Posts Tagged 'weekend'

I Got It Right: Godfather’s Dessert Pizza Copy Cat

dessert pizza 5

I feel like a second-grader saying the phrase “copy cat,” but I have to be real, and this recipe is a copy cat. I didn’t want to “adapt” a recipe. I didn’t want to put a spin on a classic like so many real bloggers are good at doing. I just wanted Godfather’s dessert pizza now. In fact, if there had been a Godfather’s in my neck of the woods, I would have gone there and purchased some, but there isn’t, so I took the economical route and made my own. Luckily, this copy cat is so good that things worked out, otherwise I might have had to truck on over to the new Pizza Ranch for their dessert pizza, with which I am also obsessed.

I try to avoid Pizza Ranch at all costs. A couple summers ago, my sess and I visited a Pizza Ranch in Iowa on our day off and basically ate them out of house and small-town home. Ok, maybe not that extreme, but still. I had regrets.

dessert pizza 1

Guys, once you realize how easy this is, you are going to die. I used frozen storebought pizza dough. It was great. I’m sure you could make your own though. Just let it rise, sprinkle with butter/cinnamon/streusel and Shazam!

This comes out of your oven in 10 minutes:

dessert pizza 4

Are you dying yet? I try not to tell people what they “should do,” but you should be. It’s incredible, and just like you remember.

dessert pizza 6

dessert pizza 3

This picture is slightly inaccurate. I definitely had two pieces. And my family devoured the rest before the night was up. It’s what happens when you put in inch of struesel on a pizza. Heck, I’d eat a lot of things if they were covered in struesel. Bugs, even.

dessert pizza 2

Eating Pizza Ranch out of house and small-town home since 1990,

L

Godfather’s Dessert Pizza Copy Cat

Adapted from Rumbly In My Tumbly (aka best blog name EVER)

Boughten pizza crust (I was lazy)

3 tablespoons butter, divided

cinnamon

1/2 cup flour

1/4 cup white sugar

1/8 cup brown sugar

1 tablespoon canola oil

1/2 cup powdered sugar

1 tablespoon milk

1/4 teaspoon vanilla

Mix together the brown and white sugars and flour in a small bowl. Add the oil and 2 tablespoons of butter, mixing with a fork until combined. The mix will look crumbly. Squinch it with your hands a few times to make some bigger chunks of streusel. Stick this bowl in the fridge.

Prepare the pizza dough according to package directions, letting it rise or whatever. Spray a non stick pan or pizza stone with non-stick spray and roll the pizza dough into a 12-14 inch pizza. Preheat the oven to 450 degrees F.

Melt the remaining tablespoon of butter, then spread it evenly over the rolled out dough. Give the dough a generous sprinkling of cinnamon. Generous. Spread this out if you want.

Take the streusel mix out of the fridge, and sprinkle evenly over the crust. Bake for 8-9 minutes, until the streusel just starts to brown.

While the pizza is baking, mix together the powdered sugar, milk and vanilla. If the icing is too thin, add more milk. The icing should be pretty thick. Make a cone out of parchment or use a snipped off Ziploc to ice the pizza in a pinwheel pattern.

Serve warm, obviously.

Pipe Dream #157: More Nutella? Things Work Out – Nutella Frangelico Cupcakes

I think this is the last post regarding my freak out Saturday baking days. Rather than posting all those babies at once, I’ve tried to spread them out so that you didn’t get overwhelmed with chocolate cupcakes (heh, as if that could happen). In review, we have tried:

Homemade Ding Dong Cupcakes and

Brownie Oreo Earthquake Cupcakes

On the other hand, is it possible to get overwhelmed with chocolate cupcakes? Maybe. But not if they also include Nutella fillings. Or Frangelico frosting fillings. So I guess we’re a go!

I used that one-bowl chocolate cupcake recipe. Go figure.

But the frosting gets real crazy. I whipped up a standard quick buttercream, and then swirled in Nutella and Frangelico to flavor it. If you think it is possible to somehow get that wrong, do not be discouraged. There is no way to get that wrong. This is one situation in which quantities don’t matter. You can literally add as much Nutella as you like, and the frosting will turn out. In fact that might be a new rule of thumb for my life:

No matter how much Nutella you add, things will always turn out.

For those of you who don’t prefer big swirls of frosting, I took pity and spread a few with straight Nutella. New rule of thumb in action.

But for everyone else, I went crazy with the swirls.

Cheering up, buttercup,

L

Nutella Frangelico Cupcakes

For the chocolate cupcake recipe,  click here.

For the frosting:

2 1/2 – 3 cups powdered sugar, depending on desired consistency

8 tablespoons (1 stick butter), softened

1 tablespoon Frangelico, to taste

1/3 cup Nutella, to taste

Whip butter with paddle attachment on a stand mixer until light and fluffy. Beat in powdered sugar, one cup at a time, until incorporated. Beat in Nutella and Frangelico, adjusting until you get to your desired consistency and flavor. For a stiffer frosting, add more sugar.

To assemble:

Fill cupcakes with Nutella or buttercream Frost as desired, using toasted hazelnuts as a garnish.

 

 

Pipe Dream #144: To Emulate, Appreciate – Beignets

These beignets are kind of embarrassing, so I’m just going to show them to you. Saturday breakfasts, babyyy. They pretty much look like sugared chicken wings, but they were pretty much delicious. I mean fried dough and Paula Deen? You know what’s good.

Once, I went on the second best mission trip of my life to New Orleans. My 15-year-old self was young and inxperienced in the ways of the world. For example, I was oblivious to the horror that my youth pastor must have experienced when our 15-passenger van took a wrong turn and chugged down Bourbon Street. But more importantly, I was completely unaware that the day we went sight-seeing, we ate beignets at the most famous beignet place ever, the Cafe du Monde. And so I totally took it for granted.

After making these, I regret taking that experience so lightly. These donuts are an attempt to copy what was the best unappreciated donut experience of my life. Now, beignets are a bread, so you have to deal with the yeast issue, and then you have to deal with the cutting and the frying and the artery-clogging…

But that does not mean that these were not delish.

Appreciating,

L

French Quarter Beignets

Slightly adapted from a recipe by Paula Deen

1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup butter
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the butter and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then plate them. Sift a generous amount of confectioners’ sugar over them. Serve warm

Pipe Dream #142: The Time I Had Drool On My Face – Potato Cinnamon Rolls

Ooh, pretty.

Saturdays have actually become fun life for me. I don’t have time to have happy breakfasts during the week. This is mostly because I am flying out the door without shoes on, trying to balance my coffee, a piece of peanut butter toast, my bag and lunches for the week. I luxuriate over my breakfast during my hour-long commute. It’s all right.

I kind of have a history with this sort of behavior. I’m trying to pipe dream it out of me. Did this happen to you in university? My freshman year, I woke up to class starting in 10 minutes, threw on some shoes and busted out the door. Luckily, we were watching some sort of horrific advertising exposé, and I sat in class under the cover of darkness. However, upon my return to my dorm, I passed by a few friends on their way out. I waved and said hi, and they kind of looked puzzled, said hi and kept walking. I was concerned. I was a freshman, ok? I don’t know these people!

When I returned to my room, I realized why they had passed by so quickly. I looked…well, all I will say is that one side of my hair was grease-plastered to my un-makeuped head, and I literally, literally had a trail of drool extending from the corner of my mouth to my jawline.

I chatted with those friends at dinner that night, and it turns out that we were still friends. They just actually hadn’t recognized me. Oh my word.

Point of the story, my family and I have kind of made it a habit to tag team nice breakfasts on Saturday because everyone is around, and we actually have time. This Saturday was double special because my dearie aunt was here, the one who gifted me with this sweet giant cupcake mold.

I made cinnamon rolls, because I was desperate to redeem myself after the my somewhat disappointing Cinnabon Remix the other week. This new recipe was good! It is still not quite what I am looking for, and I biffed it by not adding enough cinnamon, but they were very soft and pillow-y. Definitely an improvement on last time.

Oh, and there was bacon. Definitely an improvement on last time.

Omnomnom,

L

Potato Cinnamon Rolls

Adapted from Tasty Kitchen

For the rolls:

2 teaspoons Plus 2/3 Cup sugar, divided
1 cup warm water
2 packages yeast, 0.25 ounce packets
4 whole eggs, beaten
⅔ cups melted butter
1 teaspoon salt
1 cup mashed potatoes
6 cups bread flour (I used all-purpose. So lazy.)

For the filling:

1 cup sugar
2 tablespoons cinnamon
6 tablespoons melted butter

For the icing:

See here. Make this.

For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.

Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)

While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted butter. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown.

Then spread with The Icing. And consume.

Pipe Dream #8: To Not Be “That Chick With The Camera”

I don’t like labeling people. Besides an occasional Myers-Briggs test that lets me totally put you in a box, I strive to avoid it. In case you were wondering, I am an ISFJ. Feel free to read the profiles here and here and judge me accordingly. I won’t mind. I already know I’m weird. :]

One label that I really want to avoid, though, is the “girl with the camera” stigma. I don’t want to be that girl that is always snapping pictures and doesn’t stop to really breathe the air, or appreciate beauty or have a real conversation with someone. If, amazingly, I’m doing something social on the weekend, say, I want people to remember my face and not the lens of a D90.

On the other hand, I really like remembering where I’ve been, what I’ve done, and who I’ve seen. Some moments deserve to be captured, even if it means stepping out of real-time life for a minute.

Here are a few snapshots of my past few weekends. Oh, but I live a merry life filled with galas and society! Sort of.

A few of my cutie pies from study.

Tegan’s birthday cupcakes for Anna. Sew pritty.

Mini gingerbread house-making day.

A view from the path. So much potential.

I’ll try and keep myself on the DL,

L


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