Top 5 of 2015

As we ring in another new year, I thought to look back on the passing year with a post of my favorite recipes of 2015, that I know I’ll be coming back to.

Enjoy, and Happy New Year! See you all in 2016 😀

 

0256b-dsc_1592

Lemon Zucchini Bread – delicious and easy quick bread with lemony zing

 

 

 

DSC_1672

Pop Quiz – all you need to know about popcorn and making it from scratch

 

 

 

a13a0-dsc_2048

Flourless Peanut Butter Cookies – a hit with your non-dairy, gluten-free, and omnivore friends alike

 

 

 

9c66a-dsc_2282

White (Chocolate) Drizzled Lavender Shortbread – attractive and attainable party goals

 

 

 

DSC_3174

Dad’s Mango Bread – a new family recipe that’s always a good idea

 

Advertisements

Dad’s Mango Bread

mangobreadgifMango bread…does that sound strange and exotic to you? I was pondering it while sharing mine with friends and I heard them say it. For my own family, mango bread was a standard, normal thing to have in the house, though I do realize that this may not be the case in most American households. For a time we always had a loaf on hand, and three in the freezer. My dad would make big batches of the stuff to make breakfast during the week a little better. I never made it myself, but got to experience the different adjustments with every few rounds of baking. In honor of Father’s Day, and mostly because I was reminded of this bread when prompted at work to share our fathers’ recipes, I decided to have a go myself. Disclaimer: neither name spelling nor ingredients are 100% accurate in that article. In any case, it was a great opportunity for me to buy some mangoes and fire up the oven for a better-than-banana quick bread of champions.

rubber-scraper-movement-mango-bread

Fresh mangoes are the best mangoes! Also ripe, but sometimes you just can’t wait.

rubber-scraper-movement-mango-bread

You’ll need some for puréeing and some for chunking.

rubber-scraper-movement-mango-bread

Immersion blenders are fun, but occasionally messy. If you have the right bowl, you’ll be in good shape.

rubber-scraper-movement-mango-bread

Not-so-secret ingredient:coconut

rubber-scraper-movement-mango-bread

An important step here is combining the baking soda with the mango purée. Read below for more info…

rubber-scraper-movement-mango-bread

Dad’s Mango Bread
Makes one large loaf

1 large mango, puréed (about 1 1/4 cup purée)
3/4 teaspoon baking soda
2 teaspoons water1 cup sugar
2 eggs
1/4 cup olive oil
1/2 sweetened shredded coconut
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup chopped mango
1/2 cup yogurt
Place the mango purée in a large bowl. Separately, combine the baking soda and water, then mix into the mango purée. Let sit for 5 minutes*. In the meantime, combine the sugar, eggs, oil, and coconut in a new bowl until well incorporated. Mix this into the mango purée. Stir in the flour and baking powder, one third at a time. Add in the chopped mango and yogurt last, then place in a bread pan lined with parchment paper. Bake in the oven at 350° for 60-70 minutes, until the top is plenty browned and looks like it might burn (ie – more brown than mine, so the top doesn’t collapse). Take out and let cool. Best served slightly warm!

*u wot? You want me to add the baking soda to the mango? This is so that the mango acidity slows its roll so your bread doesn’t come out too strong or sour, but instead mellow and rich 😀

rubber-scraper-movement-mango-bread

rubber-scraper-movement-mango-bread

Enjoy, and happy Father’s Day!