Cheddar Garlic Biscuits

I'm not afraid of cooking. I have been cooking for as long as I can remember. My favorite toys when I was little were my little kitchen and the plastic food and dishes that came with it. I loved pretending I was making things in my kitchen and then "eating" them. I had a play-dough toy that I used to make Burger King Whoppers and fries. I had a McDonald's toy that I used to make their little apple pies (out of bread that you flatten down, applesauce, and cinnamon sugar...it makes me sick just thinking about it, but I thought it was amazing when I was seven). I started making cookies with my mom when I was too short to reach the counter by myself. I started making muffins and pie crust when I was ten.

So it was a shock to me yesterday when I realized that I had never made homemade biscuits. I'm not a huge biscuit fan, but my husband absolutely loves them. Why haven't I ever tried making them? They couldn't possibly be that difficult and I figured the from-scratch ones had to be leaps and bounds better than the ones from a can or a mix. So I decided to find me a good recipe and set to work while the baby took her nap.

I found this recipe on one of my favorite blogs, My Kitchen Cafe. Mel seems to know how to cook anything and everything, and her recipes never disappoint me. This was no exception. It was easy to throw these biscuits together, they have a great flavor, and the texture is phenomenal: light, fluffy and flaky all at the same time. These were the perfect comfort food to go with chicken and potatoes while we watched the snowflakes swirling around our yard. I had mine with homemade jalapeno jelly (YUM) and Corey enjoyed his plain, warm out of the oven. I definitely won't be waiting another 25 years to try my hand at biscuits again. I'm thinking I'll be making these often this winter...I'm already craving them again!

Cheddar Garlic Biscuits
adapted from My Kitchen Cafe

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 1/4 cups grated sharp cheddar cheese
1 cup buttermilk

2 Tb. butter, melted
1/2 tsp. dried parsley
1/2 tsp. garlic powder
dash salt

1. Preheat oven to 425. Line baking sheet with parchment paper or spray with cooking spray.
2. Mix flour, baking powder, 1/4 tsp. garlic powder, and 1/2 tsp. salt in a medium bowl. Cut in the shortening and 3 Tb. butter into the flour mixture using a pastry blender, fork, or your fingers, until the mixture forms coarse crumbs. Mix in cheese (I just used my fingers). Stir in buttermilk until just moistened. Do not overmix.
3. Drop dough onto prepared pan, using about 1/4 cup dough per biscuit. (I used a 1/4 cup cookie scoop and it worked beautifully, you could also use a tablespoon and heap it extra large or a 1/4 cup measuring cup.)
4. Bake 12 - 14 minutes or until golden brown. Mix 2 Tb. melted butter, the dried parsley, 1/2 tsp. garlic powder, and dash salt in a small bowl. Brush over warm biscuits and serve immediately.

World's Best Breadsticks

This recipe is adapted from a recipe I got from my friend Kim. Her mom used to make them for her family all the time growing up, and now that I have tried them I can definitely see why. My husband says that these are the best breadsticks ever. In fact, they're so good that I made them especially for him for father's day today. Everyone else that had them loved them too. And they're simple to whip up and can be ready in less than an hour.
World's Best Breadsticks

1 1/2 cups warm water
1 Tb. SAF instant yeast
2 Tb. sugar
1/2 tsp. salt
3 1/4 cups flour
1 cube butter
garlic salt
Parmesan cheese

1. Preheat oven to 375 degrees. In bowl of stand mixer fitted with dough hook, combine yeast and water until yeast is dissolved and frothy. Add sugar, salt, and flour. Mix until smooth and elastic, about 5 minutes. Let rise for 10 minutes.
2. Melt butter and pour into a large (half-sheet) baking pan.
3. Spray clean counter top, rolling pin, and hands with cooking spray (the dough is very sticky so don't skip this step!). Roll dough out into a large rectangle. Cut dough with pizza cutter (sprayed with cooking spray) into twelve long pieces. Roll each dough piece in butter, and twist to form a breadstick, then place in pan. Sprinkle with garlic salt and Parmesan to taste.
4. Let raise 15 minutes. Bake at 375 degrees for 15 - 18 minutes. These are best warm out of the oven. Enjoy!

Chocolate Chocolate Chip Zucchini Bread

My husband hates zucchini. I love zucchini. Just not enough to eat the 2 foot long zucchini that my parents sent home with me all by myself. In trying to figure out just how to make that big zucchini disappear, I stumbled upon a delicious sounding recipe on Our Best Bites. Below is the recipe, with a few adaptations. I have to say, it was wonderful! Corey devoured it, and that is saying something considering it has zucchini in it! It is perfectly moist and has a nice balance between the chocolate and cinnamon. If you don't like chocolate and cinnamon together, feel free to leave the cinnamon out.

Chocolate Chocolate Chip Zucchini Bread

Bread:
2 1/4 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tb. unsweetened cocoa powder
1/2 cup vegetable oil
1 cup white sugar
1/4 cup brown sugar
3 large eggs
1 Tb. vanilla
1/2 c. sour cream
2 c. very finely shredded zucchini
1/2 cup applesauce
3/4 cup mini chocolate chips
1/2 cup toasted walnuts or pecans (optional)

Topping:
2 Tb. brown sugar
2 Tb. white sugar
1/2 tsp. cinnamon

1. Preheat oven to 350 degrees. Spray 2 large (8-9") loaf pans or 5 miniature (4") loaf pans with cooking spray.
2. Beat oil, sugars, and eggs for 1 - 2 minutes or until well combined and slightly fluffy. Add sour cream and vanilla and mix.
3. Stir in zucchini, making sure that it is well incorporated throughout the batter.
4. Add flour, cinnamon, salt, baking soda, and cocoa powder. Mix until well blended. Stir in chocolate chips and nuts, if desired.
5. Divide batter evenly among pans. Combine topping ingredients in a separate bowl and sprinkle evenly over the top of the batter.
6. Bake for 40 - 45 minutes (miniature pans) or 50 - 60 minutes (large pans). Cool 2 minutes, then invert onto cooling rack to cool completely. Serve warm with a glass of cold milk!

Stuffed French Toast

Lest you all think that all I ever make it desserts, here is a breakfast recipe! Ok, so it's sweet and delicious and could probably work as a dessert, but it's technically a breakfast food (work with me here). This recipe is perfect for adapting, the possibilities are endless!

Stuffed French Toast

12 slices french bread (sliced 1/4 - 1/2 inch thick)
1/2 cup nutella
2 bananas, thinly sliced
2 eggs
1 cup milk
1/4 cup powdered sugar
1 tsp. cinnamon
whipped cream and berries for topping

1. In large bowl beat eggs, milk, powdered sugar, and cinnamon.
2. Spread nutella thinly on one side of each slice of bread. Top half of the bread slices with bananas, and top with another bread slice to form a "sandwich."
3. Heat large skillet over medium heat. Spray with cooking spray. Dip each sandwich into egg mixture and cook in skillet for 4-5 minutes on each side, until crisp and brown.
4. Top with berries and cream. Enjoy!

*Feel free to experiment with the fillings--raspberry cream cheese and raspberry jam are great together, as are honey nut cream cheese and bananas, thinly sliced strawberry and plain cream cheese, peanut butter and bananas or maple syrup, etc. They're also great topped with strawberry cheesecake ice cream...not that I had that for breakfast today or anything...

Poppy Seed Cake

Merry Christmas! I hope that you all had a great time with friends, family, and lots of good food. I made this for Christmas breakfast. It's been adapted to make it a little healthier, but it's still not too great for you...but don't let that stop you from eating a little bit, it is absolutely delicious! In fact, Corey informed me that this cake is his favorite thing that I make. And that's saying a lot. Don't skimp on the glaze, that is what puts this cake over the top.

Poppy Seed Cake

Cake
3 cups bread flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cups sugar
1 cup Splenda
1 1/2 cups milk
1/2 cup unsweetened applesauce
1/2 cup + 2 Tb. oil
1 1/2 Tb. poppy seeds
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze
1 cup + 2 Tb. powdered sugar
3 Tb. butter, melted
3/4 tsp. vanilla
3/4 tsp. almond extract
1/4 cup + 2 Tb orange juice concentrate, thawed

1. Preheat oven to 350 degrees. Grease and flour 6 small (2" x 5") loaf pans.
2. Mix sugar, Splenda, oil, and applesauce. Add eggs, vanilla, milk, and almond extract. Add dry ingredients. Divide evenly among pans.
3. Bake for 40 - 50 minutes or until lightly browned. Immediately remove to cooling racks. Meanwhile prepare glaze ingredients. Pour glaze over tops and sides of cakes.

Apple Braid

This is a delicious bread recipe that doubles as breakfast or dessert. It's just sweet enough to satisfy your sweet tooth but not so sweet that it is overpowering. Enjoy!

Apple Braid

Bread
2 1/2 cups bread flour
3/4 tsp. salt
2 Tb. sugar or honey
1 Tb. instant yeast (I recommend SAF brand)
1 - 1 1/4 cups very hot water
2 Tb. melted butter or margarine

Filling
2 granny smith apples, peeled, cored, and sliced
1/4 cup sugar
1 tsp. cinnamon
pinch cloves
2 Tb. flour
2 Tb. butter or margarine

Icing
1 1/2 cups powdered sugar
1/4 cup softened butter or margarine
1 Tb. water
1 tsp. vanilla

1. Mix all dry ingredients for bread in large mixing bowl with bread hook. Mix until well blended. Add very hot water and melted butter. Mix for 1 minute, until well combined. Check consistency. You want it to be a stick dough, not a dry dough. Add water or flour to get to desired consistency and mix for 5 more minutes.
2. Spray jelly roll pan with cooking spray. Place dough in pan and roll out so it fills the edges of the pan. Cut 4" strips down each of the long sides of the pan, leaving the center uncut.
3. Prepare the filling by mixing all filling ingredients and microwaving in medium bowl for 2 minutes, or until apples are soft and filling is thick. Spoon down center of braid.
4. Starting from the top, fold one strip of bread over diagonally and press it so it touches the bottom of the strip on the other side. Pinch well so it stays in place. Repeat from the other side. Continue until all strips have been pinched onto the opposite side. Pinch together the bottom of the braid so it seals in the filling and fold end under the braid. Repeat with top of braid.
5. Preheat oven to 350 degrees. Cover braid with dishcloth and let raise 25 minutes. Remove dish cloth and bake for 20 minutes, or until bottom and top are lightly browned. Remove braid from baking sheet and place on cooling rack to cool (this prevents the bottom from getting soggy). Cool 5 minutes and top with glaze.

Homemade Rolls

This is a very basic dough recipe. The dough can be used for a number of things: rolls, pizza dough, cinnamon roll dough, scones, navajo tacos, bread, etc. To make wheat rolls, just substitute wheat flour for all or half of the white flour and honey for the sugar.

Homemade Rolls

3 cups flour
1 1/2 - 2 Tb. butter
3 Tb. sugar
1 1/2 tsp. salt
1 1/2 Tb. dry milk
1 1/2 tsp. yeast
1 1/8 cups warm water

Combine warm water and yeast in bread maker. Add other ingredients. Put in bread maker on dough cycle. When bread maker beeps, take dough out and form into 12 equal balls. Place in greased 9 x 13 pans. Let raise 1 -2 hours or until rolls double in size. Bake at 350 degrees for about 15 minutes. Brush rolls with butter and serve.

*This is a great recipe that can be made in the bread maker. If you don't have a bread maker, you can also make it by hand. Just mix the items according to directions above and knead for about 10 minutes. Let rise until double, form into balls, and bake.

Cinnamon Rolls

This is a recipe from Nancy Butterfield that has been slightly modified to make it even tastier.

Cinnamon Rolls
1 cube margarine (melted)
5 tsp. yeast in 1 1/2 cups warm water
1/2 cup milk
2 tsp. salt
2 eggs
1/2 cup sugar
3 cups flour

1. Beat above items vigorously with an electric mixer until smooth. Add 3 -4 cups flour and knead for 10 minutes until dough is well mixed and soft. Raise for 1 -2 hours or until dough doubles.
2. Roll dough out on floured surface until dough is about 1/4 inch thick. Spread dough with a thin layer of softened butter or margarine (1/4 - 1/2 cup). Next sprinkle about 1 cup brown sugar over the butter. Sprinkle with 1 - 2 Tb. cinnamon.
3. Roll dough up. Cut into 1 inch rolls (tip: use dental floss to cut so the cinnamon rolls maintain their shape). Place rolls on greased jelly-roll pan and let raise for 1 -2 hours or until doubled in size.

Bake at 350 degrees for about 15 minutes. Cool completely and frost with cream cheese frosting (recipe below).

Cream Cheese Frosting
8 oz. cream cheese, softened
1 cube margarine, softened
2+ cups powdered sugar
a little milk
1 1/2 tsp vanilla
1/2 tsp almond extract

Beat cream cheese and margarine until light and fluffy. Add powdered sugar, vanilla, almond extract, and a little milk. Mix until desired consistency.

Raspberry-Nut Dreams

I discovered this recipe in one of my cookbooks. It is a compilation of the top 100 recipes from the 42nd Pillsbury Bake-Off contest. There are a lot of really good recipes in there, but this one caught my eye. They are really good for dinner (paired with some nice fresh fruit or scrambled eggs) and the leftovers are perfect for a quick breakfast (just take them out of the fridge and microwave for about 20 seconds). I know that my pictures make them look a little "oozy." I kind of went overboard on the raspberries. I recommend you stick to the 1 cup! They still taste great, just a little extra cleanup and a little less pretty.

Raspberry-Nut Dreams

1/2 cup salted roasted macadamia nuts OR sliced almonds (we use the almonds because Corey doesn't like macadamia nuts as much)
1/3 cup packed brown sugar
2 packages (3 oz each) cream cheese, softened
1 cup (I use a litte extra) frozen raspberries, thawed, drained and liquid reserved
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
1/3 cup flaked coconut

DIRECTIONS
1. Heat oven to 350°F. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
2. In same food processor, process cream cheese, 2 tablespoons nut mixture and 1 to 2 tablespoons reserved raspberry liquid until smooth.
3. Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 tablespoon cream cheese mixture into each dough-lined cup. Top each evenly with raspberries, 1 tablespoon remaining nut mixture and 1 teaspoon coconut.
4. Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.