#apple quickbread

[simmeringstarfruit]

Apple Coffee Cake

Warm and comforting apple coffee cake, filled with diced apples and infused with spices. Great for using up leftover apples, this coffee cake recipe is the perfect dessert to serve for an afternoon tea with friends, a decadent breakfast or a tasty after school snack. Jump to Recipe Printable Recipe This apple coffee cake is a delightful addition to any table. Its inviting aroma and delightful…

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[earnedmagic]

two recent bakes: almond butter whole-wheat quickbread with spiced cherry preserve swirl & whole-wheat muffins based on this king arthur recipe but with tayberries and marionberries subbed in for apples.

i was given 6 lbs of bob’s red mill whole-wheat flour through buy nothing, and i’ve really been digging the jammy taste of fruit with it. the berries tess and i picked this past summer, but the cherry preserve was a gift. streusel topping was leftover from a dish i ended up not making, i froze it and have been adding it to other bakes as needed, continuing with my low-waste baking project.

[sunnywalnut]

Call me crazy, but I think more sweet foods should be salted

Like blueberry muffins.

Already good on their own. Arguably better warm and served with butter.

But what if the butter is salted, and therefore enhances the flavor?

Well that's just pure genius.

But- what's this? You DON'T have salted butter?

Never fear, my friend. Your trusty little salt shaker is here for you.

Simply pour a bit in your hand and sprinkle evenly over the warm, buttery goodness that is a blueberry muffin-now with a delightful little spark of flavor.

Watermelon as well. And also I hear Green apples are pretty good salted too. You can also add lime juice to watermelon. My friend got me hooked on that shit and I never forgave her for it because now that's all I think about during the summer.

Now that I think about it. Other quickbreads could possibly be good salted too. If it's already gonna be warm and buttery, why not add salt? Pumpkin bread? Banana? Apple?? Gosh, what possibilities. What a wonderful world we live in

[strengthandsunshine]

Easy Gluten-Free Apple Fritter Bread! This mouthwatering, soft, and moist Amish apple fritter bread is vegan and allergy-free. Filled and topped with layers of freshly chopped apples and sweet cinnamon brown sugar, and drizzled with a simple dairy-free glaze! This delicious tender baked loaf is a perfect seasonal fall treat recipe for breakfast, brunch, or dessert! Gluten-Free Apple Fritter Bread (Vegan, Allergy-Free) https://wp.me/p4UrDz-7Vj

[tightwadspoonies]

The Joy of Raising (and eating) Your Very Own Yeast Child(ren)

I know I am, statistically, late to this bandwagon.

Once a mysterious realm that only seasoned bakers would dare enter, the world of baking with a home yeast starter has become much less foreign to the scores of reluctant public health enthusiasts trying to find a way to use their sudden increase in free time.

It’s also because yeast is both reasonably expensive (like $5 for a jar that lasts a while, granted, but if you make all of your own bread, it quickly becomes the expensive ingredient) and frankly when everyone is making yeasty baked goods and supply chains are disrupted due to a pesky global pandemic, you want to have a backup. Discard also makes the food you eat just a little better for you (see below), and if you’re relying on more starchy things like flour in your diet for budget reasons, why not get everything you can out of all the other ingredients?

I, like everyone else, made like three sourdough starters in the last 12 months. I then let them die because holy crap those things 1, ate way more than I expected them to, and 2, I kept ending up with this stinktastic, slowly-fermenting glob of goo (the discard) in a takeout container on my porch because otherwise my entire apartment would have smelled like it.

I know I’m not doing a great job of selling it, but I wanted to make a post that showed it really was possible to not only sustainably and economically grow and maintain your own edible bacteria-and-yeast colony in an old jam jar, but really make it a part of your family.

1- How to Make a Starter:

Before we can really get into the joys of raising a pet sourdough starter, you have to actually get your hands on one. It’s actually way, way easier than I thought:

First, you get the following:

A jar with a lid (preferably glass- my first one was a pasta sauce jar from Aldi, but anything that’s clear-ish and around a pint/500ish ml will work great)

A half cup or so of whole wheat flour (if you don’t use whole wheat flour often, it will only be a few cents if you buy it in the bulk section)

6-7 tablespoons of tap water

A clean spoon

A rubber band or dry erase marker (optional but recommended)

All-purpose white flour to feed

Second, you put the flour and water in the jar and mix until it forms a thin, sticky paste

Third, cover loosely with the lid, and mark the level of water-flour paste either by putting the rubber band around the jar or marking it with a dry-erase marker.

Fourth, wait like 24 hours for bubbles to appear. These are CO2 bubbles released as the wild yeast and bacteria that is naturally present in whole wheat flour eats the wheat starch.

Fifth, once your flour-water-yeast goo doubles in size, scoop out half of it and discard (it should be stretchy, sticky, and bubbly in texture and smell pleasantly yeasty and ferment-y), place a quarter cup of all-purpose flour and 3 tbsp of water in the jar and mix with the remaining starter. Repeat every time the mixture doubles in size.

Note: if you go too long without feeding your yeast baby, it will form a watery layer and start to stink. All you have to do to save it is get as much of the watery stuff out as possible, discard half, and feed it until the smell and texture return to normal.

Once you start having to do this multiple times per day, congrats! You have a live and active sourdough starter!

2- What to Do With All That Goo (or ”discard”):

So basically now you have a boring, hungry toddler that really likes flour and outputs a lot of gooey discard.

First, don’t think of discard as a waste! You should think of your starter as a yeast farm and the throw-away portion (the “discard”) as the product.

Using discard in recipes not only lends a deeper flavor and chewier texture to baked goods, but helps partially digest the wheat starches (making discard slightly lower in quick carbohydrates than traditional flour), acts as a prebiotic (the fiber in discard-laden baked goods is better for feeding your gut bacteria, which helps you digest things more thoroughly), decreases the amount of gluten, and the lactic acid bacteria in discard increases the amount of nutrients like folate, potassium, and magnesium that the body can absorb during digestion. Basically, it lets you get more out of the food you eat and makes baked goods (slightly) better for you!

Here’s how you can use it (remember that measurements shown below are “stirred down” discard, meaning you have to stir the bubbles out of your discard before measuring):

Bread/bagels/english muffins- replace the active dry yeast portion of the recipe with a quarter cup of discard, and let the dough rise 12 or more hours after kneading. This longer rise time is required because the wild yeasts are not quite as active (or voracious) as their cultivated cousins, and you want time for the whole thing to get nice and sour from the lactic acid bacteria.

Crackers/thin-crust pizza dough- replace half the flour in a cracker/pizza dough recipe with discard and omit yeast.

Crepes/pancakes/waffles- replace up to 3/4 of the flour in a crepe, waffle or pancake recipe with discard, and omit yeast.

Quickbreads- replace up to 3/4 of the flour in a quickbread (pumpkin, apple, zucchini, banana bread, etc...) with discard and adjust liquid to desired consistency.

Brownies- replace as much as all of the flour in your brownie recipe with discard and adjust the liquid to the desired consistency.

Granola- replace the binder (usually honey or sugar) in granola and granola bar recipes with discard, and sweeten to taste.

Pie crust- replace half the flour in your pie crust with discard, add the discard when you would normally add the water, and omit the water.

Batter for fried fish/chicken/potato wedges/veg, etc...- water down the discard with some beer or water, dip your fried things, and fry.

3- Preserving Your Starter Colony When You Have More Bread and Crackers Than You Can Comfortably Eat:

As much as you’d like to think you’ll use discard for every recipe, you might find that your creativity (or just your tolerance for discard-flavored things) gets stretched a little thin over time.

That’s okay!

Here are a few great ways to save your starter without needing to feed it every 12 hours:

Fridge it- If you just want less discard, put your whole starter colony in your fridge- the cold slows down the yeast’s digestion so you only have to feed it once per week.

Freeze it- if you have a few days that you don’t have anything to do with your discard or want to save up for a bigger recipe, portion it into greased ice cube trays, freeze it, and then pop the discard chunks out and store in a ziploc or jar. Thaw it to use in larger recipes down the line.

Dry it- spread your discard on parchment paper-lined baking trays and let it air out at room temperature for a few days, then chop it up and store in an airtight container (with some burnt flour in a little cloth envelop if you live in a humid climate).

Gift it/sell it: You’d be surprised at how many people feel the need to buy an existing starter. Feed your starter and then portion it into small jars (baby food, etc... with labels removed), then freeze the jars. Gift or sell these frozen portions by tying a little ribbon around them (feel free to name them and write the parent starter’s date of birth on the ribbon) and sending them off with a little printout of how to care for them.

[dwellordream]

We hear a lot about Sansa's love for lemon cakes and it's cool, but I feel like we're missing on food descriptions and regional specialities, sometimes (also, how do they get so much lemon in the North?). In your advice, what sort of treats could be found in Westeros and would be a favorite in each region? Somehow, I'm picturing the Reach people enjoying jams and jam-filled pastries and fruit cakes.

So I arbitrarily select real life cuisines to base the cuisine from Westeros off of. Also I assume they grow fruit in the glass houses at Winterfell and import the rest from White Harbor.

Below is all my highly personal headcanons:

In the North we have a lot of Scottish inspired treats, basically a lot of pudding, shortbread, fruitcake, tarts, pies.

Shortbread:

Black Bun (fruitcake covered in pastry):

Clootie Dumpling (dried fruit pudding):

Apple Frushie (tart):

Blueberry pie:

Hattit kit (milk with buttermilk, sugar, cinnamon, nutmeg, etc):

Marmalade pudding:

Bannock (barley flat quickbread):

Pancakes/griddlecakes:

Fruit squares:

Those are just some ideas.

[wildlilackitchen]

Weekly Menu

Monday, October 7 2019

Breakfast: Honey-Coconut Granola with Blueberries, Honeycrisp Apples, Milk Snack: Bananas with Sunflower Butter

Lunch: Scratch-Made Black Beans, Corn Tortillas, Cheddar Cheese, Brown Rice with Turmeric, Milk

Snack:, Bran Muffin Quickbread, Kiwi and Orange Slices

Tuesday, October 8 2019

Breakfast: Oatmeal with Blueberries, Pumpkin Seeds, Milk Snack: Bananas with Sunflower Butter

Lunch: Yakisoba Noodles with Sunflower-Based Peanut Sauce, Edamame, Butternut Squash Fries, Milk

Snack:Rice Cakes, Cream Cheese, Strawberries/Honeydew

Wednesday, October 9 2019

Breakfast: Honey-Coconut Granola with Golden Raisins, Honeycrisp Apples, Milk Snack: Bananas with Trail Mix (Pumpkin Seeds, Rice Cereal, Dehydrated Bananas, Dried Coconut)

Lunch: Beet Borscht Soup with Cabbage and Potatoes, Sour Cream, White Beans and Farro with Caramelized Onions, Milk

Snack: Pumpkin Focaccia Bread, Pineapple and Blueberries

Thursday October 10 2019

Breakfast: Pumpkin Focaccia Bread with Butter, Honeycrisp Apples, Milk   Snack: Bananas with Sunflower Butter

Lunch: Mixed Vegetable Soup (Carrots, Celery) with Chickpeas and Rotini Pasta, Roasted Delicata Squash Rounds, Milk

Snack: Rice Cakes, Cream Cheese, Oranges

Friday, October 11 2019 – Conference Camp Day

Breakfast: Honey-Coconut Granola with Golden Raisins, Honeycrisp Apples, Milk

Snack: Rice Cakes with Sun Butter

Lunch: Pita Bread, Red Lentil Hummus, Carrot Sticks, Orange Bell Peppers, Milk

Snack: Tortilla Chips with Olives, Oranges

Monday, October 14 2019

Breakfast: Honey-Cardamom Granola with Pumpkin Seeds, Honeycrisp Apples, Milk Snack: Bananas w/ Trail Mix Trail Mix (Pumpkin Seeds, Rice Cereal, Dehydrated Bananas, Dried Coconut)

Lunch: Lentil Soup with Carrots, Roasted Red Potatoes, Brown Rice, Orange Bell Peppers, Milk

Snack: Bran Muffin Quickbread, Pears

[carriesexpktchn]

Cranberry, Pumpkin and Apple Quick Bread

Cranberry, Pumpkin and Apple Quick Bread #quickbread #dessert #pumpkin

This deliciously moist quick bread has all of your favorite Fall flavors including cranberry, pumpkin and apple. *This post may contain affiliate links.  What could be better than adding all of those fabulous Fall flavors into one quick bread? T his dessert made with yellow cake mix, pumpkin puree, dried cranberries and shredded apples is so moist and delicious. You can serve this quick bread…

[cookingwithkimberly]

Since it's the #weekend , I decided to do a little #baking this #morning for the family! I baked up a #DarkChocolate #AlmondFlour #QuickBread - and it is totally #glutenfree too! An unbelievably #delicious #treat - you won't know if it's a quick bread, a #chocolatecake or a tasty #brownie ! The #almond #flour I used today is from #nutsdotcom ! It's light & fluffy, giving your creations a wonderful texture & flavor, as well as providing a great gluten-free option. @nutsdotcom I crushed the dark #chocolate covered #almonds myself - also from Nuts.com ! I used my #hersheyschocolate #cocoa powder, giving this bread a decadence, making it worthy of every single calorie. Everyone loved this offering I put before them... How to Bake Gluten-Free Dark Chocolate Almond Flour Quick Bread: Ingredients: * 6 tbsp coconut oil - or oil of choice * 3 large eggs * 1 tbsp apple cider vinegar * 1 tsp vanilla extract * 2 cups almond flour * 1 cup crushed dark chocolate covered almonds * 3/4 cup brown sugar * 1/4 cup cocoa powder * 1/4 cup ground pepitas/pumpkin seeds * 1 tsp baking powder * 1 tsp baking soda * 1/2 tsp sea salt Instructions: 1. Preheat oven to 350 degrees F. 2. Combine wet ingredients in a medium mixing bowl. 3. Combine, and whisk together, dry ingredients, except crushed dark chocolate covered almonds, in a medium sized mixing bowl. 4. Stir in half of dry ingredients into wet ingredients. Stir, until just combined & mix in remaining dry ingredients. No need to over-mix. 5. Pour mixture into greased loaf pan. Use a spatula to spread evenly on the top. 6. Evenly sprinkle crushed dark chocolate covered almonds over the top. 7. Bake at 350 degrees F for about 35 min, or until a skewer comes out clean from center. 8. Remove from oven to cool completely on cooling rack. 9. Once cooled, use a sharp knife to release bread from the edges of baking pan. 10. Carefully, turn bread out onto a cutting board. Gently slice, using serrated knife. Free gift - 1lb bag malted milk balls over $49 w/ my referral link: https://shareasale.com/r.cfm?b=1674047&u=2627466&m=62192&urllink=&afftrack=0 * Subscribe to #cookingwithkimberly http://cookingwithkimberly.com https://www.instagram.com/p/CKuVbP7D0K_/?igshid=10ovqan2xgvjz

[nogreatillusion]

Just folded all the laundry, and now I'm baking an apple rosemary buttermilk quickbread and watching The Craft for the first (!) time. I just fucking love being at home, you know?

[ladystylestores]

Chocolate Swirl Banana Zucchini Bread

This Chocolate Swirl Banana Zucchini Bread is beyond delicious. Two key ingredients help to create one of the most moist and delicious quick breads. Swirled traditional and chocolate batter bring an exciting flavor combination to life. This will become a new regular!

Two of my personal favorite recipes are banana bread and zucchini bread. In fact, I prefer banana bread batter to just about any batter or dough out there

This recipe combines my two favorite quick breads and combines them with my other love, chocolate. These flavors fuse together beautifully and tastefully to produce a recipe that I keep coming back to time and time again.

WHAT IS A QUICK BREAD?

A quick bread is any bread that is leavened with leavening agents other that yeast or eggs, like baking soda or baking powder, and allows it to bake immediately.

WHAT ARE SOME TYPES OF QUICKBREADS?

Trust me, this recipe will become a new staple. Everyone who has eaten this bread has nothing but rave reviews to say about it. If you have some browning bananas, put this recipe at the top of the list! You will not regret it.

  Chocolate Swirl Banana Zucchini Bread

  3 cups shredded zucchini

1 cup brown sugar

¾ cup sugar

4 eggs

1 cup vegetable oil

1 Tablespoon apple cider vinegar

2 teaspoons pure vanilla extract

1¼ cups mashed bananas

2½ cups flour, divided

½ cup cocoa

2 teaspoons baking soda, divided

1 teaspoon salt, divided

½ cup chocolate chips, I like milk chocolate, but it is your preference

Preheat oven to 350 degrees F.

In a large mixing bowl (mixing bowl 1), combine zucchini, both sugars, eggs, oil, vinegar, and vanilla. Mix well.

In another mixing bowl (mixing bowl 2) add 1 cup flour, cocoa, 1 teaspoon baking soda, ½ teaspoon salt. Add 2 cups of the zucchini mixture from mixing bowl 1, and mix well. Stir in chocolate chips.

Add 1½ cup flour, 1 teaspoon baking soda, and ½ teaspoon salt to mixing bowl 1 (after the 2 cups have been transferred to mixing bowl 2 pre-flour). Mix well.

Split the 1¼ cup mashed bananas evenly between the two mixtures and fold it in to incorporate.

Grease and flour a 9×5 inch loaf pan.

Alternately spoon 1 cup of each batter in layers into the pan. With a knife gently swirl the batters to create a marble effect.

Bake for 60 to 80 minutes. This time will depend on how your oven is calibrated. If the zucchini bread starts to brown to much before it is done, cover with foil. It is done when you can insert a long tooth pick in the middle and it comes out clean.

Let sit in pan for 5 minutes before inverting loaf. Cool on wire rack.

3.4.3177

Enjoy!

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[akagami94stuff]

Apple Bread from afarmgirlsdabbles.com - A quick and easy apple bread recipe that's loaded with shredded apples, ensuring moist, delicious fresh apple flavor and texture in every bite! #apple #bread #quick #quickbread #applebread #raisins #nuts #pecans #fall #baking #recipe https://ift.tt/2GBSCqn

[stacieconnerty]

Sweet Potato Apple Bread is full of delicious, healthy, natural ingredients. Make your family a heart healthy comfort food that will nourish their bodies and please their taste buds. This moist, rich bread is full of flavor your family will love! #quickbread #sweetpotatorecipe #applebread #fallrecipe #partyfood #homemadefoodjunkie https://ift.tt/2PEvAoE

[thepepperfestival]

The festival just keeps getting more and more delicious you guys!! Please welcome Garcia Bread Co., a family owned and operated business out of Roseville, CA. They make homemade all-natural & uniquely flavored Artisan and Quick/Breakfast Breads. No added sugar or fats. They use local honey and all-natural apple sauce sweeteners and they use locally sourced ingredients as much as possible. Garcia’s features amazing flavors like Rosemary Olive, Tomato 🍅 Basil, Chocolate Cherry 🍒, Fig Balsamic, Ginger Peach 🍑, Cranberry Orange 🍊, Banana 🍌 Blueberry, Pumpkin 🎃 Chocolate Chip, Dark Chocolate Chip Peppermint, Raspberry Lemon 🍋 and CHILI 🌶 Mango 🥭!! Can’t wait until the festival to get these breads on your table? Visit them at GarciaBreadCo.com to order. Then plan on taking home plenty of breads from the festival on September 14! 🌶🌶 @garciabreadco #homemadebread #artisanbread #artisanloaf #quickbread #breakfastbread #familyowned #pepperfestivalvendor #foodfestival #thepepperfestival https://www.instagram.com/p/B0rSABVBpeS/?igshid=1jj3liyf1pxdn

[trendymood]

Just Pinned to Recettes - Food: Apple and rosemary buttermilk quickbread by Beth Kirby of Local Milk Blog. Warm, sweet and made from scratch for a house guest or housewarming gift that pairs well with tea. Warm spices like nutmeg and cinnamon pair well with the diced apple. The recipe can be made in under an hour which makes it quick and easy. https://ift.tt/2GnNypR