Straight from JulesFood blog is the Bacon Cheddar Beer Bread. It was simply too good not to post here. I use my own blog as a recipe book at times which is why I repost recipe posts that may be reposts from other sites.
3 cups whole wheat flour (or WW pastry flour or spelt flour*)
1 cup extras ( optional)
2T raw sugar
1T baking powder
1t salt
1 (12oz) bottle beer (Yuengling, or any other)
Directions:
1. Preheat oven to 375. Add all dry ingredients to a large bowl, making sure to lightly spoon the flour into measuring cups to avoid using too much. Whisk together all the dry ingredients.
2. Lightly grease a 9 x 5 bread pan with butter or cooking spray. Pour beer into the dry mixture and stir to with a wooden spoon. Use your hands to mix once it becomes difficult just until all ingredients are combined. Transfer dough to your bread pan and press down gently so it spreads out evenly. Bake for 1 hour. Let sit for 5 minutes in the pan.
3. You can freeze the loaf for several weeks.
1. Preheat oven to 375. Add all dry ingredients to a large bowl, making sure to lightly spoon the flour into measuring cups to avoid using too much. Whisk together all the dry ingredients.
2. Lightly grease a 9 x 5 bread pan with butter or cooking spray. Pour beer into the dry mixture and stir to with a wooden spoon. Use your hands to mix once it becomes difficult just until all ingredients are combined. Transfer dough to your bread pan and press down gently so it spreads out evenly. Bake for 1 hour. Let sit for 5 minutes in the pan.
3. You can freeze the loaf for several weeks.
MY NOTES (Jules Notes)…i added 1/3 cup oatmeal and used 2 3/4 cups WW flour instead of 3.
i added a rounded 1/2 cup crumbled bacon and a large 1/2 cup shredded cheddar cheese,
sprinkle with black salt and raw sugar before baking.
and also from Jules Food come the Guilt-Free Chocolate Cupcakes
Fudgy Chocolate Cupcakes (makes 12)
1 cup unsweetened apple sauce
1/4 cup splenda blend for baking
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
1/3 cup Hershey’s 100% Cocoa Special Dark
2 tsp Baking powder
1 tsp baking soda
dash salt
1/8 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
1 tsp cocoa and 1 tsp powdered sugar to dust cupcake tops
Preheat over to 350 F
Mix apple sauce, splenda, vanilla, beat in egg. In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon. Add flour mixture to wet mixture a little at a time, stir in chocolate chips. Spoon batter into 12 silicon muffin cups (or lightly greased cupcake tins)
Bake for about 20 minutes or until tops are firm to touch. Dust with cocoa/powdered sugar mixture.
MY NOTES (Jules Notes)……..i used 6 baking cups (should have used silicone) and 2 mini loaf tins.
MY NOTES (Jules Notes)……..i used 6 baking cups (should have used silicone) and 2 mini loaf tins.
things i added…
approx 2 Tbsp mini chocolate chips
1/2 cup chopped roasted, salted virginia peanuts
AND 1/4 tsp cayenne pepper (maybe a touch more)
