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How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn. I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it.

How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn

It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so ephemeral and haunting that I had to eat several more just to fix it in my mind. Well, I'm in trouble now because I just discovered that these little cheese puffs? With their addictive cheesiness? They are super easy to make at home. Tapioca flour is decidedly strange stuff. Keep going with the recipe and you'll be rewarded with these puffs. Pão de queijo are at their crispiest best when they're still warm from the oven. How to Make Pão de Queijo (Brazilian Cheese Bread) Makes approximately 2 dozen puffs What You Need Ingredients.

Tortilla/Pita:)

Pretzels. Grilled Sandwiches:) Braided Spaghetti Bread » The official blog of America's favorite frozen dough. We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it.

Braided Spaghetti Bread » The official blog of America's favorite frozen dough

This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. This was fantastic! Chick-pea salad sandwich & Breaded Tempeh. I’ve never been a light eater. Meaning.. The term moderation doesn’t do well with me. And sure, I am good at taking a bite here and there of delicious sinful foods…but if I have a plate full in front of me.. I finish the entire plate. And even get seconds. But finishing the entire plate is different for me now, then it used to me way back when… In highschool, my friends and I hit up the local Chipotle every thursday.

Was I full?!? I would make myself sick. And it didn’t stop after burrito lunches. King's Hawaiian Bread. I've come across numerous copy cat recipes for King's Hawaiian Bread.

King's Hawaiian Bread

Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :) King's Hawaiian Bread makes 3 loaves or 24 large rolls from food.com 6-7 cups all-purpose flour 3 eggs 1 1/2 cups pineapple juice 3/4 cup sugar 2 teaspoons salt 1/2 teaspoon ground ginger 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup butter (one stick) melted Directions: Beat the eggs. Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Cover and place in a warm place to rise until doubled in size. Bake at 350 degrees for 25-30 minutes or golden brown.

Loaves:)

7UP Biscuits. What?

7UP Biscuits

Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. Bloomin' Pizza Bread. Literally as soon as I took the Bloomin’ Onion Bread out of the oven my mind started racing of all the different possibilities and ways I could make this style of bread.

Bloomin' Pizza Bread

I’m always thinking of entertaining so the concept of a bread that everyone can just pull off and eat is interactive and perfect for company. My first thought was a pizza infused bread because that’s always a crowd favorite and that’s how this baby was born. So this weekend take a warm piece of sourdough bread glazed with Parmesan and garlic butter, oozing with melted cheese and pepperoni, and dip it in warm pizza sauce! Yum! Ingredients 1 unsliced round loaf sourdough bread 12-16 ounces mozzarella or Provolone cheese, thinly sliced 1 (3.5 ounce) package pepperoni, halved 3 Tablespoons butter, melted 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasonings 2 Tablespoons Parmesan cheese pizza/marinara sauce for dipping Instructions Preheat oven to 350 degrees.

Notes.