Tag Archives: butter

Garlic Bread Pizza Crust

10 Apr


I’m certain I’ve said it before, but Friday pizza night is a huge staple in our home. Our family did it growing up, I’ve continued it in my marriage, and now I can’t wait to share the tradition with our little one who will be here in THREE WEEKS! Pardon me while this blows my mind…still can’t believe we’ll be meeting our baby so soon!


I’ve used the same homemade pizza crust recipe for the past 3+ years and have been totally happy with it, so you know it’d take an awesome new recipe to make me change my ways. I saw this recipe for garlic bread pizza crust and my eyes were sold by the delicious photos alone. It’s a pretty straightforward recipe, but is smothered in extra butter, garlic, and parmesan at the end. Ya know, if that’s your thing. I followed the full garlic extreme recipe the first time I made it and was in heaven, and then tried it again without the extra additions. (photo at the top is the toned down version, photo below is the full blown garlic bread type) The simple version was of course a bit healthier but still full of flavor and has a perfect texture. And as you can see below, the full recipe has the extra buttery, cheesy, garlic blasted goodness around the edges which is decadent and a nice indulgence once in a while. The recipe is meant to make one pizza – we don’t like crazy thick crust so I actually divide it in two get double the pizza out of one batch of dough. And as you can see, it’s still not super thin!


In fact, this two for one has been a big time saver! On one of my days off, when I have the time to make a full batch of dough, I’ll divide it in two and then freeze them for the next two Fridays. SO easy! To do this, after letting the dough rise for the 1 1/2 hours, take two plastic zipper bags (quart size works for me) and spray the inside of the bag with olive oil or non-stick spray. Divide the dough into two, put one half into each bag, and pop them in the freezer. Then, just put the dough into the fridge for about a day before you’re going to use (I transfer mine on Thursday nights) to defrost. Then while you’re prepping your pizza ingredients on the day of, take the defrosted dough out of the fridge to come to room temp, roll, top, bake, and enjoy!

Garlic Bread Pizza Crust

1 1/8 cups warm water (100-105 degrees)
3 tsp active dry yeast
1 1/2 Tbso honey
1 1/2 Tbsp olive oil
3 cups all-purpose flour
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
Whatever pizza sauce and toppings you want!

Optional – for extra garlic bread flavor:
5 Tbsp unsalted butter
2 garlic cloves, pressed or very finely minced
2 Tbsp parmesan cheese

Yield: 2 pizza crusts

In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder, and dried basil, stirring with a spoon or mixing with a dough hook until the dough comes together but it still sticky. Work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it with the dough hook or using your hands on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover bowl with a towel and place in a warm place to rise for about 1 1/2 hours.

Preheat oven to 375 degrees F.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape on a pizza/baking pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. Let the pizza set for a minute, then slice and serve!

If going all out with the garlic bread flavors:
While the dough is rising again, melt 3 Tbsp of butter. Mix it with the garlic and 1 Tbsp of parmesan cheese. Before adding your pizza toppings, using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! While the pizza is baking, melt remaining butter and combine with the last Tbsp of parmesan. Remove the pizza from the oven and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over the top and serve!

Source: How Sweet Eats


Roasted Pumpkin Seeds

15 Nov

pumpkin seed

One of my college roommates introduced me to roasted pumpkin seeds and now I’m quite the pumpkin seed hoarder. Just a warning, if I know you’re carving a pumpkin, I’m probably going to ask you for your seeds. This Halloween, I had a few people who donated their jack-o-lantern seeds for a good cause, aka my cravings.

This recipe is my favorite – very similar to my roomie’s recipe. The seeds are crisp but still a bit chewy and have a buttery and slightly salty flavor going on. And if you’ve never eaten pumpkin seeds before, fear not! Here’s the scoop. You can actually eat the whole thing instead of spitting out the shells like with sunflower seeds, but if it’s too chewy for your liking, you can remove the shells.

I know we’re past pumpkin carving season now, but next year you’ll have to give these a try and get hooked on this savory snack. Just try not to become too much of a seed hoarder…

Roasted Pumpkin Seeds

2 cups pumpkin seeds
1 tsp Worcestershire sauce
3 Tbsp butter
1 1/2 tsp salt
1/4 tsp garlic powder

Yield: 2 cups

Preheat oven to 250 degrees F. Rinse the seeds well. Boil them in salted water for 10 minutes. Dry the seeds slightly and place them in a large mixing bowl.

Melt the butter in a bowl and add the Worcestershire sauce, salt, and garlic powder. Pour this mixture over the seeds and mix to evenly coat.

Bake the seeds on a cookie sheet for about 2 hours, stirring at least every half hour, until they’re crispy. Store in a airtight container and enjoy!

Source: A Beckster Original

Cinnamon Honey Butter

26 Nov

Don’t you just love delicious things that can be whipped up in a jiffy and cost lots less than the store bought option? I sure do! Jason and I love cinnamon butter, especially on toast for breakfast. So when I saw this sweet spiced butter recipe, I figured it was worth a try. Let me tell you, I’m never buying it pre-made again! With just 4 simple household ingredients that you probably have laying around, this is so simple to make. I was thinking it’d be a nice homemade gift too! Anyone want some cinnamon honey butter for Christmas? 🙂

Cinnamon Honey Butter

1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/4 cup honey
1 tsp ground cinnamon

Yield: About 3/4 cup

Whip the room temperature butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy. Put in a container and refrigerate until ready to use.

Source: The Hen Basket


28 Feb

I’ve been dreaming about making homemade croissants and finally that dream became a buttery reality. Life hasn’t been the same since. Ok, maybe a little dramatic, but really, these are practically life changing for a baker.

Now I know how much hard work goes into baking something great and complex. The process of rolling, folding, rolling, and folding again might seem excessive. But after biting into the flaky layers, it’s all immediately worth it. There is a lot of time and work that goes into homemade croissants, but besides the delicious results, you feel truly accomplished too!

And! Another great thing (I totally sound like a croissant saleswoman) is if you don’t want to make tons of basic croissants, you can use the same dough to make it’s best friend, pain au chocolat. Your kitchen seriously turns into a French bakery at this point. TWO types of fancy breads at once – so amazing!

Even though I didn’t use the same recipe, I used this helpful video to get a better visual of the technique used to make these. The tip he gives about pulling the tip when rolling the croissants is pretty great!

So if you feel ambitious enough to attempt homemade croissants, you totally should. Don’t be too intimidated, I promise it’s not extremely difficult! Just give yourself plenty of time, space, butter, and room in your belly. 🙂


1 cup milk
1 Tbsp butter
1 Tbsp sugar
1 tsp salt
2 1/4 tsp active dry yeast (or 1 packet)
1/4 cup warm water
2 1/2 cups all-purpose flour
1 cup cold butter
1 egg, beaten

Yield: 16 croissants

Combine milk, first amount of butter, sugar, and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.

While mixture is cooling, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic and sticky.

Place in a bowl, cover and let it rise until double in size, about 1 1/2 hours. Then place the dough in the refrigerator and chill for 30 minutes. While dough is chilling, soften the remaining cold butter by pounding with a rolling pin.

Roll the dough on a floured surface to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Rotate the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.

Cover the dough and place in the refrigerator for 2 hours or more. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness once more. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Place on baking sheets lined with parchment paper or a silpat baking sheet. Leave enough room for each croissant to triple in size. Chill for 30 minutes in the refrigerator before baking.

Preheat the oven to 400 degrees F. Brush a little of the beaten egg over each croissant to add color and texture while it bakes. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes. Remove the croissants from the oven, cool, and enjoy!

Source: Best Bread Recipes

Cinnamon Rolls

4 Jan

I’ve been wanting to make Pioneer Woman’s legendary cinnamon rolls for ages, but couldn’t justify making so much food for just two people. So when I had several people visiting yesterday, I knew it was the perfect opportunity to finally create these beauties myself.

These are SO easy to make ahead and freeze extras if needed. What a perfect thing to have on hand if you need to feed a crowd! Plus, they make your house smell like a bakery – yum! They’re not difficult to make, you just need to set aside the time needed for the dough to rise and to assemble the rolls. I just made half the original recipe and had plenty to spare. (the recipe below is the half recipe) The dough is so light that you almost forget about all the butter, cinnamon, and sugar added to it. You can also adapt the icing to the consistency and flavor you like. I decided to forgo the coffee in the original recipe, since I didn’t think the kids would go for it, and just stuck to a basic icing with a touch of maple.

Which leads me to ask – are you a heavy or light icing person? I’m not much of an icing/frosting person in general, so had a light hand on it. But for those who adore it, you can definitely heap on more!

So next time you have a group to feed or want to indulge on your own, please please please make these cinnamon rolls. You won’t be sorry!

Cinnamon Rolls

2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast (or 1 packet)
4 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 Tbsp salt

1 cup unsalted butter, melted
3/4 cup sugar
Plenty of ground cinnamon

2+ cups powdered sugar
1/4 cup milk
2 tsp maple syrup
2 Tbsp melted butter
Pinch of salt

Yield: 20-25 rolls

For the dough, heat the milk, vegetable oil, and sugar in a large saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour to rise. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place it in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375 degrees F. To assemble the rolls, remove the dough from the pan/bowl. On a floured surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour the melted butter on top of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon and the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!

Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log“ will produce 20 to 25 rolls. Pour a few teaspoons of melted butter into your baking pan and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd.

Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 more minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the icing: In a large bowl, whisk together all the ingredients until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. If it’s too runny, add more powdered sugar until it thickens. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time! Serve while warm and enjoy!

Source: Slightly adapted from The Pioneer Woman

Parker House Rolls

28 May

Known as “pillow rolls” by my husband because of their soft and fluffy texture, these rolls are SO delicious! Apparently they get their name from their origin – the Parker House hotel in Boston. They also created the Boston Cream Pie. Who knew? This folded roll has a light buttery taste that’s been duplicated ever since. (ok, as a foodie and an employee in the hospitality industry, now I really want to visit the Parker House hotel…road trip anyone??)

Parker House Rolls

3 cups all-purpose flour
2 1/2 tsp instant yeast
3 Tbsp sugar
1 1/4 tsp salt
3/4 cup instant potato flakes (or 1/4 cup potato flour)
3 Tbsp butter
1 cup milk
1 large egg
3 1/2 to 4 Tbsp butter, melted (for brushing on rolls)

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients.

Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.

Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it’s barely expanded at all. But during the last half hour, it rises more quickly.

Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8″ x 12″ rectangle.

Brush the dough all over with a light coating of the melted butter. You’ll have melted butter left over; save it to brush on top of the baked rolls.

Cut the dough in half lengthwise, to make two 4″ x 12″ rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2″ of the other edge, so the bottom edge sticks out about 1/2″ beyond the top edge. You’ll now have a rectangle that’s about 2 1/4″ x 12″. Repeat with the other piece of dough.

Cut each of the rectangles crosswise into four 3″ pieces, making a total of 8 rolls, each about 2 1/4″ x 3″. Place the rolls, smooth side up, in a lightly greased 9″ x 13″ pan. Repeat with the remaining piece of dough, making 16 rolls in all. You’ll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.

Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.

Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

Yield: 16 rolls

Source: King Arthur Flour (step by step photo instructions too!)