Bakers Table

Spinach Dip and Homemade Bread

Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.comSpinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com This dip and bread have been a staple at every single Christmas since I could get my hands in the kitchen. It’s mouth watering, addicting, my go-to appetizer and a HUGE hit! It is extremely easy and you’ll look like you slaved all day. 😉 It is the perfect appetizer for the holiday season!Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com Spinach Dip and Homemade Bread--Recipe at: Stephanie-spring.com


Spinach Dip ingredients:

  • 1 cup mayonnaise
  • 1 (16 oz) Stonyfield Plain Organic Greek Yogurt
  • 1 (1.8 oz) package dry leek soup
  • 1 10 oz. package of frozen spinach (thawed and drained)


What to do: 

In a large bowl, stir all ingredients together until thoroughly mixed. Cover and refrigerate overnight. Easy peasy.


 


Soda Bread ingredients: 

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg lightly beaten
  • 2 cups Stonyfield Plain Organic Greek Yogurt
  • 1/4 cup butter, melted

What to do: 

Preheat oven to 325 degrees F. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, and baking soda in a large bowl. In a separate bowl, mix egg and yogurt together. Add the egg and yogurt mixture to the flour mixture. Gradually add butter and mix until moistened. Pour into the prepared pan. Bake for 65 to 70 minutes or until you can insert a toothpick and it comes out clean. Remove from the oven and let it cool completely. Cut into cubes for serving!


*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*

Healthy Banana Bread

I’ll keep this short and sweet today. Remember my healthy pumpkin bread recipe from the other week? This bread contains the same basic ingredients, remains healthy with every bite, is still served best with a side of milk or coffee, and only requires swapping out a few ingredients. It’s as simple as 1, 2, 3 and can be served as breakfast or a snack for the entire family. What more could you want? 😉


Ingredients:

  • 3 very ripe medium-sized bananas
  • 2 eggs
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil (melted)
  • 1 Tbsp + 1 tsp almond butter
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/4 cup organic coconut palm sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp ground flax seed
  • 1 tsp cinnamon



What to do:

Preheat oven to 350 degrees F. In a large-sized bowl, combine all dry ingredients. Stir together and set aside. In a medium-sized bowl combine all wet ingredients and whisk. Add to dry ingredients and whisk together. Grease pan (I used butter) and pour batter into a loaf pan. Bake for 55 to 60 minutes or until you can stick a toothpick in and it comes out clean.


 

Healthy Pumpkin Bread

I know, I know…It’s still August and I’m already posting a recipe with pumpkin. BUT…like I said yesterday, if school is going to start early, I’m diving head first into pumpkin everything! 🙂 I also wanted to share this recipe for everyone to be able to pin it make it once fall actually rolls around! 😉

I debated about adding the word, “healthy” to this recipe because I really try to make most of my recipes with clean and healthy ingredients. But it felt completely necessary because this recipe contains so many beneficial and healthy ingredients that I just couldn’t resist. It’s oh so flavorful and basically creates a fall party in your mouth. See for yourself. 😉 

Some of my fall favorites pictured: Pumpkin Spice Candle/The Year of Cozy Book



 Ingredients:

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/4 cup organic coconut palm sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp ground flax seed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp pumpkin pie spice


What to do:

Preheat oven to 350 degrees F. In a large-sized bowl, combine all dry ingredients. Stir together and set aside. In a medium-sized bowl combine all wet ingredients and whisk. Add to dry ingredients and whisk together. Grease pan (I used butter) and pour batter into a loaf pan. Bake for 55 to 60 minutes or until you can stick a toothpick in and it comes out clean.

Best served with milk or coffee. 😉


 

Organic Everywhere

Eating organic as often as possible is one of the main goals in our home. Seasonal, healthy food is what we strive for in our recipes throughout the week. Some days it feels like everywhere I turn there are more tempting foods that are the exact opposite of healthy. However, organic products are also something that is at an arm’s length these days, even at your local Wal-mart.

A few weeks ago we had family over for Mother’s Day and needed to stock up on some of our favorite organic products. My homemade Strawberry Rhubarb Crisp (recipe below!) topped with Stonyfield’s Organic Greek Yogurt was exactly the seasonal dessert I wanted to serve. We grabbed a few of their yogurt’s for snacks throughout the week, and since Eric drinks milk like it is nobody’s business, we picked some up as well. Organic and affordable products that we love to buy really can be just around the corner if you just look for it!


Strawberry Rhubarb Crisp

  • 4 cups cut strawberries into 1/2 inch pieces
  • 2-4 large stalks rhubarb (or desired amount) cut into 1/2 inch pieces
  • 2 cups organic oats
  • 1 cup almond flour
  • 1/2 cup pure maple syrup
  • 1/2 EVOO
  • sea salt to taste
  • Stonyfield Plain Organic Greek Yogurt


Directions:

Preheat oven to 350 degrees. Line an 8×8 pan with the cut up fruit. For the crisp, in a medium-sized bowl, combine oats, almond flour, maple syrup, EVOO, and salt. Mix. Top fruit mixture. Bake for 35 to 45 minutes or until crisp on top.



 

Happy Memorial Day weekend everyone! Here’s to prepping for the craziest/busiest/last-week-of-school! 🙂

 *Thank you to Stonyfield for sponsoring this post. All opinions are my own. 

I Scream, You Scream…

I have this thing where I pretty consistently ask Eric for a bite of whatever he is eating. After it happening time after time, we made a deal that as long as it’s not the last few bites, I can ask for another. 😉 I’m also guilty of saying I’m not hungry and then asking for a bite of what is on his plate. Oops. Therefore, for so many reasons this spoon screamed my name and is just the cutest! Don’t worry though, I made plenty of my Coffee Ice Cream for us to each have our own bowl because I knew I would love it. It really is the best of both worlds: Coffee and ice cream mixed together fora creamy and light texture that your family will love too! I think the spoons add a fun touch too and may even make it taste better. 😉

You can buy them here and here!



Ingredients:

  • 2 cups heavy cream
  • 1/2 cup + 2 Tbsp sugar
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup espresso, chilled


What to do:

In a large bowl, combine all ingredients. Whisk thoroughly. Refrigerate at least one to two hours. Follow the directions of your ice cream maker to freeze the blended ingredients.

Once the ice cream has finished thickening, pour it into an airtight freezer safe container. Place in freezer for 2 hours or until desired consistency.

Remove from freezer 10 minutes before ready for serving. Scoop and serve! ☺️ Enjoy!