Tag Archives: butter

What to do with leftover pizza dough

…When you are absolutely sick of eating pizza for the week….

Sounds horrible right?  Who could get sick of pizza?  Well…when you have pizza for 3-4 meals out of the week…this girl.  Don’t get me wrong, I love me some deep dish and some thin crust (which by the way, that crust recipe also makes a killer thin crust), but there comes a point where one must consume something else.

 

So rather than throw out the dough, I decided to turn it into something else…garlic knots!  And what makes them awesome is that they are SUPER easy to make.

 

 

Garlic Knots

Leftover pizza dough

4 cloves of garlic

A pinch of salt

4 T unsalted butter

2 drizzles of olive oil

Preheat the oven to 350 degrees.

Roll pizza dough out into a square and cut 1 inch x 4 inch strips.  Roll the dough into a log and tie into a knot.  Place on baking sheet and bake for 12-14 minutes (I tend to like my bread a bit doughier, so adjust according!)

While the knots are baking, finely mince or make a paste out of the garlic.  Melt butter in a pan on the stove and add the olive oil and garlic.

Toss the knots with the butter mixture when they come out of the oven.

Enjoy!

See, a super quick and tasty way to utilize the items laying around in your kitchen!  And for those who love garlic….an it’s almost the weekend treat.  Shame DJ OB missed this one 😉

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Gluten Free St Louis Gooey Butter Cake

During college, I made a lot of friends who are St Louis natives, who decided that they needed to show me the true cuisine of St Louis.  As a result, I was exposed to St Louis staples right from the beginning…fried ravioli, Ted Drewes frozen custard, food from “The Hill”, provel cheese/Imo’s Pizza (absolutely disgusting…sorry guys!), etc.  But my favorite item gleaned from St Louis’ food culture was the Gooey Butter Cake.

The Gooey Butter Cake is something that is hardly known outside of the St Louis or Midwest region and I didn’t quite understand the obsession over upon first hearing about it.  Thankfully a friend of mine’s Mom gave me her favorite recipe for this delightful creation and I set out to make it to see what all the fuss was about.

I was hooked with my first bite of this ethereal cake… It is unlike any other cake I’ve ever had.  So when the time came to plan a Gluten Free Thanksgiving, I knew this had to be on the dessert table and quickly set out to come up with a recipe.

The resulting cake is identical to the gluten containing version–a crisp shortbread-like crust, a layer of butter goo, and a heavy coating of powdered sugar.  It was a big hit with my family and friends (who love the original!) and I hope it will be a hit for yours as well!

Gluten-Free St Louis Gooey Butter Cake

CRUST:
1/4 cup white rice flour

1/4 cup oat flour (make sure it’s gluten free!)

1/4 cup almond meal

2 1/2 tablespoons tapioca flour

1 1/2 tablespoons potato starch

1/4 tsp xantham gum

3 tablespoons sugar

1/3 cup butter

FILLING:

1 1/4 cup sugar

3/4 cup butter

1 egg

1/2 cup white rice flour

1/6 cup almond meal

3 tablespoons potato starch

2 tablespoons tapioca flour

1/4 tsp xantham gum

2/3 cup evaporated milk

1/4 cup light corn syrup

1 tsp vanilla extract

powdered sugar

CRUST:

Preheat the oven to 350 degrees F.  Sift the flours together in a mixing bowl.  Stir in the sugar. Cut the butter into the flour/sugar mix until it looks like small peas and it starts to cling.  Grease a 9×9 baking pan and press the mixture onto the bottom of the pan (you can push it up the sides, but I just like the crust to stay on the bottom).  Bake the crust for 10-15 minutes–until it browns only slightly. Cool the crust.

FILLING:
Cream the butter and sugar together in a mixer until fluffy and white.  While the butter is creaming, sift together your flours into a medium sized bowl. Add the egg in and mix until combined. Alternate adding the flour mixture and evaporated milk (ie flours, milk, flours, milk, flours) and mix after each addition.  Mix in the corn syrup and vanilla and beat until well combined.  Pour the filling onto the cooled crust.  Liberally cover with powdered sugar and bake for 30-35 minutes until the cake is nearly set.  Trust me on this one, you do not want to overbake your cake!  Cool and serve!Sorry about the lackluster pictures–they do not do these treats justice!  I have to admit–I was so caught up in Thanksgiving madness that I did not take a picture of the whole cake…sorry! 😦

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Chocolate Babka!!

 

 

So this bread (yes, believe it or not, it’s bread) probably questions my credentials as an RD…but let me remind you though that I do have a culinary background and my true passion is cooking/baking.  So with that disclaimer taken care of, I’d like to introduce you to one of the tastiest things I’ve ever made…the chocolate babka.

This bread is not for the faint of heart.  It has 5 sticks of butter, 2.25 lbs of semisweet chocolate and more than 3 cups of sugar…but man, is it good!  My first introduction to this bread was at Great Harvest Bread Company and I very much wanted to buy it, but the $8/loaf price tag ward me off. After making this though, I finally understand the high price tag associated with the bread–chocolate and butter ain’t cheap!

My reason for finally buckling down and making this was kind of sad–one of my best friend’s dog of 12 yrs recently passed away and I wanted to make something for her chocoholic family.  The bread ended up being more for a celebration as they got a new puppy the same day I brought it over–he’s a cutey too!

Ok so make sure you have plenty of time to make this bread as the chopping of the chocolate takes quite a bit of time.  If you hand-chop it like me, make sure you grab a pair of latex (or non-latex) gloves to prevent the chocolate from melting on your hand–also get ready for a workout!

I’m not going to post the recipe for this bread because it isn’t mine and I’d like to direct some traffic over to the wonderful site where I found it.  So here’s the recipe and please check out the rest of her recipes–they have been spot on every single time I made one! I did bake the one in the pictures in a bundt pan solely because I ran out of loaf pans–this is why it has the weird shape haha!

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