Tag Archives: bread

2 Ingredient Ice Cream Bread!

close up of ice cream cake2

This bread is a dream come true for our son. Yep, two ingredients: Ice Cream and Self-Rising flour. Mix them together and bake. How great is that? My son and husband made a vanilla loaf this afternoon, using Ben and Jerry’s Vanilla ice cream.

Verdict: Easy, tasty, and a great canvas for experimenting with different flavors!

Denis first saw the cake recipe here:

The “bread”, which has a great crumb but is not too sweet, reminds me of Japanese desserts. It would actually make a great base for this Strawberry Shortcake if you baked it in cake rounds and frosted it with whipped cream and layered with strawberries.

We are already devising plans for making it with Butter Pecan and Rocky Road ice creams.:)

ice cream bread2

2-Ingredient Ice Cream “Bread”

1 pint of ice cream (2 cups)

1 1/2 cups self-rising flour (or 1 1/2 cups flour plus 2 teaspoons baking powder and 1/2 teaspoon salt)

  1. Preheat oven to 350 F.
  2. Soften ice cream so that it is very soft. You can speed the process up by heating it in a microwave oven for 30 seconds.
  3. Transfer ice cream to a bowl. Then add the flour gradually to it while stirring.
  4. Grease a loaf or cake pan with butter or non-stick spray (we also cut a piece of parchment and lined the bottom of the pan)
  5. Bake for 30-50 minutes, checking after about 25 minutes. Length of time depends on the kind of pan you use. For a loaf pan, it took about 40 minutes until it was golden on top and a skewer came out clean when poked in the center.
  6. Cool in pan for 5 minutes, then cool on rack and serve!

 

 

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Filed under Children, Desserts, Grains, Snack

Visit to Oregon and Almond Plantain Bread

plantain bread 2

I’m still obsessed with plantain bread and playing with different flavors.  I tried adding some sweetener as well as almond extract, and I love how it cut the tanginess of the plantains.  The almonds on top added crunch.  I brought some of this Plantain Almond Bread on a visit out west to dad’s farm in Oregon last week. My brother (who traveled from Illinois and met me at Portland Airport) and I ended up eating it all on the shuttle on the way to Corvalis….! I did make a couple of mini loaves during our visit though to make up for it. 🙂 dad and sherry's farm My dad and his wife, Sherry, live on a beautiful mountain in between Corvalis and the coast. They have a farm with alpacas, sheep, chickens, and Guinea Fowl.

Ruben, one of the alpacas

Ruben, one of the alpacas

My dad made this chicken tractor out of light weight materials.  There are wheels on it, so you can move it around from place to place for fresh grass.

My dad made this chicken tractor (a mobile chicken coop) out of light weight materials. There are wheels on it, so you can move it around from place to place for fresh grass.

My dad has a great workshop in a big barn. He is an amazing builder, craftsman, and artisan.

In his barn/workshop looking down from the loft.

In his barn/workshop looking down from the loft.

An owl lives in the barn as you can see from these owl pellets!

An owl lives in the barn as you can see from these owl pellets!

In addition to various structures he’s built around the farm and inside the log cabin, he makes all kinds of cool decorative things. These gorgeous sonorous Japanese gongs are made from recycled oxygen tanks. dad's gong His newest pursuit is sculpting figures which Sherry dresses and which can also serve as more pleasing looking scarecrows.

This yoga lady lives in the vegetable garden.

This yoga lady lives in the vegetable garden.

Looking at these gorgeous chard plants shows that she is doing her job well!

Looking at these gorgeous chard plants tells us that she is doing her job well!

It is so peaceful and quiet there…

This is where I did morning stretching -- on the cabin porch overlooking the field.

This is where I did morning stretching — on the cabin porch overlooking the field.

We had a wonderful time catching up and visiting.

On our walk with our walking sticks.

Sherry, Dad, and my brother on our walk with our walking sticks.

Apple picking bounty from their apple trees

Apple picking bounty from their apple trees

We even made little trips to the surrounding area.

Me and Sherry in Newport, OR

Me and Sherry in Newport, OR

Sea lions napping near the pier

Sea lions napping near the pier

We also had the opportunity to visit their neighbors’ farm and workshop up the road.They make beautiful candles out of beeswax, like this dragon candle I brought back for Jamie and one shaped like a knot. dragon candle They smell fragrantly of honey. But we don’t want to burn these, as they are beautiful pieces of art!

To see more of their unique and beautiful products, visit their site here. We also tasted some  of their fresh honeycomb filled with sweet Oregon honey. honey comb All in all, our trip to Oregon was an inspiring, memorable, and awesome!

Sherry took this of us right before we said our good-byes at the shuttle stop in Corvalis.

Sherry took this of us right before we said our good-byes at the shuttle stop in Corvalis.

Thank you for such a wonderful visit, Dad and Sherry! I can’t wait to see you again soon, next time with Denis and Jamie!

Slice of bread with a bit of Bertie and Marshall's honey.

Slice of bread with a bit of Oregon honey.

Almond Plantain Bread

Non-stick spray 1 ripe plantain, cut into slices

2 eggs 2 teaspoons brown sugar

1/2 teaspoon almond extract

1 tablespoon sliced almonds

1.  Preheat oven to 350 F.  Line a mini loaf pan with parchment paper on the bottom.  Spray with non-stick spray.  Set aside.

2.  Blend plantain, eggs, sugar, and almond extract in a blender until smooth (you could also use a food processor, but process plantains until smooth first).

3.  Pour batter into prepared loaf pan.  Sprinkle top with sliced almonds.

4.  Bake in oven for about 35-45 minutes (checking at the 30 minute mark).  When a tooth pick or skewer comes out clean and the inside of the loaf looks like it is completely dry it is done.  Cool on rack for a few minutes.  Then run a knife around the edge, and remove loaf to rack to cool completely.

Top of loaf -- so yummy!

Top of loaf — so yummy!

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Filed under Desserts, Eggs, Snack, Travel, Vegetarian

Double Chocolate Plantain Bread (Gluten Free) and Book Events

At Greenlight Bookstore in Brooklyn

At Greenlight Bookstore in Brooklyn

This past weekend I had back to back book events.  On Saturday, I read B is for Bulldozer and Truck Stop  at Greenlight Bookstore.  I also did this  ultra cute, fun collage project (from No Time For Flashcards) with the children.  Check it out — it is perfect for pre-K and Kindergarten aged kids!

Collage made by me and Jamie

Collage made by me and Jamie

I precut the shapes out of construction paper.  Jamie was my helper and passed them out.  I brought pieces of brown paper bag for “dirt” and encouraged them to tear it up into pieces and glue to their collages.

OLYMPUS DIGITAL CAMERA

Sunday was an amazing event at Books of Wonder on 18th Street in Manhattan.  If you have never been there before, it is a fantastic independent bookstore devoted solely to children’s books.  They do not carry any licensing products — you will not find any Disney or Nickeloden books here!  All the picture books are arranged alphabetically by illustrator, rather than author.  It’s the only bookstore I know of that does this!

>We love it there and go often for events of which there are many.  It’s been a wonderful opportunity to meet legendary book people, like the late Tomi Ungerer or Chris Van Allsberg as well as newer, well-known authors and illustrators.  One of our favorite events was listening to Nortan Juster and Jules Feiffer talk about creating The Phantom Tollbooth last year in celebration of its 50th anniversary.

This Sunday, though, I was on a panel there!  My panel mates are all exceptional picture book creators.  I was honored to be included in the group.

With Brian Floca, Anne Rockwell, Robie Harris, Chris Raschka, Deborah Heiligman.  Not pictured are Leyuen Pham, Doreen Cronin, and Betsy Lewin.

With Brian Floca, Anne Rockwell, Robie Harris, Chris Raschka, Deborah Heiligman. Not pictured are Leyuen Pham, Doreen Cronin, and Betsy Lewin.

I was totally nervous before the event – I am not so comfortable speaking in public anyway, but my anxiety was heightened by the stellar company I was keeping.  Anne Rockwell, who is the most sweetest, generous, warmest person ever, put me at ease.  I was so thankful she was able to make it.  She is a “living legend” as Peter Glassman, owner of Books of Wonder, said in his introduction of her.  She has written over 100 books, many of which she herself illustrated.  You can imagine my immense relief when she told me she love the illustrations for her warm story, Truck Stop!

Anne and I both spoke a bit about how the book came to be and our process of creating it.  Brian Floca spoke about his amazing book, Locamotive.   He actually got to drive an old fashioned locamotive for an afternoon as part of his research.   Robie Harris and Chris Racshka discussed writing and illustrating a book about child fears, When Lions Roar.  The challenge was creating something that wasn’t too scary, but scary enough, and what a delicate line that is.  Deborah Heiligman and Leuyen Pham talked about their book on the life and work of Paul Erdos (The Boy Who Loved Math)  as well as the esoteric system of Erdos numbers.  The wonderful Doreen Cronin and Betsy Lewin of Click, Clack, Moo! fame have been collaborating for 18 years.  Their newest is Click, Clack, Boo! They spoke about their collaboration and how much trust and respect they have for each other — also how they both share the same sense of humor (obvious if you’ve ever read their hilarious books about duck and Farmer Brown).

Everyone had such an interesting perspective on the work of picture book creating. It was really fascinating and inspirational.  I was so happy to meet finally Chris Raschka and Betsy Lewin  whose illustrations I adore and whose books Jamie grew up with (along with many of Anne’s).

Anne Rockwell and me outside of Books of Wonder after the event.  Do I look relieved?

Anne Rockwell and me outside of Books of Wonder
after the event. Do I look relieved?

It really is such a gift for kids to be able to meet authors and illustrators of the books they love.  If you ever have the opportunity, please do so!  Not every place is like  NYC where there are book events all the time, but in cities across the country, especially at independent book stores, there are events taking place often — and they are free!

With all these book events (not to mention deadlines and travel), this fall has been really busy.  It’s always a pleasure then to find a really, super easy recipe — especially one that is tasty, healthy, kid-friendly, and in this case, gluten free!

Double Chocolate Plantain Bread

Double Chocolate Plantain Bread

I have several people in my life (friends, my niece, Jamie’s friend) who are gluten intolerant.  So I am always on the lookout for some yummy gluten free recipe I can pass onto them or make.  I saw this TWO ingredient plantain bread on purelytwins.com recently, and I’ve been making it and experimenting with different variations and flavors.  The twins recommend using yellow plantains with a few brown spots, as they are less starchy.  But if you want a sweeter, less tangy flavor, the dark ones work too.

plantains

I came up with this Double Chocolate Plantain Bread Mini Loaf that is so moist and delicious.  It’s a nice snack cake for after school or even for breakfast.  I added vanilla, sugar, cocoa powder and chocolate chips to the two ingredient aforementioned plantain bread.  I baked it in a mini loaf pan.  I made the batter in my Vitamix, but any blender or food processor would work just fine (I’ve also made it in a food processor but the Vitamix is easier to clean!)

chocolate plantain bread 2

Double Chocolate Plantain Bread Mini Loaf

non-stick spray

1 large plantain, either yellow with a lot of brown or all brown

2 eggs

2 tablespoons unsweetened cocoa

1 tablespoon (or more depending on your taste) sugar

1/4 teaspoon vanilla extract

3 tablespoons chocolate chips

1.  Preheat oven to 350 degrees F.  Line the bottom of a mini loaf with parchment and spray with non-stick spray.  Set aside.

2.  Peel and slice plantain. Put in a blender or food processor with eggs, cocoa, and sugar.  Puree until smooth.

3.  Pour batter into prepared pan.  Drop chips evenly on top and stir gently to incorporate.

4. Bake for 25-35 minutes, checking with a skewer.  If it comes out clean when poked in the center, the loaf is done.  Check at around 25 minutes.  The center can be very moist and pudding like.  If you like that texture, take it out.  If not, bake a bit longer.

5.  Let cake cool in pan for about 20 minutes, then remove and cool completely.

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Filed under Books, Desserts, Snack, Uncategorized, Vegetarian