Today, a little not portrait related post. I’d say, it’s going to be more delicious then normal. I’m going to share with you my favorire homemade garlic bread recipe!
How have you been? I hope not as busy as me. However busy is good, in some ways.
Busy in business is good, right?
Busy vacationing is also good, I think.
How about busy in the kitchen, while being busy with kids, while being also busy with some four leg companions, and then being busy having to keep it all together (because there is nobody out there to help you).
I have this suspicion you know what I’m talking about.
Even while that busy, and not wanting to have anything to do with the kitchen part of your house, you can still make this delish thing:
I was the brave one, always trying to do as much as I could at once!!! Not always succeeding, like with the walks. They would always end before they even started.
Luckily, my kids don’t need any leashes these days. But my dogs still do. All 3 of them.
So, this past week, my husband was gone. The whole week. He’s been gone quite a bit this year.
So, while running a business, and trying to still cook homemade dinners (well, some kind of meal whenever I find the time for it), while experimenting with different approaches to eating is challenging.
For example, I tried the zero sugar diet. And the time-restricted eating. Thanks to a good frined, I also brew my own Kombucha!
I think, this whole “sugar thing” is some kind of joke. I’ll share my experience with you in the future, however, I’d like to hear your thoughts on that if you have something to say!
The time restricting eating is so funny. At least in my case, and I can’t wait to tell you all about it, too.
Anywho…, going back to my husband being gone, I’ve mastered some simple recipes that all of us like. I have to admit, we often have banana pancakes for dinner, or store bought cinnamon rolls. The majority of the time we have homemade and super quick to make, so-called by my kids, “milk soup”. It’s an oatmeal, really. With a lot of cinnamon and turbinado-coconut sugar mix.
This past week, my kids were gone playing almost the whole day. Coming back for a snack or two. Bringing with them a bunch of friends. And when you have to feed a bunch, you go for the easy fix. In my case, store bought cinnamon rolls. I go with these guys, becayse they do not have any corn syrup or high fructose corn syrup in them. Just good old sugar! (well, not really, but still better then most of what you can find in the stores).
But today, I’d like to give you homemade garlic bread recipe!
And why do you call garlic bread a “garlic bread”?
– because it’s a bread and it has garlic in it.
A joke created by my kids. I couldn’t have made it, I’m just not that funny. 😂😂😂
The dog picture is not there by accident. The pup was seriously too cute not to throw it in the post!
Homemade Garlic Bread Recipe
- Loaf of french bread (we love the freshly baked bread from Safeway). You can use sourdough instead. When husband is not home I use sourdough for this recipe, because it’s my favorite!
- Stick of butter. Not salted. ROOM TEMPERATURE, so it’s soft and easy to spread.
- Garlic powder.
- Minced onions.
- Pre-heat the oven to 400F.
- Slice the loaf of bread leaving the bottom of the bread intact, so the slices are still attached to each other.
- Spread the butter inside the slices.
- Sprinkle inside of the slices with garlic powder, onion, and salt. ( I like a lot of garlic powder and a lot of the minced onions.
- Wrap in the foil.
- Bake for 20 minutes.
I eat it simple. Bread, mozzarela, pickles, wine. The wine is optional in my case, as with age my tolerance to alcohol is getting lower and lower. With this speed, I’m assuming by age of 40 I’ll be totally allergic to even the smell of it.
The kids eat it plain!
This recipe gets pretty messy with the butter. However it’s really quick. And seriously delicious!
One more thing, this bread is WAY MORE delicious than the store bought garlic bread (pre-made and ready to heat-up). I’ve tried it and the store version doesn’t get even close to the homemade one. It’s a little more work then just throw it in the over, but the love you’ll get from your kids for it will speak for itself.
What’s your favorite recipe for a quick and easy dinner?
This is my second jump into the journey of “Our quest for the best cinnamon rolls”. As some of you might already know, sometime ago I committed myself to make, and my kids to taste many different cinnamon rolls recipes, until I get bored with this project, essentially. I also decided to rate them for the picky eaters, and not so picky, as I have one of each in this household. I’m saying this recipe was approved by my picky eater because she was the one who was more interested in the warm version more (she ate a few of them), then the not very picky eater (who stopped eating them after one bite of the first roll). Overall, those cinnamon rolls where not a big hit, comparing to the previous ones.
Our first try was Apple Filled Cinnamon Rolls with home made Apple Cider Caramel sauce. Beside the apple cider caramel sauce and few pieces of apple as the filling, this recipe wasn’t that different from the regular cinnamon rolls I make. I even use my old dough recipe, which was kind of cheating.
This time, I decided to follow as much of the recipe we are testing as my heart allows me. For examples, I can’t find a peace with the idea of buying a strawberry sauce or strawberry pie filling. I like to make it myself, if I can. So for this recipe I made my own. And it was delicious, although the color was not so vibrant as if you got it from the store. You know, it didn’t have all the artificial food coloring, that’s required in order to keep this super bright red color even after being cooked to death 😉
I cooked my strawberries with a small piece of peeled beet, for more vibrant color. I think it helped a little. I helped myself with this recipe from All Recipes.
All the pictures included in this post are taken with iPhone 4. Having my “big girl’s” camera in this messy and sticky kitchen seemed to me like a not the best idea.
Here is the original recipe for the strawberry filled cinnamon rolls. The only changes in the recipe were:
- instead of white sugar I used turbinado
- instead of all purpose flower I used mix of all purpose flower and whole wheat flour (ratio: 2 cups of APF, and 1 1/4 WWF)
For the cream cheese glaze:
- I skipped the butter completely,
- used mix of honey and turbinado sugar in place of the powdered sugar to my taste
Overall, as much as I liked the taste of those cinnamon rolls, they got soggy very quickly, and my kids ate them only on the first day, and right after they were baked, and still warm. They were not interested in them after that. My kids have started asking me to make more cinnamon rolls, but using their words “no those with strawberries in them”. Even the not very picky eater moves her head in agreement.
I would say 2 stars out of 5 in our cookbook.
After my first post I got two recipes from my readers and I’m going to try them next. One is not really a recipe for cinnamon rolls but Cinnamon Swirl Bread from Smitten Kitchen. I’m already feeling challenged. We will definitely omit the raising or currants, but I’m planning to stick to the whole wheat thing…
What’s baking in your kitchen today? If it’s a pan of cinnamon rolls don’t forget to share the recipe with me!!! ????