Garlic-Parmesan Cheese Pull Apart Bread

Garlic Parmesan Pull-Apart Bread

Garlic Parmesan Pull-Apart Bread

Note: Can also make this with 16 frozen dinner rolls - thawed out for 45 minutes

Ingredients:

• 2 1/4 tsp (1 packet) instant yeast
• 1 1/3 cups warm water
• 2 tbsp extra-virgin olive oil
• 2 tsp salt
• 3 1/2 cups all-purpose flour
• 4 tbsp (1/4 cup) salted butter, melted
• 1 tbsp dried parsley flakes or 2 tbsp fresh parsley, finely chopped
• 1/4 tsp Italian seasoning
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. In the bowl of the stand mixer, stir together the yeast and water. Let the mixture sit for 5 minutes until yeast is somewhat dissolved. Mix in the olive oil, salt, and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic. (Alternatively, you can mix the ingredients in a large bowl then knead the dough on a lightly floured surface until it is elastic, 7-10 minutes.) Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 1/2 hours, or until it has doubled in size.
2. In a small bowl, combine melted butter, parsley, Italian seasoning, and minced garlic. Set aside.
3. Preheat oven to 350 degrees F.
4. Gently push the air out of the dough. Tear off a golf ball-size piece of dough, roll in the butter mixture, and place in the bottom of a Bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. (Note: We ended up with only 2 layers but the bread still turned out fine.) Cover the pan with a clean towel or plastic wrap and allow the dough to double in size, 20-30 minutes.
5. Bake for 25 to 30 minutes, or until bread is golden brown. Let the pan cool on a wire rack for 5 minutes then invert the pan onto a large serving plate and let the bread fall out of the pan.  Serve hot.

Jack-O- Lantern Time

Sheri's Lazy Pumpkin Cobbler

Everyone Loved this Dessert at the Teacher Dinners

Pumpkin Dump Cake

Ingredients

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

How to Make

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes

serve with ice cream or whipped cream

http://cookiesandcups.com/pumpkin-dump-cake/

Custom Etsy Orders

I have been Busy Creating Custom Business Card Tags, Place Cards, Party Favor Tags and Invites! 

Busy Making Dove Ornaments

I spent some time creating 35 of these doves.  Each one turned out different.  I loved embellishing them with little bits of my vintage Christmas Stash.  

They are available in my Etsy Shop

Cranberry Chocolate Cheese Bars

Super Fast and Easy Bars:

Cranberry Chocolate Cheese Bars

1 cup dried cranberries

2 sticks butter- softened

1 cup packed brown sugar

1 1/2 cups oats

2 tsp dried orange peel

2 cups chocolate chips

8 ounces cream cheese- softened

14 ounces sweetened condensed milk

Preheat oven to 350.  Grease 13x 9 inch pan.  

Beat the butter and the brown sugar in a large mixer bowl until creamy.  Gradually beat in the flour, oats and orange peel until crumbly.  Stir in the morsels and dried cranberries; reserve 2 cups mixture.  Press Remaining mixture onto bottom of prepared pan.  

Bake for 15 minutes. Beat cream cheese in small mixer bowl until smooth.  Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture.  Bake for additional 25 to 30 minutes or until center is set.  Cool in pan on wire rack.  Cut into bars.

Beautiful Fall Day Today

I took a little time to day to enjoy the Beautiful Weather! I have so much to do outdoors before it gets too cold.  Hopefully our fall is full of more days like today.

Burlap and Birds

 I found this interesting bird picture/ art piece at the thrift store.  It was very heavy and made of interesting materials.  I took it apart and painted the bird sculpture part  and the frame white and then sanded it a little.  I covered the base with a sheet of cork and then covered it with burlap before reattaching the frame.  I used it for a jewelry display board at a craft show and have it my dining room for now.  Now it is a little Shabby Chic.

Before

After

Creating: Sweater Pumpkins

1 Old Sweater = 5 Sweater Pumpkins

Creating : A New Fall Wreath- Burlap Style

My Burlap Wreath

I have seen many burlap Wreath Creations lately.  There seems to be many instructions out there for them as well.  I came up with this wreath to decorate my front door this Fall.   The embellishments are pieces of my old fall wreath, a vintage scarf, a wooden bird I found at the thrift store and a gold flower brooch that I made out of satin.   I  created the wreath by starting with a 16 inch foam base and covered it in scraps of white cotton fabric cut into wide strips by just wrapping it around the base.  I then cut burlap material into 6 inch squares and pinned the folded up squares randomly around the base until it was covered. I used hot glue to attach the embellishments.

Chocolate Caramel Cracker Bars

These Little Bars as so good and Dangerous to have around.
The Combination of the Crackers and the Chocolate remind me of a common snack from my childhood.  We lived out in the country far from any decent sized grocery store so we often had to make due with what we had and often had to get quite creative to make something to satisfy our Chocolate or sweet tooth cravings.  My Mom taught us how to make chocolate frosting from cocoa powder, powdered sugar and milk.  We ate this by the spoonful with saltine crackers.  The sweetness of the Chocolate and the Saltiness of the Crackers was a great Combination.  I Guess it is the same thing with these bars only they are a few notches up the Gourmet Scale from my childhood treat.

The Recipe comes from the August/September issue of Taste of Home

Ingredients

• 1 teaspoon plus 3/4 cup butter, cubed
• 45 Club crackers (2-1/2-inches x 1-inch)
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup packed brown sugar
• 3 tablespoons light corn syrup
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan.
• In a large saucepan, combine the milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir for 7 minutes. Remove from the heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice.
• Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate for 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3-in. x 1-in. bars. Yield: 27 bars.