how to create your own dump recipes

How to Create Your Own Dump Recipes.

People are more interested than ever in how to come up with your very own meal dump recipes — recipes which only require you to dump a few ingredients into a pot, pressure cooker or crock-pot and then cook those ingredients to make a tasty, healthy meal.

Steps.
1. Select ingredients that will be cooked after the same amount of time after they are cut up in appropriate sizes. For example, raw chicken thighs, sliced celery, sliced carrots and peas, and a starch like diced potatoes or pasta with a sauce added, such as a can of condensed cream of chicken soup, would make a great dump recipe.
Remember to add additional liquid if you are including pasta in your recipe.
2. Follow the general approach to choosing your ingredients. Here's how you should go about this process:
Select the central ingredient, whether it be meat or fish or a vegan equivalent.
Select the vegetables and other ingredients, such as pasta, to go with it.
Decide on the size each ingredient will be to put in the cooker.
3. Search for relevant dump recipes online. In fact, by searching for dump recipes, you may just come up with the ideal recipe you want and not have to create one yourself.
4. Select a cooking time which is appropriate to the container you are using. Here's what you need to know:
Stove cooking recipes containing chicken should take about 1/2 hour if at the boil.
A pressure cooker will take less time - perhaps 10 minutes on pressure.
A crockpot will take many hours - 4 hours on high and 6-8 hours on low.
5. Don't forget to write down your recipe with cooking instructions. This can help you repeat the delicious recipe at a later date, or to share it with friends. And who knows, you may come up with a Dump Meal Recipe Book of your very own. Currently, there are very few books like this available, and you could start a trend!

Tips
Depending on the cooking method you may need to add liquid like milk or water or stock. For example, cooking in a pot on a stove requires additional liquid because of evaporation. Using a pressure cooker should use little or no extra liquid. Also remember that additions like pasta will require additional cooking liquid(s). It is better to have a little more liquid than necessary than not enough.
Use an instant read thermometer to check meat temperature - as long as the meat exceeds 175F you should be safe.
One-pot and casserole recipes are candidates for dump recipes.
If you size the recipe large enough, you will have leftovers which can serve as another meal or so...
Some recipes you can portion out the ingredients into several containers or plastic food bags and freeze them... just remove the container(s)/bag(s) you want and dump them into your cooking pot and cook until done.
Warnings.
Using raw or frozen meat(s) in a recipe can pose health dangers if the recipe is not cooked long enough.
Certain recipes require stirring the pot if cooking on a stove top. Examples are recipes which include dairy and other ingredients which may tend to stick to the bottom of the pot.
When should I skip creating a dump recipe? Typically, recipes containing ingredients which may have widely differing cook times.

November 28, 2019

how to change your recipes to easy slow cooking recipes

How to Change Your Recipes To Easy Slow Cooking Recipes.

A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours. Slow cooking is popular, because it allows you to put ingredients in a pot in the morning, set a timer and arrive back at home in the evening to find the meal ready to serve. If you want to cook your favorite conventional recipes in a crock pot, then you can usually convert them using a few guidelines. Not every recipe can be converted, but if your recipe is usually cooked with a lid, braised or simmered, it can usually be changed with good results. This article will tell you how to change your recipes to easy slow cooking recipes.



Get used to using your slow cooker. Each brand cooks slightly differently, so you should get a feeling for how hot your slow cooker runs even on the low setting. Many people believe that older slow cookers cook at a lower temperature than newer versions.

If you find that your slow cooker runs hot, then you will want to reduce the amount of cooking time listed in the recipe. You may find the vegetables are mushier and meats fall apart, if you do not make the adjustment to slow cooker recipes.



Brown the meat in a frying pan before it goes in your slow cooker. Even if this is not required on your original recipe, it adds a complex flavor to the meat because it seals in the juices. The meat will also hold together better, while it cooks for hours rather than minutes.

You can also dredge raw meat, like chicken breasts or pork cutlets, in an herb and flour mixture. Then brown it on the stove top. The result will be a more crisp, complex flavor.



Adjust the cooking time of your normal recipe. Most recipes should be adjusted to the "low" setting on the crock pot rather than "high." The following times are good guidelines to follow for time adjustments.

If the cooking time is between 15 and 30 minutes on a stove top or in a conventional oven, then set it to cook for 4 to 6 hours on low. You can also set it for 1 and a half to 2 hours on high.

If the cooking time is between 30 and 45 minutes, then set it to cook for 6 to 8 hours on low. You can also set it between 3 and 4 hours on high.

If the cooking time is between 45 minutes and 3 hours, then set it to cook for 8 to 10 hours on low. You can also set it between 4 to 6 hours on high.



Start converting recipes that already use wet heat for cooking. Look for recipes that are stewed, simmered, slow roasted or braised. These recipes will convert easily and with the best results because they use similar methods.



Buy an easy slow cooking cook book. Make sure it includes recipes for slow cooking meats, vegetables, soups, stews and even casseroles. Find the recipe in the book that is most similar to your favorite recipe and model your favorite recipe on it.



Cut the amount of liquid ingredients in half, if you are converting a stew or braising recipe in a slow cooker. The slow cooker traps liquid inside the pot, so extra liquid will result in a soupy texture.

If your recipe does not call for any liquid, and does not contain fatty meats, then add 1/2 cup (118 ml) of broth or water.



Reduce the amount of liquid you put in a converted soup recipe. If the directions say to simmer the soup uncovered, then reduce the liquid by 1/3. If you are directed to simmer it while it is covered, then reduce the amount of liquid by 1/4.



Wait to add your herbs and spices to your recipe, until the end. Herbs tend to break down and disappear over long hours in the cooker, where spices tend to become dominant. To avoid either of these things from happening, add herbs near the end of the recipe, and add extra salt and pepper before you serve.



Place root vegetables into the bottom of the slow cooker. They take longer to cook than other vegetables. Cut them into 1 inch (2.54 cm) pieces and place them underneath meats or other ingredients.



Place dairy ingredients, such as milk, cream, buttermilk or soft cheeses into the slow cooker near the end of the cooking time. Some hard cheeses, such as Parmesan or Swiss may be put in the cooker at the beginning, because they hold together more firmly.



Add cornstarch or flour near the end to thicken the recipe. If you have too much liquid in your pot, remove the lid and turn the heat up to high. You can also drain off the liquid with a baster and reduce it in a pot on the stove.

If you want to add cornstarch or flour to thicken the sauce, create a slurry first. Add a few spoonfuls of flour or cornstarch to a small bowl and mix it with cool water. Make sure there aren't any lumps before adding it to the slow cooker.



TIPS.

Recipes that call for dry heat, such as things that are baked without a cover, will not work well in a slow cooker. Food does not brown, turn crisp, and liquid does not evaporate in this appliance. Slow cookers simmer ingredients in the liquid created by liquid ingredients or in the meat and vegetables.

Use caramelized onions to add flavor to almost any slow cooking dish. If you are unable to find vegetables that will work well in a slow cooker, caramelized onions may add the needed flavor.



WARNING.

Don't lift the lid off the slow cooker until the end of its cooking time. Raising the lid just once drops the temperature and requires you to add additional cooking time to the recipe. It can also spread bacteria, if you are cooking chicken. You will need to experiment with cooking times and keep an eye on it without lifting up the lid.

November 04, 2019

how to cut in butter

How to Cut in Butter.

When baking, you may struggle to “cut in” the butter, meaning finely divide and disperse it evenly among other ingredients. Sometimes, people melt the butter so that it’s easier to mix in, but this won’t get you an optimal end result. Freeze and grate the butter with a cheese grater to successfully cut it in. You can also cut in butter by smushing it with your fingers or pulsing it in a food processor.

Method 1 Using a Cheese Grater.

1. Freeze the butter for 1 hour. Unwrap however many sticks of butter your recipe requires and put them in the freezer for about an hour. Grating the butter is much easier if it’s frozen because it makes the butter more solid and firm.

2. Grate the butter with a cheese grater. Remove the butter sticks from the freezer and get out a box cheese grater. Hold the butter flat against the biggest holes in the grater and move it in a repeated downward motion over a sheet of wax paper.

3. Put the butter back in the freezer until you’re ready to bake. Unless the next step in your recipe is to bake the ingredients, carefully place the wax paper sheet of grated butter back in the freezer. Keep the grated butter in the freezer until just before it’s time to bake. This will ensure that the ingredients are the correct consistency when mixed together.

4. Mix the butter into the dry ingredients with an electric mixer or pastry cutter. Take the butter out of the freezer again and combine it in a bowl with the other ingredients. Use an electric mixer or a pastry cutter to fully mix the butter in with the dry ingredients.

Method 2 Cutting in with Your Fingers.

1. Cut the butter into ½-inch (1.3 cm) cubes. Get out a knife and cutting board and unwrap all sticks of butter that your recipe requires. Cut each stick into several ½-inch cubes so that mixing the butter into the dry ingredients is as easy as possible.

2. Refrigerate the cubes for about 30 minutes. It’s a good idea to chill your butter cubes for about half an hour so that they don’t start melting. This will prevent the butter from becoming too soft and creating an undesirable consistency once it’s cut in.

3. Toss the cubes in the dry ingredients. Using your hands or a fork, toss the butter cubes in with the dry ingredients so that they stick to the butter. This should make the ingredients stick to your hands less once you start smushing.

4. Smush the butter into pea-sized pieces. While combining with the dry ingredients, smush and separate the butter cubes continuously with your fingers. Keep an eye on the overall consistency and stop when most of the chunks of butter look like they’re about the size of peas.

You can also cut the cubes into smaller chunks with a pastry cutter.

Method 3 Using a Food Processor.

1. Cut chilled or frozen butter into ½-inch (1.3 cm) cubes. Unwrap the sticks of butter you’re cutting in and set them on a cutting board. Then slice them into several ½-inch cubes to that they’re a bit easier to mix in with the other ingredients.

2. Pulse all ingredients about 8 times in a processor. Add your butter cubes into a food processor with the other ingredients and quickly press and release the power button. Allow one second to go by and then press the button again. Press the button like this about 8 times to get the right consistency.

3. Mix the butter in by hand or continue mixing in the food processor. Depending on what you’re baking, you may want to combine the ingredients more extensively with your fingers. Otherwise, you may be able to keep adding ingredients to the food processor and continue mixing by pulsing.

For example, all of your mixing can be done in the food processor if you’re making a pie crust.



Things You'll Need Using a Cheese Grater : Freezer, Box cheese grater, Wax paper, Electric mixer or pastry cutter, Bowl.

Things You'll Need Cutting in with Your Fingers : Knife, Cutting board, Refrigerator.

Things You'll Need Using a Food Processor : Knife, Cutting board, Food Processor.

Desember 27, 2019

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to make frito pie

How to Make Frito Pie.

Frito pies were invented by the Texas-based Frito Corporation, but adored throughout the Southwestern US. You can use your favorite chili recipe, or take this example of a classic Texas red chili.





Ingredients.

Baked Frito Pie or Walking Tacos.

3 cups Frito chips (one large bag, or one small bag per person).

½ yellow onion, diced.

1 cup (240 mL) sour cream.

1 cup grated cheddar cheese.

1 16-oz (450g) can chili (or homemade chili, below).

1 fresh tomato, diced or ½ can diced tomato (optional).

⅓ head lettuce, shredded (optional).

Texas Red Chili.

3 dried chipotle chili peppers.

4 dried ancho chili peppers.

2 pounds (0.9 kg) ground chuck.

1 yellow onion, diced.

2.5 cups (950 mL) chicken or beef stock.

12 oz (350 mL) beer.

1 tbsp (15 mL) cumin.

1.5 tbsp (22 mL) corn flour (masa).

pepper and salt.







Method 1. Easy Baked Frito Pie.



1. Preheat the oven to 350 °F (177 °C). Now's a good time to dice the onions, while you wait.



2. Spread most of the Fritos in a baking dish. Use ⅔ of the Fritos, or enough to cover the whole pan. Save the rest for the topping.



3. Cover with chili. You can use any kind of canned chili, or make your own using the recipe below.

Optionally, add diced tomatoes, canned or fresh.



4. Bake for 15 minutes. Once your oven is preheated, put the casserole dish in the oven. Leave it for about fifteen minutes, until the chili is hot.

For an even easier recipe, add all the ingredients on top of the chili and bake in one sitting.



5. Top with other ingredients. Spread a layer of sour cream over the chili with a spoon. Top with the diced onion, the rest of the Fritos, and the grated cheese. The Fritos on top will stay much crunchier than the Fritos at the bottom of the pan.

Optionally, sprinkle the sour cream layer with shredded lettuce for a fresher taste.



6. Bake for another five minutes. Return to the oven and bake a few minutes longer, until the cheese is melted. Serve hot.







Method 2. Walking Tacos.



1. Heat chili on the stove. Pour the can of chili into a pan over medium heat. Cover and let warm, stirring occasionally.

You can make homemade chili instead, or use the recipe below.

For more flavor, add diced tomatoes and/or canned beans if the canned chili does not include them. Most Texan chili skips both of these ingredients.



2. Slit open the side of each Frito bag. A "walking taco" is a Frito pie served in the Frito bag instead of a bowl. Each person gets one Frito bag. Cut each bag open along the side instead of the top to make a larger opening.



3. Spoon chili and cheese into each bag. Spoon the chili directly into the Frito bag, then top with melted cheese. You can leave this as is to keep the chips crunchy, or stir it together for a delicious mess.

Diced onions and sour cream are optional toppings.

If you want room for more chili, crush some of the chips first by squeezing the bag.







Method 3. Texas Red Chili.



1. Cut and toast the dried chili peppers. Slice open the peppers and remove the seeds, stem, and white inner flesh. Heat a dry skillet and toast the peppers for about 30 seconds on each side, until dark spots begin to appear. You can skip this step and use chili powder instead, but whole dried chili peppers give a much better flavor.

Do not touch your eyes until you've washed your hands thoroughly. Wear gloves if you have sensitive skin.

If you like extra-spicy, chili, set aside some of the seeds and add them once the chili is cooking.



2. Soak the peppers in hot water. Submerge in 1 cup (240 mL) of hot water, not boiling water, for 5–10 minutes. Puree the peppers and water in a blender and set them aside for now.

If you think you'll use them again, you can make a large batch in advance. For maximum flavor, soak for 30 minutes and simmer in oil, covered, for another 20 minutes.



3. Brown ground chuck in a large frying pan. Add the beef to a hot frying pan and cook until brown. Stir occasionally and break it into even-sized pieces with a wooden spoon. For best results, brown in small batches, so most of the beef can touch the pan surface. This will take a few minutes per batch.

Use a nonstick pan, or nonstick cooking spray.



4. Cook the onions until translucent. Add the diced onions to the hot pan and cook until translucent, about five minutes.



5. Combine chili ingredients in a large saucepan. Combine chili pepper puree, beef, and onions in a large pot. The larger and heavier the pot, the better the meat texture will be. Add the chicken or beef stock, beer, cumin, a grind of pepper, and several pinches of salt.

If food has stuck to the frying pan, deglaze it with some of the stock and add it to the chili.

Red ale or stout is a good choice. Replace with more stock for a nonalcoholic version; otherwise, about 25% of the alcohol will remain.



6. Simmer until the meat is tender. Bring to a boil, then simmer uncovered until the meat is tender and the chili is thick, 45–60 minutes. Stir occasionally.

For extra flavor, instead cover with a slightly ajar lid and cook for up to 3 hours.



7. Mix in corn flour paste (optional). This makes a thicker, less greasy chili. Add the corn flour to a bowl and spoon in some of the chili broth. Stir until it forms a paste, then pour it into the chili. Stir until thoroughly combined.



8. Adjust spices and serve. Taste the chili. Add more salt, pepper, or cumin if desired. Let it sit off the heat to absorb more flavor and cool enough to eat. Serve with Fritos and grated cheese.

Squeeze a lime over it for extra flavor.

For sweet chili, stir in 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) white vinegar, then let simmer another ten minutes.



9. Finished.





Tips.

Add spices or other ingredients to customize the recipe, or follow a different chili recipe.

You can use any type of chili pepper you like. For best results, combine two or more peppers with different flavors. Try a smoky chipotle or guajillo with a fruity ancho or pasillo, and an extra-hot pequin or arbol.



Warnings.

In the UK and some other regions, corn starch is sold as "cornflour." You need actual flour made from corn for this recipe.

November 21, 2019

how to easy make hush puppies

How to Make Hush Puppies.

Hush puppies are an easy and delicious fried treat. Originating in the American South, they are a wonderful accompaniment to most meals, specifically seafood. Originally, legend states that southern fisherman used to cook hush puppies to feed their barking dogs, giving the treat its distinctive name.







Ingredients Rich Southern Hush Puppies.

2 cups (300g) corn meal.

1 cup (125g) all-purpose flour..

1 teaspoon (3g) baking powder

1/2 teaspoon (1.5g) baking soda.

1 1/2 (8.5g) teaspoons salt.

1 tablespoon (12.6) sugar.

1/2 large onion, diced.

1/2 cup (120ml) buttermilk.

3/4 cup (180ml) water..

1/2 cup (4oz) butter, melted

1 egg.







Method 1 Making Classic Hush Puppies.





Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat. The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients.

If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.



Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together. Use a fork or whisk to make sure everything is evenly mixed in.



Finely dice your large onion and add it to the dry ingredients. To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares.

For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares.



Melt the butter in the microwave in 30-second bursts, then stir it into the buttermilk. Put the butter in the microwave for 30 seconds. If it's not totally melted, add 10 seconds at a time until it has just turned liquid -- it doesn't need to be hot. In a separate bowl, mix this butter into the buttermilk.



Whisk the egg and water into the buttermilk. You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled.



Add the wet ingredients into the dry ingredients. Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar.



Mix until combined, without any chunks. You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results.

If the batter is very wet and runny, add 1-2 more tablespoons of corn meal.

If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk.



Test the heat of the frying oil, aiming for 365F/185C. A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with.

If the bread browns faster than 60 seconds, turn the heat down.

A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil.



Drop 6-7 pieces of batter into the hot oil using a metal spoon. A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1" (2.5cm) piece of dough into the hot oil.

Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy.



Turn puppies after one minute to ensure that they cook completely. Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly.



Fry until golden on all sides. If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes.



Rest finished hush puppies on a plate of paper towels to drain. This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!









Method 2 Making Recipe Variations.



Ingredients Simple and Easy Hush Puppies.

1 cup (125g) all-purpose flour.

1 cup + 2 tablespoons (175g) self-rising cornmeal.

1/2 cup (100g) white sugar.

2 eggs, beaten.

1 large onion, finely diced.

1/2 cup (120ml) milk or buttermilk.

1 teaspoon (2.8g) salt.



Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above:

Wet ingredients

2 eggs, beaten

1/2 cup milk or buttermilk

Dry ingredients

1 cup all-purpose flour

1 cup + 2 tablespoons self-rising cornmeal

1/2 cup white sugar

1 large onion, finely diced

1 teaspoon salt[8]



Consider a denser, all cornmeal variation. Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better.



Add a shredded green bell pepper for a Cajun/Creole twist. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion.



Throw in 8 ounces of fresh crab meat for crab cake hush puppies. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.

One cup of chopped raw shrimp can also be used for a seafood kick.

This recipe also goes well with the green bell pepper variation mentioned above.



Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal.

This should be roughly 3/4 cup (180ml) beer.



Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook.

Use cooking spray, oil, or butter to lightly grease the muffin tin.



Finished.





Tips.

In humid weather, expect to add 1-2 tablespoons more corn meal. In drier climates, you should prepare for a touch more milk.



Warnings.

Use care when cooking with a deep fat fryer -- hot oil is very dangerous.



Things You'll Need.

Mixing bowls.

Measuring cups and spoons.

Mixing spoon.

Deep fat fryer.

November 18, 2019

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

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

The problem with that dough, though, is that it is best when it has had some time to “age” in the refrigerator. And, well, while I am a stickler for a menu plan, I rarely stick to the order on my menu plan, often making what sounds the best on any given day instead of the actual meal planned for that day. And if I had endless refrigerator space, I’d keep some of that dough on hand always, but that’s not the case either.

So even though I adored that recipe, I knew I needed a recipe that could be made the same day. It would just work better for my family.

That’s when I tried a recipe from Budget Gourmet Mom (unfortunately, her blog is no longer online). It was the best pizza dough that I had come across. I made it many times, and claimed that it was my new favorite. But over the past couple of years, I have, at least in my opinion, perfected the method of making the best pizza you will have at home.

I don’t say this lightly. I’m not kidding you when I say I’ve made this recipe dozens and dozens of times.

The Secret to the Best Homemade Pizza Dough

The secret is in how much flour you add to the dough. This is where I get a little unconventional, because the ingredients are all pretty normal. But my #1 thing that I have said for years with bread making is that I think many times people fail and end up with dry, dense bread because they are adding too much flour. And when I thought about the pizza dough recipe from Artisan Bread in Five Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted.

So where this recipe differs from most is the amount of flour and the consistency of the dough.

My #1 rule – less is more.

I have included step by step photos below to walk you through it, but the most important step is to not keep adding flour until the dough is not sticky anymore. Sticky means you are doing it right in this recipe. (See – told you this was different. This goes against pretty much every other pizza dough recipe out there.) Don’t be afraid about the dough sticking everywhere when you roll it out. It’s not quite as sticky after it rises, and you’ll use some additional flour to shape it and roll it.

This recipe might not come easy the first or second time you try it. It’s one of those recipes that might take a little bit of practice. But believe me – for the perfect homemade pizza, it’s totally worth it.

Tips for Making Homemade Pizza Dough
I know I’m already totally long winded here, but here are a few additional tips:

This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense.
I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.
When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible at transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.
To bake the pizza, if you aren’t following a specific recipe, I’ll crank my oven up as high as it goes and bake each pizza for about 10 minutes.

How to make Homemade Pizza Dough

Whew!! That was a lot. 🙂 Here is the step by step – I hope you love this recipe as much as we do!

Start by combining warm water with your yeast and some sugar. It should start to froth up after a few minutes. If it doesn’t, toss it and start again. You water may be too warm or your yeast may be bad. Once it’s frothy, add in the vegetable oil.

Combine the salt and the flour, and start adding the flour to the mixer, 1/2 cup at a time.

Once you have added the flour, the dough will still look pretty wet and sticky. It will not pull away from the sides of the mixer by itself, but you should be able to scrape it down with a spatula. You may need to add a little bit more flour, depending on your environment, but don’t go crazy.

Most pizza dough recipes will say it should be tacky but not sticky – not this one. It should stick to your fingers still.

Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. You will need a spatula to scrape the dough from the mixer bowl. Then using greased hands, turn the dough over to coat the outside of the dough in the oil.

Cover the dough with a towel or greased plastic wrap and allow it to rise until it is double in size. This usually takes about an hour, depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.

Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.

Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side.

Turn the ball over, so the top now is smooth.

Divide the ball into 3 equal portions. You can weigh them to keep them even, or I almost always just eyeball it.

Voila! Your pizza dough is ready for baking. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough instead of rolling it, which helps with any sticking as well. But you’ll be surprise at how not sticky the dough is at this point.

Use the dough to bake up your pizza with your favorite toppings!

Tools Used to Make this Homemade Pizza Dough
I use a bench scraper to cut the dough and to clean the flour off the counter. I love it!
I highly recommend a pizza stone for baking your pizza. It really makes a big difference in the final pizza!

Ingredients : 2 1/2 cups warm water, 1/4 cup sugar, 3 teaspoons instant yeast, 1/4 cup vegetable oil, 6 cups all-purpose flour, 2 teaspoons salt.

Instructions.

In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

Recipe Notes.
*This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense. 🙂

*I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.

*When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes with the stone inside on a high temp. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.

Nutrition.
Serving Size: 1 sliceCalories: 138Sugar: 3 gSodium: 194 mgFat: 2 gSaturated Fat: 0 gUnsaturated Fat: 3 gTrans Fat: 0 gCarbohydrates: 25 gFiber: 1 gProtein: 3 gCholesterol: 0 mg.


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Juli 23, 2020

The Best Pizza Dough Recipe | The Best Homemade Pizza You'll Ever Eat

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

This is the easiest, best pizza dough recipe. With just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise.

It’s a little silly how excited I am to share this recipe with you today. It’s pizza dough, not exactly glamorous or sexy and it was honestly pretty boring to photograph (how do you make a ball of dough look fun and appealing in pictures, please tell me!).

But as someone who has struggled with baking even the most simple recipes with yeast, perfecting this pizza dough was definitely a triumph for me and I’m really happy to announce that there’s nothing to be afraid of! Yeast baking isn’t all that scary or hard, and you too can make your own super simple pizza crust at home in a matter of minutes, no fancy ingredients required.

I kept this pizza dough recipe as simple and approachable as possible. It’s made with all-purpose flour (and notes on how to substitute that flour, in case you want to get fancy 😉), no stand mixer needed, and only the most minimal amount of kneading required.

Below I’ve tried to ask some of the most frequently asked questions about making your own pizza dough. Let’s get to it.

WHAT IS THE BEST FLOUR FOR MAKING HOMEMADE PIZZA DOUGH?

Many pizza-making-pros will likely argue that bread flour is best for making homemade pizza. However, I rarely keep any flours in my pantry that are more exotic than all-purpose flour, so when I was working on this recipe I first and foremost made sure that it worked perfectly with regular old all-purpose flour.

I did make a point to test this recipe (repeatedly, we ate a lot of pizza last week) with bread flour and it works very well when made that way, too. I find that the biggest difference is that using bread flour gives my pizza dough a crispier crust, while the all purpose flour yields a softer one.

CAN I FLAVOR MY PIZZA DOUGH?
Pizza dough on its own is obviously important as a base for your favorite pizza, but it’s also kind of… bland. Shockingly, something made primarily of flour and water isn’t super exciting to the taste buds, and most of the flavor will come from whatever toppings you add.

I do usually try to spice up my crust just a bit, though, by adding a dash of garlic powder (usually around a 1/4 teaspoon) and sometimes dried basil leaves (dried oregano could also work for you but I absolutely loathe oregano) into the dough before you add your oil and water.

HOW DO YOU STRETCH OUT PIZZA DOUGH?
You can use a rolling pin or you can use your hands. If you’re especially skilled, you can toss it up in the air and spin your dough like an Italian pizza artist, but I definitely lack the ability to tell you how to do that one.

I prefer to use a rolling pin and roll the dough out into a circle (or more like an amoeba-shape, since I can’t roll a perfect circle to save my life). Alternatively you can use your hands to flatten and stretch the dough until it reaches the desired width.

Then use your hands to pinch the edges to make a crust or fold over the edges (I always fold mine over because it gives me a thicker crust, which I love), brush the entire surface of the pizza generously with olive oil, and then use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes.

HOW DO YOU MAKE HOMEMADE PIZZA?
You can use this pizza dough recipe to make your own homemade pizza using any toppings you’d like (I love making Margherita pizza and have even made a BBQ chicken version using my BBQ pulled chicken).

I included instructions in the recipe, but once you’ve prepared your pizza dough, just add your favorite toppings and bake in a 425F oven for about 15 minutes (you may need longer if you add a lot of toppings). Do make sure you let your oven preheat properly and use an oven thermometer as possible, my oven takes a while to reach that temperature and usually “tells” me it’s ready when it’s not even close.

OK, are you guys sick of hearing about my beloved pizza dough recipe yet? In case you just can’t get enough, I also made a video just below that you can watch so you can see exactly how your dough should look in every step.

Ingredients.

2-2 1/3 cups all-purpose flour OR bread flour¹ divided (250-295g).
1 packet instant yeast² (2 1/4 teaspoon).
1 1/2 teaspoons sugar.
3/4 teaspoon salt.
1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional.
2 Tablespoons olive oil + additional.
3/4 cup warm water³ (175ml).
Instructions.
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes.

¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
²Many commenters have reported using active dry yeast (use the same amount, 2 1/4 teaspoon) with success. Some people have proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!
³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!
Making in Advance.
To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month.
Top your pizza off with my favorite, easy, homemade pizza sauce!
Nutrition.
Serving: 1serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

Juli 23, 2020

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat.

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
Salt: Salt adds necessary flavor.
Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

This is a Lean Bread Dough.
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

How to Make Easy Pizza Dough (for bread beginners!).
Watch my pizza dough video tutorial below. It’s really that easy!

Mix the dough ingredients together by hand or use a hand-held or stand mixer.
Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
Punch down risen dough to release air bubbles. Divide in 2.
Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
Top with favorite pizza toppings.
Bake pizza at a very high temperature for only about 15 minutes.
Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza?

How to Freeze Homemade Pizza Dough.

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter.

Ingredients.
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C).
2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*.
1 Tablespoon (13g) granulated sugar.
2 Tablespoons (30ml) olive oil.
3/4 teaspoon salt.
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface.
sprinkle of cornmeal for dusting the pan.

Instructions.
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes.

Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
Special Tools: KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter
Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

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Juli 19, 2020

How to Make Organic Candy

How to Make Organic Candy.

You do not have to sacrifice your sweets just because you have decided to eat organically. There are many delicious candy recipes geared toward the organic eater. You can enjoy organic variations of standard candy, like candy canes and fudge, or you can make healthier confections like sesame-honey candy, better known as pasteli, which are even more easily converted to an organic recipe.

Ingredients Organic Candy Canes.
2 1/2 cups (565 g) organic granulated sugar, 1 1/2 Tbsp (22 ml) distilled white vinegar.
1/2 cup (125 ml) plus 1 Tbsp (15 ml) undiluted pure cranberry juice, 1 tsp (5 ml) organic peppermint extract.
Servings Organic Candy Canes 18 sticks.

Ingredients Pasteli.
Olive oil, 3 cups (675 g) sesame seeds, hulled, 1 cup (250 ml) organic honey, Unrefined sea salt.
Servings Pasteli 96 candies.

Ingredients Organic Fudge.
1/2 cup (125 ml) virgin coconut oil, 1/2 cup (113.4 g) organic cocoa powder, 1/2 cup (125 ml) coconut/palm sugar paste, Sea salt, 1/2 tsp (2.5 ml) vanilla extract.
Servings Organic Fudge 1 to 2 dozen squares.

Method 1 Organic Candy Canes.
1. Heat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a baking sheet with an oven-safe silicone baking mat. Place the baking sheet in the oven and allow it to warm up.
2. Mix and heat the sugar, vinegar, and cranberry juice. Combine the three ingredients in a 2-qt (2-liter). Allow the ingredients to boil down into a syrup, reducing the heat once it actually begins to boil. Cook over medium-low for 30 minutes.
3. Check the temperature of the syrup. It should be about 285 degrees Fahrenheit (140.6 degrees Celsius). Once the syrup reaches this temperature, you should remove of from the heat.
4. Add the peppermint extract. Mix the peppermint extract into the syrup quickly to make sure that it is thoroughly combined before the syrup begins to cool.
5. Remove the baking sheet from the oven. By now, it should be sufficiently warm.
6. Pour the syrup onto the silicone mat. You should pour the syrup into the center of the mat, rather than near the edges, and allow it to spread naturally.
7. Hold the edges of the mat. Fold the edges of the mat up to keep the syrup in a confined, narrow strip until it cools just enough to stop running.
8. Knead the syrup. Once it partially solidifies, begin pressing and folding the syrup in a kneading motion. Use the edges of your silicone mat or other non-stick utensils. Continue kneading for 25 minutes, until the syrup turns glossy.
9. Grease your hands. Spray nonstick cooking spray onto your hands to prevent your skin from sticking to the cooled candy.
10. Pull a small ball of candy from the main clump. The ball should be a little smaller than the size of a golf ball.
11. Stretch the candy. Pull the candy out, stretching it into a rope. Note that this process takes considerable strength and speed, and may work best if you have someone to help you.
12. Twist the rope. Bring the ends together and twist the halves of the rope together.
13. Form canes. Bend the top of the twisted rope into a hook or cane shape.
14. Allow the candy to cool. Place the finished canes on the silicone mat and harden at room temperature. Store the candy away from the sunlight.

Method 2 Pasteli.
1. Grease a baking sheet with the olive oil. Apply a thick coat of oil and cover the entire sheet to make sure that the candy will not stick.
2. Heat a cast iron skillet. Use medium-high heat, and continue heating the skillet until it the sides are hot to the touch.
3. Add the sesame seeds to the pan. Stir them with a wooden spoon until they turn golden brown. This process should take around four to six minutes to complete.
4. Add the honey and salt. Use a dash of salt or more, depending on your personal preferences. Stir the honey, salt, and sesame seeds until the mixture is thoroughly combined and stiff.
5. Pour the mixture onto the baking sheet. Use your wooden spoon to smooth it out and spread it over the entire baking sheet.
6. Cut the confection into pieces. Use a knife to score the mixture into 1/4-in. by 1-in. (2/3-cm by 1 1/2-cm) pieces while the mixture is still warm. Set the pan aside and allow the candy to cool.
7. Grease your hands with olive oil. You can also use nonstick cooking spray.
8. Peel the pieces from the pan once cool. The candy should be warm enough to work with, but cool enough to prevent burns. Roll the pieces into small logs.
9. Let to candy finish cooling at room temperature. When it has finished cooling, it will be fairly hard.

Method 3 Organic Fudge.
1. Fill a glass measuring cup with the coconut oil. The measuring cup must be heat-resistant.
2. Heat the measuring cup inside of a water-filled saucepan. Add a few inches (7 to 9 cm) of water to a small saucepan. Place the measuring cup inside, and heat the two together over medium heat until the coconut oil is warm and mostly melted.
3. Blend the ingredients together in a food processor. Pour the coconut oil into the food processor as well as the cocoa powder, coconut/palm sugar, salt, and vanilla. Process the ingredients together using a slow to medium speed until well combined.
4. Line a loaf pan with parchment paper. Plastic wrap will also work. Make sure that the bottom and sides of the pan are covered.
5. Pour the fudge mixture into the lined loaf pan. You may need to scrape it out using a rubber spatula. Use the spatula to smooth the fudge out evenly.
6. Wrap the fudge with the parchment paper. Fold the sides of the paper over the top of the fudge. Press down, gently, to even out the thickness.
7. Remove the fudge from the pan. Do not remove it from the parchment paper yet, however. Keep it wrapped in the parchment paper as it cools.
8. Freeze the fudge. Keep it in the freezer for about 20 to 30 minutes until it sets.
9. Cut the fudge into squares. Unwrap the fudge and use a sharp knife to cut small squares. You can get about one dozen moderately-sized squares from this, or you can get up to two dozen squares if you cut the fudge smaller.

Tips.

Many candy recipes can be converted into organic recipes simply by using organic ingredients. If you have a favorite candy recipe, try making an organic version simply by buying organic counterparts to the non-organic ingredients you usually use.

Juli 04, 2020

how to use cake flour to making cakes

How to Use Cake Flour to Making Cakes.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make a southern caramel cake. A southern caramel cake is a sweet cake made with layers of gooey and sweet. Serve this luscious southern caramel cake with tea and enjoy with your family or friends.

Preheat the oven to 350 degrees Fahrenheit. Use a hand mixer to mix 1 cup of butter, 1/3 cup of vegetable oil, and 2.5 cups of granulated sugar in a large mixing bowl. This will take about five minutes.

Add six eggs and two egg yolks to the bowl and continue mixing on medium for about two minutes.

Add 2 tablespoons of vanilla extract and continue mixing.

Slowly sift 3 cups of cake flour into the bowl. Alternate sifting the flour into the bowl with scooping spoonfuls of sour cream – 1 cup altogether – into the mix. For instance, sift a few spoonfuls of flour into the mixing bowl, blend it for a moment on low, then add spoonful or sour cream, and blend again. Repeat until all the flour and sour cream is incorporated.

Spray three 9-inch round cake pans with a nonstick spray. Pour the cake batter into the pans and bake them for about 25 minutes. Remove pans and let them cool.

Next, make the caramel icing. Mix 1.5 sticks of butter, 2 (12 ounce) cans of evaporated milk, and 2 cups of granulated sugar to a medium saucepan over medium heat. Leave in the saucepan, stirring occasionally. You can test if it’s ready by dipping a spoon in it. If it’s ready, it should stick to the spoon.

Add 2 teaspoons of vanilla extract to the caramel and mix it with a large spoon.

Finally, assemble your cake. Place one of the cake layers on a large plate, then spoon some of the caramel in an even layer of it. Repeat with the other layers of cake. Use a spatula to spoon some caramel over the sides, too.

2. Try an apple pie cake. An apple pie cake is the perfect marriage of apple pie and spice cake. A warm slice of apple pie cake is great in fall or winter, especially with a scoop of vanilla ice cream on the side.

Preheat your oven to 350 degrees Fahrenheit.

Mix 9 cups of peeled and chopped apples, 4 tablespoons of butter, 1 teaspoon of cinnamon, 1.25 cups of water, and 1/3 cup of sugar in a large mixing bowl. Once everything is evenly mixed and the apples have a nice cinnamon coat, pour the contents into a 13’’ x 9’’ glass baking dish.

In another large bowl, mix ½ cup of sugar, 1 teaspoon of salt, 8 tablespoons of butter, 2/3 cup of milk, and 4 teaspoons of baking powder. Use a hand mixer to blend everything for two minutes on medium.

Add 2 teaspoons of vanilla extract and 2 eggs. Mix for another two minutes.

Pour the batter over the cinnamon-apple mixture. Bake the cake for 35 minutes, or until golden brown.

3. Make a heavenly white cake. The heavenly white cake truly is a slice of heaven on earth. This cake is perfect for that weddings, baby showers, and anniversaries. To get started, preheat your oven to 350 degrees Fahrenheit.

Sift ¾ teaspoons of salt, 4 teaspoons of baking powder, and 2.75 cups of cake flour together.

Mix 4 egg whites in a mixing bowl until they are foamy. Gradually add ½ a cup of sugar. Continue to beat the mixture until soft peaks form in the mixture. This mixture is called “meringue.” Set aside for later use.

Next, beat ¾ cup of butter until it is smooth. You might need to warm it a bit for a few seconds in the microwave. Add 1 cup of sugar gradually, and mix until everything is fluffy.

Slowly add the flour and other sifted ingredients to the egg whites. Alternate adding the sifted ingredients with small spoonfuls of milk – 1 cup altogether. For instance, add a bit of the dry ingredients, mix together, then add a few spoonfuls of milk, and mix again until all ingredients are incorporated.

Mix in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Then, add the foamy meringue to the bowl and continue mixing.

Scoop the batter out into a 15’’ x 10’’ x 1’’ pan lined with parchment paper. Bake for 30 to 35 minutes. Remove and allow to cool on the rack.

How to Use Cake Flour to Creating Muffins.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Create a blueberry muffin. Blueberry muffins are one of the best kinds of muffins. Using cake flour to make the blueberry muffins gives them a bit more rise and a lighter flavor. This recipe makes 12 muffins.

Preheat your oven to 380 degrees Fahrenheit. Sift 1 teaspoon baking powder, a pinch of salt, and 12.5 ounces of cake flour.

In another mixing bowl, mix 1 cup of sugar, ½ a cup of vegetable oil, one egg, and 1 cup of yogurt.

Remove 1 tablespoon of the dry ingredients to a small cup or bowl and mix the remainder in with the wet ingredients. Stir the mixture vigorously for about 10 seconds.

Mix 1.5 cups of blueberries with the tablespoon of dry ingredients you set aside previously. Stir 1 cup of blueberries into the mix for three seconds.

Use an ice cream scooper, scoop the dough into a greased muffin pan. Top each muffin with a few of the remaining blueberries. Three berries per muffin should be adequate.

Place the muffin pan in the oven and raise the temperature to 400 degrees Fahrenheit. Bake for 20 to 25 minutes.

Remove from oven and allow to cool. Consume with friends.

Your muffins will stay good for two to three days in an airtight container.

2. Make a crumb cake muffin. Crumb cake muffins are a sweet treat you can share with friends. They taste great with a cup of coffee. And when you use cake flour, the flavor is even better.

Preheat your oven to 325 degrees. Line the muffin pan with baking cups.

Whisk together 1/8 teaspoon of salt, 1/3 cup of brown sugar, 1/3 cup of granulated sugar, and ¾ teaspoon of cinnamon.

Pour 8 tablespoons of melted butter over the cinnamon mixture and mix together. Add 1.75 cups of cake flour and mix until the ingredients turn into a thick dough. Set aside.

In a stand mixer bowl with a paddle attachment, combine 1.25 cups of cake flour, ½ a cup of granulated sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix on low speed.

Slowly add 6 tablespoons of butter in one-tablespoon increments.

Continue mixing for one or two minutes until the mixture looks like wet crumbs.

Add 1/3 cup of buttermilk or plain yogurt, 1 teaspoon of vanilla, one egg yolk, and one egg. Continue mixing everything until the batter is fluffy and light.

Remove the bowl from the mixer and use ¼ cup measure to scoop the dough into the muffin tin. Sprinkle the dry cinnamon mixture you prepared previously on top of each muffin.

Bake for 20 minutes or until the crumb topping is golden brown. Remove and let cool five minutes before serving.

3. Bake a carrot muffin. If you love carrot cake, you’ll love carrot muffins. To get started, preheat your oven to 375 degrees Fahrenheit and grease a muffin pan for later use. The following recipe makes 12 muffins.

Mix 2 tablespoons of rum with ¾ cup of raisins. You could use water instead of rum, but the muffin will be less flavorful. Stir them together so the raisins all get coated and microwave for 30 seconds.

Wait 30 minutes so the raisins rehydrate somewhat, then sprinkle them with sugar (superfine sugar, preferably).

In a large mixing bowl, combine ¼ cup of vegetable oil, 2 large eggs, 1 cup of applesauce, and 1 cup of brown sugar.

Stir in ½ teaspoon of vanilla extract, 1 can (8 ounces) of crushed pineapple, and 1.75 cups of grated carrots.

In another bowl, sift ¾ teaspoon of salt, ½ teaspoon of baking soda, 1.5 teaspoons of baking powder, ½ cup of oat bran, ¼ cup of buttermilk flour, and 2 cups minus 1 tablespoon of cake flour.

Add the dry ingredients to the wet. Add the raisins and ¾ cup of pecans or walnuts.

Scoop the dough into the muffin tins to a point just below their top edge.

Bake for about 23 minutes, or until a toothpick inserted into the muffin comes out clean.

If you want, you could drizzle some icing and nuts over the muffins. Serve with whipped cream cheese.

How to Use Cake Flour to Baking Cookies.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make chocolate chip cookies. Chocolate chip cookies are a classic. Rich and sweet, they taste great with a glass of cold milk. You can use different kinds of chocolate to mix up the flavor. Dark chocolate, for instance, has a somewhat bitter edge to it.

Sift 1.25 teaspoons of baking soda, 1.5 teaspoons of salt, 1.5 teaspoons of baking powder, 2 cups minus 2 tablespoons of cake flour, and 1.66 cups of bread flour into a mixing bowl.

Cream 1.25 cups of brown sugar, 2.5 sticks of butter, and 1 cup minus 2 tablespoons of granulated sugar together in a mixer with a paddle attachment. Add a large egg, then another after the first is well-mixed. Pour 2 teaspoons of vanilla extract into the bowl.

Reduce mixer speed to low and pour in the dry ingredients you sifted previously. Mix them for about five to 10 seconds.

Remove the mixer bowl from the mixer. Slowly add 1.25 pounds of bittersweet chocolate disks. Mix the disks carefully into the dough and try not to break them.

Scoop the dough out onto a sheet of plastic wrap. Wrap the dough in the plastic wrap carefully and refrigerate for a day or two. You can use the dough for up to 72 hours.

When you’re ready, heat your oven to 350 degrees Fahrenheit. Place parchment paper along a baking sheet and scoop small spoonfuls of dough onto the parchment paper. The spoonfuls should weigh 3.5 ounces each.

If you see any chocolate pieces poking out of the cookies, push them down into the cookie or turn them to a more horizontal orientation.

Bake the cookies for about 19 minutes. Remove and let cool for 10 minutes. Consume with your friends.

2. Bake some sugar cookies. As their name implies, sugar cookies are a sweet treat. You can use cake flour to make lots and lots of sugar cookies. If you want, you could also add a coat of frosting to your sugar cookies after they’re ready.

Mix 3 cups of cake flour, 3 teaspoons of baking powder, and ½ a teaspoon of salt. Set aside for the moment. Place the bowl somewhere safe so it won’t spill.

Place 1 cup of sugar and 2 sticks of room-temperature butter in your electric mixer. Stir until the two ingredients have creamed to take on a light and fluffy appearance.

Remove the mixing bowl. Add an egg, then another after the first has been thoroughly mixed into the cream. You can use a wooden spoon or wire whisk to mix the eggs in.

Finally, add 1 teaspoon of vanilla and 2 tablespoons of sour cream.

Gradually spoon the dry ingredients into the mix. Combine with a wire whisk or similar device.

Place the dough in the fridge for about one hour.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball, then flatten it with your hands to a thickness of about ½ an inch. Place the flattened disk on the parchment paper.

Continue adding the flattened cookie dough disks to the parchment paper. Space them about 2 inches apart.

Bake the cookies in the oven for 10-12 minutes. Remove and allow to cool for 10 minutes.

If you wanted to eat frosted cookies, you can whip up an easy frosting by combining 1 stick of butter and 3 cups of powdered sugar in an electric mixer. Add the sugar slowly as you use the mixer. When all the sugar is added, pour 1 teaspoon of vanilla and 3 tablespoons of milk. If you wanted colored frosting, you could add a few drops of your favorite color to the mixing bowl while the ingredients are being mixed.

3. Try some blueberry lemon cookies. Blueberry lemon cookies really let the cake flour shine through. You’ll love the fluffy, light texture of these slightly citrusy and sweet little cookies. Bake enough so your friends can try some too!

Place 1 cup of butter and 1 cup of granulated sugar in a stand mixer bowl. Use a wire whisk and beat until the mixture is fluffy.

Add an egg. When it’s mixed into the mixture completely, add a second egg and mix it in thoroughly, too. Add zest of one lemon, juice of one lemon, and 2 teaspoons of vanilla.

In a separate bowl, mix ½ a teaspoon of salt, ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, and 3.25 cups of cake flour. Attach the mixing bowl to the stand mixer. Slowly add these dry ingredients to the fluffy mixture as the mixer combines the ingredients on low speed.

Remove the bowl from the mixer and fold in 1.5 cups of blueberries.

Allow the dough to chill for between 1 and 12 hours.

When you’re ready to bake, heat the oven 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spoon a spoonful of dough onto the parchment. Continue until you’ve filled the parchment paper.

Don’t place your cookies too close or they might get stuck together when they expand during baking.

Bake for 11-14 minutes. You’ll know they’re ready when the bottoms are slightly brown.

Desember 20, 2019

The Best Chocolate Chip Cookie Recipe Ever (part 2).

The Best Chocolate Chip Cookie Recipe Ever (part 2).

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
Prep Time10 minutes,  Cook Time8 minutes,  Total Time30 minutes.
Servings36 cookies,  Calories 183kcal.

Equipment : measuring spoons, measuring cups, KitchenAid Mixer, spatula, baking sheet.

Ingredients.

1 cup salted butter* softened.
1 cup white (granulated) sugar.
1 cup light brown sugar packed.
2 tsp pure vanilla extract.
2 large eggs.
3 cups all-purpose flour.
1 tsp baking soda.
½ tsp baking powder.
1 tsp sea salt.
2 cups chocolate chips (or chunks, or chopped chocolate).

Instructions.

Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add 12 oz package of chocolate chips and mix well.
Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Notes.

When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!
Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great. I just recommend tasting the dough to ensure that it's salted to your liking.
Some people have said they think the cookies are too salty. Please be sure to use natural Sea Salt (not iodized table salt). If you are concerned about saltiness start with 1/2 tsp salt and adjust to your tastes. I always make it with salted butter and 1 tsp sea salt.
Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece)
All-purpose flour: Many readers have used gluten-free all-purpose flour with excellent results.
Nutrition.
Serving: 1cookie (using 3 TBS dough) | Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg.

Juli 27, 2020

How to Make Coconut Quinoa

How to Make Coconut Quinoa.

The combination of coconut and quinoa is delicious. The wonderful thing about coconut quinoa is that it can be served for breakfast with berries, nuts and seeds or cooked for dinner with a range of side dishes or as part of a curry. If you have rice cooker or a slow cooker, coconut quinoa is very easy to make. It can also be cooked on the stovetop. Enjoy coconut quinoa with sweet flavors like maple syrup and honey or with spices like cinnamon.

Ingredients Basic Coconut Quinoa.
1tablespoon of coconut oil, 1 1/2cups of rinsed quinoa.
1 (13.5 ounce) can of unsweetened coconut milk, 1 teaspoon of salt.
Serves six people.

Ingredients Coconut Quinoa with Maple Syrup.
1 cup of rinsed quinoa, 15 oz. of coconut milk.
1/2 a cup of water, 1 tablespoon of maple syrup.
Serves four people.

Ingredients Coconut Quinoa Porridge with Blueberries.
1 cup (8 oz) rinsed, white quinoa, 1 1/2 cups (12 fl. oz) coconut milk.
1/2 a cup (4 fl oz) and two tablespoons of water, 1 teaspoon of vanilla powder.
1/2 a teaspoon of ground cinnamon, 3 teaspoons of honey, 1 pint (8 oz) of blueberries.
1 tablespoon of coconut chips, 1 tablespoon of roasted pistachios, 2 teaspoons of chia seeds.
2 teaspoons of coconut sugar, 2 tablespoons of almond butter, 1 peeled, sliced banana, Almond milk to serve.
Serves two or three people.

Ingredients Coconut Quinoa Curry.
1 peeled, chopped sweet potato, A large broccoli crown, 1/2 a cup of diced white onion.
15 oz. of rinsed, drained chick peas, 28 oz of diced tomatoes, 29 oz. of coconut milk.
1/4 of a cup of quinoa, Two large minced garlic cloves, 1 tablespoon of grated ginger.
1 tablespoon of grated turmeric, 2 teaspoons of tamari sauce, 1/2 a teaspoon of chili flakes, 1- 1 1/2 cups of water.
Serves six to eight people.

Method 1 Making Basic Coconut Quinoa.
1. Toast the quinoa. Start by heating the oil in a medium sized saucepan on medium heat. Then, throw in the quinoa and toast it for five minutes. You should stir it around to make sure the quinoa is coated in oil and gets brown but not burnt.
2. Cook the coconut quinoa. Add the salt, a cup and a half of water and the coconut milk. Once the mixture comes to a boil, turn it down to a simmer. Simmer it for twenty to twenty five minutes, or until the liquid is absorbed. Leave it, off the burner, to rest for ten minutes and then serve it.
3. Add maple syrup to the basic coconut quinoa. Put the ingredients in a medium sized saucepan. Once it has come to a boil, turn it down to a simmer. Let it simmer until all of the liquid is absorbed, which should take around ten minutes.
If you have a rice cooker, you can just throw all of the ingredients inside and set it to white rice setting.
This wonderful recipe can be served alongside Asian inspired, salty or spicy dishes. It can also be served on its own.

Method 2 Making Coconut Quinoa with Blueberries.
1. Cook the coconut quinoa. Put a saucepan on high heat. Throw in the quinoa, one cup of the coconut milk, half a cup of water, half a teaspoon of vanilla powder and all of the cinnamon. Bring the mixture to a boil. Once it boils, immediately turn it down to a simmer. Let it simmer for twelve minutes, which should allow the liquid to be absorbed into the quinoa. Finally, stir in two teaspoons of honey and the rest of the coconut milk.
2. Make the blueberry sauce for the porridge. Put a saucepan on medium to low heat. Put the blueberries, two tablespoons of water, the rest of the vanilla and a teaspoon of honey. Cook the mixture for six minutes.
If it is winter, you can get frozen blueberries in the freezer section of your grocery store. If it is summer, make an outing of it and go blueberry picking.
3. Mix the nuts. Stir the coconut chips, pistachios, chia seeds and coconut sugar in a little bowl. Optionally, you could throw in a few chia seeds or other seeds or nuts of your choice. It tastes great with most kinds of nuts and seeds. Consider adding the following healthy nuts to the existing recipe.
Consider adding some Brazil nuts, which are a great source of selenium.
Throw in some almonds, which are a great source of riboflavin, vitamin E, and magnesium. They also have lots of protein.
Put in some pistachios, which have lots of healthy fat.
4. Serve the porridge. Serve a few ladles of quinoa into the serving bowls. Put some almond butter on top. Pour the blueberry mixture on top. Finally, sprinkle some sliced banana and the nut mixture.

Method 3 Making Coconut Curry.
1. Get out your slow cooker. In a slow cooker, add a cup of water. Then, add all of the ingredients. Mix the ingredients around until everything looks well mixed.
If you don't have a slow cooker, consider getting one. You should look for one that distributes heat evenly and has a removable insert, since it will be easier to wash. They make cooking easier, since you can get other things done while you are making your curry.
If you have more time on your hands, you could cook the chick peas from scratch instead of using a can.
2. Turn on the slow cooker. If you cook it on low, it will take five hours. If you cook it on a higher setting, it will cook in three or four hours. You should check it after three hours.
Root vegetables take longer to cook so put them on the bottom of the pot closer to the heat source. If your slow cooker has the heat element only on the bottom or top, as opposed to all around the sides, you will need to stir it more often.
If you want a darker curry, you could cook the ginger, garlic and onion a bit before putting them in your slow cooker. If you prefer a lighter curry, put them in raw at the same time as all your ingredients.
If you prefer a spicier curry, you could add another tablespoon each of ginger and turmeric.
3. Check to see if it is done. You will know it is done when the potatoes are fully cooked and the curry looks nice and thick. If it is still somewhat watery, it needs to keep cooking. The best way to check is to taste the potatoes to see if they are done all the way through. It should be warm and spicy.

Things You'll Need : Rice cooker, Slow cooker, Medium sized saucepan.

April 09, 2020