Bread

Best Ever Banana Bread

This banana bread is super moist, and stayed moist before it was all consumed. I love that it’s made with gluten-free flours instead of white flour

October 2, 2022 No Comments

For me it’s the little things that stand out and make a recipe pop, like these homemade croutons. Every time I toss these bad boys into a salad or soup, I always get compliments on how amazing the croutons are. Yes, something so simple as homemade croutons can make a recipe go from great to outstanding! They truly beat out any store-bought variety, and are a great way to use up any leftover bread you have lying around.

August 4, 2015 4 Comments

Lemon Thyme Popovers

Popovers are crispy on the outside and soft and moist on the inside. They are in my eyes the perfect carb, and I never tire of eating them. Since I make popovers once a week, I like playing around and trying new versions. My kids new favorite version are my rosemary and sea salt popovers. Those are AMAZING and if you like rosemary and sea salt, then you will love them.

March 10, 2014 18 Comments

Popovers with Rosemary and Sea Salt

We’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients. They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.

October 23, 2013 43 Comments

Grilled Bruschetta with Heirloom Tomatoes

I’m sure you’ve all seen the cover for the July/August edition of Martha Stewart Living in either a book store or your grocery store. If you’ve seen it, then you know why I just had to run out and make up this bread. I opened up my mailbox last week and saw the cover showcasing this beautiful assortment of heirloom tomatoes on top of this toasted bread. I immediately went to the grocery store, bought me some heirlooms and made this up for lunch. I have to say that I was in food heaven. This bread is crunchy on the outside but soft on the inside from the juicy heirlooms and olive oil. The crunchy sea salt and fresh basil just give it another punch of flavor and texture. John and I split half a loaf up for lunch one day and paired it with my lacinato kale salad and drumsticks another night for dinner. I also brought this to a friend’s house and served it up as an appetizer. Let’s just say it was a hit with everyone. It’s truly the perfect summer bruschetta!

July 9, 2013 12 Comments