Homemade Pizza (with video link)

Happy National Pizza Day! To celebrate, how about trying this homemade pizza dough? It's delicious!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/sBEGCzKs8vY

Original recipe credit: https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe

Recipe as presented below contains my modifications. 

Ingredients:

1 T. sugar

1 T. instant yeast (or active dry yeast)

1 T. salt

2 c. water (95-105°F)

2 T. olive oil (optional)

660g (5 1/2 c.) unbleached all-purpose flour (you may need slightly more)

2 T. King Arthur pizza seasoning (optional)

pizza sauce and toppings

 

Directions:

 

1. Add the sugar, yeast, salt, and oil to the water. Stir to dissolve/combine (it will not really fully 'dissolve', will look more like an oily mixture of sorts (see the video)). Set aside.

 

2. Put the flour in a large bowl and add the pizza seasoning, stir to combine.

 

3. Pour the yeast mixture into the bowl and begin mixing with a spoon. Once it starts to become a shaggy dough, switch to kneading together to combine. If it is not coming together, add a little bit of flour at a time until you have a dough forming.

 

4. Place dough on a floured surface and knead for 7-10 minutes, until a smooth and elastic dough consistency is achieved (should easily form into a ball and hold shape).

 

5. Place dough in a lightly greased bowl and cover it. If you have a 'bread proof' setting on your oven (like I do), turn that on and pop it in there for 15 minutes, then shut off the setting and leave it there for 45 more minutes (1 hour total). Otherwise, let proof at room temperature for 1-2 hours, until it has doubled in size. 

 

6. Heat oven to 450°F.

7. Press into the dough to gently deflate it, then divide it into 3 or 4 portions (depending on how thick of crusts desired and size of your pizza pans; I went 3, as we have pans that are 13" and bigger).

 

8. Lightly oil your pizza pans, then press/work the dough to an even thickness all over, until you have reached the thickness you desire.

 

9. Top with pizza sauce and toppings of your choice. Transfer to oven and bake for 15-20 minutes (longer for thicker crusts and/or more toppings).

 

10. Upon removing from oven, transfer to a cooling rack to cool for 10 minutes before serving. Enjoy!

Rosemary Cheddar Bread

Time for baking some bread! This is a tasty one, albeit a bit on the salty side; I will opt for a mild cheddar next time I make it. It is very good dipped in marinara sauce.

Link to my YouTube "making of the recipe" video: https://youtu.be/roBOmLv3JXI

 

Original recipe credit: https://www.kingarthurbaking.com/recipes/rosemary-cheddar-cheese-bread-recipe

Recipe below contains my modifications. 

Ingredients:

for the rosemary dough--

 

170g (1 1/2 c.) golden wheat flour

2 tsp. baking powder

1 T. dried rosemary

1/2 tsp. sage

1/4 tsp. salt

1 large egg

1/2 c. milk

3 T. butter, melted (next time I would use unsalted)

 

for the cheddar dough--

 

180g (1 1/2 c.) unbleached all-purpose flour

1/4 c. Better Cheddar cheese powder

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/2 tsp. black pepper

1 large egg

3/4 c. milk

3 T. butter, melted (same note as above)

113g (1 c.) grated or shredded cheddar cheese (I would go mild next time)

 

Directions:

1. Heat oven to 350°F. Grease a 9" x 5" loaf pan and set aside.

 

2. Make the rosemary batter: In a medium bowl, whisk together the golden wheat flour, baking powder, rosemary, sage, and salt. Set aside.

 

3. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, stirring only until just combined (batter will be stiff).

 

4. Make the cheddar batter: In a medium bowl, whisk together the all-purpose flour, cheese powder, baking powder, salt, cayenne, and black pepper. Set aside.

 

5. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, along with the cheddar cheese, stirring until just combined.

 

6. Assemble the loaf: Use a cookie scoop to make ping pong ball size scoops of the cheese batter. Place across the bottom of the loaf pan, leaving space between each for a checkerboard pattern. Repeat with the rosemary batter, filling in the spaces between the cheese scoops. 

7. Repeat with a second layer, reversing the order so that alternate dough types are on top (cheese scoop on top of a rosemary scoop and vice-versa). You may end up with one scoop of cheddar on top of cheddar at the end (like I did in the video).

 

8. Transfer to oven and bake for 45-50 min, until nicely browned on top and toothpick inserted in center comes out clean. 

9. After removing loaf from oven, let it cool in pan for 30 minutes before carefully turning it out to cool completely on a rack. Once cooled, slice up and enjoy!

Chocolate Truffle Almond Pie with Amaretto Cream

Outstanding pie alert...outstanding pie alert...

Happy National Pie Day!

To celebrate, make this pie, you will be very happy you did, it's 10+/10 all the way.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/zA9QjbWE5dk

Ingredients:

1 piecrust (I used this recipe, but you could also just do a refrigerated one)

1 c. semisweet chocolate chips

1 c. bittersweet chocolate chips

1/2 c. (1 stick) salted butter, softened

3/4 c. light brown sugar (packed) 

3 large eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

60g (1/2 c.) all-purpose flour

1 c. slivered almonds, toasted

 

for the Amaretto cream--

 

1 c. heavy cream 

2 tsp. Amaretto (or a small amount of almond extract)

1/4 c. powdered sugar

 

Directions:

 

1. Heat oven to 350°F.

 

2. For the piecrust: Roll out crust to fit a 9" pie dish and crimp edges. Line piecrust with aluminum foil (or parchment) and fill bottom with pie weights (or dried beans). Bake for 10 minutes, then remove weights and foil. Bake for additional 10-12 min. Cool on wire rack while preparing filling.

 

3.  In a microwave-safe medium bowl, melt both types of chocolate chips together in the microwave, using short 'bursts' of around 15-30 sec (depending on your microwave), stirring between each 'burst', until chocolate is completely melted and smooth. Let rest for 15 min (while you prepare the other ingredients).

4. In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.

5. Beat in eggs one at a time.

6. By hand, stir in the melted chocolate, vanilla extract, and almond extract.

7. Stir in the flour and toasted almonds, then spread mixture evenly in the prepared piecrust shell.

 

8. Transfer to oven and bake for 30-35 min, until set (doesn't jiggle in middle when lightly shaken; this took 32 min in my oven).

 

9. Transfer to a cooling rack for 1 hour, then place in fridge for at least 1 hour (can go longer, but you will want to pull it out of fridge about 30 minutes before serving).

 

10. For the Amaretto cream-- In a small mixing bowl, whip/beat together the heavy cream, Amaretto, and powdered sugar until stiff peak cream forms. Serve atop pie and enjoy! (Pie is also great without the cream :))

Orange Chocolate Chip Cookies (with video link)

These cookies are super soft and tasty with their different twist: orange in a chocolate chip cookie!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/YHUMc8sTeTs

Original recipe credit: https://crisco.com/recipes/orange-chocolate-chippers/

Recipe below contains my modifications.

Ingredients:

3/4 c. butter flavored Crisco

1/2 c. light brown sugar (packed)

2 tsp. orange zest

1/3 c. milk

1 large egg

180g (1 1/2 c.) all-purpose flour

97g vanilla flavored instant pudding mix (the 4-serving size)

1 tsp. baking powder

1 c. milk chocolate chips 

Directions:

1. Heat oven to 350°F.

2. In the bowl of a stand mixer, beat together shortening, sugar, and orange zest.

3. Beat in the milk and egg.

 

4. In a medium bowl, stir together the flour, pudding mix, and baking powder. Gradually mix this in with the wet mixture.

 

5. Stir in the chocolate chips by hand.

 

6. Drop rounded Tablespoonfuls of dough onto baking sheet, spacing each 2" apart.

7. Bake for 13-14 minutes or until set. After removing from oven, let cool for 2 minutes baking sheet before transferring to cooling rack. Enjoy!

Steaks with Shiraz Morel Sauce (with video link)

Do you love morels? Do you love steak? And wine? This recipe is for you! 

Link to my YouTube "making of the recipe" video: https://youtu.be/8QocIoCKVp8

Ingredients:

2-4 steaks, cut of your choice

2 T. olive oil

1 oz. dried morel mushrooms, reconstituted (or you can use up to 1 lb. fresh morels)

1 large shallot, finely chopped

6 fresh thyme sprigs

1 c. Shiraz

1 1/2 c. chicken broth

3 T. cold, salted butter, cut into "pats" (around 1 T each)

salt & pepper, to taste 

Directions:

1. Season steaks with salt & pepper. Cook steaks to desired doneness, then transfer to a plate to rest.

2. Meanwhile, to make the sauce, begin with the olive oil in a large skillet over medium-high heat.

3. Add the morels, shallot, and thyme sprigs. Cook until shallots start to soften (~3-4 min).

4. Carefully add the Shiraz and stir to combine. Increase heat slightly, bring to a boil, and let boil until wine has reduced by about 3/4.

5. If you cooked your steaks in a cast iron skillet (like I did in the video), I recommend pouring the mixture into the now empty steak skillet, then adding the chicken broth, stirring to scrape up the find as you do. If you grilled steaks (or other prep method), simply add the chicken broth to the skillet with the sauce and stir to combine.

6. Bring back to a boil and keep it boiling until liquid has slightly thickened, around 5 min.

7. Remove pan from heat, then remove and discard thyme sprigs.

8. Stir in the butter "pats" one at a time, until each has melted and completely combined in sauce. Season the sauce with salt & pepper, to taste.

 

9. Spoon sauce over steaks, serve, and enjoy! 

Maple Pecan Popcorn (with video link)

Happy National Popcorn Day!

To celebrate, I tried out this recipe and am so glad I did...it's awesomely yummy!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/GhLWJk8mZso

Original recipe credit: https://www.epicurious.com/recipes/food/views/maple-pecan-popcorn-356189

Recipe below contains my modifications.

Ingredients:

8 cups popped popcorn (I used an air popper to prepare mine)

3.5 oz. pecans, roughly chopped and lightly toasted

6 T. unsalted butter

1 1/2 c. pure maple syrup

1/2 tsp. salt

Directions:

1. Line an 11" x 17" rimmed baking sheet with aluminum foil. Lightly oil foil. Set aside.

2. In a small pan over medium heat, melt the butter.

3. Stir in the maple syrup and salt. Place a candy thermometer to monitor temperature.

4. Let mixture cook WITHOUT stirring until temperature reaches 300°F. Note: when it first boils, you may have to turn the heat down slightly until it gets more syrupy and the volume comes down a bit.

5. Be patient, do not rush the mixture by going past medium heat. It took mine slightly more than a half hour to reach 300°F.

6. Once it does get to 300°F, remove from heat and pour over popcorn/pecan mixture. Using a silicone spatula, quickly stir to coat, then pour out onto prepared foil/baking sheet.

7. Let cool completely, then enjoy!

Steak with Cabernet Sauce (with video link)

Absolutely delicious! I have made this a couple of times now and have loved it each time. Highly recommend my sharp white cheddar potatoes to accompany 😁

Link to my YouTube "making of the recipe" video: https://youtu.be/9T_DE04C-78

Ingredients:

2-4 steaks (cut and size of your choice; filet mignon is best, NY strip was used in the video)

Kosher salt and ground black pepper, to taste

~2 T. olive oil 

8 oz. cremini (baby bella) mushrooms, stems removed, sliced

1 shallot, finely chopped (or red onion, as I used the video)

2 garlic cloves, minced

1 c. Cabernet Sauvignon (Malbec also works well) 

2 sprigs fresh thyme

2 T. veal demi-glace (I used the concentrate found on Amazon--1/2 T. of it + 1 1/2 T. water)

1 T. butter

Directions:

1. Season your steaks with the kosher salt and pepper. Cook steaks in the olive oil, according to your preference of doneness. Transfer to a plate and tent them with foil while you prepare the sauce.

2. In the same pan you cooked the steaks (which should have the olive oil used still in it; add more if needed), put the heat to medium and add the mushrooms, along with the shallot and garlic. Cook, stirring occasionally, until mushrooms and shallots have softened (3-4 min).

3. Carefully add the wine to the pan. As you stir it with the mushrooms, scrape the bottom of pan to get the fond into the sauce. Add the thyme sprigs and bring to a simmer. Let simmer for 5-8 minutes, until wine has reduced a bit.

4. Add the demi-glace and butter. Stir until fully incorporated in sauce, then let simmer for 1 minute. Adjust seasoning with salt and pepper if needed.

5. Plate your steaks for serving, top with the sauce, and enjoy!