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Wheat rolls stuffed with goat cheese, caramelized onion and sauteed spinach.
In a large bowl or the bowl of a stand mixer, whisk together flours and salt. Make a well in the center of the dry ingredients and add water, sugar and yeast. Let the mixture stand until yeast is foamy, about 5 minutes. Add olive oil and mix until just combined.
Knead dough on a lightly floured surface, adding more flour as needed until dough is smooth and elastic, about 10 minutes. Or, knead dough with dough hook in stand mixer, adding more flour as needed until dough pulls away from sides of the bowl and is smooth and elastic, about 5 minutes.
Shape dough into a ball and place in a large bowl. Top with a bit of olive oil and roll to coat. Cover bowl with plastic wrap and let it rise until doubled, about 1 hour.
Meanwhile, make the filling: Heat a large skillet over medium heat. Add butter, then add onion. Cook onion until caramelized, about 15 minutes. Add spinach and cook until just wilted. Remove from heat and place in a bowl. Stir in goat cheese. Place mixture on a cutting board and chop roughly. Return to bowl and set aside.
Preheat oven to 400 F and lightly grease a 9-by-13-inch casserole dish; set aside.
When dough is doubled, punch it down, remove it from the bowl and roll it out on a lightly floured surface into a large rectangle, about 12 by 15 inches.
Divide dough into 15 rectangles. Top the center of each rectangle with a generous tablespoon or so of filling (be sure to use all the filling). Lift up the four corners of each piece of dough over the filling and pinch to secure. Lift remaining edges and pinch to seal the dough completely around the filling. Place rolls seam-side down in prepared casserole dish.
Combine the egg and water in a small bowl. Brush rolls with egg wash and sprinkle the tops with red pepper flakes and sea salt to taste. Bake until rolls are a deep golden brown, about 15-20 minutes.
Remove rolls from oven and sprinkle lightly with grated Parmesan cheese. Return to oven to melt cheese, about 2-3 minutes. Remove from oven and serve warm with pizza sauce, if desired.
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I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!