Stromboli

 Found HERE

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 standard packet)
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface (I put flour in untill it pulls away from the sides and gets kneaded around in a ball(

Fillings for 2

• 3 Tablespoons (43g) unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
• 3/4 – 1 pound cheese (about 3 cupsshredded or about 16-20 slices deli cheese)*
• We each make our own pizza roll and put whatever we want in it: cheese (not too much!), pepperoni, sausage, mushroom, pepper, etc. 

Egg Wash & Topping for 2

• egg wash: 1 large egg beaten with 1 Tablespoon water
• optional: sprinkle of chopped fresh or dried parsley, sea salt, pepper, Italian seasoning, and/or parmesan cheese

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Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.

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2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes (for a visual, watch me do it in the video below). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
4. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
5. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16-inch rectangle. I like to use my hands to square off the edges, as shown in the video below. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
6. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you’ll have an empty 3×16-inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video below if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video below. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
7. Brush each stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.
8. Bake for about 25 minutes or until crust is golden brown—if you have an instant read thermometer, the center of the stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
9. Serve plain or with pizza/marinara sauce for dipping.
10. Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.

White Bread

 I've been making this lately.  Found HERE

• 2 cups warm water (105-115 degrees)
• ▢ 1 Tablespoons active dry yeast*
• ▢ 1/4 cup honey or sugar
• ▢ 2 teaspoons salt
• ▢ 2 Tablespoons oil (canola or vegetable)
• ▢ 4 - 5 1/2 cups all-purpose or bread flour*

Instructions

 

• Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
• Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
• Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). 
• First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
• Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
• Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
• Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
• Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
• Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Zucchini Bread

• Anyone have Zucchinis galore sitting on your countertop? I like this one because it isn't very sweet. I got it from here, but I wanted to record a few things I changed/substituted. 
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• 2 eggs (or substitute with flax eggs: 2 tablespoons flaxseed meal + 5 tablespoons water)
• 2+ cups shredded, unpeeled zucchini (wring out the excess liquid with a towel) 
• 1/2 cup pure maple syrup (or anything sweet. I used brown sugar)
• 1/3 cup unsweetened applesauce (or part of a ripe banana, or nothing)
• 1/4 cup melted and cooled coconut oil
• 2 teaspoons pure vanilla extract
• 1 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups whole wheat flour (or gluten free or white)
• plus any extras you want:
• 1/2 cup toasted raw walnuts or pecans, or 1/3 cup dark chocolate chips, or raisins... 

Mix the zucchini in last. I omitted the banana/applesauce bc I didn't have any and it was fine. It is a thick batter. 

Makes 1 loaf. 

Heat oven to 325, cook for 50-55 minutes. 

crostini

I had this at an Italian restaurant here the other weekend and made it at home for dinner.

1. Slice baguette or french bread, spread butter on each slice, and broil in oven til golden brown.
2. Take a fresh garlic clove (nettie, you could skip this. and the restaurant had roasted garlic on it, but i ain't got time for that) and rub or scrape on crusty/toasty bread. This will give a light garlic flavor ... not too overpowering.
3. Spread a layer of goat cheese on bread.
4. Top with roasted red peppers and fresh basil.

Easter Bread

I made a few tweaks to the recipe I followed for this Easter bread, so I want to write it down before I forget. It turned out really well. Which is strange because I don't make very good bread and rolls.

1 1/4 cup milk

1/3 cup butter 

1/2 cup sugar

Pinch salt

2 eggs beaten

2 1/4 tsp yeast 

3-5 cups flour 

Egg wash

Sprinkles

Heat the milk, sugar, salt, and butter on the stove. Cool it to warm. 

In your mixer, pour the warm mixture in and add the yeast. Let it sit until bubbly. 

Mix in the eggs until nice and smooth. Add two cups of flour until nice and smooth. 

Switch to your dough hook. 

Keep adding flour until the dough is no longer sticky and pulls away from the bowl. Knead with hook for a while. 

Let it rise for an hour. 

Knead for a while. 

Rise for half hour-ish. 

Take out and cut into 12 peices. 

Roll two peices into snakes. Twist them together. Form into a ring. 

Make six rings. 

Rise for about 45 mins. 

Egg wash and sprinkle with sprinkles. Put a dyed Easter egg in the middle. Pretty!

Cook at 350 for 20-25 mins. 

Pumpkin Donuts

3 1/2 c flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice or
     1tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves
1 c sugar
2 Tbs butter, melted
2 eggs
2 tsp vanilla
1/2 c buttermilk
1 cup pumpkin puree
canola oil (for frying)

In a large bowl, whisk together the flour, baking powder, salt, spices and sugar.  In a separate medium bowl, whisk together all the remaining ingredients except the oil.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix all together until the dough is well combined.  My dough was pretty sticky so I added a little more flour.  Turn onto a well floured surface and roll the dough until it is about 1/2 inch thick (they puff up alot when frying so keep them thin or the middle wont get done). Cut with a donut cutter or find whatever you have to make a donut shape.

Heat 2 inches of oil in a large skillet over high heat.  When the oil is hot (drop a piece of dough in to test) gently slide the donut in the hot oil until edges are slightly brown.  Flip it over and allow to cook on the other side.  Romove and place on a baking rack to allow grease to drip off. Glaze while donut is still warm.  .

Buttermilk Glaze

3 C powdered sugar
1/2 C buttermilk
1/2 tsp vanilla

Whisk together until smooth.  Dip warm donuts in glaze and then allow to air dry on cooling rack.

banana muffins--no flour, no sugar

I found the recipe here, via pinterest, and I really like these.  They are not very sweet and that is what I like about them.  If you are looking for a cakey muffin, don't make these.  You will be disappointed.  If you are looking for a healthy way to use up over ripe bananas, this is your recipe.  The first time I made these I used cupcake liners and they totally stuck to the liner, and it was a pain to eat them.  The second time I made them I just sprayed the pans and it worked out better.  We also like to add 1/2 cup chocolate chips and a 1/2 cup walnuts (but my kids have now nixed the nuts...oh, well).
140 cal/muffin (with cchips and nuts)
102 cal/muffin (with cchips)

Ingredients:
2.5 cups old fashioned oats 

1 cup plain low fat greek yogurt (I have only used fat free greek yogurt)

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas 




Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor.  
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

And this is what you get people:

Let them cool on a wire rack for just a few minutes and then dig in.  They are actually really good when they are warm!

Aebleskivers (Recipe I use)

2 eggs separated
2 cup low fat buttermilk
2 cups flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp grd. Cardamom
1/2 tsp vanilla
1/4 cup butter, melted

Beat the 2 egg whites in bowl until stiff, but not dry. Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, soda, salt, cardamom, vanilla, and melted butter in bowl and mix until smooth. Fold in egg whites.

Pour about 3/4 tsp oil into each round of an aebelskiver pan and heat over low heat. Add heaping tbsp of batter. When bubbly around edges, turn each round upside down with chopsticks, a fork, or a skewer. Continue cooking, turning frequently, until golden and cooked through, about 5 minutes. Remove and drain on paper towels. Sprinkle with powdered sugar.

(I have never used cardamom, I have sprinkled some cinnamon or nutmeg in to replace it, don't know if it makes a difference)

Best Pancakes EVER

This is hands down the best pancake recipe I've ever made. It wasn't necessarily the blueberry lemon flavor (which yes, is totally good), but just the pancake itself. So good. I've never felt like I figured pancakes out until now. Mine were always sub par, brick-ish ... and I don't overmix. They just never turned out perfectly. AND I got to use fresh lemons from my tree :). Oh, and I didn't have cake flour, so I used AP flour. Still totally soft and good. Can't wait to make them with sliced bananas (my fave way to make pancakes).

Sammy kept calling them "cupcakes" when we were making 'em. Sorry darling, you are going to be disappointed if you think we are making cake.

Lemon Blueberry Pancakes (Pioneer Woman)

Ingredients

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.