Beer Bread

In case you haven't picked up on things around here, I love any recipe that is simple.

Rosemary Rolls? Simple.

Tomato Soup? Simple.

Cornflake Chicken? Simple.

And this recipe is no different.

Bake at 350 is another one of my daily blog reads that is full of sweet and decadent treats. Not to mention, she is an amazing cookie decorator and has a new book out full of gorgeous designs with step-by-step illustrations!

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And, although her cookie decor is simply amazing, it's her beer bread recipe that has become a staple for me. 

Take a basic mixture of self-rising flour, butter and sugar and mix it up with different types of beer and fillings. 

For example...

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How great do those flavors sound?

I have tried all but the classic (because really, when you have those other flavor options, do you really want it to be so plain?) and it is hard to pick a favorite. 

The chocolate chip is perfect for a sweet breakfast (yes, I said breakfast) or mid-afternoon snack that fills my sweet tooth.

The orange nutmeg really does taste like a breakfast option or the perfect companion to a hearty pork dish.

And you can't go wrong with rosemary in my book. Add gruyere to that, too? Perfection with a bowl of soup. 

I like to pour the batter into small loaf pans and pass them out to neighbors and friends, too. One for you, one for me. 

Click here for the link to the basic recipe and how to make all the variations! 

The hardest part is choosing which one to start with!

Laura

Caramel Apple and Pumpkin Spice Bread

I've heard that indecisiveness is common when you're pregnant.

Well, when you have delicious options like Caramel Apple Swirl and Pumpkin Spice Swirl bread, how is anyone supposed to chose just one? Pregnant or not.



Needless to say, I bought both at the grocery store last week.

Let the taste test begin!

First up, toasted with a thin layer of butter. Hands down- Caramel Apple Swirl bread takes the cake. The apple flavor is strong but not overpowering. It tasted actually very fresh and made me feel like I was smack dab in the heart of Autumn. Despite the heat blazing outside.

The Pumpkin Spice Swirl bread was still delicious, don't get me wrong, but this was a competition and like all good competitions, there can be only be one winner.

I knew both of these breads would be even better as french toast.

And I was right.

The Pumpkin Swirl bread got the normal French toast treatment.

But the Caramel Apple Swirl Bread got kicked up a notch.

An apple and cinnamon-cream stuffed notch.

Reminiscent of the Peaches 'n Cream Stuffed French Toast but with a fall twist.

 Caramel Apple 'n Cream Stuffed French Toast

Prep Time: 15 min. Total Time: 25 min.

Yield: 2 servings

Adapted from Two Peas and Their Pod

For the apples:
1 thinly sliced apple
1/2 tsp. cinnamon
Dash vanilla extract
1/2 tbsp. white sugar
1 tbsp. water

For the filling:
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cooked apple

For the French toast:
4 slices Caramel Apple Swirl Bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Diced apples and maple syrup, for serving

Directions:
First, cook the apple. Combine all the apple ingredients in a small saucepan and cook over medium-low heat until the apples are tender but still have a slight crunch. About 15 minutes.

To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with cooked apple slices. Make two French toast "sandwiches."

In shallow pan, whisk eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side. Do not let the bread sit in the egg mixture for very long.

Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced apples and maple syrup.

Enjoy!
Laura

Blog Highlight: papery and cakery

Papery and Cakery is a super cute stationary and sweets online company.

I mean, I guess that is pretty self explanatory by their name.

But their blog is so much more than that!

Monday-Thursday the blog is filled with cute fashion and beauty ideas,

lots of glitter DIY projects...

 



and lots of non-glitter DIY inspiration...

 

 

party planning ideas and home decor tips!

 

And every Friday, a delicious new recipe from the cakery side!

 

Such as Apple and Honey Challah,

 

 

Nutella Cupcakes,



 

 

Lemon Butter Cookies,

 

and Hot Chocolate Cookies.



 

An adorable trio of sisters runs this business and addictive blog!

 

Check it out here: papery and cakery blog.

 

Great inspiration here!

Laura



Peaches and Cream Stuffed French Toast

Breakfast for dinner is not done enough in this household.

I need to change that. And with breakfast options like this Peaches and Cream Stuffed French Toast, I don't think it will be very hard.

This was a great way to use up some peaches that were on-edge (that sounds funny) and it is even hubster approved! The creamy, cinnamon-y filling is a rich contrast to the juicy peaches. I will most definitely be making this again and I'm already brainstorming how delicious this would be with fresh berries or juicy pears!



Yummm...

Click here for the link to the original recipe by Two Peas and Their Pod.

I wish we had leftovers...
Laura

An Ode to Bacon

...I mean, my brother.

Today is my brother's birthday and in honor of his bacon-loving self, here is a round up of some scrumptious looking recipes, all using bacon as the centerpiece!

Bacon Oatmeal Raisin Cookies

Bacon and Beer Cookies

Bacon Bread

Bacon Wrapped Green Beans

Maple Bourbon Bacon Jam

Happy Birthday to a loving, protective and bacon-loving older brother!

What if you put bacon jam on bacon bread? Hmmm...

Laura



Blueberry Walnut Banana Bread

A delicious, healthy, fruit filled breakfast option AND it's low-fat? Yes, please.

I bought an insane amount of blueberries on sale (gotta love summer harvests!) and have a few recipes to share to use them up!

Enjoy Blueberry Walnut Banana Bread!

P.S. I made this bread for our camping trip and took this picture when I tried it before I left. I had planned to take a lot more for the blog on the trip but between the intense heat in the car and me not properly wrapping up the bread...it turned super mushy. So keep yours in the fridge...or not the 100 degree Utah heat. Lesson learned.

Blueberry Walnut Banana Bread

Adapted from SkinnyTaste.com

Makes one loaf

Prep Time: 15 min. Total Time: 1.5 hours, including cooling

Ingredients:

-3 ripe medium bananas, mashed

-1/4 c. unsweetened applesauce

-1 1/4 c. all purpose flour plus 1 tbsp. for coating blueberries

-3/4 tsp. baking soda

-1/4 tsp. salt

-2 tbsp. butter, softened

-1/2 c. light brown sugar

-2 large egg whites

-1/2 tsp. vanilla extract

-1/2 cup chopped walnuts

-1/2-3/4 c. blueberries rinsed and dried

Directions:

Preheat oven to 350 degrees and grease an 8x5 loaf pan.

In a medium bowl, combine 1 1/4 c. all purpose flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl, cream butter and brown sugar with a mixer. Add egg whites, bananas, applesauce and vanilla and beat at medium speed until thick. Scrape down sides of bowl.

Add flour mixture and blend at low speed until combined.

In a small bowl, sprinkle 1 tbsp. of flour over blueberries and walnuts to lightly coat. Add to flour-banana mixture and fold in with spatula. Do not over mix.

Pour batter into loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for at least 20 minutes before slicing.

Enjoy!

Laura



Rosemary Sea Salt Pretzels

Just call me Auntie Anne. (anybody?)

I made pretzels last week! I really expected this to be super difficult but after reading this recipe about 19 times, I found a bit of confidence and decided to tackle the pretzel.

And, boy, am I glad I did.

They were actually really simple and I'd say even foolproof!

I followed the recipe from Two Peas and their Pod exactly, including the rosemary cheese dipping sauce. I will absolutely be making these again! I think they'd be great for football season and a super impressive gift for someone!

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Salty, savory, chewy and delicious. Try these, ASAP. I promise you will not be disappointed and you will feel like such a rockstar in the kitchen.

Click here for the original recipe.

Oh Auntie Anne's,
Laura

EVOO Marketplace

One of my favorite stores in Denver is the EVOO Marketplace. I took my parents and grandparents there last weekend and was reminded again how amazing this place is!



It's a local company that infuses their own oils and vinegars into amazing, unique flavors and then blends different ones together to make you want about 15 bottles to mix up.

It's perfect for salad dressings, marinades, sauces, dipping oils, etc. and the bottles are ideal for unique gifts! Especially for any moms that love to cook! I know my mom is hooked! And my grandma now, too.

My mom loves to mix the Lemon and Blueberry for a summery salad dressing.

We poured the Vanilla Balsamic over broiled peaches with Greek yogurt for a healthy, warm weather dessert.

We macerated peaches and blackberries overnight with a little sugar and the Vanilla Balsamic for an out of this world french toast topping.

They email recipes out weekly using their different products and we've never had a bad one!

images via

With flavors like Serrano Honey, Herbs De Provence, Roasted Almond, Red Apple, Blackberry-Ginger, Champagne, and Dark Chocolate, you really can't go wrong.

Check out their online store here for all the flavors and to place an order to enjoy at home!

If you're local, they have locations off of Larimer Square, Downtown Littleton and are at the Cherry Creek Farmer's Market on Saturdays.

I'm making myself hungry...
Laura

Blue Cheese Herb Loaf

Do y'all like blue cheese? Do you eat it by the spoonful and then maybe add a cracker as an afterthought?

Nope?

Just me?

Alright, well this loaf might not sound too appealing to you but even my blue cheese loathing hubby thought it was delicious!

Although yesterday's pork roast recipe would be amazing with PW's Rosemary Rolls, this Blue Cheese Herb Loaf was a hit, too!

Feel free to substitute a different cheese if blue cheese isn't your thing!

Blue Cheese Herb Loaf

Recipe from Taste of Home Magazine

Yield: 8 servings

Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

1 tube (12 ounces) refrigerated flaky buttermilk biscuits

2 tablespoons butter, melted

2 tablespoons crumbled blue cheese

1 tablespoon dried minced onion

2 teaspoons dried parsley flakes

1 garlic clove, minced

1 teaspoon dried tarragon

1 teaspoon minced chives

1/2 teaspoon celery seed

1/2 teaspoon dried oregano

-Separate biscuits and cut each into quarters. Arrange into an approximately 11-in. long loaf on a greased baking sheet. In a small bowl, combine the remaining ingredients; brush over loaf.

- Bake at 375° for 18-20 minutes or until golden brown.

Enjoy!
Laura



Banana Chai Take 2

I was inspired by yesterday's Banana Chai smoothie post and surfed the web (what an old, yet awesome, phrase) for some more scrumptious Banana Chai combos!

Banana Chai Cupcakes

Banana Chai Bread

Look at that glaze...mmm..

Banana Chai Martini

Gorgeous! 

Banana Chai Granita

Banana Chai Muffins

This might be new favorite combination!

Now, where to begin...

Laura

PW Rosemary Rolls

Who doesn't love bread? Not me. Combine warm bread with butter, rosemary and salt? Even better.

The Pioneer Woman's Rosemary Rolls are a go-to, simple recipe for this household. It takes some advanced planning (really, you just have to pull the Rhode's White Dinner Rolls out of the freezer a few hours ahead of time) but it is so very worth it!

In Oklahoma and Texas, the rolls took about 3 hours to rise. In Colorado, with the altitude change, they take about 5 hours, so take that into consideration. Also, it is hard to just eat one and so you might want to plan a trip to the gym while they are rising to make yourself feel better about eating the whole pan one.

Here is a link to the original recipe: Buttered Rosemary Rolls. I promise you won't be disappointed!

I won't tell you how many I ate...

Laura

P.S. You know what goes great with warm bread? Warm soup. Check back tomorrow for that...