         Using a skewer, poke holes all over the top of the bread. After you poke the holes brush the bread with all the syrup. Make sure you use all of the syrup.

GLAZE DIRECTIONS

·         Allow the bread to cool completely before adding the glaze

·         In a small bowl whisk the powdered sugar and orange juice until it is the right consistency. I added the orange juice 1 Tbs. at a time until I achieved the right consistency.

·         Pour glaze over the top of the bread. I used a small spoon and went back and forth a few times to cover the whole loaf.

I'm Back!!

            I bet you thought I gave up, or disappeared, or ate way too much of this delicious food and couldn’t get off the couch in order to write more blog posts for you. Well, kind of. I know it has been almost two months since the last time I wrote, and I am very sorry for that. I believe I told you that I was working for Target a while back. Between work, trying to see my boyfriend more than once per week, and trying to stay in shape I just got so busy that sitting down to write something sounded terrible. That’s clue #1 that something was wrong. I always enjoy writing, food, and writing about food. Clue #2 came with a little work situation that I will not force you to read (just know that it was bad). Clue #3 was when I totaled my car coming home from said work situation on December 21^st. Honestly, when my car went out of control I really thought it was time for the much anticipated apocalypse. I was a little disappointed when, instead, I had to get a new car. I got over that quickly though, because I got a beautiful 2011 Jeep Patriot for quite a good deal.

Long story short, that Clue #3 put a lot of things into perspective, and I realized that I was doing something I hated, and I never planned to be in that type of situation. I quit Target the very next day, and I am so happy now.

 I did a lot of soul searching this past semester off school, and I came to the realization that I have been running from my true dream for a very long time, teaching. Ever since I was little, I would think to myself “When I am a teacher…” or “I am going to do something like that with my class”. I am not entirely sure why I never did it, why I changed my mind to becoming a doctor, and then to a psychiatrist, then to an Occupational Therapist, and finally to communications and advertising. I know I was on the path to do something creative, and I think I have finally found it. I am now pursuing my Masters of Teaching at Missouri Baptist University, and I plan to become a middle school English and Literature teacher. I absolutely cannot wait!

Sorry if my little story has bored you, but I thought you might like to know why I haven’t been writing. Don’t worry though; I didn’t stop cooking! J I have quite a few recipes lined up for your pleasure, so get ready! I am so glad to be back!