English Muffin Bread

My family loves English muffins and we eat a lot of them. My son’s favorite thing for breakfast is egg sandwiches – basically a fried egg, melted cheese, ham or bacon sandwiched between an English muffin. There’s just something about those nooks and crannies that make for the perfect breakfast sandwich.

I’ve mentioned before that we’ve been getting free breakfast and lunches from our school district as my kids are virtual learning. This week I had a lot of extra cartons of milk and was looking for a recipe that I could use a couple of them. I saw this recipe and figured it would be great to try. It was more than great! This bread is easy to make and so delicious. It has everything that you love about traditional English muffins – the nooks and crannies, it’s chewy and perfect for toasting. I know the two loaves I made will be devoured quickly!

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Jalapeno Cheese Swirl Bread

After months of not being able to find yeast, I finally found a couple packets and snagged them. Baking fresh bread is super relaxing for me and I so needed to make a loaf. I’ve been stressed about making a decision for what my kids would do when they returned to school and needed to take some frustration out on bread. There’s nothing like a good bread kneading 🙂

I picked up a few jalapenos at the farm stand and had planned to make salsa, but my tomatoes were water logged and splitting. I haven’t had much luck with my garden this year. Anyway, I decided to make a loaf of jalapeno cheese swirl bread. This braided bread is packed full of pieces of jalapenos and cheddar cheese. It’s delicious warm and enjoyed with a cup of chili.

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Homemade Cinnamon Raisin Bread

I used to avoid making bread with yeast. I love it but don’t make it near as often as I would like. With some extra time on my hands, I decided to make a loaf over the weekend. There’s nothing like the smell of yeast blooming and knowing you’re going to creating something delicious with your two hands.

This bread was really good and a great way to start experimenting baking with yeast. This recipe uses instant yeast and in a couple of hours you have a homemade loaf of bread. My family loved it and I think I’ll be making a loaf a week for the foreseeable future.

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Cinnamon Sugar Knots

I’m wrapping up #CookoutWeek 2018 with a delicious treat. If you love cinnamon rolls, these 30 minute cinnamon sugar knots will not disappoint! They’re perfect for breakfast, dessert or a mid-afternoon snack. I was in the mood to do some baking and after sampling my fair share of Honey Butter from Chef Shamy, I know it would perfect to use in these knots. It really pumped up the honey and cinnamon sugar.

If you have never experimented with yeast before, this is great recipe to start with. You’ll use instant yeast and the time for rising is only 10 minutes. You’ll get a little messy with rolling the dough in the butter and cinnamon sugar, but it’s not fun baking unless you’re making a bit of a mess! 🙂

As a special thank you, Chef Shamy has provided me with a discount code, so you get to try these delicious butters too! Visit Amazon and use the code 10BUTTER10 for 10% off your order. Hurry – the code is only valid until July 4th!

Cinnamon Sugar Knots | Join Us, Pull up a Chair #CookoutWeek

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Focaccia Bread

For the past 7 weeks, it has rained on the weekend and that’s left me wanting to do some baking. Last week, was a busy week with the school year ending for the kids, the last 2 t-ball games, lots of work projects happening and of course, the usual hustle and bustle of our busy lives. We all needed to recovery on Sunday and it was the perfect day for that – another rainy day. I made a new recipe for dinner and was inspired to make focaccia bread after watching a Pioneer Woman episode on Food Network.

I haven’t made homemade bread in months and it was so relaxing. Does anyone else find baking relaxing? This recipe was really easy to make since I had all the ingredients on hand. My husband and I dipped it in olive oil, but it would be perfect for grilled sandwiches.

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Banana Bread Maple Cinnamon Rolls

I’m on the hunt for a delicious recipe for breakfast morning on Christmas and decided to do some testing. This is the first recipe I’d tried and it was really good. Everyone loved the cinnamon rolls and the banana made them different and unique….plus I’m always looking for a way to use up over-ripe bananas. The maple glaze is amazing too!

Homemade cinnamon rolls are fairly easy to make – they take a little time and patience, but trust me… it’s so worth it!

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Chocolate Babka

Babka has always been one of those recipes that I want to try, but it looked so difficult. I got over my “fear” of making homemade breads a couple of years ago, so I decided it was time to make babka for #choctoberfest! This Eastern European yeast-risen cake has lots of steps and takes all day to make – but it’s so worth it! There’s a rich chocolate filling that is swirled in brioche-like cake. This version has a little orange zest in the cake and topped with an orange syrup for a little bit of freshness and adds a touch of sweetness.

Imperial Sugar helped make this recipe possible with their generous donation of sugar as a sponsor of #Choctoberfest. You should have seen my face when 88 lbs of sugar arrived at my house. I’ll be set for all my baking this holiday season with my kids! Thanks Imperial Sugar!

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Orange Breakfast Rolls – The Secret Recipe Club

It’s that time of the month again for The Secret Recipe Club! I was so excited when I opened my email l an saw my assignment this month – The Heritage Cook! Jane has been part of the SRC since the beginning and I’ve seen so many great recipes that she’s shared and so many that have been featured. Jane features traditional and new recipes and since she’s been gluten-free for several years, she has a large amount of GF recipes. I had a hard time narrowing down a recipe and polled my friends on Facebook. It was a tight race between her recipe for baked buffalo chicken wraps, italian hot artichoke dip and orange breakfast rolls with orange frosting glaze. I polled my family and the breakfast rolls won out!

The recipe made a good amount of rolls so I ended up sending them to work with my husband, because I would have eaten them all before he got home from work that day. They’re not overly sweet and have the perfect amount of orange flavor. While these rolls took some time to make, it’s definitely worth it!

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Pretzel Rolls – The Secret Recipe Club

One of my favorite times of the month is here…reveal day for the Secret Recipe Club! This month, my assignment was “It’s Yummy to my Tummy.” Heather’s two kids named her blog and I love it! Such a fun title!  Heather and I have a lot in common. We both started our blogs to organize our thoughts and experiment. Plus, we both use cooking and baking to relax.

After looking through all the recipes on Heather’s list, I decided to go with pretzel rolls. They’ve been on my list to make for a while, so I figured it was time. I had also considered making her pancakes and sausage muffins, apple bellini and asian lettuce wraps. I’m thinking the Bellinis would be perfect to serve on Thanksgiving.

The rolls were easy to make, since I’ve made pretzels before. The texture of the rolls were the right consistency and I loved the little bit of sweetness from the brown sugar.

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1 1/3 cups warm water
1 packet active dry yeast
2 Tbsp warm milk
2 Tbsp butter, melted
1/3 cup light brown sugar
4 cups flour
2 quarts cold water
1/2 cup baking soda
kosher salt

In the bowl of a stand mixer, combine 1/3 cup water with the yeast. Allow to stand and get foamy. Add in the remaining cup of water, milk, melted butter and brown sugar. Stir the mixture around until the sugar is dissolved. Slowly add in the flour and mix well until your dough forms. Since I was using my stand mixer, I let it knead for a minute or two so I didn’t have to knead it by hand. Remove and place on a lightly floured surface. Form the dough into a 2 foot long log and cut into 12 even pieces, approximately 2 inches wide. Cover the dough with plastic wrap and then place a damp towel on top. Allow to rise for 10 to 15 minutes.

Take each piece of dough and form it into a roll or knot. Place back on the lightly floured surface about an inch apart and cover with a piece of lightly greased plastic wrap. Allow to rise for 30 minutes or until they have grown in size.

Preheat oven to 425 degrees. Lightly spray two baking sheets with non-stick cooking spray and set aside. In a large stock pot, bring the water to a boil and add in the baking soda. The mixture will bubble and make a mess, but trust me, it’s worth it! Drop in two rolls at time and allow to boil for 30 seconds or less. Remove the rolls using a slotted spoon and allow to drain before placing onto the prepared baking sheet. Continue until all rolls have been boiled. Sprinkled with kosher salt. Bake for 10 to 15 minutes on the top rack until the rolls are the desired color. I baked mine so they were on the darker side for a crispy outside. Allow to cool on the baking sheets for 5 minute and then transfer to a wire rack to completely cool.

Check out all the other great recipes in this week’s reveal using the link below!