by Kathy Douglas | Feb 15, 2021 | Entrees
Warm up from the snowy weather with this delicious pizza – layers of cheese, potatoes, and onions are topped with rosemary, and crushed red pepper. We baked the pizza to perfection before topping it with fresh parsley.
INGREDIENTS
Pizza Dough
2 packages dry yeast
1 tablespoon of honey
3 tablespoons olive oil, plus extra to oil the pan
3 cups of bread flour, plus extra if needed
2 teaspoons kosher salt
Pizza
3 cups grated monterey jack cheese
1 pound unpeeled small fingerling potatoes
6 garlic cloves
6 tablespoons olive oil
Kosher salt
2 small red onions, sliced very thin
2 tablespoons chopped fresh rosemary
1 ½ teaspoons dried crushed red pepper
¼ cup chopped fresh parsley
INSTRUCTIONS
To make your own pizza dough – use a stand mixer with a dough hook and combine the 1¼ cups of warm water (must be between 100-110 degrees for the yeast to bloom), yeast, honey, and 3 tablespoons of olive oil in the mixer work bowl. Allow the yeast to dissolve and bloom for about 5 minutes. Then add 3 cups of bread flour topped with 2 teaspoons kosher salt, and mix on medium low until combined.
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by Kathy Douglas | Jan 25, 2021 | Appetizers
These five ingredient chicken wings are super easy to make and tastes delicious. Simply combine the spices, rub them on the wings, then bake! Perfect for your Super Bowl Party served with a delicious Cilantro Dipping Sauce.
Ingredients
Chicken Wings:
40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five- spice powder
3 teaspoons cayenne pepper
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
¼ cup light sour cream
¼ cup mayonnaise
¼ cup yogurt
½ lemon, juiced
Kosher salt and freshly ground black pepper
Directions
Chicken Wings:
Preheat the oven to 500˚F. Place a cooling rack over a baking sheet and set aside.
If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips.
Place the wings in a large bowl. In a small bowl combine well the five-spice powder, cayenne, salt and pepper. Sprinkle on the wings and rub the mixture into all the wings, rubbing until all the mixture is absorbed on to the chicken.
Place the wing pieces on the cooling rack set over the baking sheet with the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Creamy Cilantro Dipping Sauce:
Combine ingredients except the salt and pepper in mixing bowl. Whisk ingredients to completely combine and season with salt and pepper, to taste. Serve with the hot wings.
by Kathy Douglas | Dec 15, 2020 | Desserts
Celebrate the season with this easy no-bake holiday dessert. Using only five ingredients, it
comes together quickly and taste delicious.
INGREDIENTS
1/4 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder, plus more for sprinkling
1 cup heavy cream
1/2 cup Strawberry jam, homemade or high quality
24 Chocolate cups
INSTRUCTIONS
Sift the confectioners’ sugar and cocoa together. With an electric hand mixer, start whipping
the cream. Slowly add the sugar-cocoa mixture. Whip to the consistency of soft whipped
cream, about 4 minutes. Add 1 teaspoon of strawberry jam teaspoon to the chocolate cups,
top with the whipped cream and sprinkle with chocolate. Serve immediately.
by Kathy Douglas | Dec 8, 2020 | Desserts, Holiday
Nothing smells better during the holidays then ginger cookies baking in the oven. So, get your
holiday baking going with these delicious rum raisin and candied ginger favorites.
INGREDIENTS
½ cup raisins
½ cup dark rum
2 ¼ cups White Lily flour
1 tsp baking soda
2 tsp cinnamon
1 ½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp kosher salt
1 cup Dark Muscovado sugar
¼ cup vegetable oil
1/3 cup molasses
1 large egg
1-1/2 cups chopped crystallized ginger
turbinado sugar for rolling
INSTRUCTIONS
Place the raisins and rumin a sauce pan on the stove top and over medium heat to a simmer.
Remove from the heat and set aside so the raisins can soak up the rum for about 15 minutes.
Drain off any remaining rum.
In a large bowl whisk together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt
together. In the bowl of an electric mixer beat the dark muscovado sugar, oil and molasses on
medium for about 5 minutes. Add the egg and beat for another minute. Scrape the bowl, beat
again for another minute and turn the mixer to low. Add the dry ingredients slowly, then
increase the speed to medium and mix until everything is well combined about 2 minutes. Stir
in the crystallized ginger and the rum soaked raisins. Place in the refrigerator and chill for 24-36
hours.
Heat the oven to 350˚F. Scoop the dough into a 1-1/2 inch balls and roll in turbinado sugar. Place on the parchment covered baking sheet about 3 inches apart and bake for 13-15 minutes.
Cool on the cookie sheet for a couple of minutes and then cool completely on a rack. Store in
an air tight container.
by Kathy Douglas | Dec 1, 2020 | Desserts
Our deep dark chocolate two-bite Peppermint Bark Cookie Cups – Mini-muffin size dark
chocolate & black chocolate crisp cookie cups are filled with melted white chocolate and
topped with a sprinkle of crushed peppermint.
INGREDIENTS
2 cups flour
1/4 cup dutch-processed cocoa powder
1/4 cup black cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup room temperature butter
1/2 cup sugar
1 cup light brown sugar, packed
2 large eggs room temperature
1 teaspoon vanilla extract
8 ounces white chocolate, chopped
¼ cup crushed candy cane
INSTRUCTIONS
Preheat the oven to 350°F. Spray two mini cupcake pans with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside. Beat the butter and sugars on med-high until light and fluffy. Reduce speed and add eggs one at a time and vanilla.
Beat until combined. Add flour mixture and mix until just combined. Scoop about a tablespoon of dough into muffin cups in the pan. Bake for 10-13mins or until set, but still soft in the middle.
Remove from oven and immediately use a small spoon to press firmly down in the center to create a well. Evenly sprinkle the white chocolate into the well in each cup. Place back in the oven for 3 minutes to melt the chocolate. Immediately top with a sprinkle of the crushed candy cane. Cool completely until the chocolate is set.
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