Amazing Whole Wheat Pizza Crust

INGREDIENTS (Nutrition)
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Source: http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/Detail.aspx

Versatile Vanilla Cake

Cake Ingredients
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

Whipped frosting
• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)

Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.

Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

TIPS
Chocolate variation: In step 1, reduce flour to 2 cups and add ½ cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.

Lemon variation: In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2, omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.

While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to waxed-paper-lined plate. Stir ¼ cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Source: Martha Stewart

Zucchini Brownies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1/2 cup plain yogurt
1 tea. vanilla
2 1/2 cups flour
1/4 cup baking cocoa
1 tea. baking soda
1/2 tea. salt
2 cups shredded zucchini

Frosting:
2/3 cup chocolate chips
1/2 cup peanut butter

In a large bowl, cream butter and sugar. Add eggs, beating well. Beat in yogurt and vanilla. Combine dry ingredients; gradually add to creamed mix. Fold in zucchini.

Pour into greased 9x13 pan. Bake at 350 degrees for 35-40 min.

For frosting: combine choc. chips and peanut butter in saucepan. Cook and stir over low heat until smooth. Spread over warm brownies.

about 1 1/2 dozen

Banana Oatmeal Cookies

INGREDIENTS (Nutrition)
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 egg
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.

Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.

Bake at 400 degrees F (200 degrees C) for 10-12 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Source: http://allrecipes.com/Recipe/Banana-Oatmeal-Cookie/Detail.aspx

Award Winning Soft Chocolate Chip Cookies

INGREDIENTS (Nutrition)
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven. Edges should be golden brown.

Source: http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx?prop31=3

Pioneer Woman's Good Ol' Basic Chocolate Chip Cookies

1/2 cup margarine

1/2 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 PLUS 2 tablespoons all-purpose flour

1 heaping teaspoon instant coffee granules

1 rounded teaspoon baking soda

1 1/2 teaspoons salt

3/4 cup semi-sweet chocolate chips

1 heaping cup milk chocolate chips

Preheat oven to 375 degrees.
In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Die from guilty pleasure.

Source: http://thepioneerwoman.com/cooking/2008/09/good-ol-basic-chocolate-chip-cookies/

Your Favorite Chip Cookie Crisps

1 cup butter

1 cup confectioner's sugar

2 teaspoons vanilla extract

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 cup rolled oats

1 cup any flavor baking chips

Preheat oven to 325 degrees. Combine butter, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in your favorite flavored chips (Cherry chips are my favorite!).

Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 13 minutes. Remove from cookie sheets and onto wire racks to cool.

Variations:
Mini Cherry Chips are perfect!
Cinnamon chip also great -- I added a cinnamon & sugar to the mix, then topped with a little of the mixture before baking. YUM!
Butterscotch or white chocolate would be great too! Enjoy!

Adapted from: http://allrecipes.com/Recipe/Cherry-Chip-Cookies-I/Detail.aspx

White Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon cinnamon
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, cinnamon, and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

Bake for 10 minutes or until lightly browned. Remove from baking sheets to cool on wire racks.

Banana Oat Muffins

INGREDIENTS

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

DIRECTIONS
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Source: http://allrecipes.com/Recipe/Banana-Oat-Muffins/Detail.aspx