Breads

Pizza Crust (for the GRILL!)

The weekend is here, AGAIN plus summer officially started this week.  Hallelujah!  You know what that means, right?  You should…its time to break out the grill again!

If you haven’t figured it out yet, Branden and I have some sort of sick obsession with grilled pizza.  Maybe its because the possibilities are endless?  I also really enjoy anything that involves gooey cheese.  Or maybe we just enjoy grilling.  For some strange reason, grilled pizza to us always feels like its going to be less involved than say, burgers.  That’s not normally the case.  Our kitchen gets messy when we make grilled pizza (its probably my fault, when I cook, I’m a tornado).  I’m going to stick with this reasoning: the kitchen gets messy because there’s no time to clean as you go – everything comes together REALLY fast and right at the end.  You have to have all your ducks in a row when you make grilled pizza.  There is no forgiveness if you’re not prepared.  Usually…

Normally we tell you to just grab one of those handy, dandy refrigerated crusts (Pillsbury has a decent one) and if you haven’t planned ahead, these work perfectly fine.  But if you’re not making pizza on a whim, this crust recipe is super simple and CHEAP (and sooooo much better tasting).  I have a really bad track with getting bread to rise in a timely fashion at our house, but even I couldn’t screw this one up.  Easy, peasy my friends.  Good news too is that you really only need an hour’s notice if you play your cards right.  There’s not a lot of involvement with this crust and it doesn’t “knead” a million rises (sorry for the lame joke).

Need some inspiration for you naked crust for GRILLED pizza?  Check out these past posts!

Poblano & Chicken Grilled Pizza with Avocado (this is a new fan favorite)

Thai One on Pizza

Queso Fundido Grilled Pizza

Grilled Hawaiian Pizza

BBQ Chicken Pizza

Lemongrass-Chicken Pizza with Sweet Potatoes & Onion Marmalade

  • 1 c. lukewarm water, plus extra as needed
  • 1/4 c. olive oil
  • 1 tsp. honey
  • 1 pkg. active dry yeast (2 1/4 tsp.)
  • 3 c. unbleached all-purpose, plus extra as needed
  • 1/4 tsp. kosher salt

Place the water, oil, and sugar in a large bowl.  Sprinkle the yeast on top and let sit until foamy, about 5 minutes.

In a medium bowl, combine with the flour and salt.  Add to the water mixture, 1/2 cup at a time, until well incorporated.  If the dough is still, add more water.  If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky.  Continue to mix until it feels elastic.  Turn the dough out onto a well-floured work surface.  Knead for just about 1 minutes, until just smooth and easy to work with, adding extra flour to the surface to prevent dough from sticking.  Do not over work the dough or it will be tough!

Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil.  Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about one hour.

Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth.  Divide into two equal-sized balls and proceed with pizza making.

The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.

Recipe from Pizza on the Grill by Elizabeth Karmel and Bob Blumer

 

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Categories: American, Breads, Recipes | Tags: , , | 1 Comment

Naan – at HOME!

I love naan, but it’s nearly impossible to create the yummy Indian delight without a tandoor…until Cook’s Illustrated starting experimenting.  And guess what?  I tried their “success story” and am here to inform you that….wait for it, wait for it…they did a pretty darn good job!

This recipe does take some planning ahead (and the instructions look daunting), but there’s really no part of this recipe that is overly difficult.

Enjoy!

  • ½ c. ice water
  • 1/3 c. greek yogurt
  • 3 TBS plus 1 tsp. vegetable oil
  • 1 large egg yolk
  • 2 c. all-purpose flour
  • 1 ¼ c. tsp. sugar
  • ½ tsp. instant yeast
  • 1 ¼ tsp. salt
  • 1 ½ TBS butter, melted

In a measuring cup or small bowl, combine water, yogurt, 3 TBS oil, and egg yolk.  Process flour, sugar, and yeast in food processor until combined, about 2 seconds.  With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds.  Let dough stand for 10 minutes.

Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.  Transfer dough to lightly floured work surface and knead until smooth, about 1 minute.  Shape dough into tight ball and place in large, lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate for 16 to 24 hours

Adjust oven rack to middle position and heat oven to 200 degrees.  Place heatproof plate on rack.  Transfer dough to lightly floured work surface and divide into 4 equal pieces.  Shape each piece into a smooth, type ball.  Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with plastic coated with vegetable oil spray.  Let stand for 15 to 20 minutes

Transfer 1 ball to lightly floured work surface and sprinkle with flour.  Using hands and rolling pin, press and roll piece of dough into 9 inch round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking.  Using for, poke entire surface of round 20-25 times.  Heat remaining 1 tsp. oil in a 12-inch cast iron skillet over medium heat until shimmering.  Wipe oil out of skillet completely with paper towels.  Mist top of dough lightly with water, and cover.  Cook until bottom is browned in spots across surface, 2 to 4 minutes.  Flip naan, cover, and continue to cook on second side until lightly browned (if naan puffs up, gently poke with fork to deflate).  Flip naan, brush top with butter, transfer to plate in oven, and cover plate tightly with aluminum foil.  Repeat rolling and cooking remaining 3 dough balls.  Once last naan is baked, serve immediately.

Categories: Breads, Indian, Recipes | Tags: | 5 Comments

BAKED Donuts

Before the recipe, I have to apologize for my haitus – we had a rough week last week with a little family emergency that left the blog on the bottom of my priority list.  I’m slowly getting back to it but really haven’t had much time to devote to my kitchen lately (and am quickly running out of stuff in my queue!).  Have no fear, I have some new recipes that I want to try soon!!

I like cake donuts a lot, but never buy them because they’re not exactly the healthiest breakfast choice.  I never make them because that requires deep frying and that’s messy (and again, unhealthy).  Recently, I’ve been seeing recipes for baked donuts as well as nifty little donut pans.  I was intrigued for sure!

I’m happy to admit that baked donuts are YUMMY!  They’re not quite the same as the fried version, but they’re comparable  (especially with the reduction in calories considered).  I have some ideas for different flavors and such now that I’ve tried these and seen how easy they are!  Stay tuned!!!

King Arthur Flour’s Baked Donuts

  • 1 c. Pastry flour or 7/8 c. All-Purpose Flour
  • 1/2 c. sugar
  • 1 tsp. baking powder
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3 TBS dried buttermilk powder (If you don’t have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water)
  • 2 large eggs
  • 3 TBS vegetable oil
  • 2 TBS water

Whisk together all of the dry ingredients in a medium-sized mixing bowl.

In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.

Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.

Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

Categories: Breads, Breakfast, Recipes, Snacks | Tags: , , , | 2 Comments

Pumpkin Bread with Cream Cheese Swirl

This recipe is going to blow your mind.  For real.  You may have been weary about reading this post because the title just sounds so calorie-laden.  While the title accurately describes the picture, it also leads you astray – this is LOW calorie bread, folks.  Like, we’re talking around 50 calories per slice.  And a slice is an EIGHTH of a loaf, not some scrawny piece that you could see through because its so thin.  Seriously.

I didn’t believe it when I found this recipe on Pinterest but the woman who blogged about it first said she actually ate the whole loaf in a sitting because it was so good.  I was curious, so I decided to try it out on friends this week.  Surprisingly, there is a lot of flavor here and my friends were pretty impressed.

Enjoy!

Batter:
  • 1 1/2 c. pureed pumpkin
  • 1/2 c. unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1 c. all-purpose flour
  • 2/3 c. whole wheat flour
  • 1/2 c. Stevia Cup For Cup sweetener
  • 1/2 c. granulated sugar
  • 1 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
Cream filling
  • 8 oz. reduced fat cream cheese
  • 1/4 c. granulated sugar
  • 1 T. all-purpose flour
  • 2 egg whites
  • 1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
Categories: American, Breads, Desserts, Recipes, Snacks | Tags: , , , , | 1 Comment

Lightened-Up Spinach & Artichoke Dip

In a last minute effort to create something delicious and nothorribly unhealthy for the Superbowl last week, I found a lightened-up version of Spinach and Artichoke dip…with bacon.  Yes, bacon.  Yum.

This recipe was delicious and was a hit at the party probably because most didn’t even know that it was low fat (my kind of party food).  It was also super easy, so watch out, you may be finding yourself making this on a regular basis.

Enjoy!

  • 1/3 cup fat-free mayonnaise
  • 2 garlic cloves, minced
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 2/3 c. (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
  • 5 center-cut bacon slices, cooked and crumbled
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.

Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated.

Serve with toasted baguette slices.

Cooking Light

Categories: American, Appetizers, Breads, Recipes, Snacks | Tags: , , , , | 2 Comments

Cast-Iron Corn Bread

Hope you all had a wonderful Christmas- I know we did. We were able to spend time with both families which was is always a blessing!

So how about some classic cornbread made in a cast iron skillet greased with bacon fat?  Um, okay!  And put down that butter, you’re not going to need it since the pan is greased with awesome.

We always  have a jar of bacon fat hanging out in our fridge.  Its awesome for greasing our cast iron and makes the best popcorn ever!  So please don’t ever throw it away…

Enjoy!

  • Bacon Fat (for greasing)
  • 1 c. Fine Grind Cornmeal (Bob’s Red Mill works perfect)
  • 1/4 c. Butter, softened
  • 1 c. Milk
  • 1 Egg
  • 1 TBS Sugar
  • 4 tsp. Baking Powder
  • 1/2 tsp. Sea Salt
  • 1 c. Whole Wheat Pastry Flour (I love King Arthur Flour)

Preheat that oven to 425º F.  Lightly grease a 12″ cast iron skillet with bacon fat or lard (bacon fat is going to give you the better flavor).

Sift dry ingredients together.  Stir in egg, milk, and butter until smooth (careful to not over beat).  Pour into prepared to skillet and bake for 12-15 minutes or until golden and the sides begin to pull away from the edge of the pan.

Adapted slightly from Bob’s Red Mill

Categories: American, Breads, Recipes, Sides | Tags: , , , , | 1 Comment

Pumpkin Bread Pudding with Vanilla Bean Creme Anglais & Spicy Caramel Apple Sauce

WARNING: If you’re watching your waistline during the holiday season, this post is most definitely NOT for you.  Sorry.  Come back later…

If you’d rather indulge in all things delicious, keep reading because this recipe is absolutely sinful.  A big thanks to one of my co-workers, Sarah, who pointed me to this recipe by Bobby Flay…I ended up making it for dessert for Thanksgiving to supplement my ugly pie and it was a huge hit.  Huge.  I didn’t want to share.  So I let everyone eat their helpings and then I took it home and ate it for breakfast the next few mornings.  Seriously, dessert for breakfast…pumpkin is a squash (vegetable-ish = healthy) that was turned sweeter so therefore it must be like a fruit and there’s bread involved and LOTS of eggs.  Translation: acceptable breakfast.  Don’t judge me.

Enjoy!

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 cup pure canned pumpkin puree
  • 2 tablespoons bourbon
  • Pumpkin Bread, toasted and cubed, recipe follows
  • Vanilla Bean Creme Anglaise, recipe follows
  • Spicy Caramel Apple Sauce, recipe follows
  • Freshly whipped cream

Preheat the oven to 325º. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

Pumpkin Bread:

  • 4 tablespoons unsalted butter, softened, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
  • 2 large eggs
  • 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Vanilla Bean Creme Anglaise:

  • 2 cups half-and-half
  • 1/2 vanilla bean, seeds scraped
  • 5 large egg yolks
  • 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Apple Sauce:

  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 star anise
  • 1-inch piece fresh ginger, peeled and chopped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple schnapps

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.

Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , , | 4 Comments

Cranberry Orange Bread with Grand Marnier Glaze

I don’t know why I do this to myself – I take a few days off from blogging and then I get totally back-logged.  Seriously, I have like 7 new recipes I’ve tried lately and haven’t posted about a single one.  Bummer for you AND for me!  But have no fear, I’m queuing this thing up and you’ll have plenty of new foods to try soon!  I’m even going to post a couple Thanksgiving-ish recipes because let’s be honest, in many households, Christmas dinner has a really striking resemblance to Thanksgiving dinner, at least its that way at my in-law’s…they can’t be the only ones!

So let’s start with Cranberry Orange Bread!  I found this recipe while I was laid up and immediately thought it would make the perfect breakfast snack while preparing Thanksgiving dinner.  I was right.  Yum.  We pretty much picked at this moist quick bread all day long – the sweet orange against the tart cranberries is quite the treat and the Grand Marnier glaze just seals it all together.  I will definitely be making this again…and probably for breakfast!

Enjoy!

  • 1 1/2 c. unsalted butter, softened, plus more for buttering pan
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 c. orange juice
  • 1 c. sour cream
  • 2 TBS freshly grated orange zest
  • 2 tsp. vanilla extract
  • 4 c. all-purpose flour
  • 1 TBS baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. dried cranberries
  • 2 c. powdered sugar
  • 6 to 8 TBS Grand Marnier or other orange liqueur

Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).

With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.

Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.

Meanwhile, in a small bowl, whisk together powdered sugar and 6 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.

Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.

Let loaves cool completely, then slice and serve, or wrap and freeze.

Courtesy of Stephanie Dean, Sunset

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 3 Comments

Pumpkin-Gruyere Focaccia

So I’ve never had good luck baking bread in this house – I’ve had an entire year of failures.  Seeing as baking is a science, I usually chalk each failure up as ant act of God to stop me from indulging in carbs by making the weather act up and kill my yeast in some way or another.  Not this time.  I finally figured out the perfect formula for successfully getting my yeast to behave (using the right bowl during rising, getting enough – but not too much – heat, etc.).  And there you have it, I baked some yummy-in-my-tummy fall bread.  Hallelujah!

I made this bread to go with our Caribbean-inspired pumpkin black bean soup that I’ll be posting about later this week.  I probably could’ve just eaten this plain (and all of it for that matter), but I fear I’ll never again be allowed to successfully bake bread in this house ever again.  I’ve been given a gift and I shouldn’t abuse it!

Oh, by the way – big news!!  God listened to my persistent begging over the last month and my foot healed a LOT faster than it did in February and I was able to get the pin taken out TWO weeks early!  I’m allowed to slowly start putting weight on it again, although I’m still in a soft cast for two more weeks.  In short, I (Lauren), baked this bread all by myself.  This week.  For real.  I am back in action, people!  Okay, so I probably won’t be cooking anything too nuts in the near future and I’ll probably still be relying a lot on Branden for nourishment, but at least the end is in sight!

Enjoy!

  • 3/4 cup warm water (100° to 110°)
  • 1/3 cup packed brown sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups bread flour, divided (about 15 3/4 ounces)
  • 3 tablespoons butter, melted
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (3 ounces) grated Gruyère cheese, divided
  • 2 TBS dried rosemary
  • 2 tsp. coarse sea salt
  • Cooking spray
  1. Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
  2. Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Place dough circle on a baking stone (or a baking sheet, sprayed with cooking spray). Sprinkle rosemary, sea salt, and remaining cheese evenly over dough; press lightly to adhere. Lightly coat dough with cooking spray; cover and let rise 20 minutes (dough will not double in size).
  4. Preheat oven to 400°.
  5. Uncover dough; bake at 400° for 30 minutes or until loaf is browned on the bottom and cheese melts (shield loaf with foil to prevent overbrowning, if necessary). Cool on a wire rack.

Adapted from Cooking Light

Categories: American, Appetizers, Breads, Recipes | Tags: , , | 4 Comments

Fall has arrived and with it comes Pumpkin Chocolate Chip Muffins

I love fall but hate it all at the same time.  I love the cooler evenings and the changing leaves, but I hate that winter is literally looming around the corner.  I feel like its going to come sooner than normal this year as we’re trending about 10 degrees cooler than average right now (secretly I’m still rooting for an Indian Summer, but that’s just me).  I’m not ready for 30 degree mornings yet – yes I said it, 30 degrees…we’ve already had one and it was awful!

All that babbling aside, the cooler temps and the county fair last week made me crave one of my favorite fall baked goods: Pumpkin Chocolate Chip Muffins.  I’m seriously nuts about them!  I love them so much that I used to hide them under my bed in college so my roommates wouldn’t know I had them (so horrible, I know!).  I personally like these muffins better after they’re a day old because they settle and become more dense (personal preference).  And of course, what’s a Pumpkin Chocolate Chip Muffin without a warm glass of Caramel Apple Cider (really simple, pour some caramel – think quality ice cream topping- in apple cider and pop in the microwave for a few minutes)?

Enjoy!

  • 1 2/3 c. all purpose flour
  • 1 c. granulated sugar
  • 1 TBS pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 c. butter (1 stick)
  • 1 c. mini chocolate chips

Heat oven to 350°.

Grease mini muffin pans.  Mix flour, sugar, spice, baking powder, baking soda, and salt in a large bowl.  Break eggs into another bowl.  Add pumpkin and butter; whisk until blended.  Stir in chocolate chips.  Pour over dry ingredients and fold in with a spatula until moistened.  Scoop into cups and bake for 20 minutes.

Cool on wire rack and store in a covered container.

– Courtesy of my Momma

Categories: American, Breads, Breakfast, Desserts, Recipes, Snacks | Tags: , , , | Leave a comment

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