Grab a Cup of Tea and a Slice of Gingerbread Quick Bread Lemon Glaze

Oh, the aromatic smell of freshly baked bread. Your mouth waters uncontrollably as you get a whiff of that tantalizing smell coming from the oven. Today, we celebrate National Homemade Bread Day with this awesome Gingerbread Quick Bread Lemon Glaze recipe from the kitchen of WillowBird Baking. Check it out and give it a try!

Gingerbread Quick Bread Ingredients:
2 cups all-purpose flour
1 cup light brown sugar, packed
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsulphered light molasses
1 cup buttermilk
1 egg
1/4 cup canola oil
1 tablespoon vanilla extract

Glaze Ingredients:
1/4 cup confectioners’ sugar
1/2 teaspoon lemon extract
1-3 teaspoons milk
lemon zest

Directions:
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and line the bottom with a square of greased parchment. In a large bowl, whisk together flour, brown sugar, baking soda, spices, and salt. In a separate medium bowl, whisk together buttermilk, egg, oil, molasses, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined. Pour batter into prepared loaf pan. 

Bake 45-50 minutes or until a wooden skewer inserted in the center comes out with just a few moist crumbs. Run a thin knife around the sides of the bread to loosen it in the pan before letting it sit and cool for just 10 minutes. Invert the pan onto a long sheet of aluminum foil. Immediately fold the foil over the bread and secure very tightly to trap the steam in. Let the loaf cool inside the foil for at least an hour. Whisk together the glaze ingredients and set the loaf on a serving platter. Pour the glaze over the top, garnish with a little extra lemon zest, and serve.

Happy #NationalHomemadeBreadDay on #FoodPornFriday

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A Nutty Celebration During Peanut Butter Lovers Month

Peanut Butter Lovers Month, Deep Dish Peanut Butter Pie, Peanut Buter

Image credit: yammiesnoshery.com

It’s November and time to celebrate Peanut Butter Lovers Month. Oh, how many ways can we count why we love peanut buttery treats? Well, here’s a recipe for a decadent treat that combines the salty with the sweet. The following recipe for this Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust, courtesy of Yammie’s Noshery is a “forget about the calories and dive into this dish of oozy deliciousness” experience.

Peanut Butter, yammiesnoshery.com, Deep Dish Peanut Butter Pie, Peanut Butter Lovers Month

Image credit: yammiesnoshery.com

Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust

6 cups pretzels, crushed well (about 3 cups of crumbs)
1 1/2 sticks (3/4 cup) melted butter
1/4 cup granulated sugar
1 cup milk chocolate chips

2/3 cup peanut butter
8 ounces softened cream cheese
1 teaspoon vanilla
2 cups powdered sugar
2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)

Reese’s Peanut Butter Cups for topping

Preheat oven to 350ºF. Combine the pretzel crumbs, butter, and sugar. Press firmly into a springform pan, pressing all the way up the edges. Use the bottom of a glass to press it very firmly into the bottom. Bake for about 10 minutes, then sprinkle the bottom with the chocolate chips and bake five minutes more. Spread the melted chocolate chips with a spoon or offset spatula. Allow to cool completely before filling.

Beat together the peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in about 1/2 cup of the whipped cream to lighten and then gently fold in 1 1/2 more cups of the whipped cream (this should leave you with two cups of whipped cream for the top). Pour the filling into the cooled crust. Lightly sweeten the remaining whipped cream (whisk in maybe about 1/4 cup powdered sugar) and spread onto the top. Top with Reese’s Cups if desired. This can be frozen or refrigerated until you want to eat it.

Happy #PeanutButterLoversMonth on #FoodPornFriday

There’s Nothing Chilly About This Homemade Turkey Chili

Chili, Turkey Chili, Comfort Food, Food Porn Friday

Image Credit: ambitiouskitchen.com

Ahhhh…that all familiar chill is in the air and time to kick off our season by diving into that comfort food zone to make us snuggle up and delight our palate. What is more comforting than sinking your tastebuds into a bowl of homemade chili?

I came across this recipe for The Best Healthy Turkey Chili from Monique at Ambitious Kitchen. As a great “drop the mic” complement to your dish, Monique suggests serving honey pumpkin cornbread muffins. Yummo! Time to get your pot hot! Bon Appetit!

INGREDIENTS
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream

INSTRUCTIONS

Place oil in a large pot and place over medium-high heat. Add in onion, garlic, and red pepper and saute for 5-7 minutes, stirring frequently. Next, add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper, and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans, and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
Makes 6 servings, about 1 1/2 cups each.

Happy #FoodPornFriday!

Food Expeditions During Gourmet Adventures Month

Fine Dining Lovers, Gourmet Adventures Month, Food Porn Friday

Image credit: finedininglovers.com

Bon appetit when we sit to eat!

To experience the flavors and soulfulness of the culinary art of food, that experience cannot be rushed but savored. Throughout the month of October, we celebrated Gourmet Adventures Month. There are food tours and festivals occurring around the world that are not only tastefully divine but also entertaining, inspiring and educational. Today, instead of featuring a recipe, I will feature an opportunity to experience the artistry and exploration of food around the world. 

Fine Dining Lovers, a site that will let you discover a collection of recipes from haute cuisine’s greatest names to new emerging cooking talents. This site discusses exquisite recipes, a variety of food events, the most talked about food topics and gourmet tips.

Gourmet Food, Gourmet Adventures Month, Food, Food Porn Friday

Image credit: artisticgourmetadventures.com

Another site I invite you to visit is Artistic Gourmet Adventures, a touring company designed for giving the novice or expert food enthusiast an edible and historical adventure you will not forget. If you’re looking to book a vacation, but may be looking for something unique and truly memorable, perhaps you should consider booking a fine dining tour and sign up for cooking classes.

Take a bite out of those boring ho-hum getaways and do something tastefully adventurous.

#HappyFoodPornFriday during #GourmetAdventuresMonth!

Drink to Autumn with a Pumpkin Spice Latte

pumpkin-flavored drinks, Pumpkin Spice Latte

Image credit: collegecandy.com

Tis the season for all things pumpkin. One of the most popular pumpkin-flavored beverages for this time of the year is Pumpkin Spice Latte. If you are unable to get out to your favorite java brewing joint to grab you one of these seasonal spiced drinks, why not whip up one of your own.

Today we are featuring a super easy recipe for Pumpkin Spice Latte from the kitchen at College Candy.

Pumpkin Spice Latte

What you’ll need: 1 cup of milk, 2 tablespoons of pure pumpkin puree, 1 tablespoon of sugar, 1/4 teaspoon of pumpkin pie spice, 1/4 teaspoon of pure vanilla extract, 1/4 cup of hot espresso or strong brewed coffee, sweetened whipped cream

Directions: Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave-safe bowl. Cover the bowl with plastic wrap and vent with a small hole. Microwave 1 to 2 minutes or until milk is hot. Whisk for about 30 seconds until the milk mixture is foamy. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice. Cheers!

Have a #FoodPornFriday Pumpkin-licious day!

Hot Chocolate Cookie Cups Celebrating National Cookie Month

National Cookie Month, Hot Chocolate Cookie Cups, Desserts

Image Credit: The Gunny Sack

Ahhh….cookies. What’s your favorite? The classic chocolate chip? Oatmeal raisin? Shortbread? Spiced chocolate molasses buttons? S’mores sandwich cookies? Peanut butter cookies? Classic sugar cookies?

We think about the GirlScouts selling them, about Cookie Monster on Sesame Street obsessed with them, and we think about those decadent smells coming from the oven baking during the holidays. I came across a cute, artistic and decadent Hot Chocolate Cookie Cups recipe from The Gunny Sack. This dessert is made with sugar cookie dough filled with hot chocolate ganache, has a pretzel handle and mini marshmallows on top!

Below are the instructions, but you can click here for more in-depth tips and recommendations on preparing this adorable cookie.

Hot Chocolate Cookie Cups
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Servings: 24

Ingredients
1 package Pillsbury Sugar Cookie Dough
1/2 cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
12 mini pretzels
1 cup Jet-Puffed Mallow Bits
*optional – granulated sugar

Instructions
*Preheat oven to 375 degrees.
*Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
*Update – an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
*Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
*Make the chocolate ganache by bringing the whipping cream to a boil.
*Stir in the hot cocoa mix.
*Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
*Break off the loops on some mini pretzels to use as handles.
*Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
*Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
For best results, store the hot chocolate cookie cups in the refrigerator.

Happy National Cookie Month on #FoodPornFriday

Grilled Mahi Mahi Fillets on Food Porn Friday

National Seafood Month, Food, Seafood, Food Porn Friday, GRILLED MAHI MAHI FILLETS WITH PINEAPPLE SALSA

Image Credit: readyseteat.com

I can literally have seafood at any time of the day. In celebration of National Seafood Month, I am featuring this recipe for Grilled Mahi Mahi Fillets with Pineapple Salsa, courtesy of the folks in the kitchen at Ready Set Eat! Bon Appetit!

GRILLED MAHI MAHI FILLETS WITH PINEAPPLE SALSA
Flaky grilled mahi-mahi topped with a spicy, sweet pineapple salsa with zesty Ro*Tel tomatoes
25 – PREP TIME MINUTES
45 – TOTAL TIME MINUTES
9 – NUMBER OF INGREDIENTS
4 – SERVINGS

INGREDIENTS

PAM® Grilling Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1-1/4 cups fresh pineapple, diced
1/4 cup red onion, finely diced
3 tablespoons fresh cilantro, chopped
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt, divided
2 tablespoons vegetable oil
4 Mahi-Mahi fillets (about 4 ounces each), thawed if frozen

NUTRITION INFORMATION – 202 calories, 11g Ca

DIRECTIONS
STEP ONE
Spray outdoor grill with grilling spray; preheat to medium-high heat. Stir together tomatoes, pineapple, red onion, cilantro and half the kosher salt in a medium bowl; set aside.

STEP TWO
Stir together the garlic, cumin, oregano and remaining salt in small bowl. Coat fish evenly with oil and rub fish filets with seasoning mixture.

STEP THREE
Grill fish about 3 to 5 minutes on each side or until firm (145°). Remove from grill and place on individual plates or serving platter. Top each filet with pineapple salsa; serve immediately.
TIPS
Grill fish on a piece of aluminum foil, sprayed with grilling spray, for easier clean-up.
For gluten-free preparation, confirm all recipe ingredients are gluten-free by reading product labels each time you make this recipe.

Happy #FoodPornFriday