Roasted Banana Cake with Brown Butter Cream Cheese Frosting


Guess what?! We have a house! Yay! A nice 3 bedroom with a front porch and a back yard. And it is within walking distance to a really cute farmers market! Well, actually, its a duplex, but the awesome thing is that two of Joel's co-workers who are good friends of ours actually live on the other side, so it will be lots of fun. They are big foodie's too - I got my sourdough starter from G and A is from Kansas City, too, so we like to reminisce and drool over BBQ talk. We still aren't sure when we are moving in exactly (there are always small snafu's) but it feels like such a weight taken off our shoulders to know we now have someplace to move to! So, we need some cake to celebrate, right?


Oh, my, word. You need to make this cake right now!!! How can you not love a cake that starts out with roasting bananas in butter and brown sugar? And then, you top it off with a rich and succulent frosting made with brown butter and cream cheese? And sprinkle toasted pecans on top?! I am seriously drooling over here. And wait, it gets even better!!! This cake was one of the winners of the Cooking Light Bake-Off in 2009, meaning that not only is it a fabulous tasting recipe, its low in fat, only 221 calories per serving. This is probably one of the best cakes I have ever eaten. This cake is all around amazing, and I hope you make it soon! Like today. Yeah, right now! Go! 


Roasted Banana Cake with Brown Butter-Cream Cheese Frosting (Cooking Light January 2009, Lindsay Weiss)

Bars:
2 cups sliced riped bananas (about 3 medium)
1/3 cup brown sugar, packed
1 TBSP unsalted butter, cut into small pieces and chilled
9 ounces cake flour (about 2 1/4 cups)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup non-fat buttermilk
1 tsp vanilla
1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3 less fat cream cheese, softened
1/4 cup chopped pecans, toasted

Preheat the oven to 400 Degrees.
In an 8" square baking dish, toss together the sliced bananas, 1 TBSP butter chunks and brown sugar.
Roast for 35 minutes, stirring after 17 minutes.
Cool slightly.
Reduce the oven temperature to 375.

Spray a 9x13 cake pan with baking spray and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.
In another medium mixing bowl, whisk together the buttermilk, banana mixture, and vanilla extract. 
Place 1/2 cup butter and the sugar in a large bowl, beat with a mixer at medium speed until well blended.
Add eggs to the sugar mixture and mix well.
Add the flour mixture to the sugar mixture, alternating with the banana mixture (begin and end with flour).
Pour the batter into the prepared 9x13 cake pan.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool completely on a wire rack before frosting.

To prepare the frosting, melt the 1/4 cup butter in a small saucepan over medium-heat, cooking slowly for 4 minutes or until it becomes lightly browned (watch it, it will burn fast!)
Cool the butter slightly.
Combine the browned butter, powdered sugar, cream cheese and vanilla in a medium bowl and beat with a mixer until smooth. 
Spread the frosting over the cooled bars and sprinkle the tops with the toasted pecans.
Enjoy!!! :) 

The Daring Bakers Make Dutch Crunch Bread!



Today is kind of a big day for me. This is my 300th post! This one, that you are reading right now! Can you even imagine?! I never imagined when I started this blog in 2009 that I would meet so many wonderful people and have so much fun baking and cooking new foods, and sharing them with you! I love that while my little blog has grown, it is still a relatively small blog, which means that each of you who come visit me each day come because you want to and that you like me! That means so much to me, so thank you! :)  Coincidentally, I also happen to be featured on the awesome blog Adventures in Mommy-land today, doing an interview on Moms that Blog! You should head over and check it out! :)

We used our Dutch Crunch Bread with one of our favorite recipes, Root Beer Sloppy Joes!

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!


This is what happens when I wait until after nap time to take pictures.
P.S. Please excuse the hideous flower pattern on the chairs, we bought them at a garage sale and I haven't found the right fabric to re-do them yet! :) 




This was a fun bread to make. I have been wanting to attempt a soft sandwich roll for a while now, but just haven't actually set out to do it yet. I decided instead of trying to buy rice flour for the topping that I would try to make my own. I used this recipe, and it turned out pretty well, except I couldn't get mine ground as finely as I wanted. It was more rice meal than rice flour. I was worried that this would affect the crackling effect on the topping, but I think it turned out fairly well still - just very crunchy! We ended up having to brush some of it off because it was just too much! 



And now, if you will forgive me for putting in a shameless plug in here, I wanted to make sure you knew about something I am so excited about! If you haven't heard yet, Shelley from C Mom Cook and Ruth from Crafts of Mommyhood and I have formed a fun little group based on our sourdough starters and we would love for you to join us! Each month we pick a new and unusual recipe to make with our starters! Check it out at Sourdough Surprises!




Soft White Roll

Servings: Six sandwich rolls
Ingredients
1 tablespoon (1 packet) active dry yeast
¼ cup warm water (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
1 cup warm milk (105-110º F)
1½ tablespoons sugar
2 tablespoons vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
1½ teaspoons salt
Up to 4 cups all purpose flour
Directions:
1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. (The photo to below is with the first 2 cups of flour added).
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).
4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.
9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Dutch Crunch Topping (yields enough for 6 rolls)


Do not make this topping ahead of time, but just as you need it - about 15 minutes before you put the bread in the oven.


Ingredients

1 tablespoon (1 packet) active dry yeast
1/2 cup warm water (105-115º F)
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour (white or brown; NOT sweet or glutinous rice flour) (increase to 1 cup or more for home-made rice flour)

Directions:

1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. The best way is to just use your fingers (or a spoon) to glob it on. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Apple Cinnamon Baked Oatmeal


This month for Secret Recipe Club I was assigned to the very fun blog Lemon Drops. Linda's blog has so many delicious and mouth watering treats, and a very good selection of gluten free treats, too! I actually had a really hard time choosing what I wanted to bake this month, and had a list of some 14 things I wanted to make. I almost let this month's challenge get away from me, not because I was being lazy, but because I was so indecisive about what I wanted to make! Finally I had my Mom help me choose while she was visiting, and when I went to show her the blog, we found a new post about this amazing baked oatmeal! Decision Made!


I have been curiously intrigued by all the baked oatmeal recipes I have seen floating around lately. I wasn't sure how it would compare to the creamy texture you get from cooking oatmeal on the stove. And while the texture is slightly different, we did enjoy it a lot! We all loved the baked apples, and the flavor from the maple syrup, cinnamon and brown sugar was amazing. Splash a little milk on top, and it was amazing! I doubled the recipe and we had enough for 7 helpings (which was good because some of us went back for seconds). If you haven't tried a baked oatmeal recipe yet, you should give this one a try! Plus you can store leftovers in the fridge and reheat them for breakfast during the week!


Apple Cinnamon Baked Oatmeal (Lemon Drops)

1 cup Old Fashioned Oatmeal (not the instant kind)
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
pinch of salt
1/8 cup maple syrup or agave nectar
1/8 cup brown sugar
1 cup milk
1 large egg
2 TBSP unsalted butter, melted and cooled
1 tsp vanilla extract
1 Granny Smith apple, peeled, cored, and diced into 1/2" pieces
1/2 cup raisins

Preheat the oven to 375 Degrees.
Grease a 2-quart casserole dish with cooking spray.
In a medium bowl, stir together the oats, baking powder, cinnamon and salt.
In a small bowl, whisk together the maple syrup, brown sugar, milk, egg, melted butter and vanilla.
Sprinkle the diced apples evenly into the bottom of the baking dish and scatter the raisins on top.
Evenly spoon the oatmeal mixture on top of the apples.
Slowly and evenly pour the milk mixture on top of the oats, so that all the oats are covered.
Bake 35-35 minutes, or until the oatmeal is neither soupy nor overly dried out.
Spoon into bowls and Enjoy!



Sourdough Donuts


I am so excited for today's post!!! Shelley and I have been so excited about Sourdough Surprises, and we are so excited to share our first reveal day with you! We have seriously been loving cooking with our starters, and hope that you do, too!


I think these donuts were an absolute perfect choice for our first challenge! They were quick and easy to make, and gave outstanding results!!!! They tasted A-Maze-Ing!


We made some normal sized donuts, and some holes, and tossed them in cinnamon and sugar, some in powdered sugar, and made a simple glaze the coat the rest. They were all delicious!! 


Don't forget to check our brand new Sourdough Surprises blog to see what we are making next month!! We will have all kinds of awesome stuff for you over there! (Its still a work in progress, but we couldn't wait to share it with you!!


I am submitting these donuts to Yeastspotting, a weekly showcase for all things yeasty!

Sourdough Donuts (Under the High Chair)
1/2 cup sourdough starter
2 TBSP oil
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 cups flour
1/2 cup sugar
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup buttermilk (regular milk will do, too!)
oil for frying.

Prepare a frying pan with enough oil to fry in, and allow it to reach about 360 degrees.
Line a plate with paper towels and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt.
In a large bowl whisk together the starter, oil, egg, and milk.
Mix the wet and dry ingredients together, until they just come together.
Sprinkle some flour on your counter and dump the dough out of the bowl. Knead it gently 3 or 4 times until the dough comes together.
Sprinkle the top of the dough with a tiny bit of flour and roll out until it is 2" thick.
Cut your donuts out, reforming the dough back together as often as you need to.

Fry until golden brown, just a minute or two on each side.
Drain/dry on the paper towels, and then coat as you see fit - powdered sugar, cinnamon and sugar, or glazed.
Enjoy!!

Cinnamon, Date, and Walnut Muffins

My parents are coming for a visit this week, and so this will be short and sweet today. I have some vacuuming, mopping and dusting I need to do before they get here! I don't have anything planned, but it will be fantastic to just spend some good quality time with them for a whole week! 


 I went on a search for a new muffin the other day. I wanted something warm and comforting, but not filled with butter, sugar and oil. Something slightly healthy... Hearty and delicious, these muffins were a real treat to eat, especially warmed with a slight smear of butter! 


Cinnamon, date, and Walnut Muffins (adapted from The Cook's Cottage)
This recipe only yields 9 muffins!

150 grams flour
1 tsp baking powder
1/3 cup rolled oats
1 tsp cinnamon
50 grams brown sugar
1 egg, beaten
3 tbsp vegetable oil
3 tbsp milk
1/2 cup dates, chopped
1/2 cup chopped walnuts
1 Tbsp brown sugar, for topping

Preheat your oven to 350 degrees F
In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and oats.
In a medium bowl, whisk together the milk, egg, and oil.
Pour the liquids into the dry ingredients and mix to combine.
Add the chopped dates and walnuts and mix to combine.
Spoon the mixture into prepared muffin cups.
Sprinkle the tops with the 1 tbsp of brown sugar
Bake for 20-25 minutes.
Enjoy!

The Daring Cooks Braise Stuff!


The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.

After a 4 hour wine bath, this chicken was a beautiful purple!
There is no better way to lift one's sour mood than a beautiful 70 degree day! I've spent the last few days with as many windows open as I can (without having to fear Ladybug climbing out of them), shaking the winter dust out of the house, and rotating my wardrobe around. Ainsley spent the last few days growing like crazy, and so we've celebrated her new wardrobe with some painted toe nails and trips to the park. Joel is no longer working nights, so we actually get to see him every day (yay!) and I also have time to clean the house a bit. And so even though I am still really irritated and stressed out about having to move in less than 6 weeks and having no where to go, I have been able to take a big sigh, and I feel better.  



I was pleased to see that this month's challenge was back to a basic technique. Braising is a fantastic way to make meats delicious and juicy. And it is also a really healthy way to add flavor to your meat. I thought this might be a perfect time for us to finally try making Coq au Vin. 


I have no idea why it has taken me this long to try Coq au Vin! We love love loved it!! Not only is it relatively simple to make, but it tasted truly delicious! I also really liked that the every part of the marinade was used (I hate throwing things down the drain). We will definitely be making this again, and hope you will give it a shot, too! 




Coq au Vin (Cooking Light, January 2008)

2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 tsp salt
1 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 tsp pepper
1 whole chicken, cut into parts and skinned (or 2 breasts, 2 thighs and 2 drumsticks)
1/2 cup flour
3 bacon slices, chopped
1/2 cup dried plums, pitted and quartered
2 bay leaves
chopped fresh parsley

In a large bowl combine the red wine, onion, carrot, and seasonings.
Add the chicken to the marinade, cover with plastic wrap and place in the refrigerator for at least 4 hours, or up to 24.
Remove the chicken from the marinade (keep the marinade) and pat the chicken dry.
Dredge both sides of all the chicken pieces in flour and set aside.
In a large dutch oven, cook the bacon over medium-high until crisp.
Remove the bacon and set aside.
Add half of the chicken to the bacon drippings in the pan, cook for 4 minutes, or until brown on all sides.
Remove the chicken from the pan and repeat with remaining chicken.
Using a slotted spoon, remove the onion and carrots from the marinade (again, keep the marinade) and add to the pan.
Sautee for 5 minutes or until softened.
Stir in the marinade and scrap up all the browned bits on the bottom of the pan.
Add the chicken, bacon, dried plums, and bay leaves to the pan and bring to a simmer
Cover the pan, reduce the heat, and simmer for 1 hour 20 minutes or until the chicken is tender.
Discard the bay leaves.
Garnish with parsley, serve over mashed potatoes, and Enjoy!!

Nutritional Information:
Calories: 353
Fat: 11.2g
Protein: 34.2g
Carbs: 28.7g
Fiber: 3.7g
Cholesterol: 106mg
Sodium: 62 mg

Earl Grey Banana Bread


It seemed fate lead me to this bread. Last month's Daring Bakers challenge of quick bread had me keeping a keen eye out for delicious and easy to make breads, and then lo and behold, what do I find while reading through last month's Secret Recipe Club posts? Earl Grey Banana Bread. I am often known to have earl grey tea with a slice of banana bread (especially in the afternoons while Ladybug takes her nap), but what if you combined them together? Two of my favorite things in one?! It had to be made!

I am massively in love with this bread! It was probably the moistest banana bread I have ever eaten. Plus the addition of the earl grey tea was superb! If you aren't a big fan of bergamont oil, you shouldn't worry because here it is almost flowery, dainty and very subtle. Perfect for breakfast or an afternoon snack. I slathered a few slices with butter, but I think that I preferred it better without anything on it. 



Earl Grey Banana Bread (adapted from Healthy. Delicious)
Yield: 2 loaves

1/2 cup of water
5 bags Earl Grey Tea
1/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup butter
1 cup fat free sour cream
1 tsp baking soda
2 eggs, lightly beaten
2 1/4 cups flour
3 very ripe bananas, mashed
2 TBSP turbinado sugar (optional)

Preheat oven to 350.
Grease two loaf pans with butter or cooking spray.
In a small saucepan, bring the water to a boil. Remove the pan from the heat, add the tea bags and allow to steep for 5 minutes.
Discard the tea bags, add the brown sugar, white sugar, and the butter to the suacepan and return the pan to the heat.
Cook until the butter and sugars have melted into a thick syrup, about 2 minutes.
Remove from the heat and allow to cool.
In a large bowl, combine the sour cream and the baking soda, and let it stand undisturbed for 5 minutes.
Slowly stir the cooled tea-syrup and the eggs into the sour cream.
Sift in the flour and fold gently to combine.
Fold in the mashed bananas.
Pour the batter into the prepared pans and sprinkle the tops with the turbinado sugar.
Bake for 1 hour and 15 minutes (covering the tops with foil halfway through) or until a toothpick inserted into the middle comes out clean.
Place the bread pans on a wire rack to cool for 15 minutes.
Remove the bread from the loaf pans and allow to cool completely before slicing.

Sourdough Surprises!



Hello Friends! I am SOOOO excited to announce something special!

Shelley from C Mom Cook and I have been having so much fun finding new and creative uses for our sourdough starters, and we want to share this fun with you! We have decided to make a new and super fun group called Sourdough Surprises! Each month we will showcase a unique recipe to use your starter in, and we want YOU to make it with us!!

This month we have decided to make DONUTS!!! You may use any recipe that you choose (as long as it involves sourdough), and simply post it on March 20th, 2012.

Copy and Paste this HTML code onto your blog post so that you can join the party (and don't forget to enter yourself!)

<script type="text/javascript" src="http://www.simply-linked.com/listwidget.aspx?l=9a903821-ccc3-443f-8ca2-531e6799724c" ></script>


We are so excited and hope that you will join us! And spread the word!!!

UPDATE: We wanted to let you know that we want you to participate with us, even if you don't have a blog!!! Just send an email to sourdoughsurprises@gmail.com and include a picture of what you made, your name, and whatever else you think is important, and either Shelley or I will include you on our blog posts!!

(P.S. We know that this month is short notice, but we were so excited we couldn't possibly wait! We promise that next month you will have an entire month to do the recipe, but we felt that donuts were a simple and quick start).

Sourdough Crescent Pizza Rolls


I need to do some whining here. I am so tired of trying to find a house to rent! It should not be this difficult! Craigslist doesn't really exist out here yet, which leaves me pouring over the classified ads with a red marker every week. We even have countless people trying to help us, and still nothing! That isn't to say there are no houses to rent, because there are. There are a lot of houses to rent! The problem comes down to our two furry babies. Apparently having dogs means I am totally unworthy of keeping a house and yard in good shape.



Which, frankly, is just irritating. I know its hard to find people you can trust who will live in your house and take care of it. I get that. But don't get hang up on me when I call! I've even offered to do whatever it takes - extra deposits, non-refundable deposits, recommendation letters, and still, I get met with cold shoulders. I promise we are nice and responsible! We won't have wild keggers in your house, we won't make meth in the garage, we won't steal all the copper pipes. Our puppies don't dig, chew, or pee everywhere. I can't promise anything about barking because, well, they are dogs after-all. But we are nice, responsible people, who just want a nice place to call home! And we have all our teeth! That's a plus, right?


These fun little crescent rolls come to you straight from Shelley at C Mom Cook. We were talking the other day and she told me she made these incredible soft and easy crescent rolls with her sourdough starter! Well, you know I just had to try them out!


We decided to fill ours with pepperoni slices and some shredded cheese and serve them for dinner. They were so fun to make and to eat! They were great as dinner, but they would be fun appetizers, too! And they would be excellent even without the pizza insides. Try them and let me know what you did with yours! 



Sourdough Crescent Pizza Rolls (C Mom Cook)
Yield: 12 rolls

1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 TBSP sugar
4 TBSP butter
2/3 cup sourdough starter
Pepperoni slices
shredded mozzerella cheese

Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Cut or rub in the butter until coarse.
Mix in the sourdough starter and stir together to make a soft dough.
Gently knead the dough for about a minute.
Divide the dough in half, and on a floured surface, roll each half out into a 9" circle.
Cut each circle into 6 wedges (so 12 wedges total).
Place pepperoni slices and shredded cheese on each wedge, and then roll up (starting from the big bottom and ending at the small point).
Place on a baking sheet, forming a crescent, and bake for 12 minutes.
Enjoy!

Parmesan Crusted Chicken



Ok, we are going to make this short and sweet, today. The snow is falling, there is only an hour of naptime left, and between finding out that Season 2 of Downton Abbey is only on PBS.com until March 7th (and I haven't even started it) and still trying to find a house to rent, my mind is really, utterly blank. It seriously took me a good five minutes to just write that.

This chicken has been calling to me for a while now. Have you guys seen the commercial for the Hellmann's Parmesan Chicken? They play it all the time here. We don't watch a whole lot of tv, but it seems I have been inundated with it enough for me to finally give in and try it. And oh mama! This has got to be one of my new favorite ways to make chicken. It's easy, fast, cheap, and sooo delicious!! We have probably had this 4 or 5 times in the last month, I just can't stop making it!!



Parmesan Crusted Chicken (Hellmann's)
Yields: 4 servings

1/2 cup mayonaise (the real stuff!)
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp Italian seasoned dry bread crumbs (or plain bread crumbs with a little dried parsley, rosemary and thyme leaf thrown in there).

Preheat oven to 425 degrees.
In a small bowl, combine the mayo and parmesan.
Place chicken on a baking sheet and top evenly with the mayonnaise mixture.
Sprinkle the seasoned bread crumbs on top.
Bake for 20 minutes, or until the chicken is thoroughly cooked.


Mini Garlic Monkey Bread


Things are a bit stressful here lately - between looking for a new house to rent, trying to stay on top of bills, and Joel working not only the night shift, but close to 100 hours a week as well as left all of us a bit drained, cranky, and tired. I think these little guys are exactly what we needed right now - simple and stress-free to put together, but amazing looks and tastes. They are even fun to eat, pulling each flavorful piece apart! We all really enjoyed these and will definitely be making them again! 



Mini Garlic Monkey Bread (Crumbs and Chaos)
Yields: 12 Muffins

2 (7.5 ounce) cans of buttermilk biscuits
6 TBSP butter, melted
4 cloves of garlic, finely minced
2 TBSP dried parsley
1/4 cup parmesan cheese, plus more for sprinkling on top

Preheat oven to 400.
Lightly grease a 12 cup muffin tin with cooking spray.
Cut each biscuit into fourths and place into a bowl.
Combine the butter, garlic, parsley, and 1/4 cup of parmesan cheese and pour over the biscuit pieces.
Gently toss together to make sure that everything is well coated.
Place 5-6 biscuit pieces into each muffin cup.
Sprinkle the tops with a bit of parmesan cheese.
Bake 12-14 minutes, or until golden.
Serve warm and Enjoy!



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