Chocolate Chip Pumpkin “Bread”

I have a confession.  I was going to post this today after taking in one loaf into work and letting you know how everyone liked it.  Sadly, I forgot to bring it into the office (facepalm).  Rather than wait another day, I figured I would just go ahead and post it.

I got it out of the King Arthur baking cookbook after eating some my old boss brought into the office a while ago.  I found it online here, too.  I don’t really count this as a bread.  It is more like cake to me, hence the quotes in the title

Ingredients
CPB_Ingredients

“Creaming” the butter and oil.  I am not sure how they get away from telling you to cream oil and sugar.  I guess it would work with shortening, but it does NOT work with oil.  If you decide to use oil, don’t spend too much time trying to cream it.  This is as close as I got and it started to separate soon after the picture was taken.
CPB_CreamFat

Add in all the liquid ingredients.  Well, it didn’t add the vanilla here, but with the dry ingredients.  That REALLY didn’t make sense to me, so I added it here.  I didn’t measure, I never do.  I love vanilla and think if there is extra, it’s a bonus.
This was also the point that I realized I should have used a bigger bowl…..you’lll see.  And, I switched to old school using a whisk.  It really spatters up at you.
CPB_LiquidsIn

Everything all mixed….see?  Juuuuust fit.  Also, don’t add more than one cup at a time.  It will take forever to mix it all in.
CPB_AllMixedUp

I forgot to take a picture before baking, but here are the glorious baked loaves.  Oh – see that little salt shaker?  Yea, I forgot to add it.  Don’t do that.  If you do – add some butter after you slice it.  Perfect excuse.
CPB_Baked

I love this recipe, but I always have to make sure that I have a friend to pawn one off on.  I am also taking the other one to work to share.  Can you guess which one went to the friend and the one that went to the office?  😉

Edit to add:  I think this is a record.  The loaf was gone in just about a half hour!!  I think I am going to have to take both loaves with me next time!

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Just whipping it up

It’s not what you think.  I am not whipping anything….or anyone (wink, wink).  I bought a pizza crust from the store (will I never learn?)  I was too lazy to actually make a pizza, but I thought maybe calzones or breakfast pies.  Yea……that didn’t work.  I think it still worked out, though

Ingredients
ISP_Ingredients

Separating the dough
ISP_Dough

This is the point that I got annoyed with trying to roll out the dough big enough to make a decent sized pie/calzone.  I had a thought and decided to put the dough in an individual ramekins.  I thought INDIVIDUAL DEEP DISH PIZZAS!!  Woot!
ISP_DoughLayer

The dough didn’t quite stretch enough, but I still went with it.  I layered sausage and cheese to be under the sauce – cause you know, deep dish = sauce on top
ISP_Cheese

This was the point that I realized there was NO WAY I had enough sauce to make all 6 pizzas.  I had a brainstorm and thought “Hmmm.  Breakfast pizzas”.  See the sad sauce on the right side?  Yea.  Obviously the left is the egg one
ISP_TwoVersions

It was also at this point that I realized that I didn’t have enough eggs to make more than 2 pizza.  Le sigh.

Here they are baked.  Two of each.  I have two ramekins with dough, sausage and cheese in them and nothing else.  I am still deciding if I want to make them into eggs or pizzas
ISP_Baked

I haven’t had the breakfast ones, yet.  I am saving them for work for the week.  I DID have the sausage pizza, though.  It was pretty good.  Not as filling as I had hoped, but I think I can add some vegetables to make it more filling.  Peppers and onions would be good with sausage.  Maybe I need more cheese.  Ooooh, chicken and BBQ sauce pizza.

I like the idea of the individual deep dish pizzas, though.  I am going to definitely be trying this again.  Most likely with a different dough and NOT store bought.  I may use the dough from the original deep dish recipe I have one here.  I wonder if I can stretch that to 6 servings.  I will update you on my success/failures – lol 🙂

Overnight oatmeal

I am always looking for ways to have oatmeal.  Why?  Because I know they are good for you and filling.  The problem?  I hate the traditional preparation of them.  I decided to try this very simple overnight oats recipe.  Basically, you soak the oats in milk and you put whatever you want on top of it.

Ingredients – I was planning on using cocoa roasted almonds, but then I saw these and thought it would go better and not get overwhelmed with chocolate.
COO_Ingredients

Mix the milk and oats – Don’t worry, the liquid gets absorbed as they soak
COO_Soaking

Prepare the toppings.  The original recipe had the toppings already mixed in the oatmeal, but…..wet nuts, yech.  I smooshed the nuts and then added some chocolate chips
COO_Chip

This is what it looked like two days later.
COO_Absorbed

I added the toppings and mixed up.
COO_Mixed

It was very filling, but just not my thing.  I remember doing this with yogurt and I think I may have liked it better.  There was just something missing.  I felt like I needed crunchy something afterwards, but I really didn’t have any room.  Now, I have all this chocolate milk I have to find SOMETHING to do with 😉

 

(PS – sorry for the late posting.  Thought I published yesterday :oops:)

Breakfast Bowls

Eggs, potatoes and ham.  What more could you need?  I am always on the lookout for easy breakfast recipes that I can take to work.  This one includes roasted potatoes.  I always have problems with them for some reason, but I took a shot at it.  I adapted the recipe to be more of a baked egg dish.  This makes it easier to bake them.

I changed a couple things for the potatoes.  I used half the oil, doubled the garlic and mixed the seasonings before putting it on the potatoes.
Potatoes baked
PBB_BakedPotato

I let them cool off and split them up between the 6 containers.  Add some ham to the potatoes
PBB_AddHam

Add 1 egg and 1 egg white mixed.  It looks a little white because I was lazy and used my immersion blender
PBB_AddEgg

Top with cheddar
PBB_AddCheese

Bake at 350-375 until eggs are set.  It took about 20 mins for me.  (Edit to add – they were WAY too under-cooked.  I would say about 35-40 minutes) Slightly under-cooked is better since I am going to be reheating them before eating.
PBB_One

Breakfast Burritos

I had planned on making homemade hot pocket type breakfast things.  Really descriptive, huh 🙂  Well, I decided to be lazy because I don’t want to deal with the dough.  I thought to use rolls instead, but I forgot to buy them.  I was sitting here trying to figure out what to make.  I wanted something different, but I didn’t want a lot of servings since I have some hard boiled eggs that need to be eaten.

I decided on Breakfast Burritos!!

The start of something good
BB_Start

Eggs cooking.  I am a bit anal about things.  I cooked the eggs separately for all the burritos that I made so I knew exactly how many were in there.
BB_Eggs

Start building.  I put it on a piece of foil to make it easier to wrap.
BB_Step1

Bacon first – cause I like crunchy on the outside.  Two slices, please.
BB_Step2

Then the eggs – slightly undercooked since I knew I would be reheating them.  Don’t want to have over cooked eggs.  I used one egg and one egg white
BB_Step3

Sausage – cause……why not?  🙂  I only used a half of an ounce
BB_Step4

Cheese on top of it all.
BB_Step5

I don’t have a picture of them wrapped because I am not that good at it and I immediately put it in the foil.  Normally, I would recommend freezing them, but I only made three and I know I will be eating them all by Friday.  I have made them in the past and they were fine frozen.  I think I actually reheated them in the toaster oven, but I don’t have one at my new job.  This time, it’s gonna be the microwave.  I am still pretty excited about it 😀

Waffles, the Final Episode

I ran into this on Pinterest and it gave me hope for my waffle inadequacies.  I was so excited!  I don’t know if you have Martha White mixes where you are, but it might work with another brand – I would assume it would have to be one of the ones that only require milk.

Ingredients
MW_Ingredients

First one cooked
MW_FirstOne

My breakfast
MW_Breakfast

I didn’t have a good feeling making these with all my past history with waffles.  I still couldn’t get a single one as a full waffle.  They were harder to get out of the waffle iron than a regular waffle.  More soft and smushy rather than crisp and crunchy like you would expect a waffle.  Still, if the muffin batter tastes good, then you know the waffles will taste good.  I think the next time I make them, I will get two packages and see if I can’t get a full waffle – lol.  I only got about 3 waffles from one package.  Maybe my waffle iron is enormous or something.  Ah well, at least I got a tasty breakfast.  Chicken and waffles…..I think I might be acclimating to the south.

Last Granola Recipe…..for now :)

This is the final recipe for granola that I planned on making.  I would have made it sooner, but I had problems finding the Dark Chocolate Covered Raisinets.  I decided to stock up on all the ingredients for all the granola recipies, since I couldn’t find the raisinets for so long.  Of course, I couldn’t find the stupid cherries this time *SIGH*

Ingredients
TCG_Ingredients

Mixing the chocolatey sauce.  I had to nuke it a little bit because my brown sugar was a little old.  If I didn’t, it wasn’t going to end up a nice smooth sauce.
TCG_Chocolaty Sauce

I really struggled to get it all mixed up again.  I need a special granola mixing class or something.  I still got it mixed and spread out to bake.  You can see that I still missed a few places.  I really didn’t notice when I was eating it.
TCG_ReadyToBake

Add Ins.  I decided to throw the rest of the cherries in because there wasn’t enough to make even a half recipe of the nutella granola.
TCG_AddIns

Add ins in with the hot granola.  I have gotten used to having nice chocolatey chunky granola that I went ahead and put all the add ins on the hot granola.
TCG_MeltingAddIns

Mixed
TCG_Mixed

This is where it gets weird.  I tried the granola on the night I made it and it actually tasted sour.  I could figure out what happened.  The only thing I could think of was that I forgot the salt.  Is salt the opposite of sour?  Regardless, I let it cool completely and put it in a container.  It still tasted ok, just a bad after taste.  I figured that I would be able to mix it with some granola and call it good.

Fast forward a couple days.  I opened the container and grabbed a piece.  I kept munching at it, expecting that sour to hit me, but it never did!!  Maybe it needed a rest time?  No matter, it was really good.  The granola itself (without the chocolate parts) reminds me of the nature valley chocolate granola bars.  I loved it.  I have no idea what happened between the baking and the snacking.  I don’t know if I want to know.  I do know that I need more containers to hold all the granola I plan on making – lol