Saved by the Egg Timer: bread

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Banana Cupcakes with Candied Hazelnuts

Birthday Banana Cupcakes with Cream Cheese Frosting and Candied Hazelnuts sprinkled with Nutmeg. Official recipe name but much too long. It sounds complicated and intimidating. In reality it is so easy, comes together quickly and helps you use up those spotted bananas in the corner of the fruit bowl. Plus so yummy.
Win. Win. Win. Win.
This is a recipe that has a "dress to impress" kind of look but is a basic banana quick bread that everyone knows how to make. Don't forget to save a step and a dirty dish using my Kitchen Technique #8 with the mashed bananas.

Banana Cupcakes with Candied Hazelnuts
Print recipe here
½ C unsalted butter, softened
1 ½ C raw cane sugar
2 large eggs
1 C full fat, plain greek yogurt (or sour cream)
1 tsp pure vanilla extract
2 C whole wheat pastry flour
1 ½ tsp aluminum free baking soda
¼ tsp celtic sea salt
3 spotted bananas, mashed (KT#8)

1. Grease or line with paper liners a 12 cup muffin tray. Preheat oven to 350 degrees F.

2. In a large bowl, whip the butter and sugar until smooth. Beat in one egg at a time. Stir in the yogurt and vanilla.

3. Mix the flour, baking soda and salt into the wet batter. Stir in the mashed banana thoroughly. (Kitchen Technique #8)

4. With a spoon or cookie scooper, fill the cupcakes until ⅔ full.

5. Bake for 14-18 minutes, until a toothpick inserted into the center comes out with only crumbs remaining. Let cool 5 minutes, remove from tray and finish cooling on a wire rack before frosting with Cream Cheese Frosting and topping with Candied Hazelnuts, lightly sprinkle with a bit of nutmeg over top of cupcakes.

Cream Cheese Frosting
Print recipe here
1- 8 ounce package cream cheese, softened
¼ C unsalted butter, softened
1 C organic powdered sugar
½ tsp pure vanilla extract

1. With a mixer, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Note: This is a small batch recipe intended for 12 cupcakes. If you are frosting a cake, double the ingredients listed.

Candied Hazelnuts
Print recipe here
2 TB sucanat or brown sugar
½ tsp raw cane sugar
1 TB unsalted butter
1/2 C whole hazelnuts
pinch of celtic sea salt
pinch of ground nutmeg

1. Over medium heat, melt together the sugar, butter, salt and nutmeg in a small pan stirring frequently.

2. Keep stirring until it bubbles, add nuts and stir until coated.

3. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted. Transfer to waxed paper or plate to cool. Break apart and store in a cool dry place.

Happy Birthday Grandma~!!!

Today's recipes where brought to you by, inspired or adapted from: Mels Kitchen Cafe, AllRecipes and Saved by the Egg Timer

Spring Green Sandwich

Green, I love green, if you would ever come over to my house you would realize it quite quickly!
I love to eat green things and drink green things too. (Right Nikki? lol- she witnessed the yummy green drink yesterday...) This is not really a recipe, more like instructions. Some of my favorite recipe posts I find are not even recipes but just easy ideas or instructions. Everyone knows how to make a sandwich. Some better than others, maybe? It is an art according to Subway.... So today I am Natasha the Egg Timer-Sandwich Artist! This is one of our families favorite sandwiches, they love em! A nice healthy lunch, tasty and easy meal.

Love the cutting board or what!?!

Spring Green Sandwich
Print recipe here
2 slices of sprouted wheat bread
2 TB Onion and Chives Cream Cheese
2-4 slices Boars Head Black Forest Turkey
6 slices cucumbers
1 leaf romaine lettuce
2-4 TB fresh alfalfa sprouts

Spread 1 tablespoon of cream cheese (or maybe a tad more if no one is watching ;) on each slice of bread, layer turkey (ham is good too), cukes, lettuce and sprouts. Top with other slice of bread and glue it together with the cream cheese. Cut in half and eat. Lots of Spring Green color and healthy flavors.

I round my sandwich out with "Food Should Taste Good" Sweet Potato Chips and a fresh glass of grapefruit kombucha. Lunch has never been easier or taste better! Have you ever tried these things? Most maybe will answer no- I highly suggest them. Don't be afraid of new things. New foods, new ventures, new experiences are what make life interesting and full of details. It is Spring time, time to air it out and let knew things grow and form. Get out of any ruts and start new this Spring!

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Diner Style Pancakes

Special recipe for National Pancake Day!

I like pancakes but am no perfectionist on the food. I only like a certain kind, the throwback, diner style, greasy and fluffy kind. Made in bacon grease. Glad I found out last year that I don't have to feel guilty about bacon grease! Cooking in it is actually healthy?!?! Who knew! Grandma was right after all. Always use uncured, nitrate and hormone free bacon. Then save that grease and fry away guilt free.

This is my perfect pancake. Tall, fluffy, golden. Serve with a little or a whole lot of Sun Ripened Peach Syrup and a little whip cream, perfect Saturday morning.

Diner Style Pancakes
Print recipe here
1 ½ C whole milk
¼ C apple cider vinegar (with mother)
1 C white flour, unbromated and unbleached
1 C white whole wheat flour, unbromated and unbleached
¼ C raw cane sugar
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1 tsp celtic sea salt
2 large organic eggs
4 tablespoons unsalted (pastured) butter, melted

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Let sit a few minutes and the batter will begin to raise.

3. Heat a large skillet over medium heat or electric skillet to 375 degrees F. Coat with some left over bacon grease.

4. Pour ¼ cup of batter onto the skillet, cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

4. Remove when both side have turned golden brown. Smother with pure maple syrup, whip cream, chocolate chips, jam, or your favorite toppings.

Today's recipes where brought to you by, inspired or adapted from: All Recipes but has definatley become a Saved by the Egg Timer: Original!

Eggnog Butter Rolls

Did you make these Eggnog Muffins with Eggnog Icing? Have leftover Eggnog that you don't know what to do with? Make delicious Eggnog Butter Rolls! No need to have a mixer or bread hook, just a wooden spoon and bowl. These have a fast rising time so you do not need to think 4 hours ahead in order to have these fresh, hot rolls on your dinner table. They are sweet and savory. Perfect with ham dinner where it gives the sweet to the salty. Don't have Eggnog? Milk works too!

Eggnog Butter Rolls
Print recipe here

1 TB active yeast
1 C eggnog, warm
2 large eggs
1/2 C unsalted butter, melted and cooled
4 C white flour, unbromated and unbleached
2 TB raw cane sugar
1 tsp celtic sea salt

1. Heat eggnog to a slightly warm temperature. Pour into large mixing bowl. Sprinkle in the yeast and let poof for 10 minutes.

2. Add eggs, butter, flour, sugar and salt. Stir with wooden spoon for 2 minutes until fully combined and tacky. Continue to stir another 3 minutes. If too dry to incorporate, add up to another 2 TB warm eggnog or water.

3. Butter a 9 x 13 glass baking dish with butter. Grab a baseball size of dough, roll and place in the glass baking dish until you have 12. For smaller rolls grab golf ball size until you have 16 or 24 for even smaller. No need to flour your hands or surface since they are so buttery they do not stick to your hands! Cover with a dish towel and let raise in a warm, draft free spot for 45 to 60 minutes.

4. Once doubled in size, place in a preheated oven to 375 degrees F. Bake for 25 minutes. Remove from oven when golden brown on the tops. You may brush with more melted butter if desired. Dust with a small amount of nutmeg. Serve at holiday dinners, great with ham.

Today's recipe is brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Maple Apple Pecan Bread

Top 5 reasons you will "Fall" in love with this Fall bread today:

5. This is a bread that is so rustic and beautiful. Slices and behaves very well.

4. Apples in October are in natural abundance, so I know your fridge is packed with local orchard apples right now.

3. Maple. That is all.

2. It makes your whole house smell better than anything in the entire world. Open the windows to make all your neighbors jealous. (Oh Yeah! Neighbors...that smell is coming from my house!) I left shortly after baking this loaf and smelled it when I turned back into the block. Pure heaven!

1. So yummy, so healthy, so Fall.

Maple Apple Pecan Bread
Print recipe here

1 C + 3 TB white whole wheat flour
3/4 C white flour, unbromated and unbleached
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1/2 tsp Celtic Sea Salt
1 tsp ground Vietnamese Cinnamon- KT#4
generous pinch ground nutmeg
3/4 C 100% pure Maple syrup
2/3 C cultured sour cream or Greek yogurt
1/3 C unsalted butter, melted and slightly cooled
1 tsp vanilla extract
2 large eggs
1 C grated apples
1/2 C coarsely chopped apples
1 TB golden flax seeds, ground or whole
1/2 C pecans, chopped

Topping
1/4 C pecans, chopped
2 TB Turbinado or Sugar in the Raw
1/2 tsp Vietnamese Cinnamon- KT#4
small pinch nutmeg

1. Preheat oven to 350 degrees F. Grease a 9×5×3-inch loaf pan. Grate up your apples.

2. In a medium bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg. Make a well.
3. In a small bowl, whisk together sour cream or yogurt, maple syrup, eggs, melted butter and vanilla extract.

4. Pour wet ingredients into the dry ingredients well. Add the grated apples, chopped apples, flax seeds and chopped pecans. Combine just until mixed.