No Yeast Cinnamon Rolls

These No Yeast Cinnamon Rolls remind me of the refrigerated Pillsbury cinnamon rolls.  If you love Pillsbury cinnamon rolls, you're going to love these!  And they can be on the table in an hour or less!

2 1/2 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/3 cup sour cream
3/4 cup buttermilk
1/4 cup oil

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup sugar
2 teaspoons cinnamon

In a large mixing bowl combine flour, baking soda, baking powder, sour cream, buttermilk, and oil. Mix until it's well combined and forms a soft dough.  Sprinkle your counter with flour and roll the dough into a rectangle that is about 1/4-inch thick.  Combine brown sugar, sugar and cinnamon and mix.  Spread softened butter on the dough and sprinkle with cinnamon and sugar mixture.  Roll the dough and slice into 12 rolls. Place the rolls in a greased 9x13-inch baking dish.  Bake at 375 for 20 - 25 minutes, or until lightly browned. Frost with your favorite frosting while still hot.  I used my favorite Coconut Buttercream.  My Cream Cheese Buttercream Frosting would also be amazing on them!  Serve warm.

Recipe from Back for Seconds.

Amish White Bread

I've said it before, but I'll say it again.  I'm fascinated with the Amish way of life!  I am 95% sure I could live the lifestyle without any problem.  I love the simplicity of their lifestyle and if a recipe has the word "Amish" in it, I'm more likely than not to try it out.  I guess that makes me a bit of a sucker. :)

I honestly haven't a clue if this is an authentic Amish recipe, but regardless, it's fantastic!  I've made 2 batches in the last 2 weeks and they haven't lasted long.  I made my girls sandwiches for their school lunches with this Amish White Bread and when I asked them how their sandwiches were, they had no clue the bread was homemade.  They both told me it tasted just like the kind of bread I buy.  Personally, I think this bread is better than store bought bread.  At least now I know it is a great sandwich bread!

1 cup warm water 

1 cup warm milk

1 1/2 teaspoons salt

1/3 cup sugar

1/4 cup vegetable oil

1 1/2 tablespoons yeast

5 1/2 to 6 cups flour

In the bowl of an electric stand mixer (with a dough hook), pour warm milk and water (I heat them together in the microwave for about 1 1/2 minutes, stirring after each 30 seconds.  I like it to be warm enough that I can stick my finger in it without it being uncomfortable.)  Sprinkle with yeast and sugar, then mix just enough to make sure all the yeast is wet, instead of sitting on the top of the liquid.  Let the yeast sit to proof (get foamy); about 5 minutes.  Add in salt, oil and 3 cups of flour and mix well.  Slowly add the remaining flour, 1 cup at a time, until the dough is soft and not very sticky.  Let the mixer knead the dough for about 5 minutes, or until the dough is elasticy (when you poke it with your finger the indentation doesn't remain).  Cover the dough with plastic wrap and let rise in a warm spot until doubled; about 1 hour.  Dump the dough out onto the counter (I spray my counter with non-stick cooking spray) and divide into 2 equal parts.  Shape each part into a loaf and place in a greased loaf pan.  Cover the loaves with plastic wrap and let rise again until the dough is about 1-inch above the top of the pans; 30 to 60 minutes.  Preheat the oven to 350.  Bake for 30 minutes or until the top of the loaves are nicely browned and the loaves sound hollow when you tap them. Remove the loaves from the pans and place on a cooling rack.  If desired, brush the top of the loaves with melted butter.

Recipe adapted from Bakerette.

Banana Crumb Muffins

I don't know about you, but my family is pretty picky when it comes to eating fresh bananas.  They have to be just barely under ripe for us to eat them.  Because they seem to ripen so darn fast, that gives us about a day when they're the prefect ripeness for us to eat.  That means that we end up with more overripe bananas than I'd like.  Sometimes they ripen past the point we like them before we even realize they're ripe!  Solution?  These Banana Crumb Muffins.  

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg
1/3 cup butter, melted

Crumb Topping:

1/3 cup brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter, softened

In a small bowl, combine flour, baking soda, baking powder and salt; set aside.  In a large bowl combine mashed bananas, sugar, egg, and melted butter; mix well.  Add dry ingredients and stir just until moistened.  Grease or line a 12-count muffin tin and divide batter between the cups.  To make the crumb topping, combine brown sugar, flour and cinnamon.  Cut in the butter until it looks about like corn meal.  Sprinkle the crumb topping over the muffins and bake at 375 for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Recipe from Allrecipes.

Moist Zucchini Bread

I finally gave in and announced to the neighborhood that I have extra zucchini.  I let everyone know it was sitting on my porch and practically begged for it to be taken.  I expected it to sit there all afternoon and all evening, but to my surprise, it was whisked away in less than 15 minutes!  And there was quite a bit.  I even have people asking for more.  WOW!

Before I gave away my zucchini, I made some awesome Moist Zucchini Bread.  It's SO moist and delicious with just the perfect amount of spice.  I left it out on the counter, uncovered, over night and it was still perfect.  That's the kind of recipe I need.  

1 pound zucchini 
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 1/2 cups sugar
2 eggs
1/3 cup plain yogurt
6 tablespoons butter, melted

Preheat oven to 375.  Generously grease and flour a 9x5-inch loaf pan. Chop the ends off the zucchini and finely shred (with the peel still on). Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends (like a tootsie roll wrapper) to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, and butter until combined. Gently fold the yogurt mixture and zucchini into the flour mixture, until just combined. Pour the batter to the prepared loaf pan. Bake until golden brown and a think knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out onto wire rack to cool. 

Recipe adapted from Mel's Kitchen Cafe.

Linked on Pinworthy Projects and The Weekend re-Treat.

Flour Tortillas

We go through a lot of tortillas around here.  From casseroles, to tacos/fajitas/burritos, to wraps, or just eating heated with butter and maybe a little cinnamon sugar.  The kids aren't too picky about their tortillas, but I can hardly bring myself to eat a store bought tortilla unless it's the kind I get to cook myself.

These flour tortillas take a little more time than opening a bag of pre-made tortillas, but are worth the time and effort.  I set them out with corn taco shells and store bought tortillas and they disappeared before anything else was touched!  The family was a little disappointed that I only made a single batch.

2 cups flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface and  knead 10 to 12 times.  Add a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inch circle. Heat a nonstick griddle to 350. Cook tortillas for 1 minute on each side or until lightly browned.

Recipe from Taste of Home. 

Linked on Pin it Thursday, Sweet and Savory Saturdays and Pinworthy Projects.

Sourdough Croutons

Oh my!  These Sourdough Croutons are SO delicious!  I couldn't stop eating them.  I think I (with a little help from the kids) ate almost half of them before dinner even started!  I had to threaten them to get them to stay out and then decided I need to stay out, too, if we were actually going to have any at dinner time.  Self control has never been one of my strong suits.  Good thing they're so darn easy to make!

1 loaf sour dough bread, cut bread into 1/2 to 1-inch cubes (about 8 to 10 cups)
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Place bread cubes on a large rimmed baking sheet.  Drizzle with butter, then sprinkle with salt and pepper.  Toss bread cubes with your hands (or a spoon) to coat well with butter.  Bake at 400 for 15 to 20 minutes, stirring after 10 minutes. 

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, Best of the Weekend, The Weekend re-Treat, Party in Polka Dots, Strut Your Stuff Saturday and Sweet & Savory Saturdays.

Pizza Dough

I don't know how many times I've tried to start this post.  Several, I know.  I just can't seem to come up with anything to say.  Not that this Pizza Dough isn't good.  It is.  Really!  I guess my creative side is missing today.  What little of it I have.  So I guess it's on to the recipe.  And a very good one, at that.

4 1/2 cups flour
1 3/4 cups warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 1/2 teaspoons instant yeast
2 tablespoons sugar

Combine flour, sugar, salt and instant yeast in a large bowl and mix well.  Stir in water (I use tap water as warm as I can get it) and oil.  Add more flour or water if needed.  Cover dough and let rise in a warm spot until double, about 20 minutes.  Punch down dough and let rest for 5 to 10 minutes.  Preheat oven to 500 .  Shape dough into rounds on a pizza sheet or pizza stone.  Top with desired toppings and bake for 10 minutes (a pizza stone will need to bake longer)

The dough can be made ahead of time and refrigerated.  I like to make mine in the morning and use it that night.  Allow dough to sit out (still covered) for an hour to return to room temperature before shaping and topping.

Recipe from the Royal Cook - an original!

Soft Pretzels

There nothing my kids like for a snack after school than a Soft Pretzel.  Being the nice, super way cool, mom that I am (if you wouldn't mind telling my kids I'm nice and super way cool, that would be fantastic! :)) I made these Soft Pretzels for an after school snack for them.  They all loved them and devoured them in record time.

Don't forget to enter the giveaway for 2 free movie tickets and a box of General Mills cereal that I have going on right now!

2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup very warm water

Topping:
1/2 cup warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

In a large bowl combine the flour, salt, sugar and yeast.  Mix to just combine.  Add the water and mix well.  Add more flour, a little bit at a time, if needed, to form a soft, smooth dough.  Knead the dough for about 5 minutes, until it is soft and smooth, and not overly sticky.  Place dough in a lightly greased bowl and cover and let rest/rise for 30 to 60 minutes.  Preheat oven to 500 F.  Line 2 baking sheets with parchment paper or grease them.  Place dough on a lightly greased work surface and divide into 8 to 10 equal pieces of dough (depending on how large you would like your pretzels) and lest rest, uncovered for 5 minutes.  While the dough is resting, combine the 1/2 cup warm water and the baking soda in a small, flat bottomed plate, pan or bowl that is just large enough to dip the pretzels in, and mix until dissolved.  Roll each piece of dough into a long, thin strip and shape into a pretzel.  Dip each pretzel into the baking soda mixture (the baking soda didn't dissolve completely for me, so I stirred it before dipping each pretzel).  Place each pretzel on a prepared baking sheet about 2-inches apart and sprinkle lightly with coarse salt, if using.  Let rest rest for 10 minutes, uncovered.  Bake for 8 to 10 minutes, or until they're golden brown.  Brush the baked pretzels with melted butter and serve warm.

Recipe from Mel's Kitchen Cafe.

Linked on Tatertots and Jello and Nifty Thrifty Things.

Christmas Muffins

I can't believe it's almost December!  Christmas is quickly on it's way and the end of the year is on it's tail.  I hope you all take a little time to slow down and enjoy the wonderful season.  The smells, the sounds, the lights, the spirit.  Happy holidays!

I always get excited for fresh cranberries.  Fresh cranberries always mean Christmas Muffins.  I kinda like LOVE these Christmas muffins.  They are full of fruit and spices and are delicious!  Now if only I could get the kids to like cranberries......

¾ cup brown sugar

¾ cup white sugar

3 cups flour

½ teaspoon baking soda

1 tablespoon baking powder

½ teaspoon sat

2 teaspoons cinnamon

1 cup butter, melted

½ teaspoon nutmeg

1 teaspoon ginger

2 eggs

1 ¼ cups milk

1 ½ cups cranberries, chopped

1 ½ cups apple, chopped

Mix together sugars, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Make a well in the center, add the melted butter, milk and eggs, mix until smooth.  Stir in cranberries and apples.  Spoon batter into muffin pan until cups ¾ full.  Bake at 375 for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. 

Recipe from???

Linked on Sweet as Sugar Cookies and Tatertots and Jello.

Cinnabon Cinnamon Rolls

Oh.  My.  Goodness!  These have got to be the best cinnamon rolls in the world!  I just love copy-cat recipes.  They're usually packed full of awesomeness and these Cinnabon Cinnamon Rolls were no different.  They're awesome!  They came out soft and tender and just plain tasty.  I loved them, the family loved them, and I'm sure you will love them!  Make them now and you can thank me later. :)

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup sugar
1 tablespoon instant yeast

Filling:
1/3 cup butter, softened
1 cup brown sugar
2 tablespoons cinnamon

Icing:
1/4 cup butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt

Combine flour and yeast in a medium bowl and set aside.  In a large bowl combine remaining ingredients for the dough and mix well.  Add in 2 cups of the flour mixture and mix well.  Add remaining flour 1 cup at a time, mixing well after each addition, until the dough is soft and not too sticky.  Knead the dough for 5 minutes, then cover and let rise until doubled.  In a small bowl combine the brown sugar and cinnamon for the filling.  Roll dough into a 16x21 inch rectangle. Spread dough with the 1/3 cup butter and sprinkle evenly with cinnamon and sugar mixture. Roll the dough, starting at the long end, into a tight roll.  Seal the seam by pinching the dough.  Cut the dough into 12 even rolls and place in a lightly greased 9x13 inch baking pan.  Cover and let rise until nearly doubled, about 30 minutes.  Meanwhile, preheat oven to 400 degrees.  Bake rolls in preheated oven until golden brown, about 15 minutes.  While rolls are baking, beat together icing ingredients until smooth.  Spread frosting on warm rolls before serving.

Recipe adapted from All Recipes. 

Linked on Sweet as Sugar Cookies.

Pumpkin Cinnamon Rolls with Caramel Icing

I have the curse of naturally curly hair.  At least that's how I lovingly refer to it.  And my hair is thick.  Which I can't complain about.  Unless it's short and I don't do it.  Then I look like a tumble weed.

I was getting together with some friends tonight for a girls night out and thought I would actually do my hair (aka straighten my hair).  I don't straighten it often because it takes longer than I like to spend on my hair (more than 30 seconds).  But decided I would.  My hubby mocked offense that I would do my hair for the girls, but not him.  I don't know what possessed me to do it, but it was a bad, very bad idea!  I found 6 gray hairs!  Not just one, or even two, but 6!  I think now would be an appropriate time for a mid-life crisis.  And a diet Coke.  And lots of chocolate.  And maybe even a cinnamon roll.

There are several wonderful things about these Pumpkin Cinnamon Rolls with Caramel Icing.  Like, the batch only makes 12 cinnamon rolls (you could easily double it, I'm sure).  You're probably wondering why I would say just 12 cinnamon rolls would be a good thing.  Well, I'm severely lacking in the self control department.  So now I only have to attempt to have self control for 12 cinnamon rolls, instead of 24, or more.  That's a good thing.  And then there's the caramel icing.  I don't think I need to say anything more about that one.  Let's not forget about the pumpkin.  I love being able to sneak healthy stuff into less healthy stuff.

Surprisingly, some of these Pumpkin Cinnamon Rolls with Caramel Icing survived until the next morning.  I put one in the microwave for 20 second and let the icing melt into the roll.  Yum!

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin (I used some I bottled)

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

1 tablespoon dry yeast

2 cups bread flour

1/2 cup packed brown sugar

2 teaspoons cinnamon

2 tablespoons melted butter

Caramel Icing:

1/4 cup butter

1/2 cup packed brown sugar

2 tablespoons milk

1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice

1 dash salt

3/4 cup powdered sugar

Combine butter and milk in small saucepan and heat over medium heat until the butter is just melted, stirring constantly. In large bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat until well mixed. Beat in egg and yeast. Add half of the flour to the pumpkin mixture and beat on low speed 5 minutes. Add remaining flour and mix thoroughly (dough will be very soft). Cover and let rise in warm place until doubled, about 1 hour. Pour dough out onto a lightly greased surface and knead to get the air bubble out and make the dough smooth. Roll the dough into 12x10-inch rectangle. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up like a jellyroll. Pinch the seam to seal. With sharp knife or piece of string, cut the roll into twelve 1-inch slices. Place rolls, cut sides up and down, in greased 9x13-inch baking dish. Cover and let rise until nearly doubled, 30 to 45 minutes. Bake the rolls at 350 for15 to 20 minutes, or until golden. Cool for 15 minutes, then drizzle with caramel icing.

For the Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Pour into a small bowl to cool. Once cooled (I let it cool to luke warm) stir in vanilla, pumpkin pie spice, salt, and powdered sugar. Beat until well blended.

Recipe from The Girl Who Ate Everything.

Linked on Tatertots and Jello and Sweet as Sugar Cookies.

Kneaders Pumpkin Chocolate Chip Bread

Do you have a Kneaders near you?  If you don't, you are missing out!  Love that place!  They make the yummiest breads and sandwiches (on their super, way yummy bread) and other tasty treats.  A loaf of Kneaders Pumpkin Chocolate Chip Bread (or is it just pumpkin?  Adding chocolate can never hurt!) is around $4 at the Kneaders near me and a loaf NEVER lasts long (30 minutes.  Tops).  The nice thing about this recipe is that it makes 3 loaves.  Yes, 3 loaves!  I was finally able to get some Kneaders Pumpkin Chocolate Chip Bread to last until morning.   And I was able to make 3 loaves for less than is would have cost me to buy 1 loaf!

This Kneaders Pumpkin Chocolate Chip Bread is moist, tender and delicious.  And the house smelled absolutely heavenly while it was baking. 

3 ⅓ cups flour
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
2 ⅔ cups sugar
⅔ cup butter, softened
4 sggs
1 (30 ounce) can pumpkin (I used 2 bottles of pumpkin I bottled)
⅔ cups Water
1 cup semi-sweet chocolate chips 

Preheat oven to 325 degrees.  Sift together flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt; set aside.  Cream together sugar and butter, then add eggs one at a time, mixing well after each addition.  Add the pumpkin and mix well.  Add about half of the flour mixture and mix until well incorporated, then about half of the water.  Repeat with the other half of the flour and water.  Fold in chocolate chips and pour into 3 large, greased, loaf pans (Mine are about 8.5 x 4.5 x 2.5).  Bake for 55 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Recipe from Burnt Apple.

Linked on Sweet as Sugar Cookies and Tatertots and Jell-O.

Old Fashioned Doughnut Muffins

I'm beginning to think there isn't a thing you can't make into a muffin.  These Old Fashioned Doughnut Muffins really do taste like old fashioned doughnuts!  The remind me of the muffins my mom made for us when I was a kid. 

1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk

Glaze
3 tablespoons butter; melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees.  Line 18 muffin cups with muffin liners (I live in a high altitude area and can get 18 muffins out of the batter.  The original recipe says it makes 12).  In a large bowl, mix together butter, oil, and sugars until smooth.  Add in eggs and vanilla and beat until well combined.  Add baking powder, baking soda, nutmeg, cinnamon, and salt and mix until just combined.  Add 1/3 of the flour and mix until well mixed, then 1/3 of the milk and mix until well mix.  Repeat with the flour and milk 2 more times (until gone).  Spoon batter into prepared muffin cups and bake for 13 to15 minutes, or until cooked through (the tops will be just golden and the muffins will spring back when you lightly touch them on the top).  Remove cooked muffins from tins and cool for 15 minutes on a cooling rack.  To make the glaze, combine glaze ingredients and whisk until smooth.  Dip muffins in the glaze and let harden slightly before serving.  You can dip the muffins in the glaze a second time, if desired.

Recipe from Sweet Pea's Kitchen.

Pizza Crust

My kids love pizza. My hubby loves pizza. I kinda like the stuff, too. When I don't know what to make for dinner, I usually ask my family. If my hubby gives any input, it's usually pizza. But not the homemade kind. The takeout or delivery kind. When he suggested pizza the other night, my 6 year old was super excited.

"Yeah Mom! Pizza! Can we make our own? Please? Then we can make our own little pizzas!"

Her enthusiasm was contagious and we made our own pizzas. I made a big one for the hubby and big kids, while the little kids made their own. The crust was delicious! Slightly sweet and chewy.

1/4 cup sugar
2 teaspoons salt
4 2/3 cups bread flour
2 tablespoons oil
1 3/4 - 2 cups hot tap water
1 tablespoon yeast
Corn meal, optional

Combine sugar, salt, flour and yeast in a large bowl or in the bowl of a mixer. Add oil and water (start with 1 3/4 cup water and add remaining 1/4 cup if needed) and mix until it forms a soft, not too sticky, dough. Knead dough for 10 minutes (by hand or with a mixer). Place the dough back in the bowl and cover with plastic wrap. Set aside to rise until doubled (about 1 hour). When dough has doubled, punch down and shape into 2 pizza crusts (I used my pizza stone and sprinkled it with corn meal before putting the crust on). Top crust as desired (don't overload your dough or it won't cook well). Bake pizzas at 475 for 15 minutes, or until crust and cheese is golden.

Recipe adapted from French Logic.

Asia's Chocolate Chip Chocolate Muffins

Holy cow!  Can I just tell you that summer is a little CRAZY with 5 kids!  Although I love having them all home, it will be nice to have a little break when school starts.  It's always a bit bitter-sweet when school starts.  This year I will be left with only 1 baby at home.  I can't believe all my babies are growing up so fast.

My sweet little 6 year old found this recipe and insisted on trying it out.  She was so proud of her muffins and has every right to be.  They are delicious!  Whoever came up with muffins is quite the clever one.  If you ask me, they are just cupcake without the frosting.  But that makes them "legal" in my house for breakfast and I don't have a single little one - or big one, for that matter - that will complain about eating dessert for breakfast. :)

1 3/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1/2 cup chocolate chips - I used mini semi-sweet chocolate chips since my little princess insisted on having mini muffins.

Preheat oven to 375.  Grease or line a 12 cup muffin pan (I live in a high altitude area and was able to get 24 mini muffins and 11 regular sized muffins.  I probably could have gotten 18 regular sized muffins out of the batter with my altitude.)  Combine dry ingredients in a medium sized bowl and whisk until combined.  Combine wet ingredients in a small bowl and whisk to combine.  Pour wet ingredients into the dry ingredients and stir until just blended.  Add chocolate chips and mix until combined.  Spoon into prepared muffin cups and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.  I cooked the mini muffins for 11 minutes.

Recipe from GirlsGoGames.  My little girl "won" the recipe and was so excited!

Linked on Sweets for a Saturday. 

Buttermilk Bread

If I had to claim one thing as my favorite food, homemade bread would be a strong contender.  There isn't anything quite like a fresh slice of bread right out of the oven.  Plain, smothered in butter and honey or jam.  Yum!  This Buttermilk Bread is fantastic!  I love the look of the baked loaf.  It's so pretty, but so easy to make.

2 tablespoons active dry yeast
3/4 cup warm water
3 cups warm buttermilk
3/4 cup butter, melted
1/4 cup honey
1 tablespoon salt
1/2 teaspoon baking soda
3/4 cup wheat germ
9 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn onto a heavily floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface and divide into thirds. Divide each portion into thirds and shape each into a 12 inch rope. Braid three ropes together and pinch ends to seal and tuck under. Place in a greased 9 x 5 inch loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks. Makes 3 loaves.

Recipe from All Recipes.

Linked on Weekend Wrap Up Party.

Ruth's Diner Mile High Biscuits

I love biscuits.  I've baked lots of biscuits.  But until now, I haven't found a recipe that was a keeper.  These Ruth's Diner Mile High Biscuits are fantastic!  They are flaky, tender, and moist (as long as you don't over bake them......)  They're made with buttermilk, which, I've decided, is one of my favorite ingredients to bake with.  If it has buttermilk in it, it's got to be good!

 

3 c. flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick cold butter (I find it easier to work with and cut into the flour mixture if it's cold)
3/4 c. buttermilk
1 egg
1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, and baking powder in a medium sized bowl. Cut the butter into about 8 pieces and put into the bowl with the flour.  Using a pastry blender (2 knives or a fork would work as well), cut the butter into the flour until it's crumbly, with the pieces of butter no larger than a small pea. Make a well in the center of the flour mixture and pour in the buttermilk and egg.  Mix adding just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Place the dough onto a lightly floured surface and press the dough into a rectangle about 1 inch thick. Either cut into 2 inch squares (I cut into the squares to avoid wasting any of the dough), or into 2 inch circles.  Place biscuits on a greased baking sheet just touching each other.  Bake 12-15 minutes or until golden brown.

Recipe from Deals to Meals

Amazing Homemade Hamburger Buns

I am SO excited about this recipe!  I don't remember being this excited about a recipe in a long time.  These Amazing Homemade Hamburger Buns are, well, AMAZING!!  We love our hamburgers, but these buns put our already loved hamburgers over the top.  I love how there is actually something to these hamburger bun instead of a weak, floppy piece of air.  These Amazing Homemade Hamburger Buns are tender, moist and full of delicious flavor.  They are so good, in fact, that my sweet little 3 year old kept sneaking them.  She even sneaked one after being threatened with a timeout!  That threat alone is usually a miracle worker.

2 tablespoons active-dry yeast
1 cup  warm water
1 cup  milk
2 large eggs
1/4 cup vegetable oil
1/4 cup sugar
2 teaspoons salt
6 cups all-purpose flour
2 tablespoons butter

In a large bowl combine the yeast and water and let sit until it is foamy. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add milk mixture to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked. Return the dough to the mixing bowl and cover and let rise until doubled - about 1 hour in a warm spot. Place the dough onto a lightly floured counter and divide the dough into 8 pieces for large buns, or 16 for smaller buns.  Shape each piece of dough into a ball and place on a baking sheet.  Let rise again until they are about the size of a hamburger bun - about 30 to 40 minutes. Melt the butter and brush it over the risen hamburger buns. Bake at 375 for 15 to 18 minutes, or until golden brown.

Recipe from theKitchn.

French Bread

This French Bread turns out SO good!  It is every bit as good as the french bread you can buy at the store.  It's tender, light and airy and delicious!  My kids love french bread and somehow managed to make an entire loaf magically disappear before dinner.  No one seemed to know what happened to it.  The second loaf disappeared pretty quick during dinner as well.

2 1/2 cups warm water
2 tablespoons yeast
2 tablespoons sugar
1 tablespoon salt
2 tablespoons oil
6 cups flour
1 egg white, beaten - optional
corn meal - optional

Pour water into a large bowl and sprinkle with yeast and sugar.  Let sit 10 minutes, or until foamy.  Add salt, oil and 3 cups flour.  Beat vigorously for 2 to 3 minutes, then add remaining flour and mix well (I usually add 2 cups and then the last cup as needed).  Cover and let rise for 1 hour, stirring down every 10 minutes (I use a big mixing spoon and just leave it in the dough while it is rising.  Then I use my big muscles - ha! - and stir it as well as I can every 10 minutes.)  Shape into 2 loaves and place on a greased cookie sheet sprinkled with corn meal (optional).  Cut diagonal slits on the top of each load about 1 inch apart.  Let rise for 30 minutes.  Gently brush with beaten egg white (optional) and bake at 375 for 30 minutes, or until loaves are lightly browned and sound hollow when lightly tapped.

Recipe from my sweet friend Mary.

Healthy(er) Banana Bread

I have a Banana Bread recipe that I absolutely adore. It's fantastic, but I wanted to lighten it up just a bit and make it a little healthier without losing the taste or texture. I didn't go too crazy, but did make some changes. The family didn't notice a difference and quickly ate it up.

2/3 cup sugar
1/4 cup honey
1/2 cup oil
1/4 cup apple sauce
2 eggs
1 teaspoon vanilla
½ cup sour milk
1 cup white flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 very ripe bananas
1 cup chopped pecans, optional

Combine all ingredients and mix until smooth. Pour into 1 large or 2 medium loaf pans. Bake at 325 for 50 minutes.