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. 😉


Homemade Breadsticks

Yield: 10-12 Breadsticks



1 tablespoon yeast

1 ½ cups warm water

3 ½ cups flour

2 tablespoon sugar

1 teaspoon salt

½ 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 ½ 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!





Golden Corn Muffins

corn muffins display

The cold winter months are the perfect time a little chili and cornbread. I have tried several cornbread recipes in the past that have turned out disappointingly dry, but I recently discovered a recipe that makes really moist and buttery corn muffins.


Corn Muffins

Source: Slightly Adapted from Sunshine Mom

Yield: a dozen muffins


1 stick butter

2/3 cup white sugar

¼ cup honey

2 eggs

½ tsp salt

1 ½ cups all-purpose flour

¾  cup cornmeal

½  tsp baking powder

½  cup buttermilk

¾  cup frozen corn (thawed)

2/3 cup Shredded Cheddar Cheese


1. Preheat your oven to 380 degrees (You’ll increase it to 400 after putting the muffins in the oven. The increase in temperature gives the muffins a nice, puffy top.) Line a 12-cup muffin pan with muffin liners.

2. Cream together the butter, sugar, and honey in a large bowl.

3. Add the eggs and mix together.

4. Add the flour and mix until barely combined. Then add the cornmeal.  Don’t overmix.

5. Fold in the buttermilk, corn and cheese.

6. Fill the muffins cups with the batter, about 2/3 full.

7. Place the muffins in the oven and increase the temperature to 400 degrees. Bake for 18-25 minutes or until a toothpick is inserted and comes out clean.



These muffins are really yummy served warm with a little butter and honey.

corn muffins finished

Happy Baking!hannah

(C) 2014 Pocketful of Motherhood

A Slightly {Sweet} Cranberry Treat


To {sweeten} the day a little I thought I would share one of the tastiest bread recipes that I’ve come across in a long time. Maple syrup, cinnamon and cranberries are {the perfect match} that add a touch of {sweetness}; While crunchy walnuts and {hearty} oats create a {lovely} texture. Even though baking homemade bread is NOT at the top of my list these days with a little one around, this recipe sounded worthy of my time and just too yummy to pass by!


Source: slightly adapted from rachel cooks


2 teaspoons ground cinnamon

1 teaspoon salt

1 cup quick-cooking oats

3 cups all-purpose flour

1 package yeast

1 cup plus 2 tablespoons water

1 tablespoon of canola oil

1/3 cup pure maple syrup

1 cup chopped walnuts

1 cup dried cranberries


1. Combine the yeast, only one cup of flour, the oats, the cinnamon and the salt in a large mixing bowl—If you have a stand mixer, use it.

2. In a small microwavable bowl combine the water, oil and maple syrup. Heat in the microwave until the liquid reaches 120-130° {lukewarm temperature}.

3. Add the liquid ingredients to the dry mixture. If you have a stand mixer use the paddle attachment {otherwise you can use a regular hand mixer}. Beat the mixture on medium speed for 4 minutes.

4. Gradually add in the remaining flour and knead with the dough hook {if you have a stand mixer} for 5-7 minutes. If you don’t have a stand mixer then you can knead the dough by hand until it is smooth and elastic.

5. Add the walnuts and cranberries and knead by hand until combined.

6. Place the dough in a lightly oiled bowl. Cover it with a towel or loosely in plastic wrap and let it rise until it’s doubled in size {about 2 hours for me}.

7. Place the dough on a lightly floured surface and punch it down. Roll out the dough into a 14 x 7-inch rectangle. Starting with the short side, roll up the dough tightly to form a roll. Pinch together the ends and the edges to seal the bread. Place in a greased 9 x 5-inch loaf pan. Cover the pan with a clean towel and it let rise for about 30-60 minutes.

8. Bake the bread at 375° for 30-40 minutes. Remove it from the pan and let it cool on a drying rack.

This bread is wonderful warm out of the oven, simply plain or toasted with a little butter. Whichever way, it’s sure to be LOVE at first bite!

I hope your day is especially SWEET on this Valentine’s Day,

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