The Fantastic Bake ~Alongย 

Hello my lovely friends ๐Ÿ’• Today you’re in for a real treat! A delicious bread is on the menu for this weekend’s ‘Fantastic Bake~Along’ ๐Ÿ˜

 Don’t you just love baking your own bread? The fantastic smells coming out of the kitchen spell love and comfort ๐Ÿ’œ I love how everyone gathers around aiming for that first slice. ๐Ÿค—

Doesn’t that look delicious? I bet you can’t wait to get started! ๐Ÿ˜‹

Here is the recipe:
Whole Grain Bread โ€“ makes 1 loaf

Recipe by Kathy Reeves @ Sewing Etc.

Bread Machine Instructionsโ€“ Use the dough setting. Add the ingredients in this order

8 oz. tepid water

1 teaspoon salt
2 Tablespoons butter  ~ I used Sunflower Butter 

2 Tablespoons honey

2 Tablespoons wheat bran  ~ I used steelcut oats 

2 Tablespoons wheat germ

2 teaspoons flax seed  

ยผ cup whole wheat flour

2 ยผ cup white flour

1 package or 2 ยฝ teaspoons yeast

Optional: Raisins or chopped nuts (This is not part of the original recipe…it’s just what I do ๐Ÿ˜)

Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.

Hand Mixing Instructions-
In a large bowl mix very warm water (105 degrees), butter, honey and salt until dissolved. Add yeast, set aside for 5 minutes to proof.

Stir in wheat bran, wheat germ, flax seed and whole wheat flour.
Stir in enough white flour to make a soft dough, then turn out and knead on a lightly floured surface until smooth and elastic. You will probably use all of the white flour as you knead for 8-10 minutes. Place in a lightly greased bowl, cover and let rise about one hour.

Punch down the dough, roll into a rectangle, and roll up from the short end like a jelly roll, pinching the ends and edge to seal. Place, seams side down in a greased loaf pan. Cover; let rise in warm, draft free place until doubled in size, about 45-60 minutes.
Bake at 400 degrees F for 30 minutes or until done. Remove from pans; cool on wire rack.
**How do you know when the bread is done? Knock on the loaf, and if it sounds hollow, it is done or nearly there! 

This time I added the raisins, and the yeast worked some of them to the top…and, I guess, the moisture turned them back into grapes ๐Ÿ˜‚

I had to pick them off – they tasted a bit burned ๐Ÿ˜

But the rest of the wonderful loaf was in fantastic shape ๐Ÿ˜†

If there’s any left we’ll have it with a layer of honey for breakfast tomorrow. ๐Ÿ˜

If you wanna join us next month, visit Tracy’s Blog to sign up. We’re looking forward to having you! ๐Ÿ˜
Here’s her invite…

Alright…..clean-up time ๐Ÿ˜ฃ Then I’ll get your ‘Weekend Chuckles’ posted ๐Ÿ˜† I hope you can make time and stop by again later. ๐Ÿ˜€

Until then ๐Ÿ’•

Fantastic Bake ~ Along – Quiche Lorraineย 

Hello my lovely friends ๐Ÿ’• Thanks for joining me today for a fantastic Bake~Along! 

Tracy from It’s a T-Sweets Day hosts this fun event full of deliciousness once a month. If you love cooking and baking you should hop over to her blog and let her know that you would like to join us next month. ๐Ÿ˜€

Here’s her invite 

This month we baked a Quiche Lorraine  โ€“ with pastry from scratch! The recipe came from Emma @ Emma Crafts Design ๐Ÿค— 

Here it is…

Preheat your oven to 180ยฐC (360ยฐF).
You will need for the pastry – for the bakers among you without a kitchen scale I added the cup measurements in parentheses.  

75 g (5-1/2 Tbsp.) butter or margarine

150 g (1-1/3 cup) plain flour

50 ml water (1/3 cup)

salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a pie baking dish- I don’t have one….yet! ….so I used a springform. I rolled my pastry on a sheet of baking paper and used it to line the tin, it makes it easier to clean! ๐Ÿ˜‰ Roll it on the paper to approximate size, set it into the form/dish, use your fingers to spread it to the edge. Lift out, trim the paper down, set it back in the dish, and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

150-200 g of bacon bits  (6 – 8 oz.)

 โ€ข 4 eggs

 โ€ข 100 g (1/3 + 1/4 cup) of thickened cream

 โ€ข 50 ml milk (1/3 cup )

 โ€ข block cheese (you can use gruyere or Swiss cheese too)

 โ€ข salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

And here it is… ๐Ÿ˜Š

Of course there was a heart-stopping moment ๐Ÿ˜œ I poured the filling mix into the dish, on top of the bacon, turn around to walk it to the oven….and what do I see? ๐Ÿ˜ณ Yep – the sour cream, perched on top of the scale, smirking at me…

Oh boy….what to do? I went and poured the filling back into the mixing bowl….it did get a bit messy ๐Ÿ˜ฌ added the sour cream, whipped and poured everything again. I’m happy to report that everything after that went according to plan. ๐Ÿ˜Ž

My Quiche was a bit on the thin side. I’m not sure if it was the ‘pouring back and forth’ or if I didn’t whip the egg mixture long enough. Or maybe my pan was to big (11″). Either way – all this shall be corrected next time. ๐Ÿ˜ƒ

It was still delicious ๐Ÿ˜ Hubby and I took it on the patio – pretending we’re sitting in the courtyard of a nice restaurant in Nancy, enjoying the French Countryside. ๐Ÿ’œ

I hope you enjoyed this delicious recipe! ๐Ÿค— Will you join us next month? 

This made me hungry again ๐Ÿ˜„ I’m gonna go now and have the leftover piece….maybe with pineapple?! 

I’ll be back tomorrow with a new ‘New ~ Stitch ~ Sunday’ ๐Ÿค“ Hope to see you there! 

Until then ๐Ÿ’•

Recipe Friday ~ Grandma’s BundtCake

I made this delicious cake following an old german recipe. The german name is ‘Rotkรคppchen’s Gugelhupf’ – which means ‘Little Red Riding Hood’s Bundtcake’…and since the little one carried a cake in her basket, we call it ‘Grandma’s Bundtcake’.

Here’s what you need…
~4.4 oz (125-g) softened Butter, unsalted
~1/2 cup + 2-1/2 Tbsp. Sugar
~a pinch of salt
~3 eggs
~1/4 tsp. Cinnamon
~1-3/4 cup Flour
~2 tsp. Baking Powder
~4 – 6 Tbsp. Applejuice
~3/4 cup Raisins (wash in hot water, set on paper towels)
~2 -3 Apples (peeled and diced)
~Cooking Spray
~powdered sugar


Preheat the oven to 360F (180C)
~Combine the softened butter with sugar and salt and beat until creamy (handmixer)

~Mix in the eggs, add the flour and baking powder – keep mixing. Add the Applejuice, then the cinnamon

~Fold in the raisins and the apples.

~Spray your Bundtpan and coat with sugar. Pour in the batter and bake for 55 – 60 minutes (toothpick test!)


When the cake is completely cooled, turn it out onto a wire rack.

Sieve on the powdered sugar. Done!

*One last word of advice – tell your loved ones that the tempting ‘chocolate chips’ are raisins! My daughter claims she has trust issues because of this cake!

I hope you enjoy the baking, the eating, and the Holidays!

Until next time
~Tina xoxo





Recipe Friday ~ Savory Pepperoni/Tomato/Cheese Muffinsย 

Hello from a very cold, grey, and wet Kansas โ„๏ธโ˜ƒ๏ธ๐ŸŒจ Weather like this always makes me wanna bake something – warm up the house and fill it with delicious smells of warm goodies. Since all the tins are filled with cookies, and sweet Lavender muffins (yesterday’s session ๐Ÿ˜Š) – what to do? Then I remembered this recipe! It took me a while to locate it….the last time I made them was two moves ago. ๐Ÿ™ƒ

Now- without further ado….here’s the recipe

You need
~5 oz Pepperoni slices ( I like to use the minis)
~ 1 medium green pepper, diced
~1 cup shredded Pepper Jack cheese
~1 Garlic clove
~1/2 onion, diced
~2 cups flour
~2 1/2 tsp. baking powder
~1/2 tsp. baking soda
~1/2 tsp. salt
~1/4 pepper
~1/2 tsp. Oregano
~2 x 1/3 cup shredded Parmesan (set 1/3 cup aside)
~1 egg
~1/4 cup Olive Oil
~1/2 cup Tomatosauce
~1 cup Buttermilk

Preheat oven to 360 degrees (F)
Line your muffin cups with paper liners.

Combine the flour with baking powder, baking soda, salt, pepper, oregano, parmesan, garlic, onion, PepperJack, bell pepper, and pepperoni.

Scramble the egg, add olive oil, tomato sauce, buttermilk – mix well.


Combine the two mixtures.
Scoop the mixture into the muffin tin ( 1/4 cup mixture per muffin cup)
Sprinkle the set-aside Parmesan on each muffin.


Bake 20 – 25 min. (toothpick test!)
Remove from oven.
I know it’s hard – they just smell soooo good, but let them sit 10 minutes before removing muffins from pan.


They’re awesome with Tomato Soup…


I promise they’ll be a great success at a potluck dinner or your Holiday Buffet


Happy Baking!

Until next time
~Tina xoxo