I have had this on my site for years but when my local Giant was out of Food For Life bread, I decided to get baking with this memorable recipe. I thought I’d “clean up” this version by using all white whole wheat flour instead of the ratio the original recipe suggested. The loaves came out smaller, denser than I had remembered and though tasty (Tessa absolutely loved it) it paled in comparison to the bread I remembered.
A re-post for these beauties and they very much deserve it. I think they’re sort of amazing – a cinnamon roll that is filled with strawberries instead of cinnamon and topped with a creamy glaze? I’d say that’s unique. Happy to repost them because the opportunity arose for my sweet cousin Lindsay’s sprinkle! The ladies were big fans and asked for the recipe – here it is!
I’ve had these on my site for years now – at least 4. I made them to bring to Thanksgiving one year and they stole the show. Since then I’ve made them for most of the family holidays, but I wasn’t so sure if I could pull my act together when I was the host of the big turkey day, knowing full well I could buy some delightful rolls at the grocery store.
No food processor, no standing mixer, no kneading – no lie! All you need is a bowl, a whisk, a spoon, and a baking sheet. Now some recipes I post here barely need the “how-to” pics as the directions are pretty standard; this recipe (and all that use yeast), benefits from the photos. I will show you EXACTLY how it should look so that you know things are working properly. This will make a simple recipe even easier, if that’s possible – and there is nothing tastier than fresh, garlicky, olive-oily bread.
These strawberry and cream rolls were a culinary highlight several summers ago and I planned to make them last night as my Bible study group was in charge of snacks. Alas – we’d just eaten our last frozen strawberry! We did, however, have a bag of frozen blueberries so with a few swaps to the original recipe, I was a girl with a plan.
Two words come to mind with this recipe: church, and mom. One day last year when I was pregnant she rushed into church and handed me a bag with a quarter loaf of homemade bread inside, still warm. It was gone before the service ended. In between chews I asked for the recipe, and low and behold a few weeks later she thrusts it into my hand, again mid-church service. Wait, there’s more.
A seasonal hybrid! If this monkey bread recipe and these pumpkin cinnamon rolls had a baby, this is what it would be. “Pull-aparts” are wonderful because it’s nearly impossible to gauge how much you’re eating, which means you can’t feel guilty. Hey that’s my theory and I’m going with it.
While I was making this pizza I got a really annoying phone call. I was peeved, but then I thought about how good the pizza was going to be, and I got over it. Is that like, comfort eating? No, this pizza was just THAT GOOD. Haven’t enjoyed a meal this much, I dare say, all SUMMER!
I feel like I’ll have weekends when there is zero cooking involved, and then get over-loaded where I feel there is no possible way to get it all done. Mother’s day weekend was the latter. Hosted 8 on Saturday night and had a layer cake due Sunday for a friend’s little girl’s bday along with cinnamon rolls for Mother’s Day brunch. Working ahead is my motto but I didn’t know if that applied to the cinnamon rolls? Turns out it DID! Parents were right in high school – working ahead is ALWAYS a good idea.
For me, there’s nothing quite like warm, homemade bread. Every year my mom makes “Easter Bread” which is actually a raisin studded challah. She hands them out like breath mints to family and friends and our little loaf doesn’t last a day – toasted and spread with butter it’s achingly wonderful. Now, this isn’t her recipe (sorry, Mom) because I read this one and amazingly had every ingredient on hand. Easy, quicker than others I’ve seen, and more fun than other breads because you get to BRAID it!
You’ve heard of sticky buns? Yes. And cinnamon rolls? Yes. Ever wonder what the difference is? So did I, until I made these.
Remember how I mentioned this week about our Seven Fish dinner? You’d think the star of the show would be the sauce full of seafood that simmers for hours: well not in my book. My cousins and I used to steal these from my Mom-mom, fresh from the oil, and tear into them with guilty grins. A few years ago my amazing Mom-mom passed away and when it came time to make the fried dough, I asked my mom if she had the recipe. Turns out my ever-practical grandmother used store-bought frozen bread dough! That would be the easier route, but what’s a holiday without undue work and stress? I set out to find a recipe.
Alternate title: So Easy a Middle Schooler Could Make Them. Seriously. My middle school students make this exact recipe. Now, there are plenty of simple recipes that my middle schoolers make that I wouldn’t deem bloggable, but this is not one. These pretzels have a crisp exterior with a chewy center; the flavor has just a hint of sweetness which offsets the salt so well. I considered playing with additions but then I thought, why mess with perfection?
With this picture and title, I doubt I’ll have to work very hard to convince you how delicious this bread is. My husband averaged four pieces a day and it was gone in a flash – I still have leftover bread flour so I’ll most likely be making it again this weekend. Instead of going on and on about the nooks and crannies and how it’s far and away better than anything store bought, I’ll talk about how EASY it was to make.
I really really really love my pizza dough, seen here, but now that my husband and I have a kid and adore Friday nights “in”, sometimes I just want one big ol’ pizza for the two of us. If I’m going to eat half a pizza, let’s make it whole wheat so I feel a little better about myself. I’ve made this a bunch of times now and am always shocked at the ease and tastiness – definitely not as chewy and yeasty as my normal pizza dough, but close. Do you want a big ol’ less-guilt-but-still-delicious pizza this Friday night? Read on…
True story – when you buy “wheat” bread at the grocery store, all it’s saying is that it’s made from the wheat plant. That wheat is stripped and processed, yielding a flour made mostly from the white fluffy inside of a wheat kernel (called the endosperm). By removing the bran and the germ the flour becomes devoid of most nutrients. Look on the ingredients list – unless you read “whole” in the first three words, the product is not whole grain. Even store-bought whole wheat bread has several unpronounceable ingredients. Can we bypass those unknowns? You bet we can.
Easy cinnamon bread that contains YEAST! Yes, this is a hybrid of a quick bread (a bread leavened with chemical agents such as baking powder or baking soda) and a yeast bread (leavened with yeast, obvi). Yeast can sometimes seem scary, but yeast breads have become my absolute favorite thing to bake! Once you “get it”, it’s permanently “gotten” and you get to create results that make people say, wait, you MADE this bread? This particular bread makes your house smell AMAZING and if my family’s consumption of said bread can speak for anything, we ate the whole loaf in two days.