how to bake with whole grains

How to Bake with Whole Grains.

White flour usually loses most of its nutrients during production, which makes baking with whole grain flour a healthier alternative. However, it’s not simply a matter of swapping one ingredient for another. If you’ve never baked with whole grain flours before, knowing which ones are most ideal for beginners is an important first step. After that, keeping a few guidelines in mind regarding what to expect and how to adjust recipes from white flour to whole grains will lower the amount of trial-and-error that you’ll have to do. Even better, searching for recipes that specifically call for whole grains will help make your introduction to baking with them a cinch.

Ingredients.

Whole Wheat Scones.

4 cups whole wheat flour, plus more for dusting (500 g).

2 tablespoons baking powder.

1 teaspoon salt.

1 stick unsalted butter.

1 cup packed light brown sugar (220 g).

1 cup raisins (165 g).

1.5 cups buttermilk (355 ml).

Spelt Cookies.

¾ cup packed brown sugar (165 g).

½ cup softened butter (113.5 g).

1 egg.

1 teaspoon vanilla extract.

1.75 cups spelt flour (210 g).

1 teaspoon baking soda.

½ teaspoon salt.

Barley-Buttermilk Muffins.

1.5 cups barley flour (180 g).

1 teaspoon baking soda.

2 teaspoons baking powder.

¾ teaspoons sea salt.

2 tablespoons brown sugar.

¼ cup vegetable oil (59 ml).

1.33 cups buttermilk (315.5 ml).

1 large egg.

Method 1 Choosing Which Flour(s) to Use.

1. Decide between white and regular whole wheat. Regular whole wheat flour is arguably the most widely available whole grain flour, and perhaps the most often cited in recipes. However, be aware that it has a nutty and tannic flavor that may not always lend itself well to your baked goods. As an alternative, consider using white whole wheat instead, which has a milder flavor and can be used in direct ratios when substituting regular whole wheat or white flour in recipes.

The difference between the two is which type of wheat berry is used to make them. Regular whole wheat flour comes from red wheat berries, while white whole wheat comes from white wheat berries.

2. Opt for whole wheat pastry flour for lighter bakes. Both regular and white whole wheat flours tend to result in heavier finished products. If the baked good you’re making is supposed to be light and crumbly, but the only whole grain available is whole wheat, go with whole wheat pastry flour. Expect pastry flour to have less protein than regular flour, and therefore less gluten when baked, which is what weighs down the texture of baked goods.

3. Start with spelt when branching out from wheat. If you’re looking to use flours other than whole wheat, begin with spelt. Utilize its sweet but mild flavor to avoid overpowering your baked goods, which is a risk with stronger grains that have bolder flavors. At the same time, eliminate the need to convert measurements in recipes, since spelt can be substituted in direct ratio to whole wheat flour.

4. Add barley for creamy textures. If you want a baked good that melts in your mouth, go with barley. However, be aware that it’s texture is very soft, so don’t ditch the whole wheat or all-purpose flour entirely. Instead, use half of the original amount that the recipe calls for (or, if you’re using spelt, an equal measurement of that), and then substitute the other half with barley.

5. Use oat to support chocolate, fruits, and nuts. Whole wheat flour usually results in a heavier baked good, which you often need to support the weight of solid add-ins (like chunks or whole pieces of chocolate, fruits, and nuts). However, if you want your baked good to be less dense while still mixing in these ingredients, substitute half of the whole wheat or all-purpose flour in your recipe with oat flour. This will result in a lighter bake that’s still sturdy enough to keep those ingredients from sinking to the bottom as it bakes.

6. Avoid “multigrain.” If you’re looking to eliminate baking with white flour entirely, read the package of any flour labeled as multigrain. Obviously, “multigrain” means that it is a combination of multiple grains, including whole grains. However, expect to find white flour listed as one of the flours mixed into many varieties of this product.

Method 2 Adjusting from White Flour to Whole Grains.

1. Expect changes in flavor and texture. Keep in mind that using whole grains instead of white flour will affect your baked goods’ taste and consistency. This doesn’t mean that all baked goods will taste better or worse with whole grains--just different. That said, depending on the type of baked good you’re making and your own personal tastes, anticipate having to do some trial-and-error with some recipes before you nail it.

2. Start with darker baked goods. Expect the difference in whole grains’ taste to be most striking when used in goods whose finished color really reflects the use of white flour. Because of this, start off with baked goods whose color tends to be on the dark side with or without white flour. Give your taste buds a chance to adjust before attempting a bake where the difference will be more noticeable.

For instance, go with a chocolate cake instead of a vanilla cake if this is your first bake with whole grains

3. Ease into it with partial substitutions. When you first attempt to bake with whole grains, don’t ditch the white flour right away. Instead, use the white flour for half the total flour called for by the recipe, and use whole grains for the other half. Note the difference in flavor and texture of your first batch. From there, decide if you'd like to increase the percentage of whole grains used in your next bake, or if you'd like to try again with a different type of flour.

4. Convert measurements when needed. Whole wheat and spelt flours can generally be used in equal measurements to the amount of white flour that a recipe calls for. However, expect other whole grain flours to require conversions. For example, if you’re branching out into nuts and using almond flour, you should use double the amount called for in white flour.

Search online for conversion charts to determine what if any conversion is needed for the type of flour that you’ve chosen to work with, like this one:

5. Add more liquid than called for. Be aware that whole grain flours absorb more moisture than white flour. If you’re using a recipe that calls for white flour, expect the finished product to be on the dry side if you substitute the white flour entirely with whole grains. To compensate, add two more teaspoons of each wet ingredient than specified for each cup of flour used.

6. Give the dough more time to absorb moisture. At the very least, let it sit for 20 to 25 minutes after you make it before you go and knead it.[12] For even better results, let it sit overnight. Additionally, try adding a tablespoon of lemon juice or another acidic ingredient. This allows the grains more time to soften while also breaking down more starch, which will make kneading easier.

Method 3 Trying Whole Grain-Specific Recipes.

1. Make whole wheat scones. First, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Then, in a large mixing bowl, combine your flour, baking powder, and salt. Cut your butter into half-inch cubes (1.25 cm) and then work them into the flour mix with your hands, pinching them together, until they form what looks like breadcrumbs. Next, stir in the brown sugar and raisins, followed by the buttermilk. Now that you have your dough:

Dust a surface with flour and then roll the dough into a rectangular shape approximately a quarter inch thick (0.64 cm).

Cut it up into a dozen squares with each measuring about three inches, then roll any leftover trimmings together to make extra.

Line a baking sheet with cooking oil. Fold each square diagonally so it turns into triangle, then place it on the baking sheet.

Bake for a half hour, or until the tops brown to golden.

2. Bake spelt cookies. First, move one oven rack down as low as possible and another to a higher position. Then set your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, use an electric mixer to beat together your brown sugar, butter, egg, and vanilla extract in a large mixing bowl. In a second bowl, combine your spelt flour, baking soda, and salt. Add the second bowl’s contents to the first and stir to combine. To bake:

Use a spoon to portion your dough out onto a baking sheet to form the size cookies you desire, leaving at least an inch (2.5 cm) between each one.

Place the baking sheet on the lowest rack and bake for five minutes.

Switch the sheet to the higher rack and bake for roughly five more, until the edges begin to brown a bit.

3. Make barley buttermilk muffins. Let your oven preheat to 400 degrees Fahrenheit (204 Celsius). Then either spray your muffin pan with nonstick spray or line it with paper muffin cups. Next, stir together the barley flour, baking soda, baking powder, salt, and brown sugar in a medium mixing bowl. In a second bowl, use a whisk to combine the buttermilk, vegetable oil, and egg, then add the wet ingredients to the dry ones and stir to combine. Fill the tins with the batter and bake for 18 to 20 minutes.

The batter doesn’t need to be creamy smooth, so don't worry if it's a little lumpy.

Things You’ll Need.

Whole Wheat Scones : Measuring cups and spoons, Mixing bowl, Knife, Spoon for stirring, Oven, Baking sheet, Cooking oil.

Spelt Cookies : Oven, Measuring cups and spoons, Electric mixer, Baking sheet, Spoon.

Barley Buttermilk Muffins : Oven, Muffin tray, Nonstick spray or paper liners, Measuring cups and spoons, Whisk, Spoon for stirring.

Januari 25, 2020

How to Make Beer Batter.

How to Make Beer Batter.

Beer batter is used as a crispy for deep frying. It seals in flavours and cooks the contents fast with hot steam, resulting from the alcohol cooking off the beer. Root vegetables, white fish, minced meat, hard cheeses, and shellfish are all perfect for cooking in beer batter. You can learn how to mix up a basic beer batter and fry with it.





Making Beer Batter.



Use one 12 oz beer you like to drink. Beer batter can be made with any style or variety of beer, so you should feel free to experiment with different styles to see what you like best. If you've got Bud Lite on hand, that would make for just as good a beer batter as a craft IPA.

Generally, ales and lagers are used to make beer batters. The lighter and more carbonated, the lighter the batter. If you're not a big fan of beer flavors, use a lighter lager or a pilsner.

Darker stouts, porters, and ales are also perfectly fine for making beer batter, and will add a malty richness to the batter. Sometimes, these beers are significantly less carbonated, so it might be a good idea to cut it with half sparkling water.



Mix beer with equal parts of water, if you want. It's fine to just use beer in the batter, but some people like to cut it in half with an equal amount of water to stretch the batter a bit, and to save the beer for drinking with dinner.

While beer batter is similar in some ways to a basic pancake batter, never add milk to beer batter. Milk added to beer will curdle, unless a small amount of lemon juice is added.

If you're wondering, the process of frying the beer cooks off all the alcohol. Adding more beer won't make the fried food more boozy.



Beat in one egg. Into your beer mixture, beat an egg directly into the liquid, until its frothy. Some people leave this step out and just stick to a basic beer-and-flour batter, which is perfectly effective. But, beating in an egg helps to add a little body and golden richness to the batter, helping it to crisp up a little more nicely.



Whisk in all-purpose flour. Holding your whisk in one hand, start adding flour to the beer mixture, a few tablespoons at a time, whipping it vigorously to avoid lumps. Integrate all the flour you add until you add more.

If you use one 12 oz bottle or can of beer, you'll need about 2 cups of flour to make batter. This will make enough batter to coat about 20 fish fillets.



Add 3/4 teaspoon of baking powder. If you want a fluffier, more cakey beer batter, it's also good at this point to add about a 3/4 of baking powder, like if you were making pancakes. If you don't have it on hand, it's also fine to leave out.



Continue whisking in flour until the batter reaches the desired thickness. Depending on how much batter you're making, and what you're using with it, you may want it thicker, or thinner, depending. Some people prefer a thicker, hearty coating, while others prefer a thinner and lighter version, which can be more crispy. Totally up to you.

Some people suggest adding flour until the whisker can stand straight up in the bowl. Match the batter to complement what you're making. If you're making a really light, flaky fish, or squash chips, try to keep the batter somewhat lighter in turn.[1]



Season to taste. Generally, beer batter is seasoned with little more than salt and fresh black pepper, but you can use whatever seasonings match the dish that you're eventually planning to make.

If you're making fish, add a little Old Bay, or Cajun spice mix to the batter.

If you're making vegetable chips, or fried potatoes, try adding a pinch of curry powder, or turmeric.









Frying Beer Battered Foods.



Set up a battering station. After you've made your beer batter and prepared the food that you're going to batter it with, set up a battering station just to the side of the stove, where you can drop the food into the oil, and bring it out effectively. If you can, frying food is a little easier with a helper, since it takes a lot of steps that need to happen pretty quickly.

To the left, put your raw fish, or chopped onions, or other vegetables, then put the bowl of batter between the food and the oil. On the other side of the range, have a plate waiting with some paper towels, to place the fried items onto when they're done cooking.

It's a good idea to wear gloves and long sleeves, and to pull your hair back while you're doing this. It's not the cleanest process. Also, its' s a good idea to crack a window, because the smell of frying oil is pretty strong.



Heat a half-inch to an inch of vegetable oil in a sturdy cast iron skillet. The best pans for frying food evenly are big cast-iron skillets, which will distribute the heat and offer a more even cooking.

If you don't have one, use a flat-bottomed skillet with as heavy a bottom as you've got, or a deep fryer.



Heat until shimmering. Vegetable oil needs to be heated to 375 degrees F to fry food in it effectively.[2] If the temperature is too low, the batter will absorb much of the oil and will become extremely greasy and cloying. If you don't have a food thermometer, the best way to tell is to look for the oil to start shimmering on top some.

It's also a good idea to add a little bit of batter by itself while the oil is heating. When you see it start to sizzle quickly, you know its time to add the battered items you're making.



Batter your food. When the oil is ready, and not before, batter a few pieces of fish or vegetables, whatever you're planning on frying, and place them immediately into the hot oil.

Make sure food is dry before dipping into wet beer batter. If your fish fillets are very delicate, or damp, it's good to dust them lightly in flour before dipping them in the beer-batter. This helps fish fillets and shellfish hold the batter slightly better.

Don't soak the food in the batter. It should collect enough to create the crust just by quickly submerging it in the batter and removing it.



Add the battered food. Carefully lay your food into the hot oil, by dropping it away from you, very gently. Drop one end of each fillet or vegetable in to the food, and then lean it back toward the back of the skillet, away from you. This way, the oil will spatter in that direction.

Adding food will lower the temperature of the oil slightly, so you want to be sure to avoid overcrowding the skillet. You can add a few pieces, depending on the size of the food you're frying, but usually no more than 3-4. If you overcrowd the pan, nothing will cook properly, and the food will be oily.

When the oil is hot, it will start to spit and spatter a bit, even when you're not dropping stuff, which means you should be extremely careful to avoid burns.



Use a metal turner to turn the food. Just leave the food alone as it fries, checking every minute or two for brownness on the bottom side. Flip species when they're golden, and let the other side fry.



Cook 5-7 minutes on each side, until golden brown. Fish and vegetables will cook pretty quickly in the fryer, so they're usually safe to remove when the crust is golden brown. Remove them with your metal turner immediately, shifting them to the plate prepared with paper towel.



Tips.

Make sure that oil is hot enough before adding battered item into it.

Warnings.

Do not overheat or overfill the oil. There is a potential fire hazard.

November 07, 2019

how to bake pumpkins

How to Bake Pumpkins.

Baked pumpkin is the main ingredient in many popular dishes like pumpkin pie or pumpkin puree. Sugar, pie, and miniature pumpkins are the most flavorful types of pumpkins to eat. If you want to bake a pumpkin, you'll have to cut it and remove the seeds before you cook it. Baking pumpkin makes for a fresher alternative to the canned pumpkin you can buy at the grocery store and is a relatively easy process to master!

Method 1 Selecting the Right Pumpkin.

1. Look for smaller pumpkins. You can bake a larger sized pumpkin but it won’t be as flavorful as smaller pumpkins. Pie pumpkins, sugar pumpkins, and miniature pumpkins are smaller varieties of pumpkins that are better for cooking. Larger pumpkins aren't as sweet and don't taste as good as smaller pumpkins.

Purchase a 3–4 lb (1.4–1.8 kg) pumpkin.

You can ask the pumpkin purveyor to weigh the pumpkin for you when you purchase it, or you can use a produce scale to weigh it.

2. Get a pumpkin that is deep orange. A ripe pumpkin will be a deep orange. This is when the flavor of the pumpkin is at its peak. If a pumpkin is green or yellow, it’s not ripe yet and you should avoid it for baking purposes.

3. Avoid pumpkins that have soft skin or smell sour. If a pumpkin is turning brown, has soft skin, or smells sour, it's most likely overripe. Don't buy pumpkins that are overly ripe because they may taste sour.

Method 2 Cutting and Deseeding Sugar Pumpkins.

1. Rinse the dirt off the pumpkin with warm water. Put your pumpkin in the sink and run warm water from the faucet. Wipe the pumpkin with a dry rag and lift up any dirt that may still be on it.

2. Cut the stem off the pumpkin. Turn the pumpkin over on its side and use a sharp knife to slice the top of the pumpkin off to remove the stem. Cut off .5–1 inch (1.3–2.5 cm) of the top of the pumpkin to make the top of the pumpkin flat.

It’s easier if you cut the top of the pumpkin off instead of trying to cut the stem itself.

3. Cut the pumpkin in half, lengthwise. Place the pumpkin on top of a flat surface with the newly cut flat end facing down. Cut down the center of the pumpkin with a sharp knife to separate it into 2 pieces.

4. Scrape the seeds and the pulp out of the center of the pumpkin. Use a metal spoon or fork to scrape away the pulp and seeds from the center of the pumpkin. Continue scraping until there are no seeds remaining.

You can set these seeds aside and roast them later.

A plastic spoon or fork may bend or break when you scrape the pumpkin.

5. Cut the pumpkin into smaller slices if you want it to cook faster. You can now bake your pumpkin in 2 halves or you can slice it into smaller slices if you want it to bake faster. To cut it into slices, simply cut the half portion in half, lengthwise, and repeat the process on the other half. This will give you 4 slices of pumpkin.

6. Cut the pumpkin into small cubes if you want smaller pieces. If you are incorporating the pumpkin into a dish like a soup, stew, or chili, and need it to be in small cubes, it's best if you cut the cubes while the pumpkin is raw and firm. Take your slices of pumpkin and remove the skin from then. Then, use your knife to cut the pumpkin into 2 in (5.1 cm) cubes.

Cut the pumpkin cubes the same size so that they cook evenly.

Method 3 Cooking Sugar Pumpkin Slices and Halves.

1. Preheat the oven to 350 °F (177 °C). Turn on your oven to start preheating it. Preheating the oven will give the pumpkin a more even cook.

2. Place the halves or slices of pumpkin onto a baking dish. Use a standard baking dish made of aluminum or glass to bake your pumpkin. Place the pumpkin pieces skin side down.

3. Bake the pumpkin at 350 °F (177 °C) for 45 minutes or until tender. Once your oven is preheated, slide the baking dish with the pumpkin slices into the middle rack. At around 45 minutes, poke the flesh of the pumpkin with a fork to see if it’s tender. Your fork should slide in and out of the pumpkin with ease, and you should be able to scrape the soft flesh from the skin.

If you're baking smaller pumpkin slices, check on them around the 30-minute mark.

4. Remove the pumpkin from the oven and let cool 15-30 minutes. Remove the baking dish from the oven and lay it out on a flat surface to cool. After waiting for 15-30 minutes, touch the flesh of the pumpkin to make sure that it's cool enough to handle with your hands.

5. Scrape the pumpkin flesh from the skin with a spoon. The pumpkin flesh is the soft inner part of the pumpkin that is used as an ingredient in many pumpkin dishes. Avoid eating the skin, as it tastes bitter.

6. Eat the pumpkin flesh or use it as an ingredient in a dish. At this point, you can sprinkle some salt, sugar, or cinnamon on your pumpkin flesh or eat it without any seasoning. Most people, however, will use the pumpkin flesh as an ingredient in another dish like pumpkin puree or pumpkin pie.

You can also store the pumpkin for up to a week in the refrigerator or freeze it for up to 6-8 months.

You can also use the baked pumpkin flesh to make pumpkin cookies, muffins, pancakes, pumpkin spice lattes, or a pumpkin bundt cake.

Method 4 Baking Cubed Sugar Pumpkins.

1. Preheat the oven to 400 °F (204 °C). Turn your oven on to preheat it before you start baking the pumpkin for an even cook. Most ovens will have a beep or light to indicate when it's fully preheated.

2. Place the pumpkin cubes into a cooking tray. Use a glass or metal cooking tray or dish to cook your pumpkin. Arrange the pieces so that they are level in the bottom of the dish. This will encourage a more even cook.

3. Pour 1/4 cups (60 ml) of vegetable oil on top of the pumpkin and toss. Toss the pumpkin with oil to prevent it from sticking to the bottom of your cooking tray. Coating the pieces of oil will also encourage them to brown.

4. Sprinkle the top with a pinch of brown sugar or salt. Seasoning the pumpkin will enhance its flavor. If you're cooking a savory dish, sprinkle the pumpkin with salt. If you're making a sweet dish, sprinkle brown sugar on the pumpkin.

5. Bake the pumpkin for 30-45 minutes. Check on the pumpkin 30 minutes in by poking a piece with a fork. If the fork doesn't easily slide out of the pumpkin, it needs to bake for a longer time. Continue to cook and check the pumpkin until it's tender.

Method 5 Baking Miniature Pumpkins.

1. Preheat your oven to 350 °F (177 °C). Preheating your oven will give your miniature pumpkins a more even cook. Turn the oven on and wait till it reaches 350 °F (177 °C) before you start baking it.

2. Fill the bottom of a cooking sheet with 1⁄4 inch (0.64 cm) of water. Filling the bottom of your cooking dish will prevent the bottom of the pumpkin from sticking to the cooking dish or getting burned.

3. Cut off the top of the pumpkin. Carefully insert the knife about a 1⁄4 in (0.64 cm) away from the stem and cut a circle around it. Set the top of the pumpkin aside because you'll be using it later.

4. Scrape out all of the seeds. Use a spoon to scoop out all of the seeds in the center of the pumpkin. Set the seeds aside and bake them later, or throw them away.[26]

5. Fill the center of the pumpkin with your filling of choice. Popular fillings include ingredients like brown sugar, butter, and stuffing. You can also fill the center of your pumpkin with roasted vegetables, cheese, quinoa, couscous, or even soup! Try different sweet and savory fillings to see what you like the best.

You can fill up the pumpkin partially or you can pack it to the top.

6. Place the lid back on the pumpkin and bake for 30-40 minutes. Put the lid of the pumpkin back on after you fill it and put it on the baking sheet or dish. Put it in the oven and check it with a fork around the 30-minute mark.

Cut the pumpkin open to eat it once it's cooled down.

Things You'll Need : Water, Knife, Spoon, Baking dish, Vegetable oil, Pinch of salt or brown sugar, Water, Butter, Stuffing or filling of your choice.

Januari 23, 2020

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that.

But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.

The best margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo.

It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.

Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day.

So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to  claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.

But I do believe that this is the best margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.

HOMEMADE PIZZA EQUIPMENT RECOMMENDATIONS.

First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. I used to own this one and though its bulky and sometimes annoying, I store it in my oven 99% of the time so that it doesn’t take up valuable storage space (just be sure to remove it from your oven when you are baking or cooking other recipes!). I recently replaced it with this baking steel and love it even more.

Pizza stones can be expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking stones absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.

I also recommend a pizza peel, because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.

If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is cumbersome!

TIPS FOR MARGHERITA PIZZA SUCCESS.

For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my baking stone to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature.

[I have heard of some substitutes for pizza stones (such as using a cast-iron pan, which does work or preheating a baking sheet), but I generally find that they involve a very, very hot piece of equipment (that you’re then transferring the pizza onto) and it involves a lot more hassle.

It is essential that your pizza dough is very thin when it goes into the oven. The edges can be slightly thicker, but you should be able to see some light through the dough (in the center), otherwise you won’t be able to achieve a thin, yet crisp pizza crust.

MARGHERITA PIZZA TOPPINGS.
Ok, that was a lot of discussion about pizza equipment. Let’s get to the toppings! I’ve experimented a lot with homemade pizzas over the years and have generally been disappointed in my early attempts at margherita pizzas for various reasons.

WHAT TOMATO SAUCE IS BEST FOR PIZZA?
I have learned along the way that raw tomato sauces are the way to go. They are also extremely easy, flavorful, and authentic. Pureed San Marzano canned tomatoes (if you can’t find San Marzano, Italian plum tomatoes are the next best option), garlic (pressed or grated with a microplane), a touch of olive oil, salt, and pepper. That’s it!

Whatever you do, avoid putting a thick layer of sauce on the pizza as it will result in a less crisp crust. It should be very thin.

WHAT IS THE BEST MOZZARELLA FOR PIZZA?

Mozzarella! Buy fresh mozzarella, preferably not packed in water. Avoid the cheap variety that you find in the refrigerated section of your grocery store alongside the milk and yogurt (please don’t buy grated cheese).

Go to the special cheese section and buy the good-quality cheese. It makes a huge difference. I recommend BelGioisio mozzarella, which is widely available.

Instead of thinly slicing the cheese and placing it in large slices over your pizza, I strongly recommend cutting it into 1/2-inch cubes and sprinkling it evenly over the pizza. Alternatively, you can tear it by hand into small pieces, no thicker than 1/2-inch. This extra step helps distribute the cheese and moisture evenly.

If you can only find water-packed mozzarella: Be sure to pat the cubed mozzarella dry with paper-towels before it goes onto your pizza. Otherwise, it can leach water during the cooking process, and result in a soggier crust.

OTHER MARGHERITA PIZZA TOPPINGS.
Finishing touches! Fresh torn basil, a sprinkling of freshly grated parmigiano-reggiano cheese, and a little drizzle of good-quality extra virgin olive oil.  Whatever you do, don’t over-do it with the toppings.

Minimalism is essential when it comes to a great pizza at home. Go forth and make pizza!!! If you want to make other variations, you’ll love this red pepper pizza. If you prefer pizzas without tomato sauce, try this arugula pizza or this mushroom pizza.

NOTE: If you want to save time (and be able to make this pizza on a weeknight, which is totally do-able!), this pizza dough can be prepared and frozen ahead of time. See the recipe notes for more details!

INGREDIENTS.

HOMEMADE PIZZA DOUGH.
 2 and 1/2 cups (300 grams) unbleached all-purpose flour.
 1 teaspoon granulated sugar.
 1/2 teaspoon active dry yeast (or SAF instant yeast).
 3/4 teaspoon kosher salt.
 7 ounces warm water (105 degrees F – 115 degrees F).
 1 tablespoon extra virgin olive oil.
 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided).

PIZZA SAUCE.
 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes.
 2-3 fresh garlic cloves, minced with a garlic press.
 1 teaspoon extra virgin olive oil, plus more for drizzling.
 1/4 teaspoon freshly ground black pepper.
 2-3 large pinches of kosher salt.

TOPPINGS:
 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving.
 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water).
 5 – 6 large fresh basil leaves, plus more for garnishing.
 crushed dried red pepper flakes (optional).

INSTRUCTIONS.

Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing in advance, see the note section for freezing instructions.]
Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!
As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
Assemble the Pizza: Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.
Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

TIPS FOR SUCCESS.

Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.
There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.
If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.

Juli 23, 2020

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: 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 or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: 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 about 7-10 minutes.

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

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: 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.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push 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 15 minutes (or up to 2 hours).

3 Prep toppings: 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 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly 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.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

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

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: 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 onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, 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.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Ramen Noodle Recipe is a simple weeknight meal!  Packed with crunchy vegetables and slurpy ramen noodles, it’s perfect when you are short on time but want a delicious meal! Only 20 minutes to make and better than takeout!

Ramen Noodle Bowl.
I love Asian food, it’s my favorite cuisine! Thai Noodle Soup, Tuna Poke (I fell in love with that while in Hawaii) and Chicken Teriyaki – delicious!

BUT I may be introducing a new flavor to you today. Have you ever tried ramen?

It’s big and full of flavor and usually has a protein like pork belly, chicken or beef. It’s filled with crunchy vegetables and often topped with a soft boiled egg. Delicious!

Ever since the first time I tried it, I worked to duplicated the flavors. It took me awhile because I was trying to make it too complicated. So here’s the deal. If you go to a ramen restaurant – they will have the most amazing broth that has taken a day or two to make.

Don’t get me wrong – it is totally worth it and completely delicious!

But that isn’t realistic for us home cooks, right? If I don’t have two days to make a broth, I’m pretty sure you don’t either! My version takes only 20 minutes! It’s light on protein and filled full of crunchy vegetables.

Here’s another bonus, since I developed my broth recipe, ramen broth is now readily available for purchase at the grocery store or online! Even better, right? YES!!

Ingredients for Ramen Noodle Bowl.

yellow onion, carrot, bok choy, spinach and garlic – loads of crunchy fresh vegetables, crisp and fresh.
chicken breast – leftover rotisserie chicken works great for this recipe.
ramen broth – readily available in most stores or online.
ramen noodles – remember the packet you used as a teenager? That will work great, just discard the packet.
Chinese Five Spice – to add a burst of flavor.
canola or vegetable oil – a flavorless oil is best.

Ramen Noodle Bowl Recipe.
What goes into traditional ramen?
proteins – sliced barbecued or braised pork, chicken, shrimp or tofu
green onions – add a light oniony flavor.
greens – bok choy, spinach
soft boiled egg – adds so much richness when it tops the bowl.
carrots, steamed broccoli, sautéed mushrooms – add your favorite vegetables!
top with white or black sesame seeds to add flavor and crunch.
What is the difference between pho and ramen?
Ramen has is a darker, richer broth and is cloudy. It is made from pork bones cooked at a rolling boil.

A traditional pho broth is made from beef bones and flavored with star anise, charred ginger and cinnamon.

What kind of noodles are used in ramen?
Ramen noodles are made from a  wheat-based noodle, though if that is a concern in your diet rice-based noodles are also readily available.

Steps to make Ramen Noodle Bowl.

Peel and slice the onion and carrot.
Clean the Bok Choy, slice in half.
Wash the spinach, mince the garlic.
Use a large stock pot on medium heat, add the oil. Stir fry the onion, carrot and Bok Choy, season with Chinese Five Spice
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking add chicken and spinach. Stir in the noodles together with the ingredients.

Ramen Bowl Recipe.
Substitutions for Ramen Noodle Bowl.
Make this recipe vegetarian by omitting the chicken breast and substituting vegetable stock for the chicken. Add firm tofu and edamame – delish!
Leftover barbequed pork is another great substitute to switch up this meal.
It’s that easy!

More delicious Asian bowls to love!
You know I haven’t met many Asian meals I just don’t love. It’s the spice and and all the flavor when something as simple as Sesame Noodles becomes a spectacular meal. Of course you can doll them up a little more by making Korean Black Bean Noodles – wow, just so much flavor!

Of course you can round out this meal with Korean BBQ Beef, Mongolian Beef or Honey Walnut Shrimp. There are a ton of recipes to choose from!

If you’re going to serve up a feast, let me suggest a few more recipes! Korean Style Beef Broccoli is delicious! Served with Chicken Fried Rice, maybe toss in some Asian Sliders or Homemade Potstickers – YUM!!!


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Juli 19, 2020

How to Melt Jolly Ranchers

How to Melt Jolly Ranchers.

Jolly Ranchers are a treat in their own right, but by melting them down, you can make all kinds of new treats. Whether you’re in a hurry or have time to be a perfectionist, melting Jolly Ranchers for your next dessert recipe is quick, easy, and most of all, tasty!

Method 1 Using a Microwave.
1. Place 4 Jolly Ranchers in a microwave-safe dish. A bowl will work, but depending on where you will be pouring the melted candy, a coffee cup will pour a little cleaner.
If you are microwaving more than 4 candies at a time, you will need to increase the cooking time.
4 candies will produce about 1 tablespoon (15 mL) of liquid.
Be sure whatever it is has a handle because the candy will be quite hot once melted.
A glass Pyrex measuring cup works quite well. If heating multiple batches, though, give the glass time to slowly cool between heating.
2. Microwave the Jolly Ranchers at 80% power. Initially cook them for approximately 1 minute. Microwaves will vary, so you will need to adjust based on your specific model. This should get all four pieces to melt in one go.
If the candies do not melt entirely on the first heat, cook them again in 15-second intervals. Then in the second batch, heat for the combined time.
3. Remove the candies from the microwave carefully. Once the candies are melted, they will be very hot, so handle with care. Using an oven mitt or dish towel can help you handle the dish if it is hot as well.
The liquid will begin to harden again within a few minutes, so you will need to work quickly. If it hardens again, simply reheat the candy in 15-second intervals to liquify them again.

Method 2 Melting in the Oven.
1. Preheat your oven to 350 °F (177 °C). Some recipes call for different heats, which you can follow, but this temperature will allow the candies to be melted in a shorter time.
2. Place your unwrapped candies in an oven safe pot while the oven heats. Use a little more candy than your recipe or idea calls for so you have extra to work with. Make sure the candies are level with or lower than the lid of the pot so that the liquid will not overflow when it is done cooking.
Put the candies in evenly stacked layers to ensure they melt evenly in the pot, depending on how much liquid you need to make.
You can expect the liquid to be about half the height of the candies themselves depending on how well they are packed into the pot.
3. Heat your candies in the oven for 10-12 minutes. You do not need to stir the liquid. The less agitation while heating, the fewer air bubbles you will have. If working towards a thin candy-coating, air bubbles will cause cracking.
4. Remove from the oven when the candy has melted. Keep an eye on the liquid as you get near the 10 minute mark. You will want to remove the candy once all the pieces have melted fully. If you heat for too long, it will begin to bubble from the heat. Don’t forget to use oven mitts!
Use the liquid immediately after removing it from the heat. Keep the oven on in case the mixture begins to harden again, but you should have a few minutes to work with the liquid before it does.
If the liquid re-hardens before you are done, pop it back in the oven for about 2-3 minutes.

Method 3 Using Your Melted Jolly Ranchers.
1. Use a mold to reshape the candy. By using a decorative mold, you can reshape the Jolly Ranchers into a themed candy. Allow the candy liquid to cool and re-harden for about 10-15 minutes at room temperature.
Make sure your mold is approved for high heat. Some plastic or chocolate molds will not hold up to the melted liquid.
2. Coat apples with your Jolly Ranchers. Dip each apple in the liquid and hold above the pot for about 30 seconds to allow the liquid to stop dripping. Then place the apple onto a non-stick sheet or plate to cool. In 10-15 minutes, you’ve got a new take on caramel apples.
If the liquid isn’t deep enough to dip anymore, you may need to transfer them to a smaller, deeper bowl or pot. Otherwise, you can pour the liquid over the apples, although this can be more messy!
Use a stick or skewer to pierce and handle the apples. This makes dipping and eating cleaner and safer.
Each apple will need about 12 candies to coat it.
3. Make lollipops using molds and candy sticks. You can find specific lollipop molds in stores that just require pouring the liquid over the candy stick into the mold!
Using either of the melting methods above, you will simply pour the liquid over the molds that have a lollipop stick in them.
Once the candy hardens completely, it will have formed around the stick into a lollipop.
4. Mix the liquid into your favorite drinks. The melted candy will dissolve well into other liquids, such as alcohol. Approximately 12 candies to 8 fluid ounces (227 mL) of liquid will make a fairly sweet drink.
Try mixing them into a brewed tea while it is hot. Then once it cools, you will have a fruity iced tea!
Cooled drinks will take a little longer for the candies to mix with. Consider heating the drink before mixing in the candy liquid if you are in a hurry.

Community Q&A

Question : What is a Jolly Rancher?
Answer; A Jolly Rancher is a hard candy that usually comes in an individually wrapped plastic package. The main five flavors are green apple, grape, cherry, watermelon, and blue raspberry.
Question :  tried several times microwaving and using an oven and it still did not melt. What do I do?
Answer : Melt them for 2 minutes at 30 second intervals. If this does not work, try adding more or less time, depending on your microwave wattage.
Question : Does it work with other candy?
Answer : Any hard candies. It also works with gummy bears!
Question : How can I prevent the Jolly Ranchers from sticking to the bowl and ruining it?
Answer : Use a large, heatproof glass bowl when melting the Jolly Ranchers. Plastic bowls cause the candy to stick to the sides, burning it easily and making it hard to wash off. A glass bowl can prevent this from happening.

Tips.

If you have air bubbles, use a small metal spoon or a toothpick to press them out.

Warnings.
Do not leave the oven or microwave unattended while cooking.
Be absolutely certain your mold is rated for high heat. The candy will be extremely hot, and you don’t want to melt the mold.
Things You’ll Need.
Jolly Rancher candies, Microwave or oven, Microwave or oven-safe pot or bowl, Oven mitt, Spoon, Candy mold, Apples (if making candied apples).

Mei 09, 2020

How to make cheap steaks taste expensive.

How to make cheap steaks taste expensive.

A really good steak doesn't come cheap, but can a really cheap steak be made to taste not just edible, but actually really good? It's something that has surely perplexed many a bargain shopper, but it's not entirely impossible. While just about every beef fan loves visiting a high-class steak house, doing so can easily burn a hole in your wallet and most of us probably aren't hitting up Ruth Chris Steak House on a weekly basis.

To the tune of saving money (without sacrificing taste), let's break down how you can take a bargain steak and turn it into something that will wow taste buds and have your dinner companion complimenting the "pricey" cut of beef on their plate.

Finding a cheap cut of beef shouldn't be difficult. Your local grocery store will probably have some less-than-popular cuts of beef that they want to get rid of and have priced low. You can also opt for picking up a dollar store steak. You're certainly not going to get a good cut of beef for a buck, as these are typically known as "utility cuts," which represent the part of the cow that might be sold to an institutional kitchen (via The Denver Channel).

The problem with these cheap cuts of beef is that they're going to be incredibly tough because they come from the part of the cow where the muscles get a lot of action. The meat might have a good flavor, but it's probably going to be very sinewy (via Taste). A Denver news station put them to the test, and their taste-testers easily confirmed the quality of dollar store steaks. "It's definitely very rubbery," Denver firefighter Todd Kleier said. "The flavor is OK, but it's chewy." Decent flavor, but tough as an old tire.

So what's the best way to go about loosening up those cheapo steaks and making them tender and delicious?
Tenderize, tenderize, tenderize.
The real key to breaking down those tough muscles in your cheap steak is going to start before you ever put it on the grill with the tenderizing process. The best way to do this is with good ol' salt — preferably sea salt or kosher salt. Place your steak in a pan and go to town salting that puppy down. Heavily. YouTube cook Jack Scalfani lays on a heavy blanket of the salt and advises to use sea salt or kosher salt, because table salt is simply too fine and will dissolve too quickly into the meat.

People have been using salt to tenderize and cure meat for thousands of years. Salt works on your steak because it helps draw out the meat's natural juices and forms a brine that is gradually reabsorbed.
The thickness of your cheap cut of beef — and it'll probably be pretty thin if it only cost a buck — will determine how long you want to allow the salt to tenderize it. "The rule is this," Scalfani explains. "Every inch is an hour you leave the salt on. If it's half an inch, then you do half an hour."

When the time is up, you're going to want to rinse all the salt off of your steak in the kitchen sink. You should notice that it's now visibly darker, and hopefully, it will even feel a little more tender.

Time to season and cook that cheap steak.
After you've rinsed the salt off your steak, you'll need to dry it off with a paper towel. You don't want to cook it wet or you'll just be steaming the meat, and nobody wants a steak that tastes like it was cooked in a sauna. Scalfani says that now is the time to season your steak. A signature rub, maybe a little salt and pepper — whatever. After that, it's time to grill it.

Slow and steady is going to be the rule here, because if you cook it too fast at a high temp, it's just going to overcook quickly. By cooking your steak slower and at a lower temp, you'll break down the tissues more and cancel out that rubbery factor (via Eating Well). For some extra flavor, give it a quick dunk in your favorite marinade before tossing it back on the grill for a hot minute.

"The meat will carry with it liquid, which will flare on the grill and give you more of that carbon you want and simultaneously impart flavor from the marinade," chef Joe Frietze told Food & Wine. Your sad, cheap steak should now taste not just good, but like something that cost considerably more than the couple bucks you shelled out for it.

Agustus 05, 2020

how to easy cook kabobs

How to Easy Cook Kabobs.

Meat on a stick is always a big hit at barbecues. But kabobs aren't just about the protein -- mixing in some tasty veggies with the steak, chicken, or pork gives you a complete meal, all on one handy skewer. The good news is you don't even have to wait for a barbecue to enjoy kabobs. Grilling is certainly the classic way to cook them, but you can also throw the skewers in the oven under the broiler and wind up with kabobs that are just as delicious.







Ingredients.

3 ½ pounds (1.6 kg) protein, such as beef, chicken, pork, or seafood.

3 to 4 vegetables, such as onions, bell peppers, zucchini, or mushrooms.

Marinade (optional).

Salt and freshly ground black pepper (optional).







Part 1 Making the Kabobs.



Cut a protein into cubes. You can use any type of protein that you like for your kabobs, but beef, chicken, pork, lamb, and seafood are the most common options. Use a sharp knife to cut 3 ½ pounds (1.6 kg) of the protein you’re using into approximately 2-inch cubes (5-cm) that you can easily thread on a skewer.[1]

When it comes to seafood, choose heartier fish, such as salmon, swordfish, or tuna. Shrimp also work well for kabobs.

If you’re a vegetarian, you can omit the protein or substitute tofu for any type of meat.



Marinate the protein for a few hours. To ensure the most flavorful kabobs, you should create a marinade for the protein. Choose a marinade that complements the type of protein that you’re using, and allow the meat sit in it for to 2 to 5 hours.[2]

A marinade doesn’t really penetrate the meat or protein, so there’s no need to marinate overnight.

If you don’t want to marinate the protein, you can simply season the protein on all sides with salt and freshly ground black pepper.

Make a basic marinade by mixing 1 cup (237 ml) of vegetable oil, ¾ cup (177 ml) of soy sauce, ½ cup (118 ml) of lemon juice, ¼ cup (59 ml) of Worcestershire sauce, ¼ cup (62 g) of mustard, 2 garlic cloves, and freshly ground black pepper.[3]

You can also try a pineapple marinade, Jack Daniel’s marinade, Coke marinade, or your personal favorite marinade recipe.



Chop the vegetables. To ensure that the kabobs cook evenly, pair your protein with veggies that have the same cooking time. Onions, bell peppers, zucchini, grape tomatoes, and yellow squash are good options with most proteins. Use 3 to 4 whole vegetables, depending on their size, and cut them into chunks that are the same size as your protein.[4]

You can also use fruit, such as pineapple, peaches, and mangoes, for your kabobs.



Choose metal or wooden skewers. To assemble the kabobs, you’ll need some type of skewer. Metal skewers are reusable, but they can be difficult to clean and are often hot to the touch when they’re done cooking. Wooden skewers are inexpensive so you can throw them away when you’re done and not worry about cleanup. They are prone to charring, though.[5]

For a good sized portion, choose skewers that are about 12-inches (30-cm) long.



Soak wooden skewers for a half hour. Because wooden skewers can burn easily, you should soak them in water before you cook your kabobs. Place the skewers in a shallow dish, and cover them with water. Allow them to sit for about 30 minutes.[6]



Space the ingredients on the skewers. When your protein is finished marinating, you can assemble the kabobs. Thread the protein and vegetable pieces onto the skewers, pushing the items so they’re close together without actually touching. Make sure there’s some space at the end of the skewer to avoid overcrowding -- 2 -inches (5-cm) is usually enough. [7]

You can thread the protein and vegetables on the skewers however you like. Alternating them is usually the most common method.

If you’re not sure if the cooking time of the protein and veggies matches up, you’re better off making separate kabobs for the protein and vegetables.







Part 2 Grilling the Kabobs.



Preheat the grill to medium-high. It’s best to grill kabobs over direct medium-high heat. Allow it to preheat at medium-high for 10 minutes with a gas grill and 20 to 25 minutes with a charcoal grill.[8]

For a gas grill, you can just set the temperature gauge to medium-high for preheating.

With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat.

You can also use a grill pan on your stove to cook the kabobs.



Grill the skewers on the first side for several minutes. When the grill is preheated, arrange the kabobs in a single layer on the cooking grate. Let them cook for several minutes on the first side depending on what type of protein you’re using:

Grill steak for 4 to 6 minutes per side.

Grill chicken for 6 to 8 minute per side.

Grill pork for 6 to 8 minutes per side.

Grill lamb for 4 to 6 minutes per side.

Grill shrimp for 2 to 3 minutes per side.

Grill salmon, tuna, or swordfish for 2 to 3 minutes per side.

Grill tofu for 2 to 3 minutes per side.



Flip the kebabs over and cook for another few minutes. When the kabobs are finished grill on the first side, use a pair of tongs to turn them over. Cook them on the second side for the same amount of time that you did the first.[9]

The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.







Part 3 Broiling the Kabobs.



Preheat your broiler. Place your oven rack so it’s approximately 4-inches (10-cm) from the broiler element. Turn the broiler up to high, and allow it to preheat for about 10 minutes.[10]

Be sure to follow your oven’s instructions for proper use of the broiler.



Place a baking rack on top of a baking sheet. To keep the kabobs from steaming in the liquid they release, it’s important to keep them elevated. Set a baking rack on top of a large baking sheet so the liquid can drip below while they broil.[11]



Arrange the kebabs on the rack. With the baking rack on the baking sheet, set the kabobs on top of the rack.Set them in a single layer so they’ll cook evenly.[12]



Broil the kebabs for a few of minutes. Place the baking sheet under the preheated broiler. Allow the kababs to broil for several minutes depending on what type of protein you’re using:[13]

Broil steak for 4 to 6 minutes per side.

Broil chicken for 6 to 8 minute per side.

Broil pork for 6 to 8 minutes per side.

Broil lamb for 4 to 6 minutes per side.

Broil shrimp for 2 to 3 minutes per side.

Broil salmon, tuna, or swordfish for 2 to 3 minutes per side.

Broil tofu for 2 to 3 minutes per side.



Turn the kebabs over and cook for another few minutes. When the kabobs are finished broiling on the first side, use a pair of tongs to turn them over to the other side. Let them broil on the second side for the same amount of time that they broiled on the first side.[14]

You can tell that the kabobs are done broiling when all of the sides are browned and the vegetables are tender.



Finished.





Tips.

You can get creative with your kabobs. Try different combinations of protein, marinades, and veggies to see which are your favorite.

To save time, you can tell the butcher that you’re making kabobs when you purchase your meat. That way, they can cut it into cubes for you.

For fancy, flavorful kabobs, try using herbs as the skewer in place of metal or wood. Rosemary works well because its stalks are woody and thick.



Things You’ll Need.

Knife.

Shallow dish.

Whisk.

Metal or wooden skewers.

Grilling.

Gas or charcoal grill.

Tongs.

Broiling.

Broiler.

Baking sheet.

Baking rack.

Tongs.

November 19, 2019

how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.

Desember 22, 2019