Yes to Yummy

Tag Archive: breakfast

Chocolate Chip Pumpkin Bread

October 24, 2018 Leave your thoughts Print this page

Hello, everyone! It’s been a minute.

As you’ve noticed, I’m sure, I’ve been basically radio silent for the past year. I’ve still been cooking, of course, but haven’t had much time to sit down and blog. Taking five classes a semester, working, doing yoga (almost) every day and maintaining a social life keeps a girl busy!

This semester, I’m taking a food studies class about user-generated content, like blogs, social media and video games. I thought returning to and cultivating Yes to Yummy would be a great choice for my final project.

Before we dive into this week’s recipe, let me catch you up to speed on what’s going on in my life:

  • I’m still a food studies major at NYU. I’ll hopefully be graduating in the spring (a year early) since I came in with almost a year’s worth of credit from AP classes. Fingers crossed!
  • I started dating my boyfriend, Timothy, last fall. He’s a fellow NYU student (studying acting and writing at Tisch) and native Texan who loves to eat. We’re living together in my first apartment, a shoebox-sized studio in Chelsea.
  • I’m currently interning at Allergic to Salad, an organization that brings cooking classes into NYC public schools. I’m super excited to be pursuing the intersection between food and education!
  • I made my first solo trip to Europe last spring, visiting friends in Scotland, England and the Netherlands in ten short days. It was an amazing experience, foreign public transportation and all!

Now that that’s covered, let’s move onto pumpkin bread…

Every Sunday, Ali and Kas – two of my closest friends – come over for lunch or dinner. Kas in particular is a major fan of fall. The second a leaf falls on the ground, out come the hipster beanies and sad artsy boy acoustic albums. I too enjoy some good autumnal weather, so I try to integrate fall flavors into my meals for them.

A few weeks ago, I baked up a thicccccc (spelling intentional) loaf of pumpkin bread studded with chocolate chips for brunch. Its sweet and warmly spiced flavor made it a resounding hit among the girls. It was also a wonderful breakfast for the next week or so.

Unfortunately, as is the case with banana bread, if you make a fat loaf of pumpkin bread, it’s going to take a while to cook. Like, at least an hour. Probably more. If you’re in a rush, you can scoop the batter into a muffin tin and make pumpkin bread muffins, but then you’re really missing the point. Slow down a little. While your pumpkin bread is in the oven, read a book. Watch a movie. Take a bubble bath. Do something relaxing, and when you’re done, you’ll have a delicious, warm treat to enjoy.

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Chocolate Chip Pumpkin Bread

The fall antidote to your standard banana bread. Sweet, nutty and moist, this loaf is sure to become your favorite October breakfast.

Adapted from King Arthur Flour

Ingredients

Prep Time
Cooking Time
Total Time 1 hr 20 min
Yield 1 loaf, about 8-12 servings

1/2 cup vegetable oil or coconut oil, melted

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1/3 cup coffee (or 1/3 cup water + 1 tablespoon instant coffee granules)

1 teaspoon vanilla

1 2/3 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, allspice and cloves)

3/4 cup dark chocolate chunks (also great with white chocolate chips)

Directions

Preheat the oven to 350 degrees. Line a 9″x5″ loaf pan with parchment paper and lightly grease it with vegetable or coconut oil.

In a large bowl, whisk together the oil and sugars until well-combined. Add the eggs, one at a time, and whisk to incorporate. Add in coffee and vanilla.

Fold in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Keep going until all traces of flour are just gone. Then, fold in the chocolate chunks.

Using a spatula to help, pour the batter into the preprepared loaf pan, spreading out so the top is even. Bake in the preheated oven until a toothpick comes out clean in the center, about an hour and ten minutes. Start checking the bread at the hour mark; it may also need an additional ten minutes or so if your oven runs cold.

Let cool in the loaf pan for half an hour, then transfer to a wire rack. Serve immediately or wrap tightly with cling wrap or foil. Best within a few days, but good for up to a week.


So, there you have it. My first blog post in a while. Looking forward to writing more and sharing new recipes (and more) with you all!


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Chocolate Chip Pumpkin Bread

October 6, 2018 Print this page

The fall antidote to your standard banana bread. Sweet, nutty and moist, this loaf is sure to become your favorite October breakfast.

Adapted from King Arthur Flour

Ingredients

Prep Time
Cooking Time
Total Time 1 hr 20 min
Yield 1 loaf, about 8-12 servings

1/2 cup vegetable oil or coconut oil, melted

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1/3 cup coffee (or 1/3 cup water + 1 tablespoon instant coffee granules)

1 teaspoon vanilla

1 2/3 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, allspice and cloves)

3/4 cup dark chocolate chunks (also great with white chocolate chips)

Directions

Preheat the oven to 350 degrees. Line a 9″x5″ loaf pan with parchment paper and lightly grease it with vegetable or coconut oil.

In a large bowl, whisk together the oil and sugars until well-combined. Add the eggs, one at a time, and whisk to incorporate. Add in coffee and vanilla.

Fold in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Keep going until all traces of flour are just gone. Then, fold in the chocolate chunks.

Using a spatula to help, pour the batter into the preprepared loaf pan, spreading out so the top is even. Bake in the preheated oven until a toothpick comes out clean in the center, about an hour and ten minutes. Start checking the bread at the hour mark; it may also need an additional ten minutes or so if your oven runs cold.

Let cool in the loaf pan for half an hour, then transfer to a wire rack. Serve immediately or wrap tightly with cling wrap or foil. Best within a few days, but good for up to a week.


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Chocolate Chip Banana Pancakes (whole-wheat + vegan)

June 1, 2016 Leave your thoughts Print this page

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Food! Glorious food!

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It feels like I’ve barely had time to cook lately. The past six months or so, I’ve significantly upped my yoga practice, so I’ve been dashing off to afternoon or evening classes almost every day. When I get home, I’ll snack on whatever fruits and veggies I can find rather than cooking an elaborate meal. While I love yoga — I am training to become a teacher this summer and fall, after all — I do miss my daily ritual of preheating the oven and heating pans with olive oil.

Sometimes, though, a free morning or night will present itself, and I’ll get roasting, bake something, or make a yummy breakfast like these pancakes!

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After AP exams are over, most seniors at my high school go on internship — meaning we’re free from the confines of school to go out into the community and do something worthwhile. As for me, I’m currently interning at the local newspaper, building up my writing repertoire before heading off to college.

I know what you’re thinking: “Abby, I thought you were all about food! Why are you working at a newspaper?!” Well, I ain’t no one trick pony. Yes, I like to cook (and eat, cough) but I also love to write, and do photography, and do yoga, and learn about history, and draw, and do crafts, and do music and…

…okay, I’ll stop. The point is that I like lots of things, and as a teenager especially, I think it’s really important to get experience in lots of different areas in order to be the most well-rounded adult possible. Also, since I might want to pursue food writing as a possible career, this gives me good practice on the journalistic side of things.

What’s so nice about internship is that there’s no homework. I can’t remember the last time I didn’t have anything to do for school in the afternoon and evening. Free time is glorious. I’ve finally had time to read books (I read Walden — one of the most amazing pieces of literature ever) and have started teaching myself how to play ukulele. It’s so nice to sit on my bed every night and strum and sing away, not having to worry about waking up at the buttcrack of dawn the next morning to suffer beneath the weight of tests and study guides and worksheets.

Now I just have to graduate. Eighteen days from today, baby. I can’t wait to decorate my cap. It’s going to be purple and sparkly and have Grumpy Cat and Pusheen on it. It will be glorious.

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So yeah. Pancakes. Pancakes are almost as fantastic as escaping four years of high school. Especially pancakes with bananas and chocolate chips.

What’s the secret to chewy, fluffy pancakes? Baking powder. Lots of it. A tablespoon seems excessive, but trust me, you need it. Nothing is sadder than a flat pancake.

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So, are you ready to how to make these marvelous breakfast delights?

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Chocolate Chip Banana Pancakes

Ingredients

Prep Time 15 min
Cooking Time 5 min
Total Time 20 min
Yield 12 pancakes

1 1/2 cups of whole wheat pastry flour (feel free to substitute with all-purpose or gluten-free flour)

1 heaping tablespoon of baking powder

2 tablespoons of sugar

Pinch of salt

1 cup + 1/2 cup of unsweetened vanilla soy milk

2 teaspoons of apple cider vinegar

1 tablespoon of ground flaxseed

3 tablespoons of canola oil

1 teaspoon of vanilla extract

2 ripe bananas, sliced thinly into rounds

1/3-1/2 cup of mini dark chocolate chips

Directions

In a large bowl, sift and whisk together the flour, baking soda, sugar, and salt. Set aside.

Pour 1 cup of soy milk into a measuring cup. Add the vinegar and ground flaxseed, and whisk vigorously with a fork to combine. Let sit for five minutes to congeal slightly.

Pour the milk/vinegar/flaxseed mixture into the center of the dry ingredients. Add the remaining 1/2 cup of soy milk, oil, and vanilla, and use a spatula to fold everything together. Stop when no clumps remain — don’t go any further!

Using the spatula, stir in the bananas and chocolate chips. Again, be careful not to over-fold. Cover the bowl with a dish towel and let the batter set for 15 minutes.

Meanwhile, heat a nonstick pan over medium heat. Do this at least five minutes prior to pouring in any batter — you want the pan to be hot!

Using a 1/4 cup measure, spoon rounds of batter into the pan. Don’t overcrowd — I found that two individual scoops was best. Cook for 4 minutes, or until the top begins to harden slightly, bubbles form, and the bottom is golden brown. Gently flip, and continue cooking until no longer liquid in the center, about 2-3 minutes.

Remove and repeat with the remaining batter.

Serve hot with maple syrup, jam, and/or peanut butter, or store in an airtight container and reheat in a toaster for later consumption.


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What are your favorite pancake add-ins? Leave me a comment here or on Facebook and let me know! 🙂


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Chocolate Chip Banana Pancakes

May 30, 2016 Print this page

Pancakes are such a wonderful classic. A sprinkling of dark chocolate chips makes this more of an indulgent breakfast, but not so sweet to be considered dessert: the perfect balance, in my opinion. Feel free to substitute your favorite fruit for bananas (I bet strawberries or blueberries would be good!), and leave out the chocolate chips if you’d like.

Adapted from this recipe

Ingredients

Prep Time 15 min
Cooking Time 5 min
Total Time 20 min
Yield 12 pancakes

1 1/2 cups of whole wheat pastry flour (feel free to substitute with all-purpose or gluten-free flour)

1 heaping tablespoon of baking powder

2 tablespoons of sugar

Pinch of salt

1 cup + 1/2 cup of unsweetened vanilla soy milk

2 teaspoons of apple cider vinegar

1 tablespoon of ground flaxseed

3 tablespoons of canola oil

1 teaspoon of vanilla extract

2 ripe bananas, sliced thinly into rounds

1/3-1/2 cup of mini dark chocolate chips

Directions

In a large bowl, sift and whisk together the flour, baking soda, sugar, and salt. Set aside.

Pour 1 cup of soy milk into a measuring cup. Add the vinegar and ground flaxseed, and whisk vigorously with a fork to combine. Let sit for five minutes to congeal slightly.

Pour the milk/vinegar/flaxseed mixture into the center of the dry ingredients. Add the remaining 1/2 cup of soy milk, oil, and vanilla, and use a spatula to fold everything together. Stop when no clumps remain — don’t go any further!

Using the spatula, stir in the bananas and chocolate chips. Again, be careful not to over-fold. Cover the bowl with a dish towel and let the batter set for 15 minutes.

Meanwhile, heat a nonstick pan over medium heat. Do this at least five minutes prior to pouring in any batter — you want the pan to be hot!

Using a 1/4 cup measure, spoon rounds of batter into the pan. Don’t overcrowd — I found that two individual scoops was best. Cook for 4 minutes, or until the top begins to harden slightly, bubbles form, and the bottom is golden brown. Gently flip, and continue cooking until no longer liquid in the center, about 2-3 minutes.

Remove and repeat with the remaining batter.

Serve hot with maple syrup, jam, and/or peanut butter, or store in an airtight container and reheat in a toaster for later consumption.


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Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Leave your thoughts Print this page

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Hello everybody! The adventures of a soon-to-be-senior in high school continue, featuring some food, some homework, and lots of tests. This chica just survived her third AP test, word.

What’s new with me? Well, for one, I went to San Francisco to visit some colleges…

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…and while I decided that I think I want to shoot for a really good school on the East Coast first (it’s a secret which one–shh), I had so much fun visiting the West Coast. They also have excellent ice cream out there: pictured above is a scoop of smoked sea salt chocolate and Vietnamese coffee from Humphry Slocombe.

I also got asked to prom (no, not by a cat or a sweet potato), which took place last Friday. I had so much fun dressing up and hanging out with my friends and my date!

 

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I’ve known my friend Jeromy for twelve years now, and let’s just say we’ve come a long way.

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…actually, I think the only differences are that he is now about a foot taller than me, and we changed who was wearing the vest.

Anyway, I was recently inspired to bake some banana bread, since Jeromy and I had a long conversation at a diner after prom about the wonderful ways of bananas. I decided to throw in some coconut and chocolate chips, too, because both of us love those foods. 🙂

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I forgot how much I love making banana bread. It’s so simple to prepare, yet so pretty when you take it out of the oven, and so comforting when you take a bite. The only reason I don’t make it more often is that we never have any extra bananas at my house, considering I’m basically at monkey status when it comes to banana eating…

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Want to know how simple this is? Well, it involves mashing bananas (which I find way too much enjoyment in)…

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…toasting coconut…

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…mixing a bunch of things together in a bowl (there’s no better way to describe that)…

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…then baking and slicing and EATING!

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YASS.

By the way, this banana bread recipe is adapted from the one from Flour Bakery in Boston. I updated it with a healthy twist, because healthy twists are kinda my jam.

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Banana Bread with Toasted Coconut + Chocolate Chips

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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So, how do you feel about bananas? (Interesting question, I know, but I have answered so many questions in the past ten days that I need something straightforward.) Leave me a comment here or on Facebook and let me know!

Also, some words of advice before I go: when given a photo booth, go HAM. No, not literal ham. Proof is below.

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