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Cheese Bread Turned Into Leafs And Pumpkins.
Food & Drink
Cheese Decorations: shortening or butter, to grease molds 1 1/2 cups shredded cheddar cheese red and yellow food coloring, optional 1/4 teaspoon Dean and Jacob's Parmesan Bread Dipping Blend*
Bread: 3 cups all purpose flour (15 ounces) 1 teaspoon table salt 1 tablespoon baking powder 2 teaspoons Dean and Jacob's Parmesan Bread Dipping Blend* 1 cup shredded sharp cheddar cheese 3/4 cup heavy whipping cream 1/2 cup water 3/4 cups sour cream 1 large egg 3 tablespoons melted butter
Grease the leaf and pumpkin molds with shortening or butter. I don't suggest using non-stick baking spray on your silicone molds.
If you are coloring your cheese, put about 2 tablespoons of cheese into a zip top bag. Add a few drops of red coloring and shake to coat cheese. Repeat with yellow coloring.
Lightly sprinkle some of the Parmesan Dipping Blend into the leaf cavities. This not only adds some nice flavor, but it also bakes into nice dark spots, which help to define the leaves. Sprinkle the red, yellow, and orange colored cheese in the leaf cavities and just the orange cheese in the pumpkin
Equally divide the batter among the 18 leaf and pumpkin cavities. Grease your finger tips with some shortening or butter and flatten out the batter in the mold. Set leaf and pumpkin silicone molds on baking sheets. Bake for 30-32 minutes until golden brown.
Serve warm or cold. If you like them warm, but need to make them ahead of time, just pop them into a warm oven to reheat.