These snacks are sooo yummy, they will disappear in minutes. This recipe doesn’t have milk or water in it, just melted butter and egg. We all love them so much, I always have to make a double batch. You should really try making them.
Recipe:
1. All purpose flour – about 3 1/2 cups
2. Salt – 1 tsp
3. Yeast – 2 tsp
4. Baking powder – 1/2 tsp
5. Eggs – 1 egg
6. Plain yogurt – 150 gr
7. Butter – 1 stick( 113 gr), melted
8. Feta – 150 gr
9. Parmesan cheese – to your liking
Egg wash -1 egg + tbsp milk for spreading on top
Mix all ingredients and make a soft dough, oil the bowl and the dough lightly and cover, let it rise for about an hour. Then on a floured surface roll the dough to 1/4″. Preheat the oven to 400°F. Cut strips with a pizza cutter. Whisk the egg with the milk and set aside. Twist the strips as much as you can, when done spread the egg wash and sprinkle Parmesan cheese. When the oven is ready bake for 20-25min.
*The dough won’t rise a lot.
* I’ve made these also without leaving the dough to rise and they’ve turned out just as good.
If you make these dinner rolls, they’ll be your favorite meal addition. So simple and so easy to make, I promise you will be making them as soon as they are gone. Little hands will be grabbing them at snack time. Make cold sandwiches, sloppy joes or just add them with any dinner or lunch.
Recipe: 1. All-purpose flour -300gr. 2. Salt – 1tsp. 3. Yeast – 1tbsp. 4. Oil – 2tbsp., and some extra to coat the dough 5. Milk – 1 cup(240ml), warm 6. Sugar – 1tsp. 7. Eggs – 1, for egg wash
In a small bowl mix the milk, 1tsp. yeast and sugar, set aside for 20 min. In another bowl add the flour, salt and the rest of the yeast. After 20 min add the milk mixture to the dry ingredients, add the oil and mix to make a dough. Knead for about 5 min. Add some oil to coat the dough and oil the bowl, cover with plastic wrap and let it rise for about an hour. After the dough has risen oil your hands with a little bit of oil and make balls about 70gr. each, arrange in a pan and let them rise again for about 45 min to an hour. In the meantime whisk the egg and set aside. After rising preheat the oven to 375°F. When the oven is ready spread the egg wash over the rolls and bake for 25-30 minutes, until golden or golden brown. Enjoy!
Homemade mint and chocolate yogurt. I am actually so excited about how the chocolate yogurt turned out. It had about 1/4 inch layer on top that was more chocolate than yogurt but the rest of it was chocolate yogurt. The process is the same as usual. I just added 1/4 tsp peppermint extract for a 24 oz jar and 80gr. melted milk chocolate chips fora a 24 oz jar. And 2 out of 3 kids loved both yogurts. It might be time also to have them help so they can see how easy it is to make it.
For a 24 oz jar:
For mint yogurt – 1/4 tsp peppermint extract
For chocolate yogurt – 80gr milk chocolate chips, melted
Starter – 1 tbsp ( I have found out that 1 tsp will work too)
Bring milk to boil, stirring constantly so the milk doesn’t burn. Remove from heat and let it cool down to about 130°F, in the winter when it’s really cold I like to cool down to 140°F. In the meantime add the mint in the jar, melt chocolate in the microwave slowly just before pouring the milk in the jar. After milk has reached the right temperature pour the milk in the prepared jars with the starter(if using) and stir well. Close jars and place them in a pot lined with towels, wrap them good, cover with the lid and place them in the microwave or in a warm spot, somewhere where they will be warm for a long time, 8-12 hours. If not using a starter wait longer for the yogurt to turn, about 12-18 hours.
If you are making only chocolate yogurt you can add the chocolate chips as soon as the milk is heated and stir well. make sure it’s melted well and the milk comes to boil. Then proceed as usual.
Buns or bagels? With this recipe you can make both. And the best part is you don’t have to boil the bagels. Yes I cheated, but I can’t really tell the difference, and if you are not picky you’ll enjoy the bagels just as much as I did. My favorite way to eat bagels is breakfast sandwiches with egg and cheese, and also avocado. Here’s the recipe.
All purpose flour- 4 cups
Salt – 2 tsp
Yeast – 2 tsp
Egg – 1 large
Olive oil – 2tbsp
Water – 1 1/3 cup,warm
1 egg + milk, for egg wash
Put all ingredients in the bowl of a stand mixer, make the dough using the dough hook. When the dough comes together knead for about 5 min, then add a little oil to the bowl, and coat the dough and bowl. Let the dough rest for an hour or until it has doubled in size, this will depend how warm it is in your kitchen. When the dough has doubled in size take it out and roll into a log on a flat surface, if it sticks to the surface use a little oil. Cut the log into 8 or 10 pieces, roll them into little balls. Line a baking sheet with parchment paper and transfer the balls there about 2 inches apart, cover with plastic wrap and let them rise for about an hour. Again the rising time will depend on how warm it is in your kitchen. While the buns rise mix 1 egg and a tablespoon of milk. When the buns have doubled in size preheat oven to 400°F. When oven is ready spread egg and milk mixture over the buns. At this point you can sprinkle any seeds or herbs on top. Bake buns for about 25-28 min. Bake time will depend on your oven, you’ll just have to keep an eye on them.
Note: If you want to turn these into bagels just make a hole in the middle and try to stretch the dough as much as possible, then let them rise. You can skip the boiling, they’ll taste just as good, you won’t tell they weren’t boiled. Enjoy
I’ve been making these sourdough buns for a while now. And I have to say we all love them. They are soft and easy to prepare. I made them for Thanksgiving and just now for Christmas Eve and in between. Make the dough in the late evening and the next morning shape the buns, let them rise for about 2 hours in a warm spot and bake. The rising time is long especially if it’s cold outside, that’s why I prefer to make the dough between 6:30pm and 7:30pm. and the next morning I just shape the buns and let them rise for a couple of hours.
Recipe:
1. Starter – 120gr, active
2. Sugar -1 tbsp
3. Unsalted butter- 1/4 cup, melted and warm,not hot
4. Salt – 1tsp
5. All-purpose flour – 350gr.(2 1/2 cups)
6. Water – 170ml ( 3/4 cup), warm
7. Oil for coating
Egg wash: whisk 1 egg and 1 tbsp milk well
Start by adding the sugar and water into a bowl, stir until sugar is dissolved. Add the starter and stir again, add salt, flour and butter and knead until you make a dough. Drizzle a little oil, enough to coat the dough cover with plastic wrap and let it rise overnight in a warm spot( about 12 hours). After rising make the buns and put them in a oiled pan with some space between them, cover with plastic wrap and let them rise again for about 2 hours. Preheat oven to 375°F. Spread the egg wash over the buns just before you put them in the oven. Bake for about 25-30min
These savoury feta stuffed buns are so soft and good. You will want to eat them for breakfast, lunch and dinner. In our house they disappear pretty quick. And the good thing is that you can add other ingredients too and they will taste just as delicious. Add anything from meat and cheese or herbs, and you will be amazed how different and tasty they are.
Ingredients:
All purpose flour- 500gr., if you need more add a little at a time
Salt -1tsp
Sugar -1tsp.
Active dry yeast – 2tsp.
Milk – 200ml.
Olive oil- 60ml.
Eggs -2
Feta cheese -200gr. For the top: 1 egg + tbsp of milk
Add all ingredients and make a soft dough, coat with oil and let it rest until it has doubled. On a surface roll into a thick circle, cut into 8 pizza slices. Roll the slices in a ball,then flat and stretch each ball a little with your fingers. Next, using a rolling pin roll them out thin, cover a good area with feta and roll into a log, then roll the log itself. Put them in a pan and cover with plastic wrap to rise again for 30min. In the meantime beat 1 egg +tbsp of milk , set aside. After 30min preheat the oven to 375° and after the oven has preheated spread the egg and milk mixture over them. Bake for about 28min. You can spread butter over the buns, let them rest for about 10min.before you do that.
Maple yogurt anyone? Here’s a recipe you’ll love, because you made it and because it really is better than the yogurt from the store and so easy to make.
Recipe: For a 16 oz jar
Milk- 16oz
Yogurt – 1tbs, with live cultures
Maple syrup – 2tbs
In a 16 oz jar put the yogurt and maple syrup and stir really well, set aside. Bring milk to a boil. When milk is 210°-240°F remove from stovetop and let it cool to 110°-130°F. When it has cooled down to the right temperature pour in the jar stir really well and close the jar, put it in a pot lined with towels, wrap it really good and cover with a lid, put it in the microwave and leave overnight. The next morning you should have a really creamy yogurt, transfer for a few hours in the fridge.
Things to remember:
*Yogurt needs to be in a warm place for a long time in order to turn.
*It needs to cool down slowly, so make sure it’s wrapped really good with towels or whatever you have, and placed in a warp spot.
Have you ever wondered how yogurt is made? It is actually a really easy process,and I decided to try making some after an accident. It is a really funny story. When I was breastfeeding and saving the extra breast milk, I somehow forgot 2 oz of breast milk in the microwave overnight. In the morning when I saw it I wasn’t happy. I decided to check how bad it was and it wasn’t at all. It didn’t smell bad it smelled good, then for a minute I was contemplating if I should try it, and I did 😆. I was shocked that it was actually good. Then I remembered that my grandma made yogurt all the time, and it seemed easy. And right then I searched to find recipes and made my first yogurt.
Yogurt Ingredients:
1.Milk -16oz
2.Yogurt -1 tbsp(with live cultures)
3. Vanilla – 1/2 tsp.
4. Maple syrup- 1 tbsp
5. Cookie dough
Edible Cookie Dough
*Can be made a few days ahead and stored in the fridge for 2 weeks.
Ingredients:
1. 2¼ cups all-purpose flour (270g)
2. 1 cup unsalted butter room temperature (227g),
2 sticks
3. 1 cup light brown sugar (200g)
4. 2 tsp vanilla extract
5. 1/2 tsp salt
6. 1 tbsp milk plus more if needed
7. 1/2 cup mini semisweet chocolate chips (100g)
In a jar put a table spoon of yogurt, 1/2 tsp vanilla extract, 1 tbsp maple syrup, the yogurt must have live active cultures. Line a pot with towels and table runner, anything that will keep the milk warm.Bring milk to boil on medium-high to 210°F. Stir consistently so milk doesn’t stick to the pot and burn. When milk starts boiling remove from stovetop. Let it cool to 110°-130°F, about 20 min. There will be a film forming on top of the milk during the cooling, just remove it with a fork. After cooling the milk, pour in the jar and stir quickly, close the jar, put it inside the pot and wrap with the towels really good, cover with the lid, leave in the microwave overnight, and in the morning you should have yogurt. If you want you can pour the milk in smaller jars. When ready put in the fridge for at least an hour or two. Add cookie dough pieces on top before eating, or you can add them after yogurt has been chilled.
• The yogurt must be wrapped in something and left somewhere warm. The trick is to let it cool very slowly, if it doesn’t cool slowly it won’t work.
• If the milk sticks to the pot try not to disturb the bottom, just pour the milk slowly.
Cookie Dough
Cream butter and sugar on medium- high until smooth, add salt, vanilla, milk and beat again until smooth. Add the flour slowly and beat until well incorporated. Add the chocolate chips and beat on low, if you want you can use a spoon or a spatula to mix them in. Make a flat disc and leave in the fridge for 30 min, then you can simply cut it with a knife.
• That will be a big batch. You can save half in the freezer for up to a month, and you can make cookies with the rest. It’s up to you, or you can make a dessert.
• I cooked the flour for 20 min in the oven on 350°F, that is a recommendation for the dough to be considered edible. I put it in a pan and stirred halfway through.
These pancakes are the perfect breakfast for the Holidays! Load them with blueberries, add chocolate chips if you want and enjoy. Since this was my first time adding blueberries to pancakes like this I wasn’t sure if this would work so I didn’t add a lot, but they turned out good. They are fluffy and sweet enough from the chocolate chips, so if you don’t want to add maple syrup or powdered sugar that will be fine. I hope you give them a try.
Recipe: 1. 2 cups all-purpose flour, about 350gr 2. 2 tsp baking powder 3. 1 tsp baking soda 4. 2 tbsp brown sugar 5. 1/2 cup unsalted butter(1 stick/113gr), melted 6. 1 3/4 cups milk
If you want, add any combination of these: 1. Blueberries, fresh 2. Chocolate chips
If making them plain you can top with powdered sugar, maple syrup or whipped cream, or just use your favorite topping for pancakes.
Mix dry ingredients and set aside. Add melted butter and milk, stir until well combined. Start on medium-high, pour the batter and try spreading it a little to about 6 inches in diameter, put blueberries and chocolate chips in the pancake if using. Let it cook for about 1 min. Flip and cook for about a minute more. You may need to lower the stovetop if they start cooking fast, so they don’t burn. Enjoy!
These feta snacks are going to be your favorite. Cut them a little bit bigger and thicker and they’ll be good for breakfast too. They are the perfect snack to bring with you anywhere also. Young and old will definitely enjoy them.
Ingredients:
1. All purpose flour – about 3 1/2 cups
2. Salt – 1 tsp
3. Yeast – 2 tsp
4. Baking powder – 1/2 tsp
5. Eggs – 1 egg
6. Plain yogurt – 160 gr
7. Butter – 1 stick( 113 gr), melted
8. Feta – 150 gr
9. 1egg+tbsp milk, for spreading on top
Mix all ingredients and make a soft dough, oil the bowl and the dough lightly and cover, let it rise for about an hour. Then on a floured surface roll the dough to 1/4″, cut any shapes you want. Let the snacks rise again for about an hour. Preheat oven to 400°F and in the meantime mix egg with a table spoon of milk. When oven is ready spread the egg mixture and top with anything you may like, Parmesan cheese, everything bagel or even seasoning. Bake for 20-25 min.
• There is no liquid added to this recipe, so don’t be surprised.
• Baking and rising time depends on how warm is in your kitchen.
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