DOWN HERE 👇 Look how fluffy this bread is! Reminds me of old school dinner rolls but it’s soft fluffy bread to share 😊 And there’s NO EGGS! Recipe: 1 Packet of Active Yeast (about 2 tsp) 1 1/4 C Whole Milk 2 Tbsp Granulated Sugar 1 tsp Kosher Salt 3 C Bread Flour 2 Tbsp Butter Warm milk to 100F-110F, and your yeast and sugar to activate. Wait at least 5 minutes. Mix flour and salt. Pour in your yeast mixture. Knead 5-10 minutes until it forms a smooth non sticky dough. Proof in a warm place for about 1 hour. Cut into 4 pieces. With each piece, roll out with the width matching the pan you’re using. Roll up like a cinnamon roll, pinch the ends and the seam. Place seam side down next to each other in pan to proof for another hour. (I added an egg wash here for the shiny top but you absolutely don’t need it!) Bake at 350F for 25 minutes. #oldschool #eggless #homebaker #baked #rolls

Peach and Caramel Candied Pecan Cream Cheese Braid. Gorgeous and super simple! Recipe video is on my page 😊 #sundayvibes #brunch #instafood #happymood

Life is too short to avoid what you love, keep going ❤️ #homecooking #love #itsgoingtobeokay #allthebutter

This Peach, Caramel Pecan, and Cream Cheese Braid is so quick and easy to make. Maybe your mother-in-law will love you now 🤷‍♀️ Don’t forget to save for later! You know you want this 😊 #yummy #brunch #peaches #fredricksburgtx #homecooking

I’m so proud 🥹 2 weeks old and finally doubled!! #sourdoughstarter #baking #bubbles #sourdough #fromscratch

Southern Buttermilk Biscuits 2 3/4 Cups White Lily AP Flour 2 1/2 tsp Baking Powder 1/2 tsp Kosher Salt 3/4 Cup Whole-Fat Buttermilk 2 Tbsp Honey 8 Tbsp Salted Butter (1 Stick) *if using different brand AP flour start at 2 1/4 C so dough doesn’t get too dense* Preheat your oven to 425F. Line a large cookie sheet with parchment paper. In a large bowl, whisk the dry ingredients (flour, baking powder, and salt) until well mixed. Slice the stick of butter into tablespoons chunks. Using a pastry cutter or two large forks, cut in the butter until the mixture it looks like coarse grits. Cover and place butter/dry ingredient mix into the freezer to chill for at least 15 minutes. The butter needs to be cold in order to help the biscuits rise correctly. Whisk together the honey and the buttermilk. After chilling, pour the buttermilk/honey mix into the dry mix. Mix until just moist; if the mix is not fully coming together (lots of little crumbles still in the bowl), add a small splash of buttermilk. Do not over-mix. It should be a smooth thick dough and you should still see chunks of butter. Generously flour a cutting board or a clean kitchen counter and your rolling pin. Roll dough out to about 1/2-3/4 inch thick. Fold the dough like if you were folding a letter. Flip dough over. Do this 3 times. Roll the dough out one last time to no thinner than 3/4 inch thick. Use your biscuit cutter or large cup. If you have extra dough, you can repeat the process. This should yield 5-6 biscuits. Place biscuits on the lined cookie sheet and bake on the center rack for 12-15 minutes or until golden brown on top. When you take them out of the oven, brush the tops with melted butter. Serve however you want! We do biscuits and gravy or with butter and jelly on top😊 #instafood #buttermilkbiscuits #homecooking #yummy #easyrecipeideas

Prime Ribeye Cap Steaks Seasoning: Uncle Chris’s Steak Seasoning Coarse Ground Black Pepper Method: Seared in 4-6 tablespoons of butter and finished in the oven with an extra pat of butter on top of each steak at 350F, until internal temperature is at least 135F. Let rest for 5 minutes. Plate and serve. #homecooking #instafood #steak #butterisbetter #comfortfood

#homecooking #myhappyplace #itsonlytuesday #fingerscrossed #sourdough

Recipe: Walnut Pumpkin Cookies with Cream Cheese Frosting 1 can Pumpkin Puree 12 Tbsp Unsalted Butter, Softened 1 Egg, Room Temp 1 Cup Packed Brown Sugar 3/4 Cup Granulated Sugar 2 tsp Maple Syrup 1 & 1/2 tsp Vanilla Extract 3 C. All-Purpose Flour 1 & 1/2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Kosher Salt 2 tsp Pumpkin Pie Spice 1 & 1/2 tsp Ground Cinnamon 1/4 tsp Ground Ginger 2 Cups Walnuts, processed to small/medium crumb 1 Can Cream Cheese Frosting -Pre-heat oven to 350F and line baking sheets with parchment paper. -Drain your pumpkin puree on plate lined with paper towels. Let sit 5-10 minutes. -On medium speed, cream softened butter and sugars until light, fluffy, and smooth. Add the egg and beat on high until just mixed in. Add the vanilla, maple syrup, and pumpkin and mix on high until well blended. It may look like it’s separating; it is not, this is normal. -Mix all the dry ingredients with a whisk in a medium bowl (excluding the walnuts). On low speed blend into the wet ingredients. Dough will be soft. Pour walnuts into dough and mix with a wooden spoon. -Bake in preheated oven for 15 minutes. Edges will be light brown and center will seem soft, but will firm up. Let cool on a baking sheet for 5-10 minutes then transfer to wire rack to finish cooling. When cool, top with cream cheese frosting and extra crushed walnuts if desired. #yummy #whatsfordessert #recipeoftheday #cookieaddict #homecooking