Bread Rolls Buns & Dough
When the craving for a scone hits but you don’t want to bake an entire batch, why not just make one? This single serving scone recipe can be any flavor you desire and only takes 15 minutes.
Other than the joys of trying new recipes and meeting like-minded-food-obsessed people, I’ve really enjoyed how food blogging has conquered more than one enemy. By enemy I am referring to food that I dislike, or disliked in this scenario. The newest victory? Scones.
I’ve always considered scones to be dry, dense, crumbly versions of a biscuit or muffin because that’s what my experiences have reflected. Since I do not like coffee, their appeal was lessened further by the inability to soften them by soaking in coffee. No thanks, I’ll take the muffin please. But all the while I have seen several scones recipes that have sounded absolutely amazing, if only they were of a different consistency from what I assumed all scones to be.
One day I stumbled upon a single serving scone recipe and knew it was time to finally make one for myself. If it proved to be as disappointing as always, at least only one would go to waste. But as you can already guess that did not happen. It should not have been surprising to me that I enjoyed this homemade scone immensely despite previous lack luster experiences with purchased scones. Not only do most things taste better homemade (such as homemade pita), the same experience had already occurred with meringue and macarons. Why not scones? This single serving scone was crunchy on the outside and soft on the inside, just like a fresh biscuit but with more flavor. I have seen the light.
What is your favorite scone flavor/recipe? I have some catching up to do!
Two years ago: Banana Bread French Toast
Homemade pizza is one of my favorite things to make for dinner. The obsession first started with the novelty of making my own pizza in whatever shape or size you desired (at one of my birthday parties there were elephants, butterflies, monkeys, etc). Then came the endless possible combinations with different sauces, cheeses, and toppings. Finally there were the different kinds of dough. It started out simple enough with regular, thin, and whole wheat, but then morphed into more creative outlets such as stuffed crust, garlic bread crust, garlic dough, rosemary beer dough, Greek yogurt dough and even Cauliflower Crust. While most people are debating between sausage or pepperoni, I am still trying to decide on the base let alone the toppings.
To make my life even more difficult I created another new dough option, spinach dough just in time for St. Patrick’s Day. Although pizza doesn’t normally come to mind when thinking of this holiday the green color couldn’t be more perfect, accomplished by adding pureed spinach to my regular pizza dough recipe. It’s also a sneaky way to trick any kids nearby into eating a little spinach because it adds more color than flavor, and what kid doesn’t enjoy oddly colored food? Just tell them it’s food coloring ;-).
This dough could also be used to make a Christmas pizza – red pizza sauce and Mozzarella cheese on top of a green dough. Heck you could use supreme pizza toppings and dub them “ornaments”. Haha oh I’m so witty. But since we don’t want to rush off into winter now that we’ve finally caught a glimpse of spring, stick around for Wednesday when I’ll tell you how to make a “Leprechaun Pizza” using this spinach pizza dough, pictured below.
Happy Mardi Gras! Start the celebration with these whole wheat cinnamon rolls, cinnamon pecan filling and cream cheese icing. Decorated like a king cake with green, purple, and yellow sprinkles and a hidden plastic baby.
With the coming of yet another snow storm, I figured many of you were in need of a sweet comforting breakfast option today. Even in east TN the temperature dropped 40 degrees in less than 24 hours and there were even snowflake sightings. I think Florida is yet again the only state to be spared the wrath of the polar vortex.
One year ago: Banana Bread Cinnamon Rolls
All of this (f)unemployment gives me plenty of time to not only apply for jobs, workout, and cook, but also to keep track of food holidays. Priorities, right? Today happens to be National Banana Bread Day so for Single Serving Sunday I made a mini loaf of banana bread. One small banana is all you need and it is first caramelized before being mashed and mixed into the batter along with some chopped walnuts. The richer flavors of this mini loaf produced by the caramelization may have you wishing for a full-sized one.
Did anyone happen to watch the OSU-Michigan and Alabama-Auburn games this weekend? Talk about intense! Rivalry games are always exciting but those two games kept me on the edge of my seat the entire time. Not only did we just barely hold off Michigan to win in the last minute, but Auburn took over Alabama with only 1 second! Guess who’s ranked #2 in the country now!? I’ll give you a hint – I am currently investigating tickets for the National Championship Game. Eeee!!! I am trying not to get ahead of myself as we still have to tackle Michigan State for the Conference Championship this weekend. Excited!! But I digress…
I rarely whip up homemade bread products but lately I’m a human bread machine. Outside of the normal occurrence of pizza dough, in the past few weeks I’ve made gluten-free corn bread muffins, peanut butter cinnamon rolls, Greek yogurt-rosemary rolls, and cranberry-walnut oat bread. Continuing this trend I made a loaf of Italian bread and even braided it so it looked fancy, then took it a step further and made garlic bread out of it. With a little bit of pesto mixed into the garlic mixture, it was as good as it gets. I failed to take a picture of the finished masterpiece, but trust you know what garlic bread looks like!
One year ago: White Chocolate Cranberry Shortbread Cookies
Two years ago: Cauliflower Pizza Crust
In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?
Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.
One year ago: Red Velvet Rice Krispie Treats
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie
What goes better with chili than cornbread? Cheesy chipotle cornbread! I have already shared a jalapeno cornbread from which this recipe is adapted from, but changed the jalapeno to chipotle, substituted half the oil with Greek yogurt, and used gluten-free flour in order to cater to my gluten-intolerant friend. The best thing about this recipe is it’s ease of preparation. The ingredients are all mixed in one bowl and is very forgiving, as made evident by my substitutions.
The only complaint I heard while we devoured chili with these cornbread muffins was the chunks of onion, but I think that is a matter of texture preference. You could leave them out all together but you run the risk that they might not be as moist. I would suggest either mincing the onion or using a cheese grater in order to reduce the size of onion chunks.
Guess what? I graduate and get my PhD hood 1 month from today!
After 6.5 years of grad school, I wrote a 172 page document full of figures and tables, and prepared a 55 slide presentation. It’s now the Friday before I defend my dissertation, which means I will be spending the entire weekend practicing and preparing for this presentation. And probably adding crazy animations and then removing them because they are distracting but gave me something to do other than rehearse. Then baking something to feed my admiring audience/keep them awake with sugar.
Meanwhile, Kayle of The Cooking Actress is here to keep you awake with her own special dose of sugar and spunk. Even though she is not a fan of football season, she and I can definitely agree upon the glory that is peanut butter and chocolate. Especially in edible buckeye form. Besides, with treats like these pretzel chocolate chip peanut butter cookies how could you not love her? Then she took cookie dough truffles to the next level with these salted brown butter chocolate chip cookie dough truffles. She definitely rocks the sweets but don’t miss out on her savory recipes too like her bacon wrapped water chestnuts and roasted garlic, chicken, and herb white pizza.
One year ago: Chicken, Broccoli and White Cheddar Pita Pizzas
Two years ago: Falafel Pizza
Hey there everybody! I’m Kayle, and I have a lil blog called “The Cooking Actress“. Basically I’m an actress…and I cook (and bake). A lot. I had the wonderful joy of being able to meet the lovely Erin a few months ago when we, and some other awesome food bloggers, met up for brunch in NYC (where I’m based and where she was visiting). Obviously, she’s so charming and cool and smart and awesome, right? Plus her blog’s name is the Spiffy Cookie. And um…I’m obsessed with all things cookies. And, thanks to Erin spending some of her life living in Ohio where I am from, she embraces the beauty of all things chocolate and peanut butter (a la’ the Buckeye). So anyway, soulmates. So, when Erin asked if I would guest post for her while she works on being all smart and P.H.D-y and such, I was like “OF COURSE!”
We all remember cinnamon sticks, right? Whether it’s from a pizza place or an actual cinnamon roll chain-they’re fun and friggin’ delicious. Umm…as you can see…my cinnamon breadsticks aren’t exactly winning any beauty pageants. I apologize, my photos are usually better than this but well…I am not the best at making food look pretty sometimes and these guys paid the price. Now, don’t make my mistakes: make sure to not cut the breadsticks too big and um…I don’t really know how to make the cinnamon sugar mixture look pretty…I tried my best, guys!
Anyway, don’t worry about the appearance, worry about how they TASTE. And they taste phenomenal! They’re wonderfully crisp on the outside from the caramelized cinnamon sugar and just perfectly fluffy on the inside. And of course just the comforting, warm flavors of cinnamon and sugar and the glaze are just…mmmmm.
These are perfect if you have a big family or a ton of people over, a total crowd pleaser!
Tracey’s Culinary Culinary Adventures has always been one of the food blogs I trust and go to for many recipes since my early days of food blogging. Not only are her pictures beautiful, but the corresponding recipes are frequently being added to my neverending must-make list (except when it involves shrimp) and I’ve never not liked a recipe I have made from her blog. She recently posted a red velvet ice cream recipe that I absolutely must make once all the ice cream I made for ice cream week is gone. I also find myself drooling every kebab recipe she ever posts, with the most recent recipe being these Chipotle Chicken Kebabs with Avocado Cream Sauce. Basically, she and I need to live near one another so I can have her cook for me. I’m lucky enough to consider her a friend and excited to have her guest posting today!
One year ago: Root Beer Cake Brownies
Two years ago: Biscoff Cheesecake Ice Cream
Hi everyone! I’m Tracey from Tracey’s Culinary Adventures, and I am thrilled to be guest posting for Erin today. I’m beyond impressed with her dedication to this blog despite the pressures of her PhD program and couldn’t be happier to help her out as she puts the finishing touches on that dissertation and moves toward graduation. Yay Erin!
Labor Day weekend always seems to mark the unofficial start of fall, but I’m still clinging to the last weeks of summer with everything I have. It feels like some of the best summer produce (tomatoes, corn, eggplant, zucchini, etc) is really just starting to flow into the stores here so how I could not take advantage of it? Apples, pumpkin, and all the other fall goodness will still be waiting later this month when I’m ready…
In recent weeks, more than anything else, I’ve been obsessed with the peaches. So juicy and sweet, they are literally like candy! It’s always my first instinct to bake with fruit, but the peaches have been so darn good I couldn’t help but eat my weight in them just as they were. This whole wheat peach-oatmeal bread had been on my to-do list since last summer, and finally I convinced myself to part with a few of the peaches to make it happen. And I’m oh so glad I did!
Not only is this bread super quick and easy to throw together, it’s actually fairly low in fat with only four tablespoons of oil in the whole loaf. Combine that with the high percentage of whole wheat flour in the recipe as well as the oats and fruit, and I think we can all agree it’s practically health food The bread is definitely more hearty than your standard quick bread, but still moist and tender, with the peaches providing added sweetness and texture. You can get away with serving it for breakfast, but it’ll also curb your sweet tooth nicely as a late-night snack. That’s what I call a win-win!
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