BEST HOMEMADE PIZZA DOUGH RECIPE!

Pizza Dough Recipe

I have always been a bit of a carb lover but a couple of summers ago I got a pizza stone as a gift and I became a full on pizza addict. There is nothing better than fresh pizza right out of the oven and a pizza stone is a definite game changer. If you like that crispy bottom typically associated with thin crust gourmet pizzas from restaurants I definitely recommend you pick up a stone. I have even gone as far as having pizza parties which I find is quite an interactive way to host and entertain guests. Anyways what inspired this post was that I recently came across this recipe for pizza dough by Matt Rotenberg and tried it out this past weekend and loved so much I had to share! It was so easy and really quite delicious it would be selfish of me to keep it all to myself - so enjoy!

Makes about 3-4 Personal Sized Pizzas

INGREDIENTS:

2.5 Cups of Flour
1 Pack of Fleischmann's Quick Rise Instant Yeast
1/4 TSP of Salt
1 Cup of Lukewarm Water
2 TBSP of Olive Oil
1 TBSP of honey

DIRECTIONS:

In a bowl mix flour, salt and yeast together with a fork.

Add lukewarm water, olive oil, and honey into a bowl and continue to mix with a fork until the dough starts to form,

Sprinkle flour on the counter and kneed dough. If the dough is sticky sprinkle with flour and continue to kneed until it becomes smooth.

Place ready dough in a bowl, drizzle a little bit of olive oil on top to help keep the dough moist and cover with a cloth. Let it rise for 10 minutes before moving it to the fridge.

TIP: Prepare dough within 2 hours of use otherwise it will continue to rise!

My pizza stone was from William and Sonoma - link HERE *

*I am not affiliated so I dont make commission just wanted to recommend my stone if you are looking to purchase one

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STRAWBERRY FIZZ COCKTAIL

This past weekend I made a delicious cocktail using some fresh organic Ontario strawberries I picked myself! Since I was at the cottage on Georgian Bay I of course used some Georgian Bay Vodka but you can use whatever you have. I thought this was such an easy yet delicious cocktail I had to share it with you.

INGREDIENTS:

3-4 Strawberries (leave one for garnish and muddle the rest)
1 Oz of Vodka (I used Georgian Bay because it has hints of Vanilla)
4 Oz of Tamarind Jarritos Soda

DIRECTIONS:

Muddle the strawberries and pour into your glass, top with vodka and Tamarind Jarritos Soda. Garnish with a slice of strawberry!

*You can chill the vodka and Jarritos soda to ensure the drink is cold and refreshing.

Sitting on the beach having a Strawberry Fizz Cocktail

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STRAWBERRY PIE WITH SHORTBREAD CRUST!

Since strawberry season is upon us I thought it would be perfectly fitting to make a strawberry pie last weekend. Since I was at the cottage and there is a lovely organic strawberry picking farm close by, off I went to pick my own strawberries! The result of that adventure was of course this delicious strawberry pie recipe. What is so clutch about this recipe (and can easily be used for any pie recipe) is the shortbread cookie crust bottom! WOW it's good! The best part is that even for a non pie maker/baker like me this recipe was so easy. Not to mention that the pie got devoured in one sitting and I had to make three more - I didn't mind.

INGREDIENTS:

CRUST
1/2 Cup of Butter (Softened)
1/4 Cup of Sugar
1 Cup of All Purpose Flour

STRAWBERRY FILLING

1 Quart of Strawberries (divide into two portions)
1 Cup of White Sugar
3 TBSP of Cornstarch
3/4 Cup of Water

DIRECTIONS:

Beat the soft butter with the sugar until fluffy.

Add in flour bit my bit until crumbly cookie dough starts to form. Press dough into a 9 Inch pie pan. Refrigerate for 10 minutes to harden

Preheat Over to 400 degrees (200 Celsius). After pie crust has been in the fridge for 10 minutes let bake in the oven for 10-15 minutes until golden and firm. Set aside to cool.

Separate the strawberries into two parts - you are going to mash half to create the filling and keep the other half to place on top for decoration.

Take the mashed strawberries and place in a sauce pot and bring to a boil, add in sugar and stir often for 10 minutes.

Mix cornstarch and water in a bowl and add into the boiled strawberry mixture - reduce heat to a simmer and allow to thicken.

Once ready remove from heat and let cool.

Once your strawberry sauce is cooled pour into shortbread crust and top with remaining strawberries.

Keep in fridge until ready to serve! It is great on its own or with some ice cream!

Enjoy!

Fresh Organic Ontario Strawberries

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HOMEMADE PUFFED RICE GRANOLA WITH SMARTIES!!!

If you like to cook and get creative like me sometimes you end up with a lot of left over ingredients filling up all the space in your pantry. The great thing about homemade granola bars are that you can really use whatever you have on hand. If you want to make them naturally sweet use more dried fruit. Not worried about calories - sweeten with chocolate or caramel! Granola is a great way to create something out of what you've got while still tasting good and satisfying those cravings in a healthy way. Today I made puffed rice granola with walnuts, pine nuts, shredded coconuts and even some crushed smarties! If you are interested in making granola bars at home I have included the recipe below! ENJOY!

INGREDIENTS:

1/3 cup of brown sugar
1/4 cup of honey
1/4 cup of unsalted butter
1 tsp of vanilla extract
1/4 tsp of salt
2.5 cups of rice puffs
1/3 cup of shredded coconut
1/4 cup of crushed walnut
1/4 cup of pine nuts
1/4 cup of crushed smarties

DIRECTIONS:

In a small sauce pan on medium heat melt the brown sugar, honey and butter together. Stir until completely liquefied. Remove from heat, add in your vanilla extract and salt before setting aside.

In a large bowl mix in your puffed rice, shredded coconut, walnuts, pine nuts and crushed smarties - mix up that goodness!!!

Once the melted sugar, butter mixture has cooled a little (dont want it to melt your chocolate) add it to the big bowl of puffed rice and mix until fully incorporated.

Take a deep flat dish and line with aluminum foil before pouring in granola mixture. Spread around using a spatula and let chill for at least 2 hours in the fridge before chopping in granola bars!!! 

 

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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MAPLE PUMPKIN PIE

MAPLE PUMPKIN PIE

Although the fall means an end to summer, there is always something about the crisp fresh air of fall that brings a warm reminder of cozy sweaters, wood burning fires, and of course pumpkin flavored beverages and foods. This pumpkin pie dessert recipe I made over the Thanksgiving long weekend is definitely a crowd pleaser. The maple syrup sweetening base contributes to the pie's rich texture and flavorful filling. If you are asked to a dinner party this fall and you are looking for something to bring (other than wine) as a thank you to the host - this is it!

*Pie crust recipe is not included - any pie crust recipe will work.

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PUMPKIN PIE INGREDIENTS:

1 1/2 cups of pure pumpkin pureé
3/4 cup of brown sugar
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of all spice
1/2teaspoon of salt
2/3 cup of maple syrup
1 cup of cream
1 teaspoon of all purpose flour
3 eggs
1 unbaked pie shell or use any pie crush recipe you have (9 inches)

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DIRECTIONS FOR MY MAPLE PUMPKIN PIE FILLING:

Preheat oven at 350 degrees

Mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a large bowl. You can use a hand beater on medium/low speed. Blend until smooth, then stir in your maple syrup, cream, and flour.

Mix in one egg at a time using the blender until well incorporated.

Pour pumpkin pie filling into unbaked pie shell.

Bake at 350 for 1 hour. Remove and let cool before serving!

ENJOY!!!

 

I hope you enjoy this pumpkin pie dessert recipe as much as we all did. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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