This is by far one of my favorite recipes ever. Avocado and feta are two of my favorite things ever and for them, I tolerate red onion and tomato. Seriously, best thing ever.

My mom made this a couple years ago and I literally stopped at the store on the way home to pick up the ingredients. And I was extra excited because I just knew my husband wouldn’t touch it so I was going to eat it all by myself. Well, husband loves it just as much as I do so now I have to make a double batch just for the two of us! We have this as dinner at least once a month during the summer.

I don’t put any herbs in here because I just don’t like buying them but my mom uses parsley and cilantro in hers, and both are excellent.

Avocado Feta Salsa
  • 1 avocado chopped
  • 2 roma tomatoes diced
  • 1/4 cup red onion finely diced
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 4 ounces feta
  1. Toss together avocado, tomatoes, onion, and garlic. Gently stir in red wine vinegar and olive oil. Stir in feta. Cover and chill for at least 30 minutes.


Week 2 of BBA!

Once again, this is a bread I flipped right over when going through the book. First off, the book calls for it to be fancy shaped into a boule with cute little decorations on top or into a braid. Neither of which I was super excited about. Second, it’s filled with dried fruit and nuts – two things that don’t belong in bread!

This bread, like a lot of the breads in the book, calls for a poolish (or barm) which is kind of a pain in the butt since you have to make it at least a few hours before. After 3 days of refrigeration, I finally pulled the poolish out and got to work.

The dough was easy, a little sticky and I feel like I added a good 1/2 cup of extra flour to the dough. I even managed to braid it which is something I’ve never done before! They aren’t perfect but I’m pretty proud of them.

My first impressions were pretty blah. It smelled super spicy thanks to the cloves, allspice, nutmeg, and cinnamon but the taste was pretty bland. Then I went back for the other end (I always steal the ends!) and my husband was all “I thought you didn’t like the bread! *giggle*” so I guess it’s not all that bad. It’s just not as spicy as I expected and I think I actually would’ve liked more dried fruit.

So now you should go buy the book and then check out Pinch My Salt for all your BBA needs.


You already know my obsession with sticky buns. I just can’t control myself. I had no plans of making these this weekend, or making breakfast at all! But then I found myself doing my daily check of the BBA Flickr Group and saw this beautiful braided bread. I’ve always loved braided bread but never knew how to do it so I wondered over to Tammy’s Recipes because she makes lovely challah and 2 recipes above her challah recipe was this caramel pecan roll recipe.

There was no hope for me.

The recipe overall was very simple, the dough was so much easier to work with than other sticky bun or cinnamon roll recipes I’ve tried. I normally have a lot of trouble rolling dough out but this one rolled out no problem.

It was a good recipe, not really what I was expecting. The caramel sauce was really good right out of the oven but hardened very quickly. All you have to do is heat them up again, but I’m kinda lazy these days. Definitely a good recipe though!

Caramel Pecan Rolls
For the dough:
  • 2 cup flour
  • 1 tablespoon dry yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2-2 cup flour
For the caramel:
  • 3 tablespoon butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/4 cup butter
  • 2 tablespoon light corn syrup
  • 1/2 cup chopped or halved pecans
  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12×8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.

I bought The Bread Baker’s Apprentice a few months ago and came home so excited to get started. You might remember that I even made a couple breads. But then I made a sourdough starter and my first try at sourdough turned out hard as a rock. The second try broke my stand mixer. I officially gave up on the book after that one.

A couple weeks ago I saw that Pinch My Salt was looking for people to bake along with and complete every recipe in the book.  I emailed her as soon as I realized what she was asking. You can’t keep me down sourdough!

Our first bread was the anadama. This one never appealed to me. Molasses and cornmeal? Umm, no thanks! But I couldn’t skip out on the first recipe, that would just be wrong.

The molasses, thankfully, is hardly noticeable. The cornmeal just adds a little crunch to the top of the bread. Overall, a good bread although I don’t think I could use it as sandwich bread or anything like that. Just a little butter for this guy.

We won’t be posting the recipes for this bread since, you know, we would end up posting the whole book but I want to encourage you to purchase it and start baking with us.


I am so in love with sticky buns right now. Weird considering I’d never had one until I made Dorie’s version. Since then I’ve been pulling every sticky bun recipe I see out of magazines, I’ve been bookmarking them like crazy, and making them as often as I can.

I made these for Mother’s Day. I couldn’t afford to spend a ton on a gift for my mom so I figured baking her something would have to do. She’s not really a sweets person but who doesn’t like breakfast?

The recipe is from Cooking Light and after my last CL sticky bun failed in the sticky department, I did double the sauce. What’s an extra 3/4 cup of brown sugar anyway? ;)

These were absolutely delicious. Nothing compares to the Dorie one but these were pretty darn close! I’ll definitely pull this recipe out next time I’m in a sticky bun mood.

Walnut Sticky Buns
For the dough:
  • 3/4 cup warm skim milk 100° to 110°
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 package dry yeast about 2 1/4 teaspoons
  • 1/4 cup warm water 100° to 110°
  • 2 eggs
  • 3 tablespoons butter melted and cooled
  • 18 ounces all-purpose flour about 4 cups, divided
  • Cooking spray
For the sauce:
  • 1 1/2 cup packed dark brown sugar
  • 6 tablespoons butter melted
  • 4 tablespoons hot water
  • 2/3 cup finely chopped walnuts toasted
For the filling:
  • 2/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 tablespoons butter melted
  1. To prepare dough, combine the first 3 ingredients in a large bowl.
  2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add eggs and 3 tablespoons melted butter; stir until well combined.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
  4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
  5. To prepare sauce, combine brown sugar, 6 tablespoons butter, and 4 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with walnuts, and set aside.
  6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
  7. Preheat oven to 350°.
  8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.