Cream Cheese Pumpkin Bread

Last night, as I burned the late-night oil watching Cake Wars on Food Network, I caught the #BakeItForward challenge presented at the close of the show.  I am a huge fan of the #PayItForward lifestyle, so this seemed like a lot of fun coupled with a wonderful cause – fighting child hunger. Food Network is donating $1 for each original post on social media using the hashtag #BakeItForward.

As I was scrolling through my Facebook feed and sipping my morning cup of coffee, I came across the video below, featuring banana bread with a cream cheese filling.  I was all out of bananas, but I remembered that I had a can of Organic Pumpkin Puree from Trader Joe’s, so I immediately decided that a swap was in order, since I had everything else I needed to make the bread.

 

Cream Cheese-Filled Banana BreadPIN IT FOR LATER: http://bit.ly/bnnabrad

Posted by Tasty on Sunday, November 8, 2015

 

I followed the recipe shown in the video:

  • 1 egg
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt

I used the following additions:

  • 1 tsp. Trader Joe’s Pumpkin Pie spice
  • 1 tsp. Cinnamon
  • HALF of a 15oz. can of TJ’s Organic Pumpkin Puree

and the following variations:

  • 1/4 c. Coconut oil (in place of butter)
  • 1/2 c. half n half (in place of sour cream)

I followed the Cream Cheese Filling recipe as given:

  • 4 oz. softened cream cheese
  • 1 egg
  • 1/4 c. granulated sugar
  • 3 TBSP flour

Bake at 350 for 50 minutes.

So that was it!  It turned out well (I think, anyway), but I kept having to remind myself with each bite, “This is NOT a Pumpkin Roll…this is NOT a Pumpkin Roll.” LOL  Because it isn’t nearly as sweet, although it resembles one!  It DID however, make me feel a whole lot better about having three slices!  🙂  Enjoy and please jump on the #BakeItForward train!  It is such a great cause!  We are all baking during the holidays at one point or another, and the challenge is running until December 31st, so as you bake and gift your goodies to others, tag your photos with the #BakeItForward #NoKidHungry hashtags and keep the goodness going!  Tag me too, on Twitter and Instagram, if you heard about it here, because I would be so thrilled to see what you are baking and to see that the love is spreading!

Happy Baking and Giving, Friends! xoxo

bakeitforward

15-Minute Method: How to Boil the Perfect Egg…

One Good Egg

I am one of those people that has had to ask Google “how to boil eggs” probably more times than I should admit.  For whatever reason, I just couldn’t remember!  I must also confess, I would just pick a suggestion randomly, and they often didn’t even turn out well!

At last, by trial and error… I have finally achieved trial and success! These eggs are perfect!   Yes, I said it… PERFECT, and I’m happy to share the super-easy-to-remember process with you too!

egg

The “15-Minute Method”

Okay, I start out with my 2 quart pot (it’ll usually have a label on the underside or handle) – it’s like a medium sized pot.  I like to stick with 7 or 8 eggs at the most.

I cook several at a time, because my Avey-baby will gobble them up like nobody’s business.

Plus, they fit perfectly in this sized pot…

Place them in the pot filled half way with tap water before turning the burner on – for obvious reasons. If you try to place eggs into hot water, it will hurt, people! Plus, you can’t drop them in, because they’ll crack… so, unless you want poached eggs, trust me.

Then bring it to a rolling boil and set the timer immediately to 10 minutes (once it’s boiling). I usually have to turn the heat down a bit halfway through, because the roll gets a little violent, and I’ve quickly given myself a poached egg or two. Do not, I repeat, do not put a lid on it.

Once the 10 minutes is up, remove the pot from heat and let them sit in the pot for an additional 5 minutes – still uncovered.

Once the 5 minutes is up, drop them into a prepared ice bath – I like to use this large, glass measuring cup, because it’s easy… I use it to scoop up a bunch of ice, and then I just pour the water out when it’s time to stick them in the fridge.

Plus, being that it’s glass, it’s easy to see how many eggs I have left and identify them as hard-boiled…  You don’t want to stick ’em back in an egg carton and grab the wrong kind when you’re in a hurry.

These eggs have been perfect every time, and they’re a cinch to peel…

Quick Re-cap

I call it the “15-Minute Method, because it takes exactly 15 minutes to achieve perfectly hard-boiled eggs.  Lucky for me, it’s such an easy phrase to remember.

So, 10 minutes boiling and 5 minutes sitting in the hot water, removed from heat.  Ice bath, peel, DONE!

See??? Perfection!

eggs

Miss Avey would have to agree… She just downed three!

Enjoy!

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