Pizza Pull Apart Monkey Bread

Here is the link I used for inspiration.  HERE  I did a few things different.

Here is the recipe I used to make the dough, HERE, EZ White Bread.  I do make my own bread, I double the recipe.  Half went to a loaf of sandwich bread, and the rest for the Pizza Pull Apart Monkey Bread. 

EZ White Bread
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.

After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.

If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Preheat oven to 350'.  This is so easy!  Grease a large angel food cake or bundt pan(I used a Pampered Chef Stoneware Bundt Pan, it's bigger than most).  Poor just enough spaghetti sauce on the bottom to lightly cover the bottom of the pan, it doesn't need to completely cover.  Drop about a dozen pieces of pepperoni randomly.  This is where a 2nd set of hands comes in nicely, have them glove up.  I had about 3 cups of spaghetti sauce leftover(Round 2 from freezer).  Warm it up in a medium size bowl.  Punch down the dough and knead for a few minutes.  Pull pieces of dough off in 1" chunks.  No need to roll or make look pretty, the more "raw" edges, the easier it is for the dough to soak up the sauce.  Put the pieces in the sauce a few at a time and have your kitchen buddy cover the bottom of the pan in one layer of dough(about half of the recipe).  Top with grated mozzarella(I used cheddar), sprinkle with a little Italian Seasoning, top with another layer of pepperoni slices.  Coat remaining dough pieces in sauce and cover the bottom layer.  Top with cheese and then remaining spaghetti sauce.  Just lay a large enough piece of foil to cover the pan, but do not seal around the edges.  This is just to prevent burning.  Bake for 50-60 minutes, until recipe has doubled in size.  You can remove the foil the last 10 minutes to brown up if the dough hasn't browned.  Mine overflowed a little so you may want to bake on a cookie sheet, but you'll need to add a little time. 

When it comes out of the oven, gently go around edges to free bread from pan.  Invert on a large platter.  If you're one of my children, serve with ranch dressing to dip.  This is MESSY finger food, but finger lickin' good.  :)

St. Patrick's Dinner: Corned Beef & Roasted Potatoes, Cabbage, & Radishes, Beer Bread

Corned Beef

We had family over so I picked up 3 of the Corned Beef Briskets(not the points, but the briskets) in their packages.  They're already brined and ready to go.  In a sink rinse off briskets, trim any fat that needs to be trimmed, and set aside in a large bowl or a large platter.  Rinse off spice packets and set aside.  Heat a large saute pan to med. high heat.  Drizzle a large roasting pan with high sides, big enough to hold briskets in a single layer, with a little olive oil and set aside.  Drizzle hot saute pan with olive oil.  Adding one brisket at a time, brown both sides and place in roasting pan.  You will know the side is browned when it is releases from the pan easily.  When you get to your last brisket, heat oven to 400 degrees.

I don't buy prepared chicken stock, but use a concentrated paste and add hot water to dissolve it.  When all meat is browned on both sides, spread evenly in roasted pan so that you can cover meat with liquid.  Cut open spice packets and place in a small bowl.  Microwave on high uncovered for 30 seconds, stir, microwave another 30 seconds.  Spices should be very fragrant now.  Sprinkle over briskets.  Add 2 or 3 bottles of non-alcoholic or alcoholic beer, I used O'Doul's.  Add enough reconstituted chicken stock to cover the briskets the rest of the way.  Cover with foil and place in 400' oven for one hour.  Reduce heat to 300' and cook for 5-6 hours.  Remove from oven and place briskets on large platter, covered with foil, allow to rest.

Potatoes & Radishes:

Turn oven up to 450'.  Clean 5-6 large red potatoes, 5-6 large russet potatoes, and 3 bunches of radishes.  Cut into bite sized, even pieces and put in extra large mixing bowl.  Drizzle with enough olive oil, about 2-3 Tbl., to coat all pieces.  Add about 1 Tbl. Lawry's, or Pappy's all purpose type seasoning and mix well with hands.  Spread evenly in a large, greased, roasting pan.  Roast 30 minutes, stir, and roast another 30 minutes, or until fork tender and most edges are browned.  (I did this while the Corned Beef was resting)

Cabbage:

Remove outer layer of leaves and trim stem if needed.  Do not remove the core, this will hold the wedges together for baking.  Cut into 8 wedges with core still intact.  Place in a greased roasting pan.  Drizzle with a few DROPS of olive oil, sprinkle with salt & pepper, and a drizzle of the braising liquid from the Corned Beef.  Roast uncovered for 20-30 min. in a 450' oven.  (I did this at the latter part while roasting the potatoes and radishes)

Spoon potato mixture into a large bowl and top with roasted cabbage wedges to serve.

(The next time I make this, instead of doing cabbage, I think I'm going to try brussel sprouts in with the potatoes and radishes!)

Beer Bread:
This is the recipe I used.  LINK HERE  Because I used non-alcoholic beer I added 2 1/4 tsp. of active dry yeast and it came out beautifully.  I thought at first that I had burned the bread, however, if you drizzle the butter over the bread before baking, like the recipe calls for, it does turn a dark brown.  But, it's more of a "browned butter" flavor, vs. burned.  It's a very yummy, deep flavor.  And of course, serve with butter on the side.

Copy/Paste of the Recipe:

Ingredients:

Servings:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

Prep Time: 3 mins
Total Time: 1 hr

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
10. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

 
Mustard Sauce:
SUPER easy!!!  Mix about 2 Tbl. dijon with horseradish style mustard with 1/2-1 cup sour cream.  Use this to top your meat or veggies.

A side note about this meal.  I know St. Patty's day meals can often people even without heartburn problems grief.  My father in law was fully expecting to have issues, and he is constantly popping down Tums and Rolaids, anything he can get his hands on on a daily basis.  He had no problems after dinner or leftovers at lunch the next day.  I didn't add any onions on purpose, but maybe another time I would.  I didn't miss them one bit though, this meal was LOADED with lots of flavor!

Pumpkin Heath Coffee Cake

If I owned my own deli or restaurant, this would be on the menu.  I'd also top it off with a big dollop of maple whipped cream and a sprinkle of cinnamon.  SO good!

Preheat oven to 375’

Combine wet ingredients with whisk attachment:

1 stick Nucoa margarine, softened

1 stick butter, softened

1 ½ cups sugar

2 whole eggs

½ cup liquid egg whites

1 29 oz. can of pumpkin puree(not pie mix)

1 Tbl. Vanilla

½ tsp. maple flavoring

Whisk these wet ingredients together in large mixing bowl until combined well.  There will be little butter lumps, that’s okay.  This helps make an incredibly dense and rich cake.

Dry Ingredients:  Combine in a medium bowl with whisk.  

4 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. pumpkin pie spice

1 tsp. kosher salt

Add half to cake mixture and mix until incorporated.  Add remaining dry ingredients and pour into very tall 9x13 greased pan.

Streusel Topping:

1 stick of butter, softened

1 cup flour

1 cup sugar(white or brown)

1 tsp. ground cinnamon

1 cup toffee or Heath pieces

Combine flour, sugar, and cinnamon in a bowl.  Add butter in slices and cut in with a pastry cutter or fork.   Fold in Heath pieces.  Spread topping evenly over cake.  Bake in a 375’ oven for 50-80 minutes.  It is done when a skewer comes out clean. 

Edamame Pesto Spread or Dip

Ingredients:

3 cups Edamame, shelled & blanched

1/4 cup olive oil

Basil(1/2 bunch, or 1/4 cup Gourmet Garden Basil Blend)

1/4 cup raw almonds

1/2 cup Parmesan Cheese, grated

salt & pepper to taste

Sriracha sauce, a few drops

3 cloves Garlic, minced

juice of one lemon

Blend all of the above ingredients together in food processor, add water if needed, continue to scrape down sides until you get a pretty smooth consistency or leave chunky if you prefer.  

Slice Ciabatta bread into toast size pieces.  Spray with butter flavor non-stick spray and broil just until crisp.  Spread toasts with dip.

Also a tasty alternative to Mayonnaise on sandwiches.

My kids LOVE this.

No Knead Peasant Bread (12-24 hours)

This is another variation of the No-Knead Italian Ciabatta Bread, but same concept. Throw it together the night before, bake it the next day. There's no need to knead. Easy peezy. This came from this YouTube video, and "so easy a 6 year old can do it".

4 cups all-purpose flour
1/2 tsp. active yeast
1 1/2 tsp. salt(I use sea salt in all my cooking)
2 cups warm water

In a LARGE bowl(I use my humongous Tupperware one, everyone seems to have one) mix the dry ingredients together, just use your fingers or a spatula. Pour in warm water and mix well. It will be VERY sticky and look too moist, then too dry, then too moist again. Don't worry about this! Cover with loose lid, saran wrap, or foil and set into a draft free area. This needs to set overnight, so if you prepare it the night before at say 9:00pm, you can bake it after 9:00am, all they way up until 3:00pm. 12-18 hours.

The next morning, heat your oven to 500', very hot. If you can, use a large dutch oven or non-stick oven proof casserole with a good fitting lid. Preheat the pot you're going to use. Dump the dough out onto a greased and floured counter. You'll want to grease up and flour your hands as well, it is very sticky. Stretch it out length wise and fold into thirds. Stretch opposite into a longer piece again, and fold again in thirds. Pull hot pot out of oven and drizzle just a little olive oil along bottom, you can also sprinkle with a little cornmeal. Plop, yes, PLOP, the loaf folded side down into the hot pot and sprinkle a little more flour or cornmeal on top. Put lid on and bake in the 500' oven for 30 minutes. Remove lid for another 10-15 minutes. The steam from baking with the lid on makes the loaf bubble and rise, and then removing the lid will brown it and let the top crackle. Beautiful!

No-Knead Italian Ciabatta Bread, same as Peasant (takes 12-24 hours)

Edited to Add: Windows 7 may not have been my idea, but I am still waiting for someone to come up with Smell-inet. This stuff is seriously making my house smell like an old fashioned bakery and I can't stop. Last night I made up 3 batches. #1=just plain, which is mannah in itself. #2=added 1/2 cup Grated Romano Cheese and about a Tbl. of dry Italian Seasonings. #3=swapped out a half cup flour for dark rye flour, 1 Tbl. each dry shallots, poppy seeds and caraway seeds. Oh, slather me with buttah and toss me a slice. Okay, not really, that would be really gross. But chili dipping oil would burn the skin. ;)

Another yummy version:  Add 1 Tbl. Dried Rosemary, 2 Tbl. Dried Minced Onion, and 1 Cup Grated Cheddar Cheese(pictured above and below)

This is HEAVENLY. And I played around with a few variations, so easy!

4 cups all-purpose flour
1/2 tsp. active yeast
1 1/2 tsp. salt(I use sea salt in all my cooking)
2 cups warm water

In a LARGE bowl(I use my humongous Tupperware one, everyone seems to have one) mix the dry ingredients together, just use your fingers or a spatula. Pour in warm water and mix well. It will be VERY sticky and look too moist, then too dry, then too moist again. Don't worry about this! Cover with loose lid, saran wrap, or foil and set into a draft free area. This needs to set overnight, so if you prepare it the night before at say 9:00pm, you can bake it after 9:00am, all they way up until 3:00pm. 12-18 hours. On a large cookie sheet, cover with non-stick foil and sprinkle a little flour. This just makes it SO easy! Use a spatula to dump the gooey dough onto the cookie sheet. I spray my hands with non-stick spray and then with flour to keep from getting too sticky. Shape and stretch with your hands to get a long flat loaf. Sprinkle with additional flour and cover with a clean DRY towel. Set aside for 2 hours. Heat oven to 425'. Remove towel and bake for 30-35 minutes. When you tap it it should sound hollow. Let cool about 10 minutes(if you can), and serve with butter, flavored oil, or:

When cool, cut down the center lengthwise, and then into 8-10 pieces across. Slice through middle of each piece but not all the way through. Leave the crust intact. Fill with your favorite sandwich fillings(mayo, turkey, swiss, cranberry, avocado, and alfalfa spouts are my fave). This is perfect panini bread!



Also, play with flour portions! I used 3 1/2 cups all-purpose, 1/2 cup dark rye. Yummy! I didn't care as much for the whole wheat, but I'm going to try white whole wheat to healthify it a little.

It's very rustic looking, artisan.

Parmesan Garlic Monkey Bread Recipe....

This has become a family favorite, and just the name alone, Monkey Bread, excites them. You do need to plan ahead for this for thawing purposes.

24 frozen Rhodes rolls
1 stick of butter or Nucoa melted(1/2 cup)
1/2 cup fresh grated Parmesan cheese
1 tsp. ea. dried oregano, parsley, and sea salt
2 cloves crushed garlic(or 1 Tbl. minced from the jar)
1-2 Tbl. Olive Oil

Place rolls on a greased cookie sheet and cover with plastic wrap lightly to thaw in the morning. Place on the stove or in a warm but not drafty place to thaw. Melt butter in the microwave and add the remaining ingredients. Dip each roll in the butter & cheese mixture and place evenly in a greased bundt pan. Allow to rise again if needed or bring to room temperature. Cook in a 375' oven for 20-30 minutes. Flip bread out on large plate and let people pull apart the bread.