Herb Focaccia Bread

This bread is AMAZING.  After making this the first time, I turned to my husband and said, "I think this bread has changed my life".  It's that good.  I am so in love!  It is so easy, so delicious, and I made it twice in one week.  It comes together in just over an hour - rising, baking, and all and it has a delicious flavor and texture.  I am finding myself trying to think of main dishes that will go with this bread so I can make it again...hehe.  But really, it can go with anything!  Give it a try and you will not be dissapointed!

Herb Focaccia Bread


2 3/4 c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 tsp. instant yeast
1 large clove garlic, finely minced
3/4 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 T. olive oil
1 c. warm water

1 T. olive oil + 1/2 tsp. salt, for brushing after baking

In bowl of mixer, mix the flour, salt, sugar, and yeast. Mix in the garlic and herbs. Pour in the water and olive oil and mix until the dough comes together with a dough hook attachment (this can also be done by hand if you don't have a mixer). Knead the dough until it has pulled away from the sides of the bowl (adding additional flour only if necessary – the dough will get less sticky as it kneads), about 4-6 minutes. The dough should be soft and pliable but not overly stiff. Likewise, it shouldn’t leave a lot of sticky dough residue on your fingers. The goal is a soft, supple dough. Both time I made it I needed no additional flour - it was perfect, but you may need more.

Cover the bowl with a clean towel and let the dough rise for 30 minutes, until it is puffy. Deflate dough and allow to rest for 5 minutes.

Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking sheet and with your hands, spread the dough out roughly an 8″x10″ rectangle. Use your knuckles or fingertips to make indentations over the dough, about every 1/2 inch. Lightly brush dough’s surface with olive oil and bake for 15 to 20 minutes, until golden brown.

 Immediately after removing from the oven, stir together 1 tablespoon olive oil and 1/2 teaspoon salt and brush over the surface of the hot bread (Do NOT skip this step!  SO good!). Tear or slice into pieces and serve.

Source: Mel's Kitchen Cafe

Chocolate Chip Cookies

I know. Everyone has a chocolate chip cookie recipe they love, but in case you don't, I am posting this.  And since it is my go-to recipe, I figured it needed to be on this blog!  When I was in high school, I had a friend named Jeff who always brought snacks to our AP English class.  Usually they were almonds or dried mangoes, but occasionally they were these cookies.  He was a good friend and always shared. :)  His mom made these often and shared the recipe with our family.  We've been making them ever since!  The trick is to not over-mix the dough and to take them out before you may think they're done.  The result - an extremely soft fluffy cookie that is incredible fresh out of the oven but that stays soft for the next day too...if you haven't eaten them all by then....

Chocolate Chip Cookies


1 c. butter, softened
1 c. brown sugar
3/4 c. white sugar
1 T. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
2 eggs
3 c. flour
chocolate chips

Preheat oven to 350 degrees.  In a large bowl or mixer, mix butter, sugars, vanilla, baking soda, salt and eggs together until combined.  Add flour and chocolate chips until just combined! (Don't over mix).  Scoop onto cookie sheets and bake for 9-10 minutes until bottoms are just beginning to brown.  Take out before they look completely done.  Remove from pan and let cool on a wire rack.

(Fresh out of the oven, puffy and barely browning on the edges, and then after they've cooled)

Source: Connie Savage, family friend

Cranberry Orange Sauce

I don't know how, but Thanksgiving is next week.  It really snuck up on me this year, and I completely forgot about some recipes I tried last year but never posted.  Well...here's one of them!  I made cranberry sauce from scratch last year and it was really tasty!  I was amazed at how easy it was.  It can be made a couple days in advance and it tastes great on a leftover turkey sandwich too.  Yum!

Cranberry Orange Sauce


1 c. white sugar
1/2 c. water
1/2 c. freshly squeezed orange juice
4 c. fresh or frozen cranberries
1 T. orange zest

Rinse cranberries with cold water.  In a medium saucepan, add sugar, water, and orange juice.  Stir until sugar dissolves.  Bring to a boil and add cranberries and orange zest.  Return to a boil and reduce heat to medium low.  Cook until cranberries start to burst, about 10 minutes.

Remove from heat and allow to cool to room temperature.  Pour sauce into serving dish and chill in the refrigerator until serving time.

Source: Two Peas and Their Pod