.jpg) One of my most popular posts is the Pretzel bites. Many of you have left me a comment or emailed me, that you are unable to find frozen bread dough in your markets. I’ve made several “homemade” pretzel recipes . . . all which have been quite good. You can easily make your own dough and… .jpg) Last week, I decided to make Pita Bread. It’s a first for me, but seemed pretty darn simple. In case you don’t know what Pita or Pitta is . . . it’s a round pocket bread. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and… 
These look great! Thanks for the tutorial.March 14, 2012 – 2:04 pm 
Oh! You make these look so do-able and easy to do. I bet there’s not comparison when you’ve made fresh, homemade pitas. I love this idea – thanks for the inspiration! 
Hi…I know your sister Jamie…she works with my son in the up to 3 program. We got talking during her visit today and she mentioned your blog. I’m so glad she did! You do such a great job with it. I’ve skimmed through a bunch of your old posts and I’m so excited to try some of these recipes. My husband will be excited too…we’re in such a dinner rut. 
Hi Elizabeth, 
Do you have a suggestion on how to stagger the baking if we don’t have room to cook them all at once? They look great!February 25, 2012 – 6:54 am 
Seriously – mine never look that good! One of our favorite fillings is a peanut butter, honey and wheat germ mixture and sliced bananas – yummers!February 24, 2012 – 9:20 pm 
I make a lot of bread but I’ve never tried these. I guess the recipe would still work if a breadmaker is used. I must try.February 24, 2012 – 2:17 pm 
Wow that was your first time trying this recipe, they look great! 
I’ve tried and failed miserably a couple months ago, but with your technique, I’ll give it another go! Thank you! I grew up eating pita bread (we are palestinian) but we never made our own. The arabic market we visit often raised their price per bag, so it’s time to make’em myself.February 24, 2012 – 7:18 am 
Yum yum yum. They puffed up so perfectly. I can’t wait to give them a go myself.February 24, 2012 – 12:58 am
Hi Aimee, I’m certainly just trying Pita myself, but from what I’ve read, part of the trick to getting them to puff correctly, 
Love this! You make it look so simple!February 23, 2012 – 3:08 pm 
These look fantastic. I love pita bread, I’m giving this one a try soon! Thanks.February 23, 2012 – 2:49 pm 
We’ve made our own pitas, but they didnt always get pockets in the middle, only about half the time. Do you have a trick for that? Maybe I’ll have to try your recipe. .jpg) I really like ribs. I’m picky though. They can’t be mostly fat and little meat. That’s why I like these ribs! These Country Style Pork Ribs are oh so delicious & easy to prepare. This recipe came from Genola Kandler, who was a awesome cook. She cooked for a huge farming operation of hungry men! Everytime… 
Here’s to Genola Kandler. nice story!August 26, 2012 – 8:02 pm 
This is a great post and a great recipe … making it right now! Almost done actually … just in time for good luck food for a Steeler win! 
I am making a modified version of this recipe for my website. (subbing what I had on hand) Can I link and reference back to you? Thank you ~ DawnFebruary 28, 2012 – 9:49 am 
I made this for my family last night. We loved it! It was quick and easy to put together and absolutely delicious! Thank you for a recipe that is a keeper for sure!February 27, 2012 – 9:10 pm
These are in our oven right now for dinner…smells amazing!! I’m baking them because my crock was dirty…and I was too lazy to scrub it clean!February 23, 2012 – 2:51 pm 
I prefer lean, lots of meat ribs too. love your choice of ingredients and I can imagine how tongues pleasing this dish is. thanks for sharing!February 22, 2012 – 6:46 am 
OOHHH! You just made my mouth water…love BBQ!!! I live in SC and the BBQ is mustard base and it’s just not the same!February 21, 2012 – 10:16 am
Great looking dish and I agree, ribs are so much better with little fat.February 21, 2012 – 2:10 am
My man would love these! Oh how I love my slow cooker.February 21, 2012 – 1:26 am
Yum!!!February 20, 2012 – 4:07 pm .jpg) When I asked my sweet half what Dessert he might like for Valentines Day . . . his response didn’t surprise me at all. I knew what he would say. Angel Food Cake. but . . . there was an or! It was this. This just happens to be another family favorite recipe. We make it… 
THAT LOOKS AMAZING! Jonna… you are so talented!March 1, 2012 – 4:56 pm 
This looks beautiful and I love cherries. I have some tiny tea cake tins I found at an estate sale years ago. This will be perfect for them.February 18, 2012 – 2:13 pm
Wow, that first photo is so cute – too good to eat. I would mount it and keep it on my desk as inspiration.February 17, 2012 – 2:20 am .jpg) Luscious. Perfect for your sweet valentine! Despite my best efforts, I’ve been really slow in posting. For that . . . I’m sorry. I also like this dessert partially frozen, therefore it freezes well! See. It’s perfect for Valentines Day. This dessert is rich . . . but not too sweet. Come on, I will… 
Wheres’s the recipe for this? I see pictures of how to make it, but no ingredients. How do you make shortbread crust – how much of what ingredients? And what is junket Danish dessert? Where do you get it.December 30, 2012 – 4:44 pm 
Thank you for continuing your tradition used to feed your brothers. 
This would make a perfect Valentines surprise… Maybe next year, sicne I made hubby a chocolate cake this year. Simple, but he likes it.February 14, 2012 – 8:29 pm 
Oh My – this looks so delicious. It looks light and wonderful!February 14, 2012 – 10:36 am 
Now I have my Valentine’s Day dessert. Thanks
Hi Justine….I will add that to the post!
Hi Jenna, 
what was the vanilla pudding for? The give away dessert looked like you had swirled it. Did you? Am I missing a step in there with the pudding? I would love to make this tomorrow – YUM!!!February 13, 2012 – 4:39 pm 
Where does the french vanilla pudding come into play?February 13, 2012 – 12:09 pm 
Oh that just looks heavenly! I wish I was the recipient of the give-a-way one! MMMMMMMMFebruary 12, 2012 – 6:30 pm
Karen, 
This looks so yummy but I’m freaking out because I can’t find the recipe! HELP!!!February 12, 2012 – 7:28 am 
What a delicious looking treat! Cheers, RosaFebruary 11, 2012 – 2:56 pm .jpg) My waffle iron died the other day. It didn’t die after my waffles had baked, it decided to retire in mid-stream! I had only one option . . . buy a new waffle iron. I did. The shiny new model is a Cuisinart 4 slice Belgian, and it’s been working hard lately. Look what it… 
I love this idea! Hash browns are my favorite but I don’t like to fry because of the calories and the mess. I plan to add tons of shredded onions to the mix. Can’t wait to try this.January 19, 2013 – 9:29 am 
I just had to look. Amazon has a white Mouli for under $27.00 Now I am going to have to buy one.January 16, 2013 – 6:05 pm 
I have the same waffle iron, and I have made more omelettes and breakfast burritos than waffles so far. It’s amazing, and I can’t wait to try your potato recipe. 
great idea for using your waffle iron for hash brown potatoes. I’m going to try this and try using shredded sweet potatoes, too. Have you tried sweet potatoes yet?November 16, 2012 – 9:03 pm 
I have a Cuisinart Griddle. I has top and bottom plates. One set is a griddle on one side and a grill grooves on the other side. You can also buy a set of waffle plates separately — and mine is being shipped now! The griddler has two settings, one for the griddle with continuous, real temperature settings, and the other set if for the grill plates graduated from low to sear. I’ve almost not used my stove top since buying the Griddler. Now with this recipe, I may never use it again! (just kidding, I think)November 7, 2012 – 10:21 am 
Hi Katie, Yes….I just use a raw shredded potato. I don’t rinse the potatoes once they are grated, because I don’t want to lose the starch in them. They bind together much better, if you don’t rinse them. As for browning, certain varieties of potatoes brown better than others. I’m using good ol Idaho potatoes. JonnaOctober 12, 2012 – 6:18 pm 
So did you use a raw shredding potato? I tried this today with boiled potatoes grated and butter and they didnt brown up like yours or stay together.October 12, 2012 – 4:43 pm 
Never would have thought of doing potatoes on the waffle maker!! So doing this over the weekend!September 7, 2012 – 12:31 pm
Thanks Sophistimom…. I love your blog! 
Okay, these are genius. I can’t wait to make these.June 13, 2012 – 4:52 pm 
wow these look amazing – can’t wait to try them – thanks!June 13, 2012 – 9:44 am
Hi Leslie, 
I just love your Mouli. I am sure that is so much better than an electric food processor.May 3, 2012 – 8:58 pm 
I am going to try these very very soon! Have to go and buy some potatoes! They look amazing.May 3, 2012 – 3:20 am 
There are a few of these graters on ebay if you search for “mouli grater”.April 9, 2012 – 10:44 am
I also have a mouli that I have owned for many years. I have almost sold it in a garage sale twice but in the end couldn’t part with it. I just made these hash browns for lunch. They are awesome. I have a walmart cheap-o waffle iron so it took 8 minutes on high to cook.April 9, 2012 – 10:36 am 
I LOVE hash browns and have been trying to adapt eating habits so I was excited to find this via pinterest. I tried last week using frozen hash brown shreds. My waffle maker is a little cheap-o model so it took longer to cook, but I was really happy, and will definitely make these again!March 27, 2012 – 10:28 am 
Okay, here’s the deal. I was making my birthday dinner. Yes, like many I see my birthday as a chance to jump in the kitchen and have some fun. I thought these waffle iron fries would be perfect for the occasion along with a fried brussels sprouts salad and some honey-chipotle chicken that I love. Iron light goes off giving me the signal that it has reached temp, layer those suckers in and wait… and wait… and wait. Checked the very simple well explained recipe again, checked the time, figured a little longer since my waffle iron doesn’t have a heat setting, and still nothing. If I was one who used profanity, it would have been flying in the direction of “Get Off Your Butt and Bake” as at this point as everything else for my birthday dinner was ready and on the table waiting for these soggy, pale potatoes to crisp up and turn brown. Then it hit me… I checked the outlet – nothing. I’d tripped the breaker, and the light didn’t go off because it was up to temp, but because the power had gone out. Not only did I trip the breaker, but I broke the breaker. Not having time to run to Home Depot to get another, I quickly cooked the hash browns the old fashioned way and will have to give the waffle fries another go at a later date. We had a big laugh about it and enjoyed our meal. I’m sorry for sending bad thoughts your way for a few seconds when it should have been directed at my electrical system!March 5, 2012 – 11:50 am 
The browns are always extra crunchy when using the waffle Iron. My 1923 waffle iron has a red light in the bottom enclosed section that turns off when the waffles/potatoes are done !March 3, 2012 – 1:14 pm 
What a creative way to cook hash-browns/fries! I will definitely try out this recipe soon!February 26, 2012 – 10:22 am
Hi Lila, I use raw potato. I’ve never cooked them before adding them to the waffle iron. 
would we cook the potato beforehand or just use one that is raw?February 24, 2012 – 10:35 am 
Wow! I think I’m going to try this with sweet potatoes.February 20, 2012 – 2:33 pm 
This is such a brilliant idea!! I think this would be really yummy for breakfast. Just put it with a fried egg and a couple slices of bacon. I’m definitely trying this THIS WEEK! I wonder how it would turn out with the frozen hashbrowns? You’d probably have to thaw them first, right?February 20, 2012 – 10:06 am 
wow these look awesome i didnt know you could make fries with a waffle irons!February 19, 2012 – 4:28 pm 
These look so yummy! Thanks for the idea.February 15, 2012 – 3:59 pm 
I think I will try this for breakfast tomorrow, looks good and easy!February 11, 2012 – 6:30 pm 
Love your idea, I cooked french toast in mine over the weekend and they can out so good with a nice little crunch. Can’t wait to try the hash browns.February 9, 2012 – 6:00 pm 
These look fabulousfantasticphenominally wonderful. I can not wait to try these. I have the old fashioned waffle iron and suprisingly it still works quite well. I have two teenage boys who are always hungry. Imagine that! 
Forgot to say, have seen “Mouli’s” for sale on Ebay.February 8, 2012 – 8:54 pm
Love the idea of doing Waffle fries….I love crispy hash browns! My friend (Mouli) has been working for me since the mid 1970′s. I’ve even found some of the original metal ones at Thrift stores. My Food processor lives in the closet! May I suggest the following pancake & waffle mix: “Golden Malted”. I first got it at Cost Plus, we live in Bay Area (CA). I have ordered it online at Amazon…it is really good!February 8, 2012 – 8:52 pm 
What a fabulous idea! I was surfing yesterday looking for some last-minute dinner inspiration (and I always try your blog for some more fabulousness!) when I discovered these and KNEW we were having breakfast for dinner.
That is the most delicious use of a waffle iron I’ve ever seen. I don’t have an iron but I guess I could use my ordinary sandwich press for the same thing. Yum yum yum!February 7, 2012 – 9:58 pm 
Ever seen this? http://www.waffleizer.com/February 7, 2012 – 9:35 pm 
I have a waffle iron and I love hashbrowns, going to try this sometime this week. 
Very cool! I just got the same waffle iron. Such a step up from my old one. We are eating lots of waffles here too 
These look so yummy! Thanks for the idea. Growing up my mom made our grilled cheese sandwiches in the waffle iron. She would butter each side of the bread that touches the waffle iron and put cheese in the middle. It makes them crunchy! 
What an amazing idea. I need to buy a new waffle iron myself.February 7, 2012 – 8:27 am 
Oh my gosh….these look sooooo good. I’m drooling right now. I have always been afraid to try and cook anything but waffles in my waffle iron but I think I’m about to be brave and try these There is a blog/website where everything is cooked in the waffle iron (http://www.waffleizer.com/). Just thought you might like to take a look 
Love Love it!February 7, 2012 – 4:47 am 
What a great idea! These look quick to make and so yummy!February 6, 2012 – 8:23 pm .jpg) Little Miss Muffett sat on her tuffett, eating all the puff pastry away. Her hips grew wider and her pants did bind her, and she was miserable all day! lets rewind . . . Little Miss Muffett stood in her kitchen, baking and singing all day. She tasted a crumb and that did delight her,… 
I made this for our Sunday school class yesterday and it was a hit! I did blueberry and apple, unglazed. I loved how simple but impressive it was. Of course, I didn’t tell them it only took me 20 min prep time! I baked it on my stonewear so I could just take it with me. Thanks so much.September 24, 2012 – 10:01 am 
Jonna! You’ve done it again!!! This looks fantastic! Forget about that braid that I did – this is like 1/4 of the work and looks BETTER!! You always have such great ideas for puff pastry. I will add these too the list of my “need to make from Jonna’s website” recipes. I don’t know which I will try first – the Cherry Crunch Dessert of this.. I know – BOTH!February 3, 2012 – 7:06 pm 
OH my this makes my mouth water. One to try for sure!February 3, 2012 – 9:18 am
Jonna, 
Looks so yummy! I think I need to be your neighbor! Like your cute poetry too.February 3, 2012 – 1:10 am .jpg) It seems I always have bananas in my kitchen. I like to peel & eat this funny yellow fruit, as long as they are still green. Speckled Yellow bananas . . . yuck! My sweet half much prefers his favorite Banana Bread. I prefer CAKE. It’s moist & delish! My sweet half even ate it!… 
Just made these and they are sooooooooo gooooood and sooooooo easy! I have decided to invite some folks over for brunch tomorrow so I can show these banana bars off! thanks for sharing this awesome recipe….February 17, 2012 – 8:25 pm 
Thanks for this recipe for frosted banana bars. They look quite tasty.February 3, 2012 – 1:15 pm 
I love your recipes & stories that go a long with them. I can’t wait to start baking,my family will enjoy too. Thank you for sharing!!January 30, 2012 – 2:00 pm 
I thought the recipe for PUFF PASTRY CHERRY BLOSSOMS was really neat. Very pretty, yummy looking. I am going to be making these soon. Thanks for bakery style recipes.January 27, 2012 – 11:55 pm 
Somewhere, sometime in my life, someone made cakes like this. And I forgot that I miss that. I’m banana breaded out, I can’t wait to try this!January 26, 2012 – 6:44 pm
Cream cheese frosting for the win! I almost always opt for that frostingJanuary 26, 2012 – 8:35 am
These look sooooooo tasty! Cream Cheese Frosting is my favorite .jpg) It’s roundup time. My girls & I used to cringe when we heard the word “round-up.” Yes . . . like the Pioneer Woman, we also had to round-up cattle and help with the branding. It’s not as easy as it looks or sounds, as they can be a royal pain in the _ _…
Hi Connie, Rhodes roll dough is pre-made balls of Frozen bread dough. You can find it in the frozen section of 
I am having trouble finding the recipe for the Rhodes Dough….August 9, 2012 – 11:13 am 
Thank you for the recipes, I can’t wait to try them!February 18, 2012 – 9:00 am 
How great are these ideas? I can’t wait to try the pretzel bites (I can see why they were the most popular post) & the monkey bread. I’m going to need to buy some Rhodes Rolls ASAP! Thanks for the recipes.February 2, 2012 – 3:56 pm 
Oh my, everything looks so good! Who knew you could do some many great thinks with frozen dough. I am personally drooling over the parmesan pretzel bites!January 25, 2012 – 2:41 pm
Hi Tracy, Oh gee, I didn’t have this problem. Make sure that after the flower has risen, that you firmly depress the center of the petals again, before adding the jam or jelly. Make sure that the preserves you use isn’t runny. My jam was quite thick. Don’t over fill the centers, you can always add more after baking, and before you glaze it. 
I wanted to ask you about the petal pull aparts. When I made them, granted it was my first time in about 10 years using Rhodes, I made the indentation but when I bakes it,the indentation rose back up anf the jam was all over the cookie sheet and off the dough. Do you have any suggestions. My sweet husband would rather me not make that again until I get feed back…he is my personal pan scraper.January 20, 2012 – 4:39 pm 
I LOVE all of your Rhodes rolls recipes! I have officially converted to Rhodes rolls and now I don’t know what I would do without them. 
Oh boy….so many goodies, where to begin? I love making bread from scratch, but I also love the convenience of Rhodes bread dough on super busy days….I always keep a package handy in the freezer. Thanks for your wonderful creations, Jonna.January 20, 2012 – 7:07 am 
I made your crescent rolls on Tuesday…AND my daughter said “Oh mom, these are EVIL!!” (She ate the whole bag herself) I agreed! Your whole site is EVIL! I’m sooo glad I found it! Can’t wait to try many, many more recipes of your yummy food! My hubby thinks your pies look delish and wants to see one on his table! Baking is my favorie thing…but I don’t have a treadmill!! And it’s like -46 degrees here (Alberta, Canada) so no walking outside!
Love your post. LOVE. You go girl! These all look AWESOME. The cinnamon and sugar glazed knots are how I found you, and when I fell in LOVE with your site! What a great collection of recipes. I have a few on your list that I need to try for certain, I have dough in the freezer that’s begging to be used!January 19, 2012 – 10:47 pm 
yummy these all look amazing I will be trying out many of them I am sure. I love how you can make everything with rhodes. Thanks for all the amazing ideas.January 19, 2012 – 5:39 pm 
Mmm I don’t know where to start!January 19, 2012 – 12:06 pm  You’re going to be happy that you dropped by today. Really you are. It’s very difficult to choose a recipe from Rhodes new fabulous Cookbook. Home Baked Family Favorites is jam packed full of scrumptious recipes & beautiful pictures. I finally narrowed it down, and made PETAL PULL-APARTS. Trust me, they are darn good! They… 
Yes, I’m thinking about that center needing a BIG dollup of jam/filling in it, too.; cream cheese would be lovely swirled with plum filling. Thanks for this delicious recipe.October 15, 2012 – 6:40 pm 
I made this today using orange marmalade instead of jam. It was omg fabulous! Thank you for sharing this recipe!September 1, 2012 – 2:52 pm 
I’ll be tryin’ this REAL SOON!!! ;-DAugust 31, 2012 – 11:11 pm 
I love the squeezed bottle idea – filling it with frosting . What a grand idea!! thanks!August 31, 2012 – 9:14 am
Hi Courtney, 
I just nade these and they look and smell wonderful! Only question- hoq did u get ur petals to stat as petals and not puff out all the jam while baking?April 24, 2012 – 6:47 pm 
Forget Germany or Australia, I can’t get them in New Jersey. I guess I will have to make dinner rolls myself. Anyone know a good recipe?March 22, 2012 – 2:14 pm 
I made one of these this morning for my neighbor whose mother recently passed. She said it was the best thing she had eaten in a long long time. I make them a LOT for my own family — usually on Sundays when we have a bit more time. I usually take my dough balls out of the freezer the night before and let them thaw in the refrigerator, then let them proof for about an hour before proceeding with the recipe as written. Takes a bit of the time off of the preparation in the morning. Thanks for the great, easy recipe!February 26, 2012 – 6:34 pm 
Do you have a recipe for the picture showing the cupcake with the pistachio frosting?February 4, 2012 – 10:58 pm
I have these rolls in my freezer right now. I can’t wait to try these! Thanks for the recipe!January 28, 2012 – 10:02 pm 
I want these ASAP 
I made these and they were so good! I alternated the petal with raspberry jam and lemon pie filling. They taste like the danish I get at the bakery. Thanks again!January 20, 2012 – 1:31 pm
How pretty! I can’t get frozen rolls in Australia but I’m sure I could use this idea for other doughs and even just for regular bread.January 20, 2012 – 11:20 am
Me too! 
This looks fabulous! What a fun idea. Although I do feel a little sad for the person who doesn’t get any jam in the middle.January 19, 2012 – 2:31 pm
Hi Erin, 
Wow, that looks amazing! I wish we had frozen rolls like that in Germany. We don’t have rolls like that here, period. Oh well. Your creation is absolutely beautiful. I imagine they taste perfect. 
Beautiful tutorial! It looks so delish!January 19, 2012 – 11:18 am 
This looks delicious! I’ll have to take it to dinner sometime!January 19, 2012 – 11:16 am
This sounds so yummy! And it’s so pretty too!January 19, 2012 – 10:53 am |
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by Get Off Your Butt and BAKE
Get Off Your Butt and BAKE! - Hi Nicole,
This particular recipe doesn’t require raising the dough before shaping them, however, after I shaped them,
I let them rest for at least fifteen to 20 min. while I prepared the water/soda bath. They will puff up in the boiling water
bath, and more as they bake.
Hope this helps,
JonnaJanuary 20, 2013 – 1:59 pm
Nicole - Do you never let the dough rise? Or did I miss that part?January 17, 2013 – 10:43 pm
bob hayes - Oh yeah! Made these tonight at my wife’s request. Added an extra tablespoon of brown sugar. Wife loved them. I loved them. Neighbors loved them. 8 is not enough!September 27, 2012 – 12:46 am
Abbie - These pretzels are delicious!March 20, 2012 – 4:40 pm
Claire @ Claire K Creations - Yay I’m glad you posted this cause I can’t get dough here either.
I love that you said parmesan is optional… I think it’s always a must! I’ve always been a bit scared to make pretzels because of the whole water bath thing but you make it look easy.February 29, 2012 – 2:22 am
Blog is the New Black - Oh, yes yes YES!February 28, 2012 – 5:17 pm