breakfast – mythankfultable.com

Big Crumb Strawberry Rhubarb Cake

February 6, 2022 by chrissy@mythankfultable.com

While I write this entry, it is sleeting, and miserably cold. It was 40* earlier this week, and last weekend we had a big snow storm. So, there you go New England weather…Good times.

I don’t mind the cyclical movement of the seasons, there is something absolutely beautiful in each, and there is a reminder that things change. Winter brings about a certain type of darkness and quiet that I do not get in the summer.

Which is all a gift. I’m more apt to be comfortable in my own skin during the warmer productive months. Summertime brings long days outside working either in my own yard or my other job (which I love- working on a local flower farm). I am up really early, am outside later, and I go to bed tired. I like the long hours of sunlight. I like the sound of crickets and birds.

So during winter, I have found, I am not good at sitting still. I’m working on it, but it’s not something that comes naturally. I kind of envy the people that slowly ease into their day or sit on a sofa on a Saturday morning just to watch TV. It is just not who I am. I had a friend who could nap anywhere. What a talent! Winter is nice for a few weeks, but it is wearing out its welcome. Winter is just too quiet.

No matter the weather today, I have to remember that soon the days will get longer and the plants will send forth their shoots, and the world will be green again. It will happen, I mean, in a few months or so…but still. A girl can dream.

I planted four Rhubarb plants over the course of the last few years, and they are always a welcome reminder that spring is coming. They pop up with their little “hello world” selves and my heart is so happy. Four rhubarb plants provide enough for multiple recipes, even being newly established.

In Pennsylvania, my children’s great grandparents -affectionately called “Grandma and Grandpa Choo Choo” (because he had built an elaborate train set in his basement) had a real-deal victory garden. He had served overseas in WWII, they had known what it was like to live without during that time. He would tell stories of having to ration items, to make due with what they had. Every year their garden was sizable and productive.

They had rhubarb plants so big you could hide in them. Or maybe that’s just my memory.

What I loved most about that garden was, whenever you needed rhubarb, Grandpa would hold back the leaves, grab an old knife hidden/stuck in the ground near the base of the plant, and whack off a few stalks. It was genius. Maybe not super safe according to today’s standards, but it worked.

I know rhubarb isn’t an ingredient well loved by all. It’s a sour-celery sort of thing. But when it is baked into a cake with strawberries, it provides the moist, bursts of flavor that balance a sweet cake and definitely the cinnamon sugar buttery topping.

There are a few renditions of this recipe out there in the recipe world, the original one I found was the New York Times recipe that is straight up rhubarb. I added the strawberry. You can add or substitute as you see fit. It might be really good with blueberry or without anything extra.

The cake batter comes together quickly and is the top and bottom layer for a generous fruit filling.

Now, the crumb topping is out of this world. When you make it and set it aside as the cake bakes, you think…did I do this right? It may appear stiff and clumpy. The answer is yes, yes you did. The buttery cinnamon and sugar goodness is so complimentary to the strawberry rhubarb/cake part of this recipe. Don’t skimp.

When this bakes up the crumb topping stays in chunks, and it is glorious.

Now if we could just get the weather to agree and move on to spring. Soon, soon, soon.

I hope you enjoy this recipe, and as always, I thank you for coming to the table.

Love, Chrissy

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Big Crumb Strawberry Rhubarb Coffee Cake

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This perfect spring dish combines the tart tangy rhubarb and the sweet bright taste of strawberry. Topped with a big crumb cinnamon brown sugar streusel, this coffee cake is a winner. Originally in the New York Times, my version is made in a bigger pan due to the increase in ingredients and addition of strawberries. I hope you enjoy it!

Author: chrissy@mythankfultable.com

Ingredients

Butter, for greasing pan

FOR THE STRAWBERRY RHUBARB FILLING:

2 Cups rhubarb, chopped into small dice
2 Cups sliced strawberries
¼ cup sugar
2 teaspoons cornstarch
½ teaspoon ground ginger (I used fresh)

FOR THE CRUMBS:

1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
⅛ teaspoon salt
½ cup melted butter
1 ¾ cups flour (original recipe called for cake flour but I used all purpose)

FOR THE CAKE:

½ cup sour cream
3 large eggs
3 teaspoons vanilla extract
1 cup flour (cake or All purpose)
3/4 cup sugar

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons softened butter, cut into small pieces

Instructions

Preheat oven to 325 degrees. Grease an 9×11” baking pan.

For filling:

Slice rhubarb and strawberries 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumb topping, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look and feel like a solid dough. Set aside.
To prepare cake, in a small bowl, stir together the sour cream, eggs, and vanilla.
Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt.
Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 of batter and set aside.
Scrape remaining batter into prepared pan. Spoon strawberry and rhubarb mixture over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
Using your fingers, break topping mixture into big crumbs, about 1/2 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Banana Pecan Streusel Coffee Cake

February 5, 2022 by chrissy@mythankfultable.com

Recently while grocery shopping, my daughter asked me why we never buy coffee cake. It’s not that I don’t like coffee cake, I just always lean towards making it instead of purchasing it. Especially since it is an easy thing to put together.

This recipe is so good. It combines a lighter banana cake, a sweet crumble toping with pecans, and then an optional “Honey Bun” glaze…(as if that is an option). It’s from a cookbook entitled Big Bad Breakfasts, by John Currance, which I just had to check out. It has a tough guy book exterior, but actually the stories associated with each of the recipes is charming. I love that in a cookbook.

I’m the type of person who would rather go out for breakfast over any other meal. Find me a diner or a tiny cafe, I am in. There is something to having someone else make my breakfast it better.

This batter uses two ripe mashed bananas, which is either the amount hanging around or easy enough to find in the produce section. I like that the banana flavor is present without being overpowering. It comes together quickly, and the streusel topping is out of this world.

In the original recipe it calls for placing the pecans on top of the streusel- I just chopped mine up and added them in with all of the brown sugary goodness. If you wanted to do both, I am sure the larger pieces of pecan would add a special decorative quality as well as flavor boost. I figured since I was opting for the Honey Bun Glaze, I didn’t mind incorporating the pecans with the streusel mixture.

This recipe bakes up beautifully, combining the sweetness of cinnamon and brown sugar with the banana cake.

While your cake is cooling, prepare your glaze and drizzle away! You will not be disappointed!

While the winter season continues to keep us bundling up with warm sweaters and socks, there is something comforting in a recipe such as this. It isn’t just for breakfast either…I am pretty sure a slice of this cake is perfect any time of day.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Love,

Chrissy

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Banana Pecan Streusel Coffee Cake

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Banana Pecan Coffee Cake with Honey Buns Glaze is originally from the cookbook Big Bad Breakfast by John Currance. This light banana coffee cake is topped with a generous streusel topping and another layer of sweet glaze!

Author: chrissy@mythankfultable.com

Ingredients

Cake:

· 1/3 cup granulated sugar

· 1/4 cup unsalted butter, at room temperature

· 2 ripe bananas, mashed

· 1/4 cup sour cream

· 1 egg

· 1 1/4 cups all-purpose flour

· 1 tablespoon baking powder

· 1/2 teaspoon baking soda

· 1/4 teaspoon ground nutmeg

· 1/4 teaspoon salt

· 1/4 cup milk

Streusel Topping:

· 1/4 cup all-purpose flour

· 1/4 cup packed light brown sugar (I use dark brown sugar in my recipe)

· 2 tablespoon granulated sugar

· 1/2 teaspoon ground cinnamon

· 3 tablespoons cold unsalted butter, cut into cubes

· 1/3 cup toasted chopped pecans

Honey Glaze:

· 1/2 cup powdered sugar

· 2 tablespoons honey

· 1 1/2 teaspoons vanilla extract

· 1 tablespoon milk

· 1 1/2 tablespoon unsalted butter, melted

Instructions

Cake:

Preheat the oven to 375ºF. Grease an 8-inch square baking dish. Set aside. (I baked my recipe at 350*, you can also line your baking pan with parchment paper for easy lifting/cutting for serving).

Combine the sugar and butter in a large bowl and cream together in an electric mixer with a paddle attachment until light and fluffy, (about 5 minutes).

Add in the mashed bananas, sour cream, and egg. Mix until thoroughly combined.

In another bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.

Add the dry ingredients into the banana mixture, then add the milk.

Beat until completely combined. Pour the batter into the prepared baking 8 x 8 pan.

For the Streusel Topping:

In another bowl, combine the flour, both sugars, and the cinnamon. (I added my pecans at this point or you can add on top after the streusel is distributed).

Add the butter – using a pastry cutter, fork, or your fingertips, cut the butter into the mixture until coarse crumbs form.

Sprinkle the topping over the batter, then sprinkle the pecans on top.

Bake until the cake is golden brown, about 35 minutes.

Glaze:

While the cake is cooking, make the glaze. In a small bowl, whisk together the powdered sugar, honey, vanilla, milk and melted butter.

Drizzle the cake with the glaze, then let it cool for 10 minutes before cutting into squares.

Coffee cake with last up to 2 days covered.

Step Away from the Cheez-its and make yourself this Coconut Quinoa…

March 18, 2020 by chrissy@mythankfultable.com

Hello from the world different than it was when we rang it in. I saw a funny post today that said, “I didn’t intend to give up this much for Lent.” Which, was the humor I needed after the last week.

We are officially home from school, and I have thrown myself into a tailspin of bleaching and organizing and sorting. I haven’t been a good sleeper ever, and this hasn’t helped. For some reason controlling the list of crap I need to do in my house is helping. Only the people I love know how long my list is…and the fact that its typed out. Because, yeah… I don’t know. I’ve embraced my nerdness. Love it or leave it.

Now, in the light of all that is going on in the world I am very aware that I am blessed. I have a career where I am home, can still work, and do my part of social distancing. At this moment we are healthy, and if I can keep us this way and prevent us from causing harm to others, that’s the goal. I get that I am fortunate. I do. Wholeheartedly.

That said, I have kind of broken up with Weight Watchers. I have beenhosting a food-party that calls for every processed cheez-product-and-salt-carbs- chocolate-ice-cream-peanut-butter-standing-in-the-kitchen-alone-zone. I haven’t enjoyed bread for real in months. Game on. I baked bread last night and stood there with my children, real salted butter and real homemade strawberry jam and we had a party. I have eaten processed packaged cookies while making a puzzle. We have ordered take out unlike ever before.

I am essentially the swipe right of online dating with food.

However, we are in the “this is going to be for awhile” part of this process. We are five days in. This can not be my new lifestyle. I have worked too hard to eat my way through anxiety and grief. No matter how precious the Cheez its are in my world. (Think Gollum. That’s how I treat that big red box).

I am for using what I have on hand. I am for not wasting the food in my refrigerator. I want to be the culinary project runway and “make it work.” So when I saw a recipe for a creamy coconut quinoa on @kristydenney’s instagram story…I snapped that screenshot as fast as my fingers could.

The idea of quinoa being slowly cooked in coconut milk, with a hint of cinnamon sounded amazing. I changed up the recipe a bit to include shredded coconut, and almond milk. It’s a fairly simple recipe to follow. Similar to steel cut oats, but changed up. I feel like many of my readers may have half a container of quinoa around, so go ahead and grab it and make yourself a comforting breakfast that isn’t processed or fake cheese orange. (Wait, what…you don’t eat snack food for breakfast when you are stressed? Gold star for you…).

This recipe requires you to bring the coconut milk, water, and almond milk to a simmer with coconut, vanilla, and cinnamon, then slowly cook the quinoa. I added a little more almond milk because I didn’t want a crunchy texture…but you can cook it as you like.

Literally the options here are endless. I threw some more coconut and frozen blueberries on mine. Bananas, berries, maple syrup, peanut butter, nuts, more almond milk, whatever makes your heart happy here…go for it. Because, we need a little comfort today. We also need to nourish our hearts and souls and bodies.

Truthfully, most of last week I didn’t cook. Thursday night when we were told we were not going back to school I think my heart broke. As teachers we love our kids. We love our jobs. We love the routine of life as we know it. For some of us we extend our momma hearts to the students who need a momma’s heart. And now…everything looks different.

For a person who finds solace in cooking and feeding others, my heart kind of said, “why bother?”

But, my heart and your heart are resilient. And our kitchens need someone to create in it. Because we have people to feed, and will feed more and soon…because we live with hope, not despair.

My family, I am sending you so much love right now. I am sending you health and comfort, joy in seclusion, and a sense of wonder. I am sending you nourishment for your bodies, and hopefully, your hearts.

Put down the cheez its. They will be waiting for you later. I promise.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Much love,

Chrissy

Click below for printable recipe.

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Creamy Coconut Quinoa

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Creamy coconut quinoa to serve as a base for a breakfast bowl or to eat on its own!

Author: chrissy@mythankfultable.com modified from Kristy Denney’s recipe

Ingredients

Scale

1 Cup uncooked quinoa (I used tricolor because it is what I had on hand) rinse if necessary
13.5 ounce unsweetened Coconut Milk
1/4–1/3 Cup of Water
1/4–1/3 Cup of unsweetened Almond milk (I use the almond cashew blend because its what was in my refrigerator)
1 heaping teaspoon Cinnamon
1 1/2 teaspoon Vanilla Extract
1/4 Cup shredded unsweetened coconut

Instructions

In a saucepan, combine coconut milk, water, cinnamon, and vanilla extract together and bring to a boil.
Reduce liquid to a simmer and add quinoa. Stir to combine, and lower heat to simmer.
Add almond milk and shredded coconut and cook until liquid is absorbed. I stirred frequently but not like you would with risotto.
(In Kristy’s recipe here is where she added collagen peptides…I did not)
Scoop into a bowl and top with whatever your heart desires.
Give yourself a hug from me.

Banana Chocolate Chunk Muffins

April 17, 2019 by chrissy@mythankfultable.com

I know in the new year a lot of us make resolutions to do this or that. Some of those resolutions we keep, and some…well…let’s just say we get points for trying.

Muffins, even healthy muffins, still seem like an indulgent thing. So when I spy a recipe for a healthier muffin I of course am going to investigate. This muffin incorporates greek style yogurt, coconut oil and sugar, and in the original recipe on the www.bakerbynature.com website (which is gorgeous) whole wheat flour. I substituted bread flour, and I like the substantial chocolate chunks as well as the dusting of cookie or decorating sugar on top of muffins…which makes them less healthy…but still yummy.

I used bananas I had previously frozen, and let them defrost. I only used the banana itself not the thawed juice of the mix. (If you have ever frozen a ripe banana and then thawed it, you know what I mean). If you use a fresh ripe banana this won’t be an issue. I didn’t notice any difference in quality by using a frozen banana…and actually the combination of bread flour with the yogurt and baking powder gave these muffins a lift that was light and cake even though banana muffins are typically dense.

This is pretty much a one-bowl recipe, I melted the coconut oil and set it aside to cool a bit before adding it to the mix. There is just enough cinnamon to offset the chocolate and banana flavors. The muffins bake up rounded and puffy, they are sweet without being overly so. They are delicious warm out of the oven, and the next day. I froze half of the batch and they thawed out fine.

I am a big fan of a healthier anything, and if a muffin looks and tastes this good with the healthy substitutions it has, it’s a winner in my book.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click on the link below for a printable recipe.

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Banana Chocolate Chunk Muffins

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These banana muffins incorporate healthier ingredients such as yogurt and coconut oil, bananas and honey. Original recipe from www.bakerbynature.com

Author: chrissy@mythankfultable.com original recipe posted by Ashley Manila on the bakerbynature website

Ingredients

Scale

1 Cup mashed banana
3/4 Cup plain greek yogurt
1/4 Cup coconut oil, melted
1/3 Cup honey
2 large eggs, at room temperature
3 Tablespoons coconut sugar
1/2 Teaspoon ground cinnamon
1/2 Teaspoon salt
3 Teaspoons baking powder
2 Cups flour *original recipe called for whole wheat, I used bread flour.
1 Cup chocolate chunks
Decorating sugar for tops of muffins (optional)

Instructions

Preheat oven to 375*
Line muffin tins with liners and set aside.
Sift together flour, baking powder, salt, and cinnamon.
Combine mashed bananas, greek style yogurt, eggs, honey, and sugar until completely incorporated.
Add dry ingredients to wet ingredients and mix until just combined.
Add melted coconut oil and combine.
Fold in chocolate chunks until just combined.
Scoop batter into lined muffin tins, filling each almost full.
Bake for 15-20 minutes, until muffins are puffed, light golden brown, and a tester comes out clean.

Easy Lemon Cream Cheese Bars

April 14, 2019 by chrissy@mythankfultable.com

Lemon, you belong in my life. Easy lemon recipe? Game on. This recipe could pass for either a breakfast treat or a dessert, depending on the time of day you choose to serve it…if that even matters. Basically it is a light, cream cheese batter zingy with lemon zest and juice, with a flaky pre-made crescent dough top and bottom. As in, the hardest part of this recipe is the pat pat pat of stretching out the dough you popped out of a can, and blending the cream cheese part.

While your cream cheese filling is in the mixer, press your crescent roll dough in the bottom of a parchment lined pan (you can skip the parchment but I like to be able to slice/serve and it makes it so much easier).

Smooth the cream cheese mixture over the dough, then cover with another layer of crescent dough.

I wasn’t super careful about the making sure the top was sealed together, because you end up brushing the dough with butter and sprinkling with sugar and additional lemon zest, which…covers the mistakes.

This simple, light, lemony dessert is the perfect addition to any spring table, bringing a sweet, tangy, creamy, pastry combination to your meal.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Easy Lemon Cream Cheese Bars

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These delicious Lemon Cream Cheese Bars combine the sweet cream cheese lemon layer sandwiched in between crescent dough. Very much like a danish, this easy recipe is light and tangy and sweet.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 containers of refrigerated Crescent Roll Dough (8 ounces)
2 packages of Cream Cheese (8 ounces)
2 Lemons, Zested and juiced (I used more lemon zest because I like it)
1/2 Cup White Sugar
2 Tablespoons Melted Butter
3 Additional Tablespoons White Sugar

Instructions

Preheat oven to 350*
Line the bottom of a 9×13 baking dish with parchment paper and spray with cooking spray.
Take one container of crescent roll dough and press into pan (try to keep it as one whole piece-rectangle)
Mix cream cheese, sugar, zest, and juice together until smooth and creamy.
Spread cream cheese mixture evenly over the bottom layer of crescent roll.
Unroll the second container of crescent roll dough and carefully stretch over the lemon cream cheese layer.
Brush melted butter on top of crescent dough top.
Mix remaining sugar (3 tablespoons) and additional lemon zest together and sprinkle on top of the butter.
Bake for approximately 30 minutes, until the top is golden brown and the sugar/butter mixture is crackly.
Allow to cool for at least 20 minutes. Chill in the refrigerator until ready to cut into bars.
When cool, use the parchment paper to lift the bars out the pan, and transfer to cutting board.
Cut into squares and serve.

Mary’s (Sort of) Apple Cake

February 19, 2019 by chrissy@mythankfultable.com

This past year we were blessed at our school with the best intern anyone could ask for. When you work in a team, you count yourself lucky when every one who comes to the table (figuratively) is a contributing member.

In the world of primary education, we wear a lot of hats. We aren’t just teachers, we are so much more…but more on that in another post. You have to jump in with both feet and hit the ground running a lot of the time. You get a lot of great stories, and loving children is a gift in itself, but it’s like the ocean; you don’t turn your back on it.

When a new member joins the team, there is always that time period where you lean in and wonder if it is going to work. Then, you have someone like Mary who just fits right in, right away. Mary not only was kind, but also always did more than was expected, got the job done, and just grafted right into our school family (she is actually a first grade teacher in our building this year). Oh! and she shared this cake…which I then stole the recipe and made myself.

This recipe is the quintessential apple cake. Loaded with chunks of crisp apple and surrounded with cinnamon cake-y goodness, it is not only for autumn when the apples are abundant. I actually made this recipe in the spring, when the final snows were melting and it was time for the freshness of strawberries. To commit to a fall-is recipe when you can dream of sunshine and fresh berries says something!

This cake is one of those recipes that could be served for dessert, but is just as wonderful for breakfast with a cup of your favorite warm beverage. It is sweet, but in a naturally apple-y way.

The original recipe is from Burdick Orchards of New Hartford, Connecticut. Some differences between the original and my changes…

The original called for for more than a cup of oil, which I reduced by reducing the amount and adding applesauce to make up the difference. It also calls for sliced apples and for the cake to be baked in a rectangular baking pan. I changed up the recipe a bit, adding more apples, tweaking the oil; I also baked my cake in a bundt pan and chunked my apples for more texture.

This cake is so moist and flavorful, it doesn’t require a glaze or frosting. It doesn’t even need a dusting of confectioner’s sugar…though any of those would work. I loved that this versatile cake celebrates one of the best parts of New England, the season of apple picking. Yet, it can be made year round.

Just like our Mary, when you encounter something so precious, you tuck it away in your heart and are thankful the universe brings it to you.

I hope you enjoy this recipe. Thank you Mary for sharing! And as always, thank you for coming to the table!

Love,

Chrissy

Click below for a printable recipe.

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Mary’s (Sort of) Apple Cake

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This delicious, apple and cinnamony cake brings together all of the wonders of fall, although truth be told, the first time I made this was spring! Original recipe is from Burdick’s Orchard, with some alterations by myself.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 well-beaten Eggs
1/2 Cup Vegetable Oil
1 Cup unsweetened Applesauce
2 Cups of Sugar
3 Cups AP Flour
1 1/2 Teaspoon Baking Soda
1 Teaspoon Salt
3 Teaspoons Cinnamon
4 Cups chopped Apples
1 Cup Chopped Walnuts (if desired)
2 Teaspoons Vanilla

Instructions

Preheat oven to 325*
Prepare either a Bundt Pan or a 8 X 12″ pan with non stick spray.
Combine Eggs, Vegetable Oil, Apple Sauce, and Sugar and Vanilla.
Sift together Flour, Baking Soda, Salt, Cinnamon.
Add Flour mixture to Egg mixture.
Add Chopped Apple, and Nuts (if desired).
Pour batter into prepared pan and bake at 325*
Bake for 45 minutes or until cake tester comes out clean.
Serve plain or with whipped, sour, or vanilla ice cream.

Lemon Blueberry Zucchini Bread

July 21, 2018 by chrissy@mythankfultable.com

I’m just going to put it out there, the word “moist” does not have a big following. But in a bread, loaded with freshly picked (I picked mine but hey picking a carton out at the grocery store counts too) blueberries, the zing of lemon, and a superhero ingredient of zucchini, this bread is so good, sweet and tart and yes, moist.

When you add zucchini to anything, even if you squeeze the liquid out before hand, it still adds to the texture of a bread. I shred mine on a box grater (actually it is a six-sided grater – so a hexagon grater) on the fine shred side. You can do this and pop it in the freezer or the refrigerator before hand. I give the shredded zucchini a squeeze to remove extra liquid but don’t make a big deal out of it. (There is no wringing it out in a towel or setting out overnight). Because I use a finer shred, not only is it barely detectable, the bread maintains the integrity of being lemony and blueberry without looking or tasting like a zucchini bread.

This recipe calls for two key ingredients that you can find in abundance right now where I live. The first round of berries (bigger and sweeter) are ready, and everybody who has a garden with squash has one or two or ten extra to give away. So bake it up into a bread and put some glaze on it.

The bread uses lemon extract as well as the punch of zest. I go overboard on the blueberries because that’s how I roll, but you can certainly reduce the berries, use vanilla extract, and switch up the oil as well. I used a mixture of vegetable oil and greek style yogurt (I like what it adds to the texture of the bread). I used Siggis Vanilla yogurt, but if I had Lemon flavored yogurt on hand I would have used that, or plain-no flavor yogurt.

If I am going to cave for a sweet at my local coffee shop, it will be for the glazed lemon loaf. It better taste like lemon. Not yellow bread. So, I will be heavy-handed in the zest. You will find it in the bread as well as the glaze.

The glaze…oh you sweet lemony goodness. Glaze is temperamental in the fact that you don’t want a mouthful of sugar. You want balance of sweet and tart. You want it to not be sticky and gross all over your bread. It’s not frosting. So, you play with it. If it needs more lemon juice or heavy cream, add it. Ideally, you want it loose enough to spoon into a plastic baggie, snip the end off, and drizzle. It will firm up after a bit and maintain it’s pretty design on the top of your bread.

In a world where I can not only be productive and useful, utilizing berries I picked and fresh zucchini from the farm stand, I want a little sweet. A bread with the tart of lemon, the jewel-like blueberries, which visually and taste wise are remarkable, and the ninja like skills of hidden zucchini will get my vote every time.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Lemon Blueberry Zucchini Bread

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This deliciously moist bread combines the flavors of lemon, blueberry, with finely shredded zucchini to combine the flavors of the season. Recipe yields two loaves, or one large loaf and three smaller loaves of bread.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2/3 Cup Vegetable Oil
1 container (5.3 ounce) Greek Style Yogurt
3 Eggs
3 Cups AP Flour
2 1/4 Cup White Sugar
2 Cups Finely Grated Zucchini
2 Teaspoons Lemon Extract
1 Teaspoon Vanilla Extract
Zest of one Lemon (OK- I use three lemons but it is because that is my thing)
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Cups Blueberries

Lemon Glaze:

1 Cup Powdered Sugar
Zest of 1/2 Lemon
1 Tablespoon Lemon Juice
1 Tablespoon Whipping Cream

Instructions

Preheat oven to 350*
Prepare either 2 loaf pans or four small loaf pans with cooking spray or oil.
In a mixer with a paddle attachment, combine oil, yogurt, and sugar.
Add eggs and combine.
Add zuchinni, extracts, zest, flour, salt, baking powder, and baking soda until combined.
Fold in blueberries.
Pour batter into prepared pans.
Bake for 50 Minutes.

Coffee Cake Banana Bread

July 18, 2018 by chrissy@mythankfultable.com

I don’t know if it is an age thing or a mom thing, but I tend to forget. I make lists and set reminders and own a large stock in post-its of every color and size to compensate for this, but the truth is, if I don’t write it down, I forget. I tell my kids to remind me when I am older that I did this when I was in my forties to make me feel better.

I forget the ingredient that I specifically went to the grocery store for, even though I buy other stuff I forgot to write down. I forget to put the card in the mail even though I bought it two weeks ago just so it wouldn’t be late (I am the worst auntie ever, sorry kids for the late birthday cards…).

I remember to pay my bills and feed and clothe my children and keep a house that’s clean and my yard is nice. I am kind to the dog and I do my job at work to the very best of my ability. So, for the most part, the forgetting is the other stuff.

Which includes myself. I forget to remember that exercise is important. That rest is necessary. That self-care is not only a priority but is essential to the people around me. I get caught up in not wanting to be selfish but the truth is, sometimes, in order to survive, we need to not forget ourselves.

Like anything you let slide, getting back into the remembering is hard at first. Remembering how good it feels to leave the gym after a workout. Remembering that meal prep and eating healthy is actually not as hard as you thought it was. Remembering how writing resonates deep within after not being able to string along sentences for a while. That taking the time to stop and enjoy life around you is worth remembering to do.

I would like to say I have found perfect balance and have achieved whatever zen I am looking for in my life, my kitchen, my table. I haven’t. I still want to eat a slice of banana bread or a cookie after I eat my salad with a protein. It is what it is. I am trying to remember balance, and kindness to myself, and indulge without going overboard. Like this Coffee Cake Banana Bread. (Creative stretch to segue into the recipe? Maybe?) It’s a stretch…but I’ll take it.

Banana bread is beautiful on its own. But combine it with a Coffee Cake Crumble topping and you have a healthy base with an indulgent flare that says, “YES PLEASE!” It is a moist tender bread with the crumbly crunch of cinnamon and sugar. It is worth the freezing of the ripe bananas. It is worth the effort to bake from scratch. It reminds me to stop. Sip the coffee. Eat the banana bread. Enjoy the view.

While I will continue to write post it notes and lists for myself, I will also remember to feed my soul, in whatever form that takes. Because healthy is important, as well as a generous portion of crumble topping.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Coffee Cake Banana Bread

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This moist banana bread is topped with a buttery crumb topping. Original recipe from www.alattefood.com.

Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter, softened
1 Cup White Sugar
2 Tablespoons Brown Sugar
1 ½ Teaspoon Vanilla Extract
2 Eggs
½ Teaspoon Cinnamon
2 Cups Flour
3–4 Mashed Ripe Bananas
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Tablespoons Sour Cream or Plain Greek Yogurt

Crumb Topping:

1 Cup Flour
1 Tablespoon Cinnamon
1 Cup Brown Sugar
6 Tablespoons Butter, Cold and cubed

Instructions

To prepared the Crumb Topping:

Combine cinnamon, brown sugar, and flour.
Cut in butter until crumbly in texture.

To Prepare Banana Bread:

Preheat oven to 350*
Spray two 8 x 4 pans with non-stick spray, butter, or oil of choice. (I also make these in the smaller loaf pans and it makes approximately five loaves.
In a mixer, cream together butter and sugars until light and fluffy.
Add in eggs, vanilla extract, and sour cream (or Greek yogurt)
Add in mashed bananas until combined.
Combine dry ingredients in a separate bowl.
Add dry ingredients until incorporated.
Divide batter between two prepared pans.
Sprinkle Crumb topping generously over both pans.
Bake at 350* for 35-40 minutes until tester comes out clean.

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Coffee Cake Banana Bread

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter, softened
1 Cup White Sugar
2 Tablespoons Brown Sugar
1 ½ Teaspoon Vanilla Extract
2 Eggs
½ Teaspoon Cinnamon
2 Cups Flour
3–4 Mashed Ripe Bananas
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Tablespoons Sour Cream or Plain Greek Yogurt

Crumb Topping:

1 Cup Flour
1 Tablespoon Cinnamon
1 Cup Brown Sugar
6 Tablespoons Butter, Cold and cubed

Instructions

To prepared the Crumb Topping:

Combine cinnamon, brown sugar, and flour.
Cut in butter until crumbly in texture.

To Prepare Banana Bread:

Preheat oven to 350*
Spray two 8 x 4 pans with non-stick spray, butter, or oil of choice. (I also make these in the smaller loaf pans and it makes approximately five loaves.
In a mixer, cream together butter and sugars until light and fluffy.
Add in eggs, vanilla extract, and sour cream (or Greek yogurt)
Add in mashed bananas until combined.
Combine dry ingredients in a separate bowl.
Add dry ingredients until incorporated.
Divide batter between two prepared pans.
Sprinkle Crumb topping generously over both pans.
Bake at 350* for 35-40 minutes until tester comes out clean.

Strawberry Rhubarb Muffins with Pecan Streusel

May 20, 2018 by chrissy@mythankfultable.com

Well, spring just arrived, sort of. Some days feel like summer, some days feel like I need to build an ark, and finally, finally, the world is blooming. Allergies are not happy, but my heart and my camera lens are. I think the habit I have made for myself of going outside and taking pictures of the flowers in my yard is just one step in making sure I appreciate the world around me. I am pretty faithful in trying to capture one beautiful thing a day. That feeds my soul.

One of my favorite things of the summer is the farmer’s markets. It seems to have rained every day ours is open but we are there anyway. Lately, the rhubarb is ready and even though my own strawberries aren’t ready for picking, there are strawberries available at the grocery store. Bring on the strawberry rhubarb everything.

I will be making strawberry rhubarb preserves soon, but for now, I am experimenting with crisps and these muffins. Using a combination of greek yogurt, sour cream, apple sauce, and a little bit of oil, the muffins are dense and moist and yet not heavy. Using brown sugar, they are not too sweet, but the sugar could actually be reduced if you choose.

This recipe yields 24 -30 generous muffins, but I also tried making mini muffins with my leftover batter and found they are actually even better. I like the idea of morsels of sweet and a little crunchy of the streusel topping. I even made some of these muffins without the streusel (for the non nut eaters in my life) and they were yummy too.

This recipe is a combination of sweet, tangy, and the colors of the rhubarb and strawberry are the perfect combination for early summer. The little bit of orange zest brings out the flavor of the strawberry and the rhubarb. The streusel has a combination of melted margarine that is looser and it doesn’t need to have a lot per muffin to balance out the cinnamon crunch with the tender fruit-filled muffins.

The best part of watching winter disappear is… wait, my list is too long and I have no favorites when it comes to why I am glad to see winter go, except now I can dig in the dirt, photograph everything that blooms, and make recipes that embrace all of the fresh produce available through local farmers.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Strawberry Rhubarb Muffins with Pecan Streusel

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This delicious muffin recipe combines the delightful early summer flavors of strawberry and rhubarb with just a hint of orange and the cinnamon streusel topping with a cinnamon crunch!

Author: chrissy@mythankfultable.com
Yield: 24 -30 1x

Ingredients

Scale

3/4 Cup Greek Yogurt
3/4 Cup Sour Cream
1/2 Cup Applesauce
3 Eggs
1/4 Cup Vegetable Oil
2 1/3 Cup Brown Sugar
2 Tablespoons Orange Zest
2 Teaspoons Baking Soda
2 Cups Diced Rhubarb
2 Cups Sliced Strawberries (I sliced and then halved the slices so they weren’t too big)

For Topping:

1 Stick Margarine (melted)
1/2 Cup Pecans
1/2 Cup Walnuts
1/2 Cup Old Fashioned Oats
1 Tablespoon Cinnamon

Instructions

Preheat oven to 350*
Combine streusel ingredients and set aside.
Line muffin tins with liners and set aside.
Combine yogurt, sour cream, applesauce in a mixer with a paddle attachment.
Add eggs and oil and combine.
Add in dry ingredients and mix until incorporated.
Add in strawberries and rhubarb until combined.
Scoop muffin batter into prepared muffin tins until 3/4 full.
Top muffin batter with streusel topping.
Bake for 20-25 minutes.

Cream Cheese Filled Banana Nutella Muffins

February 12, 2018 by chrissy@mythankfultable.com

Cream Cheese Filled Banana Nutella Muffins

When you find yourself with yet another snowy icy day, and a handful of really ripe bananas on the counter, you investigate banana muffins. I love a good banana bread. I love banana bread with chocolate chips, with coconut, with walnuts or pecans…it’s a beautiful thing.

But somedays, you just want the simplicity of a paper wrapped treasure that travels well and freezes well and doesn’t require a knife to cut a slice. So yeah, muffins are lazy bread. Or are they?

I love this recipe because it creates a light but dense muffin. (It is possible). It packs a punch of banana flavor without being heavy.

The original recipe for this is from www.u-createcrafts.com. Then, I saw another recipe from www.thenovicechef.com that incorporated a drizzle of Nutella on top of a banana muffin. Hence my Frankenstein muffin creation wherein I combine two recipes.

Cream Cheese Filled Banana Nutella Muffins

What is there to say about a muffin with a cream cheese filling except, “yes please?” A sweetened cream cheese filling that holds up to the muffin mixture and creates the perfect little pocket of yummy.

Topped with a remainder of batter, a slightly warmed Nutella is swirled on the top. Just enough chocolate hazelnut-ness to bring this muffin to dessert status. Hello tastebuds.

Here’s where I have to ask myself…have we now crossed over from breakfast foods to post-supper food? I mean, a pop tart, a danish, a donut, a toaster strudel all are considered breakfast foods…right? I mean, an Eggo waffle is still considered breakfast even though they come in birthday cake and chocolatey chip flavors…right? The end result of this inner monologue is stop over thinking it. Eat the darn muffin/breakfast cupcake.

Again, I brought these to my teacher’s room…and again, they disappeared quickly. Even the healthy eaters shared one between them. I can’t fault them. There is a reason I get this stuff out of my house right away.

Now, if I were to add yet another layer, (and I will, and I will post when I do) what I would have added was bacon. Or, peanut butter. Because a banana bacon Nutella muffin is just insane. Insane enough for me to try to make it. Or, a banana peanut butter fluff muffin. OOOOh my wheels are spinning. Hey, banana, peanut butter and bacon worked for Elvis. They didn’t call him the King for nothing.

The teacher’s room discussion when I brought these in centered around ripe bananas and what to do with them. Some people throw them out. DON’T. Peel and throw in a plastic bag. Break into chunks if you want to take the extra step or don’t. Why? Because frozen bananas are spectacular in so many things. Smoothies. As is, or dipped in chocolate, thrown into the blender and made into “nice-cream,” the possibilities are endless. The best part is, if you want to use them for banana bread, you can. Almost every recipe calls for mashed bananas. No banana is easier to mash than the thawed banana from the freezer.

These muffins keep for several days in an air tight container, if they last that long. The Nutella drizzle is just enough, not too much, but you could always add more if you wanted.

This recipe filled 24 muffin tins to a pretty full capacity with their glorious layers.

In a winter filled with less than wonderful weather, it is nice to have a recipe like this in your repertoire. It makes a cold day warmer, and sweeter. Isn’t that all we want in life? A little warmth and sweetness? You betcha.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe.

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Cream Cheese Filled Banana Nutella Muffins

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Light Banana Muffins with a cream cheese filling and a Nutella swirl on top! Original recipe from www.u-createcrafts.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Cups Mashed Bananas (4–5 Bananas approximately)
1 Cup Brown Sugar
1/2 Cup White Granulated Sugar
1/2 Cup Vegetable Oil
2 Large Eggs
1/2 Cup Sour Cream
4 Teaspoons Vanilla Extract
2 Cups AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder

Filling:

2 Large Eggs
8 Ounces Cream Cheese (softened)
1/2 Cup Granulated Sugar
6 Tablespoons AP Flour

Nutella: Approximately 4 Tablespoons warmed slightly

Instructions

Preheat oven to 350*
In a mixer, combine sugars, oil, sour cream, and vanilla extract.
Add mashed bananas to mixture and combine.
Add Dry ingredients and mix well, set aside and make cream cheese filling.
Combine cream cheese filling ingredients.
Line muffin tins (This recipe made 24 muffins) and fill 1/2 way with banana mixture.
Scoop 1-2 Teaspoons of cream cheese filling into each muffin tin.
Cover with remaining banana mixture.
Take warmed Nutella and swirl on top of each muffin.
Bake for 30-35 Minutes or until tester comes out clean.