One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you! I’m so excited to share this with you guys I can hardly stand it. Let’s do this!
For starters, this dish is served over cauliflower “rice” instead of regular rice because 1) Cruciferous veg for the win, and 2) You can eat an ENTIRE head of cauliflower instead of 1/2 cup of rice and STILL only consume a fraction of the calories and carbohydrates, so why not?!
Cauliflower rice is SO simple and you absolutely must try it! It doesn’t pass completely as rice since the textures and flavors are slightly different. But it looks just like rice and in my opinion, tastes even better as it absorbs the sauce perfectly and takes WAY less time to cook.
You guys know the deal: My favorite way to crisp up tofu is pre-baking it before sauteing – a little trick I picked up at a vegetarian cafe in San Antonio (Yes, I hounded the waitress for the technique – you’re welcome). This gives it that crisp outer edge and perfectly tender center.
Once your tofu is baked, add it to your sauce, which acts as an all-in-one marinade and sauce for the cauliflower rice, veggies and for serving! It wears many hats and it’s oh-so delicious and Thai-inspired. Once your tofu is marinated, it’s ready for a quick stir fry to give it that perfectly golden brown, crisp, mega-flavorful coating. Then all that’s left to do is saute up your veggie of choice – baby bok choy for the win – and your cauliflower rice!
All in all this dish takes around 1 hour 30 minutes, which is a little longer than I prefer. But the pay off is so worth it! Plus, it only requires 9 ingredients – many of which you likely already have on hand. I made this dish and ate half, then reheated the leftovers the next day and I swear it got better! I love it when that happens. Hope you enjoy this dish as much as I did. Cheers!
INGREDIENTS : STIRFRY
12 ounces (340 g) extra firm tofu, organic & non-GMO if possible*
1 Tbsp (15 ml) Toasted sesame oil
1 small head cauliflower (~ 580 g)
2 cloves garlic, minced (1 Tbsp or 6 g)
1.5 Tbsp (15 ml) Toasted sesame oil
1/4 cup (60 ml) low sodium soy sauce (gluten free for GF eaters)
1/4 cup (55 g) light brown sugar (or honey if not vegan)
Veggies (baby bok choy, green onion, red pepper, broccoli)
Toppings: Fresh lime juice, cilantro, sriracha
Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).
Roll tofu in an absorbent towel several times and then place something heavy on top to press.
I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu.
Place on a parchment-lined baking sheet and arrange in a single layer.
Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
I often add a little more sweetener and peanut butter.
Add cooled tofu to the sauce and stir to coat.
Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside.
Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).
Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.
Use a slotted spoon to spoon tofu into the preheated pan.
Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned.
It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
Rinse your pan under very hot water water and scrape away any residue. Place back on oven.
Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir.
Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally.
Then add a few spoonfuls of sauce to season and stir.
You can find complete recipes of this CRISPY PEANUT TOFU & CAULIFLOWER RICE STIR FRY in minimalistbaker.com
Is there anything like a fresh, hot out of the oven, homemade dinner roll? Dinner rolls are a classic that will never fade. These dinner rolls are dangerously good! How could something with so few simple ingredients be so delicious? I will tell you how: lots of butter, whole milk and a little patience.
While creating this recipe, I was looking to achieve a tender, pillow-y soft texture, along with a light sweetness that wasn’t overpowering (if I wanted a roll that was super sweet I’d just have cake), with just the right amount of moisture and fats – hence the use of whole milk along with the butter. I prefer a larger ratio of milk than water because water has zero flavor so why let it waste good space in the roll?
I love making fresh breads and rolls, because I let my KitchenAid mixer do all the work =). The hardest part is that “little patience” I mentioned before, the rising time. I wish they’d just go POOF! in a number of seconds and be beautifully risen. If only. The nice thing about it though is that it basically forces me to get that sink-full of dishes done while I’m waiting. If you don’t have a stand mixer you could also make these the good old fashioned way, kneading by hand.
I hope you love these rolls and serve them as the perfect complement to your holiday feasts and family gatherings. Come back soon as I’ll be posting 3 specialty butter recipes that you can spread along these divine dinner rolls (as if they needed any upgrade but these butters just push the rolls over the top). Enjoy and share… really, because I’m warning you if you don’t share you’ll want all 24 rolls to yourself!
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 – 10 minutes until mixture is foamy.
Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine.
Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 – 5 minutes (dough should be slightly sticky when touched).
Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap.
Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball.
Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).
Spread each circle of dough evenly with 2 Tbsp butter.
Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices).
Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising preheat oven to 375 degrees.
Stop right there. Sweet potato noodles? CASHEW SAUCE? First of all, y-u-m.
Secondly, it’s true. I’m going fake-vegan-rogue on you today.
In terms of actual real life serious commitments, I’m not a vegan or a vegetarian. But I am a person who likes to try new things and sometimes I get lazy about cooking meat, so a few months ago I bought three different spiralizers – those crazy machines that make vegetables into noodles. I wanted to try them and see which ones were best, and why they were awesome, and become a super healthy person with a few swirls of a spiralizer handle, and eventually talk about it in a post. In these last few weeks,
I’ve just been a leeeetle too “busy” to get my act together and actually write about the spiralizers, but ironically, the thing that is keeping me busy is feeding my face bowls and bowls and bowls of spiralized sweet potato noodles covered in cashew sauce. It’s just so weird how that works.
So let’s break this down into a less weird and scary // more awesome and healthy and delicious sort of situation.
I made my sweet potato noodles with the Paderno spiralizer. Annnnnd I just basically gave away my whole spiralizer post to you right there in one sentence. Just… buy the Paderno. It’s $30 and it has a 4.5 ⭐️ rating from more than 6,000 reviews on Amazon.
(But seriously, more to come on the topic of spiralizers in a week or two if you’re the kind of person who needs major convincing. I see you, and I get you, and I’ll be back for you.) You COULD make your sweet potato noodles by hand or with a peeler or something, but, I mean, why, really? If that’s your story right now, I’d say just skip the vegetables-as-noodles thing (too much work, friend) and go for either regular noodles or sweet potatoes chopped into easy, quick little pieces and roasted to perfection. File under advice from your Lazy Girl Friend.
That being said, if you do have a spiralizer, those big, sturdy, fat sweet potatoes make the perfect little swoodles <– oh my gosh, TREND ALERT 🚨 look mom I just started a trend —> and they are pretty much the cutest thing ever, not to mention tasty and nutritious.
Did I mention the cutest thing ever? I played with them like little vegetable slinkies for at least ten minutes. But let’s not get too far on the sweet potato noodles because I need to tell you that there is such a thing in this world called CASHEW CREAM. And it is divine.Just try not to turn into a vegan when you look at this picture.
Right? That velvety beauty is CASHEWS and water and salt and a little garlic. And that’s all.
So essentially we have sweet potato noodles that are hopefully almost caramelizingly browned with some gently sautéed spinach and a good dose of creamy cashew sauce, tossed all together for a really comforting weeknight vegetarian/vegan type meal. It’s thick and creamy, it’s super satisfying, it’s totally adaptable to anything and everything.
1 cup cashews
¾ cup water (more for soaking)
½ teaspoon salt
1 clove garlic
1 tablespoon oil
4 large sweet potatoes, spiralized
2 cups baby spinach
a handful of fresh basil leaves, chives, or other herbs
salt and pepper to taste
olive oil for drizzling
Cover the cashews with water in a bowl and soak for 2 hours or so.
Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender)
and add the ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat.
Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp.
Remove from heat and toss in the spinach – it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine.
Add water if the mixture is too sticky.
Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.
You can find complete recipes of this creamy spinach sweet potato noodles with cashew sauce in pinchofyum.com
A tasty vegetarian option for your holiday buffet table that even meat-lovers won’t be able to resist. It looks so impressive for very little effort.
I like to make this with frozen spinach, mainly because it’s so much cheaper, but it’s also so much easier to wilt down than fresh. If I forget to defrost it beforehand then I just chuck it in a pan of boiling water for five minutes, then drain.
Whichever method or spinach you use, just make sure to squeeze as much liquid as you can out of it, if it’s too wet you will end up with a soggy pastry mess! Some people like to squeeze it out in a clean tea towel, but I find just attacking it with a spatula in a colander works great!
Once baked, slice or leave whole for a fab looking buffet centrepiece, either way this tasty Spinach And Ricotta Puff will go down a storm.
1 small onion, peeled and finely chopped
500g spinach, defrosted if frozen
pinch ground nutmeg
1 egg yolk
45g grated Parmesan
375g pack, ready rolled puff pastry
1 egg, beaten
Preheat oven to 180C/350F.
Melt the butter in a large pan, add the onions and cook gently for about 10 minutes to soften.
Remove to a bowl and set aside.
If using fresh spinach, add a handful at a time to the pan and cook for a few minutes until it has wilted down, repeat this until all spinach has been wilted.
Drain thoroughly in a colander to remove as much liquid as possible.
If using frozen spinach, ensure it is defrosted and place in a colander and squeeze out as much liquid as possible.
place spinach in the mixing bowl with the onions, add the nutmeg, ricotta, egg yolk, Parmesan and some seasoning and mix well to combine.
Unroll the pastry sheet , with the longest edge facing you.
Cut it in two down the middle, making one side slightly larger than the other.
Place the smaller rectangle on a greased baking sheet, then top with the spinach mixture and pack it down, leaving a 2cm boarder around the edge.
Brush the boarder with the beaten egg and place the larger piece of pastry on the top, press to seal.
Use the back of a knife to score a criss-cross patter on the top, if you like.
Brush with the remaining beaten egg and bake in the oven for 20-30 minutes, until golden brown and puffed.
Some of you good people who are on this website right now are looking at this picture and just KNOWING.
You’re knowing that you and me and those buttery-soaked mushrooms on pasta with a heaping spoonful of flavor-packed earthy-vibed walnut pesto – all of us, we just belong to each other. Kumbaya forever.
Some of you good people, unfortunately, are not familiar with this kind of food bewitchery. You’ve chose not to be apart of Team Mushroom (😭) and right now you’re looking at those lil ‘shrooms and you’re tempted to bolt straight for the hills – like the broccoli hills or something or something more regular. Actually, probably more like the no-vegetable hills.
Your mouse is already moving up to that little red x because you think you don’t like mushr- WAIT STAHHPPP. I understand that mushrooms can seem a little bit weird, but plz. Be rational with yourself.
These are not your average mushrooms.
So we’ve officially made our way into September, which means it’s fall, right? Come onnn JUST LET ME. September means a lot of things to a lot of people. Back to school, busy season at work, mentally gearing up for the H word – what? don’t tell me you haven’t thought about the holidays yet. You know who you are – I’m talking to my twins out there who have paper chains going for the number of days until we can listen to Christmas music.
When are you allowed to start? I’m a two-weeks-before-Thanksgiving kind of girl. Bjork finds ways to cope. Most importantly, what this most lovely time of year means to me is earthy, rich, fall comfort food dishes like this are my 24/7/365. Wait, that doesn’t work. Just subtract the number of days from, like, go back and count the months before, er, but start in… ugh. You know what I mean.
I mean Simple Mushroom Penne with Walnut Pesto all day every day. Would someone please put a soft, runny poached egg on this and eat it for breakfast so that we can truly, honestly, legitimately say this is an all day every day thing? You would basically be the winner of life. You guys, I have some good news about the short ingredient list here. With an emphasis on the butter. WHAT ELSE IS NEW.
INGREDIENTS : For the Pasta
8 ounces penne pasta (I like to use whole wheat)
4 tablespoons LAND O LAKES® European Style Super Premium Butter
16 ounces fresh sliced mushrooms
¼ cup grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping
For the Walnut Pesto
1 cup walnuts
1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
½ to ¾ cup shredded Parmesan cheese
¼ cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste
Cook the penne pasta according to package directions. Drain and set aside.
Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes).
In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
Heat the butter over medium heat in a wide skillet.
Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.
You can find complete recipes of this simple mushroom penne with walnut pesto in pinchofyum.com
Make sure your chickpeas and onions are tossed well with the olive oil/maple syrup/sage mixture before they go into the oven. This will help the chickpeas crisp and caramelize.
Before you add the kale, the chickpeas should be a little crispy, and the onions should be soft.
When you mix the kale in, the baking sheet will be really crowded. That’s OK, because the chickpeas and onions are already roasted, and the kale will wilt quickly.
The kale should only take about 5 minutes to cook. It’s done when it’s soft and a little bit crispy at the edges.
Make sure you poke lots of holes in both sweet potatoes. To prevent explosions.
Put them in a microwave-safe bowl and cover them with a damp paper towel.
For a medium sweet potato, seven minutes in the microwave is perfect.
1 15-ounce can chickpeas, rinsed and thoroughly dried
½ large yellow onion, cut in 4 wedges
2 tablespoons olive oil, divided
2 tablespoons maple syrup, divided
2 tablespoons chopped sage leaves
kosher salt and freshly ground pepper
2 medium sweet potatoes
1 bunch kale, stems removed, chopped into rough 2-inch pieces
Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
In a small mixing bowl, combine a tablespoon of olive oil and a tablespoon of maple syrup and stir them together with a fork.
Add the sage, and stir to combine.
Add the chickpeas and onion wedges to the baking sheet, drizzle with the syrup-olive oil mixture, season with salt and pepper, and toss to coat and combine.
Roast until the chickpeas are browned and crispy and the onions are soft, about 30 minutes.
While the chickpeas roast, prepare the sweet potatoes.
Poke both sweet potatoes all over with a fork, then put them in a microwave-safe bowl or plate and cover them with a damp paper towel. Microwave them on high for 7 minutes, until soft.
When the sweet potatoes have cooled slightly, peel the skin off with your hands.
Put the peeled sweet potatoes back in the bowl, add the remaining tablespoon of olive oil and the remaining tablespoon of maple syrup, season with salt and pepper, and mash everything together with a potato masher or a fork.
Toss the chopped kale with the chickpeas on the baking sheet, season with a little more salt and pepper, then put everything back in the oven just until the kale starts to wilt, about 5 minutes.
When the chickpeas are done and the kale is wilted, divide the sweet potato mash between two plates and top with the chickpea-kale mixture. Serve immediately.
You can find complete recipes of this Sage and Maple-Roasted Chickpeas with Crispy Kale and Sweet Potato Mash in buzzfeed.com
Got 10 minutes? Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they’re good plain too!
I made snowflakes for Christmas in July! Just kidding. But aren’t these baked Parmesan crisps the cutest things ever? And, do you see the heart? I’m giddy over here. These are so fun! Oh, and they’re delicious, too.
If you’re wondering what’s in these crisps, they just have three ingredients — freshly grated Parmesan seasoned with garlic powder and paprika. That’s it! You can even make them plain, if you’d prefer, or add herbs like basil or rosemary.
The process is so cool! All you do is scoop little mounds of your cheese mixture on a rimmed sheet pan lined with greased parchment paper. Then, you flatten them a bit with your hand and bake at 400 degrees for five minutes. Finito!
I know I’m using lots of exclamation points, but these baked Parmesan crisps make me happy. I first saw some on The Italian Dish a few years ago. I was blown away, and vowed to make them someday. I hadn’t thought of them for a long time, though, until last week.
I had made little pizzas out of sliced bread for lunch, and was standing at the stove, scraping up every bit of cheese that had fallen onto the pan and gotten baked into crispy, crunchy goodness. Suddenly, it hit me. Parmesan crisps!
I did some research and learned they’re called frico in the Italian dialect from the Veneto region, where Venice is located. I decided to add the garlic powder and paprika, because that’s the combo we love in my Parmesan Chicken Drumsticks with Garlic Butter and Lemon Parmesan Cod with Garlic Butter. Mmmm.
1 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper.
Grease your parchment with cooking spray.
Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
In a small bowl, stir together your Parmesan, garlic powder and paprika.
Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet.
Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide.
Bake for 3-5 minutes, until they are set and starting to get crispy.
The ultimate in gourmet comfort food with a twist. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.
This Easter weekend, we served our creamy chicken over pasta, but a Piccata can be served over anything: rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata from amazing into something else. Something impressive with double the parmesan hit.
With parmesan cheese, especially in this recipe, I use fresh and finely grated from a delicatessen here in Melbourne. Wait. Am I the only one that gets embarrassingly excited seeing parmesan this fine, on sale at a deli? Walking past the glass windows with my mum, I slammed the brakes on mid-stride to plant my face on the shop front window, halting the sea of trolley-traffic behind me. Lord, help me.
You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
Usually, a Piccata calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter. You can use Ghee if you wish, and coconut oil to make it healthier if that’s your preference.
And believe it or not, no heavy cream! Having said that, you CAN use heavy or thickened cream if you like, but for the sake of cutting calories, I used MILK! The shock.
INGREDIENTS : For The Chicken
2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour (all purpose or plain)
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
For The Sauce
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1¼ cup chicken broth (stock)
½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
⅓ cup finely grated fresh Parmesan cheese
2 tablespoons capers (plus 2 tablespoons extra to garnish)
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
2 tablespoons fresh parsley
Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat.
In a shallow bowl, combine the flour and parmesan cheese.
Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot.
Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute).
Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste.
Add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Pour in the lemon juice, allow to simmer for a further minute to combine.
Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce.
Top with extra capers to garnish, lemon slices and parsley.
You can find complete recipes of this CREAMY LEMON PARMESAN CHICKEN (PICCATA) in cafedelites.com
Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients?
This is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese and oh boy! It is delicious! I’ve also made a very cheeky glaze to go on the top, and this bread is just amazing to eat. It’s full of stickiness and creaminess and absolutely wonderful with a nice cup of tea!
This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!
INGREDIENTS : THE DOUGH
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1/2 Cup butter softened
2 large eggs
Zest of 1 Lemon
1/2 teaspoon salt
4 1/4 cups all-purpose flour Plus extra for kneading / rolling
10 oz FROZEN Blueberries. keep them frozen until ready to use
1/4 cup Powdered sugar for the blueberries
8 oz package of cream cheese room Temperature
3 Tablespoons Powdered Sugar mixed into the cream cheese
3/4 cup powdered sugar
3 tablespoons butter melted
2 Tablespoons heavy cream
In small bowl warm the milk in the microwave at 30 second intervals until warm to touch.
Make sure it is not so hot you can’t put your finger in.
Add the milk to your (stand mixer) mixing bowl with the yeast and sugar.
Cover and leave for about 10 minutes until frothy.
Add the softened butter, eggs, grated lemon zest and salt.
Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl,
Add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches.
Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible.
Then push down to seal the edge at the end.
Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.
You can find complete recipes of this BLUEBERRY CREAM CHEESE SWIRLY BREAD in lovefoodies.com
Well it’s that time of year again. Hardly no sun and lots of clouds, which makes it hard to photograph. *sigh. It was cloudy everyday this week until now. At least it hasn’t snowed yet. There’s no chance of snow in the 2 week forecast according to weather.com. Yay!
I’ve been inspired by all those videos of overhead recipe shots you see on facebook lately and think to myself, I wonder how I could make that lighter? That is what I did with a recipe for Buffalo Chicken Baked Ziti.
I adjusted the recipe to make it more Weight Watcher Friendly and since buffalo chicken is pretty popular on this site, you’re going to love this Buffalo Chicken Baked Ziti. The points I managed to get down to 8 per serving!
2 tablespoons of all purpose flour
2 tablespoons of light butter
6 oz of fat free cream cheese
¼ cup of Franks Original Buffalo Wing Sauce
1 tablespoon of ranch seasoning
4 oz of Rotisserie Chicken
5 cups of ziti noodles (or penne)
2 cups of fat free milk
chives for garnish
½ cup of low fat colby jack cheese
Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta until al dente.
Drain and return to pot.
Make sauce: In a large skillet over medium heat, melt butter.
Add flour and whisk to combine. Cook 1 minute.
Add milk and whisk until combined and no clumps remain. Simmer until thickened, 2 minutes.
Add cream cheese and break up with a wooden spoon until melted and combined.
Add Frank’s and ranch seasoning and stir until combined.
Add chicken, chives, and cooked ziti to skillet and stir until pasta is completely coated.
Top with a layer of cheddar and bake until melted and golden, 15 minutes.