SRC: Hummus and Pita


Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Susan’s blog The Wimpy Vegetarian. While Susan eats a mostly vegetarian diet, her husband does not. She has become very successful cooking for what she labels a “mixed marriage.” Her success in the kitchen of cooking for vegetarians and omnivores has lead her to a cookbook deal. In searching her website I have high aspirations for her cookbook.

I fell in love with Susan’s blog immediately. The layout of her page and her bright photography lulled me in and I stayed for her wonderful selection of recipes. Her beautiful page not only inspired me to take the plunge and update my recipe index but the entire look of my blog! If you like it, you can thank Susan. 😉

Over ten recipes made the cut for consideration for today’s reveal day. Two of them won the bid. And a third will be part of my collection of soups in anticipation for this weekend’s Super Bowl. Curry Apple Chips, Spiced Sweet Potato Fries, and Honey Cornbread are just a few of the recipes that I vow to try. (And now that reveal day is here I can finally subscribe to her blog via email!) But for now I will be sharing Hummus with Roasted Tomatoes AND Whole Wheat Pita.

I was able to check two items off my culinary bucket list thanks to Susan!  I knew that hummus was simple enough to make, especially taking advantage of canned garbanzo beans (sorry, Susan!), but I always shoved it off with a comment of “one day.” Making homemade pita wasn’t something I thought I’d tackle so soon, but how can I serve hummus during a football game without some pita bread to go with it? Conveniently, Susan had a recipe for this too. And I have to say, it wasn’t as difficult as I’d anticipated! However, I’m not sure if I went wrong in the baking time because my pita didn’t deflate – at least not the same day. I put the leftover bread in a resealable bag and stored it in the fridge. Just 10 seconds in the microwave yielded perfect pita for dipping in homemade hummus. It really is best served warm.

Hummus with Roasted Tomatoes


  • 6 roma tomatoes
  • 1/4 C olive oil
  • 1/2 tsp dried thyme
  • 2 tsp balsamic vinegar
  • 2 1/2 C cooked garbanzo beans (just under 2 15.5oz cans)
  • 3 tbsp Tahini
  • 1 tsp paprika
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 2 tsp lemon juice
  • 3/4 C water


  1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Slice tomatoes in half and place cut side up on the baking sheet. Drizzle with olive oil and season with the thyme and S+P. Bake 4 hours. Pour balsamic vinegar over the roasted tomatoes and let cool. Chop to desired size. (Note: Not all of these tomatoes will be used for the hummus, they will keep in the fridge for up to 1 month.)
  3. In a food processor pulse garbanzo beans, tahini, paprika, white pepper, salt, cumin, and lemon juice. When a smooth paste is acheived slowly add the water, puree until completely smooth.
  4. Mix in 2 tbsp of the roasted tomatoes.

*These recipes are adapted from Susan at and*

Whole Wheat Pita


  • 2 tsp instant yeast (just under 1 packet)
  • 1 tsp honey
  • 1 1/4 C warm water (110 degrees F)
  • 2 C bread flour
  • 1 C whole wheat flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil


  1. Gently stir yeast and honey in the warm water. Set aside and allow yeast to foam for 10 minutes.
  2. In the bowl of a stand mixer, combine both flours and salt. Add the proofed yeast mixture and olive oil. Using the dough hook, knead until the dough comes together around the dough hook. Turn the dough out onto a clean surface and knead until completely smooth, add more whole wheat flour if too sticky. Form the dough into a ball.
  3. Place the dough in a lightly greased bowl. Cover and set aside in warm location for two hours, or until doubled in size. (I did this in my microwave.)
  4. Divide the dough into 8 disks. Cover and let rest 20 minutes.
  5. Place a pizza stone in the center rack of the oven. Preheat oven to 500 degrees F.
  6. Roll each disk into an 8″ pita. Be sure to run the rolling pin along the edges of the pita. Cover and let rest another 10 minutes.
  7. Cook pita on the pizza stone for 3 minutes. Do this in batches so that the entire pita is in contact with the stone – not overlapping or hanging off the edge.

*This recipe is adapted from Susan at*

Hummus & Pita | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Disclaimer: This post contains affiliate links.

#BundtBakers: Tropical


I am very excited about this month’s #bundtbaker’s post! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is tropical and our lovely host is Lauren of From Gate to Plate.

When I saw that June’s theme was to be Tropical I was immediately reminded of last year’s birthday trip to Hawaii. I knew I wanted to do something Hawaiian in theme and flavor.

I searched the internet for traditional Hawaiian cakes. Finding ones that didn’t include coconut ended up being pretty difficult! But I did find this Pineapple Macadamia Nut Loaf recipe on on their page of popular luau recipes. We didn’t experience the typical tourist luau on our vacation (I’d done it in 4th grade with my family, and Stuart and I decided it wasn’t worth the money without having kids to enjoy the show.) so I can’t tell you if this quick bread was present. The recipe reminded me of banana bread. Except that instead of bananas you use pineapple! With Hawaii being the largest exporter of macadamia nuts, I liked that they are distributed throughout this bundt.

Pineapple Macadamia Nut Bundt


  • 3/4 C crushed fresh pineapple
  • 1 1/8 C pineapple juice
  • 3/4 C vegetable oil
  • 6 eggs
  • 1 1/2 C sugar
  • 4 1/2 C flour
  • 4 1/2 tsp baking powder
  • 1 C macadamia nuts, chopped if desired


  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. In a large bowl combine pineapple, pineapple juice, vegetable oil, eggs, and sugar.
  3. In another bowl sift together flour and baking powder. Stir into wet ingredients. Fold in macadamia nuts. Pour into greased bundt pan.
  4. Bake 50-60 minutes, until a knife comes out cleanly.

*This recipe is adapted from Mike & Kim at*

Pineapple Bundt

I photographed my bundt on top of fabric I purchased from Quilt Passions in Kailua-Kona. I love these fabrics and can’t wait to finally begin working on our Hawaii quilt. Someday I’ll get around to it… If you’d like to see my posts about our vacation on The Big Island please check them out! I encourage you to put a trip to Hawaii on your bucket list!

If you are a food blogger and would like to join us, just send an email with your blog URL to All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Pink Coconut and Grapefruit Bundt Cake by Laura at Baking in Pyjamas
Guava and Cream Cheese Bundt Cake by Terri at Love and Confections
Guava and Pineapple Impossible Cake by Kelly at Passion Kneaded
Passion-Orange-Guava Bundt Cake by Felice at All That’s Left are the Crumbs
Mini Spiced Caramelized Pineapple Bundt Cakes by Lauren at From Gate to Plate
Hibiscus Lime Bundt Cake by Tux at Brooklyn Homemaker
Mango Brown Sugar Glazed Bundt Cake by Tara at Noshing with the Nolands
Pineapple Pound Cake by Renee at Magnolia Days
Mango Ginger Bundt Cake by Stacy at Food Lust People Love
Almost Pina Colada Bundt Cake by Margaret at Tea and Scones
Mexican Mango Cake by Veronica at My Catholic Kitchen
Mango Coconut Bundt by Jane at Jane’s Adventures in Dinner
Mini Pineapple Lime Mojito Bundt Cakes by Zainab at Blahnik Baker
Tropical Pineapple Bundt Cake by Chaya at Bizzy Bakes

SRC: Cinnamon Raisin Bread


Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Avril’s blog Baking and Creating with Avril. Avril and I couldn’t be more opposites. I am very hesitant when it comes baking (blogging helps me get over my fears), yet Avril’s blog is almost entirely made up of sweets! She’s also from New Hampshire. One of my best friends is from NH and I know from the amount of complaining she does about Florida summers and winters that this Florida girl lives a completely different lifestyle from Avril.

Despite my apprehension, I searched through her recipe index and saved five contenders to my secret Pinterest board. Funnily enough, all of them involved cinnamon. (Cinnamon Roll Cheesecake, Apple Cinnamon Rolls, Apple-Pear Bread, Applesauce Spice Cake, and Cinnamon Raisin Bread)

And when I was placed on bed rest and my mom was still in town, she tackled my Secret Recipe Club assignment for me. And my mom likes baking! I allowed Mom to pick what she wanted to make from my above list. I’m ecstatic that she chose the cinnamon raisin bread! (Hopefully I’m not breaking any club rules my having Mom make it for me… I watched and directed…)

This recipe makes three loaves of bread. I only have two loaf pans. So we divided the last third into 8 miniature loaves to fit my miniature loaf pan. I imagine this bread would make for phenomenal French Toast, but it didn’t last long enough for that to happen. I had 3-5 slices of cinnamon raisin bread toasted with butter a day!

Cinnamon Raisin Bread

 Cinnamon Raisin Bread


  • 2 C warm water (105 – 110 degrees F)
  • 1 1/2 tbsp Kosher salt
  • 1/3 C + 1 1/2 tbsp sugar, divided use
  • 2 pkts active dry yeast
  • 1 C buttermilk
  • 6 1/2 C flour
  • 1 egg
  • 1 1/2 tsp cinnamon
  • 1 C raisins


  1. Dissolve yeast in warm water with the kosher salt and 1 1/2 tbsp sugar. Let sit for 5 to 10 minutes, until frothy.
  2. In the bowl of a stand mixer, combine yeast mixture with the buttermilk.
  3. Add the flour to the yeast and buttermilk and knead with the dough hook until it pulls away from the bowl and comes together around the dough hook. Add a little bit more flour if needed.
  4. Cover the dough with a dish towel and rest for two hours, or until doubles in size.
  5. In a small bowl, beat the egg with 1 tbsp water to create an egg wash.
  6. In a small bowl, mix the remaining 1/3 C sugar with the cinnamon.
  7. Divide the dough into thirds. Roll each third on a floured surface to 1/4″ thickness. (Make sure the width of the dough will fit in your loaf pan.)
  8. Brush the dough with egg wash, sprinkle with cinnamon sugar, and top with raisins.
  9. Roll the dough width-wise and tuck the ends (see pictures above). Place in greased loaf pans. Cover with a dish towel and allow the dough to rise another 40 minutes.
  10. Preheat oven to 375 degrees F. Bake for 35-40 minutes, or until the internal temperature reaches 190 degrees F. Let cool completely before slicing.

*This recipe is adapted from Avril at*

Cinnamon Raisin Bread 1 Cinnamon Raisin Bread 2

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Eating the Bible: To the Manna Born

And the house of Israel named it manna, and it was like a white coriander seed, and its taste was like a wafer of honey. Exodus 16:31

Manna was a gift from heaven, but it required some work to turn it into something edible. The Torah provided instructions regarding how much manna could be gathered per person per day. Including the limitation that manna could not be kept overnight. This means that you could only gather what was needed for a day.

I think this is where “…Give us this day our daily bread…” comes from in the Our Father prayer. In this prayer we are asking the Lord for only that which we need. We must remember that “this day” refers only to our time on Earth. After reaching the afterlife we won’t need Earthly sustenance.

Honey Coriander Manna Bread


  • 1 C warm water
  • pinch of sugar
  • 1 tbsp active dry yeast
  • 1 egg
  • 1/2 C honey
  • 1 tbsp ground coriander
  • 1 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 stick butter, melted
  • 1 C whole wheat flour
  • 3-4 C all-purpose flour


  1. Combine water, sugar, and yeast. Allow to sit 5 minutes.
  2. In the bowl of a stand mixer combine egg, honey, spices, salt, and butter. Add in the yeast mixture.
  3. Stir in flours 1 C at a time.
  4. Using the dough hook of stand mixer knead the dough until smooth.
  5. Transfer dough to a large greased bowl. Cover and let rise 2 hours, or until doubled in size.
  6. Punch down the dough and divide in half. Knead each loaf again and place in separate loaf pans, or on baking sheets. Cover and let rise 1 hour, or until doubled in size.
  7. Preheat oven to 350 degrees F.
  8. Bake 30-40 minutes until golden.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Honey Coriander Manna Bread

Disclaimer: This post contains affiliate links. 

CIC: Broccoli & Pumpkin Puree


As expected, October’s Crazy Ingredient Challenge involved pumpkin. But I never dreamed that broccoli would be the costar! At first reaction I thought – gross. But then I surprised myself with many different ideas:

  • Pumpkin Hummus w/ Broccoli Pesto Swirl
  • Pizza with Pumpkin Cream sauce and Roasted Broccoli and Sausage
  • Broccoli Salad with Pumpkin Dressing and Pumpkin Seeds
  • Pumpkin Mac and Cheese with Roasted Brocolli
  • Pumpkin Broccoli Bread

I decided to make the last option because my in-laws were in town over the long Columbus Day weekend. Having a bread available seemed like the smartest option.

I took a Banana Zucchini Bread recipe and substituted pumpkin puree for the banana and broccoli for the zucchini. I purchased a bag of broccoli slaw from the grocery store so that I wouldn’t have to shred the broccoli myself. (If you can find a bag of just shredded broccoli I’d suggest that instead of having to pick out the red cabbage and carrot.) Zucchini has a higher moisture content than broccoli so I boiled it prior to incorporating it into the batter.

Pumpkin Broccoli Bread


  • 4 large eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 1 C pumpkin puree
  • 3 C flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 C shredded broccoli
  • 1/2 C slivered almonds


  1. In a pot of boiling water, cook broccoli for 4 minutes. Drain and pat dry between paper towels. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, whisk eggs and add in the sugar and oil. Add pumpkin. Mix in flour, baking powder, baking soda, and salt. Stir in pumpkin pie spice and cinnamon. Fold in broccoli and almonds.
  4. Pour batter into two loaf pans and bake for 50 minutes, until a knife come out cleanly. Note: This will make 24 muffins.

Pumpkin Broccoli Bread 1Pumpkin Broccoli Bread 2

To see other bloggers who participated in this month’s Crazy Ingredient Challenge, click on the link below!



Portuguese Hawaiian Sweet Bread

I’ve admitted before that I’m not much of a baker but this blog has helped me expand my kitchen skills. One thing I’d never even attempted to do before is bake bread! The thought of blooming yeast and rising dough frightened me.

Leave it to a Hawaiian vacation to get me to enter the world of bread making. I wanted to try making the sweet bread we had half of our mornings. The amount of steps looked daunting, but I had my husband in the kitchen with me acting as my safety blanket. I am so proud and excited to tell you that our first attempt was successful!

We enjoyed fresh toast every morning before work our first week back on the mainland. Now if only there were a way to get the bread faster I’d do it every weekend! Now though I won’t be as timid when I come across a fresh bread recipe.

Prep 1 Prep 2

Portuguese Hawaiian Sweet Bread


  • 1/2 C milk
  • 4 tbsp butter, cubed
  • 1/3 C sugar
  • 1 1/4 tsp salt
  • 3 1/4 C all-purpose flour
  • 1 tbsp active-dry yeast
  • zest of 1 lemon
  • 2 large eggs
  • 1 large egg, whites reserved
  • 2 tsp vanilla


  1. In a microwave safe bowl heat milk, butter, sugar, and salt until warm. Stir to soften the butter.
  2. In a stand mixer, combine flour, yeast, and zest. Add the warm milk mixture (stir before adding if mixture separated). Mix to combine. Add in the two whole eggs and 1 egg yolk along with the vanilla. Use the paddle to mix until smooth for 3 minutes and then switch to the dough hook for an additional 5 minutes. Note: The dough will be sticky.
  3. Form the dough into a ball and place in a large greased bowl to rise for 2 hours.
  4. Gently punch the dough to deflate it and roll it back into a ball. Put the dough in a greased 9″ round cake pan. Cover the dough with a clean shower cap (or you can use plastic wrap). Allow dough to rise for another 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Mix 1 tbsp of water with the reserved egg white and brush onto the dough.
  7. Bake bread for 15 minutes. Cover it lightly with aluminum foil and bake for an additional 25 minutes, until the crust is golden brown. Note: The bread should reach an internal temperature of 190 degrees.
  8. Let the bread cool on a cooling rack before breaking into it.

*This recipe is modified from the King Arthur Flour test kitchens at*

Portuguese Hawaiian Sweet Bread 1 Portuguese Hawaiian Sweet Bread 2

French Toast

Now, before you open this blog post with a preconceived notion of French Toast, I must warn you, Alton Brown would probably smack me silly for calling this breakfast dish French Toast. But, this is the French Toast that I grew up on, and so did Stuart! French Toast

You do not need fresh stale bread (oxymoron much?), you do not need to make it the night before, and you do not need to turn on the oven! What you do need are eggs, milk, vanilla, and sandwich bread. I like to sprinkle cinnamon sugar over top before eating too.

Before getting married, we had to go through Pre-Cana. One of the workbooks they had us talk through included a chart for chores. We’d agreed that Stuart would always make breakfast and I would tackle dinner. But then I became a “semi-professional chef” (Stuart’s words) and I knew I had to learn the breakfast world too. I haven’t tackled eggs yet, but I am a pro at waffles (our friends little boys have indicated they are the best they’ve ever had) and pancakes. I typically leave the French Toast to Stuart, as his father is the French Toast maker in their family too, but last weekend I stood at the griddle while he went on a run.

*Note: These amounts are all eyeballed. I prefer to use more milk in the egg mixture than my husband does. 

French Toast


  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 C milk
  • pinch of salt
  • 8 slices sandwich bread
  • butter for greasing


  1. In a bowl wide enough to fit a slice of bread whisk together eggs, vanilla, milk, and salt.
  2. Melt butter over a hot griddle, or in a skillet over the stove.
  3. Dip bread in egg mixture, flipping to coat both sides. Place on griddle and cook until browned.

French Toast We always argue about syrup – my family and I like to keep our syrup in the fridge while Stuart and his like to heat it up. What’s your preference?