dough room

4

Chicken Pot Pie

This lousy Smarch weather has got us down. Despite being basically April, there’s like 8 inches of fresh fucking powder on the ground in Chicago. We’re cold, we’re over it, and we need to snuggle up to something hearty.

Chicken Pot Pie is the coziest of all foods. Somewhere between pastry and stew, it’s the culinary equivalent of napping in a sunbeam. Except it’s, like, a sunbeam made by a chorus of heavenly grandmothers. And it’s easier than it sounds. A little poached chicken here, a pie crust there, and you’re out of the kitchen with less than 30 minutes of hands-on time.

We’ve been on Team Food Processor when it comes to making Pie Crust for-basically-ever but, we’re finally ready to admit that we were wrong. Sure, food processing butter into flour is easier on your hands. It’s (maybe) a teeny bit faster, and it results in crusts that are consistent from batch-to-batch– but those consistent crusts lack so much character. And that character is what makes a pie crust feel cozy, and taste delicious. When you use your fingers to work cold butter lumps, you end up with striations of golden fat in your dough. Those streaks help the crust get puffy and flakey, developing crags where sauce can hide. It’s the difference between a pie that feels impersonal and store bought, and one that feels like your witchy great aunt made it with kitchen magic. It’s so worth getting your hands dirty.

When you cut butter into flour by hand, there are two things you need to remember. First: clean under your dang fingernails. Shudder. Second: you do have to pay attention to keeping things cold. We’re still not in the psychotic “keep everything, including your flour, your bowl, and first born in the freezer for three days” camp, but we do think it’s important to work the dough in a room that’s under 80 degrees. It’s even more critical to use butter that is cold to the point of being still hard. As you work the butter into the four, it will melt. As it melts, it releases water. And that water can combine with the flour to form gluten– which makes pie crusts brittle, hard to roll out, and slightly less than delightful. The colder your butter is when it starts out, the longer you have until that unavoidable melting process begins.To make sure our butter stays extra cold for as long as possible, we dice it up and stick it in the freezer while we wipe down counters and measure out our flour.


Chicken Pot Pie

For the Pastry

  • 2 ½ sticks cold Unsalted Butter, cut into small pieces
  • 3 cups All Purpose Flour (plus more for rolling it out)
  • 1 tsp Salt
  • ½ cup Chicken Stock - cold or at room temperature
  • 1 egg, for an egg wash, later (optional)

The pastry can be made up to three days in advance, if stored in your fridge.

Dice your butter into small chunks and stick it in the freezer for 2 or 3 minutes. Measure your dry ingredients and combine them in a medium bowl. Separately, measure out your chicken stock.

Retrieve the butter and dump into your dry stuff. Toss it around to give every piece a coat, and then start pinching between your thumb and fingers. I pinch between the base of my index finger, but you’ll quickly find what’s right for your hands. Every once in a while, when it feels like the top of the bowl is all buttered, and there’s lots of flour on the bottom, I give the whole thing a toss between my fingers. Like I’m Scrooge McFuckingDuck, playing in a pile of money. There are zero points for style, so really get in there and do whatever gets the job done.

Keep pinching, tossing, sifting, and whatevering until all of the big butter lumps– and most of the small ones– are incorporated into the flour.  You’ll know you’re done when you can grab a big fistfull of proto-dough and make a flour-snowball that holds its shape pretty well.

Pour in the chicken stock, mix to combine, and let it sit in the fridge until you’re ready to roll it out.

For the Stew

  • 3 lbs Bone-In Chicken– your favorite cuts are fine, but the bones are key to making this really savory and wonderful.
  • 3 ½  cups Low Sodium Chicken Stock
  • 1 fist-sized Onion
  • 4 Carrots
  • 2 tbsp Butter
  • 6 tbsp Flour– we use Wondra. Because Julia Child said so. But good old fashioned AP (or the lingering tbsp from the box of cake flour you will literally never finish) work just fine.
  • 1 Bay leaf
  • 2 cups Frozen Peas
  • 2 tbsp Heavy Cream or Sour Cream (optional)
  • Salt and Black Pepper, to Taste
  • 3 tbsp Parsley, roughly chopped.

After you call wrap on your pie dough, place your chicken pieces into a medium saucepan, and cover with stock. If the stock doesn’t quite cover, add a little water. Not a big deal.

Simmer the chicken parts over low heat for about 18 minutes, or until a thermometer inserted into the center of the thickest piece reads 165°. Don’t boil them. Simmer. Low and slow. Barely any bubbles, ok? Skim anything unappetizing (like gross meat foam) that comes to the surface, and don’t worry so dang much.

While the chicken simmers, dice your onion and carrots– and, while you’ve got your knife out, give the Parsley a whizz, too, and set it aside. We like to go teeny tiny with the onions and bigger with the carrots, to make sure the veg cooks evenly.

Saute the onions with butter in a very large skillet or dutch oven over medium heat until they’re translucent, about 5 minutes. When the 5 minutes are up, add the carrots. Saute another 3 minutes, and then add the flour.

This will make a globby, weird mess. And we promise that it’s okay. This is the roux. The flour is keeping the vegetables from overcooking, and everything will be all nice-nice once the stock is added. Keep cooking the roux over low heat, stirring constantly, until the flour starts to brown lightly and smells nutty. It should take about 10 minutes.

Conveniently, your chicken should be done about now. Set it aside until its cool enough to handle, skim anything funky off the top of the now extra rich stock, and pick the meat off of the bone. Chop the chicken into bite size chunks, add to the roux, pour in the skimmed stock, add your bay leaf and turn the heat up to medium.

Let the stew bubble until it thickens. This usually takes about 4 minutes. Fish out the bay leaf. If you left it in any longer and it will make your dish taste like a pine forest’s armpit. Just a few seconds of bay gives you an interesting, woodsy bitterness that helps make chicken taste chicken-ier.

Cut the heat and add the still-frozen peas to cool things down. Being frozen is key for two reasons:

A, you can taste without burning your face off.

B, you can add some cream without making it curdle.

So, once the peas are mixed in, add your cream (heavy or sour-type, whatever’s handy), and season with salt and pepper to taste. Toss in the Parsley, too, and give it a good stir.

Preheat your oven to 425°.

Roll out your pie crust on a clean, well floured counter. Cut a circle of dough to fit the top of the baking dish(es), oven-proof skillet or, um, pie plate that will be the eventual home for your dinner, and set it aside. You can do a full double crust, and roll out another piece to fit the bottom of your vessel but we think it’s a bit too much effort for little reward. Double-crusted pot pies are hard to serve, and we think it’s better to just place the scraps in the bottom of the dish. They will turn into tender, delicious dumplings. And everyone wants that.

Pour the stew over the crust scraps, and place the neatly rolled crust on top. Cut a few slits to vent (and look adorable). If you’re into a shiny crust (we are), beat an egg and brush it on top in a thin, even coat. Place in the oven and bake until the crust is golden brown, about 12 minutes.

Serve it hot, eat it in your jammies, feel better about your life.

4

Pepperoni Pizza Twists

Prep time
10 mins
Cook time
8 mins
Total time
18 mins

Perfect for game day celebrations or a fun, kid-friendly dinner, these Pepperoni Pizza Twists are guaranteed to become a new family favorite! Easy, cheesy, awesomeness!
 
Serves: 12

Ingredients

  • 1 lb pizza dough, room temperature
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • ½ tsp red pepper flakes
  • 6 tbsp of grated Parmesan cheese (use more if you’d like!)
  • 3 tbsp extra virgin olive oil
  • 4 oz pepperoni
  • 4 oz shredded mozzarella cheese

Instructions

  • Preheat the oven to 425F.
  • Roll the dough out into a rectangle on a lightly floured large cutting board.
  • Combine the garlic powder, parsley, Parmesan cheese, and red pepper flakes in a small bowl. Sprinkle about half of the seasoning blend onto the dough.
  • Sprinkle the mozzarella cheese on one half of the dough and top it with the pepperoni. If you are using mini pepperoni, you can leave it whole. If you’re using full-size pepperoni, you’ll want to cut them into quarters.
  • Fold the side of the dough without the pepperoni on it over to the other side, covering the filing.
  • Use a sharp knife or a pizza cutter to cut the dough into thin strips. You’ll get about 12 strips out of one pound of dough. Twist the strips a few times and press down on the ends to keep them closed.
  • Brush the tops of the twists with olive oil and sprinkle with seasoning blend.
  • Place the twists on a parchment-lined baking sheet, seasoned side down.
  • Brush the other side of the twists with olive oil and sprinkle with seasoning blend again.
  • Bake for 8 to10 minutes or until twists are golden brown.
  • Serve with marinara or ranch dressing.
2

Title: Comfort

Word Count: 1,539 words

Genre: Fluff

Summary: Hoseok has a crush on you, and you’re on your period

You whined and kicked furiously at the blanket that was wrapped around you. “It’s so warm today! why must the weather be so warm, can’t it see that I’m melting here?!”

“You have a cotton blanket wrapped around you, (Y/N). What do you expect? If you don’t want to feel so warm just take it off,” Your older brother Yoongi muttered as he lifted his head from his phone while rolling his eyes at you.

“But…it’s my favorite blanket…” Feeling more aggravated by his actions, you whined even more and this time, the tears started flowing down.

“Oh no, no don’t cry (Y/N)-ah,” Yoongi jumped up from his seat, startled by your sudden whimpers and made his way over to you, not understanding how you could burst into tears so suddenly. “Ouch!” He yelped when you merely swatted him on the upper arm when he neared you. “Argh, forget it, I’m leaving this room! First I have to deal with Taehyung and Jungkook with all their problems and now it’s you on that time of the month again!” He grumbled and slammed the door behind him.

Frustrated, you picked up the cushion laying beside you on the sofa and pressed your head into it before letting out a muffled scream. Alas, the dreaded monthly gift had arrived, and poor you just couldn’t handle your emotions this time, all the stress and pressure from school and work that had been bottled up inside was finally taking its toll.

Since you knew your brother’s group members well, and they were practically family to you, you had assumed that visiting the dorm that they shared would lift your spirits, so you had gone there first thing in the morning. However, much to your dismay, none of the maknae line was there to keep you company with their fun and games, and the kitchen there didn’t seem to store any of the foods that would satisfy your cravings. Thus, you had been irritable and whiny the whole day, and your older brother had realized it soon enough. Now he wasn’t here to keep you company either.

Sniffling, you took out your handphone and started browsing through tumblr, while trying to ignore the cramps you were suffering. The door opened and a head popped out from behind it, although you didn’t actually bother looking up to find out who it was.

Noticing your glum and miserable expression, Hoseok, who had peeked in with an cheerful smile, paused, not daring to walk in. What had made the usual smile on your face turn upside down?

You didn’t know that Hoseok had been in love with you the day he first saw you, when Yoongi had finally relented to bringing you over to visit the boys. Hoseok had been intrigued by your refreshing smile, your sweet caramel-like voice, and your little antics and habits. He found it amazing that someone so wonderful like you existed, and he anticipated seeing you every time you came over to visit. However, he didn’t dare to confess his feelings towards you.

He finally tiptoed in and caught your glance. “(Y/N)-ah… You don’t look too well. Waeyo?” He asked while standing.

“Argh, you wouldn’t understand…” You grumbled, clenching your fists in attempt to alleviate the gnawing pain inside of you

“Aniya, just tell me! What wouldn’t I understand?” He smiled, his pearly teeth peeking out from behind his lips.

“I’m on my period, it hurts and I want food and I don’t have a boyfriend that can pet me and spoil me and comfort me when I’m on my period!” You squealed, as thoughts of your friends who bragged about their caring boyfriends who would do absolutely anything for them during their time of the month, feeling envious since you were still single.

Hoseok looked slightly taken aback and sheepishly rubbed the back of his neck, he had never been in this situation before and didn’t know what was best to do.

“You see, I told you you wouldn’t understand, forget it,” You grumbled thinking that you had probably made Hoseok feel awkward, and laid down on the sofa again, trying to get yourself into a comfortable position.

“Yah, don’t say that…if you want, I could be that…that boyfriend for you…” Hoseok whispered.

You stared at him in confusion. “What?”

“W-what I meant was, I can play the caring boyfriend for you today and make you feel better, if that will make you happier…” He stuttered incoherently.

Before you could formate a reply he rushed out the door, and then came back with a paper bag in his hands. You were dumbfounded. What was this kid up to? He giggled at your spaced out look and knelt down in front of you before revealing what was in the bag.

“Churros!” You gasped as the fragrance of the fried dough wafted around the room. “How did you get these so quickly?

“I ran all the way down the street and back to get them for you - Ah! Not yet, (Y/N), you have to show me aegyo first before you can have your churros,” He explained and then chuckled as you eagerly and impatiently reached out to grab the bag from him. Now he had leaned back, holding the bag out of your reach.

“Bbuing bbuing!” You said as you balled your hands into fists and brought them up to your cheeks, while tilting your head and squinting your eyes.

“Aish, you’re so bad at this! Even I can do it better than you!” Hoseok burst out into contagious laughter as he ruffled your hair and then started his own cringy aegyo, making you burst out into peals of laughter as well.

You had to admit, he was cute. Hoseok did a few more silly actions for you, ending with “I’m your hope, I’m your angel!”, before finally handing you the bag of churros, his heart skipping a beat as he watched you devour them as if you hadn’t eaten for months.

He felt glad that he had made you laugh and smile again, and he felt that this had, in some way, brought you two closer together.

“Hoseok, it’s soooo warm in this room!” You complained again after chomping down the last of the delicacy.

“Take off the blanket then.“

“I don’t want to!” You pouted.

He sighed, but at the sight of your innocent doe eyes filled with exasperation he turned on the air-conditioning, before plopping himself down on the seat beside you.

“Yah, now how am I supposed to stretch out my legs! You can’t just invade the sofa like this and take up so much space!” You cried out alarmingly. “Yah, Jung Hoseok! What do you think you’re doing!”

In the midst of your whines he had wrapped his arms around your waist and hoisted you on top of his lap. Now his legs were outstretched across the sofa, but because you were petite in size as compared to him you could easily curl up on his lap.

“Isn’t it much more comfortable here?” He said, his low, husky voice sounding close to you.

You nodded, the cramps that had made you squirm earlier finally began to subside, and it was really comfortable in Hoseok’s grasp. He wasn’t too hard and bony, and instead his muscular form made you feel comfortable, yet secure. You leaned your head against his chest and the constant pounding of his heartbeat rhythmically played through your mind, calming your restless spirit and mind. His warm breath tickled your ears as he inhaled and exhaled, chest heaving simultaneously. “Gomawo, Hoseok-oppa,” you whispered contentedly.

While you were relaxed, Hoseok was a bundle of nerves. He had never been so close to you before, and had never even dreamed of putting himself in such a scenario. As he held you close to his chest and saw the tiny smile that played on your lips, he gradually let himself release the tension. Since he was already acting this way, he felt that it was only right for him to explain the strong feelings he felt towards you.

“(Y/N)-ah, you know…” He said solemnly. “I’ve fallen in love with you and - well, I know I’m probably not the kind of guy that you fancy but I’ll protect you and I’ll take care of you and I’ll make you happy and cheer you up whenever you feel down, I won’t ever betray your trust, I swear I’ll do anything for you, if you would only just give me…a chance?”

He gazed down at you expectantly, only to shake his head as he realized that you had fallen sound asleep. He observed your features admiringly, how your long, fluttering lashes seemed even thicker now that your eyelids were closed, how your wavy hair cascaded down your shoulders, how you bit slightly on your lower lip while sleeping. He couldn’t hold back the lovesick smile that crept over his face. Craning his neck down carefully so as not to wake you up, he planted a tiny peck on your forehead.

“I love you so much I’ll even fight away the monsters in your dreams. Sleep tight, Princess.”

(a/n): I need a Hoseok who can call me Princess and do all that for me *sobs* Hope you enjoyed that, and sorry it was late; my new laptop only arrived today.

3

The Dumpling’s The Thing…
Submitted to MasterChef by thewayweate

Dumplings, may the one food loved the world over. While many cultures stake a claim to the origin of the dumpling (writing can be found over 1500 years old in both Roman-era Italy and Han Dynasty China heralding the joy of dumpling) the culinarians of today could care less. Personally, i’d much rather pursue the next dumpling than debate it’s origins. With a multitude of glutenous deliciousness to choose from, including dumplings from Korea, China, Georgia and a multitude of other nations, diners would be hard pressed to find a cuisine in the world that doesn’t serve a signature dumpling.

If these wonderful treasures wrapped in small parcels are new to you, perhaps one of the finest and most delicious examples available are the wonderful dumplings that are offered in Eastern European and Russian culture. While the recipes provided below by no means attempt to convey authenticity, they are quite celebratory of the spirit, flavor and history of a captivating part of the world, and their enchanting cuisine.


Bleu Cheese Pierogi, Pelmeni in Dressing & Free Form Varenyky

Prepare an all-purpose dumpling dough.

½ Cup Whole Milk
½ Cup Water
1 Large Egg
1 Tablespoon Vegetable Oil
Pinch of Salt
3 Cups All-Purpose Flour

In a large non-reactive bowl, whisk the egg, water, milk, Oil and salt together.
Add the Flour, ½ cup at a time, incorporating with a wooden paddle.

Once the dough has formed and is no longer sticking to the sides of the bowl, remove the dough and place on a floured work surface. Knead the dough for 5 full minutes, adding flour as necessary. Do not add more than ½ cup of flour or the dough will become too tough.

Roll the dough into a large ball and flour liberally, Place in a clean, non-reactive bowl, and cover with a towel. Let the dough rest at room temperature for ½ - 1 Hour.

To make all three dumplings, divide dough into thirds.

Bleu Cheese Piergoi

3 Medium sized potatoes
¼ Cup Crumbled Bleu Cheese
½ Large Yellow Onion
1 Teaspoon Yellow Mustard
2 Tablespoons Unsalted Butter
1/8 Teaspoon Table Salt
1/8 Teaspoon Fresh Ground Black Pepper
2-4 Cups Vegetable Oil
½ Cup Sour Cream

Peel and chop potatoes into 4-6 pieces each. Place the potatoes in a saucepan and cover with 1 inch of cold water. Set pan over medium high heat to boil. Once boiling reduce to medium low and simmer potatoes for 15 minutes. When tender drain potatoes in a colander and allow them to completely drain out. Meanwhile, Chop ½ onion very fine and add it to a saute pan with the butter set over medium heat, turning  the onions frequently. Caramelize onions slowly for about 15 minutes until deep golden brown, but don’t allow them to burn. Reduce flame to low if necessary. Remove from flame and allow to cool for 5 minutes.

Add cooled onion and butter mixture and potatoes to a metal bowl and mash them. Add salt, pepper and mustard and combine well. Add Bleu Cheese and fold in with a spatula. Set mixture aside.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the potato mixture on a disc. fold the disc over into a half-moon shape and pinch well. Crimp edges using a fork. Repeat for all the remaining disc, placing the pierogi on a floured plate.

In a deep frying pan, add about 1 inch of Vegetable oil. Heat over medium heat to 350 Degrees. Fry the pierogi in batches and let them drain over absorbent paper. Serve the Pierogi warm with a side dish of sour cream.

Pelmeni in Dressing

1 Large Yellow Onion
3 Garlic Cloves, Peeled
1 Pound Ground Beef
2 Dill Pickles
1 Teaspoon Yellow Mustard
1 Teaspoon Soy Sauce
½ Teaspoon Table Salt
½ Teaspoon Fresh Ground Black Pepper
½ Cup Sour Cream
1 Tablespoon White Vinegar
1 Tablespoon Fresh Dill, Finely Minced

Peel and coarsely chop onion and add to the work bowl of a food processor, Coarsely chop the pickles and add them with the garlic to the work bowl. pulverize the onion with the garlic and pickles until very finely chopped. add the mixture to a bowl. Add Mustard, Soy Sauce, Salt, and pepper to bowl and combine well.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the Beef mixture on a disc. fold the disc over into a half-moon shape and pinch well. Fold the two points of the moon over each other and press, making a purse shape. Repeat for all the remaining disc, placing the Pelmeni on a floured plate.

Heat 2 quarts of salted water over a very high flame, and bring to a boil. Reduce water to simmering and add the pelmeni. Pelmeni will need about 6-8 Minutes to cook and is generally “done” when floating. Remove a single pelmeni from the water and check inside that the meat is cooked.

Remove remaining pelmeni with a slotted spoon and allow them to drain well in a colander.
Meanwhile prepare the dressing in a large, non-reactive bowl by adding the sour cream, vinegar and dill. Combine well. Add the drained pelmeni and coat them well, but carefully in the sauce, using a rubber spatula. Serve the Pelmeni in the sauce, about 4-5 for each person, and add more dill as garnish if desired.

Free Form Varenyky

1 Large Yellow Onion (divided in half)
2 Garlic Cloves, Peeled
½ Pound Ground Beef
1 Dill Pickles
¼ Teaspoon Yellow Mustard
¼ Teaspoon Table Salt
¼ Teaspoon Fresh Ground Black Pepper
½ Cup Medium Grain Rice
6 Medium Sized White Mushrooms
½ Large Yellow Onion
2 Tablespoons Unsalted Butter
6-8 Large Iceberg Lettuce Leaves, Minced Fine
1 ½ Cups Water
1 Tablespoon Soy Sauce


Peel and coarsely chop ½ of the onion and add to the work bowl of a food processor, Coarsely chop the pickle and add it with the garlic to the work bowl. pulverize the onion with the garlic and pickles until very finely chopped. add the mixture to a bowl. Add Mustard, Salt, and pepper to bowl and combine well. Set mixture aside.

Chop the mushroom very finely and set aside. Chop ½ onion very fine and add it to a saute pan with the butter set over medium heat, turning  the onions frequently. Caramelize onions slowly for about 10 minutes until medium golden brown, but don’t allow them to burn. Reduce flame to low if necessary. To this mixture add the mushrooms and allow them to cook down, about another 10 minutes. Add minced lettuce leaves to mixture and allow to wilt. Add balsamic vinegar and soy sauce and stir all the ingredients well.

Add the rice to the mixture and coat the grains well. Turning frequently for about 2 minutes. Add the water to the mixture, ½ cup at a time, allowing the water to absorb between each addition. Turn frequently. After all water has been incorporated. Set aside to cool for five minutes then add the onion mixture to the rice mixture.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the Beef/Onion mixture on a disc.
Using your fingers first bring up two points of the disc together over the mixture, then the opposite two points, creating four points of the disc to meet over the mixture inside. Pinch together and twist to create a purse shape with a sealed top. Repeat for all the remaining disc, placing the Varenyky on a floured plate.

Heat 2 quarts of salted water over a very high flame, and bring to a boil. Reduce water to simmering and add the Varenyky. Varenyky will need about 6-8 Minutes to cook and is generally “done” when floating. Remove a single Varenyky from the water and check inside that the meat is cooked.

Remove remaining Varenyky with a slotted spoon and allow them to drain well in a colander.
Serve the Varenyky cooled to warm, about 4-5 for each person, and add more dill as garnish if desired.

The great thing about America is that a benign occasion like a football game can drive an entire nation into a gluttonous snack-induced craze. Not even kidding, it’s awesome. 

That’s why I’m sharing the recipe for these amazing pizza bites with you, because I love America and #sports and most of all I love the combination of bbq chicken, bacon and cheese. 

BBQ Chicken Pizza Bites

24 oz. of homemade or store bought pizza dough (room temperature)
2 cups cooked chicken, cubed  ( a store-bought rotisserie chicken works great, or you can use ¾ pound of chicken breast)
½ cup bbq sauce 
¼ cup red onion
2 cups (plus 2 tablespoons) shredded cheddar cheese 
¼ cup bacon
1 egg

Start by preheating your oven to 375ºF, then spray a deep baking pan with cooking spray and set aside. 

In a mixing bowl, toss the chicken with bbq sauce until evenly coated. Add the onion, bacon, and 2 cups of cheese to the chicken and set aside. 

Divide the pizza dough into approximately 26 equal sized pieces. Roll out each piece thinly  (about 3 inches in diameter) and top with 2-3 teaspoons of the bbq chicken mixture. Close each piece firmly by pinching the dough, sealing the filling inside. Repeat with remaining dough and filling. 

In the pan you prepared earlier, arrange the dough balls with the seam side down. Don’t overlap or crowd the dough or else they won’t cook evenly.

In a bowl, whisk the egg with 1 Tablespoon of water. Brush the tops of the dough with egg wash and sprinkle the 2 tablespoons of shredded cheese on top. 

Bake for 25-27 minutes (or until the dough looks crisp and golden)

Hot Chocolate-Marshmallow Cookies

Bite into a perky chocolate cookie and be rewarded with a melty marshmallow center. Featuring Watkins Ground Saigon Cinnamon. 

prep time: 20 min

total time: 55 min

6 ingredients

12 servings

 

Ingredients

1 roll Pillsbury™ refrigerated chocolate chip cookie dough

1 cup Jif® Chocolate Flavored Hazelnut Spread

3 tablespoons unsweetened baking cocoa

¾ teaspoon Watkins™ Chili Powder

½ teaspoon Watkins™ Ground Saigon Cinnamon

6 large marshmallows, cut in half

Steps

1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with Reynolds® Parchment Paper.

2 In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.

3 Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.

4 Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.

8

Needing a good excuse to bake cookies

Hallelujah. Somebody finally gave me an excuse to bake cookies. That’s pretty much what it takes these days, seeing as we try to stay away from sweets around here. However, for good or bad, the inspiration came from my fitness trainer, which probably won’t bode well for today’s workout.

I train with a half a dozen other people three times a week, and we never know until we show up what torture is in store. Squats and lunges with weights, rows, pushups, the dreaded ropes, steps, planks, or whatever. There’s a loose rule among us that we resist the inclination to wax on and on about amazing food to each other – some are there to lose a few pounds, and talking about last night’s cheeseburger and fries doesn’t do any of us any good.

However, I was the one who broke the rule yesterday. I asked our trainer what his favorite food was. It took him a whole two seconds to come up with pecan pie. Mmmm. That’s a good one. In no time, I was picturing myself making one, but I couldn’t quite see sharing slices of pie in the fitness room, for a couple of obvious reasons.

Today I baked these pecan tassies, which taste like delicious, portable bites of pecan pie. I know it’s naughty, but I am going to pack half of them up and take them to the gym with me today. The rest? They’ll be treats for our neighbors, whose mother just happened to show up for a visit yesterday.

Pecan tassies – so many recipes out there are similar. I finally settled on one from The Brown Eyed Baker, which I modified slightly. She pulled the original recipe from a 1975 Ladies Auxiliary cookbook.

For the Dough:

  • 1 cup room temperature butter
  • 6 ounces room temperature cream cheese
  • 2 cups all-purpose flour

For the Filling:

  • 1½ cups light brown sugar
  • 1 cup chopped pecans
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla extract

Optional:

  • Powdered sugar for sprinkling on finished cookies

Directions:

To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. (To portion the dough, I used a level scoop using my small ice cream scooper. This gave me 46 pieces.) Chill the dough balls for 30 minutes.

Preheat the oven to 350 degrees F. Prepare mini muffin pans by spraying with non stick cooking spary. Set aside.

Using a melon ball tool or a spoon, press the dough balls into the muffin cups and up the sides. Or, better yet, use a mini tart shaper tool (I got mine years ago from Pampered Chef), and squash the dough into the muffin tins.

To make the filling, stir together the brown sugar, chopped pecans, eggs, melted butter and vanilla extract. Using a teaspoon, spoon the filling into the dough-lined mini muffin cups, about ¾ full. (See my picture.) Top each with some additional chopped pecans, if desired. You might have extra filling. Note: Don’t overfill the pastries! The filling expands as it bakes and can run over into the sides of the tart pan, which makes the cookies very difficult to remove after they’re baked. 

Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. Lightly sprinkle with optional powdered sugar, if desired. The tassies can be stored in an airtight container at room temperature.

Awesome Brownies

So those of you who liked Hero Cake will love these brownies. They take almost no effort and never fail to please. These get requested on the reg as well.

That’s right, space friends. That’s a layer of chocolate chip cookie on the bottom, an Oreo layer in the middle and a layer of chocolate brownie on top.

You will need:

  1. Two tubes of refrigerated chocolate chip cookie dough (you can make your own dough but this is easier and faster)
  2. One package of Oreos (I get the regular ones but Double Stuf would be fine too)
  3. One box of brownie mix. Get the family size box, made for 9x13 pans (this is important, if you get a regular box it won’t be enough). Pillsbury makes a family sized brownie mix. You’ll also need whatever the box mix requires (vegetable oil and eggs).

Grease a 9x13 baking pan. Press the two tubes of cookie dough into the bottom - it helps if you let the dough come to room temperature first. Use a silicone spatula or your hands to do this.

Place a single layer of Oreos over the dough. Leave a little space around the edges.

Mix up the brownie mix per box directions, then pour the batter over the Oreos, smoothing it out with a spatula.

Bake at 350 for 50-55 minutes. The sides are gonna rise up - something about the layers. I usually end up cutting the edges off. They’re very rich - cut small pieces.

YUM.

3

Individual white chicken pizzas

I was spending a lengthy commute the other day flipping through my newest (March, 2014) Cooking Light magazine. A recipe for little pizzas topped with ricotta cheese and shredded rotisserie chicken caught my eye. Other than making the ricotta cheese from scratch (which they promised was key), the recipe sounded fairly quick. It called for fresh, store-bought pizza dough and shredded chicken, which was already in my possession.

Have you ever made ricotta cheese? This was my second attempt, with similar, dismal results. And yes, the end product was creamy, but because I had a million things going on, waiting another 30 minutes for it to continue to drain through the sieve was no longer an option. Therefore the quantity was lacking and it was a bit on the thin side. Note to self - obviously the one half cup herb-infused olive oil called for would be waaay too much to stir into this cheese.

Ricotta cheese debacle aside, after lots of rework, these mini pizzas were outstanding. I’ve modified the recipe to use store-bought ricotta (I love it right out of the container) and I because the recipe already called for fresh mozzarella as well, I left out the pre-shredded Italian blend cheese that was a listed ingredient. 

A recipe inspired from Cooking Light magazine.

Ingredients:

  • 1 pound refrigerated fresh pizza dough, divided
  • ½ cup olive oil
  • ¼ cup chopped fresh basil
  • 1 teaspoon crushed red pepper
  • 8 garlic cloves, crushed
  • 4 thyme sprigs
  • 1 generous cup ricotta cheese
  • 12 ounces shredded cooked chicken breast
  • 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
  • 1 tablespoons fresh thyme leaves
  • Freshly ground black pepper
  • ½ cup small fresh basil leaves

Directions:

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

Let pizza dough rest, covered, at room temperature as oven preheats.

Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.

Combine 2 tablespoons of the oil with ricotta cheese and salt. (You’ll have extra olive oil which you can use for another recipe.)

Divide dough into 6 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 ½ tablespoons ricotta cheese mixture over each pizza, leaving a ½-inch border. Divide chicken and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° F. for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions.

Brush baked pizzas with a little bit of the oil and sprinkle evenly with fresh basil leaves.

TO FREEZE: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.

TO REHEAT: No thawing: Place frozen pizzas on a baking sheet that’s not preheated; bake at 450° for 13 minutes or until cheese browns.

Day 4 - A baking competition

Word count: 1762

mature content? yes/no

(this is for @tayvin-oneshots / @tayvinfanfiction ‘s Fanfiction Festival)

—————–

I stumble through the door, with all the groceries piled in my arms. I sigh relieved as I can finally put them on the table. I’ve been to the grocery store to buy all the ingredients for the cookies I’m going to bake. I wanted to surprise Adam, for when he gets home from his gig. I think I’ve got like three hours until he comes home, so I have enough time.

I put some music one and start dancing. I shake my hips on the beat and try to do some sexy dance moves, which I guess are not really sexy. Then I start collecting all the ingredients I need and put them all together in a big bowl. I knead the slimy substance until it slowly becomes a smooth dough. 

Then, suddenly, I hear somebody unlock the door. I pause my music and I slowly walk to the door.
“Hello?” I call. No reaction. I’m sure I heard something, though. I’m starting to get a little suspicious. I just wanna go back to the kitchen to grab something that I can use as a weapon or something, when two hands grab my waist. My eyes start to widen and I let out a gasp. I turn around quickly and I look right in Adam’s perfect blue eyes.
“Adam! What are you doing here? I thought you’d come back later this day?” I say happily. A wide grin appears on his face.
“I just wanted to see my girl, so I came back as fast as I could.” He presses a kiss on my nose. I want to put my hands on his face, but then I remember there is still dough on my fingers. I start to free myself from his hug.
“What’s wrong?” He asks with a surprising look in his eyes. He was gone for a week and mostly we go straight to the bedroom when he finally gets back. 
“Well, I was actually baking cookies for you and I don’t think you want this on your face or something.” I say as I show him my hands.
“Oh, cookies huh.” He says. I look at him suspiciously, I can see that he’s planning to do something based on the look in his eyes.
“I bet I can bake them much better.” he smirks.
“Oh, mr. Wiles, did you just say that you wanna challenge me for a cookie-competition?”
“Maybe I did… So what do you say? Do you actually dare to compete with me? I’m the cookie king hm.” He puts on a very serious face.
“Pff okey, if you wanna play like this… But you know that you’re never going to win this right?” I chuckle. I’ve made like a million cookies in my lifetime and he can barely put a simple cake together.
”Oh, watch me.” He smiles.
“Challenge accepted mister Wiles.” I say with a wide grin on my face.

Then I run back to the kitchen and continue kneading my dough. He enters the room right after me and starts collecting some ingredients.
“What do you need for cookies?” He asks me. I start laughing.
“You ain’t gonna get any help from me.” I say.
“Oh come on, help a boyfriend in need.” He says as he puts on some puppy eyes and pouts his mouth a little. I shake my head as I grin widely. Then I put the music back on and start dancing again. It’s really hard to dance and knead at the same time, I find out.
“Hmm, I guess I’ll just help you.” I hear Adam saying. He walks up to me and starts kneading the dough in my bowl too.
“What are you doing? You’re going to ruin my cookies!” I call to him.
“Just by kneading the dough? I don’t think so babe.” He chuckles softly.
“Leave my cooki- Stop that!” I shout as he puts a piece of dough in his mouth, “You can have one when they’re done!”
“I don’t think I can wait that long.” He smirks. I roll my eyes and walk up to the sink to wash my hands.
“If you really want to be helpful, go get some cookie cutters.” I say to him as I dry my hands with a small towel. He grabs them from the cupboard under the sink and accidentally slides his hand over my hand with that action. I pretend to be irritated and let out an annoyed sigh. Then he presses a kiss on my hair.
“You’re cute when you’re acting like this you know.” He chuckles.
I walk back to the dough and start strewing some flour on the sideboard. He walks up to me and goes stand behind my back, his body pressed up to mine and his hands placed on my waist. Then he presses a kiss in my neck. I turn around and before he can do anything, I press my with flour covered hands on his cheeks. I smirk slightly.
“Oh, you didn’t.” He says with a sparkling look in his eyes. He grabs the flour from behind me and throws some over my head. My jaw drops from disbelief. I pull the flour out of his hands and throw a handful of it over his body. He grabs another pack of flour and I start running away from him. I yell softly as he starts chasing me. We run around the kitchen like two little children. Then he reaches me and pulls me in a tight hug. I try to free myself, while throwing some flour in his hair, but he is too strong. 

Then he suddenly presses his lips on mine and starts kissing me softly. I let out a soft gasp. Only now I realise how much I’ve longed for him over the past week. He slides his tongue over my lower lip and I open my mouth a little. Our tongues start dancing around each other and the kiss gets intenser. Then he lifts me on the countertop and I pull my legs around his waist. He moves his lips to my neck and starts to suck gently on a spot. This will become a bruise later, but I cannot care about that right now.
“Oh fuck those cookies.” I say as I pull him away from me and grab his hand to lead him upstairs. He follows me, probably glad that I finally wanna do this. The moment we enter the bedroom he presses me against the wall and starts kissing me. I grab the hem of shirt and pull it over his head. I slide my hands over his chest. Then I look him in the eyes again and I see his gaze full of desire. I press my lips onto his and he moves me to the bed. He lays down my body on the mattress, still not interrupting the kiss. Then I pull away softly and start stripping down my dress a little. Just enough to make him let out a soft whimper. I smirk a little. Then I slowly strip my dress down, until I’m just lying there in my black lacy bra with matching underwear. He can’t take his eyes of my body, which makes my cheeks turn a dark shade of red.

“You’re so beautiful babe.” He whispers to my ear as he softly bites in my earlobe. A shiver runs down my spine. He moves his lips to my jawline and presses a line of kisses on it. I let out a soft gasp. I move my hands down his chest until I reached his pants, which I start to unzip. He strips them down himself until he’s lying there with just his briefs on. I can feel his member pressing against my thigh which makes me let out a soft whimper. I roll us over, which leaves me on top. I start kissing his neck, his chest, and his belly, until reached his briefs. He pulls me back and presses his lips onto mine. I feel his hands move around my back to unclasp my bra.
“You’re the most perfect girl in the world.” He says with a husky voice. Then he rolls us over again so that he is on top.

He starts to moves his lips to my breasts and starts to suck gently on my nipple. I moan softly. He gives my other nipple the same attention and then moves down to my belly and my lacy underwear. He presses his thumb against my clit which makes me let out a whimper. I can feel how wet I am and I just want to feel him inside me.
“Please babe, I need you.” I start to beg him.
He starts to pull down my underwear very slowly, which makes me groan. I can see his lips curve into a little smile. I move my hands to his briefs and strip them down. 

Then he presses his lips on mine again and I can feel his member slowly sliding inside me. I moan softly. He starts to thrust his member in and out and he gets a little deeper inside me each time. Then he suddenly hits my sweet spot and I feel my body pressing up against his. I hear him moaning too. Then he moves his hand to my clit and starts rubbing it with his index finger. I can feel that I’m almost coming. I moan and move my hands on his chest.
“Just like that babe” I moan. “I’m almost coming.”
Then I feel my body constrict and a warm feeling runs through my veins. I feel my walls clinch together, which causes him to orgasm too. He groans and rocks out his orgasm. Then he falls back into the mattress. He pulls me against chest and I inhale deeply to smell his cologne, which is mixed with his sweat right now.

“I missed you so much Tay” He whispers to my hair. “A week without you is way too long.”
I know exactly what he means. It feels so empty when he’s not here. It’s like there is a hole that only he can fill up.
“I missed you too babe, so much.” I say with a husky tone in my voice.
He presses a soft kiss against my hair, which causes me to let out a gasp. It just feels complete when we are together. When he’s with me I feel like I can handle everything. He’s my other half. And I’m never letting him go. Never.

————–

Soooooo let me know what you think. I actually wanted to write it differently, but then this happened and yeah. I hope you enjoyed it.

ok i literally cant stop thinking about that flatbread so heres how you make it

  • you need a Ball of pizzaz dough
  • flour just for rolling it out (less than a cup tbh)
  • 8 oz butternut squash diced
  • 2 cloves garlic
  • 4 oz kale
  • 1 red onion (medium?)
  • ¼ oz thyme
  • 1 cup mozarella cheese (i used half and it was fine)
  • 1 T balsamic vinegar
  • olive oil

1) oven @ 450 degrees F, if you are able bring dough to room temp
2) PAR BAKE THE DOUGH!!!! roll (rolling pin or wine bottle, make sure to flour ur hands and the surface) it into a rough rectangle about ¼ in thick, place on lightly oiled baking sheet and prick all over with a fork. season with salt and pepper and stick it in the oven until is begins to brown ‘round the edge
3) mince garlic, discard kale stems and ribs and thinly slice leaves, thinly slice onion, strip thype from sprig and roughly chop the leaves
4) cook kale and garlic in olive oil in a large pan over med heat… season with s&p and set aside
5) in the same pan, cook squash, onion and thyme in olive oil. cover and cook, stirring every now and then, for about 10 minues or so. when squash is soft, uncover, add balsamic, and caramelize for about 2 minutes
6) assemble flatbread! top the dough with all this goodness + cheese and then cook for a few more minutes, until the cheesy cheese is melted
7) ENJOY!!!!!!!!!