Chocolate Chip Cookie Pizza

I saw this idea on TV the other night, and just couldn't resist experimenting a little bit.  As amazing as I am in the kitchen, I didn't really think that it would turn out perfectly the first time, but it did.  I served this at my oldest hungry puppy's mid winter bash today, and her friends absolutely couldn't get enough.


This "pizza" consists of a chocolate chip cookie base, where I used Guittard milk chocolate chips.  I don't think that I will ever use any other brand of chocolate chip again.  I am in love.  In fact, I have been picking the milk chocolate chips out of the bottom of the "pizza".  The "toppings" consist of a peanut butter oatmeal chocolate chip cookie and a dark chocolate cookie.  Besides making the cookie dough, this recipe is not time intensive at all.  An easy way to spread out some of the work is to make the cookie dough ahead of time and freeze it.  I routinely freeze my cookie dough.  Just let it thaw before making the "pizza", or you won't be able to spread it.


Chocolate Chip Cookie Pizza


One Recipe Chocolate Chip Jumbos (or your favorite chocolate chip cookie recipe)
One Recipe  Peanut Butter-Oatmeal Chocolate Chip Cookies (recipe to follow)
One Recipe Dark Chocolate Mint Chip Cookies (substitute white chips for mint chips)


Preheat oven to 375F.  Line a 12-inch pizza pan with tin foil.  Place 16 golf ball sized balls of cookie dough on the prepared pan, and spread evenly with your fingers.  Scoop the peanut butter-oatmeal chocolate chip dough into the same size balls as the chocolate chip, then cut them in half.  Flatten them slightly, then place them on top of the chocolate chip cookie base and press slightly into the dough.  For the chocolate cookie dough, scoop the dough into small balls (about 1-2 teaspoons), and drop onto the chocolate chip cookie base, pressing into the dough slightly.  


Place the "pizza" in the oven and bake for 20 minutes, or until very lightly browned and just set in the center.  Do not overbake, as you want the "pizza" to remain soft and chewy.  Remove from the oven and let cool in the pan.  Cut with a pizza cutter and serve!  Makes 8 to 16 servings.


Peanut Butter-Oatmeal Chocolate Chip Cookies


1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) butter, room temperature
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semi-sweet chocolate chips


Preheat oven to 350F.  Line a baking sheet with parchment paper and set aside.  Whisk the flour, baking soda, and salt together and set aside.  In a bowl, combine the butter, peanut butter, sugar, brown sugar, and vanilla extract and beat together for about 3 minutes.  Add the egg and beat well.  Add the flour and beat on low speed until combined.  Stir in the oats and chocolate chips.


Using a large cookie scoop, scoop the dough onto the prepared baking sheet about 2 minutes apart.  Bake for 10 to 12 minutes, then remove from oven and cool completely on the baking sheet.  Makes about 16 cookies.


Enjoy!  -Cardamommy

Tunnel of Apple Spice Cake

I don't make very many bundt cakes.  I'm not sure why, they just don't seem to make the top of very many of my lists.  Except this one.  I love this cake, and everyone who has had it has loved it as well.  It is really amazing.  The cake is dense and moist and has a wonderful nuttiness from the graham flour.  The apple filling is soft and cinnamony and slightly tart, which offsets the sweetness of the brown sugar cream cheese icing nicely.

Tunnel of Apple Spice Cake

Apple Filling:

6 cups diced baking apples (I love Granny Smith and Braeburn)

2 teaspoons fresh lemon juice

1/3 cup apple cider

2 Tablespoons butter

2 Tablespoons brown sugar

1 teaspoon cinnamon

Dash of salt

1 Tablespoon cornstarch

2 Tablespoons cold water

Cake:

1 1/4 cups all purpose flour

1 cup whole wheat graham flour

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 cup plain unsweetened yogurt, or sour cream

1/4 cup butter, softened

1/4 cup shortening

1/2 cup apple cider

2 teaspoons cinnamon

1 1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon cloves

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 large eggs

Brown Sugar Cream Cheese Icing:

4 ounces cream cheese, room temperature

1/2 teaspoon cinnamon

2/3 cup packed brown sugar

1 Tablespoon apple cider, plus extra if needed

1 to 2 cups powdered sugar

In a large skillet, combine all of the apple filling ingredients except cornstarch and water.  Cook apple filling over medium-low heat until apples just become tender.  Combine the cornstarch and water, and stir until smooth.  Stir cornstarch mixture into the apples and simmer until the mixture thickens.  Remove from heat and set aside.

Preheat the oven to 350F.  Grease and flour a bundt pan.  In a large mixing bowl, combine all of the cake ingredients and beat with an electric mixer on low speed for about a minute, then increase the speed to high and continue to beat for three more minutes.  Pour half of the cake batter into the prepared bundt pan and smooth it out.  Carefully mound all of the apple mixture in an even layer on top of the batter, leaving a 1/2 inch border around the inner and outer edges of the pan.  Top with the rest of the batter, smoothing it out evenly, being sure to cover all of the apples.

Bake For 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Allow the cake to cool in the pan for about 10 to 15 minutes, then turn out onto a wire rack to cool completely.  While the cake is cooling, make the icing.

In a medium sized bowl, beat the cream cheese, cinnamon, and brown sugar until fluffy.  Beat in the apple cider.  Add the powdered sugar, starting with one cup and adding more as needed to get the desired consistency.  The icing should slowly drizzle off the end of a spoon.  When the cake is completely cool, drop spoonfuls of icing along the very top of the cake, spreading it slightly with the back of a spoon to help it slowly flow down the sides of the cake.  Let set, then serve.  

Enjoy!  -Cardamommy

White Chili With Chile Cornbread

When I saw this recipe on the King Arthur Flour website, I knew that I had to try it out at my house for a couple of reasons.  One, King Arthur has almost never steered me wrong.  Two, my hungry puppies love chili, and if you know me, you know that I will do anything for my hungry puppies.  Including sorting through an entire 14 ounce tub of rainbow sprinkles (jimmies) to take out the pink ones.  Sure enough, this recipe was a huge (and I mean huge) success

This recipe consists of an incredible simple white chili placed in a baking dish and topped with green chile cornbread batter.  This is all baked in the oven for about 25 minutes, and you have a wonderful, warm, comforting meal ready to go.  I adapted this recipe from King Arthur Flour.

White Chili with Chile Cornbread

Chili:

1 Tablespoon olive oil

1/2 large onion, peeled and chopped

2 small carrots, peeled and sliced thinly

1 large chicken breast, chopped into small pieces

1 chipotle chile (in adobo sauce), chopped

1 can (14 ounces) whole kernel corn

1 can (4 1/2 ounces) chopped green chiles, undrained

1 can (15 ounces) white beans, or canellini beans, undrained

1 1/2 teaspoons ground cumin, or to taste

1/2 teaspoon garlic salt, or to taste

1/4 cup sour cream

1 cup grated cheddar or white cheddar cheese, for topping

Cornbread topping:

3/4 cup + 2 Tablespoons all purpose flour

1/2 cup yellow cornmeal

1 Tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 of a 4 1/2 ounce can chopped green chiles, drained

1/2 cup + 2 Tablespoons buttermilk

1/4 cup butter, melted and cooled

1 large egg

To make the chili, in a large frying pan or small dutch oven, heat the oil over medium heat.  Add the onions, carrots, and chicken, and cook until the vegetables are crisp tender and the chicken is no longer pink, about 10 minutes.  Add the chipotle chili, corn, and green chiles, stirring to combine.  

In a food processor or blender, place the beans with their liquid, and process until smooth. Add to the pan with the chicken and vegetables and stir to combine.  Stir in the cumin and garlic salt.  Simmer the chili for about 30 minutes, stirring frequently.

Meanwhile, preheat the oven to 375F, and begin making the cornbread topping.  In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

In a small bowl, or large measuring cup, combine the butter and green chiles, then whisk in the egg and buttermilk.  Pour the liquid into the flour mixture and stir until just combined.

To finish the chili, stir in the sour cream, then transfer the chili to a greased 9 x 9 square baking dish.  Sprinkle the grated cheese evenly over the top of the chili, then spoon the cornbread batter over the top, spreading it evenly to the edges.  Bake for about 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  Remove from the oven and serve hot or warm.  Makes 4 to 5 servings.

Enjoy!  -Cardamommy

Chemical Engineer Chocolate Chip Cookies

Cardamommy sent this recipe to me a couple of years ago, thinking that it would be right up my chemistry alley. I set it aside for a later time. A couple of days ago she suggested that I guest blog this recipe.

At first glance, this recipe looks extremely complicated. Not to worry--I will provide a chemical translation at the end. The cookies are fantastically delicious and chewy with a subtle buttery flavor. My husband doesn't like nuts in his chocolate chip cookies, so I added extra chocolate (1.5 C chocolate chips and 1.5 C white chocolate chips). Too much chocolate you might say? No such thing. I added an extra quarter cup of flour because the cookies melted into thin puddles with chocolate chip islands when I baked a test batch. The recipe suggests that you cook them at 375 F until they are golden brown. I cooked them at 325 F for 10 minutes and they were perfect.

Chemical Engineer Chocolate Chip Cookies

The following recipe for chocolate chip cookies appeared in Chemical & Engineering News (June 19, 1995). It was attributed to Jeannene Aackerman.

Ingredients:
1.) 532.35 cm3 gluten  (2 1/4 C flour)
2.) 4.9 cm3 NaHCO3  (1 tsp baking soda)
3.) 4.9 cm3 refined halite  (1 tsp salt)
4.) 236.6 cm3 partially hydrogenated tallow triglyceride  (2 sticks butter)
5.) 177.45 cm3 crystalline C12H22O11  (3/4 C White Sugar)
6.) 177.45 cm3 unrefined C12H22O11 (3/4 C packed brown sugar)
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde (1 tsp vanilla extract)
8.) Two calcium carbonate-encapsulated avianalbumen-coated protein  (2 eggs)
9.) 473.2 cm3 theobroma cacao  (2 C chocolate chips)
10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)  (1/2 C chopped nuts)

Directions:
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation.

Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). heat in a 460K oven for a period of time that is in agreement with Frank Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

Directions in Layman's Terms:
Cream the butter and sugars. Add eggs and vanilla and mix until thoroughly combined.

In a separate bowl, mix flour, baking soda, and salt.

Combine the two mixtures, add chocolate chips and nuts (if desired).

Drop by the teaspoonful on an ungreased baking sheet and bake at 375 F until they are golden brown. Remove from baking sheet and place on cooling rack.

Bon Appetit!
-Chemist Cuisinier, PhD

Excessive Chocolate Chip Cookies

Excessive chocolate chip cookies are exactly what the name implies.  Excessive.  Just picture (or look at the one above) a chocolate chip cookie with maple syrup, whole wheat flour, graham cracker crumbs, ground oatmeal, chocolate chips, a chocolate bar, and assorted nuts.  These cookies are surprisingly light and crunchy when you bake them, with a slightly chewy center.  Excessive?  You decide.


Excessive Chocolate Chip Cookies


1 cup butter
1 cup granulated sugar
1 cup dark brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 Tablespoon maple syrup
1 cup all purpose flour
1 cup whole wheat flour
1 cup graham cracker crumbs (about 6 whole graham crackers)
1 1/2 cups oatmeal, measured then ground in food processor or blender
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups semi sweet chocolate chips
1 8 ounce chocolate bar, roughly chopped
1 cup chopped pecans


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  In a large bowl, cream the butter and sugars until light and fluffy.  Add the eggs, vanilla, and maple syrup and beat well.  In a separate bowl, whisk together the flour, wheat flour, graham cracker crumbs, ground oatmeal, salt, baking soda, and baking powder.  Add the flour mixture to the creamed mixture, and beat until incorporated.  Add the chocolate chips, chopped chocolate bar, and pecans, and stir until evenly distributed.


Scoop the dough with a large cookie scoop (about the size of a golf ball) onto the prepared baking sheet.  Put the cookies in the oven and bake for 12 to 14 minutes, or until lightly browned on the edges and set in the center.  Remove from the oven and transfer cookies to a cooling rack to cool completely.  Makes about 3 dozen cookies.


Enjoy!  -Cardamommy

Sweet Potato Doughnuts

I'm relatively picky with my doughnuts. I mean, let's face it, there are some doughnuts out there that are dry, tough, and tasteless. You would probably be better off eating a rock. That is not the case with these doughnuts, my friends. They are soft, moist, and have a warm and inviting flavor. The sweet potato flavor is a little shy, but can be coaxed to be a bit more bold with the help of some cinnamon sugar sprinkled on top (I actually prefer the cinnamon sugar to the icing, because the icing tends to block out the individual flavors you would otherwise be able to taste). My [other] fabulous sister, Chemist Cuisinier, PhD, said they tasted as though they had come straight from the bakery. You will not regret cooking up a batch of these delectable delights. Just to warn you, though, these doughnuts are feisty; if they're not threatened with tupperware confinement they will relentlessly attempt to break-and-enter your mouth!

3 1/2 C All-Purpose Flour, plus more for rolling out
1 C Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Large Eggs, lightly beaten
1 C Sour Cream
1 C Sweet Potato, cooked and mashed (about 1 medium potato)
Vegetable Oil, for frying

Maple Icing
Cinnamon Sugar
1 C Chopped Pecans (optional)

In a medium bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Do not skimp on the counter flour! Knead in flour with hands as needed (dough will be very sticky and will take up a good amount of extra flour). Roll out dough to 1/2 inch thickness. Cut out dough with a 2 1/4 inch round cutter. Cut out center of doughnuts with a 3/4 inch round cutter. Re-roll dough as needed.

In a dutch oven or pot, heat vegetable oil over medium heat to 360 degrees. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with maple icing and sprinkle with chopped pecans, or just sprinkle the tops with cinnamon sugar.

Maple Icing:
2 2/3 C Confectioners Sugar
3-4 T Milk
1/4 tsp Maple Extract

In a small bowl, combine confectioners sugar and 3 T milk. Stir well. Add additional milk to reach desired consistency. Stir in maple extract.

Mahlzeit!
-Coriaunty

*Original recipe found here

Almond Cake with Italian Buttercream

This cake was born out of the need for a vehicle to carry my amazing Italian Buttercream.  The cake is a white almond sour cream (WASC) cake, with a peach filling and Italian buttercream.  The cake is nice and moist, with a light almond flavor that melds well with the peach filling.  The decadent buttercream frosting tops off this balanced  cake.


Almond Cake with Italian Buttercream


1 box white cake mix
1 cup all purpose flour
1 cup sugar
3/4 salt
2 eggs
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
Your favorite peach jam
Italian Buttercream Frosting


Preheat oven to 325F.  Grease 2 9-inch round baking pans, and line about 6 muffin cups with liners.  


In a large bowl, whisk together the cake mix, flour, sugar and salt.  Add the eggs, water, oil, sour cream, almond and vanilla extracts, and beat with a mixer on low speed for about 2 minutes, or until all of the ingredients are well incorporated.  Pour the batter into the prepared cake pans and smooth the top with the back of a spatula, then spoon any leftover batter into the prepared muffin cups.  Put in the oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cakes tests clean.  Remove from the oven and let cool in the pans for about 10 minutes.  Turn the cakes out onto a cooling rack and cool completely.


To assemble, level the cakes by slicing of the domed top with a serrated knife.  Place one cake layer upside-down on a serving plate.  Spread with peach jam, then top with the second cake layer.  Spread the Italian buttercream over the tops and sides of the cake.


Enjoy!  -Cardamommy

Italian Buttercream

Once upon a time (several years ago), there lived the most beautiful and talented kitchen Princess (me).  She set out to make the most delectable birthday cake with traditional buttercream frosting for her littlest brother.  American buttercream with it's "shortcut" butter, powdered sugar, milk, and flavoring would not be good enough.  Thus, she embarked on a buttercream journey wrought with peril, egg whites, sugar syrup, and the whipping in of chunks of butter.  The Princess overcame each obstacle winningly until it was time to slowly add the chunks of butter.  This is where the journey came to an abrupt and not too pretty end.  Broken buttercream.  The Princess was unable to salvage the buttercream, rendering the birthday cake not so delectable.


Fast forward several years and the Princess is still the most beautiful and talented, but is now the master of Italian buttercream.  Why?  Because she tried again and was successful!  I realize that my rate of success is not good.  My mother would weep at a 50%, but in the world of scary intimidating buttercream, I am a winner.  For step by step pictures and instructions, visit this page.


Italian Buttercream


Sugar Syrup:
1 1/4 cups sugar
1/2 cup water


Meringue:
1/2  cup meringue powder
1 cup water
1/4 teaspoon salt
1/3 cup sugar


Frosting:
3 cups (6 sticks) unsalted butter, room temperature
1/2 to 3/4 cups vegetable shortening (optional, helps to prevent melting when decorating)
1 teaspoon to 2 Tablespoons flavoring (I used 2 teaspoons vanilla)


For the syrup, combine the sugar and water in a small saucepan.  Bring to a boil over medium heat and stir until the sugar dissolves.  Continue to boil (without stirring) until the syrup reaches 240F (but no higher than 248F) on an instant read or candy thermometer.


While the syrup is cooking, combine the meringue powder, water and salt in the bowl of a stand mixer.  Beat on high with the whisk attachment until you start to see tracks in the meringue.  At this point, slowly add the sugar while the mixer runs.  Continue beating until the mixture is stiff.


When the syrup reaches between 240F and 248F, remove it from the heat in slowly pour it down the side of the mixing bowl and into the meringue.  Once the syrup is all in, leave the mixer running until the mixture cools to 80F.  Once the meringue is cool, add the butter, a few pieces at a time, with the mixer running at medium-high speed.  The meringue will deflate and begin to look curdled.  Continue running the mixer and slowly adding the butter.  Soon, the frosting will begin to come together around the whisk and then the rest of the bowl.  Once most of the butter has been added, add the flavoring of your choice.  If using shortening, you can add it in chunks now.  Use the buttercream within 4 hours, or refrigerate up to a week, or freeze.  Makes 7 to 7 1/2 cups.


Enjoy!  -Cardamommy

Honey Vanilla Bean Marshmallows

I think that we have already established my love and devotion for homemade marshmallows, so we probably need not overdo it.   The honey flavor comes through in these marshmallows, as does that luscious vanilla bean flavor.  Toasting or melting these marshmallows before eating them would bring out those flavors even more (my hungry puppies gave them high marks).  You can find the original recipe here.  Just let me say that these are quite possibly my favorite marshmallows ever.  So far.  We'll have to see what the future holds.  


Honey Vanilla Bean Marshmallows


1 cup cold water, divided
3 1/4-ounce packages unflavored gelatin
1 1/2 cups sugar
1/4 cup honey
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1 vanilla bean, seeds scraped out and reserved
1/4 cup cornstarch
1/4 cup powdered sugar


In a small bowl, whisk together the cornstarch and powdered sugar.  Spray a 9x13 pan with cooking spray, and then coat with the cornstarch mixture.  Set both aside.  Pour 1/2 cup of the cold water into the bowl of a stand mixer with a whisk attachment.  Sprinkle the gelatin over the water and let it sit while you prepare the sugar syrup.


In a medium saucepan over medium-high heat, bring sugar, honey, corn syrup, salt, and the remaining cold water to a boil, stirring to dissolve the sugar.  Continue to boil the syrup until it reaches 240F on a candy or instant read thermometer.  When the sugar syrup reaches 240F, turn the mixer to low speed and carefully stream the sugar syrup down the side of the bowl into the gelatin mixture (while the mixer is running).  Once you have added all of the sugar syrup, increase the mixer speed to high and beat for 8 minutes.  The mixture will be thick, white, and fluffy.  Add the vanilla extract and vanilla bean paste, and continue beating for 2 more minutes.


Spread the marshmallow  mixture into the prepared pan, and spread evenly with a clean wet (or lightly greased) spatula.  Sprinkle more of the cornstarch mixture over entire surface of the marshmallow and let sit at room temperature for at least 4 hours, or overnight.  When the marshmallow is set, turn it out onto a large cutting board.  Using a pizza cutter, slice the marshmallows into cubes, and toss the cubes in the cornstarch mixture.  Store the marshmallows in an airtight container for up to a week, or you may freeze the marshmallows for a slightly longer shelf life (if they last that long).


Enjoy!  -Cardamommy

Baked Sweet Potato Fries

Sweet potato fries are a personal favorite of mine. They're easy, yummy, fast, and can be used as a side dish or a snack; they're pretty versatile. The original seasoning (found here) had a few things I didn't, so I improvised. I also decreased the amount of oregano and thyme because I find they are sometimes a little overpowering. Boiling the fries gives them a soft and fluffy inside, while the egg white helps the outside to crisp up so you don't have soggy and limp fries (ew). Have fun with these, and enjoy!

Seasoning:
2 3/4 T Paprika
1 T Salt
1 1/2 T Garlic Powder
1 T Black Pepper
1 T Chili Powder
1/2 tsp Ground Chipotle
1 T Oregano
1/2 T Thyme

2 Egg Whites
1/2 tsp Olive Oil
5 Sweet Potatoes, peeled and sliced into 1/4 inch wide slices, then 1/4 inch wide strips

Mix spices together and store in an airtight container for up to 6 months.

In a small bowl mix egg white and oil.

Preheat oven to 450 degrees.

Spray two jellyroll pans with non-stick spray or line with parchment. Bring a large pot of water to boil and boil sweet potatoes strips for 5 minutes. Carefully drain, so as to not break the fries. Let rest for about 5 minutes. Transfer fries to a large bowl and pour in egg/oil mixture. Gently toss until fries are coated. Next sprinkle 1 T seasoning over fries. Gently toss again until all fries are coated. Place fries on pan, being careful to not overcrowd the pan. Sprinkle fries with more seasoning, if desired. Bake until tender and golden brown, turning occasionally (about 20-25 minutes). Serve hot--plain, or with favorite dipping sauce.

Mahlzeit!
-Coriaunty

Sourdough Flatbread Pizza

Here it is!  The moment you have all been waiting for...(that is, if you read the Cinnamon-Apple Flatbread post).  Sourdough Flatbread Pizza!!!!  Are you excited?  Well, you should be.  And if you're not, just make this recipe, and you will be.  Chunks of pepperoni and mushrooms stud this crispy sourdough bread among pools of melty cheese...Hang on, I have to wipe the drool off my keyboard.


Sourdough Flatbread Pizza


1 cup sourdough starter, fed or unfed (or substitute 1/2 cup lukewarm water and 1/2 cup flour)
3/4 cup lukewarm water
2 teaspoons instant yeast
3 cups all purpose flour
1 1/2 teaspoons salt
2 Tablespoons nonfat dry milk
3 Tablespoons olive oil
Your favorite toppings, cut into chunks:  Sharp cheddar and sharp white cheddar (chipotle cheddar is also especially good), sauteed mushrooms, pepperoni


Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, soft dough.  Place the dough in a lightly greased bowl, and let it rise for 1 hour.  Gently deflate it, and allow it to rise for another hour.


Lightly grease an 18 x 13 inch rimmed baking sheet, or two 9 x 13 inch pans.  Drizzle olive oil on top of the spray.  Gently deflate the risen dough, then press and shape the dough into a rectangle and place it in the pan.  Pat and stretch it to fit the pan, letting it rest for 10 minutes or so if it shrinks back, then stretch it to the edge of the pan again.  Arrange the cheese, mushrooms, and pepperoni on top of the dough.


Cover the bread and let rise for 1 hour, until it is puffy.  Towards the end of the rising time, preheat the oven to 425F.  Uncover the bread, then bake for 25 to 30 minutes, until the crust is golden brown around the edges, and the center is set.  Remove it from the oven and transfer to a cooling rack.  Cut with a pizza cutter.  Makes about 12 servings.


Enjoy!  -Cardamommy

Fresh Pineapple Upside-Down Coconut Cake

Here is another fresh pineapple recipe for you.  My hungry puppies have been requesting this cake since before Christmas.  Make your pineapple upside-down cake irresistible with fresh pineapple and the addition of coconut in the batter.  This is a wonderful recipe that elevates this cake.  The addition of maraschino cherries is totally optional.  This is another Sunday dinner dessert, and I am pretty sure that my mom likes cherries in her pineapple upside-down cake.  I prefer this cake without, but you get to decide on this one.


Fresh Pineapple Upside-Down Coconut Cake


Cake:
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon coconut extract
1/2 cup shredded coconut


Pineapple:
1 medium pineapple, chopped into chunks
maraschino cherries, whole, halved, or chopped (optional)
1 cup packed dark brown sugar
1/2 cup (1 stick) butter


Preheat the oven to 350F.  Grease and flour a 10 x 2 inch round cake pan.  For the cake, combine the flour, baking powder, and salt in a small bowl.  In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time.  Add the vanilla and coconut extracts and beat well.  Stir in half of the flour mixture, followed by half of the buttermilk.  Mix well after each addition.  Add the rest of the flour mixture, then the rest of the buttermilk, stirring until well incorporated and smooth.  Fold in the coconut.


For the pineapple, combine the brown sugar and butter and melt in a small saucepan over medium heat until sugar is dissolved.  Pour the mixture into the prepared cake pan.  Arrange the pineapple chunks and cherries in a single layer on top of the brown sugar mixture.  Pour the cake batter evenly over the pineapple.  Bake the cake for 45 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Let the cake cool in the pan on a cooling rack for 15 to 30 minutes (long enough for the brown sugar sauce to firm up a little.  If not, when you invert the cake, it will run down the sides).  Run a thin knife around the edge of the cake and invert onto a plate.


Enjoy!  -Cardamommy

Cinnamon Apple Flatbread

This bread is a fun variation on the bread theme.  It is so good and crispy, and I think that you will love it.  This is another King Arthur Flour recipe (can you tell that I love KAF?), modified slightly.  This is another versatile recipe.  You can change out the apples and cinnamon sugar glaze for chunks of pepperoni, cheese, and mushrooms (or whatever you would like).  This creates a fabulous flat-bread pizza that you just can't get enough of.  In fact,  just thinking about it makes me want to eat it, which  means I need to make it this week.  Also, the recipe calls for drizzling your already greased baking pan with oil.  This is not a mistake, and will help to make your crust incredibly crispy.  Remember - Stay tuned for the pepperoni, cheese, mushroom version!

Cinnamon Apple Flatbread

1 cup sourdough starter, fed or unfed (if you do not have starter, substitute 1/2 cup water and 1/2 cup flour)

3/4 cup lukewarm water

2 teaspoons instant yeast

3 cups all purpose flour

1 1/2 teaspoons salt

2 Tablespoons nonfat dry milk

3 Tablespoons olive oil

Filling:

4 large firm apples, about 2 pounds

1/4 cup apple cider

1/4 cup maple syrup

Topping:

1/4 cup sugar

1 Tablespoon flour

1 teaspoon cinnamon

1/4 cup syrup, reserved from cooked apples

2-3 Tablespoons demerara sugar, optional

Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, soft dough.  Place the dough in a lightly greased bowl and let it rise for 1 hour.  Gently deflate it, and allow it to rise for another hour.

While the dough rises, prepare the topping.  Core the unpeeled apples, and cut into 8 wedges.  Cut each wedge into 3 pieces.  You will have 7 to 7 1/2 cups of apple chunks.  Put the apples in a shallow, microwave safe bowl, and drizzle with the cider and maple syrup.  Microwave the apples until they have softened, but still hold their shape, about 9 minutes.  Drain the apples and reserve the juice.

Lightly grease an 18 x 13 inch rimmed baking sheet, or two 9 x 13 pans.  Drizzle olive oil on top of the spray.  Deflate the risen dough, then shape it into a rectangle and place it in the pan.  Shape and press the dough to fill the bottom of the pan.  If the dough shrinks back, let it rest for 10 minutes and then try again.  Arrange the apple chunks over the dough.  In a small bowl, combine sugar, flour, and cinnamon, then mix in the reserved syrup.  Drizzle over the apples.  Cover the bread and let it rise for 1 hour.  Preheat the oven to 425F.  

Uncover the bread and sprinkle with demerara sugar (if desired).  Bake the bread for 25 to 30 minutes, until the crust is golden brown around the edges and is set in the center.  Remove from the oven and transfer to a cooling rack.  A pizza cutter works well to cut this bread.  Makes about 18 servings.

Enjoy!  -Cardamommy

Sweet Potato S'More Pies

I went a little crazy at the store with the sweet potatoes. They were on sale for super cheap, so I couldn't resist. The problem now is I have more sweet potatoes than I know what to do with. I know, a huge problem, right? Commence searching for sweet potato recipes. Out of the numerous results that came up, about 98.3% of them were for sweet potato pie, which I did not want to make. After sifting through recipe after recipe I finally came across this one.

The original recipe received a terrible review, but it's an Emeril Lagasse recipe so I figured the reviewer must have just been inept. After making these, I decided that judgement was more than fair, because Sweet Potato S'More Pies are delicious. The sweet potato, chocolate, and marshmallow compliment each other and melt into creamy and gooey delight (I believe an "mmm, so creamy!" is in order). The pie crust is not an overpowering element; it's light and crispy and adds a perfect amount of flaky goodness to complete this mini pie. Sweet Potato S'More Pies are good both fresh out of the oven or after being chilled in the refrigerator. They definitely made the "repeat" list.
Filling:
1 1/2 lbs Sweet Potatoes
1/4 C Milk
1/2 C Light Brown Sugar
1/2 C Chopped Pecans (optional)
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 Egg
8 6-in Pie Crusts, recipe follows
8 Hershey Bars (.49 oz)
1 1/2 C Mini-Marshmallows
2 T Butter, softened

Boil or bake sweet potatoes until soft (30 min to boil, 40-60 to bake in a 400 degree oven). Cool potatoes and remove skins.

With a fork mash the sweet potatoes with the milk in a large bowl. Add brown sugar, pecans (if using), vanilla, cinnamon, nutmeg, and egg. Mix well. Divide mixture into 8 portions.

Place 1 pie crust on a flat work surface. Then place about 2 heaping tablespoons of marshmallows in the middle, followed by one chocolate bar. Top with one portion of sweet potato filling. Next fold on half of the crust over the filling. Crimp the edges of the pie crust and cut 3 small slits in the top for venting. Repeat with remaining crusts and fillings.

Place pies on a lightly greased cookie sheet and bake at 350 for 30-35 min until golden brown. Remove from oven and rub butter on warm crusts.

Best Double Pie Crust (from Cardamommy):
2 1/2 C All-Purpose Flour, plus extra for counter
2 T Sugar
1 tsp Salt
8 T Vegetable Shortening, cut into 1/2 in pieces and chilled
12 T (1.5 sticks) Unsalted Butter, cut into 1/4 in pieces and chilled
6-8 T Ice Water

Combine flour, sugar, and salt together. Cut in shortening and butter with a pastry blender until it is coarse crumbs. Sprinkle 6 T ice water over the mixture and stir/press together until it sticks together. If it does not come together add remaining water 1 T at a time. Divide dough exactly in half and form into two 4 in disks. Chill for 1 hr. Remove from refrigerator and cut each disk into 4 equal pieces.

Mahlzeit!
-Coriaunty

Rice Krispies Treat Scones

I found this recipe on Baking Bites the other day, and had to try it out.  I have some serious rice krispies treat lovers in my house, so this sounded absolutely perfect.  I was a little bit surprised by the small amount of sugar in the recipe, but it was just the right amount.  These scones weren't too sweet, and did actually taste like a rice krispies treat.  Be careful not to overbake, as the marshmallows tend to burn quickly.


Rice Krispies Treat Scones


3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, chilled and cut into pieces
1 1/2 cups miniature marshmallows
1 cup Rice Krispies
1 1/4 cups buttermilk
1/2 teaspoon vanilla extract
1/4 cup heavy cream, for brushing on the scones
1/2 cup sugar, for sprinkling over scones


Preheat the oven to 425F.  Line a baking sheet with parchment paper.  In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Cut in the butter using a pastry blender, or your fingers (rub the butter into the flour mixture), until the mixture resembles coarse sand with pieces of butter no larger than a pea.  Stir in the marshmallows and rice krispies, then add the buttermilk and vanilla, and stir until the mixture comes together and the flour is fully incorporated.


Turn out the dough onto a floured surface, and press the dough into an 8x12 inch rectangle.  Using a bench knife (or sharp knife), cut dough in half lengthwise.  Cut each half of the dough into four squares.  Cut each square diagonally in half to make 16 triangles.  Place on the parchment lined baking sheet about 2 inches apart.  Brush the scones with heavy cream and sprinkle with sugar.  Bake for 12 to 14 minutes, or until lightly browned.  Remove scones to a cooling rack.  Serve warm, or at room temperature.  Makes 16 scones.


Enjoy!  -Cardamommy

Fresh Pineapple Pie

This may sound weird to some, but trust me.  If you like pineapple, you will love this pie.  It is amazing.  This is yet another King Arthur Flour recipe that I got from my mom, and I will be forever grateful.  


I am unsure as to whether or not canned pineapple would work, but there's only one way to find out, huh?  Don't be intimidated by having to break down the pineapple. It is really quite simple.  With a sharp knife, cut off the very top and very bottom of the pineapple.  Then, stand up the pineapple and cut the skin off.  For chunks, lay the skinned pineapple on it's side and slice it, then cut the slices into chunks, making sure to throw away the core.  See?  Easy.  Or, you could just buy fresh pineapple already broken down from the grocery store.  But that would be cheating.


On cooking the pie, the recipe says about an hour.  I have never cooked this pie for an hour. It takes my pies at least an hour and 40 minutes.  The key is (and this is incredibly important), the very center of the pie HAS to bubble.  If not, the center will not be done and you will have a raw, runny, starchy center of your pie.  Just cover the pie loosely with a piece of tin foil to prevent over browning, and it should be just fine.


Fresh Pineapple Pie


Pastry for a 2-crust pie


Filling:
3 cups (26 ounces, 1 large) fresh pineapple, cut in bite sized chunks
1 1/2 cups (10 1/2 ounces) granulated sugar
1/4 cup (1 ounce) all purpose flour
1/8 teaspoon salt
2 large eggs
1 Tablespoon grated lemon zest
1 Tablespoon fresh lemon juice


Garnish:
1 egg, beaten with 1 Tablespoon water
Demerara sugar
Nutmeg, ground or freshly grated


Lightly grease a 9 inch pie plate, and fit the bottom crust into the pan.  Preheat the oven to 425F.


For the filling, in a medium sized bowl, whisk together the sugar, flour, and salt.  Add the eggs, lemon zest, and lemon juice, and whisk until combined.  Place half of the pineapple in the lined pie plate.  Pour half of the filling mixture over it.  Layer the remaining pineapple on top, then pour the rest of the filling mixture over the pineapple.  With the top layer of pie dough, make a lattice crust over the top of the pie and crimp the edges .  Brush with the egg wash, then sprinkle with the demerara sugar and nutmeg.


Bake the pie for 50 to 60 minutes.  Check after 40 minutes, and place a piece of tin foil loosely over the top to prevent over browning, if necessary.  The pie is done when you see the filling bubbling in the center.  Remove pie from the oven and cool completely on a wire rack before slicing.  Makes 1 pie, 8 servings.


Enjoy!  -Cardamommy

Ginger Cookies

What do you do with the ground mustard that sits, dejected and lonely, on your cupboard shelf? Throw it in some cookies! Skeptical? I was too, but decided to try these out anyway. After all, I do love strange ingredients and new recipes. I followed this recipe exactly the first time but modified it slightly for my second batch. These cookies are very gingery but not overpowering. The grated ginger gives you a little punch of flavor every time you bite, while still allowing the flavors of the other spices to pull through. I enjoy the subtle presence of the mustard and pepper; they really add to, and support the overall flavor rather than dominating it. These ginger cookies are delicious and beautiful, and will probably leave you wanting more.

2 3/4 -3 C All-purpose Flour
1 1/2 tsp Ground Ginger
1 1/4 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Allspice
3/4 tsp Ground Mustard
1/2 tsp Salt
1/4 tsp Ground Black Pepper
3/4 C Unsalted Butter
1/2 C Sugar, plus more for rolling the cookies
1/4 C Brown Sugar
1 Large Egg Yolk
2 tsp Vanilla Extract
1/2 Cup Molasses
2 T Ginger Root, freshly grated

Whisk the four, ginger, baking soda, cinnamon, allspice, mustard, salt, and black pepper together in a medium bowl.

Beat the butter and sugars with an electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put 1/2 cup sugar in a small bowl. Scoop dough out with a cookie scoop and roll, by hand, into balls. Roll the tops of the balls in the sugar and space 2 inches apart on a lightly greased cookie sheet. Refrigerate 25-30 minutes. (The chilling is what gives the cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

Bake at 375 for 15-20 minutes, being careful to not overbake. Let the cookies rest for 3 minutes before transferring to a cooling rack.

Mahlzeit!
-Coriaunty

Candy Cane Ice Cream Dessert

This recipe solves a problem posed by the Christmas treat overload dilemma.  I need to get rid of some extra candy canes that no one will ever eat, but no one wants to eat cookies, cake and cheesecake is out, and rich desserts are passé by now.  So the incredible problem solving machine that is my brain decided to grind up the candy canes and mix them with ice cream and cool whip.  We create a cool, minty, refreshing treat that is creamy with small bits of crunchy candy cane throughout.  Enter the first brilliant idea of the new year.


Candy Cane Ice Cream Dessert


1/2 gallon vanilla ice cream, softened
1 8 ounce tub Cool Whip
1 box of candy canes (about 12, or to your taste)


Roughly break up all of the candy canes, and grind them in the food processor until they are mostly powder with some small bits of candy cane left.  In a large bowl, mix the ice cream and cool whip until roughly combined.  Add the candy cane powder and bits, and stir the mixture until everything is totally incorporated.  Spoon into a large freezer container (an empty ice cream bucket works well), and freeze until firm.  Serve.


Enjoy!  -Cardamommy