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My Favorite Homemade Pizza Crust

If I let them, E and B would eat pizza several times a week.  They love a well built pizza. In my quest to keep things as healthy as I can, and in an effort to get over my fear of using yeast, I had to learn how to make homemade crust!

I first started out making a crust using Greek yogurt and self-rising flour. It was alright, easy but not the crust I wanted.  After several attempts with different recipes, this one is my favorite.  It is so easy and forgiving.

While you can use the dough immediately, letting it proof for at least a week will add so much noticeable flavor.  The crust has a really good rise when baked so you can roll it fairly thin.  I bake the filled pizza crust in a preheated 425 degree for about 15 minutes or until cooked to desired crispness.


My Favorite Homemade Pizza Crust
Heavily Adapted from: http://www.bellalimento.com/2011/10/19/how-to-make-pizza-dough/

What you need:

• 4 cups all purpose flour
• 2 Tablespoons extra virgin olive oil
• 2 teaspoons instant dry yeast
• 1/8 teaspoon salt
• 1 1/2 - 2 cups warm water

What to do:

• In the bowl of your stand mixer add the flour, oil, yeast, salt. 
• Using the dough hook, turn mixer on low. 
• GRADUALLY drizzle the water into the flour mixture until it forms a ball. 
• If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.
• Continue kneading on low for approximately 10-12 minutes. The dough ball should be tacky but not sticky to the touch.
• Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.
• Dough can be used immediately after it has risen (bake in a preheated 425 degree oven); or placed in a plastic zip bag and stored in the fridge.

The Weekend Project - The NON Magnetic Chalk Board

Thanksgiving will be in our home this year and I am really excited about it.  There are so many projects I want to have completed before November but it seems really daunting.  It’s mostly stuff that we've put off doing like painting, organizing, building furniture, buying furniture, etc.  

While I work really well under pressure, I want to take my time and get everything just right. So I have decided to take two weekends out of the month for home projects. I will pick several projects from my master list and complete them over the course of a weekend. These will be strictly Saturday posts. I cook, I am NOT a diy-er! LOL  Sounds easy right? 

*eyeroll*

The first project on the list is the Magnetic Chalk Board Wall.  Getting this all together first required me to sand the walls, paint the walls and to clean and paint the baseboards.  THEN, I will need to prep the frame (remove the current picture and spray paint it) and paint the area, first with magnetic paint, then with chalkboard paint, where the frame will hang.  I hated it.

The magnetic part was a big fat FAIL! The magnetic paint was a runny mess; such that I had to touch-up my freshly painted wall.  After three or four coats of that hater magnetic paint, the magnets did not stick.  I just ended up with a framed chalkboard section...that I didn't like.  I contemplated for weeks about what I was going to do with it. 

I ended up painting the entire wall chalkboard and liked it way better....way!!! All of the frames were either thrifted or ones I already had on hand.  

While this project took way longer than I anticipated and didn't start out how I imagined, I love it better than my initial plan.  I also have plans to make some letter changes eventually.  However, it encouraged me to continue tackling the other projects on my list...which is long and strong y'all! Long. And strong.

Next up: The Family Room Gallery Wall

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I got a new job!

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I began a new adventure last month.  I got a new job!  I am very excited about the opportunities that this new position and company will provide me.  I went from being a team of one, performing 95% of the functions to having a team of people to work with.  My department is not just a team on paper, they legit work as a team; the fact that they/we all like each other is a huge, refreshing bonus!  My pay increased to do FAR less work than I was previously. (I will discuss my issue with this later)

My commute!! Let me tell you, this probably makes me the MOST happiest.  My commute has been cut by more than half!  I travel against the grain of rush hour traffic, I don’t have to get on 10 or 45 and there’s minimal traffic returning home because I leave work at 3:30!!  For those that know about traffic on I-10 and I-45, my former route, know that not having to get on either of those freeways at any hour is a happy hour!  My quality of life has increased significantly because of this.  The first week or so of getting home between 4 and 4:15, I didn't know what to do with myself! LOL Getting home early enough to do things other than, immediately, starting the dinner|homework|bedtime routine, was foreign to me.  I have gotten so much of my time back.  E and B have noticed that I am less stressed and “not nearly as pissy” and it has only been about a month.  It is amazing what a couple of extra hours in your day can do! 

The only hiccup, which really isn't a hiccup I guess, is that since there is a team doing what I used to do solo, I was concerned about losing the skills that I’d honed for over seven years.  I discussed this with someone I trust.  She told me I was looking at the situation ALL wrong.  She asked me how long had I been putting off completing my educational pursuits because of my workload (in addition to E’s medical stuff)?  She asked how long would it actually take for me to complete the hardest leg of my goals?  She also pointed out that the college is RIGHT ACROSS THE STREET from my current employer.  She informed me that this is my “break”.  The break I have been waiting for to complete the last few classes to be eligible to sit for the CPA exam, to study to get some career specific certifications and to begin navigating a couple of Master’s degrees; the break where E is healthy; the break where I don’t feel overworked and stressed.

She’s right and I am going to take FULL advantage of this opportunity! 

Be Encouraged

Now Churning - Nutmeg Ice Cream

I am 0 for 2 in my fall ice cream flavors.  E and B have disliked them both. 

The ginger ice cream was "too gingery" and this one was "too nutmegy"...dude, that's not even a word! LOL.

While I had high hopes for these fall flavors, I greatly appreciate E and B giving me honest feedback on the new foods or recipes I introduce them to. 

I have two, maybe three, more fall flavors I want to try before I go back to my traditional ice cream creations: Apple Pie, an updated version of my S'Mores recipe using a marshmallow ice cream base and Sweet Potato.  Cross your fingers...

"Fat-minded"

The women I follow on FB are hilarious.  I mean if I need a middle of the day pick me, I can log on and get a good belly roll laugh!  Last week there was a post on Magic Johnson’s son who'd recently had weight loss surgery. One of the ladies said something like, if he remains “fat-minded” the surgery will be a waste.  After I had a sufficient laugh off of the entire thread, Hills comment about being “fat-minded” lingered.

Since March 2014, I have lost nearly fifty pounds. Most of that weight loss came from stress, when the stress was reduced I decided to try to, at least, maintain the loss.  I have dropped several dress sizes, purged my closet twice (such that I am wearing the same combination of outfits every week) and am learning to fall in love with my body all while remaining fat-minded.

When I look in the mirror I still see size 18/20 TBruce.  The TBruce who hid behind over sized clothes, who wasn’t always mindful of her appearance, who still has forty more pounds to lose.  I don’t see the “slim”, “skinny” person y’all seem to see.  I pick my body apart every time I look in the mirror: my butt needs to be firmer, my thighs are too saggy, my arms need toning, my eyes look extra baggy, do I look bobble-headish?

Also, you would think shopping would be way more fun, but it is not.  I am used to going to [insert any plus size stores name] and getting what I needed.  Even bra shopping has become cumbersome.  I automatically gravitate to what was once comfortable to me.  I have been going to my favorite thrift stores for a few staple pieces but I still have not found a go to store for new clothes yet. I am not a 2XL or even an XL any longer.  However, my mind hasn't caught up with my body yet. Plus, I am not stylish! Pinterest has been a boon for me putting outfits together.  

images pulled from Pinterest

I am also aware that I have become VERY mindful of what I eat now, almost to the point of being neurotic.  I am acutely aware of the old habits that led to my weight gain and I am afraid to fall back into those habits.  The only thing that is keeping me from going full on calorie counting Nzai is that I don’t want B to become obsessed with her body image or weight or food or anything.  She watches and learns from me. I want her to see that I am doing things the right way and not in an obsessive way, if that makes sense.

During the next six months I am going to focus on the final forty that I want to lose.  I am going to employ the services of a trainer to tone me up.  I am also going to be consciously less obsessive about food.  I don’t want food to control me this way (obsessive calorie counting) the way it controlled me the opposite way (anxiety/boredom eating).

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"Hike up your skirt a little more"

I love listening to music while I cook.  I usually listen to one of those cable music stations; I love old school music and music from when I was in high school. While making this really simple apple cake for my MIL and Mudear, I was completely rocking out to Dave Matthews Band!  Crash Into Me is such a sexy little song!

Even though it is still in the upper 90s in the city, fall baking is in full swing in my kitchen!  I am always looking for quick breads to make for my grandmother and MIL.  I used a chunky applesauce but regular will do just fine.  It has classic fall spices that will make your house smell divine!

Applesauce Loaf Cake

One Loaf

What you need:

• 1 1/2 cups of flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 1/2 cup of softened butter
• 1 large egg
• 1 t of pure vanilla extract
• 1 1/2 cups of chunky applesauce

What to do:

• Preheat oven to 350 degrees.  
• Spray one loaf pan with non-stick spray and set aside.
• In a medium bowl whisk together all of the dry ingredients. 
• In a small bowl mix together the butter, egg and vanilla extract.
• Add the butter mixture to the dry ingredients and mix until combined.
• Pour in the applesauce and mix well.
• Pour mixture into your loaf pan. Bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

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Crystallized Ginger Cookies

Though I am not much of a baker, I LOVE fall baking. The smell of pumpkins and apples and sweet potatoes; cinnamon, nutmeg and ginger fill our home around this time.  These delicious cookies are my first contribution to this year's fall baking rotation!

Crystallized Ginger Cookies

Adapted from:  http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/

What you need:

• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup sugar
• 1/4 cup dark molasses
• 1 egg
• 4 ounces crystallized ginger, finely chopped (optional)

What to do:

• Preheat oven to 375°F. 
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray, set aside
• In medium bowl, whisk together all dry ingredients.  Set aside
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, sugar, molasses and egg until well mixed, about 3-5 minutes
• Add dry ingredients to the wet mixture and beat just until combined.  
• Stir in crystallized ginger if using.
• Using about one heaping tablespoon of dough (more or less depending on the size you want your cookies), gently roll the dough into balls and place on a cookie sheet about 2 inches apart
• Bake for 8-10 minutes, or until edges are golden brown.
• Let cool for a few minutes before transferring cookies to a cooling rack.

Now Churning: Fresh Ginger Ice Cream

  Sidenote: I love this picture.  It is in my top five favorites of all the food photos I have ever taken.  
Since my family loves ice cream so much, I have been playing with some fall ice cream flavors.  While making this I knew they would like it drizzled with homemade caramel.
They hated it.  B and E both said it was "too gingery" and straight up gave me the stank face! If you don't love ginger you won't like this ice cream.

Fresh Ginger Ice Cream Adapted from http://www.epicurious.com/recipes/food/views/Ginger-Ice-Cream-15703
What you need:

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger root
• 2 tablespoons water
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 1 teaspoon vanilla

What to do:

• In a large bowl whisk yolks until pale. 
• In a 3-quart heavy saucepan cook sugar, fresh ginger root, and water over moderate heat, stirring occasionally, 3-5 minutes. 
• Add milk and cream and bring to a simmer. 
• Add hot milk mixture to yolks in a slow stream while whisking. Pour into pan.
• Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into a clean bowl and stir in vanilla. 
• Cool custard before covering and chilling in the refrigerator until cold.
• Freeze custard in an ice-cream maker according to manufacturer's directions.
• Transfer ice cream to an airtight container and put in freezer to harden. 

 

Happy Monday!

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Break.

To say that my summer has been stressful would be an understatement. With E's health issues and surgeries, demands at work and general life stresses, I am tired.  I am wrapped REALLY tight right now; so much so that I am making myself physically ill.  I don't feel like I have had a summer break or spent enough quality time with my favorite twelve and a half year old. 

So last week I decided I needed to unplug. Like FOR REAL unplug, from social media and even my beloved blog,  and focus on relaxing and having a bit fun before B heads back to school.  When B tells me she misses me I KNOW it is time for a break.

So I will be on a month long hiatus to spend some much needed time with my family and taking time to take care of myself. I hope you all continue to have a fantastic summer and I will see you in September! 

Happy Monday!

Selfies!

 

1. These are pictures from the past 6 months or so.  I can see the weight loss from when I took the first picture until this most recent one.  When you are losing weight, you can't always see what others see.  Never mind my foundation garments stay having me looked nipped and tucked! LOL

2.  Many of these outfits are now too big!!

3. Doesn't everybody take bathroom selfies? No? Oh...carry on!

Have a great weekend!

Alon's Lemon-Lime Pound Cake

So, if you’ve been reading me for any amount of time you know that baking is really not my thing. I mean I have some things that I can successfully bang out but a pastry chef I will never be! I’m good on that...lol.



One of my sister's friends, is honing her housewifery skills by cooking more meals at home. My sister and her friend kept bragging about how great this cake was and how I needed to make it. So I did and hated I waited so long to prepare it.  This cake is junk in your trunk delicious! It is moist and flavorful; yet light and airy.  It would be great with a cup of coffee, glass of milk or spot of tea!

Alon's Lemon-Lime Pound Cake

What you need:

• 3 cups Sugar
• 2 sticks room temperature butter
• ½ cup vegetable oil
• 5 large eggs
• 3 cups cake flour
• 8 ounces of regular lemon lime soda
• 1 tsp lemon extract
• 1 tsp coconut extract

What to do:

• Preheat oven to 325 degrees
• In a large mixing bowl, cream sugar, butter and oil
• Add eggs one at a time mixing thoroughly after each addition
• Add cake flour and lemon lime soda to cream mixture. Mix until just combined
• Add the lemon and coconut extracts to the batter and mix for about a minute
• Pour cake batter into a prepared Bundt cake pan or two prepared loaf pans
• Bake cake for 1½ hours at 325 degrees or until toothpick inserted in middle comes out clean.

Originally posted February 1, 2011 on my old site. Updated with new pictures.

What's For Dinner?

I started posting our weekly menu on the fridge so the family would always know what to expect come dinner time.  It also aids in giving me an idea of what to actually cook!  I freeze everything so once I have decided on a menu I place all of the meat that I will be using on a tray at the top of the fridge to defrost.  If there is some prep involved I tend to do that over the weekend like cutting up chicken, making pizza dough or even cooking rice. 

Here's what our menu looks like this week:

Kung Pao Chicken – Tender chicken tossed in a delicious vinegar brown sugar sauce, honey roasted peanuts and green onions; served over stir fried rice and fried okra

Ginger and Orange Sticky Wings – Spicy roasted wings tossed in a ginger and orange peel marmalade sauce; served with House Potatoes and a fresh green salad and a homemade Asian style dressing

Barbeque Ranch Chicken Salad – Grilled chicken, avocado, tomato, fresh roasted corn and black beans over fresh greens, served with a semi-homemade BBQ ranch dressing and topped with crispy onion strings

Homemade Cheeseburger Pizza – Sharp cheddar cheese, bacon, tomatoes, romaine and seasoned ground beef piled on a homemade pizza crust and served with a fresh green salad and homemade creamy Italian dressing

This week's ice cream will be: Peanut Butter Cup! Rich peanut butter ice cream with chunks of honey roasted peanuts and semi-sweet chocolate

 Yes. Yes, I do put the meal descriptions on the menu.  I'm a tad bit extra! LOL

What's on your menu this week?

Happy Monday!

Now Churning: Double Chocolate CHUNK!

This week's ice cream was rich chocolate ice cream, semi-sweet chocolate chunks mixed with creamy vanilla bean white chocolate chunks! So good!

Italian Herb Mix

Italian Herb Mix

What you need:

• 1/2 teaspoon dried rosemary. Rosemary is very pungent so adjust as necessary

One Tablespoon each:

• Dried basil
• Dried oregano
• Dried sage
• Dried thyme
• Dried parsley
• Granulated garlic, optional

What to do:

• Thoroughly mix all ingredients
• Store in an airtight container in a cool, dry place

Happy Monday!

Via

Currently...

Enjoying – Summer weather.  Weather in the city has been rather mild this year! We've gotten decent rain and, as of this writing, have not gotten above 95 degrees!

Loving – Lane Bryant’s buy two bras get two free sale.  A new, well-fitting bra will change your life perspective OK!! LOLOL

Feeling – Tired. I have not been sleeping well…Boo insomnia Boo!

Reading - Maid to Love by Marie Force

Thinking about – Thrifting for the shelf décor. I want eclectic family funk on those shelves!

Listening to – Old School Prince, i.e. Controversy, 1999, Dirty Mind…classics!

Watching – House of Cards.  I started watching earlier this year but it didn’t pull me in. So I am going to give it another try since I am a Kevin Spacey and Robin Wright fan.  Haven't started The West Wing yet...

Making me happy – Doing more of the things that I love!