Red Lobster Cheddar Bay Biscuits

redlobster 002

redlobster 005

redlobster 008

Copy Cat  recipes are hard to get right sometimes, and those Cheddar Bay biscuits at Red Lobster are probably the one item on their menu that everyone seems to remember. Screw the lobster! I haven’t been to Red Lobster in quite a while and  I think the last thing I got there was the Shrimp Scampi.

I thought these weren’t garlicy enough and could have used some more garlic.  Next time I make these I think I’m going to use real garlic and cook the butter in a pan with some garlic for awhile so the  butter becomes infused with the garlic. The garlic powder just wasn’t enough I thought, but the biscuit part was right on. Same recipe, just cook the butter and garlic together in a pan for awhile.


I made some breakfast sandwiches with the leftover biscuits.  Just scrambled eggs, bacon, and a slice of cheese!

eggsandwich 009

redlobster 006

Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

1 Preheat oven to 400°F.
2 Combine Bisquick and cold butter. Don’t combine too thoroughly. There should be small chunks of butter about the size of peas.
3 Add cheddar, milk and 1/4 tsp garlic.
4 Mix by hand until combined, but don’t over mix.
5 Drop 9 equal portions onto greased cookie sheet.
6 Bake for 15-17 minutes or until tops are light brown.
7 Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8 Use a pastry brush to spread garlic butter over tops of biscuits.



Cranberry Orange Bread

cranberrybread 018

I’ve been kind of a slacker on my blog lately, but I’ve been still posting recipes on my Facebook page. I made a batch of this Cranberry Orange bread last week and it was fantastic, but once the bread started cooling down the center of the bread collapsed. That has happened to me plenty of times before too. The Nutella Swirl bread did the same thing. I did some research on why bread collapses in the center after it cools, and it’s because the bread didn’t get cooked all the way through the center. It was strange too, because I had done the tooth pick method and the bread had seemed to be done according to that because it came out clean. I tried making a second batch of bread and let it cook longer, and this time the bread came out perfect. I didn’t add the streusel topping to the top of the bread because whenever I try making streusel the butter just ends up melting all over the bread and the only thing that is left over is the flour on top. Better research that method next too.

I loved this bread. Cranberries and orange go fantastic together. I’ve been in a baking mood lately since Christmas is coming up. I’ll be posting a lot of cookies and treats in the next couple of weeks!

cranberrybread 014



1/4 cup (31g) all-purpose flour
2 Tablespoons (30g) granulated sugar
campaignIcon Recipes
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold


2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (110g) chopped cranberries, fresh or frozen (unthawed)*
1/2 cup (65g) chopped pecans, optional
1 large egg, at room temperature*
1/2 cup (150g) light brown sugar (or dark brown)
1/2 cup (50g) granulated sugar
campaignIcon Recipes
1 cup (240ml) buttermilk (no substitutions)
1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
1 teaspoon vanilla extract
2 Tablespoons orange zest


1 cup (120g) confectioners’ sugar
1-2 Tablespoons orange juice
as much orange zest as you want

For the rest of the recipe please visit Sally’s Baking Addiction (probably one of the best baking blogs on the net! :)

Chocolate Chip Zucchini Bread

zucchinibread 006

The neighbors kindly gave my husband some zucchini the other day ago. One small one and one huge one. I had made some chocolate zucchini brownies with this chocolate frosting but I was mad because the frosting never turned out. The frosting never got thick for some reason and I really wanted to post about that too. I still have part of the huge zucchini left so maybe I’ll try making that again. Why is it the only recipes I ever see for zucchini are baked and they have chocolate? Those two just go so well together.

Tonight was the husband’s birthday and we had spaghetti with red meat sauce. He really likes that and I made some chocolate chip zucchini bread. The heat index was around 100 and I was probably the only wacko cooking in my kitchen. Should have grilled or something. I was pretty excited because I had gone to the grocery store and got some turkey sausage that was marked down to 1.39 a pound. Sales like that excite me for some reason, don’t ask me why.

zucchinibread 003

Recipe for Chocolate Chip Zucchini Bread from Notes from my Food Diary

Yield one 8 1/2″ x 4 1/2″ loaf

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder, optional

1/3 cup cocoa powder or Dutch-process cocoa

1 2/3 cups all-purpose flour

2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture

1 1/4 cups chocolate chips (a combination of bittersweet and semisweet), save the 1/4 cup for sprinkling on top of bread

Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Scatter the reserved 1/4 cup of chocolate chips on top of the batter.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.

Cinnamon Raisin Bread

I read the Hunger Games this weekend. I wanted to see what all the hype was about now that the movie is out. I was kind of confused why the Capitol made the children go out and fight to death, and I found it interesting the different types of food they ate in the future and how hard it was to find the food. I won’t go on and say anything else so I don’t spoil it for someone who hasn’t read the book yet.

Since they ate a lot of bread  in the movies, I decided to make some of my own this weekend. I made some cinnamon raisin bread. This recipe was very hard to follow because it was so long. I like shorter recipe instructions but I decided to give this a shot, because it looked so good in the picture. It took quite awhile to make because I had to sit there and wait for the bread to rise, then roll it out, and make the sugar mixture… and then roll it out again into  a rope to make the little pretty braided detail at the top… It still tasted very good after all that hard work though. Mine didn’t rise as high as I thought it would. Probably because I was too impatient. ;) It’s good toasted in the oven with a little butter.


Ingredients from Tracey’s Culinary Adventures

1/2 cup (1 stick) unsalted butter
3 3/4 cups (20 2/3 oz) bread flour
3/4 cup (2 3/4 oz) nonfat dry milk powder
1/3 cup (2 1/3 oz) sugar
1 tablespoon instant yeast
1 1/2 cups (12 oz) warm water (about 110 F)
1 large egg, lightly beaten
1 1/2 teaspoons salt
1 1/2 cups (7 1/2 oz) raisins

1 cup (4 oz) confectioners’ sugar
3 tablespoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt

1 large egg, lightly beaten with pinch of salt (for egg wash)

To make the dough: Cut the butter into 32 small cubes. Add to a small bowl and toss with 1 tablespoon of the flour then set aside. In the bowl of a stand mixer fitted with the dough hook, whisk the remaining flour, milk powder, sugar, and yeast together. Add the water and egg, then use the dough hook to mix on medium-low speed until the dough comes together in a sticky mass. Cover the bowl with plastic wrap, and let the dough stand for 20 minutes.

Meanwhile, bring a pot of water to a boil.

Remove the plastic from the bowl and add the salt. Mix on medium-low until the dough is smooth and elastic, about 7-15 minutes. It will just barely clear the sides of the bowl (it’s stickier than most dough I’ve made, so don’t be concerned if that’s the case – don’t add more flour). With the mixer still running, add the butter – a few pieces at a time – and continue kneading until the butter is completely incorporated and the dough is smooth and elastic, about 3-5 minutes longer. Again, it might be wet and sticky, don’t add flour. Add the raisins and mix just until incorporated. Spray a large bowl with nonstick cooking spray and transfer the dough to that bowl. Using a rubber spatula, fold the dough over itself by gently lifting from the bottom and folding the edge of the dough toward the middle. Turn the bowl 90 degrees (1/4 turn) and repeat. Do this 6 more times, for a total of 8 folds. Cover the bowl with plastic wrap and transfer to the middle rack of your oven. Pour about 3 cups of the boiling water into a loaf or cake pan and place in the bottom of your oven. Close oven and let the dough rise for 45 minutes.

Remove the bowl from the oven. Use the rubber spatula to gently press down on the dough to deflate. Again make 8 folds repeating the process used above. Cover the bowl with plastic wrap and return to the oven. Let rise until doubled in volume, about 45 more minutes.

Meanwhile, make the filling by whisking together the confectioners’ sugar, cinnamon, vanilla extract and salt. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray and set aside.

Turn the dough out onto a lightly floured work surface and divide it in half. Working with one half, press it into a 6 x 11-inch rectangle. With a short side facing you, fold the sides in over one another (like a business letter) to form a rough 3 x 11-inch rectangle. Starting on the short side, roll the dough up and away from you into a ball. Adding more flour to the work surface as necessary, roll the ball into a 7 x 18-inch rectangle (my dough was fairly elastic and kept shrinking back, but keep working it and it’ll eventually relax). Using a spray bottle, lightly spray the dough with water. Sprinkle half of filling mixture evenly over dough, leaving about a 1/4-inch border on the sides (the long sides) and 3/4-inch border on top and bottom (the short sides). Spray the filling lightly with water. With a short side facing you, roll the dough away from you into a tight cylinder. Pinch the seam of the loaf closed, as well as the ends. Dust the loaf lightly with flour and let rest for 10 minutes. Repeat with the second piece of dough.

Working with 1 loaf at a time, cut the loaf in half lengthwise using a sharp knife. Rotate the halves so the cut sides face up. Stretch each piece lengthwise until it is about 14 inches long. Pinch the ends of the two pieces together then cross the piece on the left over the one on the right. Keeping the cut sides up, repeat until the pieces are tightly twisted. Pinch the ends together then transfer to one of the prepared loaf pans, cut sides up. Press any exposed raisins gently down into the dough. Repeat this process to form a second loaf.

Cover the loaves loosely with plastic wrap and move them to the oven. Let rise for 45 minutes, then remove from the oven along with the pan of water on the bottom of the oven. Preheat oven to 350 F. Let the loaves rise at room temperature for another 45 minutes, or until almost doubled in size (they should rise about 1 inch over the top of the pan).

Brush the loaves with the egg wash. Bake for 25 minutes, or until the crust is brown, then reduce the oven to 325 F, tent the loaves with aluminum foil, and continue baking until the loaves register 200 F on an instant read thermometer (about 15-25 minutes longer, though I had to go even a little longer on the loaf I baked in a glass Pyrex pan).

Remove the pans to a wire rack and let the loaves cool for 5 minutes, then turn them out and let them cool completely (about 2 hours) before slicing. Store the bread at room temperature well wrapped for up to 2 days, or freeze for up to 1 month.