home baking

This recipe makes a huge loaf of a rich brioche-like bread loaded with provolone and Monterey Jack cheeses, and speckled with crushed red pepper flakes.

Spicy Cheese Bread

all-purpose flour

sugar

instant (rapid-rise yeast)

red pepper flakes

salt

water (110 degrees)

eggs

unsalted butter, melted

Monterey Jack cheese

cheese

unsalted butter (at room temperature)

Make the Bread: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes and salt. In a liquid measuring cup, whisk together the warm water, eggs, egg yolk, and melted butter. Add the egg mixture to the flour mixture in the mixing bowl. Using a dough hook, knead on medium speed until the dough clears the bottom and sides of the bowl, 4 to 8 minutes.

Shape the dough into a ball and transfer to a greased bowl, turning to coat the dough. Cover with plastic wrap and let rise in a warm place until doubled in size, 1½ to 2 hours.

Grease a 9-inch round cake pan; set aside.

Transfer the dough to an unfloured work surface and press to deflate. Roll the dough into an 18x12-inch rectangle with the long side parallel to the counter's edge. Distribute the Monterey Jack and provolone cheeses evenly over the surface of the dough, leaving a 1-inch border around the edges. Starting with the edge closest to you, roll the dough into a log, pinching the ends and seam to seal. Roll the log back and forth, applying gentle pressure, until it reaches 30 inches in length. (If the dough tears in any places, just pinch together to re-seal.)

Starting at one end, wind the log into a coil and tuck the end underneath the coil. Place the loaf in the cake pan and cover loosely with a clean kitchen towel. Allow to rise in a warm place until doubled in size, 1 to 1½ hours.

Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.

Brush the top of the loaf with the beaten egg, then sprinkle with the red pepper flakes. Place the cake pan on a rimmed baking sheet. Bake until the loaf is golden brown, about 25 minutes. Rotate the pan 180 degrees, tent the loaf with aluminum foil, and continue to bake until the loaf registers 190 degrees F, 25 to 30 minutes longer.

Transfer the pan to a wire rack and immediately brush with the softened butter. Let cool for 10 minutes, then run a knife around the edge of the pan and turn the loaf out the wire rack. Cool for 30 minutes before slicing; serve warm or at room temperature. The bread can be kept, wrapped tightly in plastic wrap, at room temperature for up to 4 days.

These Peanut Butter Blossoms have a soft and chewy peanut butter cookie base with a Hershey's kiss placed in the center. An easy holiday staple!

Peanut Butter Blossoms Recipe

peanut butter

vegetable shortening

brown sugar

milk

vanilla extract

baking soda

Granulated sugar (for rolling)

Hershey’s kisses (unwrapped)

Preheat oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

In a small bowl, whisk together the flour, baking soda and salt; set aside.

With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.

Shape dough into 1-inch balls (about 1 tablespoon or dough or a small cookie scoop) and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.

Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.

Indulge in the crunch of our Everything Bagel Bites, where simplicity meets flavor in a keto-friendly package. These bite-sized treats transform almond flour and Greek yogurt into a snack-time revolution—perfectly air-fried to achieve that irresistible golden crisp. Packed with protein and devoid of guilt, each morsel offers a tantalizing taste of that beloved everything bagel seasoning. They're the ideal companion for your cream cheese indulgence or a stand-alone powerhouse for on-the-go energy. Suitable for anyone dedicated to a keto lifestyle, these bagel bites promise satisfaction without carb compromise.

Air Fryer Everything Bagel Bites: A Keto-Friendly Snack with a Crunch

almond flour

Greek yogurt

tsp baking powder

oil spray (e.g., avocado or olive oil),

Everything but the Bagel Sesame Seasoning Blend

tbsp chia seeds (for an omega-3 boost)

grated cheese (for

garlic powder (for extra savory notes)

tsp cayenne pepper

tsp onion powder (for enhanced savory taste)

herbs

Begin by spooning 1/2 cup of Greek yogurt into a mixing bowl.

Add 1 cup of almond flour to the bowl with the yogurt.

Sprinkle in 1/2 teaspoon of baking powder.

Knead the mixture for a couple of minutes until it forms a firm dough. If the mixture is too sticky, gradually mix in more almond flour until the desired consistency is achieved.

Preheat your air fryer to 350°F (175°C) as you shape the dough.

Take 1 tablespoon-sized portions of dough and roll them into balls.

Lightly spray or brush the balls with oil to ensure the seasoning adheres well.

Roll the oiled balls in everything bagel seasoning until they are evenly coated.

Place the seasoned balls into the air fryer basket lined with parchment paper, ensuring they are not touching for even cooking.

Air fry the bites for 10-12 minutes until they are golden brown and have a firm exterior.

Remove the bites from the air fryer and allow them to cool slightly before serving.

Serve with cream cheese for dipping or as a protein-packed standalone snack.

Enjoy our Keto Reese’s Brownies, combining rich chocolate and creamy peanut butter in a low-carb, sugar-free treat. Ideal for satisfying your sweet tooth while adhering to a keto diet, these brownies offer a delightful taste without the guilt.

Easy Low-Carb Reese’s Inspired Brownies

eggs, room temperature

chocolate

chopped nuts

sugar-free chocolate drizzle

sea salt to enhance flavors

sugar-free caramel drizzle for a silky, sweet finish

peanut butter chips

sugar-free salted caramel chips

chocolate chips chocolate depth

white chocolate chips chocolate accent

Preheat oven to 325°F (163°C).

Line a 9” cake dish with parchment paper and grease lightly.

Separate egg whites and yolks into two bowls.

Beat egg whites until stiff peaks form, set aside.

Melt chocolate chips in a microwave-safe bowl, using 30-second intervals and stirring in between. (Ensure chocolate chips are suitable for melting in a microwave.)

Once melted, gently fold in egg yolks into the chocolate.

Carefully fold in the egg whites, maintaining the mixture’s fluffiness.

Pour mixture into the prepared dish.

Drizzle peanut butter over the top and use a butter knife to create swirls.

Bake for 30 minutes or until the brownies are set.

Allow to cool before cutting into servings.

PLEASE NOTE: THIS RECIPE REQUIRES THAT YOU PLAN AHEAD! I usually mix my dough in the evening (9 pm or later) then when it is ready in the morning or afternoon, I put it on the cloth to rise for 2 hours and bake it. If you cannot be home for 3 hours during the time that the bread is risen, plan to make it at a different time.

No Knead Bread: Unbelievably Easy, Incredibly Delicious!

all-purpose flour ((good quality, like King Arthur))

water

yeast

Tbsp wheat germ ((optional, or crushed flaxseed))

(See my tips in the notes section below): Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.

Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it&#39;s risen (about 4 times in mass and is soft and bubbly.)

Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.

Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don&#x27;t be shy or the loaf will stick.

Using the spatula, dump the dough onto the floured cloth, put the edges of the cloth over the top and allow to rise for 2 hours.

Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on convection, 495 °F (260°C) for 30 mins., then lower to 465°F (240°C),

When the oven is at the 495 temperature for about 10 minutes, carefully remove the pot from the oven and put it on the counter near the dough. Lift both sides of the tea towel and dump the loaf into the hot pan. Place the lid onto the pot and put into the oven and bake for 30 minutes. After half an hour, REMOVE THE LID, and bake for 8-11 minutes longer, depending on your preference of color and crustiness.)

If you don&#39;t have a convection oven: 500°F (260°C) or as hot as your oven will go, then lower to about 475°F (245°C); adjust according to your own oven.

Carefully, remove the pot from the oven, and the loaf from the pot immediately, and place on a cooling rack.

Cool for at least 3 hours before slicing.

Baking:

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The most viewed home baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Cheese Bread

Peanut Butter Blossoms Recipe

Air Fryer Everything Bagel Bites: A...

Easy Low-Carb Reese’s Inspired Brow...

No Knead Bread: Unbelievably Easy, ...

The most viewed home baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine