Feeds:
Posts
Comments

Posts Tagged ‘snack’

I really enjoy baking quick breads and muffins to freeze in individual servings for a quick breakfast or snack option. Last week I found myself with a past its prime banana and a little bit of leftover canned pumpkin puree so I thought I would combine the two to make banana pumpkin bread.

Since I typically end up eating this kind of thing for breakfast, I wanted to put a healthier spin on the bread. Since bananas provide so much natural sweetness I was able to reduce the amount of sugar that I used. I also subbed half of the flour for whole wheat and used plain Greek yogurt in place of some of the oil. Easy swaps that make a difference in the overall nutrition stats. I did still top it with a pumpkin glaze but it was worth it!

The bread was very easy to put together and didn’t even require the use of a mixer. I think I had it in the oven in under 15 minutes. Once it cooled I topped it with the glaze and then let the glaze set. I then sliced the bread into individual slices that I wrapped in saran wrap and placed in a gallon bag. I placed the bag in the freezer so I can grab a slice whenever I need a quick breakfast.

All it needs is a quick 30 seconds in the microwave. Sometimes I like to pop the slice into the toaster for a minute or so too for texture. It’s extra delicious topped with butter, jam or nut butter!

Healthier Banana Pumpkin Bread
(Recipe adapted from Nancy Creative)

Ingredients:

FOR THE BREAD
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced)
1/2 teaspoon salt
1 very ripe medium banana, mashed with a fork
1/2 cup pumpkin puree
1/2 cup light brown sugar
1/2 cup plain nonfat Greek yogurt
2 eggs
1/4 cup canola oil
1 teaspoon vanilla

FOR THE GLAZE
1/2 cup powdered sugar, sifted
1 tablespoon milk
1 tablespoon pumpkin puree

Directions:  

Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with cooking spray and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.

In large bowl, mix together pumpkin, banana, yogurt, oil, eggs and brown sugar. Add in half of the flour mixture and mix well before adding in the other half. Continue to stir gently until everything is well combined.

Pour batter into prepared loaf pan and bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Let the bread cool for about 10-15 minutes in the pan before removing it to cool completely on a wire wrack.

For the glaze, whisk together powdered sugar, milk and pumpkin and spoon over loaf once cool.

Yield: 8 servings

And here are the nutrition details…

Read Full Post »

68 Days of Gourmet: Day 43

It’s funny how certain recipes get really popular in the food blogging world. I saw these Ham and Cheddar Pretzel Bites on Pink Parsley a couple months ago and thought they looked fun. Then I noticed the original recipe was from Gourmet – even better! I thought these would be a kid and adult friendly snack at my niece’s second birthday party a couple weeks ago. Since seeing the recipe on Josie’s blog, they’ve been popping up everywhere. So for my food blogger readers – I apologize if you’ve seen this one several times already.

I am sorry that I’ve been so slack with the blog this week. I’ve had a lot going on and no time to sit down at night to update. We have friends coming to stay with us tonight so I’ve been a busy bee trying to get our tiny apartment presentable and ready for guests. Also, we’ve been dealing with house hunting drama. Thought we finally found something we were excited about making an offer on this week but it didn’t work out. I am seriously sick of looking at houses! It’s been a long process.

It’s been a pretty lackluster week on the fitness front too. More rest days than I’ve had in a long time – which maybe isn’t a bad thing considering the injury and general soreness I’ve had the last several weeks. I taught BodyPump Monday, hot vinyasa yoga Tuesday, rest day Wednesday and taught BodyPump last night. Today is looking like a rest day too. I set my alarm to go to yoga this morning but we didn’t make it to bed until midnight last night (so late for us) so I was not ready to get up at 5:45 a.m. Hoping to get some good yoga classes in this weekend and test my leg out with an easy run.

Update on 68 Days of Gourmet: I’m on day 43 and ready to get this project wrapped up. I did some work this week planning out the rest of the recipes that I’m going to make. Trying to look back to make sure that I have a good balance of all the different recipe categories and a good mix of old and new. I still have a few recipes left to pick so let me know if there’s something you really want to see. I’m happy to take requests. :)

These Ham and Cheddar Pretzel Bites were a good snack for the birthday party but not something I think I will make again. This was my first time making soft pretzels and I enjoyed the process of making them. It was fun and different. But in the end I didn’t think these were worth all of the work. There just wasn’t enough ham and cheddar flavor to them and I think the dough itself could have used a little salt. I even added more ham and cheddar than the original recipe called for.  Also, I will say that they were much better warm out of the oven than served room temperature.  I’m really surprised that I didn’t love these because they did receive great reviews from the other bloggers who made them?

Promise more updates over the weekend and next week! I’ve got some good stuff planned!

Ham and Cheddar Pretzel Bites
(Recipe source Gourmet, October 2009)

Ingredients:

1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light brown sugar, divided
1/4 cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
2 1/2 to 3 cups all-purpose flour
1/2 cup (3 ounces) finely chopped country ham or regular ham, divided
1/2 cup finely grated sharp cheddar, divided
6 cups water
4 teaspoons baking soda
1/2 stick unsalted butter, melted
1 to 2 tablespoons sea salt or kosher salt

Directions:

Stir together yeast, 1 teaspoon brown sugar and warm water in a large bowl. Let stand until foamy, 5 to 8 minutes (if mixture doesn’t foam, start over with new yeast). In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

I used my Kitchen Aid stand mixer for the following steps but you can definitely just follow these directions: add 2 1/2 cups flour and the milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms. Add up to 1/2 cup additional flour, a little at a time, if necessary (which it probably will be – this is an extremely sticky dough). Turn out dough onto a floured surface and gently knead with floured hands a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room (ideally around 80 degrees) until doubled and bubbles appear on surface, about 2 hours. Tip – I like to let my bread rise in the oven. I turn it on for a minute or two then switch it off and place the bread in there to rise.

Turn out dough onto a floured surface and cut into four equal pieces. Working with floured hands, gently roll and stretch one piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you. Roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to prepared baking sheet. Make three more ropes using the same method. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Preheat oven to 400 degrees with rack in upper and lower thirds. Line two baking sheets with parchment paper.

Bring 6 cups of water to a boil in a large saucepan. Reduce heat to a simmer and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds total. Transfer with a slotted spoon to baking sheets.

Bake until puffed and golden-brown, about 15 minutes. Don’t be alarmed if cheese oozes out a bit.

When you remove pretzels from oven, brush with butter and sprinkle with salt. Serve warm or at room temperature with a honey mustard dipping sauce, if desired. (See original Jalepeno Honey Mustard in original recipe or see my favorite honey mustard here).

Yield: 4 dozen pretzel bites

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 427 other followers