bread Archives - Page 7 of 16 - Lovin' From the Oven

Monkey Bread

January 18, 2013 by kim 8 Comments

I did it! I made the move from Blogger to WordPress with some help from Blogelina. Honestly, I was scared out of my mind about losing my blog, posts, followers, comments… pretty much losing anything since my blog is so dear to me. I mean, it’s five years and 500 posts of my life!

Thank goodness for tech savvy people like Blogelina. She imported everything. I just had to fix the aesthetics since I couldn’t transfer my template over from Blogger to WordPress. She did the heavy lifting and I picked up what she dropped. Not only that, but she was constantly in contact, responded to emails right away, and assured my rapidly beating heart that it was going to be okay.

I had been contemplating moving to WordPress for quite some time now. I was never able to get that thought out of my mind. I knew that the longer I waited, the more complicated the migration process would become.

Don’t get me wrong, blogger wasn’t something I all of a sudden started hating. It wasn’t even bad; I just outgrew it. I needed to be able to do more with my blog. I was frustrated with figuring out HTML to create add ons and little perks. I am not a tech savvy girl.

Compared to Blogger, WordPress (self hosted) is no walk in the park. I have complete control over everything, which means I also have to make sure the site runs smoothly on my own. There’s no one here to fix my bugs. I’ve gotta Google and do it myself.

That’s scary.

So thanks for bearing with me as I slowly learn how to take the reigns. It’s a work in progress, but isn’t it always? A blog is never finished.

I’m pretty sure I’ve changed my layout every year. Have you checked out my latest? I couldn’t be happier! It was a forced change, but a welcomed one. Who says change is a bad thing?

Remember the first time I tried to make monkey bread and it didn’t turn out so hot? Well, I decided to give it another shot. This time, I used mini loaf pans and smaller balls of dough to make sure that they would cook all the way through. I wasn’t going to have another kitchen failure like the first time, especially when the outside of the bread looks so enticing!

This monkey bread cooked all the way and didn’t leave me crying. Thank goodness! Cinnamon sugar desserts can do no wrong.

Monkey Bread

Ingredients

1 can of buttermilk biscuits
1/4 cup butter, melted
1/2 cup sugar
2 tablespoons cinnamon

Directions

Preheat oven to 350. Grease small baking pans.
Tear the buttermilk biscuits into pieces. I tore each biscuit into approximately six-eight pieces.
Dip each dough ball into the melted butter and then the cinnamon sugar mixture. Pile the dough into greased pan, about 3/4 the way full.
Bake for 20 minutes. Let the pan cool for five minutes and then invert it onto a cooling rack. Best served warm.

https://lovintheoven.com/monkey-bread/

Poppyseed Bread

January 15, 2013 by kim 3 Comments

Everyone’s talking about the horrific flu season we’re having. People are predicting it to be the worst in decades. We won’t know for sure since we’re just getting into the beginning. Did you get a flu shot?

I never have. I’ve always worked with kids, so they were my “flu shot.” AKA they give me some kind of sickness, I get over it, and then I don’t get sick for a quite a while. This year, however, I wasn’t as lucky.

My DB and I both woke up Thursday morning feeling like someone had sucked the lives from us. We were congested, had sore throats, and had to go buy extra boxes of tissues for our ongoing runny noses.

Lucky for us, we had the weekend to lay in bed and do nothing. I slept for 16 hours a day while my DB drank liquids for every meal. We ate all the hot Asian soups to help us kick the bug— soondubu, pho, ramen, and udon. Yes, this means I didn’t cook for four days… four glorious days.

That’s definitely one of the perks of being sick. I have an excuse not to make dinner. Does that make me a bad house-girlfriend?

At least I’ll always be happy to make dessert! This poppyseed bread is just divine. Usually, lemon and poppyseed go hand in hand, but I was happy to find a recipe that omitted the lemon. As I’ve mentioned numerous times, I’m not a fan of lemon desserts.

The almond extract was very strong, but it was a welcomed flavor. Why haven’t I used almond extract in more of my desserts? It’s wonderful!

If you keep the bread in an airtight container, the glaze will soften and become moist again. It’s best left out to harden and served right away. This bread has the consistency of pound cake– dense and fluffy at the same time, but without all the fat. Recipe from The Girl Who Ate Everything.

Poppyseed Bread

Ingredients

Bread:

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:

1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Directions

For the bread:

Preheat oven to 350 degrees.
In a mixing bowl, stir together all of the ingredients. Pour evenly into greased baking pans. Makes 6 small loaves or 2 large loaves.
Bake at 350 for 50-60 minutes for large pans and less for smaller pans.

For the Glaze:

Pour all the ingredients into a saucepan and cook over medium heat until sugar is completely dissolved.
Remove the bread from the pans once they're cool enough and carefully pour glaze over warm bread.

https://lovintheoven.com/poppyseed-bread/

If you wish, you can just bake them into little individual muffins and they’ll turn out just as pretty:

Mom’s Zucchini Bread

January 11, 2013 by kim 1 Comment

Orange is the New Black Season 2 is up on Netflix and I can’t get enough of that show. If it wasn’t for work for me and bar studying for my DF, we would have finished the entire season in a day. Seriously, that show is brilliant.

Zucchini bread’s a weird thing. That’s a whole lot of greens going into baked goods, but it works. The moisture from the zucchini keeps the bread nice and soft.

The batter even looks a bit strange. It slightly resembles tempura batter that has broccoli flakes and carrot trimmings that got stuck to the dough and left behind.

Once you bake it, though, it turns into pure delightfulness.

It’s so eye appealing that kids might even eat their greens. It’s a shame that it didn’t work for my DF, though. I’m still working on that.

Let’s see what it looks like on the inside, shall we?

Side note, I feel overwhelmed with my to-do list recently. Pay a million bills, get a shirt and tie for my DF for the wedding, get a visa, apply for a marriage certificate, grocery lists, blog posts, empty all of our moving boxes… The list goes on and on.

At least I did one thing; The wedding invitations have been sent out! That’s a huge weight off of my shoulders.

Recipe is adapted from AllRecipes

Mom’s Zucchini Bread

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup applesauce
1 3/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Directions

Grease two 8 x 4 inch pans.
Preheat oven to 325 degrees F.
Beat together the eggs, oil, vanilla, and sugar. Add in the flour, salt, baking powder, soda, and cinnamon.
Stir in zucchini and nuts.
Evenly pour batter into prepared pans and bake for 40 to 60 minutes, until toothpick comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

https://lovintheoven.com/moms-zucchini-bread/

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