Brittany's PantryCream Cheese Banana Bread
Brittany wrote this on 30 March 2012
bananas, cream cheese
I am just going to jump right in here with the name of the above deliciousness: Cream Cheese Banana Bread. OK. Just absorb that for awhile…
How does that title not make you drool a bit?
You would think that a cream cheese banana bread would be a bit tangy maybe. Definitely a creaminess to it. And certainly it would be wonderfully moist. Well, a big tasty YES on all accounts! This is easily my new favorite quick bread. Seriously! Where has this been all my life?! And when you think about it, it makes all kinds of sense. We put cream cheese frosting on banana bars and banana cake so why not skip a step and throw them in the same mixer? Why not indeed! It is fan-ta-bu-lous-ly scrumptious! Not to be confused with the scrumptiousness of Double Chocolate Banana Bread, which I assume you all have already made. 🙂 Anyway, the bonus is that it doesn’t take any more effort than a regular banana bread. Of course, I froze most of the batch for a later time but this was in part because I am still off most carbs and sugar until after the baby is born so it was really for my own protection. I have NO will power when it comes to food. Like…non. No guilt either. Is it wrong to plan what kind of bread I will eat the very moment I get home from the hospital with my new bundle of joy?!
The first time I made this I was actually pleasantly surprised that it really wasn’t all that sweet. Baked in muffin tins (with cute little spring papers) (Did I just say that?) this would be fantastic for Easter brunch. Just bake ahead and freeze. UN-believable.
On second thought, maybe I should just pack some of this bread in my hospital bag…
One year Ago: Honey Carrots
Cream Cheese Banana Bread
Source Unknown! Random Internet printout from years and years ago!
1-8 oz pkg cream cheese
1 c sugar
1/4 c butter, softened
3 bananas
2 eggs
Beat all ingredients with a stand mixer or handheld mixer. Add:
2 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
Mix just until combined, scraping the bowl once to incorporate all the ingredients. Pour into a large greased loaf pan-or two medium sized, 4 mini loaf pans, or muffin tins- and bake at 350 until a toothpick comes out with only a few crumbs attached. As usual, a large loaf pan takes about an hour and so forth on down. No joke. Make this bread!!
Lime Sherbet Punch: Something Green
Brittany wrote this on 28 March 2012 ginger ale, pineapple juice
My son, who turns three in just a few short days (gasp!) requested a green drink for his birthday. His two favorite colors are green and blue and he reminds us of this several times a day. In this case, I was thrilled to comply since one of my favorite warm weather drinks happens to be made with lime sherbet. Green! Score! I have actually mentioned this drink in a previous post but never gave you the recipe so I thought I would share it.
Have I ever told you that I love drinks with ice cream in them? Years ago when my family used to celebrate Christmas at my aunt and uncle’s house, they served a punch with huge scoops of sherbet in them. I had never seen this before and thought it was pure genius!!! Creamy and refreshing, it fast became one of my favorite ways to make a party drink! And besides-its just fun!
In addition to a green drink, Eli asked for a green and blue dinosaur cake. What I ended up doing was making two sheet cakes, one vanilla, one chocolate, and stacking them. Both of the recipes were Ina’s and the vanilla cake was the base for her flag cake, found here. Her chocolate sheet cake recipe is found here. This was the first time I made either of them and I really liked them, especially the chocolate. I stacked the sheets together with a sour cream butter cream in the middle and then I cut out the shape of a dinosaur. This is what it looked like before the final frost:
The final frost was kinda messy. I added a few details to complete it but you get the idea. He LOVED it and requested the head as his piece.
Blue dinosaur with green decorations and a green drink. He was one happy camper!
Lime Sherbet Punch
Adapted from Food Network
1 quart lime sherbet
1 liter gingerale
1/2 of a 46 oz can of pineapple juice
Combine all ingredients in a large pitcher. Serve very cold. Obviously, you can double this recipe.
Root Beer Baked Beans
Brittany wrote this on 26 March 2012 bacon, cannellini beans, dijon mustard, garlic, gluten-free, molasses, onions
The above picture is a little bowl of hearty goodness. Even if you are not a baked beans fan, this recipe is a standout dish that you will want to make frequently. It has already been added to my list of summer menus, and I have plans to bring it as a side for at least one pot-luck supper this summer.
The great thing about this recipe is that it is something familiar without being too new. Anyone can open a can of baked beans and add it to a meal. I do this myself on occasion. I just doctor them up with a bit of mustard, maybe some onions, a hint of barbecue sauce, and presto chango! You have wonderful…well…modified canned beans. But these! The only shortcut is using plain canned beans as the base instead of soaking them overnight and cooking them yourself. Otherwise they are a from scratch recipe that you can be proud to make, proud to serve, and proud to eat since they taste like it took you hours to prepare them, but of course you didn’t.
These are not super spicy so they can easily be served with just about anything you can think of! Even an Easter ham dinner! Although please do NOT bring them to your grandmothers Sunday brunch. Bring these instead and save the beans for another day.
One Year Ago: Lemon Spaghetti & Glazed Salmon
Root Beer Baked Beans
Adapted from Bon Appetit
These beans are truly ‘baked’ giving them wonderful texture. This recipe can easily be made a day ahead. Just reheat them gently in the microwave when needed.
1/2 lb bacon, diced
2 large onions, diced
3 cloves garlic, minced
4-15 oz cans cannellini beans, drained and rinsed
1 bottle or can of good quality root beer (preferably made with cane sugar, not high fructose corn syrup)
3 T apple cider vinegar
3 T molasses
2 T tomato paste
2 T Dijon mustard
1 1/2 tsp chili powder
salt and pepper
In a dutch oven, large cast iron skillet, or other oven proof pan, saute the bacon until crisp. Remove with a slotted spoon to drain on a paper towel. If there is a lot of grease in the pan, pour off all but a few tablespoons. Add the onions and saute over medium low heat until they start to soften. Add garlic and saute just until fragrant. Add all the rest of the ingredients including the cooked bacon and stir to incorporate. Carefully place in a 350 degree oven for 30 minutes, or until most of the liquid has been absorbed. Stir the beans and taste for seasoning.
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Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
