Category Archives: Breads

Kid-Pleasin’ Zucchini Apple Muffins

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It’s that year again! Tis’ the harvest season. And, though I’m sure this happens everywhere, there is a joke in the Mormon community, “You might be a Mormon if you have to lock your car in the church parking lot to keep it from being filled with zucchini, tomatoes, and eggplants.” It’s a total knee-slapper, right? Yuk yuk.

Well, the point is, whether you are overrun with zucchini or are looking at the one on your counter wondering if you can choke down any more zucchini bread, having another recipe up your sleeve can come in handy! This recipe also makes a delicious addition to your toddler food repertoire.

Here’s why, two reasons:

  • Fiber – Keep the skin on (only if you know your zucchini are organic!) and you’ve got lots of hidden fiber.
  • Vitamin A – Zucchinis are high in this vitamin that is important for eye health and immune function.

I was happy to see my kids (4-years old and 20-months old) chowing down on these healthy snacks. We even had some for breakfast one day.

And when I shredded the zucchini for this recipe, I just shredded all the zucchini I had on hand in my food processor, used what I needed, then froze the rest in 2 cup allotments for next time. I tracked down the original recipe here.

And now, without further adieu. The recipe for these delicious muffins.

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Zucchini Apple Muffins

Makes 18 large muffins

  • 2 cups flour or flour substitute (for gluten-free)
  • 1 cup brown sugar (Try sucanat as a cleaner substitute. it has a mild brown sugar flavor.)
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. allspice
  • 1/2 tsp. salt
  • 2 cups grated zucchini
  • 1 medium apple, skinned, cored, and grated
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup oil (y’all know I use coconut)

Method:

Mix the flour, sugar, spices, and salt in a large bowl. Add the shredded zucchini and apple In a separate bowl, mix the wet ingredients. Add this mixture to the rest and stir until just combined. Spoon the batter into lightly greased or paper-lined muffin tins. Fill them almost to the top. Bake on 350 degrees for 20 minutes. Pull them out when a toothpick comes out clean. (Tip: No toothpicks? Use a piece of dry pasta!)

These freeze amazingly!

You won’t be disappointed in these moist, flavorful, healthy muffins. Thanks to Try It You Might Like It for the recipe I ended up seeing in Parenting.com!

~Veronica

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Cinnamon Rolls

SAM_1745 Mmmmm…that’s right warm, ooey, gooey, sweet, right out of the oven, delicious, homemade cinnamon rolls. Dessert, breakfast or just anytime is right for Cinnamon Rolls, especially when they are homemade.  Made from real, fresh, ground cinnamon.  I heard somewhere, that 98% of ground cinnamon sold in grocery stores, is not cinnamon but in fact, Cassia (cinnamon’s cheaper Chinese cousin).

SAM_1746So here is how to make the magic:

Cinnamon Rolls Recipe:

4 – 4 1/2 cups Bread flour

1 package active dry yeast

1 cup milk

1/3 cup granulated sugar

1/3 cup butter

1/2 teaspoon salt

2 eggs

3/4 cup packed brown sugar

1/4 cup all purpose flour

1 Tablespoon fresh ground cinnamon

1/3 cup butter

Optional: 1/2 cup chopped nuts, 1/2 cup raisins

1 recipe for cream cheese icing or vanilla icing

Step one

In a a large mixing bowl combine 2 cups bread flour and the packet of yeast; set aside.  in a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm (120 – 130 degrees F) and butter almost melts; add to flour mixture along with two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.  Beat on high speed for 3 minutes. using a wooden spoon, stir in another 1 – 1 1/2 cups four.

Step Two

Turn dough out on to a floured surface. Knead in enough remaining flour the make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough.  cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

Step Three

Punch down dough. turn onto a lightly floured surface. Divide in half.  Cover and let rest 10 minutes. Lightly grease your baking pans; set aside. For filling: stir together brown sugar, cinnamon, flour; using a pastry blender, cut in 1/3 cup cold butter until mixture resembles coarse crumbs. If desired stir in raisins and chopped nuts.

Note: You could change your filling and make many different varieties of rolls like instant espresso for mocha rolls, or chocolate chips for chocolate rolls, and even toffee chips and caramel.

Step Four

Roll each dough half into a 12 x 8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each roll into equal pieces.  Arrange in pans cover and let rise until doubled (about 30 minutes).

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Step Five

Preheat oven to 375 degrees F.  Bake for 20 to 25 minutes or until golden brown. Cool about 5 minutes; remove from pan.  Spread with cream cheese icing or drizzle with vanilla icing. Serve warm.

Cream Cheese Icing

In a small mixing bowl beat one 3 ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla.  Gradually beat in 2 1/2 cups powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

Vanilla Icing

In a small mixing bowl stir together 2 cups powdered sugar 2 tablespoons light corn syrup, and 1 teaspoon vanilla. Beat in milk, or cream 1 teaspoon at a time until mixture reaches drizzling consistency.

Now go make these….you know you want some!!!

Cheese Burger Pockets

SAM_1590Author: Cassie Stevens

Cheese burgers baked in the bun! Oh yes I did!! I seen a similar post about this on Pintrest the other day while I was browsing, so of course, I had to try it out.

I started with my basic white bread recipe. Then cut one of the halves into eighths, because I had four hamburgers.

SAM_1575Four tops and four bottoms.  I then added the meat and cheese to one side and sealed the dough rounds together.

SAM_1579The next time I do this I am going to try another cheese like mozzarella, and use a little more.  I like a cheesy burger.

SAM_1582Once I sealed it up, I used an egg wash to cover the top of the buns.  I then let them rise while the oven was heating up. So, just a few minutes.  Here is all four of them before the egg wash:

SAM_1586I baked them until they were a beautiful golden brown on top.  I think they were very good for the first time making them. They tasted great. I seasoned the burgers with salt, pepper, garlic powder, and onion powder. I accompanied these cheese burger pockets with mashed potatoes and baked beans. YUM!!!!! Try it out tell me what you think….~ C

 

Homemade Calzones

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Author: Cassie Stevens

A calzone is folded over like a pocket pizza. A calzone has sauce inside, like a pizza. Not to be confused with the Stromboli, which does not contain any sauce and is usually made with Italian dough and stuffed with meats and cheeses only. Were as, the calzone is made with pizza dough hence, a pocket pizza, and stuffed with everything you would put on a pizza.  I love either, meat and cheese wrapped in any kind of dough, sauce or not, and you can count me in.

Start by getting your stuff together. I used the same recipe I use for my pizza dough.  Only, I added another 1 Tbsp of yeast for a thicker crust. Let the yeast sit a few minutes in warm water until it gets foamy.

SAM_1233Olive oil, Italian seasoning, yeast, sugar, bread flour, warm water, salt, and love.  Mix and knead on a flour surface until dough is smooth. Place in a well oiled bowl in a warm oven to let rise for about an hour.

SAM_1242I always turn on my oven to as low as it gets (170) then shut it off once it hits temp.  I place it on a hot pad on a sheet pan so my bowl doesn’t melt in the oven. Once it has a chance to rise, pull it out and divide in half for two large calzones or into four equal parts for four smaller ones.  Egg wash the tops then sprinkle with sesame seeds. I baked them as high as my oven would go 500 degrees F for about ten minutes or so. Keep an eye on them they will brown fast.

SAM_1244My husband and I split one and we saved the other for lunch the next day. There was more than we could eat in one of them. They were very big, and very good.  I didn’t get a chance to take pictures while I was stuffing them. They are filled with chicken, pepperoni, marinara sauce, ham, Colby jack cheese, and mozzarella cheese.

SAM_1257Oh yeah! Looks real good huh! Oooey Gooey Goodness!  Ah, I think your drooling. Ha! Ha! Ha!

SAM_1258Fill them with whatever you like and enjoy! Easy personal pocket pizzas! Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking.

SAM_1265As a rule, calzones are usually stuffed with cheeses such as ricotta, mozzarella, Parmesan, Provolone or a type of regional cheese. The dough is folded into a half-moon shape then sealed with an egg wash mixture, or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley.

SAM_1263In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. Calzones are similar to Stromboli, but traditionally the two are distinctly different dishes.

SAM_1261However you enjoy your calzones, they are sure to please. So enjoy them with your family for dinner. They don’t take too long to make!

SAM_1248and they are so delicious…..How do you eat a calzone?

30 minute Garlic Parmesan Rolls

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Author: Cassie Stevens

These are my cousins 30 minute rolls that she posted up a while back.  I needed something quick for dinner tonight and my husband was due home soon.

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I just sprayed the tops of the rolls after they had a few minutes to rise with cooking spray, sprinkled on the seasonings and, baked as normal.

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I remembered these rolls and I wanted to try them cause they looked so delicious. Well they are really really good! I added garlic powder, salt, pepper, grated parmesan, and parsley to the tops.

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So Good! They took no time at all. Hope you get to try them too. ~ C

Wordless Wednesday (A few of my favorites)

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Author: Cassie Stevens

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Rosemary Garlic Parmesean Yeast Rolls

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Author: Cassie Stevens

Light and buttery, you’ll love these! They go great with anything from pasta to seafood.  Fresh rosemary from my patio garden, grated Parmesan, garlic, and butter. Hot from the oven, they are crisp around the edges. and so soft and delicious on the inside. These will be a big hit at the dinner table with your family and friends.

I make a large batch and most I will make plain (for snack-time sandwiches) and the rest I will top (like these above) for dinner. I start with the yeast, the milk/cream mixture, and a little sugar. I will let that sit about 5 to ten minutes until it’s nice and foamy. Like this:

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Then I will mix  in another bowl the eggs, the rest of the sugar, salt, and softened butter. Mix well and add to the yeast and milk mix. Stir until incorporated. Then add 6 cups of flour and mix in well with a wooden spoon, add one more cup of flour and mix in well again. Clean off your wooden spoon, cause you will be using your hands from here. I always knead my dough with my hands. For the last cup or more of flour, I will sprinkle a little on top of the dough and spread the rest out on the counter.  Roll the dough ball out on the your floured surface and begin kneading your dough ball. Keep adding flour down on your counter until your dough has a smooth and soft not sticky consistency. your dough shouldn’t need too much more flour. Place in a greased bowl and let it rise for about an hour in a warm place, like your oven or on top of your dryer if you are doing laundry, or I heard even on top of your refrigerator works great too. So, after your dough has risen and doubled in size, flour your counter, roll out the dough and knead for just a minute to get the big air bubbles out.  Then cut into about thirty even pieces.  Shape into balls. Place on a sheet pan lined with parchment paper.  Brush each roll with a little melted butter and egg mixture.  Then sprinkle on you seasonings, or leave plain. Let rise until doubled again. Then bake at 350 degrees F for about 20 minutes or until golden brown on top.

Here is pan of plain ones I made for sandwiches. They keep well if I store them in a plastic bag once they are cooled.

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OK, so here is my recipe: This was the one I found online

1/2 cup cream

1/2 cup whole milk

1 cup water

5 tsp yeast

2 tsp salt

2 large eggs

1 1/2 sticks butter

2/3 cup white sugar

7-8 cups all-purpose flour

For my Rosemary Garlic Parmesan Topping:

Lightly sprayed tops of rolls with cooking spray, sprinkle on grated Parmesan, garlic powder, onion powder, salt, pepper, 1 chopped sprig fresh rosemary.

POW! you get these ~ awesome herb and cheese crusted yeast rolls.

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Hope you enjoy!