Tuesday, October 29, 2013

Tomato Basil Caprese Bread

No, you are not on the wrong blog.  No, this recipe does not contain any sugar and it is not a dessert. 

But, yes, I did make it! 

One of the best things about this bread is that there is no yeast in the recipe, making it so much easier to make!  It has a delightful soft center with a crusty outside.  Using fresh ingredients in this bread really puts it on the next level, so I strongly encourage you to do so!

Tomato Basil Caprese Bread
Recipe Adapted From Will Cook For Smiles

1 1/4 Cup of flour
1 Cup bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp of salt
3 1/2 to 4 oz of cubed, fresh mozzarella cheese
2 tbs of chopped fresh basil
1/3 Cup of chopped sun-dried-tomatoes
2 eggs
2 1/2 tbs olive oil
1 1/4 Cup buttermilk

Preheat your oven to 350 degrees and grease your pan.  I would use an 8x4.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.  Mix until combined.

Add the basil, cheese, and tomatoes to the flour mixture and combine. 

In another bowl, beat the eggs, oil, and buttermilk together. 

Pour liquids into the flour mixture and mix with a spoon until all ingredients are combined.  The dough will be very sticky.  Make sure to scrape all the way to the bottom to ensure that all flour has been worked into the dough.

Put dough in pan and spread evenly.  Bake for about 45-50 minutes, could take longer depending on your oven.  Make sure to test with a knife for doneness!

This bread will make a great side to a delicious spaghetti dinner!  Enjoy! 

Wednesday, October 23, 2013

Pumpkin Butterscotch Cookies

Fall, one of the most beautiful times of year (except for the fact that it's starting to get cold out).  The leaves are changing, Starbucks brings back everyone's fall favorite, the pumpkin spice latte and I can wear my favorite pair of boots without being judged.  

So, in the spirit of the time of year I decided to make Pumpkin Butterscotch Cookies!  Boy did these turn out delicious!  It has the perfect amount of pumpkin flavor with a delicious butterscotch and brown sugar compliment!

I baked them while on fall break to bring back to a friend.  They didn't even last two days!  :)

Pumpkin Butterscotch Cookies 
Recipe Adapted from Overtime Cook

2 sticks of butter
1 Cup of sugar
1/2 Cup of brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1 egg
1/2 Cup of pumpkin puree
2 1/4 Cups of flour
2 Tbsp of corn starch
1 1/2 Cups of butterscotch chips

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Using an electric mixer, beat together the butter and sugars until creamy.

Add the vanilla, baking soda and cinnamon and beat until incorporated.  Add the egg and pumpkin puree and beat until no lumps remain.

Mix together the flour and cornstarch, and beat into the sugar mixture until fully combined.  

Fold in the butterscotch chips. (Don't have butterscotch on hand?  I think white chocolate would work as well.)

Using two spoons, drop tablespoon sized scoops onto the parchment paper.

Bake for 10 minutes.  Allow to cool about a minute before taking off the pan.  

These are fabulous right out of the oven, or after they've cooled!  Enjoy! 

Sunday, October 20, 2013

Peanut Butter and Jelly Bars

Who doesn't love the classics?  Mac and cheese, tater tots, and of course peanut butter and jelly!  

So what could be better than a good ole classic in dessert form?  These were the perfect finish to the delicious family meal I made.  Everyone loved it from my younger brother, to my grandpa.

Whether you're making treats for a child's birthday, or providing some scrumptious yummies for a tailgate, this is the perfect choice!

Peanut Butter and Jelly Bars
Recipe Adapted from Framed Cooks

2 Sticks of Unsalted Butter, Softened
1 1/2 Cups of Sugar
1 tsp. vanilla
2 Eggs
2 Cups of Creamy Peanut Butter
3 Cups of Flour
1 tsp. Baking Powder
1 1/2 Cups of Jam (your choice!)

Preheat oven to 350 degrees and spray and line a 9x13 pan with cooking spray.  
Cream the butter and sugar with a mixer for about 2 minutes.  

Add eggs, vanilla, and peanut butter.  Mix until fully combined.  

Sift the flour and baking powder together.  

With the mixer on low, add the flour in sections until fully incorporated.  

Take 2/3 of the dough and press it to the  bottom of the pan.  Spread the jam over the dough evenly, covering entire surface.  Using the remaining dough, crumble pieces and scatter them across the surface.  The jam should be mostly covered.  

Bake for about 45 minutes, or until top is golden brown.

Allow to cool completely before cutting into bars.  These are pretty rich so trust me when I tell you cutting them small is not a bad thing!  Enjoy!