Ks World: Full of Food, Beer & Love

I had some limes that needed to be used and I became inspired by this recipe for muffins.  After baking, the bread was missing something... then I realized it needed a glaze.  Viola!  Quite yummy.  The talk of friends at the local brew supply house said that it paired really well with an English Porter!  Anyway... this bread makes a bright citrus-y but sweet breakfast bread... hmm, I bet it would go well with a bacon bloody Mary as well!  ;)

Yogurt Lime Quick Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/2 c. spent grain flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

1/2 c. honey
zest of 2 limes
juice of 1 lime
1 egg1 c. yogurt
1/2 tsp. vanilla extract
4 tbsp. canola oil

Lime Glaze
1 c. powdered sugar*
juice of 1 lime
1 tsp. milk*

*You may need to add a little bit more milk or powdered sugar to get the right consistency for the glaze.

----------------------------

Preheat the oven to 375F.  Prepare a loaf pan by lightly greasing the sides and bottom.  Set aside.

In a large bowl, combine dry ingredients.

In a smaller bowl, combine the wet ingredients and mix well. 

Add the wet ingredients to the dry ingredients.  Stir just until moistened.  Pour batter into prepared pan.

Bake in 375F oven for 38-42 minutes or until top is lightly browned and a toothpick inserted in center of loaf comes out clean.  Let bread cool in pan for about 10 minutes.

While bread is cooling in pan, make the glaze.  In a small bowl, combine all the glaze ingredients and mix well.  Add more milk if glaze is too thick.  Add more powdered sugar if glaze is too thin. 

Remove bread from pan and move to a wire rack to completely cool.  Spread glaze over bread and allow the glaze to set. 

Enjoy!

Stuffed French Toast (yields 3 servings)
6 slices of spent grain honey bread
3/4 c. softened cream cheese

Egg mixture
3 eggs
3/4 c. milk
1/2 all-purpose flour
1 tsp. vanilla
1/2 tsp. ground cinnamon
dash of salt

Toppings:
Strawberries, sliced
Bananas, sliced
Powdered sugar
Syrup

Preheat the oven to 300F. 

Heat a griddle over medium-high heat.

Whisk together the ingredients listed for the egg mixture in a bowl and then transfer to a shallow dish.

Make cream cheese sandwiches by spreading approximately 1/4 cup of softened cream cheese on one piece of bread and then topping it with another piece of bread.

Dip the cream cheese sandwiches into the egg mixture.  Turn over to coat all sides. 

Grill each sandwich on the heated griddle.  About 1 minute on each side.  Transfer to a baking dish and place in preheated oven for about 10-15 minutes.

Top with strawberries and bananas.  Sprinkle powdered sugar and drizzle some syrup over top.

Enjoy.

I have been craving baked goods incorporating apples.  This week has been trying for me.  I have tried numerous recipes for various things and I wasn't happy with most of them.  I was determined this morning to bake something that not only tasted good, but also was visually appealing.  I went back to my roots and pulled out my BHG cookbook (11th edition) for inspiration.  I decided upon using a basic muffin recipe and adapt it to what I am craving... apples and spent grain!

So was born the Spent Grain Cinnamon Apple Muffins.


Spent Grain Cinnamon Apple Muffins (yields 12)
1 3/4 c. all-purpose flour
1/4 c. spent grain flour
1/3 c. white sugar
2 tsp. baking powder
1/4 tsp.  salt
1/2 tsp. ground cinnamon
1 egg, beaten
3/4 c. milk
1/4 c. oil
1 apple, peeled, cored, and diced

Preheat oven to 400F.  Line 12 muffin cups with paper cups.  I like to spray just a tad of non-stick spray to ensure easy release from the liners. 

In a medium bowl, stir together flours, sugar, baking powder, salt, and cinnamon*.  Make a well in the center of the dry mixture.  *feel free to adjust the cinnamon to a level of your liking.  I think perhaps this could be increased to a full teaspoon.


In another bowl, mix beaten egg, milk and oil - for the oil, I used a vegetable & canola mix.  Add the wet mixture to the dry mixture and stir just until moistened.  Note, the batter will be lumpy.  Fold in the apples.


Spoon batter into prepared muffin cups, filling about 2/3 full. 

Bake for 18-20 minutes in a 400F oven till golden brown.  Cool on wire rack for a few minutes.

I am sure that they would be perfect just like this, but one of my earlier failed recipe attempts left me with a glaze.  So I decided to glaze the top of the muffins and sprinkle with a little bit of ground cinnamon.

Glaze
3/4 c. powdered sugar
1/2 tbsp. butter, room temperature
1/4 tsp. vanilla extract
1 1/4 tbsp. half & half

Mix all the ingredients above till smooth.

After the muffins have cooled, but are still a little warm, spread some glaze onto the tops of each of the muffins.

Sprinkle with ground cinnamon.

Enjoy!

I have been making my kiddo chocolate waffles for years.  The other day I decided to incorporate some spent grain into the mix.  The recipe that I follow stems from this chocolate waffles recipe. 

Chocolate Spent Grain Waffles (yields 10 waffles)
1 1/4 c. all-purpose flour
1/4 c. spent grain flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. white sugar
3 tbsp. cocoa powder
1 c. milk
2 eggs
4 tbsp. butter, melted

Heat your griddle while you make the batter.

Mix your dry ingredients together in a large bowl.

Add your wet ingredients and mix until just combined.

Use cooking spray or brush melted butter over the preheated griddle before adding batter.  Do this each time.

Place about 1/4 cup of batter per waffle onto the griddle.  Close lid.  My griddle has a little light that comes on when its done, but I prefer to wait till I see the steam subside.  Usually about 3 minutes.

I like to serve my waffles with peanut butter and syrup. 

Funny side note:  When I made these, I hadn't yet had my fill of coffee and forgot to add the sugar.  My daughter was already eating hers and didn't skip a beat.  I asked if she liked them, she nodded and said they were good - just like they always are.  So... not only did I sub some of the flour for spent grain flour, but I omitted the sugar in the batter.  Kid tested and approved for a healthier version!

Enjoy!