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Bananas Foster Bread

How do you make banana bread better? Add booze, of course! This recipe is a “lightened up” version, but the bananas cooked in brown sugar, butter, and rum will make you forget that it’s a bit healthier than your typical banana bread.

Heather at Hezzi-D’s Books and Cooks hosted this month’s What’s Baking Challenge: Bread! I can’t wait to see what the other ladies have baked up!

Whip up a batch of this goodness for breakfast or brunch and win over the heart of everyone who takes a bite. Valentine’s Day is coming up (nudge nudge nudge)!

Bananas Foster Bread | doughseedough.net

Bananas Foster Bread

1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup dark rum, divided
1 teaspoon vanilla extract
1/3 cup plain fat-free Greek yogurt
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
cooking spray
1/3 cup powdered sugar

  1. Preheat oven to 350°. Lighting coat a 9×5-inch loaf pan with cooking spray and set aside.
  2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick pot. Cook over medium heat until bubbly; remove from heat and let cool. Stir in vanilla extract, yogurt, remaining 1/2 cup brown sugar, and eggs. Beat until well combined.
  3. In a separate bowl, combine flour, flaxseed, baking soda, salt, cinnamon and allspice. Whisk together until blended. Carefully pour dry ingredients into wet ingredients and stir until just combined. Pour batter into prepared loaf pan. Bake for 1 hour or until a wooden toothpick inserted into the center comes out clean. Plan pan on a wire rack until cool enough to handle. Remove bread from pan and place on wire rack.
  4. Combine remaining 1 tablespoon melted butter, 1 tablespoon rum, and powdered sugar; whisk until smooth. Drizzle over the bread. Serve warm or at room temperature.

slightly adapted from Cooking Light

 

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Overnight Apple Gingerbread Cinnamon Rolls

These beauts were made for this month’s gingerbread-themed What’s Baking, hosted by Catherine at Pursuing a Domestic Goddess-ness. When I found out that the theme was gingerbread, I knew immediately that I just had to make some cinnamon rolls.

Overnight Apple-Gingerbread Cinnamon Rolls | doughseedough.net

There are few sweet brunch foods that I like. Waffles and pancakes? No thanks. But, cinnamon rolls are one food that I can get behind. Soft, fluffy, warm-from-the-oven bundles of goodness. Gingerbread and a bit of apple make these the ultimate winter breakfast or brunch dish. Make someone’s day by waking them up with some fresh-baked cinnamon rolls.

Overnight Apple-Gingerbread Cinnamon Rolls | doughseedough.net

Overnight Apple Gingerbread Cinnamon Rolls

for the dough:
1 cup skim milk
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
4 – 5 cups all-purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 large egg
1/4 cup butter, melted and cooled
1/3 cup molasses

for the filling:
1 cup brown sugar
1 teaspoon cinnamon
2 Granny Smith apples, diced (2 cups)
1/4 cup butter, softened

for the icing:
2 cups powdered sugar
1 teaspoon vanilla extract
3 – 4 tablespoons milk

  1. Heat milk to 115°F. Stir in yeast and 1 teaspoon sugar until evenly dispersed. Set aside for 10 minutes to proof.
  2. In the bowl of a stand mixer, combine 4 cups flour, brown sugar, salt, cinnamon, ginger, and nutmeg. Set mixer on low and slowly add in yeast mixture, egg, butter, and molasses. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. Transfer dough to a lightly greased bowl. Cover and let rise in a warm location for 1 hour, or until doubled in size.
  3. Line a 9×13-inch pan with parchment paper and set aside.
  4. Lightly flour your work surface. Turn dough out onto surface and roll into a 20×13-inch rectangle.
  5. Spread softened butter over the entire surface. Sprinkle evenly with brown sugar and cinnamon. Distribute diced apples over the entire surface.
  6. Starting at the long end closest to you, tightly roll the cinnamon roll up. Gently pinch the end to seal and turn the roll seam-side down. Cut into 12 equal pieces. Place rolls into prepared baking pan. Cover tightly with plastic wrap and refrigerate overnight.
  7. Remove rolls from the refrigerator and allow to sit at room temperature for 45 minutes.
  8. Preheat oven to 350°F. Bake for 35 – 40 minutes or until lightly browned.
  9. Prepare the icing: In a medium bowl, combine powdered sugar, vanilla extract, and milk and whisk until smooth. Drizzle over warm rolls and serve.

 

adapted from Baked by Rachel


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Pumpkin Pie Granola

This pumpkin pie granola is a million times better than actual pumpkin pie. It packs all the delicious flavors of pumpkin pie without that baby food texture. Carrie over at Carrie’s Sweet Life hosted this month’s What’s Baking challenge and the theme was pumpkin or squash.

This granola recipe is crazy easy and since the pumpkin craze is in full swing, you probably have all the ingredients you need to make this in your kitchen already. I skipped out on using added fats in this recipe and instead used pumpkin to bind everything together to make a delicious, crunchy, slightly healthier granola.

Pumpkin Pie Granola | doughseedough.net

 

Pumpkin Pie Granola

5 cups old fashioned oats
2 teaspoons pumpkin pie spice
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup brown sugar
¾ cup pumpkin puree
¼ cup maple syrup
1 teaspoon vanilla
⅔ cup pepitas
⅔ cup pecans
⅔ cup dried cranberries

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together oats, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
  3. In another large bowl, mix together brown sugar, pumpkin puree, maple syrup, and vanilla until well combined. Pour the wet mixture into the oat mixture and stir until everything is evenly coated. Stir in pepitas and pecans.
  4. Place granola onto prepared baking sheet. Bake in preheated oven for 30 minutes or until golden brown, stirring halfway through. Remove and sprinkle cranberries on top and stir in. Let granola cool complete; it will crisp as it cools.
  5. Store granola in an air-tight container.


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Pistachio and Dried Cherry Biscotti

I can’t really remember how (or why) I started making biscotti. But for as long as I can recall, my mom has always requested biscotti as her gift for just about everything – birthday, Mother’s Day, Christmas… Thanksgiving?

Pistachio & Dried Cherry Biscotti | doughseedough.net

I usually make some sort of chocolate biscotti, but this time I opted for something new – pistachios + dried cherries. How did it turn out? Amazing. Better than any of the chocolate-based biscotti I’ve ever made or tasted. Better than any biscotti I’ve ever had, period. I’m dreaming of the day that I can make these again – I’m hoping to get my hands on some delicious Door County cherries!

Pistachio & Dried Cherry Biscotti | doughseedough.net

Pistachio and Dried Cherry Biscotti

1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons canola oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries, roughly chopped
1 cup unsalted, shelled pistachios

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer or in a large mixing bowl, combine flour, sugar, oats, baking powder, baking soda, and salt. Mix for 30 seconds to combine.
  3. In a separate bowl, whisk together eggs, oil, orange zest, lemon zest, vanilla extract and almond extract. Add egg mixture to flour mixture and beat on low speed until dough is crumbly and just combined, about 1 minute. Knead dough with your hands for another minute until dough comes together. Fold in cherries and pistachios.
  4. Transfer dough to a lightly floured surface and divide in half. Dust hands with flour and shape each piece of dough into a 16-inch long log. Transfer logs to prepared baking sheet and use your palm to flatten into a 2-inch wide strip.
  5. Bake until biscotti is lightly browned and set, about 30 minutes, rotating pans halfway through. Allow cookies to cool slightly on the baking sheet for 15 minutes.
  6. Turn oven down to 250°F. Line a second baking sheet with parchment paper and set aside.
  7. Transfer biscotti logs to a cutting board and slice diagonally into 2/3-inch thick slices*. Arrange pieces, cut side down, on prepared baking sheets.
  8. Bake biscotti for 20 minutes. Flip biscotti and bake for an additional 20 minutes or until cookies are crisp. Carefully transfer cookies cooling rack and let cool completely. Store in an air-tight container until ready to serve.

 

*Most recipes call for cutting biscotti with a serrated knife, but I’ve had better luck with my super-sharp Santoku. Do as you wish!

 

recipe very slightly adapted from Bon Appetit


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Caramel Apple Cinnamon Rolls with Bourbon Glaze

Long ago, in my college years, I loved drinking gin (and got the nickname Ginni). Now, I’m loving whiskey. Whiskey sours, whiskey Cokes and most recently I’ve been diggin’ it with some root beer. You know the saying “don’t cook with alcohol you won’t drink?” Well, I prefer Kessler in my drinks (flame away, people), but I used Bulleit in these cinnamon rolls.

Caramel Apple Cinnamon Rolls with Bourbon Glaze | doughseedough.net

I used my cinnamon roll dough (but used dairy ingredients compared to non-dairy) as the starting point and made three batches of caramel before I finally got it right.

These bourbon-glazed cinnamon rolls are a decadent morning pick-me-up. Some people like coffee in the morning. Some people like tea. Everybody likes boozy cinnamon rolls. So, go into your kitchen, whip up a batch of these bad boys, and present them to someone who has a case of the morning grumpies.

Caramel Apple Cinnamon Rolls with Bourbon Glaze | doughseedough.net

Caramel Apple Cinnamon Rolls with Bourbon Glaze
makes 12 cinnamon rolls

for the dough:

3/4 cup 1% milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
2 1/4 teaspoon active dry yeast
1/4 cup warm water (110°F)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg

for the filling:

4 cups diced crisp, tart apples (3 – 4 apples) – I used a combination of gala and granny smith
1 cup granulated sugar
1 1/4 cup 1% milk, warmed
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

for the glaze:

1 cup powdered sugar
1 tablespoon bourbon (I used Bulleit)
2 teaspoons 1% milk
1/2 teaspoon vanilla extract

 

to make the dough:

  1. Heat milk in a small saucepan over low heat. Add in butter and vanilla and stir until melted. Remove from heat and allow to cool.
  2. Meanwhile, combine yeast with warm water in a small bowl. Let sit for 10 minutes or until mixture is foamy.
  3. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.
  4. Whisk egg into the milk mixture until well combined. Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball. Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky. The amount of flour you use will vary, but I usually use about 3 1/4 cups.
  5. Lightly oil a large bowl. Form dough into a ball and place in bowl, turning to coat in oil. Cover and let rise in a warm place for 45 minutes.


to make the filling:

  1. Place apples in a pan over medium heat and cook until softened, about 3 – 5 minutes. Remove from heat and set aside.
  2. Next, prepare the caramel. Place granulated sugar in an even layer in a large pot over medium heat. Let cook, undisturbed, until sugar just starts to melt. Then, start stirring occasionally until sugar turns golden brown. Remove pot from heat and slowly (and carefully!) stir in warmed milk. Stir until well combined. If sugar hardens, don’t fret! Return the pot to the burner and cook slowly over medium-low heat. Stir constantly until the hardened sugar melts. This could take 15 minutes or longer. Continue to cook until caramel reaches desired consistency. Stir in salt and remove from heat to let cool.
  3. Stir 1/3 cup of the caramel sauce in with the cooked apples and set aside. Reserve the remainder of the caramel to drizzle over the cooked cinnamon rolls.
  4. Combine brown sugar with the cinnamon and set aside.


to assemble the cinnamon rolls:

  1. Lightly flour your work surface. Turn dough out onto floured surface and cover with plastic wrap. Let rest for 10 minutes.
  2. Roll dough out into a 20×13-inch rectangle. Spread butter onto the surface. Sprinkle with brown sugar and spread apple mixture evenly onto the surface, making sure to get it all the way to the edges.
  3. Starting at the long end closest to you, tightly roll the cinnamon roll up. Gently pinch the end to seal and turn the roll seam-side down. Cut into 12 even pieces. Place rolls cut-side down into a lightly greased 9×12-inch baking pan. Cover with plastic wrap and let sit for 45 minutes.
  4. Preheat oven to 350F.. Remove plastic wrap from the cinnamon rolls and bake in preheated oven for 25 – 30 minutes, or until golden brown. Allow the cinnamon rolls to cool slightly before icing so they have a chance to soak up the caramel and cinnamon sugar.
  5. While the rolls are cooling, prepare the glaze. In a medium bowl, combine powdered sugar, bourbon, milk, and vanilla and whisk until smooth.
  6. Drizzle glaze and caramel over the cinnamon rolls and serve.


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Lemon-Raspberry Muffins {dairy-free}

I’m a big fan of keeping the freezer stocked with cinnamon rolls, muffins and other goodies. I love being able to grab something, microwave it for a few seconds, and have an easy breakfast or snack. Right now, I’ve got whole wheat cinnamon rolls and lemon poppyseed muffins in the freezer. This week, I added some  lemon-raspberry muffins to the mix.

Lemon-Raspberry Muffins {dairy-free} | doughseedough.net

Oh my deliciousness. They were the little burst of sunshine that I needed this week. So, if you find yourself with an hour of free time this weekend, make these muffins.

Lemon-Raspberry Muffins {dairy-free} | doughseedough.net

 

Lemon-Raspberry Muffins {dairy-free}

makes 16 muffins

2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup coconut cream*
1/2 cup plain soy milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 cup fresh or frozen unsweetened raspberries

  1. Preheat oven to 400°F. Line 2 muffin tins with 16 paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a medium bowl, whisk together eggs, coconut cream, soy milk, canola oil, applesauce, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in raspberries.
  5. Fill prepared muffin tins two-thirds full with batter. Bake for 18 – 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before moving to a wire rack to cool completely.

 

*to get coconut cream, let a can of full-fat coconut milk sit on the counter for at least 30 minutes. Open the can carefully without shaking. Scoop off the thick cream that rises to the top of the can. Reserve the rest of the coconut milk for another use

recipe slightly adapted from


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Dairy-Free Almond Joy Bread

I’ve been adapting fairly well to the dairy-free life, but there are some things that I just can’t get over. I’ve been craving cheese like crazy lately – cheeseburgers, pizza, cheesy bread. I’ve also been craving candy. Sour candy is good, but it can’t replace chocolate. I love Almond Joy candy bars. I can still remember when Mike got some for our trick-or-treaters and I had to hate-watch him eat the leftovers. Yes, I’m still upset about that over 4 months later.

Dairy-Free Almond Joy Bread | doughseedough.net

Thankfully, Nicole from Cookies on Friday could fix at least one of my cravings. I was able to easily adapt her Almond Joy Bread recipe to be dairy-free. This bread was so good that I almost didn’t want to share. But, I did share because I’m a kind and loving wife. I even left over half the leftovers with him in Appleton. (Actually, I kind of regret doing that now). This bread is definitely on my make-again-asap list and it should be on your must-make-immediately list. Just sayin’.

ond Joy Bread | doughseedough.net

Dairy-Free Almond Joy Bread

2 eggs
1/2 cup sugar
1/2 cup stevia
1/2 cup coconut oil, melted and slightly cooled
½ teaspoon vanilla
½ teaspoon coconut extract
1 1/2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ tablespoon lemon juice
1/2 cup soy milk
½ cup shredded unsweetened coconut, lightly toasted
½ cup almonds, chopped
½ cup dairy-free mini chocolate chips

for the coconut glaze
½ cup sugar
¼ cup water
½ tablespoon coconut oil
½ teaspoon coconut extract

for the chocolate ganache
1/2 cup soy milk
1/3 cup dairy-free semisweet chocolate chips

  1. Preheat oven to 350. Lightly grease a 4.5″x8.5″x2.5″ loaf pan and set aside.
  2. Combine lemon juice and soy milk in a small bowl. Let sit for 10 minutes.
  3. In a large mixing bowl, beat together eggs, sugar, stevia, coconut oil, vanilla and coconut extract until smooth and creamy, about 2 minutes.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Mix 1/3 of the dry ingredients into the wet ingredients. Mix in 1/2 of the soy milk. Mix in 1/3 of the dry ingredients. Mix in remaining 1/2 of the wet ingredients, followed by the last of the dry ingredients. Mix until just combined.
  5. Fold in coconut, almonds, and chocolate chips. Pour batter into the prepared on, smoothing out the top. Bake for 50-55 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
  6. While bread is cooling, make the glaze. In a small pot, whisk together sugar, water, coconut oil and coconut extract.
  7. Using a toothpick or skewer, poke holes into the top of the bread. Move bread onto a cooling rack and place a plate underneath. Brush or spoon the glaze on top, letting the glaze soak in.
  8. While cake sets, make the ganache: Place chocolate chips into a small bowl. Heat soy milk to a simmer over medium-high heat. Remove from heat and pour over chocolate chips. Whisk until smooth. Drizzle over bread.
  9. Top with additional toasted coconut, if desired.

 

slightly adapted from Cookies on Friday, as seen on Culinary Concoctions by Peabody

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!