Double Chocolate Chip Cookies

 Adapted from Annie's Eats, these cookies are truly rich and delectable. I want to make them again very soon! (Picture also from Annies Eats)

1 cup (2 sticks) cold, unsalted butter, cubed

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

½ cup dark cocoa powder ( I used Hershey's Dark)

1 1/4 cups all-purpose flour

1 cup cake flour

¼ tsp. coarse salt

3/4 tsp baking soda

1/2 tsp baking powder
1 small dash cinnamon (optional)

2½ cups semi-sweet chocolate chips

Directions:

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugars.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder and cinnamon to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.  

  Roll the dough into balls and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 8 minutes making sure the middle looks a bit undone.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Cookie Dough Cheesecake Bars

I found this yummy recipe on pinterest from My baking addiction's blog. It turned out really yummy, especially after it had cooled off completely which was hard to do since I wanted to eat the whole pan :) I also had melted down some caramels and poured them in between the cheesecake and cookie layer. YUM :P

Picture from brandysbaking.blogspot.com

For the Crust

1 1/2 cups graham cracker crumbs
1 Tbs sugar
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1 egg yolk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter, graham cracker crumbs and 1 Tbs sugar until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, egg yolk, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Crock Pot Creamy Mushroom Chicken

I found this recipe while browsing pinterest. It was originally called "Angel Chicken" but for the life of me I can't figure out why, while there is nothing quite angelic about it, it is packed with flavor and my family loved it.

Crock Pot Creamy Mushroom Chicken

 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8oz. package of baby bella mushrooms, sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed mushroom soup (I olny had cream of chicken)
1/2 cup dry white wine (i subbed this with water)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice 

Melt the butter in a saucepan. Add dry italian dressing mix, mushroom soup, wine, and cream cheese. Stir occasionally until cream cheese is melted and sauce is creamy.

Place sliced mushrooms on the bottom of the slow cooker and top with chicken breasts. Pour sauce over the chicken and cook on low for 5 hours. Serve over white rice.

Slow Cooker Pork Roast

I adapted The Food Nanny's Beef Roast to our families liking since we are not big beef eaters. It's the yummiest pork roast I have made so far in my crock pot! 

Slow Cooker Pork Roast

1 (4-pound) pork shoulder or butt roast ( I had a 3 lb. in the freezer)

1/3 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

1 (10.75-ounce) can condensed

cream of mushroom soup

1 (1-ounce) packet onion soup mix

1 cup beef broth

5 large carrots, peeled and cut

into 1-inch pieces (optional)

6 red potatoes or medium

russets, scrubbed and

quartered (optional)

8 to 12 servings

1. Place the roast in a slow cooker. Sprinkle with the garlic salt and pepper.

2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire

sauce, mushroom soup, onion soup mix, and broth; pour over the roast.

3. Add the carrots and/or potatoes to the slow cooker if it is large enough to

hold them.

4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.

If you choose not to add the carrots or potatoes to the slow cooker

Raspberry Blackberry Pie Bars

 I was looking for a recipe to use up some fresh raspberries and blackberries and I stumbled upon (or googled upon really) this yummy blog called The Angie River Show.

She has amazing little goodies on her site I want to try them all! Anyways so I made these pie bars and they were SO tasty :)  Recipe and picture borrowed from her page.

Bottom Crust Ingredients
1 package of Pillsbury (or equivalent) ready made crusts (2 crusts)
Filling Ingredients
2 cans Raspberry Pie Filling
Crumble Crust Ingredients
2 sticks unsalted butter
2 1/2 c. brown sugar
2 1/2 c. flour
2 1/2 c. oats
1 tsp cinnamon
White Chocolate Raspberry Drizzle
2 tbsp. butter
1/4 c. white chocolate chips
3 tsp. half/half
1/2 c. powdered sugar

Instructions

Bottom Crust Instructions
1) Spread two crusts out over 8 x 17 pan and brush with egg white.
2) Place in oven at 350 degrees for 8-10 minutes.
Filling Instructions
1) Spread filling over crust with a rubber spatula.
Crumble Crust Instructions
1) Mix softened butter with sugar, flour, oats, and cinnamon until crumbly.
2) Spread evenly over the pie filling.
3) Bake at 350 degrees for about 45 minutes or until top is golden brown.
White Chocolate Drizzle Instructions
1) Mix softened butter with melted white chocolate until smooth.
2) Add in tsps of half and half and powdered sugar until smooth, but not overly thick or watery. 
3) With a fork or spoon drizzle over the raspberry pie bars and let sit.

Hot Fudge Cupcakes with Peanut Butter Frosting

Found this ridiculously yummy cupcake recipe from Tasty Kitchen :) It is now my go to chocolate cupcake recipe! I didn't stuff the cupcakes as the recipe calls for, just frosted them. Next time I am going to save my energy and just use store bought hot fudge, it didn't taste all that different and was kind of a pain in the butt to make.

• FOR THE CUPCAKES:
• 1 whole Egg
• ¾ cups Brown Sugar
• ½ cups Milk
• ½ cups Plus 1 Tablespoon Heavy Cream
• ½ cups Butter, Melted
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Sour Cream
• 1-⅛ cup All-purpose Flour
• ¼ cups Dark Cocoa Powder
• 1-¼ teaspoon Baking Soda
• ½ teaspoons Salt
• ¼ cups Homemade Hot Fudge (recipe Below)
• _____
• FOR THE BUTTERCREAM:
• ½ cups Butter, Softened
• ⅔ cups Peanut Butter
• 3 cups Powdered Sugar (you May Need 1 More Cup)
• 1 Tablespoon Of Milk (have 1-2 More On Hand)
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• _____
• FOR THE HOT FUDGE SAUCE:
• 1 cup Sugar
• 1 cup Dark Cocoa Powder
• 1 pinch Salt
• 2 Tablespoons Flour
• 1 cup Boiling Water Or Scalding Milk
• 1 Tablespoon Butter
• 1 teaspoon Vanilla Extract 

For the cupcakes:
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.
Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.
For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

Amazing Peanut Butter Cookies

Amazing Peanut Butter Cookies
(adapted from Smitten Kitchen)


1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup butter flavored Crisco
1 cup peanut butter
 1/2 cup sugar
 3/4 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips

For sprinkling: 1-2 tablespoons sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and slowly mix until just incorporated. Stir in the peanut butter chips. Place sprinkling sugar — the remaining tablespoon(s) — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 8 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Crunchy Baked Pork Chops

1/4 cup salt
1/4 cup brown sugar
4 boneless pork chops, 3/4 to 1 inch thick, excess fat removed
4 slices bread, torn into pieces
 2 tablespoons minced shallot
3 medium garlic cloves, minced
2 tablespoons olive oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced thyme leaves
2 tablespoons minced parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve salt and brown sugar in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Crock Pot Turkey Taco Soup

2 - pounds  ground turkey
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained, rinsed
1 - 15 oz can  kidney beans, drained ; rinsed
1 - 15 oz can  black beans, drained  rinsed
2 cups frozen corn
1 - 14.5 oz can Mexican-style stewed tomatoes
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel (tomatoes with chile's)
1 - cup water
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix

Tortilla chips, Sour cream, Grated cheese, avacadoes, cilantro


Brown the ground turkey  and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel , taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish withTortilla chips, Sour cream, Grated cheese, avacadoes, cilantro and any other toppings of your choice.

Chocolate Pecan Pie Oh My

Chocolate Pecan Pie

Yield: 8 servings

1/2 cup 60% Dark Chocolate Baking Chips

4 tablespoons  butter

3 eggs
1 cup light corn syrup
1/2 cup light brown sugar, packed
 1/4 cup sugar
1 teaspoon(s) vanilla extract

1/8 teaspoon(s) salt

1 1/2 cup(s) crushed pecans

1 (9-inch) unbaked piecrust, store-bought or homemade

Heat oven to 325F. In double boiler over hot water, melt chocolate and butter. In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into piecrust. Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature.

Avalanche Bark

This is one of my most favorite things to get from the Rocky Mountain Chocolate Factory. This stuff is seriously like crack, sooooo good. If you like it a little bit more like a rice crispy treat add a bit more cereal to the mix, and less if you like more of a bark style treat.

Picture and Recipe adapted from cookiesandcups blog. Yum check it out.

Avalanche Bark
1 12 ounce bag white chocolate chips
1/4 cup peanut butter
2 1/2 cups rice crispy cereal
1 1/2 cups miniature marshmallows
1/2 cup mini chocolate chips (I used butterscotch)

Melt the peanut butter and the white chocolate chips in a double boiler or in the microwave checking and stirring every 30 seconds until melted. Add the cereal to the mix and allow to cool slightly before you add your marshmallows and chocolate chips so they don't melt into the bark. And of course, enjoy :)

Green Chile Sauce for Pork or Chicken Tamales

1 large chopped onion
4 cloves minced garlic
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (roasted and peeled if you are using fresh)
3 large tomatillos, husks removed
2  jalapeno peppers, roughly chopped
1 cup 3water OR 1 cup chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt (omit if using chicken broth)

Place tomatillos in boiling water and cook for about 10 minutes or until soft. Place all ingredients in a blender and process until smooth. If needed, add more water until desired consistency. Pour over cooked and shredded meat

Red Sauce for Pork Tamales

15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla) - * All are pretty mild except the pasillas

2 1/2 cups of water

4 -5 garlic cloves

2 teaspoons ground cumin

1 teaspoon salt

2 teaspoons all-purpose flour

2 teaspoons olive oil or 2 teaspoons melted shortening

 

 

Remove stems and seeds from dried chili peppers.

 Place peppers in a single layer on a baking sheet.

 Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.

 Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool. 

 Put peppers and 2 1/2 cups of water into a blender (use fresh water, usage of the soaking water will result in a bitter sauce)

Add garlic, cumin and salt.

Cover and blend until smooth. 

Use a colinder to strain the mixture and throw away the chunks that do not mix in the blender

 In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.

Carefully stir in blended chili mixture.

Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of water. 

Pour into cooked and shredded pork.

Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Bacon Wrapped Jalepeno Poppers

Believe me when I say that these guys will be the first things gone at your holiday party.

Bacon Wrapped Jalepeno Poppers


1 pkg cream cheese (8 oz) room temperture
3/4 tsp garlic salt
1/4 tsp pepper
10 jalapeno peppers
10 slices bacon


Preheat oven to 325 degrees. Cut jalapenos in half, length-wise and remove all of the seeds and membranes.. Whip cream cheese, garlic salt and pepper with a hand blender. Fill each jalapeno half with cream cheese mixture.




Cut bacon slices in half. Wrap each jalapeno with a slice of bacon. Secure bacon by sticking a toothpick through the middle of each jalapeno.


Bake on a pan with a rack in a 325 degree oven for atleast 40 minutes making sure bacon is fully cooked.


The taste best when served hot, but also taste good served at room temperature.



Cheesy Potatoes My Way

Cheesy potatoes, funeral potatoes, call them what you want, are usually too dry and bland for my liking. I just amped it up a bit  and it turns out so much better. I served these at my sister's bridal shower and everyone loved them.

Cheesy Potatoes

1 package frozen shredded potatoes (got mine from fresh and easy, Ora Ida just seem to be too thick and mealy for this recipe)

2 cans cream of chicken soup

2 cups sour cream

1/3 cup green onions

1 1/2 cups sharp cheddar cheese

 Pepper, to taste

2 sleeves Ritz crackers, coarsely smashed

5 Tbsp butter, melted

In a large bowl, mix cream of chicken soup, sour cream, green onions, cheese and pepper together. Mix in the potatoes and pour in a 9x13 casserole dish. Add smashed crackers on top and pour melted butter over the crackers.




Bake 30 minutes at 350.

Ooey Gooey Cinnamon Rolls

This is a slight adaptation of PW's cinnamon rolls. They turned out absoluely fantastic which is a good thing considering that I'll be serving them at my sister's bridal shower brunch this Saturday!

 2 cups Whole Milk
1/2 cup Vegetable Oil

1/2 cup Sugar

1 package Active Dry Yeast

4 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2 teaspoon Salt

1/2 cup Melted Butter

2 cups  Brown Sugar

Generous Sprinkling Of Cinnamon

Cream Cheese Frosting

1/2 cup butter

8 oz cream cheese, softened

1 lb powdered sugar

2 Tbsp milk

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package of Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/4 cup melted butter over the dough. Now sprinkle 3/4 - 1 cup of brown sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Pan Roasted Porkchops

This is one of the best pork chop recipes I have had thus far! You will definitely not be disappointed. It is adapted from Sweet Nicks blog. You can check it out for the original recipe. I tweaked it a bit to our liking and it turned out fabulous. I think the brining here is the key. They were so tender and juicy, and the sauce is to die for. Made it with mashed potatoes and the sauce also complemented them as well. I doubled the recipe (except the brine which was enough) and it fed 4 adults and 1 kiddo perfectly.

Pan Roasted Pork Chops

Pork Chop Brine:


Dissolve in one gallon resealable freezer bag:


2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups cold water


Dissolve salt and sugar in hot water. It helps to set the bag inside a large bowl in case of spills or leaks. Add ice water to brine. This will cool the brine quickly. Add the pork and seal the bag and refrigerate for 1-2 hours. Just before cooking, dry chops to remove excess brine.


4 1″-thick brined rip chops
2 T olive oil
1 T garlic, chopped
1 T sweet onion, chopped
1 T shallot, chopped
1-1/2 cups chicken broth
1/4 cup brown sugar
1 T apple cider vinegar
1 T Dijon mustard
1/4 cup half and half

Preheat oven to 425. Season chops with pepper. Dust lightly with flour. Brown one side in olive oil over medium-high heat. Turn, cover and roast in oven for about 10 minutes. While the chops are in the oven, in the same pan saute onion and shallot in the drippings over medium-high heat until soft. Add garlic. Deglaze pan with broth. Add sugar and vinegar; reduce by half. Add Dijon mustard and half and half and pork chops to pan and cook for 2 minutes each side until sauce is thick. Makes 1 cup sauce.

Perfect Pizza Crust

No, it's not just good pizza crust or even great pizza crust - this truly is the perfect pizza crust recipe. Given to me by one of my besties (she came over to make me pizza AND then cleaned my kitchen after I had the baby!) Amazing? Yes I think so :) I don't have a picture yet, it gets eaten too fast! But I am sure I will get one up soon because we are now pronouncing a weekly pizza day in our house. 

What are your favorite topping combinations? We love Canadian bacon with sweet onions and pineapple on one side and mushrooms with bell pepper and pepperoni on the other side and we are all happy campers! Ive also put motz. cheese folded under the crust... it is so great. I'd imagine this recipe would be great for bread sticks too.

 

Perfect Pizza Crust

Yeilds: 2 pizza crusts
 

2 cups warm water

4 1/2 tsp. active yeast

5 cups plus 3 Tbsp flour

1 Tbsp kosher salt

Olive Oil

 

Preset your oven to 425 degrees. In a small bowl mix the water, yeast and 2 Tbsp flour for a couple seconds. Sprinkle 1 Tbsp flour on top. Place aside for 2-3 minutes.

In a large mixing bowl wisk together the rest of the flour and salt. Pour in the yeast mixture and stir together until fully incorporated. Kneed the dough for a full five minutes on a floured surface adding a bit more flour if dough is too sticky. Split dough in half and put in a bowl covered with plastic wrap for 20 minutes.

Roll rested dough out to desired size. Poke the entire surface with a fork and then brush the entire surface lightly with olive oil. Place on pizza stone or a greased pizza pan. Add your favorite sauce, cheese and toppings. Bake for 20 minutes.

 

*A GREAT sauce is much easier then you think. Just pour tomato sauce on the uncooked dough, sprinkle with garlic salt and italian seasoning (i like to extend the seasonings out to the crust) Top with mozzarella cheese and toppings, and enjoy!

 

 

 

Perfect Pumpkin Cookies

Perfection in cookies in my book means that every time I walk through the kitchen I have to grab one as I pass by because I just can't get enough. So this to me is a perfect recipe. 
Don't ask me how many I ate.
Because I will lie to you and say "only 2...ish"
But you will know better then that.

  I made them twice this week and sent home the recipe with my sister who was visiting because her fiancee couldn't get enough of them! :) Perfect pillowy pumpkin perfection!

Pumpkin Chocolate Chip Cookies adapted from Joy the Baker

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves or allspice
1 egg plus 1 egg yolk
3/4 cup sugar
3/4 cup brown sugar
1/4 cup butter flavored crisco
1/4 cup butter
1 1/2 cup canned or fresh pumpkin
1 teaspoon vanilla extract
1 cup dark chocolate chips, or any chip you like


Position a rack in the middle of the oven . Preheat the oven to 350 degrees F.
Wisk the flour, baking powder, baking soda, salt and spices together in a medium bowl for 30 seconds and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the eggs, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

 Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

 Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 10 minutes. Cool them on the baking sheet for 5 minutes.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Light and Fluffy Waffles

Had breakfast for dinner last night... now I just wish I had doubled the recipe for this morning! The texture of these waffles are perfect, not too chewy and wonderfully fluffy. Enjoy!

Light and Fluffy Waffles

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup buttermilk
1/4 teaspoon vanilla

Combine flour, salt and baking soda in a medium bowl and stir to combine.Beat the egg in another medium bowl until its about doubled in size, and combine with sugar, butter, and shortening, mixing well until smooth. 3 Add the half & half, buttermilk and vanilla and mix well. 4 Add the dry flour mixture to the wet mixture while beating and mix until smooth. 5 If you can, cover and chill overnight, though the batter can be used right away. 6 Rub a light coating of vegetable oil on a waffle iron, and preheat it. 7 Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. 8 Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.