Pizza Dough Recipe Ideas Chocolate Cereal Chewy Pizza Crust Recipe

Making different types of pizza can be fun, since you can make pizzas that include so many different ingredients. For instance, you might enjoy making and serving a sweet dessert that just about anyone will love to eat. One of the best things about making your own homemade pizzas is that you are free to experiment with various ingredients to create the type of pizza that you and your family crave. You can make a sweet dough recipe by adapting many different types of bread and cookie recipes.Experiment with Pizza DoughFor instance, you can easily adapt just about any type of cookie recipe to make sweet and tempting pizza dough and it can be a lot of fun. They enjoy learning how to make great things to eat and they love eating what they make. Allow them to help you while preparing the different types of pizza you will be eating as a family. If you do, they just may surprise you with their suggestions of what they want to include.Making Candy PizzasAfter choosing the type of dough you want to make, you can then begin to consider the types of ingredients you will use for the fillings and toppings. For instance, while using this particular recipe you might want to include various types of delicious candies. These may include your family favorites as well as something you always wanted to try whether you make a chocolate pizza or a candy apple dessert.Create a Fresh Fruit PizzaYou and the kids may enjoy making a fresh fruit pizza that includes all the different types of fruits you enjoy the most. For instance, you might include fresh bananas, strawberries, blueberries, cherries, pineapple, apples, oranges, kiwis and more. When you and your family are making such a delicious dessert to enjoy, the sky is the limit when it comes to the ingredients you can include.Recipe for Chocolate Cereal Chewy Pizza CrustWhat You Need½ cup butter or margarine
1white cake mix
3 cups miniature marshmallows
1 cup chocolate chips
3 cups Cheerios
1 can sweetened condensed milk 14 ounceHow to Make ItPreheat the oven to 350 degrees Fahrenheit.Using a large baking sheet or pizza pan with a raised edge, you will add the butter or margarine and then place it in the preheated oven to melt the butter.After melting the butter you will sprinkle the white cake mix over the melted butter or margarine and spread evenly.Sprinkle the miniature marshmallows over the white cake mix evenly. Next you will sprinkle the chocolate chips evenly over the miniature marshmallows. Add the cheerios over the miniature marshmallow by sprinkling them evenly.Flour your hands lightly and then gently press these ingredients down so that you create a flattened crust.Drizzle the sweetened condensed milk evenly over the top of the cereal.Place in the preheated oven and then bake for about 20 minutes or until the crust is set.

Great Breakfast Recipes

My usual breakfast is a slice of homemade bread toasted with butter and jam, dunked into American coffee with milk. I look forward to that in the morning. Occasionally I'll have oatmeal porridge with dark brown sugar on it. In the hot summer I like Alpen muesli with extra raisins and cold milk.On sundays I make pancakes with homemade blueberry syrup. If there are guests for brunch, I make eggs and bacon with them, and a fruit salad with oranges, grapefruits and pineapple and a light sugar syrup poured on it hot so it will make some juice in the fridge.In a restaurant I want something more special than that.If I were in the states, my main breakfast would be a thomas English Muffin. aaaah, my favorite thing, and so sadly unavailable here.Casually,my breakfast is eggs benedict accompanied by asparagus and boiled new potatoes with dill. I also like to serve it with a fruit salad with berries, bananas, kiwi, grapes, apples, and pears with a dressing made of sugar, cinammon, and grand marnier.Weekends: about twice a year, I eat a traditional Scottish fried breakfast - not for the faint-hearted, but foreign visitors always seem keen! It contains all or some of the following, depending on personal taste - local bacon and Larne sausage, fried, scrambled or poached eggs, mushrooms, haggis, black pudding, white pudding, tattie scones, oatcakes, grilled tomatoes. Some people also offer Fried bread or tinned baked beans - I'm too much of a purist for that kind of fol derol!Recently I saw a recipe for eggs that I've tried and really liked. Basically you bring about half a cup or so of salsa verde to a slow simmer in a small pan. Then you poach a couple of eggs in it, sprinkle grated cheese over the top and cover until the cheese starts to melt. I like it. It looks terrible, this strange, green gooey mess, but it sure tastes good.In Germany I was surprised at the number of beers we saw on top of the breakfast table, and the number of dogs we saw under.In Italy it is very common to stop at a "pizza a taglio" place (that's the kind of large rectangular pan pizza that is sold by the piece here, wrapped in paper to eat on the road, or on a tray for a quick supper) or at a bread bakery and pick up a piece of usually white pizza (with just oil and salt on it) for the kids to eat on their way to school or as a midmorning snack. Sometimes it's split and prosciutto or salame is put inside or most traditionally, mortadella.Pretty healthy breakfast, actually!

First Class Recipes

I tried this it's pretty amazing, I wasn't sure what kind of product I was getting for my money, but I was pretty impressed initially by the price of the all the cook books, it was a great deal.Once I got the cook books and I saw the multitude of recipes within each book, there are bbq recipes, bread recipes, appetizers, awesome breakfast recipes, even the many options of wines and other alcoholic beverages suggested for specific meals and how to make them.I love First Class Recipes! It's no more eating out for me, the restaurant is right in my home lol. I would spend a lot of money out at the restaurants as well because to me there was nothing like that restaurant taste. I brought that taste home!I used to struggle sometimes too with which restaurant to go to, certain restaurants have specific food or appetizer choices that they only can specialize in, well now with these cook books I am able to combine a variety of choice all at once of food and/or appetizers that I would normally choose from at certain restaurants.Not only that, the bbq recipes are so amazing. Trust me, I was no bbq wizard, but bbq parties are always at my house now!How can we forget about the wines and spirits, only restaurants can made them just perfectly, but the secrets to how they are made, mixed and meshed are revealed. I am my own personal bartender! Unfortunately the books don't tell you how to juggle the bottles, lol, but it's ok, I am definitely satisfied.

Cake Baking Tips for Yummy Cakes

Cakes like a bit of care and attention, just follow a few simple rules to improve your cakes...General: Follow the cake recipe strictly as even a small deviation can alter the end result. Leave experimentation until you feel confident with the recipe... and then have some fun playing around with it! It is particularly important to be precise with raising agents. Don't be tempted to add a little extra for good luck. The extra may cause the cake to rise too much and then go flat.Sieving: I have never done this, but heard it makes the cake extra-light if you sieve the flour twice. Not strictly necessary, but worth trying if you have time.Mixing: When you are mixing the cake batter, do not overmix. Mix everything in well, but stop as soon as the mixture looks evenly combined. I like to whisk my batter and find this works well, but always keeping an eye on the batter. I use a spoon to stir my carrot cake and fruit cake mix because they are too thick to whisk.Baking: Make sure the oven is pre-heated to the correct temperature before the cake goes in. Usually cakes needs turning halfway through baking time, but if your oven bakes super-evenly, there is no need. if you turn the cake, do it as quickly as possible so that the oven door isn't open for too long... and don't open the oven door any more than you need to (once to turn the cake) or the cake may go flat as they are sensitive to oven changes.And finally... a simple recipe for lemon cake to try: Lemon Cake350 ml soya milk170 ml vegetable oil200g caster sugar½ tsp vanilla essence2 tablespoons grated lemon zest350g plain flour3½ teaspoons baking powder1. Pre-heat oven to 175C/350F/Gas 4.2. Grease a 7 inch round tin (or for a traybake use a tray about 10" x 8").3. Place the soya milk, oil, sugar, vanilla and lemon zest in a large bowl and whisk thoroughly.4. Measure out the flour and baking powder. Give a good stir to combine.5. Sift the flour mixture into the wet ingredients and mix well to combine. Whisk if necessary).6. Pour the mixture into your tin and bake for 50-60 minutes (7" cake) or 35 minutes (traybake) or until a cocktail stick comes out clean.7. Top with icing and sprinkle grated lemon zest on top to decorate and also enhance the lemony flavour.

A Delicious Gluten Free Pizza Recipe

One of the most popular foods of all time is pizza and everyone seems to love it, from young to old, and from meat lovers to vegetarians. The universal appeal of pizza is simple: delicious crust, savory tomato or white sauces and the toppings that seem to be unlimited in options. For those who must limit their intake of gluten due to celiac disease, there is a marvelous gluten free pizza recipe that can make eating pizza a joy and a pleasure without the worry of the wheat gluten side effects.Creating a delicious pizza without the wheat flour is actually something that is not only possible but simple. There are a few important tricks to know and the ingredients will be a bit different but the outcome is the same and some say even better! A thin crust pizza is within reach for those who may have thought they could never eat pizza again.The gluten free pizza recipe that can bring pizza back to the table for those with gluten intolerance is created from many of the same ingredients as mainstream pizza. The crust will be created from alternative flour, sometimes rice flour is used and there are others that can also be chosen for their flavor and suitability to the dough.Toppings for the pizza will be nearly identical to those used on wheat pizzas, the difference is that when you are creating this specialty pizza, you will need to carefully read the labels and be on the lookout for those products that use gluten in them. One example is pepperoni, there are some that include gluten as a binding or filler and for that ingredient, use the specifically labeled "gluten free" brand. The same rule holds true for the sauces you use. Making them from scratch ensures purity and if you use a pre-made store bought brand, be careful to check the label for any stray gluten that you may not expect.Here is a simple recipe to get you started. This is the recipe for the crust. Mix 1 cup tapioca flour, two teaspoon of unflavored gelatin powder, two teaspoon salt, two teaspoons of xanthan gum, one package yeast granules, two teaspoon of sugar, three teaspoons of olive oil, 1 teaspoon of cider vinegar, 1/2 to 1 cup of lukewarm water. Mix into a dough and roll it onto a greased pizza pan then bake your pizza in a 400 degree oven for 10 minutes.The gluten free pizza recipe can bring the joy of pizza parties, pizza with movies and plain old fashioned pizza dinners back to the family who has been careful about the special dietary needs of someone in the home.

Dog Biscuit Baking Made Easy

So I was cruising around the internet and stumbled across a site featuring homemade dog treat recipes and thought to myself, why not pick one of them and give it a shot? Those who know me, know very well of my lack of fortitude when it comes to baking or anything of the sort which simply makes this even more appealing to me because no matter how horrible my finished product looks and or tastes, Lars will be more than happy enough to scarf it down, being a Labrador and all. Labs love to eat and will sometimes eat some of the grossest things on the planet, believe me I know, so I pretty much am in the position where failing here is not an option.I chose to "attempt" to make Peanut Butter Puppy Poppers, wow say that 10 times fast if you dare. I chose this recipe because of its simplicity, and even said to myself upon reading it: 'wow, even I can not screw this up can I?' Off to the fridge I went to make sure I had all ingredients necessary to make Lars some tasty poppers, all four of them that is and to my delight I was fully stocked.Ingredients for Peanut Butter Puppy Poppers2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milkThe directions instructed me to mix the dry ingredients together, those being the flour and baking powder, while in a separate bowl mix the wet ingredients, those being milk and peanut butter, sorry Lars although you prefer the chunky kind, I only have smooth on tap for now. Oh crap, I forgot to preheat oven to 375 degrees before starting, oh well, better late than never I guess. Upon combining all ingredients together and rolling my sludge out into dough, I was ready for some creativity.No baking that involves me as primary baker goes off without a hitch and this time was no different as the recipe called for a cookie cutter to cut the dough into shapes, ahhh crap I guess a butter knife will sort of have to do? Hmmm next problem, how the hell is a blind baker supposed to know when cookies are lightly brown? Lars do these look done to you?Upon removing my hopefully done peanut butter poppers from the oven after about 18 to 20 minutes and letting them cool, I took initiative and tasted one of my delicacies to formulate my own opinion on the success or lack their of, and was actually pleasantly surprised. Besides being a touch burnt, my poppers were pretty damn good and I was actually excited to offer a few to Bar as I knew that he would not just be scarfing them down as fast as possible to limit the amount of time he had to taste them, LOL.Bar loved his peanut butter poppers and I have been giving him a few each day since making them. Every time he eats one, he stays in the kitchen long after I've given it too him, sniffing around looking for more, sorry Bar your 'chunky' enough as it is.

Acid Reflux - How To Use Baking Soda For Acid Reflux

One of the oldest remedies for acid reflux is using baking soda. The thought of using baking soda for acid reflux may turn many people off and that's understandable considering it's used for many other applications.The simple fact is, used correctly, it can help neutralize the bane of heartburn and acid reflux in acid.How Does Baking Soda Work?In a nutshell, baking soda neutralizes the excessive acid within the stomach. Acid rises up through the esophagus presenting a very uncomfortable feeling to those who experience it. Chronic sufferers especially can literally spend days feeling the ill effects of an attack.Sodium bicarbonate goes to work in the stomach to regulate the flow of acid and neutralize it. It's a very simple method and the truth is, many will pass it over as a serious relief method simply because baking soda is such a common item in most people's homes.How Much Should You Use?You've still got to be careful when using baking soda for acid reflux. Too much and you will be asking for trouble. Your doctor should be consulted initially. The general rule of thumb is about a half a teaspoon to a teaspoon of baking soda to 1-3 ounces of water.Just stir or swirl the mixture around so it dissolves and swallow it. You may need to wait for several minutes but what you're looking for is that welcoming belch which feels like a ton of pressure has just been released. (Might be a good idea to use it when no one else is around).Belching after consuming baking soda for acid reflux is a good sign and it's just gas being released following the neutralization of the stomach acid. It may not be pretty but to someone suffering constant attacks, it's one of the greatest sounds in the world!Using baking soda for acid reflux should only be seen as a temporary measure if you are a chronic sufferer. Your doctor is still your best go to person because if your condition is chronic and you're banking on temporary relief methods all the time, then you are just treating the symptom and not the problem.