Aren't these beautiful! And I made them - from scratch! I bake with yeast one time a year - I make my Grandma's Italian Easter Bread. I'll admit, baking with yeast is intimidating to me. I never know if the water is too hot, too cold and if my yeast will proof. But when I came across this recipe on Sally's Baking Addiction, I couldn't resist trying!
If you love sweets or baking, her site is a great source of recipes and baking advice. Her posts not only give the recipe, but step by step instructions and pictures (which help a LOT). I've made several of her cookie and bar recipes and they always turn out great.
Here's a link to Sally's recipe => Orange Sweet Rolls (and her pictures are much prettier!) I'll be making these again for breakfast this weekend.
Here is another easy appetizer recipe. I usually make it with a can of meat-free chili beans so my vegetarian friends and family can it it. I found this on the Pinapple Grass blog a while back. This blog has lots of recipe ideas and is fun to browse.
I never seem to catch a picture of this when I make it, but Tara has one on her blog. Make sure you double this recipe - it will get devoured!
Here's a link to the recipe =>
Recipe
Let me start by reminding you that this is not a food blog, so please forgive my pictures :)
I found this recipe on allrecipes.com and tweaked it a bit. Yum! I had to share! This was our meal on a recent cold snowy Sunday. The house smelled so good as it baked. It was so easy, and I think it may be even better the next day!
3 lb beef brisket, trimmed of fat
1 medium onion, sliced thin
1 lb carrots cut in big chunks
12 oz tomato-based chili sauce
1/2 cup brown sugar
12 oz beer
salt & pepper
- Preheat oven to 325 degrees.
- Season brisket with salt and pepper on both sides.
- Place brisket in glass baking dish and cover with sliced onions. Arrange carrots around brisket.
- In bowl, mix together chili sauce, brown sugar and beer. Pour over brisket.
- Cover tightly with aluminum foil and bake for 3 hours. Remove foil and bake for an additional 30 minutes.
- Remove brisket and let cool slightly. Slice (against the grain) and return to the baking dish.
Enjoy!
It's officially zucchini season! This is my first time growing zucchini. We have a garden plot in our city's community garden and planted zucchini, cucumbers and pumpkins. We've picked a few zucchinis so far.
I had a pint of blueberries from the local market and pulled out this recipe that I've been wanting to try. The addition of sweet fresh blueberries is a winner!
Blueberry Zucchini Bread
3 eggs lightly beaten
1 c vegetable oil (I subsituted 1/2 applesauce)
3 t vanilla extract
2 c white sugar
2 c shredded zucchini
3 c all purpose flour
1 t salt
1 t baking powder
1/4 t baking soda
1/2 T ground cinnamon
1/2 t freshly ground nutmeg
1 pint fresh blueberries
1. Preheat oven to 350 degrees. Lightly grease 4 to 5 mini loaf pans.
2. In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Gently fold in blueberries. Pour into prepared loaf pans.
3. Bake 40-50 minutes or until a knife inserted comes out clean.
Enjoy!
