Lovin' From the Oven

Red Lobster Copycat Cheddar Biscuits

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Sometimes, when I open my oven, I get so grateful for Pinterest introducing me to a little recipe from heaven. This is one of those times– Red Lobster Copycat Cheddar Biscuits.

I admit that this isn’t a healthy recipe, but that’s the reason why it’s so mouthwatering. Make it for special occasions: family reunions, block parties, or even a kid visiting home from college.
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These biscuits don’t require any yeast, which made it an appealing recipe for me. There’s no time waiting for any dough to rise! It’s like baking cookies, but you get savory instead of sweet.

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The dough itself is a little sticky to work with, but that’s not a problem since you literally drop the dough onto a baking sheet. You don’t have to mold them and they’ll still come out looking delicious because of the cheese, butter, and rosemary/basil on top.

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I don’t even think I ever ate at Red Lobster when I was little, so I can’t tell you if these taste like the real thing or not. All I know is that they’re dang good and you can’t eat just one.
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I love how the bottom of each biscuit got a nice and crunchy layer, making every bite that more special. The cheese on the bottom also hardens, like the asiago cheese on top of a bagel.
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I did find it a little strange that the biscuit itself didn’t brown very much, though. I would have liked them to come out of the oven more “toasted” looking rather than ghostly looking.
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Recipe from Erecipe Cards

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Ingredients

  • 1 1/2 Cups Flour
  • 3 TBS Butter, COLD, cut into dice size
  • 1 TBS Baking Powder
  • 1 tsp Garlic Powder
  • 3/4 Cup Grated Cheddar Cheese
  • 3/4 Cup Milk
  • 1 tsp Salt
  • 2 TBS Butter, Melted
  • 1 tsp Garlic Powder
  • 1 tsp Fresh Herbs (I used Rosemary and Basil)

Directions

  1. Preheat oven to 400 degrees
  2. Add 1-1/2 Cups flour to a Kitchenaid mixer with the dough hook attachment. Cut in 3 TBS COLD butter. Add the baking powder, garlic powder and salt.
  3. Slowly stir in the milk and cheese and knead for 30 seconds. Do not over mix.
  4. Divide into 8 Balls, drop on lined cookie sheet. Bake for 14 minutes.
  5. Meanwhile, melt 2 TBS butter, mix in Garlic Powder and Herbs
  6. When biscuits come out of the oven, brush with garlic herb butter mix.
https://lovintheoven.com/red-lobster-copycat-cheddar-biscuits/

Pillsbury Funfetti Chocolate Chip Scones and a Giveaway

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We’ve got a birthday in the house… Funfetti is celebrating its 25th birthday this year and they’ve released a festive line to celebrate their special day!

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There are four new frosting colors introduced: aqua blue, bold purple, hot pink, and vibrant green vanilla. Each come with their own unique sprinkles to accommodate the fun colors.

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Opening a can, you immediately notice just how bright the color is. There’s nothing faint about it. The bright color would be great for celebrating kids’ birthdays.

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One way of incorporating Funfetti into your daily routine is by making breakfast instead of dessert from the mix. You don’t have to eat dessert every day, but you do have to eat breakfast. Can you imagine waking up to these scones in the morning? I’d wish it was my birthday every day!

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The Funfetti line will bring out the kid at heart in every adult. It’s a great reminder of how we should celebrate every birthday, regardless of age. A couple of easy ways to do that are:

  1. Add color! With bold and festive colors, your mood is instantly lifted.
  2. Embrace your birthday. Never be ashamed of how old you’re getting, but be proud for another year of goals accomplished.
  3. Say yes to dessert. There’s no such thing as people who don’t like dessert. They’ve just never tried the right sweets.

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These scones came out perfect. My boyfriend preferred them without the frosting, but I’m all about the frosting and extra sprinkles on top. The extra crunchiness of chewing on sanding sugar is what I long for. As for the scone itself, it’s the moistest scone I’ve ever had. It’s not overwhelming sweet and can be eaten bare if desired.

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I’ve used Pillsbury cake mixes and frostings for as long as I’ve lived, so this special birthday line doesn’t disappoint. The sprinkles always come out just as bold and colorful after being baked, which is an important trait when it comes to presentation.

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So thank you Pillsbury, for making my life so darn delicious. You can keep up with their new products and specials by following them on Facebook or Pinterest. They’re also doing a 25th Birthday Promotion on their Facebook page until April 25th, so make sure to check that out!

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One last thing before I leave you with the recipe for these scrumptious scones:

Pillsbury is hosting a giveaway for one lucky reader! You’ll get a Celebration Starter Kit, which includes a Funfetti Premium Cake & Cupcake Mix and Colored Frostings (as pictured above) and a $50 Visa gift card! To enter, just leave a comment on this post saying which color of the Funfetti frostings you’re most excited for by 12:00 AM on April 25th, 2013. The winner will be selected at random. Good luck!

Recipe adapted from Something Swanky.

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Pillsbury Funfetti Chocolate Chip Scones

Ingredients

Directions

  1. Preheat oven to 400 degrees. Line a baking pan with parchment paper or silpat.
  2. In a mixing bowl, mix together the cake mix, flour, and cubed butter until crumbly.
  3. With the mixer on low, slowly pour in the milk until the dough comes together. Immediately turn off the mixer once it does. You don't want to over mix!
  4. Dust a small handful of flour over the dough, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.
  5. Gently flatten the dough to about an 8" diameter and use a greased knife to cut the circle into 8 wedges. (If this is too much work, you can also just form your own shaped scones on the pan. That's what I did... way less time consuming!)
  6. Make sure you leave enough room between the wedges for them to rise and spread-- they puff up quite a bit.
  7. Bake for 20 minutes.
  8. Let completely cool and frost with Funfetti frosting.
https://lovintheoven.com/pillsbury-funfetti-chocolate-chip-scones/

 

*This is a sponsored post by Pillsbury, but the opinions expressed are my own.*

Chocolate Chip Banana Bread made with Greek Yogurt

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I don’t remember if I told you guys, but I took a little time off work this month and next. I was originally planning on doing some traveling, but it doesn’t look like I’ll be able to go anywhere too far since my DB has a pretty strict school schedule. Can he be a 3L already so we can travel?

It’s okay, though. I’ve been able to get a lot of Ebaying done. I haven’t Ebayed in months because it’s so time consuming and I’m away from home a lot, but now’s the perfect time to get all of it done.

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Not only that, but now I have time to do things that I didn’t have time to before. I can try new things in the kitchen: working with yeast, cooking fish, and my favorite.. making ice cream! My DB’s mom gave me an ice cream maker and I’ve already started brainstorming all the possibilities. I’m currently freezing my bowl now so that I can use it in the machine tomorrow.

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You guys will be the first to know on how my first ice cream attempt turns out. Do you have any tried and true recipes that I can add to my list? I have no experience whatsoever when it comes to making ice cream. Actually, I take that back. I think I might have made it in first grade classroom with a ziploc bag and some salt and ice, but that’s a little different.

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But banana bread– that’s something I’m used to and have made plenty of times in my life. There are always brown bananas on my counter that are waiting to be used up. If I can’t use them in before they turn to complete mush, I’ll peel, slice, and freeze them to use in smoothies at another time. That way, no banana goes to waste.

This recipe uses greek yogurt to get that moisture everyone craves instead of the usual oil. To me, this bread wasn’t anything special. It was definitely moist, though. It didn’t rise as much as I would have liked and was a little too dense. I’ll have to experiment baking with greek yogurt more often. Maybe I’ll add that to my list for this month, too…

From No Sugar Sweet Life

Oh yeah, I got a little fancy (thanks to WordPress)! Now you can print and save recipes from my blog. Hope that helps some of you out!

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Chocolate Chip Banana Bread made with Greek Yogurt

Yield: 1 loaf

Ingredients

  • 1 1⁄2 cup plus 3 tablespoons Whole Wheat Pastry Flour
  • 1 1⁄2 teaspoon Baking Powder
  • 1⁄2 teaspoon Salt
  • 1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
  • 1⁄2 cup Mini Chocolate Chips
  • 2 Ripe Bananas, smashed
  • 1 Egg
  • 3⁄4 cups Greek Yogurt (I used Chobani)
  • 1 teaspoon Vanilla

Directions

  1. Preheat oven to 350 degrees. Grease a large loaf pan.
  2. Mix together bananas, egg, greek yogurt, vanilla, and sugar.
  3. Gradually stir in the pastry flour, baking powder, and salt. Add in the chocolate chips.
  4. Evenly pour the batter into the pan about 3/4 full. Bake for 45 minutes, or until toothpick comes out clean. Cool completely before removing and cutting.
https://lovintheoven.com/chocolate-chip-banana-bread-made-with-greek-yogurt/

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