Honey Beer Bread

I love to bake, especially in the Fall.  Unfortunately, I don’t always have time to wait for bread to rise.  Plus, I’m very impatient.  That’s where this bread comes in.  Have basic pantry ingredients?  Have a beer in the fridge?  Then you have the ingredients to make this quick bread.  My family loves it and begs for it on holidays.  It’s perfect for a dinner bread or as a dessert bread, spread with butter and drizzled with extra honey.  I think that’s why we love it so much… bread with dinner and bread for dessert!    ~Erin  

  • 3 c. all-purpose flour
  • 1 T. baking powder
  • 1 tsp. salt
  • ¼ c. honey, plus 2 T. for drizzling (optional)
  • 1 (12 oz.) bottle of beer
  • ¼ c. butter, melted

Pre-heat the oven to 350°F.

In a non-metallic bowl, whisk together the flour, baking powder, and salt. 

Make a well in the center and pour in a ¼ cup honey and the beer.  

Using a non-metallic spoon, stir the dry ingredients together with the beer and honey until just combined.  Do not over mix.

Pour a little of the melted butter in the bottom of a loaf pan and brush it up the sides of the pan.

Pour in the batter and spread it evenly.  

Pour the remaining melted butter over the top of the loaf.

Bake 40-50 minutes, or until a toothpick comes out clean.  

Optional:  Microwave about 2 tablespoons of honey for 5 seconds to thin it, and drizzle it over the loaf during the last few minutes of baking.  This gives the top a sweet, buttery glaze my family loves.

Let the bread cool in the pan for a few minutes before removing to a bread board/cutting board.

Slice with a serrated bread knife. 

Serve with butter and, if desired, honey.

Classic Waffles

 

Though the weather isn’t exactly cooperating, Monday is the first official days of Spring Break for us.  Aside from trying to squeeze in a few extra visits with family, we don’t usually travel much for Spring Break, but we do manage to get in some special foods!  School breaks are a time that I can spend a little extra time planning and making those things that school mornings don’t allow for.  I readily admit, that one more press of the snooze button is usually more important than cooking something.

These Classic Waffles are one of my favorite things to indulge in for a late breakfast or brunch.   They are super easy to make and can be frozen to pop in your toaster or air fryer when you’re back to your normal work day rush.  ~Tracy

Classic Waffles

Ingredients:

2 large eggs

2 cups all purpose flour (you can also use all or part wheat flour)

1 3/4 cups milk

1/2 c. vegetable oil

1 T. sugar

4 tsp. baking powder

1/8 tsp. cream of tartar

1/4 tsp. salt

Instructions:

In a bowl or measuring cup, combine flour, sugar, baking powder, cream of tartar, and salt.  Set aside.

In a large mixing bowl, beat the eggs just until fluffy.  Add milk and vegetable oil and stir to combine.

Slowly pour the dry ingredients into the egg mixture, and beat until smooth.

Generously spray your waffle iron with nonstick cooking spray and heat to manufacturers instructions.

Pay attention to your waffle iron’s instructions about the amount of batter to cook at one time.  My waffle maker makes fairly large waffles and can hold about 3/4 c. of batter per waffle.

Cook waffles in iron until golden brown or until steaming stops.  Many irons also have a ‘done’ feature light.  The number of waffles made will depend on the size of your iron, but my waffle iron can make 5 or 6 waffles with this recipe.

Serve immediately.  I love these the classic way, with butter and syrup, but they’re also great with fresh fruit and whipped cream.

Country White Bread

We are finally starting to show some signs of fall here in our neck of the woods.  Our patience with the heat has finally been rewarded as the temps have finally dipped into the 60s – I might as well break out my blankets and firewood!  I don’t know about you, but cooler weather always makes me want to bake!  I love baking fresh bread, but until I figured out the right recipe, I wasn’t always successful.  I won’t say any recipe for bread is fail-proof, but if you follow my hints here, you’ll be able to claim some bread baking success for yourself.  I highly recommend baking this recipe when you have people to share it with, otherwise you may end up suffering an extra full belly and carb overload.  ~Tracy

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Ingredients:

~½ cup warm water (you can use a thermometer to make sure it’s around the 100-110 degree mark)

~2 packets quick acting yeast (I use Fleishmann’s Rapid Rise)

~1 tsp. granulated sugar

~1 ½ c. whole milk (also warmed to around 100 – 110 degrees)

~7 T. melted butter, cooled to room temperature

~1 ½ t. honey

~2 egg yolks, preferably from large eggs (reserve one of the egg white to use as a wash for loaf tops)

~5 to 6 cups all-purpose flour

~1 T. salt

  1.  Butter two 9 x 5 loaf pans and set aside.
  2.  Add yeast and sugar to warm water.  I’ve discovered the best way to keep your water warm so that the yeast can work its magic is to set the bowl on a warm heating pad.  Use a metal or glass bowl to better conduct the warmth.  Allow the yeast/water mixture to sit for around 5 minutes.
  3. It’s best to use an electric stand mixer with a dough hook for breads.  If you don’t have a stand mixer many electric hand mixers also come with a dough hook attachment.
  4. Warm the bowl of your stand mixer by running the outside/bottom of the bowl under warm water for a few minutes.  Add your yeast mixture, warm milk, butter, and honey to the bowl.  Mix until blended.
  5. Add egg yolks, 3 ½ cups of the flour, and the salt.  Mix on low speed for 5 minutes.
  6. Leave your mixer on low and add 2 more cups of flour.  You can then raise your mixer speed to medium.
  7. Slowly add the rest of the flour until the dough no longer sticks to the sides of the bowl.  It will still be a tad sticky but should begin to form a ball in the middle of your bowl.  Remember, you can always add more flour, but you can’t take it out, so add slowly.
  8. Knead the mixture on medium speed for 8 minutes (I recommend setting a timer).  You can add a few more sprinkles of flour as necessary.
  9. Dump the dough onto a floured surface and knead by hand (folding the dough over onto itself) for another minute or two.
  10. Place the bowl into a large buttered bowl.  Using a metal or glass bowl is recommended.  Cover the bowl with a thin damp towel (such as a tea towel) and place it in a warm location.  I have found that setting the bowl on your warm heating pad works best.  Remember to make sure your heating pad doesn’t automatically turn itself off after a few minutes like mine does.
  11. Leave the bread to rise in the bowl for approximately 1 hour until it seem to be about double in size.
  12. Remove the dough from the bowl and divide it in half.  I simply cut down the middle of it with a knife.
  13. Put each half in a prepared loaf pan.  Cover again with the damp towel.  Place the pans back on the heating pad and allow to rise once more until they have approximately doubled in volume.
  14. Gently beat one of the egg whites that you reserved earlier and very lightly brush the top of the loaves with egg white.
  15. Place the pans in the center of an oven preheated to 350 degrees.
  16. Bake until the loaves are golden brown – about 40 to 45 minutes.
  17. Turn out of pans and allow to cool before slicing – if you can wait that long, but I never can.

Blueberry Bagels

I’m sure by now you’ve heard of 2-Ingredient Bagels.  I’m not sure where the recipe originated but it can be found on many, many recipe sites.  The basic recipe consists of equal parts nonfat, plain Greek yogurt mixed with self-rising flour… brush with egg wash and sprinkle with toppings (sesame seeds, dried onion flakes, etc.) if your heart desires.  They are tasty and I make them often.  I even have a Savory Bread Pudding recipe that uses 2-Ingredient Bagels!  If you haven’t made it yet, what are you waiting for?!

Whether or not you know and love the classic version, I have something even better… my Blueberry Bagels.  These Blueberry Bagels are like the regular 2-ingredient bagel’s classier step-sister.  They are sweeter, prettier, and fancier.  They are the Cinderella of all the homemade bagels, with only a couple extra ingredients required beyond the normal two.  Worth it?  Slather one with a little butter or cream cheese and you’ll see it’s definitely worth it.  ~Erin

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  • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • ½ c. self-rising flour
  • ¼ tsp. baking soda
  • Pinch of salt
  • ¼ c. blueberries
  • Cooking spray
  • Egg white, beaten

Preheat the oven to 375°F.

Line a small baking sheet with parchment paper.  Spray parchment with cooking spray.  Set aside.

Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl.  When it’s nearly mixed, incorporate the blueberries and combine thoroughly.  Divide the dough into two sections.

Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake.  Connect the ends to make a circle and place on the parchment-lined sheet.

Bake for 25 minutes.  Remove from the oven and brush with egg whites.  Return to the oven and bake 5-10 more minutes, until golden brown.

Let the bagels cool to room temperature before slicing.

WW Freestyle Info.:  Makes 2 bagels.  Each bagel is 4 SmartPoints.

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Chocolate Chip Banana Bread

My older son is headed into pre-finals week of his second semester of college, and when I think about studying, I think about comfort food and care packages.  So, even though I personally hate all things banana, sometimes I have to take one for the team and make something that the men in my household love. “Dead week” is one of those times since both my boys LOVE this recipe – especially when you throw in some chocolate chips (of course, they think everything is better with chocolate chips, and they’re not wrong).  If you are a banana lover, make this your go-to recipe for banana bread. The expert banana bread eaters in my family guarantee you’ll love it. ~Tracy

Ingredients:

  • 1 ½ c. sugar
  • ½ c. stick butter, softened
  • 2 large eggs
  • 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
  • ½ c. buttermilk
  • 1 tsp. vanilla
  • 2 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. mini chocolate chips

Instructions:

Preheat oven to 350 F.

Mash bananas in small bowl until they form a sticky paste – set aside.

Mix sugar and butter in a large bowl.  Stir in eggs, one at a time, until well blended.  

Mix in bananas, buttermilk, and vanilla.  Beat until smooth.

Stir in flour, baking soda, and salt just until all ingredients are mixed together.  

Gently fold in chocolate chips.

Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).

Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven.  Bake on 350°F for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes).  If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.  

When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.  

*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.

Waffle Muffins

Valentine’s Day – some people aren’t big fans; others love it.  I’m somewhere in the middle.  I like the holiday.  In fact, I like practically any reason to celebrate.  I like the idea of a day devoted to expressing love…and I like the gifts too, of course!  My husband and I don’t do big gifts for Valentine’s Day though.  We usually get each other a card and he usually picks me up some flowers or candy at the grocery store.

This year, with his work schedule, I knew we wouldn’t see each other much on Valentine’s Day past breakfast time so I wanted to make something for him more special than his usual bowl of Lucky Charms.  The problem is, I’m not a morning person.  Not even a little bit.  Plus, Valentine’s Day this year was on a Thursday and that’s a work day.  Ain’t nobody got time to make breakfast on a work day.   The solution to this problem was to cook breakfast the night before and reheat it quickly in the morning.  I decided to make these Waffle Muffins, boiled eggs, and bacon, all of which was easily reheated and enjoyed quickly before getting ready for work.  I reheated the muffins and the cooked bacon in the air fryer and the eggs in the microwave.  Worked like a charm!  He was impressed that I had made breakfast on a weekday (Frankly, so was I!) and it was delicious – worth getting out of bed a few minutes early!  ~Erin

Ingredients:

  • 10 Eggo Nutri-Grain Low Fat waffles (1 box)
  • 1 c. fat-free half & half
  • 4 large eggs
  • ½ c. brown sugar, packed
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • Nonstick cooking spray
  • Maple syrup – for serving, optional

Instructions: 

  1. Toast 5 of the waffles.  You can toast them all but I decided I wanted a mixture of different textures so I didn’t.  Plus, I’m lazy.  Cut the waffles in bite-sized pieces; set aside.
  2. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.  Stir the waffle pieces into the egg mixture, making sure they are all moistened.  Let them soak about 20 minutes while the oven preheats, stirring occasionally.
  3. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.  When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.
  4. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
  5. Serve with maple syrup of your choice, if desired.

WW Freestyle Info.:  4 points for one, 9 points for two muffins.

Gold Standard Banana Bread

I admit to making more than one recipe for banana bread.  This one though, is my favorite!  It is a time tested, tender, flavorful bread that can’t be beaten.  It has just the right amount of spice and perfect balance of banana flavor.  It mixes up just a little different than your average banana bread – maybe that’s one of the reasons that it really is the gold standard!   ~Kathy

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Ingredients:
  • ~1/3 c. whole buttermilk
  • ~1 tsp baking soda
  • ~½ c. butter, softened
  • ~¼ c. brown sugar
  • ~¾ c. sugar
  • ~2 eggs
  • ~2 ¼ c. all-purpose flour
  • ~½ tsp salt
  • ~¾ tsp cinnamon
  • ~¼ tsp nutmeg
  • ~1 ½ c. mashed banana (about 3 large ripe bananas)
  • ~1 tsp vanilla

Instructions: 

  1. Preheat oven to 325˚. Grease and flour a 9 inch loaf pan; set aside.
  2. In a small bowl, stir together buttermilk and baking soda; let stand for 5 minutes.
  3. In a large bowl, cream together butter and sugars until fluffy, about 3 – 4 minutes, scraping sides as necessary.
  4. Add eggs, one at a time.
  5. Mix in vanilla.
  6. In a medium bowl, whisk together flour, salt, cinnamon and nutmeg.
  7. Add flour mixture, buttermilk mixture, and banana to the butter mixture.
  8. Beat on low speed until combined.
  9. Pour into prepared loaf pan.
  10. Bake about 1 hour and 10 minutes, until a wooden toothpick comes out clean.
  11. Allow to cool in pan for 10 minutes; loosen sides by sliding a butter knife around the edge, if necessary.
  12. Remove from pan to wire rack to cool completely.

Lighter Blueberry Muffins

As the Mom of two boys who would rather eat donuts for breakfast (or a restaurant style plate of bacon, eggs, and pancakes), finding healthy breakfast options is a struggle!  Don’t get me wrong, they will eat cereal. One of them ate two bowls of Chocolate Frosted Flakes just today. My point is, that unless I can fake them them into a healthy breakfast option, they are looking for their morning sugar rush!  They are not into fruit topped quinoa for breakfast. Who would be!?

These Lighter Blueberry Muffins are at least a step in the right direction.  With only a small amount of sugar, and no oil or butter, maybe these muffins can help us all avoid the dreaded “muffin top.” ~Tracy

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Ingredients:
  • 1 c. low fat milk (1%)
  • ¼ c. non-fat plain Greek yogurt
  • ½ tsp. pure vanilla extract
  • 1 large egg
  • 2 c. all-purpose flour
  • ⅓ c. sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 c. fresh or frozen blueberries (rinsed and dried)
  • 2 T. brown sugar
  • ½ tsp. ground cinnamon

Instructions: 

  1. Preheat oven to 400°F.
  2. Mix the brown sugar and cinnamon in a small bowl and set aside.
  3. In medium bowl, combine other dry ingredients: flour, sugar, baking powder and salt. Set aside.
  4. Beat milk, yogurt, and egg in a large bowl.
  5. Gradually add the flour mixture to the wet ingredients mixing just until combined. It’s fine for the batter to have a few lumps.
  6. Gently fold in the blueberries.
  7. Generously spray cups of muffin pan with baking spray. Even if using paper liners it is important to generously spray them with baking spray. With no oil in this recipe, muffins will stick without spraying the pan or liners.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
  9. Sprinkle a small amount of the brown sugar and cinnamon mixture over the top of each muffin.
  10. Bake at 400 for about 22 minutes or until golden brown.

WW Freestyle Info.: Makes 12 muffins, 4 points each.

Savory Bacon & Onion Bread Pudding

By now, most of you now have probably seen the two-ingredient dough recipe floating around all over the internet.  Folks use the it to make lots of things, like pizza crust or pretzels, but the most popular use is bagels.  The bagels (recipe below) make great breakfast sandwiches so I bake them often.  I wish I knew who to give credit for this recipe, but it’s viral Internet information now and somewhere out there is a two-ingredient genius!

Anyway, I’ve been on a bread pudding kick.  I recently made a protein-packed cinnamon vanilla bread pudding.  It got me thinking about a savory bread pudding, as opposed to the traditional sweet versions.  It just so happened that, when I had this brainstorm, I had just baked up some two-ingredient bagels a couple days before.  Naturally, I immediately started experimenting, using the bagels as the base for the recipe.  I decided the best version of savory bread pudding would have to include my favorite 3 ingredients ever:  bacon, onions, and garlic.  Is there a better flavor combination?  No, ma’am, there is not.  It’s the flavor trifecta with an aroma that makes my mouth water every time!  I was right, it’s the perfect savory bread pudding mixture.

Most bread puddings have a sauce or topping of some kind.  I knew right away what I wanted as my topping… an over-easy fried egg that will ooze over the nooks and crannies of the top of the bread, seeping its creamy yolk into the garlicy bacon and onion bread.  I strongly urge you to top your slice with an egg.   I don’t even normally like runny eggs but, as a “sauce” for my bread pudding, it’s amazing (if I do say so myself).  ~Erin

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Here’s a quick rundown of how I make it (more detailed recipe below):

Cook the bagels & tear them up.

savory bread pudding step 1

Chop the bacon, mince the garlic, and dice the onions.  I use this thing to dice onions ALWAYS.  This is the Alligator Chopper and it saves me time and tears.  It’s one of my favorite kitchen gadgets!  I only share my favorites with y’all, promise.  Get yours here:  Alligator Chopper

 

Cook the bacon, onions, and garlic….. Mmmmmm

 

Mix it all with the bread and sprinkle on the cheese.

 

Whisk the custard ingredients together in a small bowl and pour them over the bread.

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Bake it, slice it, top it with an egg (if you like), and enjoy!

Ingredients for two-ingredient bagels:
  • ½ c. self-rising flour (I use Gold Medal brand)
  • ½ c. plain non-fat Greek yogurt
  • dash of salt, optional
  • 1 egg, beaten
Ingredients for savory bacon & onion bread pudding:
  • 2 baked and cooled bagels (instructions for bagels are below)
  • 5 slices center cut bacon (I use Oscar Mayer), sliced in small pieces
  • 1 medium yellow onion, diced
  • 1 – 2 cloves garlic, minced (I suggest only one, if they are large cloves.)
  • 2 eggs
  • 1 c. fat free half & half
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 3 T. shredded parmesan cheese (not the powdery stuff)

Instructions: 

  1. Instructions for making the bagels:
  2. Make the bagels the night before the bread pudding.
  3. To make the bagels, begin by combining the flour, salt, and non-fat Greek yogurt. I use a rubber spatula and just keep scraping and working it together until it forms a ball.
  4. Divide the dough into 2 portions and work each portion into a 1-inch “snake” by rolling it between your palms; connect the ends to make a circle.
  5. Brush each bagel top with beaten egg (or just dip them in it).
  6. Bake on the top rack of a preheated 375°F oven, on a parchment lined sheet pan, for 25 minutes; or bake in your air fryer (LINK TO AMAZON?) at 330°F for 11-12 minutes.
  7. After they cool, cut them open and toast them slightly in the oven, toaster, or air fryer. This step helps dry out the bread.
  8. Tear the bagels into small pieces and spread in a loaf pan or small casserole dish.
  9. Cover loosely and leave out overnight to dry further.
  10. Instructions for making the bread pudding:
  11. Cook bacon in a nonstick skillet over medium-low heat, stirring often, until the bacon pieces brown.
  12. Reduce heat to low and add the onions and garlic; cook and stir often until the onions become translucent (about 5 minutes).
  13. Mix the bacon, onion, garlic mixture into the dry bagel pieces.
  14. Sprinkle the parmesan over the top.
  15. In a small bowl, whisk together the eggs, half & half, salt, and pepper; pour the egg mixture over the bread/bacon mixture.
  16. At this point, I preheat the oven to 350°F. The bread pudding needs to sit a while so the custard will soak into the dried bread. I’d say at least 20 minutes but it’s fine if you need to let it sit longer (just make sure to refrigerate it in the meantime). Let it come back to room temperature before baking if it’s been refrigerated.
  17. Bake in the preheated oven for 50 minutes.*
  18. Serve warm. Perfect topped with an over-easy egg.

WW Freestyle Info.: This recipe makes 4 servings at 4 points each.

This post contains affiliate links.  If you purchase items through the links provided, we receive a small commission.

*This could also be cooked in the air fryer but I have not tested times and temps yet.  I’d try 350° for 10 minutes, to start with, but that’s just a guess.  If you try it, let me know how it works!  Or I’ll try it soon myself.  I was just too anxious to share this recipe to test it in the air fryer first.

Bread Pudding Lightened Up

I’ve had something like this in mind for a while now.  I wanted a bread pudding I can eat without guilt.  It’s taken me a few fails to figure out a good recipe.  For instance, while 2-ingredient dough bagels are delicious, they do not make a good bread pudding.  That turned out bad.  This cinnamon swirl bread is perfect though!  It’s already mildly sweet and cinnamony.  The sweet bread soaked in a protein shake custard is just the combination I was looking for!  I can even eat this for breakfast and feel like I’ve started the day right!  ~Erin

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Ingredients:
  • 2 ½ slices Pepperidge Farm Cinnamon Swirl bread
  • ½ of an 11 oz. carton of Vanilla Premier Protein Shake
  • 1 egg, beaten
  • ¼ tsp. cinnamon
  • 2 tsp. sugar
  • Caramel ice cream topping, regular or sugar free (optional)

Instructions: 

  1. Air fryer and conventional oven cooking instructions are included below.
  2. If using a conventional oven, preheat it now to 350°F.
  3. Tear the bread into small pieces and place into a ramekin or oven safe mug; lightly pack together.
  4. In a small bowl, beat together the egg, protein shake, cinnamon, and sugar to make a custard.
  5. Slowly pour the custard mixture over the bread, until all the bread is soaked but not swimming in custard; discard any leftover custard mixture – there shouldn’t be much if any.
  6. For air fryer: Cook at 350°F for 10 minutes.
  7. For conventional oven: Cook in the preheated 350°F oven for 45, until the top is brown.
  8. Drizzle with caramel ice cream topping, if desired.

WW Freestyle Info.: This recipe makes 2 servings. Each serving is 5 points, not including caramel topping.

*This post contains affiliate links.  We earn a small small commission on purchases made via these links.

Air fryer and conventional oven cooking instructions are included below.

Check out getting your own air fryer at Amazon here:

Here is the bigger one (6 qt.!) that we love even more, but it was not available on prime when we checked last, though that sometimes changes: