Today I want you to meet 9 lovely ladies who make happiness happen, literally.
They are known as the 9 nanas. Let me tell you a bit about them. These 9 wonderful ladies bake delightful, organic goods to sell as a way to raise funds for their on-going project which is to help those in need. They will pay utility bills or get school supplies for complete strangers in need to simply make their day seem brighter – to make happiness happen.
Reading the article on the 9 nanas a few days ago made my heart smile. It is a very noble thing what these ladies are doing, if you ask me. Baking always makes people all happy and fuzzy inside. There’s no denying that. I don’t know too many people who can’t help but smile at the smell of freshly-baked cookies. But, these ladies are definitely taking the power of baking to the next level in a simple and creative way. Good for them!
Now that you’ve met them, let’s get baking. Let’s put some smiles on people’s faces. To do just that, I have here for you these tomato & bocconcini mini loaves. Aren’t they cute?
These mini loaves were inspired by some wonderful, fresh ingredients summer has to offer: sweet tomatoes, fresh basil and silky bocconcini. Yes, you guessed it! It is a caprese salad turned into a mini loaf.
They are very moist due to the tomatoes and the cheese, but have a beautiful golden and crisp crust. They complement salads – especially summer salads – perfectly. You can also slice them in half horizontally, spread some garlic butter on each half, pop them in the toaster oven for a few minutes and brace yourself for pure deliciousness.
Hope you enjoy this recipe and don’t forget to spread some joy with your baking/cooking. That’s what baking/cooking is all about!
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ½ cup plain yogurt, 2%
- 2 eggs
- 16 cherry tomatoes
- 12 bocconcini balls
- 10 basil leaves, roughly chopped
- Preheat oven to 350F.
- Melt butter. Allow it to cool.
- In a large bowl, combine flour, baking powder and salt.
- In a medium bowl, combine butter, yogurt, eggs and basil.
- Add the egg mixture to the flour mixture and combine well.
- Fill each mini loaf pan with 2 tablespoon of dough to simply cover the bottom of the pan.
- Arrange tomatoes and bocconcini on top of the layer of dough.
- Cover the tomatoes and bocconcini with a couple of tablespoons of dough per loaf. The tomatoes and bocconcini should basically be sandwiched between the two layers of dough.
- Bake for 45 to 1 hour or until toothpick comes out clean.
- Allow it to cool before slicing. Enjoy!
- These freeze extremely well. Don't be afraid to bake a large batch!
- The dough for these is very sticky and sometime hard to work with. Just be patient. They are worth the effort.
- Fell free to use regular tomatoes or even sun-dried tomatoes as opposed to cherry tomatoes for these cute loaves.