Our newest Banana Bread obsession

Our newest Banana Bread obsession

posted in: Breakfast, Desserts, Food, Snacks | 0 | This post may contain referral links. See privacy policy for more.

We have previously posted several banana based recipes: Banana Chocolate Chip Scones, Banana Oatmeal Muffins, even dog treats. We have also featured our “Best” Banana Bread. However, the previous recipe for the “Best” Banana Bread has been dethroned as the “Best.” We still love that recipe but the one we are sharing today is even better.

Our new, favorite banana bread has walnuts in it, we had NO idea what we were missing out on! Use a food processor to pulse your nuts to get them finely chopped but be careful not to over process or you won’t be able to taste them in the bread.


Another lesson we have finally learned is lining the loaf pan with parchment paper before pouring the batter in. This makes the removal so much easier and you no longer have to hold your breath hoping the loaf comes out perfectly.

Our last tip is letting the eggs come to room temperature. Room temperature eggs allow for the incorporation of air and sugar to volumize the bread.

Best Banana Bread

Best Banana Bread

Ingredients

  • 2 cups (255 g) all purpose flour
  • 1 t baking soda
  • 1 T ground cinnamon
  • 1/2 t salt
  • 1 1/2 cup finely chopped walnuts
  • 1 1/2 cups (255 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 4 ripe bananas
  • 2 T sour cream
  • 1 T vanilla extract

Instructions

  1. Preheat oven to 350°F and line loaf pan with parchment paper.
  2. In a medium mixing bowl, combine flour, baking soda, ground cinnamon, salt and walnuts. Set aside.
  3. Using a stand mixer with whisk attachment, whisk sugar and eggs on medium speed until they are light, fluffy and an off white color. About 10 minutes.
  4. While waiting for the sugar and egg mixture to whip, mash bananas and add sour cream and vanilla extract.
  5. After 10 minutes, while still whisking, drizzle in vegetable oil.
  6. Reduce speed to low, carefully add the banana mixture.
  7. Remove mixing bowl from stand mixer and gently fold in flour mixture.
  8. Pour batter into prepared pan and bake 75-85 minutes. Time will be dependent on how large your bananas are. Be careful not to overbake.
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Copycat Lawry’s Seasoned Salt

Copycat Lawry’s Seasoned Salt

posted in: Food, Ingredients | 2 | This post may contain referral links. See privacy policy for more.

We are big fans of the Food Network and one of our favorite tv chefs is Ree Drummond, aka The Pioneer Woman. If you watch the show, then you know that one of Ree’s favorite ingredients is Lawry’s Seasoned Salt.

We have seen it at the grocery store many times, but never felt compelled to grab a bottle and put it into our cart. However, one fine day last week, we decided to make breaded pork chops and saw Ree’s version used seasoned salt. We didn’t want to run to the grocery store, so decided to look up a copycat and version. It was so good, we have already added it to all of our favorite savory dishes and it adds a great punch.

The effect is subtle, but definitely there! It has that savory taste, that “umami.” Wikipedia says that umami means “brothy or meaty.” Basically, it’s our new favorite thing in the kitchen!

Copycat Lawry’s Seasoned Salt

Copycat Lawry’s Seasoned Salt

Ingredients

  • 2 tablespoons salt
  • 2 teaspoons sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch

Instructions

  1. Combine all ingredients and pour into a glass or plastic container.
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Two more new seasoning secrets we are keen to try are Kitchen Bouquet and Gravy Master. These are both supposed to enhance the meatiness of dishes.

Do you use Lawry’s Seasoning Salt? Have you tried Kitchen Bouquet or Gravy Master? We’re eager to know, so please share below! 🙂

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Our Top 5 Recipes for Cookie Exchange Season!

Our Top 5 Recipes for Cookie Exchange Season!

posted in: Desserts, Food | 1 | This post may contain referral links. See privacy policy for more.

Tis the season of holiday cookie exchanges. A wonderful time of year! If you are still on the lookout for cookies to bake, checkout some of our favorite cookie recipes.


Peanut Butter Cookies
This recipe is from one of our grandma’s cookbooks and the cookies are soft and chewy! Perfect to satisfy those sweet and salty cravings.

All Time Favorite Mini M&M Cookies
Whenever we crave chocolate chip cookies, this is the recipe we turn to. We have been making them for years and they are delicious.

Oatmeal Apple Cookies
If you love oatmeal cookies but not the traditional raisin variety, give these cookies a try. The apples in these cookies keep them moist, while the oatmeal plumps up to give them a chewy texture.

Pumpkin Chocolate Chip Cookies
Pumpkin spice has overtaken the food market, and we’re joining the trend. The spice mix in this recipe is perfection. The addition of mini chocolate chips make these cookies extra sweet and warming.

Date Pecan Cookies
Pecans add a delightful crunch to these cookies. The chopped dates are marvelous morsels that add moisture and soak up the warm spice flavors.

We hope you give these cookie recipes a try! Let us know how they turn out!

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Oatmeal Apple Cookies

Oatmeal Apple Cookies

posted in: Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

As you guys know, we LOVE cookies and we also LOVE warm spices. We had some leftover apples after we made Our Favorite Cinnamon Apple Cake so we decided to make these cookies. While Mac enjoys a good oatmeal raisin cookie, Al finds raisins to be most unpalatable. Consequently, we replaced the raisins with apples. They turned out to be a perfect substitution.

The moisture from the apples permeates the oatmeal which keeps the cookies soft for a couple of days. The cinnamon and nutmeg are perfect to warm you from the inside out in the cold winter weather. These cookies are delicious for any occasion.


In a medium bowl, mix together the flour, cinnamon, nutmeg, baking soda and salt.
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Peel, core and finely dice the apple. Place in a separate bowl.
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Cream together the butter, brown sugar and granulated sugar.
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Add in the egg and vanilla. Mix well until combined.
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Add the dry mix until combined, then mix in oats.
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Finally add the diced apple.
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Cover and refrigerate for 10-15 minutes. Scoop heaping tablespoons of dough onto parchment lined baking sheets. Bake 12-14 minutes at 350°F.
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They taste great warm, but if you can resist eating them for a couple of hours or even overnight, they taste even better. Store in refrigerator.
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Oatmeal Apple Cookies

Oatmeal Apple Cookies

Ingredients

  • 1 c flour
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 medium Granny Smith apple
  • 1/2 c butter, softened
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 3/4 c quick oats

Instructions

  1. In a medium bowl mix together the flour, cinnamon, nutmeg, baking soda and salt.
  2. Peel, core and finely dice the apple and place a separate bowl.
  3. Cream together the butter, brown sugar and granulated sugar.
  4. Add in the egg and vanilla. Mix well until combined.
  5. Add the dry mix until combined, then mix in oats and finally the diced apple.
  6. Preheat oven to 350°F.
  7. Cover and refrigerate for 10-15 minutes.
  8. Scoop heaping tablespoons of dough onto parchment lined baking sheets.
  9. Bake 12-14 minutes.
  10. Store in refrigerator.
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Our Favorite Cinnamon Apple Cake

Our Favorite Cinnamon Apple Cake

posted in: Desserts, Food | 8 | This post may contain referral links. See privacy policy for more.

Thanksgiving week is here! Are you still undecided on what to serve for dessert? We are big fans of the traditional pumpkin pie while others are fans of apple pie or pecan pie. But what do you do choose if you don’t like any of the traditional choices? This terrific cinnamon apple cake might be the perfect solution!

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It is a moist cake since it has both butter and cream cheese in it, plus yummy apples. We love to use Granny Smith apples whenever apples are needed in a recipe, however any type of baking apple will do. If you like Rome or Honeycrisp, use those instead. We have been making cinnamon apple cake for years and have yet to tire of it.


This may be an unconventional tip, but this cake is even more delicious if you eat it cold. Sure it’s good fresh baked and at room temperature, but straight out of the fridge, this cake tastes divine! We feel that if you want to maximize the tastiness of this cake, eat it cold. So if you desire a non-traditional dessert, give this cake a try this week! Now, let’s bake!

Combine the flour, baking powder and salt in a medium mixing bowl.
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Peel, core and thinly slice three Granny Smith apples and place in a medium mixing bowl.
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Mix 1/4 cup granulated sugar and 2 teaspoons cinnamon. Reserve 2 tablespoons of this mixture for later. Pour the remaining cinnamon sugar over the sliced apples.
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Stir to coat all of the slices.
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In a large bowl cream together 1 1/2 cups granulated sugar, butter, cream cheese and vanilla. Mix until thoroughly combined.
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Add in eggs, one at a time, mixing well after each addition.
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Add the dry mixture.
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Stir in apples, taking care to make sure batter gets between every slice.
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Pour into greased 9 inch springform pan.
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Top with reserved cinnamon sugar.
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Bake at 350°F for 60-65 minutes until toothpick comes out clean.
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Let cool in pan for 15 minutes then release outer ring to let cake cool completely. Refrigerate leftovers.
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Serve warm cake with ice cream. Or enjoy a slice straight from the fridge. Delicious!
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Our Favorite Cinnamon Apple Cake

Our Favorite Cinnamon Apple Cake

Ingredients

  • 1 1/2 c flour
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 3 medium granny smith apples
  • 1 3/4 c granulated sugar, divided
  • 2 t cinnamon
  • 1/2 c butter, softened
  • 1 t vanilla extract
  • 6 oz cream cheese, softened
  • 2 large eggs, room temperature
  • Special Equipment: 9 inch springform pan

Instructions

  1. Preheat oven to 350°F.
  2. Butter a 9 inch springform pan.
  3. In a medium mixing bowl combine flour, baking powder and salt.
  4. Peel, core and thinly slice the apples and place in a medium mixing bowl.
  5. In a small bowl mix together 1/4 cup granulated sugar and cinnamon. Set 2 tablespoons of this mixture aside for later. Pour the rest of the cinnamon sugar over the sliced apples and mix thoroughly.
  6. In a large bowl cream together 1 1/2 cups granulated sugar, butter, vanilla and cream cheese. Mix until completely combined.
  7. Add eggs, one at a time, stirring well after each addition.
  8. Carefully stir in flour mixture.
  9. Stir in apples. Take your time, making sure to get the batter between the apple slices.
  10. Pour batter into prepared pan. Top with reserved cinnamon sugar.
  11. Bake 60-65 minutes until a toothpick comes out clean. Let cool for 15 minutes in pan then release the outer ring. Cool completely then store in fridge.
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Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Thanksgiving is just a couple weeks away and if you are like us, you are probably in the beginning stages of assembling your menu. One major part of our Thanksgiving menu is rolls. We are devout carb lovers therefore a holiday dinner is not complete without fluffy dinner rolls.

Fluffy Dinner Rolls

When we were younger, we always bought Pillsbury Flaky Layers Biscuits to consume with our turkey and gravy. While these biscuits are delicious, they just aren’t the same as homemade bread. In a pinch or a nostalgic moment, we still eat these biscuits.

But since Thanksgiving is a great time to try new things on your menu, give these dinner rolls a try. They are simple to make and the end result is delicious.


To start, mix warm water and yeast in stand mixer bowl. Let sit for 10-15 minutes covered with a tea towel, until frothy.
Fluffy Dinner Rolls
In a medium mixing bowl whisk together milk, egg, vegetable oil, sugar and salt.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Add the liquid mix to the yeast mixture. Stir to combine using the dough hook attachment.
Fluffy Dinner Rolls
Add all of the flour and mix until a shaggy dough has formed on level 2.
Fluffy Dinner Rolls
Continue kneading the dough for 8-10 minutes on level 2. Dough will be smooth, slightly tacky and will spring back when poked.
Fluffy Dinner Rolls
Spray large mixing bowl and a piece of plastic wrap with oil. Place dough in prepared bowl, then cover with the plastic wrap. Gently press the wrap onto the dough surface so it stays moist.
Fluffy Dinner Rolls
Cover bowl with tea towel and let rise 45-60 minutes, until doubled in size.
Fluffy Dinner Rolls
Carefully remove plastic wrap and place aside to reuse. Flour a cutting board and dump dough out.
Fluffy Dinner Rolls
Cut into 12 pieces. Fold each piece onto itself to form a smooth to then roll into balls. Place into 11×7 pan.
Fluffy Dinner Rolls
Cover pan with saved plastic wrap and tea towel. Let rise again about 30 minutes until pillowy and doubled in size.
Fluffy Dinner Rolls
Preheat oven to 375°F. Melt tablespoon of butter and gently brush onto tops of the risen rolls.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Bake 15-18 minutes until golden brown.
Fluffy Dinner Rolls
Devour one or three!
Fluffy Dinner Rolls

Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

Ingredients

  • 1/2 c warm water (105-110°F)
  • 1 T active dry yeast
  • 1/2 c milk, room temperature
  • 1 egg, room temperature
  • 2 T vegetable oil
  • 2 T sugar
  • 1 t salt
  • 16 oz all purpose flour
  • 1 T butter
  • Special equipment: Stand mixer with dough hook

Instructions

  1. In a stand mixing bowl, combine warm water and yeast, stir to mix then cover with tea towel. Let sit 10-15 minutes until frothy.
  2. In a medium mixing bowl, whisk together milk, egg, vegetable oil, sugar and salt. Add this to the yeast mixture.
  3. Stir a couple of times with the dough hook attachment to incorporate.
  4. Carefully add all of the flour to the mixing bowl. Mix until a shaggy dough forms.
  5. Then knead on level 2 for 8-10 minutes. Dough will be smooth, slightly tacky and will spring back when poked.
  6. Spray a large mixing bowl and a piece of plastic wrap with oil. Transfer dough to prepared bowl and cover the dough with the plastic wrap, pressing it around the dough. Cover bowl with tea towel and let rise for 45-60 minutes, until doubled in size.
  7. Lightly flour a cutting board. Carefully remove the plastic wrap and set aside to use again.
  8. Dump dough onto cutting board. Cut into 12 pieces, fold the pieces onto themselves and roll into balls. Place in an 11x7 pan.
  9. Cover with the oiled plastic wrap again and cover with tea towel. Let rise for about 30 minutes or until doubled in size and pillowy looking.
  10. Preheat oven to 375°F.
  11. Melt tablespoon of butter and lightly brush onto the risen rolls.
  12. Bake 15-18 minutes until lightly golden.
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Date Pecan Cookies

Date Pecan Cookies

posted in: Desserts, Food | 1 | This post may contain referral links. See privacy policy for more.

Cookies are delicious any time. Our year-round of love of cookies is apparent from our previous recipes for Mini M&M Cookies and Pumpkin Chocolate Chip Cookies. But once the weather starts to become cooler and the leaves start changing, cookies are even better. They warm your house and your soul at the same time!
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These Date Pecan Cookies are moist from the chopped dates but also a little crunchy with the chopped pecans. The hint of cinnamon is what really takes these cookies over the top! If you are a chocolate lover, you could also add chocolate chips to these cookies for added deliciousness.

We told you about how our Grandma was keen to distinguish between figs and dates in our recipe for Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs. When dried, figs and dates do look rather similar and upon further research, they have more similarities. We discovered that both have origins in the Middle East and have been cultivated for their delicious fruit since ancient times.

Furthermore, both plants can be quite drought tolerant. There is even a date farm in Yuma, Arizona: Martha’s Gardens. However, dates come from the date palm, while figs come from the deciduous Ficus carica tree of the mulberry family. We enjoy eating both! Now let’s start baking!


Mix the flour, baking soda, salt and cinnamon in a bowl.
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Cream together the butter and granulated sugar.
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Add eggs, one at a time and mix after each one. Then add vanilla.
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Add dry ingredients.
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Mix in chopped dates and pecans. Mix until incorporated. Refrigerate 2 hours or overnight.
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Dough will be very hard, use a heavy duty spoon to scoop heaping tablespoons of dough. Then roll in your hands to form a ball.
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Bake 10-11 minutes at 350°F.
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Let cool on wire rack then devour.
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Date Pecan Cookies

Date Pecan Cookies

Ingredients

  • 3 c flour
  • 1 t baking soda
  • 1 t salt
  • 1 1/2 t cinnamon
  • 1 c butter, softened
  • 1 1/2 c granulated sugar
  • 3 eggs, room temperature
  • 1 t vanilla
  • 2 c roughly chopped pecans
  • 1 1/2 c chopped, pitted dates

Instructions

  1. In a medium bowl, mix together the flour, baking soda, salt and cinnamon.
  2. Cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Add vanilla and mix.
  5. Carefully add dry ingredients and mix until incorporated.
  6. Add pecans and dates, mix until evenly distributed.
  7. Cover bowl with plastic wrap and chill at least two hours or overnight.
  8. Preheat oven 350°F.
  9. Line baking sheets with parchment paper.
  10. Dough will be very hard, use a heavy duty spoon to scoop a heaping tablespoon of dough, then roll to form a ball. Continue with rest of dough.
  11. Bake 10-11 minutes until cookies are golden brown and center is cooked.
  12. Let cool on wire rack.
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Creamy, One Pan Mac n Cheese

Creamy, One Pan Mac n Cheese

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Happy Halloween everyone! We hope you have a spooktacular day with plenty of tricks and treats! For today’s Recipe Monday, we will be making Creamy, One Pan Mac n Cheese.

Mac n Cheese is one of those foods that we cannot deny. We love cheese and we love our carbs so Mac n Cheese is one of our all-time favorite foods. We have tried many different recipes for homemade Mac n Cheese, but this one stands out. It is different from other roux-based and egg-based Mac n Cheeses. Both of these styles of Mac n Cheese have a downside.

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Roux-based Mac n Cheese tastes pretty good fresh out of the oven. But when you reheat the leftovers the next day, the roux breaks and you are left with cheesy, butter-coated noodles. Not very good in our opinion. Egg-based Mac n Cheese tastes too much like egg and not much like Mac n Cheese at all.

Another wonderful aspect of this recipe is that it all takes place in one pan. It was also extremely quick to make and we had all the ingredients on hand. This recipe is definitely a keeper. It is creamy and cheesy, plus it still tastes delicious and fresh the next day!


To begin, combine 4 cups of milk, 1 t salt and macaroni in a large pan. Heat on medium.
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Bring to low boil and stir frequently.
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Cook until macaroni is tender and milk is almost all gone. Milk will have curdled slightly, which is good.
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Remove from heat and add 2/3 c milk, shredded mozzarella, shredded sharp cheddar, cream cheese, butter, Dijon, and pepper.
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Stir to combine. Look at the ooegy gooegy goodness!
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Return to heat on low to melt cheeses. Stir frequently. Salt to taste.
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Plate and enjoy!
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Someone’s ready for their close-up!
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If you want some spice, you could add a little freshly ground nutmeg or a dash of cayenne. We are Mac n Cheese purists and therefore did not add such invasive ingredients. 😉

We do like spice in our Pumpkin Spice Chocolate Chip Cookies, however, which you can read about in last week’s Recipe Monday. These cookies are perfect to welcome in November!

Creamy One Pot Mac n Cheese

Creamy One Pot Mac n Cheese

Ingredients

  • 4 2/3 cups whole milk, divided
  • 1 t salt
  • 3/4 lb elbow macaroni
  • 8 oz shredded sharp cheddar
  • 3 oz shredded mozzarella
  • 2 oz cream cheese cut into small pieces
  • 2 T butter cut into small pieces
  • 1 t Dijon mustard
  • 1/2 t ground pepper
  • Salt

Instructions

  1. In a large frypan, heat 4 cups of milk, 1 t salt and uncooked macaroni over medium heat.
  2. Bring to a low boil, being careful not to scald the milk. Stir frequently.
  3. Cook until macaroni is tender and most of the milk has been absorbed. There will be clumps of curdled milk, but that is good.
  4. Remove from heat and add remaining 2/3 cup milk, shredded cheddar, shredded mozzarella, cream cheese, butter, Dijon and ground pepper.
  5. Place back on burner at low heat, stir until smooth and creamy. Salt to taste.
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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

posted in: Desserts, Food | 4 | This post may contain referral links. See privacy policy for more.

These days, it seems that the arrival of fall means the arrival of pumpkin spice flavored everything at the supermarket. Pumpkin spice coffee, pumpkin spice cereal, even pumpkin spice lip balm. While some may bemoan this trend, we love pumpkin spice!

However, we’ve noticed that the homemade pumpkin spiced goods seem to taste better than many of the commercial options. This might be because when you make them yourself, you can control how much and which spices are included, tailoring the mixture exactly to your tastes. Commercial options are generally under-spiced for our tastes.

Pumpkin Chocolate Chip Cookies

This pumpkin cookie recipe meets all the requirements to be a great cookie. It is moist, well-spiced and still tastes great after a couple of days. The twist to this pumpkin spice cookie is the addition of mini chocolate chips. The small size chips are great in this cookie and are, in our opinion, preferable over regular sized chips. The larger chocolate chips can take away from the pumpkin and spices, which throws off the flavor balance of the cookie.

Try this recipe out this week to celebrate a couple of food holidays: Wednesday, October 26th is National Pumpkin Day and Friday, October 28th is National Chocolate Day!

In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg. Mix to combine and set aside.
Pumpkin Chocolate Chip Cookies
In a large bowl, cream together butter and both sugars.
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Add two eggs and mix.
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Stir in pumpkin.
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Carefully add the dry ingredients from step one. Stir until just combined.
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Add the mini chocolate chips.
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Scoop dough onto parchment lined baking sheets.
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Bake 9-10 minutes at 375°F. Pumpkin perfection awaits!
Pumpkin Chocolate Chip Cookies
Are you passionate about Pumpkin Spice? Let us know with a comment below!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients

  • 2 1/2 c flour
  • 2 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t ground cinnamon
  • 1/4 t ground allspice
  • 1/4 t ground nutmeg
  • 1/2 c butter, softened
  • 3/4 c granulated sugar
  • 3/4 c brown sugar, packed
  • 2 eggs
  • 15 ounce can pumpkin
  • 1 c mini chocolate chips

Instructions

  1. Preheat oven to 375°F.
  2. Mix the flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, and ground nutmeg in a medium bowl. Set aside.
  3. Cream together the butter and both sugars.
  4. Add eggs and mix.
  5. Mix in the pumpkin.
  6. Carefully add the flour mixture then stir in the chocolate chips.
  7. Use small scoop to portion out dough onto parchment lined baking sheets.
  8. Bake 9-10 minutes, until lightly golden.
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The Best Brioche Buns!

The Best Brioche Buns!

posted in: Food, Main Dishes | 5 | This post may contain referral links. See privacy policy for more.

While we love a good hamburger bun from the grocery store, after a trip to Fuddruckers last month, we decided to try to make some hamburger buns of a similar caliber.

The brioche buns at Fuddruckers had a glorious sheen on them that you just can’t get from Sara Lee. Brioche is a French dough based on eggs and butter which give this bread a smooth texture and rich taste.

The Best Brioche Buns

We made our brioche buns free form, but you can use a pan like this one to make the buns completely uniform. The buns turned out to be fantastic and although it is a two day process, it is definitely worth the effort.

Here’s what you will need.
The Best Brioche Buns
Start by mixing the eggs, warm water, yeast and half of the flour.
The Best Brioche Buns
Mix one minute, until smooth.
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Cover bowl with tea towel and let rise 45 minutes. Mixture will have risen slightly and have lots of little bubbles on the surface.
The Best Brioche Buns
Add remaining flour, salt and sugar. Use dough hook to mix for 8 minutes on level 4.
The Best Brioche Buns
Dough will be moist, don’t add more flour. Add cubed butter, a little at a time until it has all been incorporated. Takes 7-8 minutes on level 4.
The Best Brioche Buns
Dough will be shiny and still moist at this point. Place dough into oiled bowl, cover with plastic wrap and refrigerate for 24 hours.
The Best Brioche Buns


The dough will have doubled during its time in the fridge.
The Best Brioche Buns
Portion out the dough and form into flat disks. Cover with tea towel and let rise 30-45 minutes until doubled in size.
The Best Brioche Buns
Mix egg yolk and water to make egg wash.
The Best Brioche Buns
Gently brush egg wash over the tops of the buns.
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Bake at 350°F for 20-25 minutes, until lightly browned.
The Best Brioche Buns
Slice the buns in half.
The Best Brioche Buns
Add your favorite burger recipe and top with delicious toppings!
The Best Brioche Buns

The Best Brioche Buns!

The Best Brioche Buns!

Ingredients

  • 480 grams all purpose flour, divided
  • 1 packet yeast (which equals 2 1/4 t)
  • 3/4 c warm water (between 105-110°F)
  • 4 eggs, room temperature
  • 3 T sugar
  • 1 1/2 t salt
  • 1/2 c cold butter, cubed
  • 1 egg yolk
  • 1 T water

Instructions

  1. In Kitchen Aid mixing bowl, combine half of the flour (240 grams), yeast, water and eggs.
  2. Mix with with flat beater slowly to incorporate ingredients, then one minute on level 4, until smooth. Scrape off beater and remove. Scrape down side of bowl.
  3. Cover bowl with tea towel and let rise 45 minutes.
  4. Add remaining flour (240 grams), sugar and salt. Using dough hook, beat on low until all ingredients are incorporated.
  5. Beat 8 minutes on level 4, scrape down sides occasionally.
  6. Slowly add cubed butter, a couple of cubes at a time while the mixer is on level 4. Continue until butter is incorporated, about 7-8 minutes.
  7. Lightly oil a large mixing bowl. Transfer dough to prepared bowl, cover with plastic wrap. Place in refrigerator for 24 hours.
  8. Cover two baking sheets with parchment paper.
  9. Weigh the dough. Calculate how many grams or ounces you need to measure out for 8-10 buns. Portion out the dough and place onto prepared baking sheets, 4 or 5 per sheet. Roll dough into balls, then flatten into 3/4 inch disks.
  10. Preheat oven to 350°F.
  11. Cover baking sheets with tea towels and let rise 30-45 minutes, until doubled in size.
  12. Mix egg yolk and water. Brush mixture over the tops of the buns.
  13. Bake for 20-25 minutes until browned.
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Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
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Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic – bad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400°F for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400°F.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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Cool, Tasty, Tangy Tzatziki

Cool, Tasty, Tangy Tzatziki

posted in: Food, Sauces | 2 | This post may contain referral links. See privacy policy for more.

This tasty Greek condiment can be used as a delicious dip for veggies or a piece of pita. It can also be used as a condiment to your choice of meat. The base of this sauce is Greek yogurt, which is quite popular nowadays. You can use your favorite brand whether that may be Oikos, Fage or Greek Gods, just make sure it is plain instead of flavored.

We have tried making this with full fat and low fat yogurt and have not really noticed a difference in taste. Some Greek yogurts are really thick and some are thin. This consistency will impact the texture of your tzatziki. The kind we use, Greek Gods, is very thick and therefore the tzatziki is thick and we like it that way. If you want your sauce to be thinner, use a thinner yogurt.

This mix of cool, tangy yogurt, garlic, cucumber and dill goes great with Chicken Souvlaki, which we have previously posted our recipe. We recently grilled up some steaks and the tzatziki was great with it also.

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All the ingredients needed for the tasty tzatziki. When I was gathering up the ingredients, I accidentally grabbed dill seed instead of dried dill weed. Don’t make the same mistake! Luckily, I realized it before adding it to the mix it, the sauce would have been extra crunchy and not taste very good. ?

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Cut the cucumber in half, scrape out the seeds.

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Then shred the cucumber and squeeze well to remove extra liquid.

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Add in the remaining ingredients. If you can get fresh dill you can use 2 tablespoons finely diced instead of dried dill. We have tried both fresh and dried and both are very tasty, however we can’t always get fresh dill at our grocery stores.

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Mix and wait 4 hours.

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Tasty Tzatziki

Tasty Tzatziki

Ingredients

  • 1 large hothouse cucumber
  • 2 garlic cloves, finely minced
  • 2 cups plain Greek yogurt
  • 1 t dried dill
  • 1/4 c lemon juice
  • 2 T olive oil
  • 1/2 t ground pepper
  • 2 t Kosher salt

Instructions

  1. Scrape seeds from cucumber and then shred into a bowl.
  2. Take small handfuls of the shredded cucumber and squeeze out the liquid.
  3. In a medium container, mix pressed cucumber and all remaining ingredients.
  4. Cover and put into refrigerator to let flavors meld, at least four hours.
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Top-Notch Thai Pork Curry

Top-Notch Thai Pork Curry

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Fall has come and flocks of children, from preschool to college, are returning to school. While we no longer go to school, it still holds a special place in our hearts.

Top Notch Thai Pork Curry Twitter

Some of the most interesting people we’ve ever met were in college. There is one person in particular who stands out as the most interesting. Hailing from Thailand, he was also a big time foodie. When we would hang out with him, we would always go to different Asian restaurants around town.

He introduced us to Phở (the delicious Vietnamese soup), octopus sushi, and to the subject of this post: Thai curry. Growing up, we had Japanese curry, which our grandma used S&B Curry Powder, to make. Japanese curry and Thai curry are the same in that they result in a spicy stew, but they are also completely different dishes.

Thai curry uses a thick paste, containing a mix of herbs and spices. You can read more about the ingredients of Thai curry paste here. There are several kinds of pastes available to purchase. For this recipe, we used:

Maesri Thai Green Curry Paste

The other main component of Thai curry is coconut milk. Coconut milk has become a very popular ingredient as alternative to cow’s milk. It is thick and slightly sweet. If you are interested in the different types of milks, BBC Good Food published a very thorough comparison. The addition of coconut milk to Thai curry gives the dish a thick, luscious texture when compared to Japanese curry.

It is important to keep in mind that not all coconut milks are created equal. Some are thin and watery while others are thick and creamy. We have tried various brands and have found this one to be the best:

Chaokoh Coconut Milk

Cubed pork enters the pan… the beginning of a tasty journey.

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Lightly brown the pork.

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Chopped green bell peppers, onion, and carrot and their neighbor…

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…chopped potatoes!

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The veggies enter the pan with the pork, joining the quest for delicious curry.

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Adding the creamy dreamy coconut milk.

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The aforementioned curry paste is ready to join the party.

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This is about a third of the can. If you like more spice, you can add more.

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The final DELICIOUS result!

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Thai curry

Thai curry

Ingredients

  • 1 large green bell pepper
  • 3 medium onions
  • 3 medium carrots, peeled
  • 4 medium russet potatoes, peeled
  • 2 pounds pork chops, cut into half inch cubes
  • 2 13.5 ounce cans coconut milk
  • 1 cup chicken stock
  • 2 T curry paste
  • Salt and Pepper

Instructions

  1. Cut vegetables into similar size chunks.
  2. Heat large sauce pan or high sided fry pan to medium heat.
  3. Salt and pepper cubed pork.
  4. Add a little oil to the pan and add pork, cook until brown on both sides.
  5. Add vegetables, cook for about one minute.
  6. Add coconut milk, chicken stock and curry paste.
  7. Bring to boil and cook until vegetables are tender and pork is cooked.
  8. Salt and pepper to taste.
  9. Serve over steamed rice.
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What is your favorite type of curry?

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Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We love Mexican food, that is a fact. We have previously shared our recipes for chicken tacos, fresh corn tortillas, and pico de gallo. Tacos are one of our favorite foods. Today we want to share our mom’s recipe for ground beef tacos.

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This is the recipe we had growing up. It is delicious and spicy. It starts out with the traditional base of ground beef but it also contains a non-traditional ingredient: diced potatoes.

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The potatoes are an absolutely genius addition to tacos. The potatoes help cut some of the fat but they also absorb the spices and you end up with moist, spicy ground beef tacos.

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We use two types of salsa in our recipe, Herdez Medium Salsa (pictured above ⬆️) and La Victoria Taco Sauce (pictured below ⬇️). Herdez brings the spice and the La Victoria acts as a thickening agent.

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Since we live in the southwest, our local supermarkets carry all kinds of picante sauces and salsas. We recently discovered two new sauces that go well with these tacos.

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The first is Valentina Salsa Picante. The second is Tapatio Salsa Picante. Now both of these sauces have “Salsa Picante” in their name but that’s nearly all they have in common.

Valentina is a thick sauce that we would rate as being of medium spiciness. It is not too vinegary and has some additional spices that tickle your tongue, perhaps oregano. Tapatio has more of a Tabasco consistency. When splashed on the tacos, it adds a lovely smokey flavor. Tapatio is definitely the spicier of the two.

Glorious Ground Beef Tacos with Potato and Onion

Glorious Ground Beef Tacos with Potato and Onion

Ingredients

  • 2 T olive oil
  • 2 cups diced potatoes
  • 2 cups diced onion
  • 3 pounds freshly ground beef
  • 1 16oz jar Herdez medium salsa
  • 1/4 cup La Victoria Taco Sauce
  • Salt and Pepper
  • Toppings: Shredded lettuce, shredded cheese, diced tomato, salsa

Instructions

  1. Heat a large fry pan to medium heat.
  2. Add oil, potatoes and onion and cook until potatoes brown.
  3. Add ground beef, cook until browned.
  4. Drain the rendered fat.
  5. Add salsa and taco sauce.
  6. Season with salt and pepper to taste.
  7. Let cook for half an hour.
  8. Top with your favorite toppings (see ingredients above).
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