Really Good Garlic Bread.

Really Good Garlic Bread.

Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.



Print Shopping List

  • 1 teaspoon garlic powder
  • 1 teaspoon water
  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 4—5 garlic cloves, minced to paste (1 tablespoon)
  • 1 (1-pound) loaf soft Italian bread, halved horizontally




A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.

  1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
  2. Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
  3. Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.


The lighter bread toasted a little quicker than I thought but was still good.  I guess I’ll just forget about my love handles and keep trying till I perfect this.

Lyn’s Gluten Free Zucchini Bread

Lyn’s Gluten Free Zucchini Bread

Comfort foods are a good thing they make you feel warm inside especially on a snowy. I have to nick name this one as “hide it from me” or maybe “step away from the bread” it was so good that “Gone in 60 seconds” would work for a name also. I think you get the idea I kind of like this one. As we munched we started naming things that might go good with this, almond flour, pistachios, maybe orange rind….


  • full cup of grated zucchini (from about 1 medium zucchini)
  • 1 1/4 cup – cup for cup gluten-free flour blend
    • If does not included xanthan gum in flour then add ¾ teaspoon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  •  2 teaspoons cinnamon
  • 1 cup brown sugar
  • 1/3 cup canola oil (or other light oil)
  • 2 extra-large eggs
  • 1/4 cup lactose free yogurt
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/3 cup chopped or pecans



Preheat your oven to 350 degrees. Spray standard 9-inch loaf pan and set aside.

Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.

Put the all-purpose gluten-free flour, baking powder, baking soda, salt and cinnamon in a medium bowl and whisk to blend

In another large bowl add the brown sugar, canola oil, eggs, yogurt, lemon juice and pecans. Whisk thoroughly until smooth.

mix wet

Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and the nuts.

add the dry

  • Reserve just a little zucchini to sprinkle over the tops of the loaves

Pour into the pan, sprinkle over the reserved zucchini

pour into pan and sprinkle zuchinni

Bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.

bake 35-40 minutes

Cool for 5 minutes in the pan, then carefully turn out to
cool completely on a rack.

let cool and serve - we could not wait

We could not wait for the completely cool part. Tip if you want skinny slices wait until completely cool.

Bread Pizza with Avocado Slices

Bread Pizza with Avocado Slices

Next to work is a bakery called Ray and Dicks and they make a great bread or sheet pizza. The sauce is heavy tomato paste base and when slightly warmed it melts in your mouth. My wife does not care for it likes the Portland style sheet pizza better. I will buy one for work every once in a while freeze in single servings of the left overs to reheat and top with whatever is left over or in the frig that hits me when I open the door. This week it was in celebration of avocado season.


So this is simple reheat top and eat!





Blueberry Oatmeal Bread

Richard at the office is into baking  he has made some out of this world banana breads, cakes and muffins. He stuck a piece of this in front of me today and said this is great and he was not lying.

This is Heidi from Go bold With Butter  – She must love Ina Garten who uses a lot of butter while cooking.

I’m a lover of quick breads. Pulling together a few ingredients that can be mixed by hand and dumped into one simple pan, then placed in a hot oven to produce a sweet blueberry surprise topped with a pat of butter is what I call a great weekend treat.

The beauty of this recipe is that it comes together so quickly I don’t even have to wait for the weekend to make it. In about the same amount of time it takes to make a morning omelet I can mix the ingredients, then take a quick shower, put on my face and have something fresh from the oven for my daughter before shuttling her off to school.

I love blueberry muffins so adapting the recipe for a quick bread was a natural. Adding heart-healthy oatmeal to the mix gives it a bonus kick start for my daughter’s morning, and a pick-me-up for my afternoon snack.

Blueberry Oatmeal Bread

richard 1
By Heidi
Makes one loaf


1 cup blueberries
2 cups flour, plus 1 tablespoon
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup Greek yogurt
2 eggs
½ cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla
½ cup oats


Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour.

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

Related post

Jordan Marsh Blueberry Muffins


Healthy Breakfast Scones

Avocado Tuna Fish Melt

Avocado Tuna Fish Melt


  • ½ Avocado
  • 1 small can of tuna – I found this great multipack of what appear to be ½ size cans at BJ (perfect for one) so if a regular is 5 oz. this would be 2.5 oz.. If you don’t have a small can double other ingredients
  • A few chopped roasted Baby Roma Tomatoes – salsa is nice also
  • Salt and pepper to taste
  • A shake of Onion and garlic powder to taste (optional)
  • Bread – your choice
  • Sliced or shredded cheese your choice I happen to have some sliced provolone left over from my stuffed eggplant.



  • Drain the tuna and flake in a small bowl. Add avocado and other ingredients and combine to mix well
  • Lightly toast the bread
  • Spread tuna mixture on the bread

spread the tuna

  • Cover with cheese

top with cheese

  • Place on cookie sheet and under a broiler on high until the cheese is melted I like slight browned.


Served with corn salad and what else a couple Baby Roma Tomatoes, the slice cucumber never made it to my plate. What one’s got to munch you know.

Reality check

Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!