These are the brownies. The. Brownies. Sure, it takes three bowls, but look at that fudgy layer under that crispy layer! And yeah, I added salted caramel sauce. It was the next logical step. If I’d had ice cream, I’d have done that too. HOWEVER! […]
I have this magical bread machine that makes the pizza crust for me. It’s so fluffy! I highly recommend getting a bread machine. Even if all you ever use it for is pizza dough, it’s totally worth it.
I do stray a little from the original bread machine’s recommended whole wheat pizza crust recipe. I’ve found that an extra 20 minutes of rising time makes a huuuuuuuuuuge difference in the ease of shaping. And whole wheat pastry flour has consistently turned out softer, crispier crust than regular whole wheat flour.
I tend to love pizzas that don’t have too much going on. Don’t get me wrong, if it’s pizza, I will like it. But my favorites tend to have only one or two toppings. Bacon and onion; pineapple and Canadian bacon; arugula and prosciutto; just olives.
Bacon and Onion Pizza
Makes one medium pizza. Bake at 400F for 20-25 minutes.
**Every bread machine will probably have different instructions, so be sure to read the directions. The way mine works, it takes about an hour and a half from the time I throw in the ingredients to the time I’m pulling out the dough for an extra rise.
1 1/4 cup of warm water
1 tbsp sugar
2 tbsp oil
1 tsp salt
1 cup whole wheat pastry flour
1 1/2 cups bread flour
2 1/4 tsp active dry yeast
Place all ingredients in order into the bread machine. Use the “Dough” setting.
When the machine is fully through the cycle, place the dough into a greased bowl and let it sit, loosely covered with plastic wrap, for 20 minutes. Then spread some cornmeal onto a pizza stone, and roll the dough onto the pizza stone, draping the dough over the sides of the stone. Curl the edges of the dough back onto itself, pressing gently.
3/4 cups pizza sauce (I made a batch of this sauce, and then pureed it in the food processor)
1 1/2 to 2 cups freshly grated mozzarella
2 strips of bacon, diced
1/4 cup of thinly sliced onion
Preheat the oven to 400F. Assemble your pizza, in ingredient order, onto the uncooked pizza dough. Bake for 20-25 minutes, until the cheese is crispy and browning. Slice with scissors or a pizza cutter, and serve hot.
Let’s pretend this is a photo of a beautiful quiche, ok?
And it’s all steamy, and delicious smelling, and puffy.
Puffy is a very important quality in quiche. And don’t tell me you can’t smell food photos. You may need to get your nose checked, ok?
In true Jo fashion, I made yet another meal that I took no photos of.
Not one. Not even an instagram shot.
I am so winning at being a food blogger!
1 Pie crust (this is the one I used)
1/3 cup milk (I used whole milk)
1/2 tsp paprika
1/8 or 1/4 tsp cayenne (or none if you don’t want any kick)
salt and pepper to taste
1 cup thinly sliced zucchini
1 1/2 cups chopped broccoli
1/4 cup thinly sliced onion
1/2 cup shredded mozzarella cheese
Preheat the oven to 375F
In a bowl, beat the eggs until all the yolks have broken and are combined.
Add the milk and spices and continue to beat until the egg mixture starts to get thick and frothy.
Stir in the vegetables and half of the mozzarella, and then pour the mixture into your pie crust. Top with the remaining mozzarella cheese.
Bake for 45-50 minutes, or until the quiche is set in the middle. If your pie crust starts to get too brown, line it with some tin foil. Serve while hot.
I’ve never had good luck saving quiche for leftovers. I’ve just never been able to reheat it well. Anyone have any suggestions?
Remember those bacon things?
That just doesn’t seem like something I’d do.
Call something by its proper name? Not me!
I made bacon things and apple things, which is why there’s bacon in the photos. I briefly considered combining everything into bacon/apple things, but I was lazy. It will happen soon, don’t you worry!
2 apples (of your favorite variety) sliced thinly
1 can crescent rolls
8-12 tsp cream cheese
brown sugar and cinnamon for sprinkling
Preheat oven to 375F.
I’ve made these with baked apples and raw apples. Honestly, there isn’t much of a difference, so if you’re pressed for time, just slice the apples and go.
“Bake” the sliced apples by gently heating them in a skillet or griddle over medium heat. You may want to use a little cooking spray to keep them from sticking.
In the meantime, spread out the crescent rolls. Drop a teaspoon to teaspoon and a half of cream cheese on each. Sprinkle the cream cheese with brown sugar and cinnamon. Top with several slices of apples, and roll up the crescents.
Bake for 16 minutes or until golden brown. Cool for several minutes before serving.