Thursday, October 13, 2016

No-Knead Cheesy Bread

I adore bread. I don't eat a lot of it because of health issues, but boy do I love the stuff. Cheesy bread? Yeah, even that much more. This recipe is from King Arthur Flour along with Cabot Cheese and it's the BOMB. So easy to make you'll find yourself doing this a couple times a week. The possibilities are endless and endlessly delicious!

I added Cabot Sharp Cheddar and Pickled Jalapeños to one loaf and Cabot Orne Meadows Cheddar, Spanish olives and black pepper to another. Total YUM!

King Arthur and Cabot Cheesy Bread
Cabot Sharp Cheddar and Pickled Jalapeños

Cabot Sharp Cheddar and Pickled Jalapeños
Cabot Orne Meadows Cheddar, Spanish olives and black pepper

Cabot Orne Meadows Cheddar, Spanish olives and black pepper

Risen No-Knead Dough

Cheese and chiles

One regular loaf - just as delicious!

No-Knead Crusty White Bread

5 mins. to 10 mins.

30 mins. to 40 mins.

4 hrs 35 mins. to 7 days 50 mins.

3 or 4 loaves, depending on size

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. And even if you're a seasoned bread baker, you'll love this recipe's simplicity.

3 cups lukewarm water
6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
1 tablespoon salt
1 1/2 tablespoons instant or active dry yeast
1 cup diced or shredded Cabot Cheese
1/4 cup other mix-in if desired - make sure it's mostly dry or drained very well!
* See "tips" below


Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.
Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.

Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

Plop the sticky dough onto a floured work surface. Knead 1 cup diced or shredded Cabot cheddar into the dough and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.

Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Tips from our bakers
  • The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all (and guaranteed to give you the best results), if you measure flour by weight, use 32 ounces. Using the same ratio/measuring, you can make a half-recipe if you prefer. While it's great to have dough on hand, it's fine to make less.
  • Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat, either our Premium or white whole wheat flours. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
  • Would it be better to use bread flour here? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won't get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2 teaspoons per cup of flour to make the requisite sticky dough.

Our thanks to Jeff Hertzberg and Zoë François, whose wonderful book, "Artisan Bread in Five Minutes a Day," is the inspiration for this recipe.

Disclosure:   Much thanks to King Arthur Flour and Cabot Cooperative Creamery for the beautiful box of products and recipe! 

Monday, September 26, 2016

Pepperidge Farm Swirl Breads

Who doesn't love Pepperidge Farm Swirl Breads? Here's the thing, if you loved it before, you'll
love it even more now with a new wider slice and more cinnamon! For now it's Cinnamon Swirl and
Raisin Cinnamon Swirl, but let's cross everything we've got that this will soon include the
seasonal breads, as well!

To celebrate this new yumminess Pepperidge Farm is sharing this delicious recipe. I made mine with plain cream cheese and raspberry preserves, but check out the end of the recipe for alternatives!

Pepperidge Farm Swirl Bread French Toast Waffle Sandwiches
Prepares 4 Sandwiches


8 slices   Pepperidge Farm Swirl Bread
8 oz.  Cream Cheese
8 tablespoons    Jelly or jam of your choice
1/2 cup  Milk
5 each   Eggs
1 teaspoon   Vanilla
½ teaspoon  Cinnamon


1. Preheat a waffle iron according to manufacturer’s directions
2. Divide Pepperidge Farm Swirl Bread slices, spread cream cheese on half of the slices, and jelly on the other half then combine into sandwiches.
3. In a shallow bowl, whisk the eggs until the yolks and whites are thoroughly combined, add milk, cinnamon, and nutmeg and whisk to combine.
4. Dip the sandwiches in the egg/milk batter and allow to soak for 30 seconds.
5. Spray waffle iron with non-stick spray, place sandwiches in waffle iron, close lid and cook for 3-5 minutes or until golden brown.
6. Remove sandwiches from toaster and serve with maple syrup or your favorite yogurt as a topping.

Alternative Fillings: Banana with Hazelnut Chocolate Spread, Cream Cheese and Strawberries, Peanut Butter and Banana, Ham and Swiss Cheese, Apple slices and Cheddar cheese

Monday, September 19, 2016

Taste of Home Simple & Delicious Cookbook

This past week I had the chance to review the newest Taste of Home Cookbook. I honestly can't recall the first time I read a Taste of Home magazine, but I know it was at least 20 years ago. This has hands-down been one of my favorite food magazines. I think the biggest draw is the simple recipes from real people. 

I made one recipe a day this past week and there wasn't one that my family didn't love! Not only that, the photos I've shared on social media have been a big hit as well. I'm not sharing recipes here because every recipe from Taste of Home is found on the website! How easy is that? 

This cookbook is full of the best - broken into 20 sections with a total of 1,314 recipes there WILL be something in there you'll love! My favorite sections were Finished in 15, 30 Dinners in 30, Slow Cooking, Oven Entrees and Good Mornings, but I've found recipes from each section that I've marked for making!

I'm missing one photo this week and that's because I didn't forewarn anyone that the recipe that day needed photographed and they ate so fast I never had a chance! That was Breakfast in a Muffin. So good and great for busy mornings so I'll be making them again, and when I do I'll be sure to update with a photo!

Pizzeria Burgers from 30 Dinners in 30.

Spicy Roasted Sausage, Potatoes and Peppers from Oven Entrees (One of my favorites!)

Korean Beef and Rice from Finished in 15.

Pierogi Quesadillas from 30 Dinners in 30.

Croissant Breakfast Casserole from Good Mornings.

French Toast Waffles from Good Mornings.

Here is the official press release, please note the link to purchase this cookbook for yourself, you won't be disappointed!

New Simple & Delicious Cookbook Caters to Busy Home Cooks
With its Largest Collection and Resource for Quick and Easy Recipes

Features More than 1,300 Easy Recipes for Express Weeknight Dinners, Classroom Treats and More

Biggest Simple & Delicious Collection Yet, On Sale September 13

MILWAUKEE, WI (August 1, 2016) – More than 600 pages of recipes and photos for the busy home cook make up the newSimple & Delicious Cookbook, on sale September 13 wherever books are sold. It is the biggest cookbook of fast-fix recipes in the Simple & Delicious collection, offering 1,314 easy-to-create recipes for family-pleasing foods, segmented so home cooks can choose recipes that take 30 minutes, 15 minutes and even five minutes to create.  

Simple & Delicious aims to make cooking easy for busy people by providing time-saving shopping, cooking and serving tips, and secrets from the pros. The new cookbook from Simple & Delicious is the brand’s biggest cookbook yet, packed with recipes for 15-minute meals, sides and desserts, slow-cooked favorites, and more, and is designed to show cooks how easy it can be to find the time to cook fun and flavorful meals, snacks and treats for their friends and families.

“For the time-stressed home cook, we’ve gathered a collection of fast and easy recipes,” said Catherine Cassidy, Chief Content Officer of Simple & Delicious and Taste of Home. “We hope that this will become an indispensable resource for those who lead busy lives but still want to put delicious food on the table.”

Split into 20 chapters, readers can easily locate the recipes that best suit their needs, including:

·         Finished in 15 – These super-fast entrees and more are on the table in just 15, 10 or even five minutes.
·         30 Dinners in 30 – Sit down to complete meals – a main dish with a side or dessert – in 30 minutes or less.
·         Quick Casseroles – Short prep times make favorite bakes a great choice any day of the week.
·         Make-Ahead Magic – Busy cooks can keep their cool with dishes that go in the freezer or refrigerator.
·         Cook Once, Eat Twice – Make extra food tonight, and then use the leftovers to kick-start an all-new dinner tomorrow.

The cookbook also includes five helpful recipe icons – Eat Smart, Fast Fix, Five Ingredient, Slow Cooker and Freeze It – to help cooks quickly locate the dishes that best suit their families.  

Recipes are selected through a very rigorous testing process done in the Taste of Home Test Kitchen before they are given the Taste of Home stamp of approval. The cookbook also features complete nutrition facts with recipes, free splash guards to keep pages clean while cooking, a photo index for each chapter and 36 menu suggestions to make meal planning easy.

Simple & Delicious Cookbook
ISBN: 978-1-61765-550-0
Hardcover Binder/$29.99

Available online and wherever books are sold on September 13, 2016.

About Simple & Delicious
Simple & Delicious, a Trusted Media Brands, Inc. brand, is the cooking magazine for busy people. Published by Taste of Home, the leading multi-platform producer of information on food, cooking and entertaining, Simple & Delicious serves home cooks engaging media that capture the joy and comfort of food made with love. Simple & Delicious is published six times a year and every issue is packed with more than 100 irresistibly easy recipes and time-saving tips, plus fast-fix weeknight meal ideas, color photos and more. The magazine is available via subscription and on iPad, as well as on newsstands where magazines are sold.

Content from the full suite of Taste of Home products is available online at and via the Taste Digital Community, with more than 39 million monthly visitors*, making these sites top destinations for kitchen-tested recipes, how-to techniques, cooking videos and lively community forums. The same engaging content can be found in Taste of Home magazine, with a circulation of 2.5 million; Simple & Delicious magazine; top-selling bookazines; newsstand specials; popular cookbooks; and via digital download on iPad, mobile apps and Kindle.

Learn more at for the latest on recipes and food.

Thursday, July 28, 2016

Chocolate Cream and Strawberry Pie

Chocolate Cream and Strawberry Pie

Chocolate Cream and Strawberry Pie

Fasten your seat belts, this chocolate cream is dark and rich and whoa. Slice this beauty of a pie into 16 pieces unless you're truly a chocoholic and can deal with the richness. This is best eaten after a lighter meal for sure.

Try to find strawberries that are on the smaller side and roughly the same size so it looks pretty, you can also slice them on top, but remember sliced berries will weep, so you may have a wet pie afterward.

Chocolate Cream and Strawberry Pie

Chocolate Cream and Strawberry Pie. I used a fluted removable bottom pan for this, a regular pie pan works just as well!

Chocolate Cream and Strawberry Pie

Hands-On Time: 15 minutes
Ready In: 1 hour and 10 minutes
Serves: 8-16


12 ounces dark chocolate chips
1 cup milk - any fat content
1 large egg - beaten
1  9-inch pie crust - unbaked
1 quart fresh strawberries all roughly the same size, washed and hulled
1/4 cup strawberry jelly or preserves
1 Tablespoon water


1. Preheat oven to 325 degrees F.
2. Combine chocolate chips and milk in a heavy saucepan. Heat on low until chips begin to melt. Stir until smooth. Remove from heat.
3. Beat egg in a medium bowl and add 1/4 cup of hot chocolate mixture to egg. Whisk quickly so the egg does not cook, but only thickens.
4. Add egg and chocolate to the first mixture and blend well. The chocolate should be smooth and silky afterward. If it looks lumpy during mixing, stir faster and wait it out, it will usually smooth out.
5. Pour chocolate into pie crust and bake for 25 minutes, or until center is lightly set.
6. Chill pie for 30 minutes.
7. Top pie with strawberries - pointed ends up.
8. Combine strawberry preserves with water and stir until smooth, heat briefly in the microwave if necessary. Brush or drizzle over strawberries.
9. Chill until serving time, at least 30 minutes.

Wednesday, June 01, 2016

Healthy with Anne

Here it is! My newest endeavor, Healthy with Anne. I recently got burned out caring for others at my jobs (because the caring at home never ends!) and decided to go in a different direction, I signed up for a few online courses, pulled my entire life's experience together and am now a certified health coach.

There's lots to offer - go check out the new site! Healthy with Anne