You know those recipes that pop up in your inbox, or you see them on twitter, or you see them while
I had TWO of those recipes hit me yesterday. TWO! Oh man, I knew I was in for a busy evening!
So if two recipes hit me, why am I posting this particular one first? Because I saw it first, and I made it first (the other is a dessert, I will be posting it soon!), and then I took pictures of it first, and uploaded those pictures first, so it made logical sense and kept me from choosing a favourite :) because trust me, you can't choose a favourite between them!
Speaking of pictures, how many people edit their pictures before posting? I used to edit mine in the first few months of my blog last summer when I was using a point-and-shoot, but then when I would look back on them they just looked strange (too warm, too cool, washed out, etc.). So I haven't edited my pictures much since then. If I do, I just use the 'enhance' function on iPhoto (that is the only photo-editing software/tool that I have currently). Often that isn't even a very good option so I usually end up posting them as-is, in their raw picture glory.
For example, I know my Margarita Cupcakes and Pina Colada Cupcakes photos are a little on the dark side, but when I clicked on 'enhance' the cupcake liner colours blew out into this strange situation so I quickly hit 'undo'! So then I tried to brighten them up, and that was a whole different disaster. So dark boozy cupcake photos they remained.
At least the cupcakes still look tasty, which they definitely are!
Margarita and Pina Colada Cupcakes - dark picture but delicious cupcakes!
So now I am wondering, should I look into investing in some real photo-editing software? If so, how am I going to figure it out? Are they user-friendly for people who think their computers should know what they want? Oy, too many questions. Maybe there is somewhere I can take 'food photos and editing for dummies' in the city...
I'll keep pondering the picture questions, and you can make these ridiculous garlic knots. Or if you are in a dessert mood, wait for my post tomorrow for some ridiculous dessert heaven from Amy at Do You Know the Muffin Pan? It is an epic dessert my friends!
These garlic knots are from the lovely Joy at joythebaker.com, and they are everything I love in bread. Whole wheat, buttery, garlicky (<- that's a real word too, spell check didn't even correct it!), and in a funky shape.
This recipe makes about 10 addicting garlic knots.
Whole Wheat Garlic Knots
- 1 pkg active dry yeast
- 1 cup warm water
- 2 tsp sugar
- 1 cup whole wheat flour
- 1 1/2 cups flour
- 2 tbsp olive oil
- 1 tsp salt
- For the garlic butter mixture
- 4 cloves garlic, minced
- 2 tbsp butter, melted
- 2 tbsp olive oil
- 1/4 cup chopped chives
- 1/2 tsp salt
- In a small bowl dissolve the sugar in the warm water and sprinkle in the yeast. Let it sit for 5 - 10 minutes until foamy
- While the yeast foams, whisk together the whole wheat flour, regular flour, and salt
- Make a well in the centre of the dry ingredients and add the olive oil and foamy yeast mixture
- Mix everything together with a fork, and then knead for about 5 minutes until a soft dough forms
- Grease a large bowl with some olive oil and then place the dough in the bowl and make sure it is covered in a light layer of the olive oil
- Cover the bowl with plastic wrap and then a tea towel
- Let the dough rise in a warm spot for about 45 minutes - 1 hour, or until it has doubled
- After the dough has risen, lightly flour a flat surface and roll the dough out into a 10" x 10" square
- Cut the dough into 10 strips (a pizza cutter works perfectly!) and then tie each strip of dough into a knot
- Tuck the ends of the dough around the knot, and place them on parchment lined baking sheets
- Cover the knots with the kitchen towel and let them sit for half an hour
- While the dough is resting, preheat the oven to 400 F
- In a large bowl mix together the garlic, butter, olive oil, chives, and salt
- After the dough has rested, bake for 15 - 18 minutes or until they are a beautiful golden brown
- Throw the warm knots into the garlic butter mixture and stir or toss to coat the knots