Tag Archives: Bread

Banana, Peanut Butter and Chocolate Kisses

What’s not to like?

Lately, bananas have become a staple fruit in my diet. Especially since I tried the 21 Day Tummy Diet last year. They are filling, full of fiber, antioxidants, vitamins and minerals. There is always an odd week, when I have several left over ripe bananas. Sometimes I freeze them for my next smoothie. Other times, I like to bake bread.

Right on cue, this week, Marc Matsumoto posted this recipe. I made no changes other than to use holiday colorful chocolate kisses instead of chunks. And it still was good.


Happy Friday!

Cardamon Flavored Persimmon-Orange Marmalade

I recently received about almost a couple a dozen Persimmon from my sister, from her garden. I shared some with my colleagues at work and carried some for that mid-afternoon snack and meanwhile thought about recipes I could use them in.

IMG_5639I totally love Orange marmalade. I made the Cranberry-Orange Marmalade a while back and that was a lot of fun. Maybe it is the bright color of Persimmons, but Persimmon-Orange marmalade was the first thing that popped into my mind.

Here’s how I made my jam…


1 Orange pulp, pith removed
4-5 Persimmon ripe pulp or raw grated
Peel or rind of one Orange (grated or sliced thin)
1 cup orange juice
1 cup maple syrup or agave or honey
2 cups sugar
juice of one lemon
1 tsp cardamon powder
a dash of all spice

IMG_5660Add orange pulp, persimmon pulp or grated persimmon, maple (or honey or agave) syrup, sugar, orange rind,orange juice, lemon juice  and cardamon to a large pan and bring to a boil. Reduce flame and continue to cook till the mixture thickens approximately 60-90 minutes. The cardamon gives a nice aroma too as you make the jam!

IMG_5639Cool and transfer to air tight jars and refrigerate for immediate use or can in air tight canning jars for future use following canning procedures. This was my first attempt at canning and it was really exciting to hear the jar’s popping!

IMG_5656Enjoy fresh with some toasted bread and butter with your morning cup of tea or coffee. Or make some french toast with goat cheese and eggs. Or make some Sweet or Spicy  Paneer Toast!


How to can some jam

Spicy or Sweet Paneer Toast

Recently when I was in Long Island visiting my friend, she made Paneer Toast as one of the items for Sunday brunch. It was so good that I couldn’t wait to try it.  I am constantly on the lookout for non-sweet alternatives for breakfast, and this definitely fits the bill. But hey, if you prefer sweet, you can make it sweet too.


4 slices of bread
2-3 tbsp grated Paneer
1 jalapeno minced
touch of butter

IMG_5655Mix grated Paneer and minced jalapeno. Lightly apply butter to each slice. Add 1-2 tbsp Paneer mix and toast two slices at a time in a sandwich maker or Panini press.

IMG_5653If you like sweet toast, add a tbsp or two of jam, before toasting. You can skip jalapeno if you like.


Mango and Cranberry Cake

It’s fall and cranberries are available in abundance in grocery stories. I picked up a box of them this week and the first thought in my mind was to make cake with mango!

So…. here goes…


1 cup whole wheat pastry flour
1/2 cup almond meal
3/4 cup brown sugar
1/2 mango diced
1 cup fresh cranberries
1/2 cup coconut flakes
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
2 eggs
1/2 stick unsalted butter
1/3 cup milk

IMG_2858Pre-heat oven to 400 degrees F.

In a large bowl, mix flour, almond meal, salt and baking powder. In a separate bowl whisk sugar and eggs until thick. Add essence. Fold in melted butter and milk and whisk together. Add to dry ingredients and mix well.


Set aside a handful of cranberries and add the rest to the batter along with the diced mango. Optionally can add some walnuts. Mix well. Pour into a well greased baking pan. Arrange the remaining cranberries on top of the cake batter.


Bake for 30-40 minutes until golden and an inserted toothpick comes out clean. Serve warm with a dollop of ice cream or whipped cream or stand alone with some warm spicy chai.


See Also:

Apricot and Cranberry Cake
Cranberry Pumpkin Loaf
Whole Wheat Cranberry Orange Loaf
Cranberry Orange Bread
Cherry Cake

Whole Wheat Banana Walnut Loaf

When I saw this, I just had to try it. Lately, since, I started experimenting with the 21 Day Tummy Diet, I have been buying Organic bananas each week. And each week, when I have left over bananas, I peel and freeze them. They are terrific for smoothies. It seems, they are great for banana loaf.

Continue reading Whole Wheat Banana Walnut Loaf

Cranberry Pumpkin Loaf

This is the time of the year when cranberries and pumpkin proliferate grocery stories. While pumpkins are the rage in October with many new soup and pie recipes, cranberries take over in November.


Armed with some leftover pumpkin puree from the Whole Wheat Pumpkin Spice Muffin Mix I made a few days ago and fresh cranberries, I scoured the web for an interesting recipe that used both the ingredients. What I found looked delicious, as always I varied mine a little.


Here’s how I made my loaf:

1 cup all purpose flour
2/3 cup whole wheat flour
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
2 eggs
1/2 cup orange juice
1 cup pumpkin puree
1 cup chopped cranberries
1/2 cup chopped walnuts (optional)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp orange zest
1 tsp vanilla essence
1/2 tsp ground cinnamon
1/2 tsp ginger powder
1/4 tsp ground cloves
pumpkin seeds (optional)


Preheat oven to 350 degrees. Prepare a 9×15 loaf pan.

In a large bowl mix together flour, baking soda, baking powder, salt, ground cinnamon, ground cloves, ground ginger, and orange zest.


In a separate bowl or in the kitchen aid bowl, beat butter and sugar until light and fluffy. Add eggs one at a time and continue beating. Add vanilla essence, pumpkin puree and orange juice and continue beating on low speed or whisk by hand. Fold in the walnuts and cranberries and mix well. Pour into loaf pan. Bake for 55-60 minutes or until the toothpick test passes.


Cool on the rack for 10 minutes, before removing from pan. Serve warm or cool with some spiced cider or herb tea. It’s fall after all.

And birthday week continues 🙂


Cranberry Orange Marmalade

If there are two ingredients I love most, this is it. A couple of year’s ago I picked up some delicious Cranberry Orange Marmalade at the local farm in Virginia.

Who knew making Cranberry Orange Marmalade was this simple?

I adapted this one from here.


Rind of one orange sliced into strips
Pulp of two oranges cut into sections with pith removed
1/2 pkg cranberries
1/2 cup water
1 cup sugar (or use half honey)

Bring 1/2 cup water to boil with sugar, orange sections and rind to boil. Lower heat and simmer for 15 minutes. Add cranberries and continue cooking for 30-40 minutes or until the mixture thickens and is sticky.

IMG_3054Store in an air tight bottle in the refrigerator and enjoy with a slice of fresh toasted bread!


What’s for breakfast?

So…. I  finally made the Oatmeal Sandwich Bread yesterday!!! I say definitely mission accomplished!

Back in August when I saw the recipe for this bread posted by Jenna of Eat Live Run, I got hooked onto bread baking. Since then I have been slowly but surely making progress and having adventures learning bread baking from scratch. (See: It’s all about the flour).


I wont even talk about the first time I tried this out. You guessed it … it went straight to the trash.

This time around I am better armed with all the right ingredients, the right tools and the correct measurements!


I finally relented and purchased a measuring scale and a kitchen aid 9 speed hand held mixer. The latter one was a compromise since the kitchen aid mixer is almost  4 times more expensive.

The dough after two hours…


Ready to stick it in the oven…


Fresh out of the oven…


There is plenty of room for improvement as always… but still definitely goal attained!

I am not even going to attempt to post a recipe here… visit Jenna’s blog for all the expert instructions and the recipe.

Enjoy it with fresh home made Cranberry Orange Marmalade!

Whole Wheat Cranberry Orange Bread

I decided to go all the way this time and use whole wheat flour and wasn’t disappointed. The final product  was tasty and healthy. And my friends at dinner thought so as well.

This recipe is adapted from here.

1 1/2 cups whole wheat flour
1/2 cup amaranth flour
1 cup sugar
1 egg
1 cup fresh cranberries
3/4 cup fresh squeeze orange juice
1 tbsp orange rind
4 tbsp unsalted butter
1/2 cup walnuts
1 tsp vanilla extract
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.

In a large bowl mix the dry ingredients: flour, sugar, baking powder, salt, baking soda and orange rind. Cut butter into cubes and using your hands mix it into the dry ingredients. In a separate bowl whisk together egg, orange juice and vanilla essence. Combine dry ingredients with wet ingredients. Stir in cranberries and nuts.

Grease a 9×5 in loaf pan and pour in the dough. Smooth out the top with a spatula. Bake on the center rack for 50-60 minutes or until a toothpick stuck in the center comes out clean.

Cook on a rack and serve with refreshing tea.

For a white flour version see also:

Cranberry Orange Bread

Jalapeno and Sundried Tomato Bread

You knew this one was coming 🙂

Since my adventures at learning to bake fresh home made bread (See: It’s All About the Flour) I have been warning about my desire to make healthy, and exotic bread.

This one is right out of my heart. My desire to learn bread making is driven by my desire to bake bread more to my liking. Healthy, nutritious and filled with ingredients and toppings I like.

Now that I mastered the basic principles, I wanted to try my first iteration of a healthier version of the no knead bread with my favorite toppings. So here goes. This one is loosely based on this one which is based on the New York Times no knead bread.

1 cup whole wheat flour
2 cups whole purpo flour
1/4 tsp yeast
1 tsp kosher salt
1 5/8 cup water
1/2 cup chopped jalapenos (fresh if you dare or pickled)
1/2 cup sun dried tomatoes
1/4 cup shredded cheese

Mix 1 cup whole wheat flour, 2 cups whole purpose flour, 1 tsp kosher salt, 1/4 tsp yeast and 1 5/8 cup water and set aside for 12-18 hours. This is how it is going to look after 18 hours.

Layer a flat surface with  flour. Apply flour to your hands to prevent sticking and transfer the dough to the flat surface. Flatten and cover with  plastic wrap for 15 minutes.

Meanwhile chop fresh jalapeno or pickled jalapeno and sun-dried tomato. After 15 minutes, remove plastic wrap, toss in 1/3 the jalapeno, sun-dried tomato and cheese (typically sharp cheddar is used but I am not a fan of cheddar and  used pepper jack). Fold over and add another 1/3 of the jalapeno, sun-dried tomato and the cheese.

Lay out a cotton towel with some flour.Transfer the dough. You can top the rest of the toppings on the top layer. Flour another cotton towel and cover the dough. Set aside for 2 hours allowing the dough to rise and double in size.

Pre heat oven  to 450 degrees 45 minutes prior to the completion of the 2 hour period. Place a dutch oven in the oven. After 45 minutes have elapsed,  transfer the dough to the dutch oven. Cover and bake for 30 minutes with the lid on the dutch oven. Remove lid and continue baking for an additional 15 minutes without the lid.

Cool on rack for an hour before slicing the bread.