The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
19,000 people fit into the new Barclays Center to see Jay-Z perform. This blog was viewed about 65,000 times in 2012. If it were a concert at the Barclays Center, it would take about 3 sold-out performances for that many people to see it.
These garlic knots are to die for and incredibly easy to make. The first time I ever had a garlic knot was at an Italian restaurant in Florida, and I was hooked! I wanted to go to that place all the time just for the garlic knots, lol! When we moved to Massachusetts I started having garlic knot withdrawals! There is not a single place near us that serves them, and even if they did I highly doubt they would be as good. So I was determined to make my own, and dare I say these might even be better than the ones we loved so much in Florida. You might want to make a double batch because everyone will be begging for more, at least that is what happens around here 🙂 You can also freeze leftovers (if you have any) and then reheat in the oven.
I started by looking for an easy pizza dough recipe, and found an awesome one on The Fauxmartha. I just made a couple of changes and had my perfect dough.
GARLIC KNOTS: (Makes 8)
1 cup WARM water (about 110 degrees, you don’t want to kill the yeast)
1 tablespoon oil (olive, grape seed, whatever you have on hand)
1 tablespoon honey
2 and 1/4 tsp instant yeast, or one package
2 and 3/4 cups all-purpose flour
1/4 cup grated parmesan cheese
1 tsp sea salt
Preheat oven to 350.
In a large bowl, whisk together warm water, oil, honey and yeast. Let sit for 5 minutes, you should see bubbles/foam forming from the yeast.
Add flour, parmesan cheese, and sea salt.
Stir together until it gets tough to stir, then knead in the bowl with your hands until you have a smooth dough ball (should only take a minute or two).
Oil a flat surface, I use a flexible cutting mat sprayed with non-stick cooking spray.
Transfer dough to oiled surface, turn to coat.
Divide into 8 equal sections.
Roll into long “snakes” and then tie into a knot. (don’t worry if they don’t look perfect)
Place knots on a baking sheet lined with parchment paper.
Bake 20-25 minutes, until tops are golden brown.
While the knots are baking prepare your garlic sauce:
1/2 stick of butter (4 tablespoons)
3 large cloves of garlic, minced
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp sea salt (If you use salted butter you can leave this out but I personally like them a little salty)
Combine all ingredients in a small saucepan, cook on low to medium-low for about 10 minutes. Watch carefully, you do not want your garlic to brown or else it will become bitter.
Spoon over baked knots, making sure to coat each one with some of the garlic.
We love to sprinkle ours with grated parmesan cheese too, yum!