Artesano Chocolate French Toast

These were super yummy. Tasted like brownies, but french toast style. We all loved them.

Artesano Chocolate French Toast

10-12 slices Artesano style bread

2/3 cup sugar 1/3 cup baking cocoa

1/4 tsp salt

1/8 tsp baking powder

4 eggs

1 cup milk

1 tsp vanilla extract

2 Tbsp butter

In small bowl, combine sugar, cocoa, salt, and baking powder. In another bowl, whisk eggs, milk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth. 

In large skillet, melt butter over medium-low heat. Dip bread into chocolate mixture and then fry in heated pan. About 3-4 minutes per side or until toasted. Serve with berries, syrup, powdered sugar, or any other topping of your choice. 

Toasted Coconut Pound Cake

 This bread is so delicious! I've made it 3 times now! Twice for us and once for my sweet nextdoor neighbor. They are an older couple in their '70's and we have adopted them as our grandparents. We just love them! I found out Grandpa Ruben loves coconut so I had to make this for him. He loved it and hasn't stopped ranting and raving about it every time I see him! Such a sweetheart.

Toasted Coconut Pound Cake

posted by Michelle

from littlebitsof.com

Ingredients

3/4 cup unsalted butter, room temperature, plus more for pan 

2 cups all-purpose flour (spooned and leveled), plus more for pan 

1 1/2 teaspoons baking powder 

1/2 teaspoon fine salt 

1 cup granulated sugar 

1 teaspoon pure vanilla extract 

3 large eggs 

1 cup plus 2 tablespoons buttermilk, divided 

1 1/2 cups sweetened shredded coconut, toasted, divided 

1 cup confectioners’ sugar

Instructions

Preheat oven to 350 degrees. 

Grease and flour a loaf pan. 

Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. 

Add vanilla, then eggs, one at a time, beating well and scraping down bowl. 

With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. 

With a rubber spatula, fold in 1 1/4 cups coconut. 

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. 

Let cool in pan the remove cake from pan and let cool completely on rack. 

Whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk. 

Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

S'mores Croissants

So I have a thing for S'mores. I LOVE them!!! And I love trying new and different S'mores recipes. I even have a whole board on Pinterest that is just S'mores recipes!!! Haha!! But, this was a recipe I came up on my own.It was so yummy, and so fun to make. My 2 older girls had fun helping me.

S'mores Crescent Rollups
submitted by Camille

1 tube of premade crescent rolls
1 cup mini marshmallows
3/4 cup milk chocolate chips
1/4 cup Hershey's syrup
1/2 cup crushed graham cracker, in a small bowl

Perheat oven to 400 degree's. Spread uncooked crescent rolls out. Evenly distribute mini marshmallows and milk chocolate chips into center of each crescent roll. Roll up starting with bigger end first. Lightly dip top of roll into bowl of graham cracker crumbs. Lay each roll onto an un-greased cookie sheet. Bake in over for 12-15 minutes. Let cool for about 5 minutes. Just before serving, drizzle with chocolate syrup.

Peanut Butter Chocolate Chip Banana Bread

 I came across this recipe, and new I just had to try it!! I love banana bread, and I love the combo of chocolate and peanut butter!!! So the combo of the 3 really had me intrigued!!!
It was super good. We all loved it, and devoured the whole thing one night after dinner (there are 7 of us in our family, mind you).

Peanut Butter Chocolate Chip Banana Bread
submitted by Camille
(adapted from Serenity Now )

-3 (very ripe) bananas, mashed

-Reese's Peanut Butter Chips (about 1/2 - 3/4 cup)

- 3/4 cup Milk Chocolate Chips

-1/2 cup creamy peanut butter

-1/4 cup coconut oil

-1 egg

-1/2 cup granulated sugar

-1/4 cup light brown sugar

-1 1/2 cups all-purpose flour

-1/2 tsp. baking soda

-1 1/2 tsp. baking powder

-1/2 tsp. salt

 

Preheat your oven to 350 degrees F and grease a loaf pan.

1. Whisk flour, baking soda, baking powder and salt in a medium sized bowl and set to the side.

2. Mash bananas with a potato masher. 

3. Stir together the bananas, egg, oil, sugar, and peanut butter. 

4. Add your dry ingredients to the banana mixture, and stir until just combined. The batter will be lumpy. Do not overmix!

 5. Carefully fold in the peanut butter chips and chocolate chips. 

6. Add batter to the pan and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Let it cool before slicing, and then enjoy...it's just as good as dessert!

Fast and Easy Breadsticks

I love carbs. I get sucked in quickly when I see the word bread. Carbs are just my comfort food. And my eat-all-the-time food. When I saw the recipe for these breadsticks I knew I had to try them, not only because they were carbs, but because the had the phrase "fast and easy" with it. That means to me: "I can eat it sooner".

Fast and Easy Breadsticks
(from The Chocolate in my Life)
submitted by Michelle


3 tbsp yeast
2 ¼ cup water
3 tbsp sugar
2 tsp salt
4- 5 ½ cups flour


Dissolve and activate yeast in warm water. Mix ingredients together. Let rise until double in bulk; about 15 min. Roll dough out onto slightly floured surface in an oblong shape ¾ inches thick. Using a pizza cutter, cut dough into strips lengthwise and then once down the middle width-wise. Melt 1 cube butter on cookie sheet. Dip a strip of dough and fold in half while twisting it around your finger, repeating with all dough until your pan is full. Sprinkle breadsticks with garlic powder and salt.
Let rise for 20-30 min. Bake at 375 degrees for 20 min.

Lion House Pumpkin Bread

Oh my, wow! If you are looking for a very moist, very dense, cake-like and by far the YUMMIEST pumpkin bread EVER....look no further!!!! This bread was so yummy. It made two large loaves, and it is so filling too. Two of my nieces were selling their ward's (church congregation) cookbook as a fundraiser for their Girl's Camp a few months ago, and I bought one. I have been having too much fun going through it and tabbing all of the recipes I want to try. There are SO many good ones!!! Enjoy this pumpkin bread recipe I found in it!!!

Lion House Pumpkin Bread
submitted by Camille
from Bon Appetit Winchester/Santa Rosa Ward Cookbook

1 1/3 cups vegetable oil
5 eggs
1 (16oz) can pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 (3-4 oz) pkg vanilla pudding mix (regular or instant okay)

Preheat oven to 350 degree's. Mix oil, eggs, and pumpkin in a mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix. Pour into 2 large, greased loaf pans. Bake for 1 hour. Makes 2 loaves.

Dinner Rolls

I made these dinner rolls for Easter dinner, and they were by far the best rolls I have ever had!!! They were melt-in-your-mouth PERFECTION!!! They really didn't take that long to make either.This recipe makes alot, but it was good because our small gathering we had here all loved them so much, there were no leftovers on the rolls!!!!! Now that's a compliment!!

Buttery Dinner Rolls
submitted by Camille
(from How Does She )

 1 1/2 cups of milk
 3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
 2 cups of warm water
about 9-10 cups of all purpose flour
 at least 1 cup of butter

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt. We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes.
Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

 **Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture! Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
 At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside. Let the dough raise until it has doubled in size. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough. Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces.
 You should end up with 12 triangles from each circle of dough.You will roll the dough starting with the wide end of the triangle. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees.
Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

7-Up Biscuits

I found these over on Pinterest. I had to try them because my Hubs LOVES a good Biscuit. And these only have 4 ingredients. And making them with 7-Up totally intrigued me, so I had to give them a try. Oh man, were they ever fluffy, moist, melt-in-your-mouth yummy! The Hubs and I may or may not have fought over the last one.

7-Up Biscuits

(from Plain Chicken)

submitted by Michelle

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Honey Wheat Bread

Isn't homemade bread just the best?! And the smell is just as good as the taste!!!! YUM-O!!!! Here is a really good bread recipe from a dear, dear friend. I have also halved the recipe before, and made 2 very BIG loaves.



Honey Wheat Bread
submitted by Camille
(from Avis Brimhall)

6 cups warm water
4 Tbsp yeast
1 cup oil
1 cup honey
2 eggs
1 1/2 tsp salt
6 cups whole wheat flour
6 cups white flour

Mix warm water and yeast. Set 10-15 minutes until foamy. Add and mix in oil, honey, eggs, and salt to yeast. Let stand about 20 minutes. Add wheat and white flour. Stir. May add more of either flour, but dough will be sticky. Cover and let rise until double (about 20-30 minutes). Spoon into greased loaf pans. Cover and let rise about 30 minutes. Bake at 375 degree's for 20 minutes. Turn oven down to 350 degree's and bake another 5 minutes or so. Makes 5 tasty large loaves.

Monkey Bread

I have been making this monkey bread for Christmas morning for a few years now. It has become a tradition that we all love. It is so simple and easy, and you can even do some of the prep work the night before. Which is what I did this past Christmas morning since we had 9am church.

Monkey Bread

submitted by Michelle

(from Kraftfoods.com)

3 cans (7.5oz each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp ground cinnamon

1/2 cup butter or margarine, melted

4oz. (half of 8oz. pkg.) Cream Cheese, softened

1/2 cup powdered sugar

1-2 Tbsp of milk

Cut each biscuit into quarters. Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces in batches; toss to coat. Place half the biscuit pieces in greased 12 cup fluted tube pan; drizzle with half the melted butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool 5 min. invert onto serving plate. Remove pan. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.  Add 1 Tbsp milk. Beat until well blended. Blend in enough  of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. 

Enjoy!

Challah Bread

This bread was ever so delicious!!! It was fun to make too. When we went to have it with our dinner, I just set it on the table as is, and the kids all had fun just pulling the pieces off!! I LOVE fresh homemade bread...and it makes your house smell sooo good too!!!!!!


Challah Bread

submitted by Camille

(from Your Homebased Mom)

2 packages dry active yeast (about 4 1/2 tsp)

2 1/2 C warm water

6 Tbsp sugar

2 tsp salt

1/3 C vegetable or canola oil

3 eggs plus white of one additional egg for glaze

6 1/2 to 8 1/2 C flour (add until dough is slightly sticky)

Glaze: 1 egg white mixed with 1 tsp cold water.

Dissolve yeast in warm water and allow yeast to proof (bubble) Add sugar, salt, oil eggs and flour in with yeast mixture and mix until slightly sticky. Cover and let rise in a warm place until doubled in size. Divide dough in half. Take each half and divide into 3 pieces. Roll each piece into a rope and brain 3 ropes together on a greased cookie sheet. Place both braids on cookie sheet and allow to rise a second time for 30-60 minutes. Brush loaves with glaze. Sprinkle with sesame seeds or poppy seeds if desired. Bake at 350 degrees for 20-25 minutes until bread is golden brown.

Quick and Easy Breadsticks

This is about the third or fourth time I have made these breadsticks. They are so yummy that we all eat them too quick and before I know it they are gone and I didn't get a picture! Super yummy with soup, salads, pasta, etc. They are so quick and easy to make, I can whip them up in under an hour. 



Quick and Easy Breadsticks
(submitted by Michelle)
recipe from Sisters cafe


1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I just mix it all up in my standup mixer)) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan.

Layered Pumpkin Loaf

Like I said before, I 'heart' pumpkin!!!! This was so good, more of like a dessert!! Yummy, yummy!!!



Layered Pumpkin Loaf
submitted by Camille
(adapted from Kraft Foods)

1 cup canned pumpkin
1 cup plus 2 Tbsp sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2 1/2 tsp Baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 (8oz) pkg cream cheese, softened

Heat oven to 350ºF. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture` and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Cornbread and Fluffy Honey Butter

This cornbread is PERFECT!!!!! Full of flavor and so moist. I haven't made another cornbread ever since I found this recipe over at My Kitchen Cafe! The Honey Butter is delicious and has such a fun and different ingredient!!!! My hubs is not a big cornbread fan, and he loved this cornbread!!! Enjoy!



Cornbread and Fluffy Honey Butter
submitted by Camille
(from My Kitchen Cafe)

1/2 cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, mix well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Buttermilk Wheat Bread

Had some buttermilk I needed to use up. Came across this recipe, and it did NOT disappoint!!!! It was soooo yummy, and sooo moist, with the crust having just a little of that "french bread" crunch to it!!! Perfect!!!



Buttermilk Wheat Bread
submitted by Camille
from Allrecipes.com

1 1/2 cups buttermilk
1 1/2 tbsp butter, melted
2 Tbsp sugar
3/4 tsp salt
3 cups all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp active dry yeast

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose. Or.....


As I don't have a bread machine, I made this by hand by mixing all of the ingredients together. I added an extra tsp of yeast, as a hint I got from someone else who made it by hand, and it turned out great!!! Here is how I made it.....
If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust.

Banana Bread

The BEST banana bread!!! It is so very moist, and delicious!!! Make it all of the time!! All of my neighbors love it too : ) Enjoy!!!



Banana Bread
submitted by Camille

4 Tbsp. sour cream (or yogurt)
1 tsp baking soda
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 1/2 cup flour
1 cup mashed ripe banana's
1/4 tsp salt

Mix sour cream and baking soda in small, separate bowl. Cream butter and sugar; add sour cream mixture, vanilla, flour, salt, and banana's. Pour into a greased loaf pan. May sprinkle top with cinnamon-sugar mixture (I never do. Taste GREAT without it!!!). Bake at 350 degree's for 35-45 minutes for 3 small loaf pans or for 1 hour and 15 minutes for one large loaf.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Oh were these soooooo good!!! Cinnamon Rolls are some of my favorite things to eat...and these were to DIE FOR!!! So gooey, yummy and moist!!! Sorry about the picture, but my family and I (I had my parents, two sister's, a brother-in-law and nephews all over) had eaten more then half the pan by the time I remembered to take a picture!!! LOL!!! THAT'S how good they are!!!



Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
submitted by Camille
(from My Kitchen Cafe)

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Homemade Honey Wheat Bread

Honey Wheat Bread
submitted by Michelle
(from Allrecipes.com)



2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour

I put everything in my bread machine in this order: water, veggie oil, honey, both flours, salt, and then yeast last. I then set it to my whole wheat bread setting on my machine and wha-la, yummy bread a few hours later. For those who dont have a bread machine, here are the baking directions:


Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

So yummy!
I love homemade bread!

Pumpkin Bread

This bread is so, so yummy!

Pumpkin Bread
(submitted by Michelle)

2/3 cup butter
4 eggs
2/3 cup water
2 tsp. baking soda
1/2 tsp. baking powder
1tsp. nutmeg
2 2/3 cup sugar
1 (16 oz.) pumpkin
3 1/3 cup flour
1 1/4 tsp. salt
1 tsp. cinnamon

Heat oven to 350. Grease 2 large loaf pans. In a large bowl, cream butter and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder and spices. Bake about 70 minutes.