There are few things as satisfying as the smell of freshly baked bread, but what if that bread also had the chewy, salty crust of a perfect pretzel? That’s right, we’re talking about pretzel rolls! These golden-brown beauties are an absolute game-changer, whether you’re serving them alongside a hearty soup, stuffing them with your favorite deli meats, or just enjoying them warm with a smear of butter. Get ready to elevate your bread-making game, because today we’re diving into a recipe that will have you baking bakery-worthy pretzel rolls right in your own kitchen.

Pretzel Rolls:

• 1 1/4 cup lukewarm water 
• 2 1/4 tsp yeast 
• 1 tsp sugar
• 3 /12 cups flour
• 2 tsp salt
• 1/4 cup melted butter 
• sea salt, to sprinkle on top of rolls

For the baking soda bath:

• 4 cups water
• 1/4 cup baking soda

Add yeast and warm water together.  Allow to sit for 1 minute.

Add the flour, sugar, and salt to a mixing bowl. On a low setting, with the dough hook attachment, mix together. Add  3 TBSP melted butter and yeast water.  Mix until the dough pulls away from the side of the mixing bowl and the dough is no longer sticky.

Sprinkle your surface with flour as needed. Knead the dough for 8 minutes, or until dough can be stretched without breaking.  Return to the bowl and cover. Let sit for 1 hour. (It should double in size.)  After 1 hour, punch dough with your fist.

Divide the dough into 12 equal pieces. Shape into balls and place on a baking sheet lined with parchment paper. Set aside and allow to rise for 30 minutes.

Boil water with baking soda. Add each roll, 2 at a time, and boil for 30 seconds. Then, flip them over and boil for another 30 seconds. Remove from the pot and place on a prepared baking sheet. Brush with butter and sprinkle with corse salt. Bake for 22 minutes at 400 degrees. Remove from oven serve warm or cooled enjoy!

Pretzel Rolls

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• Author: Jen

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Description

These Pretzel Rolls consist of chewy, salty crusts and satisfying smells of freshly baked bread that is sure to please everyone!

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Ingredients

• 1 1/4 cup lukewarm water
• 2 1/4 tsp yeast
• 1 tsp sugar
• 3 /12 cups flour
• 2 tsp salt
• 1/4 cup melted butter
• sea salt, to sprinkle on top of rolls

For the baking soda bath:

• 4 cups water
• 1/4 cup baking soda

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Instructions

1. Add yeast and warm water together
2. Allow to sit for 1 minute
3. Add the flour, sugar, and salt to a mixing bowl
4. On a low setting, with the dough hook attachment, mix together
5. Add  3 TBSP melted butter and yeast water
6. Mix until the dough pulls away from the side of the mixing bowl and the dough is no longer sticky
7. Sprinkle your surface with flour as needed
8. Knead the dough for 8 minutes, or until dough can be stretched without breaking
9. Return to the bowl and cover
10. Let sit for 1 hour (It should double in size) 
11. After 1 hour, punch dough with your fist
12. Divide the dough into 12 equal pieces
13. Shape into balls and place on a baking sheet lined with parchment paper
14. Set aside and allow to rise for 30 minutes
15. Boil water with baking soda
16. Add each roll, 2 at a time, and boil for 30 seconds
17. Then, flip them over and boil for another 30 seconds
18. Remove from the pot and place on a prepared baking sheet
19. Brush with butter and sprinkle with corse salt
20. Bake for 22 minutes at 400 degrees
21. Remove from oven serve warm or cooled

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Weekend mornings just got a whole lot sweeter! Forget standing over the stove flipping French toast – these Berry French Toast Muffins are the perfect, fuss-free way to enjoy a classic breakfast treat. Packed with juicy berries and baked to golden perfection, they’re like a warm hug in muffin form. Let’s bring that cozy, comforting feeling to your breakfast table, shall we?

Berry French Toast Muffins:

• 1 loaf of bread, cubed into 1” pieces 
• 1 cup milk
• 2 TBSP maple syrup
• 2 eggs
• 1 tsp vanilla
• 1/4 cup berry jam
• 1 TBSP sugar
• 1 tsp cinnamon
• 2 cups mixed berries (raspberries, blue berries and blackberries)

Chop the bread into cubes and add to a bowl.

In a separate bowl, beat together the  milk, eggs, vanilla, sugar, syrup, jam and cinnamon.

Pour over the bread cubes, add 1 1/2 cup berries and fold together (save the extra berries for garnish).

Fill 12 muffin tins with the cubed bread piling them high,  pour any excess egg mix over each muffin.

Bake at 350 for 35 minutes. Remove and serve with maple syrup, powdered sugar, and fresh berries!

Berry French Toast Muffins

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Description

These Berry French Toast Muffins are the perfect, fuss-free way to enjoy a classic breakfast treat!

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Ingredients

• 1 loaf of bread, cubed into 1” pieces
• 1 cup milk
• 2 TBSP maple syrup
• 2 eggs
• 1 tsp vanilla
• 1/4 cup berry jam
• 1 TBSP sugar
• 1 tsp cinnamon
• 2 cups mixed berries (raspberries, blue berries and blackberries)

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Instructions

1. Chop the bread into cubes and add to a bowl
2. In a separate bowl, beat together the  milk, eggs, vanilla, sugar, syrup, jam and cinnamon
3. Pour over the bread cubes, add 1 1/2 cup berries and fold together (save the extra berries for garnish)
4. Fill 12 muffin tins with the cubed bread piling them high, pour any excess egg mix over each muffin
5. Bake at 350 for 35 minutes
6. Remove and serve with maple syrup, powdered sugar, and fresh berries

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Is there anything more comforting than a warm, flaky scone? Now, imagine that classic comfort food infused with the fresh, summery goodness of zucchini and the sharp, satisfying bite of cheddar. These Zucchini Cheddar Scones are the perfect savory treat for a lazy weekend brunch, a quick afternoon snack, or even a delightful addition to your next picnic basket. Let’s turn those garden zucchinis into something truly special!

Recipe from Baker by Nature

Zucchini Cheddar Scones:

• 2 1/2 cups + 1 TBSP Flour
• 1/2 tsp salt
• 1 TBSP baking powder
• 1/2 cup sour cream
• 1/2 tsp baking soda
• 1/4 cup sugar
• 1/2 cup unsalted butter
• 1 egg, beaten
• 2/3 cup zucchini, grated and drained
• 3/4 cup sharp cheddar cheese, grated,
  Preheat the oven 400 F,. Line a large baking sheet with parchment paper. In a large bowl, mix together 2/12 cups flour, the salt, baking powder, baking soda, and sugar.Grate butter into the mixture.In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture. In a small bowl, combine the remaining TBSP of flour, grated zucchini, and 1/2 cup of cheese. Toss to coat, then add to the scone mixture: gently fold them into the dough with a spatula.

  Pour the dough out onto a floured work surface, knead for a couple minutes. Shape the dough into a circle and cut into 8 wedges. Carefully transfer to your prepared sheet. (Or you can use a scone pan and just press the dough into the pan.) Sprinkle the top of each scone with a little of remaining cheese.  Bake for 22-25 minutes or until cooked through and tops are golden brown.

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  Zucchini Cheddar Scones

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  Description

  These Zucchini Cheddar Scones are the perfect savory treat for a lazy weekend brunch or a quick afternoon snack!

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  Ingredients

  • 2 1/2 cups + 1 TBSP Flour
  • 1/2 tsp salt
  • 1 TBSP baking powder
  • 1/2 cup sour cream
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 egg, beaten
  • 2/3 cup zucchini, grated and drained
  • 3/4 cup sharp cheddar cheese, grated,

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  Instructions

  1. Preheat the oven 400 F, Line a large baking sheet with parchment paper
  2. In a large bowl, mix together 2/12 cups flour, the salt, baking powder, baking soda, and sugar
  3. Grate butter into the mixture
  4. In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture
  5. In a small bowl, combine the remaining TBSP of flour, grated zucchini, and 1/2 cup of cheese
  6. Toss to coat, then add to the scone mixture: gently fold them into the dough with a spatula
  7. Pour the dough out onto a floured work surface, knead for a couple minutes
  8. Shape the dough into a circle and cut into 8 wedges
  9. Carefully transfer to your prepared sheet (Or you can use a scone pan and just press the dough into the pan.)
  10. Sprinkle the top of each scone with a little of remaining cheese
  11. Bake for 22-25 minutes or until cooked through and tops are golden brown

   

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  Serve warm, and enjoy!

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Calling all cheese lovers! Is there anything more satisfying than warm, gooey, cheesy biscuit? Today we’re taking things to the next level with a recipe for the ultimate crowd-pleaser: pull-apart cheesy garlic biscuit! Imagine this: a golden brown loaf, bursting with melty cheese and infused with the irresistible aroma of roasted garlic. Each bite is a delightful explosion of flavor and texture, perfect for sharing with friends, family, or simply enjoying all on your own (we won’t judge!).

This recipe is surprisingly easy to make, requiring minimal effort for maximum deliciousness. Whether you’re a baking pro or a kitchen novice, this pull-apart cheesy garlic biscuit is guaranteed to become a new favorite. Get ready to experience cheesy, garlicky goodness in its most delightful form!

Pull-Apart Cheesy Garlic Biscuit:

• 2 cups flour
• 1/2 cup cold, grated butter
• 1/2 tsp cream of tartar
• 3 tsp baking powder
• 5 cheese sticks, cut into 1/3″ pieces
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1 tsp Italian seasoning
• 1 clove garlic, minced 
• 1/2 tsp garlic powder
• 1 cup whole milk
• 2 TBSP sugar
• 1/2 tsp salt

Start by preheating the oven to 425 degrees.

In a large bowl, combine flour, baking powder, cream of tartar, salt, and sugar. Mix together. Add in the cold, grated butter and work into the flour mixture with pastry cutter. It will resemble a course crumble mixture.

Add in the egg and gradually add milk, working it in with spatula or wooden spoon. Careful not to overwork.

Add Italian seasoning, garlic powder, minced garlic, cheese and dresh parsley. Work into the biscuit mixture scoop the dough into a muffin pan. 

Bake for 12-15 minutes at 425.  Remove from the oven and allow to cool for 10 minutes. Remove from the muffin pan and serve warm. Enjoy!

Pull-Apart Cheesy Garlic Biscuit

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This Pull-Apart Cheesy Garlic Biscuit is warm, gooey and sure to please any crowd!

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Ingredients

• 2 cups flour
• 1/2 cup cold, grated butter
• 1/2 tsp cream of tartar
• 3 tsp baking powder
• 5 cheese sticks, cut into 1/3″ pieces
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1 tsp Italian seasoning
• 1 clove garlic, minced
• 1/2 tsp garlic powder
• 1 cup whole milk
• 2 TBSP sugar
• 1/2 tsp salt

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Instructions

1. Start by preheating the oven to 425 degrees
2. In a large bowl, combine flour, baking powder, cream of tartar, salt, and sugar
3. Mix together. Add in the cold, grated butter and work into the flour mixture with pastry cutter
4. It will resemble a course crumble mixture
5. Add in the egg and gradually add milk, working it in with spatula or wooden spoon (Careful not to overwork)
6. Add Italian seasoning, garlic powder, minced garlic, cheese and dresh parsley
7. Work into the biscuit mixture scoop the dough into a muffin pan
8. Bake for 12-15 minutes at 425
9. Remove from the oven and allow to cool for 10 minutes
10. Remove from the muffin pan and serve warm

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Looking for a breakfast that’s both delicious and trendy? Look no further than custard yogurt toast with berries! It’s easy to make, endlessly customizable, and so delicious! In this blog post, we’ll guide you through the simple steps to create this perfect morning (or afternoon!) treat. So grab your favorite bread, yogurt, and berries, and get ready to whip up a breakfast sensation! (Although when it comes to bread options, I highly recommend you try the Croissant loaf from Costco!)

Custard Yogurt Toast:

• 4 slices of Croissant Bread (or any other bread of your choice, 1/2 inch thick)
• 1 cup greek yogurt (plain or vanilla)
• 1 egg
• 1/2 tsp cinnamon
• 1/2 tsp vanilla (if you use plain yogurt)
• 1/4 tsp nutmeg
• 2 tsp honey
• 1 1/2 cup fruit
• powdered sugar, for dusting

Prepare a baking mat or line a baking sheet with parchment paper. Place the bread slices on the pan and press down with the back of a spoon in the  center of each slice.

To make the custard filling, in a medium bowl, add yogurt, egg, honey, cinnamon, vanilla, and honey. Whisk until smooth.

Fill each piece of toast with about 2 TBSP of custard. (The amount will vary depending on how thick your slices are.)

Add your fruit topping. Optional: Add a drizzle of honey on top. Bake at 400 degrees for about 15 minutes, or until the custard is set. Dust with powdered sugar and enjoy!

Custard Yogurt Toast

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This Custard Yogurt Toast turns ordinary toast into something spectacular that will start your morning off right! 

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Ingredients

• 4 slices of Croissant Bread (or any other bread of your choice, 1/2 inch thick)
• 1 cup greek yogurt (plain or vanilla)
• 1 egg
• 1/2 tsp cinnamon
• 1/2 tsp vanilla (if you use plain yogurt)
• 1/4 tsp nutmeg
• 2 tsp honey
• 1 1/2 cup fruit
• powdered sugar, for dusting

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Instructions

1. Prepare a baking mat or line a baking sheet with parchment paper
2. Place the bread slices on the pan and press down with the back of a spoon in the  center of each slice
3. To make the custard filling, in a medium bowl, add yogurt, egg, honey, cinnamon, vanilla, and hone
4. Whisk until smooth
5. Fill each piece of toast with about 2 TBSP of custard (The amount will vary depending on how thick your slices are)
6. Add your fruit topping

Optional:

Add a drizzle of honey on top

1. Bake at 400 degrees for about 15 minutes, or until the custard is set
2. Dust with powdered sugar

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This recipe is as easy (and delicious) as they come! The secret here is to use really great bread! I recommend baking your own to get that fresh, homemade taste, but any baguette-style bread will do! This is a great twist on a classic combo. Adding fresh garlic will make you wonder why it was never a key component in caprese salad in the first place! This takes less than half an hour and makes for the perfect side dish or a delicious, light summer meal!

Caprese Garlic Toast:

• • 1 loaf of fresh baked bread, sliced
  • 1 cup cherry tomatoes, on a vine
  • 4 oz fresh small mozzarella balls
  • fresh basil chopped (approx. 8 leaves)
  • 8 cloves of garlic
  • 2 TBSP butter
  • kosher salt, to taste
  • olive oil, to drizzle
  • balsamic vinegar, to drizzle

Gather whole garlic cloves and place them in the center of a small piece of foil, crumple up the foil and make a ball with the garlic inside. Roast in oven at 350 for fifteen minutes.

To prep your fresh ingredients, cut cherry tomatoes in half, chop fresh basil, and cut mozzarella balls in half. Set aside. 

When garlic is done roasting, use a fork to lightly mash the garlic so it’s easier to spread over the bread. Toast your bread and add a generous amount of butter. Spread your garlic, adding 1-2 cloves per slice. 

Line up toast on baking sheet, add fresh mozzarella and sliced cherry tomatoes and season with kosher salt.  Broil for a couple minutes, or until cheese is melted and bubbly.  Watch closely to not burn.

Add a sprinkling of fresh basil and drizzle on olive oil and balsamic vinegar. Enjoy!

Caprese Garlic Toast

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• Author: Jen

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This Caprese Garlic Toast makes a delicious side to several dishes! 

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Ingredients

• 1 loaf of fresh baked bread, sliced
• 1 cup cherry tomatoes, on a vine
• 4 oz fresh small mozzarella balls
• fresh basil chopped (approx. 8 leaves)
• 8 cloves of garlic
• 2 TBSP butter
• kosher salt, to taste
• olive oil, to drizzle
• balsamic vinegar, to drizzle

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Instructions

1. Gather whole garlic cloves and place them in the center of a small piece of foil
2. Crumple up the foil and make a ball with the garlic inside
3. Roast in oven at 350 for fifteen minutes

To prep your fresh ingredients:

1. Cut cherry tomatoes in half, chop fresh basil, and cut mozzarella balls in half (set aside) 
2. When garlic is done roasting, use a fork to lightly mash the garlic so it’s easier to spread over the bread
3. Toast your bread and add a generous amount of butter
4. Spread your garlic, adding 1-2 cloves per slice
5. Line up toast on baking sheet, add fresh mozzarella and sliced cherry tomatoes and season with kosher salt
6. Broil for a couple minutes, or until cheese is melted and bubbly (watch closely do it doesn’t burn)
7. Add a sprinkling of fresh basil and drizzle on olive oil and balsamic vinegar

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What is better than a homemade soft pretzel? You may be tempted to say “umm, nothing, duh!” But these mozzarella-stuffed pretzels are the real winners here. (But let’s be honest, is there really anything that isn’t made better by being stuffed with cheese?) This is such a fun afternoon activity and results in the most delicious snack! Fresh basil and a generous helping of sea salt make this a truly mouth-watering delight. Give it a try and I promise you’ll be coming back for more!

Mozzarella Stuffed Basil Soft Pretzels:

Dough:

• 1 1/2 cup warm water
• 1 package rapid rise yeast
• 1 1/2 tsp sugar
• 2 tsp salt
• 2 TBSP fresh Basil, chopped
• 4 1/4 cup flour
• 6 TSBP butter, room temp

Cooking Liquid:

• 8 cups water
• 1/2 cup baking soda

Cheese Filling:

• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Egg Wash:

• 1 egg, beaten
• 1 TBSP water

Toppings:

• 2 TBSP melted butter
• sea salt
• fresh basil, chopped

To make the pretzel dough, combine water, yeast, sugar, and salt in a mixing bowl, with the dough hook attachment. Let stand for 10 minutes or until the mixture begins to foam.  Add basil and flour and and blend and knead on medium speed for 12 minutes. Cover dough and place in a warm area and let rise for an hour, or until dough doubles in size.

Preheat oven to 425 and line baking sheet with parchment paper or baking mat. Combine the shredded mozzarella and parmesan cheese in a small bowl and place in the freezer. Add water and baking soda to a large pot and bring to a boil.

Divide dough into 8 equal pieces. Roll each out into a 16 inch rope. Stretch and work dough so it’s 4 inches wide. If you use a roller, be careful not to over flour! You will want it to be a little sticky.  Add 2 TBSP of cheese evenly along the rope. Tightly roll the dough into a thinner rope, pinching the edges to seal. 

Make a U shape with each of the dough ropes, holding the ends.  Cross the ends over each other, pinching the ends into the bottom of the dough. Place pretzels one at a time into prepared boiling water and boil for 30 seconds. Remove from the water and place on prepared baking sheet.

Brush each pretzel with an egg wash.  Place pan in the oven and bake for 16-18 minutes or until golden brown. Remove from oven and brush with melted butter and sprinkle with sea salt and fresh basil if desired.  Enjoy!

Mozzarella Stuffed Basil Soft Pretzels

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• Author: Jen

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Description

These Mozzarella Stuffed Basil Soft Pretzels take ordinary pretzels to another level!

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Ingredients

Dough:

• 1 1/2 cup warm water
• 1 package rapid rise yeast
• 1 1/2 tsp sugar
• 2 tsp salt
• 2 TBSP fresh Basil, chopped
• 4 1/4 cup flour
• 6 TSBP butter, room temp

Cooking Liquid:

• 8 cups water
• 1/2 cup baking soda

Cheese Filling:

• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Egg Wash:

• 1 egg, beaten
• 1 TBSP water

Toppings:

• 2 TBSP melted butter
• sea salt
• fresh basil, chopped

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Instructions

1. To make the pretzel dough, combine water, yeast, sugar, and salt in a mixing bowl, with the dough hook attachment
2. Let stand for 10 minutes or until the mixture begins to foam
3. Add basil and flour and and blend and knead on medium speed for 12 minutes
4. Cover dough and place in a warm area and let rise for an hour, or until dough doubles in size
5. Preheat oven to 425 and line baking sheet with parchment paper or baking mat
6. Combine the shredded mozzarella and parmesan cheese in a small bowl and place in the freezer
7. Add water and baking soda to a large pot and bring to a boil
8. Divide dough into 8 equal pieces
9. Roll each out into a 16 inch rope
10. Stretch and work dough so it’s 4 inches wide (If you use a roller, be careful not to over flour! You will want it to be a little sticky)
11. Add 2 TBSP of cheese evenly along the rope
12. Tightly roll the dough into a thinner rope, pinching the edges to seal
13. Make a U shape with each of the dough ropes, holding the ends
14. Cross the ends over each other, pinching the ends into the bottom of the dough
15. Place pretzels one at a time into prepared boiling water and boil for 30 seconds
16. Remove from the water and place on prepared baking sheet
17. Brush each pretzel with an egg wash
18. Place pan in the oven and bake for 16-18 minutes or until golden brown
19. Remove from oven and brush with melted butter and sprinkle with sea salt and fresh basil if desired

 

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The post Mozzarella Stuffed Basil Soft Pretzels appeared first on Gather Lemons.

Fresh baked bread is the best!! This Garlic Herb Cheese Bread is not only tasty, but it looks good too! I highly recommend giving this one a try, you won’t regret it.

Garlic Herb Cheese Bread

Recipe found at Half Baked Harvest (seriously, LOVE her site!)

• 3/4 cup of warm milk
• 2 1/4 tsp yeast
• 2 TBSP honey
• 3 eggs
• 3 1/2 – 4 cups flour
• 1 tsp kosher salt
• 2 cup shredded cheddar cheese
• 1 cup shredded/or cubed mozzarella
• 1/4 cup fresh grated parmesan cheese
• 1/3 cup chopped Italian FRESH herbs (sage, oregano, basil and thyme)
• 2 cloves garlic (minced)In mixing bowl, combine milk, yeast and honey. Let sit tor 5 minutes or until top is bubbly. Add eggs, 3 1/2 cup flour and salt. Using a dough hook, mix until the flour is combined. Add additional flour if dough appears sticky. Dough should be smooth to the touch.

  Cover bowl and let sit at room temperature for an hour or until it has doubled in size. In separate bowl, combine all cheeses, fresh herbs and garlic.

  

  When dough has rested for 1 hour or has doubled in size, punch dough down and roll out onto a lightly flour surface to create a large rectangle about 12×18 in size. Sprinkle the cheese mix evenly over the entire surface of dough. Start with the long edge and roll dough tightly until you have formed a tight log.

  

  Use a sharp knife and cut the dough in half lengthwise. Turn the half out to expose filling and then cross the dough ropes over each other to create a twist. Coil the dough into a circle, transfer to parchment paper lined baking sheet. Cover and let rest for 15 minutes.

  

  Preheat the oven to 350 degrees and bake bread for 30-35 minutes until golden brown. Serve warm and enjoy!

  

Garlic Herb Cheese Bread

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This Garlic Herb Cheese Bread makes a tasty side to any pasta dish!

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Ingredients

• 3/4 cup of warm milk
• 2 1/4 tsp yeast
• 2 TBSP honey
• 3 eggs
• 3 1/2 – 4 cups flour
• 1 tsp kosher salt
• 2 cup shredded cheddar cheese
• 1 cup shredded/or cubed mozzarella
• 1/4 cup fresh grated parmesan cheese
• 1/3 cup chopped Italian FRESH herbs (sage, oregano, basil and thyme)
• 2 cloves garlic (minced)

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Instructions

1. In mixing bowl, combine milk, yeast and honey
2. Let sit tor 5 minutes or until top is bubbly
3. Add eggs, 3 1/2 cup flour and salt
4. Using a dough hook, mix until the flour is combined
5. Add additional flour if dough appears sticky
6. Dough should be smooth to the touch
7. Cover bowl and let sit at room temperature for an hour or until it has doubled in size
8. In separate bowl, combine all cheeses, fresh herbs and garlic
9. When dough has rested for 1 hour or has doubled in size, punch dough down and roll out onto a lightly flour surface to create a large rectangle about 12×18 in size
10. Sprinkle the cheese mix evenly over the entire surface of dough
11. Start with the long edge and roll dough tightly until you have formed a tight log
12. Use a sharp knife and cut the dough in half lengthwise
13. Turn the half out to expose filling and then cross the dough ropes over each other to create a twist
14. Coil the dough into a circle, transfer to parchment paper lined baking sheet
15. Cover and let rest for 15 minutes
16. Preheat the oven to 350 degrees and bake bread for 30-35 minutes until golden brown

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Change up your kid’s PB&J sandwiches with these fun PB&J Tacos,  These are fun and perfect for school lunches.  The addition of the fresh fruit is a great way to add more yum to the classic sandwich.

PB&J Tacos

• Bread
• peanut butter
• jelly
• Fresh fruit (I used blue berries and strawberries)

Lay out slices of bread, using a rolling pin roll out the bread to flatten and make more dense.  Using a large circle cutter cut one large circle out of each slice of bread.

Next add your favorite peanut butter and jelly over the entire surface of the circle.  Fold in half to shape into a taco shell.  Top off with fresh fruit.

Add to bento box with other snacks and a drink.  Enjoy!

Kids Lunches – PB&J Tacos

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• Author: Jen

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Description

These PB&J Tacos are a fun alternative to your kids ordinary PB&J sandwiches!

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Ingredients

• Bread
• peanut butter
• jelly
• Fresh fruit (I used blue berries and strawberries)

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Instructions

1. Lay out slices of bread, using a rolling pin roll out the bread to flatten and make more dense
2. Using a large circle cutter cut one large circle out of each slice of bread
3. Next add your favorite peanut butter and jelly over the entire surface of the circle
4. Fold in half to shape into a taco shell
5. Top off with fresh fruit

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Try these homemade soft and delicious rolls arranged in a festive wreath. It’s perfect for your holiday table. It partners well with the homemade oil dip.  You are going to love it, it’s so delicious and festive!

Holiday Roll Wreath:

• 4 1/2 cup Bread flour
• 1 TBSP instant yeast
• 1/2 cup of warm water
• 1/4 a cup of white sugar
• 1 cup milk room temperature
• 4 TBSP unsalted butter melted
• Two eggs beaten at room temperature
• 1 teaspoon sea salt

• 1/2 cup of olive oil
• 1/2 Cup of balsamic vinegar
• one garlic clove minced
• 1 TBSP fresh rosemary or 1 teaspoon dried rosemary
• 1/8 cup Pomegranate seeds
• 1/8 shredded Parmesan cheese
• Kosher salt

• 2 TBSP melted butter
• 1/8 of a cup of pomegranate arils
• 1/8 cup parmesan cheese

Add yeast and 2 tsp sugar to warm water stir and let sit for five minutes. Microwave milk until comfortably warm and set aside. Next, microwave butter until melted and set aside.

In a large bowl, add dry ingredients. flour, remaining sugar and tsp of salt, mix to combine. Next add milk, butter, beaten eggs and yeast, mix with wooden spoon. Continue to mix together until combined.  Texture will be thick and sticky.

Cover bowl with moist towel and let rise for at least two hours or until it doubles in size. When dough has risen remove towel and punch to deflate. On a lightly floured surface divide dough into two separate narrow logs. Now cut into 1 1/2 inch pieces. Flatten out with your hand then pinch pieces together creating a perfect round ball put seam side down. Once you have formed all rolls you are ready to assemble the wreath.

The best pan for this is a pizza pan lined with parchment paper. Give it a light spray of cooking oil to ensure that the rolls do not stick. Start with a oven safe shallow bowl (4 inches is a great size) in the middle of the pan. Fill bowl with a bit of water. Now arrange the rolls around the bowl leaving a small amount of space between each roll. Add a second row of rolls. (see picture)

Let rest for 30 minutes and then cook at 350 degrees for 15 to 18 minutes. Remove when they are lightly brown. Melt 2 tablespoons of butter and brush top of rolls and sprinkle with Parmesan cheese, pomegranate seeds and a light sprinkle of salt.

To make the dipping oil add oil and balsamic vinegar, garlic, rosemary, and salt. Give it a whisk add pomegranate seeds and sprinkle Parmesan.  Enjoy!

Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil

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• Author: Jen

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Description

This Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil would make a great addition to your table!

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Ingredients

Dinner rolls

• 4 1/2 cup Bread flour
• 1 TBSP instant yeast
• 1/2 cup of warm water
• 1/4 a cup of white sugar
• 1 cup milk room temperature
• 4 TBSP unsalted butter melted
• Two eggs beaten at room temperature
• 1 teaspoon sea salt

Dipping oil

• 1/2 cup of olive oil
• 1/2 Cup of balsamic vinegar
• one garlic clove minced
• 1 TBSP fresh rosemary or 1 teaspoon dried rosemary
• 1/8 cup Pomegranate seeds
• 1/8 shredded Parmesan cheese
• Kosher salt

Garnish (optional)

• 2 TBSP melted butter
• 1/8 of a cup of pomegranate arils
• 1/8 cup parmesan cheese

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Instructions

1. Add yeast and 2 tsp sugar to warm water stir and let sit for five minutes.
2. Microwave milk until comfortably warm and set aside.
3. Next, microwave butter until melted and set aside.
4. In a large bowl, add dry ingredients. flour, remaining sugar and tsp of salt, mix to combine.
5. Next add milk, butter, beaten eggs and yeast, mix with wooden spoon.
6. Continue to mix together until combined.  Texture will be thick and sticky.
7. Cover bowl with moist towel and let rise for at least two hours or until it doubles in size.
8. When dough has risen remove towel and punch to deflate.
9. On a lightly floured surface divide dough into two separate narrow logs.
10. Now cut into 1 1/2 inch pieces.
11. Flatten out with your hand then pinch pieces together creating a perfect round ball put seam side down.
12. Once you have formed all rolls you are ready to assemble the wreath.
13. The best pan for this is a pizza pan lined with parchment paper.
14. Give it a light spray of cooking oil to ensure that the rolls do not stick.
15. Start with a oven safe shallow bowl (4 inches is a great size) in the middle of the pan. Fill bowl with a bit of water.
16. Now arrange the rolls around the bowl leaving a small amount of space between each roll.
17. Add a second row of rolls.
18. Let rest for 30 minutes and then cook at 350 degrees for 15 to 18 minutes.
19. Remove when they are lightly brown.
20. Melt 2 tablespoons of butter and brush top of rolls and sprinkle with Parmesan cheese, pomegranate seeds and a light sprinkle of salt.

Dipping Oil:

1. Add oil and balsamic vinegar, garlic, rosemary, and salt. Give it a whisk add pomegranate seeds and sprinkle Parmesan.

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The post Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil appeared first on Gather Lemons.

This recipe is super fun for the holidays,  It will be a great addition to your holiday dinner or get-togethers.  You an even put it in small canning jars to give out as gifts for the holidays.  

Whipped Cranberry Honey Butter

Recipe slightly adapted from Taste of Home

• 1 cup butter
• 1/4 cup honey
• 1/4 dried cranberries (chopped into small bits)
• 2 tsp orange zest
• 1/4 tsp kosher salt
• 1 TBSP hot water
• food coloring (optional)

This recipe is so simple and quick!  I love how it add a great flavor to your butter that has a holiday feel to it!

Add butter to electric mixer and whip.  Add honey, chopped dried cranberries, orange zest and salt.   Whip until well combined.    Add food coloring for a touch of color, if you prefer leave it as it’s natural color.

Add whipped butter to small 4 oz canning jars. There’s one for you and two to share.  My favorite way to enjoy this butter is on a slice of fresh baked bread.

Whipped Cranberry Honey Butter

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• Author: Jen

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Description

Whipped Cranberry Honey Butter is a fun recipe for the holidays!

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Ingredients

• 1 cup butter
• 1/4 cup honey
• 1/4 dried cranberries (chopped into small bits)
• 2 tsp orange zest
• 1/4 tsp kosher salt
• 1 TBSP hot water
• food coloring (optional)

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Instructions

1. Add butter to electric mixer and whip. 
2. Add honey, chopped dried cranberries, orange zest and salt.  
3. Whip until well combined.   
4. Add food coloring for a touch of color, if you prefer leave it as it’s natural color.
5. Add whipped butter to small 4 oz canning jars.

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There is nothing like warm bread with dinner!  These Garlic Parmesan Knots are a delicious addition to any meal, especially any meal where you are serving pasta.  Yum!

Garlic Parmesan Knots:

For the dough:

• 2 tsp active dry yeast
• 1 cup warm water
• 1 tsp sugar
• 1 and 1/4 tsp kosher salt
• 2 TBSP olive oil
• 2 1/2 – 3 cups of bread flour

For garlic butter:

• 1/4 cup of butter
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup parmesan
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1 TBSP fresh parsley chopped

In mixing bowl add yeast, warm water and sugar.   Let sit for 5 minutes.  Stir in salt, olive oil, and 1 cup flour.  Add dough hook to mixer and mix in 1 1/2 cups of flour.  Mix and knead for 7 – 8 minutes.  Add the remaining 1/2 cup flour.

Shape dough into a ball and place in bowl, cover with towel and set aside for 1 hour or until it doubles in size.   When dough has risen punch down, and prepare baking sheet with non-stick cookie spray.

Divide dough into 12 equal pieces and roll out by hand into 8 inch snake shapes that are about 1/2 inch thick.  Carefully tie each dough into a knot.  Place on baking sheet and let rest for 45 minutes.  Then, bake at 425 degrees for 15 minutes or until golden brown.  While baking, make the garlic butter.  In small saucepan melt butter, add olive oil, garlic, salt and pepper.

Dip each roll into garlic butter sauce, sprinkle with fresh parmesan and fresh parsley.  Serve and enjoy warm.  So delicious!

Homemade Garlic Parmesan Knots

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• Author: Jen

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Description

These Garlic Parmesan Knots are a delicious addition to any meal, especially pasta. 

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Ingredients

For the dough:

• 2 tsp active dry yeast
• 1 cup warm water
• 1 tsp sugar
• 1 and 1/4 tsp kosher salt
• 2 TBSP olive oil
• 2 1/2 – 3 cups of bread flour

For garlic butter:

• 1/4 cup of butter
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup parmesan
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1 TBSP fresh parsley chopped

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Instructions

1. In mixing bowl add yeast, warm water and sugar.   Let sit for 5 minutes.  Stir in salt, olive oil, and 1 cup flour.  Add dough hook to mixer and mix in 1 1/2 cups of flour.  Mix and knead for 7 – 8 minutes.  Add the remaining 1/2 cup flour.
2. Shape dough into a ball and place in bowl, cover with towel and set aside for 1 hour or until it doubles in size.   When dough has risen punch down, and prepare baking sheet with non-stick cookie spray.
3. Divide dough into 12 equal pieces and roll out by hand into 8 inch snake shapes that are about 1/2 inch thick.  Carefully tie each dough into a knot.  Place on baking sheet and let rest for 45 minutes.  Then, bake at 425 degrees for 15 minutes or until golden brown.  While baking, make the garlic butter.  In small saucepan melt butter, add olive oil, garlic, salt and pepper.
4. Dip each roll into garlic butter sauce, sprinkle with fresh parmesan and fresh parsley.

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These sweet potato rolls are amazing, they would be a great addition for your next holiday dinner.  I guarantee they will be a big hit.   I recommend topping them off with the optional Honey Butter.

Rosemary Sweet Potato Rolls
Recipe found at Country Cleaver

• 1/2 cup water 102-110 degrees
• 1/4 cup milk 102-110 degrees
• 1 packet yeast (2 1/4 tsp)
• 1 tsp & 1/3 cup sugar (separated)
• 2 eggs
• 1 1/2 tsp salt
• 6 TBSP butter melted then cooled
• 2 1/2 tsp fresh rosemary minced
• 1 cup mashed sweet potato
• 4 1/2- 5 cups flour

Honey Butter Topping (optional)

• 1/4  cup butter at room temperature
• 2 TBSP honey
• Kosher salt
• Extra minced Rosemary

In small bowl add water and milk at 102-110 degrees,  add 1 tsp sugar and yeast.  Gently mix together and let stand for 5 minutes.  In electric mixer with a hook attachment,  add the remaining ingredients, and mix until combined.  Slowly pour in yeast mixture until it is all incorporated.  Mix until all ingredients are combined and the dough pulls away from the sides of the bowl.

Add dough to lightly floured surface and knead the dough until smooth.  Place in bowl, cover with plastic wrap and place in warm place for about an one hour.  Dough will double in size.

Roll dough out on a lightly floured surface and cut into 16-20 pieces.  Roll the dough into small balls and place seam side down onto a greased 13×9 baking dish.  Cover and let rise for a hour.  Bake at 350 for 20-25 minutes or until rolls are golden brown on the top.

In small dish, mix together butter and honey, brush the top of the rolls with mixture, sprinkle with salt and rosemary.  Enjoy!

Rosemary Sweet Potato Rolls

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• Author: Shelley

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Description

These sweet potato rolls would be a great addition for your next holiday dinner.  

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Ingredients

• 1/2 cup water 102-110 degrees
• 1/4 cup milk 102-110 degrees
• 1 packet yeast (2 1/4 tsp)
• 1 tsp & 1/3 cup sugar (separated)
• 2 eggs
• 1 1/2 tsp salt
• 6 TBSP butter melted then cooled
• 2 1/2 tsp fresh rosemary minced
• 1 cup mashed sweet potato
• 4 1/2- 5 cups flour

Honey Butter Topping (optional)

• 1/4 cup butter at room temperature
• 2 TBSP honey
• Kosher salt
• Extra minced Rosemary

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Instructions

1. In small bowl add water and milk at 102-110 degrees,  add 1 tsp sugar and yeast.  Gently mix together and let stand for 5 minutes.  In electric mixer with a hook attachment,  add the remaining ingredients, and mix until combined.  Slowly pour in yeast mixture until it is all incorporated.  Mix until all ingredients are combined and the dough pulls away from the sides of the bowl.
2. Add dough to lightly floured surface and knead the dough until smooth.  Place in bowl, cover with plastic wrap and place in warm place for about an one hour.  Dough will double in size.
3. Roll dough out on a lightly floured surface and cut into 16-20 pieces.  Roll the dough into small balls and place seam side down onto a greased 13×9 baking dish.  Cover and let rise for a hour.  Bake at 350 for 20-25 minutes or until rolls are golden brown on the top.
4. In small dish, mix together butter and honey, brush the top of the rolls with mixture, sprinkle with salt and rosemary. 

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I love cheesy breadsticks! Whenever we order pizza we always order some breadsticks too. I can now make my own breadsticks at home with this yummy recipe.

Garlic Cheese Breadsticks:

• 3 cups flour
• 1 package active yeast
• 1 cup warm water
• 2 TBSP olive oil
• 1 tsp salt
• 1 1/2 tsp garlic powder
• 1 TBSP olive oil
• 2 cups mozzarella shredded cheese
• 1 /4 cup shredded parmesan cheese
• 1 tsp Italian seasoning
• pizza sauce for dipping

In bowl, add warm water and sprinkle in yeast, let stand until foamy.  In separate bowl, add flour, salt olive oil, and the water/yeast mixture.    Stir well until well combined.   Knead dough for about 7 minutes.

Cover dough and allow to rise it should double in size,  it should take about 30 minutes.

Roll dough into a rectangle, brush with olive oil.  Sprinkle with garlic powder, cheeses, and Italian seasoning.  Bake in 425 degree oven for 12 minutes or until cheese is nice and golden brown.  Serve with pizza sauce for dipping.  Enjoy!

Garlic Cheese Breadsticks

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• Author: Jen

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Description

These Homemade Garlic Cheese Breadsticks are easy to make and super yummy!

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Ingredients

• 3 cups flour
• 1 package active yeast
• 1 cup warm water
• 2 TBSP olive oil
• 1 tsp salt
• 1 1/2 tsp garlic powder
• 1 TBSP olive oil
• 2 cups mozzarella shredded cheese
• 1 /4 cup shredded parmesan cheese
• 1 tsp Italian seasoning
• pizza sauce for dipping

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Instructions

1. In bowl, add warm water and sprinkle in yeast, let stand until foamy.  In separate bowl, add flour, salt olive oil, and the water/yeast mixture.    Stir well until well combined.   Knead dough for about 7 minutes.
2. Cover dough and allow to rise it should double in size,  it should take about 30 minutes.
3. Roll dough into a rectangle, brush with olive oil.  Sprinkle with garlic powder, cheeses, and Italian seasoning.  Bake in 425 degree oven for 12 minutes or until cheese is nice and golden brown.  Serve with pizza sauce for dipping.

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There’s just something about a nice juicy steak, but what’s even better is a nice juicy steak topped with this Gorgonzola Herb Butter. I swear butter makes everything taste better. You can use it to top other things like, baked potatoes, bread and veggies too.

Gorgonzola Herb Butter 

• 1/2 cup butter unsalted (if you are using salted butter just omit the salt)
• 1/4 gorgonzola cheese crumbles
• 1 clove garlic (minced)
• 2 TBSP fresh cloves
• 1/2 teaspoon kosher salt

Add all ingredients into bowl, and mash together using a fork.

Place butter mixture onto plastic wrap and shape into a log. Cover completely with the plastic wrap and roll on counter until you have a nice smooth and even log. Place in refrigerator to chill for at least one hour.

Remove from wrap and cut into slices. Grill your favorite steak, grill on one side and flip steaks. Add butter and finish grilling.  You can save extra toppings of the Gorgonzola Herb Butter by using wax paper to separate slices.  Keep in refrigerator for up to a week or freeze instead.  Enjoy!

This butter spread is also fantastic on a baked potato or your favorite freshly baked bread.  YUM!

Gorgonzola Herb Butter

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• Author: Jen

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Easy recipe for Gorgonzola Herb Butter. Perfect butter spread for steak, bread and more.

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Ingredients

• 1/2 cup butter unsalted (if you are using salted butter just omit the salt)
• 1/4 gorgonzola cheese crumbles
• 1 clove garlic (minced)
• 2 TBSP fresh cloves
• 1/2 teaspoon kosher salt

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Instructions

1. Add all ingredients into bowl, and mash together using a fork.
2. Place butter mixture onto plastic wrap and shape into a log. Cover completely with the plastic wrap and roll on counter until you have a nice smooth and even log. Place in refrigerator to chill for at least one hour.
3. Remove from wrap and cut into slices. Grill your favorite steak, grill on one side and flip steaks. Add butter and finish grilling.  

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