Garlic Knots

3 cups warm water
1-1/2 TBS yeast
1/3 cup sugar
1 egg, beaten
1 TBS salt
1/3 cup melted coconut oil (or avocado oil or canola oil)
8ish cups bread flour (give or take 1/2 cup)

Topping:
6-8 TBS butter, melted
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp basil dried
1/2 tsp parsley dried
1 cup (4 oz.) freshly grated Parmesan


1.  In a large bowl or mixer combine: water, yeast and sugar.  Cover and let dissolve for 10 minutes.

2.  Then add: beaten egg, salt and melted coconut oil.  Then add 8 fish cups of bread flour.  Add flour until it the dough pulls away from the side of the bowl. The dough should be elastic and tacky but not so sticky that it heavily sticks to the palm of your hand. Do not add too much flour! 

3.  Knead for 15 min (by hand or using a mixer)

4.  Let rise 45 min or until doubled while covered with a clean dishtowel.
Divide dough in half, and divide each half into 16 portions. Form into knots or breadsticks or roll shape. 

5.  Combine topping ingredients together in a bowl.  Spread on melted butter and seasoning topping with a silicone brush.  Make sure each surface of the dough is covered by the butter or it will dry out. Let rise uncovered for an hour or until doubled. 

6.  Bake at 375°F for about 12-15 min or until golden on top.

*Recommend a high-quality unbleached bread flour such as @lehimills or @kingarthurflour  

 from Amber's Kitchen

Biscoff Cookies

18 TBS butter (2 sticks + 2 TBS)

1 cup sugar

1 cup light brown sugar, packed

2 eggs

1 TBS + 1 tsp vanilla

3 cups flour

1 tsp baking soda

3/4 tsp salt

2 cups white chocolate chips

Biscoff Cookie Butter (about 15 TBS, one 14.1 oz jar has enough)

20 Biscoff Cookies, finely crushed in food processor (if you buy the 8.8 oz bag you'll need 2 for this recipe)

20 Biscoff Cookies, coarsely broken up

1. Preheat oven to 350℉.

2. Mix butter and sugar together until creamy. Add eggs and vanilla and beat until well combined.

3. In a large bowl combine flour, ground cookies, baking soda, and salt. Slowly add to wet ingredients until well combined.

4. Add chopped cookies and white chocolate chips until combined.

5. With a large cookie scoop (about 3 TBS of dough) make two dough balls per cookie. Take one of the cookie dough balls and us the back of a TBS to make an impression in it. Then scoop 1 TBS of Cookie Butter into the impression. Take the second ball and place it on top of the ball with cookie butter in it. Seal the sides and make sure no cookie butter will leak out. Form into a ball.

6. Continue with the rest of the cookie dough (If you want smaller cookies use a small scoop and add about 1 tsp of cookie butter in the middle.)

7. Bake for about 10 minutes or until edges are golden brown. (Makes about 20 large cookies)

from kcampbell24