Maple Bacon Macarons

Are you guys as in love with the maple bacon trend as I am?! Yes!? Well here is a great recipe for some tasty maple bacon buttercream filled macarons.

The macaron cookie recipe that I used is a classic. I googled for videos that might help explain the process of making a French macaron. This one is just fabulous, follow it to a T and you will have the perfect cookie:

http://m.youtube.com/watch?v=xJ636Y8N6E8&desktop_uri=%2Fwatch%3Fv%3DxJ636Y8N6E8

Macaron:
1 cup sliced or slivered blanched almonds or 1 cup almond flour
2 cups powdered sugar
3 egg whites (room temp)
Pinch of salt
1/4 cup granulated sugar

Filling:
4 tablespoons softened unsalted butter
1 1/2 cup powdered sugar
Pinch of salt
2 tablespoons dark maple syrup
4 slices cooked and finely chopped bacon

Line two sheet pans with parchment paper and prepare a pastry bag with a tip with a 1/2 inch opening at the tip. I use my Wilton #804.

In your food processor or blender pulse the almonds and powdered sugar until it reaches a fine powder. You can skip this step if you purchased the almond flour and just mix the two together.

Run your almond and powdered sugar mix throw a fine mesh sifter to remove large almond pieces. If you have a considerable amount of large almond pieces (more than a tablespoon) pulse the almonds left and re-sift.

Whip egg whites and salt until foamy. Slowly add granulated sugar and whip until stiff peaks. Like super stiff!

Fold almond mix into your lovely meringue. 70-75 turns will create the perfect blended texture.

Transfer mix to your pastry bag and pipe cookies about 2 inches in diameter leaving at least 1 inch between the cookies.

Bang your sheet pans on the counter 6 times to release the air bubbles.

Leave cookies on sheet trays and allow them to sit at room temperature for 30 minutes.

Bake cookies at 300 degrees for 20 minutes after they've rested.

As the cookies are cooling, prepare your filling:

Whip butter and salt until creamy and pale. Add powdered sugar and maple syrup and beat for 30 seconds. Add bacon and mix until combined.

Put filling in a pastry bag and pipe onto one side of the cookie. Add another cookie to make a sandwich.

Chocolate Graham Cracker Layer "Cake"

So If you spend as much time as I do browsing pinterest, I'm sure you've seen the recipe where you layer pudding with graham crackers and the crackers soften and become cake textured. So, I tried it out.. but of course made my own yummy custard to put between the layers. It was fabulous!

Today was the third time I've made it and here's the recipe!

For the Creamy Custard:

3 cups milk, divided
1 1/2 cups sugar
6 egg yolks
1/2 cup cornstarch
1 tablespoon vanilla bean paste
3 tablespoons butter

8 ounces cream cheese, room temperature

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar

You will also need:

1 box chocolate graham crackers
1 "row" Oreo cookies
Whipped cream/ cool whip for garnish

First, let's make this custard/cream/ delicious whatever you want to call it.

1) In a bowl, whisk together 1/2 cup of milk, sugar, egg yolks and cornstartch. Set aside.
2) Scald the rest of the milk.
3)On medium heat, whisk in the egg yolk mixture slowly. Continue whisking and cooking on low heat until mixture becomes thick and bubbles slightly.
4)Strain through a fine mesh sieve and mix in the butter.  Allow to cool for 1 hour in the fridge.

To Combine:
1) Working with the whisk attachment on your Kitchenaid mixer, whip the cream with the powdered sugar until stiff. Move whipped cream to another bowl.
2) Switch to the paddle attachment and beat cream cheese until soft. Add the custard from the fridge and mix until combined.
3) Fold in the whipped cream.

In a 9x13 pan, place one sleeve of the graham crackers in a single layer. Spoon and spread 1/3 of the custard. Repeat with the remaining two sleeves of crackers and custard.
Crumble the Oreos on top.

Refrigerate for at least 6 hours, or overnight. Serve with whipped cream or cool whip.

Cheesecake Marbled Brownies

I bake these in muffin tins. A) because I love brownie crust B) I really never eat a small brownie.... At least this way I can limit myself to one.
If you would like to bake them in a 9x13 pan, just line it with parchment paper and drop cheesecake marble on top of brownie batter in the pan. Then use a butter knife to marble the brownies.
For The Cheesecake Marble:
8 ounces cream cheese, room temp
1 egg
1 teaspoon vanilla
For The Brownie:
1/3 cup cocoa powder
2 ounces dark chocolate, finely chopped
1/2 cup hot coffee
4 tablespoons melted butter
1 teaspoon salt
2 teaspoons vanilla
3 eggs
1/2 cup plus 2 tablespoons vegetable oil
2 1/2 cups sugar
1 3/4 cup flour
Oven: 350
Spray 2 muffin tin pans with non stick spray, then coat with a thin layer of flour.
Whisk all ingredients for the cheesecake marble and transfer to a squeeze bottle if you have one. If you don't have one, you can use a pastry bag or a ziplock with a corner cut off.
In a large bowl, add cocoa powder and chocolate, pour hot coffee over and let sit for 30 seconds then whisk until chocolate is melted.
Whisk in all of the remaining ingredients except the flour.
Add the flour and mix with a spatula until just combined.
With a 2 ounce ladle or cookie scoop, divide brownie batter into pans.
Using the squeeze bottle, squeeze cheesecake batter into middle of brownies and swirl a little on top.
Bake at 350 for 20 minutes.
Allow to cool for a half an hour in the pans before attempting to remove them.

Cheddar Broccoli Soup

It's soup season people!
There might be a couple ingredients that you might raise an eyebrow at and be like "Lauren, what have you been drinking?" Just trust me, and don't skip any of them!
Also, it is important to use stock and not broth! You can substitute for vegetable stock if you want to go vegetarian, but please don't use broth, the flavor is not as good.
Also, a helpful tip for cooking with milk... Have you ever made a cheese sauce that turned out grainy instead of smooth and luscious? It's because you can't boil low fat dairy (pretty much everything besides heavy cream is considered low fat dairy). Scald and simmer, but boil and you're in for a curdled, grainy mess. So when using milk in sauces and soups just bring it up to temperature gently.
4 cups finely chopped broccoli (takes about 4 crowns)
1 cup shredded carrot (you can use your cheese grader for this)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
1/4 cup unsalted butter
1/2 cup all purpose flour
3 cups chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
2 cups 2% milk
8 ounces shredded cheddar
1/2 cup shredded mozzarella
4 grinds of the pepper mill
2 teaspoons salt
In a large pot, boil a few inches of water and season with 1 tablespoon of salt. Add broccoli and carrots and cook covered for 3 minutes.
Strain in a fine mesh strainer and reserve. No need to shock since we'll be using this in a few minutes.
Heat a large pot and add olive oil. Saute onions for a few minutes until golden brown.
Add butter and stir until melted.
Add flour and cook for one minute, stirring constantly.
Add chicken stock and bring to a boil, stir until well thickened.
Reduce heat to medium low. Stir in mustard, hot sauce, and Worcestershire.
Add milk and stir constantly until warm and thick.
Add cheeses and stir until melted.
Add broccoli and carrots.
Reduce heat to low and simmer for a few minutes.
Remove from heat and eat!
I served my daughter some in a mini bread bowl (pictured). To make mini bread bowls, just cut two inches of bread from a loaf of French bread or baguette. Use your fingers to pinch out the middle, leaving some on the bottom for the bottom of the bowl.

Potatoes That Don't Stick

More of a method than a recipe..

Heat oven to 425.

Cut potatoes as desired and soak in cold water for at least 10 minutes. I usually soak while my oven heats up.

Spray your baking sheet with non stick cooking spray.

Drain potatoes, rinse once and shake them dry.

Place on cookie sheet. Lightly drizzle with olive oil, just a couple teaspoons. Season as desired.

Toss potatoes around to coat evenly. Arrange in a single layer, well spaced.

Bake fries for 30 mins... wedges and large dices about 45.... hash browns about 20.

Allow to sit for a minute or two before removing from pan.

Brown Rice Jambalaya

A healthier alternative to one of my favorite one pot giant eat for a few days dinner.

It is essential that you use low sodium chicken stock as creole seasoning is salty and if you use full sodium stock you will end up with a salty mess.

Brown rice takes a considerable amount of time to cook compared to white rice, so be prepared.

Feel free to add raw shrimp when you add the other meat back in toward the end of the cooking process. I did not make it with shrimp this exact time, but I've done so in the past. 1 lb is perfect.

2 teaspoons olive oil
1 lb boneless skinless chicken breasts, 1 inch diced
1 14oz turkey smoked sausage, sliced in to 1/2 inch half moons

2 teaspoons olive oil
1 medium sized yellow onion, diced
3 garlic cloves, minced
1 small red bell pepper, diced
1 small green bell pepper, diced
2 celery stalks, diced

2 cups long grain brown rice
2 cups canned or fresh diced tomatoes (fresh is always best when in season)
4 cups low sodium chicken stock
2 tablespoons creole seasoning (I use Tony Chachere's)

1 cup water

In a large pot, heat 2 teaspoons olive oil.Add chicken and sausage and cook until caramelized. Remove from pan. Reserve.

Add 2 teaspoons olive oil and saute all vegetation until onions are soft, 3-4 mins.

Add rice and cook for one minute, stirring constantly. Add tomatoes, chicken stock and creole seasoning. Bring to a boil. Turn heat to low, cover and cook for 40 minutes.

Stir in reserved chicken, sausage and 1 cup of water. Continue cooking covered on low for 10 minutes.

Remove pot from heat and allow Jambalaya to sit 15 minutes covered to finish cooking.

Perfect Vanilla Cake

Searching for a from scratch Vanilla Cake Recipe??? Search no more. I have been working on this cake for years.. and am happy to announce that it is done!!!!

I could go on and on about the crumb, the flavor, the texture... but if you've had as much of an issue with vanilla cake as I have.. I know you might be skeptical. Just trust me on this one.

2 1/2 cups All Purpose Flour
2 cups Granulated Sugar
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
2 Eggs
1 tablespoon vanilla bean paste

1/2 cup Canola Oil

1 cup Whole Milk

1 cup Hot Water

Combine flours, sugar, baking powder, and salt in a large mixing bowl. Whisk in remaining ingredients and whisk for 30 seconds.

Bake at 350 for 16 minutes for cupcakes. 20-25 for a round layered cake. 30 for a 13x9.

Salsa Roasted Chicken

This is perfect for making quick fajitas.

1 cup of your favorite salsa
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt

Combine all ingredients in a food processor or blender and puree.

Pour salsa over 1 lb of boneless skinless chicken breasts in a baking dish.

Roast at 425 for 20-30 minutes, depending on the thickness of the chicken.

Allow chicken to rest for 5 minutes, then slice or shred. Mix chicken back in with sauce, adding a couple teaspoons of water if necessary.

Granola Bars

These are so yummy. I love making granola and granola bars at home because I can control the quality of the ingredients and the balance of sweetness.

This is totally a customizable recipe. My personal favorite mix-ins are dried cranberries, finely chopped almonds and white chocolate-semi sweet swirled chips. But you can use whatever you like- raisins, dark chocolate, pecans, macadamia nuts, white chocolate....

Preheat oven to 275

2 eggs
3/4 cup canola oil
1/2 cup honey
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon salt
1 tablespoon vanilla
3/4 teaspoon cinnamon
1 pinch nutmeg
1 1/2 cup whole wheat flour
3 cups rolled oats
1 1/2 cup mix ins

Combine eggs, oil, honey, sugars, salt, vanilla, cinnamon and nutmeg. Mix in flour. Stir in oats and mix ins.

Spread dough into a parchment paper (or aluminum foil) lined 13x9 pan. The easiest way to press the dough in is to wet your fingers with a little tap water and spread it around. Bake for 45 minutes on the top rack.

Allow to cool completely before cutting.

All Purpose Red Sauce

This is my favorite "gravy" as the Italians call it. My grandma cans tomatoes from her garden and I use them to make this sauce. I wish everyone had a grandma like mine, but I know that's not the case :) I highly recommend to use fresh tomatoes, but ONLY when they're in season. Otherwise, whole canned tomatoes are the best option. Buy the regular sodium kind, I've never had good luck with low sodium canned tomatoes.

1/4 cup extra virgin olive oil
1 large sweet yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Italian seasoning blend
2 teaspoons Oregano
1- 18 ounce can tomato paste
3- 29 ounce cans whole tomatoes (OR 12 cups chopped fresh tomatoes)
1 cup water
2 teaspoons apple cider vinegar
1/4 cup sugar

In a large stock pot, saute the onions, garlic, salt and pepper in the olive oil until soft, about 5 minutes. Add the seasoning and oregano, cook until fragrant. Add tomato paste and cook for 1 minute. Add tomatoes, water, vinegar and sugar.

Simmer on low for 2-4 hours (the longer the better. I usually simmer for 2 hours with the pot covered and 2 with the lid off.

Puree sauce in batches in a blender. Season with additional salt and sugar to your taste

You can freeze this sauce in a plastic bag and it keeps really well.

To finish sauce for other dishes:
A little more sugar makes it perfect for pizza.
Red pepper flakes are good in sauce for spaghetti and chicken for a spicy sauce.
Fresh chopped basil for pasta.
Blend in some roasted red peppers for a great sauce for stuffed shells.

Vegetable and Chicken Lasagna

Just make it- then you'll understand

5 cups All Purpose Red Sauce (written in recipe above this post), or your favorite tomato sauce
1 large eggplant, peeled and sliced in 1/4 inch disks
4 small organic Zucchini (best quality you can get-worth the $), sliced into 1/4 inch disks
1 13.5 ounce package whole wheat lasagna noodles, cooked for 10 minutes and drained
1/4 cup parmesan cheese
1 1/4 cup shredded whole milk mozzarella cheese
1 batch of "Lasagna Bechamel Filling" (below)

Lasagna Bechamel Filling:
12 ounces crimini mushrooms, diced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup flour
2 cups half and half (you can use whole milk or fat free half and half if you want to cut a couple calories)
8 ounces cream cheese
3/4 cup shredded whole milk mozzarella cheese
1/4 cup parmesan cheese
1/2 teaspoon pepper
2 teaspoons salt
1 pinch of nutmeg
1 lb boneless skinless chicken breast, cooked and shredded
1 small box frozen spinach, defrosted and water squeeezed out

Cook mushrooms in butter and olive oil for 2 minutes. Add flour and cook for one minute. Add half and half slowly. Bring to a boil. Remove from heat. Add cream cheese, mozzarella and parmesan, melt. Add salt, pepper, nutmeg, chicken and spinach.

Building the lasagna:

I'm just going to write this in how I build the layers, from the bottom to the top.

13x9 pan
1 cup red sauce
4 lasagna noodles
2 cups bechamel filling
1/2 of the sliced zucchini
1 cup red sauce
4 lasagna noodles
2 cups bechamel filling
Eggplant slices
1 cup red sauce
4 lasagna noodles
2 cups bechamel filling
1/2 of the zucchini
1 cup red sauce
4 lasagna noodles
1 cup red sauce
1 1/4 cup mozzarella
1/4 cup parmesan

Bake at 350 for 30-40 minutes if baking just after assembling. 40-50 if from the fridge. The lasagna will be almost bursting out of the pan, so it's safer to bake it on a baking sheet or place a baking sheet on the rack below to prevent oven messes. Mine usually bubbles over a teeny tiny bit in one corner.

For best slicing and removing results, allow lasagna to rest for 10 minutes before cutting.

I always make a big lasagna because it can be frozen. Individual portions can be placed in ziplocks and frozen for a quick lunch or dinner down the road when you don't feel like cooking :)

Chicken, Veggies, and Cornbread Dumplings

The way I make Chicken and Dumplings is a little different than what you might be used to, but I love to cover the chicken with a flat layer of dumpling dough and cook the whole thing together so the dumplings steam on top of the chicken.

1/2 yellow onion, small diced
1 pound boneless, skinless chicken breasts, cut into small cubes
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
2 garlic cloves, minced
1/4 cup all purpose flour
4 cups chicken stock
1 pound frozen mixed vegetables (corn, carrots, green beans and peas)

Sautee the chicken and onion in the olive oil until chicken turns white. Season with salt, pepper, poultry seasoning, oregano, thyme and garlic. Cook until fragrant. Stir in flour and cook for one minute. Add chicken stock and bring to a boil. Add vegetables, then cover with dumpling dough.

For the Dumplings:

1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 cup canola oil
1 egg
1/4 cup honey
1/2 cup whole milk

Whisk flour, cornmeal, sugar, salt and baking powder. Whisk in oil, egg, honey and milk until combined. Pour on top of the chicken and cover. Cook on low for 12 minutes.

Chocolate Cake with Chocolate Buttercream

This is my favorite chocolate cake. I try to put a little coffee in whatever I do with chocolate because it does such amazing things for chocolate. You can't taste the coffee taste but it brings out the chocolate flavor. If you don't like or don't have coffee, just replace it with hot water.

The buttercream recipe reads to incorporate individual taste in stiffness of the frosting. For a softer frosting, you'll want to be on the low end of the sugar and the high end of the half and half. For a stiffer frosting, more sugar and less half and half.

2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup canola oil
2 eggs
2 teaspoons vanilla
1 cup whole milk
1/2 cup hot coffee
1/2 cup hot water

Whisk together the sugar, flour, cocoa, salt, baking soda and baking powder.

Whisk in the oil, eggs, vanilla and milk. Whisk in the coffee and water, carefully. Batter will be runny.

Bake at 350 for 30 minutes in 8'' round pans.

Cool for 10 minutes, then remove the cakes from the pans and allow them to cool on a wire rack until cooled completely.

Slice cakes in half and fill with buttercream.

For the butter cream

1 cup butter, room temperature
1/2 cup vegetable shortening
2 teaspoons vanilla
1/3 cup cocoa powder
1 cup semisweet chocolate, (6 ounces) melted
4-6 tablespoons half and half
3 1/2 - 4 cups powdered sugar

Beat butter and shortening until soft. Add vanilla, cocoa powder and chocolate. Add half of the powdered sugar and mix, then half of the half and half. Then add the remaining sugar and half and half.

Soft Biscuits

Preheat oven to 425

2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
3/4 cup buttermilk, half and half, or heavy cream

Combine all dry ingredients. Using a pastry cutter, cut butter into dry mix until butter is the size of peas. Mix in milk until combined.

On a well floured surface, pat dough flat. Fold the dough over and beat it with a rolling pin until it's 1/2 inch thick. Do this a dozen times. Roll dough 1/2 thick and cut into desired size.

Bake on a parchment lined baking sheet at 425 for 15-20 minutes.

Roasted Red Pepper Hummus

My favorite hummus. Pairs well with all sorts of stuff and is great on sandwiches.
Tahini paste can be pricey, but if you buy a big jar it keeps forever and you only use a small amount at a time. Also, I usually buy roasted red peppers in a jar. They're cheaper than doing it yourself and all the hard work is done. It also helps the dip come together in a snap. A 16 ounce jar usually has 2 whole peppers in it.

2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced (2-3 cloves)
1 16 ounce can chickpeas, drained and liquid reserved
2 tablespoons tahini paste
1 teaspoon salt
1/2 teaspoon pepper
The juice from 1/2 a lemon
1 roasted red pepper

Heat olive oil and garlic in a saucepan until fragrant.
Add garlic and oil to a food processor with remaining ingredients.
Add reserved liquid from chickpeas until desired consistency is reached. I usually use 2-3 tablespoons.
Chill and serve.

For some yummy homemade bagel chips, slice a bagel into disks and toss in 1 tablespoon of olive oil, 1 tablespoon of melted butter, 1 minced garlic clove, 1/4 teaspoon of thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toast at 425 for 5-7 minutes. Sprinkle hot bagel chips with 2 tablespoons of grated parmesan cheese for an extra yummy touch.

Banana Pancakes

These are just so good. That's all I have to say about that. Ha!

2 medium bananas
2 eggs
1/2 cup sugar
1/2 cup canola oil
1 cup whole milk
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon baking powder
2 cups all purpose flour

Whisk all ingredients together except the flour until well combined. Whisk in flour until flour lumps dissolve.

Cook on medium heat until outer edges start to dry and bubbles pop in the middle. Flip and cook another minute.

Frozen Chocolate Mousse Pie

There are a few reasons why I go ga-ga over this pie. It's easy, has great chocolate flavor and since it's frozen, I don't have to eat the whole thing in a couple days (though we usually do)

I apologize for the poor picture. It looks blah but is so good. :)

I like to use Cool Whip as the topping of this pie. I know, I know, it's cool whip. Fake, flavorless blah cool whip. But I always mix a little vanilla paste into it and I think it's just fine. It's great in this application because it freezes well and has a good texture. If you're too proud to like it, you can top the pie with whipped cream.

You will need one baked and cooled crust. You can find the recipe here

2 cups milk
3 egg yolks
1/4 cup cornstarch
1/2 cup sugar
2 teaspoons vanilla
1 cup chocolate chips
1/4 cup cocoa powder
2 tablespoons soft unsalted butter

Heat 1 1/2 cups of the milk on low heat in a saucepan until small bubbles appear.

Whisk 1/2 cup of milk with the 3 egg yolks, cornstarch and sugar.

Slowly whisk egg mixture into hot milk. Cook while whisking until mixture becomes thick. It will be pretty thick, don't worry.

Strain custard through a fine strainer to remove any lumps. Melt chocolate chips, cocoa powder, butter and vanilla into warm custard. Chill custard until cold.

*to cool custard quickly, put some ice and a small amount of water into a bowl larger than the one holding the custard. Put the custard bowl into the ice bath and stir it every few minutes until cool.

3 egg whites
Pinch of salt
6 tablespoons sugar

Whip egg whites and salt until stiff peaks form. Whisk in sugar, one tablespoon at a time, until peaks are stiff, glossy and smooth.

Fold half of egg whites into cooled custard until combined. Carefully fold in remaining half.

Pour chocolate filling into cooled, pre baked pie crust.

Top with 1 tub of Cool Whip with 2 teaspoons vanilla mixed in.

Freeze pie for at least 6 hours, overnight is best.

You can slice and serve the pie immediately after taking it out of the freezer.  Place leftovers back in freezer immediately.

Whole Wheat Pancakes

I love wheat flour, I'll throw it into just about anything because I love the flavor. These pancakes have just enough wheat flavor and still a spongey chewy softness that I love about pancakes.

2 eggs
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
1 cup milk
1/3 cup canola oil
1 tablespoon baking powder
1 cup bread flour
1/2 cup whole wheat flour
2 tablespoons melted butter

Whisk together eggs, sugar, salt, vanilla, milk and canola oil until well combined. Addd baking powder and flours, whisk. Whisk in melted butter to finish.

I cook them on an a dry electric griddle at 325, if you're cooking them in a non stick pan, cook at medium temperature. Do not put butter or oil on cooking surface if it is non stick.

Flip pancakes when outside rim starts to dry and small bubbles form in the middle.

Makes about 16 5 inch pancakes

Honey Wheat Bread

I make some of this about once a week. It's our standard house bread. You can bake it in a 9x5 loaf pan or split it into rolls.

1 1/2 cup hand hot water
1/4 ounce active dry yeast
2 tablespoons honey
2 1/2 cups bread flour

Mix all ingredients and let rise for 20 minutes.

Add:

2 tablespoons honey
1 teaspoon kosher salt
2 tablespoons olive oil
2 cups whole wheat flour

Knead on low speed with a dough hook in an electric mixer for 10 minutes. Dough will be slightly sticky. Allow dough to rise until it doubles, about an hour.

Shape dough by making a square while pinching out the bubbles. Then roll the dough tightly and place into a non stick sprayed 9x5 loaf pan with the seam on the bottom.

Allow dough to rise until it reaches the top of the pan, about 45 minutes.

Bake at 350 for 30 minutes. (About 20 for rolls)

Allow to cool completely before slicing.

Pizza

Most recipes for pizza crust floating around out there taste kind of biscuit-y to me. There's too much oil in most recipes and they only tell you to knead the dough once. I knead it before and after the dough rises. I also highly recommend bread flour, it has more gluten, thus makes the crust more chewey and delicious.

This recipe makes 2 12x17 baking sheet sized pizzas. This recipe halves easily if you like.

You can put whatever you like on here, but I will share my favorite sauce. It's pictured below, they sell it at my Giant Eagle store. I usually only make fresh pizza sauce when tomatoes are in season. One jar is enough for both pizzas. I also never buy yeast in packets. It's pretty much a rip off. I must also suggest you purchase good cheese. I'm not saying it's got to be organic buffalo mozzarella... but you aren't going to spend an hour plus making pizza dough to cover it in mozzarella flavored melted rubber... are you??

1 ounce active dry yeast
1/4 cup honey
2 1/4 cups hot-to-the-touch water
2 tablespoons olive oil
1 tablespoon kosher salt
5+ cups bread flour

In a large bowl, mix the yeast, honey and water. Let proof 15 minutes, until nice and bubbly. Stir in olive oil and salt, then flour. The dough will be wet after mixing in the 5 cups (hence the "+" in the recipe)

Knead dough on a well floured surface, adding flour as needed. You'll probably end up kneading another 1/2 to 3/4 cup of bread flour into the dough. Knead for 5 minutes total. Dough will be soft, smooth and stretchy.

Return dough to bowl and allow to rise for 30 minutes.

Preheat oven to 450

Divide dough in half and knead each half for two minutes on a floured surface. Then stretch and roll the dough to the size of your baking sheet. Put 1-2 teaspoons of olive oil on the baking sheet (enough to wet bottom and sides) Shape dough into pan and top with your desired ingredients.

Bake pizzas for 20 minutes. Rotate them halfway through. Allow to rest for 5 minutes before cutting pizza.