January 25, 2017

Rosebud's Bread

As you've probably guessed, I sort of like trying new recipes.  I mean, I have a fantastic recipe for bread that I use all of the time but why not try a new one, right? 

This one is a Pinterest find and it's pretty darn good.  I just made it yesterday but its still moist and delicious.  The original recipe was for white bread but I added about half white wheat flour just to get some of that nutrition into it. 

There isn't a ton of flavor (which is kinda the point of bread, in my opinion) I mean, don't you really want to taste what you're putting inside of your sandwich or on top your toast? So I like it.  My other recipe for bread has honey in it so you get a little more flavor, however, my other recipe doesn't rise up and get as big as this one does.  However, I love the texture.  It's moist and holds together well for a sandwich. 

Rosebud's Bread
Recipe from The Curry Carrot

  • 4 1/2 tsp (two packets) active dry yeast
  • 3/4 cup warm water
  • 1/4 cup granulated sugar
  • 1 Tbsp salt
  • 3 Tbsp unsalted butter
  • 2 3/4 cup additional warm water
  • 9-10 cups all-purpose flour (i use King Arthur)
  • 4 Tbsp unsalted butter, melted
  • extra spray or butter for greasing
Cooking Directions
  1. In the bowl of your stand mixer add the yeast and 3/4 cup water. Let sit for 5 minutes.
  2. Add to the yeast mixture, sugar, salt, unsalted butter and the remaining water and mix.
  3. Add 5 cups of flour, slowly, until mixture becomes smooth. Slowly add in the remaining flour until it becomes smooth.
  4. Switch to the dough hook and knead in your mixer for 10 minutes. Alternatively, this amount of dough might be hard on your mixer unless you have a large or professional mixer. So you can also knead on a floured work surface.
  5. Put dough into a large greased bowl and cover with either a floured towel or plastic wrap for about an hour. Set in a warm spot.
  6. Punch down dough and cut into two even sized pieces. Working with one at a time, roll out to about a 12x12 sized square and make sure it's a uniform thickness. Now tightly roll the dough into a roll, pinch together the ends and place it seam side down in a greased 9" loaf pan. Do the same to the remaining dough and cover. Let sit a warm place for another hour to rise.
  7. Preheat the oven to 425º
  8. Bake both loaves in the preheated oven for 15 minutes, then cover with tin foil and bake for another 15 minutes so they don't get too dark. Remove from the oven and let cool in the loaf pans, then remove from pans to a wire rack.

January 16, 2017

Banana and Chocolate Chip Oatmeal Muffins

I know I haven't posted much lately, and here's why.  It's the New Year and of course we're trying to eat better in my house.  My husband is gluten free and I'm just sort of doing my own thing but all of us are trying to eliminate sugar from out lives.  So, sadly I haven't had much that's interesting to cook.  I mean, you probably don't need to read about me making a grilled steak or chicken but slowly I'm finding more recipes that we can all eat. 

Like this one. 

Sweetened with maple syrup (love), gluten free, and my daughter's favorite flavor combination!  We're all happy with this one. My daughter ate two right out of the oven, which she never does.  She even knew they were good for her!  I think the banana chocolate chip flavor won her over.  I also let her make these, pretty much all by herself (not the oven part) and I think that helped also (she's super picky).

I loved that these muffins stay nice and moist, yet have a great texture from the oatmeal.  I used old fashioned oats and there is a nice chew with those.  Plenty of banana flavor and chocolate chips. My favorite part about these muffins is that they are the perfect amount of sweetness, and there's no sugar in them!  This will definitely become a favorite in my house, for everyone!

Banana and Chocolate Chip Oatmeal Muffins

  • 3 cups quick or old fashioned oats
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 cup (2 large) bananas, mashed
  • 2 tsp vanilla extract
  • 1 cup 1% milk
  • 1/4 cup coconut oil, melted
  • 1 cup mini chocolate chips
  • cooking spray
Cooking Directions
  1. Preheat the oven to 350º
  2. spray a muffin pan with non-stick spray, set aside .
  3. In a medium bowl add the oats, cinnamon, nutmeg, baking powder and salt and set aside.
  4. In another bowl, whisk together the eggs, bananas, vanilla extract, and milk until smooth.
  5. Add the oats into the wet ingredients and mix well, then add the coconut oil and chocolate chips and mix.
  6. Fill each muffin cup with an equal amount of batter and bake for 30 minutes. Let cool slightly before removing to a wire cooling rack.
  7. These can be frozen or refrigerated.

January 5, 2017

Top 5 of 2016

This past year, there were some defining favorites for my viewers.  There was a significant number in views on these recipes, more than any other.  I love being able to share my cooking trials with you all, thank you for your support!  I can't wait to see what 2017 brings!


Who can blame you all for this choice, I mean, soft delicious fudge in 3 minutes.  Yep, and it's so good!  Find the recipe here


We're all on a diet now, right? OK, not all of us but who couldn't use a little extra energy during the day? Find the recipe here


These little candies are totally worth their name.  Delicious and not hard to make, I can see why they're of of your favorites.  Find the recipe here


These little gems were a quick hit, I only posted this recipe a couple of months ago and they're already in the number 2 spot.  I decorated a cheesecake with them but I snacked on all the rest.  
Find the recipe here


The number one favorite recipe was this brownie!  They're healthy and delicious.  No really, they're healthy.  Find the recipe here