Happy Halloween – Bubble Pizza

Even though our children are grown and no longer living at home we enjoy Halloween. We decorate our front yard and look forward to the trick-or-treaters and seeing their costumes. This year however it may end up being a wash out as it has been raining all week and more predicted for today. So we will just roll with it and hope we can hand out most of the treats we have.

So tonight I’ll be making Bubble Pizza. It’s a quick easy version of pizza and can be lots of fun when you add your favorite toppings. Not sure who actually created the recipe but this is the version I adapted for our family. I make it all different ways and you can too. It can be made easily at home, great for a Friday night or family night not just for a holiday, Make several different versions if you have a small gathering or kids sleep-over.

Bubble Pizza

Servings: 8 

Ingredients:

1 pound ground beef

1 (14-16 ounce) jar pizza sauce or favorite tomato sauce

Add about 1/4-1/2 teaspoon of dry Oregano to the sauce if not using pizza sauce

1 or 2  packages Grands refrigerated buttermilk biscuit dough (depending how large you like your crust. (1 for a thinner crust, 2 for a thicker crust)

* Note – Toppings below are up to you and only suggested in the recipe – the possibilities are endless. You can also use your favorite cheese or cheese mixture.

1/4 pound sliced pepperoni sausage (optional)

1/2 onion, sliced and separated into rings

1 (10 ounce) can sliced black olives

1 (4.5 ounce) can sliced mushrooms

1 thinly sliced green pepper

2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish or slightly larger. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni (optional), and cook until browned. Drain excess fat. Stir in the pizza sauce. Remove from heat, and set aside.
  2. Cut biscuits into quarters, and place in the bottom of baking dish. Spread the meat/sauce mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms, peppers, what ever you like.
  3. Bake uncovered in preheated oven for 25 minutes.
  4. Remove from the oven and top with shredded mozzarella cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
Veggie Bubble Pizza
Sausage & Mushroom Bubble Pizza with a thick crust (sort of a Sicilian Style pizza)

Easy Weeknight One-Pot Sausage, Peppers and Pasta

I remember those Autumn weeknights where there was a crisp chill in the air and we would look forward to a warm hearty dinner after a long day at work or school. I would get dinner going as the kids would be doing homework at the dining room table. Later we would gather around the same table, enjoy a delicious meal and catch up on everyone’s day.

Those days haven’t changed too much, parents are are still working, kids are still doing home work and after school activities. Life is busier than ever before. I hope this recipe will give you some help on those busy days at dinnertime.

One-Pot Sausage, Peppers and Pasta

Ingredients

1 lb. your favorite short pasta

1 tablespoon olive oil

6-8 sweet Italian sausages or a combination of sweet and hot is delicious!

1 red bell pepper, large, diced

1 green bell pepper, large, diced

1 yellow bell pepper, large, diced

1 small to medium onion, sliced (yellow or white)

3 cloves garlic, sliced

28 oz. can of diced tomato

1 teaspoon Italian Seasoning

1 teaspoon salt

1 teaspoon black ground pepper

Instructions

1. Bring a large pot of water to a rolling boil, add a generous amount of salt, cook until not quite al dente. (You want the pasta a bit underdone as it will finish cooking when the dish is put together)

2. Strain pasta and set aside. Toss it with a small amount of olive oil to prevent sticking

3. In the same pot or large skillet if your prefer, heat 1 tbsp. of olive oil and fry the sausages, working batches as needed, until well browned on all sides.

4. Remove sausages, slice into pieces (about 5 pieces per link), and set aside.

5. Sauté all of the bell peppers, onion, and garlic for about 2 minutes.

6. Add the canned tomatoes, all the spices, and the sausage slices to the pot.

7. Simmer about 10 minutes.

8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue to simmer until pasta is al dente.

9. Serve with grated parmesan.

10. Mangia Bene!

Pumpkin Season – Waffles and Pancakes

Pumpkin spice season has arrived!

I just love Autumn, it’s my favorite time of year. You still can get a mix of warm summer days and the nights are becoming much cooler. Then the closer we get to Halloween and then Thanksgiving the sweatshirts and hooded jackets start to come out of the closet here in the Northeast and the aroma of soups, stews and spices fill the kitchen once more. Pumpkin waffles and pumpkin pancakes are a favorite in our house for a relaxing Fall breakfast. The waffles are a little bit of work but the payoff is big in flavor and brings lots of smiles around the breakfast table. Don’t forget the whipped cream!

Homemade Pumpkins Waffles for my honey for Samhain brunch. The best pumpkin waffle recipe ever!

Pumpkin Waffles

INGREDIENTS

Makes 4 large round “Belgian” style waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin (not pumpkin pie filling)
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp.  If you use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium-sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! cook time is about 2-3 minutes for Belgian size waffles. Less if you are using a smaller waffle iron.

Fluffy Pumpkin Pancakes

            Light and Fluffy Pumpkin Pancakes Recipe

These little beauties are a beautiful color and will keep you full for hours after eating just one serving.

16 min | 10 min prep

SERVES 4

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

1.Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5.Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6.Makes about six 6-inch pancakes.

Unstuffed Cabbage Rolls in a Skillet

Well, the temperatures have been a bit cooler here in the northeast so I’m looking forward to digging out some recipes and doing some cooking. As you know I’m not one to make many long involved complicated meals, I’ll leave those dishes to the experts. I like to think if you have a good recipe with a handful of ingredients, cooking can be a breeze. My version of unstuffed cabbage rolls made in a skillet is one of those types of dishes. You have all the flavor of the traditional recipe but takes considerably less time to prepare. I hope you will give it a try.

Skillet Unstuffed Cabbage1

Unstuffed Cabbage Rolls in a Skillet

4 to 6 servings

Ingredients

1 to 1 1/2 pounds lean ground beef

1 large Onion (diced)

1 Green or Red Bell pepper (diced)

2 cloves of Garlic (minced)

2 Tablespoons Fresh Flat Leaf Parsley (or 1 Tablespoon Dried Parsley)

1 Small Head of Cabbage (shredded or chopped)

2 cans (14.5 ounces) Diced Tomatoes

1 can (8 oz.) Tomato sauce

Kosher Salt and Freshly Ground Black Pepper

Cooked White or Brown Rice

  1. Heat a large, deep skillet or sauté pan (or Dutch oven) over medium heat. When the pan is hot, add about 1 tablespoon of vegetable oil then add the ground beef. Break up the beef with a spoon and cook, stirring, for about 3 to 5 minutes. Add the diced onion, green pepper, parsley, and garlic and continue cooking, stirring, until the beef is no longer pink and the onion is translucent and the green pepper has just begun to soften.
  2. Add the chopped cabbage to the ground beef mixture along with the diced tomatoes and tomato sauce. Cook, stirring, for about 5 minutes or until the cabbage is slightly wilted. Season with Salt and Pepper to taste.
  3. Reduce the heat to low, simmer about 15-20 minutes or until the cabbage is tender. Adjust any salt and freshly ground black pepper if needed.
  4. Serve over cooked white or brown rice

 

skillet unstuffed cabbage 4

 

Thank you again for visiting.

Share this site with family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be. I hope my recipes will inspire you to get take some time to cook in your kitchen no matter how small it may be.

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Summer Seafood – Linguine & Clams

As Labor Day approaches there is still time left to enjoy the fruits of the sea here on the East Coast. By this time I had my fill of BBQ meals so I thought I would share one of our favorites when getting together with friends and family, Linguine & Clams. No matter what the season is this meal is good anytime.

It’s simple to make and feeds a crowd. A fresh loaf of Italian bread, a delicious green salad, some white wine, and Parmesan cheese and you have a Summer feast.

linguine and clams

Linguine with Clams

1 pound dried linguine

1/2 cup extra-virgin olive oil

2 shallots, thinly sliced

5 to 7 cloves garlic, finely chopped

3 pounds littleneck clams, scrubbed clean and sand purged

1/2 cup fresh parsley, chopped

1 cup dry white wine (I prefer using Pinot Grigio when making seafood)

2-3 tablespoons unsalted butter, diced into small cubes

Salt and freshly ground black pepper

1 lemon, zested, for garnish

In a large pot, bring to a boil 6 quarts of salted water.

Add linguine, stirring constantly to prevent it from sticking together.

Cook until al dente.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,

about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.

Pour linguine into a large serving bowl or large platter – arrange clams over linguine and pour the sauce overall.

Garnish with remaining parsley and lemon zest. Serve immediately.

Skillet Potatoes and Smoked Sausage

I prefer to cook at home as often as I can. We usually only eat out in restaurants or have Take-Out when we really need a night off or a date night. There are many easy to make recipes that only take about 30-45 mins from start to finish and when you think about it that much time will usually pass while driving to the place, waiting for a table or your order, then the drive back home.

One easy comfort food dinner we like is simple Skillet Potatoes and Smoked Sausage. This was a recipe that I grew up on. My mother would often use Italian sausage which I sometimes do as well. This recipe can be easily doubled.

If you give this a try I hope you enjoy it!

Skillet Potatoes and Smoked Sausage

Serves 2-4 depending on portion size

2 large russet potatoes, cut into 1″ cubes…

14 oz. smoked sausage, thinly sliced (You can use Kielbasa, or links of Italian Sausage cooked whole then sliced.)

1 small onion, chopped

1/2 c. chopped bell pepper (red or green)

1 clove garlic, minced

1/4 c. chicken stock

1 1/2 tsp. paprika

1/4 tsp. each salt and pepper

1/4 tsp. dried parsley

2 tbsps. veg. Oil

In a large skillet heat oil…add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the Onions, Bell Pepper and Garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

skillet potatoes and Kielbasa

 

 

Thank you for visiting my blog I hope you will enjoy this dish.

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Easy Weeknight Chicken Croquettes with Gravy

I love to make a nice plump roasted chicken on a Sunday for dinner then I can have leftovers for another meal during the week. This past week I made a roasted chicken by just stuffing the cavity with a quartered lemon and a handful of rosemary from the garden, oh so flavorful. There was still plenty of chicken leftover for another meal so all I had to do was decide which recipe to make. I use this croquette recipe in several ways, it’s super easy for a weeknight dinner after a long workday. You can easily swap out the chicken for cooked salmon, tuna, ham, turkey or anything you like really, just adjust the portions of meat to stuffing to your liking.

IMG_2502

Easy Weeknight Chicken Croquettes

Ingredients:

  • 1 Box of Stove Top Stuffing (6 0z box)
  • Leftover roast chicken shredded approximately 3-4 cups, not tightly packed down
  • 1 egg, beaten

Directions:

  1. Grease a baking sheet and pre-heat the oven to 375 degrees.  Also, have an ice cream scoop handy.
  2. Pull and shred by hand the leftover roasted or rotisserie chicken
  3. Prepare the stuffing according to box directions
  4. Add the shredded chicken to the stuffing and add the beaten egg.
  5. Mix all the ingredients well
  6. Using the ice cream scoop portion out the croquettes on to the greased baking sheet. (The ice cream scoop I have makes 9 croquettes)
  7. Put into the hot oven and bake for 15 minutes
  8. While croquettes are baking prepare the chicken gravy.
  9. Remove from the oven and enjoy!

Simple Chicken Gravy

Ingredients:

  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups chicken broth or stock
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/2 tsp Poultry Seasoning

Directions:

  1. Melt the butter over medium heat in a saucepan.
  2. Add flour and blend thoroughly.
  3. Slowly add in the broth, mixing with a whisk,
  4. Add salt, and pepper and Poultry Seasoning.
  5. Allow to simmer and continue to mix with the mix until mixture thickens.
  6. Serve!

I hope you will enjoy this dish and thank you for visiting my blog. Please Like and Comment, I love hearing from you. Also, share this site with family and friends and ask them to join Sundays in a Small Kitchen to see what my next cooking adventure will be.

 

A Dish from the Garden. Summer String Bean Salad with White Zinfandel Salad Dressing.

Since my husband retired last year he was looking forward to starting up a vegetable garden again. Really just the basics to pique his interest. Roma tomatoes, cherry tomatoes, cucumbers, snap peas, yellow wax beans, and string beans. The zucchini plants didn’t make it this year otherwise I’d be posting one of my many versions of zucchini bread. The herb garden did well with lots of fresh Basil, Parsley (flat and curly), Rosemary, Chives and some Oregano. I hope to expand it a bit more next year. This dish starts with great produce from the garden or your local vegetable stand. Here is my delicious Summer String Bean Salad with White Zinfandel Salad Dressing.

This recipe has no measurements. You can make as much as you need and season to taste. It’s a very flexible recipe.

IMG_2412

Summer Bean Salad

Fresh Blue Lake Green Beans, cook or steam but leave a bit firm.  (I used a combination of green beans and yellow wax bean this time)

Cherry Tomatoes sliced in half

Mozzarella cut into small bite-size cubes (You can also use Feta cheese or any semi-soft cheese to your liking cut into small bites)

Fresh garlic, grated fine on a Microplane. How much you use is up to your personal taste

Add your favorite herbs of choice. The dish in the photo has a chiffonade of some basil and parsley. Salt and pepper to taste.

Toss the bean salad with your favorite Oil & Vinegar dressing, or a squeeze of fresh lemon.

Here is one of my favorite ways to make salad dressing.

 

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White Zinfandel Salad Dressing

1/4 cup White Wine Vinegar (I used Colavita)

3 Tbsp. Water

1 pouch Good Seasons Italian Salad Dressing

1/4 cup Extra Virgin Olive Oil

1/4 cup White Zinfandel Wine

Pour Vinegar, Water, Olive oil and white zinfandel into a Salad Shaker. Then add contents of the Good Seasons Italian salad dressing mix. Shake until well blended. Let it sit in the refrigerator for a few hours before using it.

I hope you will enjoy this dish and thank you for visiting my blog. Please share this site with family and friends.

 

 

Baked Parmesan Tilapia in the Instant Pot Vortex Oven with Basil Penne on the side.

I had been away a bit longer than I had planned. Since the beginning of Summer, my weekend time where I usually enjoy writing about my cooking adventures has been filled with vacation time, house projects, and several milestone birthday parties that needed planning, all great times but it means time away from my computer. So I am trying to pull back the reins to get back on track which can be difficult when you are an easily distracted person like myself.

One of the most exciting things I purchased while on vacation was an Instant Pot Vortex Oven. It is just what I needed now that we are empty nesters and don’t necessarily need to use our larger oven for smaller weeknight meals. Years back I had one of those Showtime Rotisseries which I loved using, but unfortunately during a kitchen renovation when we put it in storage the oven was damaged and became unusable. I enjoyed having a rotisserie for roasting chickens and roasts. While the IP Vortex is a bit smaller than the Showtime Rotisserie it will still do the job perfectly. So I have been having fun making dishes this hot Summer while avoiding heating up the house which is a plus.

Here is a photo of my first time cooking in the IP Vortex making chicken wings in the rotisserie basket and I also made home cut fries that turned out great.

One hot night this past week, I made an easy Baked Parmesan Tilapia in the IP Vortex oven. You can easily adapt this recipe to be made in any oven.

Baked Parmesan Tilapia

INGREDIENTS:

  • Two large pieces of Tilapia fish fillets
  • 1/2 teaspoon Old Bay seasoning for rubbing on to the fish
  • 1/4 cup mayonnaise
  • 2 Tablespoons of grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • coarse ground black pepper to taste

On a plate or small cutting board sprinkle the Old Bay seasoning on both sides of the fish. Mix the mayonnaise, parmesan cheese and garlic powder in a small bowl. With the fish still on the plate apply the mayonnaise mixture to the top of the fish. Transfer the fish to the baking tray. I set the oven to bake then baked these two lovely pieces of fish at 380 degrees for 12 minutes. They came out golden brown, moist and delicious. I served the fish with a few lemon slices and a side dish of penne pasta tossed with pesto made with fresh basil from our garden.

Basil Pesto Sauce

3 cups fresh basil leaves
1 1/2 cups chopped nuts walnuts, almonds, pignoli (pine) nuts or pecans
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

Directions

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. Toss over warm pasta. (Note: You may want to reserve a cup of the pasta water to thin the pesto sauce should you feel it is a bit too thick)

Enjoy, and thank you for visiting my blog, I hope you will share it with family and friends.

My Journey Making Bread

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I love homemade bread. I even plan on making some today, as it’s been a while. I remember as our children were growing up we had two bread machines going every Sunday to prepare for sandwiches and toast during the week for work and school. Now that we are empty-nesters I don’t nearly bake as often as I use to. I love to make bread and rolls to have for a family dinner.

Over the years I have managed to find recipes I liked and I am comfortable making and feel turn out well.  There have sometimes been “failures” but it has been a journey of learning and in this great technical age, the amount of information on social media and videos available out there is wonderful. There is always someone who is willing to share their “secret” to bread baking. So I’ve gone from not only from baking bread in my bread machine but to making No-Knead Artisan bread. I love using my mixer to make dough for bread, rolls and more recently to making bagels for the first time several weeks back.

There are bread snobs who think if you haven’t baked  “real” bread from scratch, by hand and use a bread machine or a dough mixer that it isn’t bread baking. I don’t believe that at all. I have made bread in several different ways and the joy I get from a freshly baked loaf is the same no matter how prepared.

So give bread baking a try. Bread machines can now be purchased at a fraction of the cost from when they first came out or there are many that can be found in really good condition at local thrift shops for great prices. So while you are thinking it over if a bread machine should be something you would want to think about, how about trying to make a loaf fo No-Knead Artisan bread. They are simple, you can prepare a loaf in the evening and then bake it the next day.

A great place to start is   Crusty Bread the Movie

Then you can move onto to these delicious loaves of bread.

cranberry walnut bread no knead

No-Knead Cranberry Walnut Bread
Recipe adapted from My Bread by Jim Lahey

Equipment: a 4 1/2 to 5 1/2 quart enameled cast-iron pot with a tight-fitting lid (I use a Le Creuset Dutch Oven)

Ingredients:
3 Cups (400 grams) Bread Flour
1/2 tsp instant or other active dry yeast
1 1/4 tsp (8 grams) salt
½ cup (85 grams) dried cranberries
½ cup (50 grams) chopped walnuts
1 1/3 cup (350 grams) cool water
extra flour for dusting

In a large bowl, stir together the flour, yeast, salt, cranberries, and walnuts. Add the water and using a rubber spatula mix until a shaggy ball forms. If the dough does not feel sticky to the touch, add in a bit more water. Cover the bowl with plastic wrap and let it sit at room temperature for about 12 – 18 hours, until the surface is dotted with bubbles and the dough has more than doubled in size.

When the slow rise is complete, Lay a 12 x 18-inch sheet of parchment paper inside a 10-inch skillet and spray it with nonstick cooking spray. Generously dust your counter, a large cutting board, or a silicone mat with flour. Use a rubber spatula to scrape the dough out in one piece. Using lightly floured hands, lift the edges of the dough and fold them in toward the center. Nudge and tuck in the edges of the dough to make it round. Transfer the dough, seam-side down, to the parchment-lined skillet. A bench scraper is helpful for doing this. Spray a piece of plastic wrap with nonstick cooking spray and cover the dough loosely with the wrap. Place the dough in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled, and if it holds an indentation when gently poked with your finger.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered pot in the center of the rack. Take the pre-heated pot out of the oven, and carefully transfer the dough into the pot by lifting the parchment paper and lowering it into the pot. Quickly cover the pot and put it in the oven. Bake for 30 minutes. Remove the lid and continue baking until the bread is a deep chestnut color, 10 – 20 mins more. Make sure to check the bread so it doesn’t burn, because every oven is different. An instant-read thermometer will register 210 degrees, or you can tap the bottom and listen for a hollow sound. Carefully remove the bread from the pot and transfer to a wire rack to cool.

no knead olive bread

No-Knead Mediterranean Olive Bread

Ingredients:

3 cups bread flour. (I use King Arthur bread flour)
1 1/2 tsp. salt
1/4 tsp. instant yeast
1 tsp. Thyme
Zest of 1 Lemon
3 oz of sliced black olives
3.5 oz of stuffed green olives (sliced)
4 oz of Kalamata olives (sliced)
1 tbsp. Olive oil
12 oz. cool tap water

Directions:

Mix up the dry ingredients and slice up the olives. Add the zest of one lemon and the sliced olives and mix. Now add the olive oil and the water and mix until you have a uniform consistency. Now cover with plastic wrap and let it proof for 12 to 24 hours somewhere on the counter. After the initial proofing scooped it out onto a well-floured poly board. Fold it back onto itself and from this into a ball. Cut the ball in half and form each half into a loaf shape and let this proof again from another 1.5 to 2 hours. Pre-heat your oven baking vessel to 450.  After the second proofing, place the loaf into the preheated baking vessel and bake for 25 minutes. After 25 minutes uncover and bake for an additional 10 minutes. (adjust this time as necessary)

 

Everything Bread mixed in my Bosch mixer20160228_201417

 

Challah Bread mixed in the Bosch mixer20160131_144852

 

Kaiser Rolls, dough mixed in the Bosch mixer and I used a Kaiser roll stamp to make the design.

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