One Big Pizza

WP_20140207_17_50_58_Pro

As I rolled out this batch of dough, I realized it would not fit on my stone. Rather than split it in two, I pushed it into the perfect sized rectangle for my half sheet pan. I’m glad I did, and this pizza was so stinkin’ good. I used this Italian chicken sausage that I crisped up in a large skillet, while the crust was par-baking in the oven. I used at least four types of Italian cheeses on this and flavored the crust with olive oil and other seasonings. My family loved this pizza and my son requested it for his birthday dinner 🙂 Thanks for reading, enjoy!

One Big Pizza – 

For topping the crust:

  • olive oil
  • garlic powder
  • kosher salt
  • dried oregano

*Optional Equipment – pizza stone and a silicone pastry brush

Directions –

Preheat oven to 475. Place a pizza stone on a rack placed on the lowest level of the oven.

Roll out dough onto parchment lined sheet pan, drizzle with olive oil and bake for 5 minutes.

Top the crust with pizza sauce and bake for another 5 minutes.

Spread about 1/2 the shredded cheese on the top, and bake for another 5-7 minutes.

Using a pastry brush, paint the crust with olive oil, sprinkle with garlic powder and kosher salt, sprinkle with oregano all to taste. Top with browned sausage and the remaining cheese, bake until golden brown and bubbly – about another 7 minutes. Take a peek at the bottom of the crust to make sure it’s golden brown – if not, continue baking until it’s done.

Soft and Fluffy Cinnamon Rolls

WP_20140112_11_11_01_Pro

Verdict: These were really good and I only made some minor modifications – 1/4 cup butter and 1 cup brown sugar in the filling, 1 tablespoon of cinnamon, and  a pinch of salt. My husband likes my go-to cinnamon roll recipe just a bit more, but likes this frosting recipe better. These rolls are so much bigger than those (about 3 inches in diameter), and they are lighter – just stop yourself from adding too much flour. The dough rolls out easily, but it’s not as easy to slice into rolls. I need to invest in some flavorless and wax-free dental floss – that would definitely help. Thanks for reading, enjoy!

Go to AverieCooks.com for the recipe: Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

WP_20140111_20_58_53_Pro

WP_20140111_21_13_24_Pro

WP_20140111_21_36_36_Pro

WP_20140112_11_00_11_Pro

Honey Buttermilk Bread

WP_20140111_21_58_14_Pro

Quick Post: Plush interior, nice chew, light, with a dark crust; and great for egg sandwiches! Thanks for reading, enjoy!

WP_20140113_09_41_17_Pro (2)

…and look: toasty perfection 🙂

Honey Buttermilk Bread – adapted from Restless Chipotle

** makes two – 8 x 4 inch loaves **

  • 2 1/4 tsp. yeast
  • 1/4 cup warm water
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 – 5 1/2 cups white bread flour ( 635 grams – 698 grams)

Directions –

Combine 5 cups of bread flour along with the other dry ingredients inside your standing mixer bowl. Pour the liquids over top and mix until it forms a shaggy dough. Knead on low speed for 5 minutes, adding remaining flour 1 tablespoon at a time if needed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in prepared loaf pans, lightly cover with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Buttermilk Waffles

WP_20140108_17_24_16_Pro

School  just started up again and breakfast time can be a bit of a hassle, and I love having waffles in my freezer for easy, no-brainer breakfasts. I doubled this batch and it made 14 – 1/2 cup waffles that I “healthified” slightly by using whole wheat pastry flour and some grapeseed oil instead of all butter. These are lightly crispy, fluffy with just a touch of sweetness; and they don’t even need syrup. Once the waffles cool, I pull them apart, stack them, bag them and freeze them. Depending on how much time I have in the mornings, I’ll reheat them in my oven at 35o for 7-10 minutes – or if we’re running late, the microwave works just fine. Thanks for reading, enjoy!

WP_20140108_16_42_07_Pro

Buttermilk Waffles – slightly adapted from Completely Delicious

**Click the link for the unmodified recipe**

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups AP flour
  • 1/4 cup butter
  • 1/2 cup grapeseed oil
  • 1/2 cup sugar
  • 1/2 cup arrowroot powder or cornstarch
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups buttermilk
  • 4 eggs
  • 2 tsp. vanilla extract

Directions –

In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.

Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown, and serve.

Basic Buttery Brioche

brioche1

I have made this loaf every year for the past three Thanksgivings – it is amazing and an absolute must. This year I am using Kerry Gold butter – quality counts because the first year I made this bread, I used cheap stuff and it didn’t taste right. Be warned: you’ll need to start making this loaf at least  3 days before you bake it off! The starter needs at least 12 hours, the dough rests for another two – but again, it’s so worth the wait! The brioche is rich, but airy; and bakes up into shiny, gorgeous mahogany loaf. Thanks for reading, enjoy!

Basic Brioche – The Bread Bible

Dough Starter –

  • 2 TBSP room temperature water
  • 1 TBSP sugar
  • 1/4 tsp. instant yeast
  • 1/2 cup (2.5 ounces) all-purpose flour
  • 1 large egg

*Make the starter one to two days ahead. In a mixing bowl, add ingredients and mix until very smooth. Cover with plastic wrap.

20131122_163403

Flour Mixture –

  • 5.5 ounces all-purpose flour
  • 2 TBSP sugar
  • 1 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 2 eggs
  • 8 TBSP room temperature butter

1. Combine first four ingredients and pour on top of the starter, cover with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours.

2. Using a standing mixer, add eggs and mix on low speed for about a minute until evenly moistened. Raise speed to medium and beat for two minutes. Scrape the sides of the bowl with an oiled rubber scraper, then continue beating for five minutes longer or until the dough is smooth and shiny but very soft and sticky. It wont pull away from the bowl completely.

brioche2
3. Add the butter one TBSP at a time until all incorporated. The dough will be soft and sticky. Lightly oil top and cover with plastic wrap. Let rise until doubled, about 1 1/2 to 2 hours.

brioche6

4. Chill – refrigerate for one hour, then gently deflate with rubber spatula, then return it to the refrigerator for another hour.
brioche3

5. Deflate/Chill – turn the dough out onto a well floured surface. Press or roll into a rectangle, flour as needed. Give the dough a business letter turn, brushing off excess flour. Rotate 90 degrees so the closed side faces left. Make a second business turn and round the corners. Dust it lightly on all sides with flour. Wrap loosely but securely with plastic wrap and place in a large Ziploc bag. Refrigerate of at least six hours and up to two days.

brioche7

6.  Shape/Rise – remove from fridge and gently press down to deflate. Roll/press into a 7 1/2″ by 5″ wide rectangle. Roll down from top in three turns, being sure to brush off the excess flour. Place seam side down in a prepared 8×4 inch loaf pan pressing down firmly. Cover lightly with plastic wrap and allow to rise until the dough reaches the top of the pan – about 1 1/2 to 2 hours.

20131124_112127
7. Preheat oven to 350 degrees with a rack on the lowest position of the oven and place a baking stone or a baking sheet on the rack.

8. Glaze/Slash/Bake – glaze the top of the loaf with a mixture of one egg yolk and a splash of cream or milk. Slash the top of the loaf 1/4″ to 1/2″ deep lengthwise down the loaf, making sure to leave 1″ at each end. Set on hot stone and bake 35 to 40 minutes or until the internal temperature reaches 190 degrees.

9. Cool – un-mold loaf to cool on a wire rack at least two hours before cutting.

Pumpkin Cinnamon Rolls

roll

Just some random thoughts about these pumpkin cinnamon rolls:

I searched and searched for what seemed to be the perfect pumpkin cinnamon roll recipe. It wasn’t easy, but I’m hoping that these are good!

This dough was a pain in the butt to work with because it’s so soft, but I kept my self from adding too much flour.

I made some minor tweaks to this recipe, mostly just the amounts of spices in the filling.

Next time I will add a little more spice into the dough.

I used two 10″ cake pans for this batch and one is patiently waiting in the freezer now.

The pumpkin flavor was very subtle, so even those who don’t like pumpkin might enjoy these.

I thought the flavor was great, not too sweet, nice texture, color, smell.

My kids loved them and my friend and I polished off half of these ourselves 😉

Thanks for stopping by!

Pumpkin Cinnamon Rolls – adapted from The Busty Baker via Inspired by Charm

For the Dough:

  • 1 package yeast
  • ½ cup warm water
  • ½ cup milk
  • ¼ cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 cup pumpkin puree
  • 1 teaspoon salt
  • 1 tsp pumpkin pie spice
  • 1 egg
  • 4 to 5 cups all purpose flour, plus more for rolling (*I needed at least 1/2 cup more*)

Filling:

  • ½ cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

rolls9

Maple Cream Cheese Frosting –

  • 4 ounces cream cheese, room temp
  • 4 TBSP unsalted butter, room temp
  • 1 1/2 cup powdered sugar
  • 2-3 TBSP maple syrup (more to taste)
  • 2 TBSP milk (more if you want a thinner frosting)
  • a pinch of salt

Directions –

1. In a small bowl or liquid measuring cup, dissolve yeast in warm water, about 5 minutes; set aside.
2. While yeast is dissolving, heat milk in a small saucepan over medium heat until bubbles start to form around the edges and milk is warm to the touch; set aside to cool slightly.
3. In the bowl of an electric mixer, combine milk, granulated sugar, melted butter, pumpkin puree, salt, spices, and egg. Whisk together until well combined. Fit mixer with dough hook attachment. With mixer on low, add 2 cups of flour, mixing until combined. Add yeast mixture, mixing until incorporated. Add 2 remaining cups of flour and mix until combined. Raise mixer speed to medium and knead 5 minutes, until dough pulls away from the sides of the bowl, but is still slightly sticky to the touch. Add additional flour, 2 tablespoons at a time, if necessary to reach right consistency.
4. Spray a large bowl with nonstick cooking spray. Transfer the dough to the bowl and turn to coat with the cooking spray. Cover with plastic wrap and allow dough to rise in a warm place until doubled in size, about 1 to 1 ½ hours.
5. While dough is rising, make filling: In a small bowl, mix together granulated sugar, brown sugar, cinnamon, and pumpkin pie spice until well combined; set aside. Spray a 9×13 baking pan with nonstick cooking spray; set aside.
6. When dough has doubled in size, pull edges away from the sides of the bowl to deflate. (Or go ahead and punch it down. You know you want to.) Divide dough in half; setting half aside, covered in plastic wrap to keep from drying out. On a floured work surface, roll the other half of the dough out into a 12X8 inch rectangle. Spread 4 tablespoons of butter over the dough in an even layer. Sprinkle half of the filling mixture evenly over the butter.
7. Starting with the 12-inch side, roll dough up, pinching the edge to seal. Using a serrated knife, cut roll into six 2 inch pieces. Place pieces, cut side down into prepared baking pan, leaving about ¾-inch of room in between each piece. Repeat with remaining half of dough.* Allow dough to rise in pan in a warm place until doubled in size once more, about 45 minutes more.
8. Preheat oven to 350F. Once the rolls have doubled in size, bake for 25 to 30 minutes or until tops are golden brown. Remove from oven and allow to cool slightly before icing.

Chocolate Chip Banana Bread

chocchip

Quick Post – My daughter’s exact words: “It’s amazing!” I thought that was sweet of her, but why would a 7-year-old not like chocolate for breakfast? 😉 I took a taste and it’s very banana-y, so if you appreciate straight banana bread with out spices and fancy ingredients, this is a winner. I modified this slightly, but provided a link so you can see the original recipe. Thanks for reading, enjoy!

Chocolate Chip Banana Bread – adapted from Cannella Vita

  • 1 3/4 cup all-purpose flour (219 grams)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1/2 sugar
  • 1/2 brown sugar
  • 1 cup mashed ripe bananas (about 2 large)
  • 3/4 cup vegetable oil (* I used grapeseed oil*)
  • 1 cup bittersweet chocolate chips
Directions – 
Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Cheddar Buttermilk Biscuits

biscuit1

Quick Post: These are a perfect accompaniment to your hearty chili, or for the base for some yummy sausage gravy! Thanks for reading, enjoy 🙂

Cheddar Biscuits – adapted from Martha Stewart

  • 2 to 2 1/4 cups all-purpose flour, plus more for work surface
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 3/4 cup shredded cheddar cheese

Directions –

Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.

Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

Milk and Honey Bread

milkandhoney

As I ate a slice, I was reminded of these Austrailian Toaster Biscuits that my grandma gave me when I was a kid. Sadly, those are no longer available, but these are a great substitute 🙂 The loaf is rich and delicious;  and a nice crumb, soft, but sturdy enough for your sandwiches. It’s much more rich, (read: fat-filled) than your average sandwich bread and the loaves disappeared quickly in this house :/ I will make this one again soon! Thanks for reading, enjoy 🙂

Milk and Honey Bread – adapted from The Slow Roasted Italian

  • 4 ½ teaspoons active dry yeast (2 packets)
  • 2-1/2 cups warm milk
  • 1/2 cup honey
  • 6 tablespoons butter, melted
  • 1 tablespoon kosher salt
  • 6 – 7 cups all-purpose flour ( 750-875 grams )
Directions –
In the bowl of a stand mixer, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
Add butter and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.  Allow to knead for about 5 minutes.  You should have a ball of tacky (not sticky) dough at this point.
Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350° for glass and dark pans (375° for light metal pans).  Brush tops with melted butter.
Bake at 350° for 30-35 minutes or until golden brown

Apple Crisp II

applecrisp2

Quick Post: I served this with vanilla ice cream and my new favorite – salted caramel! Next time I think I will use a variety of apples to change-up the flavor and textures because the Granny Smith apples became mushier than I would have liked. Thanks for reading, enjoy 🙂

Apple Crisp – adapted from Martha Stewart

  • 3/4 cup AP flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup plus 2 TBSP sugar
  • 1 stick butter, cold and cut into cubes
  • 1 cup Old Fashioned oats
  • 3 pounds apples, peeled, cored and cut into 1/2 inch chunks
  • 2 TBSP lemon juice
  • lemon zest, optional
  • 1/2 tsp cinnamon

Directions –

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.