The Most Amazing Pizza Dough {Plus A Reminder}

First off, just a little reminder that prices will be increasing for photo sessions in just two days! So, schedule at the current prices now!

Second, this is seriously the best pizza crust I have ever had. I won't make any other kind and it beats out any pizza I could buy. It isn't really labor-intensive, but you do have to be home at certain times during the day for rising/punching down. You definitely will not regret making this! Thanks to my dear friend, Elizabeth, who posted about this on her blog!



Recipe adapted from here.

This makes enough for our family of two adults and one toddler (our 7-month-old doesn't eat this yet) to have for dinner plus a little for leftovers the next day.

Ingredients

• 1 1/2 cup warm water (105°F to 115°F)
• 3 teaspoons dry yeast (from 1 envelope)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 3 1/2 cups (about) unbleached all purpose flour

Directions:

1. Pour 1 1/2 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.
2. Add oil and salt, then 3 cups flour. Stir until well blended (dough will be sticky).
3. Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft).
4. Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
5. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
6.Preheat oven to 500°F. Punch down dough. Form into ball, roll out to desired thickness and place on cornmeal-lined baking sheet. Let rest 30 minutes.
7. Add toppings. Bake on topmost oven rack for 12-15 minutes.

Enjoy!

Birthday Cupcakes {Chocolate Peanut Butter}

(above pic taken by my sister)

My birthday was last week and I was so lucky that my mom and sister surprised me and drove out here to be with me! My mom made these delicious chocolate peanut butter cupcakes (my request)! Click here for the recipe!

Peppermint Bark {Easy Holiday Treat}

Still needing a yummy treat for Christmas? Try some peppermint bark. Super easy and super delicious!





Ingredients:
1 lb. milk chocolate chips
1 lb. white chocolate chips
crushed candy canes
1 tsp. peppermint extract, divided

Directions:
1. Put wax paper over a cookie sheet.
2. Over a double boiler (make one with a pot of water about 2 inches deep and put a glass bowl on top), melt the milk chocolate chips. Add 1/2 tsp. peppermint extract. Pour onto cookie sheet and spread. Chill in fridge for 15 minutes.
3. Melt white chocolate chips the same way you melted the milk chocolate chips. Add 1/2 tsp. peppermint extract. Pour over milk chocolate. Spread.
4. Sprinkle crushed candy canes.
5. Chill.
6. Enjoy!!!

Pumpkin Blondies {AKA Redheads}

I told my husband that I found a recipe for Pumpkin Blondies that I wanted to try, and he told me they should be called Redheads...I agree. Nonetheless, these are delicious and you should definitely give them a try!



Ingredients
2 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup chocolate chips

Directions
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and pecans, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Recipe adapted from here.

Roasted Pumpkin Seeds

Our Raw Pumpkin Seeds


I love roasted pumpkin seeds and was excited to do them this year. Luckily, my husband and two-year-old like them too. Here is a simple recipe....

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons olive oil
  
• salt or other seasoning such as garlic salt or seasoning salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the oil and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Ice Cream Cake {Tutorial}

Remember this cake I made for my hubby's birthday? Want to make one too? Click here for a tutorial from my momma. Takes time, but it is pretty easy--and very very delicious!

Father's Day Treats

Don't these look like fun? Instructions here.

Cinderella Cookies {aka Chewy Oatmeal Cookies}

My girl, for some reason, calls these Cinderella cookies...and they are delicious! Find the recipe here, and don't forget the baking soda (because I did that and threw out the cookies and had to start over).

Mint Thins

{Image}

If you are in need of making some festive treats, here is a simple one that is definitely a pleaser!

Mint Thins

Ingredients:

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled (I just use chocolate chips and it works just dandy)

1/4 tsp. peppermint extract

1 sleeve RITZ Crackers (36 crackers)

1 candy cane (6 inch), crushed

Directions:

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Pumpkin Bread

For the recipe, go here

The Easiest and Yummiest Pumpkin Cookies

Seriously, this is a recipe that I just have to make in the Fall (thanks to my wonderful mother-in-law). It is simple, delicious, and screams the Fall season to me. So, you want the recipe? Here you go:

Ingredients
1 15 oz. can of pumpkin
1 Spice Cake Mix
Chocolate Chips

Directions
Mix. Spoon batter on greased cookie sheet.

Bake in oven for 12 minutes at 350 degrees.

That was fast, eh? Now you have no excuse.

Big Soft Ginger Cookies

Ooohhh, one of the reasons I love fall is the fall food! Ginger Crinkles are one of my favorites! These ones are soft and big and irresistible. Find the recipe here.