Today I want to share a super simple bread recipe from It’s Always Autumn. There are only four ingredients and no kneading is required. All you need is flour, yeast, salt, and water! It’s crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with butter and raw honey.
3 cups all purpose flour
1 tsp salt
1/2 tsp yeast
1 1/2 cups warm water
In a large bowl, combine all of the ingredients and stir until the dough comes together into a cohesive ball. It will still be sticky, but that’s okay.
Cover the bowl and set aside for 8-24 hours at room temperature. When you’re ready to bake it, turn the dough onto a well floured surface, form it into a ball, and let rest for 30 minutes.
While the dough is resting, preheat the oven to 450° and place a baking dish with sides in the oven.
Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes.
Remove the cover and continue baking for 10-15 minutes or until the top is golden brown. Enjoy!
Fall is finally here which means back to school as well as lots of opportunities for fall baking. I’ve been settling into apartment life for the past month and now that classes have started again, it’s hard to find time to actually cook wholesome meals. Thankfully I had yesterday morning free to do a little meal prep, including roasting some squash from my grandpa’s garden. It makes a perfect side with pretty much anything. This recipe is extremely simple and easy too (only three ingredients), so it’s perfect for this busy time of year. Enjoy!
1 Butternut squash
2 Tbs. butter
2 Tbs. brown sugar
Preheat oven to 400°F.
Cut squash into halves vertically and scoop out seeds to discard. Place the squash skin side down in a glass baking dish.
Make three slices in each half of the squash, being sure not to cut all the way through. (See above photos.) This will allow the butter and brown sugar to flavor more of the squash.
Spread the butter evenly on both halves and sprinkle with brown sugar.
Bake skin side up for approximately 30 minutes or until the squash is soft a fork can be inserted easily.
Squash can be eaten as is or scooped out of the skins and mashed. Enjoy!
Hi everyone! I hope you’re all having a great day! Today I want to feature a family recipe of mine that my sister Lauren at LuBerry Pie posted a while back. Just as a side note (and I know this mentioned at the end of the post), since I make everything egg-free, flax seed works wonderfully in this recipe instead of the egg whites. Directions for this is listed in the variations. Enjoy!
Today I am going to share a simple and delicious recipe that my mother shared with me. It is extremely adaptable so there are plenty of ways to spice it up if you are looking for something a little more exciting; however, even the most basic version is a crowdpleaser.
1 lb. spaghetti (or pasta of choice)
1 lb. shredded cheese (I recommend mozzarella, but you can mix in other kinds for added flavor)
2 egg whites
Your favorite pasta sauce! (I used Newman’s Own Marinara)
Cook pasta according to the directions on the box.
While pasta is cooking, separate egg whites from yolks and beat.
Rinse pasta with cold water to cool. (This is very important to prevent the eggs from cooking when they hit the pasta!)
In a large mixing bowl, combine cooked spaghetti and egg whites, fully covering all of the spaghetti.