My Personal Pan Pizza

My Personal Pan Pizza

Hi everybody :)

So many times I find myself alone during the day, even on the weekends. I don't mind the alone time that much. The only problem is, I have a habit of cooking too much food. For today's recipe I wanted  to make a simple down-sized meal for one or maybe two :)














Jay's Signature Pizza Crust with Joyce's  tip adapted   All Recipes
  
Yield: 1 giant pizza crust

Ingredients

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt 
2 tablespoons olive oil 
3 1/3 cups all-purpose flour (I used bread flour)

Directions

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Water,  Yeast, and Brown Sugar after 10 minutes

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Flour, Yeast Mixture and Seasonings

 

Dough before rising

Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Dough after rising

 

Dough divided into 1/3

 

Pizza Pan

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. 

JOYCE Tip: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal.... Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. Adding about a 1/2 cup grated Parmesan cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides. Also sometimes string cheese rolled in the crust.

What I Did and/or Think: 
 I followed the recipe and Joyce's tip. I added Mrs. Dash Onion and Herbs Seasoning and freeze dried basil instead of Italian Seasoning. I also used bread flour instead of all-purpose. 

I divided the dough into 3 parts. I labeled, dated and froze two of bags for future use.

I topped it with ground beef, sauce, peppers, onions, pepperoni, and cheese.

Pizza was MMMMmmmm Delicious! I love the flavors the herbs added to the dough. The dough was also chewy and soft, better than Pizza Hut. Yeah, I said it, and I'll say it again. :) 

Sometimes being home alone IS NOT so bad at all... :)
 

Linked to
Tuesdays at the Table 
Bizzy Bakes Recipe Box # 11 
Rattlebrige Farm: Foodie Friday  
What Works for me Wednesday at We Are That Family 
Six Sister's Strut Your Stuff Saturday Link Party - Week 59 
Pizza Blog Hop  
The Better Baker Weekend Potluck

UPDATE 2 NEW PHOTOS!!!

Before Cook

After Cooking

ENJOY! Come again.... 

Peanut Butter Blossoms : An Old-Time Favorite

 Peanut Butter Blossoms : An Old-Time Favorite

Hi everybody :)

These cookies have been around since the beginning of time :) just kidding, but they are well-known. These are a peanut butter-chocolate combo at its best.  Hershey's Kisses, Reese's Peanut Peanut Butter Cups Minis, or whatever chocolate that suit your fancy, can take the center of these cookies.

To me, it's not about what goes in the center of the cookie, but the cookie itself. I love a chewy cookie. So I hope this recipe gets my stamp of approval. I decided to use a recipe from my cookbook collection.

Peanut Butter Blossoms  from: Pillsbury Best of the Bake-Off Cookies & Bars

48 Hershey's Kisses chocolates ( or Reese Peanut Butter Cups), unwrapped
1 3/4 cups Pillsbury Best all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
Granulated sugar for rolling cookie balls  

Heat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners. 

In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until well blended. Add  sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla and beat until well blended.

In a small bowl combine the flour, baking soda and salt with a whisk until well blended.  Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until combined.

Shape the dough into 1-inch balls. Roll the balls in granulated sugar. Place on lined cookie sheets about 2 inches apart. Bake 8 to 10 minutes or until lightly browned.

Remove from the oven and immediately press a chocolate kisses or peanut butter cups into the center of each cookie firmly, the edges will crack.  Remove the cookies with a spatula to a wire rack to cool completely.

4 dozen peanut butter blossoms

High Altitude (3500-6500 ft.) No change.

by Freda Smith, Bake-Off Contest 09, 1957

What I Did & Think:
I doubled the recipe, using 1/2 cup dark brown sugar with the 1/2 cup light and 1/2 cup butter with the 1/2 cup shortening. I used Peter Pan honey roast creamy peanut butter, and baked it in a mini muffin pan. I drizzled some of them with a peanut butter glaze (peanut butter, powdered sugar, and enough milk to make it drizzle) and others with a chocolate glaze (chocolate chips, melted and enough coconut oil to make it drizzle.) These were GREAT,  plain or fancied-up with peanut butter and chocolate glazes. For a new look, roll balls in chopped roasted peanuts before baking. Any way you choose to stuff them, they'll always be an Old-Time Favorite.

UPDATE!!!  NEW PHOTO
To make regular Peanut Butter Cookies:
Scoop dough out onto and ungreased cookie sheet (I use my medium OXO Good Grips Cookie Scoop).
Bake at 350 for 12 -15 minutes. Let cool on sheet for about 3 minutes and remove to rack to cool completely.

ENJOY! Come again.....


I was featured on Bizzy Bakes Recipe Box # 12!




Linked to:
Milk & Cuddles , Tastetastic Thursday 8/23  , Rattlebrige Farm: Foodie Friday , Bizzy Bakes Recipe Box # 11 , Six Sister's Strut Your Stuff Saturday Link Party - Week 59 and Something Swanky's Sweet Treats and Swanky Stuff Link Party, Sweets for Saturday @ Sweet As Sugar Cookies and Carole's Chatter Childhood Favorite Foods Friday

Green Onions: Growing and Freezing How To

Green Onions: Growing and Freezing How To

Hi everybody :)

We've talked before about growing potatoes (found here). Today I like to talk about green onions. Green onions is one of the easiest things to grow. The next time you pick up a brunch from the store, instead of throwing away the root ends, plant them. They WILL GROW; trust me. The picture below is my proof.

To Grow:

before picking 8/17

after picking 8/17

I picked my green onions, but left the roots in the soil, so they'll grow again and again and again, like a continuing garden of goodies. In about a month or so, this will be ready to pick again!

To Freeze:

onions, scissors and freezer bags

Freezing green onions is as easy as growing them. They do not need to be blanched (quickly placed in boiling water and then in cold); just wash them gently and dry.
Cut them into about 1/2 inch pieces.( I found the best way to do this is with kitchen scissors) Make sure the pieces are dry.

Place desired amount in freezer bags, label, date and freeze. They should stay fresh up to 6 months.

BTW,  Hubby surprised me by cooking today. He fixed a nice Chicken Casserole dish. Sometimes he likes to get in the kitchen and show off he's creative too.

I told him I was taking some pictures to share it with you, so here they are.

UPDATE PICTURE 8/23

UPDATE PICTURE 8/31

ENJOY! Come again....