Fluffernutter Monkey Bread

Original recipe:

  

And mine:

I got SO excited when I spotted this recipe.  Fluffernutter sandwiches are my all time favorite lunchbox sandwiches.  Have you ever heated up a fluffernutter in the microwave?  *drooling*  The marshmallow gets all melty and the peanut butter gets warm and together they're gooey and sticky and oh so delicious. And the marshmallows on top get nice and toasty..it reminded my dad of s'mores.  I seriously freaked out when I saw this recipe...I don't remember how I found it...but when I saw it I was like: OMG I have got to make this now!!  I prepared the dough last night (since I wanted it for breakfast) and after the second rise, I put it in the refrigerator overnight, and then I let it sit our for about 30 minutes before putting it in the oven.  I halved the recipe simply because I didn't wanted a huge amount of the bread, and it was the perfect amount for my mom, dad, and I. The only thing I did differently was use marshmallow fluff in the glaze instead of the mini marshmallows because I ran out.  It tasted totally fine though.  My dad loved this bread, and he doesn't even care for marshmallows or peanut butter!  I seriously ate about 3/4 of it today on my own.  I just finished another piece. Try dipping it into maple syrup! Mmmm...so good!  When I make this again, I may try adding peanut butter chips, chocolate chips, cinnamon chips, and/or a chocolate drizzle.  I think experimenting with this would be really fun!  So try it out...you won't regret it!

This is from Heat Oven to 350s Blog found here. 

Orange Rolls

 

 

 

Have you ever had orange rolls that you buy in the grocery store?  I have...my friend is obsessed with them and made me try them.  But I didn't like them at all (I think they were the Pillsbury kind)...they were nothing compared to Grands Cinnamon Rolls.  So why did I decide to make this recipe?  Well, first thing: I didn't create it, unfortunately.  I found it on allrecipes.com here.  It has a 5 star rating (which is really rare; most really good recipes are 4 or 4.5), and all the reviewers said it was the best thing they ever tasted.  Well...they were right.  These rolls are SO good. Like I'm planning on make them Christmas morning good!  They're so tender, they almost melt in your mouth.The orange flavor in the dough, filling and frosting is spot on. The cream cheese frosting... so addictive. This recipe is also very easy and quick...compared to other home made roll recipes.   I'm gonna go have another one right now...

Yield: 18 rolls

Ingredients:

• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 cup warm milk
• 1/2 cup warm water
• 1 egg, beaten
• 1/2 cup orange juice
• 1/2 cup butter, melted
• 1/4 cup instant vanilla pudding mix
• 1 tablespoon orange extract
• 5 cups bread flour, or more if needed
• 1 teaspoon salt
•  
• 1/2 cup butter, softened
• 2 tablespoons grated orange zest
• 1 teaspoon orange extract
• 3/4 cup white sugar
•  
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons orange extract
• 2 tablespoons milk, or more as needed

Directions:

1. Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
2. Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
3. Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
4. Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
7. Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
8. While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

*** If you do not want to make the rolls overnight after rolling and slicing, cover with cloth and let rise until doubled, then bake.

Herb Bread

    I made this loaf for my parents on another Sunday evening, and it was absolutely perfect.  It tastes very similar to the bread served at Macaroni Grill.  I think the only difference is theirs has more olive oil and/or butter and salt rubbed on the edges.  I know I haven't made many yeast breads, but out of all the yeast breads I have made, this is my current favorite.  I think I even like it better than my 100% whole wheat bread...and that's saying a lot.  The reason I like it better is because of the texture and the unique taste.  It is the perfect side to any meal.  And the spices make it have so much more flavor than white bread.  The texture of this loaf is so fluffy and soft...I served it with ham and potato soup, and the bread was SO delicious dunked in it!  It soaked the soup right up and complimented it perfectly.  My mom really enjoyed this for breakfast toasted with butter. My dad and I made egg sandwiches with it and absolutely loved them.  Aaaand I'm about to have it again with tomato shrimp pasta!  I'll be sure to dunk it(:

Yield: 1 loaf (about 12 slices)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 (.25 ounce) package active dry yeast
• 1 1/4 cups warm water
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon margarine, melted

Directions

1. Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, olive oil, garlic powder, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
2. Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. (It may look very brown and it will feel hard, but it won't be when you slice it. And the inside will be soft.)  Brush top with margarine. Remove from pan, and cool on wire rack.

100% Whole Wheat Bread

 

Mmmm...whole wheat bread.  Some people prefer white, but I absolutely love whole wheat.  The nutty, grainy, wholesome texture is something I have always enjoyed.  As delicious as white bread is, it's just too...boring.  I'm gonna tell you the truth: this was the first yeast loaf I had ever made, and it turned out FANTASTIC! To make it, I altered a recipe on the back of my whole wheat flour bag. It's very nutritious too - no high fructose corn syrup like most store bought breads - so you don't need to feel guilty about eating it.  The only fat in it is a small amount of olive oil, which is extremely good for you.  This bread is more dense than fluffy, but that's how it's supposed to be. When I spread some apple butter, pumpkin butter, or nutella on these slices I was just about the happiest girl in the world.  I'm sure you'll be quite happy eating it as well(:

Yield: 1 loaf (about 12 slices)

Ingredients:

·         3 ½ cups Traditional Whole Wheat Flour

·         1 ¼ teaspoons salt

·         1 envelope Fleishmann’s RapidRise (Instant) Yeast

·         1 1/3 cups water

·         ¼ cup olive oil

·         ¼ cup honey

·         ¼ cup nonfat dried milk

Directions:

Mixing: In a large bowl, combine flour, undissolved yeast and salt.  Heat water, milk, honey, and oil until very warm (120 degrees F to 130 degrees F).  Gradually add to flour mixture; stir till the dough starts to leave the sides of the bowl.  Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.  Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 ½ x 4 ½ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan.  A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350 degree F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.  Test it for doneness by removing it from the pan and thumping it on the bottom (it should be hollow).  Remove the bread from the oven, and cool it on a wire rack before slicing.  Store the bread in a plastic bag at room temperature.