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.

Iced Cinnamon Roll Scones

This recipe was a total accident!  It started out as actual cinnamon roll dough. I failed to warm the buttermilk to activate the yeast before adding it to the flour.  When I realized it, I'd already poured the cold buttermilk into the flour. So I improvised.

I am happy to report these babies were a delicious mistake! I hate waste so much and just couldn't bare throwing away all of that flour and buttermilk! The dough was moist and full of so much cinnamon flavor. It seriously tasted like a cinnamon roll! Can't wait to make these again! Hope you enjoy!

Iced Cinnamon Roll Scones

Adapted from: http://www.foodandwine.com/recipes/iced-cinnamon-bun-scones

What you need for the dough:

• 2/3 cup light brown sugar
• 2 tablespoons softened butter
• 1 stick (4 ounces) cold unsalted butter, diced 
• 1 1/4 teaspoons cinnamon
• 3 cups all-purpose flour, plus more for dusting
• 1 cup buttermilk
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 large egg
• 1 teaspoon pure vanilla extract

What you need for the icing:

• 1/4 cup cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 cups confectioners' sugar

What to do:

• Preheat the oven to 425°. 
• Line a large, heavy baking sheet with parchment paper. 
• In a small bowl mix the brown sugar and 2 tablespoons butter, set aside.
• In the bowl of a stand mixer fitted with the dough hook (remember my dough started as cinnamon rolls) combine the remaining dough ingredients and mix just until the dough comes together.
• Turn the dough onto a lightly floured surface and sprinkle the brown sugar mixture over the dough.  Gently knead it into the dough.
• Pat or roll the dough into an 8-inch round, about 1 inch thick disk. 
• Cut into 8 wedges (like you would a pie), then transfer the scones to the baking sheet and refrigerate for 10 minutes. 
• Bake for 18 to 20 minutes, or until browned. 
• Let cool slightly on the sheet, then transfer to a wire rack.
• In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.

Weekend Bread Baking: Naan

Yeast bread baking use to intimidate the heck out of me!  It took me years to work up the courage to work with yeast.  Man have I come a long way!

My very first foray into yeast bread were these Christmas Day Rolls a couple of years ago.  Y'all they are every single thing. Full of flavor and the dough is forgiving.

Then I tried my hand at cinnamon rolls. Off the charts delicious (recipe, and better picture, coming soon).

I even baked sandwiched bread that never made it to the blog but was super delicious!

Then I got full of myself and tried making croissants.  It was full of so much failure. All of the failure. Just all of it. Knocked me clean off my bread baking high horse!


If you follow me on InstaGram (I don't know how to do a proper screen shot from my pc, sorry!) then you know of my great croissant debacle earlier this year. I legit wanted to weep in my kitchen y'all! They turned out horribly.  OK, maybe that is an exaggeration, they were flavorful but not croissant like in texture at all. All of that European butter I used and they sucked!

Failing at those croissants was a blow to my bread baking ego.  I was fully prepared to live the rest of my cooking life unable to master bread baking, buying 50 ingredient bread for the rest of my natural life. Sigh.

#Dramatic much? LOL

So I decided to start with easier breads, working with them often. I figure the more I use yeast and become familiar with proofing methods, proofing times and just the regular feel of proper dough, the better I will become.  My goal is to master croissants by year end!

So this weekend, I made naan*!  The dough is easy and forgiving and it only required one rise (proofing).  Naan is a very versatile flat bread that can be infused with any number of flavors.  They are best eaten warm, in my opinion!

Topped with Steak, Arugula, Gorgonzola and Homemade Balsamic Vinaigrette

Homemade Naan

Adapted from: http://www.halfbakedharvest.com/homemade-naan-step-step-photos/

What you need:

• 4 cups all-purpose flour
• 1 1/2 teaspoons baking powder 
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/4 cup hot tap water
• 3/4 teaspoon active dry yeast
• 3/4 cup warm milk
• 1 cup Greek yogurt
• Olive Oil or melted salted butter, enough to brush each side of your flattened dough

What to do:

• In a medium size bowl dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. 
• Let it sit for about 10 minutes or until the mixture begins to foam and rise.
• Add the flour, baking soda and baking powder to a stand mixture bowl.
• When the yeast is foamy, add the warm milk and yogurt. 
• Pour the wet ingredients right into the middle of the dry.  Mix the ingredients with the dough hook attachment of your mixer just until the dough comes together.  The dough should be sticky, but should form a ball and be soft.
• If you don't have a mixer, begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft.  
• Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour.
• When ready to cook divide the dough into 8-10 equal balls. Using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
• Warm a cast iron skillet over medium heat (you want a hot pan). Brush both sides of the naan with the olive oil or melted butter and if desired sprinkle on any spices you like such as cumin and garlic. 
• Place the naan on the hot skillet, cover with a lid and cook for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. 
• Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

*From my Go.ogle search, naan can be pronounced like 'non' OR like 'nann'

Cinnamon Swirl Banana Bread

In the never ending quest to not waste the over ripened bananas my family doesn't eat, I make quick breads.  Quick breads aren't really "breads" per se but one bowl loaf cakes.  This quick bread is a little upgrade from your basic banana bread with the addition of cinnamon sugar.  It smelled so good while it was baking and tastes even better!

Cinnamon Swirl Banana Bread Adapted from: http://lovintheoven.com/2010/03/cinnamon-swirl-banana-bread.html
What you need:

• 3 over-ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• 1/8 tsp salt
• 1 1/2 cups flour
• 1/3 cup sugar
• 1 Tbs cinnamon

What to do:

• Preheat oven to 350
• Spray non-stick spray in a 9 x 5 loaf pan
• In a medium bowl, mix bananas, butter, sugar, egg, and vanilla together
• Add baking soda and salt, then gently stir in flour. Gently mix until just combined
• In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon
• Add 1/2 of the batter to the loaf pan and then sprinkle half of the cinnamon-sugar mixture all over the batter in the pan
• Add the remaining batter, and then sprinkle the leftover cinnamon-sugar on top
• Bake for 50-60 minutes or until toothpick inserted in the center comes out clean

Sweet Yellow Cornbread

    Just say no to Jif.fy!  Cause it's so easy to make your own sweet yellow corn bread!

Sweet Yellow Cornbread
What you need:

• 1 cup yellow cornmeal 
• 1 cup all purpose flour
• 1/2 cup sugar
• 3 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup oil
• 2/3 cup buttermilk
• 2 eggs, lightly beaten

What to do:

• Preheat oven to 400 degrees
• Whisk together all of the dry ingredients in a bowl
• Add the wet ingredients and mix only until combined
• Bake in an oiled 9x9x2 pan for 20-25 minutes

Baked Macaroni and Cheddar

  Confession: before I learned how to, sho nuff, cook and well before I took my high blood pressure seriously, I was a FAITHFUL processed cheese user.  There was something about that melty 'goodness' that made every cheeseable food taste better!

  Well, the more knowledgeable I became about my high blood pressure and about food in general, the more things I completely eliminated out of my diet.  Processed cheese food was part of the first wave of eliminations. 

However, I did not want to give up my occasional comfort foods like macaroni and cheese. So I had to learned how to make creamy goodness without the artificial stuff.  Can I tell you that in the beginning it was a struggle! I just couldn't wrap my had around a béchamel sauce for mac and cheese.  When I was learning the proper way to make the sauce it was terrible! I never cooked the flour mixture long enough, the cheese wouldn't properly incorporate and the end result was just gross!

Well I guess practice makes perfect because this is my go to recipe for mac and cheese. It is full of flavor,

easy to make and just full of plain old ooey, gooey goodness!

Baked Macaroni and Cheddar

What you need:

• 1 (8 ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• Fresh ground black pepper and salt to taste
• 1 cup half and half
• 1 cup cream
• 2 cups shredded medium cheddar cheese
• 1/2 cup buttered and lightly toasted breadcrumbs (I browned mine in browned butter!)

What to do:

• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside
• In a large boiler melt butter
• Add flour, pepper and salt using a whisk to stir until well blended
• Pour half and half and cream in gradually; stirring constantly
• Bring to a boil. Boil 2-3 minutes, stirring constantly
• Reduce heat to low and cook 5-7 minutes, stirring constantly
• Add shredded cheddar, small handfuls at a time until cheese melts
• Off the heat add the macaroni to the saucepan and stir to coat with the cheese sauce, it will be thick
• Transfer macaroni to a buttered baking dish
• Sprinkle with breadcrumbs
• Bake 20-25 minutes until the top is golden brown and cheese is hot and bubbly

Self-Rising Flour Biscuits

I love weekend breakfast but sometimes I want delicious but quick.  So when I saw this self-rising flour biscuit recipe I knew I had to try it. The Greedies enjoyed them so they will for sure become a part of the breakfast/brunch rotation.

Self-Rising Flour Biscuits

http://www.kingarthurflour.com/recipes/easy-self-rising-biscuits-recipe

What you need:

• 2 cups self-rising flour
• 1/4 cup cold butter, cut into pats
• 2/3 to 3/4 cup cold buttermilk
• Enough butter to grease the baking pan

What to do:

• Preheat oven to 425 degrees
• Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas
• Add 2/3 cup of the buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more buttermilk if needed
• Turn the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking
• Pat the dough into a rectangle about 1/2" to 3/4" thick.
• Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Pat the scraps together, and cut additional biscuits
• Place the biscuits on a buttered round baking pan with the sides touching
• Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown
• Remove them from the oven and serve hot.

Honey Wheat Croutons

 

There is this new bread bakery that opened near my home that grinds their own whole wheat right in the bakery every single day! My favorite bread so far is the popular honey wheat. Let me tell you what all's in their honey wheat bread: whole wheat flour, yeast, salt and honey. #TrueStory.

 

 

  The bread is really delicious. I love that I can pronounce every ingredient on the list! Check out Great Harvest Bread Company's website here to see if there is a location near you.

 

 

Once I tasted this bread I couldn't wait to make some croutons. Croutons made from really good bread beats store bought every day of the week! The Greedies in my house were most definitely popping these like they were snacks and not salad/soup toppings...smh.

Honey Wheat Croutons

What you need:

• 2 cups really good bread, cut into bite-sized cubes
• 2 Tbs really good olive oil
• Salt to taste
• Granulated garlic to taste

What to do:

• Preheat oven to 400 degrees
• In a medium bowl add the bread cubes; pour olive oil over the bread cubes
• Sprinkle with salt and granulated garlic and toss until bread cubes are well coated
• Place bread cubes on a small cookie sheet and bake 10-12 minutes or until golden brown
• Croutons will harden a little more as they cool
• Cool completely before storing in an airtight container

  

   

 

 

French Pastry Dough

The crust on a tart is the best part; buttery flaky goodness I tell you.  I found this easy tart shell a while ago when I was researching how to make lemon curd.  Firstly, Dav.id Lebovitz rocks and rocks. Secondly, aside from purchasing them from the store, this will be the easiest and tastiest tart shell you can make.

This crust is awesome because of how the ingredients are put together.  Let me explain, you dump all of the ingredients EXCEPT the flour in an oven safe bowl until the butter turns brown around the edges, remove the bowl from the oven, add the flour and stir it all together. There is no surface flouring or dough rolling and the crust is really good! 

I've also used these shells for savory dishes as the dough is only mildly sweet. I've baked these shells and stored them in an airtight container for up to five days and frozen the baked shells for later usage.  The recipe can also be easily doubled!  Did I mention how easy it is to make?? 

French Pastry Dough

http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

Makes enough dough for 1 9 in round tart pan

What you need:

• 3 ounces unsalted butter, cut into pieces
• 1 tablespoon canola oil
• 3 tablespoons water
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 cup all purpose flour

What to do:

• Preheat the oven to 410º F
• In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.
• Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
• When done, carefully remove the bowl from the oven, dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl
• Transfer the dough to a 9-inch tart mold with a removable bottom and spread it a bit with a spatula.
• Once the dough is cool enough to handle, pat it into the shell with the heel of your hand and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks
• Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
• Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them
• Let the shell cool before filling.

Christmas Day Rolls

 While in Fargo visiting Best Sister ever and Best Brother in Law ever I made my Christmas Day Rolls.  I only make these once a year in my house because not only does the recipe make a lot of rolls but they are so good you will be eating them ALL DAY LONG. Not even joking.

After baking this delicious bread you can freeze them and reheat in the oven straight from the freezer in a 350 degree oven for about 10 minutes.  The recipe for these awesome rolls can be found here. TRUST me you won't regret it! 

Vanilla Bean Scones

Love. Period.


See I am not a CrackBux junkie but on the rare occassion I partake, I always cop one of their pastries.  Their OK. So when I found this recipe over here I. Couldn't. Wait.

Eating this was like eating a warm, citrusy, sweet biscuit! The lemon was a WONDERFUL addition to this pastry.

I didn't use the glaze from her site (but I will the next time I make them). Since I ran out of powdered sugar I used a lemon simple sugar glaze (one part lemon juice to one part sugar, heated until dissolved). I'm going to whip up a batch for my cousin just so I can have an excuse to make them again...I can't have all that goodness all up in my house less I gain 50lbs!

The only change I made was I did not use vanilla bean paste. I used vanilla bean and I did not use the glaze. I also may have used a bit more lemon zest cause I love lemon in pastries!

Vanilla Bean Scones

Adapted heavily from http://amybites.com/?p=855

What you need:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 5 tablespoons cold, unsalted butter, cubed
• 1 cup sour cream (regular)
• 1 egg yolk
• 1 1/2 teaspoons vanilla bean paste or vanilla beans
• 1 teaspoon lemon zest

 What to do:

• Preheat oven to 400 degrees F.
• In a mixing bowl, combine dry ingredients (flour, baking powder, baking soda, and sugar) with cubed butter. Cut in butter until mixture resembles coarse meal (the dough will be kind of grainy).
• In a separate bowl, whisk together wet ingredients: sour cream, yolk, vanilla beas, and zest.
• Add wet ingredients to dry ingredients. Mix with a fork or whisk until dough comes together.
• Place dough on parchment lined baking sheet, then form with floured hands into an approximately 9 by 12 inch rectangle.
• Cut into 12 squares, then each in half diagonally until you have 24 wedges*.
• Bake for 17 minutes or until golden-brown. Let cool on wire rack before using glaze of your choice. 

*I actually got about 15-17 wedges.


 Cook.Eat.Repeat.

Originally posted February 2, 2011