Thursday, January 5, 2012

Whole Wheat Apple Muffins

photo via smitten kitchen
Last week, I hosted a baby shower for my best friend, Katie. It was a definite success and I was so happy to be able to prepare some delicious food and fun games. The shower was at 10:30am, so we dined on brunch foods, including eggs with salsa, fruit, doughnuts, veggies, cranberry punch and baked goods. I re-vamped this yogurt bundt cake to include raspberries instead of strawberries, and found a new whole wheat muffin that is moist and delicious.

Adapted from Smitten Kitchen to be 100% whole wheat

Prep Time: 15 Minutes
Bake Time: 15-20 Minutes
Total Time: 30-35 Minutes

Yield 18 muffins


2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 oz.) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped


Pre-heat the oven to 450 degrees. Grease and flour 18 muffin cups and set aside.

In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a large, cream the butter using electric beaters and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently (apparently the buttermilk can cause the mixture to curdle if you overbeat). Stir in the dry ingredients and fold in the apple chunks. 

Divide the batter evenly among prepared muffin cups and sprinkle the remaining 1/4 cup brown sugar on top of each unbaked muffin. Bake for 10 minutes, turn the heat down to 400 degrees, and bake for an additional 5-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them onto a wire rack and cool completely.


Monday, January 2, 2012

Top Ten of 2011

It's been another great year full of cooking, learning, and discovering. Below is a list of my favorite new recipe discoveries from 2011. Click here to see my top 10 list for 2010.

1. Baked Creamy Chicken Taquitos - these are a definite crowd-pleaser and the perfect accompaniment to any television sporting event. They can be eaten as an appetizer, or served with rice and beans for dinner.

2. Catherine's Enchiladas - these are an original Mangoes & Lemons creation and a recipe that I've repeated several times. Also a crowd pleaser, these enchiladas are filling, delicious, and great for a hungry crowd. They can also be made ahead of time and kept in the fridge until ready to bake.

3. Crash Hot Potatoes - The Pioneer Woman did it again with these delicious, savory, crispy potatoes. The ingredients are simple, but the method turns ordinary potatoes into an extraordinary treat.

4. Creamy White Bean Chili - If I was ranking these 10 recipes, this would probably be #1. For about a month, I was making this dish once a week. I've finally given it a longer rotation, but this recipe is yummy, filling, and healthy, AND it actually makes me excited a little happy about having cold weather. 

5. Fresh Strawberry Yogurt Cake - this divine, moist bundt cake is the perfect recipe for a brunch. Last week, I made it with raspberries instead of strawberries and brought it to a baby shower. It was a hit. Now, I'm dying to try it with blueberries. 

6. Ina Garten's Lemon Chicken Breast - I feel like any home cook should have this in his/her arsenal. A classic, baked chicken recipe that doesn't dry out the meat. This would be great accompanied with crash hot potatoes. 

7. Linda Schlauder's Famous Orange Rolls - Seeing as these rolls were the star of both my Thanksgiving and Christmas dinners this year, it's easy to see why this made the cut. Just thinking about these rolls makes me wish I had one (or 3 or 5) sitting in front of me. 

8. Steak with Lemon Garlic Butter - Steak is a meat that doesn't need a lot added to it to make it delicious. This simple recipe partners three staple ingredients with steak to create and flavorful, juicy, and oh-so-satisfying bite. 

9. Whole Wheat Chocolate Chip Cookies - this year, I learned to cook a lot more with whole wheat flour and I have been very pleased with the results. These cookies are very delicious. If you haven't tried them yet, do yourself a healthy favor and bake a batch!

10. Whole Grain Banana Bread - Another 100% whole wheat specialty, this bread is a simple, moist, and delicious breakfast treat that won't put a dent in your nutrition plan. 

Wednesday, December 21, 2011

Red Velvet Peppermint Crinkle Cookies

These cookies are amazing! I love discovering new things (which is probably what spawns my love of cooking) and this is a new discovery of a mixture of lovely things (peppermint, red velvet, cookies). Such a beautiful, delicious, holiday-rific treat! This is another one that would be perfect for a cookie exchange. 

Makes about 30
Prep Time: about 30 minutes
Bake Time: about 30 minutes
Total Time: about 1 hour


1 box red velvet cake mix (I used Duncan Hines)
6 Tablespoons butter
2 eggs
1 teaspoon peppermint extract
1/2 cup crushed peppermint candy or candy canes (about 6 large candy canes)
1/2 cup powdered sugar
1/2 teaspoon cornstarch


Preheat oven to 375 degrees. Melt the butter and set aside to cool.

Meanwhile, crush the candy canes. (I find it easiest to use the mini candy canes that are individually wrapped...keep them in their packaging so you don't make a big mess. If you only have big candy canes, unwrap them and place them in a plastic bag. Then use a meat mallet and whack away!)

In a large bowl, mix together the cake mix, cooled butter, eggs, and peppermint extract. Add in the crushed peppermint and stir. The dough should be very thick. 

In a shallow dish, mix together the powdered sugar and cornstarch with a fork. 

Form dough into balls and cover with powdered sugar mixture. Place on a cookie sheet 2 inches apart. Bake for 9-11 minutes. Let cool on a wire rack. 

Plate up and serve or give away as gifts.
Merry Christmas!!

Monday, December 19, 2011

Gingerbread Cookies with White Chocolate

I think I've mentioned my love of white chocolate before. It makes everything better. And who knew it was such a great complement to gingerbread? This is such a great recipe for the holidays: soft, chewy gingerbread with a little extra candy on top. It would be perfect for a cookie exchange. Or for Santa Claus.

Makes about 34 cookies
Prep Time: 30 Minutes
Waiting Time: 4 hours*
Bake Time: 10 Minutes
Total Time: about 5 hours (or about 90 minutes if you follow my tip at the bottom)

3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup white chocolate chips


Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl and set aside. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. 

Add molasses, egg and vanilla. Beat well. Gradually beat in flour mixture on low speed until well mixed. 

Place dough on plastic wrap and form into a flat, thick disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.*

Preheat oven to 350 degrees. Shape dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on ungreased baking sheets

Bake 8-10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Let cool on wire racks. 

*I was impatient, so instead of waiting 4 hours for the dough to cool in the fridge, I put the dough in the freezer and let it cool for 30 minutes. It worked just fine. Just don't forget about it!

Saturday, December 17, 2011

Nutella Hot Chocolate

Do you want to know a confession? I hate winter. Yes, I love the holidays and the traditions and family all that. But I hate being cold and sick. (Has anyone else been 'kinda sick' for the last 2 months?) Anyway, there is one thing that always cures my winter blues. Hot drinks. Hot chocolate, tea. These things make me happy and they make my body feel good. So I leave you one of my go-to recipes of the season: Nutella Hot Chocolate.

Serves 1
Total Time: 5 Minutes


1 cup milk
2 Tablespoons Nutella
Pinch of cinnamon (optional)


Heat milk in a medium saucepan over medium heat, stirring constantly to avoid scalding. Whisk in nutella and stir until fully incorporated. Once heated through, stir in cinnamon (if desired) and pour into a mug. 

Add marshmallows and/or whipped cream as desired. Be warm. 

Friday, November 11, 2011

Vanilla Pudding Cinnamon Rolls

If you add vanilla pudding to cinnamon roll dough, it makes the dough really soft. This cinnamon roll is chewy and soft and lovely. I can't wait to make these for my family on Christmas morning. (Except I'll do all the prep work the night before, of course.)

Yield: About 24 cinnamon rolls
Prep Time: 45 minutes
Rising Time: About 2 hours
Cooking Time: 15 minutes
Total Time: 3 hours


{for the dough}

1/2 cup warm water
2 Tablespoons active-dry yeast
2 Tablespoons sugar
3.5 oz. package instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner's sugar
2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour. 
**For a healthier option, use neufchatel cheese.


In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. 

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. 

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.) 

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting. 

Wednesday, November 9, 2011

Italian Baked Chicken and Pastina

I love the smell of Italian food in my kitchen. It warms up the house and the aroma just feels like family. This pasta is a dish I'm sure I will be coming back to again and again. It's one of those "grub" meals that just tastes good and fills your belly. It also uses ingredients that I usually always have on hand. Double-score!

Yield: 8 servings
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour


2 cups pastina pasta (or any small pasta - I used whole wheat shells)
4 Tablespoons olive oil
2 large boneless, skinless chicken breasts, cubed
1 small onion, diced
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes with juice
2 cups shredded mozzarella cheese
1/2 cup chopped fresh flat-leaf parsley (may substitute with 1/4 cup dried parsley or other Italian herbs)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
2 Tablespoons butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees.

Bring a medium pot of salted water to boil over high heat. Add the pasta and cook just until tender, stirring occasionally, about  5 minutes. Drain pasta and place in a large mixing bowl. 

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 10 minutes more. 

Add the chicken mixture to the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered baking dish. (9" x 13" or similar in size will do.) 

In a small bowl, mix together the bread crumbs and parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden-brown, about 30 minutes.

Buona Vita!

Sunday, November 6, 2011

Whole Wheat Waffles

My favorite breakfast items are those that require syrup to eat them. This can be a problem as those are often the least healthy. Well, let me present you with a gorgeous, healthy, and delicious way to eat waffles. 

Start with whole wheat waffles (recipe below), top with 3 large dollops of yogurt (I used peach), add fresh berries, then drizzle with maple syrup. Good morning to you!

Yield: 6 Belgian-style waffles
Prep Time: 5 minutes
Cooking Time: About 5 minutes per waffle


3 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
4 Tablespoons sugar
2 large eggs
3 cups lukewarm milk
2/3 cup melted butter or vegetable oil


Preheat waffle iron while you make the batter. Whisk together the egg, milk, and butter. Add the flour, baking powder, salt, and sugar. Stir until just combined. Pour 1 cup of batter onto a greased waffle iron and cook as directed by the instructions for your waffle iron. 

If you have leftovers, wrap each waffle individually with saran wrap and place in a large ziploc bag. Keep in the freezer. When ready to eat, unwrap waffle and heat in the microwave for 90 seconds.

Toasted Marshmallow Milkshake

Bradford and I traveled to New York about a month ago. While we were there, we ate some delicious food. One such treat was a toasted marshmallow milkshake at Stand Burger. I was definitely skeptical at first. Marshmallows and milkshakes was not a combination I had considered before. As soon as I took my first sip out of the giant red straw, I entered my happy place and did not want to leave it. It was one of the best milkshakes I had tasted. (Click here to read Gourmet Magazine's Francis Lam's description of the heavenly treat.)

Of course I immediately thought, how can I re-create this at home, when I'm 2500 miles away from the nearest Stand Burger? Luckily, Gourmet magazine did the dirty work for me.

Serves 1
Prep Time: 5 min


3 large scoops vanilla ice cream*
1 Tablespoon whole milk**
1 large dollop plain yogurt***
5 Kraft Jumbo Jet-puffed marshmallows
Whipped Cream

**I used 1% milk, because that's what I keep in my fridge
***Stand uses Woodstock Water Buffalo Milk yogurt, but Gourmet says it doesn't make much difference what type of yogurt you use. I used Greek yogurt.


Toast marshmallows under a broiler. (Note: For the first time in my cooking career, I set a fire in my kitchen trying to do this. Ha! To avoid this, put your broiler on LOW, place marshmallows in the CENTER of the oven, and do not broil for longer than 2 minutes MAX. To be sure you don't overtoast, check the marshmallows at 1 minute, then keep a close eye on them until they're done. It's a quick process.)

Put the milk, ice cream, and yogurt in a blender then blend until you get a "donut". Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend, making it too melty. 

Pour shake into a glass, top with a dollop of whipped cream, add the last two marshmallows on top, and serve with an extra-wide straw. 

Repeat if necessary. 

Wednesday, November 2, 2011

Creamy White Bean Chili

Fall. is. here. And along with it, pumpkin flavors, hearty soups, and warm drinks. The Manhattan Beach Holiday Pier Lighting is in 2 weeks and daylight savings time ends this weekend (tear). 

To counter my sadness that the long summer days are over, I've been making lots of warm, delicious treats, including this Creamy White Bean Chili. Since I was young, I've always enjoyed "white" versions of food: white chocolate, white cheddar, white pizza. I can now add white chili to that list. This soup rocks my socks off. It blew Bradford's socks off too. A big holiday cheer for that! 

Serves 4
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes


1 pound boneless, skinless chicken breasts, cooked and shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 garlic cloves, minced
1 Tablespoon olive oil
2 cans (15.5 oz. each) Great Northern Beans, drained and rinsed
1 can (14.5 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper*
1 cup sour cream or plain greek yogurt**
1/2 cup whipping cream
Fresh cilantro for garnish (optional)

*If you have a mild palette, you may omit or decrease the amount of cayenne pepper
**I recommend using the Greek yogurt if you have it. It is a much healthier option that does not decrease from the taste or flavor of this dish at all. :)


In a large saucepan, saute onion and garlic in a large pan until onions are translucent and soft, about 5 minutes. Add shredded chicken, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally. Remove from heat and stir in whipping cream and sour cream or greek yogurt. Garnish with fresh cilantro if desired and serve immediately.

{Slow Cooker Option}

In a slow cooker, place 1 pound full chicken breast (fresh or frozen). Add chopped onion, garlic, beans, green chilies, and all of the spices. Do not add sour cream/greek yogurt or whipping cream yet! Reduce chicken broth amount to 12 oz. (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture to incorporate dry spices and cook on low for 5-7 hours (fresh chicken cooks in less time while frozen chicken takes longer to cook). 

Remove chicken and shred it into bite size pieces. Return to slow cooker. In a small bowl, whisk together cream and sour cream or greek yogurt until smooth. Add the cream mixture to the crock pot and stir to incorporate. Let soup cook just until heated through. Enjoy!

Monday, October 24, 2011

BYU Mint Brownies

For all of the Cougars reading this, I know the title of this post is enough to sell you on the recipe. Go make it. For anyone else, these brownies are divine. Heavenly. I wish I could bottle up my mom's reactions when she eats some of my food. I brought a pan of these over to her house last week and before we had even eaten dinner, she sneaked a peak under the foil to look at the mint brownies. Her knees buckled and she kind of shook her body with excitement. So funny. 

Growing up, these brownies were such a treat every time we went to Utah and now, it's nice to know I can make them in my own home.

From BYU Dining via The Girl Who Ate Everything

YIELD: one 9x13-inch pan of brownies
PREP/COOK TIME: 90 minutes; COOL TIME: 1 hour


{for the brownies}:

1 cup margarine or butter, melted
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional--I keep them out)
12 oz. chocolate icing (make your own or purchase from the store)

{for the mint icing}:

5 Tablespoons margarine or butter, softened
dash of salt
3 Tablespoons milk
1 Tablespoon light corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon peppermint extract
1-2 drops green food coloring (again, optional--I left it out)


Start by making the brownies. Pre-heat oven to 350 degrees.

Melt the margarine or butter and stir in the cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. If using, add nuts. Pour batter into a greased 9x13 inch baking pan. Bake for 25 minutes. Cool. (Though it may be tempting, resist putting brownies in the freezer or fridge to cool as this will dry them out slightly. Let them cool naturally at room temperature.)

Prepare the mint icing. Soften margarine or butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add peppermint extract and (if using) food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.


Monday, September 5, 2011

Baked Creamy Chicken Taquitos

I've seen these floating around the blogosphere for a little while now and I finally made them. 

Three things:

1. These are PERFECT for football season!
2. They are absolutely delicious.
3. They can be made ahead of time, frozen, and popped in the oven when you're ready to eat.

Need I say more?

Makes 12


3 oz. cream cheese, softened
1/4 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves garlic, minced
3 Tablespoons chopped cilantro
2 Tablespoons chopped green onion
2 cups shredded cooked chicken (My go-to recipe is here. Just cook it, then shred it.)
1 cup shredded Mexican flavored cheese
Medium-size flour or corn tortillas
kosher salt (optional)
cooking spray


Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper.

In a large bowl mix the first 7 ingredients. Once combined, stir in the cilantro and green onions. Add the chicken and cheese and mix thoroughly. 

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20-30 seconds).

Spoon 2 heaping tablespoons of the chicken mixture onto the lower third of the tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle lightly with kosher salt. (For a healthier option, eliminate the salt. It's not necessary.)

Bake for 15-20 minutes or until crisp and golden. 

Serve with salsa, sour cream, and/or guacamole. 

For tips on freezing, click here

Wednesday, August 31, 2011

Roasted Broccoli

 I've never been much of a picky eater, but as a child, I did not like broccoli. It's still not my favorite, but I've grown to appreciate these little trees. And, last week at Costco, while we were standing in front of a giant bag of broccoli, I discovered that Bradford loves it. So, we eat broccoli. 

This is my favorite, fool-proof and simple way to cook broccoli.

fresh broccoli 
olive oil
salt & pepper

Pre-heat the oven to 400 degrees. Spread broccoli evenly on a baking pan. (For easier clean-up lay a sheet of foil on the pan first.) Drizzle broccoli with olive oil and sprinkle salt and pepper on top. Using tongs or a spoon, mix broccoli until olive oil is evenly distributed.

Bake in the oven for 10 minutes.

*For a different variation: With 2 minutes left of baking, sprinkle broccoli with cheddar cheese.

Wednesday, August 24, 2011

Corn...the simple way

This summer I learned how to make corn. It's not grilled or roasted. I don't use an oven or a stove. I'm a little embarrassed to admit it, but this corn is cooked in a rectangular-shaped contraption that sits on my counter. It's called a microwave. I try not to use it often, but sometimes it just makes cooking so much easier. 

This may be an old recipe to many, but for me, it has transformed the way I think about corn. It has made summer cooking so much easier and it has also made for a healthier way to add a starch to each meal.


1 ear of corn 
wax paper
a tiny bit of butter
a tiny bit of salt
a tiny bit of pepper


Wrap the ear of corn into a sheet of wax paper. Twist the ends of the wax paper and tuck under. On a folded paper towel, place ear of corn in the microwave. Cook on high for 2-3 minutes. 

Remove corn from microwave, let cool and remove wax paper. Using a sharp knife, cut corn off the cob. While corn is still warm, add butter, salt and pepper. Mix until butter is melted and serve.

*This recipe may be doubled or tripled as needed. If cooking two ears of corn at one time, change microwave cook time to 5-6 minutes.

Friday, August 12, 2011

Cinnamon Bread

  There's something about the true simple taste of cinnamon. It's one of those nice, "home-y" smells. While I do not particularly care for cinnamon scented candles, I love the smell of real cinnamon baking in the oven. When I was a kid, I would often make myself a "treat" by buttering up some warm toast and sprinkling cinnamon and sugar on top. (Oh wait, I just did that the other night!) Let's get back on track. This bread is home-y delicious.

Adapted from

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3 1/2 teaspoons ground cinnamon, divided
1 teaspoon salt
1 cup buttermilk*
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
4 Tablespoons brown sugar
4 teaspoons margarine


Preheat oven to 350 degrees. Grease and sugar one 9"x5" loaf pan.

In a medium bowl, measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt. In a large bowl, beat oil, eggs and vanilla. Gradually add dry ingredients until just incorporated.

Pour into prepared loaf pan. Smooth on top.

Sprinkle topping over smoothed batter. Using a knife, cut in a light swirling motion to give a marbled effect.

Bake for 50-60 minutes. Bread is done when a knife inserted comes out clean. Let cool, serve and enjoy!