Thick Focaccia Bread with Garlic and Cheese Dipping Oil

I've mentioned before about the bread lovers that I have at my house. I'm slowly trying to wean them off so much bread but wow are they resisting (and it probably doesn't help that I make fantastic things like this that totally tempt them--especially the hubs!).

And it certainly doesn't help that I have a Silpain. Man do I love that thing!!

It is designed specifically for breads.  The darker mat and the tiny holes in the bottom let the bread breathe so the bottom is oh so crunchy and absolutely amazing!

I even make our weekly biscuits on it and they are even better than before.  Didn't think that could happen but it's totally true.

The hubs loves to eat at Johnny Carinos. He loves their pasta (and bread!). We hadn't been in ages and we went the other day with some friends and the hubs just about died over their bread but mostly the oil they bring to dip your bread into.

So I thought for sure we could make something at home that he would love too. Well we did and I was even more surprised that the kiddos thought it was pretty fantastic too.  They each begged for their own small bowl of dipping oil and went to town on it.

The bread is perfect to dip into it.  The outside crisp and crunchy and the inside moist and chewy.  So delicious.

Thick Focaccia Bread with Garlic and Cheese Dipping Oil

(click here for printable version)

Bread:
2 cups warm water (115-120 degrees)
1 tbsp active dry yeast
1 tbsp granulated sugar
5 1/2 cups all purpose flour, give or take a little
2 tsp salt
1/4-1/3 cup olive oil, divided
1 tsp oregano
1 1/2 tsp dried minced onion
1 1/2 garlic powder
1/4 cup Parmesan cheese

Dipping:
1/4 cup olive oil
2 cloves garlic, minced
1/8 tsp red pepper flakes
3 tbsp Parmesan cheese, finely grated
1 tbsp balsalmic vinegar

1. Preheat oven to 375°F. In the bowl of your stand mixer dissolve yeast and sugar in warm water. Let proof for 5-10 minutes. Line a large cooking with a silpain liner or lightly grease a 9x13 baking pan. Set aside.

2. In the bowl of a stand mixer, add flour, sal, oregano, minced onion, and garlic powder to the yeast mixture. With mixer running, slowly add 1/4 cup olive oil. Mix until dough pulls away from the sides of your bowl. Let knead for a minute.  Transfer dough to your prepared baking pan. Stretch and shape dough into a rectangle in the middle of the pan and about 1/2" thick or if using a 9x13, stretch to edges of pan. Cover and allow to rise in a warm location for 30 minutes.

3. When dough has risen, lightly grease the handle end of a wooden spoon. Poke holes throughout dough. Drizzle with 2-3 tbsp olive oil and sprinkle with another 1/2 tsp of oregano. Allow to rise for 15 more minutes.

4. Bake for 30 minutes, sprinkle with Parmesan cheese and bake for an additional 5-10 minutes or until center of bread reaches 190-200 degrees and crust is golden. Cool completely before slicing.

5. To make the dipping oil whisk all the ingredients in a small bowl. Serve with thick slices of focaccia bread.

Slightly Adapted from: Baked by Rachel

French Bread Rolls

With Easter right around the corner and spring break right before it I thought I should get started on my Easter menu.

Do any of you have your menu ready yet?

Rolls are a must have at our house on this special day. I have many favorites that I love and have used many times (Cheesy Garlic Rolls, Fancy Dinner Rolls, Garlic Knots) but I thought I would try out one that I have been eyeing for awhile and one that I could use many different ways.

One I could dress up and make fancy for Easter or one that is awesome for eating straight out of the oven (slathered with of butter of course!) or one to make sandwiches with or one that I could freeze and use for later.

This my friends was perfect for everything I tried.  They did awesome in the freezer (which made my day!), were awesome on sandwiches (sharing that recipe next week), and were delicious straight out of the oven.  My tummy is growling just thinking about them. So yummy.

French Bread Rolls

(click here for printable version)

* Remember when working with yeast breads, the flour is a suggestion (it all depends on humidity, altitude, weather, and a myriad of other factors). I stop adding my flour based on the texture and touch of the dough. Here is a great tutorial on what you should be looking for.

1 1/2 cups warm water
1 tbsp active dry yeast
2 tbsp granulated sugar
2 tbsp canola oil
1 tsp salt
4 cups all-purpose flour, give or take a few tablespoons

1. In the bowl of a stand mixer, fitted with the dough hook attachment, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (which comes with lots of practice and if you need a little help check out the link from the tutorial above). The dough should be soft and smooth but still slightly tacky to the touch.

2. Knead the dough in your mixer until the dough is smooth and elastic, about 5 minutes in a stand mixer. Lightly spray a large bowl with non stick cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour but depends on the weather, heat, etc. Just keep an eye on it).

3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap again, letting the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

4. Preheat the oven to 400°F. Bake for 12-14 minutes until lightly browned and cooked through. Enjoy!

5. To freeze them, I usually make a double batch (while every things dirty you might as well make a whole bunch) and then once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Source: Mel's Kitchen Cafe

Homemade Bagels

 My kids L.O.V.E. bagels.  Plain ones with plain cream cheese.

Crazy!

Seriously they could eat them all the time.  Every time we go to the grocery store, they ask for them.  Now I try to be conscious of the calories they are consuming and those regular sized bagels are pretty high there on the calorie count.  And full of processed ingredients.

Don't get me wrong--bagels from the store are totally fine, it's just that if I can make something homemade I probably am going to.  I love it, it gives me a challenge.

These babies are a work, good work in my book.  They are not hard to make, they just take some time (like 2 days--mostly because they need to sit in the refrigerator overnight). And the more you make them, the better they will become (promise--this is my second batch and they turned out way better than the first.  The first batch was pretty ugly, so bad that no was allowed to take a picture of them :)

But according to everyone in my family: "they are way, way better than the store kind".  I love to hear that.  They are also their new favorite thing to take in their lunch, which gives us another option for school lunches.  And...I can make them whatever size I want.  I make them on the smaller side so they are a perfect amount for the kids.

Now I don't think I can ever go back.

Homemade Bagels

(click here for printable version)

Sponge:
1 tsp. instant yeast
4 cups unbleached bread flour
2 ½ cups water, at room temperature

Dough:
1/2 tsp instant yeast
3 3/4 cups unbleached bread flour
2 3/4 tsp salt
2 tsp malt powder OR 1 tbsp dark or light malt syrup, honey, or brown sugar

To finish:
1 tbsp baking soda
Cornmeal, for dusting
Desired toppings (such as cinnamon-sugar, shredded cheese, seeds, etc.)
*If you want to make an ”Everything” bagel: combine 4 tsp. each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion and 2 tsp. kosher salt to sprinkle on top)

1. To make the sponge, stir the yeast into the flour in a medium mixing bowl.  Add water, whisking or stirring only until it forms a smooth, sticky batter (similar to pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy, bubbly, and be double in size.

2. To make the dough, in the bowl of a stand mixer with the dough hook attachment on, add all of the sponge and additional yeast and stir.  Then add 3 cups of the flour and all of the salt and malt. Mix on low until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough (I usually don't have to use all of the remaining flour--just watch the dough carefully).

3. Knead dough for 6 minutes. The dough should be firm, stiffer than regular bread dough, but still pliable and smooth.  There should be no pockets or streaks of flour. If the dough seems dry and rips, add a few drops of water and continue kneading.  If the dough seems tacky or sticky, add very small amounts of flour to achieve the stiffness required.  The kneaded dough should feel satiny and pliable but not be tacky at all.

4. Immediately divide the dough into equal size pieces (I do 2 oz because I do small ones. 4 1/2 oz is a standard size bagel). Form the pieces into rolls.  Cover the rolls with a damp towel and allow them to rest for 20 minutes.

5. Line two sheet pans with baking parchment and spray lightly with non stick cooking spray.  Shape the bagels by pushing a hole through the center and stretching out the dough to make a small hole in the middle (the bagel with not rise much at this point--so whatever size hole you make that's the size it will be after you cook it). Place each of the bagels 2 inches apart on prepared pans.  Mist the bagels very lightly with the spray oil (or non-stick butter spray) and cover loosely with plastic wrap.  Let the pans sit at room temperature for at least 20 minutes.

6. At this point you are ready to see if the bagels are ready to be retarded in the refrigerator by using the “float test”.  Fill a small bowl with cool or room-temperature water.  The are ready when they float within 10 seconds of being dropped into the water.  Take one bagel and test it.  If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan with plastic wrap, and place it in the refrigerator overnight.  (The bagels can be left in the refrigerator up to 2 days at this point).  If the bagel does not float, return it to the pan and let it continue to sit at room temperature, checking every 10 to 20 minutes until a test bagel floats (your time needed varies according to the dough, your house, and the weather.  Mine have been ready within 20 minutes each time).

7. When you are ready to bake the bagels, preheat the oven to 500°F with two racks set in the middle of the oven.  Bring a large, wide pot of water to a boil. Add the baking soda.  Have a slotted spoon or tongs ready to use.  Also have all your topping prepared, if you are using any.

8. Remove bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit. After 1 minute flip them over and boil another minute.  If you like chewier bagels, extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-line sheet pans with cornmeal.  If you are putting toppings on the bagels, as soon as you remove them from the water, sprinkle on the toppings.

9. When all the bagels have been boiled, place pans on the middle shelves in your oven.  Bake for approximately 5 minutes, rotate pans, switching racks and giving the pans a 180˚ rotation.  After you have rotated the pans, lower the oven setting to 450°F and continue baking for 5 minutes more, or until the bagels turn light golden brown.  Remove, let cool completely and serve.  They also store well in the freezer.  Enjoy!

Source: Annie's Eats

Amazing Cornbread

Sometimes things just need re done.

This recipe is one of those.  It was one of the very first I posted on this little blog (which means it has a terrible photo with it) and one that I make all the time, especially this time of the year.

I LOVE soups, my kids on the other hand, not so much.  So in compromise, I make cornbread to go along with it and they are little happy people.  Seriously I can make a 9x13 pan of this and we will only have a few squares left.

It is absolutely delicious.  It is a tiny bit sweet but moist and buttery.  Perfect to even eat by itself.  Add a little honey and out of this world amazing!

Amazing Cornbread

(click here for printable version)

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup milk

1. Preheat oven to 375°F.  Spray a 9x13 pan with non-stick cooking spray and set aside.

2. In large bowl cream butter, sugar, and eggs until light and fluffy. In separate medium bowl, combine cornmeal, flour, baking powder and salt.  Add to butter mixture and mix well, mixture will be thick.  Slowly add milk and mix until creamy.

3. Pour in your prepared pan and bake for 25-30 mins or until toothpick inserted in center comes out clean.  Let cool 5 minutes and serve with honey.  Enjoy!

Cheesy Garlic Rolls

Happy Thanksgiving--tomorrow!

We are in full pie mode at the house.  We have 20 pies to make.  I get so excited just thinking about it.

I have two most favorites foods for Thanksgiving--pies and rolls.  I pretty much like almost every single thing about Thanksgiving dinner (I still can't stand stuffing) but pies and rolls are on the top of the list.

There is nothing like leftover turkey on a homemade roll. I have fond memories of waking up early the day after Thanksgiving to go shopping. We would all grab rolls and turkey and head out the door. I remember it always tasting so good.

This recipe is a ramped up version of your basic roll.  Add lots of delicious cheese and garlic and it is a bite of heaven.  My family went nuts over them and I love how they dress up normal in such a yummy way.

Cheesy Garlic Rolls

(click here for printable version)

Dough:
1 1/2 cup warm water
1 tbsp yeast
1 tbsp sugar
3 1/2-4 cup flour
1/2 tsp salt
1/4 cup butter, melted

Cheese and Herb Topping:
2 cup mozzarella cheese, grated
2 cup cheddar cheese, grated
1 cup parmesan cheese, grated
1 tsp granulated garlic
1/2 tsp oregano
1 tsp italian seasoning
1/2 tsp thyme
 

1. Preheat your oven to 170 degrees F. Mix the water, sugar and yeast together in the bottom of your mixer. Let it sit for 5 minutes. Add the salt and the flour, one cup at a time until dough pulls away from sides and well incorporated. Let knead for 5 minutes and then let dough rest for 5 more minutes.

2. Melt butter and pour half of it into a jelly roll pan or large cookie sheet that has sides. Place dough in the center of the pan. Let it sit 10 minutes. Then roll the dough out flat in the pan until it reaches all of the edges. (Doing all of the spreading and cutting of these rolls, in the pan makes cleaning up your counter so much easier!)

3. Once the dough is spread out, cut in half with a pizza cutter. Pour the rest of the melted butter over each half of the dough and spread it around with your hands so that it evenly covers the dough.

4. In a small bowl combine granulated garlic, oregano, italian seasoning and thyme. Sprinkle the seasonings evenly all over the top of the buttery dough. Sprinkle the shredded cheeses over the top. Roll each dough half up, starring with the long end of each.

5. Using a sharp knife, cut each roll into 12 small pinwheels. Lay each roll flat along the cookie sheet. Put the pan into your warm oven and let the rolls rise for about 5-10 minutes. Turn your oven up to 350 degrees (leaving the rolls inside). Once your oven has reached 350 degrees the rolls should cook for about 10 more minutes, or until the tops and bottoms are golden brown. Remove the pan from the heat and let the rolls rest on the pan for about 5 minutes and then serve.  Enjoy!

Source: Jamie Cooks It Up

Maple Twists and a PARRRTAY!

 I am so excited for today, so let's get this PARRRTAY started!!

I was invited by Ashton of Something Swanky to be a part of a blog hop.  You see all of us have come so far from our very first posts, in photography, in writing, and in being a much better blogger.

So because of this, Ashton invited a few of us re-do an old post and make it way better.

I decided on re-doing this classic.  This is one of my most requested recipes so it was definitely in need of a much more noteworthy photograph.  I love this maplely bread because it makes a simple recipe look pretty cool just by how you put it together, which is not hard at all.  And if you are a lover of maple this is the treat for you.  Totally delicious and full of sugary goodness.

Maple Twists

(click here for printable version)

Dough:
1 cup milk
1/4 cup butter
1 tsp salt
1/2 cup water
1/4 cup sugar
1 tsp maple extract
1 Tbsp yeast
1 egg, beaten
4-5 cup flour

Filling:
1 cup sugar
2 tsp cinnamon
2 tsp maple extract
1/2 cup butter, softened

Glaze:
1/2 tsp maple extract
1 cup powdered sugar
2 tbsp butter, melted
1-2 tbsp milk

1.  Heat milk, butter, salt, water, sugar and maple extract until warm.  Pour in the bowl of your stand mixer that is fitted with a dough attachment.  Add yeast and eggs.  Let sit until frothy (1-2 minutes), then add enough flour to make a soft dough.  In my mixer, this is when the dough pulls away from the side.  Cover and let raise until double in size.

2.  Preheat oven 375°F.  Mix sugar, cinnamon, and maple extract in small bowl.  Punch down dough and divide into 3 equal parts.  Roll each part into about a 12 inch circle.  Place first circle on greased baking sheet (I find that my round pizza stone works the best), spread with 1/3 softened butter and sprinkle with a 1/3 of sugar mixture.  Place second circle on top of the first and repeat with butter and filling.  Place the third circle on top of the other two and spread with remaining butter and filling.

3.  Place a 2-inch glass, top down, in the center of your dough circle and press down lightly, making ONLY an indentation.  Cut (I used my pizza cutter) 16 equal wedges from indentation to outer edge.  Should look like this:

4.  Each piece should still be attached to inner circle.  Pick up each wedge and twist five times, creating the look of a poinsettia.  Let rise 30-45 more minutes. Bake 18-20 minutes or until top is golden brown. Remove from oven and let cool 10 minutes.

5.  While twists are cooling, combine glaze ingredients and whisk until smooth.  Drizzle over warm maple twists and serve.  Enjoy!

Please be sure to visit the other re-dos and see what fabulous things they have made.

Best Breadsticks EVER!

 I think my life has changed!

Seriously.

I have tried many breadstick recipes in my life and most of them have been okay. Good but not great.  When we had family over several weekends ago I wanted to do something a little different than french bread to go with our spaghetti.  I have had this beauty pinned for a while so I thought I would give it a try. 

OH....MY...WORD  they were heaven.  I made two jelly roll pans full and they were gone within 10 minutes.  Everyone absolutely loved them and they were amazing.  I have since made them several times and you just might be tempted to cut out some of the butter, but don't do it (I tried just so you know and it definitely makes a difference!).

Best Breadsticks EVER!

(click here for printable version)

3 1/2 cups flour
2 tbsp sugar
1 tsp salt
1 tbsp yeast
1 1/2 cups water
1/2 cup butter
Parmesan cheese
garlic salt
parsley flakes (optional)

1.  Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook.  In medium bowl combine flour, and salt.  Once yeast is bubbly, add dry ingredients and knead for 2 minutes.  (If dough is super sticky add small amounts of flour until dough stops sticking to sides). Let rise 20 minutes.

2.  While dough is rising, preheat oven to 400°F.  Melt cube of butter, and pour onto cookie sheet (I use a jelly roll size). Sprinkle the butter with garlic salt and Parmesan cheese.

3.  Once dough has risen, roll the dough into a rectangle the size of the cookie sheet, and use a pizza cutter to cut into 12 one inch wide strips. Double the long pieces of dough in half, and twist to form the bread stick.  Roll each bread stick around in the butter in the pan until completely covered. When all bread sticks are arranged in the pan, sprinkle tops with a little more garlic salt and Parmesan cheese. Don't be shy, get 'em good! Add parsley if desired.

4.  Bake for 12-15 minutes or until they start browning.  Remove and enjoy!  This makes 12 large bread sticks, or 18-24 smaller bread sticks.

Source: Grateful Belly

Pull-Aparts

 I decided after looking through my archives that I really, Really, REALLY need to update some of those first recipes I posted.

Heck some of them don't even have pictures and lets face it, some that do, the pictures are horrible and look very unappetizing!

So I decided every once in a while I will re-post some of those oldies, but goodies, and update the pictures and the recipes.

These beauties are something that I grew up with.  Sometimes my mom would have these hot and waiting for us when we would come in off the bus.  I loved how they made the house smell and they were some of my favorites things to eat after school.

Nothing gets much better than some ooey, gooey, cinnamony, buttery rolls.  These are still a favorite at our house and I love carrying on the traditions of my mom.

Pull-Aparts


(click here for printable version)


Dough:
1/4 cup butter
1 tsp salt
1/4 cup water
1 cup milk
1/4 cup sugar
1 tbsp yeast
1 egg, beaten
4-5 cups flour

Topping:

1 cube butter, melted

1 cup sugar

2 T. cinnamon

1.  Heat milk, butter, salt, water and sugar in saucepan on stove, over medium heat,  until warm and sugar is dissolved.  (Very important that it is not too hot because you will kill your yeast and cook the eggs)  Pour mixture into your stand mixing bowl that has a dough hook attachment.  Add yeast and eggs and let stand until frothy.  Add 2 cups of flour and mix until incorporated.  Scrapes down sides and start adding flour 1/2 cup at a time to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides).  Let knead in your mixer for 1 minute.  Place in a large greased bowl and let rise until double in size.

2.  While dough is raising, preheat oven to 375°F and grease a bundt pan.  Once dough has doubled, punch down.  Put melted butter in one bowl and combine sugar and cinnamon in another bowl.  Pinch off small balls of dough (mine are about 2 inches across) and dip each one in butter, then coat in cinnamon/sugar mixture.  Layer in bundt pan, distributing evenly.  Do this until all the dough is gone.

3.  Bake for 20-25 minutes or until golden brown.  Remove from oven, let sit 5 minutes in bundt pan, then invert on plate and let cool.  These are delicious to eat while warm.  Enjoy!

Fabulous French Bread

We love carbs at our house, especially breads.  I try really hard to not make too many but sometimes nothing beats a hot, fresh loaf of bread straight out of the oven to go with dinner.

Seriously how can you eat spaghetti or alfredo without something to dip in the sauce.  At least that's what the hubs tells me.  

Most of the time we have our standard whole version but every once in a while I branch out and make pure white bread, which is a major treat at our house.

My mom introduced us to this bread and we have enjoyed it.  It is quite quick to make, at least as far as yeast breads go, and it is delicious. Especially with some garlic butter, mmm...tasty!

Fabulous French Bread

(click here for printable version)


1 tbsp shortening
1 tbsp salt
2 tbsp sugar
1 cup boiling water
1 cup cold water
1/3 cup lukewarm water
1 tbsp active dry yeast
5 - 6 cup white all purpose flour
1 egg


1. Place the hot water in the microwave for 3 minutes to boil. While water is in microwave, dissolve the yeast into the 1/3 cup warm water. Stir until mixed and let sit until frothy.

2. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well. So just smash until mixture is completely combined and resembles fine crumbs.  Pour the boiling water over the shortening mixture. Then pour the cold water over the same mixture. Then pour the yeast mixture into the mixer with everything else.

3. Turn on your mixer and begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer. Let the dough mix on high for 8 minutes. Turn off and let sit (in your mixer)  for 20 minutes.  (If you are in a hurry you can skip this step but I recommend not if you have the time)

4. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5-10 minutes. Letting it sit will make it MUCH easier to shape.

5.  Using one section of dough at a time, shape each in to a loaf and place back on pan, seam side down. Repeat with the other 2 parts of dough.

6. Spray a sharp knife with cooking spray, my serrated one works the best.  In a small bowl, whisk your egg until frothy. Cut three diagonal slits in the top of each loaf. Using a pastry brush, cover dough with the egg wash being sure to get it into all of the slits.

7.  Place the loaves in a warm 170°F degree oven and let rise for about 15 minutes. Turn the oven up to  400°F degrees, leaving the loaves in while the oven increases in temperature. Once the oven has reached temperature, bake for 15 more minutes or until the loaves are golden brown and crusty.  Turn the oven down to 350°F and turn the pan around in the oven. Bake for another 10 minutes. Remove from oven and let cool completely on cooling rack.  Serve and enjoy!

Source: Jamie Cooks It Up

Giant Cinnamon Rolls

I really hate it when I make things for other people and they don't turn out.

It really ticks me off!

Now this recipe didn't have a problem with the taste it was a problem with the cooking.  I don't know about you all but sometimes I swear my oven doesn't cook at temperature because things take way longer than they should (I really should get a oven thermometer but I always forget when I am at the store).  I know that but yet I doubt myself sometimes.

This beauty was for one of my husband's co-workers for his birthday.  I pulled it out of the oven during lunch, and the hubs who was home for a few minutes, thought it looked done.  I thought it should bake for a few minutes longer but he convinced me that it was done because who wants hard, crusty cinnamon rolls.  Not me, so against my instincts I pulled it out, put the glaze on and sent it to work with him for the birthday guy.

THEN...when he got home he tells me it wasn't done in the middle.  Ugghhh!!  I hate messing up especially when it was for someone else and I went against my instincts.  My cute hubby told them all it was his fault and covered for me (sweet guy!!) but still I couldn't rest until I figured this out. 

So I made this several days later and cooked it a little bit longer and it turned out great!  This version of cinnamon rolls was so easy and it was great to have a change from the usual.  The kids loved it and now I just need to come up with something to make up to the hubs co-workers for bringing them doughy cinnamon rolls!!

Giant Cinnamon Rolls

(click here for printable version)

Dough:
3/4 cup buttermilk, warm
6 tbsp. butter, melted and cooled
3 large eggs
4 1/4 cups (21 ¼ ounces) flour
1/4 cup (1 ¾ ounces) sugar
2 1/4 tsp. instant yeast
1 1/4 tsp. salt

Filling:
8 tbsp. butter, softened to room temperature
1 cup brown sugar
2 tsp. cinnamon
Zest of 1 large orange

Glaze:
1 cup powdered sugar
1 tsp. grated orange zest
1 tbsp. orange juice
1 tbsp. milk

1.  For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook. With the mixer on low speed, add the buttermilk mixture and eggs.  Mix until the dough comes together, about 2 minutes (it might look really weird at first but give it time). Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes. If after 5 minutes of kneading, the dough is still overly sticky, add a tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

2.  Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 hours, depending on the warmth of your kitchen.

3.  Meanwhile, combine the brown sugar, cinnamon and orange zest in a small bowl until well mixed and set aside. Spray 2 round 8-inch baking pans with cooking spray and set aside.

4.  When the dough has risen, gently punch down and roll into a 16X12-inch rectangle. Spread evenly with the softened butter. Top with the cinnamon sugar mixture, evenly pressing the cinnamon/sugar gently into the butter. Starting with one of the long edges, roll the dough tightly into classic cinnamon roll form, pinching the edge to seal.

5.  Using a serrated knife, slice the dough in half lengthwise. Gently take one length of dough and coil it around in one of the prepared baking pans. The layers will want to fall apart a bit, but don’t stress too much, when it bakes to perfection, you won’t notice if it was a little messy going into the pan. Repeat with remaining length of dough, placing it inside the other prepared pan.

6.  Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. Preheat the oven to 350°F and bake the rolls for 22-24 minutes, until lightly golden on top and cooked through. While the rolls are baking, whisk together the glaze ingredients until smooth. Remove the cinnamon rolls from the oven and using a spatula, nudge them out of the pan onto a cooling rack set over waxed or parchment paper or onto a serving plate. Drizzle the glaze over the cinnamon rolls. Slice the cinnamon rolls into pie-shaped wedges and serve warm.  Enjoy!

Source: Mel's Kitchen Cafe

English Muffin Bread

Well it's official.  The new year is here and everyone is back at the gym.

I use to be one of those people that would show up in January for a couple weeks and then slowly slack off until I was not showing up at all.  Now I am proud to say that I am one of those regulars that go all year long, quite regularly.

Now I get to watch all the "newbies" come in and see the gym etiquette take place, which is quite hilarious to me.  For instance, people have their assigned places and it is a faux pas to set up in "their space".  Never mind that you have never been there before and could have no idea someone had a "spot" and I think it's entertaining to watch a regular get huffy about it.  I try to move around regularly to upset the statue quo, okay I don't but one day I will have the guts to take over someone else's spot.

Another rule of the gym is that you can't be too close to someone else.  You shouldn't use the treadmill right next to someone especially when there is another one farther done the line.  And you should never set your bench up in class in someone else's bubble, okay you can but they sure get antsy about it and it's very entertaining to watch them carefully try to move their bench farther away with out you noticing, which you always do and I just laugh.

Ahhh...the gym!  Most days it's provides me hours of entertainment.

Now if you think that since it is a new year, I am going to be posting healthy recipes, you are totally wrong.  I usually never get on a health kick, I just try to eat relatively healthy all year long.  So here's to a fantastic new year and lots of chocolate and carbohydrates (the favorites at this house).

This bread is very easy to make (if you have never made bread this is a perfect way to start) and perfect for toast, which is the best way to have this delicious bread.  We loved it!

English Muffin Bread

(click here for printable version)

5 1/2 cups very warm water

3 Tbsp instant yeast*

2 Tbsp salt

3 Tbsp sugar

11 1/2 cups all-purpose flour

* If you are using active dry yeast instead of instant you need to proof it.  Place the yeast and sugar in the bowl you will be using with 1 cup of water first.  Let it stand until bubbly and then proceed with the recipe, adding 4 1/2 cups of water instead of the 5 1/2.

1.  In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast. Mix. Add half of the flour. Mix. Add remaining flour. Mix. The dough will be very, very sticky. Don’t be alarmed! Cover the bowl and let the dough rise until doubled. Stir down the dough with a wooden spoon.

2.  Grease four loaf pans (I used 8 1/2-inch by 4 1/2-inch) generously with cooking spray. Divide the dough between the loaf pans. ( I used my hands and just kept them very well greased) The dough should fill the pans about halfway. Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled. It will look puffy and bubbly.

3.  Bake at 350°F for 25-28 minutes until lightly golden brown on top and baked through. Remove from the oven and turn the bread out onto a cooling rack. Butter the tops while still warm.

This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.  Toast and enjoy!

Yield: 4 loaves

Source: Mel's Kitchen Cafe

Cinnamon Bubble Buns

I have been pondering a question for several days now.  It's a really important one.

Okay it's not THAT important but somedays if I had the answer then everyone in the world would be much happier I'm sure.

Here's my question:  what happens to children (especially girls) at school that makes them think when they get home from school they can be so dramatic, emotional, and completely overwrought.

I know in my head that it's because school is tiring and overwhelming for their tired little bodies....BUT do you seriously need to act like the world is over because I asked you to do your homework?

Most days we work through it and by dinnertime they are transformed back into their happy selves but other days it's a little too much.

When they ask WHY?!!? (in a very whiny, high pitched voice) for the 7th time do they have to put away their stuff they dropped in the middle of floor or WHY?!!? they can't watch 3 movies because they are so tired or WHY?!!? do they have to do their homework before playing outside with their friends I just about lose my mind.

I am just a tad bit frazzled by the time the hubby gets home and then it's a cold diet coke, some chocolate  and life is better.  Thank heavens it's not an everyday occurrence but because of it I am framing this sign I found on pinterest and putting in my house.

It's so true.

And it makes me feel better to bake.  One day after school I made these lovely ladies.  They remind me of pull-aparts my mom always made growing up.  These are a perfect size for kids, plus they have a glaze on top--even better.

Cinnamon Bubble Buns

(click here for printable version)

Dough:

2 1/4 tsp. active dry yeast

1/4 c. warm water

3 Tbsp. unsalted butter, melted

2/3 c. sour cream

3 Tbsp. sugar

1 large egg

1 tsp. vanilla extract

2 1/2 c. all-purpose flour, plus more for kneading

1/2 tsp. salt

1/4 tsp. baking soda

Cinnamon-sugar coating:

2/3 c. packed light brown sugar

2 tsp. cinnamon

6 Tbsp. unsalted butter, melted

Vanilla glaze:

1 1/4 c. powdered sugar

1 Tbsp. unsalted butter, melted

1 Tbsp. milk

1 tsp. vanilla extract

1. In a large mixing bowl, sprinkled the yeast over the water and let it stand until bubbly, 5 to 10 minutes. Stir in the butter, sour cream, sugar, egg, and vanilla.

2. Beat in 2 cups of the flour, the salt, and the baking soda until combined. Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.  Turn the dough out onto a lightly flour surface (keep your mixing bowl handy) and knead it until smooth, about 3 minutes.  As you knead, add more flour if the dough is sticky, no more than 2 Tbsp. though. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.

3. Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.

4. In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.

5. Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using kitchen scissors or a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball.

6. To make a bun, dip six of the balls in melted butter (be generous with the butter), then roll them in the cinnamon-sugar mixture. Arrange five of the balls in the bottom of a muffin cup. With your fingertip, make a small well and press the sixth ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they’re puffy and double in size, about 40 minutes. Preheat oven to 350°.

7. Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for about 5 minutes. Tilt the pan and gently tap it on the counter to release the buns. If needed, you can use a knife to release them from the pan. Place the buns on the wire rack.

10. In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 tsp. water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.  Enjoy!

Source:  Sprinkled with Flour

Homemade Scones with Berry Butter

 Did you grow up in a house with scones?  Or when you went to the fair did you would buy an "elephant ear"?  Have you ever had one before?  If not you are so missing out.

Scones was a regular occurrence at my house growing up and it still is at my house today.  We mostly would eat them when it was bread day.  My mom always made homemade bread and so for dinner we would eat the leftover bread dough friend as scones.

We would eat it with butter and honey, peanut butter and jam, or our favorite way: tuna fish and pickles. Mmmm---good!

After Pioneer Women had a post on berry butter, I knew exactly what I was going to make those ladies/girls at camp.  I am a berry lover and nothing could be easier than berry butter.  It is divine and amazing, then pair it with a fresh, hot scone and it is pure heaven.

This scone recipe has been around since who knows when--I got it from my mother who got it from her sister-in-law who got it from her grandmother (I think that's how it goes...).  The best part is that you can make a whole batch and it will sit in your fridge until you are ready to make them.  Or you can pinch off as much as you need and let the rest sit until another day.  I love it for that!

Homemade Scones with Berry Butter

(click here for printable version)

4 c. warm milk

1 c. shortening

1 c. sugar

1/2 c. warm water

1 Tbsp. yeast

10 c. all purpose flour, divided

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

1.  Put 1/2 c. warm water and yeast in small bowl and let sit for 10 minutes.  In the bowl of a stand mixer fitted with the bread hook attachment add milk, shortening, sugar, 8 cups of the flour and yeast that has been sitting.  Let mix until incorporated.  Dough will be soupy looking but let it sit until it doubles in size --keeping it right in your mixing bowl.  

2.  After it has risen, turn on your mixer and add 2 more cups of flour, salt, baking soda, and baking powder.  Let knead for 3-4 minutes.  Place in a large greased bowl and let rise again until double in size.

3.  At this point you can make scones with it or you can put it in the fridge (I put mine in a food safe bucket with a lid).

4.  When you are ready to cook the scones, heat oil in a pan to about 360 degrees.  Pinch off dough pieces, and flatten to 1/4" thick circles, very important because the dough will puff a lot and you don't want the middle doughy.  Fry dough on each side until browned.  Serve warm with berry butter.  Delicious!

Berry Butter

2 cubes (1 c.) butter, softened

1/2 c. fresh raspberries or blackberries

1/2 t. sugar

1. Whip 2 sticks of butter on high using the whisk attachment on your stand mixer. Switch to paddle attachment. Add either raspberries or blackberries and sugar. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. 

2.  Turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.

Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.  Enjoy!

Source:  Pioneer Woman

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Fancy Dinner Rolls in a Jar

Have you noticed lately how mason jars are all the rage?

I love it!

Who would of thought that everything and anything could be put in a jar and would be so cute.  

I mean I have a bookmark folder just for jars.  Don't you?

 (image from uktv)

You can have cupcakes in a jar.

(image from Southern Living)

 Salad in a jar.

(image from Hostess with the Mostess)

Drinks in a jar.

(image from Homemade Simple)

Pie in a jar, one of my new favorites, but that's for a different day.

Gosh you can even put non food items in jar and made it stinkin' cute.  

I love all the ideas I am seeing and wish that I had more jars.  My hubby says I have plenty but seriously...I only have 12 half pint jars, 50 pints jars and 250 quart jars.  You can't make cute things in quart jars you need the fancy half pint ones.  Men don't understand that I guess  or maybe he doesn't want the house overrun with jars which just might happen!

Anyway...when I had the chance to make rolls for a dinner party, I thought why not put them in a jar.  Make them fancy and boom--instant wow factor.  They turned out so cute.  They were a huge hit and the best part, if you don't want to make you own, just use rhodes rolls.  Let them raise in the jar and cook according to directions.  Easy, peasy.

Fancy Dinner Rolls in a Jar

(click here for printable version)

1/4 c. butter

1 t. salt

1/4 c. water

1 c. milk

1/4 c. sugar

1 T. yeast

1 egg, beaten

4-5 cups flour

Small decorative mason jars

1 T. butter, melted

1/4 t. fresh garlic, finely minced

1/4 t. dried rosemary

1.   Heat milk, butter, salt, water and sugar in saucepan on stove, over medium heat,  until warm and sugar is dissolved.  (Very important that it is not too hot because you will kill your yeast and cook the eggs)  Pour mixture into your stand mixing bowl that has a dough hook attachment.  Add yeast and eggs and let stand until frothy.  Add 2 cups of flour and mix until incorporated.  Scrapes down sides and start adding flour 1/2 cup at a time to make a soft dough (in my Bosch mixer that is when the doughs stops sticking to the sides).  Let knead in your mixer for 1 minute.  Place in a large greased bowl and let rise until double in size.

2.  Preheat oven to 375 degrees.  Place jars on a cookie sheet and spray with non-stick cooking spray. After dough has risen, punch down.  Form balls of dough and place one in each jar, making sure dough fills up half of the jar.  Let rise again till double in size.

3.  In small bowl, mix butter, garlic, and rosemary.  Brush butter mixture on top of each roll.  Bake for 18-20 minutes or until lightly browned.  Remove from oven and let cool for 5 minutes.  Serve while warm.  Enjoy!

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Drop Biscuits

When my children are involved in activities I try to be very supportive.  It's one of those things I learned from my own mother.

She was always at our games, recitals, events, and concerts no matter how far away they were.  I think that's amazing because there are 9 of us and when we were all at home we were at least in one sport and one kind of music each.  So that's up to 18 things going on at any given time.  Amazing!

Where we live we are very blessed to have our city sports be super cheap so I have let my children be involved in many of them so they can find their niche and have lots of fun learning new things.

Because of this we've discovered great things about our children's personalities.  I've also discovered certain aspects of my personality that I have to keep a tight rein on, for the sake of my children and the sake of the other children, and other good sides of my personality that I keep!

Here are a few:

1.  I love to shout our support and encouragement.  My girls still like it but I am finding my son is quite embarrassed by his mom cheering from the stands.

2.  When someone is not being fair (ie another child going in my child's area and getting the ball or not ever passing the ball because my child isn't "good enough") I get kinda ticked!  It's all I can do not to go and give the other kid a piece of my mind.

3.  I love to be there for my child and see the excitement when they finally make a basket or a goal or hit the ball and make it on base.  I kinda get super excited and they kinda get a treat (bribing's okay, right?)

4.  When other parents on the sidelines start talking trash about a child on the field I may or may not have told them to "shut up and be nice--we are here to learn and have fun" (come on it's only kindergarten).

So while I work on my character traits I also have to make dinner on crazy nights.  Especially now that we are in the middle of softball season.  One of my go to items lately are these biscuits.  They are super fast and easy and perfect for a side dish for dinner on a night when we have games. 

Drop Biscuits

(click here printable version)

2 c. all-purpose flour

2 t. baking powder

1/2 t. baking soda

1 t. sugar

3/4 t. salt

1 c. buttermilk, chilled

8 T. (one stick) butter, melted and slightly cooled

1.  Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner (these are an amazing invention--totally worth your money).

2.  In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measuring cup, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a large scoop, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.  Enjoy!

Source: Mel's Kitchen Cafe

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Cheesy Garlic Rolls

10 days to cruisedom!!!  (I know that's not a word but it sounds cool anyway)

I am in the midst of writing list after list for my mom (just in case something weird happens), tying up weird loose ends like paying lunch money and bills, making lots of yummy recipes so I can keep you all interested while I am gone, and trying not to freak out that I will be gone for a week from my kiddos!

I don't know why I even worry.  I know my kids are going to have an awesome time with Grandma (and if I have to be totally honest they probably aren't even going to miss us--I mean who wants their parents back when Grandma spoils you rotten--you know it's true Mom but I am so happy you are coming to watch them)!!

Anyway this is one of the recipes I made.  Yummy!!  I mean, can you ever have too many kinds of bread?

Not at this house!  I really try to stay away from too many carbs but how can I resist this kind of recipe.  Cheesy, gooey, buttery homemade rolls.

I think they would be perfect with anything!  I used fresh mozzarella and the cheese came out so stringy and delicious, we loved it.

Dough:

1 T. yeast

1 1/2 c. warm water

1 1/2 T. sugar

1 t. salt

4-5 1/2 c. flour

3 T. vegetable oil

1 egg yolk

Garlic Butter:

1/2 c. real butter

1 1/2 T. garlic bread seasoning

Shredded mozzarella cheese

1.  Combine yeast, water, and sugar in large mixing bowl and allow to stand until bubbly. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger or sides of you mixing bowl. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.

2.  While dough is rising, combine butter and garlic bread seasoning. Set aside.

3.  Roll your dough into a rectangle that's about 18-20 inches by 6 inches. I spray my counter or mat with non-stick cooking spray instead of flour because it keeps the dough very supple and soft.  Adding too much flour will make your dough tough.  Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

4.  Starting at the short side, roll dough up jelly roll style (like you do for cinnamon rolls).  Cut each slice into equal size pieces using thread or dental floss.  Place each slice in a greased muffin tin.  Preheat oven to 350 degrees and let muffins rise for 20 minutes while your oven is preheating.  

5.  Bake for 18-22 minutes.  If your rolls are getting too brown on top you can cover them with a sheet of tin foil during the last few minutes of baking so the cheese doesn't get burned.  Mine didn't seem to have a problem with this but keep an eye on them.  Remove and eat while warm.  They are so tasty, enjoy!

Source: Best Bites

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