Honestly, what could be better than baking this classic brioche loaf bread in your kitchen? Not much. Not much at all.
Here’s why: This loaf is bonkers delicious. And while yes, it takes a little bit of time and effort to make, the results are SO. VERY. WORTH IT. If you’ve never made homemade bread before, this is a great recipe to get you started. It’s made with simple ingredients, easy (and forgiving!) to assemble, and the flavor is unlike anything you’d ever buy at the grocery store. This is what brioche bread is supposed to taste like, and we are so very happy about it.
Well, you guys and gals — in less than two weeks my little family and I are moving into our home on wheels. Cue ALL. THE. FEELS.
To be honest, most of the feelings right now resemble a little bit of panic, anxiety, stress and grumpiness all mixed together because there are literally eleventy billion things left to do. Downsizing everything, moving out of a house, moving into an RV, getting an RV ready for full-time living and doing it all while raising two kids and working? Yeah, it’s a lot. But I am confident that once we hit the road come next weekend, we will be as ready as we’ll ever be for this adventure of a lifetime.
If you’re interested in following along, we have an Instagram page! It’s called @outofboundaries and we’ll be posting stuff about RV life, sure, but mostly about alternative living and what this experience is teaching us about our family, our values, our faith, etc.
But I digress! Because while today is about packing and purging and cleaning and all those SUPER FUN things, it’s more importantly about this turkey bacon bravo sandwich recipe that I’ve been wanting to share with you for a while (sorry, I’ve been a little busy!). If you’re anything like me, you have a serious, deep love for Panera’s Bacon Turkey Bravo sandwich. If you and I are on the same wavelength here, then rejoice! Because I just made a homemade version (with from-scratch bread and everything!) that will blow your mind and tastebuds.
It’s been a while, hasn’t it? Like, oh, almost a year. How are you? I missed you. It’s good to be here with you again.
So much has happened since we last chatted. I had a baby (another girl, named Adelaide (Addy) Scout, who is the sweetest little one you will ever meet and she’s already 10 months old and almost walking and what the heck why does time move so fast). We settled into a new home. I’ve been working for General Mills as a recipe development consultant and video storyboard artist (sounds fancy, but basically I draw pictures on an iPad of pretend food and try to make it look somewhat professional) part time, while also taking care of my littles. Avery, who is almost four years old (WHAT I KNOW), has been going to preschool twice a week and growing like a weed — but really. She’s in 5T clothes and she’s not even four years old yet. Anyone want all of the 3T clothes I bought that she never wore? Ugh.
Let’s see, what else… Elliott, my dear husband, has continued working as a physician assistant at an emergency room in the Twin Cities. It’s hard work and he’s often exhausted (and I’m often exhausted from working my job and taking care of small people all day long) so our hobbies these days include crashing on the couch to watch The Alienist and Silicon Valley re-runs and dreaming big dreams for our family. ← THAT is so very vague and elusive and I apologize for that, but I have to withhold details until we’re ready. But trust, I will share everything when the timing is right.
Hello, hello! As I mentioned in my last post, I’ll be popping in here a few more times over the next few months to share some recipes I’ve created in partnership with Immaculate Baking. So if you’re still here, hello! And lucky you. Because these recipes I’m planning to share are ones you’ll to want to file under “keepers” (in my humble opinion, at least) — starting with this cheesy garlic herb pull apart bread. HELLO. ← for officially the fourth time.
In a world that makes very little sense right now, we can all count on one thing: Doughnuts are delicious. Especially when they are Maple Vanilla Cream Stuffed Chai Doughnuts. A-men.
These yeasted doughnuts are fluffy and soft and chai-spiced and rolled in cinnamon sugar and then filled with a simple homemade maple vanilla bean pastry cream that you’ll want to spoon straight into your mouth (thank goodness you’ll have extra so you can do so). All you have to do is get up off the couch, get into the kitchen, bake and believe in the healing powers of sweet dough and spice. I know I do.
Greetings from sunny, gorgeous, mountainous Denver! It’s where we’ve been the last couple of days and will continue to be for another day and a half to visit friends, climb every mountain, ford every stream, follow every rainbow till we find — a beer and a burger, probably, because at that point we deserve it.
I wouldn’t be mad, though, if instead one of these homemade soft pretzels made its way to my face as a reward for all of this mountain-ing (and by mountain-ing, I basically mean we did one hike and then looked at a lot of mountains. It’s HOW I DO). I wouldn’t even be picky: cinnamon sugar, garlic Parmesan or za’atar sesame-topped, I would take any or all of them. Till I fiiiiind myyyy dreammmmm (please don’t leave I’m done I promise and hey look at these pretty pretzels!).