The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Quick breads and muffins are something I make regularly and so I decided to experiment a little bit. Following are the pics of my creations.
Chocolate Oatmeal Muffins, are a whole wheat and oat muffin as found in the Dietitians of Canada's Simply Great Food Cookbook. They are a favorite around here and both kids and hubbie alike enjoy these, and I like them because they are healthy.
This a Joy of Baking.Com Chocolate Banana bread.
I omitted the walnuts and used 1/3 cup of milk chocolate, white chocolate and dark chocolate chunks instead, for a whole cup of chocolate rather than the 1/2 they called for. The first day, I thought this was an okay bread, I would have liked a stronger chocolate flavour, but the longer the bread sat, the more the chocolate flavor developed. 2 days after being made I thought this bread was at its best. It didn't last longer than two days with my crew.
Finally, I made a quick bread of my own creation. I tend to be a rule follower, but figured that since I make quick breads frequently, I would experiment a little. This is my third attempt at a pineapple quickbread. It uses brown sugar, maraschino cherries, fresh pineapple puree and is topped with a broiled coconut frosting. I was attempting to evoke in a quick bread the flavors I love in a pineapple upside down cake. While this is the best of the three attempts, I still have some playing around to do with this recipe. I still think it needs a stronger pineapple flavor.
I'm thrilled to be a part of the Daring Baker's forum and look forward to many more challenges!
Tribe Life Tuesday: Authenticity, The Inside Job
4 hours ago