BIZZY BAKES

The aroma of cinnamon fills the house and I am happy. What is it about cinnamon that is relaxing and dreamy? I want to sit in my kitchen, sniffing the air and have pleasant dreams about cinnamon buns or this cinnamon roll quick bread. I enjoy working in the kitchen but add on the warmth of brown sugar and/or cinnamon and the kitchen becomes a place for love and happiness. Cinnamon Roll Quick Bread  Ingredients: 2 cups gluten-free baking mixture 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1 egg 1 cup coconut milk 1/3 cup Tofutti sour cream swirl 1/3 cup sugar 2 teaspoons cinnamon 2 tablespoons water icing 1/2 cup powdered sugar 2 tablespoons coconut milk  Method:  Preheat oven to 350 degree. Grease a 9in loaf pan.  In a mixing bowl, whisk together flour, baking powder and salt.  In a separate bowl, combine sugar, egg, milk and sour cream. Mix well.  Ad...

I love quick breads, yes because they are easy to make but more so, because they are usually delicious. Zucchini Carrot Bread Ingredients: 3 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon baking powder 1 1/2 cups sugar 2 medium carrots, peeled and grated 2 medium zucchini, unpeeled and grated 1/2 cup canola oil 2 eggs This recipe is on page 223 of Kosher Design Entertains.  It includes a delicious sounding streusel. Method: Preheat oven to 350 degrees F. Lightly grease two loaf pans on the bottom and half-way up. You can use one 9 x 13 inch pan, if you would prefer. In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and sea salt. Set aside. In a separate bowl, combine sugar, carrots, zucchini, oil and eggs and stir. Add flour mixture to zucchini mixture and stir until combine. Bake uncovered for 1 hour.    F oodie Friday    ...

Recently, I made hubby a zucchini corn bread and since then, there has been a daily call for corn bread with some kind of vegetable.   Better Homes and Garden s has this wonderful recipe with carrots and red pepper.  I think the zucchini bread still wins but this was also very good. Garden Veggie Corn Bread Ingredients: Nonstick cooking spray 1 cup yellow cornmeal 3/4 cup white gluten-free brown rice mixture 2 tablespoons snipped fresh chives 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 eggs 1 cup Rice Milk 2 tablespoons honey 3/4 cup coarsely diced carrots (2 to 3 small) 1/2 cup finely chopped red sweet pepper Method: Preheat oven to 400 degrees F.  Spray 9 inch square pan with cooking oil. In a large bowl stir together cornmeal, flour, chives, baking powder, and salt. In a medium bowl whisk together eggs, milk, and honey.  Add egg mixture al...

The story of my life.  Hubby is out of cake.  Run to kitchen.  Turn on stove.  Find a recipe.  Bake and hope for the best.  Watch results which means ......... **********One Very Happy Husband********** Lemon Tea Bread (adapted from America's Test Kitchen Family Baking Book ) Ingredients: 1 3/4 cups gluten-free flour 1/2 teaspoon baking powder 1/2 teaspoon salt 7/8 cup oil 1 1/4 cups sugar 2 teaspoons grated fresh lemon zest 3 eggs 1/4 cup almond milk 2 teaspoons fresh lemon juice 6 cherries, halved Method: Preheat oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan. Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant. Add the oil to the bowl and combine with sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about...

    Each year at this time, our dear friend and vivacious  lady, Louise of Month of Edible Celebrations   brings forth her picnic game.  I look forward to this year after year.  This is my fourth time participating and each year, I meet wonderful people and eat great food, at our picnic. Each person participating, selects a letter and makes a food to bring to the picnic starting with that letter.  In past years, I have taken some really challenging letters such as Q but since quinoa became such a popular food, it is not such a challenge.  This year, I have chosen O for Oriental Pasta Salad.  Salads are great at a picnic and this one is filling and yummy. Do you know about My Kitchen My World ? Each month, they travel to a new location and we cook dishes from that place. Last month was Argentina and this month is Cuba. The group is open to everyone. If you are interested, go on over and leave a comment. Th...

If you look carefully, you will see little bits of red from the red pepper dip which makes this a super corn bread. Recently, I have been buying one or to dips to use, in different recipes, such as this one.  I add tomato dip to pasta dishes or meat.  I love dill and sneak it, into anything. I think, though, this red pepper dip is the best to cook with. Red Peppered Corn Bread ( adapted from Taste of Home) Ingredients: 1/2 cup Canola or Hazelnut Oil 3 eggs 1-1/2 cups low fat milk 1 tablespoon red pepper dip 2-1/3 cups gluten-free flour 1 cup cornmeal 4-1/2 teaspoons baking powder 1 teaspoon salt Method: Preheat oven to 400 degrees F.  Spray two square pans with olive oil. In a large bowl, mix oil and sugar. Combine the eggs and milk.  Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with egg mixture. Pour into two 8" square baking pan. Bake at 400° for 17 minutes or until a toothpick in...

 This is really a recipe for a quick bread.  I am hosting a brunch in conjunction with Eggland's Best .  More to come about this special brand and hopefully, my special brunch. The brunch explains why I fancied up the bread into mini bundts.  I hope to post recipes for the brunch, over the week.  I am freezing them, as much as, I don't want to.  I see no way, to bake and cook all the food, the day of the brunch.  I will have to make such items as omelets or pancakes, at that point so baked goods are being hidden, in the freezer to be brought out and hopefully devoured. I do want to mention that Eggland's Best is having a contest with cash prizes.  Check here and why not send in your favorite recipes.  You could be the winner.  I would be happy if anyone of you did win.  I posted a muffin, last week for this Muffin Monday, so I thought, it was appropriate to make a quick bread, in place of a muffin, today.  In my plans fo...

We are baking loaves for a really interesting event - Handmade loaves (a seasonal blogging event).  This is the brainchild of Di's Kitchen Notebook .  You still have time to get in your loaf, in the next few days.   There will also be a Virtual Cookie Exchange in December. I had loads of plans for unusual loaves but the Jewish holidays took precedence and I did not have time to fool around with recipes. This Breakfast bread sounds like a good one to share. If you would like a change of pace, turn the meal into quick bread. Breakfast Loaf - (adapted from Quick Cooking – 2003) Breakfast Loaf Ingredients:  6 eggs  3/4 cup milk 1 teaspoon spicy mustard 1 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 4 ounces shredded cheddar cheese 4 ounces Monterrey Jack cheese, sliced in slivers 1/2 red pepper, chopped 1/4 large red onion, chopped 6 cherry tomatoes, cut into halves Method: Preheat oven to 350 degree...

The basic cornbread recipe, I used, is from Mark Bittman but I expanded upon it by turning it, into a glorious cheesy broccoli quick bread.  Cornbread is an easy dish to make and with a salad, is fulfilling.  Of course, it can be served with a meal, or for breakfast.  Also, as Mr. Bittman demonstrates, the variations seem endless. Cheesy  Cornbread:  ( Adapted from  Mark Bittman )  (gluten-free) Ingredients: 4 tablespoons  olive oil 1 1/2 cups cornmeal 1/2 cup brown rice flour mixture 1 1/2 teaspoons baking powder 1 teaspoon salt 1/4 to 1/2 cup sugar 2 eggs 1 1/4 cups milk, more if needed 2 sautéed shallots 10 ounces frozen broccoli 1 cup shredded cheese  (Monterey Jack) Method: Preheat oven to 375 degrees.  In small skillet, with one tablespoon of oil, cook shallots for 4 minutes. Meanwhile, combine dry ingredients in a bowl. M...

This morning, I came upon a recipe, I had such good feelings about.  The first part of this is that it uses mangoes and we love mangoes and have mangoes, rolling around on the counter.  The second is that this is a corn bread but it looks much lighter and turns out to be lighter than my standard cornbread.  The mix of flour and corn meal is even. The blog that I found this on is Ladybird Ln and it is written by two sisters. Carlee is the sister who shared this yummy recipe.  They have a weekend linky which I must share this on. Fair is fair. Mini Mango Breadlets  (adapted) I halved the recipe but I am giving you the recipe as I got it.   I admit it.  I made a mistake by only making half. Ingredients: 2 cups flour 2 cups cornmeal 2 tablespoons baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 7 ounces Canola oil instead of the butter recommended (8 ounces butter) 1/2 cup sugar 4 eggs 2 cups milk  ( I u...