Bloomin' Onion Bread

This bread is SO good! Everyone absolutely loved it. It is such a fun and different appetizer. I found it over at The Changeable Table, everything I have tried from her blog has been wonderful.

Bloomin' Onion Bread

1 unsliced loaf (round is preferable) sourdough bread.

1 pound Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion, with tops

2-3 tsp poppy seeds

Directions:

Cut the bread lengthwise and widthwise - without cutting through the bottom crust. Place on a foil-lined baking sheet.

Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

source: The Changeable Table

Breadtwists

These were so easy to make and turned out perfect. I love the addition of some kosher salt and butter on top. I served them with some marinara sauce for my kids and they were in heaven.

Breadtwists
family favorite recipes

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Poppy Seed Bread

Oh, what a treat this was! I love the taste of the flavorings, butter, almond and vanilla. Yum!! The glaze on this bread creates yummy, crusty edges all around.

Poppy Seed Bread
The Girl Who Ate Everything

3 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Source: The girl who ate everything

Lemon Blueberry Bundt Cake

Yet another lemon dessert, they seem to be my favorites lately. This is so lemony fresh and the combination of blueberries and lemon was such a treat. I made this into two small bundt cakes and gave one away. You can make one large or two small.

Lemon Blueberry Bundt Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions for the Cake:
(Grease and flour pan right before pouring batter into pan.)
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving or drizzle with the cream cheese glaze.

Directions for the Cream Cheese Glaze:
Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.

Source: My Baking Addiction

I dare anyone to come up with a better cornbread and honey butter recipe than this. I blogged about it on Halloween after I had tried it for the first time and I had so many people tell me they have made it multiple times and agreed that it is amazing. I found it on My Kitchen Cafe.

Cornbread

(Printable version)

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten

1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 8” square pan at 350 degrees for 35 minutes.

Honey Butter

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature

Cinnamon Rolls with Maple Frosting

This is what James requested for his birthday breakfast today. I have been trying in the past few years to learn to make yeast breads. I thought I had found the perfect cinammon roll recipe until my gorgeous neighbor Lisa came over one night with a batch of cinammon rolls. (she makes the best treats!) I could not believe how delicious they were, the best I had EVER had. I called her (even though it was 10 pm) and pretty much made a fool of myself declaring my love for these things. She made the carmel apple sticky bun version which you can find here.

I LOVE this recipe because it is the fastest cinammon roll recipe I have seen and you do not need a mixer. I used a bamboo spoon to stir it, I didn't knead at all and no kitchen aid mixer! Thanks Lisa for introducing me to these!

Cinammon Rolls with Maple Frosting

adapted from The Pioneer Woman

(printable version here)

2 cups whole milk
1/2 cup sugar
½ cup vegetable oil
2 1/4 tsp Active Dry Yeast
4-½ cups flour, divided
2 teaspoons salt
½ tspbaking soda
½ tsp baking powder, heaping
1 stick melted butter

1 cup sugar (I use half 1/4 white and 3/4 brown)

cinammon

Mix the milk, oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Remove from heat and allow to cool to lukewarm. (To save time, I make and ice bath in my sink and cool it there) Sprinkle yeast and let sit for about 10 minutes, until yeast dissolves and is bubbly or frothy. Add 4 cups of flour. Stir mixture together with a spoon. Cover and let rise for at least an hour.
After rising for at least an hour, add 1/2 cup of flour, the baking powder, baking soda and salt. Stir mixture again with a spoon. At this point you can refrigerate overnight. I did that so in the morning I just had to roll it out, raise it quick and bake for breakfast.

Roll dough out in a rectangle, spread melted butter all over and sprinkle with sugars and cinammon. Roll towards you and seal the along the end. Slice into individual rolls. Put in a pan with 2 or 3 TBS melted butter on the bottom of pan. Let rise again for 20 to 30 minutes.

Bake at 375 degrees for 30 to 35 minutes, or until golden brown.

For Maple frosting:

1/2 bag powdered sugar

4 TBS. melted butter

2 tsp maple flavoring

enough milk to make it the right consistency (a little on the thick side)

Frost generously when it comes out of the oven.

(Enjoy, but don't enjoy too much or you will make yourself sick like I did with them)

Sour Cream Banana Muffins

These are by far my favorite banana bread recipe. This one comes from my mom who is absolutely fabulous in the kitchen! I don't know where she got it from but I do know that I love her that much more for passing it onto me. I have to make a plan ahead of time to give them away or I will surely eat every last one. Ingredients:

1 1/4 cup sugar
1 cube of butter
2 eggs
4 Tbs. sour cream
1/2 tsp. vanilla
1 cup mashed bananas

Mix the above together and add:
1 tsp. baking soda
1 1/2 cup flour
1/4 tsp. salt

Pour into greased muffin tins and bake at 350 degrees for 20 to 25 minutes.

When they come out of the oven mix 1

cup powdered sugar with 2 Tbs. milk

With a pastry brush cover the tops in the glaze

printable version