Double Chocolate Eggnog Bread

Double Chocolate Eggnog Bread | Crumbs and Chaos

This tempting holiday treat is perfect for giving or to enjoy on your own – Double Chocolate Eggnog Bread is simply divine!

  ID Eggnog

I love taking time to share homemade treats and goodies during the holidays.  That’s part of the holiday fun for me – making yummy treats to share with family, friends, neighbors, co-workers, teachers…this list could go on and on.  You can see more of our faves in the C&C holiday treats archives.   With the bit of snow that we received this week, I’m in the holiday kind of mood.  Is it too early to put up the Christmas tree?

International Delight has you covered for all of your seasonal favorites – creamers like Peppermint Chocolate Truffle, Gingerbread Latte and Frosted Sugar Cookies and Nog, which comes in classic and very vanilla varieties.  I love using eggnog in baked goods, so incorporating it into mini loaves of double chocolate quick bread was a no brainer.  Baking it in disposable mini loaf pans makes it easy to transport and give to the eggnog lovers in your life!… 

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Pumpkin Zucchini Bread

Pumpkin Zucchini Bread | | #bread #pumpkin #zucchini

A few weeks ago, when I posted the Lemon Zucchini Bread, I promised another zucchini recipe would follow.  But this time, I got to add one of my all time favorite ingredients… PUMPKIN!  It is September after all!  Around here we ADORE the Pumpkin Chocolate Chip Muffins so when I saw this I figured it would be a hit.  But instead of making two loaves of bread, I decided to make one loaf and 12 muffins.  With my oldest just starting Kindergarten we are still trying to figure out the perfect morning routine.  One thing I have decided is that having muffins made ahead of time makes life SO much easier.  So seriously this was a no brainer!… 

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Easy Garlic Focaccia Bread

Easy Garlic Focaccia Bread | recipe on

Easy Garlic Focaccia Bread is so simple and is the perfect partner for soup or pasta!

So, September has arrived.  I’m absolutely smiling from ear to ear.  That means fall is closer than ever…pumpkin everything is ’bout to be all over the place and cooler weather is on its way. I almost bought a pumpkin today, but I decided to wait a few more days ;)… 

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Lemon Zucchini Bread

Lemon Zucchini Bread | | #zucchini #bread

OUT. OF. CONTROL.  That is the only thing I have to say about the zucchini in my garden.  Last year I begged and pleaded for my Dad to build me garden boxes for my really small yard! I had never gardened before so it is all trial and error and talking to some friends that have done this before.  This year, I decided to try zucchini.  With baby food making in full swing I figured we could definitely get some use out of it.  Well here is where we get to the out of control part!  I swear I barely blinked and the stuff is growing like crazy!  And they’re huge!  I can’t keep up with them.  So I went on a zucchini recipe search. Pinterest of course turned up tons of delicious looking recipes.  I decided to start with this Lemon Zucchini Bread.

Lemon Zucchini Bread | | #zucchini #bread

It is a delicious twist on a classic favorite.  Dense and moist like you expect zucchini bread to be with a burst of citrus flavor!  I was very pleased with the result and I have a feeling this won’t be the last of the zucchini recipes from me! What are your favorite zucchini recipes?

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Lemon Zucchini Bread
  • 2 cups CAKE FLOUR
  • ½ teaspoon SALT
  • 2 teaspoon BAKING POWDER
  • 2 EGGS
  • ½ cup CANOLA OIL
  • 1⅓ cups SUGAR
  • 2 Tablespoons LEMON JUICE
  • ½ cup BUTTERMILK
  • zest of 1 LEMON
  • 1 cup ZUCCHINI, grated
  • 2 Tablespoon LEMON JUICE
  • 1 Tablespoon MILK
  1. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Then add dry mixture to the wet mixture and blend all together until well combined.
  2. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Recipe source: Lil’ Luna

 More ways to enjoy your zucchini abundance…

Zucchini Lasagna

Fire Roasted Tomato and Basil Pasta

Grilled Zucchini Bruschetta from What’s Cooking with Ruthie

Maple Cinnamon Cream Crescent Rolls

Maple Cinnamon Cream Crescents | Crumbs and Chaos Pass the rolls…the Maple Cinnamon Cream Crescent Rolls that is.  Perfect for your Easter meal or just an afternoon snack ;)

After making these sweet little rolls, I may need to sign up for bread lover’s anonymous.  The side dishes and bread are by far my favorite part of any special/holiday meal.  I love the bread even more slathered with a generous helping of butter.  I seriously can’t deny a fresh, warm roll.

Maple Cinnamon Cream Crescents | Crumbs and Chaos Growing up, I remember going to my grandma’s house for Easter brunch and having all sorts of breakfast goodness.  These gems would have been perfect on her buffet right next to the pumpkin bread she made because all of her grandkids were big fans.

Buttery crescent rolls filled with maple cinnamon cream cheese and baked until golden.  You’re going to need a double batch because these aren’t going to last long at all because they’re just right for brunch, with dinner or just because.

Maple Cinnamon Cream Crescents | Crumbs and Chaos

Maple Cinnamon Cream Crescent Rolls

A delicious addition to your next big meal, this recipe for Maple Cinnamon Cream Crescent Rolls is simple and perfect for the bread basket!


  • 4 oz. (from a block) CREAM CHEESE
  • 2 Tablespoons PURE MAPLE SYRUP
  • 1/4 teaspoon GROUND CINNAMON


  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine cream cheese, maple syrup and cinnamon.
  3. Separate crescent roll dough into 8 triangles. Top each triangle with a rounded tablespoon of cream cheese mixture. Roll up each roll starting with the long side and place on a baking sheet.
  4. Bake 11-13 minutes or until golden brown. Serve warm or at room temperature.

More rolls to love…

Garlic Rolls

Pull Apart Lemon Rolls

Easy Caramel Rolls

Glazed Lemon Bread

Glazed Lemon Bread | Crumbs and Chaos

This recipe for Glazed Lemon Bread is easy to make and perfect for breakfast or brunch.

It’s time for a squeeze of fresh citrus…lemon to be exact.  I love how refreshing zesting or squeezing a lemon is, it brightens up the entire room.  Something that is absolutely needed during these long, cold winter days.  This lovely little loaf of lemon bread is a delight with your morning coffee and it would be perfect for a brunch spread or an afternoon snack.  You could make this to take to work to brighten up someone else’s day too.

Glazed Lemon Bread | Crumbs and Chaos

Glazed Lemon Bread

This easy recipe for Glazed Lemon Bread is perfect for breakfast or brunch.


  • 1 1/2 cups FLOUR
  • 1 cup SUGAR
  • 1 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 2 EGGS
  • 5 oz. can EVAPORATED MILK
  • 1/3 cup VEGETABLE OIL
  • 3/4 cup POWDERED SUGAR


  1. Preheat oven to 350 degrees. Grease the bottom and 2 inches up the sides of a loaf pan.
  2. Combine dry ingredients in a large bowl. In a small bowl, whisk together eggs, evaporated milk, oil and 2 teaspoons of lemon zest. Pour wet ingredients into dry and stir to combine. Transfer mixture to prepared pan.
  3. Bake 50-55 minutes or until toothpick tests clean, be careful not to over bake. Allow to cool in pan for 10 minutes and turn out onto a wire rack to cool completely.
  4. Stir together powdered sugar and enough lemon juice to make a glaze. Drizzle over cooled bread and garnish with extra lemon zest.

Recipe Source: Very Best Baking



More lemon to love…

Pull Apart Lemon Rolls

Lemon Vanilla Dream Bars

Cream Cheese Lemon Cake Bars

The Best of 2013: Soup & Bread

The Best of 2013: Soup & Bread on Crumbs and Chaos #soup

Today in our Best of 2013 series we’re talking soup & bread.  Oh how I love thee, there’s not many things better than a bowl full of hot, steamy soup with a little bread on the side.  Don’t miss yesterday’s Best of 2013: Breakfast post and stop on over to Finding Joy in My Kitchen to see all of the Countdown to 2014 lists!

broccoli cheese soup feature Broccoli Cheese Soup

Tex-Mex Chili | Crumbs and Chaos #slowcooker #soup #chili Tex-Mex Chili

chicken potpie soup | #soup #chicken #potpie Chicken Pot Pie Soup

Perfect Potato Soup | Crumbs and Chaos #soup #easyrecipe Perfect Potato Soup

Pork Chili Verde | Crumbs and Chaos #soup #comfortfood Pork Chili Verde

Tortellini Sausage Soup | | #soup #sausage #tortellini #winter Tortellini Sausage Soup

Farmhouse Bread | Crumbs and Chaos #bread Farmhouse Bread

don’t miss last year’s review: The Best of 2012: Soup & Bread

Chocolate Peppermint Bread

This is a sponsored post written by me on behalf of PAM Cooking Spray.

Chocolate Peppermint Bread | Crumbs and Chaos #peppermint #chocolate #Christmas #quickbread Two things I know for sure: I’m extra loving all things peppermint this season and this recipe for Chocolate Peppermint Bread has earned the love of my all of my children. I think quick breads are one of those things that most people enjoying making…they don’t take long to put together, they may only dirty one bowl and an hour later your house smells absolutely amazing.  The hardest part is waiting for it to cool enough to cut it.  No, scratch that, the hardest part is hoping they come out of the pan in one piece, especially if you’ve planned to taking that loaf of quick bread to share with someone else…. 

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Pull Apart Lemon Rolls

Spring Oh Spring!  Where Art Thou Spring??  Around here we have been longing for spring.  We want to open the windows, eat dinner on the deck, and take walks around the block.  It snowed this past weekend and today was the glimmer of hope we were looking for.  With temperatures in the mid-40s, the kitchen window was open and the boys were outside getting dirty!  All while I was in the kitchen making these rolls.  I mean, what is a better reminder of spring than lemon??  With it’s fresh citrus-y aroma and it’s tart flavor, just zesting the lemons made me smile.

These rolls are very simple to make and oh so delicious.  There’s lemon and sugar on rolls topped with lemon glaze!  They were amazing warm out of the oven but still just as delightful after sitting out for a while.  These would be perfect for a weekend brunch, but tis the season, these will definitely be making an appearance on our Easter table!!


Lemon Pull Apart Rolls | | #lemon #rolls #brunch

Pull Apart Lemon Rolls


  • 12 FROZEN DINNER ROLLS, thawed but still cold (I used Rhodes)
  • zest from 2 WHOLE LEMONS
  • 1/2 cup SUGAR
  • 1/4 cup BUTTER, melted
  • 1 Tablespoon BUTTER, melted
  • 2 Tablespoons FRESH LEMON JUICE


  1. Mix lemon zest with sugar. Cut rolls in half and place in a 9x13-inch sprayed baking pan. Drizzle melted butter over rolls. Sprinkle with 1/2 of the lemon zest/sugar mixture (reserving other 1/2 of mixture to sprinkle on just before baking). Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining lemon zest/sugar mixture. Bake at 350°F 20-25 minutes. Meanwhile combine glaze ingredients and mix well. Remove rolls from oven and drizzle glaze over top. ENJOY!!

Recipe Source:  Six Sisters’ Stuff


megan This post may be linked to Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayTwo Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayWhat’s In Your Kitchen WednesdayWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysTaste and Tell ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayChic & Crafty PartyWhat’s Shakin’Weekend PotluckI’m Lovin’ It 

Farmhouse Bread

Farmhouse Bread | Crumbs and Chaos

Freshly baked bread… slightly salty butter…homemade blueberry jam…your taste buds are in heaven.

There is an incredible satisfaction that comes in making your own bread.  A few simple steps, a little time and you will have a little heaven of your own.  Bonus…your house will smell amazing in the process.  This bread takes toast to a whole ‘nother level.  I love that this recipe makes 2 loaves, although at our house it doesn’t last long!

I don’t make bread on a regular basis.  But seeing how easy and almost effortless this recipe is, that may change very quickly.  We’ve loved it all by itself, as toast and it would be fabulous with a hot bowl of soup.


Farmhouse Bread  | Crumbs and Chaos #bread

Farmhouse Bread

Yield: 2 loaves


  • 3 cups BREAD FLOUR
  • 1/3 cup HONEY
  • 1/4 cup CANOLA OIL
  • 1 Tablespoon SALT
  • 4 1/2 teaspoons ACTIVE DRY YEAST
  • 2 1/4 cup WARM WATER
  • 1 Tablespoon OLIVE OIL


  1. In a large bowl, combine bread flour, honey, canola oil, salt and yeast.
  2. Add warm water to the bowl and stir together until combined.
  3. Mix in 1 cup of all purpose flour at a time until the dough is mixed together.
  4. Knead by hand or with a dough hook for about 5 minutes until smooth.
  5. Coat the inside of a large bowl with olive oil and put the dough in it. Cover with a dish towel and set in a warm place to rise for about an hour or until double in size.
  6. Grease two loaf pans. Divide dough into 2 equal portions and shape each piece into a rectangle and roll up into a loaf shape and place into pans.
  7. Cover the pans loosely and let rise again for another hour.
  8. Preheat oven to 375°. Place bread in oven and bake for 40-45 minutes, until golden.
  9. Let cool in pans for 5-10 minutes, then remove to a wire rack to cool completely before slicing.

Recipe Source: Bran Appetit



This post is linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Two Cup Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday