Breads

So really resist the urge to stir, stir, mix, mix. Always do a little less and your dough will thank you! We aren't making a chewy artisan style bread, we're making biscuits so tender you might confuse them with a pillow!

As you can see in the picture above, I chose to use a large 9x13 pan to bake one massive bread! I love cutting it into cubes and chucking away a square in the morning with a cup of coffee and some salted butter or whipped cream cheese. 

Always keep some room temperature softened salted butter on hand. It makes spreading so much easier and the flavor of that on these tortillas is just perfect. My other thought? You need a beautiful vessel of some sort of local honey to drizzle on the salted butter. It's epic and just delightful on their own if you don't wish to prepare these for a meal. So onto the recipe!

You know the dreaded moment of decision where you are staring at the overripe bananas and you know they deserve a last chance consideration to be made into something delicious? I couldn’t bring myself to chuck them. So here’s the edible reincarnation. Chai-Spice Banana Pecan bread it is. Now the recipe you'll find will give you a couple options within. I do that intentionally so you can rely on what you might have in your pantry, versus having to run to the store. Now is not the time to run to the store y'all. It's QUARANTINE time anyhow, so hunker...

So if you’re kinda in the mood for something sweet, something warm, something cinnamon-y, then this is that! They’re called Overnight Cinnamon Rolls but you don’t have to make them the night before, you can make them now! They just need a cozy space to rest and rise, but this recipe is really easy and straightforward. Filled or not, they’re a home run with smokey, thick-cut bacon! And coffee. And just try them! Xo Ingredients 2 packages (1/4 ounce each) active dry yeast 1-1/2 cups warm water (110° to 115°) 2 large eggs 1/2 cup butter, softened 1/2 cup sugar...