A Slice of Style

The best deals on the nicest things and one couple's infertility journey.

Easy Garlic Parmesan Rolls

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(Can we all take a moment of silence for Goldie’s delicious double chin?!)

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My outfit: Sweater (can’t stop wearing it!!) | Jeans

My mouth is watering as I type this and I can practically smell these cheesy, garlicky warm rolls like I did when I made them yesterday. When you taste them, you will NEVER know that they aren’t 100% made-from-scratch. Why even take the take to make homemade dough when these taste this good?!! Seriously. These are my signature rolls that I take to Sunday dinners with our families and there is never a single roll left because everyone gobbles them up. What’s almost just as good as how they taste? How easy they are to make!

EASY GARLIC PARMESAN ROLLS

Ingredients:

  • 1/2 cup butter
  • 12 Rhoades frozen dinner rolls (They are the best price as Costco, but you can buy them at any grocery store in the freezer section)
  • 1 Tbsp garlic (I LOVE this Lighthouse freeze dried garlic! I discovered it at Costco and I will never touch another clove of garlic again. This stuff is AMAZING!)
  • 1 cup parmesan cheese

Instructions:

  • Melt 1/2 cup butter and 1 Tbsp garlic in the microwave, then stir in 1 cup parmesan cheese.
  • Take frozen dough balls and roll them in the butter mixture. Since they are frozen and the mixture is thick, you may need to use both hands to get the roll covered!
  • Spray a glass baking dish with oil and place the rolls onto the dish.
  • Spoon any remaining mixture onto the top of the rolls.
  • Cover the pan with plastic wrap sprayed with oil and let them raise until doubled in size.
  • Follow instructions on the Rhoades bag for baking instructions!

Tips for success:

  • If the rolls on the edges of the pan look like they are getting too browned while the middle rolls don’t look done enough, lightly cover the pan during baking with a sheet of aluminum foil to protect the top from browning too much!
  • Let the rolls sit in the pan for about 5 minutes after you take them out of the oven. Take each roll out separately with a fork; don’t tip pan upside down and dump the rolls out or they will all get smashed and a lot of the cheese will crumble off. Let them finish cooling on a cooling rack.

ENJOY! Oh, my. And save one for me?!

THE TOOLS

Zucchini Bread with Coconut Oil





A thick, flavorful and moist bread perfect for serving as a side to any meal, or on it’s own!







I’ve been wanting to use the zucchini that we grew our garden this year in various ways because my husband can only have grilled zucchini for so long. He’s getting a little sick of it, he told me. Zucchini bread to the rescue! This is a tasty recipe that I made with coconut oil. The batter is really thick and the bread comes out really moist and flavorful thanks to the cinnamon. I used coconut oil since it’s healthier than other oils and I love the way it turned out.





Zucchini Bread with Coconut Oil





Ingredients




3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup coconut oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Directions

1. Grease and flour two 8 x 4 inch pans, or smaller pans. I used small paper containers so I could give them to people. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Enjoy!

Notes: Adapted from allrecipes.com






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Sweet Cherry Almond Bread


This bread is sweet and bright, bursting with cherry and almond flavor!


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The moment I saw this recipe, I knew I had to try it. Cherry + almond? Yes, please. It’s so sweet and soft and I could eat it for breakfast, lunch and dinner. But I won’t. At least while someone’s looking.





The only thing I would change about this recipe based on my experience in making it is I would put the batter into one 8 x 4 inch loaf pan instead of one because I think my loaves came out a little too short. 



Sweet Cherry Almond Bread

Printable recipe


Ingredients

Cherry Bread:
One 10-ounce jar maraschino cherries, divided
2 tablespoons all-purpose flour
1 3/4 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
2 large eggs
1/2 cup canola or vegetable oil
cherry juice, reserve 1/4 cup
1 teaspoon almond extract
1 teaspoon vanilla extract

Cherry-Almond Glaze:
1/4 cup reserved cherry juice
1 teaspoon almond extract
about 1 1/2 cups+ confectioners’ sugar

Directions 

  1. Preheat oven to 350F. Lightly grease and flour one 8×4-inch loaf pan and set aside. 
  2. Cherry Bread – Remove cherries from jar and place on a cutting board. Roughly chop them.
  3. Sprinkle with 2 tablespoons flour (prevents them from sinking during baking) and toss to coat evenly; set cutting board aside. Set jar with the cherry juice aside.
  4. In a large mixing bowl, add 1 3/4 cups flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
  5. In a small mixing bowl or glass measuring cup, combine eggs, oil, all the cherry juice from the jar except 1/4 cup to be reserved for the glaze, almond extract, vanilla extract, and whisk to combine.
  6. Pour wet mixture over dry ingredients and stir to combine; don’t overmix. Batter will be very thick.
  7. Lightly fold in the chopped cherries.
  8. Turn batter out into the prepared pans, smoothing the tops lightly with a spatula. Strategically place a few cherries on top for visual appeal.
  9. Bake for about 40 minutes, or until bread is domed, set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Allow bread to cool in pan on top of a wire rack for about 15 minutes before removing and allowing to finish cooling completely on rack. While bread cools, make the glaze.
  10. Cherry-Almond Glaze – In a medium bowl, combine 1/4 cup reserved cherry juice, almond extract, about 1 cup confectioners’ sugar, and whisk to combine until smooth and satiny. Add sugar until desired consistency is reached. Glaze the bread prior to serving. After the photos were done, I glazed much more liberally, spreading the glaze like butter on the interior of the slices. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months. Do not glaze bread until ready to serve if you plan on storing long-term.
  11. Enjoy!

Note: Recipe from averiecooks.com










If you’re a Utah local, tune into Good Things Utah on Monday from 9-10 am where I’ll be demonstrating my Almond Coconut KIND Bar Copycat recipe! 










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