I realize it’s so un-festive of me to post a banana bread when I should be posting Christmas cookies but… my kids won’t eat bananas anymore! And it’s driving me insane because I am in the habit of buying bananas every time I go to the store. And then they sit on the counter and turn brown and eventually I cut them up and toss them in the freezer. My freezer is overflowing with banana slices!

When I was moaning and groaning about the latest batch of brown bananas yesterday, I mentioned banana bread and my husband was all “YES! NOW!”

I really love sour cream (or Greek yogurt – feel free to use plain Greek yogurt in place of the sour cream) does for quick breads. It just keeps the so moist and makes them even harder to resist. I’m not proud of this but I definitely had multiple slices of microwaved banana bread smeared with butter for dinner last night. So good.

I think I say this every time I try a new banana bread recipe but I’m pretty sure this one is the best one I’ve tried.

One year ago: Frozen Hot Chocolate
Two years ago: Swiss-Chard Stuffed Pork Roast
Three years ago: Brie-Stuffed Apples and Holiday Morning Strata
Four years ago: Peppermint Ice Cream

Sour Cream Banana Bread

adapted from Kraft

Ingredients

1/4 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
3 ripe bananas, mashed
1 teaspoon vanilla
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper.
  2. Beat together butter and sugar with an electric mixer until light and fluffy. Beat in eggs, sour cream, bananas, and vanilla.
  3. In a separate bowl. sift together flour, baking powder, baking soda, and salt. Add this mixture to the butter mixture and beat until just combined. Use a rubber spatula to stir in the walnuts.
  4. Pour batter in the prepared pan.
  5. Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
  6. Cool 5 minutes before inverting onto a wire rack.
http://fakeginger.com/2013/12/09/sour-cream-banana-bread/

 

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I have a carb problem lately if that hasn’t become incredibly obvious.

This time it’s for a good cause though. This year Fleischmann’s Yeast, Fleischmann’s Simply Homemade Baking Mixes, and Karo Syrup launched the Baking a Difference campaign to benefit Share Our Strength’s No Kid Hungry campaign

They challenged me to put a spin on their Classic Dinner Rolls and this is what I came up with. I added a bunch of garlic and cheese and then made little knots. They were really simple and really delicious!

Fleischmann’s Yeast, Fleischmann’s Simply Homemade Baking Mixes, and Karo Syrup are challenging you to put your own spin on their rolls so come up with something delicious and share it on the Fleischmann’s Yeast, Fleischmann’s Simple Homemade, or Karo Syrup Facebook pages.

And I have a fun giveaway to get your started! One winner will receive:

  • A premium bread basket with warming stone, and holiday-festive accessories including oven mitts, a set of holiday spreaders and gourmet Cinnamon Apple Butter
  • A basket of Fleischmann’s Yeast, Karo Syrup and Simply Homemade varieties, including the new Pretzel Creations, to help you get baking.

Answer this question in the comments to be entered: What kind of spin would you put on the dinner rolls? 

US only, please. The giveaway will run until November 28, 2013 at midnight EST.

One year ago: Peppermint Crunch-Chocolate Chip Cookies
Two years ago: Cornbread, Bacon, Leek, and Pecan Dressing
Three years ago: Salted Chocolate Peanut Butter Cookies
Four years ago: Vanilla Spice Oatmeal
Five years ago: Garlic Chicken Farfalle

Cheesy Garlic Knots

Ingredients

2 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder, divided
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
3/4 cup shredded cheddar cheese
For brushing the rolls:
1 tablespoon butter
1/4 teaspoon garlic powder

Instructions

  1. Combine 3/4 cup flour, undissolved yeast, sugar, salt, and garlic powder in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough; add cheddar. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces. Roll each piece to a 12-inch rope. Tie loose knot in center and tuck ends under. Place on greased baking sheet.Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake in preheated 375°F oven for 20 minutes or until done.
  4. A couple minutes before the rolls are done, melt the 1 tablespoon butter and stir in garlic powder. Brush rolls with this immediately after you pull them out of the oven.
  5. Serve warm.
http://fakeginger.com/2013/11/21/cheesy-garlic-knots-a-giveaway-bakingadifference/

 

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Have I told you guys that I’m on a diet?

No, I don’t think I have. Because I am a diet failure. Every night I lie in bed and think “Tomorrow! Tomorrow I’m getting back to working out! And eating salads! And egg whites!”

And every morning I keep up my motivation until about 11 am.  Because that’s about the time I pull out whatever goodie I’m making for the blog.

I blame these rolls from Red Star Yeast for yesterday’s failure.

And y’all, I thought for sure I could look a roll in the eye and stay strong but these smelled so good. Some of them were so fluffy that they popped open! I don’t think anyone is strong enough to resist that.

Like the name suggests, these rolls are made from a batter instead of a dough. That means no kneading! And the total rise time is only 30 minutes!

I ended up brushing them with honey butter (just honey mixed into some melted butter) right after they came out of the oven – so good!

I think these rolls are pretty fool-proof but if you happen to have issues with rising, check out this Red Star Yeast page for instructions on how to test your yeast for freshness. I find that most of the time I have rising issues, it’s because the yeast just isn’t fresh. And be sure to check out the Red Star Yeast Pinterest page for lots of baking inspiration!

One year ago: Chocolate Chip Muffins
Two years ago: Apple-Sage Brined Turkey Breast
Three years ago: Spicy Tofu Stir-Fry
Four years ago: French Bread

Batterway White Rolls

18 rolls

Ingredients

3 3/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoon salt
1/3 cup shortening, soft
1 1/2 cups water
4 1/2 teaspoons Red Star Yeast Active-Dry Yeast
1 egg, room temperature

Instructions

  1. In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well.
  2. In saucepan, heat water and shortening until warm (120-130F; shortening does not need to melt).
  3. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in remaining flour to make a stiff batter.
  4. Cover; let rise warm place until double, about 30 minutes.
  5. Stir down batter. Spoon into greased muffin pan cups. Cover; let rise in warm place until double, about 20-30 minutes. Bake at 400F for 10 to 15 minutes until golden brown. Remove from pans; brush with butter. Cool.
http://fakeginger.com/2013/11/14/batterway-white-rolls/

This post is sponsored by Red Star Yeast.

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I meant to have an apple pie for you today. Alas, it did not work out as planned. It was one of those with a crumb topping but it had SO MUCH butter in it that it all kind of melted and got gross looking AND created quite a mess in the oven. Then I read the reviews afterward and, of course, they all warned to cut down on butter in the topping.

So yeah.

I have cornbread for you instead.

It’s the good, sweet kind so don’t be too upset with me.

I was feeling extra lazy the day I made this and kicked myself for not having a box of my favorite Jiffy mix but I threw this together in less than 5 minutes. I don’t think I’ve ever met a cornbread that I didn’t enjoy but this one was pretty awesome.

One year ago: Slow Cooker Salisbury Steak
Two years ago: Maple Pecan Fudge

Maple Cornbread

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup

Instructions

  1. Heat oven to 425F. Butter a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.
http://fakeginger.com/2013/11/06/maple-cornbread/

3

Never in my life has my husband asked me, midway through dinner, to make more of something. Until these biscuits, that is.

When I saw this recipe, I really didn’t know what to expect. I mean, 7Up? In biscuits? That’s just weird. I thought for sure they would be oddly sweet and more like a dessert than a buttery biscuit. Not the case at all! You would never guess that it’s 7Up in them. They’re so fluffy and pretty much the most perfect biscuit you can imagine. We haven’t given it a try (yet) but I imagine these would be great for breakfast with some bacon, eggs, and cheese stuffed in the middle.

We went through almost 2 batches during dinner the night I made these and the remaining 2 didn’t last until morning. You HAVE to give these a try if you’re like me and have always been disappointed in biscuit recipes.

 

7Up Biscuits

Ingredients

1/4 cup butter
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7Up

Instructions

  1. Preheat oven to 450F. Put butter in a 9x9-inch baking pan and place in oven to melt (it's fine to do this while oven is preheating).
  2. Mix Bisquick, sour cream, and 7Up together in a mixing bowl, being careful not to overwork the dough.
  3. Remove baking pan from oven when butter is melted. Careful pat the dough into the pan, making sure to cover the entire surface. Use a sharp knife to cut into 9 squares.
  4. Bake for 12-15 minutes or until golden brown.
http://fakeginger.com/2013/06/05/7up-biscuits/

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