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And to go along with my Texas Roadhouse Dinner Rolls post, is one about the cinnamon butter.

So I am actually really lame and forget to take pictures while making the butter. But it is fairly simple. You just need Corn syrup, Sweetened Condensed milk, butter and cinnamon. I don't have a food processor, so I should whipped the butter with my handmixer. 

My rolls may not have turned out, but this butter was super amazing! I never would have guessed it had sweetened condensed milk in it. But I think that is what makes it taste so good.

P.S. My husband loves going to Texas Roadhouse, but hates taking me there. He thinks I am the only person who goes there and doesn't order steak. I don't like steak though. Plus why eat anything else when the dinner rolls and butter are free and I can just feel up on those? Hahaha just kidding, I like the chicken critters and salad. Oh and sweet potatoes. Which drive the servers insane because I like mine plain and they can't seem to wrap their pretty little heads around that concept.

Recipe was also from firehow.com

Cinnamon Butter

Ingredients needed for Cinnamon Butter: 1 cup, 2 sticks butter, softened 1/3 cup sweetened condensed milk, chilled 1/2 teaspoon corn syrup 3/4 to 1 tsp. cinnamon

Directions for making Cinnamon Butter: Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator

[omnomology]

OH man, it has been forever since I have updated this place. And really, I haven't made any copycat recipes. That is until yesterday, when I found a recipe for Texas Roadhouse dinner rolls + cinnamon butter.

[omnomology]

Red Lobster's cheddar bay biscuits. So addictively delicous. And really how could anyone just eat one? Did you know they are also ridiculously easy to make?  And only require five ingredients! Wow!!!

There are several recipes online for the biscuits. But I used CDkitchen's recipe.

The main ingredient is Bisquick. What? Who knew that they weren't using some kinda special ingredient. Like crack. You should be able to find Bisquick or some kinda bisquick alternative in your local grocery store.

Cheddar Bay Biscuits, much like whipped cream are one of the those things that I kick myself for not having made earlier. Because it is literally just milk, cheese and bisquick mix. Insane, right?

Just mix that puppy up into it is all nicely blended. But don't eat it yet. It may look delicious already. But trust me, that is just your imagination. It isn't delicious yet. It tastes like dough and cheese. It is much better after you bake it.

Slap a few spoonfuls on a buttered baking sheet. And pop it in the oven.

While your biscuits are baking, melt some butter together with some garlic. I used garlic powder because I didn't have any cloves on hand. But I'm guessing that the cloves would give it a better taste.

Make sure to keep an good eye on your biscuits, because it won't take them long to finish baking! Just pull them out of the oven. Spread your garlic butter and dried parsley (if desired) on the biscuits and serve!

I ate mine with some bacon potato chowder!

Cheddar Bay Biscuits (Cdkitchen)

ingredients:

2 cups Bisquick baking mix 2/3 cup milk 1/2 cup cheddar cheese, shredded 1/4 cup margarine or butter, melted 1/4 teaspoon garlic powder

directions:

Preheat oven to 450 degrees F.  Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. 

cook's notes:

Substitute several cloves of chopped garlic for the garlic powder and let stand in melted butter while preparing biscuits.

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Olive Garden Lemon Cream Cake

Remember my lovely little post on Olive Garden Copycat bread sticks? Of course you do. I bet you took your little ass out to the store and bought stuff to make some too. Yeah, I know you.

But you know what else is good at Olive Garden? The Lemon Cream cake. Mmmm so soft and moist and lightly lemony. I only go to OG with my friend Johms. We always get the soup, salad and bread sticks lunch. We almost never got desert. But then one day, Johms got the lemon cream cake and I got some kinda chocolate cake.

"Ew." I told her as she took a bite of the lemon cream cake. "Lemon cake? Isn't it sour?" She made me take a bite of it and I am pretty sure some kind of Greek God just jizzed in my mouth right then and there. So I have been getting it ever since. 

Now the above picture is very important. These are the two ingredients for making your cake taste Greek God jizz in mouth amazing. You need a lemon. A whole one actually. And Mascarpone cheese. Don't substitute it with cream cheese. From what I have been reading your cake will not be delicious.

I started with making the lemon cream filling first.  Remember Mascarpone cheese not Cream cheese. Cream cheese is bad and you should feel bad if you use it.

You just mix your powdered sugar, mascarpone cheese, lemon juice and lemon zest and whipping cream all together until they blend into this nice rich and creamy mixture. I then put some foil over the top of my bowl and put it in the fridge over night.

You can always just make a white cake from scratch. A lot times I prefer home made over the boxed kind. But I was feeling lazy and decided to use the box one.

Make the cake according to the box's instructions plus add in Sour Cream and Vanilla extract. Don't forget about the sour cream! If you do, you will be like me and stare at your sour cream the next day wondering why in the hell did you buy sour cream.

I baked my cake in a springform pan. You could bake it in a regular cake pan. But I do stupid things like forget to butter my pans all the time.

Once the cake is cooled off, remove from the pan and carefully slice in half. It is very important to wait until it is completely cooled or you might ruin your cake. So have some patience, which is something I don't have. And when I say cut it in half I mean make it so there is a top layer and a bottom layer of the cake. Don't like slice it right down the middle. Slice through the middle. Does that make sense? I should take better pictures.

OK because I am actually a horrible food blogger, I don't ever take pictures of anything. So you only get the after the cake is done picture. But after slicing the cake in half. Spread some lemon cream filling in the middle. Put the cakes back together and then spread the rest of the lemon cream all around it. 

Then put on your lemon crumb topping. The lemon crumb topping is just lemon cake mix with butter. The recipe said to melt the butter. But don't! It became a better crumb mixture when I just took the butter and mashed it together with the lemon cake mix. Make sure to wash your hands before making the lemon crumb mixture. No one wants your sweaty crotch touching hands touching their foods.

Then you can eat your cake. I don't recommend sharing this beauty because it is fucking amazing and you should just eat it all yourself. My taste was slightly off from Olive Garden's. But that is probably because I neglected to put the sour cream in the cake. Still this shit was amazing and I am really sad it is gone.

Olive Garden's Lemon Cream Cake

ingredients:

1 package white cake mix, plus ingredients to prepare 1 package lemon cake mix 1/2 cup sour cream 1 teaspoon vanilla extract 1 lemon, juiced 1 cup whipping cream 1 package Mascarpone Cheese (Italian sweet cheese, not cream cheese) 1 cup powdered sugar 4 tablespoons melted real butter

directions:

Make the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10-inch round baking pan. Cool the cake completely.  For the lemon cream filling, mix the Mascarpone cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, mix until creamy and smooth.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping.  To assemble the cake, cut the white cake in half so you can spread the lemon cream filling between the 2 layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top. 

[omnomology]

So the other day, I was once again stalking through Yammie's blog and drooling over almost everything when I came across her recipe for Cheesy Baked Spaghetti. Seriously look how cheesy and good that looks. I wanted to make it. But of course Spaghetti has to have garlic bread. Or maybe even bread sticks. Definitely bread sticks. Like Olive Garden Style Breadsticks. Mmmmm Olive Garden.

So according to this recipe I needed to mix yeast, water and sugar and wait about ten minutes. Then it should be frothy. 

See this? This is not frothy. I had to created this yeast, water and sugar mixture about five times. Why? Because the recipe calls for one package of active dry yeast. I have a small jar of it. So I had to figure out what I needed in tablespoons. I think it was one tablespoon. I could be wrong, I don't remember. I should have wrote it down...

This picture is kinda boring. But really, you're not going to be making bread sticks without the flour. Mmmm bread sticks.

Ok, I'm assuming you washed your grubby hands before you started making these delicious little beasts. But in case you didn't, go wash now you filthy heathen. Cause this part you need to use your hands. Yay! Exercise! No, seriously, I'm pretty sure kneading dough could be a valid exercise.

For this next part, I recommend finding some child slave labor. Although they tend to whine that rolling the dough out into strips makes their hands hurt. So maybe you should just do it yourself.

Ok, I know you are probably tempted to just eat them right now. But trust me; wait. These babies need to sit for about 45 minutes to rise and double in size. Stupid bread making me wait.

So while your bread is cooking, melt some butter, mix it with salt and garlic powder. Pull the bread sticks out and brush on the butter mixture and then pop the bread sticks back in the oven and finish cooking.

These tasted great with the cheesy baked Spaghetti. But they are definitely different from Olive Garden's bread sticks. Still decent though. Especially when followed with a Lemon Cream Cake for desert.

Olive Garden Bread Sticks 

Credit:  The Misadventures of Mrs B.

1 1/2 cups warm water (between 110 - 120 degrees F) 1 package active dry yeast 4 1/4 cups all-purpose flour 2 tablespoons unsalted butter, melted 2 tablespoons sugar 1 tablespoon salt   (click link for complete directions)

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Hawaiian Sweet Rolls Take 1

So the other day work, I had to deal with shitty coworkers. Actually that is a comon thing.vCue coming home and doing some angry bread making.

I decided to make some Hawaiian Sweet Rolls. Like the one’s King Hawaiian makes



I mean, seriously. These things are the best.  So soft and fluffy and sweet. Plus I had just found a recipe on for it on Yammie’s Noshery. Which is a delicious website that I have recently become obsessed with.



So here is my milk, sugar and yeast all mixed together. Let it sit five minutes? Ok cool, I guess I can wait. I’ll start on dinner anyway. (mmm breakfast burritos)



Add the whole can of pineapples? Uh…ok…I guess. I’m not a big fan of pineapples. And all the hawaiian sweet rolls I have ever had didn’t have chunks of pineapples. But her rolls look so nice in the pictures. So I’ll try it I guess.



All the ingredients minus flour are mixed together. Look at the buttery, yeasty mixture. Also it has pineapples. Lots of pineapples. I hope this tastes good….I really don’t like pineapples.



The dough is all formed and kneaded and junk. Look at it just sitting there being all smug and shit. Better cover that beast up and let it sit. 45-60 minutes? Oh man that is like forever. But I should probably finish dinner. Y’know make sure my eggs don’t burn.



45 minutes should be long enough, right? I mean, Yammie did say between 45-60 minutes. All right, time to roll them into little balls of dough. Then let sit another 45-60 minutes. Ugh! Bread making is not for those who have no patience.



Sooooo…before cooking them you are suppose to give them a bit of an egg wash treatment. Silly me, decided to use my last egg in my breakfast burritos. So they didn’t turn out golden brown. Also they are totally not fluffy at all. They were kinda dense. The pineapple taste wasn’t very strong, but the chunks of pineapple were off-putting. We ended up throwing the batch out. My breakfast burritos were delicious though.

Hawaiian Sweet Rolls 

1/3 cup milk (cold is fine, warm would help it rise faster)

1/2 cup brown sugar

1 scant tablespoon instant dry yeast

1/4 cup olive oil

1/4  cup (1/2 stick) butter, melted and slightly cooled

2 large eggs, lightly beaten

An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)

4 cups bread flour (all-purpose would also work)

1 teaspoon salt

For the tops:

1 egg

1/4 cup water

A few tablespoons melted butter

Mix together the milk, sugar, and yeast. Let it sit for about 5 minutes. Add the oil, butter, eggs, and pineapple and mix to combine. Add the flour about 1/2 cup at a time, mixing well after each addition. Add the salt. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes). Punch the dough down and divide into twelve equal balls. Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Brush the top with some melted butter and serve warm.