photos and recipe contributed by Nanette of Cultural Chromatics
I have to admit, I lived the first 20 years of my life not knowing what the amazingness of Irish Soda bread was. Then one fateful summer day, my friend brought back a loaf from her local grocery store, saying, “Have you ever tried Irish Soda Bread? It’s pretty good.” I tore off a piece, not expecting much, and took a bite. And with that bite, I was converted. Converted into a huge fan of the deliciousness that is Irish Soda bread.
So, I decided to try my own version of the bread– an easier recipe that doesn’t call for yeast. It’s a bit of a cross between a dense bread and a scone, which melts perfectly in your mouth with coffee. And it’s not terribly sweet, which makes it an ideal breakfast for a weekday morning!
- 2 cups wheat flour
- 2 cups all purpose flour (if you don’t have wheat, you can also just use 4 cups all purpose flour)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tsp salt
- 6 tablespoons cold butter, cut into cubes
- 1.5 cup raisins
- 2 tablespoons caraway seeds
- 1 egg, beaten
- 1.5 cup butter milk
Begin by preheating the oven to 425 degrees, and spray a muffin pan with cooking oil. Then, combine the flour, sugar, salt, baking powder, baking soda in a food processor. Quickly pulse so it’s just mixed, then add the butter. Add the butter and pulse until it’s just combined and resembles a coarse meal. If you don’t have a food processor, you can do the same thing and cut the butter into the flour mixture using two butter knives.
Transfer the flour and butter mixture into a large bowl, and mix in the raisins and the caraway seeds. Then, make a well in the middle and pour in the buttermilk and the egg. Gently knead until it’s just combined– do not over mix or the bread will turn out too dry.
Fill the muffin tins with the dough and bake for about 30 minutes, or until the tops are lightly browned. Enjoy with a piping hot beverage!
I’m not going to pretend that this recipe requires any real talent at all to create, but I am proud of the fact that I can concoct one heck of a sweet tooth cure in about 4 minutes flat and it has less than 150 calories per cup. Just trying to keep the sugar in Sugar & Cloth while not completely ruining all New Year’s resolutions. You know me, just your regular old martyr of sugar highs. Also, I want you to know how badly I resisted the urge to end the recipe name with the word delight.
You only need a few key things to recreate this recipe, but feel free to swap about the frozen yogurt for another flavor (I think mint would be amazing, too!), as well as adding a few sprinkles for the fun factor. Just the necessities of course.
- 1/2 cup of Caramel Swirled Greek Frozen Yogurt
- 8 dark chocolate chips
- 2 tablespoons of Anchorhead Coffee Concentrate
- Mint sprig and dash of powdered sugar for garnishing
First, spoon the frozen yogurt into a dish, then pour the coffee concentrate over top.
Sprinkle the dark chocolate chips and your garnishes on top and enjoy! Easy peasy, right?
It’s been approximately seven months since my last sugar scrub recipe, which means I’m approximately 6 months over due. So, I’ve come back with a punch by mixing my life-long love affairs with coffee and homemade beauty products to make this cinnamon coffee sugar scrub. Seriously, it’s smells so good I could take a bite out of it…
- 1/2 cup of coconut oil
- 2 cups of sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of honey
- 2 tablespoons of instant coffee grounds
All you have to do is combine all of the ingredients together and stir. I always get a lot of comments about the recipe being too runny, or too dry. This is really just personal preference, so if you find it’s too runny, add more sugar, and f it’s too dry, add a tad more coconut oil or honey.