The World's Easiest Dinner Rolls

Hi, friends. I hope you are all having an amazing weekend. I finally got to have Christmas with my parents. It's a super short trip for such a drive... we got here late last night and we're leaving tomorrow afternoon, but it's worth it. I definitely miss not seeing my parents more often!

Recently, I've really started to be more conscious of the types of food I'm eating. I'm not avoiding gluten or going paleo, I'm just trying to avoid foods with a page long ingredient list. And if I can easily make it at home, I don't want to buy the store-bought version if I don't have to. Better for my health and my wallet. Score!

Dinner rolls have an incredibly long ingredient list. Like scary long. Lucky for you, I have a simple recipe for super easy dinner rolls. There are only 4 ingredients (plus water), and if you have a stand mixer, they are even more effortless.

Serve these alongside a hot soup and fresh salad or at your next family dinner. You will love them, I promise!

Ingredients:

3 cups flour (white, wheat, white-wheat, etc.)

2 tsp. Rapid Rise Yeast (you can find a jar of this in the baking aisle)

1 tsp. salt

1 cup warm water

¼ cup olive oil

Directions:

In a stand mixer*, combine half of the flour and the dry ingredients. Mix in the water and oil. Mix in the remaining flour and knead for 10-15 minutes with the dough hook. *No stand mixer? No problem! Just mix it by hand and knead it by hand. You will get the same results, but it will take a bit longer.

Take the dough out of the mixing bowl and place it down on your lightly dusted with flour, kitchen counter. Use your hands to spread out the dough and form your desired shape. Is it really sticky? Wet your hands to work with the dough.

Shape the dough as desired and place it onto an ungreased baking sheet. Let the dough sit and rest while the oven preheats to 425*F. Bake for 15 minutes, then adjust the temperature to 350* F and cook for about 10 more minutes.

Stay tuned for a delicious honey butter spread. It's amazing :)

Pumpkin Swirl Bread

Fall baking is still taking place in this household. I love fall. And all things pumpkin. After I made a loaf of Wheat Pumpkin Bread a few weeks ago, I thought that the only thing that could make the recipe better was a delicious cream cheese swirl.

Naturally, I had to make it. And it was even more delicious! You may prefer to pour half the batter in the loaf pan, then add the cream cheese mixture, followed by the other half of the batter, so that the cream cheese is in the center. And that would be delicious too. I thought that the swirl looked pretty :)

I literally thought I dreamed up this cream cheese swirl. Apparently cream cheese, sugar, and vanilla are pretty standard ingredients for this sort of thing.

Pumpkin Swirl Bread

Ingredients:

3/4 cup brown sugar
1/4 cup olive oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Cream Cheese Swirl

4 ounces cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla

Directions:

Preheat the oven to 350* and grease a 9" x 5" loaf pan with cooking spray. In a mixing bowl, beat the eggs. Add the remaining wet ingredients and mix well. In a small mixing bowl, combine the dry ingredients. Once incorporated, slowly add the dry mixture to the wet mixture. Pour the batter in the loaf pan. In a separate bowl, cream the cream cheese, sugar, and vanilla until smooth. Evenly distribute the cream cheese mixture over the bread batter. With a knife, gently swirl the cream cheese mixture and the batter. Bake for 35-45 minutes, or until an inserted toothpick comes out clean.


I hope all of you have a wonderful weekend!
What are your plans?

Wheat Pumpkin Bread

Hi, friends! I hope it's starting to feel like fall wherever you are. I'm so anxious to break out my sweaters and scarves. I'm also on the search for the perfect fall boot for this size-12 foot. If you have any tips or suggestions, please share!!! 

On another note, I'm really worried about the safety of my drinking water...

Silly Arthur.

Anyway...

I'm really excited to share this Wheat Pumpkin Bread with you. It's the perfect breakfast or afternoon snack and paired with a cup of coffee or tea, you couldn't ask for a better simple pleasure. 

There are so many decadent pumpkin recipes out there. This is not one of them. It's not too sweet, not overly complicated, and it's quick. This  moist  Wheat Pumpkin Bread is my idea of quick bread perfection.

Beware: this bread didn't last long in our house. 

I blame it on the cats. 

This bread is baked in an 8.5" x 4.5" loaf pan, but it can easily be made into 12 muffins. I'm not sure how it could be more delicious, but feel free to jazz up this delicious bread by adding chocolate chips or pumpkin seeds. 

Wheat Pumpkin Bread

Ingredients:

3/4 cup brown sugar
1/4 cup olive oil (or substitute apple sauce)
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cup flour (I used half wheat and half all-purpose)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions:

Preheat the oven to 350* and grease a 8.5" x 4.5" loaf pan with cooking spray. In a mixing bowl, beat the eggs. Add the remaining wet ingredients and mix well. In a small mixing bowl, combine the dry ingredients. Once incorporated, slowly add the dry mixture to the wet mixture. Pour the batter in the loaf pan and bake for 35-45 minutes, or until an inserted toothpick comes out clean.



Hope you have a wonderful weekend :)


Can't get enough pumpkin? Check out my White Chocolate Chip Pumpkin Muffins.

Cheddar & Pumpkin Beer Bread (6 ingredients!)

As I mentioned last week, I have officially been bitten by the fall bug. Meaning, nothing seems more exciting to me than fall decorations, I want to bake, and I want all things pumpkin!

I made this Cheddar and Pumpkin Beer Bread the other day and it was so delicious. It is soooo easy to make and it only requires six ingredients-- I bet you already have them on hand. 

This bread shares my festive fall spirit with Pumpkin Ale baked right into it! Don't worry, the beer flavor isn't at all overwhelming. It's just perfect! 

Just choose a bottle of your favorite fall-inspired ale. I picked up mine from World Market. Their selection is endless!

This bread is a perfect companion for a soup or stew and it's also great as an afternoon snack. I'm sure I will bake this bread at least a half dozen more times before winter gets here. It's that easy and that delicious!

Even though I kept this bread simple, the possibilities and add-ins are abundant (think herbs, spices, or even bacon). Have fun with this recipe and see what you can come up with!

Cheddar & Pumpkin Beer Bread

Inspired by halfbakedharvest.com

Ingredients:

3 cups flour (I used half whole wheat and half all-purpose)

4 1/2 teaspoons baking powder

1/4 cup brown sugar

1/2 cup cheddar cheese

12 ounces of pumpkin beer

1/2 teaspoon salt

Directions:

Preheat the oven to 350* and spray a 9" x 5" loaf pan with cooking spray. Add the flour, brown sugar, baking powder, and salt to a mixing bowl and stir until well combined. Add the cheese and stir until well combined. Finally, add the beer and stir until just combined. Pour the batter into the loaf pan and bake for 45-55 minutes, or until the top of the bread is lightly browned and the middle is set. Let the bread sit on a cooling rack for 15 minutes until serving. 

Hope you all have a wonderful week. 

If you make the bread, I'd love to hear your thoughts :)

5-Ingredient Cinnamon Popovers

Ever since I shared my favorite recipe for Popovers a few weeks ago, I've been dreaming up all sorts of recipe variations. I've tried a few, but this 5-Ingredient Cinnamon Popover is one of my favorites. It reminds me of the delicious breakfast foods I love--- french toast, cinnamon-sugar toast, coffee cake... but these yummy popovers are much better for you! 

They're light, fluffy, full of deliciousness, and practically guilt free. Served alongside scrambled eggs for a nutrition-packed breakfast or eaten as an afternoon snack with a cup of coffee, you and your family are really going to enjoy these popovers!

5-Ingredient Cinnamon Popovers

Makes 6 Large Popovers

Ingredients:

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2-1 teaspoon cinnamon

Directions:

Preheat the oven to 400*F and grease and flour a popover pan, 6 six-ounce custard cups, or a muffin pan.

In a small mixing bowl, lightly whisk the eggs. Add the remaining ingredients and whisk until smooth.

Fill the Popover cups until 1/2 full and bake for 20 minutes. After the initial bake time, reduce the oven temperature to 350*F and bake for an additional 20 minutes, or until golden brown.

Remove the popovers from the pan and serve them hot.

Enjoy!

Recipe adapted from www.foodnetwork.com

View my original post for Perfect Popovers for tips and tricks on making perfect popovers every time.

Perfect Popover Recipe {Super Easy}

Breakfast is my favorite meal. It always has been and I don't see that changing any time soon, especially after making my own popovers. There is nothing more delightful than a cup of coffee alongside a popover with a slab of honey butter or Nutella. But just so we're clear, popovers aren't only for breakfast... they make for perfect dinner rolls as well. 

If you've never had a popover, you're in for a treat!  They're truly delicious. Popovers are a tall, hollow, and light roll that is made of an egg batter. They are best right out of the oven, but they also reheat quite nicely. 

Easy Popovers

Makes 6 Large Popovers

Ingredients:

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

Directions:

Preheat the oven to 400*F and grease and flour six 6-oz custard cups or a popover pan (or a muffin pan).

In a small mixing bowl, lightly whisk the eggs. Add the remaining ingredients and whisk until smooth.

Fill the Popover cups until 1/2 full and bake for 20 minutes. After the initial bake time, reduce the oven temperature to 350*F and bake for an additional 20 minutes, or until golden brown.

Remove the popovers from the pan and serve them hot!

Recipe adapted from www.foodnetwork.com


Tips and Tricks:

Do not open the oven until the popovers have cooked for at least 35 minutes, as they could collapse.

To prevent sinking, gently pierce the side of each popover with a knife so that the heat can release as soon as they come out of the oven.

Are you a Popover fan?

Grain-Free Upside Down Blueberry Bread

Hello, hello. I hope you all had an amazing weekend! I certainly did. I enjoyed lots of birthday festivities and basked in my 23 year-old glory ;) Ha! Mondays kind of stink, so I'm here to get your day started right by sharing a delicious recipe with you-- a gluten-free recipe!

I don't have a gluten allergy, so I haven't tried too many gluten-free products or recipes. My thinking was always, "why fix it if it isn't broken?"

Well, the other day I decided to take a shot at gluten-free baking. I was inspired by Fitnessista to make a Grain-Free Upside Down Blueberry Bread. I'm so glad I did because it was full of flavor, packed with protein, and was the perfect treat at the end of the day. I may have also had a slice with my coffee the next morning :)

Grain-Free Upside Down Blueberry Bread

Ingredients:

For the bottom layer

1 1/2 - 2 cups blueberries (mine were frozen)
1/2 teaspoon brown sugar
1/2 teaspoon cinnamon

For the top layer

1 1/2 cups almond meal (*make your own!)
3 eggs
1 tablespoon oil (canola, coconut, etc.)
1/4 cup honey
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
Pinch of sea salt

Directions:

Preheat the oven to 350* and spray a 9 x 9 baking dish with cooking spray.

In a small bowl, combine the blueberries, brown sugar, and cinnamon. Spread the berry mixture on the bottom of the baking pan, in an even layer.

In a medium bowl, beat the eggs and add the remaining ingredients. Whisk or beat the ingredients until well incorporated. Evenly pour the batter over the berry mixture.

Bake for 25 minutes, or until cooked through and golden.

Making your own almond meal is super easy. Just toss raw almonds into your food processor and let it go! The time it takes to transform to almond meal will depend on the power of your food processor, but please keep an eye on it so that it doesn't turn into almond butter. And if it does turn into almond butter, spread it on some toast and enjoy! Then try again :)


Do you eat gluten-free? What's your favorite GF recipe? Share the link to it below.

Homemade Strawberry Bread with Glaze

Strawberries are my favorite fruit and sweet quick breads are the best. There's no better treat for your Valentine than this Homemade Strawberry Bread with glaze! My mom's been making this bread for years and it's always a hit!

I'm well aware that strawberries aren't exactly in season, but in my defense, I picked these strawberries back in the spring and froze them while they were at the peak of perfection!  So, grab some frozen strawberries if you don't have any quality fresh berries, and get baking; you won't regret this one... it's amazing.

Homemade Strawberry Bread with Glaze

Makes 2 loaves

Ingredients:

2 cups fresh strawberries and juice
Sugar
3 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
4 eggs, beaten
1 1/4 cup vegetable oil

For the glaze

1 cup confectioners sugar
1 tablespoon strawberry juice


Directions:

Sprinkle strawberries with sugar and freeze overnight in an airtight container. Defrost the berries, but do not drain. Reserve one tablespoon of strawberry juice for the glaze.

Preheat the oven to 350* F. Line two 9" x 5" loaf pans with aluminum foil and lightly grease the pans with cooking spray.

Combine the flour, sugar, salt, baking soda, and cinnamon in a medium bowl. Mix well. Combine the eggs and oil in a separate bowl and mix well. Stir in the flour mixture and mix well. Add the strawberries and and mix just until blended.

Pour the batter into the loaf pans and bake for one hour or until the bread is done (toothpick test!).


For the glaze

Combine the confectioners sugar and strawberry juice in a small bowl and mix until smooth. Drizzle over the warm loaves of strawberry bread.

Remove the loaves from the pans when cool.

What's your favorite strawberry dessert?

Bread Machine Cinnamon Raisin Bread Recipe

I loooove fresh baked bread. Since bread is probably my favorite food group (yes, I'm putting bread in it's own food group), it only made sense that I would someday buy a bread machine so that I can have fresh baked bread without the long process of traditional bread baking. While I still have to wait a few hours for it to do its thing, I don't have to go through the lengthy processes of getting temperatures just right, letting the dough proof, rise, rest, etc.

 

My new favorite bread to bake is Cinnamon Raisin Bread and I'm going to share the recipe with all of you today (if you don't own a bread maker, you should do yourself a favor and get one). My mom and I both love cinnamon raisin bread and I remember her baking it for us every now and then when I was a little. A slice of this bread (toasted, of course) makes the perfect treat for breakfast or as a snack.

 



Ingredients:

For a 1 lb loaf (medium size on my bread maker)

3 cups bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/2 tablespoons dry milk
1 1/2 tablespoons honey
1 1/2 tablespoons butter
1 1/4 cups cold water
3 ounces raisins
1 teaspoon bread machine yeast

Directions:

Place all dry ingredients in the bread maker. If your bread maker has a yeast dispenser, place the yeast into the yeast dispenser. My bread maker signals when to add the raisins (about 75 minutes into the process). Read your owner's manual to see when you should add dried fruit.

With your finger, make a well in the middle of the dry ingredients and add the wet ingredients. Program your bread maker.

Enjoy and try not to eat it all at once!

Super Quick and Easy Wheat Bread

I’ve been looking for the perfect Saturday morning treat that won’t undo my progress at the gym. It can be pretty frustrating to pass up ooey-gooey cinnamon buns, but I’ve been doing a great job sticking to my meal plan: when it comes to breads/grains, I choose whole wheat, whole grain, etc. whenever I can.

I was so excited when I came across this super quick and easy bread recipe, especially since this is my first time at making bread on my own. It is seriously so easy to make that a child could practically handle the whole process [minus the oven part].


Not too bad for my first solo attempt at making bread.



And look at the perfectly browned underside!

Ingredients:

1 cup whole wheat flour

2 cups white-wheat flour

2 tsp. Rapid Rise Yeast (you can find a jar of this in the baking aisle)

1 tsp. salt

1 cup warm water

¼ cup olive oil

Directions:

In a stand mixer*, combine half of the flour and the dry ingredients. Mix in the water and oil.

Mix in the remaining flour and knead for 10-15 minutes with the dough hook.

*No stand mixer? No problem! Just mix it by hand and knead it by hand. You will get the same results, but it will take a bit longer.

Take the dough out of the mixing bowl and plop it down on your lightly dusted with flour, kitchen counter. Use your hands to spread out the dough and form your desired shape. Is it really sticky? Wet your hands to work with the dough.

Shape the dough as desired. You can make it round or long, braid it, or just do whatever you want! Shape it into either one or two loaves. Let the dough sit and rest while the oven preheats to 425*F.

Bake for 15 minutes, then adjust the temperature to 350* F and cook for about 10 more minutes.

Fresh out of the oven homemade wheat bread with
some homemade Orange Marmalade....AMAZING!

[UPDATE 2/10] This bread was pretty great as-is and it is still great the next day. However, next time I think I might try using only wheat flour or adding some cinnamon or honey to it. The possibilities are really endless when it comes to baking bread. Happy Baking!