Hatch Chile Cheese Beer Bread

In case you live under a rock here in Texas, (and hey, you could…) August 6-19 is the Hatch Chile Festival at Central Market.

Which, in layman’s terms, means that chiles are everywhere. Enormous bins of fresh whole chiles, hundreds of containers of roasted chiles, chile salsa, chile bread, chile tortilla chips – the variety and creativity of products is almost overwhelming.


Resisting the urge to pick up one of everything (and that wasn’t easy, believe me), I picked up a container of roasted “hot” chiles, and bag of fresh “mild” chiles. The hot ones were used to prepare this bread, and the mild ones were roasted and turned into chile rellenos.

I toasted a slice of this bread and packed it for Sabrina to take to work with her this morning, and for a completely unbiased opinion on how it tastes, this is her direct quote:

Chile Cheese Beer Bread is the bomb“.

Hatch Chile Cheese Beer Bread – adapted from Austin Food Lovers’ Companion

Note: Like most quick breads, this is versatile and changeable…. you could use canned chiles in place of the fresh, mild instead of hot, and any kind of cheese you prefer.

  • 1/ 2 cup chopped hot Hatch chilies, chopped
  • 2 tbs. olive oil
  • ÂĽ c. diced onion
  • ½ tsp. black pepper
  • Âľ tsp. ground cumin
  • 2 tbs. honey
  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 cup shredded Jalapeño Jack cheese
  • 1/2 cup white cheddar cheese
  • 12 oz. Mexican beer

Preheat the oven to 375 degrees. Spray a 9 x 13 loaf pan with cooking spray and set aside.

Heat the oil in a skillet over medium heat. Add the onion and cook for five minutes, or until tender but not brown. Add the honey and stir to combine. Remove the pan from the heat and set aside.

Combine the black pepper, cumin, flour, and baking powder in a large mixing bowl and whisk to combine. Stir in the cheeses, then the onions and chopped chiles. Add the beer and fold just until the ingredients are combined.

Spoon the mixture into the prepared loaf pan and smooth the top. Bake for just about an hour, or until a tester inserted into the center of the loaf comes out clean.

Cool the loaf in the pan on a wire rack for 5 minutes then remove it from the pan and cool completely on the rack.

Fresh Strawberry Bread

One thing I’ve noticed since our move to Austin is the lack of “stuff” in the freezer. At this very moment, there are a few containers of ice cream (Alexander’s favorite), a few quick breads (that’s a given), and ice.


So imagine my complete and total surprise when I discovered a container of sliced strawberries in there the other day. I mean, where did they come from? I have no recollection whatsoever of procuring said container. Strange. Yet…. there they were.

I did the only thing I could think of (aside from turning them into a smoothie), which was to make this bread.


And may I say, that was an excellent move on my part.

Fresh Strawberry Bread – adapted from saveur

3 cups flour, plus more for dusting
1 tsp. baking powder
1 tsp. ground cinnamon
1 cup sugar
1ÂĽ cups canola oil
4 eggs
4 cups roughly chopped strawberries

Heat oven to 350°.  Grease a 12 cup bundt pan with baking spray and set aside. Whisk flour, baking powder, and cinnamon in a large bowl; set aside.

2. In a separate bowl, whisk sugar, oil, and eggs. Pour wet ingredients over dry ingredients and whisk until just combined. Stir in strawberries and pour batter into prepared pans. Bake until golden brown and a toothpick inserted in the middle of the cake comes out clean, about 40 hour. Let cool for 30 minutes before slicing and serving.

Red Velvet Banana Bread

Ok …. we need to sit down and talk. Do you have a moment?

For real.

Apparently, I am the only person on this entire planet that doesn’t think that “red” is a flavor.

It’s not.

However, in the interest (or Pinterest, in this case) of keeping Sabrina happy, I acquiesced  to buying a cake mix (!!) and preparing this for her.


She’s come to accept (notice I didn’t say love, I said accept) banana bread, and therefore specifically sent this pin to me last week, with the not-so-subtle caption “I would really like to try this”.

Subtlety has never been her strong point……….like her grandmother…. I’m still convinced they are the same person……

Anyway, the verdict, in her exact words…….. drum roll please…… “It’s good – not overly banana-y, but kind of sweet.

But my question remains……. do you taste the red? And if so, what does red taste like?

Much like the owl from the Tootie Pop commercial……the world may never know….

Red Velvet Banana Bread – adapted from pinterest / something swanky

  • 1 red velvet cake mix (just the dry mix, not the other ingredients on the box)
  • 3 eggs
  • 1/3 cup canola or vegetable oil
  • 1 cup mashed bananas (about 3 medium bananas)
  • optional: powdered sugar for dusting

Preheat oven to 350ÂşF. Spray a 9″ loaf with a non-stick cooking spray and set aside.

Mix together cake mix, eggs, vegetable oil and bananas until well blended, then pour batter into prepared loaf pan.
Bake for 40-50 minutes or until a tester comes out clean. Let cool for 10 minutes before removing from loaf pan.

Store in airtight container at room temperature for up to one week.


Zucchini Apple Bread

I suspect that, if my father was still here, he would really enjoy a slice of  this bread.

And by “still here”, I mean still here in Austin.

But he’s not………because……….well, he doesn’t like me anymore and said I’m a terrible baker.

yeah right.

Ok,ok – call off the lynch mob, neither of the preceding statements are true. He and The Queen Mother are not in Austin anymore because they have bigger and better things on their agenda right now.


Exactly what, I couldn’t tell you. Something about privacy laws and confidentiality agreements.

However, on a separate note, can you believe that this is the last weekend of June?! July is literally around the corner – and we haven’t planned a single thing to do yet this summer.

Actually, I like the way that sounds……

Zucchini Apple Bread – adapted from Aaron McCargo

Nonstick spray
1 cup finely grated zucchini
1 cup grated apple, peeled and cored
1 1/4 cups packed light brown sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg


Preheat the oven to 375 degrees. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.

Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.

Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.


Brown Sugar Zucchini Bread

If you’ve got something on your mind, and need to work it out in your head, what do you do to resolve it? Yoga? Meditation? Exercise?
When we lived in Vegas, I would generally go for a very long bike ride. But here in Austin, I can’t do that. The hills in our (temporary) development are so steep, my legs almost gave out on me 10 minutes into my ride. Plus, we are situated right next to a very busy highway that I wouldn’t dare ride on.
I value my life too much…..
Anyway, I have taken to walking (although with all the rain, that activity has been seriously curtailed), and of course, baking more. I have found that watching the mixer blade spin round and round is a sure-fire way to sort out those little gray cells in my cerebrum.
Or, in the case of this quick bread that I made today, which obviously does not require the use of the mixer, I was able to solve my dilemma by organizing my files in the office, complete with color coded file folders.
Organized space = organized mind. 
Ok, ok….. truthfully, I just called my mother. She always knows exactly what to do, and has the remarkable ability to put things in proper perspective. And she reminded me that Alexander won’t be a teenager forever.
Thank goodness…..
Brown Sugar Zucchini Bread – adapted from Food Network
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Chocolate Chunk Oatmeal Cookie Bread

I was very much on the fence about posting this bread.

Why, inquiring minds want to know? Well, the simple fact is that although I liked it, I didn’t love it. I mean, I love the idea of it, not the actually reality of it.

By now there’s a good chance you might be thinking that I bumped my head recently, (and actually, I did – three times I knocked my head into a low-hanging oak tree branch over the past weekend) as anything that contains chocolate is generally considered a keeper to me.

But this……. this was not all I hoped it would be. Sure, it has all the components of oatmeal chocolate chip cookies – but it just didn’t hold together as well as it should have. The texture was extremely dry and crumbly, even though I followed the directions exactly and allowed it to cool completely before slicing.

I might have to remake this, using oil instead of butter to see if that alleviates the problem. Or, increasing the amount of butter.

When in doubt, add more butter :)

Chocolate Chunk Oatmeal Cookie Bread – adapted from Cookies on Friday

1 3/4 cup flour
1 cup oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 cup of butter, softened
1/3 cup brown sugar
1 egg
1 tbs. vanilla
1 cup buttermilk
3/4 cup chocolate chunks
coarse sugar for topping
Preheat oven to 375 degrees. Spray a 9”x5”loaf pan with cooking spray.
 In a medium bowl, combine the flour, oats, baking soda, and cinnamon.. In a large mixer bowl, beat butter until creamy then add the brown sugar. Beat on high speed until fluffy. Add in egg and mix until fully combined, then add in vanilla and stir to combine.
With the mixer on low, add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients. Mix on low speed until completely incorporated. Fold in chocolate chunks.
Pour batter into the buttered pan and sprinkle with coarse sugar (if desired). Place the loaf pan on a baking sheet. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes in the pan before removing to a wire rack to cool.

Blueberry Banana Oat Bread

So I received my first Texas Toll Bill today.


What’s interesting to note is that the only charges I’ve incurred so far are for the car that has Texas license plates. My other car still has Nevada plates, therefore, no bill.

Or so I thought.

My reliable source, who shall remain nameless, (J), just informed me that I will, in fact, be receiving a bill for the other car. They oh-so-conveniently send it to the address where the car is registered.

Which is………wait for it…..wait for it……… in Nevada.



Blueberry Banana Oat Bread – adapted from Driscolls

This bread was wonderful, easy to make, and my only lament about it is that it’s gone. Time to buy more bananas…..

  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 cup mashed ripe banana, about 2 medium
  • 2/3 cups packed dark brown sugar
  • 1/3 cups canola oil
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups blueberries

Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray and dust lightly with flour.

Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, and baking soda in a separate bowl. Stir flour mixture into buttermilk mixture, mixing just until combined.Gently fold in blueberries. Pour batter into prepared loaf pan.

Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing

Blueberry Zucchini Bread

Blueberries and zucchini………… who’da thunk it?
Yet…… it works, and it’s delicious.
And even though I decreased the 2 1/4 cups of granulated sugar the recipe originally called for, this was plenty sweet.
Just like me :)
Blueberry Zucchini Bread – adapted from Allrecipes
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
1 1/2 cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease a 9″ loaf pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Fold the flour mixture in the zucchini mixture, then gently fold in the blueberries. Transfer to the prepared pan.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Chocolate Chip Banana Bread

Ahhhh…….banana bread.

Made even better by the addition of chocolate.

But then again, isn’t everything better with the addition of chocolate?


Just sayin’….

Chocolate Chip Banana Bread – adapted from Capitol Baker

3/4 cup sugar
3 large bananas, mashed
3/4 cup vegetable oil
2 tsp vanilla extract
2 eggs
1 cup white flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips
Heat the oven to 325 degrees F.  Grease a 9″ loaf pan.

In a large bowl mix together the sugar, bananas, oil, vanilla and eggs.  In a separate bowl, whisk together the flours, baking soda, baking powder and cinnamon. Pour the batter into the pan.

Bake for 60-70 minutes.  Let cool for 10 minutes then loosen the sides of the loaf from the pan and remove.  Let cool completely on wire rack before slicing.

Banana Zucchini Oatmeal Bread

Well, we made it…… and it’s hard to believe we’ve been here for almost two weeks!

Time sure does fly….

When I think back to the previous 12 days, I realize so much has happened, so much has changed, and everyone (me included!) is happier than ever.

Doing a bit of reflection, I realized that I met my first Texas tarantula, encountered my very first bull frog (maybe he was just a regular frog, we really weren’t formally introduced), was welcomed into the neighborhood with Texas-style hospitality (who can resist a loaf of fresh baked banana bread?), and we have settled nicely into our temporary digs (ah the joys of a smaller home). Also, the humidity is doing wonders for my skin, the puppies are happy with the real grass in the backyard, and the kids love their new school. They even rode the school bus home the other day. For the first time ever.


I’m pleased to report that, in their words, “It wasn’t bad at all”.


We have started the process of clearing the land for the ranch, and in the process, Alexander is learning the value of “sweat equity”, and that there is, in fact, more to life than the PS3.

I have been cooking a tremendous amount lately, although not taking any pictures has really thrown me off. I’ll get to work on that, I promise. So many of the recipes I’ve tried are keepers and I want to make sure I don’t forget them.

Enough prattling on for now, I’ve got to get dinner going and make sure the kids are actually doing their homework as opposed to simply telling me that they are.

Because I have a sneaking suspicion they are watching TV on their Ipads, since none of the regular TV’s are hooked up yet.


Banana Zucchini Oatmeal Bread – adapted from I am baker

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 cup oats
1/2 cup sugar
2 eggs
1 cup canola oil
2 tsp vanilla
2 ripe bananas mashed
3 cups shredded zucchini

Heat oven to 350 and spray a 9″ loaf pan with nonstick spray.
In large bowl, stir together the flour, baking soda, baking powder, cinnamon and oats. In another bowl, combine sugar, eggs, oil, vanilla, banana and zucchini. Pour sugar mixture into flour mixture and blend together. Bake for 45-55 minutes or until bread pulls away from sides of pan and a tester comes clean from the center.