Banana Bread Cheesecake

A twist on this Tasty recipe:

BB cheesecake

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The Pepperstone Loaf

When you own a bread machine for long enough, you begin to hone your recipes to a certain level of culinary excellence; bread is created that deserves to be recreated. In our initial months of bread machine ownership, Amanda and I sought to re-create a fantastic loaf we had bought a slice of at a bakery in Omaha – the Dakota loaf. After much research and speculation, we made several delicious loaves that replicated that flavor.

However, only recently have we really stepped into our own and come to make a hearty loaf worthy of its own name: The pepperstone loaf. Here’s the recipe:

Ingredients 

  • 1.3 cups of water
  • 1 tsp coconut oil
  • 1 tsp olive oil
  • 2.5 tsp salt
  • 3.25 cups of flour
  • 4 sprigs of fresh dill, finely chopped
  • 1/2 cup of chia seeds
  • 2 tbsp minced garlic
  • 3 tsp crushed red pepper flakes
  • 1/3 cup feta cheese
  • 2 tsp yeast

Place all ingredients into bread machine appropriately (liquids on bottom) and use French/Italian setting with dark crust, medium loaf size.

We’ve made this loaf several times over and it has not disappointed. A fairly complex flavor profile, but not overwhelming enough to not allow for use as sandwich bread.

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Perfectly toasted. Serve with a pad of salted butter.

Savory seasoned corn party dip – Quick Recipe

To make this, you’ll need 10 to 15 minutes max. This was a fun and particularly easy recipe I came up with when we had some guests coming over for a dinner party. There are 4 needed ingredients, but I’m going to be a little particular with the brands because the ones I’ve listed below have a certain taste and texture:

  • What you need:
    • Frozen corn – 1 to 1.5 lbs
    • Tillamook sharp cheddar – fourth to third of 2.5lb block
    • Daisy cottage cheese – half to a third of 3lb tub
    • Tone’s Tuscan garlic seasoning blend – 2 heaping spoons

Directions

  • In a flat glass bakeware dish, microwave the corn for 2.5 minutes. After this, mix the corn and hit it for another 30 seconds.
  • Coarsely chop up the cheese block so that it covers the corn (little skill or effort needed) and microwave again for 2-3 minutes. Once the cheddar has melted, mix the corn/cheddar combo in the pan till it’s fairly even.
    • Microwave again if there is a significant amount of undistributed or unmelted cheddar cheese.
  • Let it cool for 1 minute and then heap on the creamy cottage cheese. Add the seasoning to the cottage cheese heap, then mix everything together with a spatula for 1-3 minutes until consistent.
    • Optional: A mashed avocado with cilantro can also be added.
  • Serve with crunchy chips or warm bread.
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Cilantro can also be added

Protein fluffies

Made a real protein fluff for the first time today – normally I consume a protein ‘goop’ (or parfait, as my GF likes to term it to dulcify it) which is just plain Chobani and whey mixed with other stuff. Last night, I found out we actually have a mixer, meaning I now have the capacity to whip up the dairy confection into a fluff per the recipe of several blogs.

Macros and breakdown:

2 servings Chobani 46 280
2 servings cottage cheese 26 180
1 serving whey powder 23 120
1 cup frozen blueberries 0 100
Stevia 0 0
Totals 95g protein 680 kcal.

So, it’s a bit heavy on the calories but also a decent-sized meal.

The process was: [1] Hand blend everything (2 min) and [2] Whip it with the mixer (10 min). Not hard.

It’s like eating a copious amount of ice cream, really. Tasted like blueberry cheesecake.

blueberries