Hey all! How’s the weather treating you? We were in an excessive heat warning for a few days. It was downright sultry out there. As much as I hate to say it, I’d love some fall temperatures. Plus the cute scarves. I mean, obviously, right? I have a scarf problem. Way too many to count, let’s just say that. 😉
Let’s talk about bread again! Woohoo! You know how much I love to go on and on about this particular food group. But today we’re going in a different direction. It’s quick bread time, friends. Que the fanfare! 🎉
Yay for quick breakfasts in the morning that aren’t cereal. Yay for a bread that can be eaten in its own, slathered with peanut butter, or turned into French toast. By the way, totally turn this into French toast. You won’t be disappointed.
I love making banana bread and zucchini bread, so I knew me and this cinnamon bread would get along just fine. The flavor is very reminiscent of coffee cake. And if that doesn’t sound like a satisfying breakfast, I don’t know what does. 😋
This bread is so quick to put together. You’ll be snacking down before you know it. Plus, guys, it makes two loaves…TWO. Did someone say bread pudding?! 😄 Or was that just my eternal sweet tooth talking? Either way, it’s a good idea!
(From a cinnamon bread recipe in Katie Brown’s Weekends by Katie Brown).
Sometimes the simplest treats are the most satisfying. Don’t get me wrong, I am the chocolate, caramel-covered, over-the-top dessert gal, but sometimes you just need a no fuss, no muss cookie like this one.
These aren’t just sugar cookies. These are THE sugar cookies. This is my great-grandma’s recipe. I’ve been eating these cookies since I learned to walk. These are probably my dad’s favorite cookies. And wherever they go, they’re always a hit.
Throw away everything you know about sugar cookies, because these aren’t like any you’ve had before. Most sugar cookies are chewy or crispy with a crackle top. These are a whole other animal. Since they’re made with shortening and sour cream you get a very cakey texture. They’re basically like a cross between a cake and a cookie. They stay very lightly colored even when they’re done, with a nice golden brown bottom. Mmm, I can taste them now.
I love the lightly sweet sugar cookie taste these have. It’s a very delicate flavor, probably because it’s from back in the days when you didn’t have money for unnecessary glitz and glam in your desserts. That went into more important things.
The nice thing about that gentle flavor? You can eat about six of these suckers right in a row. 😉 And because of that cakey texture of course you’ll have a nice, big glass of milk to dunk these into. Now, I’m not saying that milk is required, but if you eat these without it I’m shaking my head at you. 😄
Ahh, summer. It’s the time for yummy ice cream treats and fresh fruit and veggie sides.
But forget all that! Cuz Amanda needs her carb fix. 😋 Who’s with me? It’s been too long since I’ve had a bread post. I’m going through withdrawal here. 😉 So let’s have some dinner rolls.
These dinner rolls might just be your new favorite roll not only for the holidays, but for any random Tuesday. They’re seriously that easy to make. There’s no fear that they won’t rise correctly. And they come out soft and fluffy each time. Ahh, carb bliss.
These dinner rolls are great any which way you can have them. A lil’ pad of butter? Yep! Jelly? Of course!
But since these guys are nice and sizable I think they’re begging to be part of your dinner. These dinner rolls are great as a melty ham and cheese. And they’re strong enough to hold up to sloppy joes and pulled pork sammies. Are you hungry yet? I am. But…of course…I’m always hungry for bread. That’s not just me, right?
Another great thing about these dinner rolls is that the dough hook on the mixer really does all the work for you. I’ve made recipes like this before where I’ve had to knead dinner rolls by hand. No thanks. 😀 Plus, the faster they get done, the more time you have to eat them. And isn’t that what we all want anyway?
Hello again, all! How was your weekend/Monday? We got crazy amount of rain up here, about 1 1/2 inches early Sunday morning. I woke up at about 2:30 am to the sound of rain coming down in buckets. I love that sound. Nothing relaxes me more than the sound of rain falling. That and the wind in the winter. I find that oddly relaxing too.
Now that I think about it it’s kind of weird that I like rain and storms at night. When I was a little kid I hated thunderstorms. Those tornado drills in elementary school made me feel like bad weather was my mortal enemy.
But then somewhere along the way everything shifted. I went camping a couple times and it rained the ENTIRE trip, but I had a lot of fun running up and down the trails in the rain. After that I didn’t really care about storms anymore.
Well, with all of this hot, humid weather I’m still in the mood for fresh, spicy salsa. A couple posts ago I showed you all my cilantro apple salsa. And now this week it’s radish salsa.
I love radishes. I always have. I remember running out back to the garden when I was a kid, picking some peas and radishes, washing them up real quick, and having them for an afternoon snack. Aren’t gardens awesome? If we hadn’t had a garden back then with radishes I’m not sure when I would have tried them.
This radish salsa is spicy and tangy, with that awesome cilantro kick. Try swapping the cilantro for mint. I know it sounds weird, but those contrasting flavors are awesome.
I really like having this salsa in a refried bean burrito. And I’ve actually topped my salads with this instead of dressing. Gotta love those radishes!
Welcome to Pie and the Boys! I'm Amanda, a Minnesota dweller who loves baking. And of course what kitchen wouldn't be complete without cats? Pie, Gus, and Oliver Twist are really the ones in charge. Let's bake something while they meow at the fridge!