Posts filed under: ‘breads‘

Magnolia Bakery Blueberry Muffins

Blueberry muffins
Well I found online about 7 of the Magnolia Bakery recipes. That is the bakery in New York City where people line up down the block for an hour or longer sometimes just to buy a cupcake. lol Joe was baking with me yesterday and we also tried the vanilla, vanilla cupcakes. I will review those later. These muffins are very good. I used half whole wheat/half all purpose flour. Usually any muffins I do, if I do all whole wheat they come out pretty wheaty tasting.

2 comments December 22, 2007

Chocolate Nut Bread

Chocolate Nut bread

My buddy Sonshine shared one of her favorite Christmas recipes with me, Chocolate Nut Bread Thank you Sonshine! Oh and that is NOT my picture.


1 comment December 17, 2007

How to make Chocolaty Chip Whole Wheat Muffins

chocolate muffin

Okay so I merged two recipes to get a new one. I have a recipe I normally use from my make a mix master mix recipe book that is pretty good but with all whole wheat it comes out pretty wheaty tasting.(To see these pictures better, click on them. The x~mas background is interfering.) Not exactly a bad thing but I kind of want to WOW family and friends around the holidays, not turn them off to whole wheat breads. So I figured I could do half and half. I really wanted a chocolate looking muffin though, not just chocolate chips tossed in. I did go to Walmart and buy two Texas Size muffin pans. I wanted some mini loaf pans as well but did not see any. I should of picked up some mini cupcake pans while I was there so people can sample more goodies. I just may still do that.


2 comments December 17, 2007

Whole Wheat Buttermilk Biscuits


So I had some buttermilk left after I did the chocolate cake the other day. I decided to whip up a batch of buttermilk biscuits. Now I for one am not too fond of biscuits but my dh is. These are actually pretty good. I should of stuck them in a muffin pan though. For the page I got the recipe from just click the link. One batch makes 16 HUGE biscuits. Whole Wheat Buttermilk Biscuits


Add a comment December 15, 2007

Hot rolls with dinner!

I made Tammy’s bread again. The first double batch of dough I am freezing. An online friend recommended freezing after the first rise and punch down. We’ll see how that winds up later in the week. The next batch I made one round loaf of bread in my ceramic kitchenaid pie pan. Another loaf in my ceramic loaf pan. Then the next double batch I made rolls!!

Brown n serve rolls have nothing on these! I used muffin liners to avoid having them stick to the pan. I sprayed the liners but then some of the muffin stuck to the liners. haha Oh well. Just a little bit. They were very, very tasty and every bit as good as the last time I made this bread. Melt n your mouth!! Very soft and tender and not wheaty at all.

Dh called and said he wants some more of my home made buttermilk biscuits! I told him we are all out of buttermilk. (Yes I know the trick with the vinegar and the reg. milk 😉 ) And can he wait for a few days? Sure thing. 😀 I was already in the middle of the 3rd double batch of bread/rolls so hunting down that recipe and whipping up MORE bread just didn’t seem like a good idea at the time. lol

Well on Tuesday I am going big shopping for the month. I am usually at the store 1-2 times a week but at the beginning of the month I like to take and get a bunch of stuff at once. I need to make up a list tomorrow. I found a new cooking blog with really yummy recipes. When I seen she added about 3 lbs of butter for her chocolate cake recipe I instantly gained a size! haha

There are alot of new recipes I want to try this month so pull up a chair and stick around. These are on my list of new things to try:

Pico de Gallo

The Best Chocolate Sheet Cake

Roasted Beef Tenderloin

Cinnamon Rolls

Steak sandwiches

What new recipes are you going to try this month?

2 comments November 4, 2007

How to make The Best Whole Wheat Bread ever!!!

Okay so I use strictly whole wheat for my recipes. (I have since writing this bended a bit too use “white flours” at times and half ww and half ap, sometimes even bread flour)I am no expert so sometimes it is a matter of trial and error. When I started baking alot earlier this year, I found a good recipe on recipe zaar which called for half/half. We hadn’t gotten the grain mill yet so used white flour and it was the softest most delicious bread you ever tasted.

Once we got our wheat it was still good. But as you know WW only is easy to taste “wheaty”, quite a bit on the rougher side. Last week I baked a few loaves and I did goof by having the oven on too high or something and , well, they were pretty disappointing. VERY WHEATY as well.

I decided to try a new recipe from Tammy’s Website. Oh my!!! It was perfect!!! Very soft and tender, melt in your mouth. I can honestly say it reminded me of when I had made those first loaves many months ago with white flour! That is how good it was. I am definately making this again and again. I think this will be my new “main bread” recipe and occasionally I will try others.


5 comments October 31, 2007

Wholesome Homemade Honey Whole Wheat Bread

Wholesome Homemade Honey Whole Wheat Bread

3¾ hours 3 hours prep
2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 teaspoons salt
6 cups whole-wheat flour
4 cups white flour

1. Dissolve yeast in warm water.
2. In a large bowl, combine butter, molasses, honey and salt and mix well.
3. Add yeast mixture and then gradually add flours.
4. Turn onto floured surface and knead until smooth.
5. Place in buttered bowl and let rise until double.
6. Punch down and let rest for a few minutes.
7. Divide dough into 4 parts and shape into loaves.
8. Place in greased pans and let rise for about an hour.
9. Bake at 375* for 35 to 40 minutes.

Okay this bread is delicious! This is the one I have been making since I got the grain mill. There is one other recipe I use but I have to find my hand made recipe book. I haven been on a break with my baking and it must of gotten tossed in a box some where. Anyways. This is a great recipe!

I use just whole wheat so mine is a little grainier but I have tried it both ways. I do admit the white flour taste better, softer. I am thinking of trying a dough enhancer. Some women add that to their recipes.

I do have one more recipe, the one my mom taught me how to bake when I was growing up but I haven’t used that one in a few years.

Anyhow here are some pics. I left it in the oven a bit too long though. 😦 We made 4 loaves and there is only 1/2 a loaf left so it wasn’t too bad. lol I think I will make more tomorrow.

Oh and by the way do not buy yeast from the store. They charge a fortune. I think I pay $3.50 or so to get a 2 lb bag of yeast from Smart N Final. At the store they charge like $2.00 for 3/4 of an ounce!

2 comments October 28, 2007

Quick and Easy Breadsticks

Okay so we tried these on a Sunday, back in March. Joey wanted to help roll them out, shape them etc. They turned out really good and next time I want to do 4 pans at once and flash freeze so next time we have some for a lasagna nite. I can just pull everything else and bake! Anyways, we didn’t have the new wheat yet so they were pretty wheaty and thick so I am really looking forward to seeing how much better they will taste with the lighter flour! ~ Jasmine


2 comments October 23, 2007

Pipin’ Hot Bakery Whole Wheat Tortillas

W.W. Tortillas

Pipin’ Hot Bakery Whole Wheat Tortillas
Recipe #7417
14 ratings

These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans.
by Troy A. Hakala

servings:8 tortillas

time to make 10 min 10 min prep

1 cup white flour
1 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water

1. Combine flours, baking powder, and salt.
2. Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
3. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
4. Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
5. Flatten first ball of dough into a disk.
6. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
7. Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
8. Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.
9. Repeat process with other balls of dough.
10. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

Okay so I made these the first time back in January. They were really good! I have made them many times since. I substitute the white for wheat flour though and the canola for olive oil though. They looked funny the way I rolled them out and I need practice but they were really yummy! I originally made 8 for the 5 kids and I and they said that was NOT enough! They wanted more! haha

Okay so this is my normal recipe now. I would still like to tweak it a bit. They taste GREAT! But sometimes they break when folding. *taps foot* So alot of times we fold them in half like a taco. When I make the kids quick stuff to eat like scrambled eggs and cheese burritos, or chili and cheese burritos, I flash freeze them and then put in a container or freezer bag. The kids eat them up quick! I need to do another pot of chili tomorrow.

Anyhow I take two, lay one flat and put ingredients in, then lay another one on top and seal the edges with a fork, flash freeze etc.

On Sunday I even got Kass in there to help! We made 48 and had chicken breast & cheese quesadillas for lunch. We had bought an $8.00 tortilla press. They are supposed to be a press for corn tortillas but I heard women saying they have one for their flour tort. on another forum. (SO you don’t have to roll out) I notice without a press they come out very poofy and one thing is there was burnt flour all over it seems. But when I used the tortilla press, no bubbles and no burnt flour! You may need to add a bit extra flour before putting on tortilla press as they do tend to stick! Oh I forgot to add earlier when we were making the food to flash freeze, instead of warming them up individually in the skillet, we took them straight from the press, filled with ingredients and sealed with a fork, put them on cookie sheets and baked in the oven. We let them cool, then flash froze, etc.

For our quesedillas, we coated them with butter and cooked in pan. The kids will microwave the frozen ones later.

Anyhow I have pics w/out tortilla press and with. Enjoy!

BRB with pics

These first two pics were as the recipe calls for 8(small)tortillas.

This second pic is when I took the 8 recipe and made them twice as big.
These last two are with the tortilla press . As you can tell no huge poofy bubbles and they are shaped round like they are supposed to be! Very cute and they look like corn tortillas!

Have you ever made h.m. tortillas?

Add a comment October 19, 2007






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