Boston Brown Bread

Are you ready? Ready for all the holiday baking? No? Well, have no fear! I, Erika Beth the Messy Chef, am here and presenting the 12 Recipes of Christmas.

You've heard of the 12 Days of Christmas. In fact, I did 12 Days of Christmas posts last Christmas. This year I will post 12 recipes in December leading up to Christmas. That's about 3 posts a week compared to 1 a week. How excited are you?! Now you can get great ideas for treats to make for the season.

First up: Boston Brown Bread. Wikipedia describes it as "somewhat seasonal, being served mostly in fall and winter." PERFECT!

The recipe uses molasses. I think this is the first time I've ever used molasses. It was so pretty in my goose measuring cup!

What's even better about molasses is that when you pour it in a bowl, it can double as a spirograph!

This recipe also uses some wheat flour to help it keep its brown color. I think it's the first time I've used wheat flour too! And yes, I have the same problems with wheat flour as with white flour: a mess is made.

The other awesome thing about this recipe is that you bake the bread in soup cans! So, save up some empty cans and then bake away this great winter recipe!

Boston Brown Bread (from My Mom's Best Recipes Cookbook)

1/2 C molasses

1/2 C sugar

2 1/2 t baking soda stirred into
2 C buttermilk
1 t salt
1 egg
2 1/2 C wheat flour
1/2 C all-purpose baking flour
1 t baking powder
1 C raisins plumped

Combine ingredients. Stir. Grease and flour 5 15 oz cans. Fill about half full with batter. Put cans on a baking sheet or a large pan and bake at 350 degrees for 50 minutes with a cookie sheet covering cans. Uncover. Bake for another 10 minutes. Once done baking, remove from oven and then remove bread from cans when still hot. Use a knife around the edges to gently pry out.

Erika's Extra: BBB is best served warm and with butter on top and makes an especially good treat for breakfast. Mmmm!

Bake well and prosper!

Banana Bread with a Kick

I have a problem in my kitchen. No, it's not my normal spilling of flour. You see, I have only three cabinets that came in my small, humble abode.  

Oh? You like those "stylin" door knobs?

Yeah. Those came with the place. I bet you are super jealous. Anyway, the doorknobs are not the problem. The problem is my baking supplies (especially since a coworker gave me a bunch of items she can't use.)

Yeah. The bottom shelf was originally for my coffee mugs. Ahem...

*sigh* Yes, that WOULD be coconut, chocolate, and Ritz crackers pouring over into the space for my glasses. The thing is, my OTHER cabinets (the ones I brought when I moved) are stuffed with baking pans, utensils, and the basics (flour, sugar, brown sugar, etc.)

You know the only solution to this dilemma? Yep. I better bake more. :)

Banana Bread with Chocolate and Crystallized Ginger (the "kick") (from Food, Wine, & Mod Podge)

1/2 C butter

1 C sugar

2 eggs

2-3 ripe bananas (I generally freeze very ripe ones to save for this recipe)

3 T milk

2 C flour

1 t baking powder

1/2 t baking soda

1/2 C mini chocolate chips

1/4 C finely chopped crystallized ginger

Cream butter and sugar. Add eggs and beat well. Add bananas. Add milk, flour, baking powder, and baking soda. Beat until smooth. Fold in mini chocolate chips and chopped ginger with a spatula. Pour batter into a large greased loaf pan. Bake at 350 degrees for 45 minutes, lower temperature to 300 for another 15-20 minutes, until outside is browned and a toothpick comes out clean.

Erika's Extras: This is the first time I've ever lowered the temp for banana bread. It worked wonders! Also, I find that this bread goes really well with Chai tea.

Bake well and prosper!
Crystallized Ginger