Times of Sorrow…

Being from an Italian family, everything somehow involves or relates to food in some way. Food is a to celebrate, to mourn, to bring people together. This means that during times of wakes and funerals, food is in abundance…and maybe it’s just the way I was raised, but it always does make me feel at least a little better! Unfortunately, my best friend lost her grandfather last week and services were held over the weekend. I was unable to attend the funeral Saturday morning so decided to bake up a few things to bring them Sunday morning, just to say I love you and was thinking about you. Her dad is not a big sweets guy, so I baked up another loaf of the same beer bread I made a few weeks ago. Also, her sister Amy lives in Oregon and last time she was in, I had baked a banana bread but was already in bed when they called me to see if they can come and have some so for her, I made a banana bread with crumb topping and lastly, just for the extra sweet tooth in all of us, my own version of a homemade Reese’s Peanut Butter Cup. I hope they enjoyed the goodies, but most importantly, I hope they know I was thinking about them and am very sorry for their loss.

Banana Bread with Crumb Topping:

  • 1 3/4 cups flour
  • 1 t baking soda
  • 1 t cinnamon
  • dash of salt
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large bananas, mashed
  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup buttermilk
  • 1 t vanilla
  • For crumb topping:
  • 1/2 cup flour
  • 1/2 cup oats
  • 2/3 cup brown sugar
  • 1/2 – 3/4 t cinnamon
  • 1/2 cup butter, softened

Preheat oven to 350, grease a 9X13 loaf pan. Sift or whisk together flour, soda, cinnamon and salt. In a separate bowl, beat oil and sugar together until sugar dissolves. Add eggs one at a time, beating well after each addition. Add vanilla, then mashed bananas. Alternate adding dry ingredients and buttermilk to wet ingredients, ending with dry. For crumb topping: mix flour, oats, cinnamon and brown sugar together until incorporated well. Using a pastry blender, fork or two knives, cut in butter until moist crumbs form. Pour into greased loaf pan and top with crumb topping. Bake 45-50 minutes.

Homemade Reese’s

  • 1/2 cup butter, softened
  • 1 cup graham cracker crumbs
  • 1 cup powdered sugar
  • 1/2 cup peanut butter, room temp/softened
  • 1 cup chocolate chips
  • 3 T peanut butter

Grease an 8X8 baking pan or line with foil and spray foil. Combine butter, peanut butter, graham cracker crumbs and powdered sugar. Mix well. Press into bottom of pan. Melt chocolate and peanut butter together in a double boiler or in microwave. Once melted and smooth, pour over graham cracker crust. Let cool to room temperature, then put in fridge for at least an hour before cutting to allow bars to set.

Beer Bread with Cheddar and Garlic:

  • 2 cups flour
  • 2 T sugar
  • 2 t baking powder
  • 1 t salt, divided
  • 10 ounces or 1 1/4 cups beer (guess you’ll just have to drink those last two ounces)!
  • 1 cup cheddar cheese
  • 1 t garlic powder, plus more for top
  • 1 t onion powder, plus more for top
  • 1 t mustard powder, plus more for top
  • 1 T butter, melted

Whisk together flour, sugar, baking powder, salt, garlic powder, onion powder and mustard powder. Slowly mix in beer with a wooden spoon or rubber spatula until just combined. Do not over-mix. Add in cheese, until just combined. Pour (I use this word lightly as the batter is very thick and will not ‘pour’) into a 9X5 loaf pan. Cover with plastic wrap and let sit in a warm area for 30 minutes. The dough will puff lightly and grow a little in the pan. Brush the top with the melted butter and sprinkle seasonings over top. Bake at 375 for 30 minutes.

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About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on September 4, 2012, in Bakery/Dessert Recipes, Bars, Breads/Muffins. Bookmark the permalink. Leave a comment.

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