Hasselback Garlic Cheesy Bread Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. And melt it down. Hello, lover. See?
Crescent Cinnamon Rolls Sleep overs call for yummy breakfast treats. Easy yummy treats. I planned on making homemade cinnamon rolls, but I forgot to thaw out my cinnamon roll dough that I made a couple of months ago. But you know when you get something in your head to make, you are completely on a mission. I remembered I had some Pillsbury Crescent rolls in the fridge and thought, “yeah, they will do.” Easy and delicious I tell you. Unroll your Crescent Rolls Spread your cinnamon butter over the dough ummmm, YUM Roll em’ up Bake, remove from oven and drizzle with glaze! Ready for the easiness? Crescent Cinnamon Rolls Author: Leslie Green – The Hungry Housewife Prep time: Cook time: Total time: Serves: 4 A semi homemade cinnamon roll made easy with a tube of Crescent Rolls Ingredients 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated Filling 5 tablespoons butter,softened¼ cup white sugar2½ teaspoons cinnamon Glaze 2 tablespoons butter, melted¼ cup + 2 tablespoons powdered Sugar½ teaspoon vanilla extract Instructions
Crock Pot Bread Baking (Fast Bread in a Slow Cooker) When I moved to the midwest I was introduced to Crock Pot cooking. I had never even seen a slow cooker before and had no idea the range of foods that could be created in a plug-in cooking pot. Since then I have had everything from No-Peek-Chicken, Swedish Meatballs and Peach cobbler, done in one of these magic devices. When my husband was an art director Aveda they had “crock pot parties,” which meant everyone plugged in their slow cookers at their desks and made a dish to share. Brilliant! But, bread in a crock pot? 1 pound dough (Click here for our No-Knead 5-Minute Bread Recipe. Form the dough into a ball and place it on a sheet of parchment paper. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. Turn the temperature to high and put on the cover. Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. Related Post:
Spiced Quinoa Apple Pie Parfait When I found honeycrisp apples at the store yesterday, I was so excited I thought I might burst. Caramelizing them was really the only thing I had in mind. Well, that… and eating them with a pound of bacon. Don’t ask. This parfait was totally new to me. Greek yogurt isn’t new to me, and neither is quinoa, but the combination of the two is. Speaking of new-to-me things, Mr. Oh, and I didn’t make the parfait for him. Not only did I love the texture of this parfait, but it offered a boatload of protein in forms that I actually enjoy, some whole grains and sweet, juicy fruit! The more my everyday food tastes like dessert, the better. Spiced Quinoa Apple Pie Parfait 1 cup greek yogurt 1 apple, chopped 1/4 cup dry quinoa 1/2 tablespoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 tablespoon brown sugar Preheat oven to 375. Combine chopped apple, brown sugar, 1/4 tablespoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt in an oven safe dish. Happy Labor Day!
Turtle Brownies Warning: This is a semi-sentimental post. I’m sitting among half-packed boxes as I write this post. My almost-4-year-old nephew has sweetly helped me by writing (as best as he can) “cookbooks” on a few boxes, and then he lovingly adds pictures of stick figures of his family on the box to remind me of who my family is, too. In short, while I know this makes me smile now, I am pretty sure that in 8 days when I live 1000 miles away, it might make me cry a little. The past couple of years have been a lot about goodbyes for me. Goodbyes to an old and very naive me, goodbyes to former friends as we mature and realize life is carrying us in very different directions, and goodbyes to assuming the same patterns in life which appear to always land us in the same places. And the funny thing is that I am not very good at goodbyes. I am incredibly thankful for all of it. But, I’m not a Debbie Downer here. Sentimentality over. Here’s to new hello’s. Turtle Brownies Servings: about 12 brownies Ingredients
Chilaquiles recipe Hi All! So it’s starting to get really warm in LA, which makes me think of a few things: how I still haven’t lost all of my “holiday weight” (whoops), wishing my apartment had central air (“an ocean breeze” just isn’t the same) and last but not least….brunch! Not that brunch isn’t awesome all year long, because it totally is, but I love warm weather brunch in particular…that’s all :) One of my favorite brunch dishes, that isn’t necessary something you see everywhere or all the time, is chilaquiles. If you don’t know what it is, it’s pretty much really tasty, soggy, baked chips…yep, awesome. This is a super easy and basic version of a dish that has hundreds of variations. You can seriously add anything to it, corn, black beans, diced avocados, carne asada, diced chayote, ANYTHING! Super Simple Chilaquiles Makes 1 12” skillet Directions: 1.
100 Calorie Pack | The Simple Delights Even though I have had some rough egg experiences lately…the century egg, and little birdie fetus…I have not given up on one of my favorite foods. While eggs can be made to taste more disgusting than I ever thought possible, they can also be creamy, protein packed perfection and in the case of the baked egg cup, they are just that! The other morning, we had our friend Zach and one of his friends over for breakfast. Zach was our travel partner in Cambodia, and he is moving to South Africa on Monday, so we are trying to soak up as much Zach time as possible! Gavin made some delicious whole wheat banana’s foster pancakes (I think I should enlist him has a guest blogger to share his pancake secrets!) Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
Sweet Potato Home Fries You are probably checking this out, thinking about how healthy these home fries are since I made them with sweet potatoes. Right? Well, hold the phone. I may have done something bad. I may have fried them in bacon grease. And when I say ‘may,’ I really mean that I absolutely did and it was 100% fabulous. See, I have a little confession. I don’t always fry my bacon. Let’s be honest – it’s messy, it’s time consuming, and I am not always in the mood to get burnt by flying bacon grease. So many times, especially during the week, I lay it on a wire rack and bake it, letting the drippings fall onto the baking sheet below. And then I throw them away. Somewhere in Heaven (hopefully…) Mother Lovett just had her 14th heart attack. And somewhere 15 minutes away from me, my mother just dropped dead. In my family, throwing away the drippings is the ultimate sin. But yesterday, I decided to fry bacon. The only difference is that my drippings won’t be in there for the next 3 years. Sweet Potato Homefries