Rapid Rolls

These rolls are great for a Sunday morning.  In fact, just last week, my mom called and asked if we wanted to come for dinner.  She asked if I had a baguette that I could bring, I didn't.  But in 1 1/2 hours, start to finish, I was able to have these rolls ready.

Rapid Rolls

from Kelsey Nixon

3 (.25-ounce) packets active dry yeast

1 3/4 cups warm water

1/2 cup honey

1/2 cup melted butter, plus more for brushing

2 teaspoons salt, plus more for sprinkling

2 large eggs, beaten

4 to 6 cups flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 2 even servings. Roll into a circle, and cut into 24 wedges.  Roll up and place on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Preheat the oven to 400 degrees. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

My Dear Friend

I have a dear friend who's name is Becky. She has opened her house to us many times and welcomed us in as if we were part of her family. She is so generous and giving to everyone around her. Recently she did all of the food for not one, but two of my sister's bridal showers. The first was themed "Get in the Moodie for Cookin' with a Foodie." It was such a good time. We had lunch and, then, a Chopped competition. We were divided into 4 teams and given a basket with mystery ingredients. My team got bacon, asparagus, large flake coconut, and dates. Other teams had shrimp, fish, or scallops as their protein.
Overall, the afternoon was delightful but so was the food! Here are two of Becky's recipes for you to enjoy!{Roasted Beet Salad}
Arugula (mostly)
Spring Greens
Red & Yellow Beets, Roasted (recipe follows)
Pistachios
Goat Cheese (really creamy, from Whole Foods)
small amount of Red Onion

To Roast Beets:
Scrub beets really well. Cut in half if they are large, they should easily fit within a 9x13 pan. Sprinkle around 1 onion that was quartered. Drizzle with olive oil and toss. Drizzle with a little maple syrup, salt and pepper, and toss. Turn red beets, flat side up - yellow beets, flat side down. (Each color should be roasted seperately.) Sprinkle each one with brown sugar. Tightly cover with foil and roast at 350 degrees for 1 hour. No peeking. Cool and peel just prior to using.

Fresh Basil Vinaigrette
In a blender, combine:
1 C white basalmice vinegar
1/4 C agave nectar
1/4 C really good honey
1/2 of a cooked yellow beet
a good handful of fresh basil
a good handful of fresh parsley
1/3 C white onion
juice of 2 limes, and a little zest
Blend until really smooth. And, add:
a couple pinches of italian seasoning (roll it around in your fingers first, so that it is very fine)
a couple grinds (1/4 tsp) salt and pepper
1 Tbsp dijon mustard
1 Tbsp (to start) pistachios
Blend, again. Slowly drizzle in 1 C of good olive oil while blender is running. Taste and adjust.
{Homemade Rolls or Bread}
Mix together and proof for 10 minutes:
1 package of yeast
1 C warm water
2 tsp sugar
In a large bowl combine:
3 beaten eggs
1/2 C really soft butter
Mix together, and add 1/2 C sugar. Mix again.
Add yeast mixture, mix with a wooden spoon. Stir in:
4 ½ C flour
1 teaspoon salt

Mix together with a wooden spoon for about 7-8 minutes. Becky said, “Mix until you are is really tired.” Cover with plastic wrap and a damp kitchen towel. Let rise in the bowl until truly doubled.
Punch down and shape into rolls (Becky does crescents). Cover loosely with plastic wrap and rise until “almost double.” Bake at 350 degrees, and begin checking right around 10 minutes.
For bread: Shape loaves and place in well-buttered pan. Place in the fridge, until you are ready to bake them. Take out and let them rise to double. Bake at 350 degrees, and begin checking around 25 minutes – until golden brown.

Easter a Very Special Meal

You know, sometimes life throws thing at you that you don't expect. The last 4 months have been like that for me. And, consequently, food takes a back seat. I totally have days where dinner consists of finding the freezer meal I've tucked away, or even throw together something based upon what is actually in the house at that moment.

But, holidays tend to be different. They lead to memories shared around a table with family and often friends. People laughing and crying together as their bodies are nourished with food made by hand specially selected for the occasion.

This Easter we will join friends for a non-traditional Easet dinner. But, for breakfast we will have just our little family gathered around a Sunday breakfast table in warm pajamas having just found baskets full of unimaginable treats and suprises. So, here is what I am thinking.
An egg dish: Crispy and Delicious Asparagus and Potato Tart by Jamie Oliver
Sausage and Pepper Frittata by Anne Burrell
Tomato, Green Scallion and Feta Frittata
Spinach and Goat Cheese Frittata
Mini Frittatas with Broccoli and Three Cheeses
A bread:
Challah Bread
Scones - here is a great base recipe that you can alter as you would like, or try Orange Glazed Strawberry Scones
And, a fresh fruit salad. What could be better for a spring brunch?

Grilled Flatbread with Ricotta, Tomatoes and Roasted Garlic Oil

We had grilled pizza last night with our friends. I had seen this recipe before, but have never gotten around to trying it. Our friends have, and they liked it so much they made it again with us. I loved it! It is fresh, crispy and delicious - all the things a summer meal should be. {Grilled Flatbread with Ricotta, Tomatoes and Roasted Garlic Oil}
original recipe here
1/2 cup olive oil
1 head of roasted garlic
1 ball of pizza dough
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil

Roasted Garlic Oil:
Cut the top off of the garlice, drizzle with olive oil, bake at 350 degrees for 1 hour. Place oil and garlic cloves in a blender and blend until smooth. Strain.

Flatbread:
Flatten pizza dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.

*To really kick the flavor up, top off with a sprinkle of truffle salt. Thanks, Sheila!

Stuffed Pizza Rolls - Our Way

It's Friday Night and that means it is Pizza Night at our house. So, I thought I would share a new twist on pizza! Inspired by the idea found on Our Best Bites, I set out to make this one for my family.

My kids like the tiny little bites and the dipping. I discovered that I do like Canadian Bacon Pizza, who knew?{Stuffed Pizza Rolls}
1 batch of pizza dough (or 1/2 if you only want one pan)
pizza toppings of choice (pepperoni, ham & pineapple, chicken and bacon)
mozzarella cheese
olive oil cooking spray
parmesan cheese
italian seasoning
marinara sauce for dipping

Roll pizza dough out into a large rectangle, about 12" x 8". Cut the dough into 24 squares, about 2" x 2" each. Place pizza topping of choice and some mozzarella onto every spuare. Gather up the edges and seal it shut. Spray a 9" cake pan or pie plate, and place rolls in it as you go. When all of the dough is finished, spray the tops with cooking spray. Sprinkle with parmesan cheese and italian seasoning (unless, of course, you children avoid anything green in color).

Bake in a 400 degree oven for 15-20 minutes. Serve warm with marinara sauce to dip in.
*Freezer Instructions: Prepare rolls to the point of baking. Freeze in a foil cake pan covered with plastic wrap and, then, foil. Thaw, in the refrigerator, or bake an additional 15 minutes straight from the freezer.*

Rootbeer Rocks

I got this recipe from a friend. She was so kind and had the kids and I over for a playdate all together. We had a great time making bread while the kids played. She had these for lunch and the kids ate them up, so I made them at home.{Rootbeer Rocks}
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Fillings: mozzarella and pepperoni, ham and cheddar, ricotta and sausage, any combo you can think of!

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes.

Serve with rootbeer and a green salad!

*Freezer Instructions: Allow to cool. Place in freezer bags and freeze, or "flash freeze" first. Reheat for 30 seconds in the microwave. Or, thaw and reheat in the oven.

Challah Bread

My sister passed along this recipe for Challah Bread. I wanted to make it for Easter Brunch. The recipe originally comes from "The Book of New Israeli Food".
Recipe adapted for 1 loaf by me
3 1/2 C flour
1 3/4 T yeast, dissolved in lukewarm water
3 Tbsp sugar
1 eggs
1 t salt
3/4 C milk
1 1/2 oz butter, softened
1 egg, beaten for brushing.
Sesame or poppy seeds, garnish (optional)

Mix flour with yeast mixture, sugar, eggs, milk and salt in mixer bowl. Knead dough with dough hook for 5 minutes. Add butter, slow med for another 5 min. Cover and rise for 20 min. Knead for a few minutes and rise 5 minutes, cover and rise 20 min. Preheat oven to 125 degrees f.
Divided into four, six or eight parts. Roll in to 10” log. Braid into a plaited loaf. Brush with beaten egg, and rise in warm oven for 30 minutes. Brush again with egg. Raise temp to 375 degrees, then, return loaf to oven. Brush again with egg, sprinkle with seeds. Bake for 35-40 minutes, or until golden brown. Ready when tapping on bottom produces a hollow sound.

Bread Bowls & Broccoli Cheddar Soup

On Sunday, we had Broccoli Cheddar Soup and Homemade Bread Bowls. I started the bread bowls before we went to Church, and it was prefect timing for a cozy dinner. Because of a commitment that I had with my Church calling, my husband made the soup. And it was delish!

{Bread Bowls}
adapted from King Arthur Flour
4 1/4 cups all-purpose flour
1/4 cup nonfat dry milk
2 teaspoons yeast
2 teaspoons salt
2 tablespoons oil
1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

*I divided my dough into 6 pieces and each bread bowl held a little over 1/2 C of soup. They were teeny, but great for the kids!

{Broccoli Cheese Soup}
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Remove 1/2 of broccoli and carrots. Puree remaining mixture with a stick blender. Return broccoli and carrots to pot. Return to heat and add cheese. Stir in nutmeg.

Pasta con Broccoli

I attended a cooking class at PCC Natural Market called Pasta Everyday. It was incredible! And, I could not wait to share it with my family, so we did Sunday dinner at Mom and Dad's, but I cooked. Simple ingredients for an incredible taste - organic pasta, anchovies (try to find a 2 oz. jar like this one), broccoli, and bread crumbs.

{Pasta con Broccoli}
recipe courtesy of PCC
16 oz. large shaped pasta of your choice - orrechiette or chiocciole
1 lb broccoli, chopped
1/3 C olive oil
2 cloves garlic or to taste, crushed
2 oz. anchovies, drained
1/2 tsp dried red crushed peppers (I used 1/4 tsp for my family, otherwise, it is a little "kicky")
1/3 - 1/2 C parmigiano
4 oz. bread crumbs, fried in 1 Tbsp olive oil until golden

Cook pasta in salted water. Add broccoli for the last 5 minutes of pasta's cook time. Cook pasta to al dente, and drain.
In a large saucepan, heat olive oil. Saute garlic with anchovies and peppers. Stir to break up the anchovies, until they are "melted" into the sauce. Remove garlic, add pasta and broccoli. Saute for about 5 more minutes.
Transfer to serving platter. Sprinkle to parmigiano and breadcrumbs, toss lightly.

Pizza Dough Seasoning!

After seeing this post over at Little Birdie Secrets, I was curious. So, of course, we had to have pizza tonight and try it out. Not ready to commit to a "big supply" of the stuff, I modified the recipe for my dough recipe.
{Pizza Dough Seasoning}
2 tsp cheddar cheese powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 heaping italian seasoning

I mixed all the ingredients together, while my dough was kneading. I figured it was right around 1 tbsp, so I dumped it all in and mixed to incorporate. You gotta love the Bosch mixer for it's superiority when it comes to bread!

The crust smelled fantastic after it's rest period. And, the taste was great! Thanks, Little Birdies! Now, I am trying to figure out when to try their awesome bbq pork pizza idea that can be found over here.

Celebrating the Holiday Season

We had a few fabulous meals together with family surrounding the Christmas holiday. To me food is love, and I really wanted this year to be special. Our Christmas Eve Dinner included Pumpkin Orecchiette with Goat Cheese and Toasted Pepitas

I love this dish. I love pumpkin and the combination of crunchiness from the pepitas and creaminess from the goat cheese are fabulous.

Herb Garlic Bread from The Barefoot Contessa Back to Basics
Christmas Salad

Roasted Beef Tenderloin with Basil Curry Mayonnaise

And, due to a small change in plans, I ended up hosting Christmas dinner also - which was fabulous. We snacked on brie with fig jam and crackers. Then, we had our traditional ham, "lightened" potato casserole, homemade rolls, carrots, asparagus, and salad. And, finally, dessert was Peppermint Layer Cake.

Layers of white and red velvet cake with peppermint cream cheese frosting and sprinkled with crushed canes.

Christmas Morning Breakfast

We had a fabulous breakfast on Christmas morning. Fabulous in that most of the prep was done the night before and, then, baked off Christmas morning while we opened presents. Tuck these ideas away for next year! Simply plated Christmas breakfast.

Overnight Cinnamon Rolls, which I found here, but the source is Williams-Sonoma's Family Meals cookbook.

Fresh Fruit Salad with Honey Vanilla Yogurt ala Ina Garten. Found at foodnetwork.com.

{Christmas Casserole}
recipe from The Lybbert family
7-8 slices of bread, cubed or broken (Iused French bread
2 C shreddedcheese
1 1/2 to 2 lbs pork sausage (I used ham)
4 eggs
2 1/4 C milk, plus 1/2 C
3/4 tsp dry mustard
1 can crm of mushroom soup.

Place read in a greased aserole dish. top with meat, then cheese. Mix 21/4 C milk with eggs and dry mustard. Pour egg mixture over casserole. Cover and refrigerate overnight. in the morning dilute soup with other 1/2 C milk and spread over casserole. Bake at 300 degrees for 1 1/2 hours.

Baked French Toast

For Breakfast on Christmas Eve, I made a Baked French Toast and topped it with Cream, Carmelized Pecans and Strawberries. I had the idea of what type of dish I wanted and went searching for a recipe, but I couldn't find one. So, I combined ideas from a couple different recipes and I loved the results!

{Baked French Toast with Caramelized Pecans, Strawberries and Cream}
1 loaf Challah bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Slice challah into 1" slices. Arrange slices in a 9 by 13-inch flat baking dish sprayed with cooking spray in 2 rows, overlapping the slices. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and saltin a large bowl. Whisk together. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake for 40 minutes, until puffed and lightly golden. Use this baking time, to prepare your toppings.

{Toppings}
1 pound fresh strawberries, sliced
3 tablespoons sugar, divided
3/4 cup heavy cream
8 ounces cream cheese, room temperature
2 tablespoons butter
1/2 cup pecans, chopped
1/4 cup brown sugar

In a medium bowl, mix together strawberries and 2 tablespoon of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a skillet over medium heat, add the pecans, brown sugar and butter. Stir until sugar has melted and pecans are coated and sticky.

What is that?

A friend asked what this was, when she saw it on last week's menu, so I thought that I would share it here also. The whole idea came from a local pizza place, The Rock. They have unique combinations for their pizza and every pizza is named after a rock song. They do a Garlic Mozz Bread, and a Brown Sugar Mozz Bread. Here is what i do:

{Brown Sugar Mozzarella Bread}
my version
1 pizza crust (small)
1 garlic clove
2 Tbsp oil (I use olive oil)
brown sugar
shredded mozzarella

Slice garlic clove. Heat oil in a saucepan, add garlic. Watch so that garlic does not burn. Roll out pizza crust. Remove garlic from oil, and spread oil on pizza crust. Top with a layer of brown sugar, then, a layer of mozzarella. Bake on a pizza stone heated to 500 degrees for 7-8 minutes. Slice pizza in half, then perpendicular strips. Serve with peppercorn ranch for dipping.

I know this sounds weird, but we had a waiter that we totally trusted who reccommended that we try it. We did, we loved it! Oh, and don't skimp on the brown sugar and mozzarella. I tried that once - not a good idea. Another reason we love the restaurant, it is loud, the music is turned up and that means our kids aren't distracting to anyone.

Chili & Cornbread

Oh, Fall, how I love this season. There is a wonderful shift in the food that we eat. Comfort food to warm the little bodies in my home, and share with friends. Aunt Sharon's Easy Chili
1 1/4 lb ground sirloin
1 onion, chopped
1 pkg Chili-O seasoning mix
8 oz. tomato sauce
15 oz. stewed tomatoes
15 oz. dark red kidney beans, undrained
15 oz. pinto beans, undrained
brown sugar, to taste

Brown beef and onions in a pot big enough to hold all ingredients. Add remaining ingredients and simmer 15 minutes. Serve with Fritos, sour cream and grated cheese.
Katie's Cake-like Cornbread
3 C light Bisquick
1 C sugar
2 1/2 tsp baking powder
1/2 C cornmeal
3 eggs
1 1/2 C milk
1 stick of butter, melted

Combine dry ingredients. Beat eggs and milk with a fork. Add wet to dry; mix well with a spoon. Mix in half of the butter. Pour into a greased 9x13 baking dish. Pour the rest of the butter on top. Bake at 350 degrees for 30 minutes or until the center is done.

Ina's Pizza Crust

We were in a hurry tonight, so the regular pizza dough went out the window. But that was okay because I had just seen Ina Garten do a "Pizza Party" and it looked delicious. I didn't do her full pizza, but I did use her crust. It got rave reviews from the husband - thin, but still soft and chewy.

Ina Garten's Pizza Dough
1 1/4 C warm water
2 pkg dry yeast
1 Tbsp honey
3 Tbsp olive oil
4 C flour
2 tsp kosher salt

Combine water, yeast, honey and olive oil in the bowl of a mixer fitted with a dough hook. When the yeast is dissolved add 3 C flour, then salt. With the mixer on med-low, add up to 1 C of additional floour just enough to make a soft dough. Remove from bowl and knead about 10 times to create a smooth ball. Place in a greased bowl, and let rise for 30 minutes. Remove from bowl and divide into 6 pieces for individual pizzas, or 3 pieces for family pizzas. Let the dough rest 10 minutes before rolling out.

Bake at 500 degrees for about 8 minutes, if you are using a pizza stone.

Lake Food, what's that?

Here is a peak into what we eat when we are out at "the lake" with our family I just got the rundown of the menu from my aunt and it looks yummy againthis year!

Friday: Hot dogs, Baked Beans, Corn on the Cob
Saturday: Hamburgers, Corn on the Cob, Potatoes
Sunday: BBQ Chicken, Potatoes with Onions, Watermelon
Monday: Quesadillas
Tuesday: BBQ Pork, Pasta with Cream and Butter
Wednesday: Aunt Terri’s Taco Salad
Thursday: Quesadillas
Friday: Spaghetti

These dinners are ntermixed with pancake breakfasts, eggs and bacon/sausage. And lunches are typically sandwiches, some made with pizza bread. Then, we have dutch oven desserts through out the week. It is so yummy, and a great family tradition.

Pizza on the Grill

Last night, we tried out a recipe from Pizza on the Grill. My husband chose "Grilled Pineapple and Pancetta" pizza. I thought it was really good. By the time I got around to taking a picture, this was all that remained of it. We will definitely be using this combination again.

{Grilled Pineapple and Pancetta Pizza}

modified by me

4 oz pancetta, sliced 1/4" thicked, or slab bacon, diced

1 can pineapple rings, drained

1 Tbsp vegetable oil

sprinkle of sugar

3 green onions, roots trimmed

sprinkle kosher salt

1 ball pizza dough (I used Trader Joe's ready-made pizza dough)

1/2 C Onion Marmalade

6 oz Camemebert cheese, sliced

Cook the pancetta in a small skillet over med-high heat until crispy, and drain on a paper towel.

Brush the pineapple rings and green onions with oil. Sprinkle the pineapple rings with sugar and the green onions with salt. Place directly over the heat on the grill. Grill 3-5 minutes per side, until the pineapple is well marked and the onion are limp and charred in spots. Chop the scallions.

Roll out the pizza dough, drizzle each side with oil and place on the grill. [The book recommends and indirect heat cooking method. I found that my grill worked best with both burners set to low.] Close the lid, wait 3 minutes without peeking. Check the crust, if necessary, continue cooking for a few minutes, until the crust is well-marked and nicely browned. Remove the crust to a rimless baking sheet, cooked side up.

Spred the entire crust with onion marmalade. Top with cheese. Arrange pineapple, and sprinkle with pancetta and green onions.

Finish grilling, with the lide closed, about 7-10 minutes until the cheese is melted.

{Onion Marmalade} makes 1 Cup

2 Tbsp olive oil

1 Tbsp unsalted butter

3 large yellow onions, thinly sliced and rings separated

1 tsp kosher salt

Heat the oil and butter in a saucepan pan over medium heat. When the butter bubbles, add the onions and salt. Cook, covered, for 20 minutes, stirring occassionally. Remove cover and cook until the onions are golden in color, about 20 more minutes.

My Pizza Crust Recipe

{Basic Pizza Dough}
(Half Recipe)
3 C hot tap water
2 T honey
3 C whole wheat flour
Mix to a paste, and add:
1 T SAF instant yeast
1 T real salt
Add flour 1 C at a time, until the mixture pulls away from the sides of the bowl.
Knead for 5 minutes - all white flour
8 minutes - half/half
10 minutes - all wheat flour
During the last 2 minutes of kneading, add:
1 T dough enhancer

Preheat a pizza stone to 500 degrees. Roll crust to desired shape and size. Add favorite toppings. Bake for 7-8 minutes on stone. (Without a stone, it will take longer for the dough to bake through, probably 12-14 minutes.)

***This recipe makes 3-4 full size pizza crusts. I like my pizza crust thinner, so I cut the yeast about in half. Also, I normally cut the "half recipe" in half for my family, divide it in half and get 2 pizzas.

The Baby Eats a Vegetable, Again!

Okay, calling this a vegetable may be a little bit of a stretch, but he ate it and technically there was a vegetable in it. I finished this bread on Monday afternoon. The kids both had a slice for breakfast today. The baby was loving it. The toddler and I had this conversation.

Mom: Do you like it?
Toddler: Mmmm. It is good.
3 minutes pass
Toddler: Uh, Mom, what are these green things?
Mom: Just part of the bread.

I had a Church dinner tonight for Home, Family and Personal Enrichment. And, upon returning home, I was informed that the baby ate two slices of zucchini bread for dinner. Apparently, my husband was so overjoyed that he a something green, he thought that sufficed as healthy.

{Zucchini Bread}
Adapted from Stephanie's Kitchen
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar

Mix together in a bowl until well combined, and create a well.

1 large egg
1 T water
1/4 cup vegetable oil
1 1/2 cups shredded, unpeeled zucchini
1/4 teaspoon grated lime peel

Mix together well. Add to dry ingredients, and stir to combine. This will take a little work. Pour into a greased loaf pan. Bake at 350 degrees for 45 minutes. Cover with foil and bake an additional 10 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.