Pizza Recipes: Pizza Dough III

Nov 18, 2007 I made this recipe several times and had trouble with it from the beginning, but I made a few changes which helped. 1.)Two cups of flour left the dough too sticky for me, so I add about another 1/2 cup through kneading. 2.)I used olive oil to grease my pan and then sprinkled some cornmeal on top of that, then the dough for baking. 3.)This for me was the critical problem for this recipe... Many reviewers recommended partially baking the crust before applying the sauce and other toppings so it doesn't get soggy in the middle. I tried this and it simply didn't work for me. I ended up baking the crust initially for 8 minutes w/o toppings and then with the toppings for an additional 20 and the crust still wasn't done. Now instead I bake it at 400 degrees without bothering to prebake and I don't have a problem with sogginess in the center. 4.) Also add 1/4 tsp each of garlic powder and basil to the dough, but that is a personal preference and doesn't add or take away from the original recipe as it is good without it. I also like to pair this with the "Best Marinara Sauce Yet" from this site, which is very, very good. Will make again, but with my changes.

—Toasty Mama 

View the original article here

Pizza Recipes: Pizza Dough I

Mar 05, 2005 This recipe needs a lot of work. First of all, throwing all the ingredients together will restult in a thin crispy crust. If thats what your going for, fine, but you dont need the yeast. To make a proper crust, proof the yeast, sugar and water for 10-15 mins, then add the rest of the ingedients. The recipe is very bland by itself, you need, at the very least, more salt. I just used Adobo (about a tablespoon) and addes some garlic powder and onion powder. Not enough to over power, but enough to take away the blandness. I've also found adding 2 tablespoons of honey, in addition to the sugar, helps a lot. Also, once you form the dough, let it sit so it can rise, maybe 10-15 mins, then roll it out.

—Kim 

View the original article here

Dark Chocolate Cookie Dough Cups

With all of the chocolates flying around this month, I thought I would throw something out there that would satisfy your sweet tooth or chocolate craving, but won’t leave you feeling like you’ve overindulged. 

These adorable Dark Chocolate Cookie Dough Cups by TK member Adrienne Jacobs (who blogs at This Country Girl Cooks) are a perfect balance of indulgent chocolate and a naturally-sweetened, nutty filling. 

Let’s get started! 

You’ll need dark chocolate (I used Ghirardelli 60% chips), almonds, cashews, rolled oats, peanut butter, and real maple syrup. Oh, and a little more chocolate—in the form of mini chips. 

First, chop the nuts roughly. Don’t work yourself too hard — we’re going to throw them in the food processor. Chopping them up a bit helps the mixture to be more uniform.

Pull a couple tablespoonfuls aside and reserve them. 

Throw the rest of the chopped nuts in the processor with the cashews and oats. If you happen to have a 4-year-old around, they’re great at things like that.

Pulse until you get a mealy mixture free of large almond pieces. 

Add the peanut butter, maple syrup, and mini chocolate chips to the bowl.

Pulse until the mixture comes together in large clumps. If it seems dry, add more peanut butter by spoonfuls until you reach the right consistency. It should hold together in a ball, but not be overly sticky.

Now that our filling is done, let’s get the chocolate prepped. Melt the chocolate either in a double-broiler set up or in 30 second intervals in the microwave. Stir after each interval until the chocolate is smooth.

Line a 24-cup mini muffin pan with mini cups then put a teaspoon or so of chocolate into each cup. Four-year-olds also like to do this. But you may end up with just as much chocolate on the pan as in the cups.

Roll the dough into 1-inch balls and flatten slightly.

Press each ball into a muffin cup until the chocolate sort of oozes up the sides.

Spoon the remaining chocolate over top. It doesn’t have to cover the nut mixture completely.

Sprinkle with reserved chopped almonds. 

Stick them in the freezer (if you have space) for a few minutes to harden. 

And there you have it! Cute little “cookie dough” morsels. I must say, though, that I didn’t think these tasted like cookie dough at all, but a more sophisticated version of those peanut butter cups in the orange wrappers. You know which ones I’m talking about, right? 

Of course you do.

Give a few of these to someone you love this week.

Then pop one into your mouth. Or six. (But not all at once, tempting as it might be.)

You’ll find the complete recipe and instructions below. Be sure to head over to Adrienne’s TK recipe box and blog This Country Girl Cooks for more delicious recipes!

Who knew three kinds of nuts, oats, and a little maple syrup mixed together would taste just like cookie dough. Covered with dark chocolate, this treat is actually something to feel good about.

Line a mini muffin tin with paper liners.

Over a double boiler or in the microwave, melt dark chocolate. Once chocolate is melted, line bottom of muffin tin liners with a heaping teaspoon of melted chocolate.

In a food processor blend oats, cashews, and 1/2 cup almonds together until mixture has a flour consistency. Add in peanut butter and syrup. Blend until “dough” comes together. More peanut butter may need to be added to get mixture to form together better.

Add in chocolate chips and pulse a few more seconds. Cover with remaining chocolate.

Sprinkle on remaining 1 tablespoon almonds over the top of chocolates. Freeze for 20 minutes or until hardened. Store them in the freezer.

Enjoy.

8 ounces, fluid Dark Chocolate¼ cups Rolled Oats¼ cups Cashews½ cups Roughly Chopped Almonds, Plus 1 Tablespoon, Divided3 Tablespoons Peanut Butter2 Tablespoons Maple Syrup1 Tablespoon Chocolate Chips

_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

View the original article here