charisstoma

Pizza Dough
http://lidiasitaly.com/recipes/pizza-dough/
Yield: 2 pizza or 8? small individual pizza

Ingredients
1 TEASPOON ACTIVE DRY YEAST
1 TEASPOON SUGAR
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR THE BOWL
3 ¼ TO 3 ½ CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED
1 TEASPOON KOSHER SALT

Directions

1. In a spouted measuring cup, mix the yeast, sugar, and olive oil into 1 ¼ cups warm water (about 100 degrees, or just warm to the touch), and let sit until bubbly, about 3 minutes.

2. Put 3 cups flour in a mixer fitted with the dough hook, and add the salt.

3. Pour in the yeast mixture, and mix at medium speed until a rough, sticky ball of dough comes together, about 1 minute, adding a little more flour or water as necessary.

Add toppings
pear and cheese
caramelized onions with cheese

OR prebaked mini-pizza
ricotta and honey with toasted almonds
jam and berries
chocolate and bananas


4. Let rest 5 minutes in the mixer, then mix on low until the dough is no longer sticky, about 1 minute.

5. Oil your hands, transfer the dough to the counter, and knead until very smooth, about 30 seconds.

6. Transfer to an oiled bowl, and cover the surface of the bowl with plastic wrap.

7. Refrigerate at least 4 hours or overnight. Slowly leavened dough is tastier. Before making the pizza bring the dough to room temperature.

Grilled Pizza
http://lidiasitaly.com/recipes/grilled-pizza/

4 individual pizza

Ingredients

1 RECIPE PIZZA DOUGH, MADE WITH ONLY 1 CUP WATER (recipe) * see note below

FOR THE SAUCE
1½ CUPS DRAINED CANNED SAN MARZANO TOMATOES, CRUSHED BY HAND OR THROUGH A FOOD MILL
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 TEASPOON KOSHER SALT
½ TEASPOON DRIED OREGANO, PREFERABLY SICILIAN ON THE BRANCH
¼ TEASPOON CRUSHED RED PEPPER FLAKES
3 GARLIC CLOVES, CRUSHED AND PEELED

FOR THE TOPPING
KOSHER SALT
1 POUND FRESH MOZZARELLA, SLICED
FRESH BASIL LEAVES
FRESHLY GRATED GRANA PADANO
EXTRA-VIRGIN OLIVE OIL, FOR BRUSHING AND DRIZZLING

About an hour before you are ready to make the pizza, stir together the sauce ingredients in a medium bowl, and let the flavors blend at room temperature.

Preheat one side of your grill to high (if your grill has a thermometer, have it between 500 and 600 degrees) and the other side to the lowest heat possible.

Punch the dough down, divide it into four pieces, and let it rest on the counter and come to room temperature.

Stretch the dough into four rounds (or ovals) of about 8 inches in diameter.


Brush two sheet pans with olive oil, and lay the rounds on the pans, flipping once so they are lightly oiled on both sides.

Remove the garlic from the sauce, and discard. Depending on the size of your grill, you can make two or four pizzas at a time.

Season the rounds lightly with salt. Slide the dough rounds from the sheet pans onto the hot side of the grill; it will stretch a little more as you transfer it, and that’s okay.

Cook until the top blisters and bubbles and the bottom is cooked and charred in places, about 1 to 2 minutes, moving the dough occasionally if it seems to be cooking unevenly.

Flip over to the cooler side of the grill with the bubbly side down. (A combination of tongs and a wide metal spatula are the best tools for this job.)


Quickly cover the pizza with sauce, then a thin layer of mozzarella.

Add a few torn basil leaves, a dusting of grated Grana Padano, and a drizzle of olive oil.

Cover the grill until the cheese begins to melt, about 1 minute.

Lift the grill cover slightly to check on it, and lower the temperature if the dough is getting too charred.

Open the grill, slide the pizza to the hot side, and cook until the underside is nicely charred, about 30 seconds to a minute more, moving the pizza around the grill as necessary to avoid burning.

Using tongs, slide the pizza onto a cutting board, and serve.

* Note: The dough for grilled pizza needs to be a little sturdier to transfer to the grill, so use less water.

CREAM CHEESE SAUSAGE BALLS

1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

http://www.girlversusdough.com/2012/12/12/mini-banana-cream-cookie-pies/


Mini Banana Cream Cookie Pies

Think other flavor options like Lemon, vanilla, chocolate too and different toppings like cookie crumbs.

Yields: 24 mini pies

Ingredients:

1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled*
1 banana
whipped cream for topping

Directions:

Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.*

Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.

Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.

*NOTE: Please see comments below for more detailed information on how to bake the cookie cups!


Made in regular muffin tins, you just need to bake them a little longer so they’re set in the center, and the yield obviously won’t be as many.

To prevent bananas from turning brown-
Put the banana slice in the cup first and seal it with pudding so it won’t turn brown!

Or brush a light coating of the pudding over the banana if you don’t intend to eat them relatively soon..or very lightly brush lemon juice on the banana slices to keep them from browning.

Topping option: Cookie crumbs in place of banana

https://www.playpartyplan.com/easy-breakfast-muffins/

Easy Breakfast Muffins with a Hash Brown Crust

Delicious egg and bacon breakfast muffins with a hash brown crust. Perfect make ahead breakfast or for a brunch!

Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes
Servings 24


Ingredients

For the hash brown crust:
1 20ozbag Simply Potatoes shredded hash browns(or frozen, thawed and strained)
1egg
1/3cupshredded or Mexican blend cheese
1/2tspsalt
1/4tsppepper
1tspdried parsley
3clovesminced garlic
1/4tspsmoked paprika
1Tspolive oil

For the egg mixture:
12eggs
1/2cupmilk
1cupshredded Mexican blend(or your other favorite) cheese
12slicescrispy baconcut up into bite-size pieces
3/4tspsalt
1/2tsppepper
1 1/2tspdried parsley


Instructions

Preheat oven to 400 degrees.
Spray two 12 cup muffin tins with non-stick baking spray.

For the hash brown crust:

Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in large bowl until seasonings are well combined.

Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins.

Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.

For Egg Mixture:
While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl.

Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.

Bake in the oven for another 10-15 minutes or until eggs are fully cooked.

Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups.

Serve hot or at room temperature.

http://tasteerecipe.com/2017/07/21/no-chop-lazy-cook-5-ingredient-salsa/2/

5 Ingredient Salsa

Ingredients

1 (28 oz) can Whole Peeled Plum Tomatoes
1/2 yellow sweet onion, roughly chopped
Cilantro to taste
1 jalapeno, seeded & roughly chopped
1 tsp. salt

Instructions:

Place all ingredients into your blender. Blend on high for approx. 30 seconds or until pureed to desired consistency. Serve with nachos or homemade tortilla chips.

Bacon-Jalapeno Dip

Mix together

8 oz cream cheese
2 C shredded cheese
1/2 C sour cream
1/4 C milk
4 slices bacon, cooked and chopped
1 T bacon drippings
1 t white vinegar
2 jalapenos sliced thin

Spread evenly in baking dish and top with bread crumbs.
Bake at 350 degrees F for 30 mins.

BAKING STEEL PIZZA DOUGH: THE HOTTEST CRUST AROUND

This article made me think of the Welsh/Scottish cast iron baking thingies (don't judge, I'm having a senior moment and it's overcast and cold outside ie fall is here with resultant allergies and I'm sleepy in the middle of the day AFTER 2 mugs of coffee).

Most artisan pizza dough rests 24 hours or less before you shape and bake it. But we’re going to make a simple adjustment to the typical no-knead recipe that will change your home pizza game forever.

And what’s this simple adjustment? Extending the dough’s rest from less than 24 hours to a full 72 hours.

Why is this extended rest important? The process, called slow fermentation, is a favorite of baking professionals and experienced pizza makers. By slowing down the dough’s rise, it has time to develop wonderfully rich, complex flavor.

Do this test: Make a batch of dough, and divide it into seven pieces (as directed in the recipe below). Bake one crust after the initial 24-hour rest; then another at 48 hours, a third at 72 hours, etc. It’s a fun test and you’ll get to eat lots of pizza! The results should speak for themselves — you’ll notice a marked difference in flavor between the 24-hour crust and successive crusts.

By the way, don’t let the recipe name intimidate you. The hands-on time for this 72-hour dough is just 15 minutes — and that includes cleanup!

72-Hour Baking Steel Pizza Dough
adapted from Jim Lahey’s No-Knead Pizza Dough
( Read more... )

Artisan No-Knead Pizza Crust.
YIELD two 10" to 12" pizzas
PREP - 15 mins. to 25 mins. BAKE - 4 mins. to 8 mins. TOTAL - 1 days 30 mins. to 6 days 1 hrs 33 mins.

( Read more... )

Snowball Cookies/ Italian Wedding Cookies
http://cookyourfood1.blogspot.com/2016/11/snowball-cookies.html


Yield:30
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Directions:
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.