Harvest Pumpkin Scones

These are fabulous! Like most of the bread photos on my two blogs, Dave made these great little flaky, sweet scones.   The recipe is from the King Arthur Flour website with the alternative of using miniature chocolate chips in the place of the crystallized ginger. SO GOOD, especially with black tea or coffee.

Soft Homemade Pretzels

Dave has been doing all the bread baking for our family over the last couple of years. He has become quite an expert in making Croissants and Foccacia.  He also does Rye bread, Pumpernickel, French baguettes,  Pretzels, Brazilian Cheese Bread, Whole Wheat Breads, and all kinds of Artisan breads.  You'll find many of these recipes and photos on this blog and my other blog here.  Coming soon to my Little Sugar on the Weekend blog: a video of Dave showing how to make Croissant dough and Pain au Chocolat.  The recipe for these pretzels will be posted soon.  Check back here.  Thanks!

Brazilian Cheese Bread

 

Brazilian Cheese Bread is so easy to make.  The little cheesy rolls are usually served at Brazilian Grill restaurants. Dave makes them frequently and the entire family loves them. They are made in a blender and poured into a miniature muffin tin. You must use tapioca flour to get the right chewy texture.  Tapioca flour is found at the grocery store on the baking isle next to other specialty flours (such as corn flour and cracked wheat).

Brazilian Cheese Bread (Dave's Recipe)

1 egg

1/3 cup olive oil

2/3 cup milk

1 1/2 cups tapioca flour

1/2 cup grated aged Parmesan cheese (or Swiss cheese)

Grease mini muffin tin and preheat oven to 400ºF. Place all ingredients in a blender.  Blend until smooth. Pour into 16 mini muffin tin holes (fill to full because they are supposed to pop over the top).  Bake for 15-20 minutes until puffy and slightly brown (as in the above photo).