Irish Soda Bread – Quarantine Kitchen

Quarantine has been making me so self sufficient, its crazy 😅. You guys know that I’ve just been making all kinds of things, and of all my creations this Irish Soda just might be my favourite! I’ve made it three times already since my husband and I have been home and every time its just gotten better and better.

Look at the beautiful mango in the background!

There is no better feeling that being able to take care of your family, especially in a crisis situation like we’re in right now. My husband eats bread with almost everything. When we first got married I found it super weird – like who eats bread with fried rice? I mean, soup I can understand but rice and pasta…not so much. But the man loves his bread.

The first time I made it, I was so surprised at how well it came out and even more elated at how much of it hubby ate with his meal. That was a great feeling.

I figured I could give someone else that awesome feeling of being able to create something of their own; something that you would usually depend on someone else to make for you – like your local bakery or grocery store.

One of the best things about this bread recipe is definitely the fact that is it completely yeastless. So there is no waiting for the dough to rise, its literally from the bowl to the oven to your mouth! What could be better than that?

So here’s my recipe for a quick and easy Irish Soda Bread.

  • 2 1/4 Cups All Purpose Flour
  • 1/2 Tbsp Granulated Sugar
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 2 Tbsp Butter (cold)
  • 1 Large Egg
  • 3/4 Cups + 2 Tbsp Buttermilk
  • 1/2 Tbsp Dried Chopped Parsley (Optional)
  • Oatmeal (for garnish)

Directions

  • Preheat oven to 400° F
  • In a large mixing bowl, sift flour and baking soda.
  • Add sugar, salt, and parsley to flour, and mix well with a whisk
  • Add butter to dry ingredients. Mix until flour becomes crumbly.
  • In a separate bowl, whisk together butter milk and egg until well combined. Note: If you don’t have buttermilk on hand, you can make your own by adding 2 tbsps on white vinegar to one cup of milk.
  • Create a dome in the flour mixture and add the wet ingredients.
  • Gently mix wet and dry ingredients together with hands, or a spoon. Do not knead the dough and do not over mix (this will cause your bread to become tough)
  • When mixture is just combined, form into a circular shape with hands and place on a lightly floured baking sheet.
  • Press down lightly on the dough, until the top become slightly evened out. Then using a sharp knife, score an “X” into the top of the dough.
  • Optional: Lightly brush the top of dough with residual egg mixture and sprinkle with oats.
  • Bake in preheated oven for 40 minutes or until golden brown and the top is firm to the touch.

To store bread, simple wrap tightly in plastic wrap and place in the fridge.

Comment and let me know if you tried this recipe and don’t be afraid to get creative with it.

Stay positive Chroniclers! Love you guys!♥️♥️


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Quarantine Easter – Good Friday

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It’s officially day 9 of 24 hour quarantine lockdown in my country (Antigua).

Today I feel a bit somber. Usually today would be an observed National Holiday, Good Friday, in recognition of the day that Christ died on the cross. So, the fact that all work places are closed, except first responders and law enforcement, isn’t something new. But the stillness of the day with the complete lack of activity is really sobering.

Today, I really feel the somberness of not only the occasion but the atmosphere. All over I’ve been seeing memes that capture the irony of this week being the world’s worst in terms of the Covid-19 virus and also it being the worst in Christ’s life on earth. Even more ironic is that this week is usually referred to as Holy Week.Continue reading “Quarantine Easter – Good Friday”

Simply Delicious Banana Muffins – Quarantine Update

Copy of Simply Delicious Banana Muffins
Heyyyy guys! How are you? How’s quarantine been treating you guys?

The streets in my country have never been so empty before, its kind of surreal.

I know for a lot of you, one of the biggest adjustments has been working from home, ugh! Its like you’re in a nightmare vacation. You may get to stay home all day, but now you have to adjust everything.

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So people who’ve never done much more than making toast are learning how to cook, the technologically unsavvy now have to figure out how to do online conferences and work on the world wide web. Its a little crazy and I know a lot frustrating.

But! I have something sweet to share with you that I just know will brighten up your day…its literally the sweetest treat you will ever eat.

Being stuck at home all day, my husband says that my lack of resources is starting to make me more creative in the kitchen, and I have to agree. I’ve been making things I’ve never made before in my entire life!

Just stick with me folks and we can all enjoy this delightful ride to the most scrumptious banana muffins you will ever have.

Banana Muffin Recipe
3 Large Bananas
1 Egg
1/3 Cup of Oil (any kind is fine)
3/4 Cup of Granulated Sugar
1 1/2 Cups of All Purpose Flour
1 Tsp of Baking Powder
1 Tsp of Baking Soda
1/2 Tsp Salt
1/2 Tbsp of Vanilla Essence
1/2 Tbsp of Cinnamon

Tools Needed
Large mixing bowl
Fork
Whisk
Measuring Utensils
Sieve

Directions

  1. Preheat oven to 350 degrees fahrenheit
  2. In a large mixing bowl mash bananas with a fork
  3. Add eggs, oil, sugar and vanilla, whisking generously until well combined
  4. Shift flour, baking powder, baking soda, salt and cinnamon into your wet ingredients, folding gently until combined. Do not over mix batter, or your muffins may become too dense or tough after baking.
  5. Using a 2 inch cookie scoop or a regular spoon, scoop the mixture into a pre lined cupcake pan 3/4 of the way up. If you don’t have any cupcake liners, be sure to butter each cupcake hole thoroughly before adding batter.
  6. Bake in preheated oven for 20 – 25 minutes or until golden brown on the outside and each muffin passes the toothpick test

This recipes makes a total of 12-14 muffins.

Its that easy guys. I think it took me a total of 10 minutes to whip up the batter and then all I had to do next was bake. Its just my husband and I, though and I’ve trying to save as much flour as possible so I can make other tasty treats. So, I halved everything in the recipe except the egg. Yes even the banana. This yielded me 8 muffins and I just used the other half of the banana to make a delicious fruit salad that I ate while doing my devotions.


If you wanted to add a little extra flare to your muffins, like I did, after scoping out half the batter into the molds, I added about 1 tbsp of cocoa powder and 1 1/2 tbsp of peanut butter to the rest of the batter. It was soooooo gooood y’all!


Healthier Options
If you wanted to make a healthier version to this recipe you could substitute the all purpose for some almond or even oat flour (bare in mind that oat flour tends to absorb moisture really quickly so you may need to add some almost milk to the batter). You could also use coconut oil and substitute that egg for the other half of the banana or any nut butter of your choice.

These muffins were so tasty, I had to stop my husband from eating more than 2 at a time. I can’t wait to share what else I make you all.

If you try this recipe be sure to let me. And also, comment down below what you would’ve added to make this recipe more your own creation.


Continue to stay positive Chroniclers. I love you all.
♥️♥️♥️

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