Cheesy Olive Bread

Cheesy Olive Bread {Domesticated Academic}

You’ll love this cheesy, warm, ooey, gooey, wonderful appetizer because it’s comes together in a snap, takes little effort, and people will think it’s extra fancy. And who doesn’t like that kind of compliment?

I saw a recipe for some olive dip but being an incredibly lazy creature, I thought about it and I thought about it….and I decided that I should just put the dip on the bread and bake it. Less work to eat it in the long run ūüėõ

Cheesy Olive Bread {Domesticated Academic}

I added some hot pepper jack cheese to mine instead of all mozzarella, but feel free to go forth and experiment with your preferred cheese of choice. There’s probably no “wrong” answer here in terms of what you want to melt. 20 minutes in the oven and you’ll be waiting with breath that is baited.

You’ll need:

  • 1 French bread baguette (or loaf of French bread)
  • olive oil
  • 2 stalks green onions (about 1/2 cup), sliced into thin pieces
  • 1 block of cream cheese, room temperature
  • 1/4 c. mayonnaise
  • 1 c. green olives, roughly chopped
  • 1 c. black olives, roughly chopped
  • 1 c. mozzarella cheese, grated
  • 1 c. pepper jack cheese, grated (or you choose your combo
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  1. Preheat oven to 350 degrees F.
  2. Split the bread lengthwise with a serrated knife.
  3. Hollow out the bread ‘boats’ with your fingers to give you more room for the amazing cheese mixture.
  4. Drizzle with olive oil (or spread some softened butter).
  5. Mix the cream cheese, green onion, mayo, both kinds of olives, cheeses, pepper, and garlic together in a mixing bowl until it all comes together.
  6. Smooth spoonfuls of the mixture into the hollowed out bread.
  7. Bake on a cookie sheet for 20 min. or until the bread is golden brown.
  8. Serve warm.

Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu! ¬†I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic

Holiday Sides: Cranberry Corn Chobani Muffins

Cranberry Chobani Corn Muffins | Domesticated Academic

You’ll love these seasonal beauties because they’re easy to whip up, make perfect portions, and you can add almost any add-on’s to personalize them for the crowd you’re trying to please. You see what I did there? Sneaking in all those “C’s” in to the title? Until the word “muffin” begins with ‘c.’ This also makes EXACTLY 12 standard size muffins. Who woulda thought? Every muffin recipe known to man says “12 muffins” and 18 muffin tins later….your muffins are done!

Consider putting out a basket of these warm muffins to go with your meal, as a start to the day, or as a snack instead of those processed (yet delicious) crescent rolls or biscuits from a can. At least you know what’s in them! amirightttt???

You’ll need:

30 min.

  • 1 cup all-purpose flour
  • 3/4¬†cup cornmeal
  • 1/2¬†cup sugar
  • 1 1/2¬†teaspoons baking powder
  • 1/4¬†teaspoon salt
  • 1/2¬†cup sweetened dried cranberries
  • 1¬†egg
  • 1/2¬†cup milk
  • 1/2 cup non-fat cho
  • 1/3¬†cup vegetable oil
  1. Heat oven to 400¬įF. Line 12 regular-size muffin cups with paper baking cups.
  2. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  3. In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  4. Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  5. Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

Power muffins | Domesticated Academic

Power Muffins

Chobani Black Cherry Chocolate Coconut Bread

Cherry Cho Chocolate Coconut Bread | Domesticated Academic

You’ll love this bread for its’ chewy texture, the pop of the chips and coconut, and the fact that it might be a bit healthier than some of the other recipes out there. I opted to keep some of the fat in this one, I think it tastes better. You’re welcome to go wild with substitutions and change it up for your own dietary needs. I use soft bananas in several of my recipes instead of fat, and use gluten free from time-to-time, but again, make this your own. The batter is thick because of the yogurt, but don’t be alarmed, it’s just fine. It also gets pretty dark in the oven, but again, just keep an eye on it! ¬†Chobani was nice enough to send me some promotional yogurt after I submitted another recipe to their site. The big 16 oz. tubs showed up at my door and I knew I couldn’t eat that much yogurt by myself, so I headed to the kitchen!

Cherry Cho Chocolate Coconut Bread | Domesticated Academic

I’m in love, I’m in love, and I don’t care who knows! Ah, Elf….one of my favorite movies during the holidays (and almost anytime if we’re being honest here). I’ve been on a greek yogurt kick again. I was craving salt a while back and while I know the Internet lies, it did tell me in several places that my craving might be a result of not enough calcium and/or trace minerals in my diet. After getting some cho, cheese sticks, and making a point to drink more milk–cravings diminished. I still love some good, salty olives from the fancy olive bar, but the craving was insatiable for several days and I know myself well enough to know that I don’t crave salt like that. ever.

You’ll need:

15 min. prep + cook/cool time

makes one loaf

  • 16 oz. container of Chobani Black Cherry
  • 2 eggs
  • 1/2 stick of butter soft
  • 2 cups of flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • handful of mini chocolate chips


  1. Grease your bread pan and pre-heat oven to 350 degrees
  2. Cream together Chobani, sugar, butter and eggs.
  3. Add  dry ingredients, flour, baking soda, baking powder, and salt.
  4. Fold in chips and coconut.
  5. Bake for 45 minutes Р1 hour .
  6. Check with a tooth pick to see if center is cooked through.
  7. Let cool for 15 min. before removing from pan to complete cooling.
  8. This freezes like a champion too–don’t be scared to make a whole bunch & save for a rainy day!

Chocolate Cinnamon Bread | Domesticated Academic

Chocolate Cinnamon Sbux Knock-Off Bread

Cranberry Oatmeal Chocolate Chip Cookies | Domesticated Academic

Cranberry Oatmeal Cookies

Lemon Raspberry Bread | Domesticated Academic

Lemon Raspberry Bread

Chobani Chocolate Banana Muffins

Chocolate Banana Cho Mini Muffins | Domesticated Academic

Man, I love these mini muffins. They’re just so much more FUN to eat than a regular muffin. Popping them in your mouth is just easier….this is either the laziest thing I’ve ever said, or it’s taking a turn to “sexual references gone bad” town! I’ll stop there! ¬†These are the cutest little muffins I’ve made in a long time–the batch magically¬†disappeared¬†in two days courtesy of my big mouth. Yes, all 48ish of them…..I’ve rationalized this and put it away by saying there was mostly yogurt in them. Weight watchers, you totally understand right? “no.” Oh well, the damage has been done!

Chocolate Banana Cho Mini Muffins | Domesticated Academic

You’ll love these muffins because they’re chocolate, they’re banana, they’re super adorable, they’re super easy, and they’re super healthy! I’m leaving the fat in these for today, you can take it out, but spread out over 48 mini muffins, it’s a small price to pay. Don’t like the butter? Simply omit it and quit whining about “un-healthy” these are because they contain a small amount of fat. In fact, if that’s what you think, move on jerks.

Here’s my blogging disclaimer: Yeah, I’m saying it: these have calories, I’m not baking air here. If you don’t like the recipe because it goes against your paleo-vegan-pisca-gluten free-uber ridiculous-unhealthy-healthy lifestyle, then do me a favor–keep your snooty comments to yourself and walk on. I love blogging, it’s a great way to share some of the great recipes that are from my family and from my own kitchen, but man, do I get sick of hearing people complain and whine in my comments about “omigodtheres200caloriesin2ofthese” damn folks….If you think I’ve measured wrong: tell me. If you think the oven is too hot: tell me. If you want to ask a question that’s useful like “I was wondering if I should increase the amount of banana if I omit the butter?” then ask me. If you just want to be a JERK: don’t bother. I’m NOT SORRY I don’t cook just for you each day. I cook for me and the people I feed so go be rude on someone else’s blog. Don’t like what I just said–don’t come back for another visit. I’m glad we had this chat. I’ll stop using my teacher voice now.

Chocolate Banana Cho Mini Muffins | Domesticated Academic

You’ll need:

15 min. + cook time

makes about 48 mini, adorable muffins ūüėÄ

  • 16 oz. container of Chobani Chocolate Vanilla Chunk
  • 2 eggs
  • 1/2 stick of butter soft
  • 1 medium banana-ripe & smashed
  • 2 cups of flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • handful of mini chocolate chips


  1. Spray a mini-muffin tin with non-stick spray.
  2. Pre-heat oven to 350 degrees
  3. Cream together Chobani, sugar, butter, banana, and eggs.
  4. Add  dry ingredients, flour, baking soda, baking powder, and salt.
  5. Fold in chips.
  6. Fill mini muffin tin about half full of batter in each cup.
  7. Bake for 8-10 minutes.
  8. Check with a tooth pick to see if center is cooked through. Muffins will be golden brown, super adorable, and irresistable.
  9. Flip out and cool on wire rack.

Strawberry Greek Yogurt Coffee Cake | Domesticated Academic

Strawberry Greek Yogurt Coffee Cake

Greek Yogurt Apple Cinnamon Pancakes | Domesticated Academic

Greek Yogurt Apple Cinnamon Pancakes

Double Chocolate Cinnamon Bread (Starbucks Replica)

Chocolate Cinnamon Bread | Domesticated Academic

This bread is soft, dense, and super chocolatey with a hint of cinnamon. You’ll love it because it keeps your wallet fuller and you in control of your food. Putting a loaf of this takes no time at all, the hardest part is waiting for it to bake! If you like the chocolate cinnamon bread at Starbucks, this one will surely make you happy without paying $2.25 (average) per slice. I also had to use my friend, Chobani, in this and took out some of the butter without sacrificing the denseness of the bread.

Chocolate Cinnamon Bread | Domesticated Academic

This bread was the ultimate indulgence for a wine party, paired with all kinds of other snacks that folks brought to share. This was amazing warmed up with a scoop of vanilla ice cream and wasn’t so heavy that you felt it ‘go to your hips’ immediately. I gave away some slices of my triple chocolate cheesecake and the recipient said, “it was so good, you know, the good where you feel it move to your hips and take up house.” Hopefully this bread will satisfy your sweet tooth without hurting your hips ūüôā

You’ll need:

15 min. prep + cook time

  • Butter , for greasing pan
  • 3/4 cup tightly-packed dark brown sugar
  • 1 cup Dutch cocoa powder , sifted
  • 1 1/2 cups all-purpose flour , plus more for dusting
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp cinnamon
  • 1 tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup buttermilk
  • 1/4 cup butter-softened
  • 1/4 cup non-fat greek yogurt
  • 1 tsp. vanilla
  • 8 ounces semisweet (60 percent) chocolate chunks or chips
  1. Preheat oven to 350¬į.
  2. Butter one 9″ x 5″ x 3″ loaf pan, dust with flour or cocoa, and knock out excess flour.
  3. Place brown sugar in the bowl of an electric mixer.
  4. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.
  5. In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, softened butter, greek yogurt, and vanilla; whisk until combined.
  6. Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined.
  7. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.
  8. Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.
  9. Let cool in pan for 15 minutes; remove and place on rack to cool completely.

Lemon Raspberry Bread | Domesticated Academic

Greek Yogurt Lemon Raspberry Bread

Chocolate Chip Zucchini Bread | Domesticated Academic

Greek Yogurt Chocolate Chip Zucchini Bread

Bread Machine English Muffins

Bread Machine English Muffins | Domesticated Academic

If you’re a sucker for an English Muffin like I am, then you will love this recipe because you can get some help from your bread machine to get you started! I’ve been experimenting with EM bread and the actual muffins and have found tons of recipes with honey, without, with a pinch of this, without a pinch of that and determined that I like a little sweetness in my muffins that can come in the form of sugar or honey.

Bread Machine English Muffins | Domesticated Academic

Needless to say, there is a plethora of EM bread and muffins in the house right now. These freeze very nicely and then you can pull the amount you need out of the freezer for a few days without any of them spoiling. Or, just make a pig of yourself, which seems to be my main problem lately….thanks for the recipe.

You’ll need:

bread machine dough time + 45 min.

makes 8-10

  • 1 cup milk
  • 3 tablespoons butter
  • 1 egg
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3 cups all-purpose flour (I used half white, half whole wheat)
  • 1 1/2 teaspoons dry yeast
  • cornmeal


  1. Place ingredients except the cornmeal in your bread machine in the order recommended by the manufacturer.
  2. Choose the dough cycle setting and start.
  3. Once dough cycle is complete, dump out the dough onto a surface with a light coating of cornmeal. (Dough will be somewhat wet…that’s good!)
  4. Sprinkle a small amount of cornmeal onto each side of the dough.
  5. Using your hands, flatten out the dough into a 1 inch thick rectangle.
  6. Cut into 8 to 10 rounds.
  7. Place rounds onto a cookie sheet, cover and let rise for 20 minutes.
  8. Heat a griddle to 350¬įF. Place dough rounds onto hot griddle and cook for 7 minutes on each side or until golden brown.
  9. Note: Once flipped you’ll notice they’ve puffed up some… they’re supposed too~

Other breads I adore….

Healthy Starbucks Lemon Loaf w Craisins | Domesticated Academic

Lightened Starbucks Lemon Loaf

Buttermilk Blue Cheese Biscuits | Domesticated Academic

Blue Cheese Buttermilk Biscuits