Pear Almond Bread

I had some pears I needed to use up...and I've also been meeting with a health coach and she told me to eat more protein so this had greek yogurt and almonds in it so that helps bump up the health factors!

Pear Almond Bread-Will Cook for Smiles
2 pears grated, and lightly squeezed
1 cup almonds, chopped
1 1/4 cup flour(I used white whole wheat)
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup butter, melted
1/4 cup applesauce
1/2 cup plain greek yogurt
1 tsp vanilla

Preheat oven to 350 degrees. Grease loaf pan.

In a large bowl mix together the dry ingredients including the almonds. In another bowl, whisk eggs and add in the melted butter(make sure it's not hot!) Whisk in yogurt and vanilla. Add in pear. Fold the wet ingredients into the dry ones.  Pour batter into loaf pan. Bake for 50-55 mins until a toothpick comes out clean.

**This bread is very moist and flavorful. The almonds added a nice crunch to it as well. I tried to get a picture of this...but we ate it all before I had a chance to!

Wheat Buttermilk Bread

A few weeks ago, a friend at church shared a loaf of bread with us. It was AMAZING and I need to get that recipe, but then I saw this recipe on one of my favorite blogs and it looked very similar to what we had. I knew I had to try it until I could get my hands on the other one!

Wheat Buttermilk Bread-shared from Finding Joy in My Kitchen
1 1/4 cups buttermilk
1 tbsp butter, softened
1/4 cup honey
1 1/2 tsp salt
1/4 cup dry milk
3 cups flour(I used 2 cups wheat, 1 cup white)
4 tsp vital wheat gluten
2 1/4 tsp yeast

Place ingredients in bread maker according to manufacturer's directions. Press dough setting and allow to work through cycle. Check dough to make sure its the right consistency, I added more flour to mine as it was really wet.

One dough is done, shape into a loaf shape. Place into a greased loaf pan, cover, and let rise for 1 hr. Bake at 325 for 30-40 mins until bread is lightly browned and sounds hollow. Remove from pan and allow to cool almost completely before slicing.

**I wasn't so sure that this would rise well because the first rise didn't look like it usually does, but after the second rise it looked fine, not as high as the original did. It tastes delicious and I love the texture of the bread, its nice and soft. It made EXCELLENT grilled cheese!

Naan Bread

I've had this list on my tasty Tuesday list for a while now and I FINALLY got to make them! They were pretty easy to make and the boys loved helping me! Cooking them was easy considering I used my George Foreman Grill!

I did adapt this to using my bread machine for the dough, but its not necessary!

Naan Bread-adapted from Let's Dish
1 cup warm water
1/4 cup sugar
3 tbsp milk
1 egg, beaten
2 tsp salt
3 1/2 cups bread flour(I used 2 cups ww, 1.5 ap +4 tsp vital wheat gluten)*
Topping:
1/4 cup butter, melted
1 tsp garlic salt

Add ingredients to bread machine as recommended by manufacturer. Start on dough cycle and once it beeps remove dough. *Check dough to make sure its not to dry or wet, you may need more or less flour. Divide dough into 18 or so equal pieces and roll into a ball. Place on cookie sheet and cover with a towel. Allow to rise for an hour until doubled. Mix together butter and garlic salt. Roll dough out into circles. Place on pre-heated george foreman grill. Brush with butter/garlic. Cook for 2-3 mins until puffed and brown, flip and brush top with more butter. Cook for another 2-3 mins(with the grill closed).

**This made delicious bread that we ate along with some chicken tikka masala. The boys gobbled them right up as well!

Apple and Honey Whole Grain Challah

I'm trying to get through as many of these recipes from Healthy Bread in 5 Minutes a Day as I can before I have to return it to the library. This one sound wonderful and I think it would be delicious as French toast as well!

Apple and Honey Whole Grain Challah-shared from Healthy Bread in 5 Minutes a Day
5 cups whole wheat flour
3 cups ap flour
1/4 cup wheat germ
1 1/2 tbsp yeast
1 tbsp kosher salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup neutral flavored oil or butter(melted)
1/2 cup honey
3 large eggs
4 large baking apples(such as braeburn, I used gala)
1 beaten egg+1tbsp water
Sesame seeds

Whisk together flour, yeast, wheat germ, salt, and gluten.

Combine the liquid ingredients and apples and mix together. Add into the dry ingredients and stir to combine. This is a very thick, stiff dough so it took a bit of working with it, its also a lot of it! (I did end up splitting the dough into two bowls to rise as the bowl I usually use it was almost to the top so I knew it wasn't going to make it after the rise!)

Cover, but not airtight and let rise for 2 hrs at room temperature. Store in fridge for up to 5 days or in the freezer for 2 weeks.

On baking day...dust a grapefruit size ball of dough with flour. Turn and roll into a ball. Form into a cylinder, dusting with flour as needed. Thin out one end so it looks like a tapered rope.(You may need to let the dough rest for 5 mins to relax it) Winding the turban: keep thick end stantionary and wrap the thinner end around and tuck end under to seal it. Place turban on greased cookie sheet or one lined with parchment paper. Let rest for 90 mins(if out of the fridge, 40 mins if not).

Preheat oven to 350.

Paint top of bread with egg wash and sprinkle with sesame seeds. Place cookie sheet in oven and bake for 35 mins or until browned and firm.(May need to adjust this depending on the size of your loaf)

Allow to cool on a rack before slicing.

**This bread was light and airy. Although I did feel like something was missing...so next time I'll add in some cinnamon. It made delicious french toast though!

Whole Wheat Flax Bread

This is another recipe from Healthy Bread in 5 Minutes a day. I needed something to go with our soup tonight and this worked well!

Whole Wheat Flax Bread-shared from Healthy Bread in 5 Minutes a Day

(this will make about 2-1lb loaves, this can be easily doubled)

1/4 cup ground flaxseed

1/2 tbsp salt 

3/4 tbsp yeast 

15 oz warm water 

2 tbsp vital wheat gluten

3 1/2 cup whole wheat flour

Whisk together all dry ingredients. Add in water and stir well to combine, you may need to use your hand to get the rest of it mixed in. Place in bowl with cover, but do not seal. Place in warm spot and let rise for approximately 2 hours(or until top has flattened or sunk).

Place in fridge and use within 10 days. You can use it right away, let rise for 40 mins(or 90 mins if it is cold) Slash top with knife.

Bake at 450 degrees on baking stone. Place pan under stone with 1-2 cups hot water in it. Close oven door quickily and bake for 20 mins up to 35 mins.(This will depend on the size of your loaf) Outside will be hard,crusty, and dark.

Whole Grain Brown Rice Bread

Last week I shared a recipe for artisan bread and then I wanted to check out the rest of the book that this recipe came from. I am always looking for a great bread recipe. This one is actually from the new book in the series called Healthy Bread in 5 Minutes. I will share a few recipes from this book, but I do recommend looking through the whole book as there are lots of tasty recipes, they are easy and delicious! I love this technique of making bread too!

These recipes can be easily halved or doubled. This recipe makes about 4 1 lb loaves!

Whole Grain Brown Rice Bread-shared from Healthy Bread in 5 Minutes
5 1/2 cups whole wheat flour
1/2 cup ground flaxseed
1 1/2 tbsp yeast
1 tbsp salt
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1 cup cooked brown rice

Whisk together flour, flaxseed, yeast, salt, and gluten together in a 5 qt bowl(preferably with a lid). Combine the water and rice and add into dry ingredients. Cover dough, not airtight, and allow to rest at room temperature until it rises and collapses(or flattens on top) about 2 hours.

Place in fridge and use within 10 days!(I did bake one loaf immediately). Cover, but not airtight.

On baking day. dust the dough with some flour, cut off a 1 lb piece(about the size of a grapefruit). Dust with more flour and quickly form into a ball. Elongate the ball into a narrow oval. Allow to rest loosely covered with plastic wrap for 90 mins(40 mins if it hasn't' been in the fridge). Preheat oven to 450. Place an empty broiler pan on oven rack, and baking stone above it.

Before baking, baste with water using pastry brush and slash loaf with 1/4 inch deep parallel lines with a serrated bread knife.

Slide dough onto hot stone(or place cookie sheet or silicone mat on top of stone). Pour 1 cup hot water into the boiler tray and close oven door immediately. Bake for 35-40 mins until richly brown and firm.(They do recommend baking directly on the stone 2/3 of the way through baking, but I didn't).

Allow bread to cool before slicing and baking.

**This bread was fabulous! It was soft and chewy inside. The texture was great! I think the next time I make it I will try a regular loaf so I can use it for sandwiches. This bread I started early morning and I made it later at night and it barely made it through dinner! It was wonderful!

Artisan Bread

While I was reading this week's Menu Plans for various blogs I follow, I stumbled upon this bread recipe! I am also looking for new bread recipes and willing to try them. I haven't found "the one" yet, but I think this one change my mind!

Now this bread has a story to it, and you can read more by following the link before on Snowhite's blog. This bread dough is made ahead of time and then can be kept for up to 14 days in the fridge, but I made the whole thing tonight for dinner. But if you don't use it all in one sitting, you can have fresh bread everyday with VERY little effort!

Artisan Bread-Finding Joy in my Kitchen
1 1/2 cups warm water(about 100 degrees)
3/4 tbsp yeast
1/2 tbsp salt
1/2 cup whole wheat flour
2 3/4 cup white flour

Place water in a big bowl/container that has a cover.(I used my big tupperware bowl, at least 4 liters) Add in the yeast and salt and let it dissolve. Add in flour and stir with wooden spoon or spatula.The dough is very wet.(if you need to use your hands, make sure you oil it or wet it). *No need to knead it! Cover dough, but do not seal container and let sit on your counter for 2-4 hours. The dough is ready for the fridge when a)the dough has fallen in on itself or b) it is flat at the top(so its no longer dome shape). Place in fridge for up to 14 days.

You will need to the dough out of the fridge 1 hour before ready to bake.
When ready to bake, sprinkle some flour on dough and tear a piece off depending on how big you want the loaf. DO NOT KNEAD IT! Place on cookie sheet and shape into a round loaf and let rise for 30 mins. After 15 mins preheat the oven to 450 degrees. After 30ish mins for rise time, cut an x in the top of the loaf. Fill a pan with 1 cup hot water and place it under the rack where the bread will be baked. Place loaf in oven and close door quickly.(The steams helps give the bread the crusty interior). Bake for 25-30 mins. The loaf will be hard and brown when done.

**I despite thinking I put too much yeast it, it still worked and it was THE BEST BREAD! IT was supposed to make 2 loaves, but I only made one. It didn't rise as high as the original recipe, but that could have been because it wasn't warm enough, didn't rise long enough, or too much yeast. There is only a 1/4 of it left to say the least! Next time I think I might add in some cheese, but it is a super simple recipe and if you make a batch(or double it) you'd be good with dough for a while. It was crusty on the outside and chewy delicious on the inside!

Egg Nog Bread

When I first saw this recipe I immediately thought of my husband. He LOVES eggnog and I buy it when its on sale this time of year. I on the other hand just.can't.drink.it. But this I thought I could handle!

Egg Nog Bread-adapted from Mommy's Kitchen
2 eggs
1 3/4 cup egg nog
1 1/4 cup sugar
1/4 cup butter, melted
1/4 cup applesauce
1/4 tsp nutmeg
1 tsp rum extract(omitted)
1 tsp vanilla extract(I used sugar cookie egg nog, so omitted)
2 1/4 cups flour(I used 1/2 ww, 1/2 ap)
2 tsp baking powder
1/4 tsp salt
small box instant vanilla pudding mix

Preheat oven to 350 degrees. Grease bread pan(s)(I got one loaf and 6 muffins out of this batch).

Beat together wet ingredients and sugar together. Sift flour, salt, baking powder together and add to egg mixture. Beat until combined. Stir in pudding mix. Place in prepared pans and bake for 20-25 mins or until knife comes out clean.(My bread got darker before it was done, so I covered it with a another cookie sheet to keep it from browning to much.) For muffins about 18-20 mins.

**This was better than I thought it would be! It was moist, dense, and a little crunchy on the outside. It was perfect. It did remind me more of a cake than a bread. The boys loved it!

This has been linked to Finding Joy in my Kitchen Countdown to 2011!

Maple Oat Bread with Cinnamon Swirl

I have been wanting to make this bread for a while now and definitely make it into french toast! This worked out perfectly for both!

I did cut down on the brown sugar after reading it was a very sweet bread especially if you are going to use it in french toast!

Maple Oat Bread with Cinnamon Swirl-adapted from The Happy Housewife
1 cup plus 2 tbsp lukewarm water
2 1/2 tsp yeast
2 tbsp pure maple syrup
4 tbsp softened butter
1 1/2 cups rolled oats, ground
3/4 cup whole wheat flour
1 tsp apple or orange juice
1 tsp gluten
2 cups ap flour
1 tbsp brown sugar
1 1/4 tsp salt

Swirl ingredients:
4 tbsp butter
1/3 cup brown sugar
cinnamon

Combine all the bread dough ingredients and mix/knead until a soft dough forms. Place in a warm place and let rise for one hour or until doubled.

Place dough on lightly floured surface and roll out as thin as possible. Melt the butter and combine with the sugar. Spread over the dough. Sprinkle with cinnamon. Roll up like a cinnamon roll, making sure ends are tucked in and ends are folded in. Place seam side down in loaf pan. Let dough rise for 1 1/2 hours until doubled.

Place in 350 degree oven for 30-40 mins. Tent with foil after 20 mins. Slice and serve warm.

**Now my loaves look small as I couldn't figure out from the recipe if it made one or two loaves. I think it only makes one as these are pretty small and the sugar mix didn't cover both loaves. This was excellent bread and made fantastic french toast!

Lasagna Soup and Pizza Hut Bread Sticks

I can't remember where I got this recipe from...I think it was one of the magazines I get. It intrigued me as I never thought to make soup out of lasagna and it was completely worth it! I make it in the crock pot but you can also do it on the stove!

Lasagna Soup
1 lb Italian sausage, crumbled(or sliced) cooked, drained
8 oz-1 lb pasta(I used shells, but any will do)
1 28 oz can crushed tomatoes
2 bay leaves
1 onion, chopped
2-3 garlic cloves, minced
1 container cottage cheese
2 tbsp tomato paste
pinch of red pepper flakes
1-2 tsp dried oregano
1-2 tsp dried basil
6 cups broth

Place all ingredients in slow cooker except cheese and pasta. Cook on low for 6 hrs. Cook pasta in another pot until tender. Stir cheese and pasta into soup and serve.

**We love this soup, although this time I forgot the cottage cheese. But it was still pretty tasty!

Pizza Hut Style Bread Sticks-shared from food.com
1 1/3 cups warm water
3 tbsp olive oil
4 cups flour(3 ap, 1 ww)
1 tsp salt
2 tsp oregano
3 tbsp powdered milk
2 tsp yeast

Place ingredients in bread maker according to manufacter's directions. Set on dough setting and wait!

In the mean time make topping:
2 tbsp parmesan cheese
1 tbsp garlic salt*
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp oregano
olive oil

Combine all ingredients except olive oil in bowl and stir until well combined. Set aside. *I didn't have garlic salt, so I added in more garlic powder and 1 tsp salt.

Once dough is done, remove from bread machine and place on a lightly floured surface and roll into a rectangle that is 1/2-3/4 inch thick.  With pizza cutter cut dough into 1X4 inch strips. Place on greased cookie sheets(I did use my non-stick pans). Brush bread with olive oil and sprinkle with topping. Let rise for 20 mins or until doubled. Place in 350 degree oven for 10-12 mins or until golden.(Make sure you watch these as the topping browns quickly)

**We can't say that these tasted just like pizza hut, but I think the fact that they aren't dripping in fat is the reason. These were the best bread stick recipe we have tried thus far. They were fluffy and airy. The outside had a bit of a bite and the topping was great.

Pumpkin Spice Bagels

I am continuing my love for pumpkin right now...A asked for bagels and this was on my list this week so I went ahead and made them. They are very easy considering they use your bread machine, but I'm sure you could easily make them using a stand mixer.

Pumpkin Spice Bagels-shared from Apples to Zucchini
2/3 cup warm water
1/2 cup pumpkin puree
1/3 cup packed brown sugar
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
3 cup bread flour*
2 1/4 tsp yeast

*I used 2 cups whole wheat flour, 1 cup ap flour, and 4 tsp vital wheat gluten.

Combine ingredients in bread maker according to man. recommendations. Start dough cycle.

About 15 mins before the cycle ends, place a large pot of water on the stove and bring to a boil.

Once cycle is complete, turn dough onto lightly floured surface. Shape dough into 9 balls. Flatten slightly and push a hole into the middle. Stretch dough out to make about a 1 inch hole. Lay on cookie sheet, cover and let rise for 10 mins. Preheat oven at 400 degrees.

Place 2-3 bagels into boiling water and boil for about 45 secs, flip and boil for 45 secs more. Place on greased cookie sheet. Place in oven for 15-20 mins until golden brown.

**A wasn't a fan of these...even though I called them orange bagels. If I called them pumpkin, I knew he wouldn't eat it. Q on the other hand loved one and ate almost a whole one. Then half of mind for breakfast...I loved the flavor. I did freeze the batch this time as I remember last time they went bad before we finished them. Now we have fresh homemade bagel whenever we like! I think these would taste fabulous with the creamy apple tortilla cream cheese.

Homemade Sandwich Thins

I'm sure you have seen these in the store...they go for about $2.50 for 6 of them at the store. Pretty pricey...and sometimes not very good for you even though they are about 100 cal/roll. This recipe will yield about 16 rolls at a much cheaper and healthier price.

Homemade Sandwich Thins-shared from From Apples to Zucchini
1 1/4 cup warm water(110-115)
2 tbsp sugar
2 1/4 tsp yeast
2 cups whole wheat flour
1 1/2 cups flour
1/2 cup wheat germ
2 tbsp vital wheat gluten
1 tsp salt
1 egg
2 tbsp olive oil
2 tbsp rolled oats
water

Combine water and sugar, stir. Sprinkle yeast over top and let sit for 10 mins.

Mix together dry ingredients and divide in half. Add one half to the yeast mixture(and save the other half for later). Add in oil and egg. Mix until throughly combined.(I used the bread hook on the kitchen aid mixer.) Cover and let rise for 1 hour.

Add the remaining ingredients and knead with bread hook for 5 mins. This will be a sticky dough. Divide dough into 16 equal pieces. Roll each portion into a ball and flatten in your hand. Place on greased(or parchment lined cookie sheet) and press outwards until a 5 inch circle is achieved.

Brush tops of rolls with water and sprinkle with oats. Let rise for 30 mins and "dock"(press finger tips into dough to make indentations). Place in 350 degree oven for 12-15 mins.

Let cool completely before cutting.

**At first the technique of making these rolls seemed odd to me, but I went with the directions exact. It worked out perfectly!! Although I think I forgot the salt in them, but they were still pretty tasty. A loved them. I cut them in half and froze most of them so they wouldn't go bad before we had a chance to eat them.

Apple Bread

I still have some apples I need to use up and I noted this recipe on a recent Tasty Tuesday. I needed to bake something just to help warm the house a bit!

Apple Bread-adapted from Pillsbury
1 1/2 cups shredded apple
3/4 cup brown sugar
1/2 cup buttermilk
1/4 cup oil
1/4 cup applesauce
4 eggs, lightly beaten
2 cups ap flour
1 cup whole wheat flour
1/2 cup chopped pecans(optional)
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp ground nutmeg

Mix together apple, sugar, buttermilk, oil, applesauce, and eggs. Combine dry ingredients and mix well. Add into apple mixture and stir until combined.

Grease just the bottoms of two bread pans. Pour in batter and bake for 45-55 mins at 350 degrees or until toothpick comes out clean.

**This bread was really moist and delicious! Mine was done at 40 mins and probably could have been done around 30 or 35 mins, it is very dark bread.

Cheddar Buttermilk Biscuits

I used to LOVE going to Red Lobster for the Cheddar Bay biscuits...they were always so good.  A couple weeks ago I tried a new clam chowder recipe and wanted some biscuits to go with it. Most of them that I found used Bisquick or other buttermilk mixes which I don't ever have on hand. Luckily I found this one and it was pretty easy to put together and make!

Cheddar Buttermilk Biscuits-AllRecipes.com
2 cups flour(I did use half whole wheat)
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 tsp cayenne
1 tsp garlic powder
1/4 cup cold butter, cut up
1/2-1 cup shredded cheddar cheese
3/4 cup buttermilk

Mix together dry ingredients. Cut in butter until dough resembles course crumbs. Add in the cheese and toss. Stir in buttermilk just until moistened.

Turn dough onto lightly floured surface and kneed 8-10 times. Pat or roll into 1 inch thickness. Cut with 2 1/2 inch circle cutter. Place on ungreased cookie sheet 1 inch apart. Bake at 425 degrees for 15-18 mins until golden brown.

**These were pretty tasty, but there seemed to see something missing and I'm not sure what. It did taste GREAT with the soup and I used some of the leftovers in egg sandwiches and those were delicious!

For 12 servings/biscuits-130 calories, 5g fat

Cinnamon Chip Bread

A fellow blogger friend of mine, Hallee, always talks of cinnamon chip cookies and how she sends them over seas to her husband in Afghanistan. They are always a HUGE HUGE hit there! So one night while blog hopping I came upon 2 recipes using them that sounded wonderful! I of course did share them with her.

I had never seen cinnamon chips at the store before, but then again I never had looked either. So when I went back for groceries I looked and lo and behold there they were. So I picked up a package to try. This was the first time I used them and wasn't disappointed in them at all! I wasn't a huge fan of them alone, but inside baked goods they were delightful!

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Cinnamon Chip Bread-adapted from Lick the Bowl Good
2 cups wheat flour
1 cup ap flour
1/2 cup sugar
2 tsp instant yeast*
1 tsp cinnamon
1 tsp salt
1 cup warm milk
1/4 cup butter, melted
1 large egg
1 tsp baking powder
1 cup cinnamon chips

In a large bowl mix together flour, sugar, yeast, cinnamon, and salt. In another bowl, whisk together milk, butter, and egg. Combine the wet and dry ingredients, beating until smooth. Let the batter rest at room temp for 1 hr, covered. Then stir in baking powder and chips.

*You can use regular active yeast, but if you do make sure you proof the yeast with the milk first for about 5 mins before adding it in.

Spoon batter into bread pan. Bake bread at 350 degrees for 35-40 mins, until it tests done. Remove bread from the oven, let it rest for about 5 mins. Transfer bread to a wire rack to cool completely. This will allow it to cut better..

**Something happened with my bread...so it didn't seem to rise as well as the original loaf looked. I think this had to do with my milk not being warm enough so the yeast wasn't activated. So make sure your milk is around 110 degrees. The bread was pretty good, better if toasted. I ended up making stuffed french toast with it seen as it wasn't as "high" as it should have been. But it still tasted great!

Whole Wheat Buttermilk Rolls

I always love trying out new roll/bread recipes! As long as I remember to use them immediately or to freeze them! I always have every intention of doing it, just sometimes I find some nice mold growing...and boy do I hate to throw food out!

There were 2 recipes for this found on The Taste Of Home website...one for white rolls and one for whole wheat. I opted not to do the whole wheat version because it needed self rising flour and was being lazy and not looking up on how to make my own. So I used the white version with whole wheat flour and wouldn't you know, its probably the same thing, as I'm pretty sure self-rising flour has the same leavening in it. So I'm not really sure why they needed basically the same recipe in twice.

Whole Wheat Buttermilk Rolls-shared from Taste Of Home
2 1/4 tsp yeast
1/4 cup warm water
1 1/2 cups warm buttermilk(110-115 degrees)
1/2 cup canola oil
3 tbsp sugar
1 tsp salt
1/2 tsp baking soda
4 1/2 cups flour(I used 3 cups whole wheat, 1-11/2 of ap)

In a large bowl dissolve yeast in water. Beat in the buttermilk, oil, sugar,salt, baking soda, and 2 cups of flour until smooth. Stir in enough of the remaining flour until a soft dough forms.

Knead in stand mixer for 2-3 mins until smooth and elastic or by hand for 6-8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down. Divide into 18 pieces and roll into balls. *Mine were not very ball shapish...it was a soft dough and they kinda flattened a bit before they rose! Place on greased cookie sheet.(I did some on the cookie sheet and some in an 8 inch round cake pan). Cover and let rise for 30 mins until doubled.

Bake at 400 degrees for 15-20 mins or until golden brown. Cool on wire rack.

**These were quite tasty! They are light and fluffy and they may just become my new go to recipe for hamburger/hot dog rolls. They had a harder outside but fluffy inside. The ones in cake pan probably could have cooked a bit longer but the tops were definitely done! The bottoms seemed a bit doughy, but were fine. Half did make it into the freezer and the boys loved them!

Chocolate Swirl Banana Bread

I am always on the lookout for new and different ways to make something simple, like banana bread. Someday I will find THE PERFECT recipe, but I have yet to find it. This one involves chocolate so I had to give it a try!

Chocolate Swirl Banana Bread-adapted from
1 cup sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas(3-4 medium)
1/2 cup buttermilk
2 1/2 cups whole or ap flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 cup chopped nuts(optional)
1/2 cup chocolate chips

Preheat oven to 350 degrees. Grease 2 loaf pans.

Mix together butter and sugar. Stir in eggs until mixed well.  Add in bananas, buttermilk, and vanilla, beat until smooth. Stir in flour, baking soda, and salt.(Stir in nuts)

Place chocolate chips into a microwave safe bowl and slowly heat them up to melting. *I started at 30 seconds, stir, another 30 seconds and stir. They tend to keep their shape for a while, so try not to burn them! Mix about 1 cup of prepared batter into the chocolate until combined.

Layer 1/2 of plain batter into each loaf pan. Top with half of the chocolate batter followed by another layer of plain. Take a knife and lightly swirl the batters together, if you swirl too much you will just end up with chocolate banana bread!

Bake for 40-60 mins or until toothpick inserted comes out clean. *The orginally recipes states to cook for 1-1 1/4 hours, but in my pans it took about 40 mins. So you will want to keep an eye on them!

**This bread was so DELICIOUS!! YUM! It was a bit thinner but that was because it was split into 2 pans. But it wasn't dense, but fluffy and moist. K's parents love it as well.

Banana Bread-The Deceptively Delicious Way!

Now that I have all these purees in my freezer, I need to use them up! Nevermind that I have 2 bunches of very ripe bananas to use, so I decided to try this recipe!

Banana Bread-shared from Deceptively Delicous
1/2 cup ap flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon(optional)
1/2 cup brown sugar, packed
1/4 cup applesauce(or oil)
2 large egg whites
1 1/2 cups banana puree
1/2 cup cauliflower puree
1 tsp vanilla

Mix together dry ingredients and put aside. Combine purees, egg white, applesauce, sugar, and vanilla. Mix well. Add in flour and mix until combined. Place in loaf pan(may need to grease it). Cook for 55-60 mins in 350 degree oven.

**This was ok...it seemed very dense and not very thick. Q devoured it...honestly I wrapped it up, froze it, and sent it to my brother in laws!

Foccacia Hamburger Rolls

I found a new blog recently that I have fallen in love with. While looking around I came across a new hamburger bun recipe. So of course I had to try it!

Foccacia Hamburger Rolls- adapted from Sweet and Savory
2 1/4 tsp yeast( or 1 pkg)
1 cup lukewarm water
1/2 tsp salt
2 1/2 cups whole wheat flour(or any flour)
2 tbsp olive oil, plus some for drizzling
parmesan cheese
salt

Mix together yeast and water, set aside. Sift together salt and flour. Add to yeast and combine with oil. Kneed using dough hook for 5 mins until a ball forms. Place dough into covered greased bowl and let rise for 1 hr. Punch dough down and form into 4-6 balls. Form into roll shape. Press fingers lightly into dough to form dimples. Drizzle with oil, salt, and parmesan cheese. Cover with towel and let rise for at least 30 mins. Cook at 375 for 20-25 mins until golden brown.

**These were quite tasty and went well with the burgers. I was only able to get 4 rolls out of them, but I did proof the yeast wrong so that may have had something to do with it. I will make them again! I am on the search for a perfect roll...I like the softness of a store bought, but not sure if I will ever get it b/c im not using the yucky stuff they are!

Peanut Butter Banana Chocolate Chip Bread

Well that is a mouthful in itself, whew! But I promise you it is worth it! I fell upon this recipe and have been waiting to make it...again the bananas in our house are gone before they are super ripe. I finally got some so I made the bread!

PB Banana Chocolate Chip Bread-adapted from Meal Planning with Connie
2 cups whole wheat flour
1 tbsp baking powder
3/4 cup oats(quick cook or old fashion)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup chocolate chips
1/2 cup milk(may need a little extra, I did not)
3 bananas, mashed
1/2 cup peanut butter
1 egg
2 tbsp applesauce
1 tsp vanilla

Preheat oven to 350. Grease 2 bread pans or a bundt pan. Set aside.

Mix together dry ingredients including chocolate chips. Combine wet ingredients and slowly incorporate into dry mixture. Pour into pan(s) and cook for 40 mins or until a toothpick comes out clean.

**This is a delicious bread! I really enjoyed it, the peanut butter was not overwhelming nor was the banana.

This has been linked to Eat At Home