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Filtering by Category: bread - quick

Grandma P's Zucchini Bread

Patricia Reitz

 Grandma P's Zucchini Bread - ButterYum --

Grandma P's Zucchini Bread - ButterYum --

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

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My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

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Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:

Grandma P's Zucchini Bread

makes two 8.5x4.5 (1 pound) loaves

Printable Recipe


  • 2 cups shredded zucchini 
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspopn baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt


  1. Preheat oven to 350F and place rack in center position.
  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.
  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
  4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Add flour mixture to the zucchini mixture and stir until well combined.
  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
  7. Remove loafs from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing. 
  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.

Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

Patricia Reitz

 Keto Cheddar Bay Biscuits (Low-Carb, Gluten-Free) - ButterYum --

Keto Cheddar Bay Biscuits (Low-Carb, Gluten-Free) - ButterYum --

Always on the lookout for low-carb recipes, I stumbled upon an interesting version for the ever popular Cheddar Bay Biscuits, a national restaurant chain favorite.  I made the recipe as written and I have to say, they were just kind of okay - not enough cheese, not enough garlic... basically, not enough flavor!  So I tweaked and tweaked until I came up with this version which is full of cheesy-garlicky flavor.  And check out these nutritional stats - each biscuit contains only 2 net carbs and 9 whole grams of protein.  Compare that to the traditional version which contains a whopping 16 carbs and only 3 grams of protein.  Is my version exactly like the original?  Obviously not (although my husband says he likes mine better!), but this healthier version is surprisingly bread-like.  If you're looking for a low-carb, keto, or gluten-free version to try, I think you'll be very pleased with this recipe. 


The ingredients (clockwise from the top) - sour cream, an egg, almond flour (aka almond meal), sharp cheddar cheese, baking powder, salt, garlic powder (or granulated garlic), dried parsley, and melted butter.


Start by whisking the almond flour, baking powder, salt, garlic powder, and parsley together.  The almond flour has a tendency to clump so use that whisk to break the clumps up.

That was easy.

Next toss the cheddar cheese into the almond flour mixture - this will keep all the bits of cheddar cheese separate when we add the wet ingredients. 

Here's a thought, I bet these would be good made with pepper jack cheese!  I'll have to give that a try.

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Switch to a spatula and stir in the sour cream, egg, and melted butter.  


I don't know.... this is such a complicated recipe... JOKING!


Divide the batter into 6 equal portions and place on a silpat lined half sheet pan, spaced evenly apart. 

If you've been waiting to buy a silpat, now's your chance - they're 50% off while supplies last!


This recipe will make exactly 6 biscuits if you portion the batter with a #20 scoop (and it's a great size for dishing ice cream too!).  By the way, did you know the sweeper arm of most portion scoops will have a number which indicates the size of the scoop?  The #20 here means this scoop will measure 20 portions per quart.  Likewise, a #30 will portion 30 scoops per quart, and so on.  Who says food blogs aren't educational?

Back to the biscuits, bake in a preheated oven for 10-13 minutes or until golden brown all over.  The cheese will be as hot as lava so allow the biscuits to cool for a couple of minutes before serving. 

 Keto Cheddar Bay Biscuit recipe.  how to make keto biscuits.  gluten free biscuits.  gluten free biscuit recipe.  low carb biscuits.  low carb biscuit recipe.

Oh my... I wish you could smell my kitchen right now! 

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Enjoy these biscuits while they're warm and the cheese is all melty. 

I'm totally dying here - time to dig in! 

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Mmmmmmm...  I really, really, really, really, hope you'll give this recipe a try.  Happy baking! 

Items used to make this recipe:

Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

makes 6 biscuits

Printable Recipe


  • 3/4 cup almond flour (almond meal)
  • 1 tablespoon dried parsley flakes
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder (or granulated garlic)
  • 1/2 teaspoon fine salt
  • 3 ounces sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 large egg
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 400F and place rack in center position.
  2. In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.
  3. Add shredded cheese and toss well to coat.
  4. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.
  5. Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.
  6. Bake for 10-13 minutes or until golden brown all over.
  7. Allow to cool for a few minutes before serving - these are best served warm.

Note:  This recipe doubles well (and all 12 can be placed on the same sheet pan).  

Keto stats for each biscuit:  9 grams protein, 4 grams carbs, 2 grams fiber.

Double Chocolate Muffins

Patricia Reitz

 ButterYum - Double Chocolate Muffins

ButterYum - Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

 skinnier chocolate muffin recipe - chocolate applesauce muffin recipe

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find (this one is my current fav), sugar, salt, baking soda, baking powder, and mini chocolate chips.


Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

 muffins sweetened with applesauce - ButterYum

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

 easy chocolate muffin recipe with how-to photos - ButterYum

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

 chocolate muffins with mini chocolate chips - recipe and how-to photos - ButterYum

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

 recipe for chocolate muffins with mini chocolate chips - ButterYum

Mmmm... time to dish up the batter. 

 chocolate breakfast muffins - ButterYum - recipe and how-to potos

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

 chocolate muffin batter ready to bake - recipe and how-to photos

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:

Double Chocolate Muffins

makes 18

Printable Recipe


  • 8 tablespoons unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup Dutch-processed cocoa powder, sifted
  • 1 1/2 cups applesauce
  • 1 3/4 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350F. 
  2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners. 
  3. Cream butter and sugar together until light in color, about 2 minutes. 
  4. Add eggs, cocoa powder, and applesauce; mix until smooth. 
  5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips. 
  6. Use a heaping #20 portion scoop to fill cups about 3/4 full. 
  7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached. 
  8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook