Bread Loaf Pan – Affiliated Link

Bread Slicer – Affiliated Link

Sourdough Discard Sandwich Bread

 

Print

Author: Sweet Dash of Sass

Recipe type: Bread

Ingredients

• 20 g sugar
• 250 g warm water
• 7g quick rise yeast
• 100 g sourdough discard
• 500 g Bread Flour
• 60 g butter, room temp
• 10 g salt

Instructions

1. Mix sugar, water, yeast and sourdough discard.
2. Add bread flour and mix until shaggy. Note: You can use a stand up mixer.
3. Let dough sit on counter for at least 30-40 minutes.
4. Add salt and butter.
5. Mix for 3-6 minutes till dough is smooth, no butter is showing.
6. Place dough in a greased bowl and cover - let rise till doubled in size. Depending on temperature in kitchen, can be anywhere from 2-4 hours.
7. Once doubled in size, with your hands stretch into a huge rectangle. Starting on long end, roll up dough as if you were making cinnamon rolls. Place dough "log" seam side down into a buttered baking loaf pan (I use the large size). Let rise until it comes to the top and even slightly over the loaf pan edge.
8. Bake at 350 degrees for 45 minutes until golden brown.
9. Tip: Immediately after pulling bread out of the oven, spray with water all over the top. This will help slow down the cooking process and soften up the crust later when it completely cools.
10. Let the loaf cool for at least 2-3 hours before cutting into.

3.5.3251

Like me on Facebook: Sweet Dash of Sass  CLICK LINK —>    Sweet Dash of Sass

Follow me on Instagram @SweetDashofSass

Follow me on TikTok @SweetDashofSass

———————————————————————————————–

If you enjoyed this post or tried out this recipe, please leave a comment and rating!  Or, share a photo on Instagram and tag #sweetdashofsass or @sweetdashofsass

Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:

• Center of the Plate (Entrée)
• Dessert
• Breakfast

For the breakfast category, I immediately wanted to attempt to make a Pop-Tart.  My favorite flavor is Frosted Brown Sugar, followed by the S’more’s as a close second.

I used one 9″ round and made 2 and 1/2 tarts.  I cut a piece of paper to the size I wanted and then cut 2 equal pieces per tart.  I rolled out the remaining scraps and made one that almost looked like the shape of an empanada.

Once you roll and cut out the dough, place dough back into fridge to stay chilled while you make the filling.  Once you make the filling and assemble the tarts, you will want to place back into fridge at least 20 minutes before you bake in the oven.

The filling is ONLY 3 ingredients – cinnamon, brown sugar and flour!  The icing even has a touch of cinnamon as well.  Oh, so good!!!  I want to make a full sheet pan version next!!  Stay tuned.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

Frosted Brown-Sugar Pop-Tarts

 

Print

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Author: Sweet Dash of Sass

Cuisine: Breakfast

Serves: 2.5

Ingredients

• 1 - Wick's Pie Crust Round - thawed
• 1 egg, lightly beaten with 1 TBSP milk
• ½ cup brown sugar
• 1 TBSP flour
• 2 tsp cinnamon
• Glaze:
• ⅓ cup powder sugar
• ¼ tsp cinnamon
• ¼ tsp vanilla
• ½ TBSP Milk

Instructions

1. Take pie crust and let thaw 15-20 minutes. Lightly roll out to thin a bit.
2. Cut a piece of paper to the size pop-tart you want. I cut to fit 4 equal rectangles (2 tarts) and used scraps to make an extra ½ of one.
3. Once you cut out the tarts you want, lay on baking sheet lined with parchment and place into fridge.
4. In a small bowl, mix filling ingredients: cinnamon, brown sugar, and flour.
5. In another small bowl, lightly beat an egg with 1 TBSP milk and set aside.
6. Pull dough rectangles out of oven. Brush all 4 tarts with beaten egg mixture.
7. Equally spread the filling ingredients onto 2 dough tarts only leaving ¼ inch edge to allow edges to stick together.
8. Take other 2 dough rectangles and place egg wash side down on top of the filling portion. Take a fork and crimp edges all around. Poke a few holes on top of tart.
9. Place assembled tarts into refrigerator to chill for 20-45 minutes.
10. Pre-heat oven to 350 degrees.
11. When you pull tarts out of fridge, entire top/sides of both tarts with egg wash.
12. Bake for 20-25 minutes until golden brown.
13. Let tarts cool on baking sheet for 10 minutes and cool completely on a wire rack.
14. To make the frosting: mix all glaze ingredients. Use more or less milk if needed. You want a very thick glaze. If it becomes too runny, add additional powdered sugar.
15. Spread glaze over tarts once they have completely cooled. Let sit for at least an hour to allow glaze to harden like a Pop-Tart, or you can eat as is. OOOOOhhhhh so good!

3.5.3251

Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:

• Center of the Plate (Entrée)
• Dessert
• Breakfast

As soon as I told my hubby the categories and that it involved pie crust, he immediately said you need to make your Tomato Pie with it.

I know what you might be thinking, what the heck is “Tomato Pie”?  I hear ya, I was the same way when I was first introduced to the dish at a restaurant called Myrtle’s Chicken & Beer in Knoxville, TN.  They had it as one of their side options and I was so intrigued to try it.  Let me tell you….words cannot describe how amazing it was.  I was trying to dissect what the ingredients were in every bite to somehow react the dish at some point.  The description on the menu was local farmed tomatoes, caramelized onions, fresh basil and a blend of 3 cheeses.

All summer, I couldn’t wait for my heirloom tomatoes in the garden to be ready.  Aside from enjoying a summer favorite – tomato sandwiches, I knew the first recipe I wanted to recreate was this tomato pie dish.  When I first told family I was going to make it, they had the same initial reaction as I did.  What the heck is “Tomato Pie” and weren’t 100% sure on the recipe idea.  All I said was trust me, it might sound weird or basic, but something magical happens in the oven with basic, fresh ingredients, that you will want more!

Both times I have made this dish, there hasn’t been any leftovers.  I would say that is a success.  Pictures don’t do justice.  If you have leftover tomatoes from your garden to use up, this is your recipe.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

———————————————————————————————-

#WicksPies #TrustTheCrust #InCrustWeTrust

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

Twitter: https://twitter.com/WicksPies

———————————————————————————————-

Kevin’s Natural Foods was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

I love their mission – “to empower even the busiest people to eat clean without sacrificing flavor.”  We are all busy.  We try to wear all the hats to keep life moving along.  From being a wife, boy mom, business mom, food blogger, daughter, and friend.  It’s a lot. While I love cooking, during the week my time is limited and quite frankly, I’m so exhausted that the last thing I want to do is be in the kitchen staring in front of the pantry wondering what to make for dinner.  Then, often it leads to wanting to just order out.  I hear you.

If you haven’t heard of Kevin’s Natural Foods products, their protein in their Heat & Eat Entree meals are fully cooked and perfectly tender.  No one will believe that it came as a frozen/refrigerated meal.  How do they do it?  The answer is Sous-Vide.

“Sous-Vide” is a gourmet cooking technique invented by French chefs. It literally means “under vacuum”. Here’s how it works: First, the meat is vacuum-sealed in a pouch and cooked in a hot water bath set to a precise temperature. The meat cooks in its own juices to the perfect doneness for maximum tenderness. The result is fork-tender, fully-cooked protein that is ready for you to heat and serve in less than 5 minutes.

You can keep frozen and defrost 12+ hours prior to wanting to cook with it, or keep in the fridge for 30 days.

This recipe I used Kevin’s Natural Foods Teriyaki-Style Chicken, which contains Paleo-Keto Certified Sauce (4 oz) and Fully cooked seasoned chicken (12 oz).

@sweetdashofsass

There is not enough time in the day. After a day of work, the last thing I want to do is hovering over a stove in the evening making dinner. @kevins.natural.foods teriyaki style chicken is perfect to make a quick stir fry dish in less than 20 minutes. #glutenfree #paleo #recipesoftiktok #sousvide #chickenrecipes #quickandeasyrecipe #kevinsnaturalfoods #sweetdashofsass

♬ Cool Kids (our sped up version) – Echosmith

5.0 from 1 reviews

Quick & Easy Chicken Teriyaki Stir Fry (Paleo/Gluten Free)

 

Print

Cook time

15 mins

Total time

15 mins

 

Paleo and Gluten Free Teriyaki Style Chicken! Serve with Rice for Gluten Free and over a baked potato if wanting Paleo!

Author: Sweet Dash of Sass

Recipe type: Dinner

Serves: 2

Ingredients

• 1 TBSP Olive Oil
• 1 package Kevin's Natural Foods Teriyaki Style Chicken
• 1 bag of frozen broccoli florets
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 2 tsp minced garlic
• 1 tsp minced ginger
• 1 (8 oz) can pineapple chunks, juice and all
• pinch (or more) crushed red pepper flakes (to your liking)
• 1 TBSP sesame seeds

Instructions

1. In a large sauté pan, heat 1 TBSP olive oil over medium heat.
2. Cut open bag of chicken and discard juices inside the bag. Break up chicken pieces if needed and toss into bag and sauté for 1-2 minutes.
3. Add onion and green pepper and sauté another 2-3 minutes.
4. Add garlic, ginger, and crushed red pepper.
5. Add bag of frozen broccoli and can of pineapple to the pan, and teriyaki pouch. Sauté for 5-7 minutes. Once broccoli is fully cooked, sesame seeds and toss.
6. Serve with rice, if you follow and prefer a gluten free dish.

3.5.3251

———————————————————————————————-

Follow Kevin’s Natural Foods to see all their products and to find a retailer near you!

Can be found at Target, Price Chopper, Thrive Market, Meijer, Wakefern, WinnDixie, Jewel-Osco, Safeway, Sprouts, King Sooper, Fred Meyer, Costco, Ralphs, Albertsons, Raley’s, Aldi, HEB, Giant, and many more!

Website: Eating Clean – Kevin’s Natural Foods (kevinsnaturalfoods.com)

Facebook: https://www.facebook.com/Kevinsnaturalfoods

Instagram: We Hacked Healthy. (@kevins.natural.foods) • Instagram photos and videos

TikTok: Kevins.Natural.Foods

———————————————————————————————-

Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:

• Center of the Plate (Entrée)
• Dessert
• Breakfast

I knew for a dessert, I had to make a fall pie.  This time of year, there is always a debate of Team Pumpkin or Team Apple.  For me, it’s soooo hard to choose.  I say Team Pumpkin & Apple!

Since we just had went apple picking at our local orchard this past week, I decided to try a spinoff of my absolute favorite Streusel Topped Pumpkin Pie, but with a twist.  I added my homemade Apple Butter to the mixture.  Don’t worry, if you don’t have homemade on hand, you can easily use store bought.  Let me just tell you this turned out amazing.  It tasted even better once I put in fridge for a few hours after baking to let the flavors mingle.  Add a dollop (or two!) of Cool Whip and Mmm…mmm…good.  I will definitely be making this again for Thanksgiving.  It will sure be a true hit!

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

Streusel-Topped Pumpkin Apple Pie

 

Print

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 8

Ingredients

• 1 - 9" Wick's Pie Crust, thawed from freezer and placed into pie baking dish
• 1- 15 oz can solid pack 100% pumpkin
• 1 cup apple butter
• ¼ cup light brown sugar
• ½ tsp ground ginger
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 eggs, lightly beaten
• 1 cup milk
• Streusel Topping
• ½ cup quick cooking oats
• ½ cup light brown sugar
• ¼ tsp ground cinnamon
• ¼ cup chopped pecans (optional)
• ¼ cup butter, softened

Instructions

1. Preheat oven to 425 degrees.
2. Place pie crust in 9" baking pie crust pan.
3. In a large bowl, mix all pie filling ingredients: pumpkin puree, apple butter, brown sugar, spices, salt, eggs, and milk.
4. In a small bowl, mix all Streusel Topping Ingredients and set aside.
5. Pour pumpkin filling into pie crust.
6. Bake for 15 minutes and then reduce temp to 350.
7. Continue to bake for 30-35 minutes. Use pie crust shield if needed to prevent edges of crust from burning.
8. Pull pie out of oven and sprinkle Streusel Topping all over top of pie.
9. Place back into oven and bake for 10-12 minutes until knife inserted into pie comes out clean. Let cool for at 45 minutes to an hour.
10. Then, refrigerate for at least 4 hours before serving.
11. Serve with a dollop or two of Cool Whip

3.5.3251

#WicksPies #TrustTheCrust #InCrustWeTrust

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

Twitter: https://twitter.com/WicksPies

———————————————————————————————-