Red Velvet {Beet} Cinnamon Rolls

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Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine’s Day breakfast.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

If you know me, you know I love my beets.  I had never tried a beet until I was a full fledged adult. I hadn’t even tried them pickled. Beets, like many other vegetables were simply foreign to me. I grew up in a world of canned and frozen veggies. I’m sure I would never have even been willing to try one when I was younger. Fortunately, once I finally started eating beets, I immediately loved them. My kids do too, which has opened up a whole new world for us.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

Look at that glorious color!

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

I’ve used them plenty in salads, smoothies, and savory dishes, but I also love to use them in baked goods. Much like cooking with pumpkin, zucchini, or carrot, beets add the most velvety and moist texture.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

Their earthy taste pairs especially well with chocolate too.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

I even used beets in the icing because, after all, you can’t have pink cinnamon rolls without pink icing.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

Oh my. I’m literally drooling right now.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

Everyone loves a good red velvet recipes, but to get a deep red color, you often need to put an abundant amount of artificial dye in your food. I try to avoid that at all costs. If you need anything to turn red, beets are your answer. In addition to natural color, you get to enjoy all of the super food properties from the beets too. I call that a win-win situation.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

I was a little worried these cinnamon rolls wouldn’t turn out. I basically had to guess at the total amount of flour to add and based my decision purely on how sticky the dough was as I was kneading it. Then, I was worried when I checked on it after about a half hour had passed into the rising time and it hadn’t grown much, but it really took off after that and quickly doubled in size. By the time I rolled it out, I knew they would be wonderful. The dough, by that point, was so luxuriously soft and the color just couldn’t be beat.  Get it? Beat? Beet?  Funny.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.

Old fashioned cinnamon rolls are definitely a labor of love due to the amount of time and patience they take, but they are so worth it!

Red Velvet {Beet} Cinnamon Rolls
 
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Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.
Author:
Recipe type: breakfast
Yields: 24 rolls
Ingredients
CINNAMON ROLLS:
  • 1 cup (1 large) roasted beets (reserve juice for icing)
  • 1 cup buttermilk
  • ¼ cup warm water, about 105 degrees
  • 1 teaspoon granulated sugar
  • 4½ teaspoons active dry yeast (two 0.25-ounce packets)
  • 1 egg, lightly beaten
  • ½ cup granulated sugar
  • ¼ cup (1/2 cube) melted butter
  • ¼ teaspoons fine grain sea salt
  • 4 1/2 to 5 cups all purpose flour
  • 2 tablespoons cocoa powder
FILLING:
  • 6 tablespoons unsalted butter, softened
  • ¾ cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon cocoa powder
ICING:
  • 2 cups confectioners sugar
  • 1-2 tablespoons milk
  • reserved beet juice
Instructions
  1. To roast your beet, wrap in aluminum foil and cook in 400 degree F oven until tender, about 1 hour. Once cool to the touch, you can cut away skin and top with sharp paring knife. Reserve any juice for the icing.
  2. Combine cooled and peeled roasted beet and buttermilk in blender and puree until smooth.
  3. In the bowl of a stand mixer, dissolve the sugar in warm water and sprinkle over the yeast. Let stand until yeast begins to foam, about 5 minutes. Add the beet mixture, egg, sugar, butter, and salt and mix together with paddle attachment.
  4. Add about half of the flour along with the cocoa powder and continue to mix with the paddle attachment. Switch to the dough hook attachment and add the rest of the flour. Knead until dough comes together and forms a ball, about 5 minutes. Transfer dough to a lightly greased bowl and cover in a warm room. Let rise for 1½ to 2 hours until doubled in size.
  5. In a small bowl, use a fork to mix together the sugar, cinnamon, and cocoa powder for the filling.
  6. Divide dough into two portions. On a lightly floured surface, roll each portion into a rectangle about 13" by 20". Spread half of the softened butter on each rectangle and sprinkle with cinnamon sugar mixture, leaving a ½-inch border around the edges. Roll up dough lengthwise into tight logs and place the logs seam side down. Gently cut each log into 12 pieces using a serrated edge knife. Place all 24 rolls on a large parchment lined baking sheet.
  7. Lightly cover rolls and allow rolls to rise again for 30 minutes.
  8. Preheat oven to 400. Bake for 14-18 minutes, until light golden. Do not over bake.
  9. While rolls are cooking, whisk together confectioners sugar, milk, and beet juice in small bowl. Add just enough milk to get it to your preferred consistency.
  10. When rolls, are done cooking, remove from oven and allow to cool slightly before covering with icing.
  11. Store leftovers in the freezer wrapped in foil and reheat in the oven when ready to serve.

Red Velvet {Beet} Cinnamon Rolls are a super soft and naturally dark pink breakfast pastry that are perfect for a Valentine's Day breakfast.
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California Club Sandwich

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One of my favorite meals while growing up was a California Club Sandwich, and they don’t get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Today’s recipe is sponsored by our friends at Martin’s Famous Potato Rolls and Bread.  

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.I can’t even begin to tell you how excited I was to make my all time favorite sandwich on Martin’s brand new Old-Fashioned Real Butter Bread. When you make a sandwich like this, it is more than a meal. Perhaps its nostalgia, perhaps its just a love of delicious food, but this sandwich is way more than just a sandwich to me – its an experience. You see, I’m a bit of a food snob. Okay, okay. That might be putting it mildly. The truth is that I don’t just care about the taste of my food, but I care about the quality, the ingredients, the history, the origins, etc. It’s almost like I have a rating system in my brain and for me to absolutely love any kind of food, it needs to pass all criteria. Friends, this bread passed with flying colors. The taste and texture alone will have anyone love this bread, but to fully appreciate it you need to know the brand, as well.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Martin’s Famous Pastry Shoppe, Inc. is an all-American family owned and operated company headquartered in Chambersburg, Pennsylvania. From 1955, when Lloyd and Lois Martin converted their garage into a small bakery, the Martin’s family has focused on baking great-tasting products using high-quality ingredients. Their dedication to excellence, quality, service, and family values is what truly sets them apart from their competitors. Located in central Pennsylvania, Martin’s Famous Potato Rolls and Bread has been known for its “Famous Dutch Taste.” No longer just a “Pennsylvania novelty,” Martin’s Potato Rolls are the “#1 Branded Hamburger Bun in America.” In addition to their famous burger (Sandwich) and hot dog (Long) potato rolls, Martin’s also makes sesame-seeded Big Marty’s Rolls, Hoagie Rolls, 100% Whole Wheat Potato Bread, and Cinnamon Raisin Swirl Potato Bread. These and other Martin’s products, such as the new Old-Fashioned Real Butter Bread, are delivered fresh to Eastern and Mid-West stores daily and are exported internationally to a growing number of countries. My vote is for them to prioritize delivery to Portland, Oregon!

Their Old-Fashioned Real Butter Bread combines the nostalgia of days gone by with the great taste and high quality that today’s consumer expects from Martin’s. Using 100 percent real butter without any additional oils is what earns Old-Fashioned Real Butter Bread its name.  They only use high protein wheat flour, nonfat milk, real cane sugar, and other high-quality ingredients to make this great tasting, soft, gratifying Old-Fashioned Real Butter Bread.  One taste and you’ll see how much more superior it is from other white breads on the shelf.  Like other Martin’s products you can eat it right out of the out of the bag! When I was a kid, I used to take pieces of soft white bread (which, in no way, were as amazing as this bread) and I’d smash it up into a ball and put the entire thing in my mouth. I called it “bread in a ball”. Yes, this is a true story.  I have no shame in telling you that I did the same exact thing with a piece of this amazingly soft butter bread and the experience took me right back to my 8-year-old self.  If you don’t just eat the entire loaf of bread plain (like I was completely tempted to do), it can be used as part of a recipe for sandwiches, casseroles, and bread puddings or eaten with a simple coating of jam or butter. However you choose to eat their bread, they can guarantee those you are serving will be grateful.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

If you’ve never had a California Club, the ingredients are simple. In fact, it can vary in many ways but there are two ingredients that will define it as a California Club – avocado and sprouts. Now, I much prefer alfalfa sprouts, but they aren’t so easy to find these days. If you aren’t able to find them, microgreens are very similar in taste and texture and make a good substitute. The remaining ingredients are what you’d typically find in a regular club sandwich – turkey, ham (I’m calling the ham part optional because I chose not to include it), bacon, tomato, cheese, mayo, and of course – exceptional bread that not only holds this monster of a sandwich together, but bread that compliments all the wonderful components of this sandwich.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

One of the reasons this Butter Bread works so well with this massive sandwich is because it is physically possible to eat if you smash the whole thing down. I watched my husband devour this sandwich in less than five minutes and I couldn’t believe he was able to fit each bite in his mouth. It was quite impressive.

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.

Bottom line – you can’t fully enjoy a sandwich without exceptional bread holding it together. One common staple has brought people together throughout history: bread!  For over 60 years Martin’s has been a part of this history, baking up rolls and bread that bring friends and family together.  They thought it was time they made a new addition to their bread family… and I’m so happy it was this Martin’s Old-Fashioned Real Butter Bread!  Grandma Martin wouldn’t think twice about providing fresh, quality, delicious bread to nourish her growing family. She recognized the importance of time spent together—time where we stop our work and gather together to talk, laugh, share, and grow. When we bring loved ones together, only the best bread will do.  This is so much more than a meal.  These moments are what we hold onto and remember from one generation to the next.

To learn more about Martin’s Famous Potato Rolls and Bread, visit their website at: www.potatorolls.com.

California Club Sandwich
 
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One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
Author:
Recipe type: main
Yields: 1 sandwich
Ingredients
  • 3 slices Martin’s Old-Fashioned Real Butter Bread
  • 4 slices herb roasted turkey
  • 4 slices cooked bacon
  • 4 slices cheddar cheese
  • 1 ripe avocado, thinly sliced
  • 1 ripe tomato, thinly sliced
  • handful of sprouts or microgreens
  • mayonnaise, as desired
Instructions
  1. To layer triple decker sandwich, arrange two slices of your tasty Martin’s Old-Fashioned Real Butter Bread on a flat surface, leaving the third slice for the top.
  2. Divide all remaining ingredients in half and assemble on the two slices of bread. Stack them together and top with remaining piece of Butter Bread.
  3. You may need to hold sandwich together with a bamboo stick as this sandwich will be tall and delicious!

One of my favorite meals while growing up was a California Club Sandwich, and they don't get any better than with Martin’s Old-Fashioned Real Butter Bread.
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Challah Bread

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Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

My brother-in-law is Jewish and he and my sister always make fun of me for the what I pronounce Challah. Rightfully so, because I pronounced it as I read it with the “cha”.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

Challah is a special Jewish braided bread eaten on Sabbath and Jewish holidays.  According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. That’s a lot of bread.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

There is something about making homemade bread that I find completely soothing. Much like pressure washing my driveway, its a time consuming but incredibly satisfying task. I tend to make homemade yeast bread, the kind that requires kneading and rising and punching and more rising, when I am most stressed in life and my to-do list shouldn’t allow anything close to homemade bread.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

The truth of the matter is, bread like this really doesn’t take much time from you actively working on it. It does require a lot of time, but most of that is when it rises. Plus, braiding six pieces of dough together is mighty satisfying.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

I had never made challah before and was relatively impressed with myself. A six-piece braid really isn’t all that complicated but you might be able to see that as I got more confident in the braiding process, the braid got a little tighter as I made my way down. I might just try doing this with my daughter’s hair if I can get another pair of hands in there to help.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

There’s nothing quite like the aroma of fresh baked bread, and challah is fantastic when shared around the dinner table, sliced up and served as toast with breakfast, or when made into a french toast casserole. You should definitely try making a loaf this season!

You may also want to try my Baked Challah French Toast – its a fantastic overnight breakfast casserole!Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

Challah Bread
 
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Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.
Author:
Recipe type: bread
Yields: 1 loaf
Ingredients
  • 1 T (.25 ounce packet) active dry yeast
  • 1 cup lukewarm water
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup honey
  • 2 large eggs
  • 1 large egg yolk (reserve the white for the egg wash)
  • 1/4 cup vegetable oil
Instructions
  1. Sprinkle the yeast over the water in a small bowl. Swirl gently to dissolve. If a thin frothy layer does not form, your yeast might no longer be active.
  2. In the bowl of your stand mixer, mix together 4 cups of the flour and the salt.
  3. Add the honey, eggs, yolk, and oil and mix with a spoon to form a shaggy dough. Pour the yeast mixture over the egg slurry and mix until combined.
  4. Using the dough hook attachment, knead the dough on low speed for 6 to 8 minutes. If the dough seems very sticky or does not create a smooth ball that pulls away from the sides of the bowl, add flour a spoonful at a time until it is just in between sticky and dry. Stop kneading the dough when it is soft, smooth, and holds a ball-shape.
  5. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. My house is always cold so I like to preheat the oven to 200 degrees F, turn it off, and crack the door. I allow the dough to rise in the warm oven. Let the dough rise until doubled in size, 1 to 2 hours depending on how warm the environment is. Punch the dough (this is the best part!).
  6. Divide the dough into six equal pieces. I did this by weighing the dough, dividing by six, and ensuring each piece was roughly the same size. Roll each of the six pieces to equal lengths, 12-15 inches long. They will try to shrink back so give them the occasional pull. Make them a bit smaller on the ends.
  7. To braid the dough, squeeze the ends together on one side. Spread out all six ropes. Always starting from the rope on the far right side, pull it over two strands, under the third, and then over the last two strands. Reposition all of the dough ropes such that you can repeat this pattern, again using the rope that's on the far right hand side. Repeat this weave until the entire loaf has formed and then sqeeze the ends together to seal. Tuck both ends on both sides of loaf underneath. You can either freeze the dough at this point or continue below to cook.
  8. Line a baking sheet with parchment and transfer the loaf on top. Dust the loaf with a little flour and loosely cover it with plastic wrap or a clean dishcloth. Place the pan somewhere warm and away from drafts and allow it rise until about an hour.
  9. Preheat oven to 350°F. Mix the remaining egg white with about a tablespoon of water and gently brush the entire surface of the loaf, taking care not to deflate.
  10. Bake for 25 to 35 minutes, rotating the pan halfway through cooking, until the loaf is deeply browned in color.
  11. Allow the loaf to cool on a cooling rack until just barely warm. Store in air tight container.
Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.
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Homemade Potato Buns

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If you love making bread, you’ll never want to buy store bought buns or rolls again after making these super soft and perfectly fluffy Homemade Potato Buns.

If you love making bread, you'll never want to buy store bought buns or rolls again after making these super soft and perfectly fluffy Homemade Potato Buns.Do you ever get so stressed out that you feel completely frozen?  On the day I made these buns, I was feeling this way. I was completely overwhelmed with life and work that I felt paralyzed. Usually, the only remedy when I feel this way is to drop everything and clean. That’s right. For whatever reason, its my brain’s insane way of gaining control back. I think it has something to do with feeling accomplished. Needless to say, my husband kinda likes it when I hit that point. But for whatever reason, on this particular day I was feeling so overwhelmed that I made buns. Say what?

If you love making bread, you'll never want to buy store bought buns or rolls again after making these super soft and perfectly fluffy Homemade Potato Buns.

Yep. I made homemade buns instead of actually doing something that was on my must-do-or-I’m-gonna-get-fired list. Making buns isn’t difficult, but it is time consuming because you have to let the dough rise not once, but twice. Potato buns are especially a good idea when you already have leftover mashed potatoes in your refrigerator but did I? Of course not. My paralyzed brain thought it was a good idea to not only make homemade buns, but buns that required cooked potato, so that’s what I did. Only, I was so stressed out that I forgot the first batch of potato was cooking, all the water evaporated, and they were horribly burnt. Did that stop me? Nope. I got that pot soaking and threw more potatoes in a pot of water to steam on the stove. I’m certifiably crazy like that.

If you love making bread, you'll never want to buy store bought buns or rolls again after making these super soft and perfectly fluffy Homemade Potato Buns.

Wanna know something? They turned out so good. Like crazy good. I have the hardest time finding buns that I like at the store. These were not only flavorful, but the texture couldn’t be beat. They held up perfectly against my stuffed bacon jalapeno cheddar burgers and the entire family loved them. The best part? For whatever reason, the bun making process reset my brain and I was able to function once again after they were done baking. Success.

Why bother with toppings that slide right off your burger when the ultimate experience is these delicious grilled Stuffed Bacon Jalapeno Cheddar Burgers.

Homemade Potato buns
 
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If you love making bread, you'll never want to buy store bought buns or rolls again after making these super soft and perfectly fluffy Homemade Potato Buns.
Author:
Recipe type: bread, buns
Yields: 18 buns
Ingredients
  • 1 medium sized potato (to make 1 cup mashed potato)
  • 1/2 cup lukewarm potato water
  • 1 packet (about 1 tablespoon) instant yeast
  • 2 tablespoons sugar, divided
  • 1/2 cup (one cube) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon salt
  • 1 cup warmed milk
  • 5-6 cups unbleached all-purpose flour or bread flour
  • 1 tablespoon olive oil
Instructions
  1. Wash potato and cut into large chunks. Cover with and boil in saucepan until potato is very tender, about 20 minutes. Save 1/2 cup of the potato water before draining. Drain potatoes, remove skin, and mash. Measure out 1 cup of the mashed potato.
  2. Allow the potato water to cool to a lukewarm temperature. Add 1 tablespoon of the sugar (saving the other tablespoon for later) and dissolve yeast in warm potato water. Allow to sit and foam, undisturbed, for at least 5 minutes.
  3. In the bowl your stand mixer using your paddle attachment, mix together the mashed potatoes, butter, eggs, remaining sugar, and salt. Mix together on medium speed for about 2 minutes.
  4. To warm milk, heat in microwave for 45 seconds to 1 minute, or gently heat on stove over low heat. Combine with yeast mixture and stir. Add the yeast and milk mixture to the potato mixture. Mix on low speed until blended.
  5. With the mixer running on low speed, add the flour 1 cup at a time and mix until a very soft dough forms. Change the paddle attachment out with the dough hook and knead on medium low speed for about five minutes. You want the dough to form a soft ball and pull away from the bowl. If it doesn't, add very small amounts of flour until it does.
  6. Transfer bowl to a very large oiled bowl. Cover tightly with plastic wrap and allow to rise in warm place until it doubles in size, at least a couple hours.
  7. Once risen, punch down dough. Turn out on surface with lots of flour. To make buns, measure out pieces of dough that are about 3.5 - 4 ounces in size. Form ball by tucking ends underneath. Place buns on a large jelly roll pan (I love to use mine with the silpat to prevent sticking or you can use parchment paper) about 1-2 inches apart. If using a large jelly roll pan, place them in a 4-3-4 pattern. Cover loosely with plastic wrap and allow to rise for at least 30 minutes.
  8. Remove plastic wrap and bake in 350 degree F preheated oven for 15-20 minutes, until golden brown.
  9. Can be stored in airtight container in freezer once cooled.

If you love making bread, you'll never want to buy store bought buns or rolls again after making these super soft and perfectly fluffy Homemade Potato Buns.
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Chocolate Swirl Banana Bread

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The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.

I don’t know about you, but we go through banana phases in our house. We either love eating them and then run out before my next visit to the store, or they just sit on the counter and get those magical brown dots that prevent you from peeling and eating them but at the same time motivate you to make something wonderful like banana muffins or a banana upside down cake.

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.

Chocolate and banana go together about as good as banana and peanut butter… or chocolate and peanut butter, for that matter. I’ve added chocolate chips to banana bread before and its downright wonderful, but this time I wanted to do something a little bit different and melt down those chocolate chips to make somewhat of a swirl pattern. Who doesn’t love a good chocolate swirl, after all?

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.

The chocolate portion of this banana bread is different than you might think because the chocolate didn’t come from cocoa powder – it came from real dark chocolate that I melted down. Huge difference, in my opinion. The kids loved having a little slice of this in their lunch and I quite enjoyed warming it up with a bit of butter and enjoying it with a hot cup of coffee before everyone else woke up. Its the little things, right?

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.

Chocolate Swirl Banana Bread
 
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Total time
 
The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.
Author:
Recipe type: breakfast
Yields: 1 loaf
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon cinnamon (ceylon recommended)
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/4 cup (half a cube) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 350° F. Prepare an 8 1/2 x 4 1/2-inch loaf pan by coating with cooking spray or lining with parchment.
  2. Combine the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer with the paddle blade attached, cream butter and sugars together until light and fluffy (about 1 minute). Add banana, eggs, and buttermilk. Beat until blended. Add flour mixture and beat at low speed just until moist.
  4. To melt chocolate, place chocolate chips in a medium sized microwave safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
  5. Spoon chocolate batter alternately with plain batter into prepared pan. Swirl batters together using a knife.
  6. Bake in preheated oven for about 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and cool completely on wire rack.

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.
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Savory Bread Pudding

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This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

It wasn’t that long ago that I indulged in a berry bread pudding. It got me thinking… why don’t I make more savory bread puddings?  I mean, who doesn’t love french toast?  There’s something wonderful about soaking bread in egg and milk and then topping it with anything sweet and fruity. But breakfast casseroles are pure heaven, and that’s pretty much what a savory bread pudding would be, right?

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

I decided to use a rosemary round loaf for this particular bread pudding. You can use any old bread really, and it doesn’t even have to be fresh, but I love me some herb infused carbs. One of the tricks to a good bread pudding, or french toast even, is to let that bread really soak up as much of the wet mixture as physically possible.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

I decided to use asparagus and mushrooms because a) I thought they would work well and b) they were already in the frig and needed to be used up. Win-win.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

You can get all fancy and bake it in some individual ramekins. I wasn’t getting fancy though. The tart dish I chose just wasn’t big enough. Had you fooled though, right?

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

This bread pudding is perfect for Mother’s Day, Father’s Day, Easter, Christmas – you name it. It can feed a crowd. It can be prepared ahead of time and baked the morning of. It can be baked ahead of time and reheated. Its pretty much your all around perfect breakfast.  Wanna know a secret? I love eating this with ketchup and tobasco.  The shame!  I feel so dirty admitting that. Its such a pretty breakfast, right? And then I go and whore it all out with cheap sauces. I can’t help it. The taste buds want what the taste buds want.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

Savory Bread Pudding
 
Prep time
Cook time
Total time
 
This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!
Author:
Recipe type: breakfast
Yields: 6 servings
Ingredients
  • 8 ounces bread, sliced into 1 inch cubes (I prefer a rosemary bread)
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1 pound asparagus, cut into 1 inch chunks
  • 2 cloves garlic, minced
  • 3 ounces cheese, shredded (I used cheddar gruyere blend)
  • butter for greasing
Instructions
  1. Preheat oven to 350 degrees F. Heavily grease 6-8 ramekins, a 9 inch souffle dish, or a 2 quart baking dish.
  2. In large bowl, whisk together eggs and milk. Add cubed bread and toss in egg mixture to fully absorb. Allow to soak while you prepare the vegetables.
  3. In large skillet, heat olive oil over medium high heat. Saute the mushrooms until golden brown and most of the liquid has cooked off. Remove from pan and set aside.
  4. Blanch the asparagus by cooking in boiling water for 1-2 minutes and then transferring to an ice bath. Saute in same pan you cooked mushrooms, occasionally stirring, until they just start to turn golden brown. Add the garlic and cook for another minute. Set aside and allow to cool.
  5. Combine cooled sauteed veggies and grated cheese with bread and egg mixture. Toss to combine. Pour into greased baking dish.
  6. Bake in preheated oven for 40-50 minutes or until golden brown. Serve hot or cold. Store in airtight container in refrigerator.
Notes
Tips: If using plain bread instead of rosemary bread, you should add 1-2 tablespoons of chopped herbs. Also, I don't add salt because I love to eat this with ketchup and tobasco, but if you plan to eat it plain I would add 1 teaspoon salt and 1/2 teaspoon paprika to the mixture.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!
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How to Make Country Bread

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No bread machine required for this recipe. I’ll show you How to Make Country Bread with a Kitchenaid and a loaf pan.

No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan. 

Every so often, I like to make bread. I was totally intimated to make anything with yeast until one day, I got over my fear of yeast-based breads, and decided to make my own homemade pizza dough. From that day forward, I was hooked. Hooked – get it? Like my dough hook? Okay, horrible pun. I will tell you this – I will not knead dough by hand. I do not have the time, the wrist strength, nor the patience. But I will, however, knead dough using my dough hook and Kitchenaid. Easy peasy lemon squeezy. I dunno why, but there is something uber satisfying about making dough, letting it rise, punching it down (that’s my favorite part), letting it rise again, and then filling your home with the aroma of fresh baked bread. I think I might go make some more right now. My kids love it when I make bread and they beg to have it morning, noon and night. What can I say? They love their bread just like their momma does.

 

This recipe is your traditional white bread recipe. Nothing healthy about it, but it does taste good. Especially with a thick layer of good old fashioned peanut butter and jelly sandwiched in between. If you’ve recently found that you love cooking with yeast, then you’ll definitely want to try my cornmeal rolls, cinnamon rolls, and pretzel dough!No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.

Country Bread
 
Prep time
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No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.
Author:
Recipe type: bread
Yields: 2 loaves
Ingredients
  • 2 cups warm water
  • 1/4 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour
Instructions
  1. In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy.
  2. Add salt and oil to yeast mixture and stir to combine.
  3. Using dough hook while the mixer is running on low speed, add flour, 1 cup at a time, until all 6 cups have been added. Increase speed to medium and knead dough for 5 minutes.
  4. Place dough in large oiled bowl and roll dough ball around until its covered in the oil. Cover with a clean kitchen towel and allow to rise in a warm place until doubled in size, about 1 hour.
  5. Punch down dough. Knead for 3 minutes. divide in half and shape into two loaves. Place dough into greased 9x5 inch bread pans. Cover and let rise for 30 minutes.
  6. Bake at 350 degrees F for about 30 minutes or until the loaves are golden brown. Remove from pans and allow to cool.

No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.
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10 Best Game Day Appetizers

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Superbowl Sunday is days away. Make the most of the game day fun by serving these 10 Best Game Day Appetizers that are sure to please a crowd.

Superbowl Sunday is days away. Make the most of the game day fun by serving these 10 Best Game Day Appetizers that are sure to please a crowd.

I’ve written about my love/hate relationship with football countless times before. Do I enjoy watching football? Not really. But do I love everything else about the sport that really has nothing to do with the sport? Heck yeah. I love the parties. I love the excitement. And mostly, I love the food.  I have about a bazillion game day recipes on my site. Some of my favorites include game day beer chili, bacon jalapeno potato bites, football fondue, game day punch, bacon wrapped jalapeno poppers, deviled eggs, bacon jalapeno mac n cheese, loaded cheezy pizza dip… there are just too many others to mention.  If you ever see me “watching” the big game, you’ll know I’m just there for the food and the company.  I couldn’t tell you the name of a single professional football player, or even a team’s home city. But you’ll still want to invite me to your party because I promise to come with lots of game day grub like this!

Superbowl Sunday is days away. Make the most of the game day fun by serving these 10 Best Game Day Appetizers that are sure to please a crowd.

Philly Cheesesteak Taquitos
Philly Cheesesteak
Buffalo Pull Apart Bread
Buffalo Pull-Apart

Cheesy Baked Dip
Cheesy Baked Dip
Chorizo French Fry Nachos
Chorizo Nachos

Dill Dip Pull-Apart Bread Bowl
Dill Pull-Apart Bread
Buffalo Chicken Poppers
Buffalo Chicken Poppers

Italian Cheese Bombs
Italian Cheese Bombs

Dr. Pepper BBQ Smokies
Little Smokies

Southwest Chicken Tortilla Pinwheels
Southwestern Pinwheels
BBQ Bacon Meatball Skewers
BBQ Chicken

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No-Knead Crusty Bread

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No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.

No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.

I really wish I could take credit for this recipe, but I can’t. I got it from Simply So Good, and I think its an absolutely genius kind of recipe. I shied away from making bread for years because I didn’t have a bread machine and had no idea how to knead it. Thanks to my attempts into the bread world making things like homemade pretzel and pizza dough using my kitchen aid, I finally saw the light. Making bread is not only easy, but its fun! But this recipe… you don’t even have to knead it! Say what? Yeast bread that doesn’t have to squeezed and pushed and pulled to activate the gluten? That’s right.

No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.

All this bread needs is time. All you knead (get my pun?) to do is combine the ingredients, cover them, and give them at least an overnight rest. In the original post, she recommends instant yeast but I just had your standard active yeast in my pantry so I gave it a nudge by letting it sit in warm water before I added the flour. My house is also quite freezing so I warmed my oven up just a wee bit, then turned it off, to give my dough a not-so-frigid place to rise and rest.

No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.

The other trick is in the baking process. You must have a cast iron dutch oven and you must get that vessel screaming hot before you add the dough. Making this bread is like conducting a fantastic-smelling chemistry experiment in your own kitchen. With every step, its hard to believe how perfect it will turn out, but it does.

No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.

I tried this bread at a friend’s Ugly Sweater Party this past December. I asked “Did you make this bread?” and she said “I did! And I am not a baker!”  That meant I had to try it. I’m so glad I did because I was completely tickled at how perfect this bread turned out. the outside was perfectly golden and crisp and the inside was spongy and soft. So delicious!

No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.

recipe from http://www.simplysogood.com/

No-Knead Crusty Bread
 
Prep time
Cook time
Total time
 
No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.
Author:
Recipe type: Sides, bread
Yields: 1 loaf
Ingredients
  • 1/2 teaspoon active yeast
  • 1 1/2 cups water
  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
Instructions
  1. In a large mixing bowl, microwave water on high power for one minute. Sprinkle yeast over the top and allow to sit for 5-10 minutes. Add the flour and salt and stir together. Mix until a shaggy mixture forms.
  2. Tightly cover bowl with plastic wrap and allow to rise for 12 - 18 hours. My house is pretty cold so I heated up the oven to 200 degrees F and then turned it off and cracked the door to make it slightly warm. I stored the covered dough in there overnight.
  3. When you're ready to bake the bread, heat your oven to 450 degrees F. When the oven has reached 450 degrees place a covered cast iron dutch oven in the oven and heat the pot, empty, for 30 minutes. While the dutch oven is heating, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and allow to set undisturbed while the pot is heating.
  4. Remove hot pot from the oven and drop in the dough. Cover with the hot lid and return to the oven to bake for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes.
  5. Remove bread from the dutch oven and place on a cooling rack to cool.

No bread machine or stand mixer needed for this chewy No-Knead Crusty Bread. All you need to make this easy recipe is time and a cast iron dutch oven.
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Eggnog French Toast

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The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!

The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!

I love eggnog. That first glass of eggnog each season symbolizes the start of my holiday calorie indulging spree. You just can’t beat a delicious eggnog. But we all know that it is an incredibly rich drink and we often times can’t finish off what we have in our frig. I’ve taken a real liking to cooking with eggnog. Its incredible how much the flavor really shines through. I’ve made everything from eggnog donuts to cupcakes to pound cake. This french toast is nothing short of delicious. It taste much like your standard french toast, but instead of the milk or half and half or cream or whatever you use for your liquid, just use up that leftover eggnog. Brilliant, right! I ended up using french bread that was slightly stale and would have otherwise been thrown away. I just gave each piece a nice long bath in the mixture and cooked it to perfection on the griddle for a perfect holiday season breakfast!

The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Eggnog French Toast
 
Prep time
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Total time
 
The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!
Author:
Recipe type: breakfast
Yields: 4 servings
Ingredients
  • 2 eggs, beaten
  • 1 cup eggnog
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 8 slices thick-cut french bread
  • butter for griddle
Instructions
  1. Heat griddle to low and allow to get nice and hot for several minutes. Grease with butter.
  2. Combine eggs, eggnog, vanilla, cinnamon, and nutmeg in a shallow dish. Soak slices of bread for several minutes on both sides. Place on greased griddle and allow to cook until golden brown on both sides, about 10-15 minutes total.
  3. Serve with a dusting of powdered sugar and/or real maple syrup.

 

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