The Latest Zottola Kitchen Adventures

If you visit the Zottola home at any hour, there’s probably something in the oven, on the stove, fermenting on top of our refrigerator, or cooling on the counter. Here’s the latest!

I’ve been baking up a storm (a flour storm?!) and enjoying every moment of it. Since creating my sourdough starter, I’ve been baking a loaf almost every day. Ob-sessed. I’ve done a few loaves of rye and pumpernickel, too. Love those strong flavors.

Sourdough bread

I became the proud owner of this cookbook devoted to cookies and dove right in. Molasses cookies were first on the docket and they were divine!

There’s nothing like a good ol’ cookie to end the day… every day 🙂

Molasses cookies King Arthur Flour

I had an order for a birthday cake and cupcakes and it went well (you can see the cupcakes in this post)! The cake turned out well and the customer was happy. Whoop whoop!

Birthday cake

When I was making the birthday cake, Jimmy and I were getting ready to go to my in-laws for dinner and whipped up this cake (below) with the extra buttercream.

It was fun to “play” with a cake and not have any certain design or decoration I had to do. I didn’t end up going to my in-laws because I started to come down with mastitis (ughhh), but Jimmy said the cake was great!

Decorated cake

Other adventures in the Zottola kitchen have included making vanilla extract (which I mentioned in this post and is finally ready!), mozzarella cheese, and brewing kombucha.

My brother-in-law knows how much I like to play in the kitchen, so he got me a cheese making kit and a kombucha brewing kit for Christmas, which have been a lot of fun. The kombucha has been fermenting for like eight days now, so I think it’s just about ready? Nevermind the fact I’ve never actually had kombucha before, haha.

Homemade mozzarella cheese

My first ball of mozzarella cheese! We ended up grating it and putting it on sourdough pizza crusts and sandwiches 🙂

Have you done anything fun in the kitchen lately?

How to Make Freezer Breakfast Sandwiches

Making freezer-friendly breakfast sandwiches has saved Jimmy and I a lot of time and mental energy in the morning.

Egg and ham english muffin breakfast sandwiches

I usually prep a big batch two times a month and it makes our mornings a breeze. Here’s how I do it!

12 English muffins
12 eggs
12 slices cheddar cheese
12 slices deli ham

1. Preheat oven to 350 degrees and split the English muffins. Line a few cookie sheets with parchment paper. Lay the English muffins out in the cookie sheets and bake for about five minutes, or until toasted to your desired level of doneness.

English muffins

2. While the English muffins are in the oven, begin frying a few eggs at a time. I usually crack two or three into a frying pan coated with cooking spray and heated to medium. Cook the eggs to your desired level of doneness and lay one on the bottom half of each English muffin. Repeat with the remaining eggs.

Egg and ham english muffin breakfast sandwiches

3. Place a slice of ham on top of each egg, and then add a slice of cheese on top of the ham.

Egg and ham english muffin breakfast sandwichesEgg and ham english muffin breakfast sandwiches

4. Top the English muffins with the other half of each and wrap individually in aluminum foil or plastic wrap and put in a freezer safe gallon bag. To defrost, pull one or more sandwiches out the night before you need them and reheat in the microwave or oven. Enjoy!

Egg and ham english muffin breakfast sandwiches

Egg and ham english muffin breakfast sandwiches

-Sometimes I wrap Pillsbury crescent rolls around a cooked sausage link and slice of cheese and bake is directed on the package.
-Everything bagels with bacon, pepper jack cheese, and eggs are great.
-Jimmy also enjoys biscuits with either eggs, ham, or bacon.
-A tortilla filled with scrambled eggs, cheese, and diced peppers is a simple breakfast burrito.