Brought to you by Kleinworth & Co.
This recipe for Copycat Texas Roadhouse Rolls is so soft and tastes better than the real thing. Perfect when paired with homemade cinnamon honey butter.
Texas Roadhouse Rolls are a popular dinner roll that is known for their soft and fluffy texture, slightly sweet taste, and delicious buttery glaze. They are a great addition to any meal and are especially popular for serving with steak or other hearty meals.
View postAll you need are a few basic pantry staples to make these delicious, moist, and easy blueberry muffin recipe. They are perfect for breakfast, brunch, or snack time. Enjoy the sweet flavor of blueberries in every bite!
I don’t know about you- but I absolutely love enjoying a muffin with my coffee on the weekends. While it can be nice, and convenient to pick some up at the store – you really can’t beat one that is homemade. Which is where this blueberry muffins recipe comes in.
View postI love a classic banana bread recipe but I also like twists on tradition and wanted to try to add a new flavor to the somewhat sweet but simultaneously mellow flavored bread. This banana blueberry bread recipe did just the trick with its juicy blueberries dotting the banana bread with bright sweetness.
You can start your day with this tasty treat and a steamy cup of coffee, serve it as dessert, or make it a sweet side at a mid-day soiree. It’s really perfect for any event.
View postNo-Knead Dinner Rolls are the perfect easy homemade bread without all the work! These soft, fluffy rolls are perfect for Thanksgiving or Christmas dinner.
Are you looking for a delicious and easy-to-make dinner roll recipe? Look no further than this no-knead version! These rolls are so tender and buttery, your family will love them.
Best of all, there’s minimal hands-on time required, so you can spend more time with your loved ones. Give this recipe a try today!
If you love the taste of fresh, homemade dinner rolls like I do, but don’t have time to knead the dough – then this recipe is for you! These no-knead dinner rolls are easy to make and require no special equipment.
Just mix the ingredients together and let them rise. You can either bake the same day or let them rise overnight. In the morning, all you have to do is bake them in the oven. Serve them with your favorite meal and enjoy!
Store no-knead dinner rolls in an airtight container at room temperature. They will stay fresh for up to 3 days.
Yes! No-knead dinner rolls can be frozen for up to 3 months. Be sure to wrap them tightly in a freezer-safe wrap or store them in a freezer-safe bag.
When you’re ready to enjoy, thaw the rolls at room temperature and then reheat them in a 350-degree oven for about 10 minutes. Serve warm!
Whether you’re serving them up for a weeknight meal or a special occasion, these No-Knead Dinner Rolls are sure to be a hit!
Yes – if you would like to streamline your holiday baking – these can easily be made the day before.
To make overnight: Prior to the final rise, cover the baking dish and refrigerate. When ready to cook, allow the rolls to sit at room temperature while the oven preheats. Bake as directed.
These rolls come together in just a few simple steps and take less than two hours from start to finish. So if you’re looking for an easy dinner roll recipe, this is the one for you!
If you need a recipe that’s a bit faster, check out our 30-Minute Garlic Parmesan Dinner Rolls and our One-Hour Dinner Rolls.
Most of the time this means your water was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 115-125 degrees is best.
You can use rapid rise, premium, or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.
No-knead dinner rolls are a quick and easy way to make homemade dinner rolls without all the hassle. These rolls come together in just a few simple steps and are perfect for beginner bread makers.
A regular dough is one that needs to be kneaded in order to form the gluten strands that give the dough its structure. A no-knead dough is one that doesn’t require this step for the dough to rise, making it a quicker and easier option.
No-knead dinner rolls are a great option for those who are short on time or don’t want to deal with the hassle of kneading dough.
These rolls are quick and easy to make, and they come out soft and fluffy every time. So if you’re looking for an effortless dinner roll recipe, give this one a try! You won’t be disappointed.
Because ovens are hot & dry & suck the moisture out of everything. This is where the second coat of butter comes in.
Just brush a little bit of melted butter over the tops & let them cool a bit. This makes the rolls soft & squishy & everything you look for in a roll.
DON’T MISS THESE HOLIDAY E-BOOKS!
This dinner roll recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade rolls before, & you might be a bit nervous – but you’re going to love these turn out. I have made a list below of the things I absolutely can’t live without when it comes to making this roll recipe.
If you love this easy dinner roll recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade No-Knead Dinner Rolls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
These Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Pumpkin Zucchini Muffins – the perfect Fall treat! These muffins are so easy to make, and they’re packed with flavor. You’ll love the combination of pumpkin and zucchini in every bite.
Plus, they’re a great way to pair two of the most popular fall flavors all in one grab-n-go breakfast. Give these muffins a try today!
If you’re like me, you’re always looking for ways to use up extra zucchini and pumpkin. Here’s a delicious recipe for Pumpkin Zucchini Muffins that are perfect for fall.
These muffins are moist and fluffy, with a hint of pumpkin spice flavor. They are the perfect way to start your day!
Pumpkin Zucchini Muffins are the perfect fall treat! They’re moist, flavorful, and full of all the best fall spices. And they’re so easy to make, too!
Just mix everything together in one bowl and bake. These muffins are great for breakfast, snacks, or even dessert. And they freeze well, too!
Prep time: 10 minutes
Cook time: 20 minutes
To freeze, place the cooled muffins in a freezer bag. To reheat, remove from the freezer and microwave in 30-second increments or until heated through.
Zucchini muffins are best stored in an airtight container at room temperature or in the fridge. They will keep for up to 5 days.
You don’t need to peel zucchini before using it in baking.
You can easily turn this into a loaf of quick bread. Simply bake the muffins in a loaf pan instead of individual muffin cups.
The baking time will be slightly longer, so start checking the bread after about 25 minutes. Once the bread is golden brown and a toothpick inserted into the center comes out clean, it is done!
Let the bread cool in the pan for a few minutes before slicing and serving.
If your zucchini is too moist, it can make your muffins soggy. To avoid this, you can remove the moisture by grating the zucchini and then squeezing it in a clean kitchen towel. This will help to keep your muffins nice and moist.
This recipe works because it is packed with flavor. The pumpkin and zucchini work together to create a moist and delicious muffin that is perfect for fall. The spices in the recipe add to the flavor of the muffins and make them even more irresistible.
If you have frozen zucchini, you can still use it in bread or muffins. Just thaw the zucchini first and then squeeze out the excess moisture. You may need to add a little extra flour to your recipe to account for the moisture from the zucchini.
The perfect pumpkin zucchini muffin recipe is one that results in a moist and flavorful muffin. There are a few tips and tricks to ensure your muffins turn out perfectly every time.
First, be sure to use the correct size baking pan. If the pan is too small, the muffins will be overcooked on the outside and undercooked on the inside. If the pan is too large, the muffins will be undercooked on the outside and overcooked on the inside.
Second, always preheat your oven before baking. This will help ensure that your muffins bake evenly.
Third, when measuring the ingredients, be sure to use level measurements rather than scooping them into the measuring cup. This will help prevent any dry or wet spots in your batter which can result in uneven baking.
Fourth, once you’ve mixed together all of your ingredients, only stir them until they’re just combined. Over-mixing can result in tough muffins.
Finally, don’t open the oven door while they’re baking! Every time you do this, heat escapes and can cause your muffins to become overcooked or uneven.”
Zucchini is a great source of dietary fiber, which is important for maintaining a healthy digestive system.
Pumpkin is rich in antioxidants, which can help protect the body against disease.
Zucchini and pumpkin are both low in calories, making them a healthy choice for those watching their weight.
These muffins are a good source of vitamins and minerals, including vitamin A, potassium, and iron.
Zucchini is a type of summer squash that is low in calories and high in nutrients. It is a good source of vitamins A, C, and K, as well as potassium and manganese. Additionally, zucchini contains antioxidants and phytonutrients that may offer health benefits.
Zucchini can be eaten raw, cooked, or baked. When cooking zucchini, it is important to not overcook it, as this can cause the vegetable to become mushy. There are many delicious ways to enjoy zucchini, so get creative in the kitchen and try out new recipes!
Pumpkins are a great source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. They’re also low in calories and fat.
Pumpkins can help you lose weight or maintain a healthy weight because they make you feel full and satisfied. The fiber in pumpkins also helps to regulate digestion.
Pumpkins are good for your skin and hair due to their high antioxidant content. Vitamin A, in particular, is known to help keep skin looking youthful and radiant. Pumpkin seeds are also a good source of zinc, which can promote healthy hair growth.
Pumpkin consumption has been linked with lower risks of certain chronic diseases such as heart disease, diabetes, and cancer. This may be due to the presence of antioxidants and other nutrients in pumpkins that protect against cell damage and inflammation.
DON’T MISS THESE HOLIDAY E-BOOKS!
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Pumpkin Zucchini Muffins recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Zucchini Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Yes, you read that right. Air Fryer Pumpkin Bread. Believe it or not, this delicious autumn treat can be made in your air fryer with little to no mess.
Plus, it cooks up quickly so you can enjoy a warm slice of pumpkin bread any time you want. Follow this easy recipe to make your very own air fryer pumpkin bread today.
These loaves make great gifts for neighbors and coworkers. They won’t believe you made them in your air fryer!
If you’re looking for a fun and easy way to add some fall flavor to your kitchen, you’ll love this air fryer pumpkin bread recipe.
With just a few simple ingredients, you can have a delicious piece of pumpkin bread that’s crispy on the outside and moist and fluffy on the inside. Plus, it only takes less than an hour to cook! So why not give it a try?
Wrap the bread in plastic wrap or cover the loaf pan with foil and keep it at room temperature for up to 3 days. You can also refrigerate if you prefer.
Yes, I do it often. If you plan on making ahead and saving – just wait for the loves to cool to room temperature. Then remove them from the loaf pans, wrap each of them tightly in plastic wrap and then place them in zip-top bags. Freeze for up to 4 months.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
I have not tested this recipe in the oven. If you would like to make traditional, EASY pumpkin bread in your oven – try this super simple pumpkin bread recipe here.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Pumpkin bread will last in the freezer for up to 3 months. Be sure to wrap it tightly in foil or plastic wrap to prevent it from drying out. When you’re ready to enjoy it, simply thaw the bread at room temperature or pop it in the microwave for a quick defrost.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Pumpkin bread is best kept moist by storing it in an airtight container. You can also wrap the bread in foil or plastic wrap to help keep the moisture in.
Be sure to only slice what you plan on eating immediately. Just like a standard loaf of bread – it can dry out quickly once sliced. You can always reserve the heel of these just as you would regular bread to help keep the inner slices moist for longer.
The dome of the bread is what makes it beautiful. Often times this can happen if the loaf pans aren’t filled high enough. Sometimes this can also happen if the sides are greased too much, giving little for the batter to hold onto as it is rising during the baking process.
Another thing that could be happening is that your leavening agent – in this case, the baking soda could be old. You want to make sure that it isn’t more than a few months old or it could hinder the rise when making bread.
If you have checked all of these things and your loaves are still flattening, it could be an elevation issue. To help combat this, try adding another half to 1 whole additional teaspoon of baking soda or even a teaspoon of baking powder to help that bread rise.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
DON’T MISS THESE HOLIDAY E-BOOKS!
This pumpkin bread recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made bread in your air fryer before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pumpkin bread recipe. (you can also SHOP MY FAVORITES in my store)
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy Air Fryer Pumpkin Bread recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Bread made in the Air Fryer as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Muffins are a great way to start your day, and this Basic Muffin Recipe is one of the easiest you’ll find. With just a few simple ingredients, you can have fresh muffins in no time! PLUS you can add your favorite mix-ins for even more variety!
Try it out with different mix-ins, or top them with your favorite frosting or glaze. No matter how you make them, muffins are always a delicious breakfast treat.
You absolutely can’t go wrong with this simple base muffin recipe. It will be all you need to start and then the sky is the limit when it comes to changing them up for a whole lot of variety.
When we first moved to Idaho I was on a mission to make the kids breakfast from scratch. No pre-packaged foods, cereals, or anything like that.
So each weekend I would whip up some sort of breakfast casseroles, muffins, donuts, pancakes, eggs, bacon, and waffles – enough to last the week. They only had to reheat and they had a homemade breakfast.
We kept that going for many years – until life shifted and they weren’t here for breakfast as often as they once were. But it was sure nice to be able to do that – and this muffin recipe made it so much easier to make it happen.
A master muffin recipe is a basic recipe that can be used to make a variety of different flavors of muffins. The beauty of a master muffin recipe is that it can be easily customized to create any flavor you desire. All you need to do is add your desired ingredients to the basic batter and bake as usual.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed.
I recommend refrigeration if you live in a hot or humid climate.
You can certainly make mini muffins by using a mini muffin pan. The bake time will be shorter, so keep an eye on them and check for doneness earlier than the recipe indicates.
Yes, these muffins can easily be made into jumbo muffins. Just increase the bake time by a few minutes. Check for doneness using the toothpick test – insert a toothpick into the center of the muffin, and if it comes out clean, they’re done.
If you want to add some extra flavor to your basic muffin mix, consider adding in some fruit, chocolate chips, or spices. For fruit, try blueberries, raspberries, or diced apples.
Chocolate chips always make a delicious addition. And if you want to add some spice, cinnamon or nutmeg are both great options.
No, you don’t necessarily need to use paper liners when baking muffins. However, they can help to keep the muffins from sticking to the pan and make cleanup a little easier.
If you don’t have paper liners, you can also grease the muffin pan with some butter or cooking spray. I like to use my own homemade baker’s release.
Baker’s release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
The main difference between a muffin and a cupcake is that muffins are typically less sweet than cupcakes. They also often have less frosting, if any at all.
Additionally, muffins are usually baked in a more casual style, without much decoration. Cupcakes, on the other hand, are often more elaborately decorated and can be quite sweet.
There are a few things you can do to make sure your muffins are moist. First, be careful not to overmix the batter – mix just until the ingredients are combined. Overmixing can make the muffins tough.
Second, add some fat – yogurt, buttermilk, or even just an extra egg yolk will help to keep the muffins moist. Finally, don’t overbake them – they should be just lightly golden brown on top when they’re done.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap.
Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy muffin recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
If you love this Basic Muffin Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Apple Butter Bread is the ultimate fall breakfast. It is packed with sweet apple butter, and cinnamon, and yields a perfectly tender crumble.
I don’t think I’ve ever met someone who doesn’t like apple butter. It’s a classic autumn spread that’s perfect on toast, biscuits, or even pancakes. This recipe takes things to the next level by incorporating apple butter into a soft and fluffy bread loaf.
Plus, it makes your house smell amazing while it’s baking! If you’re looking for a new way to enjoy apple butter, then this recipe is definitely for you. Enjoy!
When we moved to our property I was so excited to have our own little mini orchard. But once fall came around I was knee-deep in apples and absolutely swimming in apple butter.
Because of the inability to get more freezers for storing our food I had to utilize a good portion of that apple butter quickly. That’s where this bread comes in.
Because each loaf calls for 1 cup of apple butter, I was able to use a bunch of the apple butter I was making and then take multiple loaves to our new neighbors on the surrounding properties.
I have to say – this bread is so delicious though – I almost didn’t want to share.
Apple Butter Bread is a quick bread made with, you guessed it, apple butter! It’s a delicious and easy-to-make fall dessert that’s perfect for breakfast, brunch, or a snack.
I find this bread is best when kept in an airtight container and kept at room temperature. It should keep for up to 3 days on the counter or a week when chilled. If you decide to chill it – just give it a quick zap in the microwave to take the chill off of it a bit before serving again.
Yes – that will work for this recipe. You can use nut milk, oat milk, or even heavy cream if you like.
I used my homemade apple butter recipe because I had so much of it. But you can use some from the store if you don’t have some homemade stuff already ready to go.
Yes! This bread is actually best if made ahead of time and allowed to sit overnight. The flavors will have a chance to meld and the bread will be even more moist and delicious.
Apple butter is a delicious and versatile ingredient that can be used in all sorts of recipes, both sweet and savory. Here are a few ideas:
I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.
Yes, I do it often. I find that it stays nice and moist if you wrap it tightly in plastic wrap and then place it in a zip-top bag before freezing. Please use within 3 months.
This will depend on how large or small you cut your pieces. However, you should be able to get 12 or more slices out of each loaf.
Yes- doubling works great. Just divide the large quantity of batter between 4 loaf pans and make sure to rotate them in the oven about halfway through the baking process.
DON’T MISS THESE HOLIDAY E-BOOKS!
This apple butter bread recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made quick bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this bread recipe.
If you love this easy apple butter bread recipe, you’re going to love these other fall apple recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Apple Butter Bread as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Garlic Butter Naan is a delicious and easy-to-make Indian flatbread. It’s perfect for a quick and tasty side dish or paired with your favorite grilled meat.
And if you love garlic, you’re going to love this recipe for garlic butter naan. The combination of melted butter and fresh garlic gives the naan a wonderfully garlicky flavor that will have you reaching for more bite after bite.
So if you’re looking for a new and tasty way to enjoy naan bread, be sure to try this garlic butter version!
India’s most popular bread, naan, is traditionally cooked in a tandoor oven. Our easy naan recipes show you how to create it in your own kitchen.
I’m utterly obsessed with this delectable side that pairs so well with just about everything. I can’t get enough.
I love to pair different cuisines and add a little bit of my Italian Garlic Butter with this recipe. It not only has the garlic and parsley in the butter but parmesan cheese too.
How it melts into the warm naan is absolutely INCREDIBLE! If you are looking for the absolutely perfect side dish – this recipe will have everyone you know begging for more.
I guarantee you won’t be disappointed.
Naan is a flatbread that is popular in many parts of the world, especially in India. It is typically made with wheat flour, water, yeast, and milk, and it is cooked in a tandoor, or clay oven.
Furthermore, Naan can be plain or flavored with herbs and spices such as garlic or onion. It is often served with curries or other dishes, and it can also be used to scoop up food.
Naan can be eaten plain or served with curries or other dishes. Because of its thin shape and soft, pliable texture, tt is often used to scoop up food. We like to add flavor to the bread by adding herbs and spices such as garlic or onion.
A tandoor is a clay oven that is used to cook food. The tandoor originated in India, and it is still used there today. Tandoors are also used in other parts of the world, such as Pakistan, Afghanistan, and Iran.
Both naan and pita are flatbreads, but there are a few key differences between them.
Naan is typically made with wheat flour, water, yeast, and milk, while pita is made with wheat flour, water, and yeast. It is cooked in a tandoor, or clay oven. Naan is often served with curries or other dishes.
You can add flavor to naan bread by adding herbs and spices such as garlic or onion. It will last for several days when stored in an airtight container.
Pita bread, on the other hand, is best eaten fresh. It is baked in a traditional oven. It is typically used as pocket bread. Pita bread can be stored in a plastic bag at room temperature.
Of course, both can be purchased at many grocery stores or online. Pita bread is typically found in the Mediterranean section of the grocery store.
Yes, this recipe will work with coconut yogurt. However, the texture and rise will be a bit different for the end result.
This naan recipe will work when using nut milk. But it will subsequently change the overall texture of the naan. It may not be as stretchy and chewy.
This bread should be stored in an airtight container at room temperature. If properly stored, it will last for several days when stored in an airtight container.
Yes, I have heard of some naan recipes that don’t call for yeast. However, I have yet to give it a try. When I do – there will definitely be either an update to this post or a new post for that version.
While the possibilities are endless when it comes to what you can serve with naan. Here are some ideas –
Chicken Tikka Masala, Lamb Rogan Josh, Beef Curry, Vegetable Korma, Dal Makhani, Butter Chicken, Chickpea Curry, Coconut Curry, Eggplant Curry.
That being said, I also really love to enjoy this with Beef & Mushroom Kabobs, Grilled Chicken Skewers & Grilled Asparagus.
Yes – this recipe can be frozen. Place it in an airtight, freezer-safe container. Freeze for up to 2 months. It can be thawed fairly quickly by placing it in the refrigerator for several hours.
When you are ready to serve again – microwave until warm.
NOTE – it is best to freeze and store prior to adding the butter. This recipe will reheat better if you add the butter once ready to serve.
Yes, I have seen some other recipes out there that call for honey in place of the sugar to help proof the yeast. I have not personally tried it. But in general, honey is a good substitute for sugar in this instance.
This naan recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made naan bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy naan bread recipe, you’re going to love these other doughy recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Garlic Butter Naan as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
This moist and tender Mexican Cornbread is a perfect side dish for dinner. A few simple ingredients get mixed up in one bowl and then baked to perfection.
When it comes to easy side dishes, Mexican cornbread is hard to beat. This recipe is simple, delicious, and perfect for those who love a bit of spice in their lives.
Whether you’re looking for something new to add to your Thanksgiving feast or just need a quick and easy dinner solution, this Mexican cornbread is sure to hit the spot. So give it a try today! You won’t regret it.
Cornbread is always a crowd-pleaser, and this Mexican version is no exception. It’s easy to make, and perfect for a side dish or appetizer.
Plus, it’s packed with flavor thanks to the chili flavor and delicious cheese. So if you’re looking for something tasty and different, give this Mexican Cornbread a try!
Mexican cornbread is best when eaten the day it is made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for 30-60 seconds before serving.
This cornbread is also freezer friendly! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mexican cornbread is a type of cornbread that originated in Mexico. It is typically made with a combination of cornmeal, flour, sugar, eggs, and milk.
Wheat flour is made from wheat, while corn flour is made from ground corn. Wheat flour is a type of all-purpose flour, while corn flour is a type of specialty flour.
You can use wheat flour in many different recipes, while corn flour is typically used in specific recipes like cornbread or tamales.
No, this cornbread recipe is not typically gluten-free as it contains flour. However, there are some recipes for a gluten-free version that use alternative flours like almond flour.
We have so many different recipes that we like to serve with this easy cornbread. But since we almost always serve it in the summer with veggies from the garden – that means we are usually grilling our main dish. Check out some of our favorite recipes we like to serve with this delicious bread…
Cornbread can be enjoyed as a side dish or snack. It can be served plain, with butter, or with honey. Cornbread can also be crumbled and used as a topping for salads or casseroles.
Yes, you can freeze this cornbread. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Corn flour is a type of flour made from ground corn. It is a fine, powdery flour that is used in many different recipes, including bread, cakes, and cookies. Corn flour can be found in the baking aisle of most grocery stores.
Cornmeal is coarser than corn flour and has a more gritty texture. Corn flour is made from ground corn and is a fine, powdery flour.
Yes, you can substitute cornmeal for corn flour in many recipes. However, the texture of the final product will be different since cornmeal is coarser than corn flour.
This cornbread recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cornbread recipe before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious side dish recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mexican cornbread recipe, you’re going to love these other side dish bread recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mexican Cornbread as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Forget about running to the coffee shop for breakfast when you can make warm & chewy, Air Fryer Bagels in the comfort of your own home!
Do you love homemade bagels? Growing up we had coffee drive-thrus and even a massive bagel shop nearby our place. It was quite common for us to swing through and pick up a morning bagel and mocha to enjoy while we sat in traffic each morning on the way to work.
These days we live so rurally that there isn’t anything like that around here. Even the local market only offers a few choices when it comes to bakery goods. So we have become accustomed to making our own.
For years I have made bagels in the oven. Then I switched to a super-easy, no-yeast dough and I thought making bagels couldn’t get any simpler. But then the air fryer came on the scene and it was a game-changer.
Honestly – these come together so quickly – you’ll wonder why you ever buy the ones at the store. You can have these super soft and fresh bagels whenever the craving strikes.
The key to keeping the bagels fresh is to give them just enough air so that they keep from getting too moist. Unlike the ones you get at the store that are loaded with preservatives, these will soak up the moisture from the refrigerator. So I like to keep them in a paper bag at room temperature to keep the texture just perfect.
To toast these bagels, slice them in half horizontally. Then spray lightly with oil. Heat the air fryer to 360 degrees. Place the prepared bagel in the air fryer and cook for 2-3 minutes or until it reaches the desired level of toasted perfection.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
The honey not only adds a light sweetness to the dough but it also helps to improve browning while the bagels cook. You can leave it out – but I highly recommend you give it a try.
The sky is the limit when it comes to making all your favorite bagels. Here is a shortlist of the things you can add as toppings.
YES! If you don’t want to make this yeast dough – you can certainly speed up the process by using my super easy 3-ingredient bagel recipe and then cooking them in the air fryer instead of the oven.
Everything bagel seasoning contains sesame seeds, poppy seeds, salt, garlic powder, and onion powder. It has become quite popular originally as a bagel seasoning and then Trader Joe’s decided to sell it as a stand-alone product which went crazy.
People love it and it pairs quite nicely with cream cheese on a bagel. This is probably why it is so popular.
This is a really easy recipe to make and once you have it on hand – you can add it to more than just these bagels. To make your own seasoning – just mix the following ingredients together in a small bowl and then store in a small airtight container.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy bagel recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Air Fryer Bagels as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
This Easy French Toast Casserole is made with delicious ingredients like eggs, half and half, butter, maple syrup, red raspberries, and artisan bread. It is perfect for celebrating on holiday mornings or a lazy weekend meal.
Do you love baked french toast? Our family does because it takes all the mess and stress out of making french toast for breakfast.
We love how easy it is to add all of the ingredients into the dish and bake it – instead of trying to cook each slice of french toast individually in the skillet.
View postThis versatile, light, and fluffy white bread is made in a bread machine and tastes great with butter and jam for breakfast or served with soup for lunch. Try it dipped in olive oil and balsamic vinegar to serve with dinner.
Did you get a new bread machine this year? I had one that was given to us when bread machines first came out – so this year I decided it was time for an upgrade.
So the first thing I did was test out one of the tried and true recipes I had been using for years. I was so pleased when it still worked in the new machine – I just had to share it with you all.
What I love about this recipe is that I can make a loaf from scratch. When my first machine came on the market, you had to buy the “mixes” to pour into it to make a loaf. It made no sense since you could buy a loaf at the store for less than the mix.
So for years, I played with how to make it without the mix and I was so pleased that it worked even with a new maker. YAY! I know you’ll love this as much as we do.
White bread is also referred to as white loaf, sandwich loaf, or just simply white bread. In contrast to “whole wheat” or “wheat” – which refers to bread made with whole wheat flour.
The ingredients in the bread will depend on how you want your bread to taste. Oftentimes, white bread has sugar and milk added, which keep it soft. Salt is added for flavor, while oil, butter, or shortening gives white bread a great texture due to the fat that it adds to the bread.
You will find that bread flour has about 12 -14% protein while all-purpose comes in between 8-11%. I know that difference in the percentage might not seem like a lot, but it does make a difference in baking. So to make your own bread flour – follow this recipe…
Then whisk the two ingredients together. Super simple! Adding the vital wheat gluten will give the all-purpose flour the added gluten content that it needs to make a beautiful bread recipe.
Yes – in general, you can swap all-purpose flour with bread flour and use them interchangeably. The result will be similar.
Bread flour has a higher protein level making the dough hold its shape and rise straight up – vs an all-purpose flour that will tend to want to spread out a bit more.
I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.
Most of the time this means your water was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 115-125 degrees is best.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Just like you would bread from the store – you want to keep this bread in an airtight container or zip-top bag. Reducing the air to the bread will keep it fresh and from drying out.
I like to keep our bread refrigerated to prolong its life. When we lived in the desert – we would refrigerate it to keep it from drying out in the single-digit humidities.
But now that we live in a more most climate we keep it refrigerated to prevent mold and keep the climate more controlled.
Yes – you can freeze this loaf of bread after it has been baked. Just wrap it tightly in plastic wrap and then place it in a zip-top bag. Use within 3 months. I have not tried freezing the dough for baking later, so I can’t give an accurate answer on that one.
NOTE – different manufacturers will have different times for different programs on their specific bread machines. This might be different than the cooking times listed in the recipe. This also applies to the different size bread machine loaves – a 1 pound loaf will have a different cooking time than a 2 or 3 pound loaf. Keep this in mind and always follow the instruction manual for your specific machine.
This dough should be light and fluffy as you see in the images here. If you find that your dough is not rising or it comes out more dense, please see the following suggestions below.
You can use rapid rise, premium, or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.
So – since you can only make one loaf at a time in the machine- I would say no. But you can make the dough back to back in the machine and then bake all of the loaves together at the same time in the oven.
This white bread recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this bread machine recipe.
If you love this easy white bread recipe, you’re going to love these other bread recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for homemade white bread made in the bread machine as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Loaded with bacon crumbles, cheddar cheese, and ranch seasoning, these One Hour Disappearing Fat Rolls take dinner rolls to a whole new level.
My friends – I know we are starting a new year and most people are getting on a diet plan. But I’m here to tell you that THIS RECIPE will be THE ONE that completely destroys your plans to diet.
I’m sorry – sort of. I created this recipe in my head about 5 years ago. Reworked it about a million times over before I actually decided to jump in and actually make it happen.
These are so good that I’m kicking myself for not making them sooner because I just KNOW you will love them as much as we do.
View postThis Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Do you love standard muffins or do you prefer jumbo muffins? You know the kind you get at the bakery? Or Costco muffins that are all the rage?
For me – if I am going to go through the trouble of having breakfast – it better be worth it. So I’m a “go big or go home” kind of person when it comes to food. This is why I’m all about the jumbo, bakery-style muffins like these pumpkin muffins here. They are INCREDIBLE!
Not only are these scrumptious – but they are so incredibly easy to make too. If you can dump ingredients into a bowl and whisk them together – you can make these muffins.
Nothing too complicated and they are ready in just over 30 minutes – which I love because I am definitely not known for my patience.
When the pumpkin craving strikes, or when the family says they are really wanting a big, perfectly moist pumpkin muffin to pair with their coffee on a chilly fall morning – these muffins whip up in no time. You can’t beat that. I know you’ll LOVE them.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
We bake the muffins at a higher temperature for the first 5 minutes because it helps the sides of the muffins bake at a faster rate during that time. This then forces the batter to then bake upwards instead of outwards while baking slowly at the lower temperature for the remainder of the time.
This allows for a nice tall muffin with a perfectly domed top – instead of a flat muffin that reaches the top of the liner and then spills out and bakes in a random shape.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Yes – that would be absolutely delicious. I recommend using regular-sized chocolate chips instead of mini chocolate chips because these muffins are so large. Also, I highly recommend the GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips because they offer a larger chocolate chip that is almost as large as Hershey’s drops.
Of course, if you choose to make this recipe as standard muffins – then either regular chocolate chips or mini chocolate chips would be perfect.
If making mini muffins – I only recommend using mini chocolate chips.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
DON’T MISS THESE HOLIDAY E-BOOKS!
This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made jumbo muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
