Sunday, March 15, 2015

Rosemary and Gruyere Cheese Bread

I love this artisan bread recipe!  I use it ALL the time, but this time I just wanted something a little different.  I may never go back!

Rosemary and Gruyere Cheese Bread
(1 loaf)

3 cups flour
2 1/4 t yeast
1 1/2 t salt
1/2 cup shredded Gruyere Cheese
1 T fresh chopped rosemary
1 T extra virgin olive oil
1 1/2 cups water

Mix all ingredient EXCEPT water and oil together in a large bowl.  Add water and oil.  Stir until the dough forms a shaggy ball and all the flour is incorporated.  Cover and let sit at room temperature for at least 4 hours.  Turn the dough onto a lightly floured surface and fold over itself twice.  Form into a ball, cover and let sit for 30 minutes.  While the bread is sitting, heat oven to 450.  Place an oven proof, lidded pan (like a Le Creuset or Dutch oven) in the oven while it is heating up.  Once the oven and the pan are hot, place the dough seam side up into the hot pan.  Cover with the lid and bake for 25 minutes.  Remove the lid and bake for 5-10 minutes more or until desired doneness.  

Friday, March 13, 2015

Blender Pancakes (of the guilt-free variety)

I love a sweet breakfast! But when you are trying to eat better, there aren't that many sweet options.  When I came across this recipe, I was totally skeptical!  But thought I might as well give it a try!  So glad I did!  My kids even liked them! I am excited to have a healthy, sweet, breakfast without the guilt or added inches to my hips! I got the recipe here.

Blender Pancakes (of the guilt-free variety)
(makes about 10 pancakes)

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 t sugar
1 t vanilla
1 t cinnamon

Place all ingredients into a blender.  Blend until smooth.  Cook on a heated griddle or pan sprayed with cooking spray or greased with a little butter and serve as desired.

Tuesday, March 10, 2015

Cinnamon Crumb Top Muffins

We have had a few snow days here is Texas and it brings out the baking monster in me!  There is no better way to spend a snowy morning than to fill your home with the smell of sweet baking goodness! When I saw these muffins they called to me!  I just had to try them, and they made our snowy day off of school so delightful!  You know calories don't count when the kids have a snow day, right?! I found the recipe here, changed it a smidgen and devoured these beauties!

Cinnamon Crumb Top Muffins
makes 12 muffins

1 1/2 cups flour
1/2 cup brown sugar
1 t cinnamon
1/4 t baking soda
2 t baking powder
1/4 t salt
1/3 cup oil (I used avocado oil)
3/4 cup milk
2 large eggs

The Crumb Topping

1/3 cup sugar
1/3 cup brown sugar
1 t cinnamon
1/4 t salt
1/2 cup butter, melted
1 1/2 cups flour


1/4 -1/2 cup powdered sugar
1-2 t milk

Preheat oven to 375.  Prepare muffin pan by greasing or lining with paper liners, set aside. 

Make the crumb topping by combining sugars, cinnamon and salt in a medium bowl.  Whisk in melted butter.  Add the flour and stir with a rubber spatula until moist.  Spread the mixture out on parchment paper to dry until ready to use.  

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.  In a large glass measuring cup whisk together milk, oil, and eggs. Pour the mixture over the dry ingredients and stir using a rubber spatula just until moist.  Scoop the batter evenly into prepared muffin pan.  Sprinkle with the crumb topping and gently press the crumbs into the batter.  Place into the preheated oven and bake for 15-17 minutes or until a toothpick inserted into the middle comes out clean.  

While the muffins are cooling whisk together the powdered sugar and the milk to make the glaze.  Drizzle glaze over the cooling muffins.  Serve while warm!
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