Ground coffee, cocoa, milk, and a spoon full of sugar. It’s a visit to the coffee shop – but in loaf form.
Was looking to make an herb bread – when a little package of Spinach Dip & Seasoning caught my eye. Turns out, it makes a great loaf. Yay, impulse decisions!
Sauteed green onions, cheese (I used Gruyère, dill Havarti, and Gouda… cleaning out the cheese drawer), sweetened with a wee bit of applesauce.
The wonderful smell of potpourri in a bread… cran-raspberry juice, apple, orange peel, coriander, ginger. Not a sweet bread like cinnamon rolls, but sweet like a kiss on the cheek.
Pinkish purple crumb with a fresh, almost fruity, flavor.
“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years.” — Betsy Oppenneer
There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
The flavor of the softened buckwheat groats plays nicely with the hint of citrus and the soft suggestion of Parmesan.
The taste of sourdough, cheddar, and chipotle are well-balanced in this bread – with a light but insistent heat in the back of the throat from the pepper.