Sunday, June 8, 2014

Strawberry Cream Cheese Coffee Cake ! Its Strawberry Season !!!

Its been a long time since I have written a post, woo almost a whole year ! 
Sometimes life gets busier and other things come before the blog.
So we went and picked some awesome local strawberries this weekend, so I though I would search for a different kind of coffee cake to make .  I came across this recipe for Strawberry Cream Cheese Coffee Cake over at The Recipe Critic.
I did change a few ingredients, for what I had in the house.  I used plain nonfat Greek yogurt for the sourcream .  I also used Neufchatel cream cheese for the regular cream cheese, because it what I have normally have in the house.
This recipe is a little involved so be prepared to spend a few minutes getting all the parts ready to assemble.
But after you do you get this !!!

So I hope you will give it a try !!
The Bread Fairy

Saturday, August 17, 2013

BACON ! BACON! BACON! oh and Cheddar Bread of COURSE!!!

Do you ever just have one of those moments when you wonder what to do with leftover bacon??? I did, then of course I thought Bread !!!
So I went searching and found a recipe to adapt for my needs and changed a few things. 
This is my adapted recipe...
Bacon Cheddar Bread
adapted from
1 1/3 cups warm water
2 tablespoons bacon grease ( yes bacon fat )
1 1/4 teaspoons salt
2 tablespoons plus 1 1/2 teaspoons sugar
4 cups bread flour
3 tablespoons nonfat dry milk
4 teaspoons vital wheat gluten
2 teaspoon yeast
2 cups shredded cheddar cheese ( I used sharp cheddar) buy the block and grate it yourself, it just melts better !
8 slices of bacon, cooked crisp and crumbled
Place all ingredients in your bread machine, according to your manufacturer's instructions.
I did what the original recipe said and added the cheese and bacon at the nut beep.  I will not do that next time as all the cheese and bacon did not get mixed in well enough for me.
The next time I make this bread I will add it with all the other ingredients, so it is more evenly distributed throughout the dough.
I used the dough cycle and shaped and baked mine in the oven.  If you do this shape and let rise until double and bake in a preheated 350 degree oven for 35 minutes.
Or chose the basic cycle on your bread machine and medium crust, this is about a 1 1/2 pound loaf.

Here it is all baked up YUM !

Cut and sliced, still tasty even though the cheese and bacon could have been more evenly distributed. 


Thanks for stopping by and checking out my BACON !!
The Bread Fairy

Saturday, June 22, 2013

Pumpkin Chocolate Chip Cookies

So here it is the first couple days of summer and I am thinking pumpkin.  Hmm only because a few of my coworkers, who by the way are all men, asked for some pumpkin bread.
As you would know it me "The Bread Fairy" has a stash of canned pumpkin from the fall when it was 99 cents a can.
Then  I suggested cookies, hmm.. then they grumbled "I guess that would be good too."

So off I went to visit some of my favorite blog sites looking for a recipe to try and share. 
I found one on I Heart Nap Time , please click on the link for the original recipe.  I liked this recipe because it used oil instead of butter or margarine.  I did change it up a little.  I used 1/4 cup applesauce and 1/4 cup oil and pumpkin pie spice instead of cinnamon and a mix of milk and semi-sweet chocolate chips.
Pumpkin Chocolate Chip Cookies
adapted from I Heart Nap Time
1 cup canned pumpkin
1 egg
1/4 cup unsweetened applesauce and 1/4 cup vegetable oil
1 cup white sugar
2 cups flour
2 tsp. baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tablespoon vanilla
1 cup milk chocolate chips
1 cup semi sweet chips
Combine pumpkin, sugar, applesauce, vegetable oil and egg in a large bowl.  In a separate bowl, stir together flour, baking powder, pumpkin pie spice and salt.
Dissolve the baking soda with the milk and stir into the wet ingredients.  Add flour mixture to the pumpkin mixture and mix well.  Stir for one minute.
Add vanilla and chocolate chips and stir until combined.
Line baking sheets with parchment paper. Drop cookies by spoonful's (I used a soup spoon).  Bake at 350 degrees for 10 to 12 minutes. 
In my oven they took 11 minutes.  This recipe made about 3 dozen cookies for me.

The batter is really soft and the cookies come out more cake like.  But they are great !! Please visit  I Heart Nap Time for the original recipe.

Here are the cookies on the sheet ready to bake !

I hope you will give these a try now or in the fall time.  They are a new favorite of mine. 

Thanks for stopping by !!
The Bread Fairy

Saturday, June 1, 2013

Three Ingredient Strawberry Cobbler, Strawberry Season Has Begun !

Its strawberry season!!! Local strawberries that is !! We went and picked about 20 pounds.
So I decided to make cobbler, this is tricky since the husband is a diabetic.
I found several recipes on line and I honestly don't remember where I found this one, I wish I would have book marked the blog or pinned in on Pinterest.
So I take no credit for this recipe, but all I can tell you it is great !!!!
3 Ingredient Strawberry Cobbler
1 box white cake mix
1 12oz can diet lemon lime soda
6 cups fresh strawberries
Wash and slice your strawberries, spray a 9 by 13 pan and place them in it.
Preheat oven to 350 degrees.
Mix cake mix and diet soda in bowl.
Pour batter over strawberries.
Bake for about 45 to 50 minutes until brown and bubbly.
Let cool for about 25 minutes, then serve with ice cream or in our case Lite Cool Whip.
There you have it 3 ingredients that make a Weight Watchers friendly dessert !!
Hope you try it soon !!
Thanks for stopping by !!
The Bread Fairy

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Sunday, May 5, 2013

Pineapple Upside Down Cake

I am a big fan of pineapple, so I thought I would share my favorite Pineapple Upside Down Cake recipe with everyone.
It is from a long ago PBS series titled Cooking in Quilt Country with Marcia Adams.
Here is the finished cake.  It is a lot different because it uses crushed pineapple not rings and there are no cherries either.  Just simple and just plain GOOD !!
Below is a picture of the cookbook this recipe comes from.  I am a long time watcher and supporter of public television.  Its where I first saw my first cooking shows .  I still watch today even with the "other channels" too.

Pineapple Upside-Down Cake
serves 6
Courtesy of Cooking from Quilt Country by Marcia Adams
1 20 oz can crushed pineapple
1/4 cup butter
1 cup brown sugar
1 1/4 cups all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground mace
1/3 cup butter softened
1/2 cup milk
1 teaspoon vanilla extract
1 egg
Preheat oven to 350 degrees.  Drain the pineapple well in a sieve; discard liquid.  Spray the sides and bottom of a 9 inch square pan with vegetable spray, melt the butter in the pan n the preheated oven.
Add the brown sugar to the butter and blend.  Spread the drained pineapple evenly over the sugar mixture, but do not mix.  Set aside.
Into a mixer bowl, sift the flour sugar baking powder, salt and the mace.  Add the softened butter, milk and vanilla.  Beat on low speed for 1 1/2 minutes, then add the egg and beat 1 1/2 minutes longer.  Spread the batter evenly over the pineapple with a rubber spatula-- the batter is quite thick.  Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove from oven, loosen edges with knife, and invert immediately onto platter.  Let cool before serving.

There you have it a perfect and different Pineapple Upside Down Cake !!
Hope you enjoy !
The Bread Fairy

Sunday, April 28, 2013

My Kopy Kat Bob Evans Strawberry Bread

My hubby and I went to Bob's the other nite for dinner.  As some of you may know they have seasonal breads.  So I decided to try their Strawberry Bread.
When the waitress brought the dish to the table, it did not look like the Strawberry Bread I had made last year with fresh berries.  After tasting it I decided it must be made with strawberry jam.
So it all started with this jar.
My homemade Strawberry Jam from last season.
I found a few recipes on the web, but only a few seemed right. 
The recipe I based my recipe from was from
Kopy Kat Bob Evans Strawberry Bread
adapted from
Makes 2 loaves
3 cups all purpose flour
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1 1/2 cups sugar
1 cup butter or margarine, softened
1 tsp. vanilla
4 eggs room temperature
1 cup strawberry jam ( homemade is best )
1/2 cup butter milk
6 to 8 drops red food coloring
Combine flour, salt and cream of tartar and soda.  Set aside.  Combine sugar, butter and vanilla in a large mixing bowl.  Cream until light and fluffy. Add eggs one at a time, beating well after each addition. 
Stir together jam and buttermilk.  Add to creamed mixture. Alternate with dry ingredients.  Mix just to blend.  Add a few drops of red food coloring to get the shad of pink you want.  The jam alone did not get the batter really pink.
Pour into 2 greased loaf pans 9 x 5x 3  and bake at 350 degrees for about 60 minutes.
Here you can see how pink I got my batter, it only took about 6 drops of food coloring.

Cooling on the rack.

Iced with a simple powdered sugar and milk drizzle.

Here it is cut and pink and beautiful and tastes even better than the restaurant's.
So there you have it Strawberry Bread !!!
The Bread Fairy

Friday, April 19, 2013

Post 100 !!!!

Who'd thought 3 years ago when I started this blog, just mainly for the fun of it, that I would have survived this long.
I don't blog to make money, and gee I really don't blog all that often.  But  I do feel blessed at all the foodie friends I have made and am proud to call them my true friends !!!
I am grateful to everyone that takes the time to read and leave a nice comment at my little blog.
I really appreciated everyone who follows me on Face Book !
So in a two tiny words all I can say is
THANK YOU !!!!!!
The Bread Fairy