Pizza Monkey Bread Recipe. Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline. But it’s 100% worth it and so freaking delicious! Imagine a pull apart pizza with herbs and cheese and a warm pizza dipping sauce. I’ve seen Monkey Bread made from scratch or with pre-made biscuit dough from the market. Stick these suckers in mini bundt pans and into the oven they go! Ingredients 2 1/4 tsp active dry yeast1 cup warm water1 tsp sugar2 cups Bread flour1 cup AP flour2 tsp salt1/2 cup Butter, melted2/3 cup Pecorino Romano cheese, grated3 tbsp fresh parsley, chopped5 Scallions, chopped10 Basil Leaves, chopped5 cloves garlic, mincedSalt and Pepper1 cup Marinara or Pizza sauce Instructions Preheat oven to 400 degrees F.In a medium bowl, combine the Bread flour, AP flour and salt.
GET OFF YOUR BUTT AND BAKE!: CHEDDAR BAY BISCUITS. Finally! I've been trying to post this for two hours now. Blogger just didn't cooperate with me for some strange reason. Today has certainly been one of those days. Before I even got out of bed, my head was pounding. I get up with the birds along with my hard working husband, who leaves very early in the morning. He rarely gets a decent breakfast, because neither of us want to eat at 5:00or 6:00 a.m. The first thing I did, was head to the kitchen, to stretch before popping my DVD in the slot.
Can I just tell you, I enjoyed every sticky little bite. I had too much to do to feel sorry for myself and think about it for very long. Enough....I know. These perfect "melt in your mouth" buttery, garlicky, cheesy biscuits are one of my favorites. Look at the cheesy goodness. I use my large cookie scoop...it makes it very simple They rise up very nicely in the oven. Pull them from the oven when the aroma is wonderful, and they are golden brown. You can even roll them in the melted butter then Oh Baby. Step-by-Step: Homemade Naan – Tasty Kitchen Blog. One of my resolutions for New Year was to make more homemade bread. I couldn’t think of a better place to begin than with one of my favorites: fluffy naan. To be honest, naan has always intimidated me a bit. It is so delicious that I assumed it must be complicated. Luckily, I stumbled upon Prerna’s recipe for Homemade Naan and can say that is has single-handedly changed my life. Long gone are the days that I have to run to the store and purchase naan to satisfy a craving.
Now I can make it at home! Not only that, but I can’t believe how simple it really is. I followed Prerna’s recipe exactly, and loved it so much that I also made a second batch with whole wheat pastry flour. Here’s everything you need for the dough: milk, plain yogurt, baking soda, baking powder, sugar, salt, olive oil and either whole wheat pastry flour or all-purpose flour. Begin by combining all of your dry ingredients—the flour, baking soda, baking powder, sugar and salt—into a bowl. Heat a skillet on medium heat. Homemade Soft Pretzel Bites. Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood.
They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot! Chile-Cheddar Bread. Kitchen Hack: One-Minute Bread. Oven-fresh bread is one of life’s simple joys.
Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home. Why are we talking about baking bread on Lifehack? Because kitchen hacks aren’t just impressive, they often have very tasty results! In this instance, I’m going to show you how to make ciabatta with less than one minute of prep time.
How is that possible? Like many great hacks, this one uses simple ingredients and as few steps as possible to get the job done. You may have heard of “no-knead” bread before. I wanted something very, very simple that delivered great results in 60 seconds of prep time or less. For your ciabatta you’ll need: 4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)2 cups of warm water1 teaspoon of salt1/4 teaspoon of granulated yeast (or equivalent) Have everything handy? 1. 2. Add flour and salt to your bowl of yeasty water. 3. Use a spoon. 4. 5. The Bread, In His Words. The night Ryan arrived on the ranch—actually, probably less than an hour after he walked through the door—he whipped up some bread dough so it would have time to rise before dinner. Even though I had every intention of chaining him to the kitchen during his visit, I really thought I’d ease him into it gradually…but he got started right away. We had Shrimp Risotto for dinner that night: It was such a treat—extremely savory and satisfying.
But as delicious as it was, it turned out to be this yummy bread I couldn’t get out of my mind, especially once Ryan told me how simple the ingredients—and the process of making it–were. Rather than adhere to precise recipes in his cooking, Ryan relies more on ratios—5 parts this, 3 parts that—so he can have more flexibility with portions and quantities. Rather than try to recap myself, I’ll let Pastor Ryan tell it: This is the basic gist of what we had the other night: Preheat oven to 450 degrees. Thanks, Ryan! Ingredients Preparation Instructions. Garlic Cheese Bread. If you don’t love the bubbly wonderfulness of piping hot garlic cheese bread, write this date on your calendar.
Because that’s all about to change. Here’s what you need: Butter. One stick. Softened. Mayonnaise. Garlic. Cheddar cheese. A loaf of French bread. Just kidding! Begin by grating the cheese. Peel the garlic by banging it with a can, then peeling off the outer papery skin. Then finely mince the garlic. This is fine enough. Grab four green onions. Lop off the tops, then slice them just until you get into the dark green area. Then go over the slices with the knife to mince them up finely. Now dump 1/2 cup mayonnaise into a mixing bowl. Add the cheese. The minced green onions… And the Parmesan. Stir it all together. Set this mixture aside, or better yet: Make it several hours beforehand and store it in the fridge.
When you’re ready to make the bread, preheat the oven to 425 degrees. Then cut each half….in half! Also, just to make it easy, divide the garlic into four small piles. Like this. Delicious Cheddar Puffs. My mom made these puffs for a cocktail party she threw back in the seventies. Back when Danskin trousers and brown leather clogs ruled the day. I loved these then, when I grabbed a stash and ran up to my bedroom and ate them by myself to the sweet, mellow voice of Helen Reddy. And I still love them now. I love everything that comes out of my mom’s recipe binder. One thing about these puffs: it’s one of the few situations in which I highly recommend using a very good, high quality, crusty French bread (rather than the soft stuff in the bread aisle.) You need a shallot. But shallots are really, really yummy. You need garlic. Garlic makes everything better. Unless you’re a vampire. You need sharp cheddar cheese.
You need Dijon mustard. And an egg or two… Just the whites, ma’am. You need butter. Duh. And you need some cream cheese. So, pretty much every fat in the book. Except cream! So really, you should be thanking me. Grab a few garlic cloves. Peel them and mince them… Lop off the top of the shallot. Olive Cheese Bread. Mmmmm, this is yummy. Three or four years ago, I prepared roasted beef tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen’s luncheon with over 200 hungry ladies in attendance.
They loved the tenderloin (recipe coming soon), but what they really went gaga over was this olive cheese bread. As utterly simple and easy as it is, it’s so delightfully delicious and flavorful. And it’s always a hit. The finished product does have quite a strong salty/olive flavor, so for anyone who’s not an olive fan, this might be a little strong. But for everyone else? "Olive Cheese Bread"—the words alone make my mouth water. The Cast of Characters: French bread, green olives, black olives, green onions, butter, real (not low-fat or fat-free) mayonnaise, and Monterey Jack Cheese. Place one regular-sized can of black olives on a cutting board. Give them a rough chop. Do the same with a 6-oz jar of pimiento-stuffed green olives. Now slice two green onions… Olive Focaccia. I’m on an olive kick! Olive haters: please bear with me.
This soon shall pass. Olive lovers: this is a great recipe to make when you have a couple of half-jars of olives languishing in your fridge (Admit it. You have them!) It’s olive focaccia—a flat Italian-style bread I make with my all-time favorite pizza crust. You can use whatever combination of olives you like—everything from pimento-stuffed little numbers to ultra-strong Kalamatas. Here’s what you need! Begin by pouring warm water into a bowl. Sprinkle in the yeast. Let this sit for about ten minutes. Place the flour and kosher salt in a mixing bowl… Turn the mixer on low and drizzle in the olive oil (about a third a cup).
After about ten minutes, pour the water/yeast mixture into the bowl. Mix on low speed… Until the dough just comes together. Drizzle a little olive oil in a clean bowl… And toss the ball of dough in the oil. cover the bowl with a tea towel or some plastic wrap and let it rise for about an hour and a half. Fly. Dimples! The Bread. Whenever I have a friend or family member over for dinner, they will ask the following question: “Are you making The Bread?” And I always smile and say: “Yes. I am making The Bread.” I smile because it’s a foregone conclusion that I will be making The Bread. I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients. I smile because it’s probably the easiest, simplest, effortless thing I make. I smile. Split a loaf of French bread in half, then spread one stick of room-temperature butter all over the surface.
That’s one stick per half loaf. Yes, you read that right. The idea here is that every speck of the surface of the bread needs to be coated. Next, you put the bread into a 350-degree oven for ten minutes, long enough for the butter to melt and the bread to warm. Now crank on the broiler. This is a couple of minutes under the broiler, and this is not brown enough. When that happens, the flavor shows up. That’s more like it. Oh, baby.