Skinny Deli Veggie Roll Ups (No Carbs, Less than 100 Calories)

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1 Skinny Roll-Up, cut in half to better show you the stuffing.(But you may prefer to eat it without cutting it in half, as it is less messy)

(Becky, the Mama)    You know those times when you want “just a little somethin’-somethin’’” to tide you over to until the next meal, or give your foggy brain an energy boost?  Something good for you, tasty, without lots of calories or carbs?  But  you want more than a few carrot or celery sticks.  Or maybe you want a light lunch in a hurry, but you aren’t crazy about the idea of sandwiches or wraps with all that bread?

           Here’s my favorite pick-me-up-in-a-hurry snack and it is less than 100 calories per Skinny Roll Up.  No carbs. No gluten (as long as the meat and cheese you use is gluten free.)  Plus there are a thousand variations to this basic “recipe”:   you can choose whatever thinly sliced sandwich meat you like (or substitute a vegan version), then chose a small bit of cheese (your choice, or leave it out),  whatever veggies you have on hand (cooked or raw or a combination), and any sauce that floats your Roll Up Boat from honey mustard (as I used here), to a little dollop of Ranch Dressing with Buffalo Sauce, to Teriyaki Sauce with Sriracha, to Bar-b-que sauce… and on and on.  They are surprisingly filling, two of them with a piece of fruit works as a great light lunch, and the calories are such that you can enjoy another snack or small dessert with a cup of tea or coffee at mid-day and not break your calorie bank.

            When your kids claim they are famished and dinner is till an hour away, you can teach your kids how to build-their-own Roll Ups, letting their imagination lead the way.  Just one Roll Up will tide them over until dinner, but won’t spoil their appetite.   You can also wrap their favorite “roll-ups” in Saran Wrap, leave off the sauce, and send them a little “dipping sauce” in a small container for some variety in their lunch box. (You may want to use 2 slices of deli meat for these so they are easier for the kids to handle.  A half slice of American cheese also helps it “stick” and stay together better.)

            Vegetarian or Vegans can substitute ToFurky Roasted Deli Slices, which have excellent taster reviews.  Or skip the meat layer, use a large soft piece of lettuce instead, and spread the lettuce with humus or refried beans for the protein.

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I used thin deli Honey Ham, a slice of Romaine, a slice of Roasted Red Pepper, some white cheddar cheese strips, sweet pickles and honey mustard. Yummmm….

Skinny Deli Veggie Roll Ups

Thin Sliced Deli Meat (Your choice, I used Honey Ham.  Vegans can use ToFurky Deli Slices)

1 t. or more  of your favorite sauce or dressing (I used Honey Mustard)

1/2 to 1 oz. of cheese, sliced or cut in small strips (1/2 slice of American Cheese, or 2 or 3 small thin strips of any hard cheese)

Small pieces l of lettuce

Pickles, Roasted Peppers (Anything pickled you like that adds a “bite” — pepperocinis, sliced olives or jalapenos are yummy too. I used midget sweet pickles)

 1 or 2 T.  Veggies, cooked or raw (thinly sliced carrots, cucumber, celery, tomato, avocado, raw pepper sticks, sliced green onions, mashed beans, humus  or leftover cooked veggies of any kind)

Directions

Lay a thin slice of deli meat on a plate (you can double this if you want more protein and sturdiness).   Stack lettuce, cheese, pickles and veggies down the middle of the deli slice.  Squeeze your favorite dressing over this. Roll up like a burrito and enjoy.  If making a bunch of them to serve later or to pack in a lunch, you may want to secure them with a toothpick.   (Also if they are to be served later or eaten for lunch, you may prefer to leave off the dressing and keep it separate to use as a dipping sauce.)

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One Skinny Roll Up, Cut in 1/2 on Diagonal (to show inside stuffing)

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Crispy, Nutty Cocoa Energy Bars

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I just returned home to Denver after a fabulous road trip with my husband Greg, to visit my daughter (co-author, co-blogger, co-conspirator), Rachel and her little family in Texas.

Her little boy Jackson, the most cheerful 2 year-old in the Lone Star State, greeted us at the door as if we’ve never been gone, and we were instant buddies again.

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We loved watching him play in his “beach” (sandbox), help his dad out with yard work….

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and make himself at home in the kitchen.

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(He disappeared for 20 seconds and Rachel found Jackson eating this tub of vegan butter, and when she took it from him – quick as a flash, he grabbed another unopened tub and ran with it to the other side of the house, as if the butter tub was a football and he was toddler quarterback.)

Speaking of football and butter…. funny lady Anita Renfro posted this cartoon yesterday that cracked me up, because this could easily be me and Rachel watching Chopped, while our husbands watch Monday Night Football.

cooking show cartoon

And speaking of cooking and football…

I just may have created the perfect football snack. These Crispy, Nutty Cocoa Energy Bars are a cross between a granola bar, a Pay Day candy bar,  a Reeses and Rice Crispy Treats.  They are also vegan, gluten-free (if you use gluten-free oats), chocked full of protein, healthy fiber, Omega 3s.  But your guests and kids will never guess these treats are mostly good for them.

The great thing about this basic recipe is that you can really be creative with what you like, and what you have on hand to make it your own.  They are perfect to tuck into your kids’ lunches.  Kids prefer these to cookies, in fact, and you can be sure that they are getting plenty of fiber and protein to help slow the absorption of sugar.  So no sugar crashes as happens so often with cookies.

Go, Team, Go!

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Crispy, Nutty Cocoa Energy Bars

½ cup peanut butter (I used the natural kind)

½ cup agave nectar (you can substitute honey or brown rice syrup if you prefer)

1 ½ T. coconut oil (or olive oil)

2 T. pure maple syrup

¼ cup brown sugar

½ t. sea salt

1 t. vanilla

2 cups oats (use gluten-free oats if you want to make this recipe gluten free)

2 cups cocoa crisped rice cereal  (I used a brand from the natural cereal section)

½ cup hemp seed or wheat germ or flax meal

2/3 cup chopped peanuts (I used a mixture of plain roasted and honey nut. They were already in fairly small pieces so I didn’t chop them.)

Directions:

Preheat 350 degree

In a saucepan mix the first 6 ingredients and bring to a slow boil for 2 minutes.  Turn off heat.  Add vanilla.  In a large bowl  place oats, rice cereal, hemp seed (or wheat germ or flax), and nuts.  Pour the hot peanut butter mixture over the dry ingredients and combine well. Pour all into a pan that has been greased with coconut oil or olive oil. Pat the mixture down firmly, using a piece of plastic wrap to keep it from sticking to your hands.

Bake for 15 minutes, let cool and then let harden in fridge (or freezer, if you are in a hurry).  Then using a sharp knife, cut into squares or rectangles.  (Or footballs, if you are feeling creative!)

Variations: Add coconut, chocolate chips or dried fruit. Use other nuts besides peanuts, and another nut butter instead of peanut butter, especially if you worry about peanut allergies.  Almonds and almond butter or cashews and cashew butter would be delicious. Try another kind of crispy, light cereal for cocoa rice crisp cereal.  (I have used Corn Chex, crushed, with good results.)

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I


Cheesy Garlic, Fresh Tomato Bread with Oil & Balsamic Drizzle

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Cheesy Hot Garlic Bread with Tomatoes, Drizzled with Olive OIl and Vinegar

(Becky, the Mama.)

What fun  Rachel and I are having hearing back from readers enjoying We Laugh, We Cry, We Cook. Here’s one I got a kick out of today from Linda: “Becky I’m only on page 18 and I’m laughing out loud like a nutcase. You really have made a career out of telling on yourself! OMG, too funny and you’re not exaggerating, not even a little? Starting with misplacing your car keys in Nashville, your suitcase exploding at the airport, you can’t find your car once you arrive in Fort Worth, then when you do, the battery is dead? I’m dying over here.”

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People often ask my daughter (now co-author), my friends, my husband, “Come on, tell the truth. Is Becky making this stuff up?” All they can say, with a slow head shake is, “We only wish she were.”

As I read the fun note above, I was in the middle of posting this episode on Facebook:
Leaving hotel room today. Close door, get 4 big suitcases in hall.
Me: “Uh I took my glasses off again.”
Greg: “Did you leave them in the room?”
Me: “I might have.”
All four  of our keys are behind locked doors so Greg goes to get new ones. Upon his return, I say, “I also can’t seem to find my cell phone.” He enters the room and turns it upside down. I look on the carpet, I’ve been sitting on the phone in the hall. I find my glasses, in the case where I put them in my suitcase. I don’t remember doing that AT ALL. We close the door pick up our things and go on. Greg never gets mad, not even testy. No matter how many times we exit a hotel room this way.

Life has been so busy lately with the book’s release and travel and finding things I have lost,  that when I do cook I want it to be fast and easy and delicious. One of the things I enjoy the most at some of the great Italian restaurants we’ve visited on our trip to Oregon this week, is fresh homemade bread dipped in a little plate of olive oil, good aged balsamic vinegar and a little garlic. Heaven.

Recently I found a way to turn Heaven into a quick snacky meal or a wonderfully easy appetizer for a bunch. Cutting a nice fresh loaf of French bread lengthwise, I sprinkled it with cheese, then layered sliced fresh garden tomatoes, followed  tiny pinches of salt, pepper, basil or oregano (fresh or dried, whatever you have on hand), a little fresh grated garlic. Pop this in the oven until the cheese melts and tomatoes are sizzling. Then, here’s the fun part: drizzle it all with good olive oil and balsamic, cut in slices and serve with plenty of napkins.

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Cheesy, Garlic, Fresh Tomato Bread with Oil & Balsamic

1 French baguette, sliced in half lengthwise

1 cup grated cheese (I used mozzarella, some white cheddar and feta. Use any combination you like.)

2-3 tomatoes (my baguette was small so Roma tomatoes were perfect size), sliced

Pinch fresh salt

Several turns of fresh pepper

1 t. dried oregano, or 2 t. minced fresh basil

1 clove fresh garlic, grated

¼ cup olive oil, approximate

2 T. good aged balsamic vinegar

Directions:

Preheat Oven to  400 degrees

Put both baguette halves on a baking sheet, cut side up.  Sprinkle about ½ cup grated cheese on each side.  Slice tomatoes and place atop both pieces of bread, overlapping slightly as shown.  Sprinkle each half with a little fresh salt, some turns of fresh pepper, the herbs and garlic.

Place in oven for about 5 minutes or until baguettes are hot, cheese is melted and tomatoes are sizzling.

Drizzle the baguettes with oil and vinegar, slice in 3 inch pieces and serve hot.  (With plenty of napkins.)

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Banana Nut Soft Serve [Two Ingredients, Dairy-Free, Sugar Free]

Banana Nut Soft Serve

Jackson is 22 months old now and at that stage where he’s learning new words every day and starting to string together words to make phrases and sentences like these:

“Hoo Hoo” (Whoohoo whith his hands thrown in the air.)

“Cool man” (I don’t know where he picked up this phrase, but it’s super cute.)

“Yayyy, I did it!” (Even if he didn’t actually do whatever IT is, he celebrates every little effort with such enthusiasm. It’s contagious.)

“Leeeeeet’s GO!” (That combined with “Run momma” is turning him into a little personal trainer!)

“Yes.” (Finally, he is saying “yes,” instead of always “no,” in the most adorably assertive and confident way.)

Of course, with this precious phase, also comes the less than adorable phrases, like “Chur turn” (Your turn…which actually means my turn. And it’s always “chur turn”) and “Miiiine!”

My favorite phrase of late, though, is “Tank choo ma ma.” He emphasizes each syllable and I can tell he really has to work to say it. It’s a sweet labor of love and it’s reserved for his truly most satisfying moments of deep gratitude, like when I served him chocolate “ice cream” made of bananas and cocoa for a morning snack last week. “Choc! Tank choo ma ma!”

This idea for banana soft serve has been circulating for years. It’s not new, but I’ve turned a few people toward it this week with my Instagram picture of Jackson enjoying his morning ice cream treat and thought maybe some of our readers have yet to try it as well. The basic recipe is just frozen bananas processed in a blender. It’s magical! The bananas just whip right into a thick creamy soft serve that is delicious on it’s own. You can make all sorts of flavors: chocolate peanut butter, strawberry banana, cinnamon and sugar…wherever your taste buds take you. This version is one of my favorites. You can use peanut butter instead of peanuts, but I really love the texture and flavor from the whole peanuts.

Ready in under five minutes, it makes the perfect healthy summer snack, or even breakfast. You’ll earn some serious cool mom or dad points putting a bowl of this in front of your kids first thing in the morning!

Peanut Banana Soft Serve

Banana Nut Soft Serve

Serves 2

Ingredients

2 frozen bananas, cut into 1-2 inch pieces
2 tablespoons peanuts (I used organic unsalted)
sprinkle of sea salt (unless peanuts are salted)

Directions

Put ingredients in a food processor and blend, stopping and scraping the sides as needed until it turns to the texture of a thick soft serve ice cream. Then stop. You don’t want to over blend or it will have more of a melty soft serve texture (not bad, but not as good either).

Peanut Banana Ice Cream

For this portion size, I use the smallest bowl on my food processor so I don’t have to stop and scrape the sides as often.  (It will be very loud at first, that’s okay, just be prepared.)

Serve immediately with a few extra peanuts and another sprinkle of sea salt on top for some extra crunch. I’ve heard this does not refreeze well, though I’ve never had any left to try. 🙂 You can buy yourself a little time keeping it chilled in the freezer, but it’s best to serve right away.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Banana Nut Soft Serve
The URL: http://wp.me/p1UwM9-ZP

 

Have you made Banana Soft Serve?

What are your favorite flavor combinations?

What are your favorite toddler phrases and phases?

 

We Laugh, We Cry, We Cook ThumbnailA little book update:

Zondervan, our publisher, has been so supportive of our book (coming out August 6). We’re having such a great publishing experience! They just decided to do an audio version of We Laugh, We Cry, We Cook and invited my mom and I to record it. One of us will be recording in the studio most of the week, each of us having two 5-7 hour days in studio. Prayers for good health appreciated. The following week I’m heading to Colorado (with Jackson in tow) to join mom for a photo shoot for a major Christian publication. We’re so grateful for all the encouragement and support we’ve received…and for our fabulous readers at the blog.

We also got all of the endorsements in for the book. Wow! We are floored by the generosity of our fellow authors. Click on the picture of the book above to read the endorsements and find lots of knew authors to friend and follow.


Trail Mix Parfaits

Trail Mix Parfaits

I have to admit, I’ve not been doing a lot of recipe creating lately. With the book editing and recipe testing process, I think I’ve caught a case of creativity burnout. When this happens, I know it’s time to break out my cookbooks and open up my pinterest boards and go back to where my passion for cooking began: following recipes. Following a good recipe is like doing a puzzle. Corners go here,  edges go there, this piece goes here, this piece goes there … and before you know it you’ve methodically created something new and complete … and lovely … and hopefully delicious, in the case of recipes.

When I haven’t been following other people’s recipes lately, I’ve been throwing together salads and smoothies from the greens in my garden.  This is my first year to have a garden. I’ve already killed all the tomatoes and peppers and most of the herbs, but my greens are growing like weeds. I’ve not made anything terribly innovate with them yet, but oh my goodness, the simple pleasure of walking out my back door, picking some fresh spinach or swiss chard and enjoying a meal with it minutes later. I have been missing out!

I plan on doing a garden post and a recipe round up post soon with some of the hits during my recipe creating hiatus and my adventures as a newbie gardener.

Though my creativity neurons took a leave of absence, I think they may be slowly returning. I’ve made a few very simple recipes the last few days that have knocked my socks off. Like canteloupe dressed with honey, lime, and cayenne pepper or Tajin seasoning. So simple, yet so delicious. Or like yesterdays breakfast, a Trail Mix Parfait: layered ingredients you’d typically find in trail mix, like nuts and seeds and dried fruit and chocolate, slightly warmed and topped with diced bananas. Can I just say, yum!! I just had it again and thought, maybe I finally have a recipe worth blogging after my long dry spell. It’s kind of a recipe that’s almost not a recipe, but it’s so good, it’s worth putting out there anyway. I hope you enjoy it as much as I do.

Other noteworthy updates:

  • I’m guest pinning this week at The Christian Mama’s Guide facebook page on Cooking with Kids. Come join us there for fun ideas to get your kids excited about food. Just in time for summer when the kids will be home “helping” you in the kitchen, whether you like it or not!
  • My lovely co-blogger and mother had a birthday a couple of weeks ago, and I totally missed a chance to do a birthday post. Mom, I love you! Happy Birthday. I cannot believe we get to share so much of our life together, from work to play, even when we are far away.
  • Jackson and I are heading to Colorado this week to spend a few days at my mom’s. We’re taking publicity pictures for the book, having a meeting with our editor about the next book, and hopefully spending some quality time cooking together in the kitchen … with Jackson and my nephew George sitting on the counter helping us. 🙂

And now for that recipe I promised….

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Trail Mix Parfaits

Serves 1

1/2 cup nuts (pecans, walnuts, almonds, mixed nuts–I like unsalted walnuts or pecans best)
2 tablespoons dried fruit (like raisins, dried cranberries, blueberries, or bananas)
1 tablespoon seeds (like hemp, sunflower, chias, or sesame)
2 tablespoons chocolate chips (I like the dairy-free, soy-free ones by Enjoy Life)
2 tablespoons diced bananas or yogurt (like So Delicious Coconut Yogurt)

Directions

In a glass bowl or glass, layer nuts, dried fruit, seeds, and chocolate chips. Warm in microwave for 30 seconds or until chocolate just starts to melt. Don’t let chocolate burn. Top with bananas and/or yogurt. Enjoy.

If you gently stir it as you eat, the chocolate will coat the rest of the trail mix. Oooey, gooey gooodness.

If you gently stir it as you eat, the chocolate will coat the rest of the trail mix. Oooey, gooey gooodness.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Trail Mix Parfaits
The URL: http://wp.me/p1UwM9-Xv


Kale “Popcorn” (or Leprechaun Food)

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(Becky the Mama)

As Kermit the Frog would say, “It’s not easy being green.” Only around here, the saying goes, “It is not easy to get my family to eat green things.” If, God forbid, a stray piece of “green stuff” – from chopped basil to green onions or kale – should land on my husband’s plate, he looks at me as though I’ve betrayed him…. with malice and forethought.

Thankfully children are more easily tricked… er… uh… persuaded. I told my grandson George that, together, we were going to make Green Popcorn. He was all in, as he loves to participate in any kind of “cooking with Nonny.” I had him tear the leaves off a bunch of kale into bite-sized pieces, then we rinsed them lightly and I let him spin the salad spinner, which one of his favorite kitchen tools. We then tossed the leaves in a bowl of olive oil and melted butter (butter helps give it the popcorn-taste) spread them on cookie sheets, sprinklee them with just a tiny bit of sea salt and baked until they were light as a feather. In fact, kale will almost fly off the cookie sheet after baking.

For extra fun I put them in popcorn bags, and sure enough, George LOVED them and asked for more. He ate almost a whole bunch of kale in one sitting. With this success behind me, I went after my husband in Sam-I-Am style. “You know that a lie I cannot tell, you will SO love green popcorn kale… “ He was willing to sample them and before he knew it he’d eaten the whole bowl.

“What do you think?”

“It really does taste like popcorn. I could eat this as a snack now and again quite happily.”

Eureka! Dr. Furhman, author of many books and PBS health guru, lists kale as the #1 food to help boost immunity and fight cancer.  It’s got more iron than beef, lots of Vitamin C and K, is high in fiber and full of antioxidants.  I’m posting this blog on St. Patty’s day, so you could tell you children that you are going to make some Leprechaun treats! Hey, whatever it takes to get your family to eat their greens and come back to report that they were “magically delicious”.
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P.S.  As long as we are nourishing our body with green things,  here’s another lovely green thing you can acquire to nourish your heart, mind and soul! 

 

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Kale “Popcorn” (or “Leprechaun Food”)

1 bunch fresh kale, leaves torn off of stem into chip-sized pieces
1 T. olive oil
1 t. butter, melted
Sea Salt

Preheat Oven to 350 Degrees
Rinse the torn up kale leaves then dry them very well in a salad spinner or blotting them on with clean tea towel. Toss them with clean hands in a bowl with the olive oil and butter. Spread the leaves out on a big flat cookie sheet, so they are just barely touching. Use two cookie sheets if needed.

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Sprinkle VERY LIGHTLY with sea salt. (Just a pinch for the whole pan. Because the kale shrinks up it is easy to over-salt them.) Bake about 8 -10 minutes. Stay near the oven and check them often. When they are light as a feather and starting to brown and get crispy, remove them and let them cool to the touch. We like them still warm and fragrant, served in popcorn bowls or bags as a snack. They also make nice crispy toppings for soups or pasta dishes.

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This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Kale “Popcorn”
The URL:http://wp.me/p1UwM9-VL


Double Chocolate Veggie Nut Bread (Zucchini, Carrots & Applesauce)

  • huevos rancheros, choc veggie bread 033(Becky, the Mama.)

Yes, you can have your moist, dark, chocolate cake-bread, and enjoy your health, too!

This recipe began stewing in my mind when my sister-in-law Gail came to visit.  Every morning, without fail, she has the same breakfast: a chocolate chip chocolate muffin and a Starbuck’s frappucinno.  I am not a big fan of breakfast foods, in general, but those double chocolate muffins …. oh man, they looked and smelled and tasted soooo good!

Since Gail’s muffin’ lovin’ visit,  I’ve been in search of a moist, super chocolately bread or muffin that I can feel good about eating, even for breakfast.  I came across a Cooking Light recipe for chocolate zucchini bread that used squash and applesauce to substitute for most of the oil. It was quite moist and… pretty okay, but a “fer piece” (as they say in Texas) from that perfect dark, rich, chocolately bite I was looking for.

So I started tweaking and baking like one of those OCD chefs from America’s Test Kitchens.  By the time I was done, I’d changed every ingredient and added more, and made the recipe entirely my own. I don’t like the taste of baking soda so I switched to baking powder. It wasn’t chocolately enough so I used dark Hershey’s cocoa, added ¼ cup Hershey’s syrup and doubled the chocolate chips. I added a cup of chopped walnuts.  I substituted ½ the zucchini for grated carrots because that’s what I had in the fridge.  (Actually I just put all the veggies in the food processor and whirled them.I’ve no patience for hand-grating veggies and I value my knuckles.)

When the finished loaf came out of the oven, fragrant with rich chocolate aromas, I took one bite and said, “Now, that’s what I’m talkin’ about!”  Chocoholics rejoice! You have seriously got to try this recipe to believe how good it is.  No one will suspect it has 1 ½ cups of veggies and 1 cup of applesauce & only 3 T. of oil and ¾ cup sugar – in two loaves.

Valentine’s Day is coming up and this would make a fun breakfast or snack or dessert for yourself or your kids or your Honey Pie.  Just garnish it with a few heart shaped strawberry slices and serve it with all the love in your heart. 

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Double Chocolate Veggie-Nut Bread

Creaming Ingredients

¾ c. organic sugar

3 T. olive or canola oil

2 large eggs

¼ c. Hershey’s chocolate syrup

1 t. vanilla

 

Sifted Dry Ingredients

2 cups unbleached or whole wheat white flour

2 T. Hershey’s dark cocoa powder (you can use regular cocoa as well, just won’t be quite as dark a loaf)

3 T. plus 1 t. baking powder

½ t. cinnamon (more if you like a stronger cinnamon punch)

½ t. salt

 

The Goodies!

¾ cup grated or ground squash, any kind (zucchini, yellow, butternut, pumpkin….)

1 c. applesauce

¾ cup grated or ground carrots

1 cup semisweet chocolate chips

1 cup chopped walnuts

2 T. flour

Directions:

Using a mixer cream all the “creaming ingredients” together until eggs are very well beaten and mixture is smooth.   Sift together all the ingredients from the “Sifted Dry Ingredients” list.  Use food processor to grind/process carrots and squash, or grate them by hand.   Alternate adding squash-carrot mixture and sifted dry ingredients to mixing bowl.   Mix until well incorporated.  Put chocolate chips and chopped walnuts in a small bowl and toss with 2 T. flour (this helps them not fall to the bottom of your bread, keeps them floating evenly throughout the loaf).  Stir these final goodies into the batter, by hand.

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(In the picture at top above, I had frozen grated yellow squash and zuchinni from the night before, and just tossed it back in food processor with a couple of large carrots. Next pic is batter awaiting the bowl of floured walnuts and chocolate chips.  Finally my super-long bread pan, found at an estate sale.)

Pour batter into two well greased and floured loaf pans.  (Note: I baked my bread in one super-long baker’s loaf pan, a find at an estate sale.  But I’ve never seen another bread pan like it, so just use two regular bread pans instead.)

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Bake at 350 for 55 minutes. Let cool to warm and carefully run sharp knife around edge to loosen and remove from pan.  Let cool some more and then slice with a sharp serrated knife to serve. After first day, store in fridge (otherwise the moist veggies and fruit could start fermenting)  and either nuke for a second or heat slices in skillet with a little butter.

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This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Double Chocolate Veggie Nut Bread

The URL: http://wp.me/p1UwM9-Tu