Mock Sourdough Bread | No Starter Needed

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sourdough breadIngredients:
2/3 c water, at room temperature
2 tbsp. white vinegar
1/2 c sour cream
3 c bread flour
1 tbsp. sugar
1 1/2 tsp. salt
2 1/4 tsp. dry yeast for bread machines

Directions:
sourdough bread sliced1. Add all ingredients to bread machine. I added the ingredients in the order listed (usually manufacturers directions suggest wet ingredients first, followed by dry ingredients, with yeast added last).
2. Set bread machine to large loaf and select your crust preference. I prefer to use the dough setting on my machine and bake it in the oven. If you choose to bake it in the oven instead of your bread machine, continue to step 3.
3. After dough setting is complete, turn dough onto floured counter top. Knead three to four times and place in bread pan that has been sprayed with non-stick cooking spray.
4. Leave rise in a warm place for about an hour.
5. Bake for 35 minutes at 350°. Cool completely on wire rack. Slice and store in air-tight container.

Yields 1 loaf, about 16 slices

recipe from www.theprofessionalduo.blogspot.com

Strawberry-Banana Oat Muffins

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strawberry banana oat muffinsIngredients:

2/3 c multi-grain oatmeal
1/4 c nonfat strawberry Greek yogurt
1/4 c skim milk
1 tsp strawberry extract
3/4 c whole wheat flour
1/4 c light brown sugar, packed
1/8 tsp salt
1/2 tsp cinnamon, ground
1/4 tsp nutmeg
1/2 tsp baking soda
1 tsp baking powder
1 large, ripe banana, mashed
2 1/2 tbsp canola oil
1 egg, beaten
1 c dried strawberries

Directions:

1. Preheat oven to 410°. Spray muffin tin with non-stick cooking spray. Set aside. NOTE: This recipe will make 8-11 muffins. If you like large muffins, spray 8 cups. If you prefer smaller muffins, spray for 11. 
2. In a small bowl, combine oats and yogurt. Mix until oats are well covered by yogurt. Pour milk over oats. Leave soak for about 10 minutes. 
3. In a medium bowl, combine flour, sugar, salt, cinnamon, nutmeg, baking powder, and baking soda. Gently mix until well combined. Set aside.
4. In a large bowl, or in the bowl to your stand mixer, add banana, egg, and oil. Mix to combine.
5. Add oat & milk mixture to banana mixture. Add strawberry extract. Stir until just combined. Add in dry ingredients. Stir at low speed until just combined. Do not over mix! 
6. Fold in dried strawberries. Scoop mixture into prepared muffin cups. Bake for 14-16 minutes or until tooth pick inserted into center comes out clean. 
 
Yields 8 large muffins or 11 small muffins, serving size 1 muffin
If 8 muffins are made: 4 points per serving on Weight Watchers points+ System
If 11 muffins are made: 3 points per serving on Weight Watchers points+ System
 
I am in no way affiliated with Weight Watchers.

Pumpkin Spice Muffins

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pumpkin muffins*Click here to make these gluten & milk free

Ingredients:

1 can pure pumpkin
1 Spice Cake box mix, dry
(optional) 2/3 c chocolate chips

Directions:

1. Preheat oven to 350°. Line a regular-size muffin pan with paper liners (18 total). 
2. Pour dry cake mix into a large bowl. Add pumpkin. Stir until just combined and all cake mixture is incorporated. 
3. Fold in chocolate chips, if desired.
4. Scoop muffin mix into prepared pan (I used my medium cookie scoop). 
5. Bake muffins for 20 minutes. Allow to cool on a wire rack. Muffins come out of the paper liners easier if they are cooled completely.
 
Yields 18 muffins, serving size 1 muffin
3 points on Weight Watchers Points+ System (without chocolate chips)
4 points on Weight Watchers Points+ System (with chocolate chips)
 
I am in no way affiliated with Weight Watchers.

Baked Apple Pancake

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baked apple pancakeIngredients:

1 medium Fuji apple, peeled, chopped
4 tbsp brown sugar, divided
1/2 tsp cinnamon, ground
3/4 c egg beaters
1 c skim milk
2 tbsp molasses
3/4 c all-purpose flour
1/2 tsp ginger, ground
1/4 tsp nutmeg
pinch of salt
(optional) powdered sugar, for dusting
(optional) homemade cinnamon-molasses syrup, for serving

Directions:

photo 5 (12)1. Preheat oven to 400°F. Spray a glass pie dish with non-stick cooking spray.
2. Add apple chunks to a small bowl. Stir in cinnamon and 2 tbsp brown sugar until apples are well coated.
3. Spread apples into bottom of prepared pie plate in a single layer. Bake for 5 minutes. 
4. While apples bake, prepare batter. Whisk together remaining 2 tbsp of brown sugar, Egg Beaters, milk, molasses, flour, salt, nutmeg, and ground ginger. Whisk until smooth and no lumps remain.
5. Carefully remove apples from oven and pour batter over apples. Return pie plate to oven.
6. Bake for 25 minutes until it puffs and is golden brown. 
7. Slide pancake out of pie plate and onto cutting board. Cut into 8 wedges. Serve with Cinnamon-molasses syrup and dust with powdered sugar, if desired.
 
Yields 8 servings, serving size 1 piece
3 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from www.simplebites.net

Banana Oatmeal Bread

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pictured with optional chocolate chips and walnuts

pictured with optional chocolate chips and walnuts

Ingredients:

1/2 c Smart Balance Light butter
1 c sugar
1/2 c Egg Beaters
1/2 tsp vanilla
1 c flour
1 c multi grain oatmeal
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, ground
1/4 c fat free milk
2 very ripe bananas, mashed
(optional) 2/3 c walnuts
(optional) 2/3 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°. Spray a large loaf pan with non-stick cooking spray. Set aside.
2. In a medium bowl, combine flour, oats, baking soda, salt, and cinnamon. Stir until well combined. Set aside.
3. In a large bowl or in the bowl of your stand mixer with paddle attachment, cream together butter and sugar until light and fluffy.
4. Add eggs and vanilla to butter/sugar mixture. Mix well. 
5. Add about 1/2 of the dry ingredients to sugar mixture. Stir until just combined. 
6. Add 2 tbsp of milk and 1/2 of the mashed bananas. Stir until just combined.
7. Add remaining dry ingredients. Stir until just combined.
8. Add remaining 2 tbsp of milk and the other half of the mashed bananas. Stir until just combined (do no over mix).
9. Fold in walnuts and/or chocolate chips, if desired. Pour into prepared loaf pan. 
10. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 
 
Yields 1 loaf, serving size 1 slice 
Weight Watchers Points+:
if cut into 10-12 slices, 5 points per slice
if cut into 13-16 slices, 4 points per slice
if cut into 16-18 slices, 3 points per slice
*add additional points for optional add-ins
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from www.allrecipes.com

Multi Grain Honey Bread

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honey grain breadIngredients:

1 1/4 c water, at room temperature
2 tbsp Smart Balance Light, at room temperature
1 1/2 tbsp Honey
2 1/4 c Organic bread flour
1 c Organic whole wheat flour
3/4 c Multi grain oatmeal (I use Quaker multi grain oats)
3/4 tsp salt
1/4 tsp cinnamon
2 tsp Active dry yeast for bread machines

Directions:

honey grain bread 21. Add all ingredients to bread machine according to your bread machine recommendations. Mine has me add them in the order listed above. 
2. Set your bread machine to a large loaf on the normal dough setting. (You could go ahead and cook your bread in your bread machine and skip the rest of the steps; I prefer to cook mine in the oven. Totally up to you)
3. At the end of the dough cycle, remove dough and knead two or three times to release the air. Shape bread into a loaf and place in a bread pan that has been sprayed with non-stick cooking spray.
4. Cover dough with a towel and place in a warm place for a final rise (I put it in the oven with just the light turned on. It’s a draft free place and the light keeps it just warm enough for a rise period). Let it rise until it’s at least double in size…about an hour or so.
5. After the final rise period, preheat your oven to 350°.
6. Bake for 30-35 minutes or until golden brown.
7. Cool bread in pan for about 5 minutes. Remove from pan and cool on a wire rack for at least an hour before slicing.
 
Yields 1 large loaf, serving size 2 pieces of bread
4 points on Weight Watchers Points+ System
(2 pts/slice)
 
I am in no way affiliated with Weight Watchers.
 

Nutella Brownies

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nutella browniesIngredients:

1 c Nutella Hazelnut Spread
1/2 c + 2 tbsp all-purpose flour
1/2 c egg beaters, original
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 tsp vanilla extract
6 tsp slivered almonds

Directions:

1. Preheat oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray OR line with paper muffin liners. Set aside.
2. Combine flour, baking soda, baking powder, and salt in a small mixing bowl. Stir together.
3. In a large bowl, combine egg and Nutella until well mixed. Gradually mix in dry ingredients until well incorporated. Stir in vanilla extract.
4. Divide batter equally among 12 muffin cups. Sprinkle the top of each with 1/2 tsp of slivered almonds. 
5. Bake for 17 minutes or until a toothpick inserted in the center of brownie cups comes out clean.
 
Yields 12 servings, serving size 1 Nutella brownie 
5 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

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