Tag Archives: whole wheat baking

Chorizo, Kale & Garlic Pizza (and the Perfect Pizza Crust)

Chorizo Kale Garlic Pizza & Homemade Pizza Dough

With two kids, pizza is a staple meal around these parts. In fact, if they could eat it for every meal, they probably would! Take-out and delivery always manages to fall short of my expectations, so we do the homemade thing a lot. For a while it was part of our regular meal rotation – Friday night pizza! It has fallen out of favour lately, but I think it’s about time to bring that tradition back. Pizza, board games, and hanging with the family – that’s a good Friday night.

Chorizo Kale Garlic Pizza & Homemade Pizza Dough

Chorizo Kale Garlic Pizza & Homemade Pizza Dough

This recipe was one of those fridge-dump ideas, partly inspired by my friend Julie’s Crispy Lamb, Kale & Garlic Pizza, in which Boursin cheese takes the place of a traditional tomato sauce. I keep roasted garlic in my freezer, so one thawed head of that spread over the crust along with a generous sprinkle of chevre made up the base ‘sauce’ layer. Next I piled on some lovely fresh kale, caramelized onions, and thinly sliced spicy chorizo. It was topped off with a generous sprinkling of mozzarella, and voila – a perfect pizza. You can make this pizza with any of your favourite toppings, and I’ve shared my perfect pizza crust recipe below. This dough is even better if you make it the day before, and you can even make it up to four days in advance and keep it in the fridge.

Chorizo Kale Garlic Pizza & Homemade Pizza Dough

Perfect Pizza Crust

1 1/2 cups hot water
1 Tbsp honey
2 heaping teaspoons traditional yeast
8 ounces white bread flour
8 ounces whole wheat bread flour
3.5 ounces semolina flour
1 tsp sea salt

In the bowl of a stand mixer with the dough hook attached, mix together warm water and honey. Most recipes will suggest lukewarm water for working with yeast, but I find that if I use the hottest tap water I can get, by the time I have measured, poured, and mixed with the honey, it has cooled sufficiently. Sprinkle with yeast and let sit for a few minutes until it begins to bubble.

Once the yeast has begun to bubble, dump in the remaining dry ingredients and mix with the dough hook until it forms a smooth ball. If the dough is too dry, add a sprinkle of water to help it come together. Conversely, if the dough is too sticky, add a little more flour. Allow the mixer to knead the dough for a few minutes, or if you like to do it the old-fashioned way, dump it out on the counter and knead it by hand.

In a large bowl, add a dash of olive oil, and tilt to grease the sides. Place the ball of dough in the bowl and roll to coat. Cover with a tea towel and place in an oven {off!} with the light on to rise for 1.5 hours, or until doubled in size. Shape by hand or roll out, top with your favourite ingredients, and bake as desired. For the perfect crispy crust, I shape by hand on a cornmeal-dusted pizza peel {you can use a cutting board or rimless cookie sheet}, slide onto a pizza stone and bake in a hot oven {475-500F} until golden and crispy {~17 minutes}.

For other ideas on how to make your life more delicious, visit the Life Made Delicious page for inspiration!

blogsig

Disclosure: I am part of the Life Made Delicious blogger program and I receive special perks as part of my affiliation. The opinions in this blog are my own.

Apple Chai Coffee Cake Muffins

Apple Chai Coffee Cake Muffins

I love muffins, and so does my family. Muffins and loaves are usually what they ask for when I ask “what should I bake today?” Apple muffins are a particular favourite of mine, especially in the fall and winter when apples are plentiful and inexpensive compared to other fruit. And given that my children eat apples like they’re going out of style, which necessitates me purchasing them by the bag pretty much every week, apples are something I always have on hand. This recipe was inspired by an apple coffee cake that I made. I wanted to make it smaller, easier to send with Eliza for her morning snack at school and in my husband’s lunch, and I wanted to spice it up a little, and not just go with the usual cinnamon and sugar streusel. The result is this: a lovely apple muffin that is moist and tender, with just a hint of chai spice. Perfect to enjoy with a morning cup of tea as a special breakfast treat.

Apple Chai Coffee Cake Muffins

Normally I’m not a “healthify your recipes” kinda girl – when I want to indulge, I want to indulge, if you know what I mean. But given that my family loves baked goods so much, I like to tweak my muffins to make them just a little bit healthier, and do things like use whole-grain flours, applesauce, less sugar {and substitute honey when I can}. This recipe uses a couple of my standard baking tweaks – some whole wheat flour subbed for white, and applesauce instead of some of the butter. When I make better choices with my ingredients, it might not be a super healthy option but at least I feel a little less guilty when I grab one on my way out the door.

Apple Chai Coffee Cake Muffins

Apple Chai Coffee Cake Muffins

Spices:
1 tsp cardamom
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground star anise
1/8 tsp ground cloves

Batter:
Spice blend {less the reserved 3/4 tsp}
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
3 eggs
1/2 cup greek yogurt
1/2 cup buttermilk
1/4 cup butter, melted & cooled
1/4 cup unsweetened applesauce
3 small apples, peeled, cored and coarsely chopped

Streusel:
1/2 cup brown sugar
1/2 cup whole wheat flour
1/4 tsp salt
3/4 tsp reserved spice blend
5 Tbsp cold butter

Prepare muffin tins, greasing or lining 18 wells with paper liners. Preheat oven to 350.

In a small bowl, mix together spices – cardamom, cinnamon, ginger, anise, & cloves. Reserve 3/4 tsp of this mixture for the streusel.

In a medium bowl, combine flours, baking powder, baking soda, salt, and the larger portion of the chai spices. Blend well.

In a large bowl, combine brown sugar and eggs, whisking until smooth. Add yogurt and buttermilk, and mix until all the lumps are gone. Stir in butter and applesauce. Fold in dry ingredients until just combined, and then gently stir in the chopped apples.

To make the streusel, mix together brown sugar, flour, salt, and reserved spices. Cut in cold butter with a pastry cutter or two knives, until well blended and crumbly.

Fill muffin cups half way with batter. Top with a spoon of streusel, and then fill with more batter. {Tip: Press the batter in gently so that it sticks to the batter on the bottom and the layers bake together, otherwise the muffins can fall apart.} Top with a generous sprinkling of streusel, and bake at 350 for 18-20 minutes, until a toothpick inserted in the middle comes out clean. Yield: 18 muffins

blogsig

Grandma’s Irish Soda Bread

Irish Soda Bread

If there’s anything that reminds me of my grandmother, it’s bread. Delicious, warm, soft, fresh-from-the-oven bread. The kind that melts butter as you spread it, and is so warm and comforting you feel like you could eat a whole loaf. You shouldn’t, of course, but you want to. I have fond memories of baking bread of all kinds in my grandmother’s kitchen – sandwich bread, french bread, and one of my favourites: soda bread. This has become a family favourite in the Blissful kitchen, too. My husband loves it and requests it often, and my kids devour it when it’s put in front of them. A loaf doesn’t last long around here!

Irish Soda Bread

And what better time to make this true Irish bread than for St. Patrick’s Day? This is a real soda bread, not the Americanized cake version that involves eggs and dried fruit. This is the kind of soda bread you’d find on a farmhouse table at dinner. It’s a simple bread – there is none of the fuss or delicate rising times of yeasted breads. If you have half an hour and all the ingredients, you can have it on the table in time for dinner. It doesn’t keep well and it isn’t a great sandwich bread, but it’s perfect alongside a hearty soup or stew, or just eating with a pat of butter and dollop of jam.

Irish Soda Bread

My grandmother passed away a little over a year ago, and there isn’t a day that goes by that I don’t miss her. I am lucky enough to have some of her recipes, ones that she shared with me once I was grown and had a house of my own to run. This loaf is one of hers, one that I remember making with her, one that baked in the oven while a stew bubbled on the stovetop, one that was passed around that great kitchen table of hers as we all sat down to dinner. If you make it, I hope you enjoy it as much as I do.

Irish Soda Bread

Irish Soda Bread

Please note: I have posted a correction to this recipe – I transposed my notes incorrectly, it should be 2 Tbsp baking powder, 1 tsp baking soda. My apologies! ~ Samantha

Grandma’s Irish Soda Bread

2 cups whole wheat flour
2 cups white flour
2 Tbsp baking powder
1 tsp baking soda
2 tsp salt
2 cups buttermilk {maybe a little more}

Preheat oven to 375F. Prepare a baking sheet by lightly greasing it.

Sift together dry ingredients. Stir in just enough buttermilk to make a soft, shaggy dough. {2 cups of buttermilk is usually enough, but if your dough is dry, you may need a little more.}

Turn out dough onto a lightly floured surface and knead until it comes together into a smooth dough. Shape into a flat round, about 8 inches across, and place the round gently on the prepared baking sheet. Score with a sharp knife, brush with water, and sprinkle with flour. Bake for 30-35 minutes, until loaf sounds hollow when tapped with your fingertips.

blogsig

Related Posts Plugin for WordPress, Blogger...