Archives for category: bread

Here’s an easy recipe for light puffy breadsticks: just throw some cheese and herbs on a sheet of puff pastry and bake! You can customize these with your favorite pizza/breadstick toppings.

Puff Pastry and Cheese for an awesome batch of breadsticks


  • 1 sheet puff pastry
  • 1/4 c. grated Parmesan cheese
  • to taste: garlic powder, parsley flakes, and/or oregano
  • crushed red pepper flakes


Preheat oven to 375°F. Line a baking sheet with parchment paper.

Lay the puff pastry flat on the parchment paper and sprinkle on the cheese. Add garlic powder, parsley flakes and/or oregano to taste.

Using a knife or pizza cutter, cut puff pastry in half (going the short direction). Then cut the long way into 1-inch strips.

Bake for 7-10 minutes or until golden brown.

Before serving, top with crushed red pepper flakes.

Just add cheese and herbs to puff pastry and cut into breadsticks - So easy and delicious


recipe adapted from 4 Ingredients by Kim McCosker & Rachael Bermingham

Stuffed Italian Deli Bread

Hello cheesy, baked, stuffed bread goodness! This loaf contains everything you love from an Italian deli: delicious bread, salami, pepperoncinis, mozzarella, and provolone. I can’t wait to make this in the summer on the grill, and even better, with pepperoncinis from our garden. It was a pretty easy recipe too – you just mix up the spread, spread it on, stuff it, and bake it.

Stuffed Italian Deli Bread Recipe - full of salami, provolone, mozzarella, and pepperoncinis.

Stuffed Italian Deli Bread

1 loaf Italian bread (I used poppy seed)
1 c. mayonnaise
1/2 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
4-5 basil leaves, chopped
1 tsp oregano
1/4 c. pepperoncini pepper slices
1 Tbs pepperoncini brine from the jar
1 pkg. sliced salami
1 pkg. sliced provolone
1 pkg. sliced mozzarella


Preheat oven to 350°F.

Slice the bread into the size of pieces you want, but don’t cut all the way through the bottom.

In a small bowl, combine mayo, onion powder, garlic powder, parsley, basil, oregano, and pepperoncini brine. Mix until combined. Spread the mixture in between the sliced parts of bread.

Alternating provolone and mozzarella cheeses, insert a slice of cheese into each cut. Add salami into the slices, then pepperoncinis.

Wrap the entire loaf tightly with foil. Place on a baking sheet and bake 25-30 mins, or until the outside is crispy and cheese has melted.

recipe adapted from

Stuffed Italian Deli Bread Recipe - just mix, spread, stuff with salami, provolone, and mozzarella then bake. 

One of my favorite summer recipes is a mozzarella cheese, tomatoes, basil and olive oil salad. We recently had some leftover crusty garlic bread (I don’t know why, but I hate the word “crusty”) so I made a crostini with fresh mozzarella, cherry tomatoes, basil, and the bread. It was basically the mozzarella and tomato salad on top of garlic-y toasted goodness. Here’s how it turned out:

Fresh mozzarella, tomato, and basil crostini. Delicious healthy ingredients on top of thinly sliced toasted bread.


Fresh Mozzarella, Tomato, and Basil Crostini


  • French bread, cut into thin slices (however many slices you need)
  • A few Tablespoons of Extra Virgin Olive Oil
  • 1/4 tsp. minced garlic
  • 10-20 cherry tomatoes (depending on how many slices of bread you have), chopped
  • Fresh basil leaves
  • Sliced fresh mozzarella cheese (I used one slice per crostini)


  • Brush bread slices with EVOO and sprinkle with garlic. Place on a baking sheet. Broil in the oven for 3-5 mins until toasted.
  • In a bowl, mix tomatoes, a drizzle of EVOO, and salt and pepper to taste.
  • After bread is toasted, place slices on a serving platter. Top with a slice of mozzarella, then tomato mixture. Garnish with fresh basil.

Delicious and simple crostini - just a few ingredients but tons of flavor.


Also check out these meatless options:

Stuffed Baby Bellas

Fresh Pesto

Homemade Ranch Hummus

Wasabi Sesame Soy Cucumber Salad

Feta, Avocado & Tomato Pita “Nachos”

Mango Salsa

Zucchini Pizza Bites

Whole Wheat Noodles with Fresh Veggies

Lemony Smashed Dill Mustard Potatoes

Skinny Creamy Tomato Basil Soup (no cream – Greek yogurt!)

Garlic Parmesan Pretzel Bites

Garlic Parmesan Pretzel Bites

Melted Cheddar Cheese Dip

Melted Cheddar Cheese Dip

I made some pretzel bites and cheesy dip using a recipe from

I love how you can use frozen Texas rolls for the dough. What a time saver.

Just a few easy ingredients; frozen buns, melted butter, garlic powder, salt and parmesan cheese. The dip has milk, butter, flour, and shredded cheddar cheese.

Read the rest of this entry »

I made some pretzel bites topped with cinnamon and sugar from a recipe on They taste remarkably similar to donut holes but aren’t fried. The best part? You can use frozen Texas rolls for the dough.

So… here’s what I came up with for Baked Cinnamon Sugar Donut Holes: Just 4 easy ingredients; frozen buns, melted butter, cinnamon, and sugar.

Also, instead of cinnamon sugar, you can top with parmesan cheese, garlic, and salt. Yum.

Thaw rolls just enough to cut into 4 pieces.


  • 1 bag of Rhodes Texas Rolls
  • 1/2 stick melted butter
  • 1 1/2 tsp. cinnamon
  • 1 c. sugar


Remove as many frozen rolls as you like; each roll makes four bites. Thaw until they are just soft enough to cut. Cut each roll in half, then in half again, for a total of four pieces from each roll. Place on greased baking sheet. Cover with plastic wrap sprayed with non-stick cooking spray, and let dough rise for 30-45 mins, until doubled in size.

After dough has doubled in size bring a large pot of water to a boil and put 10-15 pieces of dough in the water at a time, stirring gently for 45 seconds. Remove and drain on paper towels, then place on greased baking sheet and bake in preheated 375F oven for 15 mins.

After baking, brush each piece with melted butter and put pieces into a ziplock or paper bag. Cover with the cinnamon and sugar then shake gently to coat. Pour onto serving dish.

After cutting into pieces, place on greased baking sheet, cover with plastic wrap/non-stick spray, and let rise until doubled in size, for about 45 minutes.

Bake for 15 minutes @ 375F then brush with melted butter.

After cutting rolls into 4 pieces, boil the dough for 45 seconds then remove and place on paper towels to drain.

After cutting rolls into 4 pieces, boil the dough for 45 seconds then remove and place on paper towels to drain.

cinnamon sugar donut holes

Sprinkle cinnamon-sugar mix on buttered pieces and shake to coat.

Cream Cheese Banana Nut Bread

Cream Cheese Banana Nut Bread AKA Blizzard Bread

Here is the latest banana bread recipe I tried. I made some for a weekend trip back home, and this bread ended up accompanying us through a blizzard in which we got stranded and slept in a church overnight until the roads cleared.

This recipe (adapted from makes 2 loaves. I doubled it and froze the extras.

Cream Cheese Banana Nut Bread AKA Blizzard Bread


3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 mashed bananas
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract


Beat butter and cream cheese with an electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs and beat just until blended. Combine flour, baking powder, baking soda, and salt then gradually add to butter mixture beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8×4″ loafpans.

Bake at 350F for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

To freeze: after bread is completely cooled, wrap tightly in plastic wrap OR foil then seal in a ziplock bag. Mark the date with a Sharpie (keeps for up to 3 months).

banana bread helpers

Little Helpers

Cream Cheese Banana Nut Bread

Doubling this recipe made a ton of batter so I busted out my favorite ginormous stainless steel bowl.

Seriously. It's a giant bowl.

Seriously. It’s a giant bowl.

Cream Cheese Banana Nut Bread

Cream Cheese Banana Nut Bread

***As a sidenote, I saved the peels and put them in the freezer until spring/summer, so I can blend them up and bury them next to our rose bushes as a fertilizer.

Reuse Banana Peels as Fertilizer for Rose Bushes

Reuse Banana Peels as Fertilizer for Rose Bushes

July 2012

Last summer was my first attempt at vegetable gardening, with a real garden (hurrah!) in the backyard of our new house. I ended up with gargantuan zucchinis that were each practically the size of a small newborn. So naturally I found a recipe for zucchini bread of the best variety: chocolate! The kids had fun helping mix up the batter; we made several batches and used up some of those zukes. The bread comes out super moist because of the zucchini but also is not too sweet. And it uses a mixture of all-purpose flour and whole wheat flour, as well as a mashed banana. Bonus: You can freeze the loaves for later.

June 2012 zuccchini

Here is the recipe from


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1/3 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 c. canola or vegetable oil
  • 2 eggs, whisked
  • 1 banana, mashed
  • 1/2 c. honey
  • 2 c. zucchini, grated


Preheat oven to 350°

In a bowl, combine flours, cocoa powder, baking soda, baking powder, and salt.

In a separate large bowl, beat vanilla, oil, eggs, banana and honey until combined.

Slowly combine items from both bowls, then stir in the grated zucchini.

Pour batter into 2 greased 8×4″ loaf pans.

Bake for 45-50 mins or until a toothpick comes out clean.

Cool for 10 mins, then remove bread from pan and cool completely.

Loaves can be wrapped tightly in foil, placed in Ziploc bags labeled with the date and frozen for up to 3 months.


July 2012 – soft homemade pretzels

Last fall we made homemade pretzels. The kids loved playing with the dough. The messier the recipe the more fun, of course!

shaped dough ready for the oven

Homemade Soft Pretzels


  • 1 pkg (2 1/4 tsp.) active dry yeast
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 1/2 c. whole-wheat flour
  • 3/4 c. all-purpose flour
  • 1/4 c. baking soda
  • 1/4 c. coarse salt



1. Stir 1 c. warm water (105°F to 110°F), yeast, sugar and salt in an electric mixer fitted with a dough hook. Set aside until yeast has dissolved and mixture bubbles, about 5 minutes. Stir in both flours, set mixer speed to medium and knead with dough hook until dough is smooth and elastic, about 10 minutes. (Or, mix with a wooden spoon and knead by hand.) Transfer dough to an oiled bowl, cover with a clean kitchen towel and set aside in a warm spot until doubled in size, about 1 hour.

2. Preheat oven to 425°F. Oil 2 large baking sheets. Stir baking soda and 2 c. warm water in a bowl until dissolved.

3. Turn dough out onto a floured work surface; cut into 20 equal-size balls. Working with 1 at a time, roll and stretch each ball to form thin, 12- to 15-inch-long ropes. Twist each into a pretzel shape.

4. Use a slotted spoon to dip each pretzel into baking soda solution; place on a baking sheet. Reshape as needed. Sprinkle with coarse salt. Bake until browned, approx 10 mins. Remove sheets to a wire rack to cool for 10 minutes; transfer pretzels to rack to cool.

adapted from