When I cook, I’m afraid of being creative. Sure I substitute ingredients or leave something out, but the idea of cooking from scratch leaves me trembling. What if it turns out terrible?
Fortunately, the more I cook, the more I try to go out on a limb and make something from nothing. My confidence is thankful that these forays usually result in something good and as a result, I’ve kept at it.
I’ve found that one of the easiest things to make from scratch is soup. It’s also a great way to use up ingredients which is what I set out to do this weekend. Continue reading
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The possibilities are endless when it comes to toppings: pepperoni, mushrooms, eggs, bacon, sausage, olives, onions, chicken, and tomatoes are just a few. From BBQ sauce to hoisin sauce, your sauce can be just as varied. There is no right or wrong combination and everyone has a favorite. When eating out, I like supreme pizzas with pepperoni and sausage, green peppers and onions. If I’m at home, I prefer a simple pepperoni pizza with the cheese so perfectly browned that you can hardly wait to cut a slice.
Just like your sauce and toppings, everyone has an opinion on the crust. Some adore thick crust pizza while others will balk at eating anything but a pizza with the thinnest and most crispy crust. I wouldn’t dare to argue the goodness of one type of crust over another, but I will say that the key to a yummy pizza crust is to have at least a little crispiness all over. I like to think about it like French bread. Sure it can be deliciously chewy on the inside, but you want a little crunch when you bite through the crust. It’s easy enough to get crispiness on the outer edge of your pizza, but the bottom of the pizza is a little tougher. Continue reading
- Yukon Gold Cinnamon Rolls
Today, we ate the last two. Over the last several weeks, we’ve had six days where waking up in the morning was a real treat. Six days of gooey, sugary, and buttery bliss. Six days of sliding my fork across my plate to scrape up the last bits of deliciousness.
When the March 2009 issue of Bon Appetit arrived, a recipe for Yukon Gold cinnamon rolls immediately caught my eye. Usually, I make grand plans to make every recipe in the magazine and then before I know it a month has passed and a new magazine arrived. This time however I barely made it one day before I found myself with flour up to my elbows on a Saturday morning.
Sometimes when I commit myself to large projects, particularly on Saturday morning, I begin to regret my motivation. I’m not sure if it was the smell of the potatoes being mixed into the dough or the clumps of sugar, cinnamon and butter that collected on my fingers that I had just had to nibble off, but regret was nowhere to be found. Making these cinnamon rolls was the perfect Saturday morning activity and the result was comfort food at its best.
Growing up, my mother had tweaked a recipe for Moravian sugar cake to perfection. She uses potatoes in her recipe and the result is a very moist sugar cake that continues to be a holiday favorite. She makes several cakes right before Christmas and we enjoy some of them on Christmas morning while the others she freezes for Easter.
Her cakes freeze well and I was hoping that I might have the same luck with these cinnamons rolls. They both use potatoes and they both use lots of butter, sugar and cinnamon. Plus they had to freeze well as I couldn’t bring myself to half the recipe and even my husband and I would have trouble taking down 12 cinnamon rolls.
As luck would have it, the rolls froze beautifully. I packed them up two to a bag and it’s been a real treat to pull these out for breakfast on a random day during the week. They bring a little Saturday to a working Tuesday and make for a very good morning.