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Amish Country Bread

Amish Country Bread

Amish Country Bread

It has been awhile since I have posted a bread recipe.  As a family of 3 we don’t go through a ton of bread in one sitting, so lots of my bread ends up in the freezer.  Then every so often I get in a “clean out the freezer” mode.  That is what has happened over the last month or so.  It is finally pretty empty, so I am back to making bread!

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Rosemary Focaccia

Rosemary Focaccia

Rosemary Focaccia

Focaccia has always been one of my favorite types of bread.  I remember, probably 12 years ago making focaccia for the first time.  I had this big plan to make fancy sandwiches out of the bread on a weekend.  Amazingly enough the bread turned out, and I loved the sandwiches.  My husband and I were engaged at the time, so I think I had even more to prove.  I had to impress him!  Well, I use a different recipe now, but this bread is requested often.

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Pretzel Rolls

I hope everyone had a great weekend and a great St. Patrick’s Day.  It was a great long weekend for us.  My husband took a half day on Friday, so we spent the afternoon at a museum and exploring parts of Denver.  On Saturday morning we stumbled upon a St. Patrick’s Day parade, which made for a fun activity.  Then, yesterday we went hiking.  It was the perfect weather for our 5+ mile hike in the foothills near Fort Collins. Today is back to real life….spring break is over :(

Real life, means I have to have a meal plan ready for the week.  Last week it included these rolls, they might have to be made again soon.  This recipe has been floating around Pinterest for awhile.  When I made Beer Cheese Soup, I knew these would pair perfectly with it.  A big soft pretzel with a cheddar soup?  Kind of a no brainer!  The whole family loved them.  I was a little nervous for my husbands reaction, because they are a little outside the box.  But he loved them.  He kind of hoarded them and made sure there were enough for each bowl of soup he was having leftover.  Plus, they were surprisingly easy!

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English Muffins

What a great weekend!  My son has off from school today, so we are spending some extra time with our friends in the mountains.  The boys are loving the time to play together.  And how could I not be loving the time with one of my best friends, who I don’t get to see nearly enough of!  Tomorrow is back to school and back to normal.

Back to normal means English Muffins for breakfast.  I love English Muffins, and I eat them most days for breakfast.  Depending on my mood I put either Peanut Butter or Nutella on them.  Nutella on an English Muffin…..yum!  Nutella is made from nuts, so it has protein.  That means it is good for you, right?  I have seen English Muffins around the web for awhile now, but last week Kita and Pass the Sushi posted a recipe, and I just couldn’t wait any longer.

First of all, I had no idea how easy these would be.  There are a few steps involved with letting them rise a couple times.  But really, the  hands on time is very minimal.  When I make these again though, I will change the cooking method.  The original recipe calls for cooking them on a griddle.  It does a great job of getting them browned, but after they have some color I would finish them off in the oven.  It took a really long time to get them cooked all the way through on the griddle.

But trust me – you can make these!  Don’t fear the yeast!!

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