In a large bowl, combine yeast with water, olive oil, salt and stir well to proof.
After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place* until doubled in size, usually at least 1 hour.
* I use my oven to house the dough while it rises. Oven off and its out of the way.
Preheat oven to 475-500 degrees F.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a baking sheet or foil and top with toppings of choice. Place in oven and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal spatula and serve immediately.
From Bon appetit january 2015
1 cup all-purpose flour
1 cup old fashioned oats1 cup raw pistaschios
3/4 teasppon kosher salt
1/2 tablespoon baking soda
1 cup ( 2 sticks) unslated butter, room temperature
1/3 cup granulated sugar
1/4 powdered sugar
Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine ( small pieces of oats and pistachio should still be visible).
Using an electric mixer on medium high speed, beat butter, granualted sugar, and powered sugar in a medium bowl to create air pockets in butter, about 5 minutes: mixture will look light and fluffly. Reduce sppeed to low and add dry ingedients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchent paper and shape into about 1 1/2 diameter logs. Chill until firm, at least 1 hour or longer.
Place racks in lower and upper thirds of oven. Preheat to 350 . Using a serrated knife, slice logs into 1/4 thick rounds and place on parchment lines baking sheets, spacing about 1/2 apart. Bake, roating baking sheets once, until cookie are golden brown around the edges, 10-12 minutes. Transfer to wire rack. Let cool.
Dough can chill for up to 5 days or 1 month in freezer.
8 ounces zucchini cut in halves
3 tablespoons melted butter
3 large eggs
1 teaspoon vanilla extract
Preheat oven 350. Grease brownie pan. Line with foil grease again. 9×9 or 8×8 set aside
1/2 cup tirbinato sugar
1/4 cup honey
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all purpose flour
12oz of peanut butter
1 unsweetened raw cocoa bar chopped roughly
Ok with your food processor slicing shredder blade start to add zucchini. After shereded take off blade. Add melted butter, eggs, and vanilla. Puree on smooth. Once smooth, add all ingedients below except peanut butter and raw chopped cocoa. Puree until just combined. Add 3 tablespoons peanut butter,pulse. Add chopped raw cocoa bar, blend to break up more. Pour into the greased pan. (It will be more liquidified then batter style). Bake 40 minutes. Rotate pan half way through. Check with toothpick to see if baked through if it comes out wet its not ready.
Let cool in pan 10 minutes then either remove or cut into squares. Cool competely on rack.
once cooled,slice the bars lenghtwise.
For frozen Peanut Butter Brownies follow directions below.
Add 1 tablespoon of peanut butter to the bottom of brownie place top on and lightly press to hold. Repeat process until complete. Wrap in plastic. Place and freezer. Wait at least 30 minutes or longer before eating.
You could also do this with Ice Cream.
1 bag 14 ounces sweetened shredded coconut
7/8 cup sweetened condensed milk*
1 teaspoon almond extract
2 large egg whites
* 7/8 is just shy of the whole can. It may seem trival and I thought so too, but it does make the difference. I was like I’ll just use the whole can. They still turned out delicious just gooerier. I made them again following the recipe and behold the perfect macaroon was baked .
Coat muffin pans with vegetable spray. Set aside.
Mix together coconut,sweetened condensed milk and almond extract. Set aside.
Beat the egg whites and salt in an electric mixer on high until stiff peaks form**. Use a rubber spatukla to gently fold in the egg whites into the coconut mix.
Spoon coconut mixture into muffin pans, about 2 tablespoons. Press the coconut down with spoon to hollow out and ride up the sides (the nest). Bake on middle rack for abut 25 minutes until browned. Take out of the oven and let stand for an addional 10 minutes before gently removing from pans to wire rack to cool completely.
These are great for kids of all ages to do.
Add your favorite malted eggs or jellybean.
You can also add chocolate. After the macaroons have cooled add melted chocolate to nest let set before adding candies.
** stiff peaks : the whites will hold to the beater or whisk..(pic below)
*** i rotate the sheets half way through but not required.
Let cool on sheets for one minute then tranfer to cooling racks.
You can always double the ingredients for more nest.
This recipe was found and recreated by me from two amazing bakers in NYC. The book Baked Explorations was a great find for $1.00 at my local library book sale. When I flipped through the book I immediately fell in love with every single recipe. I wanted to conquer every one inside the book. Unfortunatly to me the book was intimating and was left on my shelf where I would daily page through and ponder.
So one day I said “you will make one thing from this book this today! ” And this amazing floral -citrus kissed cake was baked and loved by all in the land ( ok my friends and family). I can only say this book is one of the best cookbooks I have used. I have also been to Baked in Chelsea NYC, and experinced thier version of oilve oil cake it was amazing as expected. These guys are crushing the partry world and I couldn’t have more respect for them.
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs separtrated
2 cups granulated sugar
1 cup plain yogurt
3/4 cup extra virgin olive oil *
Zest from 2 oranges
* the better the quality of oil the more aromatic flavors will come through in the cake.
Preheat oven 350
Generously spray or butter bundt pan, dust with flour . Remove excess flour. Whisk flour, baking powder, and salt. Set aside. In the mixer bowl with paddle attachment. Beat egg yolks until pale ,light. Slowly pour in sugar. Completely incorporate. Add yogurt and extra virgin olive oil. Mix throughly. Add orange zest and vanilla. Mix until just incorporated.
Add flour mixture in two parts beating each addition until just combines about 10seconds. Scrape down the bowl and beat for 5 seconds.
In another bowl whisk egg whites until stiff. Scoop 1 cup into batter. With a rubber spatula gently fold in. After about 30 seconds add remaing and continue to fold with gentle,love, and care.
Pour and bake 40-50 minutes rotating pan half way through bake time. Cool in pan 10 mins and then cool on wire rack compelety.