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Chai + coconut + pears = I’m drooling.
Note: For the chai-infused milk, I steeped chai tea in warm milk for a few minutes, then let the milk cool to room temperature. If you can’t find chai tea or don’t want to add it, just use regular milk.
Preheat oven to 300ºF. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring every few minutes, until lightly toasted, about 10-15 minutes. Remove from oven and set aside to cool.
Increase oven temperature to 350ºF. Lightly grease and flour a 9-by-5-inch loaf pan and set aside.
In a large bowl, whisk together toasted coconut, flour, baking powder, sugar, salt, cardamom, cinnamon and cloves. In a separate large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, stirring until just combined. Alternately add flour mixture and milk, beginning and ending with flour mixture, stirring until just combined and scraping down sides of bowl after each addition. Fold in cubed pears.
Pour batter evenly into prepared baking pan. Bake 1 hour to 1 hour and 15 minutes, or until deep golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan. Remove from pan and cool 30 minutes on a cooling rack.
For the glaze, whisk together powdered sugar, vanilla and milk until a thick glaze forms (add more milk if needed). Spoon and spread glaze evenly over bread. Sprinkle with cinnamon. Cool completely before slicing.
Recipe adapted from Zoe Bakes.
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!