Only 30 mins to Fresh Baked Rolls!

30 Minute Garlic Knots

 

Ingredients

Garlic Knots

• 1/4 c. butter
• 1 c. milk
• 2 T. instant yeast
• 1 T. honey
• 1/2 tsp. salt
• 1 large egg
• 3 – 3 ½ c. all-purpose flour

Garlic Butter

• 2 T. butter
• 2 cloves garlic, minced
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 3-4 T. grated Parmesan or Romano cheese (optional)

Instructions

1. Preheat oven to 400 F. Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
2. In a small saucepan, melt butter.
3. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
6. Add salt and egg, and stir until combined.
7. Stir in 2 ½ cups of flour.
8. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
9. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
10. With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
11. Cover, and let dough rest for 10 minutes.
12. Bake for about 9-12 minutes, or until lightly golden brown.
13. While the knots are baking, prepare the garlic butter.
14. In a small bowl, stir together ingredients for garlic butter.
15. After removing the rolls from the oven, brush with garlic butter, and enjoy!
16. ****If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. Let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

Pumpkin Sugar Cookies

Soft Glazed Pumpkin Sugar Cookies

The perfect sugar cookie for Fall! Sweet, spicy and soft!

Yield: 3-4 dozen  Prep Time: 20 minutes  Cook Time: 8 minutes  Total Time: 28 minutes 

Ingredients:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.

Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

Pictures of our creations: Pizza Puffs

I told the kids, " to get creative and add different ingredients". Make all veggie pizza puffs, make them larger and make a salad to go with it for a perfect dinner. I also teach the kids on how to make every dish we make throughout the trimester healthier. I told them they could use oat flour or whole wheat flour instead of all purpose flour. They can also choose turkey pepperoni as well as turkey sausage. 

Pepperoni Pizza Puffs

Pizza Puffs

Ingredients

• 1 package of turkey pepperoni, diced (about 2 cups) or turkey sausage
• 3/4 cup all-purpose flour
• 1/2 teaspoon of red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1 egg, lightly beaten
• 3/4 cup milk
• 3/4 teaspoon baking powder
• 1/2 teaspoon garlic powder or two cloves of minced fresh garlic
• 1 tablespoon dried oregano leaves or Italian seasonings 
• A pinch of salt
• pepper to taste
• Pizza sauce or marinara, for serving (optional)

Preparation

In a large bowl, whisk together the flour, baking powder, garlic powder, oregano/Italian seasonings, salt and pepper. Whisk in the lightly beaten egg and milk. Add the mozzarella and pepperoni; combine well. Let stand for 5-10 minutes. 

Preheat the oven to 375°F. Grease a mini muffin pan with canola oil or cooking spray. Divide the batter evenly between the muffin cups. Bake until puffed and golden, about 25-30 minutes. Serve with your favorite type of sauce for dipping. 

Note: you can make any combination pizza puff. You can add pineapple and Canadian ham, all veggies for a garden supreme pizza etc.