Turkey Sausage & Pepper Calzone. Customizable.

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I used King Arthur’s Italian Style flour (but you can buy pizza dough at the grocery store).  I used their recipe on the back of their product to make the dough.  You can use other pizza dough recipes (I have several on my blog that you can search).

Preheat your oven to 425 degrees. You can bake on pizza stone or a Silpat lined baking sheet (which is what I used).  From there, you will divide the dough into two balls.  Roll them out about 14×14 inches and about 1/4 inch thick.  Place your filling (I used turkey sausage and peppers/onions that was already cooked and cooled) in the center of the dough.  Make slices into the dough as pictured above.  Then starting at the bottom you are going to overlap the dough resembling a braid (although it isn’t a braid).  Maybe I should say criss-crossing.  Using two spatulas’ I gently lifted and placed on my baking sheet.  Bake until golden brown and heated through.  I baked it for about 35 minutes but every oven is different.  You want a nice light brown crust and heated ingredients.  I made one with mozzarella and one without (my youngest isn’t a fan).  I have marinara sauce for dipping.  Easy and can prepare ahead of time and reheat.  Also would be awesome for your Super Bowl party.  Fill it with whatever fun ingredients you love.  Pepperoni, sausage, beef, cheeses etc.


— Knead to Cook

Homemade Bagels.

I admit, making bagels was one of those things I always shied away from because I honestly thought it was too difficult. I have bagel aficionados in my house and I was leery of the criticism as well.  We normally go to NYC several times a year and I always go to my favorite bagel shop and buy several dozen to freeze.

Okay so willingly, I searched the internet to view some bagel recipes, being a bagel-making virgin and all, and stumbled upon The Sophisticated Gourmet’s NYC version and happily started on my bagel journey albeit with a few adaptations.


2 teaspoons of active dry yeast
1 1/2 teaspoon of granulated sugar
1 /1/4 cup of warm water (avoid hot but warm)
3.5 cups of high gluten flour (or bread flour if you can’t locate it.)  I used Sir Lancelot by King Arthur’s
1.5 teaspoon of salt
Egg, whisked for egg wash

Toppings for everything bagels:  In a bowl I mixed 1 tsp of each: caraway seeds, coarse salt, fennel seeds, cracked pepper corns, poppy seeds, toasted sesame seeds.

Toppings for cinnamon and sugar:  1 tsp of ground cinnamon, brown sugar and regular granulated sugar.


In a measuring cup, add 1/2 cup of warm water and add the sugar.  Stir to dissolve then add the yeast on top and let it sit (don’t mix).  Let this sit for 5 minutes.  Then stir the yeast to blend.

In a stand mixer bowl, add the flour and salt.  Make a well in the center of the mixture and the pour the yeast/sugar mixture (after it’s complete) into the center.  Also, add the 3/4 cup water.  With the dough hook, mix to combine for about 6 -8 minutes.  If the dough is still dry, add a tablespoon of water at a time to add additional moisture.

Onto a floured countertop, remove the dough from the stand mixer and knead it by hand for about 8 minutes or until elastic.

Take a large bowl and oil the interior.  Add the dough and cover with a damp towel.  Set in a draft-free location.  I typically place it in the microwave.  Do this for one hour.  Punch down the dough after one hour and let rest for an additional 10 minutes.

Remove the dough and divide into 10 smaller round balls.  Place on a baking sheet and cover with a damp towel.  After an additional 10 minutes remove each ball. Lay it flat and press with the heel of your hand to flatten the bagel a big (don’t crush it) on the floured countertop and press your index finger in the center and exaggerate the hole size.  Repeat.

Preheat your oven to 425.  On the stove top, fill a saucepan with water and bring to a boil.  Once boiling, turn the water down to a simmer.  Working in batches, add one or two bagels to the water and let it cook for one minute on one side then repeat on the other side.  Remove with a slotted spoon and place on the baking sheet with a Silpat.  Repeat until each bagel has been boiled on each side.  Take your egg wash and brush on the top of each bagel. Sprinkle your topping on each bagel.  Place in the oven and bake for 22-24 minutes.  Remove and let cool. Store in ziploc baggies.


— Knead to Cook

Eggnog Bread with Rum Glaze.



A friend just emailed me for this recipe and I thought I would add it quickly to my website.  I will be making this shortly for Christmas gifts for friends/neighbors (as well as taking better photos of it).  But for now, here are my not-so-fabulous pics of my very fabulous eggnog bread.




I want to preface this recipe by stating that I make it in mini loaf pans (4 to be exact) for one batch.  If you don’t wish to use alcohol try using juice as a nice substitution.  Now onto the recipe:



2 eggs
1 and 1/2 cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix (see pic above)
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg


Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour. 

In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware.  Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes. 

Rum glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum
1/8 tsp of ground nutmeg

Whisk together and pour over your cooled eggnog bread.


— Knead to Cook

Jalapeño Topped Corn Bread with Honey Butter.

Every family has their food traditions.  One of our favorites is cornbread with honey butter when there is a Le Creuset Dutch oven filled with chili on the stove.  This corn bread can be varied to include the jalapeño peppers or not, if you aren’t a fan.  The perfect side for chili or soups and is easily prepared and baked.  You’ll never eat chili again without it after trying this recipe.


1 cup of corn meal
1 cup of King Arthur’s All Purpose flour
1/3 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup of canola oil
1 cup of almond or cow’s milk (low fat or regular)
1 egg, room temperature
1 jalapeño, finely diced
1/4 cup of corn, cooked or canned


Preheat your oven to 425 and spray a 9×9 baking dish with non stick baking spray with flour.  In your Kitchenaid stand mixer or in a bowl with a hand mixer, combine flour, powder, sugar an salt.  Then add oil, milk and egg.  Mix well to combine.  Then add the corn.  Stir by hand.  Then pour into your prepared pan.  Top with the jalapeño or not, depending on your preference.  Bake for 20 minutes or until a toothpick inserted comes out clean and it’s lightly golden.  Set aside to cool then cut and serve.

Honey Butter


1 stick of butter (I can’t believe it’s not butter or regular butter), room temperature
2 tablespoons of honey (I prefer raw but regular is fine)
1 pinch of salt


In a bowl add all the ingredients and mix well until combined.  Leave at room temperature to warm up before serving.  Leftovers can be stored in a tupperware container.

— Knead to Cook

Honey White Whole Wheat Rolls.

Adapted from A Pastry Affair.

I made some homemade soup today because everyone in my family has sore throats from allergies.  I thought the warm would be welcoming.  I needed to make a roll to go along with the soup and I stumbled up on these and knew I had to make them.  The dough is rising right now… dinner is shaping up!


Yields 12 rolls.

2 teaspoons of active dry yeast
1 cup of warm water
1/4 cup of raw honey
3/4 teaspoon of salt
1 egg
3 cups of King Arthur’s White Whole Wheat flour
1 tablespoon of butter


In your stand mixer, with dough hook attached, add the water and sprinkle the yeast over top.  Let sit for 8 minutes.  If the yeast doesn’t get frothy, discard.  Once the sitting time is over, add the honey, salt and egg.  Combine until well blended.  Then add 1 cup of flour at a time until all 3 cups have been added.  Knead for 8-10 minutes.  Remove and add to a lightly oiled bowl and cover.  Store in a warm, draft-free location.  Let rise for 2 hours.

Punch dough down and divide into 12 equal portions.  Shape into balls and place on your baking sheet lined with a baking sheet or parchment.  Cover with a towel and let rise 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl, melt your butter.  Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.

— Knead to Cook

Almond & Stilton Whole Wheat Braid.


This recipe is quite old, I’ve had it myself for about 20 years (unsure of it’s original origin).  I’ve varied the cheeses I’ve used, along with the nuts, and I have to say, this is still one of my favorite combinations.  I used a wonderful new product thanks to King Arthur’s  – white whole wheat and it was perfect!  The texture of the dough was so soft and silky.  There is nothing quite like the smell of freshly baking bread in the kitchen.  I’m in paradise!


2/3 cup of King Arthur’s Bread flour
2 1/2 cups of King Arthur’s white whole wheat flour
2 teaspoons of salt
1 1/2 teaspoons of yeast
1/2 stick of butter, softened
1 teaspoon of honey
1 1/4 cup of water (room temperature)
5 ounces of Stilton, crumbled (I used mango ginger)
1/2 cup of slivered almonds, walnuts or whatever nut you have on hand


In your stand mixer, dough hook attachment, add the flours, salt, yeast, butter and honey.  Blend.  Then slowly add the water (I add it by 1/4 cups).  Blend after each addition of water.  Repeat until all of the water has been used.  Knead the dough for 7 minutes.  If you notice the dough is too sticky, add a tiny bit more of the flour or if it’s too dry, add a tiny bit of water.  The dough recipe is flexible.  Adjust as you need to.  Then form the dough into a nice smooth ball.  Place in an oiled bowl, cover with a towel and set somewhere warm free of drafts allowing it to rise for 1 hour.  I use my microwave for this part.

Remove the dough and add the Stilton and nuts.  Knead the dough with the base of your hand flipping the dough over and kneading.  Repeat until all of the cheese and nuts have been incorporated into the dough.  Then divide the dough into three pieces.  Roll each into a tube shape.  Repeat.  Then attach all of the pieces at the top together and fold under.  Then braid the dough.   Place on a parchment lined cookie sheet and let it rise for another hour.  Cover with the towel.

Preheat your oven to 425 degrees.  Bake for 35-45 minutes or until golden brown.  Let cool completely and then slice and serve.

— Knead to Cook

Cherry Walnut Coffee Cake Muffins.

Do you know when you first meet someone let’s say in a yoga class, at school, or at a party and BAM!!  Some people just hit you, instantly knowing that you’ve found a friend, connection, great person that you know you’ll end up being friends with forever?  I have been so fortunate to “virtually meet” so many awesome men and women through blogging.  Abby is definitely one of those girls that I wish I could go to a yoga class with.  She is so energetic, adorable and sweet.  Plus, I’ll admit, I have a slight obsession with her puppy Watson!  I’ll sneak one of her picture onto this blog so you can fall in love with him too!

When I asked Abby if she would like to be a guest blogger, I was so excited when she sent me her fabulous recipe.  It sounds delightful and being a cherry fan, these are definitely on my list to make when we get back.  I think these will make the perfect breakfast treat or mid afternoon snack!

Thanks Abby!!  You’re the best!  oxox  Robin

Website:  http://www.seaweedandsassafras.com/2012/07/cherry-walnut-coffee-cake-muffins.html

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

Thank you all for such supportive and encouraging comments!  I’m definitely not giving up, I’m the kind of person who isn’t afraid of getting told no, I have to try.  What’s the quote…something about how you miss 100% of the chances you never take.  I’m sure I have it on here somewhere….
This morning I went to one of the most physically challenging yoga classes I’ve ever taken, complete jello arms by the end, oof!  (But I love it!)  As the instructor paced between our mats, calling out words like chaturanga and shavasana, she kept mentioning letting go.  I got to thinking about where I feel the most free.  As an adult I think it gets harder to find places where you can just throw your head back and laugh.  Free.
I’ve imagined some dramatic scene where I’m standing on a wide, empty, beach with the wind blowing my hair off my face as I cast a determined stare out to sea.  Full of strength and dignity, but does strength equal freedom?  And then I watch our little Watson raise his little puppy butt in the air before going on a full charge after his toy.  I can’t help but laugh at his unbridled joy.  Free.
Cherry Walnut Coffee Cake Muffins
(Adapted from Seattle Times)Makes 12 Muffins

1/4 cup Brown Sugar
1/4 cup Walnuts, chopped
1 teaspoon Cinnamon
1 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 cup Sugar
1/4 teaspoon Salt
1 Egg
3/4 cup Milk
1/3 cup Grapeseed oil

1 1/2 cups Fresh Cherries, stems removed, pitted and roughly chopped or halved
Cooking spray
1.  Line a muffin tin with paper cups and spray evenly with cooking spray.  Preheat your oven to 400 degrees F.
2.  In a small bowl, mix together brown sugar, walnuts and cinnamon.  Set aside.
3.  In a large bowl, mix together flour, baking powder, baking soda, and salt.  Set aside.
4.  In another bowl, mix together the oil, milk and egg.  Whip in the egg and mix together.
5.  Now combine the egg mixture to the flour mixture stirring until blended, do not over mix.  Now add your prepared cherries and stir in.
6.  Spoon about 1 tablespoon of the batter into the bottom of each muffin cup.  Now add a sprinkle (about 1/2 – 1 teaspoon) of the brown sugar mixture over the top of each.  Be sure to save some to top each muffin.
7.  Now fill the rest of the cups with the batter and then sprinkle remaining brown sugar mixture over the top of each muffin.
8.  Bake for 20-22 minutes, until lightly browned.
Okay, I had to steal some pictures of Watson off Abby’s site.  I cannot stand how adorable he is!!!  That fat little tush kills me!  Sweetie face…  I’m in love~~~

— Knead to Cook

Chobani Blueberry Bread. {totally healthy}

Chobani sent me 6 tubs (new size) of their yogurts on Friday.  I was tied up all weekend with swimming and today is my first day at home, relaxing and conjuring up new recipes.  I started out wanting to use peaches but found that my family ate them all.  Having blueberries and some blueberry Cho… I got crackin’.  This recipe smells & tastes heavenly.  Whole wheat flour.  Flax seed meal.  Low sugar.  No oils.  Protein-packed courtesy of Chobani.  Can’t go wrong!!


3/4 cup + 1 tablespoon of all purpose King Arthur’s flour (the 1 tablespoon will be used to toss/coat blueberries)
3/4 cup of King Arthur’s whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 cup of blueberry Chobani yogurt (you can use plain, vanilla or lemon)
1/2 cup + 1 tablespoon of sugar
2 eggs
1/2 teaspoon of vanilla extract
1/2 cup of unsweetened applesauce
2 tablespoons of flax seed meal
1 pint of fresh blueberries, washed and tossed with 1 tablespoon of of all purpose flour)

For the oatmeal top:

2 tablespoons of cold butter
3.5 tablespoons of flour
2 tablespoons of brown sugar
1/4 teaspoon ground cinnamon
1/4 cup of rolled oats


Preheat the oven to 350 degrees.  Spray a loaf pan with nonstick flour baking spray.  Set aside.

In a medium bowl combine, flours, powder and salt.  In your stand mixer, whisk attached, blend yogurt, sugar, eggs, vanilla, applesauce and flax seed meal.  Whisk until combined. Then pour the dry ingredients into the wet and blend without over-mixing.

By hand, add the flour coated blueberries to the mixture and stir.  Pour into your prepared loaf pan.

In a separate bowl (you can use your dry ingredient bowl) – blend all of your oatmeal top ingredients together with your fingers.  Pour over the top of the batter in the loaf pan.  Bake for 60-65 minutes or until a toothpick inserted comes out clean.

Let cool.  Slice and enjoy.

— Knead to Cook

Whole wheat soft pretzels.

My kids love soft pretzels, well really, who doesn’t?  I thought I would give a basic recipe a whirl before our swim meet tonight (good carb loaded snack) and then I’ll test some fun flavors the next time I make them.  This recipe is an adaptation to Alton Brown’s recipe.  They are very versatile and melt in your mouth delish!


1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
3 teaspoons kosher salt
1 package active dry yeast
2 1/2 cups of all purpose flour
2 cups of whole wheat flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Sea salt


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 6-7 minutes or until it begins to foam up.  Add the flours and butter and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium-high.  Knead to 5-6 minutes.  Then place the dough in a oiled bowl and cover with a towel.  Store in a warm, draft-free location (I use the microwave).  Let rise for 1 hour.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Over a burner on high heat, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.  This is extremely messy as the baking soda seems to go virtually everywhere.

Meanwhile, turn the dough out onto a slightly oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into a 8 inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Once all of the pretzels are shaped, place them in the boiling water mixture for 30 seconds each.  Remove with a spatula and place on your cookie sheet.  Brush each with egg/water mixture.  Top with salt, sesame seeds, cinnamon and sugar or whatever you would like.  Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.



— Knead to Cook

Whole Wheat Banana Blueberry Chobani Bread.

We love banana and blueberry bread… so I whipped up this blend and it turned out great- in fact less than 24 hours later only one slice remains!

Adding Chobani for protein and added moisture along with the addition of whole wheat flour, this nuttier, heavier version is perfect for breakfast or a snack.


3/4 cup of sugar
1/2 cup of butter
2 eggs
1 cup of whole wheat flour
1 cup of all-purpose flour
1/2 tsp of salt
1 teaspoon baking soda
3 over-ripe bananas
1 teaspoon of vanilla extract
1/2 cup of Chobani vanilla or plain yogurt
1 cup of blueberries (washed and dusted with 1 teaspoon of flour)


Preheat the oven to 350 degrees.  Spray your loaf pan with baking spray with flour and set aside.

Cream together the sugar and butter in your stand mixer, paddle attached.  Beat in the eggs, one at a time, beating well after each addition.  In a separate bowl, whisk flour, salt and baking soda.  Then add the dry mixture to the wet.  Blend without over-mixing.  Then by hand, mix in the blueberries.  Gently fold in, avoid breaking up the blueberries.

Gently scoop the batter into the loaf pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

— Knead to Cook