These Easy Homemade Breadsticks can be made from start to finish in about an hour! They are perfect to serve with any meal that needs a bread – specifically Italian dinners, pizza and soups!
Happy Friday friends! Tis’ the season for Eggnog and I am all about any recipe that calls for it during the Holidays! We have lots of favorite recipes that use it, like my Eggnog Waffles with Sweet Cinnamon Whipped Cream that I shared last year. But, this is probably my all time favorite! My SIL gave me this recipe and I’ll forever be in debt to her for it! These Fluffy Eggnog Muffins are a-mazing! They are the perfect texture, super fluffy and they melt in your mouth! And they pair perfect with hot chocolate or coffee!
Quick tangent, how do you drink your eggnog? Straight or mixed? I’m all about mixing my eggnog with Sprite! Not too much Sprite though! Maybe like 3/4 Egg Nog with 1/4 Sprite! K – now back to business!
3 cups All Purpose Flour
2 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Grated Nutmeg
1 teaspoon Salt
2 sticks Horizon Organic salted butter, softened
1/2 cup sugar
2 large Horizon Organic Eggs
1 cup Horizon Organic Low-Fat Eggnog
1/2 cup Powdered Sugar
Start by heating your oven to 350 degrees and lining a 12 spot muffin pan with cupcake liners.
Take your dry ingredients: 3 cups flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon grated nutmeg and 1 teaspoon salt and whisk them together.
In a separate large bowl or your stand mixer add 1 1/2 cubes (12 tablespoons) and beat it until creamy. Scrape the sides if needed during the process. Next add the sugar and combine it and the butter. The mixture should be light and fluffy. Then one at a time add the eggs to the mixture and mix. Beat the batter until the mixture is completely combined and smooth.
Now we’re going add the dry ingredients and eggnog to our butter and sugar mixture. Start by adding 1/4 of the dry ingredients to the butter and sugar mixture. Combine using a wooden spoon (no mixers friends!). Once combined, add in 1/3 cup eggnog and combine again. Then continue adding the flour mixture and the eggnog alternating, ending with the last quarter of the dry ingredients. Only mix until all the ingredients are completely combined, but do not over mix. The mixture will be fairly thick and somewhat sticky.
Add the batter to the muffin tins, filling each one just to the top and not above at all. Bake for 25-30 minutes, until the sides are starting to brown. Remove from the muffin pan to a wire rack.
Melt the 1/2 cup butter in the microwave. With a pastry or basting brush, brush the tops of the Egg Nog Muffins with the melted butter. Then dust the tops of the muffins with powdered sugar using a powdered sugar duster. If you don’t have a powdered sugar duster, then you can even just dip the tops of the muffins into a bowl of powdered sugar!
You guys, they’re seriously so delicious! You’ll love them! The Eggnog flavor is not overwhelming, but you can for sure taste it! Keep in mind that you can make this dough ahead of time and just keep it in the fridge until ready to use. So, if you’re wanting them warm for breakfast, feel free to make the dough the night before. Also, I would say the muffins are good for 2 days after you make them. Not that they ever last that long in my house though!
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
These Pumpkin Dinner Rolls are perfect to serve with meals during the Fall when you’re craving all those yummy pumpkin foods! They’re super easy to make and the flavor isn’t too overwhelming!
Father’s Day is coming soon friends! And one of my favorite traditions is to make my favorite Sour Cream Banana Bread and take it to the men in me and my kiddos lives that we love: my husband, Grandpa’s, neighbors, etc!
This recipe is beyond good and everyone loves it! It’s pretty much impossible to mess up too! My sister gave me this recipe years ago and it or my Banana Bars have been my go-to when I’m craving anything banana!
- 6 Tbsp Butter, softened
- ½ C. Brown Sugar
- ½ C. Sugar
- 3-4 ripe bananas (mashed)
- 1 C Sour Cream
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 2 Eggs
- ¼ tsp Salt
- 2 tsp Baking Soda
- 2 ¼ C. Flour
- 1/2-1 C Walnuts (chopped)
Cream together the butter, brown sugar and sugar. If you’d prefer to, you can also replace the brown sugar and sugar with 1 tsp Stevia). Then add the bananas, sour cream, cinnamon and vanilla and mix together. Add the eggs and combine. In a separate bowl combine the salt, baking soda and flour. Mix together and then add to the banana bread mixture. Once combined, fold in the nuts! Don’t over mix!
Take the banana bread mixture and divide between two greased bread pans and bake for 50-60 minutes at 300 degrees! To make sure it’s cooked, insert a toothpick into the banana bread and make sure it comes out clean!
If you’re going to give the banana bread as a gift, I always love to package it a little special too! Even just by grabbing some simple Kraft Paper, folding it around the Banana Bread and then adding a little ribbon or string makes all the difference in the world!
We love Cinnabon Cinnamon Rolls. I found a recipe that I loved and claimed to be the cinnabon recipe. Lucky for me I then married “John from Cinnabon.” Yes that was my husbands job as a teenager. He has confirmed that the frosting and filling recipe is the same. I did cut down on the butter in a few places, but no worries it doesn’t effect the flavor at all!
Here is the recipe:
½ c warm water
2 pkgs yeast
3 ½ oz instant vanilla pudding
1 tsp salt
½ c melted butter
6 c flour
½ c butter
2 c brown sugar
4 tsp cinnamon
8 oz cream cheese
½ c butter
1 Tbsp milk
1 tsp vanilla
2 c powdered sugar
Mix water yeast, and sugar and let proof for 5 minutes.
Mix pudding according to directions and add butter, eggs, salt, sugar, and mix well. Add to yeast mixture and blend, gradually adding flour and knead until smooth. Place in a large greased bowl and let rise for an hour. Punch down and roll out onto a floured surface.
Melt butter and spread over the top. Mix the sugar and cinnamon and sprinkle over the top of the butter evenly. Roll up tight and cut into 2-inch intervals. Place on greased cookie sheet or 9×13 pan and let rise again until doubled (or put in refrigerator and let sit overnight). Bake at 350° for 15-20 minutes or golden brown.
Cream the cream cheese and the butter. Add milk and vanilla and mix well. Whip in sugar until mixed thoroughly. Frost.
*These can be frozen and saved. After you place them in 9×13 pans cover the top with greased saran wrap and place in freezer before allowing them to rise a second time. The night before you want to eat them just put them in the fridge to thaw overnight. Then bake as directed in the morning.
In the past I have hated Bran Muffins. Loathed them! So, when my friend Emily told me she had a great recipe that you can make each morning, I tried them. For my family…not me of course! Being the good mother I am I was taking a sacrificial bite and so my kids would try them. Holy cow! Delicious!
You can make the dough and then refrigerate it for up to 6 weeks and make fresh muffins each morning!
Here is the recipe:
Refrigerator Bran Muffins
- 4 cups All Bran
- 2 cups All Bran Buds
- 1 cup Butter Crisco
- 1 quart buttermilk
- 5 cups flour
- 4 eggs
- 2 tsp salt
- 5 tsp baking soda
- 2 cups sugar
- Mix cereal. Add shortening. Pour 2 cups boiling water over the top and mix. Add remaining ingredients. Bake as many muffins as wanted for 15 minutes for 450 degrees. Refrigerate remaining batter and bake fresh muffins each morning,
I get excited for Zucchini season, but my boys…They die for their first loaf of warm zucchini bread!
This recipe is easy and its especially perfect for those “Holy Crap! How did that zucchini get SO big zucchinis!”
First blend the zucchini. You may have to add a little water to make it easier to blend. Blend the whole thing because even if you cant use it all, you can freeze it in perfectly measured bags and freeze it for future loafs.
Here is what you need:
2 c sugar
1 c oil
2 tsp vanilla
2 c pureed zucchini
¾ tsp baking powder
3 tsp cinnamon
1 tsp baking soda
3 c flour
1 tsp salt
Start by beating the eggs, sugar, oil, and vanilla. Then add the zucchini and combine. Lastly add mixed dry ingredients and stir it well.
Pour into 2 greased bread pans. Bake at 350° for 40-50 minutes or until a toothpick comes out clean.
Enjoy! The loaves can also be frozen!
It doesn’t looks like it in the picture but this bread is SO moist!
- 3 eggs
- 2 c sugar
- 1 c oil
- 2 tsp vanilla
- 2 c pureed or grated zucchini
- ¾ tsp baking powder
- 3 c flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp cinnamon
- Beat eggs, sugar, oil, and vanilla. Add zucchini. Mix dry ingredients and add to wet. Bake in greased loaf pans at 350° for 40-50 min.
I have an amazing recipe for you today. Its a simple and delicious Italian spice mix.
It is great for sprinkling over olive oil and balsamic vinegar to dip bread in. It can also be a great gift for a friend or new neighbor!
Here is what you need to make it:
1 Tbsp. dried oregano
2 tsp dried rosemary
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ – 1 tsp black pepper (depending on how much spice you want)
2 tsp crushed red
1 tsp thyme
1 Tbsp. dehydrated onion
½ Tbsp. dehydrated garlic
I found the dehydrated garlic in the spice section of my local store. It makes a huge difference and is worth looking for!
The first thing you need to do break some of the spice down in size. The more even the sizes of the spices the more evenly it will mix and stay mixed. I put the larger spices (rosemary, dehydrated garlic, red pepper, onion) in a Ziploc bag and then roll over it with my rolling pin until I smash them down in size.
After you have the big seasonings broken down, mix them with the other spices and mix well.
To create an olive oil dip pour a thin layer of olive oil in a flat dish and drizzle balsamic vinegar through the oil. Then sprinkle a layer of the spices over the top.
My favorite bread for dipping is this amazing and super simple sourdough.
When I moved to Seattle I used to go to a restaurant with my Grandma Irene called Ciao Bella. We loved to sit and dip our bread in their delicious oils and vinegar. When she passed away we went there after her funeral and I bought a little Italian soda that day. For the last 14 years I have kept my Italian bread dip seasonings in this little bottle. It brings back good memories!
But, if you don’t have a super sentimental Italian soda container laying around this recipe will also fill one half pint jar. I made a cute printable jar topper that you can print for the top of your jars. It makes a great Christmas neighbor gift or housewarming gift.
We hope you enjoy!
Also, don’t forget to check out the recipe for the Easy Sourdough Bread to go along with this Bread Dip Seasoning! It’s a must try!
This recipe was originally shared on I Heart Naptime on July 18, 2014
My friend Emily makes the best sourdough bread ever! The cool thing about sourdough is that you can grow your start and share it with others. She gave me my start, but if you don’t know someone with a start you can create your own. This recipe is similar to the recipe Emily used to start hers. Once you have a start this recipe is the easiest bread ever to make. No really it is, no kneading at all. It just takes some planning since it needs time. You bake it in a dutch oven. This is the the 7-Quart Dutch Oven that I bought and its the perfect size.
Two other things that are good to know. The older your start, the more sour your bread. So if you make your own start, don’t be surprised if the first few batches are not very sour. It will get more sour over time.
The other thing I love about this recipe is that it doesn’t take very much yeast. In fact in the summer Emily does not add yeast at all. I love being able to make bread even if I don’t have yeast on hand!
I keep my start in a glass canning jar in the refrigerator.
Here is how you make the bread. First, pour your start into a bowl.
Mix it well.
Once you have it mixed take a cup of the start and add it to large metal bowl. Add 1 cup of cool water and whisk well.
Add the remaining ingredients (2 cups cool water, 6 cups bread flour, 2 tsp salt, 1/4 tsp yeast) and mix until it is combined. It will be sticky.
Cover the bowl with your favorite tea towel and leave for 12-15 hours.
You need to replenish your start after you get your bread going. All you do is add equal parts flour and water. I add 1 cup flour and 1 cup water.
Mix well and pour into a clean jar. It really helps to have a canning funnel.
Refrigerate your start!
After the 12-15 hours your dough should look bubbly.
Flour your counter and then dump the dough onto the counter.
I wash my bowl, dry, and grease the bowl before I do anything with my dough. Then kneed the dough a few times. It is really sticky so its less like kneading and more like turning the dough over a few times in the flour.
Place dough into your greased bowl, and cover again with your towel. Let rest until you are ready to cook, but at least 45 minutes. I have let it go for 2 hours.
Preheat the oven to 450 degrees with your Dutch oven inside.
Sprinkle cornmeal in the bottom of the dutch oven and dump your dough into the dutch oven. Cover and bake for 30 minutes. Remove lid and cook for another 15 minutes.
Dump the bread out onto your counter and prepare to be amazed!
We love to dip ours in basil olive oil with aged balsamic vinegar. We buy our oils and vinegar from Oliver’s. They have the best oils and vinegars! If you sign up on their email list they offer free shipping every 3-4 months. It saves me a trip to CA because I can not live without their Meyer Lemon Olive Oil!
If you want to share your start just add 2 cups flour and 2 cups water when your grow your start. Then you can divide it in half and share.
- 1 cup start
- 3 cups cool water
- 6 cups bread flour
- 1/4 tsp yeast
- 2 tsp salt
- Add a cup of start to a large metal bowl. Add 1 cup of cool water and whisk well. Add remaining 2 cups water, flour, salt, and yeast. Mix well. The dough will be sticky, not kneadable. Cover the bowl with a tea towel and leave for 12-15 hours.
- After the 12-15 hours your dough should look bubbly. Flour your counter and dump the dough onto the counter. Knead the dough a few times. It is really sticky so its less like kneading and more like turning the dough over a few times in the flour.
- Place dough into greased bowl, and cover again with your towel. Let rest until you are ready to cook, but at least 45 minutes.
- Preheat the oven to 450 degrees with your Dutch oven inside. Sprinkle cornmeal in the bottom of the dutch oven and dump your dough into the dutch oven. Cover and bake for 30 minutes. Remove lid and cook for another 15 minutes.