Quick Rolls

Sometimes time is short, sometimes patience is wearing thin, and sometimes you jus don’t have yeast in the cupboard. Sometimes this happens when you really, really want to have rolls with your dinner. Sometimes you have to make due with the self-rising flour that you do have, and search the web for a means of making rolls.


I like that I found this recipe because the ingredients are things that we normally have in the fridge or cupboard, and that makes it easy. Also total time to make the dish, including clean up of the prep utensils, is less than 20 minutes. Not bad for rolls. Not bad at all.

All you need is self-rising flour, milk, mayonnaise, and a little sugar (you can follow the link above for quantities). I added a dash of garlic powder, although I couldn’t really taste it once they were cooked. To take it to the next level, though, one could add a combination of herbs, cheese, and salt to the dough and maybe make some rolls that remind oneself of a particular biscuit from a seafood restaurant.

That being said, these rolls are more like a dinner biscuit than a yeast roll. That’s okay, though. The moment you have the mix rolled you put in the oven for about 15 minutes, and thats all you do. You can’t complain, they taste great, the texture is good, and they are fast.


I will definitely make these again, they are easy to do in the last minute, and pretty hard to mess up. You can flavor them to match the meal, or you can top them with butter and keep it simple. This is probably going to be a recipe I take back to school with me, and keep it in mind when it’s time to make a dinner for the hall.



When the time comes to admit that eat way too many carbs, you can be sad, but that time is not today. I don’t mean to make light of the situation that you may encounter with the negatives of high glycemic index foods, but it’s okay to eat bread once in a while.

This is the best way to do it other than eating it straight off the loaf._MG_7246

Bruschetta is the bomb. There are a bunch of different views on what’s the “right way” of making it, but my opinion is that the right way is the way that makes you happy and you are comfortable with. Some like garlic, some don’t (if that’s your stance, I’m sorry but your opinion is wrong), some think that you should have some balsamic reduction with it, and some people think that you should construct it before you serve it while others believe that you should let those that are eating it pile the tomatoes at their own discretion. If you want to see just how different people do things, google bruschetta and see all the variations, from Alton Brown to Ree Drummond and many others in between.

Personally I just like bread and garlic but if there are tomatoes, basil, or balsamic on there too, I’m just that much more excited. So here’s how it went down on Wednesday. (By the way, it was really nice outside and I was able to get some good pictures with natural light because of this, too bad that it went downhill from there, I mean there’s snow around the state!)

To start, I minced up some fresh garlic and threw it in a bowl. Then I diced up some pretty little roma tomatoes, and threw them into the bowl as well. I ground some black pepper (not too much) straight in there too and sprinkled some grated parmesan to give it a little something special. Then I mixed it all together and let it sit while I toasted up some bread. However you toast bread, do it that way, in the oven, in a buttered skillet, under the broiler, in your toaster oven, on the grill, WHATEVER! I did it in the oven at 375 and kept my eyes on it to ensure that burning did not happen.

Once the bread is toasted to your liking, let it cool for a few moments and then get ready to top.

Since I did not have any basil in the tomatoes, I used pesto and got basil flavor there. If you are familiar with making pesto you can use your own, if not, you can but a jar from the grocery store and use that. We haven’t made pesto (I promise that I will, also humus because humus is beautiful) so we use stuff from a jar.

Spread some of the pesto onto each piece of bread then top it with the tomatoes and stuff. Serve to hungry parents, children, or even friends. They’ll like it, I promise._MG_7241

One thing to be mindful of though, is that the garlic that ends up in the tomato mixture is raw, so make sure that it’s cut small enough or if you are really scared of the garlic monster, saute it just a bit before you put it in with the tomatoes (obviously you should let it cool so that you don’t end up cooking the tomatoes too). Another option would be to roast some garlic and mush it up and mix that into the tomatoes, it will give it a nice sweet flavor, but it would still be fantastic.

I really want to eat more of it right now, but school is in the way of that.


Actually, it’s just banana bread. But it’s more fun to say it BANANANANANANANA. Try it, it’s fun.

Yesterday was Mardi Gras, and in honor of the day of  binge eating I made a loaf of banana bread and put some chocolate chips in it. Oh man, it’s yummy. I kind of had a rough day yesterday and baking helps me calm down and enjoy myself, so there’s another reason for my baking actions.

Here’s what you will need (since it’s a baked good, you should have the actual quantities if you feel so inclined):

  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1/4 tsp salt
  • 1 cup mashed bananas
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp soda
  • 2 cups flour
  • 3/4 cup chocolate chips (or nuts:P)

To start you’ll need to mix the oil and the sugar together.IMG_6957

Then the eggs, the salt, and the banana. About 1/2 a cup of eggs (I’m kidding, but still, it’s funny how these things work out).IMG_6958IMG_6959

Then add the vanilla and cinnamon.IMG_6960

And the soda, flour,IMG_6961 and chocolate chips. Be careful not to over mix it, that would be a bummer.IMG_6962

Then pour it into a greased pan.IMG_6963 I use Pam, because it’s easy and it’s fun to spray stuff.IMG_6964

Then pop it into the oven at 350 and let it bake for an hour. It may take longer than that, it probably will, but watch it closely  It will get dark, but that’s how it works. It will be okay and crunchy.

Once it’s done, let it cool for a little while, then take it out of the pan and put it onto a cooling rack to let it finish. At this point it should be cool enough to handle, so slice a piece of and enjoy it while it’s still warm. Grab a glass of milk and enjoy yourself.IMG_6965

I think that banana bread is my favorite thing to bake. It’s the only thing that I can get to consistently turn out properly; even cookies sometimes are flat and ugly. It’s a simply mix, and pretty easy to measure everything so that it won’t be flat._MG_6977

I think that the cinnamon adds a just a little extra excitement. You can also change up the chocolate chips and do walnuts or pecans instead. Apparently that’s what normal people do, but it should be obvious that I am not normal._MG_6976

Also, here’s a bonus pic of the edge that almost spilled over. The other side was nowhere near this close to the edge, so it probably happened because the rack in the oven may have been uneven.


Cheesy Pull-Apart Bread

Nothing better than a boatload of cheese on a garlicky hunk of bread for watching the big game, right?  RIGHT! It turned out looking like a football, too, so that’s pretty funny (if I may say so myself)._MG_6898 We were looking for things to make, that were pretty unhealthy and good food to eat while watching others burn calories and we found this recipe. I became excited about it quickly and once all the ingredients were assembled I had a hard time waiting to start. You will need several green onions, a couple cloves of garlic, some butter, some cheese (shredded or off the block), and the  loaf, of course._MG_6872

To start, chop op the green onion and mince the garlic. Set aside and take the time now to preheat the oven to 400._MG_6887

Now cut the bread into a grid system, they don’t have to be perfect squares, but they should be pieces that are easy to handle in one or two bites. Probably about half an inch thick should be good._MG_6890

Now melt that butter (about a quarter cup) and mix the onions and garlic into it._MG_6892

And pout this delicious mixture between the slices of the bread, evenly distributing it, making sure that you don’t leave too many hunks in one section, you should push them down into it farther, like a deep pit of flavor._MG_6893

You’ll wrap this baby up in that foil it’s sitting on and pop it into the oven for 10-15 minutes.

Once that time is passed, pop it out and get ready to stuff it with cheese._MG_6888_MG_6894

Now pop it back into the oven, uncovered, for about twenty minutes, enough to melt the cheese and crisp up whatever bread is still exposed._MG_6899

It should look supper yummy and smell fantastic. It will be gooey and pull apart all stringy-like.


It will be hard to control yourself, but that’s okay, Lent is around the corner, you have time to heal.

I used a sourdough loaf for it, and those flavors turned out pretty good. You can use Italian or whatever and some other cheeses than cheddar and jack. Also, you can do peppers and spices in place of the onion and garlic, and turn it into some sort of taco pull-apart bread. The idea is actually pretty versatile.

I hope you enjoy it, it’s pretty simple, pretty yummy, and pretty cute. Enjoy (in moderation).