Oat and Honey Bread

I take no credit for this recipe, either.  The recipe came from Pinterest but the picture is mine.  I have made this bread 2 or 3 times now.  I LOVE it.  The hubby LOVES it.  The kiddo LOVES it.  Therefore it is a keeper.  It is by far my favorite homemade bread recipe that I have ever tried out.  The only downfall is that it is not wheat and I do LOVE wheat bread.  But this bread is so soft and tastes delicious.

Here is what you need:

• 3 Cups Flour
• 3/4 Cup oats, plus a little for topping
• 2 1/4 tsp yeast
• 1 1/2 tsp salt
• I Cup Milk
• 1/4 Cup lukewarm water
• 2 Tbsp butter
• 1/4 Cup honey, plus a little for topping

1. In a mixing bowl (I use my kitchen aid with the dough hook), add the flour, oats, yeast, and salt. Mix to combine.
2. In a small microwavable bowl or 2-cup measuring cup, Heat the milk until it is it warm. (I usually do 1.5 minutes). As soon as it comes out of the microwave add the butter to the milk and stir until the butter is melted. Add in the water and honey. Stir until combined and butter is melted.
3. Pour the milk mixture into the mixing bowl with the flour mixture. Using the dough hook, mix/knead until it is all combined and a soft dough ball forms. The dough will be really really soft and even somewhat sticky. (However, the first time I made this bread, it was so sticky that the dough was not forming a ball. I had to add a bit more flour. The second time I made it, I didn't have to...it was weird.)
4. Once the dough ball forms, dumb the dough ball into a lightly greased bowl, cover, and place in a warm place to let it rise. (The original recipe said this...I always just remove my dough hook and keep it in the kitchen aid bowl...I am lazy that way.) The original recipe said to let it rise about 30 minutes to an hour. (I keep mine about 30 minutes sitting by the heated oven).
5. Once the dough reaches about double the size (give or take), dump it onto a lightly floured or lightly greased counter and form into a loaf. (I know that there are several "techniques" for this as well, but, again, I am lazy. So, I just dump mine out and form the dough into an oblong type shape using my hands.
6. Grease/spray a loaf pan. I don't know sizes...sorry...I use my largest one. Place your oblong type shaped dough into the loaf pan. Cover and let raise again. (Again, the original recipe said 1 to 1.5 hours...Again, I maybe let it sit there 30-45 minutes)
7. Heat about 2 Tbsp (give or take) of honey in the microwave for 15-20 sec. Brush the top of the loaf with the warmed honey. Sprinkle more oats over the top of the honey (I do the honey part, but I have never added the oats on top)
8. Bake in a preheated 350 degree oven for 40-50 minutes.
9. Let cool a few minutes in the pan and then dump out to finish cooling.

Serve fresh with honey, jam, butter, or plain! So great!

Paula Deen Biscuits

Obviously by the title, I did not "create" this recipe.  However I have always been on the search for a great biscuit recipe.  I have several recipes that I like but sometimes they just turn out dry.  This one is awesome!!! I originally used them for homemade biscuits and gravy when we had family visiting.  However, I LOVE eating them plain, with butter, with honey, or with jam.  They are SO good.  Another benefit is that they are SOO easy and fast.  Start to finish, I think I spent 30 minutes on them.  Another benefit is that they are homemade so you can make them as big or as small as you want. Obviously, the larger you cut your biscuit, the fewer biscuits that you will have.  Thank you Paula Deen :)

Here is everything you need:

• 2 Cups Flour
• 1 tsp Sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 8 Tbsp butter, softened
• 3/4 cup milk

1. Place the flour, sugar, baking powder, and salt in a larger bowl. Stir to combine.
2. Using two knives or a pastry blender, cut butter into the dry ingredients until the mixture is pretty much all fine crumbs.
3. Make a "well" in the center of the dry ingredients. Pour in the milk. Knead with your fingers until the dough forms a ball and all ingredients are combined. (I used a spoon until it is all pretty well combined then I dig in with my fingers.) The dough will be soft and sticky but workable---sorry hard to describe.
4. Lightly flour a surface. Dump the dough out and rough into a rectangle of desired thickness. (You saw my biscuits Amanda...They were all different heights...obviously I suck at uniformity). Then using a biscuit cutter or a glass, cut biscuits. Place them on a slightly sprayed, greased, or buttered cookie sheet/pan. Repeat process until the dough is completely used.
5. Bake in a Preheated 425 degree oven for about 12 minutes.

Fast, simple, and oh so delicious!

White Chocolate Snickerdoodle Cookies

I am in heaven with these cookies!!! White chocolate with Snickerdoodles?!?!? Definitely a win! Love both by themselves, separately and together? Let's just say that I would have eaten them all if I didn't give them away.

Here is what you need.
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package white chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
Coating:
1 tsp. cinnamon
1/3 c. cinnamon sugar for rolling

1)Preheat oven to 350º. Prepare baking sheets lined with parchment paper. (I just lightly sprayed my pan)
2)In a stand mixer, cream together the butter and sugars.
3)Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon and sugar for coating). Mix well.
4)Scoop out with a cookie scooper and roll the dough ball in the cinnamon sugar, coating completely.
5)Place on baking sheet about 2 inches apart.
6)Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Enjoy!
Recipe from Something Swanky

Cinnamon Roll Cookies

This another recipe thanks to Pinterest, and I thank Bakers Royale for the recipe and photo.  As usual, I cooked them my own way according to my time schedule. 

Here is what you need:
Cookies:

2 cups of flour, plus 2 tablespoons flour

1 teaspoon cinnamon, plus 1 tablespoon for divided use

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened, plus 3 tablespoon for divided use

¼ cup granulated sugar

¼ cup light brown sugar, plus ½ cup for divided use

1 egg yolk

¼ cup applesauce

1 tablespoon of light corn syrup

1 teaspoon vanilla

For the filling:
1 tbsp cinnamon, divided
3 tbsp butter, divided
1/2 cup brown sugar, divided
For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

1. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
2. Using a sturdy spatula or wooden spoon, fold in flour, baking soda, salt, and cinnamon until just combined. Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. (give or take a few minutes)
3. Mix the filling ingredients except butter. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside. (um, I don't do this.  After I roll the dough, I just spread/sprinkle the filling stuff over the top)
4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with remaining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes. (yeah, I didn't do this either.  I skipped and went directly to step 5)
5. Remove chilled roll and cut into ½ inch slices.
6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.  (I just left them on the pan and then once cooled, I drizzled the glaze directly over the top)

For the glaze: Just mix the milk and powdered sugar until well combined.  Drizzle over cooled cookies.