Cream Cheese Nibble Bread | Quick Bread Mix Recipe

This loaf pan Cream Cheese Nibble Quick Bread will soon become your family favorite at any meal!

CREAM CHEESE NIBBLE BREAD

I always turn to this easy to make loaf pan bread for holidays.  It's shown up on our brunch or dinner table at Easter, Mother's Day Brunch, Thanksgiving, Christmas and New Year's meals.  I've made it out of Cranberry Bread Mix, Nut Bread Mix, Date Nut Bread mix, and probably a few others I can't remember.  This is a popular recipe from the 70s that was passed on to me.

Of course, this is the perfect bread mix to throw together for a quick get-together with a friend or family over coffee or tea.  Bring it into the office for the break room!  Anything brought into a break room immediately disappears!  Imagine nibbling at the loaf, with it's delicious filling of cream cheese!

When I make it, I think fondly of a co-worker from years ago.  She was a law student intern at the time.  I still remember her name. 

Do you often wonder when making a recipe someone gave you, where in life former friends and co-workers are?  So many recipes shared over the years.

Well here it is.  Simply start with a Quick Bread mix of your choosing - and add any favorite extras of your choice, raisins, nuts, dried berries.  You get the idea.

If you're looking for other easy quick bread or quick mix hacks, check out these recipes
Banana Bread Muffins from Cake Mix
Cinnamon Monkey Bread from Refrigerator Rolls

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop !

CREAM CHEESE CRANBERRY QUICK BREAD

Serving Size: 1 loaf
Categories: quick bread

Ingredients:

2 packages Philadelphia brand cream cheese (3oz), softened
1/3 cup sugar
1 tbl flour
2 eggs
1 tsp grated orange peel
1 slightly beaten egg
1/2 cup orange juice (or juice of your choice)
1/2 cup water
1 (7oz) package Quick Cranberry Bread mix (or mix of your choice)

Preparation:

Combine cream cheese, sugar and flour. Beat in first egg then orange peel. Set mixture aside.

Combine slightly beaten egg, orange juice and water. Using box mix directions prepare quick bread mix, stirring until moistened. Turn 2/3 of mixture into a greased and floured 9x5x3 loaf pan. Pour cream cheese mixture over top. Spoon on remaining batter. Bake at 350 degree oven for 1 hour. Cool for 10 min. Remove from pan. Can be frozen.

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Blueberry Coffee Cake Recipe | Sour Cream Coffee Cake Recipe

I like to make this Blueberry Coffee Cake recipe. Not only can they be stored in many different ways, they make a wonderful addition to many recipes. It's great to serve for breakfast and brunch.  Or take it into the office for coffee break time! 

During the summer while often out on a day trip, we like to visit and support our local farm stands here in Connecticut. Many grow fresh fruits - Blueberries, Strawberries, Raspberries, Blackberries, Peaches and Rhubarb are some of my favorites for a healthy snack for the grandchildren.

If Blueberries aren't your thing, substitute your favorite berries!  Raspberries and Blackberries will work well with this recipe too!

One of the most wonderful summer fruits is Blueberries.  You can freeze fresh blueberries, or make this Blueberry Coffee Cake with sour cream to use later in the season as a quick breakfast before the family heads off to work or school; bring to a potluck supper; picnic tailgate or serve when friends stop by!


Here's a scene from my favorite local farm where I pick blueberries in season with the littles.  We like to make my Jordan Marsh Blueberry Muffins that we could get at the famous Boston department store.

Check out my other recipes for Blueberries:
Blueberry Cake
Blueberry Pineapple Crunch cake

Sour Cream Blueberry Cake

Clean up any spills with my Handmade Cotton Dish Cloths from my Moomettes Crochet shops!

Be sure to try my Blueberry Buckle Recipe too !

Blueberry Coffee Cake Recipe

One of our favorite blueberry recipes is blueberry coffee cake, which can add a delightful taste of summer to even the coldest winter.

Blueberry Coffee Cake Recipe

½ cup of salted butter, softened
1 cup of sugar
3 eggs, beaten
½ teaspoon of vanilla
½ teaspoon of cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt
2 cups of all-purpose flour
1 cup of sour cream
(Option: use 1 cup of vanilla yogurt instead of sour cream)
2 cups of fresh blueberries
(Option: if using frozen berries, be sure to thaw before adding to mixture)

Topping:
1 cup of brown sugar
¼ cup of salted butter, softened
½ cup of all-purpose flour

In a large bowl, add ½ cup of butter and one cup of sugar.

Cream together butter and sugar until crumbly.

Add the 3 slightly beaten eggs and mix well.

Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.

Mix in half of the flour and half of the sour cream. When blended, add the remaining flour and sour cream and blend again.

Using a spatula or a large spoon, stir in the fresh blueberries. Mix well. The mixture will turn blue or lavender.

Preheat the oven to 350 degrees. Lightly spray a 9x13 baking dish or bundt pan and pour in the blueberry mixture. Set mixture aside while you make the topping.

In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.

Scatter brown sugar crumbs on top of the blueberry mixture.

Lightly tap the pan on the counter to make sure the batter is distributed evenly. Bake at 350 degrees for 40 minutes.

Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or whipped topping. 

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Low Carb Apple Muffins | Diet Friendly Apple Muffins

Autumn is a wonderful time to whip up a batch of Apple Muffins for your family. If you can't get out and do some apple picking, stop by your local farm stand!  This version is  Low-Carb Cinnamon Apple Spice Muffins and are perfect for an autumn breakfast. They can be part of a Low-carb, Keto, Paleo, Atkins, Diabetic, LC/HF, Gluten-free, or grain-free diet.

In an effort to loose some weight I've changed up my way of cooking and trying to eat healthier.  I had lot 10 pounds since August just by doing a Dirty Keto, Low-Carb diet and watching my Macros.  Since then, I have switched to the Mediterranean Diet way of eating, which I think is a bit more forgiving.  I've lost 16 pounds by changing my eating habits.

The My Fitness Pal app helps keep track of my calories, carbohydrates, proteins and sugars and Macros while the Carb Manager App help me to track of the carbs. Both apps are available in Google Play.

I found the Bob's Red Mill Almond Flour at my local Ocean State Job Lot, which was having a sale on Red Mills products.  You can also find Almond Flour at Aldi.  I am going to try this with White Whole Wheat flour from King Arthur.

I've always used my favorite Oatmeal Apple Muffins recipe that is not Low Carb.  That's been my go-to fall apple muffin recipe.

I think that the texture in this low carb recipe came out a little differently - perhaps it's the Almond Flour and the 4 eggs.  While my husband thought they tasted fine, I might just continue with my original Oatmeal Apple Muffins recipe when serving to family and friends, and keep this recipe when it's just the two of us.

If you're not concerned with carbs, these Oatmeal Apple Muffins are terrific too!

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet Shop.

LOW CARB APPLE MUFFINS RECIPE

Ingredients   
Preparation time: 12 minute
Cooking time: 15 minutes

2 1/2 cups superfine almond flour
3/4 cup granulated stevia/erythritol blend
1 teaspoon grain-free baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/4 cup butter melted, or extra virgin olive oil
4 large eggs
1/4 cup unsweetened almond milk, or 1% milk
1 teaspoon vanilla extract
4 ounces Granny Smith apple (about 1 small) peeled, seeded, and finely diced (I used two)

Preparation Method

Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.

In a medium bowl, whisk together the almond flour, granulated Stevia/erythritol blend, baking powder, cinnamon, nutmeg and salt until well blended.

Whisk in the butter or coconut oil. The mixture will appear mealy.

In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.

Pour egg mixture into the dry ingredients and stir together. Stir in diced apple.

Spoon batter into the prepared muffin pan, filling each 2/3 to 3/4 of the way full.

Bake for 25 to 30 minutes or until the top springs back when lightly touched.

Allow to cool 5-10 minutes in the pan, then remove from the baking pan and allow to finish cooling on a cooling rack.

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Apple Pancakes | Easy Apple Recipes | Best Pancake Recipe

Pancakes take awhile to make so they're often only fixed during the weekends. If you’re tired of plain buttermilk pancakes, why not try Apple Pancakes as an alternative instead? There's so many things to do with apples!

Easy Apple Recipes

Apple Pancakes

This apple recipe is easy to make, and with a little effort, can look wonderful on the breakfast or brunch plate with scrambled eggs and sausage links. Use your imagination when serving and plating. Here I've added fresh blueberries, pink lady apple slices along with mint with a sprinkle of cinnamon and real Vermont Maple Syrup. You'll end up with perfect pancakes!

Add a dollop of Cabot Whipped Cream or fresh whipped cream for the kids or grandchildren as a back-to-school breakfast treat? You can also be frugal and save money by having breakfast for dinner some night!

Autumn is a great time of year to stop by your local farm stands, co-ops or farmer's market to gather some of your favorite fall  varieties of apples for baking and cooking! One of our favorite fall desserts is old-fashion Apple Pandowdy or Sourdough Apple Cake.

Easy clean-up with my crochet handmade Dish Cloths from my Moomettes Crochet shop!

Best Apple Pancake Recipe

2 large eggs
2 cups all-purpose flour, sifted
1/3 cup sugar for the recipe plus 2 tablespoons sugar (or more) for cooking
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg (freshly grated if you have it, but pre-grated will work)
2 cups plus 2 tablespoons buttermilk (I use SACO Cultured Buttermilk Blend )
4 Tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandolin (Note: Be careful about how finely you try to grate the apple, it may turn out looking more like applesauce.


Begin by preparing your apples. (Remember, to sprinkle a little lemon juice on the apples to keep them from turning brown after cutting or grating.)
Core both apples using an apple corer
Cut one apple on a mandolin to make uniform thickness slices. These will be used with the pancake batter.
The other apple should be peeled and grated for inclusion in the batter.
To be able to actually taste the apple in the pancakes, you may want to use a larger grate option
Now you’re ready to start on the batter itself. Melt the butter over medium heat being sure not to scorch it.
In a medium to large size bowl, beat two large eggs until frothy. You can beat them by hand (below – burns more calories that way) or use an electric mixer on medium speed.
Add the flour to the beaten egg.
Then add the 1/3 cup of sugar. Reserve the rest of the sugar for actual cooking.
Next add the baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Add the buttermilk, vanilla and melted butter to the mixture and then stir to incorporate everything.
Add the grated apple. Stir until just combined. The mixture will be thick.
Preheat the griddle over medium-high heat. Lightly spray with cooking spray or add a little butter.
Add about 1/2 cup batter to the griddle. Place 2 lightly sugared apple slices on top.
Cook the pancake until bubbles form (about 2 minutes). Flip the pancake with a spatula and cook until golden brown on each side for a total of about 4 minutes cooking time per pancake. You may need to spray the spatula with cooking spray between pancakes to ensure the pancake doesn’t stick to the spatula
Place the cooked pancake on a plate. Serve with other favorite breakfast items such as bacon, turkey sausage or scrambled eggs. Garnish with apples slices other fruit and a sprig of mint, if desired.

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Brunch French Toast Recipe | Breakfast Recipe Ideas

Here is a great recipe on how to make French toast. This French Toast recipe will certainly be a favorite any day of the week! You can make it as simple or elegant as you'd like. Serve it for breakfast or Easter brunch.

For Mother's Day one year when the economy was a little better than it is now, the family took me out on a  "mystery tour" to a lovely brunch at Water's Edge, one of Connecticut's top-rated restaurants with a water view down on the Connecticut shoreline.

We've done some fun family brunches on the deck in previous years and everybody brings something "pot luck." I like to make homemade Sourdough Bread, which is wonderful to use for French Toast casseroles.

Did you know that French toast was not created by the French, but by a little known tavern owner in Albany, New York, whose last name was French?  You may think that French toast is difficult to make, especially if you are a first time cook.  Actually, it is a very easy and delicious breakfast fare.

Easy clean up with Handmade Dish Cloths from Moomettes Shops !

Brunch French Toast Recipe

4 eggs
4 slices thick sliced country white bread or sourdough bread
Butter or Cooking Spray
Milk
Salt and Pepper

Place your griddle (or frying pan) on the stove and set gas to medium. Take the stick of butter and grease the griddle. You can also use cooking spray.

Take 4 eggs and gently break them into a bowl. Add 4 tablespoons of milk, with salt to taste. Take a fork and beat the eggs until you have a smooth consistency.
When you hear the sizzling of the butter on the griddle, you are ready to prepare the bread. Lower the gas just a bit.

Take each slice of bread and dip it into the bowl. Ensure that both sides are completely covered with the egg. Take each slice and place it on the griddle. Wait a minute or so then using the spatula, check the underside of the slice to ensure it is cooked (each slice should be slightly brown). Turn the slice over to brown the other side. When the top of the slice is the desired color, turn off the gas.
Notes

Place the slices on a plate and the feast begins! You can choose to eat them plain, or you can add fresh Vermont Maple Syrup and sprinkle confection sugar over them. What a treat!

Our favorite options: Add a high quality vanilla extract to the egg mixture. Cinnamon is also a delicious way to “jazz up” your French toast. You can top the French toast with strawberries, blueberries, oranges or most any fruit, flavored syrup or fresh whipped cream as well, for an added treat.

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photo credit: kroszk