Rosemary, Garlic, and Parsley Whole Wheat Bread

This Rosemary, Garlic, and Parsley Whole Wheat Bread will fill your house with the amazing aroma of garlic and rosemary when it is baking. It is wonderful for BLTs, and makes wonderful toast.

The dough for this bread comes together easily, and has a very short rise time, making it easy to make in an evening for the next day.

This month, the #BreadBakers were charged with baking bread containing at least half whole grains. These loaves are about 60 percent whole wheat and have a mild whole wheat flavor.

Tiny Chocolate Layer Cake with Sour Cream Chocolate Ganache Frosting

My grandsons (with an assist from grandma) made this tiny chocolate layer cake for their dad on his birthday.

Their dad, my son, had to work on his birthday, which kind of stinks. A lot. On the upside, we got to watch the boys all morning while their dad was at work... which translated into "let's make a cake for daddy!"

I'm all over this one.

Checkerboard Tangzhong Rolls

These Checkerboard Tangzhong Rolls are so soft and fluffy. When you separate them, the crumb just pulls apart into deliciously thin ethereal sheets of goodness.

Tangzhong you ask? It is a starter made of flour and water, and sometimes milk, that is cooked to exactly 149 degrees F (well maybe not exactly in my case), cooled, and added to the dough. The resulting bread is amazingly soft. It's the kind of bread that is so good with just salted butter.

Apricot, Almond, and Toasted Coconut Muffins

Apricot, almond, and toasted coconut muffins baked in mini muffin pans! They make it so easy to justify having just one more. After all, they are so tiny!!

They are filled with toasted coconut, toasted almonds, and lots of dried apricot bits. They aren't overly sweet either, and are perfect for breakfast. Of course, if you want to be sinful, you can eat them warm (or re-warmed in the oven), slathered with some butter and apricot jam... not that I would do that... ahem.

Make-Ahead Cold Oatmeal with Honey and Raspberries

This Make-Ahead Cold Oatmeal with Honey and Raspberries is just about the easiest way to grab a nutritious breakfast that, in my opinion, is way more satisfying than a breakfast bar or a bowl of cereal.

The oatmeal is mixed with yogurt, milk, and honey, and layered with raspberries (other berries would work nicely too), and then allowed to chill overnight in the refrigerator to soften and thicken. Best part? No cooking involved. The oatmeal is eaten cold.

Apricot, Almond, & Olive Oil Cake with Vanilla and Lemon

This apricot, almond, & olive oil cake is incredibly moist, and the flavors of the apricots, lemon zest, almond flour, and vanilla seeds combine perfectly to create a delicate and tasty cake.

Grandma Pizza

This Grandma Pizza is sort of a cross between pizza and focaccia, and originated from the memories of Donna Curry, the author of the amazing bread baking cook book, Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day.