Real Pizza Bread

As opposed to fake pizza bread?

Apparently I already have a post titled "Pizza Bread", and it's pizza fillings inside of mini bread boats. I wish I had titled that something else, like Pizza Bread Boats....

This is a legit loaf of bread filled with delicious pizza toppings. To get Dan to eat it I had to scale back on the toppings I would actually include. I would have included some chopped sun dried tomatoes, but apparently when I ordered Dan to clean out our entire fridge and freezer on Monday night I let him throw away the almost new package of them in the fridge. Bummer... What else would I like to add? Some green onions, maybe some diced green or red peppers, and some garlic powder to the dough. And more cheese....things can always use more cheese...

Other than the wait time for the dough to rise, this recipe is super simple. You can take my word for it because I almost never make "real" bread. The kind with yeast, that has to rise, and then rise again, etc. I like to throw everything in a bowl, stir it, dump it into a pan and bake it. That might be why I have about 6 different banana bread recipes on this blog...

But really, no kneading or punching required, just some chopping of ingredients, stirring, rolling out some dough, rolling up some dough and baking. It's a great recipe if you're not experienced with yeast breads, which is me.

Real Pizza Bread
adapted from Inspired by Charm

1.5 cups warm water
2 tsp. instant yeast
3 and 1/3 cups flour
1.5 tbsp. sugar
2 tsp. kosher salt
2 cups of chopped fillings of your choice (I used pepperoni, black olives, real bacon bits, and minced garlic)
1/2 cup Parmesan cheese
2 cups shredded mozzarella (or whatever you'd like, I did 1/2 mozzarella and 1/2 pizza blend)

1. In a large bowl, add the warm water and sprinkle the yeast on top. Let sit for 3 minutes.
2. Add the flour, sugar, and salt and stir until just combined. Add the toppings and Parmesan and mix until well combined. If the dough still feels too tacky, sprinkle in a little more flour.
3. Let sit and rise for 1 hour. Move to the refrigerator and let sit for another hour.
4. Preheat oven to 450 and lightly flour a work surface.
5. Roll out your dough into an 11x17 rectangle. Top with shredded cheese and fold the edges in so the cheese isn't exposed. I just folded in each side and sealed the edges. Just make your prettier than mine...
6. Let it sit while the oven preheats.
7. Bake on a baking sheet or pizza stone for 35 minutes. After 20 minutes, I placed a piece of foil on top of my bread so didn't get too dark.
8. Let cool, slice, and enjoy!

Chicken, Bacon, and Broccoli Alredo Stuffed Shells

Cooking actual meals and pregnancy don't mix. At least not for this preggo. Most nights I have no desire to eat a meal, let alone cook one. I've been settling for easy foods, such as cut up fruits and veggies, and have had quite an aversion to meats. For some reason, the texture of most chicken and steak just makes me gag. Sweets however have been more of a craving. So with the rarity of meats and increased sweets consumption I know that pregnancy can really throw off your normal meal habits.

Last night I made a BBQ beef and biscuit casserole, which is a variation of a dish I've made numerous times, so nothing to really blog about. I was able to eat a bunch of ground beef, so that was pretty good since I haven't eaten too much meat lately. Tonight, there was some chicken in my shells, so another way I've added some meat back into my diet. Although, as I was eating dinner, I was mostly thinking about the bowl of cherries and blackberries I'm about to have as my nighttime snack. Basically, if it's fresh and cold, I'll eat it.

I LOVE stuffed shells. Traditional, ricotta-filled, red sauce smothered shells. Dan, however, isn't much of a red sauce guy. Every now and then he'll eat some lasagna or pasta with red sauce, but it's rare. He's more of an Alfredo or butter/oil and garlic kind of guy. I'll eat anything, so I can usually be accommodating. These shells have everything he will eat, chicken, bacon bits, cheese, Alfredo sauce and broccoli (one of the 4 veggies he'll eat). They're also pretty easy to throw together if you use a rotisserie chicken (like I did) and some steamer broccoli florets (like I did) and just have to chop them up.

It was also 90 degrees today. So I only ate a few, because the heat and my general disliking of heavy hot foods lately wouldn't let me have any more than that.

Now I'm off to go get my bowl of blackberries and cherries...

Chicken, Bacon, and Broccoli Alfredo Stuffed Shells
adapted from Sweet Dash of Sass

25 or so jumbo pasta shells, cooked al dente and drained
2 cups chopped cooked chicken
2 cups chopped cooked broccoli
2 (16 oz) jars Alfredo sauce divided
Chopped bacon (optional)
1/4 cup shredded Parmesan
1 cup shredded Mozzarella
salt and pepper

1. Preheat oven 350 and grease a 9x13 baking dish.
2. In a large bowl, mix together the chicken, broccoli, 1 jar of Alfredo sauce, cheeses, and salt and pepper to taste.
3. Spread the other jar of Alfredo sauce on to bottom of the prepared baking dish.
4. Stuff the shells and arrange in the dish.
5. Cover with foil and cook for 35 minutes.

 

 

A little extra Alfredo sauce for the top would have been better!

 



French Vanilla Cappuccino Cupcakes

Two types of cupcakes in 3 days? I know, I'm excited about it too.

I'm beginning to become bolder in my cupcake baking. Okay, well, slightly bolder. I'm able to look at a recipe and loosely follow it now. I don't have to panic when I don't have all of the ingredients since I've finally nailed down some solid substitutes for ingredients. This recipe I mostly followed, with some exceptions. For the frosting, I just looked at the ingredients once and then did my own thing with them, but similar to what's outlined.

As always, I like cupcakes made from scratch, but every now and then I will doctor up a box mix. I never use a straight up box mix unless I'm a) in a super time crunch, b) ruin a batch and don't have the ingredients to replicate it and NEED a batch of cupcakes, or c) I'm testing out frostings so the cakes don't matter. When I do use a boxed mix I always change it a bit. I'll add an extra egg, use melted butter instead of oil, substitute milk for the water (or other liquids), etc...

This recipe is a boxed base, but with lots of extras added in, like brewed coffee, coffee flavoring, sour cream, milk, and egg whites. No, I did not come up with doctoring combination, the original blogger did, and man, did she nail it. These cupcakes are SUPER AMAZINGLY fluffy and moist. I would make the cakes and not frost them and then eat the whole batch.

I didn't....but I would...

I don't have coffee extract, nor do they have it at the grocery store near me, but I decided I'd sub in some brewed coffee and some of coffee candy flavoring oil. It worked well. It didn't over-power the cake, but gave it just a hint of coffee flavor. I also used vanilla bean paste instead of extract for a little extra punch. In the frosting, I also used some brewed coffee, coffee flavoring and a little sprinkle (may an 1/8 teaspoon) of espresso ground from a N'Espresso  capsule. The recipe below is how I made it with what I had on hand.

These may be in the top 10 of cupcakes I've made. My last post, with the Watermelon Cupcakes, also might make the list. They went like hotcakes at the cookout, with people telling me I should be selling them. Oh if only I could make a living on that...

French Vanilla Cappuccino Cupcakes
adapted from Living Better Together

1 box of white cake mix
1 package vanilla instant pudding mix
4 egg whites
1 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 tbsp. brewed coffee (or coffee extract)
1/4 tsp. coffee flavoring oil for candy (LorAnn brand) (If using extract, omit this)
1/4 tsp. sea salt

For the frosting:
2 sticks unsalted butter, room temperature
4-5 cups powdered sugar (I used about 4.5)
About 1 cup instant French vanilla cappuccino powder (I bought a box that had 4 little packs that was maybe 3/4 cup)
1/8 tsp. coffee flavoring candy oil
2 tbsp. brewed oil
2-3 tbsp. heavy cream
1/8 tsp. espresso grounds

1. Preheat oven to 400. Line 20 muffin cups with liners.
2. Beat all cake ingredients together in the bowl of a stand mixer on medium for about 1 minute until combined.
3. Fill liners 1/2-3/4 way full and place in the oven. Lower the temperature to 375 and bake for 18 minutes or until a toothpick comes out clean.
4. Let cool completely
5. For the frosting, in the bowl of a stand mixer beat the butter for 2 minutes until fluffy. Add 1 cup of powdered sugar at a time, mixing on low in between additions. When it gets very thick, add a tablespoon or two of brewed coffee. Add more powdered sugar and beat on low. When it gets thick again, add a tablespoon or two of cream. Add the cappuccino powder, coffee flavoring oil, and espresso grounds and beat again until fluffy. Add more cream or sugar depending on the consistency you want.
6. Frost cupcakes and tell your husband several times he can't eat them all.

Until I get real labels made, I used sticker paper, a 2-inch hole punch, a rubber stamp, and a marker to make some labels for my boxes. Not bad for 3 minutes....

Watermelon Cupcakes

It's April 25th, and the high today is going to be maybe 58 degrees. Get your act together New England, we're done with the cold!

My friends' daughter is 4. They're having a little cookout to celebrate and I made my tortellini skewers that I bring everywhere. While my tortellini were cooking I decided on a whim to make cupcakes. I couldn't use my go-to Vanilla Bean Cupcakes since I was missing a couple of things, so I used an easier vanilla cake recipe that I've used before. Both are good, but the Vanilla Bean recipe is better. I doctored the recipe with some mini chocolate chips and food coloring gel for the pink cupcakes (watermelon with seeds), and then whipped up my own buttercream with some watermelon candy flavoring and food coloring gel again for the watermelon flavor. It's a flavor for some (hopeful) warmer weather soon. I also didn't have sour cream, so I substituted it with some homemade buttermilk (1 tsp. lemon juice with 1 cup of milk, let sit for 5-10 minutes and use as much as needed).
These are just the right amount of watermelon flavor, enough to taste it but not overwhelming, and the frosting was perfectly fluffy!

Watermelon Cupcakes
adapted from Deliciously Sprinkled
Makes 12 cupcakes

For the cakes:
1 and 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 cup sugar
1 stick unsalted butter, softened
1 and 1/2 tsp. vanilla bean paste
1/2 cup sour cream or buttermilk (see homemade above)
2/3 cup mini chocolate chips
pink or red food coloring

For the frosting:
2 sticks unsalted butter, softened
4 cups powdered sugar
3-4 tbsp. milk, divided
1/2 tsp. watermelon flavoring (depending on your liking, I use candy flavoring oil)
green food coloring

1. Preheat oven to 350 and line a muffin tin cupcake liners. This made 15 for me, so I needed more than 1 pan.
2. In the bowl of an electric mixer, beat the sugar and eggs, 2 minutes, until fluffy. Add the butter and beat for 1 more minute. Add vanilla bean paste and beat again.
3. In a medium mixing bowl whisk together the flour, baking powder, baking soda, and salt. Add to butter mix and beat until JUST COMBINED. Don't over mix.
4. Add in buttermilk or sour cream and bear again until creamy.
5. Add a few drops of red or pink food coloring and beat on low until color is mixed in. Fold in chocolate chips.
6. Fill muffin tins about 3/4 full and bake for 20 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the frosting beat the butter until fluffy. Add the powdered sugar, one cup at a time, and beat in between on low at first. (If you beat on medium right away, the powdered sugar will dust up EVERYWHERE). Add milk, 1/2 tablespoon at a time to get desired consistency.
8. Add watermelon flavoring 1/4 tsp. at a time and mix until you get your desired flavor. (I did 3/4 tsp.)
9. Add a few drops of green food coloring and beat until color is fully mixed in.
10. Frost your cupcakes and enjoy!

White Chicken Lasagna Rollups

Another annual Ladies Atlantic City trip is in the books. This year is the first year we have gone in April instead of March, and it's school vacation week so I get to have some "recovery" days after this year. Except...who needs recovery days when you can't drink? It was nice to be able to sleep in the next day after the long bus ride home, be able to get some errands done. Dan made dinner the night of my return and made dinner last night as well. Today, after bringing Tess to get groomed (finally!) and recovering from a migraine, I was able to make a good meal. It's been a while since I've cooked an actual dinner for us, but I'm hoping with the triumphant return of my energy, I can get back in the kitchen.

This recipe is pretty simple. I was hoping to make it simpler by using a rotisserie chicken, but apparently they aren't ready at 9:00 am. Still, I was able to have this ready in under an hour with the cooking of the noodles and chicken and everything. If you could use a rotisserie chicken you could have this ready in about 30 minutes. Since I definitely have some pregnancy brain going on, I left my grocery list at home and forgot a few items. Dan picked up the forgotten cream cheese and I improvised a couple of things. Below is my adapted recipe.

White Chicken Lasagna Rollups
adapted from La Crème de La Crumb

8-10 lasagna noodles, cooked according to package directions
2 cups cooked, shredded chicken
8 oz. cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese
2 slices of provolone torn to pieces (or 1/4 cup shredded)
1 tsp. garlic powder
1 tsp. Italian seasoning
2 cups Alfredo sauce

1. Preheat oven to 375 and grease a 9x13 baking dish. Spread about 1 cup of Alfredo sauce on the bottom of the pan.
2. After cooking the lasagna noodles lay them out on a baking sheet or some paper towels so they can dry a bit.
3. While they cook, mix together the chicken cream cheese, mozzarella, Parmesan, provolone, garlic powder and Italian seasoning.
4. Spread about a 1/4 cup of the mixture onto each lasagna noodle and roll up. Place into the baking dish. Top with remaining Alfredo sauce and a sprinkling of Parmesan cheese.
5. Bake for 10-15 minutes until cheese is melted and all is heated through.

French Onion Chicken Noodle Casserole

The other night I posted my recipe for Sticky Chicken Wings that I made for monthly family dinner. I also made this casserole, which was a big hit. It was so easy to throw together. I cooked my chicken the night before so it was set to go the next day, and egg noodles cook in absolutely no time. If you need it even quicker, grab a rotisserie chicken and use the meat from that.  I adapted the recipe a little bit, but only by using a whole bag of noodles (16 oz.) and using 2 packets of Lipton's Beefy Onion dip mix. It was nice to finally have the energy to cook, especially two different things. My energy goes back and forth from one day to the next, so I try and take advantage of it when I have it.

This is the ideal pot luck meal. It's quick, easy, tasty, and the crowd loved it. You can make it as a main course at home as well with some salad and bread. I love a quick weeknight meal, and with the beginnings of our new family, I have a feeling quick and easy will be it from here on out!

French Onion Chicken Noodle Casserole
slightly adapted from Plain Chicken

4 cups chopped cooked chicken
2 can cream of chicken soup
2 packets of onion dip mix
1 cup of shredded cheddar cheese
12 oz. egg noodles, cooked and drained*
1 cup crushed French fried onions

* I used a whole bag and there was enough "sauce" for that amount. So you can use a whole bag and not change the other ingredients!

1. Preheat oven to 350.
2. In a large bowl combine the chicken, soup, onion dip and cheddar cheese. Add the noodles and combine.
3. Transfer to a lightly greased 9x13-inch pan. Top with crushed onions and bake for 25-30 minutes.

Sticky Chicken Wings

I have maybe made 5 real meals since this baby came along. First trimester exhaustion is no joke! I am finally in week 14 and getting some energy back. Tonight was one of our monthly dinners at my Gram's house where everyone brings a dish and we hang around. This is the third one we've had so far and the first one where I've actually had an appetite. Tonight I was able to make 2 dishes and I was able to eat everything else there.

You see, the first trimester I had NO appetite. Nothing sounded good, and when I finally settled on something to eat, it took about 4 bites to fill me up. I constantly felt like I had just eaten Thanksgiving dinner, and yet I had to eat every 3 hours or I got nauseous. Super fun. Now I'm getting every other day where I have a regular appetite, and every other day where I don't want to eat anything. I'm hoping I have my full appetite back shortly, I really want to get back to cooking and baking.

This was the first monthly family dinner that Dan could attend as well, so I needed to pick dishes I knew he'd eat. I decided I'd make chicken wings for the first time. I really had no idea what went into making fresh chicken wings. I had no idea about cutting off the wing tip, and separating the joints, etc. Yeah not something I'd want to undertake again soon....pregnant me doesn't like playing with chicken joints.  I also had to change my cooking method when I realized the method in the recipe was definitely not going to happen. They started in the crock pot and moved to the oven.

I don't like chicken wings. I don't like meat on the bone. I did, however, love the marinade and glaze for these. It's sticky like implied and full of flavor. The following is the original recipe with my adapted cooking instructions.

Sticky Chicken Wings
adapted from Damn Delicious

3-4 lbs. chicken wings, prepared

1/3 cup reduced sodium soy sauce

1/3 cup balsamic vinegar

1/3 cup brown sugar

1/4 cup honey

3 cloves garlic, minced

1 teaspoon ginger powder

1 teaspoon ground pepper

1/2 teaspoon onion powder

2 tbsp. corn starch

 

1. In a bowl, whisk together the soy sauce through onion powder until combined. Marinate chicken in it for at least a half hour and reserve the marinade.

2. Preheat oven to 375. Place chicken on a greased baking sheet and bake for 30 minutes. Turn over and bake for another 30 minutes.

3. While the chicken bakes, place the remaining marinade in a saucepan and heat over medium heat. Whisk in corn starch and heat until boiling. Lower heat and continue stirring until it thicken into a glaze. (It will get VERY thick VERY quickly). Remove from heat.

4. Remove chicken from oven and brush with glaze. Return chicken to oven and set to broil. Broil for 2 minutes. Flip chicken over and brush with glaze and broil another 2 minutes. This gets everything nice and sticky and crispy.

 

Everyone loved them, so it's definitely a recipe I'd use again!