Bread Rolls Buns & Dough

Eggnog Hot Chocolate Pound Cake

What happens when you mix eggnog and hot chocolate? One amazing cake with two of your favorite winter beverages! Perfect for holiday parties.

Eggnog Hot Chocolate Pound Cake 1

Today is the Friday of the last weekend before Christmas. What are you doing this weekend? If I had to guess many of you will be baking cookies, attending holiday parties, and/or crazy enough to go shopping. I remember the last time I tried going to the mall the weekend before Christmas (and not to buy a present, just retail therapy with a friend and neglected to realize what weekend it was) and it took over an hour to get out of the parking lot. Insanity. Never again. I am however committing to the other two aforementioned tasks this weekend – getting covered in snow-like sugar while baking and then eating party food until my belly resembles Santa’s.

Eggnog Hot Chocolate Pound Cake 2

This pound cake embodies the two best wintry drinks: eggnog and hot chocolate. Both eggnog and hot chocolate mix are used in the making of this pound cake, which results in the perfect pound cake to appear at your next holiday party. It didn’t take long for it to be reduced to crumbs. Spike it with a little bit of rum if you dare.

P.S. Does anyone else see the face in the swirl in the pictures above? It looks like Bugs bunny with his ears slightly chopped off to me.

Eggnog Hot Chocolate Pound Cake 3

One year ago: Meyer Lemon Chess Pie

Three years ago: Pecan Fruit Cake
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Potica Nut Roll Revisit

Whether you spell it potica or povitica (or call it something completely different), this Slovenian sweet nut roll bread is better than cinnamon swirl bread, in my biased opinion.

Potica Nut Roll 1

When Christmas rolls around, fruit cakes start appearing along with many other traditional Christmas recipes. While my dad does make a killer fruit cake, the pastry I most look forward to is Potica. Potica looks like cinnamon swirl bread but it’s got a little extra that make it that much better. It comes in many different shapes and sizes but for my family’s recipe the sweet, yeast pastry dough is rolled out really thin and then spread with a coating of ground up nuts and sugar before being rolled up and baked (we use a clean sheet of floured fabric to make rolling easier). Sometimes it’s a straight log, sometimes it gets bent it into a horse shoe shape, and other times it gets baked in a bundt cake pan. Whatever shape you prefer it’ll come up just right. What’s important to me is toasting a slice and then spreading butter on it. Holy yum.
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Gingerbread Cinnamon Rolls with Speculoos Icing & Baker’s Secret Giveaway

These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.

Gingerbread Cinnamon Rolls with Speculoos Icing 1

Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.

Gingerbread Cinnamon Rolls with Speculoos Icing 2

I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of.  Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.

One year ago: DOVE® Christmas Chocolate Drops

Two years ago: Penne with Trapanese Pesto

Three years ago: Butter Pecan with Brandy Ice Cream
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Cinnamon-Sugar Pumpkin Bagel Bites for One

Enlist some self control on the front end by making a single serving batch of these pumpkin bagel bites coated in cinnamon-sugar, dipped in sweet cream cheese.

Cinnamon-Sugar Pumpkin Bagel Bites for One 1

Although I love leftovers for lunch the next day, after living on my own for a long time I started craving recipes that serve just one because sometimes that giant vat of soup loses its appeal after the 5th day. This search resulted in the creation of Single Serving Sundays which documents my adventure through cooking for one. Whether you live alone or not, single serving recipes come in handy. To prove it, this week for Single Serving Sunday I invited some friends along in a link up of recipes for one.

SSS

I know I just spent the week before last bombarding you with pumpkin recipes but ’tis the season, right? And you really don’t want to miss out on this single serving recipe. If you thought you couldn’t make a small batch of bagel bites in about 30 minutes, well now you can. The best part is that they don’t require a lot of rise time. They perfectly rise on your stove top while the oven gets busy pre-heating. The only downside is that you may want more than one serving, but then again maybe it’s a good thing to force self control. How else would you be able to resist eating a giant bowl of pumpkin bagel bites coated in cinnamon-sugar and dipped in sweet cream cheese?

Stock up on some more single serving recipes:

Cinnamon-Sugar Pumpkin Bagel Bites for One 2

One year ago: Sea Salt Pumpkin Peanut Butter Cups

Three years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

CINNAMON-SUGAR PUMPKIN BAGEL BITES FOR ONE

Serves 1

Ingredients:

PRETZELS

1/3 cup all-purpose flour

1 tsp active dry yeast

Pinch cinnamon

Pinch nutmeg

1 Tbsp pumpkin puree

2-3 Tbsp warm water

1/2 cup hot water

1 tsp baking soda

1/2 Tbsp butter, melted

1/2 Tbsp cinnamon-sugar

DIPPING SAUCE

1 oz. cream cheese, room temperature

1/4 tsp vanilla extract

2 Tbsp powdered sugar

1 Tbsp heavy cream

Directions:

  1. In a small bowl, sift together the first four ingredients. Stir in pumpkin and 1 tablespoon of warm water first. If the dough is dry, then add a little more water and mix again.
  2. Pour out onto a lightly floured work surface and sprinkle with flour. Knead gently until the dough comes together into a slightly sticky ball. Roll out into a 3/4-inch wide rope and cut into 3/4-inch pieces.
  3. In a shallow dish, combine the hot water and baking soda. Dip the pieces into the mixture and flip to coat completely. Transfer to a parchment paper lined baking sheet. Brush with butter and sprinkle with cinnamon-sugar.
  4. Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
  5. Meanwhile, in a small bowl blend together the dipping sauce. Set aside.
  6. Once oven is preheated and dough has risen, bake for 15-20 minutes or until golden. Serve warm with dipping sauce.

Source: Adapted from my Cinnamon-Raisin Bagel for One.

Signature

Corn Spoon Bread

This moist and cheesy corn spoon bread pairs perfectly with your favorite chili or hearty soup, and it couldn’t be easier to make.

Corn Spoon Bread

Yesterday I gave you a cornmeal pizza crust topped with BBQ chicken and cheese. Today I present to you a corn spoon bread. Two savory recipes in a row, I know it’s unusual but I’m suddenly bursting with savory recipes. I blame football season (not that I am upset about it) and every store throwing fall in my face.

This corn spoon bread gets it’s name because it is so moist that you may needing to eat it with a spoon. Not surprising if you look at the ingredient list: eggs, corn muffin mix, kernel corn, creamed corn, sour cream, butter, and cheese. It is perfect served along side of chili or your favorite hearty soup for fall. Or just chow down on it because there’s no resisting a good corn bread, especially when it is topped with cheese.

One year ago: Apple Crumble Cheesecake Bars

Three years ago: Baklava Mousse Cups
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BBQ Chicken Pizza with Cornmeal Crust

Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.

BBQ Chicken Pizza with Cornmeal Crust

I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.

If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? JalapenoEggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.

But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!

What is your ideal pizza?

Two years ago: Buckeye Cheesecake

Three years ago: Rustic Sourdough Bread
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Homemade Whole Wheat Bread Bowls

These easy homemade whole wheat bread bowls are perfect for any of your favorite soups. Have your soup and eat the bowl too!

Whole Wheat Bread Bowls 1

In case you were unaware, USA beat Ghana last night!! Unfortunately I didn’t get to watch the game live and ended up knowing the final score before watching it but it was still fun seeing it play out. Now here’s to hoping Portugal (and mostly Cristiano Ronaldo – beautiful, beautiful man who happens to also be amazing at soccer) doesn’t take out it’s frustration on us Sunday for being demolished by Germany yesterday. Germany is one amazing team!

Whole Wheat Bread Bowls 2

Unrelated to the World Cup is my newest U-pick farm adventure. On my and my dad’s last strawberry picking outing we also had the chance to pick our own broccoli, cauliflower, and cabbage! I may have gotten a bit carried away and had to freeze one of the larger heads of broccoli (it was the size of two large heads combined found at the grocery store), but the rest is being thrown into all kinds of recipes. Although these bread bowl were not made with any of those three things, they were created to hold my favorite broccoli cheddar soup which is one of my earlier recipes on this blog.

I have yet to figure out what to do with the cabbage, thoughts?

One year ago: S’mores Puppy Chow

Three years ago: Banana Foster Cream Pie
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German Chocolate Banana Bread

Take banana bread to a whole new level with the German chocolate banana bread. Made with German chocolate cake mix, it couldn’t be easier.

German Chocolate Banana Bread 2

As you know I like to celebrate obscure food holidays and today is no exception because today is National German Chocolate Cake Day. Although it may not be my first choice when it comes to dessert options I do enjoy a good German chocolate cake or a related dessert such as German chocolate brownies. Today’s recipe can be enjoyed for dessert or breakfast because it’s half banana bread, half German chocolate cake.

How did this come to be? Mashed bananas, pecans, and coconut are added along with the usual suspects to a box of German chocolate cake mix. After scooping the batter into a loaf pan I sprinkled more coconut and pecans halves on top. There may not be any of the signature German chocolate cake frosting involved but the flavor of the toasted pecans on top made up for it.

German Chocolate Banana Bread 1

One year ago: Honey-Lime Chicken Kebabs
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Potato Burger Buns

Soft potato buns are one of my favorite buns for burgers. These potato burger buns are made from real potatoes and are perfect for all the burgers on the grill this season.

Potato Burger Buns 1

In case you hadn’t noticed I am preparing you for Memorial weekend this week with all kinds of recipes which I think would be a hit with your family and friends. I’ve already given you the recipe to my favorite potato salad which is an excellent side dish for your burger, but what about the buns? I must have had potato on the brain because I also made potato burger buns. These smell amazing while baking and rising. Anyone who walked through the door during or even afterwards commented on how it smelled like delicious bread – and they were right. My favorite part was that this recipe uses fresh potato instead of the dried boxed stuff, which kind of creeps me out.

Looking for burger recipes? Try these on for size:

Here are some other homemade burger buns while I am at it. Try these Wheat-Oat-Flax Buns or Whole Wheat Hamburger Buns for healthier alternatives, or my all-time favorite, Bretzel Rolls (aka pretzel buns).

Potato Burger Buns 2

One year ago: Slow Cooker Beef & Broccoli

Two years ago: Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce
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Whole Wheat Scone for One

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.

Whole Wheat Scone for One 3

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.

Whole Wheat Scone for One 1

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!

Whole Wheat Scone for One 2

Two years ago: Banana Bread French Toast

Three years ago: Sweet Potato Fries
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