Basil Pesto and Cheese Rolls

Basil Pesto and Cheese Rolls

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make. I do not bake as often as before. Perhaps because I cannot stop eating. Well, to be honest, […]

Meat Lovers Egg Muffins

Meat Lovers Egg Muffins

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep. I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs. […]

Banana Nut Oat Muffins

Banana Nut Oat Muffins

Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Banana Nut Oat Muffins

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

Banana Nut Oat Muffins

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.


It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

Banana Nut Oat Muffins

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.







Banana Nut Oat Muffins
Yield: Makes 12

Banana Nut Oat Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4-5 ripe bananas, mashed
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1/4 vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup walnuts, chopped


  1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
  2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
  3. Mash bananas with a fork in a small bowl so they still have a bit of texture
  4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
  5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
  6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
  8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.


You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

Cheese Stuffed Dinner Rolls

Cheese Stuffed Dinner Rolls

Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs. If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time […]

Pineapple and Coconut Sheet Cake

Pineapple and Coconut Sheet Cake

Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead. If your family is anything like mine, we have to have something sweet after dinner. I am not a big […]

Pepperoni and Burrata Pizza with Pesto

Pepperoni and Burrata Pizza with Pesto

Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy.

Pepperoni and Burrata Pizza with Pesto

Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family.

I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.

Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.

Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.

Pepperoni and Burrata Pizza with Pesto

Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.

Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.

With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?

Pepperoni and Burrata Pizza with Pesto

Anyhow, I tried to carefully write a detailed recipe in the recipe card.

If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.

I try my best to read it through a couple of times, but typos do happen.

Tap here for more pizza recipes

I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.

As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.

Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.

You can and you should personalize your pizza however you want.

Happy Baking!

Recipe for easy pizza

Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!









Pepperoni and Burrata Pizza with Pesto
Yield: 2 Pizzas

Pepperoni and Burrata Pizza with Pesto

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Wait Time: 10 hours
Total Time: 10 hours 30 minutes

Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.


  • 1 cup of warm water (240ml), a splash more if needed
  • 1 envelope active dry yeast (1/4 oz/21g)
  • 2 teaspoons sugar (8g)
  • 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
  • 4 cups bread flour (480g), all-purpose works well too
  • 3 teaspoons salt (17g)

Pizza Toppings for 1 pizza

  • 1/2 pack Mini pepperoni or regular size
  • 4 ounces Mozzarella cheese, shredded
  • 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
  • 2 to 3 tablespoons basil pesto


  • Fresh cherry tomatoes split in half
  • Fresh basil


Pizza Dough Prep:

  1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
  2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
  3. Pour water with yeast and sugar in the flour.
  4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
  5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
  6. Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
  7. Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
  8. Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
  9. Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.

Baking time:

  1. Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
  2. When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
  3. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
  4. At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
  5. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
  6. Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.


  1. Shred your own mozzarella block, and add pepperoni.
  2. Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
  3. Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
  4. Rip apart burrata with your hands, then pull the pizza out for a few seconds.
  5. Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
  6. Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
  7. Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
  8. While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.


I really love this combination, however, you can always costume make and build your pizza with toppings that you like.

When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.

You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.

Easy S’mores Sweet Pizza

Easy S’mores Sweet Pizza

The first time I tried Easy S’mores, Sweet Pizza, I knew that I would love it. It is sweet, delicious, chocolaty, and most definitely a crowd-pleaser. So, it all started when my son’s girlfriend brought home a similar sweet pizza from our local pizzeria. Then, […]

Gingerbread Cookies

Gingerbread Cookies

Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog. The thing is I always thought that there are so many recipes online why would you even make mine. […]

Easy Homemade French Bread

Easy Homemade French Bread

Easy Homemade French Bread

I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

Tap Here for more bread recipes

With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

Easy Homemade French Bread

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.


With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

Easy Homemade French Bread

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

Easy Homemade French Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Easy Homemade French Bread
Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

Prep Time: 5 minutes
Cook Time: 40 minutes
Rise Time: 2 hours
Total Time: 2 hours 45 minutes

Easy Homemade French Bread


  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°), 500ml (more if needed)
  • 1 teaspoon sugar
  • 2 tablespoons oil, for greasing if you're using reg. baking pan
  • 3 teaspoons salt, approx. 15g
  • 6 cups all-purpose flour + for dusting

Egg wash is optional

  • 1 egg white
  • 1 teaspoon cold water
  • You may also dust it with extra flour


  1. Measure, then combine flour and salt. Stir.
  2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
  3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
  4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
  5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
  6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
  7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
  8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
  9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
  10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
  11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
  12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
  13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
  14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.


You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread

Brownies and Yogurt Summer Parfait

Brownies and Yogurt Summer Parfait

This post is sponsored by General Mills. All opinions are entirely my own. Brownies — a scrumptious, mouthwatering, enticing dessert that leaves all with nothing but a smile. The chocolaty goodness bestowed by this sweet treat is definitely a personal favorite in my family! Not […]