This last week, I have been feeling stretched--in every sense of the word. My body was sore from our Hollywood hike, my stomach feels as though it will burst, and from the moment I wake to the minute I lay down my head, it seems as though I'm caught in a flurry of endless tasks of baby preparations, work, to-do lists, etc. etc.
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| White Pizza. |
White Pizza
3/4 cup warm water
(not hot)
2 teaspoons active dry yeast
2 teaspoons honey
3/4 teaspoon salt
3 tablespoons unsalted butter, melted, divided use
1 1/4 cups bread flour
3/4 cup whole wheat flour
1/3 cup cornmeal, plus additional for rolling
1/4 teaspoon garlic powder
2/3 cup ricotta cheese
6 ounces fresh mozzarella cheese, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Chopped fresh basil
In a large mixing bowl, whisk together water, yeast and honey until well combined;
rest for 5 minutes. Mix in salt, 2 tablespoons melted butter, bread flour and
whole wheat flour until well combined and a dough ball forms. Turn out dough
onto a work surface, and knead in cornmeal. Knead dough for about 5 minutes,
until smooth and elastic.
Lightly cover bowl and allow to rise in a warm area for 1-2 hours or until
doubled in bulk.
Heat oven to 450 degrees F.
Roll out dough to a 1/4-inch thickness on a work surface. Transfer to a pizza
stone or greased cookie sheet. In a small bowl, stir together remaining 1
tablespoon melted butter and garlic powder until combined; brush over pizza
dough. Spread ricotta cheese on top of dough. Evenly top with mozzarella.
Sprinkle sea salt and pepper on top.
Bake 15-18 minutes or until golden brown and bubbly. Sprinkle basil on top.
On one hand, I like keeping busy, and I enjoy knowing that I have accomplished so many things in a day...I also enjoy knowing that it is noon on a Saturday, I'm still in my PJ's, and all I've done since I got home from work last night is make a delicious pizza, whipped up some cookies, and caught up on some DVR with my hubby. Oh, and
maybe I've been voraciously plowing through the
Eragon series...not that I'm a nerd or anything.
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| Chocolate Chip Cheesecake Cookies |
Really, I just wanted to tell you about these cookies we made. The inspiration behind them is from
Pinterest. The first time we made them, we followed the recipe to a T....and we were a little disappointed. They just tasted like a normal cookie. Still good, but I have a perfectly wonderful recipe for normal chocolate chip cookies, so this time when we made them, I decided to make a few alterations. And basically, I'm a genius. Be prepared for the fluffiest, most delicious, hint-of-cheesecake-y cookies you will ever have. Enjoy!
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| And they're pretty good-lookin' cookies too. |
Chocolate Chip Cheesecake Cookies
2 cups + up to ½ cup of flour
½ tsp salt
½ teaspoon baking powder
1/8 teaspoon baking soda
10 Tbls butter
1 cup sugar
1 egg
5 oz cream cheese
1 tsp vanilla
1 cup-1 ½ cups chocolate chips
Pre-heat oven to 375 degrees. In a medium bowl, mix together 2 cups flour, salt, baking powder, and baking soda. In a separate bowl with electric mixer, cream butter. Add sugar and mix well. Add egg and cream cheese, mix until well incorporated. Add the vanilla. With the mixer on, add dry mixture in gradually. Add up to ½ cup of flour until it reaches a nice, doughy consistency. Drop by spoonful onto cookie sheet, and bake for 8-10 minutes. Remove from sheet immediately and transfer to wire rack to cool.
This dough also freezes well! See original recipe for freezing tips!
