Cappuccino Cheesecake Bars

Cappuccino Cheesecake Bars | browneyedbaker.com #recipe

If you don’t like the taste of coffee, you can stop right here.

While some coffee-flavored desserts are mixed together with things like chocolate or butter that temper the flavor, there is no buffer in this recipe. It’s a coffee wallop, if ever there was one. I have never been a coffee drinker, as it’s just too bitter for me unless I include a truckload of sugar and cream. At that point, I’d much rather eat my calories than drink them (pass the chocolate chip cookie, please). However, I am a huge fan of coffee-flavored desserts. Go figure, so weird, right?! I’m quite sure it just might have something to do with that whole sugar notion.

Cappuccino Cheesecake Bars | browneyedbaker.com #recipe

While cheesecakes are one of my favorite dessert categories, making them can sometimes be overwhelming for beginners and time-consuming for everyone. Thus, the cheesecake bar! It mixes up very quickly and is significantly less muss and fuss than baking an entire cheesecake.

These babies have espresso powder in both the crust and the filling, so there is no meek or subtle flavor here. The cheesecake bars are smooth and creamy and taste just like a cappuccino; all you need is a dollop of whipped cream on top and dessert is ready!

Cappuccino Cheesecake Bars | browneyedbaker.com #recipe

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Pepperoni Bread

Pepperoni Bread, a.k.a. Pepperoni Rolls | browneyedbaker.com #recipe

If you are from anywhere near West Virginia or western Pennsylvania, chances are good that you’ve heard of (or eaten!) pepperoni bread (sometimes also called pepperoni rolls). It was pretty much a staple at my grandma’s house when I was a kid. Walking into her kitchen and seeing mounds of pepperoni bread stacked all over her counter was like Christmas morning. Needless to say, they didn’t last long at all at her house. What we didn’t devour while we were there was divvied up between my family and our cousins to eat at home.

Words truly do not do justice to how absolutely, positively in love my family was with my grandma’s pepperoni bread.

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

I also cannot tell you how utterly elated I was when I found out early on in our courtship that my Chief Culinary Consultant’s mom also made pepperoni bread. I’ve only made it a handful of times myself, so I’m always ecstatic when I find out that his mom is making a batch.

Pepperoni bread was one of the earliest recipes ever posted here on Brown Eyed Baker, but it was terribly vague and in desperate need of a makeover. Any excuse to make pepperoni bread!

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

Now, a few notes about the recipe:

  • My grandma (and my mother-in-law) used Rhodes frozen bread dough. I highly recommend it. I know. You could totally make your own dough. I have. It’s fine, but it’s not the same, and sometimes you just want what you’ve loved since you were four years old, right?
  • When my grandma first told me how she made hers, she said she would get two rolls out of one loaf of bread dough. However, mine seemed to come out quite bigger than I remember hers. It doesn’t really matter, but if you’d prefer smaller rolls, you could certainly divide the dough into three or even four pieces.
  • Feel free to adjust the amounts of pepperoni and cheese, and use more or less of either based on your personal preferences. You could also add/substitute other meats like salami or different cheeses (although in our family it’s straight pepperoni and mozzarella; I do make one roll with the addition of green olives for my Chief Culinary Consultant because he loves them).
  • You will almost certainly find that some pepperoni and/or cheese spilled out of the side of some of your loaves. Embrace it. As kids, we used to fight over who would get the roll with all of the cheese stuck to the outside. I have yet to meet pepperoni bread without at least a little “seepage”.
  • My family always kept these (and ate them) at room temperature, but my Chief Culinary Consultant’s family refrigerates them and reheats them. You could do either.
  • If you have a pizza stone, you could bake the pepperoni bread on there, as they would get a crispier bottom, which I love (my grandma always made hers on VERY seasoned baking sheets).

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

If you like pepperoni pizza, these will be right up your alley. It’s basically pizza without the sauce!

I love the memory of seeing pepperoni bread in my grandma’s kitchen; I need to make them appear in mine more often!

Pepperoni Rolls | Pepperoni Bread | browneyedbaker.com #recipe

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