This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. On the 12th day of Christmas my true love gave to me 12 Drummers Drumming... so I made breadstick drumsticks! Garlic Sesame Grissini in fact. Actually Maddy made them for me because my original plan didn't work out. Sometimes recipe testing is just like that, nothing turns out the way you want, but it helps to have a great team around you who can help you out and come up with something even better in the end. Well I'm so glad she took over because her breadsticks came out much more beautiful and tasty than mine. And we're sharing the recipe with you now! Garlic Sesame GrissiniGrissini is a long, crunchy breadstick that originated in Italy. They're great for appetizers, snacks, or eating with soups. They're also beautiful and would be a great addition to a charcuterie board or a table spread. Because Maddy made these that means they're actually vegan friendly (just substitute agave for the honey), which means all your friends and family can happily munch away on these tasty treats. Make sure to make extra because these are sure to go fast! You want to get these nice and long (at least 16 inches) so having even portions of dough is helpful. I love to use my bench scraper to help me cut and shape dough easily. Plus it has a little ruler on it which is helpful for measuring out portions of dough! And when it comes time to clean up, the scraper easily scrapes up any dough stuck to my counter (just be careful not to scratch your countertop if you don't have stone countertops). This concludes our 12 Days of Christmas Recipes series, but don't worry we have more fun posts planned for this week. If you're wondering what we made for the other 11 days I'll link them below.
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Happy Day Before Thanksgiving Baking Day Everyone!
I love the day before Thanksgiving! It is a day dedicated to making all of the wonderful baked goods that we will enjoy stuffing ourselves with on Thanksgiving Day! The rolls, the pies, putting together the stuffing...whatever our family loves to eat on the day that we give thanks for all that we have. #givethanks
BUT, let's face it. Sometimes, time gets away from you and maybe you need something quick for an appetizer or the rolls burned or you just need something quick to tide your family over until they can eat all of the great stuff that will be on the menu on Thursday. There are a myriad of reasons that refrigerated crescent rolls might come into play during this busy season. The great thing is that these crescent rolls are easy to get into the oven and they taste pretty good! And the BONUS is that you get to pop that cardboard tube open! Who doesn't get a kick out of that? Instead of plain crescent rolls right out of the tube, it's easy to make them just a little more special. Here are a couple of ways that we have found to take the normal refrigerated crescent roll over the top!
Pumpkin Butter Crescent Rolls
A few weeks ago, Lindsey shared her recipe for Crock Pot Pumpkin Butter. It is really delicious stuff! Maddy figured out that Pillsbury Original Crescent Rolls are vegan, so she told me that a great way to eat them is to spread the Pumpkin Butter on them and bake them like that. I gave it a try! They were eaten up in no time! (Not just by me!)
If you haven't made your own pumpkin butter, you can alwayspurchase some! When I filled these rolls, I didn't always roll them in the traditional way. Sometimes I rolled them backwards and made a bundle, trying to keep the filling from leaking out. They seemed to work either way. Here are some other spreads that I think would be delicious spread inside a crescent:
Apple-Brie-Rosemary Crescent Rolls
If you have a little more time to whip out these rolls, you will love them! They make a great appetizer or addition to a simple meal like soup.
Have a wonderful and happy Thanksgiving everyone! We will see you back next week! We have a lot of wonderful holiday projects and recipes in store.
Also, don't forget our Black Friday/Cyber Monday Sale on the Etsy Shop! Don't miss the bargains!
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My granddaughter and I canned some strawberry jam the other day. I am always excited to try out the newest batch of jam. There is always a bit left over that won't quite fill a canning jar, so I put it in a jam pot that I got in Germany years ago and put it in the fridge to be used right away.
Anyway, the idea came into my head that for breakfast the next morning, the strawberry jam would be great on muffins. Then, a light bulb moment happened and I thought "why not jam filled muffins?" So, I got to work and I must say that these came out pretty delicious and were a hit with my grandchildren!
The batter is simple to stir up in no time at all. After filling the muffin liners 2/3 full, I generously topped each cup of batter with the strawberry jam.
You will notice that I was using up some odds and ends of muffin tin liners. I love the cute cardboard ones that are kind of tall.
The muffins only take 20-25 minutes to bake and they come out looking wonderful!
Let them cool a bit, because the jam will be really hot! That could give a nasty tongue burn. While they cool, whip up a tasty, healthy breakfast smoothie to go with them. My grandkids had no idea that I sneaked in some beets in those smoothies that they loved!
Of course, any kind of jam that you have would taste great in these muffins. But, doesn't the bright red strawberry jam look so good! I hope that you give these a try!
This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thanks for your support! My son baked some focaccia Bread, and then his SIL did as well. The pictures looked so delicious. I had never made focaccia bread myself and decided to give it a try. I have a number of herbs that I have been growing and this was the perfect opportunity to use them in a new way. Focaccia Bread is very easy to make and is a lot of fun! You really get to put your hands in the dough. The outcome is so delicious because the olive oil is definitely the star of the show. In addition, there are so many topping choices that a variety of flavors are possible if you are making more than one loaf. Wouldn’t that be nice on a luncheon table? Many people use focaccia for sandwiches or for pizza, and of course, just to eat all by itself. As I mentioned, focaccia bread is very easy to make. My first attempt came out so good! I was nervous because there was so much olive oil! But, when it came out of the oven that was all incorporated into a bread that was crispy on the outside and soft on the inside. The olive oil and the herbs with that sprinkle of salt were an explosion of flavor in my mouth. One tip to get the most flavor from the herbs is to make sure that they are coated with the olive oil. I watched some Italian You Tubers who gave that suggestion. I guess the oil helps to bring out the flavor and convey it to the bread dough. So, you will notice in the recipe that I soaked my herbs in the olive oil that I used in the bread dough and also drizzled over the bread. Another tip is about the kneading technique for this bread. Not everyone does this method, but a number of bakers do and I decided to try it. It is the stretching and pulling method. I like it because the dough is pretty sticky and needs to be in order to get the texture that you want in focaccia bread. With the stretch and pull method of kneading, you are elongating the gluten without adding too much flour to the mix as you would with a regular kneading method. Here is how you do it:
My final tip pertains to dimpling the top of the bread. Focaccia is supposed to have lots of lumps, bumps and crannies where the oil and toppings can gather. Adding the dimples also keeps the bread from rising too quickly. Focaccia is a flat bread and this is a way of keeping it that way! Putting water on your fingers helps them not to stick in the dough. Then, use those fingers to push into the dough to form the dimples. It is the fun part of making this bread! Don’t be afraid to push in until you feel the bottom of the pan. My recipe is a conglomeration of various recipes and videos that I watched as I tried to glean information about making focaccia. Some of the videos weren’t even in English! But, my main source was probably from Immaculate Bites who also gave me the instruction to infuse the oil with the herb flavor, although she did it differently than I did. You may want to go to her site to see how she did it. She used her machine to do the kneading and didn’t do the stretching and pulling method, so you can choose to do it whichever way you prefer. Focaccia seems to be a hands on bread though. Many people mixed all of it by hand from start to finish! But, here is the recipe that I ended up adapting to my preferences. I hope you enjoy it! One last tip! Focaccia Bread tastes the very best when it is still warm on the first day it is made, so have some friends over or get all of your kids to the table and eat it all up! You can warm up the leftovers in the microwave, but I still think the first moments after it cools slightly out of the oven is the best time to gobble it down! Other Bread Recipes you may enjoy!
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
May 2024
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