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Succulent Teacup

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Put together a darling little succulent teacup in just minutes. Succulent containers can be ANYTHING, but when you want to create a sweet and simple gift, plant up these cute teacups.

succulent teacup made with succulents planted in yellow floral polka dot teacups with moss and miniature teapot

Gather Succulent Teacup Materials

If you keep succulents, this is a great project for refreshing overgrown, lanky plants that need sprucing up.

succulents planted in blue, orange, and yellow floral polka dot teacups

If you are starting fresh, there are endless succulents available at nurseries and even grocery stores. Grab a few, along with a couple teacups or fun coffee mugs, and let’s plant these easy to care for plants.

dirt, pebbles, and succulents planted in blue, orange, and yellow floral polka dot teacups

Preparing Containers for Succulents

Prepare the teacups or containers by filling about a third of the way with small pea gravel or Pearlite. Since these containers don’t have drain holes, you want to fill the bottom with a non porous material so that the extra water drains through the soil and doesn’t rot the roots.

photo collage of taking a succulent cutting and planting it in blue floral teacup

How to Take a Succulent Cutting

If you have some lanky succulents, you can take cuttings from them to make new potted plants. Clip the lanky stem at its base (the succulent will grow new leaves out of the clipped base!) Gently twist off any leaves along the stem (these can be set aside to root new plants also) and leave about 1-2″ of a stem beneath the top cluster of leaves. Gently press the stem down into the soil until the crown of the succulent rests just above the soil.

If you have a few days time, go ahead and just set the cutting out in a shaded area for a couple days until the cut end of the stem scabs over. This will help to prevent rotting of the stem and encourage new roots to grow once it’s placed into soil.

succulents planted in blue, orange, and yellow floral polka dot teacups
succulents planted in blue, orange, and yellow floral polka dot teacups

Repotting Succulents

If you are using small potted succulents, they likely are already rooted into their soil. Gently lift them out of the pots they came in and nestle down into the teacups over the drainage pebbles. Sprinkle in cactus soil to fill the teacup the rest of the way.

If you’d like, place little pieces of moss and/or fairy garden accents in the succulent teacups for some added whimsy. So cute!

succulents planted in blue, orange, and yellow floral polka dot teacups

Add a cute little name plate to the teacups if you’d like to gift these. They are perfect for Mother’s Day, teacher appreciation, or to give a little something to a friend on their birthday.

succulents planted in blue, orange, and yellow floral polka dot teacups

Caring for your Succulent Teacup

Once the teacups have been filled with succulents and any accents have been added, use a spray bottle to give them a little spritz. Teacup planters are DONE!

succulent teacup made with yellow and green succulent, yellow floral polka dot teacup, moss, and miniature teapot

Succulent teacup planters do not need a lot of care. Spritz with a light spray once a day or so and they should be good for a long, long time! For more gift ideas (for Moms!), check out these quick, homemade gifts!

How to Make Simple Syrup

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Simple syrup is the easiest, most versatile little concoction you can make. It’s a simple solution of sugar dissolved in water and it’s perfect for adding to cocktails, coffees, lemonade, mocktails, and more!

tall glass bottle of simple syrup with other alcohol bottles in the background

Simply dissolve granulated sugar in water at a 1:1 ratio and you will never be without this handy sweetener again. Let me show you how to make simple syrup with the simplest recipe of all time and you’ll be ready to mix up a batch of classic mojitos in no time!

How to Make Simple Syrup

tall glass bottle of simple syrup with other alcohol bottles in the background

Let’s get cookin’! The simple syrup ratio is simply 1:1. This means that you will match equal parts sugar and water – any amount you’d like! I recommend mixing 1 cup granulated sugar with 1 cup cold water for your first batch.

Place the sugar and water in a small saucepan and heat over medium heat. Bring to a low boil and simmer for 2-3 minutes, stirring thoroughly, and ensuring that the sugar completely dissolves in the simmering water. Remove from heat and allow to cool completely. Transfer to a resealable jar. Store in the refrigerator for up to one month.

tall glass bottle of simple syrup with other alcohol bottles in the background

How to Make Flavored Syrups

If you want to make flavored simple syrup, use the same ratio, and add any flavoring you’d like! Try cherry or orange extract, vanilla beans or lemon essential oil. You can make any flavored sugar syrup that you like – just experiment!

Storage Containers

Simple syrup will store in the refrigerator for a few weeks, but it will not last forever. I like to store mine in a pretty recycled bottle, but here is a similar 8 oz. swing bottle that is perfect and adorable. You can also keep it in a bottle with a vented pour spout for easy mixing – you’ll feel like a real bartender in no time! Oh! And look how cute this pump bottle is – you screw it right on top of a mason jar. I need one of these for my coffee counter!

Classic Rum Mojito Recipe

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The sun is out and my garden mint is growing rampant! Time to fix up a refreshing, citrus-punched classic rum mojito! These rum cocktails are one of my summer favorites (along with this Strawberry Sangria) – tart lime, flavorful mint, good ol’ spiced rum, and a splash of sweet and soda! Mint mojitos are great as a poolside cocktail and it’s simple to whip up a batch of mojitos for everyone that can join you to toast the summer sun!

mojito with mint and lime in mason jar with text overlay

Mixing the Perfect Cocktail

We like to make our mojitos in big mason jars so that there is plenty of room for a good size refreshing drink, even when it’s stuffed with mint leaves and lots of ice. You can always adjust the amount of rum if you want a little more (or less) liquor in your punch.

mint, lime, mason jars, and kitchen linens in collage showing step by step making of mojito recipe

Start with your wedges of lime and a sprig of mint (or a handful) and muddle them together in the bottom of your glass. You really want to smash the mint leaves so that their fragrance and flavor can seep out and also get the lime, peel and all, adding its citrus punch to the glass.

Once you’ve muddled those up well, you simply add your other ingredients over the prepared flavors. Fill up with as much ice as desired, then add your rum. This recipe calls for two shots of rum. If your rum bottle has a pour spout, the rum will trickle out at a nice even pace – count to four for each shot. This drink get an EIGHT COUNT!

mint, lime, mason jars, and kitchen linens in collage showing step by step making of classic rum mojito

After your mint, lime, ice, and rum, it’s time to make the drink easy on the palate. Add simple syrup and soda water until you have a nicely balanced drink. Making your own simple syrup is a breeze and takes only a few minutes. I like about a 2:1 ratio of simple syrup to lime and then a 4:1 ratio of soda water to simple syrup.

three mojitos in mason jars garnished with lime, mint, and bamboo straws

Swirl your ingredients around and give it a taste. If it’s too sweet or strong, try adding a bit of soda water first, then add more lime juice if there’s not enough citrus coming through.

classic rum mojito with mint and lime in mason jars

More Delicious Ideas

How to Make Simple Syrup

Carnitas Tacos and Fresh Mango Salsa (Recipe)

The Very Best Double Chocolate Cake

Caribbean Inspired Choco-Colada Cocktail

Classic Rum Mojito Recipe

mint leaves and bamboo straw in mason jar mojito

Classic Rum Mojito

Classic Mojito Recipe made with rum, mint, and lime – so refreshing with a burst of sweet citrus!
Print Pin Rate
Course: Drinks
Keyword: rum, cocktails, mint, mojito
Prep Time: 10 minutes
Servings: 1
Calories: 442kcal

Ingredients

  • 1/8 cup lime juice plus more for garnish
  • 1 sprig fresh mint (1/4 cup mint leaves, loosely packed)
  • 2 shots classic white or spiced rum
  • 1/4 cup simple syrup
  • 1 cup soda water
  • 1/2-1 cup ice

Instructions

  • Cut lime into quarters. Squeeze 1/8 cup lime juice into 12 oz. glass. Add lime pieces into glass as well. Preserve 1/4 lime for garnish.
  • Add sprig of mint to glass with lime. Smash/muddle well.
  • Add ice and rum. Add simple syrup.
  • Top with soda water.
  • Stir well. Add soda water, simple syrup, or lime to taste.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 442kcal | Carbohydrates: 65g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 53mg | Fiber: 1g | Sugar: 62g | Vitamin C: 10mg | Calcium: 34mg | Iron: 3mg

The Very Best Double Chocolate Cake

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The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake. Simply stir the 6 ingredients, dump into a pan, bake and you’re done! You can add a quick chocolate glaze over the cooled cake for another layer of shine and richness. It is one of the best chocolate cake recipes I’ve ever tried!

chocolate cake with glaze on white cake platter with text overlay

Double Chocolate Cake Ingredients

For the Cake:

  • 1 box Devil’s Food Chocolate cake mix
  • 2 eggs
  • 1/2 cup rich coffee, espresso preferred
  • 1/4 cup vegetable oil
  • 16 oz. tub of sour cream
  • 12 oz. package of semi-sweet chocolate chips
  • cocoa powder for dusting the pan
  • powdered sugar for dusting the cake if the glaze is not used
  • Bundt Cake pan (you can find the one I used here through this referral link)

For the Chocolate Glaze:

  • 3/4 cup chocolate chips
  • 1 Tbs. corn syrup
  • 1/2 teaspoon vanilla extract
  • 4 Tbs. butter
chocolate bundt cake on white cake platter with white and red linen

How to Make A Double Chocolate Cake

Watch this video to see the steps for making this chocolate cake recipe.

MIX THE MAIN INGREDIENTS

In a large mixing bowl, or the bowl of a standing mixer, combine cake mix, eggs, espresso, vegetable oil, and sour cream. Beat until fluffy and well combined.

photo collage of cake ingredients in glass bowls - eggs, cake mix, sour cream, and chocolate chips

ADD CHOCOLATE CHIPS

Gently fold in dark or semi-chocolate chips until thoroughly combined into batter.

cake batter with chocolate chips on top

PREPARE THE PAN SO CAKE DOES’T STICK

Prepare the bundt pan. Bundt pans can be tricky when it comes time to remove the baked cake because there are many nooks and crannies where the cake may stick. Grease the pan or spray with a non-stick cooking spray. Be sure to get the grease into all of the curves of the pan.

empty bundt pan and linen

Sprinkle a good amount of cocoa powder into the pan and tap the sides and base of the pan, tilting it in every direction until the cocoa powder has completely coated the inside of the pan.

empty bundt pan with cocoa powder coating the inside

POUR BATTER INTO PREPARED PAN

Pour the chocolate cake batter carefully into the bundt pan. Gently drag a spatula across the top of the batter to ensure that it is evenly distributed within the pan and smooth across the top.

bundt pan filled with chocolate cake batter and red and white linen

BAKING THE CAKE

Bake in a 350 degree Fahrenheit oven for 40-45 minutes or until the cake springs back when touched and a toothpick inserted in the center of the cake comes out clean.

cooked chocolate cake in bundt pan

REMOVING THE CAKE FROM THE PAN

It is very important to allow the cake to cook substantially before removing it from the pan. The pan should be cool enough to handle it with your bare hands. The cake will retract slightly from the pan as it cools, which will also aid in the removal process. Heavier bundt pans will take longer to cool that lightweight bundt pans.

Allow the cake to cool for 15-45 minutes. Use a spatula to lightly loosen the side of the cake from the pan, as much as possible. Place a cooling rack over the opening of the bundt pan. While holding the cooling rack and bundt pan in place, tip the cake over and place the cooling rack onto the counter. You should hear the light thud of the cake falling loosely and perfectly from the pan. If some of your cake has stuck in the pan, gently loose it from the pan and place it into its spot on the cake. Most of the time a light powdered sugar dusting or a bit of frosting will disguise any pieces that didn’t make it perfectly out of the pan.

chocolate cake on cooling rack and baking sheet

MAKING THE CHOCOLATE GLAZE

Go ahead and leave your cake on the cooling rack to cool the rest of the way. You can simply dust the cake with powdered sugar immediately before serving or add another level of chocolate amazing by drizzling a chocolate glaze over the top. The chocolate glaze is SUPER simple and quick to make.

In a double boiler (or in a glass/ceramic bowl placed over a pan of simmering water), heat together chocolate chips, corn syrup, and butter until melted. Remove from heat and add in vanilla extract. Bam! Ready to drizzle. Place your cake laden cooling rack over a cookie sheet to catch the drips and then pour the chocolate glaze over the cake, letting the glaze run down the crevices of the cake.

chocolate cake on cooling rack and baking sheet with white pot of melted chocolate glaze and whisk
chocolate bundt cake on metal cooling rack with glaze drizzled over and white and red linen

Cake is done and ready to serve! Yum! The rich, moist double chocolate cake is going to be a new favorite in your recipe box! I know I love a great chocolate cake mix recipe!

forkful of chocolate cake from cake slice on white plate
slice of chocolate cake on white plate with cake on pedestal in the background

More Cake Recipes

Chocolate Kahlua Cake Recipe

Glazed Pecan Rum Cake

DOUBLE CHOCOLATE CAKE RECIPE

chocolate bundt cake on white cake platter with white and red linen

Double Chocolate Cake

The ultimate in moisture and flavor, this double chocolate cake uses a box of cake mix, sour cream, and dark chocolate chips for an easy to make and delicious chocolate bundt cake.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16
Calories: 410kcal

Equipment

  • bundt pan

Ingredients

  • 1 box Devil's Food cake mix
  • 2 eggs
  • 1/2 cup espresso
  • 1/4 cup vegetable oil
  • 16 oz. sour cream
  • 12 oz. semi-sweet chocolate chips
  • cocoa powder for dusting pan

Chocolate Glaze

  • 3/4 cup semi-sweet chocolate chips
  • 1 tbsp corn syrup
  • 4 tbsp butter
  • 1/2 tsp vanilla extract

Instructions

Making the Cake

  • Combine cake mix, vegetable oil, sour cream, espresso, and eggs and beat well.
  • Gently fold in chocolate chips and stir until combined.
  • Prepare bundt pan by spraying with non-stick spray and sprinkle with cocoa powder to coat well.
  • Pour batter into prepared bundt pan and spread evenly.
  • Bake in a 350 degree Farenheit oven for 40-45 minutes or until toothpick inserted in center comes out clean.
  • Allow cake to cool until you can handle the pan with bare hands. Turn cake over onto cooling rack and allow to cool the rest of the way.

Making the Chocolate Glaze

  • Heat chocolate chips, corn syrup, and butter in a double boiler until melted and combined.
  • Remove from heat; stir in vanilla extract.
  • Drizzle glaze over cooled chocolate cake and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Video

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 314mg | Fiber: 3g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Creamy Chicken Pasta with Sun-dried Tomatoes

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This weeknight pasta favorite is a hearty one pot meal that checks the box for both comfort food and gourmet flavor. This creamy chicken pasta is loaded with juicy sautéed chicken, sun-dried tomatoes, and wilted spinach in a rich, creamy sauce. Once you’ve browned your chicken and cooked your penne pasta, the whole dish comes together in a matter of minutes.

creamy chicken pasta in saucepan with text overlay

As mom/chef, I love serving this meal because my whole family enjoys it and I can fit all of the main food groups into one pan – protein, grain, and vegetables. You can serve this dish with any type of pasta – my preferred choice is penne or a shell that holds some of the nice creamy sauce.

penne pasta with sun-dried tomatoes, chicken, and spinach

The sun-dried tomatoes in this creamy chicken pasta recipe are paramount to the extra zing and flavor. If you don’t want that tomato deliciousness, you can omit them, but you still might like to add some of the herbed oil from the jar! These sun-dried tomatoes packed in olive oil and herbs are my absolute favorite brand to use in pasta and bruschetta.

Making the Creamy Chicken Pasta

penne pasta pouring into chicken and tomato saucepan mixture

Let’s get to the cooking! Bring a large pot of water to a boil. Add 1-2 teaspoons of salt to the water to flavor your pasta – this is important! Add 1 package of penne pasta to the boiling water and cook to desired doneness. Drain water and set pasta aside. Tip: I like to pour a tablespoon of olive oil into the boiling pasta water. This helps keep the boil down and it also coats the pasta when straining and keeps the pasta from sticking together as much while waiting for the rest of the dish to cook.

Sauté the Chicken

browned chicken in saucepan with dishes of tomatoes, spinach and cooked pasta in background

In your saucepan (you can definitely use the same pot that you cooked your pasta in), heat olive oil and butter over medium heat. Add diced chicken and sauté until brown. Toss in garlic and herbs and sauté for 2- 3 minutes longer, or until the garlic is slightly browned and fragrant, but NOT burned.

Make the Rich, Creamy Sauce

glass dish of sun-dried tomatoes with browned chicken, spinach, and tomatoes in background
browned chicken in saucepan with sun-dried tomatoes and butter

Stir in sun-dried tomatoes, butter, milk, and heavy cream to the pan and bring to a simmer over medium heat. The heavy cream and the cream cheese help to make a bit of a thicker sauce, but more importantly, they provide the creaminess and richness that this sauce needs to support the pasta and bold flavors of the sun-dried tomatoes.

browned chicken and sauce in saucepan with dishes of tomatoes, spinach and cooked pasta in background

Add Fresh Vegetables

Bowl of cherry tomatoes with chicken, saucepan, and pasta in the background

Add fresh tomatoes if desired. I like toss whole cherry tomatoes or a mix of bite-size tomatoes into the dish. This gives a nice fresh pop of flavor and some beautiful color.

bowl of fresh spinach with saucepan meal and pasta in the background

Gently mix in your fresh spinach and fresh basil (whole leaves or chopped are fine.) You know how spinach shrinks into a tiny smidge when it wilts, right? Go ahead and a couple cups (or more!) You want to squeeze all your veggies into this one pan meal, don’t you?

fresh spinach being stirred into saucepan mixture

At this point, your dish is almost done cooking! You really want to keep those tomatoes fresh and just heat them through. Simmer and stir for maybe 1-2 minutes longer and remove from heat as soon as the spinach wilts. All done!

penne pasta pouring into chicken and tomato saucepan mixture

If your pot is nice and large, go ahead and pour your pasta into the pot and mix it all around. Be sure to coat all of the pasta thoroughly with the sauce.

creamy chicken pasta in saucepan with grey dishtowel

You can garnish this oh so creamy chicken pasta with fresh basil leaves and even a little parmesan cheese if you like, but the tomatoes and spinach give it such a nice boost of color, you don’t even need garnish. Dig in!

Creamy Chicken Pasta Recipe

penne pasta with sun-dried tomatoes, chicken, and spinach scooped in a ladle
penne pasta with sun-dried tomatoes, chicken, and spinach

Creamy Chicken Pasta

This creamy chicken pasta is loaded with juicy sautéed chicken, sun-dried tomatoes, and wilted spinach in a rich, creamy sauce.
Print Pin Rate
Course: Main Course
Keyword: chicken, one pot meal, pasta, sun-dried tomatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 495kcal

Ingredients

  • 1 pound penne pasta
  • 2 tbsp olive oil
  • 6 tbsp salted butter
  • 1 pound chicken breast diced and patted dry
  • 2 garlic cloves pressed
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 2 cups whole milk
  • 1/4 cup heavy whipping cream
  • 2 ounces cream cheese
  • 1/2 cup sun-dried tomatoes packed in olive oil and herbs
  • 1 cup cherry tomatoes
  • 2 cups fresh spinach
  • 1/4 cup fresh basil

Instructions

  • Cook and drain pasta according to package instructions (do add 1-2 teaspoons of salt to the boiling water though!)
  • In medium saucepan, heat olive oil and 2 tablespoons of butter over medium heat.
  • When butter is melted, add diced chicken breast and saute until browned, approximately 10 minutes.
  • Add garlic, dried basil, and dried oregano and saute 1-2 minutes longer.
  • Add sun-dried tomatoes, including a bit of the oil and herbs that they are packed in.
  • Add remaining butter, milk, heavy cream, and cream cheese. Simmer over low heat until thoroughly combined.
  • Add in fresh basil, fresh tomatoes, and fresh spinach. Simmer for 1-2 minutes until spinach wilts.
  • Add pasta into saucepan with other ingredients and stir to combine. Serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 495kcal | Carbohydrates: 51g | Protein: 24g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 222mg | Potassium: 757mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1480IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg

Other Delicious Dinner Recipes

Here are some other recipes for pasta and tomato lovers that you might enjoy!

Herb Roasted Chicken Recipe

Bruschetta

Tomato Bisque and Homemade Croutons (Recipe)

Making Sundried Tomatoes

Chicken Tortilla Soup

Braided Sweet Bread with Apricot Filling

by Leave a Comment

Brace yourselves. I’ve achieved a new level with the daily baking game. You guys, this braided sweet bread with apricot filling is the most delicious breakfast bread to ever pass the lips.

The soft, buttery dough filled with homemade apricot jam and topped with sliced almonds and an almond-flavored drizzle – absolute perfection. The gorgeous braided bread presentation is just the icing on the..well, on the sweet bread, wouldn’t you say?

braided sweet bread on cutting board with almonds and icing

Making the Dough

We’re going to make this breakfast bread by starting with our homemade roll dough. Although we use the dough to make the absolute best dinner rolls in the history of the universe, the recipe also makes an excellent base for sweet bread, lemon rolls, and other yummy treats.

braided sweet bread on cutting board with almonds and icing

Filling the Dough

We’ll make the dough in the bread maker (and hand-mixing instructions are also available). Once the first rise has finished, divide the dough in half – we can make two braids from one recipe (or you can make one braided sweet bread and one pan of lemon rolls).

sweet bread dough rolled flat and cut to prepare for braiding

Go ahead and roll your first section of dough out into a rectangle approximately 1/4″ thick. Use a knife to lightly score the rectangle into thirds, as seen in the photo above. Then make diagonal slices about 1″ wide each down each outer third of the rectangle.

sweet bread dough with apricot filling

Now it’s time for the filling! You can add any flavor of filling, but using my homemade apricot-pineapple jam was the ultimate deliciousness. Use homemade jam or preserves or use store-bought jam – either way, it’s going to be yummy! Spread the jam down the center third of the dough rectangle and spread it all the way out to the scored lines.

Forming the Braid

Time to form your braid! start at the top and simply fold the side pieces in one at a time, working back and forth between the two sides.

partially braided sweet bread with apricot filling

Keep on “braiding” down the length of the bread. Isn’t it looking SO beautiful already?? Try to braid each side so that the pieces are lying almost horizontally – this will keep the braid compact and uniform.

braided dough on marble counter with yellow dish towel

Rise and Bake the Braid

Here we are – a nice neat braided bread. Now it needs to rise a second time. Place the braid on a baking sheet and cover it with a dish towel. Set in a draft-free location or in an unheated oven with the light on. Allow the sweet bread to rise for 45 min-1 hour. It should nearly double in size and look nice and puffy.

baked sweet bread on cutting board with white bowls of almonds and icing

Bake the bread at 375 degrees for about 10 minutes or until the bread is golden brown.

braided sweet bread on cutting board with almonds and icing

Top the Sweet Bread with Icing and Almonds

Whisk together icing ingredients. The drop of almond extract in the icing takes it to the next level. Drizzle the icing back and forth over the sweet bread.

braided sweet bread on cutting board with almonds and icing

Now, take a long gaze at that beautiful braided breakfast treat. You made that!!! And now you get to eat it!

braided sweet bread on cutting board with almonds and icing

Slice and serve. Try to share. Remember that you have another braided sweet bread with apricot filling to devour!

braided sweet bread on cutting board with almonds and icing

Braided Sweet Bread with Apricot Filling

The soft, buttery dough filled with homemade apricot jam and topped with sliced almonds and an almond drizzle – absolute perfection.
Print Pin Rate
Course: Breakfast, Dessert
Keyword: apricot filling, breakfast bread, sweet bread, sweet dough
Prep Time: 3 hours
Cook Time: 15 minutes
Servings: 20
Calories: 227kcal

Ingredients

Sweet Dough Ingredients

  • 1 cup whole milk
  • 1 tbsp lemon juice
  • 1 egg
  • 4 tbsp butter, softened
  • 3 1/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 tbsp Rapid Rise active dry yeast

Filling and Toppings

  • 1-2 cups apricot jam or preserves
  • 1/2 cup sliced almonds

Almond Cream Cheese Icing

  • 1/2 cup butter softened
  • 2-3 tbsp pineapple juice can substitute water
  • 1/4 tsp almond extract
  • 1 cup powdered sugar

Instructions

Making the Dough in Bread Machine

  • Stir lemon juice into milk and let sit for 5-10 minutes to make sour milk.
  • Place sour milk, egg, and softened butter into bread machine pan.
  • Add flour, sugar, salt, and baking soda into pan, completely covering wet ingredients.
  • Add yeast to the top of the ingredients.
  • Place in bread machine and set to form dough. Run the full dough cycle. When the dough cycle is complete, move on to forming the braids.

Forming the Braid

  • Divide dough into two sections. Recipe will make two braided sweet breads.
  • Use a rolling pin to roll each dough section into a large rectangle approximately 1/4" thick.
  • Score the rectangle twice vertically to delineate three sections. Slice diagonal 1" strips down the outer 2 thirds.
  • Spread 1/2-1 cup of apricot jam to cover the center third of the dough.
  • Starting at the top, and working left to right and top to bottom, criss cross the side strips over the center and filling to form the braided bread.
  • Transfer braided bread to a baking sheet and cover with dish cloth. Repeat for second section of dough. Place the two baking sheets in a draft free location and allow dough to rise (approximately 45 minutes – 1 hour.)
  • When dough is puffy nearly doubled in thickness, bake at 375 degrees for 10 minutes or until bread is golden brown. Allow to cool for 10-15 minutes before icing.
  • Whisk together butter, almond extract, and powdered sugar. Gradually incorporate pineapple juice unitl you've ahieved a good pourable consistency. Whisk until completely smooth and drizzle over the top of the bread. Sprinkle with sliced almonds. Slice each bread loaf into 10 pieces and serve immediately.
  • Wrap in plastic wrap and store in a cool location – if you have any leftovers, that is.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 227kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 206mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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