Friday, October 2, 2015


Below is the recipe I use for the dough.  
To make Focaccia with onions just let the dough rise a little while after you have shaped it into two circles.  When the dough has risen a little use your knuckle to put dents in the dough and then spread with thinly sliced fresh onions ( or you can saute the onions which is really good also) then drizzle with olive oil and bake according to the directions. 
Alternately, if you are in a rush, you can use fresh pizza dough that you buy at the market.  Just let it rise in the plastic bag at room temperature for a couple of hours before spreading it out into one circle.  I spread the dough using my hands not a rolling pin but both work.

Here’s the recipe for the pizza dough:
500 grams flour (I prefer to use weight measurements for this because it is more exact)
1 1/4 Teaspoon dried yeast. (the original recipe calls for 15 grams fresh yeast)
300 ml lukewarm water
1 Teaspoon ground sea salt ( original recipe calls for 10 grams sea salt)
2 Tablespoons extra virgin olive oil

1. Dissolve the yeast in the warm water.
2. Mix all the ingredients in a food processor using the dough hook and then let it knead for about 2 minutes.
3. Place dough into a bowl, cover with a damp towel and let rise in a warm place until doubled.  About one to one and half hours.
4. Knead the dough to get rid of bubbles and then divide into 5 equal pieces.
5. Roll into balls and cover with damp tea towel; let rise for 30 minutes.
Pre heat oven to 475
6. Flatten the balls and roll out into a 10-12 inch circle
7. Place on pizza paddle that has been sprinkles with corn flour and cover with toppings
8. Slide onto heated pizza stones and bake in 475 degree oven for 13-15 minutes.

Thursday, September 17, 2015


Fall screams apples and cinnamon so I chose to make this cake as part of a national project of amazing people, a swirl Bundt pan named Dorothy and a cook book called Todo.  Every person Dorothy visits makes a cake and adds the recipe to Todo....They have been traveling the United States for over a year now and have many months on the road before they finally arrive back at Jenni's house.  My son thinks this is one of the best cakes I make so it seems just the right recipe to add to Todo and pass on!

·         2 Apples
·         1 ½ cups Self-rising flour
·         1 ½ cups Powdered Sugar
·         2 t. cinnamon
·         4 oz Butter
·         3 eggs
·         1 cup Walnuts chopped
·         Juice and zest from 1 lemon
·         For the Glaze: mix together the juice of one lemon and 1 cup powdered sugar.
1.       Pre-heat oven to 350
2.       Peel, seed and chop the apples, coat with lemon juice and zest
3.       Melt butter
4.       Separate eggs, mix yolks & sugar together then add the melted butter, flour and nuts
5.       Fold in the apples and lemon juice
6.       Beats egg white until stiff
7.       Gently fold egg whites into batter one third at a time
8.       Spread batter in a Bundt swirl pan coated with nonstick spray
9.       Bake 45-55 minutes
10.   Let cake cool for 10 minutes before turning out onto cake platter

11.   When the cake is barely warm drizzle with lemon glaze.
This video shows you step by step instructions in just a few minutes!  It really one of the easiest cakes ever!

Friday, September 11, 2015

Thoroughly Modern Milles and updated Mille-Feuille

Mille-Feuille or Napoleons have been around since the mid-1600s.  I thought it was time to give Mille-Feuilles an update and a new name to go alone with this lighter but still totally decadent dessert!
According to my neighbors (official tastes testers), family (lifelong taste testers), friends (volunteer taste testers) and coworkers (eager yet discerning taste testers) Thoroughly Modern Millies are everything anyone could ask for in a dessert!

12 sheets filo dough
8 T. melted butter
3T sugar
Brush one filo sheet with melted butter, layer another sheet on top and brush with melted butter and a sprinkle of sugar.  Repeat until you have used 6 filo sheets brushed with butter and sprinkled with sugar.  Cut filo sheets into 6 equal pieces and place on parchment lined baking sheet.  Repeat process with remaining 6 filo sheets.  Bake in preheated 350 degree oven for 12 minutes or until golden brown and flakey.
16 ounces semi-sweet chocolate
8 ounces white chocolate
Melt semisweet chocolate over simmering water then transfer to pastry bag or baggie.  Pipe a lattice pattern in squares onto parchment paper the same size as the filo pasty.  Chill.  Melt white chocolate over simmering water then transfer to pastry bag or baggie.  Pipe the white chocolate over the dark chocolate and chill until ready to build the desserts.
3 Cups Sugar
2 cups coarse chopped pecans
1 teaspoon Sea Salt
In medium sauce pan over medium low heat melt 3 cups sugar.  As sugar melts it will turn light brown, this is perfect. While sugar melts spread chopped pecans on parchment paper.  Pour melted and browned sugar over pecans and sprinkle with sea salt.  Set aside to harden. Once hardened place another sheet of parchment paper on top and smash to break up into small pieces.
1½ cups whipping cream well chilled
¼ cup powdered sugar
½ teaspoon vanilla
Place bowl and beaters in freezer for 15 minutes.  Pour cream and vanilla into chilled bowl. Begin beating on low and increase speed to medium whipping until soft peaks form.  Add the powdered sugar and continue whipping until well incorporated and stiff peaks form.  Fold in all but 6 tablespoon of the pecan brittle and keep chilled until building the desserts.
1 Cup Blueberries
1 Cup Raspberries
½ Cup sliced Strawberries
½ cup pitted and halved cherries
1 lemon, juiced and zested
4 Tablespoons sugar
Combine the fruit, lemon juice, lemon zest and 4 tablespoons sugar.  Macerate or smash fruit with a fork so that just some of the fruit breaks down and mixture get juicy.  Chill until ready to use.
Place one filo sheet on your dessert plate.  Top with one piece of chocolate, then a large spoon full of the whipped cream.  Make an indent in the whipped cream and fill with the berries, letting the juice run over and down the sides. Repeat so you have two layers of everything.  Top with 1/6 of the remaining pecan brittle.  Repeat the process for the remaining 5 Thoroughly Modern Millies.
Serve and watch your guests’ faces as they dig in to the World’s Best dessert!