moist & awesome chocolate cake

1 3/4 cups all-purpose flour, plus more for dusting

2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (I use decaf instant coffee)

Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.

Ryan's DELICIOUS Pizza Dough October 2014

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

• 1 1/2 cups warm water (105°F-115°F)
• 1 package (2 1/4 teaspoons) of active dry yeast
• 3 1/2 cups bread flour
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

Special equipment needed

•A pizza stone is highly recommended if you want crispy pizza crust

•A pizza peel or a flat baking sheet

•A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Making the Pizza Dough

1 Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.

2 Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook until the dough is smooth and elastic, about 10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

If the dough seems a little too wet, sprinkle it with a little more flour.

3 Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in size, at least 1 to 1 1/2 hours. You can let it sit for several hours if you want. The longer rise will improve the flavor of the pizza crust. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Read more: http://www.simplyrecipes.com/recipes/homemade_pizza/#ixzz3F2fH139m

Macaroni & Cheese

I used to make Macaroni and Cheese for the boys using the Velveeta box recipe, which they loved and it was pretty quick.  I wanted to try a "from scratch" recipe and found this one.  Tried it last night and was very pleased with the results.  I used a little less Romano because I only had about 1/4 cup left in the container and just added a little more cheddar cheese.

For the sauce:

• 4 cups (1 quart) whole milk
• 8 tablespoons unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 2 tablespoons kosher salt

To assemble:

• Kosher salt
• 1 pound elbow macaroni
• 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
• 3 ounces grated Pecorino Romano cheese (about 1 cup)
• 2/3 cup panko (optional)

INSTRUCTIONS

Make the sauce:

1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.
2. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
3. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
4. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and add the remaining salt as desired. Remove from the heat and set aside.

To assemble:

1. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac ‘n’ cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.)
2. Place the reserved saucepan of sauce over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, add more cheese and sprinkle with the panko; bake until bubbling and brown on top, about 25 to 30 minutes.

Christmas Green Chile Egg Casserole

8-9 eggs
about 2 TBSP milk/ heavy whipping cream
about 2 TBSP Parmesan cheese
Seasoned salt & Pepper

Whip with electric mixer like you're making whipped cream. Whip until fluffy.

Add:

about 1 cup shredded cheddar cheese
2 small cans diced green chiles

Pour into greased 8X8 pan, bake @ 400 degrees for 45 minutes.

Serve with hot sauce, salsa, bacon or more cheese!

Holly's Pasta Alfredo

1.      Cook one pound of penne pasta until “al dente” doneness (per pkg directions).  While pasta is boiling:

2.      Cube of butter – melt in small pan

3.      Whisk in ½ cup flour

4.      Whisk in approx. 2 1/2 cup milk, cook and stir over medium heat until thick.

5.      Add one container fresh shredded Parmesan cheese, cook until melted. 

6.      Season if needed with salt & pepper.

7.      Add drained pasta to sauce & serve.

 

Diann’s Sugar Cookies

1 stick butter (if you like crispier cookies use all shortening)

1/4 c. shortening

1 c. sugar

2 eggs

1 tsp vanilla or 1/2 tsp lemon extract

2 1/2 c. all purpose flour

1 tsp. baking powder

1 tsp. salt

Combine sugar, butter, shortening, eggs and flavorings. Blend in flour, salt, baking powder and cover and chill; atleast one hour.

Heat oven to 400. Roll out dough to 1/8" think and cut into desired shapes. Place on an ungreased baking sheet. Bake 6-8 mins or til very light brown. Cool on racks. Frost.

Brianne’s Frosting

1/2 cup shortening
1/2 cup butter or margarine
1 tsp vanilla
4 cups sifted confectioners sugar
2 TBS milk

Mix butter and shortening, add vanilla, gradually add sugar one cup at a time, then add milk beat at medium speed till light and fluffy

Bread Salad

1 baguette
1 bunch basil
4 roma tomatoes
1 red onion
5 cloves garlic
extra virgin olive oil or grapeseed oil
white balsamic vinegar or champagne vinegar
salt & pepper

Preheat oven 375 degrees.  Cover baking sheet with aluminum foil.  Drizzle evoo over baguette pieces (cut in bite- size squares), toss to coat. Bake 8-10 minutes.

Chop basil in fine strips, tomatoes in bite- sized chunks and onion, in strips.

Chop garlic finely ad cook in 1/4 cup oil for 10 seconds. 

Toss vegetables, bread and oil mixture.  Add a sprinkling of white basalmic vinegar.  Season with salt and pepper to taste.

You can marinate everything but the bread for 2-3 hours, add bread last and toss.

So good!