Tag Archives: easy

Potato Bread With Raisins #BreadBakers

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potato bread with raisinsI’m so honored and happy to be part of this group and be able to share our first event.
Thank you to Renne from the Magnolia Days, to open the door to an amazing new aventure in the kitchen.
Ok, I know it is still hot outside but, you can’t say the making homemade bread is something imposible, the smell and flavors are so different and of course your family will fell so happy to be eating a bread they can actually pronounce the ingredients.
You know me a little humor makes a difference.
I made for you, soft, crispy and delicious Potato bread, yes this bread is made with real potatoes, this is my favorite bread to make, the crumb is soft, not to sweet not to salty and brown to perfection.
The perfect afternoon or breakfast bread, with some cream cheese, jam or butter, oh my! I need a piece know.
Please leve a comment if you like the recipe and don’t forget to try it and experiment into new shapes.
Enjoy.

INGREDIENTS

  • 3 yucan gold or 2 Idaho potatoes peel, cut in pieces and cook in water with salt.
  • 2/3 cups milk
  • 2/3 cups sugar
  • 1/2 teaspoon salt
  • 2/3 cup butter
  • 3 egg and 1 yolk
  • 1 teaspoon of milk
  • 2/3 cup warm water
  • 2 packages of active dry yeast
  • 6 cups flour
  • 1 cup raisins
  • Zest of 1 lemon

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. In a sauce pan on medium low heat add milk and bring to boil, turn off the heat and add butter, lemon zest, salt and sugar, make a mash with the potatoes and add 1 1/3 cup to the above mixture.
  3. Add the yeast to the water and le it sit for 5 minutes, you”ll see the it starts to make an sponge, then add to the milk and potato mixture, let it cool for a bit and place in a bowl of a stand mixer, you don’t need a hook mi mix the dough.
  4. Begin to beat the mixture on medium high speed, add the eggs one by one and 3 cups of flour, one at a time, beat for 1 minute and place dough on a floured surface, this is when you will add the rest of the flour, do not use more then the 3 cups left.
  5. Knead the dough for 10 minutes, do not be gentle she needs a lot of stress relive therapy, add the raisins while your kneading.
  6. Let it rest for 5 minutes, in the meantime mix the yolk with the milk.
  7. Cut the dough in half and place each peace in a loaf bread mold, and brush the yolk and milk mixture on the top, let it rise for 45 minutes.
  8. Once all big and delicious, bake for 30 minutes.
  9. This recipe makes 2 loaf breads.

potato bread 1 potato bread 2 potato bread 3

 

Preparation time: 30 minutes + 45 minutes of rise
Cooking time: 30 minutes
Level of the recipe: Easy

And here are more inspired, delicious recipes from out other contributors.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Coconut Meringues #TheLeftoverClub

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8

coconut meringuesOk is that time again, the one when we are sending and sharing delicious recipes to other members of the club.
And this month I was really into light and different specially because summer is not very pleasant to weather to be baking a lot.
Thats why I make this light and super delicious coconut meringues, with a touch of sunset, because I add some orange color, they look pretty.
And please leve me comment with your thoughts about my easy, easy, easy, coconut meringues.
Enjoy.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 3 egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon coconut extract
  • 1/8 teaspoon salt
  • orange food coloring

DIRECTIONS

  1. Preheat the oven to 200°F.
  2. Line a cookie sheet with parchment paper; set aside.
  3. In the bowl of a electric mixer, combine, egg whites, salt, cream of tartar and coconut extract, beat on medium speed until soft peaks form.
  4. Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form.
  5. With a toothpick, paint stripes of the orange food coloring on the inside of a pastry bag fitted with a 1/2 inch open star tip, and carefully transfer meringue into the bag.
  6. Pipe the meringues in the shape the you like, I like a flower type shape.
  7. Bake for 2 hours or until meringues appear dry and firm when lightly touched.

This recipe makes 28 meringues.

Preparation time: 25 minutes
Cooking time: 2 hours
Level of the recipe: Easy

leftovers-club-badge


Pear and Almond Muffins #TwelveLoaves

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pear and almond muffinsI’m so exited to share this recipe with you, and specially with the #TwelveLoaves group.
We are inspired this month by pears, making all kinds of incredible, different and delicious recipes, the I’m sure you can’t wait to make at home.
I made for you this low, sugar, gluten free muffins, yes gluten free, my first recipe like this, and let me tell you’re not going to miss the flour, because I add some almond flour to complement and to give this muffins a different twist.
Made with cook pear and a lot of love, are our new favorite, not because I made but because my family love to try new and different recipes.
So I really hope you make them and let me know if you like them.
Enjoy.

INGREDIENTS

  • 2 pears peal and dice
  • 1/2 cup brown sugar
  • 1 teaspoon grown cinnamon
  • the juice of 1/2 lemon
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 cup oats
  • 1 teaspoon baking powder
  • 1/3 cup coconut oil
  • 1/8 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 350°f.
  2. In a sauce pan, place pears, cinnamon, brown sugar and lemon juice and cook for 5 minutes in low heat or until the pears are soft.
  3. In a bowl mix together oats, almond flour, salt and baking soda. In other bowl mix eggs, vanilla, oil and sugar.
  4. Once the pears are ready add to the oats mixture and stir then add that mixture to the egg mixture and stir until well blended.
  5. You need to have ready a muffin tin with some liners, them add 2 tablespoons of the mixture, bake for 26 minutes.
  6. Let cool completely before serving.
  7. This muffins are a great snack for school or as a breakfast.

This recipe makes 12 muffins.

Preparation time: 15 minutes
Cooking time: 26 minutes
Level of the recipe: Easy

#TwelveLoaves -September: Hosted by Camilla of Culinary Adventures with Camilla. Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS!  Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with Pears. Let’s get baking!
#TwelveLoaves September: Pears
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this September 2014, and posted on your blog by September 30, 2014.
#TwelveLoaves runs smoothly with the help of our bakers.  A big thanks to Camilla of Culinary Adventures with Camilla for hosting our event!

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef.

Asian Pear Bread by NinjaBaking
Pear and Almond Muffins by Basic N Delicious
Pear and Cherry Sourdough Bread by Karen’s Kitchen Stories
Pear and Walnut Sticky Buns by Kudos Kitchen by Renee
Pear, Banana, and Quinoa Muffins by Rhubarb and Honey
Pear Cranberry Sticky Buns by Cake Duchess
Pear Streusel Sweet Rolls by Try Anything Once Culinary
Raspberry Pear Pecan Quick Bread by A Baker’s House
Savory Pear Flatbread with Gorgonzola by Culinary Adventures
with Camilla
Sour Cream Pear Bread by That Skinny Chick Can Bake
Spiced Buttermilk Poached Pear Bread by girlichef
Turkish Pear Coffee Bread by A Shaggy Dough Story


Puff Pastry Cheese Sticks #SundaySupper

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puff pastry cheese sticksI love, love, love, a good holiday party, bean with friends and enjoy good food, is what we need specially for this Labor Day.
And the #SundaySupper team just got what you need, a lot of different ideas for an awesome entertainment day.
We have easy, delicious and all kinds of ideas for a tray full of sweet and savory appetizers.
In this occasion I made for you, some cheese puff pastry sticks, easy and fast, and the best part you can buy the puff pastry, peeper and bake this stick in just 25 minutes.
Try them in your next party or just make them for the pleasure to eat.

INGREDIENTS

  • 1 package of puff pastry
  • 3/4 cup grated parmesan cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon black pepper
  • 2 tablespoon melted butter

DIRECTIONS

  1. Preheat the oven to 325°F or 160°C.
  2. Place the 2 sheets of puff pastry in a flour base table or cutting boar, and roll out just to even it.
  3. Mix together cheese, oregano and pepper.
  4. Brush melted butter in one side and sprinkle some of the cheese mixture, do the same in both sheets.
  5. You can brush melted butter in both sides of the puff pastry sheet, but is not necessary.
  6. Cut the puff pastry in 1″ strips and place in a baking sheet, if some of the cheese falls of just put it back.
  7. Bake for 20 minutes and let it cool completely before serving.

puffpastry1

puffpastry2

 

This recipe makes 24 cheese sticks.

Preparation time: 5 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

And for more ideas don’t forget to check this amazing recipes.

Savory Bites:

Sweet Treats:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

No bake Coconut Cookies #CreativeCookieExchange

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no bake coconut cookiesThis month we have no bake ideas for you, the cookies you can make the hold summer without the heat of the oven.
We want you to share with you family delicious, easy and amazing recipes, specially when the weather is not that friendly.
Thats way we at the #CreativeCookieExchange group want you to enjoy this amazing recipes.
Grab a chair and start cooking some incredible cookies.
I made this soft and chewy coconut cookies, with corn flakes and sweet condensed milk, two of my daughters favorites, no bake, no problem because they love them, easy and fast, for a simple dessert after a great meal.

INGREDIENTS

  • 4 cups corn flakes
  • 1 can sweet condense milk
  • 1 cup grated coconut
  • 1 teaspoon vanilla extract
  • 1 stick butter

DIRECTIONS

  1. In a sauce pan ad butter and condensed milk and let ir bowl in low heat for 1 minute, then ad vanilla, coconut and corn flakes and mix until combine.
  2. Place tablespoons of the cookie in a wax paper and let ir cool completely.

This recipe makes 30 cookies.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

The Creative Cookie Exchange theme this month is Beat the Heat with No Bake Cookies. Even if we don’t want to turn on the oven, we still want cookies! If
you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group
where we coordinate events. You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

No Bake Cookie Butter Cookies from Heather at Hezzi-D’s Books and Cooks

No Bake Bourbon Pecan Cookies from Renee at Magnolia Days

Kashata Cookies from Stacy at Food Lust People Love

Strawberry and Cream No Bake Cookies from Miranda at Cookie Dough and Oven Mitt

No Bake Lemon Cheesecake Cookies from Becca at It’s Yummi!

No Bake Kit Kat Squares from Holly at A Baker’s House

Indoor S’mores Bars from Karen at Karen’s Kitchen Stories

Nutella Clusters from Tara at Noshing with the Nolands

Chunky Chocolate Fruit and Nut Cookie Slice from Jill of Made with Love

No Bake Coconut Cookies from Kathya at Basic N Delicious

Strawberry Lemonade #SundaySupper

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strawberry lemonadeI’m so happy to be back and posting for this amazing family, is bean a long time since my last recipe in the group and let me tell you sharing with all of you my recipes and all the recipes from the #SundaySupper family is amazing.
Today we have BBQ inspired ideas for summer, and I made this delicious and different strawberry lemonade, nothing like a good homemade lemonade.
It 100% natural with organic strawberries and lemons, and just because I like to make all things different I use sparkling water, which give a different kind of tone to the lemonade.
You will see the it is delicious and refreshing.
Hope you like it, enjoy.

INGREDIENTS

  • 1 cup whole strawberries the bigger the better
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 cups sparkling water

DIRECTIONS

  1. In a pitcher mix lemon juice and sugar, then add about 4 strawberries and crush them with the juice and sugar, add the water, cut the rest of the strawberries in pieces, ad to the lemonade.
  2. Place in the refrigerator for 1 hour.
  3. Serve super cold.
Preparation time: 0 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

And theres no better way to keep you more and more inspired with all this recipes.

Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mini Crunchy Macaroons #TheLeftoversClub

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mini crunchy macaroonsThis month for #TheLeftoverClub I have the pleasure to send some delicious mini treats to my friend Shaina Wizov from Take a bite out, and it is amazing because I feel the we know each other even thought she lives in the other side of the country.
And I choose something not so sweet or heavy because she ask me to make her a light treat.
So I made this mini crunchy macaroons, a little different from the one you normally eat because I add some corn flakes, to make it more crunchy and lest heavy with the coconut.
This recipe is inspired by a cookbook a friend gave me long time ago, and the recipe is similar but I chance a few ingredients to make it low sugar, low sodium and low carb.
If you make this macaroons, you will notice the difference because the low sugar make them just perfect, not as sweet and heavy on the flavor and the best part you can eat 3 of these, Amazing!
So hope you enjoy and enjoy and enjoy.
Did I said enjoy? I meant devore 🙂

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 2 egg whites
  • 3 tablespoons super fine sugar
  • 1/8 teaspoon coconut extract
  • 1 1/2 cups corn flakes
  • 1 1/2 cups flaked coconut

DIRECTIONS

  1. Preheat the oven to 300°F.
  2. Place the corn flakes in a ziploc bags and using your hands just break the corn flakes into little peaces, not powder.
  3. Place all the ingredients in a bowl and mix until incorporated well.
  4. With your hands damp grab about a teaspoon of the mixture and place them in a baking sheet.
  5. Bake for 25 minutes until golden brown.

This recipe makes about 18 to 24 mini macaroons.

Preparation time: 15 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

leftovers-club-badge


Cherry Oatmeal Muffins #TwelveLoaves

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19

cherry oatmeal muffinsSo happy to start the month with a fabulous recipe, and such a delicious ingredient. Cherries are my number one, well besides strawberries in the summer, and the #TwelveLoaves team, had created a bunch of delicious and creative recipes for you to enjoy this summer.
I made a good for you muffin, low in sugar but pack with the cherry flavor, some fiber came to the party to add some fiver to the mix and of course cherries, in this case I used frozen because sometime you need to work with what you have.
This are perfect for a pick me up or as a complement to breakfast, definitely a delicious way to start of end you day.
Hope you like them and enjoy.

INGREDIENTS

  • 1/2 cup of oats (not the instant one)
  • 1 1/2 cups AP flour
  • 1/2 cup of super fine sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon grown cinnamon
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/2 cup fat free half and half
  • 1 1/2 cup of frozen cherries
  • 1/2 teaspoon lemon zest

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a bowl mix all the dry ingredients, flour, baking soda, baking powder, cinnamon, sugar, lemon zest and oats, mix, then in another bowl also mix eggs, vegetable oil and half and half, then add in 2 additions the wet ingredients to the dry, mix until incorporated.
  3. Add the cherries and combine, don’t go crazy we want to see the cherries in the muffins.
  4. Now, in a grease muffin tin add 2 small scoops of the mixture, then bake for 25 minutes.

This recipe makes 12 cherry muffins.

Preparation time: 15 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

#TwelveLoaves June: Cherries
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!



Orange Blueberry Bundt Cake for #BundtBakers

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18

orange blueberry bundt cakeDefinitely time goes fly, and I can’t believe the its already #BundtBakers time, and I want to say thank you to Kelly Lawson of Passion kneaded for hosting this month.
We have a very interesting theme, we make all kinds of bundt cake s, sweet and savory inspired by breakfast, because is the most important meal of the day.
And I love making different kinds of cake specially if you can enjoy it with a cup of tea or coffee in the morning.
I incorporate two of my favorites flavors in the morning, blueberries and orange, in this case I used orange juice, well you work with wherever you have on hand, specially without coffee… 😀
And let me tell you, this is a perfect, delicious, balance for your morning, not super sweet between, a tart orange flavor, and a explosion in your mouth of the blueberries, is just out of this world.
I hope you like it and let me know whats your favorite bundt or breakfast flavor.

INGREDIENTS

  • 3 cups AP flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 teaspoon baking soda
  • 2 sticks of softened butter
  • 1/2 cup orange juice
  • 1/2 cup buttermilk
  • 1 1/2 cups blueberries
  • 1 cup sugar
  • 1/2 brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Sift together flour, baking soda, baking powder, salt and add the orange zest.
  3. Cream sugars and butter for 5 minutes, then add the eggs one by one, the vanilla extract and start alternating dry ingredients with buttermilk and orange juice, remember start with dry and end with dry.
  4. Add by hand the blueberries, mix until incorporate, be carful wit the blueberries.
  5. Place the batter in a grease bundt cake and bake for one hour.

This recipe makes 1 bundt cake.

Preparation time: 25 minutes
Cooking time: 1 hour
Level of the recipe: Easy

1017566_10202999157927034_1472340532_n#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

This month, the Bundt Bakers are baking up breakfast. We have 15 beautiful Bundts (both sweet and savory) that would be perfect for your breakfast or brunch table.

Coconut Dulce de Leche Cookies #TheLeftoversClub

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coconut dulce de leche cookiesFor this month #TheLeftoversClub I decide to make this super delicious cookies with some homemade Dulce de Leche that is just delicious, and I really hope my friend Cheralee Stover, love just as much as we do.
Mix in with some coconut and other addictive ingredients, like butter, this cookies are perfect for a snack or just to sweet a little your day, in any case you don’t need any excuse to enjoy this fabulous cookies.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 1 stick butter
  • 1/2 cup sugar
  • 2 cups AP flour
  • 1 teaspoon baking powder
  • 1 cup of Dulce de Leche
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup graded coconut
  • pinch of salt

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a stand mixer cream sugar and butter for 5 minutes, add the dulce de leche, egg and vanilla extract mix until incorporated, then add all the dry ingredients, and mix for 3 minutes, then add by hand the coconut.
  3. With a 1 tablespoon ice cream scoop, add scoops of the batter in a cookie sheet, and bake for 15 minutes.

This recipe makes 30 cookies.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy



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