Rustic Homemade Bread Recipe

I’m excited to share this simple and easy, four-ingredient homemade rustic bread recipe. This recipe comes from one of my husband’s favorite patients. We call this recipe Jeff’s Bread. Every evening, Jeff mixes up two batches of this rustic homemade bread recipe and then lets it rise overnight. The next morning, he bakes it up and delivers two of these delicious loaves to wherever he goes that day. He always brings some into my husband’s office and he and his staff love this bread so much!

It’s simple to make and tastes so good! I asked Jeff if I could share his recipe and he said yes! I hope you love it as much as we do!

For these photos, I doubled the batch and baked it in a rectangular Dutch oven baker but I usually do it in a single batch and shape it into dough balls, as some of the other photos show. It can be baked in any type of Dutch oven but for the round loaves, I find that the 7-10 quart enameled Dutch ovens work the best.

Ingredients

I prefer to use a kitchen aid stand mixer.

I raise the dough in a parchment paper-lined bowl.

I use a damp dish towel to cover it. This keeps the dough from drying out.

Let rise for about 6-12 hours.

Heat up the oven with the pot inside and then place the dough into the pot, drizzle with olive oil and sea salt. Cover and bake as directed below.

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Rustic Homemade Bread Recipe

This four-ingredient bread is simple and easy to make. The hint of sea salt on top is what makes this bread so good!

Course Appetizer, Side Dish

Cuisine American, French

Keyword baking, bread, bread recipe, easy bread recipe, french bread recipe, homemade bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Equipment

• Stand Mixer
• Cast Iron or Cast Iron Enameled Dutch Oven with Lid (7-10 quart is best)

Ingredients

• 3 cups flour (I use bread flour but any kind is fine)
• 2 tsp fine sea salt
• ½ tsp yeast
• 1⅓ cup water (does not need to be warm)

Instructions

• Add 3 cups flour, 2 tsp fine sea salt, and ½ tsp yeast into the bowl of a stand mixer or a bowl if you're making without a mixer.
• Stir in 1⅓ cup water gradually until the dough is just wet enough to stay together in a ball. Cover with a damp dish towel and let sit for a minimum of six hours or longer to a maximum of twelve hours.
• Place the cast iron pot and lid into the oven and preheat to 475°.
• Dust a clean countertop with flour, pour the dough ball onto the floured surface, and fold it into the center about four times, forming a round ball. Cover with a towel again while oven and pan continue to heat up to 475°.
• Once the oven is up to temperature, take the lid off and put the dough ball into the very hot cast iron pot. Sprinkle or brush with olive oil and sea salt and replace the lid onto the pot.
• Set a timer for twenty minutes to bake the bread, then remove the lid and bake for another ten minutes or so until golden brown.
• Remove bread carefully and let cool on a wire cooking rack.

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Homemade Banana Pudding Recipe

When I went to NYC for the first time last fall, I asked for recommendations on what to do and where to find the best food.

A friend of mine told me about the banana pudding at Magnolia Bakery.

I had never heard of banana pudding and so the first thing we did after arriving and checking into our hotel was to hunt down this famous bakery.

It was so good and I shouldn’t admit that I ate it almost every day we were there.

Good thing we worked out every day and walked a lot or I would have gained five pounds! 

After coming home, I was craving this yummy dessert and I decided to try making it myself.

I think this homemade banana pudding recipe I came up with is pretty close to the one I tried in NYC and it’s all homemade.

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Homemade Banana Pudding

This is my version of Magnolia Bakery in NYC Banana Pudding made from scratch.

Course Dessert

Cuisine American

Keyword banana pudding, dessert recipe, easy recipes, pudding, trifle recipes

Servings 8

Ingredients

• 6 cups Whole Milk
• 1 ½ cups Sugar
• ⅔ cup All Purpose Flour
• ½ tsp Salt
• 6 Egg Yolks (lightly beaten)
• 4 tbsp Butter
• 2 tsp Vanilla Extract
• 6 Bananas (Green or barley ripe)
• 1 box Nilla Wafers or Belvita Cookies (I used the Belvita toasted coconut cookies this time but nilla wafers are traditional)
• Optional: Salted Caramel Sauce
• 1 quart Heavy Whipping Cream
• ¾ cup Powdered Sugar (this is for the whipping cream)
• 1 tsp vanilla (this is for the whipping cream)

Instructions

• Dump the 6 cups Whole Milk into a medium-sized saucepan or Dutch oven. Scald the milk (If you haven't scalded milk before here are the directions: place milk in a saucepan and heat up the milk on medium heat. Once the milk has begun to steam and show small bubbles, it should be done. Milk is considered to be scalded once it exceeds a temperature of 180° F. You can use a thermometer if you like but be careful to not burn the milk).
• In another large saucepan or Dutch oven, combine the 1 ½ cups Sugar, ⅔ cup All Purpose Flour, and ½ tsp Salt; whisk them together and then gradually stir in the scalded milk.
• Over medium heat, stirring constantly, cook until thickened.
• Cover and, stirring occasionally, cook the pudding mixture for two minutes longer.
• In a small bowl, have the 6 Egg Yolks yolks, slightly beaten, ready; when the pudding mixture is done cooking for two minutes, add a cup of the mixture into the bowl with the eggs. Use a whisk to stir. This is called tempering the eggs and will prevent them from scrambling when you dump them into the bubbling pudding mixture. Once the cup or so of pudding and the eggs are thoroughly combined, add the egg mixture into the pudding slowly, stirring constantly.
• Cook for one minute longer, stirring constantly to prevent scorching.
• Remove from heat; the pudding should be thickend at this point.
• Add in the 4 tbsp Butter and 2 tsp Vanilla Extract and stir until the butter is melted and everything is well blended.
• Let sit in the pan until lukewarm, stirring occasionally.
• Put the pudding into a large bowl and cover the pudding with plastic wrap. Don't cover the bowl though, actually put the plastic wrap right on top of the pudding to prevent it from getting a skin on the top. Refrigerate overnight or for a few hours until it's cooled.
• When you're ready to assemble the pudding, whip the 1 quart Heavy Whipping Cream with ¾ cup Powdered Sugar and 1 tsp vanilla. Whip the cream until stiff.
• Take half the whipped cream and gently fold into the pudding until well combined.
• You can make the puddings individually or you can do it in a 9×13 pan or trifle bowl. I did these in individual pint mason jars.
• Put 3 nilla wafers (or whatever cookie you're using) in the bottom of the jar, then layer some of the pudding on top of the cookies. I use a piping bag or zip lock bag to pipe the pudding into the jars.
• Add a layer of bananas; about 5-6 slices.
• Add aother layer of pudding on top of the banans and then add 2 or 3 more nilla wafers.
• Add one last layer of bananas and one last thin layer of pudding to cover the bananas. Top with the rest of the whipped cream and then stick a nilla wafer or whatever cookie you're using on top of the whipped cream. I also use a piping bag to for the whipped cream but you can spoon it in as well.
• Refrigerate until ready to serve. I will sometimes add a layer of salted caramel to the middle and then drizzle over the top when I'm ready to serve. This is optional.
• You can also fill the jars up a little less and put the lid on them to take on a picnic or to give to the neighbors as a little treat.

One thing I like to do is to fill them a little less full and then put the mason jar lid on and take them as a treat to my neighbors or make these ahead of time for a picnic. It’s really fun for everyone to get their own little mason jar filled with this yummy banana pudding.

As I mentioned earlier, I used Belvita toasted coconut cookies instead of Nilla wafers this time but Nilla Wafers are the traditional way and I like them both!  Try adding the salted caramel to them too! It’s another delicious layer!

I made the Banana Pudding in a trifle dish for our Utah Pioneer Day Party.

I added salted caramel in the middle layer and crumbled the Nilla Wafers on top.

Then I drizzled the salted caramel on top.  

The funniest part about this trifle was that I forgot the bananas! I cut up bananas right before I served the food and set them in a bowl beside the pudding so everyone just added them on top.

I hope you give this recipe a try. Some people make it with jello pudding and cool whip which is always an option but I prefer this one that’s all homemade. It tastes better when it’s homemade and it’s not full of preservatives. Homemade is always better in my humble opinion.

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Enjoy!

xoxo,

The post The Most Delicious and Delightful Homemade Banana Pudding Recipe appeared first on Home With Holly J.

The Best Baked Beans Recipe

This recipe for the best-baked beans always turns out amazing and is so easy to make. The best part about it is that it’s made in the microwave and you don’t have to heat up your house in the middle of summer. This is why it’s the best baked beans recipe you’ll ever try and it’s delicious too!

My Favorite Kitchen Tool

This recipe has onions in it and I detest chopping them up so that’s why I love this chopper so much. You never have to deal with watering eyes and it’s so fast and easy. This is truly my favorite kitchen tool and it doesn’t take up a ton of space and goes right into the dishwasher! Just quarter your onion, drop it into the chopper and turn the crank a handful of times. Thats it! The onions are all uniform in size too and depending on how many times you turn the crank, they can be smaller-sized pieces or larger.

This is also a one-pot side dish! Just dump all the ingredients into a microwave-safe bowl and stir. Then pop it in the microwave. This is so easy!

You can add already cooked bacon too if you like. Here I used uncooked bacon and just cut it into small pieces.

I don’t know why, but for some reason, we always eat baked beans with potato chips! It’s like chips and salsa! It’s a match made in heaven. Try it sometime!

Another fun thing I like to use is little paper or plastic serving cups. Baked beans tend to run all over your plate so this keeps them in one place and you can set the cup right on your plate! It’s also cute serving them up this way!

I like that this recipe is a little sweet!

The Best Baked Beans Recipe

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The Best Baked Beans Recipe

This is a delicious baked beans recipe that is super easy to make and is "baked" in the microwave so you don't have to heat up your house using your oven in the middle of summer!

Course Side Dish

Cuisine American

Keyword baked beans, baked beans recipe, easy recipes, home cooked, Side Dish, summer recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Ingredients

• 4 slices bacon cooked or uncooked is fine
• ¾ cup finely chopped white or yellow onions
• 1½ tbsp Worcestershire sauce
• ⅔ cup brown sugar
• 4 16 oz cans pork and beans or canned baked beans (I like Van De Kamps or Bush's regular baked beans. Two 28 oz cans work just the same.)
• 1 tsp yellow mustard

Instructions

• Put the 4 16 oz cans pork and beans or canned baked beans, ¾ cup finely chopped white or yellow onions, 4 slices bacon (cut into small pieces), 1½ tbsp Worcestershire sauce, ⅔ cup brown sugar, and 1 tsp yellow mustard in a microwave-safe, medium-sized bowl and stir until well combined.
  
• Put the bowl in the microwave and turn on for 10 minutes at high power. Stir and reset the microwave for another 5 minutes.
  
• Repeat for 5 minutes 3 more times so that the beans have been in for approximately 30 minutes. Make sure to stir after each 5 or 10 minute increment in the microwave.
  
• You can bake them as well for 30-40 minutes in a 350° degree oven if you like.
  

I hope you give this yummy recipe a try! It’s so easy and is sure to please a crowd at your next summertime barbecue!

Enjoy!

XOXO,

Sources Linked Below

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The Best Blackberry Crumble Recipe

One of the things I’ve always loved about living in the Pacific Northwest (Washington and Oregon) is berry season. Every berry you can imagine grows extremely well here and there are farms aplenty to buy them at or you can pick your own. I look forward to berry season each year and have been so excited to share this family favorite recipe with you!

I’ve also joined up with some of my talented friends to share more favorite berry recipes. Make sure you scroll down to the bottom of this post for the other delicious berry recipes. These recipes are perfect for summertime entertaining or any time of the year.

In the Pacific Northwest, wild blackberries grow everywhere (they are actually an invasive species) and I’ve always picked buckets full right out of my yard.
They are easy to freeze in ziplock bags to be made into pies, cobblers, and crumbles

. Blackberries have a lot of seeds in them and can be a little tart which makes them the perfect berry to use in one of these types of recipes.

Blackberry Crumble Recipe

A few years ago my neighbors in Washington brought over the most delicious apple crisp and it was so good that I asked her for the recipe. I decided to try some other variations of it and this Blackberry Crumble is one of them. I think this one is my favorite. I’ve used tart cherries and blueberries too so feel free to improvise! I put instructions for the variations in the recipe below.

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The Best Blackberry Crumble Recipe

This Blackberry Crumble, or some might call it a crisp, is super easy to make and so delicious. Serve it up warm with some vanilla ice cream and you'll be everyone's favorite person!

Course Breakfast, Dessert

Cuisine American

Keyword baking, berries, blackberries, dessert, Fruit Dessert

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Ingredients

• 5 cups Blackberries fresh or frozen
• 1/2 cup Sugar
• 1 cup Butter (two sticks)
• 1 1/2 cup Flour
• 1 1/2 cup Oatmeal
• 1 1/2 cup Brown Sugar
• 1 tsp Salt
• 2 tsp Cinnamon
• Non-Stick Spray Pam or Coconut Oil

Instructions

• Place five cups of fresh or frozen and thawed blackberries in a mixing bowl. Add 1/2 cup of sugar and stir gently until the sugar is mixed in well.
  
• Spray a 9 x 13 baking dish with non-stick spray and then dump the berries into the baking dish. Spread the blackberries out to cover the bottom of the pan. Set aside.
  
• In another mixing bowl, combine the softened butter, flour, oatmeal, brown sugar, salt, and cinnamon. Use a pastry cutter or your hands to mix the crumble together. You'll want the pieces of butter to be pea-sized if possible.
  
• Dump the crumble topping on top of the blackberries in the baking dish and cover the berries with the crumble evenly. It's okay if some of the berries are sticking out or if it doesn't go all the way to the edge of the pan.
  
• Bake at 350 degrees for approximately 30 minutes. The juice from the berries will bubble up around the edges.
  
• Let cool for a bit and then serve warm with vanilla ice cream.
  

Notes

If you want to use blueberries, raspberries, or marionberries, the recipe is the same.

If you want to make it with tart pie cherries. omit the cinnamon and add 3 tsp of almond extract.

For apples, use green tart apples and follow the recipe as is. 

Make sure you serve warm with vanilla ice cream! 

I hope you’ll give my blackberry crumble recipe a try! It’s the perfect dessert for any time of the year and keep scrolling down for four more delicious berry recipes from my friends!

Lory from To Have + To Host made these cast iron Mini Blackberry Cobblers

Holliday from Home With Holliday made these refreshing Raspberry Vodka Spritzers with Mint.

Shawna from Willow Bloom Home made this Delicious Summer Strawberry Rhubarb Pie

Amy from Maison De Mings made this Raspberry Infused Lemon Naked Cake.

I hope you’ve enjoyed all these yummy berry recipes! If you’re looking for more yummy berry recipes, here’s my Strawberry Cream Cheese Pie and my Fresh Fruit Cobbler. These are amazing and family favorites!

xoxo,

The post The Best Blackberry Crumble Recipe appeared first on Home With Holly J.

My husbands Grandma Fuhriman and her sister Jeanie were amazing cooks. We loved to visit them both and I always enjoyed following them around their kitchens trying to help them cook and learn some of their delicious recipes. They were the cutest things and shared a special relationship with one another.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

The two of them always made this chocolate cake that everyone loved. The rumor is that Grandma made up the frosting and Jeanie made up the cake. They were always tweaking the recipe of both the cake and frosting. We have found at least 7 different versions of this recipe!

Aunt Jeanie, as we called her, lived near our Washington home and we’d see her often. She never forgot anyone’s birthday and always showed up with at least one of her chocolate cakes no matter the occasion. She had this way of making everyone feel like they were the most important person in the world and she was always happy and upbeat even though she had experienced the loss of her husband and three of her four children. Anyone who knew her had been given a chocolate cake at some point. Making this cake for someone was her way of saying that she loved you.

Grandma, who lived in Idaho passed away in 2013 and we were so sad to lose her. Aunt Jeanie lived ten minutes away from us in Washington. We had always been close to her but after losing Grandma, we loved spending time with her even more.

In the past year, Aunt Jeanie’s health had started declining. Her granddaughter, Tiffany, who is a photographer, reached out to me and we discussed getting together and making the cake with Jeanie. We knew her time was limited and we wanted to get some photos of her making the cake with me. I had been wanting to share the recipe on the blog as well as having those memories saved for her posterity. I also wanted her to share her tips on making this cake.

Tiffany and I arranged a day to make the cake with Jeanie but sadly, she was not up for it and passed away shortly thereafter. We were both so sad we had waited too long. The day before she passed away, I filmed my very first recipe video making her cake and wish I’d been able to show it to her before she passed.  Over the Christmas holiday, Tiffany and her family came over to our home and we made the cake together and photographed it. It was nice to share this experience and reminisce about this sweet lady that we all loved so much.

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Aunt Jeanies Chocolate Cake

The best chocolate cake with ganache frosting ever! 

Course Dessert

Keyword baking, cake, chocolate, chocolate cake, chocolate desserts, chocolate frosting, dessert, family recipes, homecooked, homemade

Servings 12

Ingredients

• 2 cups flour
• 2 cups sugar
• 1/2 cup butter
• 4 tbsp cocoa powder
• 2/3 cup vegetable oil
• 1 cup water
• 2 eggs
• 1 1/2 tsp baking soda
• 1 tsp vanilla
• 1/2 cup buttermilk

Frosting

• 1 cup sugar
• 1/3 cup milk
• 5 tbsp butter
• 2 cups milk chocolate chips
• 1 tsp vanilla
• 1 cup Marshmallows *optional
• 1/2 cup chopped nuts *optional

Instructions

• CAKE
• In a large mixing bowl, add 2 cups sugar. Then sift the 2 cups flour and 4 tbsp cocoa powder into the bowl. Sifting the flour and cocoa is an important step so don't skip it!
  
• Then add the 1/2 cup butter on top of the sifted ingredients.
  
• Put the 1 cup water and the 2/3 cup vegetable oil in a small saucepan and bring to a boil. Pour all at once over the flour, sugar, and cocoa mixture. 
  
• Stir until well combined.
  
• Add the 2 eggs, 1/2 cup buttermilk, 1 1/2 tsp baking soda, and 1 tsp vanilla and stir until smooth.
  
• Spray the baking dish with cooking spray. Pour into a 9×13 cake pan or large cookie sheet and bake at 350º for 25-30 minutes or until the cake bounces back when touched lightly in the middle. Don't overbake.
  

Frosting

• Put the 1 cup sugar, 1/3 cup milk, and 5 tbsp butter into a saucepan. Bring to a boil. Do not boil for more than 20 seconds. Remove from heat and add the 2 cups milk chocolate chips. Stir until dissolved and then add the 1 tsp vanilla and stir again. If using the marshmallows and/or the chopped nuts, add those in and gently stir. Immediately pour onto the cake and spread. This sets ups fast so work quickly. 
• This is best if made the day ahead. Allow at least 6-8 hours to set up if possible. 

And there you have it, The Best Chocolate Cake Recipe Ever! I hope you’ll love this cake as much as our family does and I know Aunt Jeanie and Grandma Fuhriman are up in heaven smiling down knowing their special cake and frosting are still being made and enjoyed by so many. I hope to follow in her footsteps and continue Jeanie’s tradition of making this cake as a way of sharing my love for everyone in my life.

Photo Credit: Tiffany Fife Buckmiller, Aunt Jeanies granddaughter.

xoxo

Holly

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The post Aunt Jeanie’s Chocolate Cake: The Best Chocolate Cake Recipe Ever! appeared first on Home With Holly J.