Oh Sweet Basil

In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot. 1 Cup Warm Water, ½ Cup Heavy Cream Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. 4 ½ teaspoons Instant Yeast, 1 Cup Sugar In another measuring cup, add the buttermilk and warm as well. Making sure it’s luke warm, add it to the yeast mixture.

This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products. Our honey curry chicken is a tender chicken recipe smothered in a sweet, savory curry sauce that’s so good you’ll want extra rice just to soak it up. This Honey Curry Baked Chicken recipe is everything you want in an easy dinner recipe.

Preheat your oven to 350℉. Line an 8 inch by 8 inch square pan with parchment paper. Brown the butter in a deep skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has become a deep caramel color. Set aside in a bowl to cool. 1 Cup European Butter In a large mixing bowl, whisk the flour, pumpkin pie spice, brown sugar, sugar, baking powder, and salt.

This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products. Forget takeout! These teriyaki chicken rice bowls have juicy grilled chicken, fresh sautéed veggies and the stickiest homemade teriyaki sauce, all ready in about 30 minutes. It’s faster than takeout, uses simple ingredients, and makes an easy weeknight dinner everyone can customize.

Heat the oven to 400 degrees F. In a mixing bowl, combine the bisquick, cornmeal, flour, sugar, baking powder and salt. Whisk to thoroughly combine. 2 Cups Bisquick, ½ Cup Cornmeal, 3 teaspoons All-Purpose Flour, ½ Cup Granulated Sugar, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt In a separate bowl, combine the egg, butter, honey, milk and vanilla. Stir until smooth.

This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products. Everyone thinks the secret to the best chocolate chip cookies is the chocolate. It’s not. These brown butter chocolate chip cookies are soft, chewy, and packed with rich nutty flavor, melty chocolate chunks, and a sprinkle of flaky sea salt. If you’ve never made chocolate chip cookies with brown butter, you’re in for a treat.

Place a chunk of parmesan in a blender and pulse until you make the parmesan cheese like a powder. This helps it better stick to the pasta. ½ Cup Fresh Parmesan Cheese In a large dutch oven with a lid, heat to medium heat. Add in olive oil and garlic and sauté until fragrant, about 30 seconds. 2 Tablespoons Olive Oil, 3 Cloves Garlic Pour in the pasta, and stir gently until beginning to brown slightly. You may need to turn down to medium low heat if it's all browning quickly.

This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products. If there was ever a woman who understood that good food is about more than what’s on the plate, it was Dolly Parton. So we’re celebrating Dolly the way we know best — with food.

This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products. Fall baking is officially here, and we’re celebrating with all the best fall desserts in one delicious place! From homemade pumpkin pie and warm apple crisp to chewy pumpkin cookies, cinnamon rolls, cobblers and gooey cakes, these are the recipes we come back to as soon as fall arrives.

Preheat oven to 375℉ and use nonstick spray to grease a 9×13" pan. Shred the zucchini and transfer it to a colander. Sprinkle with a light layer of salt, about 1 teaspoon. Top with paper towels and let sit for 15 minutes (or longer) while you measure out remaining ingredients. 9 Cups Zucchini, 1 teaspoon Salt Saute: Heat olive oil in a small skillet over medium heat. Add the onions and soften for 5 minutes. Add the garlic and stir occasionally for 2 minutes. Remove and set aside.