Category Archives: Bread

Zucchini Oat Bread

 Zucchini Oat Bread

Fall in love with your favorite breads for Autumn. This bread will be added to your list of favorites if it’s not already on there.

Homemade, moist and tasty. You can’t get much better than that.

If you are a bread lover such as myself, you will absolutely fall in love all over again. A warm slice with some butter spread on top makes this a wonderful breakfast or snack!

I must say I made this when my garden was producing zucchini quite well. All of a sudden a month quickly passes by and I realized my garden had been forgotten and despised. I have dreaded the garden as of lately. Overgrown and messy makes me promptly avoid this section of our yard. Unfortunately my despise and hatred is only making it look worse.

Due to my distaste of our garden as of lately, I have had no more zucchini grow, it must sense my hatred for it right now and my utter lack of care. My watermelon got eaten by some animal and we have yet to try any watermelon this season. My beans are overgrown so much so that they taste rubbery and my tomatoes have split due to the rain. What a mess. This is what makes me walk away. Oh the cycle I have created.

Enough of my rant, zucchini producing or not, there’s a store right around the corner which will allow my continual making of this bread; no garden needed. :)


  • 2 cups of shredded zucchini
  • 3 eggs
  • 1 cup oil
  • 1 tablespoon vanilla
  • 2 cups sugar
  • 3 tsp cinnamon
  • 3 cups flour (Or whole wheat flour)
  • 1 tsp salt
  • 1 tsp of baking soda
  • 1/2 tsp baking powder

Use a food processor to shred the zucchini.


In a stand mixer combine eggs, oil, vanilla, sugar and cinnamon. Mix very well.

Add in dry mixture to the wet ingredients and mix until combined.

Fold in the zucchini with a spatula.

Grease 2 bread pans and split the mixture between the two.

Bake at 375 for 40-50 minutes or until toothpick comes out clean. All ovens are different. My oven is on the cooler side and everything takes longer. So start with the least amount of time and use the toothpick check to conquer the right time. :) 

Allow to cool for ten minutes or so. Cut a slice and smother with butter! Enjoy!

Quick Homemade Croutons

Quick Homemade Croutons 


My husband grew up eating homemade croutons all the time. So when I purchased croutons awhile ago, he refused to eat them. I used to think he was crazy until he made them one evening and I was forever sold.

Than, just the other night we had my family over for dinner and everyone wanted them as soon as Michael mentioned it. He made them yet again and we all ate them as is and loved them, as well as topping our salad with this delicious crunch.

They are super easy and taste really good with my homemade english muffin bread (see below).

Goodridence to store bought croutons. Hello homemade goodness! Your guests will be impressed!


Turn oven to broil or 550 degrees. Cut bread into medium chunks and place on a foil lined baking sheet.

Drizzle with EVOO, garlic salt and sea salt all to taste!


Place in the oven and broil 2-3 minutes or until lightly browned. Toss croutons to toast the bottom of them as well! An additional 1-2 minutes.

These croutons are perfectly crunchy without busting a tooth and are healthier than the 50 ingredient croutons in the store AND taste phenomenal.

If you do not have an impressive salad for dinner guests, please make these as a perfect distraction. You will get compliments on these easy little suckers.

Individual Cherry Tarts

Individual Cherry Tarts

Bible study officially started up this week for FALL! I can’t believe Autumn is basically here. The school bus driving by all day long for preschool, kindergartners and regular all day school keeps the streets busy. The leaves turning and falling upon my garden. The crisp, cool mornings. FALL-IS-HERE.

I love the season of pumpkins, anything pumpkin that is makes me extremely excited and warm inside. Pumpkin bread, pumpkin scones, pumpkin pie, pumpkin lattes and MUCH more. I love pumpkin.

Though I love pumpkin because it means fall is in full force, today’s treats have nothing to do with pumpkins. They are tasty but not pumpkiny.

I made these for bible study brunch for the launch of our new season of life, digging deeper into the book of Ephesians. I love Ephesians and am excited to see what this season brings.

Lets get into the tarts!

Cherry Tart


  • 1 1/3 cup Unbleached Flour
  • 2 2/3 cup Whole Wheat flour
  • 2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1/2 cup Butter, cold
  • 3/4 cup buttermilk + 2 tbsp
  • 3/4-1 cup frozen cherries
  • Sugar for topping (optional)


  • 1 cup confectioners sugar
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp milk

In a stand mixer combine flour, baking powder and salt. Mix together.

cherry tart 1

Cut butter into small cubes and toss with dry mixture until resemblance of small peas.

butter tart

Add in Butter milk and mix well but be careful not to over mix.

cherry dough

Fold in Cherries and toss onto a floured surface.

cherry dough tart

Form into a log and cut diagonally forming a slight triangle.

Place on a cookie sheet and back at 425 for 10-12 minutes.

Allow to cool on a wire rack.

cooked cherry tarts

Mix together the glaze and top on COOLED tarts.

frosted cherry tart

Garlic Toast

Garlic Toast

Here is another creative idea from my husband the same night he made blackened fish fillets. He was on a roll with not only being creative but proceeding to make it that night and having it be completely satisfying to my palette.

Hooray for a husband who enjoys to cook once in awhile.

We had homemade bread laying around and wanted some toast with our fish and mushroom saute. He decided to take no only garlic salt and butter but to melt blue cheese crumbles on the bread and then toast it. This allowed the cheese to melt into the pores of the bread and crisp up quite nicely. I could have eaten an entire loaf if I wanted, but luckily he only made four slices.

garlic bread

From oven to mouth in about 5 minutes. Can’t beat that!


  • Homemade Bread
  • Blue Cheese Crumbles
  • Butter
  • Garlic Salt

In a small bowl add blue cheese crumbles and melt for 10-15 seconds in the microwave.

Meanwhile, spread butter across all your bread and sprinkle with garlic salt.

Top with melted blue cheese crumbles.

Toast in oven or toaster oven on 550 degrees for 2 minutes.


Be prepared to devour the entire loaf. So amazing and so much better for you than store bought garlic spreads.

Blueberry Cinnamon Roll Coffee Cake Blend

This is the perfect combination of a cinnamon roll and coffee cake that I wasn’t quite sure what to call it. So I went basic and called it what it is, a blueberry cinnamon roll coffee cake blend. That pretty much sums it up. It has the glaze of cinnamon rolls and the coffee cake texture. Wow is it mighty tasty.


My sister was coming over for her weekly swim and I had been accused recently of not making any delicious treats as I normally do. She usually comes over with a pastry of some sort for breakfast and a nice big cup of coffee awaiting her arrival. But– lets be honest, I had been slacking for more than one reason and simply hadn’t provided anything baked for a couple weeks. Mind you she always got leftovers for lunch and thoroughly enjoyed those but a pastry or muffin for breakfast is what we love as sisters of a carbohydrate eating family.

So with a loud and clear reminder, I chose to make this delicious mouthful for us all to enjoy and boy did we enjoy it.

My husband sarcastically states that he wants leftovers for breakfast the following morning at work. Although it’s sarcastic, I know he’s being serious. And rightly so, I would never leave him out of the mix. ;)

I made this in the morning and it came freshly hot out of the oven upon her arrival. That’s my favorite part. I love the house smelling of sweet baked goods leaving a person excited for what they will soon be consuming.



  • 3/4 cup white sugar
  • 8 tbsp butter
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 2/3 cup plain Greek yogurt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup unbleached flour
  • 1 cup blueberries (1 tsp flour, if frozen)

Crumb Topping:

  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 8 tbsp butter, partially melted
  • 1 cup unbleached flour
  • 1/8 tsp salt


  • 3 cups powdered sugar
  • 1 ounce cream cheese, softened
  • 1/2 cup butter, softened (not melted)
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees and grease and 8 x 8 cake pan.

In a large mixing bowl, combing sugar, butter, eggs, vanilla, lemon juice and Greek yogurt.


In a separate bowl, combine dry ingredients, baking powder, soda, salt and flour. Mix and combine with wet ingredients.

Be careful not to over mix.


Fold in fresh blueberries. If using frozen berries, toss with 1 tsp flour to keep juices contained.

Pour into greased cake pan and set aside.


Meanwhile, begin to make the crumb topping.

Combine all ingredients.


Mix until well crumbly.


Layer the crumb topping on top of the cake and bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.


Today my sister was over with my niece and we opted out of the glaze as our little children were acting as if they were malnourished and haven’t ate most their lives. I also believed they didn’t need the extra sugar topping as it was pretty well contained with sugar as is. :)

I topped with extra berries to add additional fruit and flavor.


If making the glaze, while the cake is baking, begin to make this.

Combine all ingredients. If mixture is too thick add additional milk 1/4 tsp at a time. It becomes runny very quickly.

Pour over cooled cake. Yummy!

*Seriously adapted from

Blueberry Oat Pancake Mix

Craving pancakes? Try these oat flour pancakes. In our household we can eat pancakes three times a week and never get sick of them. When I say “we” I mean, Cooper and I. Michael has to be in the mood for pancakes as he is our non carbohydrate man of the family. He could go without carbs for weeks where I can’t go a day without them. I love me some carbs and I love me some pancakes.

Ya’ll have probably caught on extremely quickly to my intense love for carbohydrates.


  • 2 2/3 Cup Oat Flour
  • 2 2/3 Cup Unbleached Flour
  • 4 TBSP Baking Powder
  • 2 TSP Baking Soda
  • 1 TSP Salt
  • 1/3 Cup Sugar

Mix all ingredients together and keep in a glass container for the days you are craving pancakes.


Making Pancakes:

When you go to make your fluffy pancakes with oat flour you will want to have an egg on hand. This will add a bit of protein as well as help add some fluffiness.

  • 1 Cup Pancake Mix
  • 1 Egg
  • 3/4 Cup Milk (water works great if you want less calories)
  • Butter or Oil for the griddle
  • 1 cup fresh or frozen Blueberries

Mix everything together minus the blueberries. Once the mix is cooking on the griddle and beginning to bubble, top the pancake batter with a few blueberries. Continue to cook and flip when ready. Continue with each pancake.

*You can mix the blueberries directly into the batter, if doing so, mix frozen blueberries with 2 tablespoons flour to keep from discoloring your batter. I find it easier to wait for each pancake as you can eliminate tossing with flour. Personal preference. :)


These will help make your breakfast brighter knowing you have oat flour and an egg for added health benefits.


These fluffy pancakes are incredible. Served with syrup for the hubby and I. And for little Cooper– he had syrup with almond butter for added protein. Mmmm Delish!

*For additional pancake mixes check out:

Whole Wheat Pancake Mix

Pancake Mix

Blueberry Scones

This morning my husband and I made breakfast together and sat on the back porch and drank coffee and ate our peaceful meal together…..okay maybe it wasn’t as peaceful as he had hoped. We have officially reached that stage with our son where he is realizing he cannot control everything and cannot always have his way. Boy is this a challenge and really tests our patience from time to time. His biggest struggle right now is eating. He longs to play 24/hr a day without breaking to eat. It’s odd, he really has no love for food. So when meal time comes, he fights for his life to not sit down and eat with us. Mealtime has been a dreaded part of our day this past week.

This morning we had a “timeout” in the highchair for a few minutes to get him to calm down and come sit with us. This highchair has become our miracle; the key is consistency. Although, he did not eat a lot afterwards, he did listen and came and sat with us.

Meanwhile, my husband devoured his SPAM and eggs. NASTY! I literally hate spam. He received this from work as a joke but what’s funny, he loves Spam and he could hardly wait til this morning to make it. I ate a blueberry scone while my egg was cooked in the same pan as the spam and I could not bring myself to eat it. Something about it does not sit right with me. So…he ate and fell in love. I ate my scone as sat peacefully watching our son finally sit down without resisting. :) The scones are really good and made my morning with along with a great cup o’ joe.


  • 1/2 cup cold butter (1 stick)
  • 1½ cups blueberries ( I used our frozen berries from our tree)
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups unbleached flour, plus more for dusting the work surface
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Preheat to 425˚. Whisk together milk and sour cream in a small bowl, set aside. In a larger bowl, combine flour, sugar, baking powder, baking soda and salt. Combine well with a spatula.


Grate cold butter directly into the flour mixture.


Toss with fingers until thoroughly coated.


Will be slightly lumpy. 
Add the milk mixture to the dry ingredients and fold with a spatula just until combined, dough will be shaggy.  


Transfer the dough to a generously floured work surface.


Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking (be sure to not over flour). 

Use your hands (or rolling pin) and knead the dough into a rectangle. Top with frozen blueberries. 


Using your hands (or a dough scraper) roll the dough up to form a tight log.


Lightly press dough to make your rectangle wider and longer. Keeping the ends together and blueberries tucked nicely inside. Length should be about 14 inches long by 4 inches wide.


Before cutting your dough, sprinkle a generous amount of sugar on top and lightly press into dough.


Cut into triangles.


Transfer to a parchment lined baking sheet or cookie sheet.


**If freezing ahead of time, flash freeze the scones on the baking sheet for 20 minutes, then wrap individually in plastic wrap and store in a freezer bag until needed.  Bake straight from the freezer, adding on a few minutes of baking time as necessary.)  


Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving. 
IMG_5841I sliced my scone open and spread with butter to add a little more “umph” and had no regrets. :) 

Adapted from Annie’s Eats, who adapted it from Entertaining for Cook’s Illustrated, Spring 2009

Coffee Crumb Cake Muffins- NY Style

Coffee Cake Muffins, New York style. OH MY GOODNESS! These are almost too perfect! They are entirely unhealthy but how can you have healthy coffee cake and actually enjoy it? I don’t believe in wasting calories and fat on muffins that simply are a knock off. :)

We LOVE these muffins and decided to take them to the beach this weekend to enjoy with family and allow them to partake in our indulgence as well. They are a great hit and everyone enjoys a good coffee cake muffin with some fruit and coffee.


For the muffin:

  • 1¼ cup unbleached flour (Cake flour works great too)
  • ½ cup granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp butter softened but still cool
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup buttermilk

For the crumb topping:

  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ tsp ground cinnamon
  • Dash of salt
  • 1 cup butter, melted
  • 1 ¼ cups cake flour

In a stand mixer, mix together flour, sugar, soda and salt.


Add in butter and eggs.


Stir in vanilla and buttermilk (for homemade quick buttermilk click here)

IMG_4639 - Copy

Beat until incorporated but do not over mix.


Fill muffin cups 1/3 full leaving plenty of room for the crumb topping and for the muffin to rise.


Make the crumb topping: In a medium bowl, combine all ingredients except flour together and mix thoroughly. Add in flour and stir really well. Spoon on top of batter.


Bake at 350 degrees for 15-20 minutes or until crumb topping is golden brown and batter comes out clean with a toothpick inserted.


Cool on wire rack and enjoy! They also freeze well in an airtight container.

IMG_4646 - Copy

Recipe adapted from Table for two blog

English Muffin Bread


This is my ‘go to’ recipe. No fail, no harm, simply easy and simply delicious.

This recipe makes 4 loaves and it freezes spectacularly. I usually freeze two at a time although currently my freezer is stuffed to the brim. Literally packed full. I am beginning to wonder how to gain more space. The talk of purchasing a small freezer has been the topic of discussion lately. I freeze quite a bit of items including: turkey broth, pumpkin puree, leftover soups and lentils, meat, leftover chicken potpie, bread and much more. It allows for great meal ideas, healthier options by making your own broths and purees and good news is… they are on hand at all times.

I believe keeping the freezer and pantry stocked allows for meal plans to spread out for up to two weeks. I grocery shop one big trip every two weeks. I will return to the store for produce and perishables. Other than that my I am able to stay on budget very well. It’s taken some time for me to figure out the best way to avoid the store on a frequent basis as well as spending the least amount of money while still cooking and baking without purchasing premade foods. I’ve found it works very successfully.

First I write out my meal plans, than go back through and write down ingredients that I don’t have on hand or am low on. Second, I constantly monitor what is on hand and close to running out as I like to keep stocks in the pantry of salad dressings, beans, pasta, flour, sugar, etc. This allows for moderations to be made throughout the week on those nights when particular meals don’t hit the spot.

Bread is definitely a must have item. Those sandwiches, toast, and dishes where you need bread as a side do frequent in our house. Also, having bread on hand is great because you don’t have to make it as often, although it’s extremely easy and quick, it allows for more time out of the kitchen by nailing it down in one afternoon. :)



  • 5 1/2 cups warm water
  • 6 3/4 tsps yeast (3 packets of yeast)
  • 1 tbsp sugar
  • 1 tbsp salt
  • 11 cups unbleached flour

In a small glass container add yeast and 2 cups water together. Let sit until yeast begins to bubble. (Do not worry about mixing thoroughly)


Meanwhile, add 6 cups flour, salt and sugar together in a stand mixer using a dough hook. IMG_4383

Add in water and yeast as well as remaining 2 1/2 cups water, begin to mix. Once mixture is beginning to incorporate well, slowly add remaining 5 cups of flour a little at a time. Make sure all flour is intermixed and no lumps are found.


Once dough is thoroughly mixed, grease 3-4 bread pans any shape or size; grease well! Divide dough equally into pans.


Cover with a tea towel and let dough rise until dough reaches the top of the pan.


Bake at 400 for 30 minutes. Bush top of bread with melted butter (optional). Then continue baking an additional 10-15 minutes or until toothpick comes out clean.


Let bread rest 10 minutes. Remove from pans and let cool on wire rack.


This bread makes the most delicious sandwiches and simple toast with butter or jam!

All-Purpose Pie Crust

This recipe can be used for anything requiring a pie crust. It’s the best multi-use recipe ever.


This recipe is for a full pie cover* (see below)

  • 3 cups flour
  • 1 cup cold butter
  • 2 Egg Yokes
  • 4 tbsp cold water
  • 2 tsp salt
  • ¼ cup granulated sugar (optional)

Begin making crust by adding flour and butter to food processor. Once the mixture is crumbly add in egg yoke, water, salt, and sugar. Mix until well incorporated. (Dough may be sticky)

Divide dough into two parts. On a floured surface, knead additional flour from the counter into dough until no longer sticky. Roll dough large enough to fit your pie plate.


Place dough into bottom of dish leaving enough room over the sides to pinch together with the top of the pie dough. Set aside.


It’s okay if your crust falls apart on the edges. You will not notice it once you add your filling and pinch the edges together.


Fill the insides and top with remaining pie crust. Pinch edges together. Bake at 375 degrees for 18-22 minutes or until the middle in bubbly and crust is golden brown.


Here are some delicious recipes that go great with this crust:

Egg Tart, Chicken Pot Pie, Bacon Pot Pie, Cherry Pie

*If you are making a dish that does not require the top part of the crust, cut the recipe in half.