Breads, Yeast Breads

Fast Honey Buttermilk Bread

This bread takes about 1½ hours to make and it is DELICIOUS! One of my favorite things is a fat end slice of homemade bread hot from the oven slathered with butter. It reminds me of my childhood, coming home from school and mom would have bread right from the oven with butter and homemade jam for an after school snack. Thanks Mom!

Fast Honey Buttermilk Bread 1

Fast Honey Buttermilk Bread 2 Fast Honey Buttermilk Bread 3 Fast Honey Buttermilk Bread 4

5¼ cups flour
2 pkt (4½ tsp) dry yeast
1/2 cup warm water (about 110°)
3 Tbl honey
1/3 cup oil
1½ tsp salt
1½ cups warm buttermilk

In bowl of mixer, add flour and yeast. Pour in warm water over yeast. Add honey, oil, salt and warm buttermilk (heat buttermilk in microwave on 50% until warm, careful not to curdle). Mix for 5 minutes. Spray counter and 2 bread pans with non-stick spray. Shape loaves, place in pans and cover. Let rise 45-60 minutes. Bake at 375° for 25-30 minutes (tent with foil during baking if necessary so loaves don’t get too brown).

Cupcakes, Snacks

One Dozen White Cupcakes

This recipe makes 12 tender, fluffy white cupcakes, just the right size batch for the Fam while in quarantine! There are so many things to be grateful for, make cupcakes to celebrate! Also, it’s our 35th Wedding Anniversary!

White Cupcakes

White Cupcakes 2

Cupcake Batter:
1½ cups flour
1 cup sugar
1½ tsp baking powder
1/2 tsp salt
3/4  cup milk (can use water)
1 Tbl oil
1 tsp vanilla
1/2 cup sour cream
1 egg

Vanilla Buttercream:
1/2 cup butter, softened
2½ cups powdered sugar
1/2 tsp vanilla
1½-3 Tbl whole milk or cream

Preheat oven to 350°. Put 12 cupcake papers in a 12 cup pan. In a large bowl, stir together flour, sugar, baking powder, and salt. In another smaller bowl, whisk together milk, oil, vanilla, sour cream, and egg. Add liquid mixture to dry ingredients and mix together with electric mixer until well incorporated. Scoop mixture into prepared cupcake pan. Bake for 16-20 minutes, watch them and take them out just as cupcakes start to get a little golden and the top of the cupcakes are set. Transfer cupcakes to a wire cooling rack to cool completely.

To make buttercream, whip butter with electric mixer until light in color. Mix in powdered sugar, vanilla, and 1½ Tbl milk and whip together. Add more milk to achieve desired piping consistency. Pipe or spread frosting on completely cooled cupcakes and sprinkle!

More Cupcakes:

Chocolate Red Velvet Cupcakes Pumpkin Pie Cupcakes 1 Peanut Butter Banana Cupcakes

Butterscotch Cupcakes 1 Double Frosted Dark Chocolate Mint Cupcakes Banana Cardamom Cupcakes

Cookies

Rocky Mountain Cookies

Quarantine is a little happier with cookies. If you are quarantined alone with that batch of cookies, you may want to get on the elliptical a couple more times (speaking from experience).

Rocky Mountain Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oats
2 cups Rice Krispies cereal
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. In large bowl of mixer, cream butter, sugar, and brown sugar. Add eggs and vanilla, whip until incorporated and creamy. In another bowl, stir together flour, oats, Rice Krispies, baking soda, baking powder, salt, and chocolate chips. Add dry ingredients to mixer with creamed mixture, mix just until all ingredients are incorporated. Drop scoopfuls of batter onto baking sheets. Bake for 9-10 minutes, careful not to over bake.

Muffins, Quick Breads

Cheesy Dinner Muffins

These muffins are a quick addition for any dinner or an easy snack.

Cheesy Dinner Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp season salt
3/4 cup milk
1 egg
1/3 cup oil
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan
1 tsp butter, melted

Preheat oven to 400°. Mix flour, baking powder, salt, and season salt. In another bowl, mix milk, egg, and oil. Add milk mixture to dry ingredients and stir just until moistened. Gently stir in cheeses. Distribute batter evenly in 6 sprayed muffin cups. Bake for 20 minutes or until golden brown. Brush muffins with melted butter as they come from the oven. Makes 6 large muffins, can easily be doubled to make 12 large muffins.
Other stir-ins: bacon, green onion, dill, oregano, basil, parsley, caraway seeds, etc. You decide the combination you want.

Dessert

Pumpkin Cheesecake Dessert

Who says pumpkin desserts are just for Fall, they tastes really good during quarantine too.

Pumpkin Cheesecake Dessert

1½ cups crushed gingersnaps* (about 30 cookies)
1/4 cup butter, melted
5 pkg. (8oz) cream cheese, softened
1 cup sugar
1 can (15oz) pumpkin
1 tsp cinnamon
1 tsp vanilla
5 large eggs, room temperature, beaten
nutmeg
maple syrup
whipped cream

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup, if desired (I forgot the maple syrup in the picture!) and whipped cream. Refrigerate leftovers. Recipe from tasteofhome.com.
*I used Biscoff cookies, chocolate cookies would be good too.

Breakfast, Main Dish

Sausage & Egg Casserole

This is a delicious breakfast casserole that we had for Easter brunch. It is an overnight casserole, mix together the night before, cover, refrigerate, and bake in the morning. I mixed it together early in the morning and baked it about 5 hours later, worked beautifully. We also ate the leftovers for dinner, definitely can be an anytime meal. It combines so many of my favorite foods, sausage, cheese, bread and eggs, of course I would eat it anytime.

Sausage & Egg Casserole 1 Sausage & Egg Casserole 2

1 lb pork sausage (I use turkey sausage)
6 large eggs
2 cups whole milk
1 tsp salt
1 tsp ground dry mustard
6 slices white bread, cut into 1/2″ cubes
1 cup shredded cheddar cheese*

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11×7-in. (or 9″x9″) baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean. *I sprinkled more cheese on top during baking with about 10 minutes remaining. Recipe found at tasteofhome.com.

Candy, Snacks

Chocolate Cornflake Candy

I debated whether I wanted to do this to you or not. I don’t know if this picture is even that appetizing or not…but DANG! This stuff is dangerous! If you have these ingredients in your pantry, make this recipe and you will be happily eating your way through quarantine.

Chocolate Cornflake Candy

Chocolate Cornflake Candy 2  Chocolate Cornflake Candy 3

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
5 cups cornflakes

In a large microwavable bowl melt together chocolate chips, butterscotch chips, and peanut butter, approx. 1½-2 minutes (microwaves vary) stirring after every 30 seconds. Gently fold in cornflakes, making sure to try to get all the cornflakes covered with the chocolate mixture. Press cornflake mixture into buttered pan, use 8″x8″, 9″x9″, or 7″x11″. Cool thoroughly, until totally set. Cut into small squares to serve.

More Snacking!

Sweet Chex Mix 2 Peanut Butter M&M Candied Popcorn Pecan Caramels

Breads, Cookies, Quick Breads, Snacks

Chocolate Waffle Cookies

This is a fun and delicious treat to try during quarantine or anytime! Stir batter together while waffle iron heats, cook for 1-2 minutes, and you have a chocolate treat that’s a little crunch on the outside and tender fudgy on the inside.

Chocolate Waffle Cookies 1 IMG_7879

4 Tbl unsweetened cocoa
1/2 cup butter
2 eggs
3/4 cup sugar
1 tsp vanilla
1 cup flour
dash of salt

Heat waffle iron to medium heat. Melt cocoa with butter in small bowl in microwave. In large bowl, beat eggs. Add sugar, vanilla, flour, and the cocoa mixture. Spread some batter in hot waffle iron and bake 1-2 minutes, depends on your waffle iron, take a peek after 1 minute. Cool on rack.

Breakfast, Muffins, Quick Breads

Super Moist Chocolate Chip Muffins

Looking for a chocolate snack? These chocolate muffins are so good, and because applesauce is the secret to making them moist, we can call them healthy! Well, while we are in quarantine everything seems skewed a bit, so healthy becomes relative. Recipe from ChefAlli.com

Moist Chocolate Chip Muffins 1

Moist Chocolate Chip Muffins 2 Moist Chocolate Chip Muffins 3 Moist Chocolate Chip Muffins 4 Moist Chocolate Chip Muffins 5

2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips, divided use
1/2 cup cocoa powder
1 tsp vanila
1 egg
1 cup applesauce
1/2 cup milk
1/2 cup oil

Preheat oven to 350°.  Grease 12 muffin cups or line muffins cups with paper muffin liners. In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, 3/4 cup chocolate chips, and cocoa powder. In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don’t over mix!

Divide the prepared batter between the 12 prepared muffin cups, filling each one about 2/3 full. Divide the remaining ¼ cup of chocolate chips between muffins, sprinkling them over the top of each one. Bake muffins, uncovered, on center rack, in preheated oven until a toothpick inserted into the center comes out clean, 20-25 minutes. s soon as the muffins are removed from the oven, gently place a sheet of foil on top. Let the muffins cool covered, then remove them from the muffin tin. Store in an air tight container.

More Snacking Muffins!

Nutty Chocolate Chip Banana Bran Muffins Red Velvet Chocolate Chip Muffins Blueberry Muffins 1

 

Brownies & Bars, Dessert, Snacks

PB&J Bars

I feel like making a treat, looking around for what I have in the kitchen and here we go! Chewy peanut butter and raspberry jam goodies, I am a sucker for raspberry anything.

PB&J Bars

2¼ cups brown sugar
1 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
3/4 cup peanut butter chips
1/2 cup peanuts, optional
3/4 cup raspberry jam

Preheat oven to 350°. In large bowl, by hand, mix brown sugar and melted butter. Add eggs, mix well. Add flour, baking powder, and salt; mix just until combined. Stir in peanut butter chips, and peanuts. Spread 1/2 of batter in sprayed 9″x13″ baking pan. Gently spread raspberry jam over batter layer, careful to get jam almost to edge of pan without touching. Layer the remaining batter on top of jam by flattening spoonfuls and laying evenly over the entire surface, take a few minutes and patience, but it works. Bake 30-35 minutes or until center is set and edges start to brown. Cool completely for clean cutting. The bars tasted even better to me the next day.

More Yummy Bars:

Creamy Coconut Chocolate Chip Cookie Bars Graham Cracker Coconut Bars Chocolate Chip Coconut Fudge Bars

Peanut Butter Chocolate Chip Cake Bars Chewy Peanut Payday Bars Black Bottom Coconut Macadamia Bars

Chocolate Chip Toffee Shortbread Bars Almond Cream Cheese Bars S'more Cookie Bars