January 22, 2017

Whole Wheat Carrot Cake Bread with Cream Cheese Icing

Today I'm sharing a lightened up and totally delicious carrot cake bread recipe with you.  This time of the year is great, we can all get a fresh start and eat healthy.  I cannot give up bread, so I have to find ways to lighten it up.   Adding wheat flour and greek yogurt are great ways to make bread healthier.  That is exactly what I did with this recipe, plus I loaded it with shredded carrots and was able to add less oil than most recipes.  

Wheat bread is so hearty and filling and by adding fresh orange zest, it really brightens the flavor.  I added orange zest to both the bread and the icing in this recipe and I highly recommend not skipping that.

This bread is soft and moist and the flavor will remind you of carrot cake, but instead you are eating a much healthier slice of bread.

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Whole Wheat Carrot Cake Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

1 1/2 c. whole wheat flour
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
pinch of ground cloves
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2/3 c. sugar
1/4 c. canola oil
3/4 c. non-fat plain or vanilla Greek yogurt
1 tsp. vanilla
grated zest of 1/2 an orange
1 large egg
1 large egg white
3/4 c. grated carrots

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, cinnamon, ginger, cloves, salt, baking soda and baking powder; set aside.  In a separate large bowl, whisk together the sugar, oil, yogurt, vanilla, orange zest, egg and egg white and mix until smooth.  Add the dry ingredients and the grated carrots to the wet ingredients and stir together until just combined.  Pour batter into a 9x5-inch loaf pan that has been greased and lined with parchment paper.  Bake in a preheated oven for about 47-48 minutes or until a toothpick inserted in the center comes out clean.  Cool completely and then top with Orange Cream Cheese Icing.

Orange Cream Cheese Icing
2 oz. 1/3 less fat or fat free cream cheese, softened
1/2 c. powdered sugar
grated zest of 1/2 an orange
fresh orange juice

Mix together softened cream cheese, powdered sugar and orange zest until combined.  Stir in enough orange juice to reach desired icing consistency.  Drizzle over cooled bread.
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January 20, 2017

January 16, 2017

Breakfast Kolaches

I am a HUGE breakfast person.  I cannot start my day unless I have had something to eat for breakfast.  Sometimes it might just be a piece of wheat toast or a bowl of oatmeal, but my ultimate breakfast is something with eggs and meat.  So, I guess you could say these Breakfast Kolaches are one of my ultimate breakfast dishes, because they are stuffed with eggs, cheese and THREE different kinds of meat.

Imagine a soft and buttery roll stuffed with eggs, sausage, bacon, ham, cheese and a little green onion.  These pillowy puffs of yumminess will satisfy your hunger and will help you start your day energized and ready to go.

You can always cook the sausage and bacon the night before and then in the morning all you have to do is cook the eggs, stuff the rolls and bake.  Super easy.  They are perfect to grab and go.  No plate or utensils are needed.

Let me show you how easy these are to make . . .
First, get your ingredients ready.  You will need 6 thawed Rhodes Dinner Rolls, eggs, cooked sausage, bacon and ham, salt, pepper, grated Cheddar cheese, a little chopped green onion and some butter.
Spray your counter lightly with cooking spray and press each thawed roll into a 5-6 inch circle.  Cover with plastic wrap while you prepare the filling.
Scramble together the eggs, meats, onion and cheese until moist, but not runny.  Season with salt and pepper, to taste.  Cool slightly.  You don't want to add hot filling to your roll dough.  
After filling has cooled slightly, remove plastic wrap from dough circles and place about 1/3 cup of filling on top of each one.  
Brush edge of circles with a little water to help seal.  Then, pull one side of dough over filling and then the opposite side over and press to seal.  
Then, fold one end over and then the last one.  Pinch together to help seal.  Place seam-side down on greased baking sheet.  Bake in preheated oven until golden brown.  Remove from oven and brush with melted butter.  Serve.  

I am sharing this delicious breakfast recipe over at the Rhodes Blog today.  Click HERE to get this fabulous RECIPE.

This post was sponsored by Rhodes Bread and the recipe was provided to me by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 





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January 8, 2017

Banana Parfaits with Granola Crumble

Crunchy granola, creamy bananas, thick pudding and pillowy whipped topping are layered into parfait glasses (or jars) to create a quick and easy dessert.

These banana parfaits are delicious.  They are a perfect snack for a week night or even movie night.  The fresh bananas make you think you are eating a homemade treat and you won't be thinking about boxed pudding mix.

They are great when eaten right when they are made, but I also like them after the granola has softened a bit.  It's a great combination of flavors and textures and a treat that the whole family will love.

Banana Parfaits with Granola Crumble
adapted from: Bobby Deen
(Printable Recipe)

1 (3.4 oz.) box instant vanilla pudding
2 c. 1% milk
1 c. lite frozen whipped topping, thawed
1 c. low-fat granola
2 large bananas, sliced

In a medium bowl, whisk together the dry pudding mix and the milk until well combined.  Refrigerate until set; about 5 minutes.  Place two Tablespoons of granola into the bottom of each of four parfait glasses.  Top each with a little pudding, some banana slices and some whipped topping.  Then repeat with another layer of one Tablespoon of granola, a little pudding, some banana slices and some whipped topping.  Garnish with a little more granola on top and serve.  Serves: 4.  

Note: if you want to make these a little bit in advance, give the bananas a little spritz of lemon or pineapple juice to keep them from browning. 





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