You know those recipes you make a couple of times and then it gets pushed into the back of your recipe binder and forgotten about? Well, that’s exactly what happened to the following recipe! I cannot believe I ever forgot how delicious these Zucchini and Cheese Drop Biscuits are! I mean what is wrong with me? I haven’t made these in quite a while (sad face). I was going through my binder looking for ways I could use the zucchini from my garden and there these biscuits were, staring up at me from the page, begging me to make them. So let’s make them!
First, the flour, baking soda, and salt get whisked together in a large bowl. Next, cut in the butter until it resembles coarse crumbs. Now comes the good stuff! Mix in the shredded zucchini, cheeses, sundried tomatoes, and basil. Now you stir in the milk until just combined.
Drop the dough by 1/3 cupfuls into a greased 9X13 inch pan and bake for 22-25 minutes. I of course topped mine with a little extra cheese because that’s how I roll :).
Look how gorgeous these Zucchini and Cheese Drop Biscuits turn out! Doesn’t the sight of that just make you happy? The edges and tops get all crispy but the inside is super soft, thanks to all that butter. I am a huge sundried tomato fan and they add so much flavor to these biscuits while the zucchini keeps them moist. This is such a great way to use the squash that is in abundance this time of year. Whether you planted a garden or get yours from the grocery store, it’s everywhere!
These are of course a great side dish to any Summer time meal you prepare, but the leftovers are also great for making sandwiches! I love using these for the turkey and ham sandwiches I pack in my husband’s lunch. Another idea is to use them as a casserole topper. You could crumble the leftover biscuits on a casserole or put the raw dough right on top before you bake it.
I vow to never again forget about these Zucchini and Cheese Drop Biscuits!
- 3/4 cup shredded zucchini
- 1 1/4 tsp. salt, divided
- 2 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 tbsp. chopped oil packed sun dried tomatoes
- 2 tsp. dried basil
- 1 cup milk
- Preheat your oven to 425 degrees. Place the shredded zucchini in a colander over a plate. Sprinkle with salt and stir. Let sit for ten minutes. Rinse and drain well. Squeeze the zucchini to remove the excess liquid.
- In a large bowl, whisk together the flour, salt, and baking soda. Cut in the butter until it resembles coarse crumbs. Stir in the zucchini, cheeses, sun dried tomatoes, and basil. Add the milk and stir until just moistened.
- Drop by 1/3 cupfuls into a greased 9X13 inch baking dish. Bake for 22-25 minutes or until golden brown. Serve warm or at room temperature.
Source: Taste of Home Magazine
It’s rhubarb season guys! Yes, rhubarb is plentiful, fresh, and ready to be included into lots of glorious dishes. I especially love rhubarb in desserts, maybe paired with strawberries, or in jams and jellies. I am a pro at eating rhubarb but I have only actually made one dish with it years ago. It’s about time I get to baking and tasting, because ……. (drum roll please) …….. I have been asked to be a judge at the Rhubarb Festival at Kitchen Kettle Village in Lancaster County, Pennsylvania. They have been holding this festival for over 30 years! Every year people bake their most loved rhubarb desserts and bring them to the “Best Rhubarb Dessert in Lancaster County” baking competition. That’s where I come in. I will be judging one category and then helping other judges choose an overall grand champion. Let me tell you, my taste buds and I could not be more excited!
To prepare myself (and those taste buds), I went to the store and bought almost all the rhubarb they had. I came home and got straight to work baking up a storm. I made Almond Rhubarb Tea Cakes, Rhubarb Raspberry Scones, and this delicious Cinnamon Rhubarb Bread.
Rhubarb has a wonderful tart flavor that makes it perfect in desserts because it can easily be balanced out by adding some sweetness. That is why you will often see it paired with strawberries or made into a jam. I also love it’s beautiful bright pink/red color. That’s just awesome!
This Cinnamon Rhubarb Bread doesn’t require much work and really lets the rhubarb shine. This is a quick bread, so everything gets mixed in one bowl, which is another bonus because who doesn’t love minimal cleanup!?
While baking, the rhubarb releases juices which help this bread stay moist. When you take a bite, the tartness of the rhubarb really comes through but isn’t overpowering when paired with the brown sugar and cinnamon batter. It was just meant to be!
34th Annual Rhubarb Festival here I come!
- Butter, for greasing the pan
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3/4 cup brown sugar
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 egg
- 1/2 tsp. vanilla extract
- 2 cups diced rhubarb
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees. Grease an 8 x 4-inch loaf pan with softened butter.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla. Mix well. Fold in the rhubarb and walnuts.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.
Slightly Adapted from Today
You do not have to peel the rhubarb.
Banana Bread. There are so many variations on banana bread and I love them all. You know I am always trying new recipes, so this traditional bread is constantly undergoing some sort of tweaking in my kitchen. Once again, and not by accident, I found myself with tons of overly ripe bananas. Yay! I thought about making my Chocolate Chip Banana Bread but then I remembered a recipe for Banana Oat Bread I had tried a while back and loved. So here it is, the beautiful and delicious Banana Oat Bread.
One of the things that sets this banana bread apart from all the rest is it’s texture. It is packed with rolled oats and walnuts, which gives it some added crunch. In every bite you can taste a little hint of cinnamon that brings everything together.
There is quite the snow storm headed our way tonight, so I am glad I have a loaf of this bread to munch on while watching the snow fall. I also have a few delicious soups in my meal plan that I can’t wait to make!
Now back to eating my Banana Oat Bread….
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1/4 cup milk
- 3/4 cup walnuts, chopped
- 1 cup all purpose flour
- 2/3 cup + 2 tbls. rolled oats, divided
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- Preheat your oven to 350 degrees. Butter and flour a 9X5in loaf pan and set aside.
- In a large bowl, cream together the butter and sugar until well combined.
- Add mashed bananas, eggs, vanilla, lemon juice, milk, and chopped walnuts. Mix until well combined.
- In a separate bowl, whisk together the flour, 2/3 cup of oats, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 2 tbls. of oats on top.
- Bake for 50-60 minutes. If the bread is getting too brown, you can cover it with foil around the 45 minute mark.
- The bread is done when a toothpick inserted in the center comes out mostly clean. Let the bread cool before removing from the pan.
Adapted from Spiced Blog.
Well hello there! I know you haven’t heard from me in a while and I am sorry for that! I have been having technical difficulties (I won’t bore you with the details) . Don’t worry though, behind the scenes I have been cooking like crazy and trying new recipes. I have so many delicious things I can’t wait to share with you. Today it’s time for some flaky and beautiful Buttermilk Biscuits.
I have tried quite a few biscuit recipes and I am always left wanting more. More flakiness. More rise. More layers. More flavor. Just……more. This recipe for Buttermilk Biscuits is perfect and it leaves you wanting nothing more. Okay that’s not entirely true. They will leave you wanting to EAT more….many many more. This recipe is super simple, which means you are always only 20 minutes away from perfect homemade biscuits.
Ready to hear how complicated this recipe is? You have to sift your dry ingredients into a bowl. Cut in 8 tablespoons of butter. Pour in the buttermilk and stir. Then, once a dough has formed, you dump it out onto the counter and fold it over 6 times. Roll the dough into a rectangle half an inch thick and cut out your biscuits. Put them on a baking sheet and bake for 10-15 minutes until puffed and golden brown. Bam. Done. Mission make homemade Buttermilk Biscuits has been accomplished.
The first time I made these, I couldn’t actually believe I made these. They come out of the oven puffed up, showing off all of their wonderful buttery layers. It is a sight to behold. If you are a total food nerd like I am, things like this make you extremely excited and you may have to dance it out right there in the middle of your kitchen :). I love making these for my family on the weekends and topping them with Sausage Gravy. Stay tuned… that recipe will be coming up shortly! Now, go make some of these biscuits so you will be ready.
- 2½ cups all-purpose flour
- 2 tbls. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- 8 tbls. cold, unsalted butter
- 1 cup buttermilk
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl.
- Using a fork or a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs.
- Add the buttermilk and stir with a fork until it forms a rough ball.
- Turn the dough out onto a floured surface and shape into a rectangle about an inch thick. Fold it over and gently roll out. Repeat 6 times.
- Roll the dough out into a rectangle about a half an inch thick. Cut the dough into biscuits using a biscuit cutter or floured glass. Make sure when cutting your biscuits you don't twist the cutter. Go straight down and straight up.
- Place the biscuits on a baking sheet and bake for 10-15 minutes or until golden brown.
I like to brush the tops of mine with melted butter when the come out of the oven!
Source: Cooking Maniac
Can I have everyone’s attention please. I am very excited about what I am getting ready to type….I made homemade Croissants! Yes, homemade Croissants! They were buttery, and flaky, and totally amazing! I can’t believe they were made in my little kitchen. Now, I could never take all of the credit in making them. My husband’s Aunt Susie is a trained pastry chef and every now and then when she is off work, and feeling ever so kind, she comes over and gives me baking lessons. Isn’t that incredible!? I soak up all of her knowledge and I can’t get enough. We have made fruit tarts, meringues, cream puffs, and now croissants.
Let me show off some of the delicious creations we have made!
Now onto the star of this show…..Croissants!
Let me start by saying that making croissants is quite a process. I wouldn’t say they are difficult to make but really time consuming. They also require a lot of patience which, as I have said before, isn’t my strong suit. Aunt Susie knew that we wouldn’t be able to taste our end product the same day, so she was kind enough to get the process started the day before. She arrived with dough that had chilled overnight and a batch of dough that was rising. This made it possible for her to teach me the entire croissant making process in only one day. We ended up making three batches of croissants which left us with plenty to eat and lots to go in my freezer. Win!
FIRST STEP: Mixing the croissant dough is pretty straightforward. First, you dissolve the yeast into lukewarm milk. Then in a mixing bowl, you combine: bread flour, the milk, sugar, salt, and butter. You place the dough ball in a bowl and let it rise in a warm place for 1 1/2 hours. Once the dough has risen, you spread the dough out onto a pan in the shape of a rectangle and chill in the refrigerator for 30 minutes. (Something very important that Aunt Susie kept reminding me of is that in every stage of croissant making you always want your dough to be in a rectangle because that’s the end goal.)
SECOND STEP: (Enter butter stage right.) There is a lot of butter in croissants. I mean ALOT. That’s why they are so irresistible I suppose. Take the wrappers off two room temperature sticks of butter and place them side by side on wax paper. Take the butter wrappers and place them over the sticks of butter to keep your rolling pin from sticking. Use your rolling pin to make one big rectangle of butter. (Now you want to chill the butter before the next part). Take your chilled dough out of the fridge and place your butter on the dough. Now you fold the dough into thirds remembering to keep the rectangle shape. Now the dough chills for 30 minutes.
THIRD STEP: Now we begin what is called the 3 – 3 folds. This is what gives the croissants their beautiful layers and ensures the entire pastry is filled with butter. Roll out your chilled dough on a lightly floured surface remembering to keep the rectangle shape. Once rolled out, you will fold the dough into thirds. This is the first of the 3 – 3 folds. To mark this, you make an indentation on top of the dough with your finger. This is so you can remember what fold your pastry is on. The dough goes back into the fridge.
FOURTH STEP: Repeat the previous step. You will do another 3 fold and mark it with two indents. Back into the fridge it goes. It is very important to fully chill the dough in between steps so that the butter stays cold and doesn’t seep out of the dough. You don’t want to lose any of that precious butter!
FIFTH STEP: Time for the last of the 3 folds. Roll the dough out, fold it in thirds, and mark it with 3 indents. Now you can wrap the dough loosely in plastic wrap and put it back in the fridge to chill overnight. Yes, overnight…..it will be worth it I promise!
SIXTH STEP: It is time to roll out our dough! Place the chilled dough on a lightly floured surface and roll it out keeping the rectangle shape and always roll from the middle out. Once our dough was rolled out we used a measuring tool to help us give the dough even marks so we would know where to cut. You can just eyeball it and that’s fine too.
SEVENTH STEP: Now cut the dough for the croissants you plan on making. We did some filled with chocolate for “Pan Au Chocolat” and we also did some traditional croissants. You will want to work fast so you don’t warm up the dough too much. Once your croissants are filled or shaped, they go on a baking sheet lined with parchment paper to rise. Set them in a warm area for a while until they have puffed up.
EIGHTH STEP: Now that the croissants have risen, it’s time to brush them with an egg wash and finally get them into the oven. They bake at 400 degrees until they are puffed up and lightly golden brown. Now for my favorite part, let them cool and enjoy!
Aren’t they beautiful? They bring a tear to my eye (dramatic). No, but really, making Homemade Croissants was so rewarding! Having them in my freezer to pull out and bake whenever I want…..amazing! I want to say a big thank you to Aunt Susie for being willing to come over and teach me how to make such delicious treats. I really couldn’t do it without her and I enjoy our time together. I wonder what we will make next……
1 cup milk
.25 oz dry yeast or .5 oz fresh yeast
1 tablespoon sugar
1 teaspoon salt
1.5 oz butter, softened
3 3/4 cup bread flour
8 oz butter, separate