Food Friday: Homemade Rosemary Bread

rosemary bread

We have a gigantic rosemary bush in our garden, and I’ve found that making rosemary bread is the perfect solution for using the herb on a semi-regular basis. What I love about this bread is that it’s soft, the texture practically melting in my mouth. It goes great with both regular butter and fake butter (we have two fellas who are allergic to dairy in our household, and another who is lactose intolerant), and it’s a great pair for practically any dish! The rosemary isn’t too powerful, but contains just the right amount of spice to satisfy one’s carb craving.

Rosemary Bread

  1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter (or in my case, fake butter, which still works great!), 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet (I put the dough in bread pans). Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Food Friday: Cream Cheese Brownies

cream cheese brownies

This delicious dessert may have a lot of layers full of brownie, marshmallowy, fudgey goodness, but it’s actually easy to make and it’s always a crowd favorite at potlucks and family parties! Now, I know nobody likes to scroll through an entire blog post just to get to the recipe, so here it is! Enjoy!!

Cream Cheese Brownies

Brownie Base

½ cup butter
1 oz. unsweetened chocolate
1 cup white flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs

Heat oven to 350°. Grease 9×13 pan. In a microwavable bowl, melt ½ cup butter and 1 oz. chocolate. Stir in flour, sugar, baking powder, vanilla, and 2 eggs. Spread in prepared pan.

Cream Cheese Layer

1 (8-oz.) package cream cheese
¼ cup softened butter
½ cup sugar
2 tablespoons flour
½ teaspoon vanilla
1 egg
1 cup semi-sweet chocolate chips

Beat all ingredients except chocolate chips until well combined. Spread over the chocolate base. Sprinkle with chocolate chips. Bake for 30 minutes.

Frosting

2 cups miniature marshmallows
1 (8-oz.) package cream cheese
¼ cup butter
¼ cup milk
1 oz. unsweetened chocolate
3 cups powdered sugar
1 teaspoon vanilla

Sprinkle marshmallows on top of hot brownies. Return to oven for 3-4 minutes or until marshmallows are very puffy. Meanwhile, combine cream cheese, butter, milk, and chocolate in microwavable bowl; cook for 2 minutes. Stir until chocolate is melted. Beat in powdered sugar and vanilla. Pour over hot marshmallows—swirl with knife. Refrigerate until firm.