BEST ever Pizza dough

This is the BEST pizza dough recipe I have come across. It makes two 9-inch deep dish pizzas. It is from America's Test Kitchen.


serving 4 to 6

Dough
l/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
I package instant yeast
1/2 teaspoon table salt

Topping
1(3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (I make my own with Tomato sauce & seasonings)
3 cups shredded part-skim mozzarella cheese


1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off.

Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons of oil.

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture, After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to tightly floured counter, divide in half, and tightly roll each half into ball- Working with 1 dough ball at a time, roll and shape dough into 9 1/z-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and
remaining pepperoni.

5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 'l 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes.

Remove from oven & serve.

Chocolate Raspberry Brownie Cake

The secret ingredient in this wonderful cake is - black beans. That's Right!


4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups soft-cooked black beans, rinsed and drained well
1 cup walnuts, chopped
1 TBL vanilla extract
1/4 tsp salt
4 large eggs
1 1/2 cups light agave nectar
1/3 – 1/2 cup raspberry preserves
fresh raspberries (for decoration)
whipped cream

Directions:

- Preheat the oven to 325°F. Line two 9-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely.
- Place the beans, the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans completely smooth. Set aside.
- In a large bowl, mix together the remaining melted chocolate mixture and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the rest of the melted chocolate mixture. Stir until blended well.
- Add the egg mixture. Mix well. Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely. Place baked brownies in the refrigerator to firm up for a few hours.
- Invert the pans over a cooling rack or a large plate. Tap the pan, if necessary, to remove the brownies.
- Place one layer on a serving plate or cake board. Spread with a thin layer of rasberry preserves. Lay the second layer on top of the preserves. Top with whipped cream and fresh berries, if so desired.
- Decorated cake can be stored in the refrigerator, but the cake can be brought up to room temperature before serving.

Note: Leftovers keep well in a refrigerated airtight container for a few days.




**recipe submitted by Gerriann Reko**

Play Date 3-23-2010

Where: Blythe Park in Bothell
16950 W Riverside Dr
Bothell, WA

Time: 10am

Bring: sack lunch if you'd like

Lets let the kiddos play & have some fellowship. See you there.

Tuesday March 2nd - Birthday Celebrations

Last MOPS we had a giant Birthday party complete with a few gifts & cake. It was so much fun. Attached are pictures of each cake, type of cake & who made it.

And Jennifer read a devotional on our spiritual birthdays and their importance in our lives. It was a fun day and we all left a bit on a sugar high.

Cake #1 Pumpkin Praline -by Gina Detlor

Cake #2 Carrot Cake - by Deanna Calvert


Cake #3 Chocolate Chocolate - by Sabrina Bertrand


Cake #4 Lemon Delight - by Sabrina Bertrand

Cake #5 Angel Food cake with Strawberries - by Deanna Calvert


Cake #6 Strawberry Surprise - by Gina Detlor

French Toast Strata

Ingredients:

1 loaf french bread
8 oz. cream cheese
cinnamon
nutmeg
8 eggs
4 cups half and half
1/4 cup maple syrup
2 TBS melted butter


1. Grease 9 x 13 dish
2. Cube entire loaf of French bread
3. Lay 1/2 the loaf across the bottom of the greased dish.
4. Crumble 8 oz. of cream cheese over the bread in dish.
5. Sprinkle cinnamon and sugar on it.
6. Lay other 1/2 of cubed loaf on top of cream cheese layer.
7. Beat 8 eggs. Add 4 cups half and half to eggs, add 1/4 cup maple syrup and 2 TBS of melted butter.

Pour mixture over top the bread dish now that is bread on bottom, cream cheese in middle and bread on top.
Let it sit OVERNIGHT in refrigerator.
Bake 350 for 30- 40 minutes until bread is toasty.

**Submitted by Heather Blue**

Chocolate-Hazelnut Breakfast Ring

Chocolate-Hazelnut Breakfast Ring

Prep time: 20 minutes
Start to finish: 55 minutes
8 servings

1 can (13.8 oz) refrigerated pizza crust (Pillsbury)
2/3 c. Nutella, stirred to soften
1/2 c. whole hazelnuts, finely chopped in food processor
1 egg, beaten
1/2 t. granulated sugar
1 t. powdered sugar

Heat oven to 350 degrees.
Line cookie sheet with parchment paper. (I didn't have parchment, so I just greased the sheet with Pam, which worked fine.)
On lightly floured work surface, unroll dough; press into 13x10 inch rectangle. Gently spread Nutella to within 1/2 inch of edges.
Sprinkle all over with hazelnuts. Fold long sides of dough over filling to meet in center. Starting with 1 long side, loosely roll up dough. Shape into a ring on cookie sheet; pinch ends together to seal. Cut 5 slits in top of dough.
Brush with beaten egg; sprinkle with granulated sugar.
Bake 20-25 minutes or until golden.
Remove from cookie sheet and place on serving platter.
Cool 10 minutes.
Sprinkle with powdered sugar and serve.


**Submitted by Elizabeth Stall**

Meatballs

Ok ladies here is my best shot at getting you recipes for my meatballs. Please keep in mind that I DO NOT have an actual recipe. I am guesstimating on these recipes. When I make these meatballs it is all from memory...I have been making these meatballs since I was 14. That is 21 years to perfect it to my taste! While the meatballs taste similar they are never the same twice. I am giving you a recipe of the basics I use almost every time...but I switch it up A LOT and OFTEN! Sometimes I use different kinds of sugars, Worcester sauce, Tabasco, Lemon juice, I have even been know to add mustard. So while this recipe will yield a yummy sauce....it may not be "MY" sauce or what I made you last time. I usually make beef or chicken meatballs to go with these sauces, or sometimes I get help from the store and but pre-made meatballs. Just be sure they are PLAIN meatballs not ones with Italian seasoning. Good luck and remember to try all kinds of stuff.....it is really hard to mess these up. Love ya all.

ZESTY MEATBALLS

9 ounces grape jelly
(12 fluid ounce) can or bottle Chile sauce
2 teaspoons lemon juice


In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.


**Submitted by Tasha Banks**