Love Food, Will Share

My Food Journal

Bread Recipes

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Four Cheese Pizza

by 9 Comments

Four Cheese Pizza has an infused garlic oil for the “sauce” and is topped with four cheeses (I’m guessing you already knew that from the recipe title).

Yesterday I posted a recipe for Pizza Dough and as promised I am back with a recipe to top that pizza dough with! I really like the cheese combination on this pizza. Of course there is mozzarella and parmesan, two cheeses I always use on my pizzas and I’ve added cheddar cheese and blue cheese.

If you’ve never tried blue cheese on a pizza, I urge you to try it. My husband, Mr. B and I love blue cheese on pizzas. I will warn you though, you don’t want to use too much blue cheese or it will over power the other cheeses. My recipe calls for 1/2 of cup and that is plenty.

I think you will also like the garlic infused olive oil I use in place of pizza sauce. The garlic really shines through on this pizza and goes well with the strong flavors of the cheese. Of course, you can use pizza sauce if you like, the pizza will be good with either sauce.

The pizza before it is baked.

The pizza before it is baked.

 

 

Here is the pizza fresh out of the oven.

Here is the pizza fresh out of the oven.

 

 

A cheesy slice.

A cheesy slice.

 

 

 

 

 

 

 

I like how thin the crust is.

I like how thin the crust is.

 

 

Four Cheese Pizza

Four Cheese Pizza

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

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Four Cheese Pizza

Rating: 51

Yield: one 14 Inch Pizza

Four Cheese Pizza

Ingredients

  • 1 pizza dough
  • 3 tbsp. olive oil, plus more for the pizza pan
  • 2-3 garlic cloves, smashed with skins removed
  • Pizza Seasoning, optional
  • 1 cup mozzarella cheese, shredded
  • ½ cup cheddar cheese, shredded
  • ½ cup parmesan cheese, shredded
  • ½ cup blue cheese, crumbled

Instructions

  • Preheat the oven to 400 degrees. Brush olive oil on a 14” pizza pan and stretch the pizza dough to fit the pan.
  • Add the 3 tbsp. of olive oil and garlic cloves to a small saucepan and heat on medium heat, once the oil starts to bubble, turn the heat to medium low and cook for 5 minutes. Remove the garlic and brush the pizza dough with the oil.
  • Sprinkle the pizza with pizza seasoning, optional. Sprinkle the mozzarella, cheddar and parmesan cheese on the dough. Crumble the blue cheese over the dough.
  • Bake in oven for 15 minutes or until the cheese starts to bubble and brown. Mine took 15 minutes, yours may take a few minutes more or less.
http://www.lovefoodwillshare.com/four-cheese-pizza/

 

Pizza Dough

by 16 Comments

I love home made pizza and this recipe for fresh pizza dough makes it very easy to make pizza at home.

I know some people shy away from recipes that have yeast in them, as I did at one point, but I am here to tell you it’s easy to use when making this recipe for pizza dough.

The recipe is made up of water, yeast, salt, sugar, olive oil and flour and it yields enough for 4 pizzas. It keeps in the refrigerator for 12 days, so if you are worried that 4 doughs might be too much, you don’t have to use them all on the day you make the pizza dough. You could also cut the recipe in half and have 2 pizza doughs.

This is the size of the dough after you have mixed it.

This is the size of the dough after you have mixed it.

 

 

This is the dough after is has had time to rise.

This is the dough after is has had time to rise.

 

 

 

 

 

 

 

Another picture after the dough has had time to rise.

Another picture after the dough has had time to rise.

 

 

The recipe makes enough for four pizzas.

The recipe makes enough for four pizzas.

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

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Pizza Dough

Yield: 4 - 1 lb. loaves

Pizza Dough

Ingredients

  • 2-3/4 cups lukewarm water
  • 1-1/2 tablespoon granulated yeast (2 packets)
  • 1-1/2 tablespoons salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6-1/2 cups all-purpose flour

Instructions

  • In the bowl of your stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
  • Mix in the flour in your stand mixer being careful not to over mix. If you are not using a machine, wet your hands in order to incorporate the bit of flour by hand.
  • Transfer dough to large bowl and brush with olive oil. Cover the bowl (not airtight) and allow the dough to rest at room temperature until dough rises and collapses or is flat on top. This will take approximately 2 hours. You can use the dough right after the first rise but I find it easier to work with when the dough is cold.
  • Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes

You can easily cut this recipe in half.

http://www.lovefoodwillshare.com/pizza-dough/

Adapted from My Baking Addiciton

 

Strawberry Muffins

by 13 Comments

My recipe for Strawberry Muffins is an easy to prepare muffin that is filled with fresh strawberries and topped with cinnamon & sugar.

If you are stuck in a breakfast rut, here is a recipe that will get things moving. This recipe is considered a lite recipe, lower in calories than most muffins. Along with eating them for breakfast you could also have them as a snack or perfect for lunch.

Ripe strawberries are perfect for this recipe, they are sweeter when they are ripe. As you can see by the pictures they are baked to a golden brown and the strawberries really stand out. You could easily freeze these muffins in an air tight container for up to 1 month.

Strawberry Muffins

Strawberry Muffins

 

 

Strawberry Muffins

Strawberry Muffins

 

 

Strawberry Muffins

Strawberry Muffins

 

 

 

 

 

 

 

Strawberry Muffins

Strawberry Muffins

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Strawberry Muffins

Rating: 51

Yield: 18 Muffins

Strawberry Muffins

Ingredients

  • 3 cups + 1 Tbsp all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cup plain fat-free Greek yogurt
  • Generous 1 1/2 cup chopped strawberries (~8 oz by weight, after hulling)
  • Cinnamon and sugar, for sprinkling tops (optional)

Instructions

  • Preheat oven to 400
  • Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
  • Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
  • Beat in half of dry ingredients, followed by a third of the yogurt.
  • Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  • Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  • Spray a muffin tin with non-stick spray or line with paper liners.
  • Divide the batter evenly among cups.
  • Sprinkle tops lightly with cinnnamon and sugar, if using.
  • Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  • Let cool 5 minutes in the pan before removing and cooling completely.
  • Will keep ~3 days in a covered container.

Notes

Recipe adapted from Confessions of a Foodie Bride

http://www.lovefoodwillshare.com/strawberry-muffins/

 

French Toast Muffins

by 10 Comments

French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Whisk egg & milk with cinnamon and vanilla.

 

 

Over stuff the muffin tins.

Over stuff the muffin tins.

 

 

Before they are baked.

Before they are baked.

 

 

 

 

 

 

Right out of the oven.

Right out of the oven.

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

Add maple syrup.

Add maple syrup.

 

 

 

 

 

 

 

Lots of maple syrup.

Lots of maple syrup.

 

 

Very tasty!

Very tasty!

 

 

 

 

 

 

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

 

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French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

  • 1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
  • 2 1/2 cups milk
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Streusel Topping:
  • 1/4 cup cold butter
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • Butter and Maple Syrup, for serving, optional

Instructions

  • Grease a 12 cup muffin tin and set aside.
  • In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
  • Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
  • When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  • Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

http://www.lovefoodwillshare.com/french-toast-muffins/