dough room



One of my most reader-tested and approved recipes! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes to come together… you won’t believe how easy and delicious it is!

The beautiful, crusty and fluffy bread that results from just four ingredients will knock your socks off! All it takes is flour, salt, yeast and water, all mixed up in a bowl and set to rest for 8-24 hours.

Just make sure your flour is fresh and yeast isn’t expired. I’ve used both active dry yeast and highly active dry yeast with great results!

YIELD: Makes 1 loaf
3 cups all-purpose flour

2 teaspoons kosher salt (not table salt)

½ teaspoon dry yeast (active dry or highly active dry work best)

1 ½ cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*

In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you “work” it, the more soft, fluffy air pockets will form.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.



Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!

Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.

I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.

There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.

I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.

I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.

Add any mix-ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you “work” it, the more you’re encouraging soft, fluffy air pockets to form!

The Yeast I Can Do

Thanks to @professor-riddikulus and @beks21 for their read-throughs, notes, and time spent listening to me ramble about these baking nerds.

Summary: Dr Lily Evans had an absolute shit day at work. Luckily, there’s a bakery nearby that offers a course that she hopes will take her mind off of things.

Read on FF or AO3

It was, easily, one of her favourite shops in all of London. She’d never been inside, but it was still, without a doubt, her favourite. Marlene routinely told her that loving a shop she’d never been into made her certifiably mad, but Lily just told her to shove off. She had her reasons.

Bread Head, easily the most amusing bakery name in the world, was right on her walk to work (sort of), the smell coming out of there in the early morning was absolutely fucking divine, and the men she’d seen behind the counter weren’t bad either. She’d noticed the “Classes Offered” sign in the window, made a mental note every morning to call them and ask when they were hosting them, but, upon entering the hospital, she was always swept up in something or another and she always forgot.

Maybe that was why she was here today. Today had been a rough fucking day and she needed something, anything to distract her.

Keep reading


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.

Petals and Ink  part two

Summary: Michael heads back home with Jeremy still on his mind. Him and his sister talk about his new tattoo. Michael then exhausted goes to bed. The next  day he goes to work having to face Christine and Brooke after standing them up and has to explain why he didn’t meet with them at the mall. Michael then gets a surprise visit from a special someone.

Genre: Fluff

Warnings: Very mild swearing.

Word count: 2393

Author’s note: It’s one of my headcanons that Michael comes from a huge family with lots of siblings. Cathy Mell is a character me and my friend @daily-awkward-weirdo have created along with any other Mell family members mentioned as the story continues.

Michael pulled into the parking structure underneath the building. He Locked his car and took the elevator up to the lobby. The elevator inside was still broken so he took the stairs up to his apartment. His mind was still racing and all he wanted to do was go to bed. He walked up to his apartment and fumbled with the keys before unlocking the door and entering. He walked quietly fearing his sister might be asleep and he didn’t want to wake her up. He closed the door behind him. “ Hey little bro what’s up?” said a girl in the kitchen. She was sitting on the counter mixing a bowl of what looked like frosting. Her dark raven hair was pulled up in a messy bun, her square framed glasses slid down her face. Her yellow sweater had flour sprinkled on it and her long fuzzy socks were falling down. “ Cath it’s almost one in the morning why are you still up?” Michael asked.
“ Shouldn’t I be asking you the same thing?” she smirked. “ What were you doing? Huh?  Why are you just getting home? Are you in a secret relationship that I don’t know about? I’m your big sister you can’t hide these things from me.” Cathy said.
“ No I just did something.” Michael said.
“ What? Come on tell me. Please. As your roommate, sister, and best friend I have a right to know. Did you kill someone?” she prodded.
“ No!” Michael cried out annoyed.  
“ Then what was it?” she begged. Michael sighed exasperated before lifting his right sleeve to reveal his new tattoo. “ Michael Armando Mell, Mom is gonna kill you.” Cathy said her jaw dropping at the sight of what her brother had done.
“ I know that is why I’m not gonna tell her.” Michael stated.
“ How the hell are you planning on hiding that from her, it’s on your wrist!” Cathy said smacking her brother’s arm lightly.
“ I was gonna borrow your fondation, duh.” he said nonchalantly.
“ What on earth makes you think I’m gonna let you use my make up?” Cathy said snidely.
“ I didn’t say I was gonna ask first.” Michael smirked.
“ Uggg. You are impossible.” Cathy groaned, adjusting her glasses.
“ Now answer my question, why are up?” Michael asked.
“ I got an idea for a new recipe. Marshmallow lemon cupcakes.” Cathy said.
“ Fair enough.” Michael agreed as he sat down at the table.
“ So what’s your plan for when Mom inevitably finds out about your tattoo. You can’t hide it forever.” Cathy asked as she licked some marshmallow frosting from her spoon.
“ My plan is, is, I don’t know.” he admitted.
“ She is gonna kill you I hope you know that.” Cathy said as she added more marshmallow fluff to the bowl.
“ Eh, I lived long enough and fulfilled life.” Michael shrugged.
“ If having a fulfilled life means being a single florist then I guess I’m doing something wrong.” Cathy teased.
“ I’m not single I am in a committed relationship.” he protested.
“ Your laptop isn’t a boyfriend.”
“ Ugggggg.”
“ You’ve been single your whole life Michael. Your eighteen isn’t there anyone you like?” Cathy asked. Michael sat and thought. Was there anyone he liked. He has had a few small crushes there but no one that particularly popped out. There was no one he thought of who stood out to him lately. The only person he could think of was, no, no he dosen’t count. He had only known him for a few hours. He was a stranger. A really nice stranger. A really nice stranger with great taste in video games, and really pretty eyes, and a cute laugh , and amazing art skills ,and-. Cathy cut off Michaels racing thoughts. “ Hello, Earth to Michael Mell. You in there little bro?” Cathy snapped her fingers in front of Michael’s face.
“ What huh what happened?” Michael asked snapping out of his trance.
“ You were all spaced out, you ok something on your mind?” Cathy looked concerned.
“ No, I’m fine. I’m just tired. It’s late I’m gonna go to bed.” Michael rubbed his temples.
“ Oh,ok. Goodnight.” Cathy said with a smile.
“ G’night.” Michael walked into his room. Fairy lights were hung up on the walls and small plants where on almost every shelf. On top of a dresser was a glass tank with a small albino snake. “ Hello Daisy.” Michael said smiling as he pushed his face into the glass. The snake slithered up to the glass and she stuck her tongue out at Michael. He changed into an old t shirt and sweatpants and collapsed on to his bed. A small Calico cat dashed out from under the bed and jumped up on to the bed and rubbed against Michael. “Hi Cookie dough.” Michael pet the cat on his head. He sunk his head into his pillow and buried himself under the flowery covers and slowly fell asleep, the thought of Jeremy still on his mind.

Michael woke up to his alarm beeping. He sleepily looked over at his alarm clock and shut it off. It’s six am and he rolled out of bed and got dressed. He pulled on a purple sweater and light blue overalls and pink converse. He strolled into the kitchen and found Cathy frosting cupcakes sipping a cup of coffee. “ Morning.” she said with a yawn.
“ Did you ever go to bed last night?” Michael asked. “ You didn’t go to bed and stayed up all night baking again didn’t you.”
“ Ding ding ding, we have a winner.” Cathy joked.
“ Cath you can’t do that ,this is your third all nighter this week. You need to get some sleep.” Michael scolded as he poured himself a bowl of cinnamon toast crunch. He sat down at the table and ate lazily. Cookie dough wandered into the room and rubbed against Cathy’s leg purring. Michael finished up his cereal and put the bowl in the sink. He grabbed  one of Cathy’s Lemon marshmallow cupcakes before leaving . “ I gotta get to work see ya Cath.” Michael said.
“ See you later.” she replied as she gave Cookie dough belly rubs.
“ And take a nap well I’m gone!” Michael shouted before closing the door. He walked down the stairs to the lobby and took the elevator to the parking complex below. He got into his car and drove off to Pastel Petals                                                                                                           

 Michael parked his car in front of the shop and walked in. Christine and Brooke were already inside. He gave the girls a wave. Christine turned away from Michael. “ Good morning Christine.” Michael said awkwardly. Christen said nothing. “ Is something wrong?” Michael asked. Christine elbowed Brooke. “ Christine told me to tell you that she’s not talking to you in till you explain yourself.” Brooke said firmly.
“Explain myself?” He asked cocking his head to the side.
“ Where were you yesterday we waited for hours!” Christine snapped.
“ So much for not talking.” mumbled Brooke as she walked into the back.
“ Oh… that..” Michael struggled to find the right words.
“ And why didn’t you pick up your phone? I texted you like a bajillion times.” Christine said angrily.
“ Look, I am so sorry but I got, well distracted.” He admitted.
“ By what?” she asked mildly offended.
“ Well you see I…there was this.. I mean there was a… a…” Michael didn’t know what to say. He gave up the idea of thinking up a believable lie, he just decided to tell the truth. “ There was… this..umm.. guy..and..well we started talking and we lost track of time. I’m really sorry.” Michael said red in the face.
“ A guy? Was he cute?” Christine said slowly turning around.
“ I-I mean, I mean h-he was I mean it’s n-not l-like I mean he…” Michael felt his face grow red,
“ Yes. He was very cute.” he said his head in his hands blushing furiously.
“ AHHHHHHHHHHHHH MICHAELS GOT A BOYFRIEND!” Christine screamed shaking Michael back and forth. Brooke rushed back in at the sound of Christine’s squeals.
“ Michael has a boyfriend?” Brooke asked her interest peaking.
“ He’s not my boyfriend.” Michael said embarrassed.
“ Not yet.” Christine teased.
“ Hey, what happened to being mad and not talking to me?” Michael asks.
“ I retract my anger now that I know you had a proper excuse.” She smiled.
“ Now I want details. What’s he look like? What are his hobbies? What’s his-” Christine’s rambling was cut off by Michael.
“ Slow down I’ve only known him for a few hours.”
“ Ok well then well at least tell us his name.” Brooke eager to know more about this mystery boy.
“ Ok, ok. Well his name is-” ,the bell on the door ringed as a customer walked in Michael looked up to see, “ Jeremy?” Michael was shocked to see him standing there in the doorway.
“ Hey Michael.” Jeremy said with a wave.
“ W-what are you doing here?” Michael asked.
“ Oh you know, I just was here to uhhh, get some flowers to, uh you know brighten up … the shop, ha ha.” Jeremy said with an awkward smile his eyes darting around. Michael could feel Christine and Brooke staring at him and Jeremy.  
“ Well a tattoo parlor is rather dark but I’m sure I can find something that will match the decor, I’ll be back.” Michael said before darting into the back to look at flowers but to mostly escape the stares of Christine and Brooke. After Michael left the girls turned their attention to Jeremy.
“So…” said Brooke with a smirk.
“ So..”, Christine said looking Jeremy up and down “ what are your intentions with Michael did you really come here for just flowers hmmmmmm? Or are you here for something else.” Christine was leaning over the counter.
“ I…” Jeremy says shaken ,was he really that obvious.
“ And let one thing be clear,” her voice got low, “ Michael is one of if not the nicest sweetest person I have ever met. He wouldn’t hurt a fly. And if he tells me anything ANYTHING at all about you hurting him. I. Will. Destroy. You. GOT IT!” She was nose to nose with Jeremy as she leaned over the counter practically on top of it. Jeremy gulped and nodded his head.
“ Now onto the important stuff.”, said Brooke, “ How old are you?”
“ I’m eighteen.”
“ What’s your favorite food?”
“ Strong tie between pizza and sushi.”  Brooke and Christine nodded at Jeremy’s answers.
“ Ok, favorite movie?” Christine asked.
“ As nerdy as it sounds all the Harry Potter movies.” Jeremy said running his fingers through his hair.
“ Favorite band?” asked Brooke.
“ I listen to a lot of different stuff but my top three are Fall Out Boy, Jukebox The Ghost, and Twenty One Pilots.” Jeremy said with an awkward smile.
“ Do you have any tattoos?” Christine asked raising her eyebrow.
“ Just a few.” Jeremy said as he took off his jacket to reveal small tattoos of constellations and planets on his arms and a shooting star on his right wrist.
“ Wow, those are so pretty.” Brooke said staring at the drawings.
“ Thanks, I designed them myself.” Jeremy said smiling.
“ Whoa.” the girls said in unison.
“ Final questions.” Christine said straightening up. “ Do you like musical theater, and if so what’s your favorite musical?”
“ I love musicals actually. And I love Dear Evan Hansen. I cry every time.”
Christine got out from behind the counter and circled Jeremy. “ Oh I like you.” Christine said nodding.
“ Ummm, thank you?” Jeremy said starting to feel awkward again. Michael walked back in with a white lilies and lavender sprigs planted in a dark purple pot. He saw Christine circling around a very uncomfortable Jeremy.
“  Christine! What are you doing to him?” Michael asked in horror dropping the flower pot. It broke on the ground making a mess. “ Shit I, Uggggg. I’ll clean this up just give me a second.” he ran into back to grab a broom and dust pan. Michael came back out and started to
clean up. “ Here let me help.” Jeremy said as he walked over and picked up the dust pan.
“ Oh, y-you don’t have to.” Michael stammered.
“ No no i-it’s fine, it’s nothing.” Jeremy said with a lopsided smile. Jeremy sat down and held the dust pan as Michael swept up the dirt.
“ Sorry about, you know.” Michael said glancing over to the girls who were arranging a new bouquet of flowers.
“ It’s ok.”  Jeremy said turning pink. After the mess was cleaned up they walked over to the counter and Michael rang Jeremy up for his plants. “ Thanks these are really nice.” Jeremy said glancing off to the side.
“ It’s nothing, just my job.” Michael said. Jeremy picked up the plant and grabbed a business card before heading out.
“See you around.” Jeremy said with a wave.
“ Bye.” Michael said waving back watching him as he walked away. He sighed longingly as he stared out the window towards where Jeremy walked off. Suddenly loud squeals filled the shop.
The girls shouted in delight scaring Michael.
“ I like him.” Christine beamed.
“Me to!” Brooke agreed in delight. “So you gonna ask him out?” Brooke teased.
“ What no I what? I don’t I mean I don’t, I can’t ” Michael stammered burying his head in his hands.
“ Awww your so cute.” Christine teased.
“ Somebodies in love!” Brooke smiled as she poked Michaels face.
“ Shut up.” he blushed.

The day continued on as normal the Pastel Petals wasn’t very busy. A few customers wandered in here and there but it was a very slow day. Michael sat at the front counter scrolling threw his phone. Suddenly the stores phone range. Michael answered, “ Hello thank you for calling Pastel Petals. My name is Michael, how can I make your day a brighter bouquet.”  A familiar voice was on the other line.
“ Hey Ith thith Michael?” the voice asked.
“ Yes this is Michael speaking, who is this?” he asked.
“ Thith ith Rich from Needlepoint Tattoos. I have a qethtion.” Rich said. Michael heard a muffled voice in the background.
“ Please don’t do this Rich oh my god. No please don’t.” the muffled voice said.
“ Yeah tho um my friend and I have a, ummm bet going.” Rich continued.
“ Rich don’t ask him I don’t need you to, please this is invasive.” the voice panicked.
“ Are you gay?” Rich asked casually.
“ This is humiliating.” whined the voice.
“ I umm w-what?” Michael stammered.
“ Are you gay?” Rich asked.


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


  • 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


  • 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.

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.

Easy Macaron Recipe (for MMD)

So guys, as promised, in the following an easy recipe that will help you to create Miraculous Macarons by yourself and to share and spread the love. I will add try to let you everything I know, such as additional tips I learned via trial and error while baking macarons during the last year.

More below the cut.

Also, related to this post:

Keep reading

anonymous asked:

Can you post the recipe to your pizza dough??

Not more than 30 seconds had passed after I posted the pictures of our amazing pizza this week before I got a request for the recipe. I continued to get pleas throughout the day.

There was a reason why I didn’t post the recipe along with the pictures. Even though I followed the instructions to the letter, they didn’t work for me. The dough started out too dry, it didn’t stretch the way they said it was supposed to, etc., etc. I found myself compromising at every turn. However, what I finally ended up with was incredible.

So here you go, Basic pizza dough – a recipe from Bon Appétit magazine, with my notes and changes in italics. I ripped the pages out of the magazine and saved them in a folder. Alas, I cannot give you the date, but I think it was an issue from 2013.


  • 4 cups unbleached bread flour, plus more for dusting
  • 1 1/2 teaspoons instant dry yeast
  • 1 3/4 cups filtered or bottled water, at room temperature 
  • 2 1/2 teaspoons coarse salt
  • 1 tablespoon extra virgin olive oil


In a large bowl, whisk together the flour and yeast. Slowly add water, mixing with a wooden spoon until incorporated. Stir in salt and oil. Brush with oil. Cover bowl with a kitchen towel and let rest for 1 hour. Note — the directions say the dough will be lumpy and raggedy, but I also found it extremely dry. So dry, I had dry flour in the bottom of the bowl. I ended up adding an additional tablespoon of water. 

Using floured hands, turn out dough onto a floured surface and pat with flour. Holding two opposite sides, pull dough until about 1 foot long, then fold back onto itself and pinch ends together. Repeat 4 more times, rotating dough each time to stretch alternate sides, until it feels smooth. Really? Mine definitely didn’t want to stretch that much. I tried, but ended up just kneading it on a floured surface until smooth and elastic.

Place dough in a well-oiled large bowl and brush with oil. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, at least 24 hours and up to 48 hours. I went with the 48 hours.

Turn dough onto a floured surface. Cut into three equal parts. Form into balls, brush with oil and cover. Let dough rest 1 hour.

Place dough on fists and use knuckles to begin stretching dough from middle, rotating it slightly as you work. Set on surface and continue to stretch from all sides to form a rough 10 by 14-inch rectangle. My note – I found this dough uncooperative. Even with the resting, it tore easily and didn’t want to stretch. I use two balls of this dough and made them into ugly (but tasty!) pizzas. The third piece of dough was placed in a plastic bag and buried in the frig for three more days.

Transfer each piece of dough to a lightly oiled 9 by 13-inch rimmed baking sheet. Pull edges to fill pan.

The rest of the directions were not saved, unfortunately, so at this point I was on my own.

To make our amazing pizza, I took the last piece of 5-day-aged dough from the refrigerator and patted it out onto a floured surface. I let the dough come to room temperature and then flattened it again.

I then preheated a ceramic baking stone in our 450 degree F oven for 40 minutes. In the mean time, I stretched this gorgeous, supple dough into a 13-inch round, and put it on a pizza peel, lightly dusted with corn meal. I then carefully removed the hot, ceramic stone from the oven and was able to slide on the dough. It went back in the oven for about 5 minutes. I then removed it from the oven, smeared on some basil pesto, sprinkled it with mozzarella cheese, sautéed mushrooms and some browned, ground sausage. I baked it until it was bubbly and the cheese was golden.


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)


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


  • Powdered sugar for sprinkling on finished cookies


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.

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



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


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.

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.