Honey Rolls

I cannot tell you how excited I am that these actually turned out and taste fantastic! One of my personal goals is to make yummy tasting bread that is fluffy and yeasty...these were all of those! These have a hint of sweetness due to the honey you add in the dough and the honey and butter mixture you brush on the top before you bake them, although despite the sweetness, I think this bread would be great as a loaf for your favorite sandwich!

Honey Rolls
Yields 12 rolls

2 tsp active dry yeast
1 cup lukewarm water
1/4 cup honey, plus 1 Tbsp for brushing
1 tsp salt
1 egg
3 cups all purpose flour
1 Tbsp butter, melted

In a large bowl, sprinkle the yeast over the water and let it sit for 5 minutes.

Add the honey, salt and egg to the yeast mixture and stir until blended. Add 3 cups flour and mix until the dough comes together, it will be sticky. On a lightly floured surface knead the dough until soft and elastic, about 8 minutes, adding more flour to keep the dough from sticking if necessary, being careful not to add too much flour. The dough will become more workable the longer you knead it. If you have a stand mixture, attache the dough hook and knead the dough for 5-7 minutes, or until it becomes elastic.

Transfer the dough to a lightly oiled bowl. Cover and let the dough rise in a warm place until it doubles in size, about 2 hours.

Punch the dough down and divide into 12 equal portions. Shape into round balls and place in a lightly greased pan. Cover and let rise for another 20 minutes.

Preheat oven to 350 degrees.

In a small bowl, combine the melted butter and the 1 Tbsp honey. Brush over the rolls and bake 10-13 minutes, or until lightly browned.

Hot Cocoa Bread-Week 9

I know, I am late. I am sorry. With the Holiday and family gatherings..time just got away from me. I hope you all had a fantastic Thanksgiving! I did, and I am sure I added a few pounds around the waistline as well.



This week I decided to do a quick bread. A few weeks ago I was contacted by Allison from Lake Champlain Chocolates asking if I would be interested in sampling some of their cocoa. It is organic and Fair Trade and would be perfect for any baking that I would be doing. Of course, I would love to try it!! And since this bread only uses cocoa, it would be perfect and I was not disappointed! I will be making this bread in mini loaf form, and will add a chocolate ganache to the top and add some mini marshmallows. My boys loved this so much that they finished the loaf in a day, and it was a big loaf! The recipe warned that it would make a big loaf to use the biggest loaf pan, I used the biggest one I had, and should have split it into 2 loaves. It overflowed from the top and took a little longer to bake.


This week is the first of December which means that we only have 3 more weeks of cookies left! And I need to tell my fellow cookie bakers, that I have not been ignoring your posts. My work place has decided to put a new firewall on our computers..which enables me to comment. I can look all day, but it blocks me to leave a comment. Once I get home for the day, the mommy in me takes over and I don't get alot of time to be online to comment. I mean, what do they expect me to do here?? work?? :)


Now, I have a surprise for you...keep reading on down and you'll see!

Hot Cocoa Bread:

from: Chickens in the Road

1/2 cup cream cheese, softened
1/4 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1 1/4 cups cocoa powder
1 1/4 cups buttermilk
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini marshmallows

Combine cream cheese, butter, and sugar. Cream with a mixer. Add egg and vanilla. Mix again. Add the cocoa powder and about 1/2 cup of the buttermilk; mix well. Add all the remaining ingredients (except the marshmallows) and stir to combine. Stir in the marshmallows.


Spoon into a greased loaf pan. This makes a large loaf–use your largest loaf pan.
Bake at 350-degrees for one hour.


Storey Publications sent me a copy of this book, A World of Cake to review. It is beautiful! I have to admit, I love a book with pictures...probably, if you don't have pics in the book...I am going to pass it up. The book gives you a world tour in cake form...have you ever wondered how they make the moon cakes that you see on blogland?? The recipe is in the book...funnel cakes?? it's there...name the cake, it is in there! You want a copy??? Just leave me a comment on this post. Tweet it, Facebook it...blog about it, come back and leave me another comment for more chances.

I will draw the winner and announce on This Friday's, December 3rd, cookie post.

Banana Bread

To be completely honest, there is nothing special about this banana bread. It is simple, moist, flavorful but nothing that just screams "make me". I did cut the sugar and added in some peanut butter and chocolate chips to the mix and it turned out great. So, here's the thing..if you have some bananas laying around that need to be used, make this bread. You won't be sorry.

Banana Bread
3 ripe bananas
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup butter, melted
1 cup PB and chocolate chips, or chopped nuts (optional)

Preheat oven to 350 degrees.

Mash up bananas and mix flour, baking powder, salt and sugar until combined. Mix in the melted butter. Fold in PB and chocolate chips or nuts, if using.

Pour into loaf pan and bake for 45 minutes or until toothpick comes out clean.

Cinnamon Cream Cheese Rollups

I have made these for a few years now and thought that I would share with you. This has only a few ingredients, easy to put together, but takes just a little prep time. And just for the record, I don't think that you could make it healthy. I did use low fat cream cheese, but honestly, I don't think that really made a difference in these...once you read the recipe you will understand why.
Oh, and I really don't have complete measurements..you just kind of go with it.

Cinnamon Cream Cheese Rollups

1 loaf of white bread
block of cream cheese, at room temperature
melted butter
cinnamon/sugar mix..I just dumped some of both until I thought it looked good

Cut the crust off of the slices of bread and flatten with a rolling pin. Spread with a thin layer of cream cheese and roll up. Cut this roll into 3 pieces. Dip the rolls into the melted butter and then coat them with the cinnamon/sugar mixture. Bake for 15-17 minutes in a 350 degree oven. Enjoy!!

French Bread

I have been wanting to make Julia Child's Soupe A L'oignon, or french onion soup, for some time now, but really wanted to try my hand at making french bread loaves when making it. I bought this magazine, Taste of the South, over the weekend and found a recipe for the french loaves. This was my first time buying this magazine, and I am glad that I did. I may have to subscribe, just to help feed my addiction!

The bread was not that hard to make. I did learn that I need to split my dough more evenly..I ended up with a small loaf and a larger loaf,and not to use so much flour when forming into the loaf. But, other than that...it was a cinch to put together and was delicious! I ate 3 warm slices with a little butter before I even got to the soup. This was also a great time to teach Abby how to knead. I think she enjoyed it as much as I do.

Oh, and about the soup? Fantastic! Jamey gave me Mastering the Art of French Cooking as a Christmas gift. This is the first and only thing so far that I have made from it. It really made me want to dive into the book and make almost all of it. I have to say though, I draw the line at brains...yes, it tells you how to cook and clean them. Oh, and don't get me started on the aspic either..just can't bring myself to it. But, for the most part, it is stuff that I would make.

French Bread

From: Taste of the South

2 cups warm water

1 Tbsp sugar

1 (.25 oz) package active-rise yeast

3 Tbsp vegetable oil, divided

1 Tbsp salt

5 1/2-6 cups bread flour, divided

1/4 cup cornmeal

In a medium bowl, combine warm water, sugar and yeast. Let stand until foamy, approximately 10 minutes.

In the bowl of a large stand mixer, combine yeast mixture, 1 Tbsp oil, salt and 3 cups flour. Using the dough hook attachment, beat for 2-3 minutes, scraping sides of bowl as needed. Stir in enough of remaining flour to make s stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth, approximately 1o minutes.

Grease a large bowl with remaining 2 Tbsp oil. Place dough in bowl, turning dough to coat all sides. Cover, and let rise in a warm place, free from drafts, until doubled in size. About 1 1/2 hours.

Punch dough down, and divide in half. Shape dough into 2 (17x3 inch) loaves.

Spray 2 baking sheets with nonstick cooking spray. Sprinkle evenly with cornmeal. Place each loaf on a prepared baking sheet. Make 4 cuts diagonally across the top of each loaf. Cover, and let rise in a warm place, free from drafts, until doubled in size, about 30 minutes.

Preheat oven to 375 degrees.

Bake until crispy and golden brown, about 30 minutes.

Granola Breakfast Bread

This is the time of year when I want to make bread the most. Any type of bread will do, as long as I am making it. I found this recipe in Dorie's book BFMHTY and it is originally called Oatmeal Breakfast Bread, but I have some left over granola from Bear Naked, btw, if you haven't tried their granola, you should, it is fantastic! But, as I was saying, I had this leftover granola that is vanilla flavored with some almonds and thought it would work just fine...it did! I also left out the dried fruit, just because I didn't have any, but the next time this is made, I am going to add it. I know it will make it even better! I made 4 mini loaves from this one batch, which means that I can get 4 neighbor gifts out of it. That is if I can keep the hubby and kids out of it...or myself!!



Oatmeal Breakfast Bread
By: BFMHTY

For the topping:
1/4 cup light brown sugar, packed
1/4 cup walnuts or pecans
1/4 tsp cinnamon

For the bread:
2 large eggs
1 1/4 cups unsweetened applesauce
1/3 cup flavorless oil, such as canola or safflower
1/4 cup buttermilk or whole milk
1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
Pinch of ground cloves
1/2 cup diced dried figs, apples or apricots or moist, plump raisins
1 cup old-fashioned oats

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9x5 inch loaf pan, or a mini loaf pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.

To make the topping: In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed, set aside.

To make the bread: Whisk together the eggs, applesauce, oil and buttermilk until well blended.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 tsp of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case where less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.

Bake for 55 to 65 minutes, or until the bread is beautifully browned and a thin knife inserted into the center comes out clean. Transfer the bread to a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.

**Since I made my loaves in a mini loaf pan, it baked in about 30-35 minutes.

Zucchini Bread

This is just your average zucchini bread, nothing special. But, that shouldn't scare you away from it. This bread is sweet, moist, and full of spices. This loaf makes 2 regular size loaves or I ended up getting 1 regular loaf and 4 mini's. Just enough to share with a friend, or stick in the freezer for a later time!

Zucchini Bread
From: Southern Living

3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 cups sugar
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 tsp vanilla extract
3 cups shredded zucchini (about 2 large)
1 cup chopped pecans or walnuts (optional)

Combine first 3 ingredients in a large bowl; make a well in center of mixture.

Combine sugar, oil, eggs, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Stir in zucchini and pecans.

Spoon into two lightly greased 8 1/2-4 1/2 inch loaf pans.

Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

TWD- Fresh Mango Bread

This week was chosen by Kelly of Baking with the Boys. It was a great choice. I had never heard of mango bread, and really didn't know what to expect. I have to say that I really couldn't taste the mango. Only if I ate a piece of mango, could I taste it. And even then, it was really mild. Did you know that cooked mango gets kind of stringy? I didn't. Now, I know..for whatever reason I may need to know that. Anyways.....

This bread was very moist, and flavorful of the spices. It would be great with a spread of cream cheese on it! Next up with TWD, Chipster topped Brownies!

Raisin Swirl Bread

This past weekend I had a girl day with one of my best friends. One of the things we wanted to do was to bake bread. I had never baked bread until then, but we baked with a breadmaker. We baked 4 different loaves, and the only one that really turned out was the garlic bread. The first one that I baked was a wheat granola raisin. I envisioned that it would be like a raisin swirl bread, I was completely disappointed. All of my raisins and granola went to the bottom and the swirl that I wanted was not there. So, I set out to make the raisin swirl bread by hand, and yeasty, cinnamon raisin swirl was achieved!

I used the recipe from Dorie's book, Baking From My Home to Yours, and it did not fail me. Almost always, I can depend on a Dorie recipe to come through for me. The only problem I had was that I added too much sugar, so my swirls separated a little to much, but it still tasted delicious, and the bread was moist and soft. My son, Blake, said that it tasted like a cinnamon roll. This bread pretty much took me all afternoon with the rising time, but the dough itself was simple to put together. I think I am addicted to bread baking! I can't think of anything better than mixing the dough together, a little kneading and seeing the dough rise like it should. There is just that sense of achievement when that happens.

Raisin Swirl Bread

By: Baking From My Home to Yours

For the Bread:

1 packet active dry yeast

1/4 cup sugar, plus a pinch

1 1/4 cups just warm to the touch whole milk

1/2 stick (4Tbsp) unsalted butter, at room temp

3/4 tsp salt

1 large egg

1/4 tsp vanilla (optional)

Grated zest of 1/2 orange (optional)

Pinch of freshly grated nutmeg (optional)

3 3/4 to 4 cups all purpose flour

For the swirl:

1 Tbsp sugar

2 tsp ground cinnamon

2 tsp unsweetened cocoa powder (optional)

1 cup moist, plump raisins (don't or golden)

3 Tbsp unsalted butter, softened to a spreadable consistency

To make the bread: Put the yeast in a small bowl, toss in the pinch of sugar and stir in 1/4 cup of the warm milk. Let rest for 3 minutes, then stir-the yeast may not have dissolved completely and it may not have bubbled, but it should be soft.

Working with a stand mixer, preferably fitted with a paddle attachment, combine the remaining 1 cup milk, the butter and the remaining 1/4 cup sugar and mix on low speed for a minute or two. Add the salt, egg and vanilla, if you are using it, as well as the zest and nutmeg, if you're using them, and mix for a minute. In all likelihood, the mixture will look unpleasantly curdly (it will look even worse when you add the yeast). Add the yeast mixture and beat on medium-low speed for 1 minute more.

Turn the mixer off and add 2 3/4 cups of the flour. Mix on low speed just until you work the flour into the liquids-you'll have a sticky mix. If you've got a dough hook, switch to it now. Add another 1 cup flour, increase the mixer speed to medium and beat the dough for a couple of minutes. If the dough does not come together and almost clean the sides of the bowl, add up to 1/4 cup more flour, 1 Tbsp at a time. Keep the mixer speed at medium and knead the dough for about 3 minutes, or until it is smooth and has a lovely buttery sheen. The dough will be very soft, much too soft to knead by hand.

Butter a large bowl, turn the dough into the bowl and cover the bowl tightly with plastic wrap. Put the bowl in a warm place and let the dough rise until it is doubled in size, about 1 1/2 hours.

Scrape the dough onto a large piece of plastic wrap, wrap it and put it in the freezer for 30 minutes to firm enough to be rolled easily. (At this point, you can instead refrigerate the dough overnight if that is more convenient.)

To make the swirl and shape the loaf: Butter a 9x5 inch loaf pan.

Whisk together the sugar, cinnamon, and cocoa, if you're using it. Check that the raisins are nice and moist; if they're not, steam them for a minute, then dry them well. Put the dough on a large work surface lightly dusted with flour, lightly dust the top of the dough and roll the dough into a rectangle about 12x18 inches.

Gently smear 2 Tbsp of the butter over the surface of the dough-this is most easily done with your fingers. Sprinkle over the sugar mixture and scatter over the raisins. Starting from a short side of the dough, roll the dough up jelly roll fashion, making sure to roll the dough snugly. Fit the dough into the buttered pan, seam side down, and tuck the ends under the loaf.

Cover the pan loosely with wax paper and set in a warm place; let the dough rise until it comes just a little above the edge of the pan, about 45 minutes.

Getting ready to bake: When the dough has almost fully risen, center a rack in the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.

Melt the remaining Tbsp of butter, and brush the top of the oaf with the butter. Put the pan on the baking sheet and bake the bread for about 20 minutes. Cover loosely with a foil tent and bake for another 25 minutes or so, until the bread is golden and sounds hollow when the bottom of the pan is tapped. Transfer the pan to a rack and cool for 5 minutes, then unmold. Invert the bread and cool to room temperature right side up on the rack.

Tropical Banana Bread, the Lightened Up Version!

My biggest problem with trying to watch what I eat, is the sweets. I have a really big sweet tooth! It's ok, I can admit it. I am not a huge fan of banana bread, but make it tropical and I am all in. And to make it even better, it is a healthier version. This loaf serves 12, and each serving is 185 calories! So, now I don't feel as guilty!

Tropical Banana Bread
From: Woman's World Magazine

2 cups all purpose flour
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 ripe bananas, mashed
3/4 cup sugar
1/2 cup refrigerated liquid egg substitute
1/3 cup 1% low fat milk
1 can (8oz) crushed pineapple, drained, squeezed dry

For the glaze:
2/3 cup confectioner's sugar
1/2 tsp coconut extract
1 Tbsp 1% low fat milk

Toasted coconut for garnish, optional

Preheat oven to 350 degrees. Coat 8 1/2 x4 1/2 loaf pan with cooking spray. Combine flour, baking powder, soda, salt, and cinnamon; reserve. On medium high speed, beat bananas and sugar until blended. Stir in egg. On low speed, beat in reserved flour mixture alternately with milk until just combined. Stir in pineapple. Transfer to pan. Bake 45 minutes or until pick inserted comes out clean. Cool 10 minutes. Transfer to rack; cool.

Combine confectioners sugar, extract and milk until smooth. Pour over bread. Sprinkle with coconut.

Cranberry-Orange Nut Bread

You know when you see a recipe that you just aren't sure of? Well, I found this recipe on the back of our Ingle's Grocery Store weekly sale ad. Sometimes, I don't trust the ones that aren't by a famous chef, or a legit cookbook. I had a bowl full of fresh cranberries that were just screaming to be used, and I figured what will it hurt? The worse thing that could happen would be that it would be awful and find a home in the trash can. The mix came together quickly, smelled fantastic while baking and looked pleasing when it came out of the oven. I had a little leftover orange juice, so I mixed up a little orange glaze to pour over the top. I let it set for a little bit, sliced off a little slice and prepared my taste buds for disappointment. We, the taste buds and myself, were shocked to discover that this little slice was actually not bad. In fact, it is really, really good! Tart from the cranberries, citrusy from the orange zest and juice, and moist. I am so glad that I made it!

Now is the time to start the Christmas baking. Whether it be for the holiday cookie swap, gift baskets, or just because you are in the holiday spirit. This will be one that I add to the list. Mini loaves of this will be perfect for that little gift for a special friend.

Cranberry-Orange Nut Bread

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 tsp salt
1 Tbsp grated orange zest
3/4 cup orange juice
2 Tbsp shortening
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts, I used pecans

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange zest, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely. Wrap and store overnight. (I skipped that part)

This was fantastic with the orange glaze. I mixed powdered sugar and orange juice together until I got the consistency I wanted and drizzled over the bread.