Tag Archives: Bread

Original Fluffy Pancakes

Posted by Delightfully Doable on 13 October, 2014 None comments

Original Fluffy Pancakes

My son has been asking for pancakes for breakfast, lunch and dinner.

“Cooper, what would you like for breakfast? Eggs or oatmeal?” Cooper replies “Umm…no egg, I want pancake.” This sweet little voice and jumbled sentences keeps me making pancakes for this little weasel. Than lunch time approaches and I ask Cooper if he would like some chicken, pear and yogurt for lunch. He quickly replies…””umm no, I want pancake.” Realizing he just had pancakes for breakfast I opt for my choice instead.

This cycle has been very continuous this past week and by all means, he got pancakes for dinner one evening. His sweet, tiny little body needs calories and I’m quick to force them down. Fine, you want pancakes, alright with me as long as we squeeze in our fruit and vegetables.

With this in mind, our pancake mix has been running low. I have been using our Blueberry Oat Pancake Mix until this morning when I was in need of making more. This time I opted for simple, original and delicious pancakes with this yummy recipe.

This sweet child not only steals my heart with his cute little voice but today he decided to surprise me with silence for a solid 15 minutes. Sneaking back to my room where I had last left him, I find him all snuggled in bed with the television on.

He managed to not only pull to covers up to his neck and settle in, but he also managed to flip the tv on begin scrolling through the channels. I started laughing because he has no clue how to turn the tv on as we only watch the movie Cars with him. He doesn’t watch cartoons or any other movies. He pushed the right button for once and got the tv to come on.

I put on a little preschool show for him and he quickly lost interest and proceeded to jump on the bed.

Silly goose. I was so shocked and thrilled that his silence was due to snuggling in bed! No messes made!

Cooper absolutely loves pancakes and the best part about all my mixes, is you can add eggs when cooking to add some protein and extra fluff.

Original Fluffy Pancakes

For the mix:

4 cups flour
4 tsp baking powder
2 tsp baking soda
1/2 cup sugar
1 tsp salt

When cooking:

1 eggs
1 cup pancake mix
1/2-3/4 cup milk

For the mix, combine all ingredients and store in a glass container.

When cooking mix all three ingredients together and cook on a griddle.

You will notice how fully they get…

Smother in butter and cover in syrup. Nothing beats a pancake breakfast!

They will be extra fluffy and even more delicious!

Zucchini Oat Bread

Posted by Delightfully Doable on 4 October, 2014 None comments

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. :)

Ingredients:

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

Posted by Delightfully Doable on 4 October, 2014 None comments

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!

Ingredients:

Homemade Bread
EVOO
Garlic Salt
Salt

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.

Garlic Toast

Posted by Delightfully Doable on 11 September, 2014 None comments

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.

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

Ingredients:

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

Posted by Delightfully Doable on 20 August, 2014 None comments

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.

Ingredients:

Cake:

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

Glaze:

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 chelseasmessyapron.com

Blueberry Oat Pancake Mix

Posted by Delightfully Doable on 17 August, 2014 None comments

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.

Ingredients:

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

English Muffin Bread

Posted by Delightfully Doable on 16 June, 2014 None comments

***UPDATED***

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. :)

Ingredients:

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.

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!

Homemade Combination Pizza

Posted by Delightfully Doable on 4 April, 2014 None comments

I made one of the best pizzas the other night. Michael and I loved it. It was not a deep dish pizza but kind of. The crust was thick and moist with great flavor.

I must convince you all to make your own crust especially this recipe as you can freeze it and have it on hand for those nights you don’t have time for dinner or simply want a movie night with pizza and popcorn.

Baking your own crust is extremely healthy compared to all the pizza crusts out there and restaurants that add multiple ingredients and chemicals to get a desired taste. My recipe is easy, healthy and flavorful. It even has a sweetness in it from the honey. Get my crust recipe here: Pizza-Crust

Ingredients:

Already made pizza-crust, uncooked
½ lb sausage
9 oz pepperoni
Red sauce (I used Trader Joes Basil Parmesan pasta sauce)
Chopped olives
Sliced mushrooms
1 medium onion, chopped
3 cups cheese

Place risen pizza crust in a greased 9×13 pan. The dough should be firm enough that you can pick it up and mold it to the shape of your pan.

Top with red sauce.

Sprinkle sauce with 1 cup cheese and pepperoni.

Meanwhile cook sausage until fully cooked.

Spread on top of pepperoni.

Add olives, mushrooms and *onions.

*If you have a couple extra minutes sauté onions with 1 tsp sugar to caramelize and give added flavor. This simple step changes the taste entirely. :)

Bake at 425 for 18-20 minutes or until crust is fully cooked in the middle of the pan.

Enjoy with a good fresh salad to get your vegetable serving in for the day and to make yourself feel good about your dinner choice with your healthy crust.

Pizza Crust

Posted by Delightfully Doable on 3 April, 2014 1 comments

No fail pizza dough. Easy to make and great to make extra and freeze for your next pizza night.

Ingredients:

1 cup warm water
2 ¼ teaspoons active dry yeast
1 tablespoon honey (or sugar)
2 teaspoons salt
2 tablespoons olive oil (or vegetable)
3 cups bread flour (give or take ½ cup)

In a stand mixer add yeast and honey into warm water.

Let sit for 2-3 minutes or until bubbles form and mixture starts to foam.

Pour in salt, oil and 2 cups flour, mix well. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.

Needs more flour…

Mixture needs to be more firm

Knead for 6 minutes on medium speed. The dough should be smooth and eas to work with. And the bowl should be clean!

Lightly grease a large bowl & the dough so it doesn’t stick to the edges or get too dry and cover with tea towel, let it rise 1 hour or until doubled in size.

**If freezing the dough do so before letting it rise. Place into an airtight Ziploc bag. When you are ready to use it, take out of freezer and let it thaw at room temperature. Once thawed, place into a greased bowl and let rise. Can take a total of 6-8 hours.

Place dough in a greased 9×13 pan.

Great for cheesy garlic bread too!

Crust should be moldable and not sticky

Preheat oven to 425 degrees and top to your liking. Bake for 20-30 minutes until lightly brown and fully cooked.

Cinnamon Sugar Biscuits

Posted by Delightfully Doable on 30 March, 2014 1 comments

It’s been quite awhile, but I had this recipe for the first time at my sweet sisters house. She doesn’t live around here and she may have forgot about the recipe herself, but I haven’t and I remember it being very yummy.

If you haven’t figured it out already, I am a coffee lover and these go great with coffee. Coffee + Pastries = utter happiness in my book. :)

These are a biscuit/cinnamon roll mix. They have the consistency of a biscuit but you roll them as you do a cinnamon roll. They do not puff up as a cinnamon roll, but they rise like a biscuit. :)

Have fun with them!

Ingredients: