Just for Fun

Sunday, 5 January 2020

Provolone Pepperoni Bread Recipe

Victoria Knight January 05, 2020

This recipe is SO flavorful and wonderful! Cheesy, bready perfection! It is a fantastic side dish!

Ingredients

1 Tablespoon yeast
¾ cup warm water
1 Tablespoon sugar
¼ cup vegetable oil
¼ cup sugar
1½ teaspoon salt
1 egg
½ cup sloppy mashed potatoes (on the runny side)
3 cups flour
1½ cups shredded provolone cheese, or about 16 slices, enough to cover dough
6 ounce package pepperoni

Instructions

In a kitchen aid or bosche stand mixer dissolve yeast in the warm water and sprinkle 1 Tablespoon of sugar over the top.
Add oil, sugar, salt, egg and mix well.
Add potatoes and mix well.
Gradually add the flour.
Cover and let rise until doubled in size.
Beat dough dough down and dump onto a lightly floured surface.
Roll dough into a ½ inch thick rectangle.
Sprinkle cheese over the top and then cover with pepperonis.
Roll dough the long way and pinch sides closed so the insides stay inside.
Place on a greased cookie sheet and let rise again.
Preheat oven to 375 degrees F. Bake for 20 to 25 minutes.
When done, remove from oven and brush top with butter and let rest for 10 minutes before cutting.
Enjoy!

Saturday, 4 January 2020

No-Knead Jalapeno Cheddar Artisan Bread Recipe

Victoria Knight January 04, 2020

This bread is fool proof delicious! It has a crunchy crisp crust with a soft center and has a delicious kick to it!

Ingredients

3 cups All Purpose Flour
1½ tsp. salt
1 tsp. yeast
1½ cups luke-warm water
¼ cup diced jalapeños, drained
1 cup shredded cheddar cheese

Topping

¼ cup shredded cheddar cheese
5-8 THIN slices jalapenos

Instructions

Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Stir in jalapenos and cheese. Dough will look messy and not smooth and that is completely okay.
Once combined, cover tightly with plastic wrap and let sit on the counter overnight. I let mine sit for about 15 hours. Let it rise anywhere from 12-18 hours. Dough will be puffed up appear bubbly and be sticky. It won't be in a ball shape and that is normal.
When dough is done rising and ready to bake, preheat oven to 450 degrees F.
Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest.
While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
Note that once heated, the handles will be extremely HOT! Remember to use hot pads :)
After dutch oven has preheated, place ball of dough in the cents of the dutch oven and cover with lid. You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
Bake at 450 degrees F for 30 minutes.
After 30 minutes, remove lid, sprinkle cheese over the top of loaf and evenly distribute the thing slices of jalapeño of the top.
Return uncovered to oven and bake for an additional 15 minutes until done. Bread will be golden in color.
Enjoy!

Friday, 3 January 2020

Lemon Poppy Seed Bread Recipe

Victoria Knight January 03, 2020

This Lemon Poppy Seed Bread is so moist and the flavor is unbelievably delicious! With it's subtle yet refreshing lemon taste, this will be one quick bread you want to make over and over again!

Ingredients

2½ cups sugar
3 eggs
1⅛ cups oil
1½ cups milk
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 Tablespoon lemon zest
3 Tablespoons poppy seeds
3 cups flour
½ teaspoon salt
1½ teaspoons baking powder

Glaze

¾ cup sugar
¼ cup lemon juice
2 teaspoon lemon zext
½ teaspoon vanilla
⅛ teaspoon salt

Instructions

Preheat oven to 350 degrees F.
Whisk sugar and eggs together in a large bowl.
Add oil and milk and whisk until well blended.
Add lemon juice, vanilla, lemon zest and poppy seeds and whisk until well incorporated.
Add flour, salt and baking powder and whisk until well incorporated.
Pour into 2 greased (9x5 inch) bread pans or 5 greased mini bread pans.
Bake at 350 degrees F for 40-50 minutes or until done. Test with toothpick in center for doneness.

Instruction for glaze

Combine sugar, lemon juice, lemon zest, vanilla into a medium sauce pan. Stir to combine. Bring mixture to a boil. Once a boil has been reached, poke holes in the top of bread loaves with a fork and drizzle and evenly distribute glaze over the tops.

Enjoy!

Thursday, 2 January 2020

Toffee Banana Bread

Victoria Knight January 02, 2020

This Toffee Banana Bread begins with the best banana bread base. It is filled with delicious toffee that melts and creates a layer of perfection. It is also topped with additional toffee for added flavor and texture. This recipe is absolutely delicious!

Ingredients

2 eggs
⅓ cup buttermilk
½ cup vegetable oil
1 cup mashed bananas
1 cup white sugar
½ cup brown sugar
1 teaspoon vanilla
1¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups toffee bits

Instructions

Preheat oven to 325 degrees F. Spray a 9x5 loaf pan with cooking spray and set aside.
In a large bowl, whisk together eggs, buttermilk and oil until well beaten together.
Add in mashed bananas, both sugars and vanilla and mix well.
Sift in flour, baking soda and salt and mix in nicely, do not over mix.
Pour ½ of the batter into greased loaf pan and sprinkle with about 1 cup toffee bits
Pour remaining batter over the toffee bits.
Sprinkle ½ cup toffee bits over the top of the banana batter.
Bake at 325 degrees F for about an hour. Check at an hour by doing the toothpick test. Bake longer as needed until cooked through.
Enjoy!

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Victoria Knight January 02, 2020

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Wednesday, 1 January 2020

Grandmother Of The Groom Dresses For Summer Wedding

Victoria Knight January 01, 2020

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