Cinnamon Bread Take 1.

I am addicted to this bread:

Cinnabon Bread.  The devil. 

There are some problems with this:
1. It is unhealthy.  Sure, one could argue the value of eating 12 pieces of bread jammed with delicious cinnamon in one sitting, but really Sunshine? Seriously?
2.  This bread costs a sh!t-ton of money. It is hard to justify spending $3+ for 12 slices of heaven when I could A. make my own bread; or B. buy 2 loaves of less-delectable non-cinnamon-filled bread; or the best option of all:  C. NOT EAT BREAD LIKE IT IS THE LIFE-GIVING FORCE OF THE WORLD.

So I wanted to make my own.  I was impatient so I printed off the first recipe I came across.  I knew it wouldn't be as delectable as the swirly goodness of the Cinnabon Bread, but I wanted to give it a shot. This bread is uber-sweet, but really amazing toasted with a little whipped butter on top.  Great as a dessert (my choice), or weekend-morning treat.  Or, an every day treat if you roll like that.  Next batch I am going to try to use less sugar in the bread dough--it didn't need the cup.  I also think that if you are healthy-cooking savvy, the oil could be replaced with unsweetened applesauce

Cinnamon Bread I
Adapted from allrecipies.

When I finally got around to taking a picture, there was less than 1/2 loaf left.  Oops.

2 cups all-purpose flour (I used bread flour)
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon (I added MORE)
1 teaspoon salt
1 cup buttermilk (homemade w/skim milk + 1TBSP vinegar)
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon (I added MORE)
2 teaspoons margarine (I used butter)
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. (ok..this part was baffling to me.  Is the top supposed to be crumbly with the cinnamon-sugar-butter goodness? Or am I supposed to somehow smoosh the mixture into the bread and marble it.  If you notice in the picture, the marbling didn't' happen.  Unless marbling means a splooch into the center of the bread.  Which, as I looked up "marbled" in the dictionary, it doesn't.--Good luck with this part when you try it. Let me know how YOU did it ok? Please? I'd like to actually do it right!)
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool. 

See the splooch.  Yeah...not marbled.

**It is important that you do not start to fill out a job application online before the bread is supposed to be done--because hearing the oven timer from the office is impossible and you will overcook the bread.  And you will get mad that the bread didn't turn out as awesome as it could have.  Believe me. I know.   

Banana Bread: Tweaking the Master

I love my old-school Betty Crocker cookbook.  It's fallen apart, but we have fond memories together. 
Today was the first time I took a recipe from this tome and tweaked it. I was nervous, but it turned out AWESOME! I just wish I would have gone with my gut and only used 1/4 C sugar to help with pts value.

I had two bananas that I feared L would give me the stink eye for not eating prior to over-ripening, so I went to a recipe that brings me fond memories of home and my mom and sister and mornings with yummy warm banana nut bread (but I would pick out all the nuts).

Mushed Banana

 This bread is sweet, moist, and best served warm.  If you are a nut fan (get mind out of gutter dear readers!), go ahead and add some nuts!

"Nut" Bread (BANANA)
2 giant ripe bananas mushed with a fork
1 1/4 C bread flour
1 1/4 C whole wheat flour
3 1/2 tsp. baking powder
1 tsp salt
1/2 C sugar (I'd only use 1/4 C next time!)
3 TBSP canola oil
3/4 C skim milk
1 egg

Pretty

Heat oven to 350.
Grease and flour a bread loaf pan.
Measure all ingredients into a large bowl.  Mix until fully combine--be sure to scrape sides and spoon!
Pour into loaf pan.
Bake 55-65 minutes or until a pick comes out clean.
12 slices

Yum. Tastes like home!!

I like fattier slices, but you could tweak your cuts accordingly!
11 slices = 5 pts+
12-15 slices = 4 pts+
16 slices = 3pts+






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Stuffed Corn Muffins

Again, a huge thanks to Krista for her recipe!!! I am fortunate to NOT have to be on an elimination diet, so I was able to use "normal" ingredients.  Her recipe includes her gluten-free/dairy-free adjustments.  Yeah, she's pretty awesome. 

* 1 cup cornmeal
* 1/2 cup flour (I use better-for-bread flour)
* 1/4 cup sugar
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1 cup milk (skim)
* 2 tablespoons vegetable shortening, melted (I used olive oil)

If tins are filled less, recipe will yield 12 muffins

Sift and mix the dry ingredients.  Add the milk and shortening. After mixing the wet into the dry ingredients add any extras. (I added 2 ears of grilled corn I had left over from the weekend; Krista added sausage--many possibilities).

Pour into greased muffin tins and bake at 350F for 30 minutes.

(I got 11 muffins which works out to 3 pts./muffin--if I had gotten 12 muffins, each muffin would be 2 pts.!!!!)  MAKE 12 MUFFINS!!!

YUM

Honestly, I could eat the whole tin of these. Delicious.  I love the fresh corn addition, and this is my first time using cornmeal--I love how it is still sort of crunchy even after cooked.  (At least I hope that is the way it is supposed to be, otherwise I might sound like a total dolt!)
I had one with a Light & Fit yogurt, and it was satisfying and YUMMY!!!

Thanks again Krista!

Chocoloate Chip Zucchini Bread

¾ cup sugar
3 tablespoons vegetable oil  (2 Tbsp.)

Pre-baking gooeyness...

2 large eggs
1 cup applesauce (+2 Tbsps.)
2 cups all-purpose flour
2 tablespoons unsweetened cocoa (+extra)
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon (+extra)
¼ teaspoon salt
1 ½ cups finely shredded zucchini  (+extra)
½ cup semisweet chocolate chips (I used mini chocolate chips)
Cooking spray

Preheat oven to 350°.

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean (I had mine in for 4 minutes additionally, and the edges looked like they were dark, so I pulled it even though the middle might not have been 100% done). Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Out of the oven...

*Note...Again, I NEED TO LEARN TO DO THE POINT CALCULATION BEFORE GOING ALL GUNG-HO AND BAKING.  ARGH. 
This recipe comes out to 3 points/serving...IF I can get 15 slices of bread from the ONE LOAF.  BLARGH.  
Moist, awesome, flavorful and DELICIOUS! I need to keep messing around with the recipe to unload some points.  

Deliciousness.

Focacciaboutit

So..not the cleverest title, but whatever. 
The first time L and I went to dinner, he took me here.  Beyond. Amazing.  His mom and step dad are best friends with the head chef/owner and his wife, and it is like we are royalty when we go there.  It is a rare occasion--not just on our cholesterol/fat levels, but our checking account--but SO worth it when we go. 
Why this background?  Well, I have been taking Prednisone for the past three days, and still have three more days to go.  I don't feel myself, my knee still effing hurts, and, sick as it sounds, I want to get back outside and walk/jog.  I feel loopy in the head, jittery, I am sleeping like crap--I took Benadryl last night to get a full 6 hours unlike the previous night of 3.  Basically, I don't feel like myself. At all.  I have already eaten 16.5 points (leaving me with 15.5), and it is only 2:41 PM, but I am hungry, and crave non-stop eating.

So I made focaccia.

I revisited my autographed (AWESOME) Paley's Place Cookbook, and made the dough.  I've made this once before, and it is amazing, and once I know how many slices I can get, I will know the point value more accurately.  As of now, the whole thing will be at least 24 points.  And, as crappy as I feel right now, knowing this will help.  Immensely.

I can't post the recipe.  I'm sorry.  I'd rather have you go out and get this AWESOME cookbook--seriously.  The goat-cheese walla-walla onion tart is TO DIE FOR.  Definitely not on plan, but amazing.  The recipies aren't pretentious nor are they only for the "foodie."  This is one of the huge reasons I am such Paleys' supporters.  Vitaly and Kimberly Paley are amazing people who love food, and love to share that passion with others.    The cookbook is an awesome read--beyond recipes, and basically, my favorite cookbook--even if I am not skilled (or confident) enough to make all the dishes included.

P.S.  He's been on Oprah, Martha Stewart, and is pretty much famous.  AND L's parent's hang out with them all the time.  It is pretty cool.  (Yeah, I am in awe of famous people (chefs) and any entourage.)