Goat Cheese Drop Biscuits

This is like...my favorite breakfast that I've made in awhile.

I'm a big fan of biscuits.

You know what else I'm a fan of?

Goat cheese.

And Parmesan.

And garlic/herb stuff.

These biscuits have it all!!

Plus, they're pretty quick to throw together and don't like make a bjillion dishes. 

Something about these goat cheese biscuits (texture wise) reminds me of my other fave biscuits recipe, butter biscuits. They're just so fluffy and light, yet chewy and satisfying.

But then you get that amazing, rich, flavor of the goat cheese. Mmmmm...

I seriously ate these in less than 2 days. Poor Michael only got to eat a couple. Sorry babe...

My life has been sorta kinda getting crazy lately. On top of regular work stuff (but like...a lot of it), I've also got a film shoot coming up (nothing big but it's a paying gig and it'll take up a lot of time so, yeah), AND my little brother is visiting in a couple weeks. And I've just got more stuff coming up this summer, so, I'm attempting to keep on top of all this blog stuff so that even when I'm busy you'll all still have stuff to read. 

Plus...we still gotta eat. So I've still gotta cook.

And these biscuits are PERFECT for busy lil me.

I bet they'd be perfect for busy (or not busy) lil you, too!

Something Saturdays (4/27/13) THE COOKING ACTRESS' 2ND BLOGAVERSARY!

The Cooking Actress' 2nd Blogaversary!

Yayyy! Today's the day! I can hardly believe it's already been (and yet has only been) 2 years!

2 years ago I was bored, bummed, and just blossoming in the kitchen.

2 years ago I thought I'd be lucky if my family and friends read this blog (and let's be honest...very few of them do still).

2 years ago I was intimidated by a mere biscuit recipe.

2 years ago I hit publish on a silly, rant-y post about myself, then subsequently a delicious recipe with blurry, no-effort pictures.

We've come a long way.

 My skills in the kitchen have improved immensely (I now try to make almost anything and everything from scratch), I've actually made this blog more of...well...a real blog, I've had the opportunity to work with some amazing companies, I won my first ever recipe contest, I've been featured on some of the bigger food photo sites, people are actually reading (I'm *gasp* even making a teensy bit of money?!), and I have made SO many amazing, wonderful friends.

And I owe every single last bit of it to you guys.

THANK YOU!

Thank you for making me look forward to turning on my computer. Thank you for making me feel proud of myself, and brightening my day. Thank you for making me laugh (because you do, often). Thank you for making me feel like I'm a part of some amazing, huge, food-loving family. I can't even begin to tell you all of the amazing ways this blog and I have grown in the last 2 years or how grateful I am.

And I hope we have lots more good stuff coming :).

(here's hoping blogs don't have "terrible two's" :P)

Also--a reminder! There's less than a week left for you to enter Baker Bettie's 2nd annual Cookie Wars! Kristina from Whipped, Laura from Ring Finger Tan Line, Charity of Sweets by Charity, and myself, are all helping Baker Bettie out with the first round of judging. The rules are that you need to create an original cookie recipe using 2 of the challenge ingredients (there are 25 possible challenge ingredients, that you'll find here) and then you need to submit the recipe with a photo of the finished cookie(s). You can learn more by visiting the FAQ's page and  the Official Rules page. Click here to go to the Official Online Recipe Submission Form. 

PushPan Review and GIVEAWAY(CLOSED) for The Cooking Actress' 2nd Blogaversary!

Usually for anniversaries and birthdays, there are gifts, am I right?

For my 2nd Blogaversary I am giving one of you guys, my amazing readers and friends, the opportunity to win a revolutionary piece of bakeware! A Kuhn Rikon PushPan!

Ok, so, you're probably thinking "um...what's a pushpan?"
Pretty much it's a springform pan (a kind of pan that has removable sides, which you use for any dessert that is too delicate to just be turned upside down to release from a pan.), but it's a "no-spring" version-AND, best of all, it is LEAK PROOF! A lot of springform pans have the problem of leaking or having water from water baths (common for cheesecakes) leak in to the desserts. A quick fix to that is wrapping a layer of aluminum foil around the base, but why bother when you have the perfection of Kuhn Rikon's Leakproof PushPan! It's the perfect, no fail, way to make the perfect quiches, tarts, cheesecakes, layer cakes and more!

Here are some stats on the PushPan for ya:

• Oven safe to 450 degrees F.
• Can be refrigerated or frozen.
• The base is lined with a silicone ring that makes an airtight seal between the base of the pan and the sides, eliminating leaking and eliminating the need for additional rings of foil.
• Unlike a springform, the sides of the pans are very sturdy and unlikely to warp during cleaning or storage.
• They're non-stick, easy to release, and made of carbon steel, which helps products brown well and bake evenly.

The above picture shows the bottom of the PushPan. As you can see it's almost like it's a pan within a pan, which contributes to how easily you can remove the base from the walls and prevent leaking!

When preparing to use the PushPan, your first step (before even putting the base into the cake pan) is to thoroughly grease the inside of the pan and the top of the base (with non-stick cookinh oil, shortening, butter,  etc.) Then, once greased, insert the base with the silicone ring facing towards the bottom and gently push it all the way down until it fits evenly in the bottom.

Then you use it as you would any other pan until you're done baking!

Then comes the fun part-pushing the baked item out of the pan! First, make sure it's completely cooled.
It is? Great.
Now, place the push pan on something that is smaller, but taller than the pan (such as a small bowl or food can...I used a soup can)-make sure it's stable! Take a hold of the top edge of the push pan, with each hand on opposite sides, and push the pan slowly and steadily down, watching the cake rise (although more accurately you're just removing the sides).

Ta da!

I was so excited to use my new PushPan to make that Chocolate Truffle Tart!

It went PERFECTLY. No leaks. And a super easy (and kind of fun!) removal process! (Seriously, it was the easiest time I've ever had getting cake out of anything. There was zero sticking, super easy to remove!)

Now don't you want one too??!

Chocolate Truffle Tart

Um so...prepare for a million drool inducing photos.

Happy almost blogaversary The Cooking Actress, have some (sort of) cake.

You'll love it. It's chocolatey and rich and dense and fudgy and pretty much everything you love about life.

And added bonus?

The boyfriend likes it too

(because it's served cold, and thusly makes him like it. Because he doesn't like most desserts warm...

...including cookies.

I KNOW.

he's crazy)

Pretty much it's another one of those amazing flourless chocolate cake/tortes.

But for some reason this one seems super sophisticated and fancy.

Like...I could eat this while wearing evening attire under dim lighting with important people

...but I also could still eat it in bed, in my pj's, while watching TV.

It's a versatile cake.

I'm getting hungry looking at these photos again. 

I'm sad that we ate all of this. I miss it. *sigh*

But sorry, don't let me get you down! YOU can still have this cake and indulge in the velvety texture, sinful flavor, and bliss-inducing wonder that is this tart/cake/torte (or whatever it is).

Honestly...I'm not one of those people who makes pretty food. My food tastes delicious, but...it's rare when it is pretty. I'm unsure if it's a matter of my lack of patience or if it's a lack of talent, or perhaps I just am SO preoccupied with it tasting amazing, the appearance portion is just sorely neglected? Either way, it's a bit of a point of shame for me.

But this chocolate truffle tart is PRETTY. It is one of the pretties things I've ever made. I just gazed at it in wonder, so proud and so excited. Perhaps that's why there's so many photos. I am so pleased that I just wanna show off.

Plus..I mean...come on....chocolate.

Chocolate Wafer Cookies

Okayyyyy so! This week is a sorta big week for this little blog.

It's The Cooking Actress' blogaversary week! 

On April 27th, 2013 (Saturday) this piece of internet turns 2.

And we're gonna celebrate all week!

All the posts this week are related to the blog's "birthday cake" (it's actually a chocolate torte/tart but whatever)-the recipe of which will be shared Wednesday, and on Friday there's going to be a giveaway (for a piece of bakeware that made the tart as perfect as it is)! Hooray! I love blogaversaries!

Today I have a ridiculously simple and incredibly delectable recipe to share for chocolate wafer cookies.

To be honest, I bookmarked these for the sole purpose of using them in place of storebought for use in pie crusts (or anything else that would potentially call for such things), so when I decided to make Wednesday's recipe (which has a chocolate wafer cookie crust) I was like "Ok! Let's do this!"

And oh. my. GAWD.

These are NOT to only be used in other recipes (although they're great for that and I totally did use them, but 1 batch of these makes PLENTY of cookies so no worries)! When I tried the first cookie, that was it. It was over. Head over heels in love. Buttery, chocolatey, crisp, perfect little pieces of heaven. Michael totally was gaga over them too, he took a bite and his eyes got all wide in surprise. These cookies will SHOCK you with their goodness. And then you won't be able to stop incessantly popping them into your mouth. Like "Hm that was a good dinner, now I'll just have 1...2....10...cookies..."

Never ever ever buy chocolate wafer cookies again. Seriously. I mean it. That's an order.

Something Saturdays (4/20/13)

After reading this list I now feel like I need to call my mom and have her scrounge up any and all of my old toys...because we've gotta just have an untapped treasure trove!

PLEASE TELL ME THIS IS HAPPENING.

My mind was blown the other day when I realized this kid who seemed like he was in everything for awhile (he was in "A Kid in King Arthur's Court", for example) grew up to be this guy from the American Pie movies!!! Whaaaa??!

AH! AND! A mystery was solved! That family recipe I told you guys about? I'm like 99% sure it's a variation of a scrippelle and it's actually from the part of my family that's from Abruzzo. 

Oh look, another new episode of the series I'm in, Rock-Star Cafe. (I even sing a smidge in this one)

Homemade Wheat Thin Crackers

Look how fancy I am with my dim lighting and green base and brie spread on homemade crackers.

I can now imagine I'm the type of person who always looks impeccable, not a stain in sight, no cookie dough in my hair, nothing out of place. My kitchen is probably immaculate (and not with tons of crumbs on the floor and dried dough of various sorts hiding in various different places). I probably always say the right thing, speak at the correct volume, and know when to be silent. My manners are undoubtedly above reproach and I never use my hands when I eat. I probably speak another language fluently, probably french. I've probably also been to Europe, and I have a super classy and important job.

Ok soooo...none of that stuff is true.

Except for the part about eating brie* on homemade wheat thins. I did that.

And I'm cool with it, all loud, messy, annoying, crazy, improper parts of me.

*(but usually I ate them with peanut butter)

I'm sort of obsessed with homemade crackers these days. I just think things from scratch taste better. Forreals. And these do. AND they're like healthy and actually healthy, not like when you buy a box of something supposedly healthy at the store then look at the ingredients and go "WHAT IS IN THESE??!"

You totally aren't gonna be afraid of anything in these. A perfect snack (or breakfast, if you're me)!

*Fanciness not required

Brown Butter Chocolate Chip Cookie Cups

I really fear for the time where I'm pregnant (I mean not really...it'll be pretty exciting but go with me on this)--because I have cravings now, I can only imagine how severe they'll be then! 

A couple weeks ago, I had a sudden and intense need for some sort of sweet with chocolate (that's what I get for eating non-chocolate desserts), but was short on time. I just needed something quick and easy, but super satisfying.

Perfect solution=these cookie cups.

Aside from browning the butter, you just whisk everything together in one bowl, mush the dough down into some muffin cups, bake for a small bit of a time then TA-DA! Cookie cups.

Now, if I was looking for quick and easy, why did I give myself the extra step of browning the butter?

1. Um...browned butter is amazing and delicious and totally worth it.

2. I wanted to do that tutorial on how to brown butter, so this allowed me to take the photos for that post.

3. Refer back to answer #1.

These cookie cups are not only super simple and fast, they also taste amazing. The browned butter, as always, takes these to a whole other level, the texture is perfection, and they are positively brimming with chocolate chips! Yes yes yes. All good things. Hurray!

Bacon Wrapped Water Chestnuts

Michael is sometimes quite patient with me. He lets me feed him things that I like and he doesn't necessarily love, and meanwhile I rarely make him things he wants that I don't like (like tacos). Every now and then I have to throw the boy a bone.  This time, that bone was these bacon wrapped water chestnuts.

When we were home for Christmas, at his dad's house, his stepmom (Jeanne)'s sister-in-law-type-person made some bacon wrapped water chestnuts. And Michael would not shut up about them. He was all "If you made these for me I wouldn't be mad." and later, "Ahhh remember those bacon wrapped water chestnuts? I miss them." and the less subtle "MAKE ME THEM, WOMAN!" (ok...maybe these aren't direct quotes). Anyway, one day I saw a recipe for his obsession on The Girl Who Ate Everything and I said, "Hm, you'd like it if I made these for you, huh?" and he looked at me like a puppy dangling a treat in front of his nose. Then it was just a matter of time. In an attempt to raise his spirits on Easter (since we are in NYC and not with our families) I made him these bacon wrapped water chestnuts.

Obviously, he loved them. He did remark that the recipe he's used to has more of a barbecue sauce flavor, so next time I may try putting some in the marinade (Read the recipe below for this update). He gobbled these little bites up SO quick, and seeing how happy I'd made my boyfriend made me happy too :)

So see, make these and you and your loved ones will be happy. Proven fact.

Big Cocoa Brownies (aka Iocane-Dusted Brownies of Unusual Size) #SundaySupper Movie Inspired Recipes, "The Princess Bride"

...chocolate makes it go down easier.

Who am I? Why am I quoting The Princess Bride?

Let me 'splain.

No, there is too much. Let me sum up:

The Princess Bride is my absolute FAVORITE movie-OF ALL TIME. (If you are not familiar with it, you're going to be quite confused, as I will be quoting in frequently. My apologies.) I stumbled upon it one day when I was 14, was intrigued by the title, watched it-and I.WAS.HOOKED! I literally watched it approx. 5 times a day for 2 weeks (then I had to return it to the library...but my mom bought it for me shortly after because she was tired of my whining). And, I was delighted to find out once we started dating, it is Michael's favorite movie too!  He (lucky duck) actually was raised with this movie, it's one of his family's favorites, as well. We own two copies-mine is the "Buttercup Edition" and his is the "20th Anniversary edition". PLUS-our wedding song (you know...for our first dance) is going to be "Storybook Love", which is the movie's theme (and also our ring-tones for each other).

The Princess Bride was severely underrated when it came out-but, obviously, has a HUGE cult following. It has everything! "Fencing, fighting, torture, revenge, giants, monsters, chases, escapes, true love, miracles..."

Romance: "This is true love-you think this happens every day?"

Drama: "My name is Inigo Montoya, you killed my father, prepare to die."

Comedy: "Stop that rhyming now, I mean it!" "Anybody want a peanut?"

I've actually posted these before, but when I saw this week's #SundaySupper was movie inspired recipes, I had to revisit! The amazing: Iocane-Dusted Brownies of Unusual Size.

"What you do not smell is called Iocane powder. It is odorless, tasteless,dissolves instantly in liquid..." 

These have "Iocane powder" dusted on them--AKA, powdered sugar. That's not enough of a theme though! What else can we do with brownies to bring in The Princess Bride?

"..what about the R.O.U.S.'s?"

"Rodents of Unusual Size? I don't think they exist."

Of course! BROWNIES of Unusual Size...because...you know...no one likes rats, but EVERYONE likes brownies! So that is what I did-and let me tell you, these were GREAT! Not only are the HUGE and pretty because of that "Iocane" dusting, but also they are so fudgey and dense and delicious. And, an added bonus, if you are not a "princess bride" and short on funds, this recipe is great because the only chocolate it uses is cocoa powder-none of that super expensive fancy chocolate. I advise that you immediately make these, grab your significant other, your best friend, or just your wonderful self, sit down and watch The Princess Bride while eating these huge, decadent, Iocane dusted, Brownies of Unusual Size.

Something Saturdays (4/13/13)

I will never stop laughing at this commercial. Ever.

Here is episode 3 of Rock-Star Cafe, this ep features a pretty good amount of me (and it's one of my faves)

Alsooo, I've got some super amazing stuff brewing! I'm in the middle of working on a blog redesign! Yayyy this little blog will finally look legit and pretty and cute! If you follow me on instagram, you may have gotten a sneak peek at the first component of the redesign-my avatar:

Lauren from HeyHey Designs was AMAZING on working with me on adapting one of her istock images. However, she loved me and my reference photos so much she actually made this whole cartoon to look specifically LIKE ME! How cool is that??! I know, super cool! In case you didn't figure it out, the concept is that it's me, all glammed up for the red carpet...holding a mixing bowl and whisk.

Get it?

The Cooking Actress.

a ha!

I'm currently working with the just as fabulous Jenn from Munchkin Land Designs on the rest of my blog redesign (a full header, which will incorporate my avatar, a background, etc. etc.) and I cannot wait to see it and then I can't wait to show it to all of you!!

Cheeseburger Sliders

Like I said on Wednesday, I love burgers.

We've had a long journey, burgers and I (with one constant: I like my burgers plain, just beef, cheese, and bun!):

• When I was very little, I would only eat McDonald's (dumb little Kayle!)
• As I got older, I ordered almost exclusively burgers anywhere we went, and I wasn't too picky on quality.
• In conservatory, I became much more picky about burgers, but would eat them...almost every day (thanks to a diner right across the street and my George Foreman grill...which I blame partly for my current inability to eat burgers I make...more on that later). My friend Nathan "famously" said: "You've heard of the Burger King? Kayle is the Burger Queen."
• Now, I rarely have a burger: only on a rare occasion where we go out and it's a place that looks like it has SPECTACULAR burgers (or if I know they have great burgers).

And, also like I said, I have always been fairly certain in my inability to make burgers myself (although Michael makes some delicious ones!) This recipe made me think, "...maybe I can do this?"

It's a pretty darn easy, pretty darn simple recipe. And with summer coming up, I had to share!

Michael was a big fan, he really liked these little sliders.

But...*sigh*

I couldn't eat them. I tried a bite and I just...well...didn't like it. For no particular reason. I still don't know what the problem is. Maybe it's all psychological. Apparently I just need to leave burgers to the professionals...or the boyfriends.

Do not let this dissuade you from giving these a try, they really did get rave reviews from Michael, and he's pretty smart. :)

Sandwich Rolls

Sandwiches aren't really my thang.

Except for burgers, I LOVE a good burger.

And you know what's crazy? I have a food blog and you guys probably aren't even aware of my deep and profound love of cheeseburgers. This is because...I can't grill. I can't make burgers or steak. Those are the areas where Michael shines, but as we currently don't have the ability to have a grill, I just get my fixes when we go out to eat.

But I recently decided to give burgers a try.

Yes. I realize this post is about sandwich rolls, not burgers (that's coming up on Friday)--but that's what these rolls are great for! Being buns! They're actually quite easy to make (even for the sad, non stand mixer owners such as I), are gorgeous, are (surprise surprise) great for sandwiches, and Michael realllly loved em.  

For the burgers (and just eating them plain, since I'm a carb-a-holic) I also really enjoyed cutting each roll in 2, buttering each half, and toasting them by placing them facedown on a skillet. Nom nom nom!

I know, this post is a little short and sweet, but we're all busy people, right? And let's face it, you just wanna get on to this amazing recipe!

Browned Butter-How to

Ok so...I'm not the first person to do a post about how to brown butter.

But that's OK.

Just in case you are one of those people out there who doesn't know how to brown butter (or *gasp* don't know what it is!) this post is for you! If you don't know what it is, here's a great sum up from Ambitious Kitchen:

"Basically unsalted butter is melted in a saucepan which separates the butter and milk. The milk from the butter sinks to the bottom of the pan, which essentially browns and turns a caramel color. The french call is beurre noisette, which translates to hazelnut butter. I believe it’s called this because once the butter is brown, it gives off a nutty aroma."

And food made with it becomes something magical. I'm a seriously obsessed girl. I'll brown butter in virtually anything and everything. Here comes the tutorial:

All you need is unsalted butter, a whisk, and a saucepan (preferably one with a lighter color, so you can more easily see the little flecks of browned butter). Take the called upon amount of butter, cut it up, and place it in the saucepan over medium heat. Let melt.

 Once it melts you want to whisk constantly. It will initially foam up...

 ...then it will become golden and bubbly. Keep on whisking until...

little brown flecks form at the bottom and you have a gorgeous amber color! Remove from heat and continue whisking, I also advise you pour it into a bowl or some such to keep it from burning. Then use in your recipe.

Browned Butter Dark Chocolate and Marshmallow Cookies

And gaze at the gorgeous little flecks that may show up, like in the above cookies, and moan over the ecstasy that is the nutty, complex flavor of browned butter.

Voila! There! Easy peasy, right? GO FORTH AND USE BROWN BUTTER!

Some recipes on the blog featuring browned butter

Brown Butter Mashed Potatoes

Brown Butter Macaroni and Cheese

Brown Butter Biscuits

Browned Butter Brownies

Browned Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip and Pecan Cookies

Brown Butter Chocolate Stuffed Toffee Chip Cookies

Browned Butter Dark Chocolate and Marshmallow Cookies

Brown Butter Dark Chocolate and Toasted Pecan Cookies

Brown Butter Oatmeal Chocolate Chip Cookies

Browned Butter Peanut Butter Cookies

Browned Butter Salted Peanut Butter Chocolate Chip Cookies

Brown Butter Cinnamon Coconut Cookies

Something Saturdays (4/6/13)

Do you guys remember when I shared the first episode of the show I'm in "Rock Star Cafe"? Well-here's episode 2!

A big thank you to "It's the cookie monster" for giving me the Sunshine Award! This girl makes seriously amazing treats and her blog is sooo fun to read! If you haven't checked it out yet, do so! 

Since I received this award I apparently have to answer these questions:

1. Who is your favourite philosopher?

Oh boy. This is so not a question for me. Um...well...Michael has a bachelor's in Philosophy...can he be my favorite? :P 

2. What is your favourite number?

16, or anything with a 6 in it...for some reason my brain has always associated gender with numbers and colors and 6 and 16 are like super girly to me....I'm so weird.

3. What is your favourite animal?

African Elephants

4. What are your Facebook and Twitter?

http://facebook.com/thecookingactress

@kayleblogna

5. What is your favourite time of day?

Mmm I don't have a particular favorite time. I like it when it's sunny, though.

6. What is your favourite holiday?

CHRISTMASSSS ahhhhh I love it!

7. What is your favourite physical activity?

Um...none? Lol probably dancing.

8. What is your favourite non-alcoholic drink?

Water  I don’t like alcohol at all. (same answer as my cookie monster pal :P)

9. What is your favourite flower?

Red roses <3

10. What is your passion?

I'm a very passionate person, I have lots of passions! I mean obviously there's my passion for the boy and for family. Then there's my passion for acting. Those are the biggest.

Brown Butter Cinnamon Coconut Cookies

Wanna know what I'm doing right now? Entertaining.
Michael's best friend/our high school junior English teacher (yes...his best friend is his former teacher), Scholl (or David...but I still can't call him by his first name :P) is visiting for a long weekend, and Michael is SO happy and excited! I'm pretty pleased too, Scholl is a really fun, super cool guy (and omg he has the cutest/smartest twin almost-4-year-old daughters)--apparently he is going to be cooking some Indian food for him and Michael while he's here, Michael is so spoiled!

Anyway, I made these cookies about a week ago, but we used our self control to make sure to keep some of these leftover long enough for Scholl to have some (he likes cinnamon and coconut in cookies so...you know...obviously).

Now, I know what you're thinking: "Kayle...there's no chocolate in these cookies"
I know.

But these cookies totally are amazing, even without chocolate! I was incredibly intrigued when I saw the recipe on Carla's, Chocolate Moosey, blog. She promised "These coconut cookies are crispy on the edges and chewy in the middle. The coconut flavor is subtle with a burst of cinnamon goodness. I couldn’t stop eating them...They are sturdy enough to handle the trip plus they stay moist even after a few days. I know a couple of chocolate haters that would flip over a box of these. Even chocoholics like myself can’t say no."

So I said to myself, "Alright...I believe you. Let's do this."

But you know...I had to mess with them just a little.

You've noticed I have an obsession with browned butter, and I recently realized (by reading Sally's Baking Addiction) that you can still use browned butter even if the recipe doesn't call for the butter to be melted. It seems to obvious, once you realize it: you can totally just chill the browned butter until it's solid or softened. Ha!

And then I was like...might as well toast up that coconut too, ya know? (Although I'm unsure if that really added anything to the flavor, you may just skip that step if you want).

The end result were thick, chewy yet crisp cookies that have all the complexity of browned butter and the warm comforting flavors of brown sugar and a healthy dose of cinnamon. And the ever so subtle, ever so lovely coconut. These cookies have it all: amazing texture AND amazing flavor! Michael took a bite and said "Ew. These are bad. You should give me all the cookies so you don't have to be subjected to their grossness"

I'm on to you boy.

Make em. For serious.

Roasted Garlic Macaroni and Cheese-Guest Post at A Zesty Bite

Hello you all! Today I wanna talk a little bit about Meagan, from A Zesty Bite. Meagan is SUCH a sweetheart, and she keeps tempting me with offers of moving to Texas and being best friends and baking and letting me pinch her adorable little baby girl, Olivia's, cute chubby baby cheeks! Not to mention, she makes super delicious food and has a super fun, super gorgeous blog. Today I have the amazing honor of guest posting for her while she spends some very needed, very important family time. My heart goes out to her and I am so happy to help out in this way.

Roasted Garlic Macaroni and Cheese-there's nothing not awesome about this dish. You have an amazing roasted garlic, cheesy sauce mixed with the pasta and topped with a toasty breadcrumb and scallion topping. Super flavorful, super delicious. And you can get the recipe by heading on over to A Zesty Bite!

Parmesan Breadsticks (Pizza Hut Copy Cat)

So...I hate Pizza Hut.

I do. I used to go there often when I was young (as a part of some sort of reading reward program), and I was never a huge fan. Now that I understand myself and my relationship with pizza a little better, I know why I don't like Pizza Hut: I don't like how thick their pizza is (I prefer thinner crusts) + it's greasy and cheap tasting (even Michael doesn't like it...and this is the boy who gets excited about Easy Mac). But-my one exception to the Pizza Hut hatred is their breadsticks. Ohhhh those breadsticks are DELICIOUS! Absolutely horrid for you, I'm sure, but sooo yummy!

Enter these breadsticks, which taste close enough that I think I need never go to Pizza Hut again (not that I went very often to begin with).

Now, truth time: I prefer the herbed oatmeal bread that I've made before to these, it has similiar flavors but is way easier to make and has a much better texture.

BUT, if breadsticks are what your heart is set on, definitely go for these! I made a few mistakes whilst making them, but I've changed up some of the instructions to help keep you from doing the same (I foolishly followed the directions to cover the dough with plastic wrap...and then it got stuck...*sigh*). They're actually not too bad for you (no butter, just some olive oil) and they are super flavorful and addictive!