I have been so crazy busy doing guest posts and exclusives for other blogs and Yahoo! and GAC ( I hope you caught all of them, and if not I'll post links to them here too) and I've been so busy traveling around that I haven't gotten to post a recipe directly to you guys in a while. I've missed you to say the least. I've got so many exciting things coming up....First of all, I'll be on my first major tour this year!! Woo Hoo! I am kicking off the Shut Up and Hold On tour as the opening act for my old man, Toby Keith, and Colt Ford in a few short weeks so I'm gearing up for that. We'll be announcing the opportunity to join my meet and greets so check out my tour schedule here and come see me if I'm headed your way! I've been writing like crazy and working on music for my second album (that feels so weird to say). My Daddy Dance With Me video is getting a little burst of excitement again with wedding season and Father's Day coming up, it's almost at 2 million views, which is still mind-blowing to me! I am so grateful to have y'all along for this crazy ride and can't wait to share this summer with you. Now that we've caught up...on with the grub.
I'll start this post by letting you know that my husband called this "perfection" and said that I should make it "exactly like this every time and never change a thing." So now that you know what you're in for... These are not your average breadsticks, they are LOADED with roasted garlic which automatically puts them on a different level and then the dipping sauce, oh my gosh, the dipping sauce. Roasted garlic is something that I eat by itself so ofcourse I put it in the sauce too. You guys are going to flip for this one. I always say that I hope you enjoy it....today....there isn't a doubt in my mind, I know you'll enjoy it...
|I leave the skin on and peel after roasting...that is just personal preference!|
6-8 cloves of garlic
1 ice cube (or 1 Tbsp water)
Make a little pouch with foil and place the cloves and ice inside. Bake in the oven for 30 minutes. I always make a double or triple batch of this because I use it on everything!
3/4 tsp active dry yeast
1/2 cup warm water
1 1/4 cups all-purpose flour
2 tsp kosher salt
5 cloves roasted garlic, smashed
2 Tbsp olive oil
Combine the yeast with the warm water and let it sit for 8-10 minutes. Place flour and salt in the bowl of your stand mixer fitted with the paddle paddle attachment. Turn mixer to the lowest setting and begin pouring in the olive oil in a thin steady stream. Slowly add in the yeast water. Mix in the roasted garlic. Once all ingredients are incorporated well, transfer to a glass bowl sprayed with Pam or lightly oiled, cover and let rise for an hour. Preheat the oven to 375 degrees. Cut the dough into 6-8 equal pieces, form into sticks and place on a greased baking sheet. Bake for 12-15 minutes or until they begin lightly browning. Garnish with some dried parsley if youw want. Serve with alfredo dipping sauce below.
Alfredo Dipping Sauce
1/2 stick butter
2 cloves roasted garlic
1 cup heavy cream
1/2 cup grated parmesan cheese (not the powdered stuff!)
salt and pepper to taste
Melt butter over med/low heat. Add in remaining ingredients and bring to a simmer. Simmer until sauce thickens, about 5 minutes. Add more salt and pepper to taste. Serve with breadsticks.