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A Supermarket Endcap Classic -Copycat Entenmann’s Brownie Crumb Ring

Here in New York, and in many other locations, Entenmann’s occupies a unique place in the hearts of families. For us, Entenmann’s has always been those cakes and pastry items you find on the endcap in your supermarket that is perfect when you need to pick something up for a dessert and do know what to get. The frosted chocolate donuts, the raspberry danish, and many others have always been favorites of ours, but Entenmann’s, like so many other manufacturers, does discontinue items after awhile for reason or another. Such was the fate of one of our favorite desserts, the brownie crumb ring. The brownie crumb ring has not been around for years now, and I once contacted Entenmann’s to find out about it, and their reply was that it was not a big seller of their items, so they rotated it out, but it has never returned. I searched for a long time trying to find one and then starting searching around for a recipe to make my own. I even bought the Entenmann’s cookbook in the hopes that it would be in there, but alas, it was not. Finally, after a long search, I was able to track down a recipe for the frosting, which is really the most integral part of the cake itself. The cake alone is a simple bundt cake, so armed with the frosting recipe and a recipe for Cook’s Country classic yellow bundt cake, I set to work.

Copycat Entenmann’s Brownie Crumb Ring

For the Cake:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, room temperature

1 tablespoon vanilla extract

1 tablespoon lemon juice

18 tablespoons (2 1/4 sticks) butter, cut into 18 pieces and softened

2 cups granulated sugar

3 eggs, plus 1 egg yolk, room temperature

For the Frosting:

3 cups sifted powdered sugar

1/4 cup butter

3 tablespoons cocoa powder

1/3 cup cola

1 teaspoon vanilla extract

1 tablespoon cold coffee

1/4 cup pure maple syrup

2 to 3 cups brownie crumbs (crumbled up brownies or brownies finely ground in the food processor, using your favorite recipe or boxed mix)

For the cake, adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease and flour a nonstick bundt pan. Combine the flour, salt, baking powder, and baking soda in a medium bowl. In a small bowl, whisk the buttermilk, vanilla extract, and lemon juice together.

Using a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until the mixture is pale and fluffy, about 3 minutes. Add the eggs and the egg yolk, one at a time, and beat the mixture until the eggs are combined. Reduce the speed of the mixer to low and add the flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture and scraping down the sides of the bowl as needed.

Scrape the batter into the prepared bundt pan and gently tap the pan on the counter to release any air bubbles. Bake the cake until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes, rotating the pan halfway through the baking process. Cool the cake on a wire rack for 10 minutes. Remove the cake from the bundt pan and allow the cake to cool completely, about 2 hours. The cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days.

For the frosting, combine the powdered sugar, butter, cocoa powder, cola, vanilla extract, maple syrup, and coffee together in a medium bowl or the bowl of your stand mixer. Beat the mixture together on medium speed until the frosting is smooth and spreadable, about 3 to 4 minutes. You can add a little more powdered sugar if the frosting is not as thick as you would like it. Spread the frosting on the cooled bundt cake to cover the cake. Sprinkle and press the brownie crumbs onto the cake, so the adhere nicely. Allow the cake to set for at least 10 to 15 minutes before slicing and serving.

I have to say while the frosting is not a perfect match for the brownie crumb ring, it is pretty darn close. Entenmann’s used a mocha-maple frosting for their cake, and it was coated in brownie crumbs, and this frosting certainly emulates that. Everyone who ate it when I made it said it was just like the original, so I think it gives you a chance to get pretty close to what you used to have if you always enjoyed that Entenmann’s cake. If you have never had the brownie crumb ring before, then this gives you the chance to try out something different that would be perfect for a party or a crowd. The bundt cake recipe alone is quite good, but when you add the frosting to it it makes the cake something special.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 17, 2017 in Cakes, Cooking, Dessert

 

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Make an Effortless Weeknight Meal – Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts

There are stretches of time around our house where things are quiet, and I have plenty of time to plan out a menu, go shopping and make an excellent meal. Then there are the rest of the days of the week where everything gets a little hectic, and we need a meal that can get put together quickly and without much fuss. I still would rather cook something at home than turn to getting a pizza or other takeout food, so there is nothing wrong with throwing a one-pan meal in there to make things quick and painless for dinner. Times like this are when your trusty sheet pan can be the perfect vehicle for your entire meal. I make quite a few one pan or one pot meals, often in a Dutch oven or cast iron skillet, but a sheet pan is perfect for these meals too. I came across this recipe at Well Plated for chicken, sweet potatoes, apples, and Brussel sprouts that was ideal for dinner the other night and thought I would see how it went.

Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

4 boneless, skinless chicken breasts, trimmed of excess fat and lightly pounded to even out thickness

3 tablespoons olive oil, divided

4 cloves minced garlic

2 tablespoons chopped fresh rosemary, divided

1 teaspoon ground cinnamon

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

4 cups Brussels sprouts, trimmed and halved (quarter if very large), about 1 pound

1 large sweet potato, peeled and cut into 1/2-inch cubes

1 medium red onion, cut into 3/4-inch pieces

1 medium apple, peeled, cored and cut into rough 1-inch pieces 

Preheat the oven to 425 degrees.

Place the chicken breasts in a large, zip-top bag. Drizzle the chicken with 1 1/2 tablespoons of olive oil, then add the garlic, 1 tablespoon of rosemary, the cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set the chicken aside while you chop the vegetables and apples, or refrigerate the chicken for up to 1 day.

Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle the vegetables and apple with the remaining 1 1/2 tablespoons of olive oil, then sprinkle everything with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Toss the ingredients to evenly coat everything, then spread the vegetables and apple into an even layer on the baking sheet.

Remove the chicken from the marinade and place the pieces on top of the apple and vegetables. Place the baking sheet in the oven and roast everything until the chicken is cooked through and the internal temperature reaches 160-165 degrees, about 18  to 22 minutes. Once the chicken is cooked through, remove it to a plate to rest and cover it with foil to keep it warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until the contents of the baking sheet are caramelized and tender, about 10 to 15 additional minutes. Sprinkle the vegetables and apple with the remaining 1 tablespoon of fresh rosemary. Serve everything warm with the rested chicken.

This is an excellent meal any time of the year, though it seems particularly cozy and warming in the winter months. The flavors are great with the sweet potatoes, apple and Brussels sprouts all nicely roasted together, and the chicken picks up the subtle flavor as well when it is cooked with everything like this. I made two slight changes to this recipe, cooking the sweet potatoes, Brussel sprouts and apples alone at first for about 15 minutes and then adding the chicken pieces on top of everything to cook for the final 20 minutes, so I didn’t have to take the chicken out to let it rest. I also omitted the rosemary since Michelle is not a fan of it and just stuck with salt and pepper, though there are other herbs you could use instead if you wanted some extra punch and flavor. This is the kind of meal that would work well with any chicken pieces you like (drumsticks or thighs would work too) or even use some boneless pork chops instead for something different. The whole meal takes about 35 minutes to cook so you can’t go wrong giving it a try.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 16, 2017 in Cooking, Dinner, One Pot Meals, Potatoes, Poultry

 

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A Romantic Weeknight Dinner That’s a Breeze – Marcella Hazan’s Bolognese Sauce

It’s Valentine’s Day, and it’s a weeknight – not exactly a great recipe for putting together a nice, romantic meal with your special someone. The odds are pretty good that you both will be tired and maybe you will not feel like putting together a big meal. If you are like us, Sean has afterschool activities today until later in the evening, Michelle is working late at the office, and there probably won’t be time to do much of anything for dinner, so we’ll put it off until another night. However, it is not too late if you still want to throw something together for dinner, and nothing gets much easier than a nice pasta dinner. You can make a great dinner using this recipe for Marcella Hazan’s Bolognese sauce that I got from New York Times Cooking. It’s worth the little bit of effort you put into it to make a nice meal.

Marcella Hazan’s Bolognese Sauce

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

½ cup chopped onion

cup chopped celery

cup chopped carrot

¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup milk

Whole nutmeg

1 cup dry white wine

1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice

1 ¼ to 1 ½ pounds pasta

Freshly grated Parmigiano-Reggiano cheese at the table

Put the oil, butter, and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Add the ground beef, a generous pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir it well and cook the beef until it has lost its raw, red color.

Add the milk and let it simmer gently, frequently stirring, until it has bubbled away completely. Add a little grating — about 1/8 teaspoon — of nutmeg, and stir.

Add the white wine, let it simmer until it has evaporated, then add the tomatoes and stir them thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a very light simmer, with just an occasional bubble breaking through to the surface. Cook the sauce, uncovered, for about 3 hours, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add about 1/2 cup of water whenever necessary. In the end, however, no water at all must be left, and the fat must separate from the sauce. Taste the sauce and correct it for salt.

Toss the sauce with cooked, drained pasta, adding the tablespoon of butter, and serve the meal with freshly grated Parmesan on the side.

I am not a pasta person myself, but Michelle loved this dish when I made it. She said the sauce was perfect and full of flavor. You do want to make sure that you taste the sauce along the way so you can make any adjustments regarding seasoning, water, etc. so it turns out perfectly. The longer you cook this sauce, the greater depth of flavor it will have so you might want to make this when you have time to set in on the stove for hours and let it go, with just the occasional check to see how it is cooking. Bolognese by definition is a pretty straightforward and mild sauce without a lot of spices in it, so the simplicity here lets it shine into a delicious meat sauce. That hint of nutmeg does make a difference so don’t be afraid to put in there. You can certainly let the sauce cook for only an hour or two, but it might not have the deep flavor to it that it will if you go for 3, 4 or even 5 hours. Just keep a watch on it to see if it needs water now and then. This meal is perfect with your favorite fresh pasta, a nice side salad and some homemade or store-bought dressing, some homemade bread (or your favorite store-bought) and a bottle of wine.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, have a lovely Valentine’s Day and enjoy your meal!

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Posted by on February 14, 2017 in Beef, Cooking, Dinner, Holidays, One Pot Meals, Pasta, Sauce

 

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Talking Turkey (Meatballs) – Scallion Meatballs with Soy-Ginger Glaze and Carrot Rice

Meatballs are always a family favorite and provide a lot of versatility when I make then. Typically, they start off with a meal that includes some type of pasta, but the meatballs are also fantastic for meatball subs or meatball parmigiana sandwiches. They also make a great addition to a pizza for pizza night. All of that is perfect when you make meatballs in tomato sauce, but once in a while, I like something that is a little bit of a change. I love Swedish meatballs or meatballs in a gravy and have found that making meatballs using turkey meat gives me the chance to play with all kinds of different flavors and create new meals. I had picked up some ground turkey recently at the store and wanted to make something different for dinner, so I combined these two recipes, one from Martha Stewart for a carrot rice and the other from Julia Moskin for scallion meatballs with a soy glaze.

Scallion Meatballs with Soy-Ginger Glaze and Carrot Rice

For the Sauce:

½ cup dark brown sugar

½ cup soy sauce

½ cup mirin sweet rice wine, or 1/2 cup sake with 1/4 cup sugar

¼ cup chopped peeled ginger

1 teaspoon ground coriander

4 whole black peppercorns

For the Meatballs:

1 pound ground turkey

4 large or 6 small scallions, finely chopped

1 bunch cilantro, finely chopped about 1 cup

1 egg, lightly beaten

2 tablespoons sesame oil

2 tablespoons soy sauce

Freshly ground black pepper

Vegetable oil

For the Rice:

Salt

1 cup long-grain white rice

1 carrot, shredded

To make the sauce, bring the sugar and 1/2 cup of water to a boil in a saucepan set over medium-high heat, stirring until the sugar melts completely. Reduce the heat to medium-low and add the soy sauce, mirin, ginger, coriander, and peppercorns. Simmer, occasionally stirring, until the sauce is reduced by half, about 30 minutes. Strain the sauce through a sieve. The sauce can be made up to 2 days ahead and refrigerated.

To make the meatballs, mix the ground turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a medium bowl. Roll tablespoons of the mixture into balls.

In a skillet set over medium-high heat, generously cover the bottom of the pan with vegetable oil. Working in batches to avoid crowding, place the meatballs in the pan and cook them, occasionally turning, until the meatballs are browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.

To make the rice, in a medium saucepan, bring 1 1/2 cups of salted water to a boil. Add the rice and stir, and return the water to a boil. Reduce the heat to a simmer and cover the rice and cook it until the rice is tender, about 15 minutes. Remove the rice from the heat and top it with the shredded carrot. Let the rice stand, covered, for about 5 minutes, then stir in the carrot and fluff the rice with a fork. Arrange the rice on a heated platter and top with the meatballs and sauce. Garnish the dish with sliced scallions, if desired.

Ground turkey by itself does not have a lot of flavor to it, but when you add the ingredients to the dish with the meatballs and the sauce, you will find that they pack quite a bit of flavor. The scallions and soy shine through nicely, and the meatballs are tender and tasty. The carrot rice is very simple, and the carrots add a nice touch and texture to the rice for something a little different. You can easily just make the meatballs and use them as an appetizer for any dinner, party or buffet you are having as well. I felt the dish was a nice change of pace from the usual meatballs and gives me something different to fall back on when I want to liven the meatball routine up a bit.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Your Dessert for the Big Game – Banana Cupcakes with Bananas Foster Frosting

The big football game this weekend is more than just a huge sporting event. I am not nearly as big of a football fan as I am of baseball and really have no stake in whether Atlanta or New England wins. For us, the Super Bowl this year is more about just hanging out, relaxing and watching the game for the commercials. The big game also means it’s a day to enjoy all kinds of snack foods. Everyone breaks out their favorites for Buffalo wings, nachos, cocktail franks, egg rolls, meatballs, sandwiches, chips, dips and your favorite drinks. If you are hosting a party this year you probably have lots of things picked out for snacks and halftime, but what about dessert? Dessert might get overlooked, beyond the football field sheet cakes you can get or the football cookies, so why not do something different, easy and homemade? I have a particular love of banana desserts and sought out to make a cupcake this year for something different. I ended up combining two recipes, with a cupcake recipe from Martha Stewart for banana cupcakes and a Bananas Foster frosting recipe from Glorious Treats to make something great.

Banana Cupcakes with Bananas Foster Frosting

For the Cupcakes:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter, melted

1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana for garnish (optional)

2 large eggs

1/2 teaspoon vanilla extract

For the Frosting:

1/4 cup banana, mashed (about 1/2 a banana)

1/2 teaspoon lemon juice

1/2 cup (1 stick) butter, softened

2 cups powdered sugar

1 tablespoon dark brown sugar

1/4 tablespoon ground cinnamon

1 teaspoon dark rum (optional)

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. In the well, mix together the melted butter, mashed bananas, eggs, and vanilla extract. Stir the ingredients together to incorporate the flour mixture without over mixing everything. Spoon the batter evenly into the muffin cups.

Place the pan into the oven and bake the cupcakes until a toothpick or cake tester inserted into the center of a cupcake comes out clean, about 25 to 30 minutes. Remove the cupcakes from the muffin pan. Allow the cupcakes to cool completely on a wire rack.

While the cupcakes cool, prepare the frosting. Mash the banana in a small bowl with the lemon juice. In a large bowl or bowl for your stand mixer, beat the butter until it is smooth, about 1 to 2 minutes. Add the mashed banana and beat it with the butter until it is well incorporated and smooth. Add the powdered sugar slowly, one cup at a time, while slowly mixing, so that it blends in well. Add the brown sugar, cinnamon, dark rum (if using) and the vanilla extract. Beat all of the ingredients together until everything is well incorporated, and the frosting is light and fluffy, about 2 minutes.

Spread the tops of each cupcake with the Bananas Foster frosting. Just before serving, peel and slice the banana into rounds and place one on each cupcake, if desired.

It’s a pretty simple cupcake recipe that presents nicely and has some great flavor to it. The banana cupcake is lighter than the typical banana muffin you might like and has some good banana taste to it, but the frosting is what really makes it perfect for me. The frosting has the flavor of the great Bananas Foster dessert, especially if you take advantage of the dark rum in the ingredients. I actually boosted the banana flavor up a bit for the frosting by adding some banana syrup to the frosting mix (about 1 1/2 teaspoons did it for me). I also halved the original recipe for the frosting since I had only twelve cupcakes to do and the recipe seemed like it was more if you want enough to frost a whole cake, which wouldn’t be a bad idea either. We each tested the cupcakes, and the came out nicely, with moist cake and a great frosting.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 

 
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Posted by on February 4, 2017 in Cakes, Cooking, Dessert, Snacks, Uncategorized

 

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Another From the King Arthur Playbook – Flour’s Original Pound Cake

I have to admit, I have a great love of pound cake. I know for some people it seems to be plain and not very exciting, but I love the texture and flavor of a good pound cake. It can go nicely as a dessert for just about any occasion, can be dressed up with fresh fruit or just whipped cream and even allows for some variation of flavors by adding different extracts, alcohols or flavorings. Another great thing about pound cake is that it is relatively easy to make, which is perfect for someone like me that is not the best baker in the world. The ingredients are all pretty basic and things you usually have around the house anyway so you can even put one together on relatively short notice to have a nice dessert or snack for surprise guests or for something to bring to someone’s home or party. While I was looking through the latest King Artur Flour catalog, I came across this recipe for their traditional pound cake and thought it would be a very good time to give the new oven a try and check it out.

Traditional Original Pound Cake

1 cup (16 tablespoons, 8 ounces) butter, softened

1 cup granulated sugar

4 large eggs, room temperature

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

1 tablespoon brandy, sherry, rum or other liqueur or extract of your choice (optional)

Preheat the oven to 350 degrees. Lightly grease a 10 to 12-cup bundt pan.In a large bowl, beat the butter with a hand mixer or stand mixer until it is very light. Beat in the sugar gradually and then add the eggs, one at a time, until they are blended in. Scrape the bottom and sides of the bowl and beat the mixture until it is very light and fluffy.

In a large bowl, beat the butter with a hand mixer or stand mixer until it is very light. Beat in the sugar gradually and then add the eggs, one at a time, until they are blended in. Scrape the bottom and sides of the bowl and beat the mixture until it is very light and fluffy.

In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt.

In another small bowl, whisk together the milk, vanilla extract, and alcohol or extract of your choice, if using.

Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting the process with the flour mixture and ending with the flour mixture. Stir the mixture to combine the ingredients after each addition. Pour the batter into the prepared pan, smoothing out the top with a spatula.

Bake the cake for 60 to 65 minutes, until it springs back when pressed lightly on the top, and a long toothpick or cake tester inserted into the center of the cake comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.

Remove the cake from the oven and loosen its edges in the pan. Allow the cake to cool in the pan for 5 minutes, then carefully turn the cake out of the pan onto a wire rack to cool. Slice and serve the cake the same day or store the cake, wrapped in plastic or wrapped well in plastic if you intend to freeze it for longer storage.

The cake goes perfectly with ice cream, fruit, whipped cream or just by itself (which is the way I like it personally). I enjoy the cake with a nice cup of coffee, and it is perfect after dinner or even as a mid-morning snack. The cake is rich and buttery and has excellent flavor. I had made cakes before where I added flavoring like lemon to it or added alcohol for extra flavor, but the plain version works best for me. Freezing the cake is easy and lets you have a quick dessert for those last-minute guests. You can warm it up quickly in just a few minutes in a 250-degree oven until it is just hot, about 8 to 12 minutes, and it will be perfect. It is always one of my favorite, go-to cakes and this one is pretty tried and faithful to go with for any time.

That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!

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Posted by on January 31, 2017 in Breakfast, Brunch, Cakes, Cooking, Dessert, Snacks, Uncategorized

 

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Coming Back with an Easy, No-Knead Deep Dish Pepperoni Pizza

It seems like it has been ages since I have had time to post any recipes I have tried. Now that the kitchen is back to being a kitchen again (and it looks great by the way), and some other family stuff is behind us, I can try to get back to posting on a regular basis. I thought I would try to ease back into everything with a simple recipe that I put together for dinner on Friday night. This one is from King Arthur Flour, which is my favorite source for all things baking. I buy a lot of their items for the different breads I make, but they also make an excellent pizza blend flour that makes a wonderful crust for pizza. This recipe makes a simple, no-knead pizza dough that you can turn out pretty quickly and dress up with your favorite toppings to make a great meal anytime. The recipe was published in their last catalog, and I thought it would be a great one to try out.

No-Knead Deep-Dish Pepperoni Pizza

1 1/4 cups lukewarm water

2 tablespoons olive oil

3 1/4 cups Pizza Flour Blend

1 1/2 tablespoons salt

2 teaspoons instant yeast

1 (15-ounce) can crushed tomatoes in puree

3 cups shredded mozzarella cheese

4 ounces sliced pepperoni

1/2 cup grated Parmesan cheese

Grease or oil with olive oil a 9″ x 13″ pan. To make the crust, Stir the water, olive oil, pizza flour blend, salt, and yeast together in a large bowl to form a slightly sticky, soft dough. Let the dough rise, covered for 30 minutes.

Place the dough in the oiled pan and let it rest for 10 to 15 minutes. Pat and stretch the dough to cover the bottom of the pan. Let the dough rest in the pan, covered with a towel, for another 30 minutes.

Preheat the oven to 425 degrees.

Cover the crushed pizza crust dough with the crushed tomatoes. Top the tomatoes with the mozzarella, then the pepperoni, and finally the Parmesan cheese. Place the pizza in the oven and bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.

Remove the pizza from the oven and carefully lift it out of the pan and onto a cooling rack (if you have a large spatula, it is a big help here). Allow the pizza to cool for about 15 minutes before cutting it and serving it.

The pizza crust recipe itself is the same recipe you will find listed on the back of the pizza flour blend bag from King Arthur. I typically make the dough in my bread maker, allowing it to do the kneading and rising over the course of two hours. This method cuts that in half and produces a nice crust perfect for use in a deep dish pan or rectangular pan. I added some spice to the tomatoes, mixing in some Italian seasoning for extra flavor, and you could easily add some basil, oregano or another spice blend that you might like on your pizza for added flavor. The crust comes out nicely, and you get a good size pizza out of it that has nice flavor and crunch to it. It is certainly one I will try again since we make pizza here about once a month.

That’s all I have for today. Check back next time for another recipe. I do plan to do a post about the kitchen and some of the new gadgets I have to play with, so keep an eye out for that. Until next time, enjoy the rest of yuor day and enjoy your meal!

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Posted by on January 30, 2017 in Breads, Cooking, Dinner, Pizza, Uncategorized

 

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