Sunday, August 14, 2011

Pull-Apart Herb Rolls

From: Rochelle

If you haven't noticed, we are kind of obsessed with whole-wheat bread items over here. I usually make a home-made bread item to accompany our Sunday dinners. This last Sunday was my Dad's Birthday Dinner so we had to make something EXTRA special. These look fancy, taste wonderful, and are SO fun to make! Plus I LOVE pulling apart each layer as you eat them.  

Pull-Apart Herb Rolls
Adapted from: Petite Kitchenesse


  • 3 cups of flour (I used half whole-wheat and half all-purpose flour)
  • 1 cup of warm water
  • 1 packet of instant yeast (2¼ tsp.)
  • cup of sugar
  • ¾ tsp salt
  • 2 tbsp butter, melted
  • 1 1/2 T Kosher Salt
  • 2 T Oregano
  • 1-2 T Garlic Powder (to taste- I like mine STRONG!)
  • 2 T Melted Butter

*Can also add different herbs, cheese, or use roasted garlic cloves instead

    1. Combine warm water, sugar, and yeast in an electric mixer with the dough hook. . Add butter and salt to the yeast mixture, then sift in flour 1 cup at a time, until dough forms.  Knead for 8–10 minutes, until dough is smooth. Place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled. (I place in a slightly warm oven.)

    2. Punch down dough and turn out on a well-floured surface. Knead a few times, and then let it rest for 5 minutes. In the meantime, mix Oregano (or herb of your choice)  garlic powder, and salt and melt the butter. Roll dough out into a large rectangle, somewhere between ¼ and ⅛ of an inch thick. Brush butter over the entire surface of the dough, then cover evenly with the filling.

    3. Using a sharp knife or pizza cutter, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using. Stack slices and place the stacks in a greased muffin tin. I made my stacks about 6-7 squares high.  Cover and let rise for another 40 minutes.
    4. Preheat oven to 350°. Bake for about 15-18 minutes. Take out from the oven and let cool in the pan for about 20-30 minutes. Serve warm.
    Makes 12 rolls. 

    Chocolate Chip Cookie Dough Brownies

    From: Rochelle

    I brought these to a church BBQ and we left empty handed. Two of my favorite treats smashed into a double-layer brownie that is HEAVEN! Don't worry, the cookie dough layer has no raw eggs, so you can eat as much as you want with no worries! I will be making this one again!

    Chocolate-Chip Cookie Dough Brownies
    Adapted from: Brown Eyed Baker

    Brownie Layer:
    Not going to lie, I just used my favorite store-bought Brownie mix. Allison's Pantry Fudgy Brownie Mix is my favorite! Someone gave the mix to us for our wedding and I am in LOVE!

    Cookie Dough:
    3/4 C   Smart Balance Butter
    1/2 C   Light Brown Sugar
    1/2 C   Granulated Sugar (Might need to add more to taste)
    3 T    Milk (We used Soy Milk)
    1 1/2 t Vanilla Extract
    1 1/2 C All-Purpose Flour
    1 1/2 C Mini Chocolate Chips

    1. Prepare and bake the brownies as directed on the container. Pour into a 9x13 inch pan lined with foil and greased. Let cool completely. (If you don't let them cool, the brownies get crushed by the cookie dough.)

    2. While the brownies are cooling, make the cookie dough! In an electric mixer cream the butter and sugars. Add the milk and vanilla. Add just enough flour until it is all combined. Then, using a rubber spatula, fold in the chocolate chips. 

    3. Spread the cookie dough over the cooled brownies. Optional: drizzle chocolate sauce on top of the cookie dough. Refrigerate until the dough is firm (about an hour). Use a sharp knife and cut the brownies. Store them in an airtight container and keep cool. Eat and escape to heaven! 

    Home-Made Graham Crackers

    From: Rochelle

    We went camping last week. No camping trip is complete without SMORES! I had the time, so I wanted to try and make home-made graham crackers. First off, do you know why it is called a Graham cracker? Because it is made from coarsely ground whole-wheat flour that a man produced. His last name? Graham. Minus the sugar, Graham crackers do have whole-wheat, making them a healthy treat for any camping trip! Be forewarned . . the process does take awhile because the freezing steps are SO important for a good product. BUT, the good news, that means you can sit down and enjoy a book while they freeze! ; )

    Home-Made Graham Crackers
    Adapted from Smitten Kitchen. 

    Recipe made about 30 2x2 inch squares (I did squares for smores, but you could make rectangles.)

    1 1/2 C All Purpose Flour
    1 C Whole-Wheat Flour
    1/2 C  Brown Sugar
    1/2 C White Sugar
    2 T Molasses (If you don't have this, just do 1 C Brown sugar instead of the 1/2 brown, 1/2 white)
    1 t    Baking Soda
    3/4 t Sea Salt
    7 T Butter, cut into cubes and frozen
    1/3 C Honey
    5 T Milk (I used Soy milk)
    2 T Vanilla

    3 T Raw Sugar (it is a coarser sugar)
    1 t Ground Cinnamon

    1. To make the dough, mix the flours, sugars, molasses, baking soda, salt and butter in a mixer of food processor. Mix until it is the consistency of a course meal. (Can blend with your hands if you want).

    2. In a bowl, combine honey, milk, and vanilla extract. Add to the flour mixture and gradually blend together until the dough barley starts sticking together. The dough is VERY soft and sticky. Don't worry!

    3. Lightly dust a piece of plastic wrap with flour, and make the dough into a square about 1 inch thick. Wrap it and freeze it until it is firm. That takes about 2 hours. You could do all of this the day before and freeze overnight if you want.

    4. You can prepare the topping and have it ready to go. Mix the sugar and cinnamon in a small bowl until it is well blended. Set Aside.

    5. Get the dough out of the freezer, divide in half, and return one half to the freezer. On a floured work surface, roll out the dough into a long rectangle about 1/8 inch thick. Flour as needed. Trim the rectangle so you have 2" x length strips. Then cut those strips into 2 " x 2" squares. Place the squares on parchment-lined baking sheets and sprinkle with the topping, pressing it down lightly. Chill until it is firm, about 15-20 mins. in the freezer. Do the same thing with the 2nd block of dough. Gather scraps as you go, put into a ball, and re-freeze until firm.

    6. Preheat the oven to 350 degrees. I made little dents in my crackers with the round bottom of a kitchen utensil, but you can decorate as you wish. Bake crackers for 15-25 mins. until they are turning brown around the edges and are slightly firm. After 15 mins. check them often for doneness.

    Enjoy! They are fab! Future Project: Home-Made Marshmallows . . . I think I have got to try it!

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