Salsa Bread
Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread. A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.
As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory. However I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.
After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this. Guess what? It turned out exactly how I wanted. Yeah! So now on to the recipe.
First let’s start by preheating the oven to 350 degrees and make the salsa. In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle. Let the bread cool for 10 minutes then slice and eat. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Get The Recipe, Get The Goods
| Prep Time | 5 minutes |
| Servings |
loaf
|
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 tsp cumin
- 1 Tbs sliced jalapenos you can use fresh or jarred
- 1 Tbs red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 Tbs sugar
- 1-3/4 cup flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
Ingredients
|
|
- Preheat the oven to 350 degrees
- In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
- In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
- Let the bread cool for 10 minutes then slice and eat. Enjoy!
Chocolate Cherry Cafe Brownies
I love a great cup of coffee. I love brownies packed with chocolate flavor. How about adding said coffee to the brownies? Sure! Add cherries? Yes! Chock it full of nuts? Why the heck not!
This is my 2nd recipe for #Choctoberfest! Just check out in the link up below to see all of the great recipes that other awesome bloggers came up with and you will see how I feel so honored to be part of this group. Along with this honor comes a great opportunity to work with one of this years sponsors, Caveman Coffee. When I received my packages of White Gold Coffee & Cocoa Butter I knew what I had to make, brownies. Better than that, they were going to be coffee brownies! In honor of my husbands birthday today I add some cherries. He loves chocolate & cherry ice cream so it seemed like a good choice. Then finally walnuts. What are brownies without nuts? Perfection!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Caveman Coffee complimentary but all opinions stated in this post are my own.
Let’s get started! Combine sugar, flour, cocoa powder, salt and baking powder. Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts. Layer in a greased 8×11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
smalle brownies
|
- 1 cup sugar
- 1 1/3 cup flour
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 eggs
- 6 tbs butter melted
- 2 tsp vanilla
- 1/2 cup Caveman Coffee
- 2 ounces chopped walnuts
- 2.5 ounces Maraschino cherries chopped
- Powdered sugar for topping if desired
Ingredients
|
|
- Combine sugar, flour, cocoa powder, salt and baking powder.
- Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts.
- Layer in a greased 8x11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes.
- Sprinkle with powdered sugar after cooling if desired.
Death By Dark Chocolate Donuts
Do you love the Halloween season? I sure do. I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we? Dark chocolate in the batter. Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
While your here why don’t you Celebrate #Choctoberfest with us? Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.
In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine. The only side note I would say is let the frosting cool then put into the refrigerator in a covered container.
Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Like my towel? Check out Sublime Stitching for the pattern. I embroidered it and sewed onto a towel I purchased at our local Dollar Store.
| Servings |
donuts
|
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar
- 2 Tbs butter, melted
- 2 eggs
- 1/4 plus 2 Tbs cup milk
- 1 tsp vanilla
- 2 Tbs cocoa powder
- 1/4 cup dark chocolate chips
- 1/2 cup dark chocolate chips
- 3-4 Tbs milk
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
|
|
- In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
- Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
- Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
- Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
- Let the frosting cool then put into the refrigerator in a covered container. Enjoy!
Peanut Butter Candy Bar Blossoms #SnackWithSimply
Tonight for Mitten Movie Night we’re doing things a little different. My husband is actually away at a conference for work so it’s just me & the boys. We are hanging out in our PJ’s and baking up these sweet treats, Peanut Butter Candy Bar Blossoms!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
Sweets are a must have in our house. While I don’t consider myself a baker I do occasionally like to break out the cookie sheets and turn on the oven. So when I received this jar of Peter Pan® Simply Ground™ to try I wanted to see how it worked in my Peanut Butter Candy Bar Blossoms. I mean, doesn’t this look like a perfect combination?
The boys and I watching Monsters vs. Aliens while dunking our cookies in some ice cold milk. So gather your ingredients…..
Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt and then flour a 1/4 cup at a time. Once the cookie dough is all combined spoon the dough onto a greased pan. This will make 24 cookies.
Put into a preheated 375 degree oven. Bake for 8-10 minutes. While cookies are baking cut King Sized Hershey bar into 24 pieces. Once cooked place cookies on a sheet of wax or parchment paper. Place candy bar piece in center of cookie while still warm.
These turned out great! While I normally use creamy peanut butter for these cookies the Peter Pan® Simply Ground™ added a little ‘crunch’ to them that can’t be beat. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
|
- 2 cups unbleached flour
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup peanut butter I used Peter Pan® Simply Ground™
Ingredients
|
|
- Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt then flour a 1/4 cup at a time.
- Spoon out cookies onto a greased pan. This will make 24 cookies.
- Bake for 8-10 minutes.
- While cookies are baking cut King Sized Hershey bar into 24 pieces.
- Once cooked place cookies on a sheet of wax or parchment paper.
- Place candy bar piece in center of cookie while still warm.
- Let cool. Enjoy!
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