On Monday, I posted about our delicious build-your-own sub sandwiches. Today, I want to share the recipe for the homemade sub rolls that I usually make for them — they really bump things up a notch from store-bought rolls.
These sub buns are simple and easy to make — of the 2 1/2 hours from start to finish, there’s only about 15 minutes of hands on time. My secret is to use a silicone bread mold to shape and bake the rolls (a la most sub shops). That way, you’ll get perfect rolls every time. So, without further ado, here’s the recipe:
I love banana bread (and cinnamon bread, and raisin bread… and pretty much all kinds of bread). So, when we had several over-ripe bananas that needed to be used this week, banana bread was the obvious choice.
I used Michael’s mom’s recipe, but changed up a couple of the ingredients. I substituted chocolate chips for walnuts, and chocolate milk instead of regular milk to add a little bit more flavor. The result? A delicious banana-ey banana bread, with just a hint of chocolate, that’s perfect for early fall.
These rolls are actually based on the same recipe as our crescent rolls — but with a few simple modifications. We didn’t have any eggs in the fridge, so I used a simple “flax egg” substitute. Once I used soy milk and Smart Balance (a vegan buttery spread), the vegan transformation was complete. The best part? They don’t even taste vegan, so you’ll never know the difference.
Michael and I came up with this recipe last week when we had some extra pizza dough in the fridge but didn’t feel like making a traditional pizza. So we topped the dough with pizza sauce, pepperoni, and cheese, and rolled the dough into a loaf. It was delicious! This week, we recreated our pizza spiral bread, but substituted bbq sauce and Hawaiian pizza toppings for the filling. We think that this version was even more delicious than the first, and would certainly recommend trying either for a quick dinner or snack.
This simple, homemade garlic bread combines Italian flavor with our delicious pizza dough recipe. It’s the perfect side to a meal of ravioli or spaghetti — and would be great with a salad for a light meal.
Michael and I first shared this easy pizza dough recipe when we had just started blogging, and it’s time for an update. Since first posting it, we’ve made it numerous times, and tweaked the recipe so it’s a winner every time. We usually make the dough with our Kitchenaid stand mixer, so I’ve added those directions to the recipe below.
Crescent rolls are the quick and delicious alternative to croissants. They’re easy and relatively quick to make — I’ve made them twice in the past week. They’re also perfect for special occasions. Michael’s family regularly makes then for holiday dinners.
I first made these crescent rolls last Thursday for Michael’s birthday. They were delicious, so I made them again this past weekend — and decided to try filling the rolls with goodies such as Nutella, corned beef, cheese, herbs, and even maple syrup. Filling the rolls doesn’t add much time to the preparation, but it makes the crescent rolls even more delicious and impressive-looking.
Our favorite fillings were corned beef and cheese, and Nutella. The corned beef and cheese-filled rolls would make an excellent picnic or fishing snack. Additionally, the Nutella-filled rolls would be great for breakfast or dessert, especially with a cup of tea or coffee. But don’t limit yourself to the fillings we tried — try your own combination and let us know how it turns out!