I started making pizza dough several months ago. The recipe I am sharing today is from Cooking Light and it's the first one I ever tried. I was so nervous but as my sweet hubby pointed out, "How can bread with marinara sauce and cheese on top taste bad?". I'm sure it can be done (in fact he later changed his tune when I tried to make this a whole-wheat pizza dough.) but this recipe is pretty easy and it makes a delicious crust! This recipe makes two large pizzas. The dough can be frozen. To thaw you can place it in fridge or at room temp for the day. Sometimes I thaw most of the day in the fridge and then place it on the counter for the last two hours. One other note, I have read that the best way to measure flour for breads is by weight instead of cups. I included both measurements if you don't have a scale. I can't really tell a difference and the measuring cup is much faster!

Pizza Dough

9.5 ounces bread flour, divided (about 2 cups)

2 cups warm water (100-110 degrees) divided

1 tsp sugar

2 packages dry yeast (about 4.5 tsp)

14.6 ounces all purpose flour, divided (about 3 ¼ cups)

1 tsp salt

2 tsp olive oil

Cooking spray

1.      Weigh or lightly spoon bread flour into dry measuring cups, level with a knife. Combine 4.75 ounces (about 1 cup) bread flour, 1 cup warm water, sugar and yeast in bowl. Let stand for 15 minutes.

2.    Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 13.5 ounces (about 3 cups) all-purpose flour, remaining 4.75 ounces (about 1 cup) bread flour, and 1 tsp salt in a large bowl; make a well in center. Add yeast mixture, remaining 1 cup of warm water and 2 tsp oil to flour mixture; stir well. Turn dough out onto floured surface. Don't be scared when it looks like this. I guess it's normal.

    Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tsp at a time to prevent dough from sticking to hands. Don't be afraid to take out any aggression on the dough at this point.

3.    Place dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes or until doubled in size. (Press two fingers into dough. If indention remains, the dough has risen enough.) Punch dough down, cover and let rest for 20 minutes.

4.    Separate dough into portions.  (I divide it in two to make two large pizzas.) Roll each portion a lightly floured surface. Top with toppings and bake at 450 for about 12 minutes or until crust is lightly browned. (May take longer with more toppings and cook quicker if plain cheese. Just keep an eye on it.) J

Apple Cupcakes

After a busy two weeks, I'm back. The big boy turned 5 this month so we did something we love to do together. . . bake. Yes, he has his own monogrammed apron too.

These apple cupcakes are delicious. It can also be made into a cake. We were taking them to share with friends so cupcakes worked best for us.

Ingredients:
About 6 thinly chopped Yellow Delicious apples (should make about 4 cups)

2 cups granulated sugar

1 cup raisins
1 tsp vanilla
2 eggs
1/2 cup oil
2 1/2 cup flour
2 tsp baking powder (Feel free to call your neighbor and ask to borrow some, I did.)

1 tsp salt

2-3 tsp cinnamon
1/2 tsp apple pie spice
1 cup roughly chopped toasted walnuts (10 minutes at 325-350 degrees)

Combine apples and sugar. Stir to coat apples. Add raisins and vanilla. Let them stand for1-2 hours, go do something fun. Mixture should become syrupy. 

After about two hours (I also took a short nap during this time.)  preheat oven to 350 degrees. Combine eggs and oil.  Whisk dry ingredients together and stir into egg/oil mixture. Stir to combine. Mixture should be dry and crumbly. Stir in apples to combine. Fold in nuts.

Fill paper lined foil holders 2/3 full. Bake at 350 for about 25 minutes. If you are making a cake, pour into a 9x13 pan and bake at same oven temp but for 40-45 minutes.  

I topped half of these cream cheese icing. To my surprise, Birthday Boy liked them best without icing. Me and The Hubs like the icing. And lots of it.  These get better each day so make at least the day before for optimum yumminess.

Crock Pot Stuffing

I have started my Thanksgiving menu for the year. It's my second year to make the meal and I'm feeling pretty good. Everything I made last year was very good (according to my husband) so I am planning to add a few things. This stuffing was a huge hit so it's definitely going to be on my table.

3-4 large loves of bread

2 cups chopped celery

2 cups chopped onion

1 cup (2 sticks) unsalted butter

2-3 cups chicken broth

1/2-1 tsp Poultry Seasoning

1/2-1 tsp Morton's Nature Seasoning

Unwrap the bread and spread/stack on large baking sheet. You can either place it in the oven to get a little stale about 3-4 days before you need it or dry it out in the oven 325 degrees for 15-25 minutes.  (I should also mention I halved this recipe for the two adults and one child who were eating it. Once I saw all this bread, I knew my little family would never eat it all.)

Stack slices of bread on a cutting board and cube (3/4" or so). If some of the bread is still soft just throw it in the toaster first.

Melt 8 T butter (1 stick) in a large pot. Add the onions, celery, and saute until slightly soft. Remove from heat. Spoon and stir the cooked vegetables over the bread cubes, tossing to disperse the celery/onion throughout. Season with poultry seasoning and a little Morton's Nature seasoning.

Melt another 4-8 T of butter and toss it into the stuffing mix. Add the chicken broth, sprinkling and tossing. It should be moist, but not wet. (The key to good stuffing is a lot of celery, onion and butter.)

At this point, you can take the make a day ahead option. If you did all of the above steps you can store it for a day in the fridge. If you made ahead or not. . . .

Transfer the remaining stuffing to a well-buttered Slow Cooker/Crock Pot. Cook on high for 45 minutes then reduce to low for 3-4 hours. Stir it occasionally from the bottom and sides to avoid burning. Add additional broth a little at a time to keep it moist. (This is especially important if you took the day ahead approach.)

This is so yummy. It's a little crunchy on the top which I think makes it awesome!