dough bites: she’s alive! edition

I apologize for the lack in posts this week.  It is the first time since starting Not So Doughie that I went a full week without posting.  I just told Bryan that I feel like I am neglecting my child.  Fear no more!  Not So Doughie is back & will be regularly posting again.  Here are a few dough bites to get us through until the next foodie post.

+  It was 83 degrees today.  A few degrees over my ideal temperature when not on a beach or at the pool.  Everyone seemed to be bustling about eager to breathe the fresh air.  It’s been warm here, but we haven’t seen these temps in awhile.  Bryan and I were at lunch outside today and a man walked out of the restaurant and opened his arms to the sun like he was praising God.  I found it funny.

+  Warm weather = grill’s on.  One of our favorite summertime dinner – chicken kabobs.  I am MADE [LOLing at myself because I was editing this post and saw I wrote I am a delicious and simple marinade.  I am sitting here dying laughing.  Oh the small things…] a delicious & simple marinade for the chicken that I will be sharing soon.  Kid friendly, easy, & quick.

+  My blog got placed on the back burner for a couple reasons.  1)  we were out of town last weekend so I didn’t take time to set up any posts this week. 2)  I got “promoted” at work so have been working later.  3)  I have been going to yoga regularly during the week and so my mornings or evenings are taken up by this.  The whole yoga event turns into a 2 hour ordeal.  4)  I have had recipe block.  5)  I haven’t been “into” elaborate meals lately.  So there you have it.  All my excuses.

+  We are having a pot luck at work tomorrow.  I am smelling my cheesecake bars in the oven now…. okay it’s been 10 minutes and they are now out and in the fridge firming up.  I can’t wait to try them.  I made them up all on my own based off of a little cheesecake bar knowledge.  They are doughie, but as you know doughie items make an appearance once or twice around here.

+  I’m spring cleaning this weekend.  Who’s coming to help?  Or at least refer me to a pretty spring cleaning list so it makes it a bit more manageable…

+  Last, but not least… a few pictures of my fur children:  Tobias “Tobey” Delvin Czuba & Ma’am Ramona Czuba

Ma'am in a box

Ma’am in a box

Toby about to head out to the beach

Toby about to head out to the beach

Toby wishing he was allowed outside

Toby wishing he was allowed outside

Ma'am loves selfies

Ma’am loves selfies

Stay tuned for my chicken kabob recipe & the strawberry vanilla cheesecake bar recipe too.  num num num

xoxo

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Strawberry Banana Bread

{okay, it’s a little doughie}

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There’s this rack at the Kroger I frequent that has intensely marked down items.  Typically, bananas are on the shelf and are practically brown & cost about 89 cents.  Every smoothie I make has a banana in it so I buy the bushel and freeze them.  The most recent bushel I bought had about 8 bananas on it.

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I already had a huge stock of frozen bananas so I decided I would make one of my favorite desserts/breakfasts: banana bread.  As you can see, I am not an avid sweet eater.  I would give up sweets and sugar thirty times over before giving up salty.  I just am not that into it, which I guess isn’t a terrible thing.

However, I definitely have a few sweets that are tucked away on my favorite list.  Such items include:  cheesecake (topped with cherries), out of the oven chocolate chip cookies, a strawberry cheesequake blizzard from Dairy Queen, and banana bread.  I am not sure if I should classify the banana bread as dessert though because nothing beats a warm piece of banana bread for breakfast.

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Sunday morning called for just this sweet breakfast treat.  I love classic banana bread, but I wanted to give it a little bit of a twist.  Cue the strawberries.  Who doesn’t love strawberries and bananas together??  I wanted to attempt to make the recipe not so doughie, but I strongly believe that there are some recipes that need just left alone.  I am willing to try a healthier one, but after being pretty dedicated to bikram and cleaning eating, I deserved a nice slice of something doughie.

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I am proud to say that this is my very own recipe, completely made up by yours truly, Doughie.  For those who know me and my past baking experiences, you probably are pretty shocked right?  I know I certainly am proud & the likes and comments I have received on social media made me want to post the recipe immediately.  So here it goes!

Strawberry banana bread

Recipe by: Sara
Hands on Time:  10 minutes   ///   Cook Time:  60 minutes   ///   Servings:  8   ///   Oven Temp: 350 degrees

Ingredients:

3 overripe bananas, smashed
1 cup strawberries, small dice
3/4 cup white sugar
1 cup all purpose flour
1 cup bread flour [if you don’t have this use 2 cups all purpose]
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 cup plain Greek yogurt
4 Tbsp unsalted butter, softened
2 eggs, beaten
Directions
1.  In a bowl of a standing mixer, cream the sugar and butter together for about 1 minute on medium speed.
2.  Add in the smashed bananas, Greek yogurt, vanilla and eggs.  Slowly mix together.
3.  Slowly add in the two flours, baking soda, and salt.
4.  Stir in strawberries.
5.  Grease a bread loaf pan and pour in batter.  Place a few sliced strawberries on the top.
7.  Bake for 60-65 minutes or until an inserted knife comes out clean.
8.  Allow the loaf to cool then slice and serve with a pat of butter.
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Enjoy.
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Taste of Tuesday: Olive Garden Breadsticks

{a new link-up!}

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Sunday night blogging led me to stumble upon this link-up hosted by Jessica & Ashley called Taste of Tuesday.  It’s a pretty simple concept that is right down my alley.  Each Tuesday post a little something related to food, whether it is a new restaurant to try, a healthy snack, or a delicious recipe.  Those participating will linkup on their blogs.  I look forward to increased traffic with this fun new hangout.

For my first Taste of Tuesday, I am sharing with you my copycat Olive Garden bread sticks ***Warning:  this is a      D  O  U  G  H  I  E      recipe***  I mean come on, IT IS DOUGH!

I will share that I greatly despise the Olive Garden.  However, I am a fan of their salad and bread sticks.  I wanted to try to bake bread sticks for a while and did a little research before I dove in.  These really are excellent and, in my opinion, are pretty damn close to the ones the serve.  I hope you enjoy & be sure to check out Blissfully Miller & Let’s Get Bananas!

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Ingredients:
1 1/2 cups warm water (105-115 degrees, no more no less)
1 packet yeast
3 1/2 cups bread flour
2 Tbsp white sugar
2 Tbsp unsalted butter, melted
1 tsp salt

For topping
3 Tbsp unsalted butter, melted
1 tsp salt
2 tsp garlic powder
pepper
sprinkle of parmesan cheese

DIrections
1.  In a standing mixer (or bowl), combine yeast, water, and a small pinch of the sugar.  Let stand 10 minutes or until frothy.
2.  Add  1 cup of the flour, melted butter, salt and sugar.  Attach bread hook.
3.  Slow start mixing on low, adding remaining flour until combined.
4.  Allow dough to be kneaded on medium speed for about 2 minutes.  Adding additional flour if dough is too sticky.
5.  Place dough in an oiled bowl, covered tightly with plastic wrap.  Let sit in a warm area for at least an hour.  Pre-heat oven to 350 degrees
6.  Turn dough out onto a floured surface and divide into 12 equal pieces.
7.  Roll each piece into a thick snack and place on a greased baking sheet.
8.  Bake for about 8-12 minutes or until golden brown.
9.  Combine all ingredients for topping, except parmesan in a small bowl.
10.  As soon as bread comes out of the oven, use a kitchen brush to paint the butter mixture on the cooked bread sticks.  Sprinkle with a bit of Parmesan cheese and serve immediately.

enjoy.

xoxosara

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