Thick and Fluffy Pan Pizza

pizza

My eight-year-old is proud of the fact that she gets to “make dinner” (with help, of course) every Sunday; one of her favorite things to make is pizza. Sometimes we use storebought crust, sometimes ciabatta bread, and sometimes homemade dough– this new one, from Food52.com, is my new favorite!

The dough is extremely easy to put together– it takes mere minutes to stir up the ingredients, and a little attention for the first hour to gently fold it (rather than knead) a few times, during which it miraculously transforms from a shaggy dough to a smooth, stretchy one. After that it sits in the fridge for 1-3 days before a 2-hour rise in the pizza pan, and it results in the lightest, fluffiest (yet still chewy) pizza crust ever, with great flavor and a nice crispy outside.

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Juneberry Jam Bars

juneberry-bars

Remember how I used half a box of vanilla cake mix to make a small batch of cupcake sliders? Well, since I had the other half on hand, I went looking for a recipe to use it in– it was just kismet that we also had several jars of our Juneberry Jam in the refrigerator, which inspired me to make jam-oatmeal bars!

This recipe couldn’t be easier, and it’s very kid-friendly since there’s no special equipment needed! My daughter and I had it mixed up and in the pan in five minutes flat, and they turned out fine– a bit sweeter than I generally like due to the sugar in the cake mix, but the kids liked them. Definitely something that’s easy to whip up on short notice from pantry staples– you can double it to use up a whole box of cake mix and make a 9×13″ pan of bars!

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Cupcake “Sliders”

sliders

This past Father’s Day my daughter decided that she wanted to make something fun for dessert for her dad– and since she’s recently been obsessed with “food impostors,” we thought it would great to make cupcakes that looked like cheeseburgers– mini cheeseburger sliders, of course, since full-sized ones would be a bit too much for even my husband’s sweet tooth to handle!

We decided to keep things simple and use box mixes as our base ingredients– a box of french vanilla cake mix, and a box of fudge brownie mix (though to avoid having a gigantic plateful of cupcakes we only used half of the cake mix).

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Strawberry-Champagne Entremet

strawberry champagne entremet

Given my love for fancy, multi-component desserts, it’s not surprising that someone gifted me a silicone mold perfect for making mirror-glazed mousse cakes. What’s surprising is that the mold has been sitting in my cabinet for months without ever having been used!

With all this extra time at home lately, I decided that it was time to take the plunge. Since we’re coming up on strawberry season I figured that I could use them as my base flavor, and when I found myself with a half-drunk bottle of prosecco I knew that I had a winning combination. After that it was just a matter of browsing recipes online to find components that I thought would work well together.

So what we have here is a strawberry-champagne mousse, encasing layers of white chocolate panna cotta, strawberry gelée, and genoise cake. It’s all topped off with a mirror glaze. The panna cotta turned out a bit bland on its own, but the mousse was delicious– the champagne flavor really came through– and the gelée was nice and fruity, providing a good contrast. While I was initially dubious about the sponge cake (it was a bit tough the first day), it softened up well and I’ve come to realize that a sturdy cake is necessary to keep its shape in a moisture-heavy dessert like this.

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Lilac-Lemon Teacakes

lilac-teacakes-pretty

These adorable teacakes are one of the results of my foray into lilac/sugar recipes. They’re tiny vanilla/lemon cupcakes frosted with a glaze made from powdered sugar and lilac syrup, topped with candied lilac blossoms! So springy!

I will note, though, that my first attempt (involving pulverizing lilac blossoms into the sugar before using it in the batter) didn’t turn out all that well– honestly, I think the lilac flavor needs something to play off of to avoid tasting like soap. So I tweaked things a bit, and here’s an improved version:

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Mini Chocolate Chip Cookies

mini-cookies-hands

I love miniature versions of things, especially desserts. So when I decided one morning to whip up some sweet treats for a playdate, and saw that I had a whole bunch of mini chocolate chips (as opposed to regular-sized chocolate chips), I knew exactly what I wanted to make: bite-sized chocolate chip cookies!

Since I was a bit short on time I knew that I wouldn’t be able to soften butter to room temperature, so I found a recipe using melted butter instead. To keep things simple I mixed up the dough by hand rather than using any kind of mixer. The resulting dough was a bit too soft, so I popped the bowl into the freezer for 10 minutes to firm it up a bit (smearing the dough up the sides of the metal bowl to give it maximum surface area to chill).

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Cinnamon Rolls

cinnamon-rolls

If there’s any cooking scent more delectable and homey than freshly-baked bread, it has to be warm cinnamon– so it’s no surprise that cinnamon rolls are the ultimate when it comes to comforting (and mouth-watering) odors. When I decided to make these I was only thinking about the gooey and delicious breakfast that awaited me, but let me just say, the smell of the baking rolls was almost as good!

The finished rolls were soft and delicious, though be careful about overbaking– I left them in a bit longer than I should have in hopes of getting more browning on top, but that made the bottoms caramelize in the sticky leaked-out sugar filling, leading to chewy caramel that stuck to my teeth. Other than that, though, they were excellent!

If you have any leftover from the initial devouring, be sure to microwave leftovers briefly to soften them up again– they’re so much better warm!

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Soft Orange Buns

orange-bread

One good thing about this whole lockdown thing is that with all this time at home, I’ve got plenty of time to babysit rising bread dough, which means more home-baked bread! My latest attempt was a batch of orange-flavored buns, which I saw on an online video and decided to try. The buns have a healthy amount of orange zest and a bit of orange juice in the dough, so there’s a hint of orange flavor in the finished buns despite their not being sweet at all. They were quite tasty when toasted and spread with butter, though.

The dough was extremely loose and took 2 hours to rise properly– a fact that filled me with no little trepidation– but despite making half as many buns as the original recipe claimed, they did turn out soft and fluffy, and they stayed soft overnight.

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Swirled Peanut Butter Blondies

PB-blondies1

“Didn’t you already make peanut butter blondies?” you might ask. Why, yes… yes, I did. But I forgot about that until I’d already started melting the butter for these, and figured that you can never have too many peanut butter blondie recipes, so I proceeded on.

These blondies are slightly different from my previous recipe– you melt the butter and sugar instead of creaming it, there’s a bit less butter and sugar, and it doesn’t need the extra egg yolk. Plus there’s the added bonus of a peanut butter swirl right through the middle, which– come on– can only be a good thing!

I underbaked these, which made them very soft at room temperature but amazing when frozen, so I highly recommend that you do the same. And be generous with the sprinkling of salt on top– it really pops.

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Soft White Bread

white-bread

Lately I (along with everyone else, apparently) have been baking bread– it’s really the perfect cooking project for when you’re stuck at home, since you have ample time to let the yeast do its thing without having to worry about timing it around your workday. After I made my last loaf of buttermilk sandwich bread I realized that my loaf pans were just not up to par, so I ordered a pair of new ones. And of course, that meant I had to inaugurate them with something new!

This one is similar to the last loaf, but the recipe makes two loaves and they turned out even lighter and fluffier than the other one due to the higher liquid content. I actually prefer the plainer flavor without the tang of buttermilk, and I can also see this making some delicious rolls, or even the base for a cream-cheese-and-jam breakfast pastry.

In this case, since I can’t leave well enough alone I decided to make it into a swirl bread for extra flavor. I was a bit concerned when I first mixed up the dough that it would be too sticky to roll– even after a lot of kneading in the stand mixer, it’s really more of a thick batter– but once it rose it formed a soft, airy dough that was just sturdy enough to roll out.

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