Homemade Rosemary Bread

Ahhh! This is one of my favorite breads to make and eat! It is highly addictive and I have secretly eaten a whole loaf haha! It is delicious dipped in olive oil, balsamic vinegar, cracked pepper and kosher salt. My kiddos love this bread, and the aroma of the fresh rosemary is amazing! 

Ok, I forgot to take pictures during the process of making this 🙄 but it is easy, I promise. 

To your Kitchen Aid or Bosch stand mixer, add all ingredients except for the flour. Chop just the leaves of the rosemary not the stems. Add 3 cups of flour and turn mixer on low. Add 2-3 more cups of flour and mix until the bread pulls away from the sides and is no longer sticky. Mix for 5 minutes. Let it rise for 30 minutes. 

Dump the dough onto a floured countertop and divide the dough into 4 evenly sized balls. Prepare 2 cookie sheets with parchment paper or spray with Pam. Form the balls by pulling from all sides and tucking and pinching the bottom of the dough to form a ball. Place tucked part of dough onto the cookie sheet, 2 per sheet. Brush with olive oil and press chopped fresh rosemary and kosher salt onto the dough, gently! 

Let rise for 30 minutes. 

Bake at 375 degrees for 15-20 minutes or until golden brown. 

Eat alone, dip in olive oil mixture or slice to make delicious grilled cheese sandwiches! Also yummy with my homemade tomato soup!

Homemade Rosemary Bread

  • 2 cups warm water
  • 2 T yeast
  • 4 tsp sugar
  • 2 tsp kosher salt
  • 2 T- 1/4 cup chopped fresh rosemary depending on how much you want in the dough, I always use 1/4 cup. Use just the leaves of the rosemary not the stems. 
  • 2 T extra virgin olive oil 
  • 5-6 cups all purpose flour
  • Olive oil for brushing the top of the dough
  • Kosher salt and fresh chopped rosemary for pressing onto the top of the dough

In your Bosch or Kitchenaid stand mixer add the warm water, yeast, sugar, salt, rosemary and oil. Add 3 cups of flour and turn on low. Add the additional flour slowly until the dough pulls away from the sides and is no longer sticky. Mix for 5 minutes. Let the dough rise in the mixer covered for 30 minutes. 

    After 30 minutes divide the dough into 4 equal sized balls on a floured countertop. Form dough into balls by pulling from all sides and tucking and pinching underneath the dough. Place tucked side down on the cookie sheets (two per sheet) lined with parchment paper or sprayed with non-stick spray. Brush the dough with olive oil and gently press kosher salt and chopped fresh rosemary onto the dough. Let the dough rise for 30 minutes. Bake for 15-20 minutes or until golden brown at 375 degrees. Serve with olive oil, balsamic vinegar, salt and cracked pepper. 

    Homemade Tomato Soup

    Let me start this post by saying I hate when my kids go back to school. I always told myself when they were little that I wasn’t going to be ‘that mom’ that looks at mom’s with small kids and says things like ‘enjoy them while they are little’ and ‘they grow so fast’. Well I am definitely that mom and worse. I have two years till my oldest leaves the house and I am dreading it. My youngest is 10 and I am holding on to her childhood with an iron grip. 😉 But, I guess there is a positive side to them going back to school, I have time to work on my recipes and blog again! I love to see my kids faces when they get home from school and I’ve made something yummy for them. I feel like I bake and cook to feed their souls, and we always set aside a time for family dinner even if there’s one at dance, football or other activities. Sometimes it’s the effort that counts! 

    This recipe comes with a WARNING… it is for people who definitely like to do things from scratch and make things more difficult for themselves then they need to be. I love to be in the kitchen so this is fun for me. But for those of you who are like, I’m just going to go and buy the tomato soup from kneaders or blue lemon… I totally get it! 😉 Their soup is way yummy!

    We love homegrown tomatoes at our house but at the end of the summer we always have so many that I need to come up with ways to use them all! After experimenting with many tomato soup recipes this recipe is the one I have loved the most and have stuck with for the last couple of years. I always serve it with grilled cheese sandwiches or homemade croutons.

    First, pick your tomatoes and wash them well. I used about 33 small to medium tomatoes which comes to about 12 cups of tomatoes cut up. If you have a little more or less it’s ok, you can easily tweak the other ingredients to taste.

    Then remove the skins. This is done by immersing the tomatoes in boiling water for about 1 minute or until the skin of the tomatoes crack. Transfer the tomatoes from the boiling water to an ice bath.

    Now they are ready to use. For the soup, roughly chop 1 small onion, 2 cloves of garlic, 4 stalks of celery and 2 peeled carrots. Heat over medium to medium high heat a tablespoon or two of extra virgin olive oil in a large pot. Sauté the chopped ingredients in the olive oil for about 5-10 minutes until tender and fragrant. Add 1 cup of chicken or vegetable broth or water and let that simmer while you get the tomatoes ready.

    While that is cooking, core and peel the tomatoes, roughly chop them and add them all to the pot. Add all of the other ingredients and let the soup simmer for about 20 minutes or until the soup is softened enough to blend. I was impatient one time and blended it a little to early, it wasn’t as smooth as it normally is and needless to say, not as good. 

    Ok, this is the part that would be so much easier with an emulsion blender. I keep forgetting to buy one, and I always regret it when I get to this point. So if you do have one, awesome! Blend it up with the emulsion blender in the pot. If you don’t have one, transfer a little bit of soup into a blender, purée, then pour that soup into another pot. A pain? Yes. Make sure you don’t put too much soup in the blender at one time. I did that once and hot soup was coming out of the top, ouch!

    At this point add any additional salt, chicken bouillon, broth or spices it may need. If you want to get fancy, add a little bit of heavy whipping cream. It makes it taste like the restaurant tomato soup. Don’t add too much though or your palate will be coated with cream. Just enough to taste. If it is too acidic you can add a 1/2 tsp of baking soda to cut the acidity. I usually just add a little more salt and it is fine. The last time I made this soup I served it with grilled cheese sandwiches made from my homemade rosemary bread. Yummy!

    Homemade Tomato Soup

    • 1 small onion, chopped
    • 4 stalks of celery, diced
    • 2 carrots, diced
    • 2 cloves of garlic chopped or minced
    • 1-2 T extra virgin olive oil 
    • 1-2 cups chicken or vegetable broth depending on how thick or thin you want the soup
    • 1 T Worcestershire sauce
    • 4 drops hot sauce
    • 1 T fresh chopped thyme or 2 tsp dried thyme
    • 2 tsp chicken bouillon 
    • 1 tsp salt 
    • 12 cups chopped fresh tomatoes, cored and peeled (around 30-35 small to medium)
    • Optional- 1/4-1/2 c heavy whipping cream
    • Optional- garnish with fresh basil 

    Peel and core the tomatoes by immersing the clean tomatoes in boiling water for a minute or until the skins crack. Transfer to an ice bath. Now they are ready to peel, core and chop. 

      In a large pot heat up olive oil and sautée onions, celery, carrots and garlic until tender about 5-10 minutes. Add the broth. Add the chopped tomatoes and simmer on low to medium heat for 20 minutes. 

      Blend the soup by using an emulsion blender and leave it in the pot. If you don’t have an emulsion blender; transfer the soup in small batches to a blender, purée, then pour the soup in another pot and keep on warm till ready to serve. Adjust the spices, salt or add heavy whipping cream at this point if desired. 

      Homemade Angel Food Cake

      This is a perfect spring dessert! It is light, airy, sweet and delicious. A little crusty on the top with a sweet crunch and perfect with fresh strawberries and whipped cream! This is my go to dessert. And who doesn’t love angel food cake topped with strawberries and whipped cream! Always a crowd pleaser! 😄

      To a medium bowl add cake flour and 1/2 cup of sugar, mix with whisk. Take 11-12 eggs and bring them to room temperature. If you are like me, you will wait to do this right before you want to make it 😄 So bring the eggs to room temperature by putting them in warm-hot water for 10-15 minutes. 

      To a large bowl add egg whites, absolutely NO egg yolks or this will not come out. The easiest way to remove egg yolks that have accidentally broken into the bowl is by using part of the egg shell to remove it. Then add the cream of tarter, salt and extracts. Note: do as I say and not as I do… use a larger bowl than I did 😜

      Beat until soft peaks form, do not over beat. 

      Add remaining 1 cup sugar in 1/4 cup increments beating well after each addition.

      The texture will be like marshmallow cream. Add the flour mixture in four additions (sifting it into the mixture will break up any clumps) folding it in gently about 15 strokes per addition and turning bowl frequently. Be careful not to beat or stir it. After the last addition use about 10-20 additional folding strokes, scraping the bottom of bowl to get the excess flour. 

      Now you can see why I needed to use a bigger bowl 😄 Then pour the mixture into a non-greased tube pan. 

      Place on the bottom rack of the oven and bake at 375 for 35 minutes. 

      To cool place upside down on a upside down glass.

      When it is cool, loosen cake with a knife around the edges and center, gently shake out. Slice and serve, top with strawberries and whipped cream, eat plain, or come up with other delicious ways to serve! Enjoy! 

      Homemade Angel Food Cake

      • 1 c plus 2 T cake flour
      • 1 1/2 c sugar divided
      • 11-12 egg whites at room temperature 
      • 1/4 tsp salt
      • 1 1/4 tsp cream of tarter
      • 1 tsp vanilla
      • 1/4 tsp almond extract

      In a medium bowl mix flour and 1/2 cup sugar together. In a large bowl combine egg whites, salt, cream of tarter and extracts. Beat until soft peaks form. Do not over beat.  Add remaining 1 cup sugar gradually, 1/4 cup at a time beating well with each addition. The texture will be like marshmallow cream. Mix in flour mixture in four additions, folding in with 15 fold over strokes each time and turning bowl frequently. Do not stir or beat. 

      After last addition, use 10 to 20 additional folding strokes. Pour batter in non greased tube pan. Bake at 375 degrees on the bottom rack of oven for 35 minutes. Cool cake in pan upside down on a upside down glass. When cooled completely loosen cake from sides with a knife and gently shake out. 

      My Kids Favorite Breakfast 

      Our favorite wedding gift and most used one, which was given by my in-laws, turned out to be our Ebelskiver pan. Ebelskivers (Danish Pancakes) were a Christmas morning and birthday morning tradition in my husbands home growing up. They quickly became our Christmas and Birthday breakfast traditions also! They are a little time consuming but are worth it when you are craving a delicious, sweet breakfast!

      Start by putting the flour, baking soda, baking powder and sugar in a large bowl

      In a separate bowl beat 4 egg whites until stiff

      Then to the large bowl add the buttermilk, and if you don’t have buttermilk you can make some by adding vinegar to milk in a 1 cup milk 1 T vinegar ratio, and let sit for 5 minutes. 

      Then fold the egg whites into the large bowl mixture. 

      Pour into the warm Ebelskiver pan and cook until golden brown on all sides, flipping the Ebelskivers with a toothpick.

      While those are cooking make the syrup.

      To a large saucepan add the sugar, butter, Karo Syrup and buttermilk. Boil for 5 min, the longer you cook it the thicker it will become and be more of a caramel sauce. 

      Then add the vanilla and baking soda

      We let this one cook a little too long but it was still delicious! You don’t have to use this recipe, any homemade buttermilk syrup will work, but don’t use store bought! These Ebelskivers are too good for that 😋

      Then devour!

      Basic Ebelskiver Recipe

      • 2 c flour
      • 1 tsp baking soda
      • 1 tsp baking powder
      • 1 T sugar
      • 2 c buttermilk
      • 4 egg whites

      Combine all ingredients, except egg whites and mix well. Beat egg whites until stiff and fold into batter. Heat Ebelskiver pan on medium heat, spray pan. Fill each one to about 2/3 full with batter. Cook until bubbly and dry on the sides and flip with a toothpick. Cook all surfaces of Ebelskivers till golden brown and cooked in the center.

      Ebelskiver Syrup

      • 1 c sugar
      • 1/2 c. butter
      • 1 T white Karo Syrup
      • 1/2 c buttermilk

      Boil 5 min then add:

      • 1/2 tsp baking soda
      • 1 Tsp vanilla

      Serve on top of warm Ebelskivers