mmmmmS'Mores Dessert PIZZA! Hello!

Ok ok, my name is NotjustaChick....and I'm addicted to made-from-scratch-ooey-gooey-doesn't-matter-if-savory OR sweet PIZZA.  There.  I admit it.  YEEEUP.  Addicted.  I blame my honey.  His love of pizza that has a crispy on the outside, soft "puffy" inside crust, loaded with toppings has lead me down this path. Well folks...my journey to perfect pizza has made its next pitstop - S'Mores Dessert Pizza.

It started off with an invite to dinner by one of my best girlfriends.  I love have dinner with them- she has two awesome - fun - kids.   Now, being as though I don't have any kids of my own (whoa...wait... does a dog and a honey count?!...ANYWAYS...) I like to try out new and fun recipes for when we're all together.  They liked helping me BBQ Pizza a while back.. they are kids...kid's like chocolate and marshmallows AND us "adults" are kids at heart ...who doesn't like s'mores round a campfire?! Who doesn't like PIZZA?! Well.. this chick.. LOVES them both - equally.  So why not combine them?! This dessert pizza is SWEET  with a side of lick-your-fingers-between-every-bite kind of fun messy to eat dessert. Ooey-gooey goodness placed on stop of a slightly salty/sweet pizza dough and toasted using the broiler of your regular oven!  Easy-Peasy, no campfire required...

S'Mores Pizza

 Pizza Dough

• 3/4 cup warm water
• 1 1/2 tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp sea salt (I used Vanilla Sea Salt**...but any will do)
• 1 tsp brown sugar
• 1 3/4 cup all purpose flour

S'mores Toppings

• 1 jar of Marshmallow Fluff
• 6-10 full size graham crackers
• 2 regular size chocolate bars (I used Cadburry's Milk Chocolate with Toffee bits)
• 1/2 cup mini marshmellows
• 1/4 cup Caramel Sundae Topping (for drizzle)

- Put the warm water in your stand mixer bowl and sprinkle the surface with the yeast. Let stand for 2 minutes to soften, then whisk with a fork to blend. Let stand until bubbly, about 10 minutes.

- Whisk in the olive oil and salt.

- Using your dough hook, then begin adding the flour gradually, until fully incorporated. The dough will be very moist and sticky.

- The dough should be moist and a little tacky. Shape into a ball.  

- Generously oil  a bowl, place dough in bowl  and turn the dough to coat it in the oil. Cover the bowl with plastic wrap and let the dough rise in a warm draft free place until doubled in size.  (mine took about an hour)

- Punch dough, cover, and let rise until doubled again.

- Preheat oven to 500F

- Generously oil a pizza pan, carefully shape out the dough onto the pan, cover and let stand for an additional 10 mins.

- Prick dough with fork several times to help avoid it puffing up in the middle

- Bake at 500F for about 20 mins, or until the crust is just starting to turn golden on the top and bottom

- Remove from Oven, and let cool slightly

- Spray a spatula or spool with cooking spray to assist with the spreading of the Marshmallow Fluff

- Spread Marshmallow fluff into a even layer ontop of the pizza crust.  This is your pizza "sauce"

- Chop the chocolate bars into small chunks, they do not need to be even sized...

- Spread the chocolate chunks on top of the "pizza sauce"

- Break the graham crackers into chunky pieces, and spread onto the pizza

- Next up - spread out the mini marshmellows on top of the other toppings....

- Turn the broiler on your oven to high. (550F) 

*note - I did not raise the oven rack to the top, I used the next one down from the top, in order to slow the "toasting" down a bit...give time for the chocolate to melt, crust to crisp up a bit more, before the marshmallows toasted too quick - make sure you watch carefully, as once the marshmallows start to turn golden, they brown up quick!*

- Place pizza on the second rack down from the top in the oven, and allow the marshmallows to "toast" - just like you would over a campfire

- Once Marshmallows are toasted golden, remove pizza from oven, and drizzle caramel topping over top of entire pizza

- Slice using a pizza cutter or large knife

We found this pizza to be extremely sweet (in a totally awesome...s'mores round the campfire way).. so start with smaller pizza slices, as these trully are a decadent dessert!  I must say... our dinner party of 3 adults... 2 kids... didn't have any trouble with this one though....

  As usually.. submitting this to yeastspotting....as this pizza dough is working phenomenally for me on all accounts!  Thinking next try will be a fruit based one.. you know.. like what you find at the Pizza Hut Buffet.. mmmmmm pizzahut.... 

**Also - note from above ingredient listings - Vanilla Sea Salt... I've mentioned their sea salts several times in several posts here... but honest to goodness...these are awesome. Sea to Sky Seasonings  I've now got 2 different "variety packs" of their salts, and man-o-man the flavour boost is incredible!  Edible Canada (another fav place) sells their salts...and you can order online - bonus! But it's seriously worth the trip down to Edible Canada's store and restaurant (Granville Island, BC) - you wont be disappointed!  (and no, I was not paid, endorsed...anything by these guys.. their stuff/food is just as addicting as PIZZA)

Have a great week!!

Now THAT’s a Cinnamon Bun…err Loaf?!

Well, our beloved Canucks are DONE for the season *sigh*… Summer can begin!  No more worrying about what to make for dinner, prior to game night.  No more worrying about waking up early and making sure all chores are “done” before the big game.  No more stressful periods of bad calls or missed shots….  Winter is officially OVER.  Hockey Season is done for us Canucks.   Canada (at least the West Coast side) can move into the next season – Summer. 

“Go Big or Go Home” is what they say right?!  Sometimes…bigger IS better.  I loooooove cinnamon buns, and the ooey-ier (yes that’s a word-ish) AND gooey-ier (stay with me) THE BETTER.   Baking Homemade Cinnamon buns fills the entire house with the heavenly smell of fresh bread and cinnamon. YUM.  Being that I already have a favorite Cinnamon Bun recipe (Ooey Gooey Cinnamon Buns), I want to revisit these, but play a little, kick it up a notch…  instead of making the "normal" dozen, ordinary Cinnamon Buns, I went with the Bigger is Better saying making one large Cinnamon Bun – more like a Cinnamon Bun Loaf really.  The results, one huge… ooey-gooey-cinnamony-meltinyourmouth-heavenly cinnamon bun loaf, perfect to serve to weekend guests for a light breakfast or to surprise your special someone (or family) for a sweet treat in the morning. I mean how can you go wrong waking up to the wonderful scent of cinnamon & brown sugar?!  The WOW Factor is definitely present…and in keeping with my original Cinnamon Bun Recipe  , are quick and easy, but ssshh don’t tell your guests that, they’ll think you were up all night making this….



Cinnamon Bun Loaf



Cinnamon Loaf – The Ultimate Cinnamon Bun

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cup all purpose flour
• 1 package instant yeast
• 1/4 cup white sugar
• pinch of salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup butter, softened (but not melted)

For Icing - mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light and sweet icing

- Heat milk in sauces pan until it bubbles (stirring gently to ensure it doesn't scold on the bottom)

- Remove from heat, and stir in the 1/4 cup butter, keep stirring until it melts. Let cool until lukewarm

- Using a stand mixer, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

- Add water, egg and the milk mixture; mix well. Add the remaining flour, 1/2 cup at a time, mix well after each addition.

-When the dough has just pulled together, use your dough hook to knead it until a dough ball forms on the hook, and the sides of the bowl are clean. 

- Turn it out onto a lightly floured surface and knead until smooth, about 2 minutes. (if dough is still really sticky, add about a 1/4 cup flour and knead in - your hands should be "clean of dough")

- Cover the dough with lightly oiled (I used cooking spray) plastic wrap, and let rest 10 minutes.

- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

- Roll out rested dough on a lightly floured surface into a large rectangle

- Spread dough with butter/sugar/cinnamon mixture using the back of a spoon or spatula, to the edges of dough

- using a knife or pizza cutter, carefully cut strips down the length if the dough about  2 – 3 inch thick slices

- Taking the first strip of dough, loosely roll up the piece of dough into the normal cinnamon bun shape, place in center of a light greased baking pan.

- taking the remaining strips and wrapping around the center piece until you have used all the dough up. Warning, this can get messy, licking fingers AFTER is encouraged!

- Cover lightly, and let rest in a draft free area until doubled in size (about 1 hour)

- Preheat oven to 375 F

- Bake in the preheated oven for 20- 25 minutes, or until golden brown

- Carefully remove from pan.  I covered a hot pad w/ a bit of plastic wrap, and flipped the loaf onto my hand (with hot pad), and then placed on a serving plate immediately

-  Mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light icing, and drizzle over slightly cooled loaf

........Serve warm.   This is also good the day after, just wrap lightly with plastic wrap.  When you are ready for round 2, cut your serving, place on plate and a quick zap in the microwave brings back all that ooey-gooey goodness!  Hmm, now maybe I should go outside and work on the yard.... hockey may be over, but boating season is just around the corner!   **cheers**

 

Pizza Bread…adding a new dimension

We’re still IN IT!  (Canucks I mean) – WOOOO! It’s “Foodie Friday”, and, since it IS the weekend, and we all have SOOOO much time to spend in the kitchen playing, I thought I’d share a new favorite way to make up Pizza…using the sauce as a dip, instead.. of a…well… topping? base? Layer that you put the toppings on?... what do you call the sauce on a pizza??  ANYWHO!

I present… Pizza Bread.  Not quite a loaf of bread… as I think there’s basically more toppings that “bread”…  Not quite a Pizza… as pizza’s are typically round (or rectangle-ish) and flat.  This is definitely a bread loaf… that is LOADED full of your favorite Pizza Toppings, baked – then you can use your favorite Pizza Sauce (Pasta sauce works too) to dip the warm slices in.  Perfect for a light dinner, a group Appetizer, or even a herd of hungry kids that needs a creative dinner dish to settle em' down around the dinner table..   It’s like pizza in a whole new dimension!  (hmmm, maybe I need some more coffee… or vino… or… )  Of course sending this to yeastspotting, as without sites like that... I wouldn't be able to do half the things with bread / yeasted dough!  love!!

Our household loves meat – just about any kind – on pizza, so I added a little more there, then tossed in some diced fresh peppers, and onions to add some sort of vegetable aspect (and colour!) I will warn ya… this could become the “NEW” pizza style…  so simple! Play with the “toppings”  - add in olives, feta, spinach – make it “greek style”…  or toss in some shredded cooked chicken, carmalized onions, bacon and serve with BBQ Sauce instead of pizza sauce.  Oh the options! Oh I’m starting to get the craving…..

Pizza Bread

·         1 teaspoon yeast

·         3.4 cup warm water

·         1 2/3 cups all-purpose flour

·         1 teaspoon salt

·         1 ½ cups TOTAL of favorite toppings, chopped

·         1 cup shredded mozzarella cheese

·         1 table spoon olive oil

-          Sprinkle yeast over warm water in mixer bowl.  Let sit for about 3 mins (until foamy)

-          Add in flour, salt, and using dough hook, mix until it just comes together



-          Add in 1 ½ cups favorite toppings and combine well.  Dough should be tacky, but still form a decent dough ball (add more flour or water if needed)

-         Let rise for about 1 hour; then put in the refrigerator for another hour.

-         Take the dough out of the refrigerator and flour counter space. Roll out into a rectangle shape

-          Sprinkle cheese over top. Carefully fold along the long side, like an envelope. Seal sides so cheese is not exposed.

-         Let rest, covered, while Oven is Preheated  to 450F

-         Let oven stay at 450 degrees for  20 minutes.

-         Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown.

-         About 5 minutes before taking it out, lightly brush the top with olive oil and let it finish baking.

-         Let rest on a wire rack to cool slightly before slicing as like “regular” pizza – Toppings are HOT-TA TA!

-         Cut up in slices, and served with warmed up pizza sauce (or pasta sauce), dunking in the slices as you go!

In preparation for Sunday’s game, and in case I’ve started something here….

GO CANUCKS GO!!

NO-Knead Bread ---yup...any BEER drinking Gal/Guy can do this!

OK...SO... I will raise my hand...stand up...and ADMIT IT.  I....L-O-V-E making bread now.  It's like I'm addicted to working with the dough...anxious when it's "supposed" to be rising... and the smells! wow.  When it's finally done... that first slice (if all turns out) is heavenly.  Just made for a butter commercial!

THEN... reality hits.  I find most people shy away from bread - and it's rising times - and that whole using YEAST thing.  I've been addicted to blogs / books that contain bread recipes. (thank you AGAIN Yeast spotting , Food Wishes - there's a great video Chef John posted using a recipe for this style of bread making)  I'm learning - adapting - adjusting... and so far, results have been awesome! (or I think so!)  I do know of several people that also shy away from just the kneading part, as lets face it....  it's a work out at times!  WELL.. in my latest ventures of bread making 101... I did 2 "new" things.  1st - started off making a "sponge" (ooo getting all techy!) ...and 2nd - I put AWAY the mixer..  brought out a spoon and a spatula as this recipe...no need to KNEAD! SO, while I didn't get that arm work out.. I DID get a beautiful "artisan" looking loaf of bread!


No-KNEAD Bread! who'da thunk!!

 OK, and here's a lil' secret...  there's a "special" ingredient that's added... BEER! SO, with only a few ingredients, no mixer, no kneading required... even your everyday - Mr or Miss Joe Blow can make this bread!!  ---and did I forget to mention -- minimal rising time...even with the making of a sponge!?  Woot Woot!!

NO-Knead Bread

For the Sponge:

• 1 1/2 teaspoon active dry yeast
• 1/2 cup All Purpose Flour
• 1/2 cup warm water

Dough:

• 1 BOTTLE of Beer  (I used a lager)
• 2 1/2 teaspoon salt (table salt works)
• 4 Cups All Purpose Flour

In a large mixing bowl, place yeast, flour and warm water (not boiling...little warmer than lukewarm), whisk together well.  Cover and place in a draft free - warm area.  Inside of oven with your light turned on works well. - LEAVE IT for 30 mins to let the sponge develop.

It should look something like the above - bubbly and "spongy" when stirred with a spoon. 

Next, add the BEER, slowly (it'll bubble up a bit), salt and all 4 cups of flour.

Give it a real good mix with the spoon until the sticky, gooey dough starts to pull away from the sides of the bowl.  Be patient with this, as it may take a couple of minutes to  mix the flour in well.  *if it appears too dry - add a bit of water. *if all flour is mixed in, and it doesn't want to start to pull away from the side of the bowl, add a bit more flour.  Your dough should look like this:

Cover the bowl with a dish towel - I used the tip from Food Wishes and dampened the towel with HOT HOT water, rung out thoroughly.  Placed it back in my oven with the light turned on.   Let it rise to double the size.  (mine took about an hour)...some say it can take up to 2 hours.

Now, using a spatula, mix the dough well.  This will deflate the dough and unstick it from the sides of the bowl. 

 Turn out the gooey, sticky dough on to a well floured surface, (cover your hands with a bit of flour, as this helps you remove and work with the dough).  I just rolled the dough a few times into a "log" shape, and placed it onto a lightly floured and greased (I used PAM spray) cookie sheet. 

Back into the oven it goes - and cover it with a DRY tea towel.  Let rise for another 30 mins.

Keeping dough covered, remove from oven (if in) - or if you placed it else where on a counter... just let it sit there a while longer -  Place a loaf pan half full of water in oven, and pre-heat to 425F.

Once oven is ready - uncover dough, and take a sharp knife, slice down length if dough.  Then, slice again down same length.  Sprinkle top of loaf with a little bit of flour.  Now place, uncovered, in oven.

Bake at 425F for 35 mins to 40 mins or until loaf is a golden colour, and sounds hollow when "knocked". 

Remove from oven and let cool on a wire rack.

Once cooled.... slice open and ENJOY!  Awesome with butter... and went perfect with a homemade soup! 

For this loaf... I used the  Whistler Brewing Company - Powder Mountain Lager.  Worked great. 

Throw in a hearty soup, maybe another Beer (or 2), and you've got yourself a comforting, YUMMY meal! 

I think, next time... I'm going to start playing with "flavours" for the bread...asiago cheese, roasted garlic, rosemary... okok... now my mouth is watering....mind is creating....  Have a great weekend everyone!

Kolach - Homemade Ukrainian bread... worth the work!!

"Kolach" - a braided ring-shaped bread.  The name is derived from the Ukrainian word "kolo" meaning a circle. 

For the longest time, I shyed away from "bread making".  If you've read up on the topic... many people swear how precise you need to be. Some of the recipes can be quite daunting!  Taking a cue from my Baba and my mom... precision in the kitchen isn't always a must! You think those cute ole' Ukranian Woman back in the day sat there and precisely weighed out their flour? Or used the exact temperature of water to activate their yeast!?  Heck no!  Though, I will say... all those tips and recipes from sites like Yeastspotting are fabulous - (I'm going to master sour dough, and french bread soon!)  However, some recipes like the one below, are basic, "easy" and oh sooooo yummy!  So mine may not be picture perfect.... but still think these are goregous...and taste even better!

My recipe is adapted from our family "bible" ..... "The Ukrainian Daughters' Cookbook" I use it for just about anything Ukrainian...and then some (omg their crackle top peanut butter cookies....YUM YUM) Years ago, my mom got a copy, and since then... I've got my own....that being said... there's something about "hers" that is just so sentimental.  It contains breakdowns for several of the larger recipes... umm... recipe for 100?!  (guess these Ukie Woman didn't mess around!) haha....

Kolach



1 tbsp yeast*
1 cup luke warmwater*
2 tsp sugar*

1 cup sugar
4 cups warm water
3/4 cup melted butter
1 tsp salt
5 eggs, beaten
12 1/2  - 13 cups flour

**Dissolve the sugar and yeast in water and let stand for 10 minutes.  IF you are using "active yeast" you can omit this step, and add the extra cup warm water/sugar/yeast to the next step.

- Dissolve the cup of sugar in 4 cups of warm water.
 
- Add melted butter, salt, and beaten eggs. Mix in the flour and knead it till it is smooth and elastic. The dough should be a bit stiffer than for bread.  Keep adding flour a little at a time, and knead well in between.  The dough will be ready when your hands come out "clean".
 
- Cover, let it rise in a warm place until double in bulk. Punch it down and let it rise again.
 
- Divide the dough into 3 equal parts.

 

- Take 1/3 of the dough and divide it into 6 equal pieces. Roll 2 pieces to a length of about 30 inches.

 

- Put the two lengths side by side, and starting from the center, entwine the dough, thus forming a rope-like twist. Do the other half in the same manner.

 

 

- Place the entwined dough in a circle along the edge of a well greased 9 inch foil pan.
 
- Make 2 more twists about 24 inches long using the remaining 4 lengths of dough. Now take these 2 twists and entwine them in the opposite direction, making a double twist.
 
- Form these into a circle. Cut the ends at an angle and join neatly by pinching the ends together. There should be a small empty circular space in the center. If desired, you can keep the center open by placing a 12-ounce can that has had its outside well greased in the center.
 

 
- Cover, set the loaves in a warm place and let them rise till almost double in bulk. Be careful not to let the loaves rise too long as the ornamentations will lose their definition.
 
- Brush the surface gently with a beaten egg and bake at 350* F for1 hour. Like Easter "paska" or "babka", this dough is temperamental and should not be subjected to loud noises or constantly opening the oven door.
 

- Bake the "kolach" until they sound hollow when you tap the bottom. Place the finished "kolach" on cooling rack. 

The recipe above make 3 loaves of bread.  Typically, I make the first one a little bigger then the other two.  For the 2 smaller ones, play with the dough a little.  One layer of double twists, or braided dough made into a circle loaf tooks beautiful as well.  Kolach is awesome toasted and buttered for breakfast as well!  (Just saying!)  Your whole house will smell like sweet, rich bread - truly carb heaven!!