Lemon Poppyseed Loaf

A moist lemon loaf speckled with poppyseeds

Lemon Poppyseed Loaf

I have a complicated relationship with reading.

In fourth grade, I struggled with phonics. With my mom’s help, I eventually got it.

Then in middle school, I read like crazy, but not really because I liked to. I was always trying to rack up AR points (a reading comprehension test system) and I was on the Battle of the Books team.

Lemon Poppyseed Loaf

In high school and college, the trend continued. Books for assignment, not enjoyment. Yes, occasionally I fit some chick lit in, but very rarely.

Just a few months ago, I finally reignited my love for reading. I’m trying to read at least one book a month.

Do you enjoy to read? Do you have any book recommendations?

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When reading a good book, it’s always important to have a delicious snack. This Lemon Poppyseed is the perfect accompaniment. It is moist, delicious and perfect for spring.

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Lemon Poppyseed Loaf

Ingredients

    Loaf:
  • 2.5 cups all purpose flour
  • 1.5 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 oz vanilla soy yogurt
  • 1 cup cashew milk
  • 1/3 cup lemon juice
  • 3/4 cup canola oil
  • 2 tsp vanilla extract
  • 2 tbsp poppy seeds
  • Zest of 3 lemons
  • Glaze:
  • 3/4 cup powdered sugar
  • Zest of one lemon
  • 1 tbsp + 1 tsp boiling water

Instructions

    Loaf:
  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and muffin tin.
  2. In a medium bowl, combine, flour, sugar, baking powder, baking soda and salt.
  3. In a large bowl, combine yogurt, milk, lemon juice, oil and extract. Fold dry into wet and mix until most lumps are eliminated. Fold in poppy seeds and lemon zest. Divide batter into loaf pan until three quarters full. Divide rest of batter among muffin tins - makes about 6 muffins.
  4. Bake loaf for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins 15-18 minutes. Allow to cool in pan for about 30 minutes. Then carefully remove from pan, transfer to wire rack and allow to cool completely.
  5. Glaze:
  6. Place zest and powdered sugar in small bowl. Whisk in boiling water until smooth. Spread over loaf.
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Lemon Poppyseed Loaf

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Dirt Cookies

Chocolate cookies topped with dark chocolate, Oreo crumbs and gummy worms

Dirt Cookies

Recess. Most kids can’t wait to go run and play. Swing on the monkey bars. Play tag.

But not me. Every day I couldn’t wait to go see my ants. &, yes, you read that right – ants.

Dirt Cookies

I had names for all of them (’cause I recognized them, duh πŸ˜‰ ) & I loved to watch them. I would let them crawl on sticks and then study them.

Although I didn’t turn in to an entomologist, I still have a love for nature and protecting our environment. So, in honor of Earth Day, I wanted to create a fun treat.

Dirt Cookies

These cookies are based off another fond childhood memory, dirt cake (even though I may have only had it once.) I love gummy treats and chocolate equally, so I adored these cookies.

& below are some of my favorite easy tips for helping our environment a little bit:

– Buy in bulk.
– Use cloth napkins & dish towels.
Recycle.
– Compost.
– Use a reusable water bottle.

Dirt Cookies

What are your favorite green tips?

Dirt Cookies

Ingredients

  • 1.5 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1/3 cup lite coconut milk, or favorite nondairy milk
  • 1/2 cup oreo crumbs, plus more for topping
  • 96 dark chocolate chips, for topping
  • 48 gummy worms, for topping

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In measuring cup or medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Stir in coconut milk.
  4. Add dry ingredients to liquid and mix well. Fold in oreo crumbs.
  5. Divide dough into 24 equal balls. Roll into balls, flatten with palm of hand.
  6. Bake for 8 minutes. Immediately top with about 4 dark chocolate chips. Leave on baking sheet 5 minutes. Then use a knife to spread dark chocolate. Top with oreo crumbs and gummy worms. Then transfer to wire racks to complete cooling.
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Dirt Cookies

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Cashew Butter Chocolate Chunk Cookies

Cashew lovers will devour these cookies made with cashew butter. loaded with cashew halves and paired with jumbo chocolate chunks

Cashew Butter Chocolate Chunk Cookies

Being a passenger in a speeding, weaving vehicle in a foreign country has it perks. You find out something new about your favorite nut.

Did you know the outer shells of the cashew contain toxins? Harvesters of the nut must use extra caution while cleaning them to avoid blistered skin. Also, locals use the cashew fruit for wine.

Cashew Butter Chocolate Chunk Cookies

I gathered this knowledge while on vacation in Belize. & I must say – this was one of my all time favorite family trips.

Ice cream. Cave tubing. Johnny cakes. Snorkeling. Mayan Ruins. Red Fanta. What’s not to love?

Cashew Butter Chocolate Chunk Cookies

Although, I probably already loved cashews, this trip only revitalized my love for this fascinating nut. Since I basically live off cashew butter these days, it was inevitable I make a cookie. These cookies have cashew butter in the dough and cashew halves throughout. Oh – & chocolate chunks, too πŸ˜‰

Cashew Butter Chocolate Chunk Cookies

Do you have a favorite trip or fun fact you’ve learned?

Cashew Butter Chocolate Chunk Cookies

Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup cashew butter
  • 1/3 cup cashew milk
  • 1/2 cup cashew halves, plus more for topping
  • chocolate chunks for topping

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In measuring cup or medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Add cashew butter and mix to combine. Stir in cashew milk.
  4. Add dry ingredients to liquid and mix well. Fold in cashew halves.
  5. Divide dough into 24 equal balls. Roll into balls, flatten with palm of hand. Press extra cashew halves and chocolate chunks into cookies, if desired.
  6. Bake for 10 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
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Cashew Butter Chocolate Chunk Cookies

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Cashew Butter Granola

Your new favorite breakfast – oats coated in cashew butter and packed with your favorite nuts and dried fruit

Cashew Butter Granola

Steel cut oats, rolled oats, overnight oats, toast, muffins. All breakfasts I love. But none can stand in the way of my favorite.

& that’s granola.

Cashew Butter Granola 4

I find myself daydreaming about breakfast all day. When it finally comes, I try to savor every bite.

I love mine packed with a variety of dried fruit and nuts. My absolute favorite mix-ins are diced dried pineapple and pecan halves. I make sure my portion is abundant in these and always save one pecan for the last bite!

Cashew Butter Granola

When it comes to flavors, I love experimenting. I’ve had lots of successes and a few failures – like coffee granola :( & the ideas keep coming. I really want to make a cookie butter one, or one with legit chocolate pieces, but I’m afraid that might just be a little too dangerous!

Before I broke up with peanut butter (he dumped me!,) I loved making PB granola – it was just beyond delicious. The texture it gave the oats was phenomenal. Alas, I decided to try a batch with cashew butter and it’s definitely one of my faves these days! I also added cashew halves (as if three nuts weren’t enough ?!? ) This granola is so velvety and delicious. I’m pretty sure it will be one of your favorites, too πŸ˜‰

Cashew Butter Granola

What’s your favorite breakfast?

Cashew Butter Granola

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup maple syrup
  • 1/2 cup cashew butter
  • 1 tsp vanilla extract
  • 3 cups old fashioned oats
  • 1/3 cup whole wheat flour
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup cashews
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/2 cup cranberries
  • 1/2 cup dried pineapple, diced

Instructions

  1. Preheat oven to 300 degrees. Lightly grease a baking sheet with canola oil.
  2. In a medium bowl, combine oil, maple syrup, cashew butter and vanilla extract. Set aside.
  3. In a large bowl, combine oats, whole wheat flour and nuts. Pour liquids into dry and mix until oats are coated. Spread onto prepared baking sheet.
  4. Bake 30 minutes. Then stir in dried fruit. Bake an additional 20 minutes.
  5. Allow to cool completely and then store.
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Cashew Butter Granola

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Cookie Butter Lovers’ Cookies

With cookie butter swirls and topped with cookie butter – these are the ultimate cookie

Cookie Butter Lovers' Cookies

Matcha, cookie butter, funfetti, puppy chow. All food trends that I was late to the party for.

I’ve since checked them all off the list, but one I kept holding off trying – & that was cookie butter. I must have sensed how dangerous it would be to have a jar of that goodness in my pantry.

I kept seeing so many people use it, but I had no idea what it was like. I just couldn’t imagine what cookies ground up into a butter would taste like.

Cookie Butter Lovers' Cookies

Finally, I broke down and began the quest to acquire a jar. I spent weeks scouring the internet for a great deal. I came across Biscoff’s Duo Pack with one creamy and one crunchy jar. I thought, how can I truly test it if I don’t know both consistency options? Well, luckily at the last second, I found a better deal at my local Target.

I brought the little jar home. Ever so carefully I tested a small bit on a piece of bread, screwed the lid on tightly and placed the jar in the pantry – but it didn’t stay there for long! I was automatically hooked. Let’s just say that jar didn’t last more than two days – &, yes, I did say DAYS.

After that, I didn’t let myself come near cookie butter again. When I’m addicted to a new food, it’s highly dangerous.

Cookie Butter Lovers' Cookies

It would be months until I tiptoed back to cookie butter. I’ve learned to love it in moderation. These cookies were originally inspired by Life Made Sweeter. I was coming off of a cookie fail and needed a recipe to renew my faith in baking :)

These cookies are for serious cookie butter addicts only! The dough has cookie butter, cookie butter chips* and Biscoff cookie pieces. Then it’s topped after baking with more cookie butter spread and Biscoff cookie pieces!

*I made Heather’s French Press’ Homemade Peanut Butter Chips, but subbed in cookie butter. This step is completely optional. The chips do not retain their shape, but they add extra swirls of cookie butter throughout.

Cookie Butter Lovers' Cookies

What food trends are you late to adapt to? What treats are you addicted to?

Cookie Butter Lovers’ Cookies

Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup cookie butter, plus more for topping
  • 1/3 cup cashew milk
  • 1/2 cup Biscoff cookie pieces, plus more for topping
  • 1/2 cup cookie butter chips (optional, see notes)

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In measuring cup or medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Add cookie butter and mix to combine. Stir in cashew milk.
  4. Add dry ingredients to liquid and mix well. Fold in cookie pieces and cookie butter chips.
  5. Divide dough into 24 equal balls. Roll into balls, flatten with palm of hand. Press extra cookie pieces and chips into cookies, if desired.
  6. Bake for 10 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
  7. Once cookies have cooled, spread with cookie butter and top with cookie pieces.

Note: I used Heather's French Press' recipe for Homemade Peanut Butter Chips subbing cookie butter. This is optional, but adds swirls of cookie butter to your cookies.

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Cookie Butter Lovers' Cookies

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