Zucchini Bread

I have been experimenting with a few different zucchini bread recipes lately, some ended up too plain, some with far too much cinnamon but I think I finally found a zucchini bread with a good balance of flavour and spice from My Recipe Magic.

Randal ended up taking all the test zucchini breads to work and this recipe was the most popular there as well.

3 eggs
1 cup sugar

1 cup light brown sugar

1 cup oil
3 cups zucchini, shredded
1 cup walnuts, chopped
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1 tsp salt

In a large bowl, add the eggs and sugar and whisk together.  Stir in the zucchini.

In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger and salt.  

Add the dry ingredients to the wet ingredients and mix together.  Add in the nuts.

Pour into 2 greased bread pans, or 5 mini pans like I did.

Bake at 300 for 1 hour.

Buttermilk White Bread

I had a lot of buttermilk leftover from baking cupcakes last weekend, I usually have good intentions of using it but most of the time it just sits in the fridge until it goes bad, but this time I had so much of it left that I was determined to use it.  The first thing I thought of was making some home made bread as we had planned on having bacon sandwiches for dinner anyway.  I did a quick search and found this buttermilk bread recipe from Blissful and Domestic.  It looked really good, the dough was made in the bread machine which is always a plus when I have little kids running around wanting all my attention, and I had everything on hand to make it.  It did bake up as very soft bread so I was a little concerned about that, but in the end we both enjoyed it and used it for our sandwiches.

1/3 cup Water

1 cup buttermilk

2 tbsp of butter

1 1/2 tsp salt

4 tbsp brown sugar

3 cups flour

2 1/4 tsp yeast

2 tbsp vital wheat gluten 

Place ingredients in the bread machine in the order listed.  Select dough setting, mine took 1 hour and 20 minutes.

When the dough cycle has finished, turn out dough onto floured surface, knead by hand for a minute just to smooth out the dough and form it to fit a greased loaf pan.  Cover and leave to rise until doubled in size, about 45 minutes.

Bake at 350 for 30 minutes, until golden brown.  Brush with melted butter as soon as it comes out of the oven.  

Cinnamon Bun Pie

I think I have a little obsession with the recipes in the Momofuku Milk Bar book.  The best cake I have ever made is their chocolate malt cake, and the liquid cheesecake is amazing, not to mention the cereal milk or the cornflake crunch. 

Lately I have been loving all things cinnamon, so this seemed like the perfect time to try the cinnamon pie.  The original cinnamon bun pie was created using dough leftover from making cinnamon rolls, but I made the dough specifically for this pie. I am quickly finding out that I love any Momofuku recipe that has liquid cheesecake in it!

Dough:
3 1/2 cups bread flour  
1 tbsp salt
3.5 g active dried yeast
1 3/4 cups) room temperature water
grapeseed oil

In the bowl of an electric mixer, add in the flour, salt, yeast and water.  Mix with the dough hook for about 5 minutes, until smooth.  Brush a large bowl with oil, transfer the dough to the greased bowl, cover with cling film and leave to rise for 45 minutes, until doubled.

Liquid cheesecake:
8 oz cream cheese
2/3 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1 1/2 tbsp milk
1 egg

In the bowl of an electric mixer, add the cream cheese and beat for 2 minutes, until smooth.  Add in the sugar and beat to combine.

In a small bowl, whisk together the egg and milk.  Add in the cornstarch and salt and stir together.  Pour into the cream cheese mixture and beat for a few minutes.

Grease a 6 inch round cake pan, pour in the liquid cheesecake and bake for 15 minutes, until the edges are set but the middle still jiggles.

Cinnamon streusel:
1/4 cup flour
1/4 cup rolled oats
1 tsp cinnamon
1/4 tsp salt
2 tbsp brown sugar
2 tbsp butter, melted
1/8 tsp vanilla extract

Mix together the flour, oats, cinnamon, sugar and salt.  Pour in the melted butter and vanilla and mix until small clusters form.

Cinnamon bun pie:
1/2 recipe of dough
3 tbsp flour
1/4 cup brown butter
1 recipe liquid cheesecake
1/4 cup light brown sugar
1 tsp cinnamon
1/4 tsp salt
1 recipe cinnamon streusel

Preheat oven to 350.

Roll out the dough on a floured surface to around 11 inches in diameter and 1/3 inch thick.  

Place the dough into a pie pan.  Pour half the brown butter over the dough, spread on half the liquid cheesecake, followed by the remaining brown butter.  Add the brown sugar, cinnamon and salt.  Carefully spread the remaining liquid cheesecake over the pie, then top with the streusel.

Bake for 40 minutes, until the dough is baked through but the center still jiggles slightly.

Rosemary Cornbread

Last week we recieved our first bag of fresh herbs of the year.  We are very lucky to get weekly bags filled with rosemary, mint, parsley, basil and more from Randal's coworker.  We made good use of the mint and parsley by making Armenian kebabs and fatoosh salad, but to use some of the rosemary I went with a rosemary cornbread.  I am not a huge fan of cornbread but I do love rosemary which made this cornbread one of the best I have had!

 1 cup cornmeal
1 cup flour
1/3 cup sugar
1 egg
1/4 cup olive oil
1 cup milk
2 tsp baking soda
1/2 tsp salt
1 tbsp chopped fresh rosemary

Preheat oven to 400. 

In a large bowl, mix together the cornmeal, flour, sugar, salt and baking powder.   Add in the egg, milk, oil and rosemary and stir to combine.

Grease a baking dish and pour in the batter.

Bake for 15-20 minute.

Buttery Dinner Rolls

Yesterday was Randal's birthday.  We don't usually do much for our birthdays, we go all out for Christmas but the rest of the year for any celebration we just go out for a nice dinner.  As his birthday was mid week we did that on the weekend before, then on the actual day I made him whatever he wanted for dinner, this year he wanted Italian sausage spaghetti so as a last minute thing I decided to throw a dough together in the bread machine and make some buttery rolls to go with dinner.

I cannot adequately describe just how buttery and delicious these rolls turned out to be.  I could have happily just eaten those for dinner, definitely the best dinner rolls I have ever made!

1 packet dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter, softened
1 cup warm milk
1 egg
4 cups bread flour
1 tsp salt
1/2 stick butter, melted

In a small bowl, add the yeast to the warm water and set aside.

Pour the warm milk, sugar and the quarter cup of softened butter to the bread machine pan.  Add in the yeast mixture.

Add the 4 cups of flour, salt and set bread machine to the dough cycle.

When the dough cycle is complete, place the dough onto a floured surface.  Divide the dough into 4, then divide each section into 4 pieces of dough.  Roll into balls and place in a buttered pan.  Cover and leave to rise for 45 minutes, or until doubled in size.

Preheat oven to 350.

Brush the rolls with melted butter and bake for 20 minutes.  Brush the hot rolls with remaining butter as soon as they come out of the oven.

SRC - Hot Cross Buns

Time for another Secret Recipe Club reveal, and due to some computer problems this is my first reveal for 2015. This month I was assigned the blog  searching for spice  by Corina and immediately I was very excited to see lots of familiar English recipes.  I was tempted by Jamie Oliver's favourite chicken curry because I do love a good curry, but after finding the hot cross buns  I was sold on making some.  

I have had one complaint with the hot cross buns I have found here in the states... they all have crosses made out of icing.  The only way to eat a hot cross bun in my opinion is toasted and buttered, throw a slice of english cheddar on there and and it's even better, but toasted is a must, and that's why I have issues with the icing crosses.  So I was very excited to see that Corina's recipe had the crosses made the traditional way with flour and water and baked onto the bun.

After looking at the recipe I realised that one thing missing that I know is in English buns was mixed peel.  Now I know I am not going to find that here in Houston, and I also couldn't find currants, so I had to make do with lemon and orange zest and raisins.  I was definitely concerned that the substitutions would affect the flavour, but as soon as I started kneading the dough I could smell that familiar hot cross bun smell.  I knew they would be good, and I have definitely been enjoying my first batch of toasted Emglish hot cross buns in 13 years!

500g plain flour
300ml whole milk
75g sugar
7g yeast
50g butter
1 egg beaten
zest of an orange
zest of a lemon
150g sultanas/raisins
2 tsp ground cinnamon
1 tsp salt
apricot jam for glazing

Crosses:
2 tbsp flour
Water

Bring the milk to a boil, remove from heat and leave until just warm.  Add the yeast and sugar.

In a large bowl, mix together the flour, salt, butter and egg.  Slowly add the milk mixture until a soft dough forms.

Add the sultanas/raisins, orange and lemon zests and cinnamon.  
Knead the dough for about 5 minutes.  Place in a greased bowl, cover and leave to rise for one hour.

Once the dough has doubled in size, knock it back, tip out onto a floured surface and divide into 12 pieces, roll each onto a ball and place on a parchment lined baking sheet.  Leave to rise for 1 more hour.

Heat the oven to 350.

To make the crosses mix the flour with enough water to make a thick paste, pipe the crosses onto the buns and bake for 20 minutes, until golden brown.

Melt some apricot jam and once the buns come out of the oven, glaze them with the warm jam.   

    
 

An InLinkz Link-up

Jalapeno Popper Corn Muffins

I made these corn muffins for Randal on a whim.  One of my daycare kids just loves to help me in the kitchen, she loves to mix things and as I was making Randal barbecued chicken for dinner I thought Sophie would love to help me make some corn muffins.  I ended up throwing in a diced jalapeno and some cream cheese as Randal loves jalapeno poppers so why not stuff his cornbread with those flavours!

1 cup cornmeal
1 cup flour
1/3 cup sugar
1 egg
1/4 cup oil
1 cup milk
2 tsp baking soda
1/2 tsp salt
1 jalapeno, diced
cream cheese

Preheat oven to 400.  Place cupcake liners in a muffin pan.

In a large bowl, mix together the cornmeal, flour, sugar, salt and baking powder.   Add in the egg, milk, oil and diced jalapeno and stir to combine.

Fill the muffin liners just under half way with the batter, place a tablespoon of cream cheese on top then cover with the remaining batter and top with a jalapeno slice.

Bake for 15-20 minute.

Bread Machine Naan Bread

I have recently rediscovered my bread machine, I used to love that thing and used it frequently but for the past few years it has been sitting in my pantry unused and neglected.  I really don't know why, but I walked past it recently and just decided to drag it out, clean it up and actually make something with it.

I ended up deciding on a bread machine naan bread as we were having curry for dinner that night, so a perfect combination.  I really can't believe I have ignored my bread machine for so long, it is just so easy and always produces great bread. 

2/3 cup warm milk 
2 tsp unsalted butter, melted 
2 tsp yeast 
1 lb all purpose flour 
1 tsp salt 
1 tsp baking powder 
2 tbsp olive oil 
2/3 cup plain yogurt 
1 large egg 
2 tsp sugar

In the bowl of the bread machine add the milk, butter, sugar and yeast.  Followed by the flour, baking powder and salt.  Add the olive oil, yogurt and egg.  

Set the bread machine to the dough setting.

When the bread machine has finished, heat the oven to 500.  Divide the dough into 6 equal balls, and with a rolling pin flatten into ovals about 1/3 inch thick.  Place the dough onto a large baking sheet and bake for 2-3 minutes, until dough starts to puff.  Brush with melted butter and serve.

Georgian Cheese Bread

Yet another bread recipe! this one from bake for happy kids is filled with a center of melting cheese, does it get any better than that!  The traditional cheese for this Georgian bread is sulguni but I used a combination of havarti and mozzarella, which apparently will replicate the flavour and texture of the traditional cheese.

 

1 packet of yeast

7 tbsp warm water

1 2/3 cups all purpose flour

3/4 tsp salt

1 large egg

125 grams havarti cheese

125 grams mozzarella cheese

1 tsp butter, melted

Sprinkle yeast over warm water and add 1 tbsp of the flour.  Set aside for 5 minutes.

In a large bowl, stir together remaining flour and salt, mix in the egg and add the yeast mixture.

Place the dough on a floured surface and knead until smooth and elastic, about 5 minutes.  Form dough into a ball, place into a large bowl, cover and leave to rise in a warm place for 2 hours, punching down the dough after each hour.

Place dough onto a floured surface and roll into a 7 inch circle. Mix the cheeses together and press to form a ball.  Place in the center of the dough and bring the dough up around the cheese ball, forming a knot of dough over the cheese.  Press on the knot of dough to spread the cheese and continue flattening the dough until it is about an 11 inch circle.

Cut a 6 inch X through the center of the dough and bake at 500 for 10-12 minutes, brush with the melted butter and return to the oven for another 3-5 minutes.

 

Turkish Yeast Bread

I have been working my way through a long list of yeast bread recipes I want to try.  This time I wanted to make a cheese bread to have with spaghetti so this Turkish yeast bread topped with mozzarella seemed like a perfect choice.

  

2 cups milk

250 g margarine

1 tsp sugar

1 TB yeast

1 tsp salt

about 5 cups flour

1 egg, beaten, for egg wash

about 2 cups mozzarella cheese, shredded

- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf

2 cups milk

250 g margarine

1 tsp sugar

1 TB yeast

1 tsp salt

about 5 cups flour

1 egg, beaten, for egg wash

about 2 cups mozzarella cheese, shredded

- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf

2 cups milk
1 cup butter
1 packet yeast
1 tsp sugar
1 tsp salt
5 cups flour
2 cups mozzarella
1 egg

Warm one cup of the milk and add the yeast and sugar, set aside for 5 minutes.

Add in the remaining cup of milk, melted butter and salt.  Stir in the flour.  Leave in a warm place to rise for an hour.

Divide dough into small balls and place on a baking sheet.  Cut a slit in each roll and leave to rise for 30 minutes.

Top each roll with the mozzarella and bake for 13-15 minutes at 375.

2 cups milk

250 g margarine

1 tsp sugar

1 TB yeast

1 tsp salt

about 5 cups flour

1 egg, beaten, for egg wash

about 2 cups mozzarella cheese, shredded

- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf

     

Honey Butter Dinner Rolls

I am a little obsessed with baking bread/rolls these days after a few successful batches of rolls, I have my eyes on a Georgian cheese bread recipe next, but a few days ago I decided to give these honey butter dinner rolls a try.  They are different from the previous honey butter rolls I made in that these have grated cheese and garlic and onion powder in the dough.  I will admit that I was a little concerned about the combination of the savory cheese and spices with the sweet honey butter, and while these rolls baked really nice and they were good I just wasn't convinced about the flavour combinations as the garlic and onion powder flavours really came through.

2 1/2 cups all purpose flour
2 tbsp sugar
1 packet of instant yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
3/4 cup warm water
3 tbsp unsalted butter
3/4 cup shredded cheddar cheese
2 tsp honey

In a large bowl, combine the flour, sugar, yeast, garlic powder, onion powder and salt.  Add the water and 2 tablespoons of the butter.  Mix in the cheese.

Knead the dough for 5 minutes.  Cover and let rest for 10 minutes.

Divide the dough into equal balls and place in a greased pie plate and leave in a warm place to double in size.

Bake at 375 for 15 minutes.

In a small bowl combine the honey with the remaining tablespoon of butter and brush over the warm rolls.

Honey Butter Rolls

I have a love-hate relationship with any recipe that includes yeast.I love making bread, love kneading dough but more often than not it hates me and rarely turns out well.  However, every now and then I will make a bread recipe that turns out so well that I think my bad bread making days are behind me (until the next failed loaf!)  These rolls from Divas Can Cook are amazing.  They are simple to make but look very impressive and taste even better.  They kind of remind us of the honey butter rolls they serve at Cheddars, which makes Randal happy as he loves those things.  I made a tray of these a few weeks ago that Randal took to work when they had a soup day at his office and I heard that they were very popular.

 

⅓ cup very warm water

1 envelope dry yeast

5 tbsp plus ¼ tsp sugar

1⅓ cups warm milk

1 large egg

1½ tsp salt

5 tbsp butter

4 cups all purpose flour

 

Honey Butter

 4 tbsp butter, softened

3 tbsp honey

3 tbsp icing sugar

To make the honey butter, combine all ingredients in a small bowl and mix well.

Add the warm water to a small bowl, add the yeast and the 1/4 teaspoon of sugar, mix and set aside for 10 minutes, until foamy.

Pour the yeast mixture into a large bowl, add the sugar, milk, egg, salt and butter. Mix well.

Gradually stir in the flour, place in a greased bowl, cover and leave in a warm place for 2 hours, until doubled in size.

Punch down the dough, place on a floured surface, divide dough into 2 balls.  Roll out each ball into a 13 inch circle.  Using a pizza cutter, cut the dough into wedges and brush with the honey butter.  Roll up each triangle starting at the widest part and place on a greased tray.  Cover and leave to rise for 1 hour.

Bake at 375 for 15-20 minutes.  As soon as rolls are removed from oven, brush with remaining honey butter.

 

Lemon Zucchini Bread

Time for another Secret recipe Club reveal. This month I was assigned the blog Cooking on the Ranch. Lea Ann blogs from Denver and has a really great blog filled with such lovely photographs of her recipes.  I decided early on that I wanted to make her jalapeno bacon cheese ball, but at the last minute I changed my mind because I knew that Randal would prefer the Lemon Zucchini Bread and I love anything with lemon anyway, and it was just as delicious as we thought it would be!

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 cup buttermilk
Zest and juice of 1 lemon
1 cup grated zucchini

Preheat oven to 350. Grease a loaf pan.

In a large bowl, mix together the flour, baking powder and salt.

In a medium bowl, beat the eggs, add the oil and sugar and mix together.  Add the buttermilk, lemon zest and juice.  Add in the zucchini and then add to the dry ingredients, mix well.  Pour into a loaf pan and bake for 50 minutes, or until cooked through.  Let cool completely

Lemon Glaze:
1 cup icing sugar
2 tbsp lemon juice

In a small bowl mix the sugar and juice together, pour over the loaf and leave to set. 

Poppy Seed Bread with Lemon Curd

After making lemon curd for a lemon raspberry cake a few days ago, I had some lemon curd leftover so went looking for ideas of what to make with it. I found this poppy seed bread recipe that had a lemon curd swirl in it from Williams Sanoma and as I had everything else I would need to make it, decided that would be the perfect recipe to use up the last of my homemade lemon curd.

2 eggs
3/4 cup milk
1/2 cup canola or corn oil
3/4 cup granulated sugar
1 tsp. grated lemon zest
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
2 Tbs. poppy seeds
1/2 cup lemon curd

Preheat oven to 350. Grease a loaf pan.

In a large bowl, whisk together the eggs and milk until blended. Add the oil, granulated sugar, lemon zest and vanilla and whisk to blend. In another bowl, using a large wooden spoon, stir together the flour, baking powder and salt. Stir in the poppy seeds. Pour the egg mixture into the flour mixture and stir just until blended.

Using a rubber spatula, spread about three quarters of the batter in the prepared pan. Drizzle half of the lemon curd over the batter. Spread the remaining batter over the curd. Spoon the remaining lemon curd over the batter. Insert a small knife about halfway into the batter and gently swirl it through the curd once or twice.

Bake until the bread is lightly browned, about 50 minutes.

Amish Cinnamon Bread

I know that this is a bread recipe that I made in a bundt pan, but the reason for that is even though I have at least 2 bread pans, I can't find them. We moved into our house 2 years ago this month and we still have a closet full of unpacked boxes. Pretty sure my missing bread pans are somewhere in that closet.

Anyway, I found this recipe over at Redfly Creations and knew immediately that Randal would love this, and as I had some buttermilk in the fridge I needed to use up I gave it a go, bundt pan and all.

This is a really simple recipe to make, and we both enjoyed the end result, and a few days later we used the last of it to make french toast, which Randal loved but as I am not a fan of sweet french toast (I much prefer mine with baked beans and ketchup!) I left that for Randal.

1 cup unsalted butter, softened

2 cups sugar

2 eggs

2 cups buttermilk

4 cups all purpose flour

2 tsp baking soda

2/3 cup sugar

2 tsp cinnamon 

In a small bowl mix together the 2/3 cup sugar and the cinnamon, set aside.

In the bowl of an electric mixer cream together the butter and the 2 cups of sugar.  Add in the eggs.  Add the milk, flour, and baking soda and mix until combined.  Put half of the batter into a greased pan (be it bundt or bread) and top with 3/4 of the cinnamon mixture. Add the remaining batter and bake for 45 to 50 minutes. Once the cake has cooled, remove from pan and top with the remaining cinnamon sugar.

Pumpkin Sage Browned Butter Quick Bread

Time for another Secret Recipe Club reveal. This month I was assigned Julie's blog Little Bit of Everything.  Julie has so many great recipes on her blog and I spent a lot of time looking through them all.  I finally decided on the Pumpkin Sage Browned Butter Quick Bread as November is the perfect month to make a pumpkin recipe, and I don't make quick breads often so it would be something new for us. 

This is a really great pumpkin quick bread and I loved the browned butter and the addition of the sage.   Julie made her bread into 8 mini loaves but I didn't have mini loaf pans, so I made just one large pumpkin bread.

 

  

1 1/2 sticks unsalted butter
1/4 cup fresh sage, thiny sliced
1 2/3 cups all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 tsp salt
1 cup pumpkin
1 cup packed light brown sugar
2 large eggs
Preheat oven to 350

Spray a bread pan with non stick cooking spray.

Melt butter in a medium saucepan, add the sage strips, and cook for 5 minutes, or until the butter is golden brown.  Remove from heat and let cool slightly.

In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
In a seperate bowl, whisk together the pumpkin, sugar and eggs. Whisk in the browned butter with sage.  Add the flour mixture and stir until combined.  Pour mixture into bread pan, place on a baking sheet and bake for 50-55 minutes. 

Biscuit Donuts

I have seen donuts made out of biscuits so many times, but I never made them because I could not imagine that they tasted good or anything like a donut at all. I can admit though that I was wrong, they are incredibly quick and easy to make and they are so good.

1 can refrigerated biscuits (anything but flaky layers)

1/2 cup sugar

1 tsp cinnamon

1/2 stick butter, melted

Vegetable oil for frying

Pour half an inch of vegetable oil in a frying pan, and heat on medium-high heat

Melt the butter in a small bowl.

In a seperate bowl, combine the cinnamon and sugar.

Cut out the center of each biscuit, drop each donut into the oil and turn over once golden brown.  Remove from oil when browned on both sides.  Dip each donut into the melted butter and then the cinnamon sugar.

Boston Market Cornbread

We have never tried Boston Market cornbread so I don't know why I really wanted to try this, especially considering that I don't really like cornbread much at all anyway.  I know that Randal loves cornbread though, so I thought this would be an interesting recipe, and it really doesn't get much easier than mixing a corbread mix and a cake mix together. As cornbread goes this is actually quite good and I was just flipping through the june Rachael Ray magazine and saw a recipe for blackberry cornbread and now I really want to make this again with blackberries.

1 box jiffy cornbread mix
1 box jiffy yellow cake mix
2 eggs
1/3 cup milk
1/2 cup water

Preheat oven to 350.

Mix the cornbread mix with 1 egg and the third cup of milk.  In a seperate bowl combine the cake mix, egg and milk.  Combine both mixes together and spray an 8x8 baking pan with non stick spray, pour batter into dish and bake for 30 minutes.

Cheddar Bay Biscuits

The best thing at Red Lobster is the cheese biscuits and I have been wanting to make this recipe for such a long time. I am so glad that I finally got around to making these, they are so good!


2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

Preheat oven to 400 and grease a sheet tray.

Combine Bisquick with cold butter in a medium bowl. Add cheddar, milk, and garlic powder, mix until combined.

Drop mixture by 1/4 cup onto the greased sheet tray. Bake for 15 minutes.

Melt the butter in a small bowl, add in the garlic powder and parsley and when biscuits are done brush over the top.

Cheesy Garlic Bread

I wanted to make garlic bread to go with the lasagna, and after a quick search I found this cheesy garlic bread over at Laura in the kitchen and I am so glad I made this, it really couldn't be easier and it is so delicious.


1 loaf of italian bread
5 garlic cloves
¼ cup olive oil
2 tbsp fresh parsley
1 cup Shredded Mozzarella
1/2 cup shredded provolone

Preheat the oven to 400.

In a blender puree the garlic, parsley and olive oil.

Split the bread in half and spoon the garlic and parsley oil all over the inside of the bread, put the bread back together and wrap in foil and place on a baking sheet, bake for 15 minutes.

After 15 minutes, remove from the oven, lay the bread cut side open and sprinkle over both the mozzarella and provolone cheese, bake for another 10 minutes, until the cheese has melted.