Texas Roadhouse Rolls

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Fluffy and buttery homemade Texas Roadhouse Rolls with Cinnamon Honey Butter. Going out has just been replaced with staying in, and I think you’re gonna like it.

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I have a confession to make: it took me 4 tries to get these rolls right for you.

Let’s back up a bit – When I decided that I wanted to make a homemade version of Texas Roadhouse Rolls, I immediately knew that I wanted to adapt one of my great-grandmother’s yeast roll recipes for the project. Only, my dumb ass kept forgetting to add the water to the recipe. Emphasis on dumb.ass.

Spoiler alert: Don’t leave the water out of this recipe. It won’t work.

But, as it turned out, making the recipe 4 times was worth it in the long run. Boyfriend came home from work, popped a warm roll into his mouth, and said, “Are these Texas Roadhouse Rolls?”

#winning

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Pumpkin Sage Biscuits

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Fluffy buttermilk biscuits loaded with pumpkin and sage make for the perfect fall carb. 

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Well guys, I done diddly did it. I cracked open my first can of pumpkin for the season.

I say my “first” can and not my “only” can (which has been known to be the case in previous years) because for some reason I was feeling festive and bought two cans of pumpkin at the store. Now that I’ve used up my yearly can and have another staring at me every time I open my pantry, I have to decide what else I will make with pumpkin this year. Maybe some Pumpkin Swirl Cake or Pumpkin Cinnamon Chip Cookies. Maybe I’ll put it towards a new recipe. Maybe I’ll just eat Pumpkin Sage Biscuits until the cows come home.

Yeah, that sounds like a good plan.

I’m the Designated Biscuit Maker in my family. My sweet potato biscuit recipe is probably 97% to thank for snagging Boyfriend (although that’s another recipe and story for another time). So it seemed only fitting to adapt my favorite recipe and throw in some pumpkin for the season. I also added some dried sage and black pepper – I saw The Pioneer Woman do it once on her show (although I can’t for the life of me remember which episode), and while I couldn’t recall exactly how much she used, I just went with my gut and spiced up my biscuits as I saw fit. And I saw fit to have a good amount of dried sage and spicy black pepper. The herby sage and the mellow pumpkin balance nicely with the occasional zing when you bite into a bigger piece of black pepper.

I love it.

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Fresh Apple Cake

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Fruity and moist apple cake studded with nuts and topped with a decadent sauce. This is the only apple cake recipe you could ever want.

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This apple cake. Holy cow, guys.

This recipe is actually one of the oldest ones on my site. Like, as in, I’m pretty sure it was my second recipe post. Ever. And while the recipe has stood the test of time, the photos…well, they did not.

It was high time this post got a makeover. So I took it upon myself to make my family’s favorite apple cake (such a burden, ohemgeeeeee) so that I could provide my precious readers with some new visual delights. <– I don’t know why I just felt the need to say that.

So here’s the skinny on this not-so-skinny recipe: We make this recipe every year. Every year it disappears in approximately 2.5 seconds. Everyone loves this cake. It makes a 13×9-inch cake, so you can certainly make it for a crowd, but don’t think your family of 4 can’t tackle this puppy. Trust me, they’ll be begging you to make it again and again. I took the cake in these new photos to Boyfriend’s family and they inhaled it. (I have to do something to remind them of why they love me every now and again, right?)

Visit the original (updated!) post for my Fresh Apple Cake recipe. You’re gonna love this one.

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{Friends First with Foodie with Family} One-Hour Swedish Limpa

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A one-hour version of the traditional orange-scented Swedish rye bread – say it isn’t so!

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Hello, dear readers! We are back for another Friends First post on this lovely first day of October. As appropriate as a pumpkin recipe would be today, I’ll let every other blogger in the world handle that one for you – I think today’s recipe is even better. (Say it isn’t so! …It is.)

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Today I am thrilled to introduce you to Rebecca. Rebecca is the blogger over at Foodie with Family, and – in addition to being one of the most articulate, intelligent women I have ever had the pleasure of meeting – is a mother of 5 boys, wife to her best friend, fellow theatre and literary nerd, and all-around amazing cook and baker. Oh, and she thinks nothing of roasting an entire goat over a spit or smoking her own Canadian bacon. I mean…come on. How could we not love this girl? Today she is showing us how to make a traditional Swedish Limpa in one hour – Swedish Chef totally optional.

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My dear friend Stephie asked me if I’d like to guest post for her. Well, hello. Of course I’d like to meet all of Stephie’s people! She left the door wide open for me to post about whatever I love best. The little voice in my head kept saying, “Bake bread!” As this is a pretty innocuous thing for a voice in one’s head to say, I decided to mind it and make something extra special for you kind folks: One-Hour Swedish Limpa Bread.

WHAT?!? No really. It’s a yeast bread that is done –start to finish- in a little under one hour. It’s not just any bread, though, oh no; it’s a lightning speed makeover of a classic Swedish rye bread that is lightly scented with orange zest and fennel seed. Please fire up your imagination and take a deep whiff of a piece of that bread lightly toasted in a frying pan with a little sweet butter. Maybe it’s just me, but my head gets all swimmy just pretend-smelling that. When I take it a step further and slather the bread with preserves or jam, I get borderline weepy. Maybe Stephie is rethinking asking me to post right now… “What the heck? Who knew she was so loopy?” In my defense, I have just two words to share: FRESH BREAD.

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Bourbon Slush

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Bourbon Slush: Make it with bourbon or with rum. Either way, it’s the guaranteed fastest and most delicious way to get a wee bit sloshed.

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This is a monumental week, guys. This week, Julia comes to visit! Yes Julia of The Roasted Root, Julia of Paleo Strawberry Crumble, Julia of Apple Cinnamon Crock Pot Oatmeal is going to be here. With me. Live and in the flesh.

I’m just a little bit excited.

False. I’m so excited that I actually bothered to clean the apartment. That’s some monumental excitement, folks.

For the occasion, I decided it would only be appropriate to pull out an old recipe of my mom’s from her college days. I have been hearing about her Bourbon Slush recipe since probably before I was *technically* old enough to drink it. Technicalities. Either way, apparently it was her college roommate’s favorite thing in the world, and I was completely missing out by neglecting to make it.

Turns out, woman was totally right. You can make this recipe with bourbon or with rum – we just happen to always have bourbon in the house (thanks to a certain Boyfriend), so bourbon it was this time. It would be equally as excellent with the rum, though.

Just be careful – this goes down easy. If Julia and I look a little pained at all this weekend…well, just blame it on the slush.

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Caramel Apple Layer Cake

Brown sugar buttermilk layer cake smothered in apples cooked in brown sugar syrup and finished with a drizzle of the easiest vanilla bean caramel sauce.

Brown sugar buttermilk layer cake smothered in apples cooked in brown sugar syrup and finished with a drizzle of the easiest vanilla bean caramel sauce. 

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While I was off celebrating a family wedding this weekend and pretending not to have internet (don’t lie – we all have those days), something pretty big happened around here: This little blog turned 3 years old!

Yep, that’s right. Stephie Cooks – originally Eat Your Heart Out – is a toddler! Which is only fitting, considering that on Sunday our 19-month-old niece and I both spilled food down ourselves at lunch and spent the rest of the afternoon running around with stains on our shirts. Forever young?

Now is the point in this post where I thank all you for being loyal readers. It probably sounds cliche and dorky when you read that on sites celebrating their blogiversaries, but believe me – we mean every word of it. Think about it – without our lovely readers, us bloggers would just be babbling into the void. Which, while interesting, would also make us a little crazy. Thank you for justifying my babbling and making me less of a crazy person.

Thank you for commenting, liking, sharing, cooking, baking, and – of course – eating! Really, you’re the reason I’m here and still typing away 3 years later. The differences between my original Cream Cheese Ranch Roll-Ups and my new Bacon Ranch Cream Cheese Roll-Ups should serve as evidence enough of how I have grown in the past 3 years. All of that work? For you.

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