Adagio Pumpkin Spiced Tea Rubbed Pork Tenderloin #sponsored

 Pork Tenderloin, rubbed in a flavorful Pumpkin-Spiced Black Tea and grilled to a perfect medium.

Friends in Napa; A Book Review #sponsored

I received a pre-release copy of Friends in Napa for review purposes.  I am not receiving any monetary compensation for this post.  All writings and opinions are strictly my own.

Gnudi inspired by Murder in Siena paired with a Merlot Wine #MerlotMe

Gnudi is a cousin of Gnocchi, made using ricotta cheese instead of potatoes.  It is light, fluffy and delicious.  It is similar to the filling you might find in ravioli but without the wrapper.

I was inspired to make this dish after reading Murder in Siena by T.A. Williams.......

Celebrating our Homecoming with L'Ecole Merlot and the Weekly Menu #WinePW #MerlotMe

It's October.... which means we are celebrating Merlot here with the Wine Pairing Weekend Gang.  I was happy to receive wines from L'Ecole Winery and Chelsea Goldschmidt.  I was not home to accept delivery as I was in Egypt so it was exciting to see what wines arrived while I was gone.

I opened the bottle of L'Ecole for our first dinner home on Wednesday evening.  I will be opening and pairing the bottle of Chelsea Goldschmidt soon and will be sharing those notes with you during this celebratory month.

Chocolate Orange Pots de Creme #SpringSweetsWeek

 This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Deep, dark and delicious, these little Pots de Creme are flavored with Orange Liqueur and Orange Zest, then topped  with a Candied Orange Slice, a sprinkle of Sea Salt and a dollop of Whipped Cream.  It is rich and decadent and an amazing finish to your next in home date night.

We are celebrating Day #3 of Spring Sweets Week........

East meets West~~Pork Fried Rice and a North Carolina Wine #CabFrancDay #sponsored

I was gifted a bottle of Jones von Drehle Cabernet Franc in celebration of Cab Franc Day that was founded by my friend Lori of Exploring the Wine Glass and Draceana Wines.   I received no monetary compensation for this post and all opinions and writings are strictly my own.

Most of you have probably had Cab Franc blended with other grapes in Bordeaux style wines.  Cab Franc Day was created to honor this varietal and to tell the world that Cab Franc is not just a blending grape but wonderful all on it's own.

Chocolate, Banana, Cranberry Smoothie with Selefina Spices #Sponsored #SundayFunday

When I am busy preparing for the holidays but need to make sure that I keep my energy up, I turn to smoothies for a quick, easy and nutritious breakfast that I can sip while working in the kitchen.

The Sunday Funday Bloggers are sharing Thanksgiving Breakfast Ideas today......

Sweet Potato Cranberry Quick Bread with a Cranberry Powder Glaze #BreadBakers #Sponsored

Sweet Potatoes, Cranberry Sauce and warm spices combine to create the perfect Harvest Flavor profile.  I turned this bread into mini loaves that I can freeze and use all Holiday season long.  They are perfect when entertaining or taking as a hostess gift when attending a gathering.  They also are a lovely addition to the cookies on your dessert buffet.

It's time for Bread Bakers........

Practical(ly) Magic Pumpkin Ice Cream #sponsored

Creamy, smooth and flavorful this Pumpkin Ice Cream is the perfect fall treat.  I was inspired to make this after reading the novel and watching the film Practical Magic.  

The Great Pumpkin Dip featuring Selefina #Sponsored #MoviesandMunchies

Adagio Teas contacted me and graciously offered to send me free products, from their Selafina line of spices, for use in recipes.  I did not receive any monetary compensation for this post.  All writings and opinions are strictly my own.

Happy October everyone.  I am so happy to be celebrating Fall and preparing for Halloween. I know that I'm not alone because my friend, Amy of Amy's Cooking Adventures, announced that she wanted us all to revisit the Halloween classic "It's the Great Pumpkin Charlie Brown" for our Movies and Munchies event this month.

This movie first came out in 1966.  I was 8 years old.  I watched it each year and when I had kids I watched it with them.  

Selefina Spiced Chicken Tacos and the Weekly Menu #sponsored

 Adagio Teas proudly presents Selefina spices and I proudly share them with you.  I was given the opportunity to receive the new line of Selefina products at no cost for sampling/testing purposes.  I agreed to share my honest review of these products in return.  

Look at this assortment!!!  I didn't know what to make first.......

Tropical Upside Down Cake #SpringonthePlate #MelissasProduce

I received products from Melissa's Produce for use in creating recipes for #Springontheplate.   I received no monetary compensation.  All opinions, writings and thoughts are strictly my own. 

Caramelized baby pineapple and coconut over a tender banana cake.  A taste of the tropics to help you welcome spring.

I am celebrating #SpringonthePlate with Melissa's Produce........

Let the Baking Season Commence!!

These cookies are flavored with pure almond extract provided by #sponsor Nielsen-Massey who sent me one of their wonderful Holiday Flavors Bundle.  To thank Nielsen-Massey for their generosity, I agreed to create a recipe using their product and to post my honest and personal opinion regarding the product on this blog.

These tender shortbread cookies decorated with edible glitter will melt in your mouth.  They are the perfect start to the Holiday Baking Season.

The Secret Kiss Cookie #Choctoberfest

Disclosure: I received and used sponsor products in the making of this recipe.  All opinions contained in this post are 100% accurate and 100% mine.  I did not receive any monetary compensation for this post.

Today is the third day of Choctoberfest hosted by the ladies over at The PinterTest Kitchen accompanied by our Gold Sponsor, Imperial Sugar, who every year supports this fun event.

If there is any better way of making memories than creating in the kitchen with your family, I don't know what it is. Imperial sugar has been helping families make memories since 1843.  That is a heck of a lot of memories!!

While Imperial Sugar is our Gold sponsor, sending each of the bloggers involved in this event a huge selection of granulated, powdered and brown sugar, they are not the sole sponsors.  I also received product from Barleans and Rodelle.  All of these sponsors are also offering some great prizes for you, our readers, to receive.  You can enter the raffle and, hopefully, be a lucky winner by going to my Welcome Post.

You can also enter another contest being sponsored by Imperial Sugar and win a year's worth of sugar by going to their Scary Recipe Scramble that is going on right now.

I am excited to share with you today a recipe in which I was able to use products from all three of our sponsors.  These chocolate pecan cookies make a crisp, melt in your mouth covering for the chocolate kiss hidden inside.

I adapted this recipe from one found in the Hershey's Classic Recipes Cookbook called  Cocoa Kiss Cookies.  I used the Rodelle dutch processed cocoa instead of that called for in the recipe and the butter flavored coconut oil provided by Barleans in place of the butter or margarine.

We each ate a couple (you have to taste test, you know) and then packaged the rest to be sold at the bake sale table at the Harvest Dinner held annually at our church.  I hope those who supported our parish by buying these cookies enjoyed the rich decadence provided as much as we did.  

Reminder: You will find links to more amazing chocolate recipes at the bottom of the post.  Don't forget to enter the raffle.  I would love one of my readers to be a lucky winner.

The Secret Kiss Cookie

adapted from Hershey's Classic Recipes

1 c. butter flavored coconut oil (I used Barleans)

2/3 c. granulated sugar (I used Imperial)

1 t. vanilla

1 2/3 c. flour 

1/4 c. baking cocoa (I used Rodelle)

1 c. pecans, finely chopped 

1 (9 oz) bag chocolate kiss candy

Powdered sugar (I used Imperial)

In large bowl of stand mixer, fitted with paddle attachment, cream together the coconut oil, granulated sugar and vanilla.  Combine flour and cocoa and gradually add to the creamed mixture beating until blended.  Add pecans, mixing well.  Refrigerate dough for about an hour.

Mold a scant tablespoon of dough around each candy kiss from which the wrapping has been removed, shaping into balls, and placing onto ungreased baking pans.  Place baking pans containing the balls into the refrigerator while preheating the oven to 375*.

When oven is preheated, place refrigerated cookies inside and bake for 10-12 minutes or until set.  Cool on pan for a minute or two before removing to a wire rack set over parchment paper. 

Sift powdered sugar liberally over the cookies once completely cooled.   Print Recipe

Day 3 Choctober Recipes

An InLinkz Link-up

Chocolate Chili #Choctoberfest

Welcome to Day 2 of Choctoberfest, where we are sharing all things chocolate all week long.  This fun event is hosted by the gals over at PinterTest Kitchen and sponsored by Imperial sugar among others.

You can read all about our sponsors and enter to win some great prize packages by going to my Welcome Post.  As an added bonus, you will also find a recipe for some Bootiful Halloween Bark.

Today I am sharing with you a savory recipe.  Yes, chocolate can be savory too.  This chili gets it's deep, gorgeous color and great depth of flavor from the addition of  cocoa.

We were sent some Gourmet Baking Cocoa from one of our sponsors, Rodelle.  I was happy to use this product in my chili today and in baking that I will be sharing with you during the week.  The cocoa is of high quality and dutch processed.  I did not receive any monetary compensation from Rodelle or any of the other sponsors and, as always, all opinions voiced in this blog are 100% my own.

Topped with shredded cheese and a dollop of sour cream and served with a side of jalapeno cheese cornbread or tortillas, this chili makes a hearty lunch on a brisk fall day.

Chocolate Chili

inspired by a recipe from Paula Deen

1 lb. ground beef

1/2 small onion, chopped

1/2 T. chili powder

1 t. cumin

1 T. unsweetened cocoa powder (I used Rodelle)

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 dash hot sauce (I used Tobasco)

1/2 t. dried basil, crushed

1 (15 oz) can diced tomatoes with juices

1 (15 oz) can tomato sauce

1 c. beef broth

Shredded cheese and sour cream for garnish, if desired

Place the ground beef in a large pot or dutch oven placed over med high heat. Cook and stir, breaking up the beef for a couple of minutes.  Add the onions, chili powder and cumin.  Cook and stir until combined and onions are starting to soften.  Add the cocoa,  garlic and jalapeno and cook for a few more minutes.  Stir in the the beans, hot sauce and basil.  Add the tomatoes with their juice, tomato sauce and beef broth.  Cover and simmer for an hour, stirring occasionally.

Garnish with cheese and sour cream if desired.  Print Recipe

More Day 2 Choctoberfest Recipes

An InLinkz Link-up

#MadeinFrance; A Wine and Cheese Tasting Event

Our group, The French Winophiles, was approached by Whole Foods and invited to participate in a wine and cheese tasting sponsored by them, French Food and Beverages and Full Circle Wine Solutions.

We were provided with a dozen different French wines and a gift card to be used for the purchase of the featured French cheeses. In return, we were asked to share our pairings with our readers. We were also invited to  join Whole Foods sommelier, Devon Broglie and Whole Foods cheese buyer, Cathy Strange in a live chat on their Facebook Page.

I received no monetary compensation and, as always, all opinions written in this blog are 100% my own.

Whole Foods Market.can be found on the web, Twitter, Instagram, Google+ and Pinterest. The live chat will be found this afternoon, 10/5 at 5:30 pm ET, on their Facebook page.

You may find French Food and Beverages on the web and on Facebook.

You may find Full Circle Wine Solutions on the web, Twitter and on Instagram.

I was very excited upon receiving the wines and couldn't wait to start the pairings.  I made a trip to Whole Foods Market.  I turned it into a day trip as the nearest store is an 80 mile round trip and I can't walk into a Whole Foods without spending a couple of hours browsing.  Their stores are just amazing to me.  Perhaps, because it is not easily available, but I really pray that one day they will open a store closer to my home.

I spoke with the employee working the cheese counter and told him that I was lucky enough to be part of the group selected to take part of the #Made in France event taking place during the month of October.  He went into his files and found the markers that were to be used during that time recommending which wines and cheese would make the perfect pairings.

One of the pairings was a Mimolette Extra Aged 13 Months  Isigny Ste Mere with Alain de la Treille Chinon.  The Mimolette is a hard cheese with a wonderfully nutty flavor that I just loved.  We opened the bottle of Chinon and admired it's deep ruby hue.  We swirled, it is a light wine with no noticeable legs.  We sniffed, it was fruity with a little spice.  We sipped and enjoyed berry notes that matched perfectly with the nuttiness of the Mimolette.

The second pairing I tried was  Domaine de la Fruitiere Muscadet Sur Lie with Pumpkin and Fish Stew that I made for our Pumpkin Week event.  I will be sharing the stew recipe with you in tomorrow's post and, trust me, you are going to want to come back for it.

While this is not a cheese and wine pairing, I still wanted to share it here with you today.  I would describe the minerality of this wine as "grassy".  I also tasted some citrus.  I sipped this wine while cooking the stew, sat down for dinner and OH MY this is one of those pairings in which each element brings out the best in the other.

The richness of the stew with the lightness of the wine was perfect.  I was left yearning for more stew and more wine when dinner was over and am looking forward to sharing this pairing with friends at my next dinner party.

The Whole Foods Store that I visited also recommended this Bonhomme Brie, exclusively made for their store by Insigney  Sainte Mere, paired with the Trimbach Pinot Gris.  While this is not a pairing that was on the list provided for us by Whole Foods for discussion today, it is worth talking about.

The Pinot Gris is lemon on the nose with a hint of sweetness and the feel of effervescence.  It pours a beautiful pale yellow, almost a creamy clear.  The cheese is smooth, creamy and soothing.  The creaminess of the cheese paired perfectly with the bright acidity of the wine.  I enjoyed it with a dollop of fig jam that suited the other flavors wonderfully.

I will be sharing another pairing next Wednesday when I share a recipe for French Braised Venison.  I hope to include this in the discussion this afternoon to see if the pairing I have in mind is the correct one.  Stop by during our chat and see if I made the right choice.  See you there!!

Apple Oatmeal Muffins to welcome you to #AppleWeek #MuffinMonday

Happy Muffin Monday everybody and Welcome to the first day of Apple Week.

This week long party is being hosted by Carlee of Cooking With Carlee.  She invited a slew of bloggers to join in the fun and she also arranged for some amazing sponsors who, not only supplied us with product to use in the creation of recipes, but also are offering great prize packages to be raffled off to you, our readers.

These sponsors ask for nothing in return except for our complete and honest review of their products. None of us received any monetary compensation and all opinions on this blogsite are always 100% my own.

I decided to start off this week by joining another great group to which I belong, Muffin Monday.  I had received a wonderful gift package from Flahavan's, a company with which I was not familiar before this event.  Flahavan's is a century old company based in Ireland. You can buy their products here in Michigan only by mail order, however they do sell at other locations throughout the USA.

Apples and Oatmeal are a natural so I knew that they would make a terrific muffin to share with everyone from both groups today. 

We were lucky enough to receive a shipment of gorgeous HoneyCrisp apples from Rainier Fruit Company out of Washington that were perfect to match with the oatmeal in today's recipe.

They are perfectly flavored with pure vanilla extract from Rodelle, a French Company that moved to Colorado in the 1930's.

I used these nifty measuring cups and spoons, provided by DreamFarm, while making this recipe. These measuring tools not only stack but snap together at the handles so that they don't get separated. They also level off your dry goods with a squeeze of the handle saving a step during preparation.

I was very excited to be able to introduce you to so many of our sponsors in this first recipe. You will find information about all of our sponsors, what gifts they are offering to our readers and be given the opportunity to enter the raffle, at the bottom of this post.  I really hope one of my readers is a lucky winner!!

Oatmeal Apple Muffins

1 1/2 c. flour

2 pkgs, single serving 3 minute oats, or 1 c. quick cooking oats

2 1/2 t. baking powder

large pinch kosher salt

1/2 t. ground cinnamon

3/4 c. sugar

2 eggs

1 stick butter, melted and cooled

1/2 c. milk

1/2 t. vanilla

1 Honeycrisp apple, peeled, cored and diced

Whisk together the flour, oats, baking powder, salt and cinnamon in a large bowl.  Create a well in the dry ingredients and set aside.

Whisk together the sugar, butter, eggs, milk and vanilla.  Empty into well of dry ingredients.  Mix just until moistened. Fold in the apples.

Divide between 12 muffin cups that have been lined with paper cups or treated with baking spray.  Bake in a preheated 350* oven for about 20 minutes, or until a skewer inserted removes cleanly.  Print Recipe

More Amazing Apple Recipes

• Apple Bacon Turkey Burgers from Jonesin' for Taste 
• Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook 
• Apple-Cinnamon Baked Oatmeal from Amy's Cooking Adventures 
• Apple Cobbler French Toast Casserole from Tip Garden 
• Apple Fritter Yeast Bread from House of Nash Eats 
• Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids 
• Apple Oatmeal Muffins from A Day in the Life on the Farm 
• Apple Pie Steel Cut Oatmeal from Cooking With Carlee 
• Caramel Apple Nut Bars from Family Around the Table 
• Cinnamon Apple Cider Sangria from The Redhead Baker 
• Creamy Maple Gouda Apple Soup with Pecan-Oat Granola from Culinary Adventures with Camilla 
• Healthy Apple Muffins from Caroline's Cooking 
• Mulled Apple Cider from Books n' Cooks 
• Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal 
• Salted Caramel Apple Cake from Grumpy's Honeybunch 
• Savory Apple Sausage Tart from The Crumby Kitchen 
• Vanilla Brined Pork Chops with Applesauce  from Bear & Bug Eats 
• Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas 
• Torta di Mele Sicilian Apple Cake from Girl Abroad

More Magnificent Muffin Recipes

• Appalachian Pawpaw Muffinsfrom Palatable Pastime
• Apple Oatmeal Muffins from A Day in the Life on the Farm
• Pineapple Coconut Banana Muffins from Passion Kneaded
• Sourdough Date Nut Cranberry Muffins from Karen's Kitchen Stories
• Sweet Pineapple Muffins from Food Lust People Love
• Whole Grain Pumpkin Chocolate Chip Muffins from Farm Fresh Feasts

Don't Forget to Enter the Giveaway!!

Prize Pack #1 from Rodelle:

A baker's dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts.

Items include:

Pure Vanilla Extract
Gourmet Dutch-Processed Baking Cocoa
Gourmet Vanilla Extract
Madagascar Bourbon Vanilla Beans
Organic Vanilla Extract
Organic Chocolate Extract
Almond Extract
Vanilla Paste
And some fun baking supplies to whip up your next batch of goodies with!

Prize Pack #2 from Dreamfarm and Casabella:

Items include:

a 2 'n 1 veggie brush
a clip n strip shears
a set up levups
a set of levoons

Prize Pack #3 from Flahavan's Irish Oatmeal:

A goodie basket of Flahavan's items

Prize Pack #4 from Pyrex and Chicago Cutlery:

A Prime™ by Chicago Cutlery® 7 Slot Digital Tablet Holder Block

Prize Pack #5 from Rainier Fruit:

A prize pack from Rainier Fruit including a box of freshly farvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, "Baked with Love" ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!

Prize Pack #5 from Veggie Wash:

A prize pack from Veggie Wash

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

a Rafflecopter giveaway

#InspiredbyNature Progressive Summer Potluck #Giveaway

With the help of Charles Viancin, we've set a lovely summery table for you. And the Republic of Tea added to the fun with one of their brand-new iced teas, the Organic Black Currant Rosemary Large Iced Tea Pouches. Some of us have incorporated that into our recipes as well.

Here's our schedule...

We hope you'll follow along as we share recipes for a delicious, five-course meal. The bloggers will share recipes, post their thoughts about the Charles Viancin product, and provide the chance for readers to win a prize package from our sponsor. Read about their drinkware line, the air-tight lids, the utensils, the cooking line, and the tea accessories. You may visit the Charles Viancin Amazon Store: here. And enter the giveaway below. One lucky winner will receive one of everything we're featuring. Good luck!!

Here's our Summer Equinox Progressive Picnic menu...

I.

Black Current Rosemary Chiller

by Café Terra

featuring the Drink Covers

II.

Pico de Gallo

by Amy's Cooking Adventures

featuring the Timber 5-Piece Cutting Board

III.

Garden Pasta Salad with Lemon-Oregano Dressing and

Summer Fruits with a Black Current Rosemary Drizzle

by Culinary Adventures with Camilla

featuring the Air-tight Lids

IV.

Strawberry Tiramisu

by A Kitchen Hoor's Adventures

featuring the Spatulas

V.

Black Current Rosemary Tea Ice Cream

by A Day in the Life on the Farm

featuring the Coasters, Bottle Stoppers, and Lids

Progressive Picnic Recipe Round-Up

by Culinary Adventures with Camilla

The Giveaway...

One of our generous sponsors has contributed a prize package for this event.

The giveaway runs from June 19th and ends on June 26th, 2017
and is open to US residents only. No purchase necessary.
Individual bloggers are not responsible for prize fulfillment.

a Rafflecopter giveaway

Grateful to Our Sponsors*...

and how you can find them around the internet

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Quick and Easy Garlic Knots #EasterRecipes #4theLoveofGarlic

Today is Good Friday.  For me, this means a day spent contemplating the goodness of a Lord who was willing to suffer so greatly to save those who would believe in him.  I will spend the day in prayer and reverence.  I will spend time in church and I will spend some time alone preparing for the Glory or our Risen Lord.

I will also be fasting, this means that I will have 2 small meals and one larger meal with no snacks in between.  I will be abstaining from meat as well.  An easy way for me to do this is by making soup and bread for dinner.

These Quick and Easy Garlic Knots are perfect alongside soup but they are equally as good accompanying your Easter Dinner or Brunch and the fact that they are ready to serve in less than 30 minutes is music to every harried cook's ears.

We are still celebrating Easter Week with Holiday Fun with our Blog Friends , hosted by Christie of A Kitchen Hoor's Adventure.  You will find links to more great recipes at the bottom of this post.

I am also getting ready for National Garlic Day which is on April 19th.  I, and six other lucky bloggers, were chosen to host a giveaway and share recipes for all things garlic.  We are sharing garlicky goodness for a full six days.

I found this recipe at a blog called I Heart Eating written by Kate while doing a Google search.  I had never visited Kate's blog prior to this but I am very glad that I have found her. You will be too when you taste these amazing garlic knots that you can even make during the week after dinner if you get a hankering.

I used garlic provided by Melissa's Produce and minced it using the Garject from Dreamfarm that is a garlic lover's dream come true.  Six of our lucky readers will get an opportunity to win their very own garject.  You can find details and enter the drawing here.

I adapted the recipe a bit with the technique used to warm the milk and butter, using a microwave to get it to a temperature between 100*-110*.

I used a stand mixer fitted with the paddle attachment for the mixing and switching to the dough hook for kneading.  No need to let the dough rest before forming it into knots and placing them onto a parchment lined baking sheet.  Once the dough is shaped you will allow it to rest while your oven preheats.

They bake up in about 10 minutes to a beautiful golden brown.  That is just enough time for you to put together the garlic butter.  When  they come out of the oven and are still piping hot just brush that butter generously over the knots and you are ready to serve.

Quick and Easy Garlic Knots 

slightly adapted from I Heart Eating

1/4 c. butter

1 c. milk

2 T. instant yeast

1 T. honey

pinch of salt

1 egg

3-4 c. flour

Garlic Butter

2 T. butter, softened or melted

2 cloves garlic, minced

1/2 t. Italian seasoning

Place butter and milk into a 2 cup measuring cup and microwave in 30 second increments until butter melts and temperature reaches between 100*-110*.  If the mixture gets too warm allow it to cool to the proper temperature before proceeding.

Place the yeast and honey into the bottom of the large bowl of a stand mixer fitted with the paddle attachment.  Add the warmed milk and stir to combine.  Mix in salt and egg then add 2 1/2 c. of the flour mixing on low speed until combined.  Add the remaining flour by half cup increments until the dough forms into a ball and cleans the sides of the bowl.

Switch from the paddle to the dough hook and knead on med high speed for 2 minutes.  Divide the dough into 12 equal pieces and using floured hands form each piece into a knot.  Place onto a baking sheet lined with parchment and let rest for 10-15 minutes while your oven preheats to 400*.

Bake the knots for 10-12 minutes, until golden brown.  While knots are baking combine the butter, garlic and Italian seasoning.  When knots are completed baking, remove from oven and brush immediately with the garlic butter.  Print Recipe

More Exciting Easter Recipes

• Easter Egg Blondies by Cooking With Carlee
• Easter M&M Thumbprint Cookies by Family Around The Table
• Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
• Homemade Chocolate Lollipops by Caroline's Cooking
• Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
• Quick and Easy Garlic Knots by A Day in the Life on the Farm

Disclosure: I  received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% my own. I have received no additional compensation for these posts.