Archive for the ‘Sweet Breads’ Category
These Thanksgiving Gobbler Rolls are seriously the most DELICIOUS way to transform those Thanksgiving leftovers into something truly mouth-watering! A tender sweet roll dough packed with mashed potatoes, corn, roasted turkey and stuffing topped with “gravy” icing and cranberry relish garnish!
Question – what’s your favorite part of the Thanksgiving meal? Is the eating it when it’s straight out of the oven with your loved ones all around? Or is it that 2am fridge raid for those cold turkey sandwiches? Or what about leftovers the next day – or as my Mom would call it “Thanksgiving #2”? For me it’s all of them but honestly I’d have to say my all time favorite is how I get to revamp those leftovers into something incredible. You’ve seen my Gobbler Wrap and Gobbler Pizza. However I have to be honest guys, this recipe today… it’s something special. Like if I had to choose between this and my gobbler pizza, this will win out And you all know how much I LOOOOOOOOVE pizza. But this, dear God people it’s literally everything you would expect how a cinnamon roll would be BUT instead of sweet it’s full-on savory Thanksgiving-fied!
So did you survive Thanksgiving yesterday? Hopefully no family squabbles, dry birds or failed desserts. Growing up Thanksgiving was a big deal in my house; hell any day where there was a huge feast was a big day. But for us Thanksgiving is where Mom would cook for days, pies upon pies, and people coming in and out of the house all day long. Our main meal was at 2pm, 3pm if Mom was making a backup meal. Yes you read that right, back up meal.
In the Fall months I tend to go for more comfort type sweets and for me one of those are sweet breads. Sweet breads, or quick breads, are the easiest breads to make the probably one of the more versatile ones out there. Do you know the difference between sweet breads and say bread you make a sandwich with? Sweet breads are breads that are prepared with leavening such as baking soda or powder, rather than yeast. As a result, the bread does not have a long proofing and rising time, like yeast breads. The result, like regular yeast bread is that it can vary widely in texture and flavor, from light and fluffy to extremely dense, and they can be both sweet and savory.
The leavening in quick bread expands as the bread as baked. As a result, it often has a less complex flavor than yeast bread, because the dough does not ferment at all. Plus with sweet breads there is no rolling, kneading, or proofing. The more common sweet breads are your banana, pumpkin, zucchini and so forth. Unlike yeast bread there is no proofing here or starters. One of the most common ways involves mixing the wet ingredients and dry ingredients separately, and combining them at the very end. The ingredients are stirred until they just come together, and then the resulting dough or batter is quickly baked. And unlike yeasted bread, the batter isn’t meant to be completely smooth. Some lumps are okay. Why? You don’t want to incorporate air into the batter.
“WTH dude? What’s up with all this learnin’ stuff?” Yeah I know, I know but you should know me by now. I’m not one to just say “here’s a picture and a recipe… Tada!” Well okay maybe I’d do a “Tada” and a “curtsey” to be cute but I’m one that talks and shares. I believe that’s part of why you are here. I try my best to connect with you all. My goal is to not just provide recipes that make you crave something and want to go create in the kitchen but also teach something along the way, share a few laughs, memories and just create a family type environment. I love when you guys comment back and engage here. Grab some coffee and we’ll share some sweet bread!
Bananas are one of them ‘tings that at any given point in time in my house there will at least be 2 full bunches – one with a slightly greenish hue (for me) and ones that are bright yellow (for Mr. Fantabulous). However for one reason or another at the end of the week there are usually 1-2 stragglers that have spots on them that we both refuse to eat. I cannot eat a brown spotted banana. If it’s soft I will make my infamous squinched-up-7-year-old-girl face IMMEDIATELY. Just the thought of eating one like that makes me shudder. Well for some reason at the end of this one week there were 4 very ripe bananas left. No I mean like black ripe! Thing is, my one brother LOVES his bananas this way (again, insert yuck face).
So naturally I had to think of a way to use them up (cause I had no more room in the freezer and I wasn’t about to throw them away). That’s when Mr. Fantabulous asked me to make banana bread but with something different in it. Now he doesn’t like chocolate in his so I knew that was out so I had to think outside the box. On the same token I had been craving Strawberry Cheesecake Ice Cream but I didn’t have any (nor did I need it even though my thighs would argue with you!). Somehow I just look at the carton of that stuff and it just immediately blows my thighs up like 45 pounds! LOL
So this sweet bread is literally a mash up of both of our cravings. He got banana bread with something ‘different’ in it and I got my pseudo strawberry cheesecake type filling. Since my thighs (and the rest of me) didn’t need the full blown calorie heavy traditional cheesecake filling, I opted for a healthier version. Sure it still has cream cheese in it but I used light and in lieu of sour cream I went with greek yogurt. The flavor was spot on.
Mr. Fantabulous was thrilled with this and loved the addition of the cheesecake swirls. Now at first I didn’t want to put a topping on this but he insisted as it looked ‘nekkid’ without it. I was fine with nekkid sweet bread, he was not. That’s completely up to you to be honest. This recipe makes 2 loaves and I kept one nekkid for me and one topped for him. Because of the cheesecake filling, I think the sweetness is there to forgo the glaze but again, totally up to you.
As you can see this bread is super moist. I loved this with my morning tea and he with his coffee. Then again he loved this as his ‘dessert’ and his after dinner snack and then again his before snack. LOL
As for storing this, I like mine cold so I kept it in the fridge. I get ‘funny’ about cream cheese fillings and frostings. To me they should be refrigerated but for his we let it set out, covered, for a few days and it was completely fine. But if you ask me, store it in the fridge. There’s much debate in the baking world about cream cheese frostings/fillings. If it’s a frosting I always keep it cold but since this is baked – the jury is split on this. Again, I fridge it but then I’m anal. I would hate to see all of my hard work go to waste/get spoiled.
I see this sweet bread as one of those “neighborly” breads or the kind you share after church. It’s just simplistic and wholesome but packed with a ton of flavor. And that surprise of the cheesecake swirl filling – oh yeah, you’re gonna wow them for sure!
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 4 ripe bananas, mashed
- 1 cup white sugar
- 3 eggs
- 1 1/2 cups butter, melted then slightly cooled
- 1 tsp vanilla extract
- 8 ounces low fat or fat free cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 3 Tbl flour
- 8 ounces strawberry Greek yogurt
- 3 Tbl strawberry preserves
- 1/2 cup confectioners' sugar
- 2-3 Tbl half and half
- Preheat oven to 350 rack in the middle.
- Line 2 9x5” loaf pans with parchment paper leaving a 1” overhang.
- In a bowl beat together using a hand mixer the cream cheese and sugar until well blended.
- Add in the egg, strawberry preserves and greek yogurt, mix to combine.
- Add in the flour and mix until blended.
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the bananas and sugar.
- Cream to combine (some banana chunks are okay).
- Add in the eggs, butter and vanilla extract.
- Mix to blend.
- Turn off the mixer and add in the flour, baking soda, baking powder and salt.
- Mix on low just until combined, don’t over mix this.
- Divide half of the bread batter between the 2 loaf pans (it should be about 1-1 ½” high in the loaf pan). You should still have ½ of the bread batter in the bowl (that will go on top)
- Evenly divide the cheesecake batter the 2 loaf pans.
- Take the remaining bread batter and spoon on top of the cheesecake mixture. It may not cover it completely.
- Taking a thin blade knife, stick it into the loaf pan going about half-way down and gently draw swirls in the pan.
- Bake for 50-60 minutes or until a wooden skewer inserted into the center comes out clean.
- Remove the pans from the oven and place on a cooling rack.
- Wait 1 minute then gently grabbing the parchment overhang, lift the bread up and out of the pans and place on the cooling rack.
- Allow to cool completely before cutting.
- To glaze, mix together the confectioners' sugar and half and half. You want the glaze thick.
- Pour over the cooled cake.
- Allow the glaze to harden completely before cutting and covering.
- Store in the fridge.
So since we’re having this veritable heat wave right now in the ‘Burgh the last thing I wanted to do was turn on the oven and cook. BUT… *sigh* by 9am this morning I was jonesin’ to cook… something; anything. Since Mr. Fantabulous was off in La-La Sleepyland I knew I couldn’t really make too much of a ruckus in the kitchen. As I was sitting at the kitchen table I happened to look at my counters; I mean really look. OMG… how in the hell did they get so just… cluttered and messy??? I mean the load of just crap I had on them… dear Lord! My Mama would have tanned my hide if she saw ’em. So I drank my protein drink and rolled up my sleeves. Well okay that’s not true as I was wearing a tank shirt and it’s um sleeveless but you get the gist 😀
Let’s just say me and Lemon Fantastic got real intimate.. I scrubbed the counters, cabinets, back splash and anything else that was in the way… *mental note: African Violets do NOT like Lemon Fantastic …Oops!*. Mmmm my kitchen was smelling awesome.
Woo hoo! Kitchen cleaning done.. NOT! I made the mistake and looked down.
I had more stuff stuck on the floors, spots and crumbs than actual tile… I think the person that broke in my house that ate of my watermelon must have put all of that onto my floor! Bastards! *wink*. LOL So out came the mop, bucket and Mr. Clean. That beautiful bald sailor man who smells FANTASTIC! Sorry Mr. Fantabulous but I cheated on you this morning with Mr. Clean. I couldn’t help myself. He was just lemony fresh and he made my kitchen floor spotless. Um and baby, I kinda liked it *blush* LOL
After I got that all done I decided to dirty my kitchen all over again. See as I was cleaning I was thinking of things I could make that wouldn’t force my AC to work overtime. And as I was cleaning I moved 3 bananas that HAD to be used today. I mean we’re talking HAD TO BE USED! They were so soft. To the point that when I was making this, I couldn’t peel the bananas but rather I had to ‘squeeze’ the banana out. It was that ripe. Then it hit me.. “ugh… I don’t want to turn the oven on. But I have to use these bananas. Crap! Now what?” Well as I was cleaning the lower cabinets I saw my barrage of crock pots.
Yes, I have a bunch of them. Honestly, I think I have 7, maybe 8 of ’em. And yes, I use them all! So shush.. don’t judge!
Anyway, I thought I’d give that a shot; you know, making the bread in the crockpot. I mean I’ve made tons of desserts before in it as well as spoon breads so this shouldn’t be too hard.
I first turned on the crockpot to high. Thinking that I didn’t want the bottom of the bread pan to sit directly on the crock insert, I decided to put 2 tart pans with removable bottoms (bottoms removed) on the bottom. By doing this, it would allow for even air flow. Pretty smart, huh? 🙂
So when King Arthur Flour sent out their one flyer it had a recipe for Braided Lemon Bread. It didn’t look hard really and it looked amazingly delicious! I finally had a day where I wasn’t running around like a mad woman I decided to give it a whirl. While I didn’t follow their recipe for their sweet dough (sorry KAF but nothing beats my sweet roll dough), I did follow their recipe for the cheese filling. I did make my own Lemon curd, Raspberry Curd, Blueberry Curd and Strawberry Curd.
I figured since I was going to visit the in-laws tomorrow, I would make them these (thus the 4 types of sweet breads), 2 ginormous loaves of Sourdough Bread, a dozen of English Muffins and I am also taking them a dozen of frozen sour dough pretzels that they can make anytime they want.