Skillet Garlic Herb Dinner Rolls

Skillet Garlic Herb Dinner Rolls. Light and fluffy pull apart dinner rolls that are baked in a skillet and basted with a garlicky herb butter straight out of the oven. They’re the perfect accompaniment to most any meal.

pull apart dinner rolls in lavender skillet
There’s just something about fresh homemade bread that I can NOT resist no matter how much I try. Especially light and fluffy yeast pull apart rolls. They’re not as hard as you might imagine to make. Don’t let the yeast scare you away. There is a time commitment but most of that is spent waiting on it the dough to rise to the occasion. What is the occasion? Dinner of course.

Skillet garlic herb dinner rolls go with just about any meal. From easy weeknight meals to elegant holiday meals. Especially sauce meals, and if you’re lucky enough to have any leftover. I have never been so lucky. They make a mean slider roll. You’re welcome.

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Easter Bread

Apr 03, 17 Easter Bread

Easter Bread

Easter Bread.

I’m a fan of all things homemade bread. Especially sweet bread. But not sweetbreads. Let’s just be clear, that’s a WHOLE different thing and really should be called something different because one could easily be fooled into thinking that’s something it’s not. Anywho, I’ll jump out of that rabbit hole and get back to this Easter Bread, you can google it up if you’re not familiar with it.

I came to learn about and love Easter Bread while I was living in Italy. It’s traditionally made for Italian and Greek Easter celebrations, though others have adopted the tradition as well. It can be made into one large loaf (obviously you’ll need to adjust the cooking time for larger loaves) or several smaller loaves. I’ve seen it braided or twisted, and made with or without eggs. I liked the smaller ones even though it’s a little more work.

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Baked Brie Naan with Rosemary & Walnuts

Oct 25, 16 Baked Brie Naan with Rosemary and Walnuts on cutting board sliced with spoon of preserves next to it

Baked Brie Naan with Rosemary and Walnuts

It’s fall y’all! I love this time of year when it’s cooler but not quite cold. The leaves are falling, we’re pulling out our boots and cooking up comfort foods in the oven without fear of overheating the house. Some of my favorite dishes happen during this time of year. I don’t mind at all spending a little extra time in the kitchen making appetizers and desserts. Especially when they’re both sweet and savory.

This recipe is exactly that. Woodsy rosemary and nuts combine with tart cherries and bourbon over a bed of oozing baked brie all sitting on top of toasted naan bread. What’s not to love about all that? It’s going to be my go to holiday appetizer and I’m betting it might be yours too.

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Classic Homemade Dinner Rolls


Homemade Dinner Rolls

Want to know what one of my favorite things about eating out at a restaurant is? Well besides not having to cook or do the dishes because I’d be lying if I didn’t say that was a big bonus? It’s a rare occasion when anyone in general cooks for me (and when they do I most certainly DO appreciate it). I have to tell you the BREAD basket they bring to the table is what does it for me. Yep. I love the smell, the texture, the way butter melts right off of a warm bit. The way a piece of homemade bread just melts in your mouth. There is really nothing like homemade bread. It’s those extra little touches, like having a basket (or board) of bread out at the beginning of the meal that sets to the tone for the meal and conversation.

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Rosemary and Caramelized Onion Quick Bread

Caramelized Onion and Rosemary Quick Bread
I have a thing for bread. I’m that girl that will eat the whole basket of bread at the restaurant and then end up being too full to finish off my entree. Every. Single. Time. Will I ever learn? Probably not. Thank goodness for to go boxes. I also love to bake bread. That feeling of having dough between your hands. Yeah, I dig that. It’s therapeutic. I don’t do it often enough. I wish I could say I had the time or patience. That whole sitting around waiting for it to rise to the occasion. The occasion that it’s time to get the show on the road and get into the oven so it can get into my belly. That occasion. It just doesn’t come fast enough for me.

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Light and Buttery Yeast Rolls

Light and Buttery Yeast Rolls

Dinner rolls don’t have to come in a bag. I know this because up until a few years my dinner rolls did come in a bag. Once I cast my yeast and bread baking fears into the closet I found out that guess what? It’s just like anything else, with a little practice you’ll be amazed with the results. And there’s little better than hot fresh bread straight out the oven slathered with butter. I know they tell you to wait for the bread to cool but that’s not going to happen in my house. I just can’t help myself and I’m okay with that.

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Homemade Pretzel Rolls


A good sandwich requires quality ingredients. Both Inside and out. Otherwise you just might as well make a peanut butter and jelly sandwich and call it a day. We’re starting with the bread. Homemade pretzel rolls. Worth the effort. Trust. Soft, dough-y, and will have you looking for mustard sauce to slather on it before you can say pretzel. If you’re going to go through the trouble of making these homemade pretzel rolls (and you really should) then you’ll want to go to the trouble of finding the best possible filling to add. Boar’s Head.

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How To Make Piadina

I’m kind of obsessed with this Italian flat bread. Especially when it’s stuffed with Prosciutto. It’s usually made with lard  (I can’t  believe I’m about to say this) BUT we’re watching our waistlines at the moment and we’re making ours with olive oil instead. Feel free to lard up if you wish. I would but, well you know. Sigh. If I make it to the end of this Tony Horton induced purgatory I’ll be larding up next batch.

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How To Make No Knead Bread

Jul 17, 12 homemade bread with bread knife and dipping sauc

homemade bread with bread knife and dipping sauceHow to Make No Knead Bread.

I love bread. There’s no if, ands or buts about it, I LOVE bread. If there is bread on the table I’m going to eat it. If there’s bread baking, I’ll wait for it. For me a loaf of homemade bread straight out of the oven slathered with a little buttah is heavenly.

With a drizzle of good extra virgin olive oil, swoon. Add some herbs to that olive oil and back off. Hello my name is Paula and I am a full blown carbaholic. Glad I got that off my chest.

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Farfalle al Mascarpone {Butterfly Pasta w/Mascarpone Sauce}


I just love pasta. I mean I really LOVE pasta (as if you didn’t know that by now tee hee). It’s the perfect dish. You can literally make it a million different ways. Okay I haven’t actually tested out that theory but I’m working on it! Plus I know you’re probably ready for something other than chicken! I KNOW I’ve  had a lot of chicken lately, really I know, and NO in case you’re wondering I’m not tired of it *wink wink*  but I have been wanting some pasta so voila a pasta dish! This dish will make you want to scrape the bowl with your finger! & It’s all because of the sauce. Not just any sauce. A creamy tomato-y basil-y melt in your mouth Mascarpone sauce *swoon*.

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Zuppa all’Aglio {Garlic Soup}


You probably have realized by now that I cook with A LOT of GARLIC! Yes, I do & I’m not ashamed of it! Have you seen my garlic bowl? It’s always on my counter and normally when someone comes to my house for the first time they truly think it’s artificial & there for decoration. NOPE, it’s real & I use it!


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Nutella Challenge – Chocolate Torte with Nutella Mousse & Raspberries


Are you ready? I know I am! Well ready or NOT, here is the 2nd installment of the Nutella Challenge! Last month there were some ah-mazing offerings. I hope you’ve had a chance to try a few of them out. If not, here’s the link where you can find them: Nutella Challenge ~ Round 1 So without further ado, I present to you my THREE LAYERED MINI CHOCOLATE TORTE WITH NUTELLA MOUSSE & RASPBERRIES (what a name LOL such a mouthful, yikes)….are you drooling? Well you should be.

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Italian Bread


Week #15 in the Bread Baker’s Apprentice Challenge was Italian Bread…Ah I can hardly believe it’s been almost 4 months worth of fresh bread making…each week delivered right to my table by my own hands {& with LOTS of help from Marta of course}. Who would have thought I would be getting the hang of this baking thing? Def not me! Although I still don’t consider myself a baker – more like home cook extraordinaire – tee hee! I am def feeling much more comfortable with the likes of yeast, kneading, rising, windowpane test, ferment, etc. and I’ve definitely used my share of King Arthur Bread Flour & Yeast as well. I don’t dare try to count the bags. Seriously I’m going through those two like they were water. But nevertheless, I have wonderful bread each week.

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French Bread


Week #14 in The Bread Baker’s Apprentice Challenge is French Bread! As I’m writing this, I’m noshing on some of this delightful bread dipped in Olive Oil (hopefully in the process, avoiding any sticky fingerprints on my laptop). All of this I do for you, of course, so that I may fully express in words the deliciousness that is homemade French Bread…ah mon cheri you see how much I adore thee? Tee hee.

I must admit that I now completely understand why Artisan bread costs so much at the bakeries or in the high end deli/bakery section of the grocery. If you don’t, you should just make some homemade yourself and you’ll know immediately what I mean. But with that said, I truly believe that putting the effort into homemade breads is worth the effort. As is the case with cooking in general. You get out what you put in! No?

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Week #13 in the Bread Baker’s Apprentice Challenge! Focaccia! I was thrilled and couldn’t wait to get started on this bread! It’s one of my favorite Italian breads. Peter’s recipe was another 2 day bread (boo, but I was looking forward to the end product).

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English Muffins


Week #12 in The Bread Baker’s Apprentice Challenge is English Muffins! I can’t believe how much I have learned in this challenge by baking a new bread recipe each week. I’m so thankful to Pinch My Salt for organizing this challenge & for getting me out of my baking box! Well I don’t even think I had a box because the only bread I had really ever baked was banana bread. LOL If you don’t already have Peter Reinhart’s book you really should pick it up! If I can bake bread so can you!

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Week #10 in the Bread Baker’s Apprentice Challenge was Cornbread. WOW hard to believe this non baker has been at this 10 weeks now! Okay back to business.

Now I know what I’m about to say might come as a surprise to some of you so brace yourselves. I’m NOT a big fan of Cornbread. Gasp! I know. Who would have thought a Southern Girl wouldn’t be crazy about cornbread. Well, go figure, but I’m not. But then again, I’m not your typical Southern girl. Around here saying your not crazy about cornbread is almost be as bad as saying that you don’t like grits! But fear not, grits I do like (drenched in cheese of course LOL).

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Cinnamon Raisin Walnut Bread


Week #9 is Cinnamon Raisin Walnut Bread (wow that’s a mouthful). Well you KNOW I have a wicked sweet tooth so I was quite excited about this one. Not to mention it’s another 1 day bread! WOO HOO! Another big plus, there wasn’t any complicated folding that required me to pour through any online tutorials first.

Luckily I had almost all the ingredients required (with the exception of the walnuts) already in my pantry (another big plus) so I called on Marta and away we went. I don’t know about you but it’s amazing how just the smell of cinnamon puts a smile on my face. Awwwh, okay onto baking.

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Week #7 of the [amazonify]1580082688::text::::The Bread Baker’s Apprentice Challenge[/amazonify] was Ciabatta! I started off the week very excited about this challenge. After all, it is an Italian bread!

Ciabatta (pronounced cha-bat-a) literally translates to “slipper”. The name was said to be given because the shape of the bread resembles a slipper. Ciabatta is an Italian white bread with a crisp crust and a soft, porous crumb. Ciabatta was said to be first made in Liguria. There are many variations of Ciabatta and they vary from region to region. We had several different versions to choose from: Regular Ciabatta, Wild Mushrom Ciabatta, Ciabatta with Cheese or Carmelized Onion and Herb Ciabatta. Since it was my first foray into Ciabatta bread I chose the regular Ciabatta.

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Ah, Challah!


Week 6 of the [amazonify]1580082688::text::::The Bread Baker’s Apprentice[/amazonify] was CHALLAH! To give you a little background, Challah is the braided Sabbath bread of Judaism. According to Peter Reinhart, Challah “is a European celebratory loaf symbolic of God’s goodness and bounty. The braids traditionally separate the loaf into twelve distinct sections representing the twelve tribes of Israel.” It’s always fascinating to me to know the history behind something. Makes it more meaningful, doesn’t it?

I’ll save you the suspense because I just can’t stand it and just tell you that I LOVED THIS BREAD! It is by far my favorite thus far. I know I practically say that every week but this bread was dee-lish! It was not only beautiful to look at but incredibly beautiful to eat. It was glowing golden brown on the outside & It was light and airy inside and practically floated down your throat. Definitely a centerpiece bread.

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