This is one of my very best recipes. These breadsticks can be made from scratch in about 40 minutes, from…
Classic melt in your mouth potatoes in a creamy cheese sauce!
A vegan version of your classic southern baked mac and cheese that's just as good as the real thing!
English muffins and English crumpets are not the same and it'll only take one sample of them to know the difference.
Yep, I said Perfect New York Style Bagels… and I do mean perfect!! These were my second attempt at homemade bagels. The first was a much simpler recipe, and turned out great bagels. This recipe though, is a perfect copycat of my favorite New York Style bagel shop bagels! I’m sure I will be making...Read More »
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!
Crispy oven roasted potatoes are soft and creamy inside, crispy and golden outside. The two step cooking method takes a bit longer, but it's worth it. They're that good!
Creamy tortellini with spinach and tomatoes is a saucy pasta dinner the whole family happily agrees on! A delicious garlic cream smothers cheese tortellini dotted with tomatoes and spinach for a quick and easy dinner that’s picky eater approved!
These are the best homemade vegan dumplings you'll ever eat! Simple, satisfying, and loaded with fresh veggies, these potstickers are the perfect family dinner or meal prep recipe!
At the end of the summer, we had an abundance of tomatoes and zucchini from our garden so I had been been brainstorming on how I could incorporate both into a delicious summer meal. I came up with what I call Haddock Bruschetta... yum! I typically browse recipes for some inspiration and either follow one exactly or alter/combine a few together. This one, however, I actually made it up as I went, and I was surprisingly impressed. Haddock: 2 1/4-1/2 lb. haddock fillets 1-2 tbsp. olive oil 1/4-1/2 cup of bread crumbs 1/2 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. pepper Bruschetta Mixture: 2 tomatoes from our garden, diced 1/4 cup fresh cilantro, chopped 1/4 cup fresh parsley, chopped 1 tbsp. fresh squeezed lemon juice 1 tbsp. olive oil 2 garlic cloves, minced 1/2 tsp. paprika 1/4 tsp. salt 1/4 tsp. pepper Sauteed Zucchini: 1 zucchini from our garden, quartered a little olive oil, garlic, salt and pepper 1. Preheat oven to 350 degrees 2. Drizzle olive oil over haddock fillets (both sides) 3. Combine bread crumbs, garlic powder, salt and pepper 4. Sprinkle bread crumb mixture over haddock fillets (both sides) 5. Bake in preheated oven for 15 minutes 6. In the meantime, combine bruschetta ingredients and mix in separate bowl 7. After the fish bakes for 15 minutes, remove from oven and top with bruschetta mixture 8. Bake for 10 more minutes 9. Saute zucchini on medium heat for approx. 10-15 minutes 10. Serve and Enjoy! *** I used zucchini just because I was trying to use it up, but this meal would also be great with some cooked quinoa/brown rice or a small side of garlic bread. ***
This comes together so quickly with just 5 min prep. It's the perfect and easiest side dish to any meal!
This bread is so super soft and packed with good-for-you grains. Not to mention it is easy! It’s definitely a go-to wheat bread.
This favorite childhood snack is sweetened with honey and baked until crisp, ready for s'mores or eating with a tall glass of milk.
Ingredients: 4 large zucchini, sliced into 3/4-inch thick rounds 2 tablespoons olive oil 3 cloves garlic, minced 1 cup shredded mozzarella cheese 1/4 cup
Best Ever Zucchini Bread recipe that truly deserves the title! This quick and easy zucchini bread combines a perfect blend of spices for an incredibly delicious treat.
