Category Archives: Bread

Veggie Corn Dog Mini Muffins


Toddlers are funny little people.  One minute, they’re begging for broccoli and just when you set their plate in front of them, THEN they ask for cake.  My little miss LOVES cupcakes.  She calls them pancakes, but I know what she means.  My little mister LOVES ketchup and will dip anything in it- even apples.  And he loves hot dogs.  They also have days where they eat hardly anything, and days I’d swear they had hollow legs!  Well, today they ate four of these mini muffins, each.  And that’s a LOT for a little tummy.  They both said, “yum!” and little miss even said the ‘pancakes’ were ‘so pretty’.  She’s got good taste!

This recipe is easy to pull together, takes literally 5 minutes to assemble, and tastes great to boot!  I hope you love them as much as we did.  They also freeze very well!  Perfect for those crazy week nights!

Veggie Corn Dog Mini Muffins

  • corn bread muffin mix that makes 6 regular sized muffins (I used Marie Callendar’s)
  • 1/3 cup milk
  • 1 large egg
  • 2 Tbsp butter, melted
  • 1/4 cup finely shredded carrots
  • 1/4 cup finely shredded zucchini
  • 2 hot dogs, chopped
  1. Preheat oven to 400 degrees F.  Lightly spray 20 of the cups in your mini muffin pan.
  2. Make corn bread according to package directions, using milk, egg and butter.
  3. Place shredded veggies in a clean towel or paper towel and twist/squeeze to get some water out.  Stir into corn bread batter.
  4. Dollop about 1 tsp batter into each of the 20 greased cups.  Use your clean finger or spoon to even it out in the cup.
  5. Add about 1 tsp chopped hot dog on top of the batter, then top that with another tsp of batter.  If you have some left over, just distribute it among the cups.  Use your clean finger or a spoon to make sure the hot dogs are covered with batter.
  6. Place in preheated oven and bake for 10 to 15 minutes, or until sides are golden brown.  
  7. Let cool about 5 minutes, then remove from pan to a cooling rack.  Serve warm with ketchup and/or mustard.
  8. To freeze, let cool to room temperature, then place in a zip top bag and remove as much air as possible.  Freeze for up to 3 months.  Reheat by baking on a foil lined and lightly greased tray at 400 for about 10 minutes.

These would be great chili toppers, too!!

The Secret to Awesome Grilled Cheese

  
Really- who doesn’t love a good grilled cheese sandwich? If you know someone, you should disown them.  You don’t need that kind of negativity in your life!  

This isn’t a recipe, really.  But it is a method.  A delicious, crispy, melty method.  One that takes a good grilled sandwich and makes it awesome.  

Hope you love this method as much as we do!

The Method

1. Gather ingredients.  Good bread, real butter, and your favorite melty cheese- cheddar, Swiss, Gouda, whatever.  And… Grated Parmesan. Not the stuff from the green can.  The GOOD stuff.

2. You know the drill- butter bread, put cheese between the two slices (butter side out) and grill until golden.  BUT WAIT! Before you put the butter side to the pan, sprinkle it with 1/2 to 1 tsp grated Parmesan. Grill slow and low until golden brown outside and melty inside.

3.  Please let it cool a bit before biting into your awesome grilled cheese.  Burned taste buds are duds!

Jalapeno BACON Cheddar Bread

IMG_3869

 

Jalapeno

BACON

Cheddar…

Are you drooling yet?  You should be.  If you’re not, you need to get that checked out.  Seriously.

I’m warning you – if you make this bread, it has a tendency to disappear.  I made 8 mini-loaves (really, it should have been 10), and the little loaves grew legs and walked away.  Some even walked into some mayo, tomato, lettuce and bacon slices.  Holy crap.  Good thing I caught that one.  Didn’t want it getting away.  Just think of the accidents if it actually made it down the street.  See?  I really AM a super hero.  🙂

You can make this bread with just about any mix-in you want.  But jalapenos, bacon bits, and diced cheddar are really, really good.  Some people don’t like jalapenos.  That’s cool.  Just leave them out.  Bacon cheddar bread is pretty darn good, too.  Just not AS good.  So, you know.  Choose wisely.

Jalapeno BACON Cheddar Bread

  • 1/2 cup warm water (115°F)
  • 1 packet quick rise yeast (2-1/4 tsp)
  • 1/4 cup sugar
  • 1-1/2 cups milk
  • 1/2 cup butter, cut into small cubes
  • 3 large eggs
  • 3 cups bread flour
  • 1 cup bacon bits (the real kind.  Bacos are for weenies)
  • 8 oz can diced jalapenos, drained
  • 3-1/2 cups all purpose flour
  • 1 tsp salt
  • 1-1/2 cup cheddar cheese, cut in small cubes and frozen.
  1. Preheat oven to lowest possible temp.  For me, that’s 170°F.  When it gets to this temp, turn it off.
  2. Place yeast in a bowl and sprinkle a little of the sugar on top.  Pour in warm water and stir well.  Let sit about 5 minutes.
  3. Place remaining sugar and eggs in the bowl of an electric mixer with a paddle attachment.  Whip them up!
  4. Put butter and milk in a microwave safe dish and heat on high until butter melts, about 1 minute 30 seconds.
  5. Pour milk and butter mixture, and foamy yeast mixture into the egg and sugar mixture.  Whip it again!
  6. Add the 3 cups bread flour and mix on low until incorporated.  Add bacon bits and jalapenos.  Then, you know– WHIP IT!
  7. In a medium bowl, mix the all purpose flour and salt. Replace the paddle attachment with a dough hook.  Add the all purpose flour/salt a little at a time until it’s all incorporated.   If needed, you can add a bit of warm water, a teaspoon at a time, to wet the dough a bit and help the last of the flour get incorporated.
  8. Once all the flour is in, turn the mixer on low and let it do the kneading for you – about 5 minutes.
  9. Remove the dough from the bowl, and flatten into a large rectangle.  Sprinkle the cheddar on top, then knead by hand about 3 minutes, or until dough springs back when poked and cheese is distributed evenly.   Freezing helps keep the cheese intact.
  10. Place dough in a large, well oiled bowl, turning once to coat with oil.  Wrap with plastic wrap and place in the oven until doubled, about an hour.  Once rising is done, heat oven to 375°F.
  11. Shape and bake according to options:
    1. Mini Loaves (5-1/2″ x 3″ x 2-1/2″): Divide dough into 10 equal portions.  Shape each into a log, sealing seams on the bottom if needed.  Place in greased loaf pans and let rise until over the top of the pan, 45 minutes to an hour.  Bake 20 minutes, rotate pans, and bake another 15-20 minutes.
    2. Regular Loaves (8″ x 4″ x 3″): Divide dough into 4 equal portions.  Shape each into a log, pinching seams closed on the bottom if needed.  Place in greased loaf pans and let rise until over the top of the pan, 45 minutes to an hour. Bake 25 minutes, rotate pans, and bake another 25 to 35 minutes.
    3. Rolls: Divide dough into balls about the size of a hacky sack.  If you don’t know what a hacky sack is, go hang out on a college campus and ask one of the hipsters. They might roll their eyes, but they’ll tell you.  Anyway… Shape each ball and place in a greased 9″ x 13″ pan.  You should be able to fit 12-15 rolls per pan with about a half an inch around each ball to allow for room to rise.  Grease the top, and cover loosely with plastic wrap.  Let rise about 45 minutes, then bake 20 minutes.  Rotate pan, and bake an additional 10-15 minutes.
  12. Let cool about 5 minutes on a cooling rack, then remove from pan to cool completely.  If you have any left over (yeah, right), store in an airtight container in the fridge.

PS: If you REALLY want to be awesome, make rolls but leave out the cheese in step 9.  Put a bit in the middle of each roll instead of incorporating into the dough.  Make sure it’s completely surrounded by dough and sealed.  Don’t want any cheese leak-ers on my watch… Bake and cool as directed.

Pizza Rolls

IMG_3741

Sometimes, life is crazy.  Sometimes, life is BUSY!  And then there are times when things slow down.  When the house is so quiet, you can hear the dog snoring from 3 rooms away.  It gets that way when the kids are at grandma and grandpa’s house 4 hours away.  Sure, you could get caught up on laundry and dishes.  Or you could COOK.  Cooking it is!!

This recipe is something I’ve wanted to do for a while.  Kind of like a cinnamon roll, but savory.  Salty.  Cheesy.  Yummy!

Sure, this recipe takes a while to put together, but most of the time is rising time.  Promise.  It’s really not that complicated.  If my kids were a bit older, I would let them ‘decorate’ their own section of dough before rolling it all up.  That would be fun.  Can’t wait.  Well, yes I can.  You two can stay small, okay?

Hope you enjoy this recipe.  And if you’re in the mood for something sweet, this dough makes FANTASTIC cinnamon rolls. 🙂

Pizza Rolls

FOR THE DOUGH:

  • 1/4 cup warm water (115°F)
  • 1 envelope (2-1/4 tsp) active dry yeast
  • 1 tsp sugar
  • 1-1/2 cup warm whole milk (115°F)
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup sugar
  • 2-1/4 tsp salt
  • 3 large eggs, beaten
  • 3 cups bread flour, plus more for kneading
  • 3 cups all purpose flour

FOR THE FILLING / TOPPING:

  • 2 cups (2-8 oz. cans) tomato sauce with basil, oregano, and garlic
  • 4 cups mozzarella cheese, divided
  • pizza toppings, cut into very small pieces (1/4″ dice), 1/2 cup each (up to 4)
  • Your favorite marinara sauce for dipping
  1. Place warm water in a small bowl with about 1 tsp sugar.  Sprinkle yeast over the water and stir gently.  Let stand until foamy, about 5 minutes.  Meanwhile, in the bowl of a stand mixer, whisk together the warm milk, 1/4 cup sugar, eggs and salt.  Whisk in the foamy yeast mixture.
  2. With mixer on low, slowly add the 3 cups of bread flour.  Give it a good whirl, then switch the attachment to the dough hook.  With the mixer on the lowest speed, slowly add the all purpose flour.  The resulting dough should pull away from the sides and bottom of the bowl.  You may need more or less flour depending on the humidity that day.  Once the dough ball forms, let the dough rest for about 10 minutes.  This rest helps the flour to hydrate a bit and will also aid in the formation of gluten while kneading.
  3. Mix on medium speed for 6 minutes, adding flour, a Tbsp at a time, as needed to keep the dough from sticking to the sides and bottom of the bowl.  Turn the dough onto a lightly floured surface and form into a large ball.  Grease a large bowl and place the dough ball inside, turning once to coat.  Cover with plastic wrap and let rise in a warm place for about an hour or until doubled in size.
  4. Butter two 9″x13″ pans.  Deflate the dough by gently pushing down and turning it over in the bowl.  Divide in half with a sharp knife.  Return one of the halves to the bowl and recover with plastic wrap.
  5. Roll out the other dough ball into a rectangle that is 1/4″ thick on a piece of lightly floured parchment paper.
  6. Spread tomato sauce over the rectangle of dough, leaving 1″ at the far long end of the dough rectangle.  Sprinkle mozzarella cheese over the sauce.  Top with pizza toppings.
  7. Roll up lengthwise, ending with the 1″ filling-free edge.  Pinch the seams to seal.  Cut into 1″ slices – I like to do this with unflavored dental floss.  Just place the floss under the log of dough and position where you want to cut.  Bring the ends of the floss up over the dough, cross from one side to the other, and pull.  Perfect slice every time!  You should end up with about 12 slices.  Repeat with remaining dough ball.
  8. Place about 12 dough slices in each 9″x13″ pan.  Don’t overcrowd the rolls – they will need room to rise.  Cover each pan with plastic wrap and let rise in a warm place for about an hour.
  9. Preheat oven to 375°F.  Bake the rolls one pan at a time, unless you are lucky enough to have a convection oven!
  10. Bake for 20 minutes, then sprinkle with 1 cup mozzarella cheese.  Return to oven and bake another 20 minutes.
  11. Let cool about 15-20 minutes, then dig in!

VARIATION:

Cinnamon Rolls:

Follow directions through step 5.  Butter the rolled out dough with 4 tablespoons of softened butter, then sprinkle with about 1/2 cup of brown sugar.  Sprinkle with cinnamon.  Roll up, cut, and place in a greased 9″x13″ pan.  Sprinkle a bit more brown sugar and cinnmon on top, then place a little dollop of butter on top of that.  Bake as directed and serve with cream cheese frosting!  For the cream cheese frosting, blend together 1 block (8 oz. ) cream cheese (I use the 1/3 less fat kind) and 1 stick of softened butter.  Add 2 cups of powdered sugar and 2-4 Tbsp milk (depending on how thin or thick you want it).  Spread over warm rolls and enjoy!

Pesto Rolls:

Follow directions through step 5.  Spread with 1 cup pesto and 2/3 cup freshly grated parmesan cheese.  Roll up, cut, and place in buttered dish.  Sprinkle with 1/3 cup parmesan cheese and allow to rise.  Bake at 375°F for 40 minutes, rotating the pan after 20 minutes.  Let cool and enjoy!!

Moist Banana Bread

bananabread

I really need to stop buying BUNCHES of bananas.  I always end up with at least 2 that are far past their prime for eating.   And what’s better than Banana Bread to make with super ripe bananas?

I ran across this recipe on Pinterest and decided to give it a try.  One small problem.  I didn’t have any sour cream or nuts.  That’s ok!  I did have a container of mango pineapple yogurt and mini chocolate chips.  I wasn’t 100% sure they would work, but I decided it was better to try than to make a trip to the store.

The bread came out beautifully, and has stayed moist over several days.  I like mine sliced thick with butter.  Mmmm, butter….

Do you remember the series Dead Like Me?  It was fun little show to watch.  I especially LOVED that the mother HATED the word ‘moist’ because it sounds ‘so dirty’.  HA HA!  Well, she would love my dirty banana bread…

Moist Banana Bread

  • 1/2 cup (1 stick) butter at room temp (plus more for pan)
  • 1 cup sugar
  • 2 lg eggs
  • 1-1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 6 oz. yogurt, any flavor (lowfat, NOT fat free)
  • 1 tsp vanilla
  • 1/2 cup mini semisweet chocolate chips
  1. Preheat oven to 350°F.  Butter a 9″ loaf pan generously.
  2. In a standing mixer bowl fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes on low.  Add eggs and beat well.
  3. In a medium bowl, whisk flour, baking soda, and salt.  Add to mixer and blend on low just until combined.
  4. Using the same medium bowl, mash bananas.  Add yogurt and vanilla and mix well.  Pour into the mixer bowl and stir well.  Add semisweet chocolate chips, and stir until well combined.
  5. Pour batter into the prepared pan and smooth out the top.
  6. Bake about 1 hour and 10 minutes.  Let rest in pan 10 minutes before turning out onto a cooling rack to cool completely.
  7. Once cool (or at least mostly cool), slice and eat– with BUTTER!

Healthy Chocolate Chip Banana Bread

bananbread.jpg

Yummy and healthy?  Yes, indeed!  This is another recipe from King Arthur Flour’s Whole Grain Baking.  This recipe is easy and produces a dense, slightly sweet, satisfying loaf.  One slice fills me up for breakfast (until the next craving kicks in).

I used mini chocolate chips instead of walnuts, due to an allergy.  But nuts or raisins could be added as well.  Whatever floats your boat!  The book also has instructions for making the bread into muffins, which freeze very well.

So the next time your bananas are going a little south on the counter, consider making this yummy healthy treat.  😉

Healthy Chocolate Chip Banana Bread

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 large eggs
  • 1/4 cup honey
  • 2 large or 3 med/small very ripe bananas
  • 2 cups whole wheat flour
  • 3/4 cup mini chocolate chips (I like semisweet)
  1. Preheat oven to 350°F.  Grease a 9″ x 5″ loaf pan.
  2. Beat butter and sugar until light and fluffy.  Add baking soda, salt and vanilla, beat well.  Add eggs, one at a time, beating well after each addition.  Add honey, and mix well.  Scrape down the bowl.
  3. Break bananas into chunks and add to batter bowl.  Beat well until almost smooth.  Scrape down the bowl.
  4. Add flour all at once, and beat on low until combined.  Add chocolate chips and stir well.  Remove bowl from mixer, and give it one final stir by hand.
  5. Pour batter into the prepared loaf pan, using a rubber spatula to smooth out the top.  Bake 50 minutes.
  6. After 50 minutes, lay a sheet of foil over the top, and continue to cook another 10 to 15 minutes, or until a toothpick inserted into the center comes out clean.  Mine took the full 15 minutes.
  7. Let cool in the pan on a wire rack for at least 15 minutes.  Loosen the sides with a butter knife, then turn the loaf out onto the cooling rack.  Cool another 30 minutes before slicing.
  8. Store in an airtight container.  I like to heat mine up in the microwave before eating.

Oatmeal Bread

 

Last weekend was one of those weekends… A crisp bite in the air, but not really chilly.  A faint note of smoke on the wind.  Leaves crackling under your feet and rustling down the street.  Fall has arrived and has settled in!

One of the things that I love the most is baking bread.  It just seems amazing to me that a handful of simple ingredients can come together to produce something so rich and full of soul.

This bread was WONDERFUL with a bowl of vegetable beef soup.  It was DELICIOUS toasted, slathered with butter, and sprinkled with cinnamon sugar the next morning for breakfast.  It makes a decent Grilled Cheese as well.  Hope you enjoy it!

Oatmeal Bread

  • 1-1/4 cup boiling water
  • 1/2 cup old fashioned oats
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1-1/4 tsp salt
  • 2 Tbsp honey
  • 2-1/4 tsp quick rise yeast (1 envelope)
  • 1/4 cup dry nonfat milk
  • 1 cup whole wheat flour
  • 2-1/4 cups bread flour
  • 1 Tbsp butter (for greasing pan)
  • 2 tsp olive oil (for greasing bowl)
  • 1 tsp oats

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  1. Grease a 9″ x 5″ loaf pan with butter.  Set aside.
  2. In the bowl of a standing mixer, combine oats, butter, molasses, salt and honey.  Pour boiling water over the top and stir well.  Let stand about 10 minutes to cool.
  3. In a medium bowl, combine yeast, dry milk, wheat flour, and bread flour with a whisk.
  4. Fit the mixer with a dough hook.  With the mixer on LOW speed, slowly add the dry ingredients, a cup at a time, until everything is worked in.  Use more flour if you have to to get a dough that pulls away from the sides and doesn’t stick to the bowl.
  5. Turn up the speed to MEDIUM and mix for another 5 minutes.
  6. Scoop out the dough and form into a ball.  Place in a bowl coated with olive oil and lightly spray the top.  Cover loosely with plastic wrap and let it sit in a warm place until doubled, 45 minutes to an hour.
  7. Place the dough on a lightly floured surface and gently press to remove any large bubbles.  Form into a log, and place in the prepared pan.  Lightly coat the top with olive oil and cover loosely with plastic wrap.  Let rise in a warm place until the dough is about 1 inch above the rim of the pan, 45 minutes to 1 hour.
  8. After 30 minutes of second-rising time, preheat the oven to 350°F.  When the dough has finished rising in the pan, lightly sprinkle the top with 1 tsp oats.  Make a slash about 1/4 inch deep lengthwise down the top center of the dough.
  9. Bake for 40 to 45 minutes.  Check the top after 30 minutes- tent with foil if it is browning too quickly.
  10. Let cool about 5 minutes, then turn the loaf out of the pan and let cool another 20 minutes before slicing.

Hope you’re having a wonderful Fall so far!