Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by Tricia @ Saving room for dessert
Spoon over plain Greek yogurt for a tangy protein-packed simple dessert, or drizzle on ice cream, pancakes, pound cake, waffles or eat it by the spoonful!
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
by Laurie {Simply Scratch} on September 11, 2012 in Breads, Dinner Rolls
Soft, pull-apart rolls that are easy and delicious!
In a large bowl add the water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can proof.
Combine 4-1/4 cups of bread flour with the teaspoon of kosher salt, and set aside.
Into the yeast mixture add in the butter, sugar and eggs and stir.
Gradually add in the flour mixture. Stir to combine and then form into a large ball. Cover with tea towel or plastic and stick in the fridge for 2 hours.
Grease and line (with parchment paper) a 13×9 baking pan.
Once the dough has risen, turn it out onto a lightly floured surface.
Form the dough into a uniform log. Divide the log, lengthwise, in half. Cut each half into 12 equal pieces.
Roll each piece of dough into a ball and place into the prepared pan. You should get six dough-balls going across the long side of the pan and 4 along the short side of the pan. Cover the pan and let the rolls rise for one more hour.
Preheat your oven to 375 F. Bake the rolls in the oven for 15-20 minutes, rotating halfway through the baking time, until a deep golden brown.
by Terri @ that's some good cookin' and filed in Breads, Muffins
This tender, moist muffin is loaded with blueberries and has just the right amount of sweet and tart.
by A Beautiful Bite and filed in Breads, Muffins
Key Lime and Blueberry Corn Muffins. A slightly sweet, citrus-flavored muffin with a crowning touch of crunchy coarse sugar. A sweet way to start your day.
by Erika and filed in Breads, Muffins
Vegan double chocolate muffins are moist and tender from a combination of whole grain flours and healthy fats. Sweetened only with date paste, they’re great for those trying to stay away from sugar. They’re rich, but not too sweet!
by Anita at Hungry Couple and filed in Breads, Quick Breads
The delicious combination of blueberries and fresh lemon zest in an easy-to-make sweet quick bread.
by Stella Dias and filed in Breads
These buns are delicious, healthy and very simple to make. Try this recipe.
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!
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Comments
sheryl on 9.12.2012
Hi – These look great, but why does the dough have to go in the refrigerator to rise. Thought it had to be in a warm place ?? (You can tell I’m not a baker !)
Laurie {Simply Scratch} on 9.13.2012
Sheryl I’m not a baker either!
This roll recipe I’ve had written down in a notebook and it doesn’t say why. Sorry 
ivoryhut on 9.18.2012
Hi! Jumping in here. I typically do a cold rise when baking bread because a slower rise gives the bread better flavor, texture, and structure. Letting the dough rise in the fridge gives the yeast that extended period of time to work without over-proofing the dough.
Typically though, I use less yeast and let my dough rise in the fridge overnight, so the 1-2 hours of cold rise initially struck me as too short. But since these are dinner rolls, I suspect the cold rise helps develop flavor while still preserving that “dinner roll” texture.
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