Homemade Breadsticks


It’s been a long time since I’ve posted a recipe on this blog—over three months to be exact! Well, today my recipe hiatus ends and I’m excited to share this gem of a recipe I discovered earlier this year; it’s so good that it has a permanent home in my recipe binder!

Nothing compares to the taste and texture of fresh bread, but baking homemade bread can be laborious. Not these breadsticks though! They are buttery and delicious, even made with yeast—yet they are so simple to make and you probably already have most of the ingredients on hand. Your family will love them, your kiddos with love them, your friends will love them, and of course I think you will love them too!

They pair perfectly with any Italian dish, a soup and salad meal, or just plain and simple by themselves. My biggest piece of advice with this recipe is to make sure to use a cookie sheet with an EDGE; otherwise the butter will ooze all over your oven alarming the smoke detector to start screaming—that may or may not have happened to me the first time I made these. ūüėČ


Homemade Breadsticks

Yield: 10-12 Breadsticks



1 tablespoon yeast

1 ¬Ĺ cups warm water

3 ¬Ĺ cups flour

2 tablespoon sugar

1 teaspoon salt

¬Ĺ c butter

Parmesan cheese

garlic salt



1. Dissolve the yeast in the warm water.

2. In a large bowl, combine the flour, sugar, and salt; add the yeast mixture and stir together.

3. Knead for 3 minutes and let rest for 10 minutes.

4. Preheat the oven to 375 degrees. Melt the ¬Ĺ cup of butter and pour onto baking sheet (with an edge).

5. Roll the dough out into a rectangle, about the shape of the baking sheet. Use a pizza cutter to cut the dough into one-inch wide strips. Take each strip by the two ends, bring them together and twist to form breadsticks. Roll each breadstick around in the butter and place on the baking sheet. Sprinkle with Parmesan cheese and garlic salt (or whatever seasonings you like). Let them rise for 10 minutes.

6. Bake for about 20 minutes or until lightly browned. Best served warm!




DIY Recipe Binder

Collage BinderA few years ago I started keeping a binder with all of my recipes that I type up or print off from online sources—ones that I find on other websites and blogs. It was starting to overflow and it was also lacking in organization (contrary to how I usually am).¬†So I decided it was time for a more polished recipe binder. I purchased a slightly larger binder, made several printable templates and organized it in a way that makes it much easier to find recipes.

Interested in making a recipe binder too? Let me walk you how I made mine and how you can make one too…

suppliesYou will need to gather a few supplies. Any type of 3-ring binder will do but I think a 1-1/2 inch binder is the perfect size. Decorative paper (or¬†card-stock)¬†is next on the list. ¬†I found some fun paper at my local craft store and went with a pink and green theme. Most of the templates I created are black and white so they will print nicely on a variety of paper. Divider tabs will separate sections and make finding recipes a lot easier—again, there are variety of tabs to choose from so pick what suits you. And finally you will want lots of clear page protectors to¬†protect your pretty paper and recipes.

TOC BorderNext you will want to decide how to break up your recipes into categories. As you can see, I came up with 17 different categories and I created a Table of  Contents to include in my binder.

Cookies & Bars BorderFor each category I created a cover page.

paper¬†Then I printed them off the cover pages on my fun paper and stuck them in sheet protectors. I added a corresponding divider tab for each section. The cover pages I designed are made to fit on 8.5 x 11 pieces¬†of paper…be sure to check out the details at the end of this post to find out how you can access these printable templates! You will just need to purchase the paper of your choice to print them on.

Conversions BorderMost cookbooks have different types of conversion charts. I reference them occasionally like when I’m doubling a recipe or cutting it in half. So I decided to put together a page with some general references to include in my binder. It doesn’t include everything, but it has some basic useful information.

Recipe Card Revised border

I also created a 8.5 x 11 recipe card—perfect for anytime you need a spot to write down a recipe! I printed out several copies and stuck them in a page protector. That way they are easy to access when needed.

RecipesThe final step is to fill your recipe binder with all of your wonderful recipes! The great thing about this size of binder is that it’s versatile. It will fit recipes that you have printed off, recipes from food magazines and it can even fit your smaller recipe cards if you buy recipe card page protectors (and yes they make those!). I had a stack of about 30 food magazines filled with some really good recipes—but every time I wanted to find a particular recipe I would have to page through a bunch of magazines to find it. Not anymore! I pulled out my favorite recipes and added them to my binder. They fit perfectly and it saves me time.

bindingI completed my recipe binder with a cover for the front and a label for the outside binding.

binder 2So have I gotten you excited about making a recipe binder?! Could your recipes use a little organization like some of mine did? Well I am sharing the templates I created for my binder with you!

You can access these printable templates anytime by going to the top menu of this blog, hovering over “recipes” and scrolling down to “DIY Recipe Binder.” Or you can click on the link below and it will take you directly there. Remember, you will need some paper or card-stock of your choice.



I hope you find this helpful!

hannah(C) 2014 Pocketful of Motherhood and Hannah Bollinger, All Rights Reserved.

Cinnamon Roll Cake {Revised}

display 3This sweet treat has all the delicious flavors of a cinnamon roll wrapped into a cake. It is one of my favorite baked goods and that is why I’m taking the time to share it again with some better pictures, a slightly adapted recipe and a printable recipe!

9 by 13¬†This cake is delicious for breakfast or brunch and it also makes a nice after dinner dessert. My favorite way to eat it—for breakfast with a hot cup of coffee.

servedThe original recipe calls for vanilla extract, but I recently discovered (kind of by accident) that it is also tasty with almond extract. I went to make this cake a few weeks ago but I was completely out of vanilla. So I decided to substitute almond extract—and it was delicious (although it was missing something without the vanilla). I decided that a combination of almond and vanilla would be perfect. I adapted the recipe and substituted almond extract for some of the vanilla extract.

cake servedI also changed the glaze slightly by decreasing the amount of powdered sugar and milk that the original recipe calls for.

warmThis cake is best served warm. If you eat it the next day I recommend warming it in the microwave for a few seconds first.

I hope you enjoy this cake as much as my little family and I do!


Cinnamon Roll Cake

Yield: 18-20 servings

Source: Adapted from Cookin up North


3 cups all-purpose flour

¬ľ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ¬Ĺ cups milk

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

¬Ĺ cup butter, melted


1 cup butter, softened {not melted}

1 cup brown sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon


1 ¬Ĺ cups powdered sugar

3 tablespoons milk

¬Ĺ teaspoon vanilla



1. For the cake, mix together the flour, salt, sugar and baking powder.

2. Add the milk, eggs, vanilla extract and almond extract. Then slowly stir in the melted butter. Pour the batter into a greased 9×13 pan.

3. Make the topping by mixing together the softened butter, brown sugar, flour and cinnamon. Drop evenly over the batter and swirl into the cake with a knife.

4. Bake at 350 degrees for 28-33 minutes.  Remove from the oven and let cool slightly.

5. For the glaze mix together the powdered sugar, milk and vanilla. It should be slightly thick but still runny enough to pour. Pour the glaze over the warm cake. The glaze will harden a little as it sets.

6. Serve warm and enjoy!



(C) 2014 Pocketful of Motherhood and Hannah Bollinger