Cheesy Garlic Herb Pull Apart Bread. New Music From The Wolfhounds.

Cheesy Garlic Herb Pull Apart Bread

Now this is some serious garlic bread.

Sometimes referred to as “crack bread” because it is so addictive, Cheesy Garlic Herb Pull Apart Bread is packed with flavor. Two cheeses are tucked into cuts in the bread and the whole lot gets coated in a heady garlic butter. Delicious.

If you like this kind of fun bread you might want to try this Cheddar Bacon Ranch variation, too.

Cheesy Garlic Herb Pull Apart Bread

Cheesy Garlic Herb Pull Apart Bread


1 crusty loaf, preferably sourdough or ciabatta
1/2 cup butter, softened
2 Tbs parsley, divided
1 Tbs basil, chopped
2 tsp white wine vinegar
2 garlic cloves, minced
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese


1. Preheat oven to 350°F. Line a rimmed baking sheet with foil.

2. Cut the loaf of bread on a diagonal, into 1 inch diamond shapes. Do not cut all the way through the bread.

3. In a small bowl combine butter, 1 tablespoon of the parsley, and next 3 ingredients.

4. Sprinkle cheeses between all cuts in bread. Spread butter mixture between all cuts and on top of the bread.

5. Bake for 15 minutes or until cheese is melted and bread is crisp. Sprinkle with remaining parsley and serve.

Serves 8

Recipe from Paula Deen
Cheesy Garlic Herb Pull Apart Bread
Cheesy Garlic Herb Pull Apart Bread
Cheesy Garlic Herb Pull Apart Bread
Cheesy Garlic Herb Pull Apart Bread
Cheesy Garlic Herb Pull Apart Bread
Cheesy Garlic Herb Pull Apart Bread

The Wolfhounds just keep on keepin’ on. First formed in 1985 they were together for 5 years before breaking up then regrouping in 2005. They have a new album out next month titled “Untied Kingdom (…or how to come to terms with your culture).”

‘Now I’m A Killer’ is totally addictive with its throwback sound and awesome guitar riffs.

Check out The Wolfhounds on Facebook. You can buy their music on Bandcamp.


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Short And Sweet. Butterscotch Chip Bars.

Butterscotch Chip Bars
These Butterscotch Chip Bars remind me a lot of Lazy Cake Cookie Bars which are one of the most popular recipes here at I Sing In The Kitchen. Both recipes start with a cake mix and use eggs, butter and chocolate chips. The addition of sweetened condensed milk in today’s bars adds richness and makes them much more moist.

The original recipe called for 2 cups of butterscotch chips, but I love chocolate chips so much more so decreased the butterscotch chips and added a bunch of semisweet chips.
Butterscotch Chip Bars
Butterscotch Chip Bars


1 package (18.5 ounces) yellow cake mix
4 tablespoons melted butter
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup butterscotch chips
1 1/2 cups semisweet chocolate chips


1. Preheat oven to 350℉.

2. Mix together cake mix, butter and 1 egg in a large bowl. The dough will be crumbly. Press into the bottom of an ungreased 13 x 9-inch metal baking pan. Set aside.

3. Place the condensed milk and the remaining egg in the same mixing bowl. Beat with an electric mixer on low speed until just combined, about 1 minute. Stir in the chips. Pour mixture over the crust so that it reaches the sides of the pan.

4. Bake for 35 to 40 minutes until golden brown at edges and the center is set. Transfer to a wire rack to cool for 25 minutes before cutting into bars.

Makes about 30 bars

Recipe slightly adapted from The Cake Mix Doctor Returns by Anne Byrn
Butterscotch Chip Bars
Butterscotch Chip Bars
Butterscotch Chip Bars
Butterscotch Chip Bars

Here’s a song that is short and sweet.

“Winter’s coming darling
we’ll be hugging all the time

and here’s the thing
you mean everything to me now”

Check out The Wiggly Tendrils on Facebook and his Website. You can buy the music on Bandcamp.


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Grilled Sea Scallops With Coconut-Chile Sauce. New Music From Honeyblood.

Grilled Sea Scallops With Coconut-Chile Sauce

I’m looking for a job cleaning mirrors. It’s work I can really see myself doing.


Give some sweet grilled scallops an Indonesian bend by serving them with this creamy, spicy coconut sauce. It’s so easy and yet so elegant.

Grilled Sea Scallops With Coconut-Chile Sauce
Grilled Sea Scallops With Coconut-Chile Sauce


1/2 cup coconut milk
4 Tbs lime juice
1 tsp minced ginger
1 tsp red pepper flakes
2 Tbs chopped cilantro
1 1/2 pounds sea scallops
Salt and freshly cracked black pepper
Sliced green onion and sesame seeds, to garnish
Steamed rice, to serve


1. In a bowl combine the coconut milk, lime juice and ginger. Mix well. Add the pepper flakes and cilantro. Sauce will be very thin.

2. Pat dry each scallop. Season with salt and pepper.

3. Grill for about 2 to 3 minutes on each side. Serve immediately with sauce and steamed rice.

Serves 4

Recipe slightly adapted from The Thrill Of The Grill by Chris Schlesinger and John Willoughby
Grilled Sea Scallops With Coconut-Chile Sauce

“Sea Hearts” to go along with sea scallops?


This romp of a tune is new from Glasgow duo Honeyblood. It’s as catchy as a fisherman on a great day. :)

Check out Honeyblood on the band’s Website where you can learn of upcoming shows in the UK and US and buy their music.


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Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce. New Music From M.E.

Stuffed Chicken Breasts
I recently received an email from M.E. (Maafa Eugenics) with his new song “Faith”. When I asked him what I should serve to go along with the music he sent a recipe that celebrates his southern heritage.

Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce is all at once comfort food and elegant dining. A simple filling of spinach, wild rice and mushrooms and a buttery wine sauce are magical with the chicken.

M.E. recommended serving the chicken with traditional southern sides like black-eyed peas and collard greens. I used this recipe for the black-eyed peas and followed this recipe for collard greens (using salt pork).

Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce
Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce


2 split chicken breasts
1 cup sliced baby bella mushrooms
1/2 cup long grain wild rice
4 oz fresh spinach
Salt and freshly ground pepper
6 oz white wine
2 Tbs unsalted butter
1/2 teaspoon cracked pepper
1 Tbs garlic paste
2 Tbs minced shallot
4 oz chicken stock


1. Cook rice according to package directions.

2. Sauté mushrooms and spinach with salt and 1 tablespoon of the butter. Set aside to cool slightly.

3. Make a pocket in each chicken breast that is deep enough to fill but be careful not to cut all the way through. Season inside and out with salt and pepper.

4. Fill each chicken breast pocket with a few spoonfuls of the spinach mixture.

5. Sauté chicken in a large skillet until golden brown on both sides.

6. Bake chicken in a preheated 375°F oven for 15-20 mins or until internal temperature is 165°F.

7. While chicken is baking, bring shallots, garlic paste, and wine to a boil in a small saucepan. Continue to boil until wine is almost all evaporated. Add chicken stock, decrease heat, and reduce sauce by half.

8. Remove sauce from heat and add butter. Stir gently until melted and sauce is slightly thickened. Correct seasoning with salt and pepper.

9. Remove chicken from oven and let rest for 5 minutes. Serve with sauce poured over the breasts.

Serves 2 (recipe doubles easily)

Recipe from Chef K.C. of King’s Lunch Table in Burlington, North Carolina
Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce

Now based in Brooklyn, M.E. is releasing “Faith” this week. He says his “style can be best described as East Coast Hip-Hop mixed with a little Southern Trap” owing to his North Carolina roots.

While hip-hop is not my usual jam, I found “Faith” to be pretty exciting. It’s a little weird which makes it a star in my ears. I love the use of voice distortion and that change to choral at the 2:10 minute mark is lovely and unexpected.

Check out M.E. on Facebook. You can buy his music on Bandcamp.


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Triple Lemon Layer Cake. Listening To Kinky Rhino.

Triple Lemon Layer Cake
My husband wanted a lemon layer cake for his birthday. Enter this super duper Triple Lemon Layer Cake.

A light lemon cake gets filled with tangy lemon curd and capped with a sweet, lemony buttercream. It’s a lot of lemon in every delicious bite.

Triple Lemon Layer Cake
Triple Lemon Layer Cake


9-1/4 oz (2-1/3 cups) cake flour
2-3/4 tsp baking powder
1/4 tsp salt
1-3/4 cups granulated sugar
2 Tbs lightly packed finely grated lemon zest
6 oz (3/4 cup) unsalted butter, softened
1 cup whole milk, at room temperature
5 large egg whites, at room temperature
1/4 tsp cream of tartar
Lemon Curd Filling (recipe follows)
Lemon Buttercream Icing (recipe follows)
2 lemons, zested with a channel zester, and silver dragées to garnish


1. Position a rack in the middle of the oven. Preheat oven to 350°F. Butter and flour two 8 x 2-inch round cake pans.

2. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.

3. In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy, about 1-1/2 minutes.

4. Add the remaining 1-1/2 cups sugar and beat until smooth, about 1-1/2 minutes longer.

5. Beat in one fourth of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula just until blended.

6. In another clean, large bowl, beat the egg whites with clean beaters in an electric mixer on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat until the whites form stiff peaks.

7. Add a quarter of the whites to the batter and gently fold in with a whisk or a rubber spatula. Continue to gently fold in the remaining whites, a quarter at a time, being careful not to deflate the mixture.

8. Divide the batter evenly between the prepared pans. Smooth the tops with the spatula.

9. Bake until a tester inserted in the cake centers comes out clean, 35 to 40 minutes.

10. Let cool in the pans on a rack for 10 minutes. Run a butter knife around the inside of the pans and carefully turn each cake out onto the rack. Flip right side up and leave to cool completely.

11. Slice each cake in half horizontally, using a long serrated knife. (I like using a wire cake splitter)

12, Put one of the four cake layers on a serving plate, cut side up. Spread 1/3 cup chilled lemon curd on top of the cake layer. Lay another cake layer on top, spread it with another 1/3 cup lemon curd, and repeat with the third cake layer, using the last 1/3 cup lemon curd. Top with the fourth cake layer.

13. Up to a few hours before serving, spread a thin layer of icing on the cake. Chill until the frosting firms a bit, about 1/2 hour. (By doing this you can help keep crumbs from catching on your spatula.)

14. Spread the remaining icing over the top and sides of the cake. Scatter with bits of lemon zest and drags.

Note: To create curls of lemon zest for the garnish, strip the zest from two lemons with a channel zester. Cover the strands loosely with a damp paper towel. The strands will curl as they begin to dry.

Lemon Curd Filling


4 oz (1/2 cup) unsalted butter
3/4 cup granulated sugar
1/2 cup fresh lemon juice
3 Tbs finely grated lemon zest
Pinch salt
6 large egg yolks

1. Melt the butter in a heavy medium saucepan.

2. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt.

3. Whisk in the yolks until smooth.

4. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. (A spoon should leave a path if you draw it across the surface of the curd). Don’t let the mixture boil.

5. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.

Lemon Buttercream Icing


8 oz (1 cup) unsalted butter, softened
2 Tbs finely grated lemon zest
3-1/2 cups sifted confectioners’ sugar
3 Tbs fresh lemon juice


1. In a bowl, beat the butter and lemon zest with an electric mixer on medium speed until light and fluffy.

2. Add the confectioners’ sugar in batches and beat until light and fluffy. Add the lemon juice and beat for 1 minute longer.

Recipes from Fine Cooking
Triple Lemon Layer Cake
Triple Lemon Layer Cake
Triple Lemon Layer Cake
Triple Lemon Layer Cake

When faced with a big slice of cake, you cannot help but Nom, Nom, Nom.

The song “Nom, Nom, Nom” is from the debut EP from Kinky Rhino, a project of the members of Blue Man Group. I’m thinking the singer could use something sweet to cheer him up because this song is more about numb than nom.

“You don’t get to quit until I’m done
Better make it quick ’cause I’m so dumb
I’m Dumb”

Check out Kinky Rhino on the band’s Website where you can buy their music.


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Cranberry Cobbler Cocktail

Cranberry Cobbler Cocktail
My daughter took a course in Saint Petersburg this summer. Knowing her parents all too well, she brought us back a bottle of local spirits.
cran liqueur

It tastes like a potent cranberry liqueur which makes it perfect for tempering with some sweet mixers. Thus a Cranberry Cobbler Cocktail is born. Hints of fruit and the dusting of nutmeg give it the warm feel of the classic autumn dessert.
Cranberry Cobbler Cocktail
Cranberry Cobbler Cocktail


2 oz spiced rum
2 oz orange juice
1 oz cranberry liqueur
2 dashes Angostura bitters
2 tsp simple syrup
Ice cubes
Cranberries and nutmeg to garnish


1. Combine first 5 ingredients in a shaker with the ice and shake.

2. Strain into a chilled cocktail glass and garnish.

Serves 1
Cranberry Cobbler Cocktail

Russian punk with bagpipes?

Sure! Sounds like a plan to rock into our Friday with drinks in hand.

Check out Zuname on this Website. You can buy their music on Bandcamp.


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Spicy Bacon Hot Dog. New Music From Fraternal Twin.

Spicy Bacon Hot Dog

This is the second recipe this week that stars bacon, but what can I say? Bacon is goooooood.

Bacon is especially good all spiced up in a lime-soy sauce and spooned over hot dogs along with crunchy, limey tortilla chips.

Spicy Bacon Hot Dog
Spicy Bacon Hot Dog


4 hot dogs
4 chopped bacon slices
1/2 onion, thinly sliced
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 teaspoon Worcestershire sauce
Spicy Chips (recipe follows) —I used Tostitos Hint Of Lime Tortilla Chips, an easy and delicious substitute
4 hot dog buns
Yellow mustard


1. Cook hot dogs in a hot cast-iron skillet with a little oil or butter, about 5 minutes.

2. Cook bacon in a skillet over medium-high heat until the fat has rendered, about 5 minutes. Add onion and cook, stirring, until translucent, about 3 minutes. Stir soy sauce, lime juice and Worcestershire sauce.

3. Place hot dogs in buns. Top with bacon sauce and spicy tortilla chips. Drizzle with ketchup and mustard.

Serves 4

Spicy Chips


1 cup lightly crushed tortilla chips
Cooking spray
1 tablespoon chili-lime powder (such as Tajin)


1. Spread tortilla chips on a baking sheet and lightly coat with cooking spray.

2. Sprinkle with chili-lime powder and toss to coat.

3. Bake at 350℉ until lightly toasted, 4 to 5 minutes. Let cool.

Recipes from Food Network Magazine
Spicy Bacon Hot Dog

Well this is pretty lovely.

‘Big Dipper’ is the new single from Fraternal Twin’s forthcoming album “Homeworlding”.

“The day won’t come
until I’m ready for it
so I don’t beg”

Check out Fraternal Twin on the band’s Website where you can learn of upcoming shows in NY and PA and link to buy their music.


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