Everything Bagel Bites with Almond Flour & Greek Yogurt (Keto)

 

It took me an embarrassingly 45 minutes to remember my login information on blogger.  I blinked, and it's been 3 1/2 years since my last blog post.  Lots of life has happened between May 2021 and now.  My homeschooler has graduated high school and is about to get her Associates in Early Childhood Education this spring, and my son began kindergarten this year.  Through it all, my love of cooking hasn't faltered.  

My husband has recently joined me in my low carb, no processed foods eating habits, and it's been a lot of fun experimenting with and enjoying some pretty fabulous recipes together.  He recently stumbled across a recipe on Instagram, and we decided to give it a try this weekend.  This was my first time using almond flour.  While I wasn't a fan of the price, I am a fan of the nutritional information as well as the cooking results.  

These were not only simple and quick to whip up, but they were delicious!  Each bagel bite tastes like an everything bagel, has a lovely crunch on the outside, and is warm and crumbly on the inside.  The consistency isn't quite the same as a bagel - more like a crumbly cake.  Slather a smidgen of whipped cream cheese on top to take it to the next level.  

These can be stored in the refrigerator. 

Pumpkin Cinnamon Rolls with Pumpkin-Cream Cheese Glaze

It started a couple weeks ago while we were celebrating the wedding of some friends.  After a very touching, beautiful ceremony, we found ourselves enjoying cocktail hour with friends and family.  Mid-conversation, a tray of what looked to be martinis were presented to us.  Pumpkin martinis you say?  Sure, I'll try one.  One sip, ahhh - I was in heaven!  They were the most it was the most (okay, so I had two!) delicious pumpkin martini I have ever had!  I tend to not jump on the pumpkin train as quickly as everyone else does when autumn rolls around, but I am officially on board!  Choo choo!  

For my first pumpkin recipe of the season, I made these delectable pumpkin cinnamon rolls.  I decided to amp up the pumpkin and add it not only to the dough, but to the filling and the glaze.  Making cinnamon rolls from scratch may be time consuming, but these are so worth it in the end!  They are certainly a family favorite, and they don't last very long around here at all.  They are amazing warm, but I enjoy them the most when they are cold.  I indulged in two of these bad boys today, so please excuse me while I go do some crunches.  

Pumpkin French Toast with Maple-Cream Cheese Syrup

This pumpkin French toast is perfect on a chilly autumn morning for breakfast... or dessert!  It's rich, fluffy, pumpkiny, and the maple-cream cheese syrup just takes it to a heavenly realm!    

Sour Cream Banana Bread with Chocolate Chips

My family got away for a much needed mini vacation recently and it was a perfect send-off to summer.  When we finally arrived home, I came across some very ripe bananas in the fruit bowl.  Because there's nothing better than baking on a chilly evening, my daughter and I decided to spend some of our free time whipping up some yummy banana bread together.  My little sous chef and I have had this both for breakfast and a snack after she gets home from school each day this week - we absolutely love it!  

Note:  If you would like to make muffins, fill the muffin cups 2/3 full and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  

Resurrection Rolls - Teaches Children the Story of Easter

Resurrection rolls are a fun (and tasty) way to share the Easter story with your children.  The hollow roll represents the empty tomb and all of the other ingredients used represent a part of the Easter story as well.  

Happy Easter!

Double Apple & Cinnamon Muffins

Brr!  It's frigid out there today!  After the school bus picked my daughter up this morning, I was so happy to wrap up in a fleece blanket with hot coffee in one hand and one of these muffins in the other.  These muffins are so moist and packed with sweet apples in every bite!              

Julia Child's White Sandwich Bread

Today would be Julia Child's 100th birthday!  To celebrate, I decided to try her white sandwich bread recipe.  I have used many different bread recipes in my day but Julia Child's is, in my opinion, the best.  The dough is very easy to work with and rises beautifully and the consistency the bread is spot on.  I have finally ended my search for the perfect homemade white bread!  Thank you again, Julia, for another fantastic recipe!

Honey Wheat Oat Bread with Honey-Cinnamon Butter

I wanted to share one more bread recipe.  While browsing through pinterest, I found a recipe on Tasty Kitchen and I instantly knew I had to try it.  The bread is soft and fluffy.  I personally would prefer it to be a little sweeter, so next time I will add some extra honey.  Either way, when paired with the honey-cinnamon butter, this is absolutely amazing.  Where has this butter been all my life?!  Addicting!

Easy Homemade White Bread

Update:  While this was my go-to basic white bread recipe for the longest time, I have since found an even better white bread recipe, Julia Child's white sandwich bread.  In fact, my search for the perfect white bread recipe is over.  Check it out!

While my family enjoys 100% whole wheat bread the most, I wanted to share a white bread recipe that is really good.  This recipe yields light, fluffy and moist bread that is simple and easy to work with.  You will not be disappointed.  

Tomato Bruschetta with Chipotle-Aioli Sauce

We had cod with chipotle-aioli sauce one night this week for dinner and I wanted to use up the remaining sauce before it went bad.  I decided to use it to make bruschetta (being the bruschettoholic that I am) and it turned out fabulous.  The sauce is creamy, slightly tangy, garlicy and has a little kick and smokiness from the chipotle peppers.  Pair that with sweet tomato, mozzarella cheese and crunchy bread and that spells heaven!  Aioli sauce is an emulsion, which means it contains two or more ingredients that are normally un-blendable.  For the sauce to come together properly, it is important to very slowly incorporate the olive oil a few drops at a time.  If you don't like the taste of extra-virgin olive oil, you can substitute with equal parts EVOO and vegetable oil or you can substitute completely with vegetable oil.

Blooming Bacon Cheddar Ranch Bread

Yesterday began with a hearty brunch of eggs, bacon, home fries and toast.  It was a cold Saturday with 4 inches of snow on the ground and I wasn't about to go anywhere.  Then something happened -- the baking bug bit.  It started with delectable red velvet cupcakes with cream cheese frosting and, after the amount of calories I consumed, it should have stopped there.  Well, there happened to be a beautiful round loaf of sourdough bread lying on the counter and I knew what had to happen.  This is what happens when we get snowed in!  You see, a couple of weeks ago, I stumbled across a post on Pinterest by Plain Chicken.  I tried the recipe a couple weeks ago and it was amazing but it wasn't quite what I wanted.  I tweaked a few things and all I can say is, wow!  This is absolutely sinfully delicious!  It's obviously not the healthiest of snacks, but everything in moderation.  Next time, I'm going to play with ham and cheese and possibly broccoli.  The best thing about this recipe is that it's very forgiving and you can use whatever ingredients you'd like.  Sprinkling Parmesan cheese and dusting with pepper would be a wonderful addition to this, too.  Blooming bacon cheddar ranch bread will definitely be on the menu for Super Bowl Sunday.  As for now, I'm off to do a few extra crunches to make up for my bad behavior this weekend!

Homemade Cream Cheese Stuffed Bagels

I could really get used to waking up to these with a hot cup of coffee every morning!  The outside is crispy, the inside is warm and soft and the cream cheese inside just puts them over the top.  

Did you know that making your own bagels from scratch is incredibly easy?  Neither did I!  I have always wanted to try it but never really got around to doing it.  Yesterday morning, I had some extra time on my hands, so I did some research.  I came across a recipe on Allrecipes that seemed like a good place to start.  I made a few changes to the recipe based on three other recipes, reviewers' opinions and my own experience with dough.  While kneading the dough, I wanted to put my own little spin on the bagels, so I decided that I was going to stuff them with cream cheese.  Let me tell you, they turned out fantastic!  They also reheat in the toaster and toaster oven beautifully -- still crisp on the outside and soft on the inside.  These were a huge hit with my family and I will probably never purchase bagels at the store again.  

If you would rather not stuff your bagels with cream cheese, I have included directions for that also.  I made the bagels with and without the stuffing and both ways turned out amazing.  

These will be the best bagels you have ever had!

Cheddar & Garlic Biscuits

After years of tweaking, I have finally come up with perfectly delicious, soft and fluffy cheddar and garlic biscuits.  Making your own biscuits from scratch is quick and simple and the results are well worth the effort.  These are extremely addictive.  My husband keeps telling me to call them the "Jenkins' Fat Belly Biscuits".  Somehow, I have a feeling that that name isn't quite going to catch on.  

Ingredients:

Yields 18 biscuits 

• 2 c all-purpose flour
• 1 tbsp baking powder
• 2 tsp sugar 
• 1/4 tsp salt
• 1/4 tsp garlic powder 
• 1/4 tsp onion salt 
• 1/8 tsp pepper 
• 3/4 c butter, melted, divided 
• 1 c milk
• 1 c shredded cheddar cheese 
• 1/4 tsp garlic salt

Directions:

Preheat oven to 450 degrees.

In a large bowl, sift together the flour and baking powder.  Stir in the sugar, salt, garlic powder, onion salt and pepper until well combined.

Add 1/2 cup of the melted butter, milk and cheddar to the flour mixture and stir until just combined.

Drop the dough on a greased baking sheet by 3 tbsp.  Bake for 11 to 13 minutes, or until golden brown.

Meanwhile, combine the remaining 1/4 c of melted butter with the garlic salt in a small bowl.

When the biscuits are done baking, remove them from the oven and brush each one with the garlic butter mixture.

Serve warm and enjoy!

Creamy Ranch Chicken and Roasted Red Pepper Crostini

One Year Ago:  Chicken Quesadillas

One of my favorite things about being a food blogger is getting free food and ingredients in the mail.  As part of the Foodbuzz Tastemaker Program, I received Tostitos' and Lay's new Dip Creations.  Two packages of three different flavors were sent to me:  Country Ranch, Garden Onion and Freshly Made Guacamole.  For the Garden Onion and Country Ranch, you simply pour the spice packet into sour cream, stir and voila!  For the Freshly Made Guacamole, you mash 3 large avocados and add it to the spice packet.  They are all so amazingly tasty and simple to make.  My husband and daughter went crazy over the taste of each.  Of the three, my personal favorite (though it was hard to chose) was the Garden Ranch.  The best thing about these Dip Creations is that they are made with all natural ingredients, there is no MSG, no preservatives and no artificial flavors.  I decided to whip up a special treat for my family using the Dip Creations Country Ranch.  

Ingredients:
Printable Recipe

• 1 packet Lay's Dip Creations Country Ranch
• 2 c sour cream  
• 1 tbsp olive oil
• 1 c baby spinach, chopped
• 1 c cooked chicken, diced 
• 1 c roasted red peppers (I roasted my own peppers, which I highly recommend)
• 1 clove garlic
• 1 French baguette, thinly sliced 
• Salt, to taste
• Pepper, to taste 
• 2 tbsp basil, chopped 

Directions:

In a large bowl, combine the Dip Creations Country Ranch with sour cream.

Stir in the cooked chicken, cover and refrigerate until ready to use. 

Heat the oil in a large skillet over medium heat.  Add the baby spinach and season with salt and pepper.  Cook until the spinach is wilted down.  Stir the spinach into the Country Ranch mixture.

Brush olive oil over both sides of each baguette and rub a clove of garlic over both sides.  Season with salt and pepper.  Preheat the same skillet that the spinach was cooked in to medium-high heat and place the baguette slices on it.  Cook until both sides are golden brown.

Arrange the crostini.  Spoon the Country Ranch mixture on top of the crostini.  Top with roasted red peppers.

Garnish with basil.

Enjoy!

Focaccia with Caramelized Onion, Tomato, Mushroom and Rosemary

 

One year ago:  Chicken and Vegetables in a Crock Pot

I have been meaning to make focaccia for quite some time now.  Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients that is popular in Italy.  It is related to pizza but not considered to be the same.  I love this recipe!  I am going to use this dough for Sicilian pizza crust in the future.  I love how it is crunchy on the outside and soft on the inside.  I concocted this recipe from Food and Wine (one of my favorite food magazines) and Cookin' Canuck (one of my favorite food bloggers) and added my own little touches here and there.         

Ingredients:
Printable Recipe

• 1 c warm water 
• 1 pkg active dry yeast
• 1/2 tsp honey 
• 2 1/2 c all-purpose flour 
• 1/2 c plus 1 tbsp extra-virgin olive oil, divided
• 1 tsp sea salt 
• 2 cloves garlic, minced 
• 1/2 onion, sliced 
• 6 button mushrooms, thinly sliced 
• 1 medium tomato, thinly sliced 
• 2 sprigs of fresh rosemary, removed from stem
• Freshly ground black pepper, to taste 
• Freshly grated Parmesan cheese, for topping

Directions:

In a large bowl, combine the water, yeast and honey and let stand for 5 minutes.  Stir in 1 cup of the flour and 1/4 c of the oil and let stand for 5 minutes.  Stir in the remaining flour and salt.  Knead until smooth.  Transfer the dough to an oiled bowl.  Cover and allow to stand for 1 hour.

Meanwhile, in a large skillet, heat 1 tbsp of the oil over medium heat. Add the onion, cover and cook, stirring occasionally for 20 minutes or until browned.  

Preheat the oven to 450 degrees.  Oil a 9 x 13-inch rimmed baking sheet.  Transfer the dough to the sheet and press it down to fit.  Dimple the dough all over with your finger and drizzle with 2 tbsp olive oil.  Season with pepper.  Allow the dough rise until slightly puffed, about 20 minutes.

Scatter the onion, mushroom, tomato and rosemary over the dough.  Drizzle with the remaining 2 tbsp oil.

Bake for 20 minutes, or until golden brown.

Transfer to rack to cool.  Sprinkle Parmesan cheese over all. 

Slice and enjoy!

Parmesan-Thyme Garlic Knots

First of all, I would like to say big thank you for your thoughts, well wishes and prayers for my daughter. We are still awaiting a pediatric neurologist appointment. In the meantime, I have been giving her extra kisses and snuggles and she has been acting completely normal and back to her charming, happy, amazing self.

These garlic knots are to die for. They are slightly crunchy on the outside, soft on the inside and packed with amazing flavor.

Ingredients:
Printable Recipe

• 1/2 c warm water
  
• 1 1/4 tsp active yeast
• 2 tbsp oil
• 1 1/2 c bread flour
  
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
  

Topping

• 1/4 c butter, melted
  
• 1 tsp garlic salt
• 1/4 tsp thyme
  
• 1 tbsp grated Parmesan cheese

Directions:

• In a large bowl, combine the warm water and yeast. Stir in the oil. In a separate bowl, sift together the flour, sugar, salt, garlic powder and thyme. Combine the flour mixture with the yeast mixture. Knead dough until smooth, about 5 minutes.
  
• Allow the dough to rise covered in a greased bowl in a dark, warm place until doubled, about an hour and a half.
  
• Preheat oven to 400 degrees.
  
• Punch down the dough and roll into a rectangle, approximately 18 x 12 inches.
  
• Using a pizza cutter, cut 3/4-inch slices. Tie each slice into a knot and tie the ends into a second knot. For easier knotting, you can place the dough in the freezer for several minutes to stiffen it up some. (To bake later, you can freeze them in a single layer and bake them at 400 degrees for 20 to 25 minutes, or until golden brown.)

• Bake on a parchment paper lined baking sheet for 10 to 15 minutes, or until golden brown.
  
• Meanwhile, combine the topping ingredients in a bowl. Brush the topping over the garlic knots.
  
• Serve with marinara sauce.
  
• Enjoy!

Lemon and Pecan Biscotti Dipped in White Chocolate

12 Days of (Christmas) Cookies

Day 6

Lemon and Pecan Biscotti Dipped in White Chocolate

I cannot believe that I am already halfway through my 12 Days of (Christmas) Cookies! I have had so much fun doing all of this baking and it has really put me into the spirit of Christmas. Biscotti is one of my favorite things to have with a hot cup of coffee. I adapted this recipe from Giada De Laurentiis and it is heavenly. The white chocolate perfectly compliments the lemon and pecan.

Soft Italian Breadsticks

If you are what you eat, my husband would be spaghetti and meatballs. Growing up, his mother would make it for him religiously once a week for dinner and it was not uncommon for him to eat the leftovers for breakfast the next morning. So, what was for dinner tonight? You guessed it -- spaghetti and meatballs. I decided to add breadsticks as a side (as if pasta wasn't carb-y enough). I found this recipe years ago on recipezaar.com (now food.com) and have made some changes to it since. These are so good. You are going to love them!


Breadstick Ingredients:

• 1/2 c warm water
  
• 1/2 pkg active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
  
• 2 tbsp oil
  
• 1 1/2 c bread flour (or 1 c all-purpose flour and 1/2 c whole wheat flour)
• 1/4 tsp garlic powder
  
• 1/4 tsp oregano
  

Topping Ingredients:

• 1/4 c butter, melted
  
• 1/4 tsp garlic salt
  
• 3 tbsp grated Parmesan cheese
  

Directions:

• Combine all of the breadstick ingredients together in a large bowl. Knead with your hands, until smooth.
  
• Roll the dough into the shape of a 5x7-inch rectangle.
  
• Cut the dough into 3/4-inch strips.
  
• Twist each strip and set on a greased baking sheet. Allow them to rise covered in a dark, warm place (I was doing laundry, so I covered them and placed them in the laundry room) for 20 minutes, or longer if you have time.
  
• Preheat oven to 375 degrees.
  
• Bake for 10 to 15 minutes.
• In a small bowl, combine the melted butter and garlic salt and brush it over the breadsticks. Sprinkle the breadsticks with Parmesan cheese.
  
• Serve warm and enjoy!
  

Madelyn Rating:
"Good!"

Egg in the Basket

I love to make this for breakfast. It is simple and delicious. You can use different cookie cutters to cut out fun shapes and you can use waffles instead of bread.

Tomato and Basil Bruschetta

This week is Kids' Camp at our church and I have been so busy with it that I have had very little time for some relaxing cooking. Dinners have been a rush and I finally had some breathing time tonight. When my husband I were dating, he introduced me to bruschetta. I had never even heard of it and I fell in love at first bite. I picked up some French baguette at the grocery store and decided that this would be a very nice snack for tonight. 

Ingredients:

• 8 slices French baguette, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp balsamic vinegar
• 1/2 tbsp fresh basil, finley chopped 
• 1/8 tsp garlic powder
• 1/8 tsp onion salt
• 1 can diced tomatoes, drained (use fresh tomatoes when in season)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Shredded mozzarella cheese

Directions:

Preheat oven to 400 degrees.

In a medium bowl, combine 1 tbsp of the olive oil, balsamic vinegar , basil, garlic powder, onion salt and diced tomatoes.  Allow the mixture to sit for 10 minutes, stirring occasionally.

Meanwhile, brush the remaining olive oil over one side of each baguette and lightly sprinkle with sea salt and pepper.

Bake the baguettes in the preheated oven until lightly browned.

Spoon the tomato mixture evenly onto each piece of baguette.  Sprinkle with mozzarella cheese.  At this point, I like to lightly drizzle some extra balsamic vinegar on top of each piece but that is completely optional.
Enjoy!