I needed a snack for Amber’s volleyball team so I decided to take the banana bread that I always make and turn it into mini muffins. A great treat for the kids at half time. They loved them and they were gone in no time flat!!
I love the little mini chocolate chips you can get now, they are perfect for anything mini!!!
Just crack one open and they are moist, chocolatey and full of banana flavor.
A mini muffin packed with big flavors of banana and chocolate!!
1 cup sugar
1½ cup flour
1 tsp. baking soda
pinch of salt
1 cup mashed very ripe banana
½ cup sour cream
1 tsp. vanilla
1 cup mini chocolate chips
Preheat oven to 350F. Spray a mini muffin pan with cooking spray and set aside.
With a standup mixer, cream the butter and sugar together, add the eggs one at a time beating well after each.
Whisk the dry ingredients together and add to the butter mixture. Mix well. Add the bananas, sour cream and vanilla. Mix well. Remove the bowl from the mixer and add in the chocolate chips, stirring to combine. Pour into the prepared pan.
Bake 20-25 min. or until muffins are golden brown and spring back to a light touch.
Mmmmm pumpkin, it just screams fall, and it so celebrates Halloween!!! I love the combination of pumpkin and chocolate together with all the wonderful earthy spices. Also my favorite is to make little muffins. Just a perfect size for a snack or a couple of them for breakfast.
You can whip up these little gems quickly and make all autumn long. I love the little mini chocolate chips, just right for a little muffin!! You will love these, ENJOY!!!
Today we are talking about Udi’s Gluten Free Products. I was sent a huge variety of their wonderful products to try and to cook with. You can also be as lucky as me, as I have a giveaway for you too!!
It used to be so difficult to be completely gluten free, it meant making all of your bread products and so many of them don’t turn out, they are too dry or tasteless. Udi’s is changing that for so many that are Celiac or gluten intolerant or just want to reduce the amount of gluten they are consuming. 8 in 10 Canadians who reduce or cut gluten claim they feel healthier, happier and more energetic.
Udi’s Healthy Foods LLC (Udi’s) is a leader in the fast growing market for gluten-free foods in North America. Udi’s markets a diversified and growing range of gluten-free products under the well-recognized Udi’s Gluten Free Foods brand in the retail market, and since mid-2011, food service channels. Udi’s Gluten Free Foods is a leading brand in gluten-free bread and bakery products. In addition, Udi’s markets other gluten-free products in the frozen pizza and granola categories.
They have a wide range of products from muffins (my fav) to cinnamon buns, breads, hot dog buns, hamburg buns, tortillas and more. I had to try to think up a recipe. Right away my brain went to a savory bread pudding. Something you could serve at Thanksgiving with the traditional trimmings or with a roast beef and all the fixins. I was concerned that the bread would turn out mushy without the gluten but it was absolutely fabulous. I used Udi’s hamburg buns for this recipe and they were perfect. The pudding was crunchy, crispy and delicious on the top with a smoother, savory under crust. The mix of veggies and cheese grouped so lovely together enhancing the entire dish.
The dish is cheerful looking on any Thanksgiving, Christmas or holiday table
I love placing fresh tomatoes on top of a casserole, not only is it delicious but also so pretty.
As you can see this bread pudding was devoured!!! You would never even know this dish is gluten free!!
Udi’s Gluten Free Savory Bread Pudding and a Giveaway
Author: Tara Noland
Recipe type: Side Dish
A delicious gluten free bread pudding!!
4 Udi’s Hamburg buns, cubed
2 Tbsp. olive oil
4 oz. cremini mushrooms, thickly sliced
½ onion, diced
2 garlic cloves, minced
½ green pepper, diced
½ tsp. each oregano, basil and thyme
Salt and pepper to taste
1 cup provolone, small cubes
6 eggs, beaten
1 cup milk
½ cup Parmesan, grated
Parsley for garnish
12 grape tomatoes, halved
Preheat oven to 375F. Place cubed hamburg buns on a rimmed baking sheet and toast lightly in the oven for 8-10 min., watch carefully. Remove to a large bowl.
Spray a 9 x 13″ baking dish with cooking spray and set aside.
In a large skillet heat oil over medium high heat. Saute onion, garlic, green pepper and mushrooms for 1 min. Add in oregano, basil, thyme, salt and pepper to taste. Continue to saute until the veggies are tender.
Toss the veggies with the bread and add the provolone. Adjust seasoning with salt and pepper.
In a small bowl whisk the eggs with the milk. Pour over the bread mixture and fold to incorporate. Pour into the prepared dish. Sprinkle the top with Parmesan and bake for 35-45 min. or until browned on top and the pudding has set. You may need to foil in the last 10 min. if it is browning too quickly. Remove from oven and let sit for a minute or two to cool slightly. Top with tomatoes and parsley. Cut into squares to serve.
Want to make fresh buns for dinner but afraid? This recipe will help you out!! These buns are easy and so buttery.
I love the smell of bread baking, it is makes such a homey feeling. Your family will love you for this recipe. They are so great with any meal, it is just upped a level with homemade fresh out of the oven buns.
You can have these anytime time of the day, great with some butter and jam too!! I hope you try this recipe. ENJOY!!!
An easy buttery bun that is just as good as the bakery!!
4½ tsp. dry yeast
⅓ cup warm water
¼ cup sugar
¼ cup butter
2 teaspoons salt
1 cup scalded milk
2 eggs, beaten
4½-5 cups flour
Place the yeast in a small bowl and add the water. In large mixing bowl combine sugar, butter, salt and hot milk. Stir to combine and then let cool to luke warm. Stir the eggs and yeast into the sugar mixture. Gradually add flour beating well after each addition. Knead the dough on a floured surface until smooth and satiny, this will take about 5 min. In a large lightly greased bowl add the dough and cover with a tea towel. Place in a warm spot and let rise for about 1 hour until doubled. Form into 15 rolls and place on a greased 11″ pan and let rise for another hour. Bake for 12 to 15 minutes at 350F until golden brown.
I purchased a huge zucchini from the local farmer’s market and after grilling discs on the BBQ, I was looking for other ways of using this vegetable. I have never made a chocolate zucchini bread before. So off I went searching for a great recipe. I found this recipe at Joy of Baking.com. I decided to make mini loaves as I like these better on occasion because I can freeze some for later use.
This recipe turned out fabulously, rich, moist and dense with tons of chocolate flavor. It was a real hit!! You feel a bit guilty eating something that is so delicious for breakfast or a snack but I got over that quickly!! I hope you try it to. ENJOY!!
A rich and moist breakfast loaf that makes you feel like you are having a dessert!!!
1½ cups grated raw zucchini
1 cup flour
½ cup unsweetened cocoa powder, sifted
¾ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
¾ cup semi sweet chocolate chips
2 large eggs, beaten
½ cup canola oil
½ cup granulated sugar
½ cup light brown sugar, packed
1 tsp. vanilla extract
Preheat oven to 350F. Spray a four section mini pans 6X3X2″ or a larger 9x5x3″ loaf pan with cooking spray.
Whisk together the flour, cocoa, baking soda, baking powder, salt and cinnamon in a large bowl. Carefully add the chocolate chips.
In a large bowl of a standup mixer with a whisk attachment mix the eggs, oil, sugars and vanilla extract until well blended. Remove from the mixer and fold in the zucchini and then the flour mixture, stirring just until combined.
Pour the batter into the prepared pans and bake for 55-65 for the large loaf pan or 40-45 for the smaller ones. Checking with a toothpick inserted to come out clean. Let cool for 10 min. on a rack and then let cool completely out of the pan.
The bread keeps well for days in plastic wrap or can be frozen.