Breads & Rolls

Three Cheese Zucchini Biscuits

Three Cheese Zucchini Biscuits  |  Lemon & Mocha

Sometimes I see a recipe and I need to scrap all my existing food plans and make the new recipe immediately. That is exactly what happened with these Three Cheese Zucchini Biscuits and I’m so happy I did. The biscuits are buttery, tender and savory from the cheddar, asiago and Parmesan cheeses. Just like the Double Chocolate Zucchini Bread, you don’t taste the zucchini in these biscuits, they just add some moisture. Also how good do all the little flecks of green make them look?

Three Cheese Zucchini Biscuits  |  Lemon & Mocha

These are drop biscuits, which means you just drop the biscuit dough on your baking pan – no rolling out or cutting involved. Drop biscuits have a rustic and rocky looking exterior providing plenty of crispy nooks and crannies on the outside. I love making drop biscuits because you can make them so quickly, but they taste like such a special treat. The batter gets mixed together in one bowl and then they only have to bake in the oven for about twelve minutes after being dropped onto your baking sheet.

Three Cheese Zucchini Biscuits  |  Lemon & Mocha

In fact, they’re easy enough for weeknights, but since they are so flaky and delicious, aka addictive, the last thing Matt and I need are daily biscuits! So we savored them while we had them. And by savor them I mean we snarfed them down in like three days tops. They of course taste so good when they’re hot and cheesy right out of the oven, but they also taste good at room temperature or – even better – reheated in the toaster oven.

Three Cheese Zucchini Biscuits  |  Lemon & Mocha

I initially stumbled on this recipe because I was looking for recipes that would use up my zucchini that I thought I was going to have this summer. Thought is the key word because as usual I overloaded our vegetable planter and we haven’t even been able to pick a single zucchini yet. I’m already determined that next summer I’m going to figure out the perfect ratio of things to plant in the planter! We might just need a second larger ground planter for the veggies and keep our raised planter for herbs and maybe one cherry tomato plant. Oh well, I’m glad I found this recipe, even if I couldn’t use our homegrown zucchinis for it, because it is now on our must-make-at-least-once-a-summer rotation!

Three Cheese Zucchini Biscuits  |  Lemon & Mocha

Oh, also, today is National Zucchini Day! So now you definitely need to make these biscuits tonight! Enjoy!

Three Cheese Zucchini Biscuits  |  Lemon & Mocha

Three Cheese Zucchini Biscuits
 
Yield: 12 biscuits
Ingredients
  • 2¼ cups flour
  • 2½ teaspoons baking powder
  • 2 teaspoons granulated sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 6 tablespoons cold butter, cubed
  • ½ cup shredded cheddar
  • ¼ cup shredded asiago
  • ¼ cup shredded Parmesan
  • ¾ cup grated zucchini (about ½ large zucchini), excess water removed (see note)
  • 1 cup buttermilk (see note)
  • 1 tablespoon butter, melted, for brushing
Directions
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, sift together the flour, baking powder, sugar, baking soda and salt. Add the cubed butter then use your hands to mix until you have what resembles coarse crumbs.
  3. Stir in the cheddar, asiago and Parmesan. Stir in the grated zucchini. Add the buttermilk and stir until just combined. Drop small handfuls of dough on the parchment sheet so you have 12 biscuits. It’s okay if they are close together because the biscuits don’t spread a lot during baking. Brush the tops with the melted butter then bake until slightly golden brown, about 10-12 minutes. Remove to a wire cooling rack so the bottoms remain crispy then eat warm or let cool.
Notes
To remove excess water from grated zucchini, wring dry in a cheesecloth or several paper towels.
If you don’t have buttermilk just put a tablespoon of lemon juice or vinegar in a liquid measuring cup then fill with milk until you reach 1 cup. You can use milk with any fat percentage, even skim, which is what I used. Then let sit for 5 minutes before using in the recipe.

Recipe from Two Peas and Their Pod.

Carrot-Coconut Muffins

Carrot-Coconut Muffins  |  Lemon & Mocha

It’s hard to believe we’re already four muffins into the year! It seems like just the other day that I was making the Food Network’s Pomegranate Orange January Muffins and here we are in April. Time flying by is fine by me until we start getting some nice summer weather in Boston. Then it better slow down!

Carrot-Coconut Muffins  |  Lemon & Mocha

The muffins for April from the Food Network Magazine’s Muffin of the Month are carrot muffins with a coconut twist. Very fitting since Easter was this month (just barely) and carrot cake seems to be the official dessert of the Easter Bunny.

Carrot-Coconut Muffins  |  Lemon & Mocha

I’m going to be honest about these muffins since authenticity is very important to me here at Lemon & Mocha. They tasted like really good carrot cake muffins, but with all the specialty ingredients listed, from the coconut oil to the macadamia nuts to the crystallized ginger, I was expecting a wow factor. I wanted the coconut and ginger flavors to punch my taste buds! Unfortunately the coconut seemed to mostly be coming from the flakes sprinkled on top and the spicy ginger-ness was very mild.

Carrot-Coconut Muffins  |  Lemon & Mocha

I am going to make these muffins again at some point, but I’m going to recipe-test and adapt them to make perfect muffins. Not just really good muffins. I’m thinking continuing with the island theme of the coconut and macadamia nuts, but adding more pronounced flavor and some pineapple. Yum!

Carrot-Coconut Muffins  |  Lemon & Mocha

If you tried the April muffins, what did you think?

Carrot-Coconut Muffins  |  Lemon & Mocha

Carrot-Coconut Muffins
 
Yield: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup packed light brown sugar
  • ½ cup plain whole milk yogurt
  • ⅓ cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups grated carrots (about 3 carrots)
  • ½ cup sweetened shredded coconut, plus more for topping
  • ½ cup chopped macadamia nuts
  • ¼ cup finely chopped crystallized ginger
  • ½ cup confectioners’ sugar
  • 2 teaspoons milk
Directions
  1. Preheat the oven to 375 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  2. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, ground ginger, and salt. Make a well in the center.
  3. In a small bowl, whisk together the brown sugar, yogurt, melted coconut oil, eggs, and vanilla. Pour into the well of the flour mixture and stir until combined. Add the carrots, coconut, macadamia nuts, and crystallized ginger then fold until combined.
  4. Evenly divide the batter between the prepared lined cups. They should each be about ¾ full. Bake for 20-25 minutes until the muffin is golden and a toothpick inserted into the center of the muffin comes out clean. Let cool in the pan for 5 minutes then move to a wire cooling rack to cool completely.
  5. While the muffins are cooling, make the glaze. Sift the confectioners’ sugar into a small bowl then add the milk. You want it to be thin enough to drizzle, but thick enough so it won’t just run off the muffins. If it is too thin, add more powder sugar. If it is too thick, add more milk. When the muffins are completely cool, spoon a little glaze onto the top of each muffin and immediately sprinkle with the shredded coconut. The coconut will make the glaze spread out even more.

 Recipe from January/February 2018 issue of Food Network Magazine.

Cheesy Pesto Bread with Crispy Prosciutto

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

Could there be any more delicious words in one recipe name? Oozing with melted mozzarella, this bread is begging to be made and shared. But maybe shared with a small group of people so there’s more for you. Unless you bake two, then the more the merrier!

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

In all seriousness, this recipe comes to you from a very special place. It was inspired by my Aunt Karen’s pepperoni bread, which is a definite top three staple at all extended family gatherings. When it comes out of the oven quiet whispers of its presence get spread throughout the party. Everyone fulfills their duty of not being selfish by letting at least one other person know it’s ready without alerting too many people so you have time to go snag some yourself before it’s gone in approximately eight minutes. And eight is probably being generous.

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

When I think of a recipe that is easy, family-friendly, and perfect for large-groups I immediately think of Aunt Karen’s pepperoni bread, however, it doesn’t really make me think of springtime or Easter. So I set out to “springify” the recipe and came up with the Cheesy Pesto Bread with Crispy Prosciutto you are currently drooling over on your screen. The pesto brightens up the bread and pairs well with the lighter prosciutto, which still brings the same mouthwatering deliciousness as the pepperonis.

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

In addition to being completely whisper-worthy delicious, this Cheesy Pesto Bread with Crispy Prosciutto is a necessary recipe in your repertoire for two other reasons. The first is that even though it looks fancy with its hypnotizing spirals of cheese, pesto, and prosciutto, making it is very simple. I use Trader Joe’s garlic and herb pizza dough (hard to beat $0.99 fresh dough that tastes like you got it at a pizza shop), but you can use any pre-made or homemade pizza dough you wish.

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

The pizza dough is rolled out then topped with pesto, fresh Parmesan, and crispy prosciutto. I quickly crisped the prosciutto in a pan over medium-high heat, but you can skip the crisping if you are in even more of a time-crunch. Then comes the shredded mozzarella. After a quick egg wash to seal the edges, the dough gets rolled up, topped with more egg wash and Parmesan, then baked until the top has a gorgeous browned crust and the inside is bursting with gooey cheese. Done!

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

The second reason you need this recipe in your life is that it is a great make-ahead dish. Whether it’s for a weeknight dinner or a dinner party I love make-ahead recipes. Make and bake the Cheesy Pesto Bread with Crispy Prosciutto ahead of time then when you’re ready to eat it simply reheat wrapped in foil in a warm oven for about 20 minutes. If you want clean and even slices you can cut the bread after it has cooled before wrapping it up like a loaf in the foil. This way after it is warmed in the oven it will already be sliced and ready to be eaten.

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

If you decide to make your own pesto, I highly recommend this kale pesto. I make a batch of it and then freeze it in separate small freezer bags. I lay the sealed bags flat in my freezer to freeze so once they are solid they take up barely any room. Freezing them like that also makes it easy to break off a chunk when you need only a little bit of pesto instead of defrosting the entire bag. Since they are frozen in a thin layer instead of a block they also defrost very quickly.

Cheesy Pesto Bread with Crispy Prosciutto  |  Lemon & Mocha

I hope you and your family, friends, and lucky taste-testers enjoy this Cheesy Pesto Bread with Crispy Prosciutto!

Cheesy Pesto Bread with Crispy Prosciutto
 
Yield: 6 servings
Ingredients
  • 16 ounces pizza dough
  • 3 ounces sliced prosciutto
  • 3 tablespoons pesto
  • 2 tablespoons freshly grated Parmesan
  • 4 ounces shredded mozzarella
  • 1 egg
Directions
  1. Set the dough out to come to room temperature. Preheat the oven to 350 degrees F. Line a baking sheet with nonstick foil and set aside. Meanwhile, crisp the prosciutto in a nonstick skillet over medium-high heat. Flip the prosciutto once it becomes slightly browned then continue to cook until the other side is slightly browned as well. Once done, turn off the pan and lay the crispy prosciutto on a paper towel to soak up any grease.
  2. Using cornmeal or flour so it doesn’t stick, roll out the dough on a clean surface until it is roughly the shape of an 11” x 14” rectangle. I usually hold it then let gravity stretch the dough to get it started. Leaving a 1” border, evenly spread the pesto on the dough. Sprinkle the pesto with 1 tablespoon of the Parmesan. Next, evenly lay the crispy prosciutto. Top with the shredded mozzarella.
  3. Beat the egg in a small bowl. Lightly brush the egg on the border you left. Gently fold the short edges in then, working carefully, tightly roll the dough up lengthwise. You want to be rolling from long edge to the other long edge, being sure to tuck in the short edge sides as needed. When you’re done rolling, pinch the dough at the seam to seal it. I like to pinch it twice to make sure it’s really tight. Carefully place the bread roll seam side down on the prepared baking sheet. Lightly brush the egg on all exposed top and sides of the roll then sprinkle with the remaining tablespoon of Parmesan.
  4. Bake for 22-25 minutes, or until the top is golden brown. Let cool slightly then cut into slices and serve.

 

Irish Cheddar, Bacon & Potato Muffins

Irish Cheddar, Bacon & Potato Muffins  |  Lemon & Mocha

Normally when I think of muffins my mind goes to sweet baked goods. Cinnamon-crumbed, definitely chocolatey, maybe even citrus-infused, but definitely not savory. Until March. Now I am fully on-board the savory muffin train, even if it’s just to make these Irish Cheddar, Bacon, and Potato Muffins over and over again. Yes, these muffins are that amazing.

Irish Cheddar, Bacon & Potato Muffins  |  Lemon & Mocha

The smell when they came out of the oven was so hypnotizing that Matt and I each ate one as soon as we could get the muffin paper liners off without burning ourselves (or at least until it was just minor pain). Then, the flavor was so outrageous that we were each forced to have a second one. It wasn’t our fault; we were hypnotized!

Irish Cheddar, Bacon & Potato Muffins  |  Lemon & Mocha

When I first saw the March muffins in the Food Network Magazine’s Muffin of the Month article, I thought they sounded heavy, but instead they are light and fluffy, while still being loaded with gooey cheese and bacon. Bacon doesn’t need a descriptor; everyone knows how bacony delicious bacon is.

Irish Cheddar, Bacon & Potato Muffins  |  Lemon & Mocha

In addition to the cooked bacon, there is a very small amount of bacon grease in the actual muffin batter so it helps bring that bacon flavor to every bite. I cooked a package of bacon on the griddle on a Sunday, which gave Matt and I some bacon for breakfast (a treat since we don’t cook bacon that often!), the three slices of bacon and one tablespoon of bacon grease I needed for this recipe, as well as cooked bacon for sandwiches and salads for lunches throughout the week.

Irish Cheddar, Bacon & Potato Muffins  |  Lemon & Mocha

Perfect as a grab and go breakfast, these Irish Cheddar, Bacon and Potato Muffins are even better after being warmed briefly in the microwave. Please do yourself a favor and make these muffins! Then do me a favor and bring them to my house so I can eat them with you! Enjoy!

Irish Cheddar, Bacon & Potato Muffins  |  Lemon & Mocha

Irish Cheddar, Bacon & Potato Muffins
 
Yield: 12 muffins
Ingredients
  • 1 large Yukon Gold potato (8 ounces)
  • ¼ teaspoon salt
  • 1½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1¼ cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 3 slices bacon, cooked with 1 tablespoon bacon grease reserved
  • 4 ounces Irish cheddar cheese, diced
  • ¼ cup chopped fresh chives (about ½ a bunch)
Directions
  1. Preheat the oven to 400 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  2. Cook the potato in the microwave. Poke the potato 5-6 times with a fork and wrap in a damp paper towel. Cook until the potato is just cooked through, about 4-5 minutes, being sure to turn it once during cooking. Let the potato cool. Once you can handle it carefully peel off the skin and grate the potato. Lightly season the grated potato with salt and pepper; toss to combine.
  3. In a large bowl, sift together the flour, sugar, baking powder, and ¼ teaspoon salt. Make a well in the center of the flour mixture.
  4. In a medium bowl, whisk together the buttermilk, melted butter, egg, and tablespoon of bacon drippings. Pour the mixture into the well of the flour mixture and stir until just combined. Carefully fold in the grated potato, bacon, cheese, and chives.
  5. Evenly divide the batter among the prepared paper liners. The batter should fill each to the top. Bake for 22-25 minutes, or until the top of the muffin is golden and a toothpick inserted into the center of the muffin comes out clean. Cool the muffins in the pan for 5 minutes, then remove to a cooling rack to completely cool.
Notes
Every time a recipe calls for buttermilk, I use this trick instead: Put a tablespoon of lemon juice in a liquid measuring cup. Add milk until the desired amount of buttermilk is reached (in this case 1¼ cups). Let sit 5 minutes. You can use whatever kind of milk you have in your fridge - I use nonfat milk. If the recipe calls for more than 1¼ cups buttermilk, you will need to use a little more lemon juice.
I used Kerrygold Dubliner cheese.
I had a hard time getting the paper liners off of these muffins. It was definitely worse when they were hot, so let them cool completely before eating. I plan to experiment during future baking of these muffins to see if I can adjust the recipe to get them to stick less or if it would be better to bake them directly in the pan with cooking spray. I will keep you all posted!
To fully savor these muffins, reheat them in the microwave for 15-30 seconds before eating.

Recipe from January/February 2018 issue of Food Network Magazine.

Greek Yogurt Cornbread

Greek Yogurt Cornbread  |  Lemon & Mocha

Today I owe everyone a huge apology. It is with a heavy heart that I must humbly accept your forgiveness for keeping this outrageous cornbread recipe from you for so many months. Moist, cakey and ever-so slightly sweet, this cornbread is high on my list of favorite new recipes for 2014.

Greek Yogurt Cornbread  |  Lemon & Mocha

So long are the days of dry and crumbly cornbread! What makes this cornbread so special? Well for starters, it includes a mixture of cornmeal and all-purpose flour, which helps create its cake-like texture. Then an inclusion of plain greek yogurt makes this the most moist cornbread you’ve ever had.

Greek Yogurt Cornbread  |  Lemon & Mocha

Drizzle it with some honey. Eat it with some sloppy joes. Make cornbread pudding. Serve it up with some bacon and maple syrup. Slather it with butter.

Greek Yogurt Cornbread  |  Lemon & Mocha

Back in August when I made honey ice cream I almost mixed some of this cornbread right in to make honey cornbread ice cream. That may sound a little out there, but yes, that is how good this recipe is!

Greek Yogurt Cornbread  |  Lemon & Mocha

Did I mention that you just mix everything together with a spatula then throw the baking dish into the oven? Weeknight fresh baked cornbread, anyone?

Greek Yogurt Cornbread  |  Lemon & Mocha

Greek Yogurt Cornbread
 
Yield: 16 servings
Ingredients
  • 1 ½ cups flour
  • ¾ cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 4 tablespoons butter, melted and cooled
  • 1 cup milk
  • ½ cup plain greek yogurt
Directions
  1. Preheat oven to 350 degrees F. Grease an 8” by 8” pan and set aside.
  2. Combine the flour, cornmeal, sugar, baking powder and salt in a medium mixing bowl.
  3. Mix together the eggs, butter and milk in a separate mixing bowl. Pour the egg mixture into the flour mixture then stir until just combined. Fold in the greek yogurt and mix until just combined, being sure not to overmix.
  4. Pour the batter into the prepared pan and bake for 25-35 minutes, or until a toothpick comes out cleanly from the center. Serve warm.

Recipe from Give Me Lemons.