After many many tries, I found the right recipe for pizza dough.... not to thick, not to thin, just right.
3/4 cup and 1/2 cup separated unbleached white flour 1 package rapid rise yeast 1/2 tsp fine grain sea salt 1/2 cup very hot water extra white flour for dusting 1/8 cup semolina flour for bottom of crust
This Recipe gives just a slight twist on the classic fried chicken.
Rosemary Fried Chicken
Ingredients: 8 chicken legs and 8 chicken thighs 2 cups of buttermilk salt and pepper 3 cups all-purpose flour 2 tbsp sweet paprika 1 tbsp finely chopped fresh rosemary leaves 2 cups vegetable oil
Directions: 1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet. 2. In a large bowl, combine chicken, buttermilk, 1 tsp of salt and ½ tsp of pepper, set aside (or refrigerate up to 2 days). 3. In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tsp of salt and 2 tsp of pepper. Dredge chicken in flour mixture. 4. Heat oil and rosemary sprigs over medium-heat. When rosemary sizzles rapidly, remove and discard. Fry chicken until golden brown 4-5 minutes per side. 5. Bake chicken for 15-20 minutes.
Ingredients Cupcakes: 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1/4 cup brown sugar, packed 1/3 cup oil 1 cup full fat coconut milk 2 teaspoons vanilla extract 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice
Frosting: 2 ounces of fresh strawberries 1/2 cup confectioners sugar 6 ounces unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract
Directions Preheat oven to 350?F.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
To make frosting, first wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside. Beat the butter and confectioners sugar together until creamy. Gradually beat in the vanilla and strawberry puree, beating on medium speed until well incorporated. * I changed the recipe a bit. But for the original you can go to Love and Olive Oil.
This was so fun to make for breakfast this morning... and delicious to eat!
Blueberry-Banana Sour Cream Coffee Cake
For the cake: 12 tbsp. unsalted butter, at room temperature 1 1/2 cups sugar 3 eggs, at room temperature 1 1/2 tsp. vanilla extract 1 1/4 cups sour cream 2 1/2 cups cake flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup dices bananas and blueberries
For the streusel: 1/4 cup light brown sugar, packed 1/2 cup all-purpose flour 1 1/2 tsp. ground cinnamon 1/4 tsp. salt 3 tbsp. cold unsalted butter, cut into pieces (I’ll use 4-5 tbsp. next time)
For the maple glaze: 1/2 cup confectioners’ sugar 2 tbsp. real maple syrup 1 tsp water (if needed)
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 4-5 minutes, until light and fluffy. Beat in the eggs one at a time, then add in the vanilla and sour cream, scraping down the bowl between additions. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in blueberries and bananas.
For the streusel, place the brown sugar, flour, cinnamon and salt in a bowl and mix together with a fork. Add in the butter and pinch together with your fingers until it forms a crumble.
Spoon half of the batter into the prepared pan and spread it out with a knife. Sprinkle with 3/4 cup of the streusel mixture. Spoon the rest of the batter into the pan, spread it out, and sprinkle with remaining streusel on top. Bake for 65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk together the confectioners’ sugar and maple syrup, adding a few drops of water if necessary to make it runny. Drizzle as much glaze as you like over the cake with the whisk, a fork or a spoon.
Make sure to use all the advised Streusel topping. Unfortunately I didn't and I wish I had.
Micah loves it... I love to make it... It is super easy... And it makes the house smell great.
Chicken Chili Tacos Serves 4
2 pounds boneless, skinless chicken thighs (about 6) 4 garlic cloves, thinly sliced 1/2 cup prepared tomato salsa, plus more for serving 1 to 2 tablespoons chopped canned chipotle chiles in adobo 1 tablespoon chili powder Coarse salt and ground pepper 8 taco shells (corn or flour) Cilantro, shredded cheese, lime wedges, and sour cream
1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours). 2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.