Pumpkin Carmel Poke Cake

This is quite the cake! Via...Mommy's Kitchen. 

I made this special for a sister in our church that I visit teach. She posted it on FB and I wanted to surprise her with it. The only thing different I did from Mommy's Kitchen recipe is I made the cake and pumpkin pudding from scratch. Not from a box.

I started off making the pumpkin pudding so it could cool long enough in the fridge...

Ingredients:

• 6 T sugar
• 2 tablespoons cornstarch
• 1 3/4 cups  milk
• 1 large egg
• 1/2 cup canned unsweetened pumpkin
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg

Preparation

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Put pudding in bowl and cover surface of pudding with plastic wrap. Chill.

Next, I started on this spice cake from All Recipes...

The spices are divine and smell so so good!!
*For pumpkin flavor add 1/2cup puree pumpkin.

 

Ingredients

• 2 1/2 cups all purpose flour
• 1/4 cup cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon salt
•  2 teaspoons ground ginger
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg
• 1/2 ground all spice
• 1/2 teaspoon ground cloves
• 1 cup milk
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened until easily spreadable
  2 cups brown sugar
  
  

  Directions

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
•  Then poke holes in it with bottom of wooden spoon.  
   

• Mix 1 cup sweetened condensed milk together with the 1 cup caramel dip.
• Pour the caramel mixture all over the cake, aiming for each of the holes. 
• Using an offset spatula spread the mixture evenly making sure the mixture goes into the holes. 
• Refrigerate cake for one hour.

  

• For the whipped frosting mix the pumpkin pudding with 80z cool whip or coconut whip cream.
• Once the cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

•  Garnish with crushed gingersnaps or graham crackers and additional caramel topping drizzled over the entire cake.
• Serve cold and refrigerate any leftovers.

 Here is Mommy's Kitchen Recipe...

Pumpkin Caramel Poke Cake 
{mommyskitchen.net}

1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)
1/2 - cup pumpkin puree
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

Whipped Frosting:
1 - 3.4 oz package pumpkin spice instant pudding mix 
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)

Garnish: 
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9x13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note:  If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

So, I hear this cake was delicious! It's a perfect fall dessert with the all the spices and pumpkin flavors. 

Enjoy:)

Flavorful Chicken Fajitas

These Chicken Fajitas were sure flavorful and tasty!

I love cooking with lots of spices.

I used this Flavorful Chicken Fajitas marinade recipe....

From Taste of Home

Ingredients

• 4 Tablespoons canola oil, divided
• 2-3 T lemon juice (I did lime)
• 1 1/2 tsp seasoned salt
• 1 1/2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper flakes, optional

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

*I used avocado oil and didn't get to marinade the chicken, but just let it sit in the sauce before I stir-fried it for a little bit. I chopped up some green and red peppers, onions, and mushrooms. When I stir-fired the veggies I sprinkled with some salt, pepper, cumin, and paprika. All we had in the fridge were some corn tortillas.

We topped the corn tortillas with...

 Rice
The veggies
Chicken
Salsa

And the boys devoured them!

Enjoy!

Spaghetti w/ a Chance of Meatballs

The Fish Fam loved these Turkey Meatballs.

As I was mixing everything together it smelled really good.
But, once they got cooking in the oven, wow, it smelled pretty awesome.

My little one exclaimed in excitement...

"Yay, spaghetti with a chance of meatballs!"

And during dinner, "Mom, I want more chance of meatballs!"

This recipe looked the best... Turkey-Spinach Meatballs.
But, I didn't have everything, so I did this...

Meatballs

• 1 large egg, beaten to blend
• ¼ small onion, finely chopped
• 1 clove garlic finely chopped
• 1½ pound ground turkey, preferably 93% lean or less
• 3 oz chopped spinach
• ½ cup finely grated Parmesan 
• ½ cup plain dried breadcrumbs
• 1 teaspoon finely grated lemon zest
• Few dashes of crushed red pepper 
• 1 teaspoon kosher salt
• 2 tablespoons olive oil  

• 
  Preheat broiler. Cover a rimmed baking sheet with foil and coat with nonstick spray.
• Using your hands or a fork, gently mix egg, onion, garlic, turkey, spinach, Parmesan, breadcrumbs, parsley, fennel seeds, lemon zest, and salt in a large bowl just until combined. Scoop out turkey mixture by the ¼-cupful and form into balls (you should have about 20). Place on prepared baking sheet, spacing 2” apart; brush with oil.
• Broil meatballs, turning often, until browned all over and cooked through, 15–18 minutes. Add to marinara sauce.
• DO AHEAD: Meatballs with marinara sauce can be made 2 weeks ahead. Let cool completely and freeze individual portions in resealable plastic bags. Run under tepid water to loosen from bag and gently reheat, covered, until meatballs are warmed through and sauce is bubbling, 15–20 minutes.
  
  
  They came out great! 
  Next time I'll just not put so close to the broiler.

Boil your spaghetti noodles.

Add your favorite marinara sauce or make your own.

Make some breadsticks (click for recipe).

Then sprinkled everything with fresh Parmesan cheese.

And walla dinner is served...

Mangia bene, vivi felice :)

National Lemon Meringue Pie Day....

Yes, it is!

Aug. 15th is the official Lemon Meringue Pie Day!

I made a couple for my husband to take to work to share with his office and one for later.

I promise if you ever come to visit I'll make one just for you!

I started off making this Paleo Pastry Crust from my Against All Grain Cookbook by Danielle Walker.

Her book here on amazon or here is another similar recipe of her's at her website, Honey Graham Cracker Pie Crust.

I have also made pie with this ah-maz-ing crust...

Flaky Butter Pie Crust 

by Amy Thielen of Heartland Table

Ingredients

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine sea salt
9 ounces (2 sticks plus 2 tablespoons) cold unsalted butter, cut into cubes
1 teaspoon apple cider vinegar

Directions

For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.

Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.

Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days. Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.

* This recipe is for her blueberry pie, so it doesn't have separate directions for baking just the pie crust. I found other instructions from Martha Stewart...

Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 minutes more. Cool completely on a wire rack before filling.

For the filling I followed this Betty Crocker recipe...

Filling

• 3 egg yolks
• 1 1/2 cups sugar 
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cups water 
• 3 tablespoons butter or margarine
• 2 teaspoons grated lemon peel 
• 1/2 cup lemon juice 
• 2 drops yellow food color, if desired

Meringue

• 3 egg whites 
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar 
• 1/2 teaspoon vanilla  

 Directions

• Oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator. 
•  

I've never done a meringue pie before and it's quite fun.

I have lots of perfection to make!

 
Maybe one of these days I'll be able to make a Lemon Meringue Pie like Julia Child, hopefully!

Which, Aug. 15th is also the amazing Julia Child's Birthday. Perfect.

Here's to pies and Julia!

Bon Appétit!

Udon Noodle Dish

My husband said this was one of the best noodle dishes he's ever had.

Ha, I'm not so sure about that. But, he definitely lets me know what is good, great, or awesome. Or what is just okay, mediocre, or maybe I shouldn't make that again. Luckily, "maybe you shouldn't make that again" has been rare.

I got the recipe here, but as usual changed it up a little bit.

All the sauce sunk to the bottom of the bowl, so it doesn't look as good as it really should. 

*Which I will eventually get a better picture up sometime.

Just make it and try for yourself....

Ingredients:

- 1 T Oil for frying

- 2-3 cloves of garlic

- Small Onion

- 7 oz Mushrooms

- 1/2 tsp. fresh ginger or 1/4 tsp. ground ginger or to taste.

- Salt & White pepper to taste

- Tofu 1 pkg

- 1/2 Chicken stock

- 3 T Soy Sauce

- 1 tsp Sesame Oil

-18 oz Udon Noodles

- 1 head of Broccoli

Directions:

1.  Chop/mince garlic, onions, and mushrooms.

2.  Peel and grate ginger if you use fresh ginger. 

3.  Heat oil in pan. I used Avocado Oil.

4.  Add the garlic first and let it infuse in the oil 15-30 sec. don't let it burn.

5.  Add fresh ginger or sprinkle ground ginger all over.

6.  Add onions next and sprinkle salt over them while they saute.

7.  Add mushrooms. Stir-fry for a few minutes.

8.  Add the stock, soy sauce, sesame oil, tofu, and green onions, and simmer.

9.  Cook the udon noodles in a pot of boiling salted water for 1 minute. 

10.  Drain and add to the skillet. 

11.  Stir-fry over high heat until heated through. 

13. Steam broccoli florets and add to dish.

*The tofu and broccoli soaked up a lot of the sauce so I made more sauce, but the second time I added 1 tsp cornstarch to thicken it a little bit. If you use cornstarch to thicken just make sure you add it to the cold chicken stalk and mix, then add to pan, and stir it around.  

*Also, gauge your timing with boiling the udon noodles and steaming the broccoli. If you don't want to be waiting for them to cook and add to the dish. 

  

Phenomonal Green Chicken & Coconut Rice

I got the recipe for this Phenomenal Green Chicken from Nom Nom Paleo.

It really is PHENOMENAL.

Here's the recipe...

• 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
• 1 cup packed cilantro leaves and stems
• 1 1/4 cups packed basil leaves
• 1/4 cup packed mint leaves
• 4 tablespoons of  Red Boat fish sauce
• 3 peeled garlic cloves
• zest of 1 lime
• plenty ground black pepper
• 1 teaspoon of Aleppo pepper
• 2 tablespoons of apple juice (or 1 teaspoon of maple syrup if you’re not on a Whole30)
•  Kosher salt
• 3 pounds of chicken drumsticks or thighs

•  Combine everything...the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice or maple syrup into a blender and blend until pureed.Add any other pepper spices to make it as spicy or mild as you want. *I added some red chili pepper flakes.
•  Put the chicken into a gallon size zip lock bag and pour the marinade in, mix it up, and let it marinade overnight or at least up to one hour before cooking.
• It's ready to grill turning every 5-7 mins or if you are baking the chicken, roast on a wire rack for ~35-45 minutes at 400 F. Start with skin-side down, and flip skin-side up at the 20 minute mark.
• Internal heat of chicken should be 165deg.

The coconut rice makes it even better.

I mixed Jasmine and Calrose, washed and cleaned it, put it all in the rice cooker,

then added a mix of canned coconut milk & water that equals 1/4-1/2 cup more than the amount of rice. I did 4 cups rice and 4 1/2 cups coconut milk/water.

I wish you could smell the coconut rice. Divine. And oh so good.

You won't be sorry you tried it, promise. 

It's also worth it to pick up a Nom Nom Paleo Cookbook...

 Seryuslee :)

Perfect Fried Rice

 Fried Rice is a simple dish, but getting it right to taste like awesome fried rice takes practice.

 Because, yes, there is such a thing as Perfect Fried Rice.

I'm still working on mine, but it was good to hear..."This is so good, just like the fried rice we ate in China!"

 If you didn't know there are some secrets to help....

 "5 Secrets to Making Fabulous Fried Rice"
From The Asian Grandmothers Cookbook

1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

*Fish sauce is a great choice. If you've ever cooked with it you'll know it's not a pleasant smell, but man does it give Asian cuisine great taste. Seriously.

When I make fried rice I don't follow a recipe and I use up what I have on hand, but here's the recipe from the Asian Grandmothers Cookbook...

4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon canola or other neutral oil
2 cloves garlic, minced
1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
3 eggs
1 cup chopped leftover meat or tofu
1/2 cup frozen peas, defrosted
2 tablespoons oyster sauce (or sweet soy sauce)
2 tablespoons soy sauce (or fish sauce)
Salt
White pepper powder

-Break up large clumps of rice and separate the grains with wet fingers.

-Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.

-Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.

-Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.

-Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.

-Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. -Taste and adjust seasonings if necessary.

Or if you want some Tasty Taiwanese kind...

Try Mickey's Tasty Fried Rice

Enjoy :)
 

Rainbow Pancakes

We wanted to make something yummy and funny for breakfast last weekend.

So I made Rainbow Pancakes w/ sprinkles.

My hungry little hippos loved them!

Just add food coloring to your pancakes and let the magic happen :)

Fun Fun :)

Yummy Sunny Granola!

A few good reasons to make your own granola...

Homemade kind tastes so yummy.

It's quick & easy to make.

Your kitchen will smell so good. 

My kids love granola with their breakfast or snack. It's easy for them to toss it in some oatmeal, cereal, yogurt, fruit, etc.

Recipe found here.

Ingredients

3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup nuts or seeds of your choice (a mix of sliced almonds and sunflower seeds is pictured above)
5 tablespoons coconut oil, melted
2/3 cup pure maple syrup (or half honey)
1 teaspoon vanilla extract
pinch of sea salt
1 cup dried fruit of your choice

*I added a little bit of cinnamon

Preparation

1. Preheat oven to 350° F. In a large bowl, combine oats, coconut flakes, nuts or seeds, melted coconut oil, maple syrup, vanilla and salt. Stir well until everything is evenly coated. Spread evenly on a parchment-lined baking sheet and bake for 12 minutes. Remove from the oven and stir the oat mixture. Return it back to the oven for another 12 minutes. It should be golden brown, but keep an eye on it because it can go from perfect to burnt very quickly.
2. Remove from the oven and press the granola evenly with a spatula. Let cool and then add the dried fruit. Allow the granola to cool completely before storing in airtight containers. It can be stored at room temperature. 

Here is another way I like to make granola...

Roasted and Toasted Kine:

• 3 cups organic rolled oats
• 1 cup nuts (I like almonds and pecans)
• 1/2 to 3/4 cup organic maple syrup
• 1/2 cup organic coconut oil
• 3/4 tsp sea salt (if you use table salt use less)
• 1 cup shredded coconut flakes
• 1 cup dried fruit
• 1 tsp cinnamon (even add nutmeg, cloves, &/or ginger :)

Directions:

• Normally you'd set oven at 300 deg., but for roasted and toasted kine set to 350deg.  
• Put everything in a large enough bowl and mix it all together.
• Spread it out on a baking sheet.
• Bake for 30-45mins, stirring around at 15-20mins and checking to see IF IT NEEDS LESS TIME.
• And ENJOY the aroma :)

*I accidentally set the oven for 350deg and baked for 45 mins. It almost started burning and came out quite roasted and toasted, thus the name. (However, my oven I am finding bakes at a lower heat I think.) Family and friends said it was super good and my boys keep asking for more. Thank goodness!

*Most granola recipes use less salt, but the sea salt or kosher salt really helps bring out the flavors. However, like I said if you are using regular table iodized salt use less or else it will come out too salty, unless you like it that salty. You can also add the dried fruit after it's done cooking. I have done it that way too.

***MAKE SURE YOU KNOW HOW YOUR OVEN COOKS BEFORE BAKING IT TOO LONG AND BURNING IT. JUST WATCH IT!

Enjoy :)

Minestrone & Breadsticks

I came across this Minestrone Soup Recipe and wanted to make something like it.

I soaked Anasazi Beans for 8 hrs. & then cooked them.
Drained them and *saved the reserves.

In a large pot I added 48oz of chicken broth & bean reserves.
I added bay leaves and a fresh rosemary sprig.
Next, I chopped up and threw in the pot...

Onions
Garlic
Celery
Carrots

Later, chopped, added, and cooked until soft...

Zucchini & Potatoes
Semi-cooked Italian Sausage
Kale & Parsley

Lastly, I added the cooked beans, fresh parmesan cheese, and pepper.

While the soup was finishing up I made some Pizza Factory Breadsticks, which a friend made, so I had to try!

 
I changed the recipe a little bit by adding butter in the batter.
Butter always makes for better bread. YUM.

Recipe here at Six Sisters Stuff

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

 

*I added 2T of butter in the recipe. It made the dough sticky, but I just added more flour accordingly.

I made some Honey Butter from organic raw honey and grass-fed butter.

It gave the breadsticks the perfect touch. The fish fam said, "We like these so much better than the other ones you make!" Lol.

 
The Fish Fam loved it!