Friday, January 27, 2012

Pizza Factory Twisted Breadsticks

1 T. yeast
2 T. sugar
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour

3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese
8 - 1/4 inch wooden dowels cut into 18 inch lengths coated in vegetable oil


Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.

Cover and let rise until double.

Divide dough into 8 equal parts, about 4 oz. each if you want to use a kitchen scale. Lightly flour your hands and roll the dough into about an 16-18 inch
long "snake". Moisten the top of your dowel or skewer and begin wrapping the dough around loosely. Moisten a little where the breadstick will end too. Pinch to secure the dough at the top and bottom. Leave about 5 inches at the end of the dowel, if you are using the longer dowels.

Hang over the edge of a 9x13 inch cake pan with all of the dough inside the pan. Let them rise until doubled. Brush with 1/4 C. melted butter.

Heat oven to 375. Bake at 375 for about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter, seasonings and parmesan cheese.

When the breadsticks come out of the oven, brush them with the seasoned melted butter mixture.

Saturday, January 14, 2012

White Chocolate Ginger Drop Cookies

photo courtesy of
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cups unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
1 cup white chocolate chips

1.Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
 2.Cream together butter and brown sugar, until light and fluffy. About 5 minutes.
 3.Add the molasses, egg, and vanilla.
4.Mix until the batter just together, being careful to not overmix.
5.Wrap the dough in plastic and chill 4 hours or overnight.
6.Preheat the oven to 350 degrees. Line two cookie sheets with parchment.
7.Using an ice cream scooper, portion dough and roll into balls. Coat the dough balls in sugar.
 8.Place on cookie sheets about 2 inches apart.
9.Bake for 8 to 10 minutes. Take the cookies out of the oven and immediately place a few white chocolate chips in the center.
 10.Cool completely on wire racks.


Chocolate Caramel Cookies with Sea Salt

1 cup butter
1 cup sugar
1cup brown sugar
2 eggs
1 tablespoon vanilla extract
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups flour
Caramels (home made preferably!)

Preheat oven to 350 degrees

Cream together butter and both types of sugar in a stand mixer. Once it is light and fluffy add in the eggs one at a time. Then mix in the vanilla extract. Add in cocoa powder, baking soda and salt, mix until well combined. Mix in the flour and mix until smooth-ish. Some lumps are ok, they will bake out.

Take a tablespoon or so of dough and wrap it around the caramel. Place it on a cookie sheet (I lined mine with silicone mats - it helped when some of the caramel oozed out!)  Bake for 11-13 minutes.

**Let cool completely before eating - while they are still warm the caramel is kind of dissolved into the dough, but once cooled there is a chewy caramel consistency in the center. Delicious!!**

Recipe from:

Sunday, January 8, 2012

Maryland Crab Cakes from Red Lobster

Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad.  From the Red Lobster website.
Serves 4
Maryland Crab Cakes Ingredients:
  • 1/2 tsp. garlic minced
  • 1 tbsp. onion minced
  • 1 tbsp. celery diced
  • 2 tbsp. mayonnaise
  • 1 whole egg
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. Old Bay Seasoning
  • 1/4 cup bread crumbs
  • 1 pound lump crab meat
  • 2 tbsp. oil for sautéing
Maryland Crab Cakes Preparation:
  1. In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
  2. Using gloved hands, gently mix in crab meat, then add bread crumbs.
  3. Spread a thin layer of plain bread crumbs on your work surface.
  4. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
  5. Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
  6. In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
  7. Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

Saturday, January 7, 2012

Carino's Spicy Romano Chicken


Butter, Melted 2 Tbsp

Shrimp, Tail-Off Peeled and Cleaned 20 medium shrimp

Chicken Breast, 8 Ounce 2 each

Mushrooms, Sliced 3 cups

Sun-dried Tomatoes, Hydrated 1 cup

Salt and Pepper to taste

Green Onions, Sliced 1 cup

Heavy Cream 2 cups

Pecorino Romano Cheese, Grated 1/3 cup

Cayenne Pepper to taste

Penne Pasta, Dry 20 ounces weight


  1. Grilled chicken breasts until done. Cool and slice into ¼ inch thick strips.
  2. Add butter to a large sauté pan at medium heat. Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper. Sauté until shrimp and mushrooms are cooked.
  3. Add heavy cream, pecorino romano cheese and cayenne pepper. Let cream reduce by 50% while thoroughly combining all ingredients.
  4. Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
  5. Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy! 
Serves 4 people.  From Carino's blog.  For more Carino's recipes go here.