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Archive for the ‘Appetizers’ Category

…makes a ton of bread dough. I know I am starting to sound redundant, but really. An absolute ton. I finally finished the original batch of dough (remember, this is after an enormous loaf of brioche and a dozen fruit-filled pinwheels) by making a dozen little brioche muffins.

For healthy “muffins” you need:

Start by greasing a muffin pan. Shape your dough into a loose ball by stretching the surface of the dough to the bottom on all four sides, rotating the ball a quarter turn after each pull.

DSC_0728 Then, divide the dough into 12 equal portions that are about the size of a golf ball. Use the same stretch and pull method to smooth each portion into a ball and place them in your greased muffin tin.

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Loosely cover the pan with plastic wrap (I used a kitchen towel) and let the dough rest about 40 minutes. Then, heat the oven to 375. Right before you bake, brush the muffins with the egg wash and dust with sugar. Bake the dough in the middle of the oven for about 20 minutes, until browned and firm. Let the muffins cool a bit before devouring.

DSC_0734We enjoyed these several ways–all by themselves out of the oven, with a bit of butter at breakfast or for dessert, and dipped in our veggie chili at lunch.

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One recipe. Fifteen products that we ate and did not feel one ounce of guilt about devouring. All that is to say, this dough is definitely worth your while!

*sc

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Pizza night…

…is always a good night, no?  We tend to think so, and have one about once a month.  Yes, it is terrible for you (especially when we get our favorite, stuffed crust!), but we fully believe in the concept of “everything in moderation.”   Well, we had a bit of a different kind of pizza night Friday.  Instead of ordering something from Pizza Hut or heating up a Digiorno, we made Pepperoni pizza puffs from Every Day with Rocco’s low-fat marinara sauce.  Holy. Cow.  Get a pen and paper because you will DEFINITELY want to make this meal.  It is seriously tasty and hits the pizza spot like you wouldn’t believe!

We will start with the marinara, which in and of itself is ridiculously delicious:

  • 1/2 tbsp. extra-virgin olive oil
  • 6 cloves of garlic, grated
  • 1 large yellow onion, diced
  • salt
  • crushed red pepper
  • 1 28-oz can crushed tomatoes (he calls for 2, but we only used one. it makes a TON)
  • 1/2 cup water
  • 1 small piece Parmigiano-reggiano cheese rind
  • a few basil leaves

Heat up a large pot over medium.  Add the olive oil, garlic, and onion.  Season the mixture with some salt and crushed red pepper.  Cook for about 4 minutes, until the onions are nice and soft.

Add your tomatoes, water, and cheese rind to the onions and bring it all to a simmer.  Once the sauce is bubbling a bit, throw on a lid and knock the heat back to low.  Let the sauce simmer and thicken for about 25 minutes.  When time is up, throw in your basil and simmer the sauce (uncovered) for about 5 more minutes.  Done!  This marinara sauce is fresh, therefore much healthier than a canned version.  It also has a lot less salt and about half the calories.  Make it.  You will love it.

Now, make the amazing puffs!  You need:

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup mozzarella cheese, shredded
  • 1 cup pepperoni, cut into small cubes
  • pizza sauce
  • 2 Tablespoons finely chopped fresh basil

Preheat the oven to 375 and grease a mini-muffin pan.  These are super easy to find and a lot of of to cook with, so do something nice for yourself and get one!   Whisk together the flour and baking powder, then mix in the milk and egg.

Stir in the mozzarella and pepperoni and let the batter stand for 10 minutes

Divide the batter into 24 muffin cups and bake for 20-25 minutes, until the puffs are, well, puffed, and are nice and golden.  Sprinkle on some basil and you are ready to stuff your face with some pizza goodness!

Serve it up with the marinara sauce and a nice big salad.  We had what we call a “clearance” salad.  “clearance” is what some would call leftovers; for a clearance salad, this involves pawing through our vegetable drawer and seeing what needs to be eaten.  This time, we had some romaine, leeks, tomatoes, and celery to use.  Quite delicious.

I can’t say it enough.  Pizza puffs are SO good!!!  My mouth is watering just remembering them.  Please, please make them for your next pizza night!  The marinara is not to be outdone, either–Schatzi is practically drinking the stuff.

*sc

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