Category: dough

Amish baking at it’s best… Shoo-fly pie.

Amish Shoo-fly pie.

Shoo-fly pie is one of those extremely interesting pies that’s really nothing more than sugar. It’s a goo-pie, really. Made with sticky molasses & sugar. And a little flour, and baking soda. But mostly sugar.

Obviously, it’s one of my favorite things.

So back when Jay surprised me with a new cook book, I was pleased to find out that it was this one!

The Amish Cook's Baking Book (and a recipe for shoo-fly pie!)

It’s filled with amazing pies & cakes & cookies & Amish stories. The first thing I wanted to make was the shoo-fly pie.

However, truth be told, I was hesitant to try to make a shoo-fly pie. See, Dutch Haven in Lancaster, PA makes THE BEST shoo-fly pie, ever, and I’ve eaten enough of it to know. Most shoo-fly pies aren’t as sweet as theirs, and that’s what I love about it. It’s a lot to live up to. Trust me, I know this well. Jay & I once went in three times in one day to sample it (they offer everyone who enters a sample!). We bought three to take home. And ate them. In like a week. So yes, I know all too well the high standard of shoo-fly pie.

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Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ‘em, we loved ‘em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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Four & Twenty Blackbirds baked in a salty honey pie.

A few months ago, back during the height of “pie season”, my mother sent me a link to Daily Candy that featured this pie. The name intrigued me: Salty honey pie. Sounded awesome. As far as I’m concerned salted anything is pretty delicious- salted caramel, salted chocolate, etc.

I know of this pie shop & the name is pretty awesome. Not only that, but the cover of the book is awesome too:

The Four & Twenty Blackbirds pie book.

So anyway, now that the holidays have wound down & I’m not on a baking schedule of specific traditional treats, I thought I’d make this salted honey pie & see how it is. See if it lives up to the idea of deliciousness that I (& everyone else) has in my head. I made it twice (this is the second one). The first one didn’t look that great because I used a larger pie plate than I should have for the sake of convenience, and the crust slid down into the filling. This one was ultimately the better-looking one, so aesthetically speaking it “won.” However both tasted fantastic.

Salty honey pie recipe from Four + Twenty Blackbirds pie shop.

I think it’s Jay’s new favorite pie.

And I am always, ALWAYS bad at pie crust. Always. I just can’t get it perfect, ever. Oh well.

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A pie for the ages: bourbon sweet potato pumpkin pie!

I’m publishing this pie today, because I wanted to give you time to make it for Thanksgiving. I purposely didn’t post it too early, and I specifically waited until this date. I wanted to give you enough time to really absorb what you’re seeing. Then get up, go out to the store & get the ingredients you need to make this, then come home & plan to do so on/by Thursday. I felt it had to be done this way. So I’m giving you a few days, and I expect you all to make it. You must. Seriously.

It’s THAT good.

Don’t believe me?

Bourbon sweet potato pumpkin pie, anyone?

It’s the pie to end all pies.

It’s a pie for the ages!

Bourbon. Sweet potato. Pumpkin. With toasted meringue. Toasted bourbon meringue, that is.

Sweet potato pumpkin pie with bourbon! And more bourbon in the meringue.

Say word.

A motherflippin’ bourbon sweet potato pumpkin pie with toasted bourbon meringue! 

When I told Jay of my plans to make it, his jaw dropped open. And he doesn’t even really like pumpkin anything! I knew I was on to something. Although, in hindsight, it might have just been the mention of bourbon. Either way, I combined a few different recipes for a few different pies & came up with this: the holy grail of autumn piedom.

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Spooky ooky cookies.

Boo!

 

Have I mentioned lately that this is my favorite time of year? I have? Oh. Well in that case… should we just get right to the cookies?

Because I’d hate to bore you with tales of how much I adore Halloween. I’d just hate to keep talking about it… I mean, it’s probably obvious. I live for monsters & zombies & black cats & witches. I’m the kid who went to Salem, MA at 8 years old & was fascinated by not only Laurie Cabot’s witch store (where I bought my own wand) but also the fact that there was an actual dungeon. I always loved Halloween. When I was 14, I wanted to go as The Bride of Frankenstein. Problem was back then they didn’t have pre-made costumes for that… so my mom, my uncle Pat & my cousin Tommy all helped to hand-make me a costume. My cousin & his girlfriend rented the movie for us to watch, then we all planned it out- my mother made a dress out of torn old white sheets. She spray painted silk flowers black, & she tied a black ribbon on them for my bouquet. My uncle took a “Vampira” wig & hung it upside down then sprayed that Stiffen Stuff on it to make it stick up. My cousin then spray painted two silver lightning bolts for either side. BAM! Combine that with white face paint, black exaggerated eyebrows & drawn on neck stitches… I won best costume at the party. Take that, parents of kids with store bought costumes.

She’s still my favorite, the Bride.

Have I bored you yet?

Are you just dying to see these cookies?

Soft, dark chocolatey sugar cookies with melted monsters made of royal icing & candy eyes!

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Peach bourbon black walnut crostata.

Peach bourbon black walnut crostata; the lazy woman's dessert.

Also known as: “The Lazy Woman’s Dessert.” No, but seriously. It’s an amazingly easy thing to make. It’s a pie without being a pie. A pie without the fancy fuss of a pie. A tart without being too perfect. You don’t even have to make a pie crust look pretty for this.

Also… literally, I had no clever puns for the title of this post. But this crostata doesn’t really need one, it speaks for itself. Fresh, juicy peaches, chopped black walnuts, a little Blanton’s bourbon with sugar & a rough-edged pie crust come together to make a heavenly dessert.

As a matter of fact… I don’t even have a recipe, really.

Peach bourbon black walnut crostata.

There was no way I was going to post this at all, actually. I made it because I received another large box of peaches & nectarines right after canning up all the rest of those gorgeous Washington State peaches. So I figured before I got into more canning, I’d bake something up. I threw it together in no time at all, totally winging it. Listen- I follow recipes for things all the time. I put up jar after jar of jams, fruit & pickles & I follow cake recipes; 1/2 teaspoon salt, 1/4 teaspoon this, 1 cup that. Sometimes I like to just go wild & crazy & throw some things together to see if it’ll work out. And it just so happens it usually does, and this time it was pretty enough visually. Anyway, I took some photos (because I take photos of everything I make- true story), and posted a little picture on Facebook & Instagram.

All of a sudden… I had a ton of requests for the recipe. Really?

Okay. Except there isn’t one.

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Independence Day pastries.

Every heart beats true for the red, white & blue. Happy 4th of July!

When our founding father’s made the blueprints for America, I don’t think they had any idea that this time of year would turn into such a circus. Don’t get me wrong- I’ve got nothin’ against a good party. I love to grill up some hot dogs & burgers & have a cold beer. I love the colors red, white & blue. I love seeing everyone (or almost everyone) flying the flag. I have nothing against the 4th of July in it’s current incarnation. As a matter of fact, it’s pretty great.

I just hope that it’s not reduced to nothing but another excuse to get drunk & stupid for most people. Like I said- I have nothing against a good time. But there’s more to the day than a reason to get plastered & blow an arm off. This is a historical day, an important day for Americans. On July 2, 1776, the Congress voted to approve the resolution of independence from Great Britain. From this, Congress turned their attention to the Declaration of Independence, one of the most important documents (if not the most important) in American history. The document explains the decision for leaving Britain’s rule, becoming 13 independent states that formed a new nation, The United States of America. The date on the Declaration itself was July 4th, which was the date the official wording was approved, so because of that, we celebrate on the 4th. But whichever day it is, it’s important. It should mean something.

For me, it’s not just a reason to party. I never take a minute of my existence for granted, not just that I’m healthy, etc… but that I live in a country which- for all it’s many faults- is pretty damn awesome. But to be honest? Holidays for me are always a(nother) excuse to bake. And as a matter of fact, my mother’s birthday happens to be tomorrow, so it’s kind of a double celebration, which means double the desserts. Which calls for some easy mini pastries for the 4th.

Easy little fruit-filled pastries for the 4th of July! #4thofjuly #independenceday

I’ve made homemade PopTarts before, and I’ve made tons of hand-pies or mini-pies. So I thought that it’d be fun to make some patriotic-themed ones for the 4th. It’s a simple, hand held dessert that bakes up pretty quickly and makes use of fresh fruits. I know, it doesn’t seem simple. There are a lot of steps involved, but in all honesty they’re easy steps! However- you can also use canned pie filling to make them, as well as frozen pie crust. One small can of pie filling and two frozen pie crusts will probably give you around a dozen of these, maybe less.

And you don’t just have to use the blueberry filling. Make strawberry, cherry, blackberry… whatever you want! Or a few of each.

Patriotic blueberry-filled mini pastries. Also known as red, white & BLUEberry pastries! #4thofjuly #independenceday

Why stars? Well because of the stars & stripes of course! The American flag is commonly referred to as the “stars & stripes”, obviously because of the fact that it contains both. The stars are known as the “Union field”, meaning the stars represent the States of the Union. The union field is a blue square, so it was only right I use blueberries in the pies. Right?

If I’m being totally honest, though, I really just wanted to say they were “red, white & BLUEberry.” I’m corny like that.

INDEPENDENCE DAY FRUIT-FILLED MINI PASTRIES

Ingredients:

Pastry dough:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
  • 1 egg
  • 2 tablespoons milk
  • 1 egg, lightly beaten (to brush on pastry)

Blueberry filling:

  • 1 pint blueberries (2 cups)
  • 6 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water

Directions:

  1. Make the dough:
    1. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
    2. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out.
  2. Make the filling:
    1. Combine blueberries with cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes. Combine cornstarch and water in bowl, then add to pan with blueberries. Cook over medium heat until mixture comes to full boil and is clear and thick. Pour hot mixture into large bowl & same as with the cherries, cool until room temp.
  3. Roll the dough out. Roll out one piece of dough to about 1/8-inch thick, in a 9″ by 9″ square, or as close you can get to that. Using a sharp knife, pastry wheel or bench scraper, trim the dough so you have even smooth edges. Add those scraps to a scrap pile- we’ll deal with them later.
  4. Cut the sheet of dough into 6 squares/rectangles/squarangles/whatever shape you can. On half of the squares, cut a star shape out of the middle; these are going to be the “tops” of your pastries. Save the stars!
  5. Using a spatula, transfer the “bottom” squares to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving about a 1/2-inch of space around the edges. DON’T OVER FILL THEM. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles.
  6. Now, if you want to, you can add the cut out stars, attaching them with some of that beaten egg, to the tops of some pastries. Offset them on the cutout, or put them next to it, etc, then brush that too with the egg. If you’re not using the stars, dust them with cinnamon sugar along with the scraps mentioned above, and bake them on another cookie sheet until golden. INSTANT SNACKS.
  7. Repeat #’s 4 & 5 with the other half of your dough, if you wish. If not, the dough will keep in a fridge for a few days.
  8. Refrigerate the pans with the finished pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350° degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.

Independence day mini fruit pies! Better than those popular toastier pastries & great with vanilla ice cream. #4thofjuly #independenceday

If you wanted to add a white icing to the top, you could. Or ice the stars white with little red sprinkles. Cuteness.

So, here’s the deal: I’d suggest using the above as a guideline, because I never get the right amount of pastries. EVER. I never measure right, and I always end up with more or less than I’m supposed to. And mine are never perfectly shaped- they’re always wonky & uneven. But that’s okay! Who cares!? The important thing is that they’re DELICIOUS.

And they are. They’re particularly amazing to eat around the firepit, with a bowl of vanilla ice cream (or cherry!), while watching the fireworks.

Happy Independence Day!

Delicious little pastries filled with blueberry (or cherry, or strawberry). #4thofjuly #independenceday

 

Blueberry cream pie for Dad, plus a bonus jam.

This is my dad. Well, it’s him in the 1970′s, anyway.

Mein papa, 1970's.

My dad likes food.

My grandpa Butch liked food too, but he was my maternal grandpa, so there was no blood relation between them. However, between the two of them, I think that’s where I inherited my love of eating, my ability to eat more food in one sitting than a truck driver twice my height & weight, and also… my ability to inhale food as if it was the last meal on earth. Honestly, I eat faster than anyone on the planet. Everyone yells at me, tells me not to rush, to enjoy it. AND I’M NOT RUSHING. I DO ENJOY EVERY DAMN BITE. I JUST EAT FAST. Get over it. I once had someone ask me if my parents were in the military, because they knew someone who grew up in a strict military house where meals were timed. No. My parents were not insane drill sergeants, and neither of them were in the military. I just friggin’ fast, okay? Sheesh.

Anyway…

Other things I get from my dad: my height (I’m 5’9″ or 5’10″, somewhere in there), my stubbornness, and I’m sure my mother could tell you many more.

My dad also likes blueberry pie (I did not inherit this).

Pie prep!

Blueberry cream pie for Father's Day! The only baking involved is the crust.

For Christmas, a guy Jay works with went and picked up a bunch of pies from this place out on Long Island called Briermere Farms. They’re known for their pies, and they’re pretty incredible I have to say. Even though the only one I’ve had so far is the chocolate cream, I’ve seen how they look & visually they look… well… they look like pies you want to dive into headfirst, basically. And the fact that they’re all natural, homemade & don’t contain nasty preservatives or fake stuff? Even better. From the website:

All of our pies, bread, muffins, cookies, cakes, jam, and jelly are made right here on our farm from scratch. There are no pre-prepared ingredients or fillings bought for use. Most of the fresh fruit used in our bakery is grown right here on our farm.

But anyway, this guy drove all the way out there with a list of pies that other guys ordered, and picked them all up, just because the pies are that good. I’m talking like 30-something pies. They’re that big of a deal. So Jay ordered us a chocolate cream pie for dessert, as well as blueberry cream pie just for my dad, since he’s such a big blueberry pie fan.

And it definitely lived up to the hype. Even Jay liked it- and he hates berries more than I do. So I thought, gee, when Father’s Day comes around next spring, I should try & duplicate that pie.

Blueberry cream pie!

And so Father’s Day is here. And who better to look to when recreating a fantastic, cream-filled pie than Paula Deen? I mean, really.

So I found Paula’s version of the blueberry cream tart, and I decided it seemed pretty damn good. Now I’m not sure if it tastes anything like the one from Briermere Farms, but my dad sure likes it. I adapted it slightly from Paula’s original recipe. And looking at this pie, I take back what I said about not being a pie person. I make a pretty awesome looking pie!

And I guess we won’t have to order this particular pie from Briermere Farms anymore.

Easy & delicious blueberry cream pie. Perfect for Father's Day or a summertime barbecue.

BLUEBERRY CREAM PIE (adapted from Paula Deen’s Blueberry Tart recipe)

Ingredients:

  • 1 9-inch deep-dish pie crust
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 pint (8 oz. or roughly one cup) fresh blueberries (I used Driscoll’s*)
  • One 21-ounce can blueberry pie filling (or equivalent amount of homemade blueberry pie filling)

Directions:

  1. Preheat your oven to 350° F.
  2. Make your pie crust, and press it into your pie dish, poking holes in the bottom and sides with a fork. Bake for 10-12 minutes (or as directed on the package if using frozen) until golden, then remove and let cool completely.
  3. Beat the cream cheese with the confectioners sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks, then fold the whipped cream into the cream cheese mixture. Add the vanilla. Fold in the fresh blueberries gently.
  4. Spoon the cream mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.
  5. Serve to your dad & tell him to enjoy!
 *I used Driscoll’s berries because I really liked what I read about them over at Food in Jars.

Easy & delicious blueberry cream pie.

I’m sure you could probably use a cookie crust, like graham cracker, and there wouldn’t be any baking at all! You can totally make your own blueberry pie filling, and on the same note you can use a frozen pie crust if you prefer.

Yes, there are people who will tell you not to, yes there are people who’ll rip you a new one for not making your own everything… but do what’s best for you. If it’s your first pie, then take baby steps. Pie crust can be rough for a beginner (it took me a long time to get a handle on it and I still suck at fancy crusts!). Of course, this is an easy pie to start with if you’re new to pie-making: there’s relatively little to do, not a lot of baking involved, and not too much prep.

And not for nothing, I think this idea would work really well with cherries, too, and probably even raspberries.

Fresh blueberries for blueberry cream pie (and blueberry basil jam!)

And if you’re like me and you buy more fresh blueberries than you need, you can make a simple little jam, too.

I decided to create something a bit more unique than your average blueberry jam, however. An added Father’s Day bonus for dad, if you will. My friend Chrisie made blueberry basil preserves last year & ever since then I’ve been dying to do that myself. It sounded so different, like it wouldn’t work. But yet the smell of the blueberries cooking with the basil totally made sense. It’s a genius idea, really, even more so than my raspberry-jalapeño-cilantro jam.

So what I did was I took Love and Olive Oil’s recipe for blueberry basil preserves and used Food in Jar’s recipe for small-batch blueberry ginger jam and kind of made a Frankenstein monster of blueberry recipe jamminess.

Blueberry basil preserves.

SMALL-BATCH BLUEBERRY BASIL PRESERVES

Makes about 12 ounces; either one half- pint (8 oz.) + one 4 oz jar or three 4 oz. jars

Ingredients:

  • 1 dry pint fresh blueberries, washed & dried (again, I used Driscoll’s)
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 4-5 large basil leaves, washed & torn

Directions:

  1. Smash your blueberries a bit and place them in a bowl with the sugar. In a mortar & pestle, bruise the torn basil leaves slightly and add to the blueberries & sugar. Toss together & let sit for one hour.
  2. Meanwhile, sterilize two 8 oz. jars or one pint jar, and put the lids in hot water to soften the seal.
  3. When ready, put the fruit mixture into a medium saucepan. Bring to a boil and cook for 15-25 minutes or until it passes the plate test/reaches 220° F. This might take longer or maybe even less time; it will depend on the weather, how much liquid is in the berries, the ripeness, your stove, the type of pan you use, etc.
  4. Pour into warm prepared jar(s). Wipe rims, place lids & bands, and process in a boiling water canner for 10 minutes.

If you’re umfamiliar with term “the plate test“, you have no idea what I mean when I say “sterilize your jars“, then click those links, and if you’re totally new to the canning thing but you desperately wanna start… then go read my post Canning for Dummies.

Blueberries are like little bombs of pectin, so I’m not sure why people always want to add more pectin to blueberry jams. They don’t need it! Let them cook down on their own. Oh, and wear a dark-colored apron when you make this. Blueberries like to attack sometimes.

Blueberry basil preserves.

4-ingredient blueberry basil preserves.

I can’t speak on the taste, but it sure looked pretty. And that pool of clear blueberry “liquid” is actually gelled, & wrinkles when pushed, so the preserves aren’t as loose-set as they appear. I tried to show in the photos that there are indeed basil leaves in there, but those suckers were hard to find. You’ll have to trust me.

Happy Father’s Day to all the awesome dad’s out there. Enjoy your day!

 Sources & credits: Longaberger black 11″ pie plate, Sur La Table marble rolling pin, vintage silverware, Ball® 8-ounce jars can be purchased at freshpreserving.com.

Deep dish “pizza in a cake pan.”

Deep dish cake pan pizza! So easy!

If there’s one thing you take away from this post, it’s this: pizza is good.

There are people who will tell you it isn’t. There are folks who demonize it, bitch about the cheese or the amount of carbs. There are people who claim it’s greasy & unhealthy or who say things like “Wow, look, a heart attack on a plate.” Those people aren’t your friend. Sure, they disguise themselves as “friends.” But really, anyone who tries to tell you that pizza is bad is a horrible person.

Pizza isn’t bad. Pizza isn’t at fault.

People who eat pizza four times a day, every day, and eat themselves obese? They’re at fault. Those people who don’t get any exercise, eat crappy diets & then get sick & blame cheeseburgers or pizza? It still doesn’t make pizza- or burgers- the bad guy. Pizza isn’t an every day, all day meal. Neither are cupcakes. Or ice cream. Or cheeseburgers. And if you can’t understand that, and you’re blaming food, then honestly you need to sit down & re-examine your life. STOP BLAMING FOOD. STOP LABELING THINGS LIKE BREAD AS “BAD.” BREAD IS NOT BAD. You are bad for food shaming people. YOU are the asshole. By telling people to stop eating carbs or fats or sugar altogether you aren’t educating them in a good diet, you’re making them feel bad. Not to mention spreading false nutritional information, because since when has one or two slices of pizza- or even a whole pie, really- made anyone fat? Never, that’s when.

And let me just say this: one of the things that totally drive me nuts/insane/bananas/bonkers/pick a word about having a food blog that isn’t loaded down with quinoa or gluten-free fad diet stuff are the questions. Ohhh, the questions. Such as…

“Oh mah gah, like how do you NOT weigh 1,000 pounds!?”

“Holy crap if I ate like this I’d be a freakin’ WHALE! How do you stay so skinny?”

“Where do you put all this food??? You’re so thin!”

“Marilla, seriously, how are you able to eat all of this?”

“No really… how is it possible your house is full of delicious treats and you don’t eat them all?”

Have you ever heard of self-control? Moderation? COMMON SENSE? Do you HONESTLY think I eat nothing but cupcakes & pizza four times a day every single day? What planet do you come from? I eat a shit-ton of salads & vegetables, but who the hell wants to read about that? I certainly don’t. Salads are boring. Delicious, yes, but not interesting. Trained monkeys can figure out how to make a good salad, let’s face it, it’s not that hard. Also… these people asking these questions are clearly not food bloggers. Because if they were they’d realize that by the time the food is prepared, cooked & done, the photos are set-up & taken & every one else has eaten, we’re too damn tired to eat or to do anything but nap.

Deep dish cake pan pizza: how to make deep dish pizza the easy way, from the dough up. NO MIXER REQUIRED!Side note: isn’t it funny I posted ice cream and pizza within a few days of one another? I think so. Junk food done right!

Okay now that that’s out of the way, let’s get into the good, positive pizza talk. ‘Cause everybody loves pizza! Well, unless you’re one of those buzzkills I mentioned above, anyway… but who cares about them? 

Being from New York, I especially love pizza. I’m partial to New York pizza, of course, but I do love me some deep dish. Thick, oiled crust, gooey cheese. Oh man. It’s some good stuff. I could live on pizza, really. Although like I said- that’s not exactly feasible… either way, I love it. I also love making my own pizza, as is evidenced by the four or five different recipes I have posted on this blog alone! Making your own dough is not as hard as you think it is, even if you don’t have a stand mixer with a dough hook you can make your own awesome pizza dough.

EASY PIZZA DOUGH RECIPE

Makes two 8″ deep dish cake pan pizzas, one 9″x13″ pizza or 3-4 free form thin crust pizzas

Ingredients:

  • 5 cups flour
  • 1 teaspoon salt
  • 3 teaspoons active dry yeast (not instant)
  • 2 tablespoons plus 2 teaspoons olive oil
  • 2 cups lukewarm water

Directions:

  1. Sift the flour and salt into a large bowl. Stir in the yeast, then make a well in the center.
  2. Add the olive oil and the 2 cups lukewarm water.
  3. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.
  4. Set aside in an oiled bowl and cover the bowl with a clean dishtowel.

 Deep dish cake pan pizza with easy homemade dough.

How good does that look? Drool-worthy. And EASY. I promise you, it’s very, very easy.

DEEP DISH CAKE PAN PIZZA

Ingredients:

  • 1 batch homemade pizza dough (if using frozen or refrigerated, thaw & let it come to room temp)
  • 2 cups marinara sauce or sauce of your liking, homemade or store-bought (this sauce works well), or, two large tomatoes sliced & patted dry
  • 2 cups mozzarella cheese, grated or sliced
  • shredded or finely grated parmesan cheese (I used a combination of both)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • sliced pepperoni, crumbled ground beef, or any toppings of your choice

To make the pizza:

  1. Preheat the oven to 425° F and get two 8″ cake pans ready.
  2. Add 3 tablespoons olive oil, 2 teaspoons minced garlic, and 1/4 teaspoon each of dried basil & oregano in a small saucepan. Heat gently until it smells like it’s ready. Turn off the heat & brush the cake pans with it fairly liberally.
  3. Divide the dough in half. Press each ball into it’s own cake pan. If it springs back too much, let it rest for 5 minutes and try again. Punch & press it into the pan, pushing & pulling the “crust” over the top of the pans by roughly 1/2″.
  4. Brush the crust part with the olive oil mixture and sprinkled a handful of shredded parmesan and a 1/2 cup mozzarella cheese over the bottom of each of the pizza crusts. Bake in the oven for 10 minutes.
  5. Remove the pizzas and add the sauce or sliced tomatoes and then the remaining mozzarella cheese, as well as any toppings you might want to add. Sprinkle with more parmesan (I used grated for the tops), add a basil leaf (if desired) and put back into the oven for 15-20 minutes or until sauce is bubbly & crust is golden.
  6. Remove from the oven and set aside for 10 minutes before cutting. This dough also works when made in a single 9″ x 12″ baking dish or pan for a “Sicilian”-styled pizza. Cooking directions for that pan size can be found here.

I’d avoid using fresh mozzarella for this as it can be too watery and make your pizza too soupy. If you do use it, make sure it’s drained thoroughly & patted dry as much as possible. Also, if you make your own sauce for it, try using fire-roasted tomatoes. I guarantee you you’ll never want to use a regular can of tomatoes again. And be sure to use fresh tomatoes that have been patted dry of all liquid as well, if you aren’t using sauce & you’re taking the fresh tomato option.

Serve with more cheese, preferably while singing “That’s Amore.” Red gingham tablecloth & bottle of chianti with the straw bottom optional.

Deep dish cake pan pizza!

P.S. the tiki mug giveaway ends TONIGHT at 11:59 p.m. EST! Don’t miss out!

Vanilla-strawberry jam cakes.

Sometimes you just want a really quick dessert that isn’t chocolate. Or maybe you don’t, but other people might. Some people are fruit people. I know a lot of folks that, when given the option, will take a fruit salad or blueberry pie over a dark chocolate cake or decadent seven layer salted caramel chocolate ganache thingy. Or maybe you want to start eating a bit lighter. Or perhaps you’re just wanting to use up some fruit jam or preserves.

I know how that is, sister.

Although in this particular case, I sort of made up the dessert around the fact that I had made the jam, not so much to get rid of it, but to showcase it. I was looking through the book Cake Ladies & I got inspired by all that Southern-ness. So I just decided spur-of-the-moment that I wanted to make a different spin on the strawberry shortcake. Well, that and it was 80 freakin’ degrees here in New York last week. I was not in the mood for heavy duty cakery or cupcakery. I wanted to make something fun & light. Strawberry shortcakes sounded fun, but I wanted to do a different twist on them, and so vanilla-strawberry jam cakes were born.

However, I cheated & used Bisquick because I wasn’t in the mood to labor over the dough. Plus… to be honest… I just felt like it. I’m not going to make any excuses. Sometimes you just have to take a shortcut. I’m not ashamed.

But if you’re anti-Bisquick or you just don’t have any/can’t get any, here’s a recipe for making your own. However, almost any drop-biscuit dough recipe will work here.

Or, you can make a traditional shortcake, if you have a family recipe you hold near & dear. A simple vanilla or unflavored scone recipe would work as well.

The jam is a great way to introduce yourself to making jam, if you’ve never made it before. It’s a really easy one, and it thickens easily. When it’s done, if you’re not making the cakes at all (and you just want the jam) or you aren’t making them right away, all you’ve gotta do is just put the jam in any clean, warm jar you’ve got. I say warm because the jam gets very hot (obviously) while it’s being cooked, and if you put it into a cold jar it could shatter or crack. I used canning jars, but old spaghetti sauce/pickle/mayonnaise jars or little jars with hinged lids work just fine since you won’t be “canning” it. Just be sure the jars are thoroughly cleaned.

VANILLA-STRAWBERRY JAM CAKES

Ingredients:

  • 4 cups fresh strawberries, washed & hulled (a little over a pound, depending on the size of the berries)
  • 1 vanilla bean
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon bottled lemon juice
  • 2 1/3 cups Bisquick baking mix
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup milk

Directions:

  1. Slice the strawberries & using a potato masher or your (clean) fingers, mash & squish them together. If this doesn’t work, and the berries are too firm, cut them smaller.
  2. Place the strawberries in a large saucepan. Split and scrape the vanilla bean, adding the seeds to the berries. Add the empty vanilla bean along with the 1/2 cup sugar & lemon juice, stirring & cooking over medium-high heat, breaking up any large chunks of berry with a wooden spoon.
  3. Cook until it thickens and you can see the bottom of the pan when you stir, roughly 10 minutes.
  4. Remove the vanilla bean with tongs and add the jam to your clean, warm jars. You aren’t canning this so just make sure the jars are cool before refrigerating them. If making the cakes right away, there’s no need to refrigerate them (unless you prefer the contrast of cold fruit filling to warm dough).
  5. Meanwhile, heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 tablespoons of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet.
  6. Bake 10-12 minutes or until golden brown. Remove from oven, and let cool on cookie sheet for 10 minutes. Move to a wire rack to cool until just slightly warm. Plate the cakes, spoon vanilla-strawberry jam on, then spoon some fresh whipped cream on top (see below). Dust with confectioner’s sugar if desired. Voila!


WHIPPED CREAM

Ingredients:

  • 1/2 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract

Directions:

  1. In the bowl of a stand mixer, whip the three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or vanilla as needed, by the 1/4 teaspoon.
  2. Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get butter!

This very same recipe can be used without the jam, and with fresh strawberries. Or macerated strawberries if you prefer. I just think the vanilla-strawberry jam gives it a totally different spin. The jam is also great on oatmeal, English muffins, you name it. I should also say that this jam recipe would probably work well with raspberries or blueberries too, or even blackberries. The strawberries bright color lets you see the black vanilla bean flecks, but that doesn’t really matter. If you prefer blueberries, try making these jam cakes with them instead!

 

If you’d like to can the jam for shelf-stability, I’d recommend following a trusted canning-safe strawberry jam recipe and just adding the vanilla bean to that. Here’s a post I wrote up last year with more instructions on canning, and links to some reputable canning resources on the web.