Soft Pizzelle

Pizzelle

6 eggs
1 cup sugar
3/4 cup vegetable oil
3 cups flour
1 tablespoon baking powder
3 tablespoons anise seeds

In a large bowl, combine the eggs, sugar, and oil and mix until well combined. Add the flour, baking powder and anise seeds and mix together. Set aside at room temperature for 30 minutes. Heat the pizzelle iron until very hot. Pour 1 1/2-2 tablespoons of batter onto the iron, close it and cook until golden brown. Repeat until all the batter is used.

Roberta's of Brooklyn Pizza Crust

Roberta’s Pizza Dough

Makes 2 pizzas (or 4 minis)

INGREDIENTS

1 cup plus 1 tablespoon of 00 flour

1 cup plus 1 tablespoon and 2 teaspoons of all-purpose flour

1 teaspoon fine sea salt

¾ teaspoon active dry yeast

1 teaspoon extra-virgin olive oil

1 cup lukewarm water

extra flour

 

METHOD

1. Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.

2. Mix the two flours and the salt in a larger bowl.

3. Pour the water and yeast mixture (from step 1) into the flour mixture and mix by hand (or with a wooden spoon) until well incorporated (i.e. no more dry flour).

4. Knead the dough for 3 minutes. Then let rest for 15 minutes.

5. Knead the dough for another 3 minutes. It should now feel like the texture of your earlobe. (Weird, I know, but accurate.)

6. Divide the dough into 2 equal portions. Shape into dough balls.

7. Heavily flour a dish for the rise. Place the dough balls in your dish with some room between them (because they'll grow) and cover with cling wrap or a damp tea towel.

8. Let the dough rise for 8-24 hours in the fridge (or until the dough has about doubled in size). If you can't wait that long, let it rise at room temperature for 3-4 hours. 

 

Fool Proof Pizza Dough

Fool Proof Pizza Dough

·      2 cup warm water

·      4.5 teaspoons active dry yeast

·      2 tablespoon honey or sugar

·      2 teaspoons salt

·      4 tablespoons olive oil

·         6 cups bread flour

1.         In a large mixing bowl of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. 

2.         Pour in salt, oil, and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until the pizza dough is slightly tacky, but doesn't stick to your hands.

3.        Knead for 6 - 10 minutes until the dough is smooth and easy to work with. 

4.    At this stage, you can freeze the dough by dividing it into portions and placing them into a freezer bag. Make sure to remove all air. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours.

4.         Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

 

Tiramisu Poke Cake

Ingredients

4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed
8 ounces espresso coffee
1 14-ounce can sweetened condensed milk

Directions
In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Frosting
1 1/2 sticks unsalted butter, softened
1 1/2 teaspoon pure vanilla extract
Kosher salt
1 1/2 cups mascarpone cheese
3 cups confectioners’ sugar

In a large bowl, using a hand mixer, beat the butter with the confectioners sugar, vanilla and a pinch of salt until smooth. Add the mascarpone and beat at high speed just until smooth; do not overbeat. Refrigerate the frosting until just set, about 30 minutes.

Almond Cake

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter
• 1 cup water
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon almond extract
• FROSTING:

• 1/2 cup butter
• 1/4 cup 2% milk
• 4-1/2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1 cup slivered almonds or sprinkles (optional)

Preheat oven to 375°. Grease a bundt or cake pan.

In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.

Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 40 minutes. Cool on a wire rack 20 minutes.

For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.