Tag Archives: Bread

Coconut & Banana Bread

Hello! We’re back after a couple crazy couple of weeks. Both Helga and I… we’ve been bad. We have posted some things here and there, but the truth is we have been crazy busy at work… and that’s a good thing! And, we have some surprises lined up for you. In between all the work, family and friends, I was able to escape a few weeks ago to the Saúl Farmers Market in Paseo Cayalá, and got to buy something I’ve been curious to try for a couple of months now: coconut oil. I met with Cinthia from Klapper, a local business that offers 100% Guatemalan organic coconut oil. We talked about everything, including how you can replace coconut oil (instead of butter) in your recipes. And a tip from a TFK friend, you need to measure coconut oil melted. Make sure that you take out the amount of coconut oil you need (eyeball it)  from it’s container with a clean spoon into a clean plate or container, melt it (I used the microwave) and measure. Then, if you have some extra melted coconut oil,  pour it back into it’s original container and let it solidify before you put it away.

Now, this pairing is just delicious. I got to combine not only coconut oil but also Biscoff Spread (also known as cookie butter)! If you can’t find cookie butter where you live, you can add an extra banana to the recipe. The flavor is subtle: banana with a hint of coconut, but you won’t be able to pin point it if you don’t know that the recipe has coconut oil. Fruit does an amazing job masking coconut, for those who are not that fond of the tropical flavor.

This loaf lasted just for a couple of days, but I did give half of it away to my brother’s girlfriend since she loves Banana Bread!

Kitty

Coconut & Banana Bread

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Bloomin’ Onion Bread

Got friends coming over? Try this bloomin’ onion bread.   You’ll prepare it in a flash and your friends will love it.  It’s better if you use sourdough bread to really get the “blooming” effect.  We don’t have sourdough bread available at the bakery in Guatemala, so I used a country style round bread, and it worked just fine.  I used a small serrated knife to help me cut the bread when I had to do the second part. I think I would have made a tragic mess out of that loaf if I had used the regular bread knife.

If you’re having more than 4 friends over, make at least 2!  Trust me, they will be gone quicker than you think.

This recipe can be the base for you to use your creativity and add different ingredients such as, cheddar cheese and bacon instead of  just mozzarella and onions.  How about individual portions using small round breads?  I’ll be experimenting with these ideas over the holidays, I have a ton of family get togethers coming up.  (yikes)

 

Bloomin' Onion Bread

Bloomin’ Onion Bread

Recipe adapted from The Girl Who Ate Everything
Ingredients:
1 unsliced loaf sourdough bread (or any round country style bread)
1 lb shredded mozzarella cheese
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
salt and pepper to taste
Instructions:
  1. Preheat oven to 350 degrees.
  2. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.  Tip! Use a serrated knife.
  3. Place on a foil-lined baking sheet. Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
  4. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Bloomin' Onion Bread

Bloomin' Onion Bread

Bloomin' Onion Bread

Bloomin' Onion Bread

Pumpkin French Toast

This is the perfect time to try this recipe for Pumpkin French Toast, I promise you will love them. Get the family together for an indulgent Sunday breakfast, put on some coffee and enjoy!  They are best if you make them with baguette slices (cut lengthwise on a diagonal), and even better, if the bread is a day old. I’m sure thick brioche slices will work well too.

I’ll pick these over pancakes or waffles to share on a special breakfast, they are not overly sweet but have that special pumpkin flavor we are all craving these days.   I’ll be out of town for a few days, but when I return I will definitely make these the first chance I get!

Helga

Pumpkin French Toasts

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Pumpkin Bread with Chocolate Chips

One of the things we love about fall are pumpkins. When I saw this recipe over at FOODILY by Candice Kumai (also known as The Stilleto Chef), I knew I had to make it right away. Usually when making Pumpkin Bread, you can get a very dry, heavy and tough bread as the result. The secret here is don’t over mix!

I read the recipe a couple of times, so I decided that I would mix the butter and sugar with a hand mixer, until they were a uniformly mix. That’s when I switched to a rubber spatula. I added the eggs one at the time and then the pumpkin puree. After that, I just folded the dry ingredients and the chocolate chips. That’s all! It is an incredibly easy recipe to make, and with the addition of the Nutella swirl on top, you get an extra nutty and chocolate flavor  that will make you crave for seconds (or thirds)!

Kitty

Pumpkin Bread with Chocolate Chips

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