Bread has become one of my favorite things to make because of the long periods of rest it needs. It feels like an all day event: “I’m going to make bread today!” Pizza crust is a little bit different and doesn’t need to rest as long, but it still has that feeling of extravagance. (I made the America’s Test Kitchen pizza dough. Bread flour makes all the difference!).
I made the sauce with a 28oz can of whole tomatoes (crushed in the blender) with minced fresh garlic, dried basil and oregano, and salt.
On top, I put lots of mozzarella, brie, parmesan, fresh tomatoes, fresh chopped garlic, red pepper flakes, and more basil and oregano. I baked it at 500 degrees on a preheated upside down baking pan. It was so crispy, chewy, and cheesy. I am in love with food.
Side note: My family is a group of pizza lovin’ fools. I don’t think I’ve been to visit them in Asheville yet without getting pizza at some point. We had a favorite little pizza place back in eastern NC where the owner knew us by name and asked us where we had been if we didn’t show up for a week. My mom used to make homemade pizza for dinner too. Thank goodness Jeff loves it as much as I do.
categoriesbaking cooking family in the kitchen
For some reason, lately I have been really into oats. I was never a fan of oatmeal growing up and I don’t think I’ve ever even tried store bought granola. Cookies were about the only form of oats I thought about making. But why would I not make something that is so simple, healthy, and delicious?
I loosely followed Alton Brown’s granola recipe, but what I love about granola is how you can really add just about whatever you think will taste good in it. I didn’t add any fruit because the granola will last longer without it and I wanted to just be able to top it with whatever fresh fruit I have around.
The recipe (my first attempt at homemade granola):
In a large bowl, combine 3 cups old fashioned oats, 1 cup chopped cashews, 1 cup chopped almonds (or you can buy them slivered) and ¼ cup light brown sugar.
In a small bowl, combine ¼ cup canola oil, 2 tablespoons maple syrup, and ¾ teaspoon kosher salt.
Pour the wet ingredients into the bowl of dry ingredients and mixed it well. Then spread it out on a baking sheet (I did it in two batches since I had quite a bit) and drizzle honey all over it (because, well, you only live once). Bake at 250 for about an hour, stirring every 15 minutes.
This morning I had some with milk and fresh blueberries. I kept adding more and more blueberries because they were amazing in it. I think I have a new favorite breakfast.
categoriesbaking breakfast in the kitchen
The first valentines day that Jeff and I were together (2007, whaaaat?), I made him cheesecake bites with raspberry sauce swirled into each one in the shape of a heart. I had never made cheesecake before, and don’t have a clue what recipe I used, but they turned out really well.
I wasn’t planning to make cheesecakes again this year, but I stumbled across this recipe on valentines eve and bought the ingredients the next day. The nilla wafer crust on these is amazing. I was planning to make the caramel sauce from the cheesecake recipe, but accidentally made my usual out of habit. I swirled some nutella into the second half of the cheesecakes and still can’t decide which ones I liked more. I do know that if both were in front of me right now, I would eat both.
One morning Jeff had five of these minis for breakfast. Not nutritious, but definitely worth it.
categoriesbaking in the kitchen jeff love
Jeff and I were craving something sweet after dinner the other night and I found this recipe for oatmeal crisps. The recipe looked so simple that I made them right then and they only took a few minutes to whip up. While they taste great, (butter + sugar + oatmeal + vanilla….how can they not taste good?) they are actually also fun to eat. Now I’m thinking of different things I could drizzle on top of them next time I make them.
categoriesbaking in the kitchen
Everything about this apple crisp reminds me of being at home with my family during the holidays and helping my mom make desserts to give to our friends. I really love staying in with no obligations- but hate feeling lazy- so baking has become one of my favorite things to do on days spent at home. There is also something really satisfying about making up a recipe or altering one and having it turn out perfectly. I didn’t make this one up, but I didn’t follow it exactly either, and it is pretty close to perfect.
I used this recipe as a guide.