all things food
We all know that feeling when the need for pancakes strikes and there’s only one solution: make pancakes! Luckily, we’ve cracked the code with this whole grain vegan pancake mix so you can prep ahead of time and have a batch of pancakes ready in minute…
We all know that feeling when the need for pancakes strikes and there’s only one solution: make pancakes! Luckily, we’ve cracked the code with this whole grain vegan pancake mix so you can prep ahead of time and have a batch of pancakes ready in minutes!
This hearty and wholesome mix makes nutty, delicious pancakes that are sure to be a hit on your next weekend morning.
Whole Grain Vegan Pancake Mix (6 Ingredients!) from Minimalist Baker →
You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch. Usually, the bulk of […]
The post Homemade Sourdough Pasta (Small Batch) first appeared on Love and Olive Oil.
You’ve made your share of bread and biscuits, pancakes and crackers… but here’s a brand new way to use up that discard: sourdough pasta dough. In fact, it’s so good you might find yourself feeding your starter a little bit extra, just so you have enough left over for a batch.
Usually, the bulk of the flavor in any pasta dish comes from the sauce. But throw a little bit of your sourdough starter into your pasta dough, and what you’ll get is a uniquely flavorful homemade pasta with a hint of tang that will elevate any recipe.
Seeing as sourdough starter is simply flour and water, it makes sense that any recipe calling for both flour and water could make use of sourdough starter instead.
This holds true for this sourdough pasta dough recipe, which replaces about a third of the flour/water content with sourdough starter. Mixed with a bit of pasta flour and a single egg, the result is a delightfully chewy pasta with a bit of underlying tang that brings worlds of flavor to your favorite pasta sauce.
(more…)No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]
The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.
No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.
We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.
As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.
This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.
Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.
If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).
This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.
Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after yea…
Blueberry muffins have always been my favorite. When I was little, I used to bake muffins from a box and thought they were amazing, even though the blueberries came out of a little can. I promise, my taste buds and kitchen skills have evolved after years of practice, and I can say with confidence that…
The post Best Blueberry Muffins appeared first on Two Peas & Their Pod.
Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft a…
Soft Chocolate Chip Cookies I’ve baked a lot of cookies over the years, but one of the first cookie recipes I remember baking are Chocolate Chip Pudding Cookies. They are so easy and everyone loves them, including me. The cookies are super soft and turn out perfect every time. If you like soft chocolate chip…
The post Pudding Chocolate Chip Cookies appeared first on Two Peas & Their Pod.
Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a…
Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a brown waxed bag. (The other option was peanut butter.)
I still remember finishing lunch and diving in with my fork to that wedge of golden sponge cake filled with rich, vanilla custard. In a world that seems hopelessly in favor of milk chocolate (which I’ve come to appreciate), there was a deep-dark chocolate glaze on top, which may have been my first taste of bittersweet chocolate. And one I never forgot.
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Crepes are such a special treat and are easy to make at home. You don’t have to fly to France to enjoy the best crepes in the world, you can make them in your own kitchen! If you haven’t had crepes before, they are basically ultra-thin panc…
Crepes are such a special treat and are easy to make at home. You don’t have to fly to France to enjoy the best crepes in the world, you can make them in your own kitchen! If you haven’t had crepes before, they are basically ultra-thin pancakes that can be made with sweet or savory…
The post Crepes appeared first on Two Peas & Their Pod.
Homemade Pizza Dough We make homemade pizza every week, usually on Friday night or Sunday evening. Our boys LOVE pizza night. They love helping make pizza and of course eating pizza! Josh takes the lead and makes the pizza dough, but the boys help stre…
Homemade Pizza Dough We make homemade pizza every week, usually on Friday night or Sunday evening. Our boys LOVE pizza night. They love helping make pizza and of course eating pizza! Josh takes the lead and makes the pizza dough, but the boys help stretch out the dough and top the pizzas with pizza sauce…
The post Easy Pizza Dough appeared first on Two Peas & Their Pod.
Ultra thin and crispy crackers topped with a homemade everything bagel seasoning blend that’ll have your tastebuds demanding more. Homemade crackers are the ultimate snack, and these ultra-crispy, everything bagel-inspired delights are no exception. Top them with a smear of cream cheese and a dollop of pepper jelly or a slice of smoked salmon for […]
The post Homemade Everything Crackers first appeared on Love and Olive Oil.
Ultra thin and crispy crackers topped with a homemade everything bagel seasoning blend that’ll have your tastebuds demanding more.
Homemade crackers are the ultimate snack, and these ultra-crispy, everything bagel-inspired delights are no exception. Top them with a smear of cream cheese and a dollop of pepper jelly or a slice of smoked salmon for a truly delectable combination!
With this year’s bread baking boom it’s no surprise that my most popular recipe of the year was these homemade sourdough crackers. I regularly get tagged in Instagram posts and stories when folks make the crackers, using all manner of creative seasoning combinations. (Also, can I just say that seeing folks making my recipes is by far the best part of this job, it makes me smile every time!!)
I’ve been wanting to do a non-sourdough version of these crackers for some time now. If you think about it, sourdough starter is just equal parts flour and water, so converting the recipe is just a matter of some simple math.
You’ll definitely notice a difference in flavor if you compared the sourdough vs non-sourdough crackers directly. The sourdough ones taste distinctly like wheat thins to me (weird, but true), regular crackers rely more on the seasoning and mix-ins for flavor. Still, they’re no less delicious.
These homemade crackers are ridiculously simple, made with little more than flour, water, and olive oil (I also added a bit of honey to give them that subtle bagel-like sweetness, barley malt syrup would be lovely as well). After a brief respite, they are then rolled super thin (pasta roller FTW), topped with a generous layer of everything bagel seasoning, and baked to crispy perfection.
If you did want to use some leftover sourdough discard, simply replace and equal amount of flour and water with your 100% hydration starter (for example, if you have 100g of starter, replace 50g of flour and 50g of water). And yes, a digital scale makes all this math so much easier (in case you’re stymied by the weird flour measurements in the recipe, just use a scale please).
You can ultimately season the crackers with whatever spices you like (I used herbs de provence in the original recipe, za’atar is also a popular option a lot of folks rave about). Here I oped to go for everything, mixing up my own everything bagel blend.
One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection…
One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection to it is poor, out in the countryside, where some of my friends don’t even have WiFi at home. It drives me nuts for the first few hours, then I ease into it and relax knowing that the rest of the world can wait, while I envelope myself in a good read.
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