Honey Whole Wheat Poppyseed Bread

While we were in Maui we ate at this yummy restaurant right on the ocean called Mama's Fish House. EVERYONE told us we had to go, and let me tell you it did not disappoint.

At the start of our meal our wait staff brought out these miniatures loaves of warm wheat bread speckled with poppyseeds. Tyson and I gobbled them right up (as we do with all bread fresh from the oven) and vowed to make some of our own once we got home.



Start by getting that yeast going and then get your dry ingredients combined.

Once you have your initial dough all set, continue to add flour 1/2 cup at a time, until the dough hardly sticks to your finger. This is still too sticky... 

You can also tell when your dough has enough flour when it begins to pull away from the sides of bowl.

Once its done, divide it up...

And let that yeast do its magic...

Bake them in the oven and brush them with some butter.

And enjoy!

Honey Whole Wheat Poppyseed Bread

Recipe adapted from: Whole Wheat Bread

Makes 4 mini loaves or 1 regular loaf

4 Tbsp. butter,  divided
1/2 c. honey
2 cups warm water
1 Tbsp. + 3/4 tsp. dry active yeast
1 + 1/3 c. white whole wheat flour, measured correctly
2 + 2/3 c. whole wheat flour, measured correctly
1 + 1/2 tsp. salt
1 Tbsp poppyseeds
6 Tbsp. vital wheat gluten

Directions: In the bowl of a stand mixer combine 3 tablespoons of melted butter, the honey, water and yeast. Gently give the mixture a few stirs to combine all of the ingredients and set aside for about 10 minutes, until foamy.

In a separate bowl combine the white wheat flour and 1 cup of the whole wheat flour along with the salt, poppyseeds, and wheat gluten.

Once the yeast has had enough time, slowly add the dry ingredients. Mix on medium using a dough hook until incorporated. Continue to mix and add the remaining whole wheat flour, about 1/2 a cup at a time until the dough begins to pull away from the edges of the bowl. Continue to knead for about 5 minutes until the dough is smooth.

Spray 4 mini loaf pans with nonstick spray. Evenly divide the dough into 4 equal pieces. Shape in loaves and place into prepared pans. Preheat your oven to 350 degrees F. Allow the dough to rise for 30 minutes. Bake for about 25 minutes or until the bread has reached an internal temperature of 190 degrees F.

Melt the remaining tablespoon of butter and brush the top of each loaf. Eat warm or allow bread to cool completely and store in a plastic bag.

Shared HERE.

Healthy Berry Syrup

Remember how I have a pancake obsession???



Well I decided if I was going to be eating pancakes obsessively that I better come up with a healthy topping alternative. I'm just not one of those people who can eat pancakes without coating them in delicious sticky syrup.

And while pure maple syrup is free of refined sugar... lets get real friends... it's still sugar, and that's how your body will metabolize it.

Luckily this recipe has only 81 calories and 14.5 grams of sugar per 1/4 cup, compared to the maple syrup alternative of 210 calories and 53 grams of sugar!

Make a big batch, store it in your fridge and let your pancakes lap up the strawberry-raspberry goodness.

Healthy Berry Syrup
Recipe from: Shannon, ikneadtobake
Makes 1+1/2 cups

2 cups strawberries, frozen
2 cups raspberries, frozen
1/4 cup pure maple syrup

Directions: In a saucepan heat berries, covered, over medium-low heat, stirring often, until the berries are thawed and soft.

Turn the heat up to medium and add the maple syrup and cook until the berries begin to break down, about 3 minutes stirring constantly.

Carefully add the hot mixture to a food processor or blender and pulse until you have reached your desired consistency. (I prefer the fruit to be mostly puréed with a few small pieces of whole fruit remaining.) Serve warm.


Syrup can be stored in an air-tight container in the fridge up to one week. It is recommended that you reheat only what you plan on using. 


Shared HERE.

May Bittersweets

 //BITTER
Saying goodbye to my girls for the first time ever, Expensive roadside coconuts, More than one recipe fail, Missing Tyson cross the finish line...again!

//SWEET
Maui! Endless airplane Downton Abby, Mama's Fish House, Reuniting with my babies, Recreating treats from our vacation. Joyschool graduation, Mother's day, Timp Trail 1/2 Marathon, And finally... Red Robin... I can never say no to Red Robin.

Mini S'mores Tortes

This week finally feels like Summer around here and I am drinking it in. Sunshine, swim lessons, and s'mores.



But not just any s'mores my friends. Over at our house we are devouring these mini s'mores tortes.

Crisp graham cracker and pecan crust, a cool, rich chocolate and coconut cream filling, topped off with a handful of warm, toasted mallows.

Perfect for Father's day, a warm summer evening with friends, or a midnight snack. :)

And today I'm sharing the recipe with Stephanie over on Somewhat Simple. Click HERE for the recipe!

Shared HERE.