Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!

I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!

Why I Love Antipasto Focaccia Bread

I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.

I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!

Ingredients for Antipasto Focaccia Bread

• Flour: Adds structure and the base of our bread.
• Water: Essential to get that yeast going and make the bread.
• Salt: While many Italian breads skip the salt, like in Florence, I never do.
• Sugar: Helps the yeast rise and balances the acid and salt of this dish.
• Yeast: Get that bread rising and fluffy.
• Meats: Grab any combination you love on a normal antipasto platter.
• Olives: We love a mixture from kalamata to black.
• Tomatoes: Try using fresh and sun dried for more texture and flavor.
• Peppers: We love a touch of smokiness from a roasted red pepper.
• Artichokes: Adds a little brine and acid to the bread.

How to Make Antipasto Focaccia Bread

1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
4. Dock the Bread: Olive oil the bread. Press your fingers all over the bread and sprinkle with the ingredients.
5. Bake: Bake until golden and chewy!
6. Enjoy!

Variations

Ok, so you’re on board for making a deliciously chewy bread, but you hate olives, don’t have certain ingredients or just want to mix things up. Here are a few ideas:

• Crispy Bacon
• Caramelized Onions
• Chopped Ham
• Sauteed Mushrooms
• Prosciutto and Peaches
• Grapes and Brie

Whether you’re eating this as an appetizer, main dish, or side to go with your tomato basil soup, this delicious Antipasto Italian Focaccia recipe is sure to impress your friends and family. Loaded with savory meats, cheeses, and vegetables, this savory bread is perfect for any occasion.

Watch How to Make Antipasto Focaccia Bread

More Delicious Bread Recipes…

• Easy Herbed Focaccia Bread
• Homemade Hoagie Rolls
• 3-Ingredient Unleavened Bread
• Potato Rolls

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.

• Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
• Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
• Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
• Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
• Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

• Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
• Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
• Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
• Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
• Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
  • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
• Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
• Eggs: Eggs add richness, flavor, and beautiful golden color. They also help bind the dough and contribute to a soft, tender texture.
• Flour: The backbone of the recipe! Flour provides structure and gluten formation — the framework that traps air and gives your rolls their shape and lightness.

How to Make Potato Rolls

1. Scald the Milk: Heat a saucepan over medium heat and add the milk. Cook until the edges begin to foam but don’t let it come to a boil. Remove from heat.
2. Add: Stir in the sugar, butter, potato flakes and salt until combined and then let it cool to luke warm.
3. Stir: Add the yeast and stir them in followed by the eggs.
4. Combine: Place the flour in a large bowl then add the wet ingredients and stir until the dough comes together. The dough will be sticky.
5. Rise: Cover the bowl with a towel or plastic wrap and let it rise for an hour.
6. Divide: Punch the dough down and divide into 4 equal parts.
7. Roll: Roll out each of the portions into a circle that is 1/2″ thick and butter 2 of the 4 circles. Place the unbuttered circles on top of the buttered circles so that the butter is between the two circles and press around the edges to seal.
8. Form: Cut each circle either into 1″ wide strips or 16 wedges depending on how you want to form the rolls. Tie the strips into knots or roll the wedges into a crescent shape (see section below).
9. Rise: Place formed rolls on a baking sheet lined with parchment and cover with a towel. Let them rise for 1.2 hours or until doubled in size.
10. Bake: Once they have risen, bake in a preheated oven at 350℉ until golden brown, (14-20 min).
    • PRO TIP: Make sure you eat one straight out of the oven. Oh my goodness, it’s like heaven. The best potato rolls literally melt in your mouth.

Can You Make Potato Rolls Ahead of Time?

Yes! You can make potato rolls ahead of time!

1. Method 1 is making the dough, covering it in a bowl with plastic wrap and allowing it to sit in the fridge overnight. The next day, set the bowl until no longer chilly and proceed as normal.
2. Method 2 is to allow the dough to rise, roll out the dough on a cookie sheet and then cover in plastic wrap and rest in the fridge overnight. Place on the counter to take the chill off for an hour or two and then bake.

How Long Do Potato Rolls Last?

Potato rolls will stay soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.

Let the rolls cool completely before storing and place in a plastic storage bag, or wrap in foil and store at room temperature.

Properly stored, rolls will last for about 5 to 7 days at normal room temperature. But, let’s be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!

Can You Freeze Potato Rolls?

Bake the rolls as usual — as if you were going to serve them right away. Let them cool completely, then wrap them tightly in aluminum foil.

Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month

OR

Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.

How to Form into Knots

The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.

Create a knot by crossing the ends of the strip and pull one end through the hole. Just like when you are tying your shoe.

How to Shape Like Crescent Rolls

Cut in pizza slices and roll, starting at the fat end into crescent rolls.

Why are Potato Rolls Lighter Than Other Rolls?

When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).

Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat. Potato starches absorb more water than wheat starches, leading to a moist texture.

And that’s it — the secret to the softest, most buttery potato rolls you’ll ever eat! No kneading, no stress, just fluffy, melt-in-your-mouth rolls that are perfect for any meal or holiday.

If you loved these rolls, don’t forget to try them with our Buttery Mashed Potatoes, Roasted Turkey, or with other Thanksgiving Side Dishes for the ultimate comfort-food feast. Once you make these potato rolls, they’ll become your go-to recipe too!

More BREAD SIDES You’ll Love:

• Herbed Focaccia Bread
• Homemade Baguette
• French Bread
• Buttermilk Biscuits
• Homemade Naan
• Easy No Knead Artisan Bread
• One Hour Rolls
• All our BREAD RECIPES here!

Watch This Video to See How They are Made…

There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level. The bread itself is tender and full of cozy pumpkin spice, studded with melty chocolate chips, and then comes the twist—fresh orange zest and almond extract give it a bright, unexpected flavor that makes every bite sensational.

Topped with a sweet orange-almond glaze, it’s the kind of recipe that feels fancy enough for sharing but easy enough for an everyday bake with the kiddos.

My Latest Inspiration

I always thought it was so weird, orange juice and pumpkin? Who are these people? But, I was wrong and I will own it.

My friend, Whitney makes the most delicious Glazed Pumpkin Bread and there are two crazy changes that make it uniquely incredible; 1. Orange zest and juice 2. No cinnamon- look, it works so just trust us.

Whitney is one of my latest inspirations. She is an all-in Mom, an incredible cook and baker, and her family is LIVING life. A backyard full of a zipline, a playhouse that dad and his kids will have movie night sleepovers in and all the family time, including friends, you can imagine.

So, I kinda want that. Less of the “to-dos” and more of the “to-loves”. I love this bread. I love that it’s from her mom and even her 10 year old requested it instead of cake for his birthday. And I love the reminder of moments, not tasks. I needed a bit of a slap in the face with our home remodel taking up so much time lately, and this bread, my people and all of you are exactly what is on my “list” this week.

Why This Pumpkin Chocolate Chip Bread is So Special

• The Secret Twist: The pairing of orange and almond with pumpkin is a flavor combination you never knew you were missing.
• Perfectly Moist and Tender: The pumpkin not only adds flavor, but it keeps the bread tender.
• Easy to Make: This is a great recipe to get the kids in the kitchen!
• Texture: The glaze adds sweetness and shine, balancing the bread.
• Occasions: Great for Thanksgiving, holiday brunches, or giving as gifts to friends and neighbors.

Ingredients for Glazed Pumpkin Chocolate Chip Bread

• Flour: Gives the bread its structure and holds everything together.
• Baking Soda: Helps the bread rise and keeps it tender.
• Ground Ginger & Ground Nutmeg: Add cozy, spiced fall flavor with a hint of warmth.
• Salt: Balances the sweetness and makes all the flavors pop.
• Sugar: Sweetens the bread and locks in moisture.
• Melted Butter: Adds richness and keeps the crumb soft and tender.
• Pumpkin Puree: The star ingredient! It adds moisture, natural sweetness, and that signature pumpkin flavor.
• Eggs: Bind everything together and help create a soft, moist loaf.
• Orange Zest: Brightens the bread with a fresh citrus flavor.
• Vanilla Extract: Rounds out the flavors and adds warmth.
• Chocolate Chips: Pockets of melty deliciousness in every bite.

Glaze

• Orange Juice: Infuses the glaze with fresh citrus flavor.
• Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully.
• Vanilla Extract: Adds warmth and depth to the glaze flavor.
• Almond Extract: The secret twist that pairs perfectly with pumpkin, orange, and chocolate.

How to Make Pumpkin Bread with Chocolate Chips

1. Prep: Preheat the oven to 350°F and grease a loaf pan.
2. Dry Ingredients: Whisk the dry ingredients together in a medium bowl.
3. Wet Ingredients: Beat together all the wet ingredients until light and creamy.
4. Combine: Slowly add the flour mixture to the wet ingredients and combine until a lumpy batter forms.
5. Stir: Add the chocolate chips and stir into the batter.
6. Bake: Pour the better into the prepared bread pan and bake for 1 hour.
   • NOTE: While the bread is baking, make the glaze by whisking all the ingredients together in a separate mixing bowl.
7. Cool: Let the bread cool in the pan for about 10 minutes then transfer to a wire cooling rack.
8. Glaze: Pour the glaze over the warm bread and let it rest until the glaze has dried.

FAQs

Storage Tips

Leftover pumpkin bread with glaze can be stored at room temperature or in the fridge. It will keep for up to 4-5 days.

This bread also freezes very well. Let it cool completely and then wrap in foil followed by a ziploc bag. It will keep for up to 3 months.

Pumpkin bread is always a fall favorite, but adding chocolate chips, orange zest, and almond glaze makes it feel extra special. It’s the kind of recipe you’ll want to bake for neighbors, serve at holiday gatherings, or sneak a warm slice of with a cup of cocoa after the kids are in bed.

Simple, beautiful, and full of flavor—this glazed pumpkin chocolate chip bread is sure to become a tradition in your home, just like it has in ours.

More Pumpkin Recipes to Try:

• Chewy Pumpkin Cookies
• Crumb Pumpkin Muffins
• Pumpkin Gooey Butter Cake
• Best Pumpkin Chocolate Chip Cookies
• Pumpkin Lava Cake

Watch How to Make this Recipe:

You are going to LOVE these hot, fluffy Summer Buttermilk Peach Biscuits loaded with sweet peaches and drizzled in a simple glaze. Inspired by a Southern classic, peach cobbler, these Peach Biscuits are loaded with fresh peaches we got straight from Georgia! They are perfect for breakfast or dessert!

Growing up, my grandma’s kitchen was always filled with the sweet scent of fresh peaches in the summer. While her famous peach cobbler was a beloved Sunday tradition, one day she surprised us with buttermilk peach biscuits instead. I still remember sitting at the kitchen table, biting into those flaky, buttery biscuits bursting with juicy peach pieces. It was like tasting summer and comfort all at once. Since then, these biscuits have become my way of bringing that cozy, nostalgic feeling to my family’s table, no matter the season.

Nothing says Southern comfort quite like warm, golden Buttermilk Peach Biscuits. Made with simple, classic ingredients, they blend juicy peaches, flaky butter, and tangy buttermilk for the perfect balance of sweet and savory. Plus the optional glaze adds just the right touch of sweetness to finish them off. Let’s dive in!

Ingredients for Peach Biscuits

These peach biscuits use simple ingredients to create tender biscuits that are sweet, buttery, and full of peach flavor.

• Finely diced peaches: Adds juicy sweetness and bursts of fresh flavor.
• All-purpose flour: Provides structure and a tender crumb.
• Baking powder: Helps the biscuits rise and stay fluffy.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered sugar: Adds light, subtle sweetness to the dough.
• Cold shortening: Creates tender, soft layers in the biscuits.
• Frozen unsalted butter: Adds flakiness and buttery richness.
• Cold buttermilk: Moistens the dough and activates leavening.
• Butter (for brushing): Melts into the tops for a golden finish.

Egg Wash:

• Egg: Adds color and shine to the biscuit tops.
• Milk: Thins the egg wash for easy brushing.

For Glaze:

• Powdered sugar: Sweetens and forms the glaze base.
• Butter: Adds smoothness and flavor.
• Milk: Thins the glaze to a pourable consistency.

How to Make Buttermilk Peach Biscuits

Making buttermilk peach biscuits is easier than you might think, and the results are absolutely worth it. With just a few simple steps, you’ll have soft, flaky biscuits filled with sweet, juicy peaches! They’re perfect for breakfast, brunch, or a summer treat. Here’s how to make them from start to finish:

1. Freeze: Place the shortening and butter in the freezer. Grate the cold butter and return it to the freezer while you prep the rest.
2. Prep Peaches: Dice the peaches and press them gently between paper towels to remove extra moisture.
3. Mix Dry: In a large bowl, whisk together the dry ingredients.
4. Add Fats: Toss in the frozen butter and shortening until coated, then add the peaches and mix gently.
5. Add Buttermilk: Pour in the buttermilk and stir just until a sticky dough forms.
6. Shape & Chill: Turn dough onto a floured surface, fold a few times to create layers, pat into a 1-inch thick rectangle, cut biscuits, and chill on a baking sheet for 20 minutes.

Bake

1. Preheat: Set oven to 450°F while the dough chills.
2. Brush: Whisk the egg and milk, then brush the tops of the biscuits with the egg wash.
3.  Bake: Bake for 15–18 minutes on the top rack, until golden brown and hollow-sounding.

Glaze

1. Whisk: While biscuits bake, whisk together glaze ingredients until smooth.
2. Butter: Once baked, brush the biscuits with melted butter.
3. Drizzle: Let biscuits cool slightly, then drizzle glaze. Let set and repeat for a second layer.
4. Serve: Enjoy warm or at room temperature. Store leftovers in the fridge.

Can I Use Canned Peaches or Frozen Peaches?

Yes! While fresh peaches are always my first choice, canned or frozen peaches can definitely be used if needed. Keep in mind that frozen peaches tend to release more juices, so you might want to add a bit of cornstarch to the mixture to help thicken it and maintain the right texture.

These buttermilk peach biscuits are a life changing treat! Full of a buttery crumb, fresh, juicy peaches, and homemade comfort. Perfectly tender and flaky, they bring warmth and sweetness to your kitchen table!

Other Summer Treats You’ll Love

• One Layer Strawberry Shortcake Cake
• Brown Sugar Peach Pie Bars
• Peach Cobbler Cinnamon Rolls
• Frozen Mango Dessert with Macadamia Nut Crust
• Classic Lemon Bars Recipe

Watch How These Peach Biscuits are Made…

These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.

The texture of a cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin that you’ve ever had.

Perfect for breakfast or a snack, these muffins are light yet satisfying, and the fresh raspberry touch adds a burst of flavor in every bite. They’re easy to make, irresistibly delicious, and a must-try for any muffin lover!

Ingredients for Cream of Wheat Raspberry Muffins

I’m going to let you know right up front what you will need to make this muffins recipe! For all the details and measurements needed, keep scrolling down to the recipe card at the end of the post.

• Dry Ingredients: All-Purpose Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
• Wet Ingredients: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
• Fresh Raspberries
• Turbinado Sugar

Besides the Cream of Wheat and possibly the almond extract, you likely have everything on hand already! Let’s make some muffins!

How to Make Cream of Wheat Muffins with Raspberries

Sometimes I like to slip into the kitchen a little early and make this easy raspberry muffin recipe for my family for breakfast. Is there anything better than waking up to the smell of something baking for breakfast?! I think not! The good news is, you don’t have to wake up too early! They are ready in under 30 minutes!

1. Prep: Grease two standard sized muffin pans (or use paper liners) and preheat the oven to 375 degrees F.
2. Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients.
3. Wet Ingredients: In a separate large mixing bowl, whisk together all the wet ingredients.
4. Combine: Carefully stir the wet ingredients into the dry ingredients until just combined.
5. Fold: Add the fresh raspberries and gently fold them into the batter.
6. Sprinkle: Spoon the muffin batter into the prepared muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
7. Bake: Bake for 18-20 minutes or until they are golden brown and the tops spring back when you gently press them.

For the full recipe, head down to the recipe card below where you can also save or print the recipe.

What Recipes Can You Make with Cream of Wheat?

I love good ol’ Cream of Wheat hot cereal as it is, but it turns out you can use it to make baked goods too! You can make raspberry cream of wheat muffins or a breakfast cake with cream of wheat and they are even better when you throw in juicy, plump berries and top it all off with sanding or turbinado sugar for a little more texture!

Substitutions I’ve Tested that Work

Olive oil can be substituted for the vegetable oil.

Greek yogurt can be used in place of half the oil to lighten things up a little and add protein.

Butter works in place of oil, but while the flavor was delicious, it wasn’t as moist, especially the next day.

You can also try other whole berries in the recipe instead of raspberries. Try blueberries, strawberries or blackberries or a mix of all three! You could also use sliced bananas or add some chopped nuts like pecans or walnuts.

Can I Use Frozen Raspberries?

Yes, frozen raspberries work very well in this recipe. You don’t even need to thaw them. Toss them into the batter frozen and bake as written. If you thaw them first, they will dye the batter when you fold them in.

How Do I Know When Muffins are Done?

There are two good ways to check the doneness of muffins or cupcakes. You can test it with a toothpick. Carefully insert a toothpick into the center of a muffin. When you remove it, you want it to be clean or have just a few crumbs on it.

You can also test it using your finger tip. Open the oven and carefully reach in and gently (and quickly!) press the center of one of the muffins. If it is ready, it will bounce back. If it still needs some time, the indentation will remain.

Storage Tips

I recommend storing leftover muffins in the fridge. They are great cold or you can give them a quick zap in the microwave for a warm muffin.

Muffins also freeze extremely well, which makes them a great make ahead breakfast. Let them cool completely before wrapping them individually and then storing in a freezer safe bag. You can pull a few out and let them thaw in the fridge overnight for a quick grab-and-go breakfast.

Looking for a delicious breakfast option? Try these Cream of Wheat raspberry muffins for a tasty and filling start to your day!

More Muffin Recipes to Try:

• Bakery Style Blueberry Muffins
• Apple Coffee Cake Muffins
• Double Chocolate Zucchini Muffins
• Pumpkin Crumb Muffins
• Crumb Banana Bread Muffins

Video on How to Make Raspberry Cream of Wheat Muffins

This Quick and Easy 3-Ingredient Unleavened Bread Recipe requires just three simple ingredients! Last year, we decided to do a Nativity dinner with our children to help us remember Jesus Christ at Christmas, and Easter and this Unleavened Bread Recipe quickly became a favorite among the kids.

When planning the dinner, I researched foods that might have been typical in Jerusalem during the time of Christ’s birth, particularly around the Passover week. I aimed to create a meal that closely resembled what people would have eaten during that time, and this recipe fit perfectly!

Unleavened bread was one food that kept coming up in my research. It was simple and would go perfectly with the other recipes I had planned, like our easy homemade hummus.

Complete Nativity Dinner Menu:

• Jerusalem Herb Chicken Thighs
• Hummus
• Wild Rice
• Naan
• Roasted Pear Salad
• Creamy Garlic Brussel Sprouts
• Chewy Gingerbread Man Cookies

What Ingredients Do I Need to Make Unleavened Bread?

You only need three ingredients for this recipe—well, technically just two if you don’t count water, which I don’t really consider an ingredient!

• All Purpose Flour
• Salt
• Water

There’s really no reason not to make this bread! With all the ingredients on hand and no rising time required, it couldn’t be easier!

How to Make Unleavened Bread

You thought the ingredient list was simple? Wait until you see just how easy it is to whip this up! Ready? Let’s dive in!

• Combine the flour and salt in a bowl and stir together.
• Add the water and stir until the dough forms a cohesive ball.
• Knead the dough for 5 minutes. And before you groan about kneading, remember—it builds both muscle and character!
• Preheat your skillet on the stovetop over medium-high heat. Then, divide the dough into 5 to 7 balls, depending on how large you’d like your pieces of bread to be.
• Roll out each piece of dough on a lightly floured surface until it’s approximately 6 inches in diameter.
• Cook each piece on a hot skillet for about 2 minutes on each side.
• Serve hot, and for an extra special touch, brush on a bit of melted butter or olive oil and sprinkle with fresh herbs. I like to choose the herb based on what I’m serving it with; parsley is a classic choice, but cilantro adds a nice twist too!

Is Pita Unleavened?

No, although pita is a type of flatbread, it is not considered unleavened bread. Pita bread is typically made with yeast, which acts as a leavening agent, causing the dough to rise and creating a pocket in the bread when baked. This puffing effect is what distinguishes pita from unleavened breads, which do not use any leavening agents and remain flat, such as matzo or tortillas. While some recipes for pita may use baking powder as a leavening agent for quicker preparation, the traditional version relies on yeast.

Are Tortillas Unleavened Bread?

Yes! Tortilla recipes do not use a leavening agent so they are considered unleavened. However, unlike this recipe, tortillas typically incorporate fat, like lard or oil, into the dough, which makes them softer and more pliable—just like our easy homemade tortillas!

Can You Bake This Bread Instead of Frying?

Yes! Place the rolled-out dough in one layer on a baking sheet lined with parchment paper. The oven should be at 400 degrees and they will bake for about 3 minutes on each side.

Is This Recipe Healthy?

Unleavened bread can be a healthy choice, depending on its ingredients and how it fits into your overall diet. Made without yeast or other leavening agents, unleavened bread is often simple and straightforward, typically containing just flour and water. This can make it a low-calorie option, especially when compared to breads made with added sugars and fats. Unleavened bread is low in fat and calories but high in carbs. It depends on what you are looking to cut or reduce in your diet, but as with all things, balance is key! Additionally, considering the type of flour used is important; whole-grain options will offer more fiber and nutrients.

How Long Will Unleavened Bread Keep?

Unleavened bread is best enjoyed fresh! However, if you have leftovers, store it at room temperature in an airtight container for up to 2-3 days.

Can Unleavened Bread Be Frozen?

Unleavened can be stored in the freezer for up to 2 months. When you are ready to eat it, just set it on the counter and let it come to room temperature.

This unleavened bread is incredibly simple and a fantastic way to add a delicious side dish with minimal effort! Consider hosting a Nativity dinner with your family this year, or simply whip up this bread to pair perfectly with your favorite dip or soup.

Other Bread Side Dishes to Try:

• Garlic Parmesan Focaccia Bread
• Homemade Baguette Recipe
• Garlic Cheese Bread
• Easy Herbed Peasant Bread
• White Bread
• Garlic Cheddar Herb Irish Soda Bread
• No Knead Artisan Bread
• Pao De Queijo Brazilian Cheese Bread

How to Make Unleavened Bread

Looking for a delicious and easy chocolate chip muffin recipe? Look no further! This recipe includes a helpful video tutorial for making the perfect batch of chocolate chip cookie muffins.

These smell EXACTLY like Chocolate Chip Cookies!!! Who wouldn’t love that? Chocolate Chip Cookie Muffins are the new craze at our house. Cade LOVES chocolate chip cookies and when he came down to the kitchen the first time I made these, he thought I was making cookies for breakfast. Ha! That is not likely to happen unless it’s our breakfast cookies which are equally delicious but in a healthy way.

These are so soft and delicious. Sometimes homemade muffins don’t come out exactly like you would want them to be. They can be a little dry or too airy, but these are perfect. Not only do they smell like fresh baked cookies, but they taste like them too!! Chocolate chip cookies with the texture of a muffin. Heaven! Your kids will go crazy for these!! And any time the kids are happy about what you made for a meal it’s a good day!

Ingredients for Chocolate Chip Muffin Recipe

If you have all the ingredients for chocolate chip cookies then you have all the ingredients for these chocolate chip cookie muffins. Here are the few basic ingredients you’ll need:

• All Purpose Flour
• White Granulated Sugar
• Brown Sugar
• Baking Powder
• Salt
• Eggs
• Milk
• Melted Butter
• Vanilla Extract
• Chocolate Chips
• Walnuts (optional)

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Chocolate Chip Cookie Muffin Recipe

Now that you’ve watched how this recipe is made, let me walk you through the steps:

1. Prep: Preheat the oven to 400 degrees F and grease a 12 cup muffin pan or line the cups with muffin liners.
2. Dry Ingredients: Combine all the dry ingredients together in a large bowl and whisk to combine.
3. Wet Ingredients: Stir together all the wet ingredients until well combined.
4. Combine: Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir with a wooden spoon until well combined.
5. Fold: Add the chocolate chips and fold them into the muffin batter.
6. Bake: Place the muffin tin in the oven and bake for 15-20 minutes. Test them with a toothpick. It should come out clean.
7. Cool: Remove from the oven and allow them to cool for 5 minutes before digging in.

All of these instructions in full detail can be found in the recipe card down below.

Are Muffins Healthier Than Donuts?

It depends on the muffin. Many types of muffins are actually higher in fat and calories than donuts. To know for sure, check the nutrition information.

Recipe Variations for Chocolate Chip Muffins

The chocolate chips in this recipe can be any type of chocolate chip you love. I personally love semi-sweet chocolate chips in the recipe, but milk chocolate or dark chocolate would both work great, or a combination of chocolate.

If you are a nut lover, chopped walnuts or pecans would both be delicious in this recipe.

If you want to try a real treat, add a 1/4 teaspoon of cinnamon to the dry ingredients for this recipe. It adds a warm comforting flavor that you’ll love.

Tips for the Best Muffins

When it comes to making tender and moist muffins with a big dome, I have found a few tricks to help:

• Make sure you have fresh ingredients, especially the baking powder. When it comes to getting that fluffy dome on the top of the muffins, the leavening agent is going to be a huge contributor.
• Don’t overmix the batter! You want the wet and dry ingredients to be combined thoroughly but not overmixed.
• Use a #20 size cookie scoop to fill the paper liners so that you get even amounts of batter in each cup and similarly sized baked muffins. A #20 cookie scoop is about 3 tablespoons.
• Once you have filled the muffin liners with batter, sprinkle a few chocolate chips on the top so they look extra pretty when they bake.
• When it comes to storing the muffins (which I have a whole section on below), you can stick a paper towel over the top of the muffins to keep the moisture in control. Sometimes muffins can get a little soggy as they sit, and we don’t want that!

Storage Tips

Freshly baked muffins will keep for about a week. Muffins should be kept in an airtight container or in a plastic bag. They can be kept at room temperature or in the refrigerator.

Muffins also freeze extremely well. After they have cooled completely, place them in a freezer-safe container. They will keep in the freezer for up to 3 months. Set them out at room temperature for 20 or 30 minutes to thaw or pop them in the microwave for 30 seconds. They make a great breakfast on-the-go for those busy mornings!

Imagine biting into a warm, soft muffin that’s packed with gooey pockets of melted chocolate chips. Each bite is a perfect balance of a fluffy, tender crumb and the sweet, irresistible flavor of chocolate.

This Chocolate Chip Cookie Muffin recipe takes the best of both worlds—fluffy muffin meets chewy cookie—and creates an indulgent treat that’s perfect for breakfast or a snack.

More Amazing Muffin Recipes to Try:

• Bakery Style Blueberry Muffins
• Double Chocolate Zucchini Muffins
• Apple Coffee Cake Muffins
• Crumb Banana Bread Muffin Recipe
• Coffee Cake Muffins
• Crumb Pumpkin Muffins

How to Make Chocolate Chip Cookie Muffins Video

Remember those awesome orange cinnamon butterflake rolls that we made a while back? Well, now we’ve got a maple glazed cinnamon butterflake rolls recipe! If you have never tried a butterflake roll before, the best way I can describe this recipe is maple cinnamon rolls combined with a flaky pull-apart dinner roll. 

We love the simplicity of a butterflake roll, but toss in a thick cinnamon mixture and a sweet maple glaze and forget about the normal rolls, we’re talking a mashup between cinnamon rolls and maple bars!! It’s the new creation, Maple Glazed Cinnamon Butterflake Rolls!

Speaking of cinnamon rolls, you need to bake my apple cinnamon rolls as well! Maybe not all on the same day, but those are equally as delicious! 

These Maple Glazed Cinnamon Butterflake Rolls have two options, a heavy maple glaze like a maple bar, or a very light glaze if you’re looking for something that isn’t as rich. Both are delicious, but for the lighter glaze just use more liquid and a stitch less maple extract.

Our kids love to make these with me but the kitchen shears snipping through the dough with little fingers around does make me a little nervous with our younger children, so we have a deal. I do all the cutting and they get to get their hands all sticky and messy by rubbing the butter cinnamon mixture all over the rolls before we bake them.

Our kids are all different so one carefully uses her fingers to coat the rolls while another uses a brush because heaven forbid the hands get dirty.

How to Bake with Rhodes Rolls

Rhodes rolls are such an easy hack for baking, but some people get a little flustered because although they don’t have to make the dough, they end up short on time still. That’s because the rolls still need to sit out and rise. It is frozen dough, so please make sure you account for that time. With thawing, rising and baking, the total time will be roughly 4 hours.

Once the rolls have become soft and fluffy you can proceed with the recipe, but they will need to do a final rise before they hit the oven. Don’t panic, I love recipes like this for a reason.

When everything is hanging out, doubling in size I hunker down and get so much stuff done.  Just because bread takes all day, doesn’t mean that you’re standing there all day. In fact, it’s the best specifically because you have hardly any time just in the kitchen.

Maple Glaze

The maple glaze is just like a maple bar. I’ve found that heavy cream is best, but whole milk totally works in a pinch.  I think the key to a good maple glaze is a good maple extract, not a maple flavoring, so don’t be so quick to buy the cheapest. It totally doesn’t have to be the most expensive, but it should have good flavor and smell. With that being said, this recipe specifically calls for maple extract, not maple syrup. That is because the extract is a more concentrated flavor. 

You can make your glaze as thick or as thin as you’d like. It kind of depends on my mood. Sometimes we want these more like dessert and we make it thick like a maple bar, while other times it’s going alongside a winter savory meal and we thin things out.

How Do You Make Maple Glazed Cinnamon Butterflake Rolls?

1. Place 24 frozen rolls in a 9×13-inch baking dish or a similar size rectangle pan so they aren’t touching and cover with plastic wrap or a kitchen towel. Allow to thaw in a warm place for 2-3 hours or until soft. 
2. Combine two dinner rolls and roll into a ball. Using kitchen scissors or a sharp knife, cut five deep slits almost to the bottom of the roll and gently spread the layers slightly. Repeat with remaining rolls. 
3. Combine melted butter (it must be melted, not just softened butter), brown sugar, and ground cinnamon in a small bowl and mix until it appears like wet sand . Using your fingers rub the cinnamon sugar paste all over the rolls and sprinkle it inside every slit. 
4. Place in a greased muffin tin. Spray plastic wrap with cooking spray and loosely cover rolls to rise until doubled. 
5. When the rolls have risen, remove the plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes. Carefully remove rolls from muffin tin as soon as they are finished baking and brush the maple icing over the warm rolls, or dip the tops of the rolls in a bowl of icing. 
6. For the maple frosting, whisk together the powdered sugar, cream and maple extract. The icing should be very thin. If it’s too thick, add a little more cream. 

Can You Freeze Butterflake Rolls?

Yes, you can but, not after you have frosted them. When freezing these rolls you can either freeze them after you have assembled them, before you bake them, or after you have baked them, but before you have frosted them. This is helpful if you are wanting to make them ahead of time. No matter what, the frosting should not be frozen on the butterflake roll. For the best taste, make the maple frosting fresh on the day you plan to eat the rolls. 

Can You Refrigerate the Dough? 

Yes! You can, after the doughs first rise, and you assemble butterflake rolls, you can cover them with plastic wrap and place them in the refrigerator. This is great if you want to bake them first thing in the morning for breakfast. The next day, simply pull them out of the fridge while the oven preheats and bake as directed in the recipe card. 

Maple Glazed Cinnamon Butterflake Rolls

No matter how you make the maple glaze these maple glazed cinnamon butterflake rolls your guests are going to be cheering your name by the end of the night. Heck, even if it’s just your spouse that’s worth it. Maybe he will even run some errands and clean the house for you while you sit and read your favorite book. Maybe…

More Sweet Rolls Recipes:

• Orange Sweet Rolls
• Raspberry Sweet Rolls
• World’s Best Cinnamon Rolls
• Apple Cinnamon Rolls
• Peach Cobbler Cinnamon Rolls

Apple Pull Apart Bread with Maple Glaze

Oh how we love this apple pull apart bread with maple glaze! It is sweet, simple, and tastes like home made pie in bread form! If you enjoyed the maple glazed cinnamon butterflake rolls, this recipe uses a lot of the same ingredients.

Corn casserole is a comfort food side dish that never gets old. It goes great with chili, soup, grilled chicken or fajitas. It’s totally versatile, cheesy, packed with corn and SOOOOO easy!

When I was in jr high our church had a chili cook off and a woman brought two different kinds of cornbread. Both were the best I’d ever had but upon asking her to share the recipes (clearly I was born to be a food blogger), she declined. She said she didn’t give out her recipes! Rude! Ok, maybe not rude but it really was an awkward moment for me. I felt almost shame for having asked her.

Can we just pause for a moment and talk about not sharing recipes? Why is that a thing? Maybe I have blinders on because I share recipes for a living, but why wouldn’t you share a recipe? Boggles my mind.

Ok, I digress…back to cornbread casserole…

Many years ago, and you may be surprised to hear this, but I did summer sales for an alarm company. A woman fed me some of her cornbread and then OFFERED me the recipe! That’s the way it should be! Jiffy cornbread casserole is a treasured recipe in our house and chances are, your mom probably made it growing up too!

Whether you are sitting down to a bowl of our award winning instant pot chili or a serving of our classic BBQ grilled chicken, this cornbread casserole is the perfect side dish! I just know you’re going to love it!

Ingredients for Corn Casserole Recipe

Corn casserole is similar to cornbread, but it’s a little more dense and includes cheese! Here is everything you will need:

• Butter: adds richness and flavor
• Corn: adds texture and real corn flavor, use fresh corn cut off the cob, frozen corn (thaw first), or canned corn (drained)
• Creamed Corn: Grab a 14.75oz can from the vegetable aisle.
• Garlic Powder: adds flavor
• Eggs: gives the casserole its structure
• Sour Cream: adds moisture and rich flavor
• Jiffy Corn Muffin Mix: you can find it by the other muffin and cake mixes
• Extra Sharp Cheddar Cheese: We are loyal to Tillamook!

The measurements for each ingredient can be found in the recipe card which can be found at the end of this post.

How to Make Cornbread Casserole?

I have the best news ever! This cheesy corn casserole can be made completely in one dish. Less dishes!!! Here are simple steps:

1. Prep: Preheat your oven to 375 degrees F. Spray your 9×13 baking pan with cooking spray. Pour the melted butter into it.
2. Mix: Add the corn, creamed corn, garlic powder, eggs and sour cream and mix until thoroughly combined.
3. Add: Mix in the Jiffy cornbread mix and half of the 8 ounces of cheese. Stir it all together and then top with the remaining cheese.
4. Bake: Bake for 50-60 minutes until golden brown on top.

Now watch the video below to see all these steps or scroll down to the recipe card to see all the steps there.

What Can I Use as a Substitute for Jiffy Corn Muffin Mix?

Jiffy corn muffin mix is basically just a blend of 5 household ingredients that you would use if you were making cornbread from scratch. I pulled this recipe from Fountain Avenue Kitchen for the mix only:

• 2/3 Cup all-purpose flour (may use a cup-for-cup gluten-free flour blend)
• 1/2 Cup yellow cornmeal
• 1/4 Cup granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon kosher salt

So if you forget a box of Jiffy at the grocery store, you can go with this, but life will be easier if you just grab a box of Jiffy mix. They are like a dollar a box!

Can I Make Corn Casserole Ahead of Time?

Yes, you can totally make the casserole up to two days ahead of time. Just don’t bake it and store the batter in an airtight container in the fridge. When you are ready to bake it, add a few minutes to the bake time since you’ll be baking it from cold.

Does Corn Pudding Need to be Refrigerated?

Yes it does! With the eggs and sour cream in it, leftovers should be stored in the refrigerator. Place it in an airtight container or use plastic wrap on the baking dish it was baked in. It can be reheated in the microwave or oven at 300 degrees for 10-15 minutes.

Can I Cook Cornbread Casserole in a Slow Cooker?

Cornbread casserole cooks up wonderfully in the slow cooker! Mix all the ingredients as directed in your slow cooker. Cook it on high for about 2.5 hours or on low for 4 hours.

Is Corn Nutritious?

I feel like corn gets a bad rap sometimes because it is high in carbs, but it is loaded with fiber, vitamin C and B, magnesium, and has very little fat. It is actually quite good for you (as long as you aren’t doing a low carb diet)!

Is Corn High in Fiber?

Corn has a fair amount of fiber for a vegetable. On the fiber-from-vegetables spectrum, it falls right in the middle. Peas and broccoli are on the higher end, and carrots and cauliflower on the lower end. An ear of sweet corn (about 1/2 cup of whole kernel corn) is about 2 grams of fiber.

Is Creamed Corn High in Sugar?

A can of creamed corn contains 11 grams of sugar while a can of regular corn has about 6 grams of sugar. To put that into perspective, a can of peaches contains about 13 grams of sugar. So creamed corn is quite high in sugar.

What Makes Cornbread Dry?

I have found that the biggest culprit for dry cornbread is over-mixing. Nine times out of ten, that will be the problem. When you mix your wet and dry ingredients together, you want to mix it just enough to combine them and then stop. A streak or two of dry ingredients is perfectly fine.

Having your proportion of dry ingredients to wet ingredients incorrect can also cause dryness. This cornbread casserole is meant to be rather moist and almost like a pudding. With the creamed corn and sour cream in it, it is nearly impossible for it to be dry.

Variations

I mentioned how versatile this cornbread casserole recipe is. I love that! You can add a little sugar to make it sweeter, add some jalapenos to dial up the heat, try adding chopped green onions for additional flavor, add some cumin and chili powder and green chiles to give it a Mexican flare, or change the cheese to give it exactly the taste you want. Try our original version or put your own twist on it and let us know what you do!

This delicious Cheesy Jiffy Corn Casserole is a perfect side dish for any meal. With a golden, cheesy crust and creamy corn filling, it’s sure to be a family favorite. 

More CORN RECIPES You Are Sure to Love:

• Mexican Street Corn – Elote
• Secret the the Best Grilled Corn
• Elote Mexican Corn Pasta Salad
• Elote Grilled Mexican Corn Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Slow Cooker Potato Broccoli Corn Chowder with Bacon
• Cheesy Zucchini Corn Casserole
• Grilled Corn Avocado Tomato Salad
• Bacon Ranch Corn Dip
• Ham and Potato Corn Chowder
• Fiesta Corn
• Ham Sandwich and Corn Chowder
• All our SIDE DISHES here!

Watch the Video to See How This is Made…

Master the art of making delicious orange chocolate chip scone bread with our step by step recipe and instructional video. Impress your friends and family with this tasty pastry treat!

I was craving scones one day, and then I saw Carla Hall make a scone loaf on the Food Network. What?!? A scone LOAF? As in BREAD?! I was totally reeled in and I couldn’t sleep until I tried it.

I am totally sold! It is tender and flaky like a scone, but it eliminates the step of forming the individual scone. I can’t wait for you to try it! Thanks for the ispo, Carla!

What is Scone Bread?

Scone bread is like traditional scones but in a loaf form. It has a texture and flavor similar to a scone, but is shaped like quick bread. You can slice the loaf and serve it in slices rather than individual triangular scones.

Ingredients for Chocolate Orange Scone Bread

Most of these ingredients are pantry and refrigerator staples, so chances are good that you can make this recipe on a moment’s notice. In case you need to hit the grocery store for an ingredient or two, here is what you will need:

• Flour: just regular all purpose flour is all you need
• Baking Powder: adds rise and fluffiness to the loaf
• Sugar: adds some sweetness
• Cream of Tartar: adds a delicious tanginess
• Salt: enhances all the flavors in the bread
• Butter: adds flavor, richness
• Semisweet Chocolate Chips: you can use regular size chips or mini chocolate chips
• Orange: fresh zest adds all the delicious orange flavor
• Heavy Cream: helps pull all the ingredients together and creates a moist scone dough
• Milk: helps hold all the ingredients together for the dough
• Eggs: gives structure to the bread
• Egg Yolk: mixed with some cream, the egg wash gives the top a nice golden shiny finish

Glaze

• Unsalted Butter: adds richness to the glaze
• Powdered Sugar: adds sweetness
• Orange Juice: adds more natural orange flavor
• Almond Extract: adds flavor
• Vanilla Extract: adds flavor
• Butter Flavoring: adds a little more butter flavor to the glaze

The measurements for all the ingredients in the bread and glaze can be found in the recipe card at the end of this post.

How to Make Scone Bread

This is the step by step guide for making this taste scone loaf. These instructions can also be found in the recipe card at the end of the post. Keep scrolling for the complete details.

1. Prep: Preheat the oven to 400 degrees F. Spray loaf pan(s) with cooking spray.
2. Sift: Sift together the flour, baking powder, sugar, cream of tartar, and salt into a large bowl.
3. Toss: Add the pieces of butter to the flour mixture and toss everything together until the butter pieces are all coated. Press the butter pieces until flattened.
4. Stir: Add in the chocolate chips and orange zest to the butter and dry ingredients mixture and stir until combined.
5. Whisk: In a medium bowl, whisk together the cream, eggs and milk. Add these wet ingredients to the flour mixture and mix until combined.
6. Shape: Lightly flour the counter top. Squeeze the dough together in your hands, transfer to the prepared counter top and shape into a rectangular loaf.
7. Beat: Add the egg yolk and tablespoon of cream to a small bowl and beat to combine. Brush over the top of the loaf.
8. Bake: Place the loaf pan(s) in the oven and bake until golden brown.
9. Cool: Let cool on a wire rack and then pour the glaze over the top.

Glaze

1. Melt: Melt the butter in the microwave.
2. Whisk: Add the remaining ingredients for the glaze to the butter and whisk until combined.

Storage Tips

Orange chocolate chip scone bread should be stored at room temperature in an airtight container. It will keep for 3-4 days. I found that my favorite way to eat it the next day was toasted with butter. Yum!

This scone loaf also freezes extreme well. Allow it to cool completely, then wrap it in plastic wrap followed by aluminum foil. It will keep for up to 3 months. Let it come to room temperature before slicing.

Everything is right in the world when you sink your teeth into this sweet loaf. Tender orange scone bread loaded with chocolate chips and topped with a sweet glaze. Scone bread is my new favorite thing.

More Sweet Breads to Try:

• Chocolate Chip Zucchini Banana Bread
• Pumpkin Bread
• Snickerdoodle Bread
• Best Banana Bread
• Glazed Poppy Seed Bread
• Orange Cranberry Bread

Watch How This Delicious Scone Bread is Made…