Sourdough Pizza Crust/Pizza

 

100 g whole wheat flour

950 g all-purpose flour

20 g fine sea salt

200 g sourdough discard

700 g water

60 g olive oil

Stir dry ingredients together and mix well.  Add discard, water, and olive oil.  Mix with a whisk and by hand until all is incorporated.  Cover and wait 30 minutes and knead again by hand.  Wait 30 more minutes and then do a series of 3-4 stretch and folds. Pizza dough can be used now or stored in the refrigerator up to 3 or 4 days until ready to use.   

Heat cast iron frying pan on the stove at medium high heat. Turn oven on to broil. Split into 4 equal parts. Stretch and roll out to make a pizza crust. Add olive oil to the frying pan. Place the prepared pizza dough into the pan.  Brown for a couple of minutes and then flip.  While the other side browns, add pizza sauce, cheese, and toppings. Once browned to desired amount, remove from stove top and place under the hot broiler for 4-5 minutes until pizza reaches desired level. Remove. Let cool a couple of minutes. Cut into slices and continue cooking additional pizzas.

Mounds Cookies

 My friend used to sell these at a local soda/cookie place, and they were a big hit, so I had to figure out a copycat recipe for them. Yum!

Servings: 18

Cookie:

1 1/2 cups flour

1 t. baking soda

1 t. cinnamon

1 t. sea salt

pinch of nutmeg, optional

1 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 T. vanilla

3 c. old-fashioned oats

Preheat oven to 350.

Mix together the butter and sugars, cream until smooth, 1-2 minutes.

Add the eggs and vanilla and combine until smooth.

Add all the dry ingredients except the oatmeal, and mix on low. Mix until just combine, then stir in the oats.

Line the baking sheets with a Silpat or parchment paper. Scoop into extra large, round balls. Bake for 10-12 minutes, until the edges are golden brown. Allow cookies to cool.

Chocolate:

8 ounces chocolate chips, milk chocolate or semi-sweet 

Melt chocolate chips in microwave until smooth. Spoon a generous amount of chocolate onto the bottom of the cooled cookies. Place on Silpat, chocolate side down. Refrigerate. 

Coconut Frosting:

4 T. butter, softened

1-1 1/2 lbs. powdered sugar

cream or milk

1 t. coconut extract 

Chocolate bar 

Flaked coconut

Mix together ingredients, adding cream until desired consistency is reached. Once chocolate has set up on cookies, frost cookies. Sprinkle with flaked coconut and grate chocolate on top. I usually do some cookies with coconut and some without. 

Recipe Source: Oatmeal Cookies from Two Peas & Their Pod

Chocolate Zucchini Bread

3 cups shredded zucchini
1 c. plain Greek yogurt
1 1/3 c. brown sugar
2/3 c. sugar
4 eggs
2 t. vanilla
2 c. flour
1 c. cocoa powder
2 t. baking soda
1/2 t. baking powder
1 t. salt
2 c. chocolate chips

Preheat oven to 350 and grease 2 9x5 bread pans. Combine zucchini, greek yogurt, brown sugar, sugar, eggs, and vanilla and mix well. Add flour, cocoa powder, baking soda, baking powder, and salt and mix again until all is combined. Stir in chocolate chips.  Pour batter into prepared pans and bake for 55-65 minutes until bread springs back when lightly pressed with finger.

Jo’s Fruit Dip

1 8 oz block cream cheese, softened
1 cup light brown sugar
1 tsp vanilla 

Blend ingredients together. Dip fruit in it. 

Apples, strawberries, pineapple, raspberries, are some of my favorites with it. Green grapes are good too!

Neapolitan Pizza Dough

This recipe is best for use inside a high heat pizza oven. Makes eight 250-gram dough balls (for 12-inch pizzas)

1225 grams 00 flour
735 grams water
37 grams alt
3.3 grams yeast
4 grams oil

Put water and yeast into bowl of stand mixer with a dough hook. Mix until thoroughly blended. Add oil. Combine flour and salt in a separate bowl. Put dry ingredients into the bowl of the stand mixer with the wet ingredients. Turn machine on low for 5-10 minutes until dough is firm and stretchy. 

Cover dough with dish towel and let rise for about 2 hours until doubled in size.
Divide dough into 8 equal pieces. Form into balls. Let rise another 30-60 minutes until doubled in size. 

Heat your pizza oven before forming your crust and adding pizza toppings to ensure it's hot enough before you begin. Aim for 850 degrees. Stretch your balls into small, flat discs. See ooni.com for tips on dough stretching. Lightly flour your pizza peel and lay base on it. Add your toppings. Launch pizza and cook for 1 to 2 minutes, turning every 20 seconds or so. Remove from oven and enjoy! Recipe from Ooni, adjusted to my liking

FLUFFERNUTTER COOKIES

1 c. butter, softened
1 c. light brown sugar, packed
1 c. granulated sugar
2 c. smooth peanut butter
4 eggs
3 t. vanilla
1 c. marshmallow creme
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
2 c. peanut butter chips
1 c. chopped peanuts, optional

Preheat oven to 350° F. Cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes. Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute. Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition. Mix in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture. Do not over mix. Add in the peanut butter chips and the peanuts if using.
Form dough into equal size balls.  Use the bottom of a teaspoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well. I like to put the marshmallow creme into a piping bag, snip the end, and pipe it into the well. Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top. 
Bake the cookies on the center rack of the oven for about 9-10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. 
Recipe by Browned Butter Blondie, with a few adjustments

Asphalt Pie

Asphalt Pie has always been a favorite dessert of ours, thank you Winger's! My kids request this for their birthdays.

Crust:
1 3/4 c. crushed Oreos + extra for topping if desired (I do this is the food processor)
1/3 c. melted butter
1/4 c. sugar
softened mint ice cream, 1 or 2
caramel sauce

I use 1 container of ice cream, but you can do more for a taller pie. Allow ice cream to soften on the counter for about an hour. Crush Oreos in a food processor, add butter and sugar and pulse until combined. Press into a springform pan. It's easiest to use this type of pan. I have made it in pie pans and brownie pans, but it is really tricky to cut the frozen crust while it is in a pan like this. Crazy story, my husband cut his thumb really badly when cutting this in a pie pan. He had to get several stitches! We love this dessert, so we had to figure out a safer method. Ha ha. When using the springform pan, I wrap the bottom with plastic wrap. Place crust in freezer for at least 30 minutes. 

Once ice cream is softened, about half-way melted, place spoonfuls of ice cream all over the crust, this makes it easier to spread it without disturbing the crust. Spread evenly. Cover and freezer for at least 4-5 hours. Sprinkle with Oreo crumbs, remove from pan, remove plastic wrap, and place on a cutting board to slice. Serve with caramel sauce.

Cajun Shrimp Boil

1 lb. baby red or yellow potatoes, quartered
12 oz. andouille sausage, fully cooked, sliced
1 chopped red pepper 1/2-1" pieces (optional)
2 T. olive oil
2 t. Old Bay seasoning, or more to taste
1 lb. shrimp, peeled and deveined
1 lemon, sliced into ¼” rounds
2 T. chopped fresh parsley leaves, for serving

 

Preheat oven to 400°

 

On a parchment-lined baking sheet, combine potatoes, sausage, and red pepper. Drizzle with olive oil and season with Old Bay.

 

Cook 20-25 minutes, or until potatoes are tender.

 

Remove from oven, add shrimp and lemon slices and toss to coat. Return to oven and cook 7-10 minutes, until shrimp is cooked through and pink.

 

Remove from oven and toss ingredients to coat everything in the seasoning. Garnish with parsley, if desired.

CREAMY LEMON CHICKEN ASPARAGUS SOUP

 

3 cups chopped rotisserie chicken
2 tbsp olive oil
3 cloves garlic, crushed
1 bundle asparagus 
2 Tablespoons flour, optional
2 14 oz cans full fat coconut milk
3 cups chicken broth
Juice of 2 lemon
zest of 1 lemon
1 t Salt 
1/4 t Pepper
1/4 cup chopped fresh basil

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Chop about 1/2 inch off the bottom of the asparagus and discard. Slice the remaining stall into one-inch pieces. Add oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes depending on thickness of asaparagus until asparagus is crispy. Add flour, if using to thicken, and stir for 1-2 minutes. Add coconut milk, broth, and chicken to the pot. Bring to a boil, then reduce heat. Let simmer for 5-7 minutes, stirring. Just before serving, add lemon juice and lemon zest, salt, and pepper. Garnish with basil.

Recipe inspired by Wholesome  Licious