When I was shopping for sealing wax and seals I discovered a basement level at the stationer’s that’s filled with art supplies and the best selection of origami paper I’ve seen to date. I think I was very restrained in my purchases, don’t you?
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Julie’s pizza dough Combine honey, water and yeast in a large bowl and let stand 5 minutes (I cover it with a cutting board to keep the draft out). Stir in the bread flour then add the olive oil and salt and as much of the remaining flour as is needed to make a soft dough. Knead the dough right in the bowl until smooth. Cover and let rise until doubled, about an 45 minutes. To make the pizzas- have the oven and pizza stone preheated to 400F. Roll out the dough to desired thickness, add pizza sauce, toppings and seasonings. Pop it onto the stone for 10-15 minutes or until edges of crust are golden brown. Calzones will take longer, about 25 minutes.
Chocolate Peanut Butter Volcanoes The Lava The Cookie Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper. Make the lava: Melt the chocolates together in the top of a double boiler placed over simmering water. Alternatively, you may melt the chocolate in the microwave. Using a whisk, stir the melted chocolate vigorously into the milk until the mixture is smooth and well blended. Whisk in vanilla; Set aside. Make the cookie dough: Sift the flour, baking soda, and salt together into a small bowl and set aside. Using en electric mixer on medium speed, cream the butter, peanut butter, both sugars, and the vanilla together in a medium-size mixing bowl until light and fluffy, about 10 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Add the egg and beat on medium speed until blended, about 1 minute. Scrape the bowl. Add the flour mixture and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more. Measure out heaping tablespoons of the dough and roll them into balls with your hands, Place the balls 2 inches apart on the prepared baking sheets. Using your thumb, press a deep hole into the center of each ball, and plop a heaping teaspoon of the lava mixture into the hole. Pinch the opening together just a little bit so the lava will not overflow, but so that it is still visible. Bake the cookies until they are lightly golden, 16 to 18 minutes. Cool the cookies on the sheets or eat them while they are still warm for an extra- special treat. Store the cookies in an airtight container in the refrigerator for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating.
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