Chicken Ranch Pizza

I love pizza. I rarely digress from the red-sauce pepperoni type because why change something that is perfect? But here was a rare occasion where I decided to test out a ranch chicken pizza. I thought it looked beautiful but I have a cold and couldn't really taste it very well. However, my husband says it is the first white-sauce pizza he has ever liked and he ate 5 slices so it must be tasty, right?

I doubled this recipe to get two medium sized pizzas. I was in the mood for a thinner crust than usual so I only made 3/4 of the dough recipe.

Doesn't it look so colorful?

Ingredients:
Ranch dressing
1/2 batch of pizza crust
3/4  C shredded mozzarella cheese
½ grilled chicken breast, chopped into bite-sized pieces
1/2 tomato, seeded and diced
2-3 green onions, chopped
3/4 cup shredded cheddar cheese

Directions:
Preheat your oven and pizza stone to 450. Roll out the pizza dough onto a sheet of parchment paper (if you don't have a pizza peel this is the best method. You can just slide the pizza and parchment onto the pizza stone then slide it back off when it is done). Spread a layer of ranch dressing on your dough. Sprinkle on mozzarella cheese, chicken, tomato, and green onions. Top with the shredded cheddar. Bake for 10-12 minutes.

Makes 1 medium-to-large pizza
Recipe Source

Best Pizza Crust

My family has used this pizza crust recipe for years. Every time I branch out and try something different, I end up returning to this recipe for several reasons. First, it is quick. The dough only has to rise for 30 minutes. Most other crust recipes that actually taste good require hours of rising (some even 24 hours of slow rising in the fridge!). Those are yummy crusts but a whole lot more work for not so much extra taste. This dough is delicious. And easy. Thus a staple.

Ingredients:
4 C flour
2 C warm water
2 Tbs instant yeast
1/3 C sugar
1 tsp salt

Directions:
Mix all ingredients until a sticky dough is formed. Cover the bowl and let the dough rise for about 30 minutes. Working with 1/2 the dough at a time, turn out onto a floured area and knead (it is usually pretty sticky so I sometimes sprinkle enough extra flour on top to make it workable). Roll the dough to desired size depending on your preferred crust thickness (dough will rise a bit in the oven). Bake 15 to 18 minutes at 375 or for an even better pizza use a pizza stone at 450-500 and bake for 8-10 minutes.


Makes 2 large thick crust pizzas

Chicken Teriyaki

This is a simple but tasty recipe for chicken teriyaki.

Ingredients:
3/4 C sugar
3/4 C soy sauce
6 Tbs apple cider vinegar
3/4 tsp ginger
3/4 tsp garlic powder
1/4 tsp pepper
Chicken
4 1/2 tsp cornstarch
4 1/2 tsp water

Directions:
Mix first 6 ingredients together and pour over chicken breast you have placed in a crock pot. Cook until chicken is done. Remove chicken and shred. Pour sauce into medium pot and bring to boil. Add cornstarch and water. Bring to a boil and stir until thickened. Serve chicken over rice and pour sauce on top.

Cinnamon Scones

I finally bought some cinnamon chips. I have been tempted ever since my cinnamon muffin recipe, which called for them (I used a substitute). I almost never see cinnamon chips at the store but during the holiday season I saw them often. I have been trying to avoid unnecessary grocery expenses but I decided if I didn't buy a bag of them now, I would have to wait until Christmas 2013.

I am glad bought them! Now the only problem is I want another bag because I have so many recipes I want to try out. But I am super glad I started with this recipe for cinnamon scones. It was amazing! The recipe made more than I anticipated so I gave some away to friends but now I am almost wishing I had saved them all for myself! Eating one of these is like eating a thick muffin top of a cinnamon streusel muffin - the best part.

And you bet I actually used heavy cream when it called for it. I was lucky enough to have some left over from my amazing chocolate bundt cake. I suppose next time I make this, I will try substituting milk and see how it turns out.

Recipe Source

Ingredients:
 3 C flour
1/3 C sugar
5 tsp baking powder
1/2 tsp cinnamon
1 C unsalted butter (2 sticks)
3/4 C heavy cream
1 egg
1 tsp vanilla
1 C cinnamon chips
Topping:
1/2 C sugar
1 tsp cinnamon
1 1/2 tsp heavy cream

Directions:
Preheat oven to 350. Mix together flour, 1/3 C sugar, baking powder, and cinnamon. Cut butter into tablespoon sized pieces and then cut it into the flour mixture as you would in a pie or biscuit dough until mixture resembles course crumbs. Fold in cinnamon chips. 

In separate bowl mix heavy cream, egg, and vanilla. Add to the main mixture, stirring until combined. Place dough on a piece of parchment paper and shape as desired. You can roll it out with a rolling pin or just use your hands to flatten it to 1/2 inch thick. Shape it into a rectangle or circle.

Combine the topping ingredients and then sprinkle over dough, pressing lightly. Cut dough into desired piece sizes. I made mine into about 10 squares and then cut them in half for 20 triangles. If you press it in a circle you can cut pizza-like wedges.

Place parchment paper on a baking sheet and bake for 20-25 minutes. Enjoy while they are warm!

1 batch makes 8-10 servings

Chocolate Sour Cream Bundt Cake

This cake is AMAZING. It is rich and moist. Decadent. If you have ever had a chocolate cake from Sam's Club or Costco, this is even better.

I adapted the recipe from this blog.

Ingredients:
2/3 C cocoa powder, plus extra for dusting pan
3/4 C semisweet chocolate chips
2/3 C boiling water
1 1/2 C flour
1 tsp baking soda
3/4 tsp of kosher salt
13 Tbsp unsalted butter
1 2/3 C brown sugar
3 eggs
2 2/3 tsp vanilla
1 C sour cream
1 C semisweet chocolate chips
Ganache:
2/3 C semisweet chocolate chips
1 1/3 Tbs unsalted butter
1/3 C heavy cream
mini chocolate chips, if desired

Directions:
Have the ingredients at room temperature. Preheat the oven to 325. Thoroughly grease your bundt pan and dust with cocoa powder. In a small bowl, combine cocoa powder and chocolate. Add the boiling water and stir until the chips are melted and smooth.

Sift together flour, baking soda, and salt onto a piece of parchment paper. Set aside.

In your electric mixing bowl, beat butter until smooth. Add brown sugar and beat on medium speed for up to 5 minutes, until mixture lightens in color. You can stop the mixer periodically to scrape down the bowl. Add eggs one at a time and then add vanilla.

While your mixer is running on slow, alternately add the sifted flour mixture with the sour cream in 3 additions, beginning and ending with flour. Slowly pour in the chocolate mixture and beat until entire mixture is brown and there are no white streaks. Fold in chocolate chips.

Pour batter into bundt pan. Spread batter so the sides are about 1 inch higher than the center. Place on a baking sheet and bake for 60-65 minutes until toothpick inserted in center comes out with just a few crumbs. Let cool on cooling rack for 15 minutes. Then carefully invert and de-pan. Let cool completely before adding ganache, at least 1 hour.

To make the ganache, heat heavy cream in a small saucepan. When it just comes to a boil, add the butter and chocolate chips. Whisk until smooth. Let it cool for about 1 minute until it starts to thicken. Pour ganache over top of cake, allowing it to drip down the sides. Sprinkle the top with mini chocolate chips while the ganache is still warm.