No frozen or refrigerated biscuits in the store? No problem! Try this easy recipe 😋👩🍳
2 cups AP flour (250g)
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
6 tbsp butter (very cold/frozen)
3/4 cup milk
Chill butter in freezer 20 mins before beginning. This is very important for light flaky biscuits
Preheat oven to 425F, line cookie sheet with parchment paper
Combine flour, baking powder, sugar and salt, mix well and set aside
Remove butter from freezer and cut it into your flour with a pastry cutter or my preferred way, grate using a box grater.
Add the grated butter to the flour and stir until the mixture resembles coarse crumbs
Make a well in the centre and add the milk, use a wooden spoon or spatula to stir until just combined (don’t overwork the dough)
Transfer dough to a floured surface and gently work the dough together. If the dough is too sticky, add flour until manageable
Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together, rotate 90 degrees and fold in half again, repeat 6 times
Use hands to flatten dough to 1″ thickness, lightly dust cutter (I use a drinking glass) with flour, push cutter straight down (don’t twist) into the dough and drop biscuit on prepared sheet about 1/2″ apart. You should get about 6 bicuits
Bake at 425F for about 12-15 mins or until the tops are light golden brown
Brush with melted butter immediately after removing from oven.
This is one of my favorite breads!♥️ Have it warm with butter, toasted with peanut butter, a couple days later, use it to make the best French toast or make a lovely bread pudding with ice cream 😋
1 1⁄2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4ounce) packages active dry yeast
1 cup white sugar
1 teaspoon salt
1⁄2 cup unsalted butter, softened
1 cup raisins
8 cups AP flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)
Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally,remove from heat.
Let cool until lukewarm, about 120-125 degrees.
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won’t activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don’t cook the eggs.) Add the flour gradually to make a stiff dough.
Knead the dough on a lightly floured surface for a few minutes until smooth.
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
Roll up tightly (the long way).
The roll should be about 3 inches in diameter.
Cut into thirds, and tuck under ends and pinch bottom together.
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
Let rise in warm place, uncovered, again for about an hour.
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
Remove from oven and let cool on rack.
Take melted butter and spread over tops of loaves.
After about 20 minutes, lay loaves on their sides and remove from pans.
Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice and zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Hey guys! I’ve been missing in action for a while, again! But I’m back to cooking and baking and today I tried this wonderful recipe from Two peas in a pod! It’s called chocolate zucchini bread and it’s so moist and delicious I just had to share! And I mean it’s healthy because it has a ton of Zucchini in it 😂😂
I followed the recipe pretty closely except I added more sugar because I used unsweetened cocoa and I also used milk and semi sweet chips. To keep the chips from sinking to the bottom, I dusted them with flour before mixing them in.
Here’s the recipe
prep time: 15 MINUTES
Cook time 50 MINUTES
total time: 1 HOUR 5 MINUTES
1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Lucky me! All of my bananas went soft and the skins were starting to turn brown and as I was about to throw them out my hubs ran into the kitchen in slow motion screaming “NOOOOO MAKE BANANA BREAD!!”… ok maybe it wasn’t that dramatic.
I really just wanted to lay in bed and finish dying from this flu, but I pulled out the old recipe book and whipped this up. It’s so good with a lot of butter * I also put cheese on mine, don’t judge me, I love cheese <3* Man am I glad I thought to make this 😉
1 1⁄4 cups sugar
1⁄2cup butter or 1⁄2 cupmargarine, softened
1 1⁄2 cups mashed very ripe bananas (3-4 medium)
1⁄2 cup buttermilk
1 teaspoon vanilla
2 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts, if desired
Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
TIP : If you don’t have buttermilk, you can add 1 tbsp of lemon juice or white vinegar to 1 cup of milk and let it sit for 10 minutes before using in your recipe 🙂