The Bestest, Easiest Homemade Pizza Dough…EVER

January 4, 2010 at 10:28 pm | Posted in Recipes | 2 Comments
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I love to make things from scratch.

As many things as I can.

And I have been purposing to cut back on take-out dinners to maybe once or twice a month.

(It’s getting easier!)

Pizza is one of our favorite foods.

(Isn’t it everyone’s?)

Here is the bestest, easiest recipe ever.

I usually triple it to feed a crowd.

(Our family is usually a crowd.)


INGREDIENTS

1 teaspoon active dry yeast

2 tablespoons sugar or honey

1 cup very warm tap water

3 cups all-purpose unbleached flour

1 tablespoon olive oil

1 teaspoon kosher salt

DIRECTIONS

  1. Dissolve yeast and sugar in very warm tap water.
  2. Allow mixture to sit for 5-10 minutes until foamy.
  3. In the meantime, mix the flour with olive oil and salt in an electric mixer fitted with the paddle.
  4. Add yeast mixture into flour mixture all at once.
  5. Mix on low for a minute or two, until all flour is absorbed.
  6. Turn mixer on medium and allow to mix/knead until the dough becomes a ball and is smooth in texture. (This usually takes about 5 or 6 minutes.)
  7. Remove dough and lightly knead it as you shape it into a ball. You can do this in your hands or on a board with a little bit of flour.
  8. Place dough ball in a large bowl that has been greased with 1 teaspoon olive oil.
  9. Cover tightly with plastic wrap and allow to rise until doubled in size, approximately 1 1/2 hours. (If the weather is especially cool, turn your oven on 200 degrees and set bowl next to it. The warmth from the oven will encourage the yeast to do it’s job.)
  10. Punch down the dough and use immediately OR place in a ziploc and put it in the refrigerator until you need it. Allow 2 hours for the dough to sit out and warm up before using.

Using your pizza dough:

  • cut the dough into 4 equal pieces
  • roll out on a floured board OR stretch using your hands until dough is at desired thickness
  • place on parchment lined baking sheet and top using your favorite things: marinara sauce, cheese, veggies, meats, etc.
  • bake at 400 degrees for about 7 or 8 minutes, or until golden brown and bubbly
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Cupcakes Part 2

August 6, 2009 at 7:34 am | Posted in Homemaking, Recipes | 1 Comment
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cupcale

Magnolia Bakery Chocolate Buttermilk Cupcakes

Makes 1 dozen cupcakes

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 2 large eggs, at room temperature
  • 3 ounces unsweetened chocolate, melted
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake papers.
  2. In a small bowl, sift together flour and baking soda. Set aside.
  3. In a large mixing bowl, using medium speed on an electric mixer, cream butter until smooth.
  4. Add the sugars and beat until fluffy, about 3 minutes.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the chocolate, mixing until well incorporated.
  7. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
  8. Scrape down the bowl with a rubber spatula making sure all is well-blended.
  9. Carefully spoon the batter into the cupcake paper lined tin, filling each liner about 3/4 full.
  10. Bake 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  11. Cool the cupcakes in the tins for 15 minutes, remove and cool completely.

judah cupcakeMagnolia Bakery Vanilla Buttercream

INGREDIENTS

Makes enough to ice 12 cupcakes

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 lbs. confectioners’ sugar
  • 1/4 cup milk
  • 1 tsp. pure vanilla extract
  1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 2 cups sugar, milk and vanilla.
  2. Beat on medium speed until smooth and creamy, 3-5 minutes.
  3. Gradually add the remaining sugar, 1/2 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency. You may not need to add all of the sugar.
  4. Store in an airtight container for up to 3 days.

 

***NOTE***
The original recipes were for 2 dozen cupcakes.

I halved the cupcake and icing recipes to make a more reasonable amount for my family.

The recipes above are exactly half of the originals. To make 2 dozen, simply double the recipes. 

Magnolia Bakery Vanilla Cupcakes

August 4, 2009 at 8:24 am | Posted in Recipes | Leave a comment
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cupcakeWho doesn’t like cupcakes?

I found this recipe for Magnolia Bakery vanilla cupcakes on Cupcakes Take the Cake. It is very easy to make and results in a soft, dense, buttery cake–not as heavy as a pound cake but definitely sturdier than the regular boxed cake mix. They held up to the heavy buttercream frosting very well! And the best part is…they stayed soft and delicious for three days!

Magnolia Bakery Cupcakes

Makes 2 dozen BIG cupcakes

INGREDIENTS

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
  2. In a small bowl, combine the flours. Set aside.
  3. In a large mixing bowl, cream the butter until smooth using an electric mixer. 
  4. Add the sugar gradually and beat until fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Scrape down the bowl a few times during this process.
  7. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
  8. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes in the tins for 15 minutes. Remove, and let cool completely on a wire rack before icing.

Buttercream Bliss

July 20, 2009 at 10:55 am | Posted in Homemaking, Recipes | Leave a comment
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I made a homemade cake with the most amazing (and best of all, easy!) buttercream for Gracie’s birthday. I first had the buttercream on my wedding cake (nearly 10 years ago) and received the recipe from Aunty Yolanda Kikawa, who so graciously gifted us the cake. If you are a fan of buttercream you’ll love this one! It is so smooth and holds up very well in the hot, humid Hawaii weather. We left it out on the dining table for almost 5 hours, and nothing changed! I half expected the frosting to melt and slide right off the cake, but it didn’t. The recipe says you can use 1/2 butter, 1/2 shortening but I used all butter. Try it… you’ll love it for sure!


Butter Whip Frosting
1 1/2 tablespoon cornstarch
dash of salt
3/4 cup milk
3/4 cup granulated sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
1. Cook cornstarch, salt and milk over low heat. Stir until smooth and thick. Remove from heat, cover and cool. 
2. Cream sugar and butter until light and fluffy. Gradually add cooled milk mixture. Beat till well blended. 
3. Beat in vanilla and food coloring, if needed. (I recommend using gel food color. It helps retain the texture of the frosting.)

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