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Holy Stromboli! (A pizza dough recipe)

August 11, 2013


Holy Stromboli!

I would say that I’m an avid pizza maker.  I have quite a few favorite pizza dough recipes that I use on a regular basis for making various pizzas and I’m always excited to try new pizza dough recipes.

I had some leftover chunky sausage studded pasta sauce leftover from dinner and wanted to make a Stromboli (basically rolled up pizza) and since I hadn’t yet decided on a recipe from my Secret Recipe Club assigned blog for August I went ahead and searched The Bad Girl’s Kitchen for a pizza dough recipe and was pleasantly surprised to find one.  My Stromboli is filled with sausage pizza sauce, pepperoni and mozzarella cheese.

This pizza dough is very basic and easy to put together.  It rose well, was super easy to work with and tasted great.  I know I will come back to it in the future.

Pizza Dough (makes enough for 2 pizzas or 2 Stromboli) recipe from The Bad Girl’s Kitchen

  • 1 cup of warm water (105-115 F)
  • 1 package of active dry yeast
  • 1 teaspoon honey
  • 2 tablespoons of olive oil
  • 3 cups unbleached all purpose flour
  • 1 teaspoon of salt
  • cornmeal for sprinkling the pan

In the bowl of a mixer combine the warm water, yeast, honey and olive oil.   Mix in 2 cups the flour and the salt and knead on low speed.  Continue to add the additional cup of flour until you have a dough that’s quite soft but not super sticky.  Knead the dough for 5-8 minutes.

Place dough in a well oiled bowl, cover with plastic wrap and rise until doubled in bulk (about an hour)

Once risen, deflate the dough and divide into two balls.   Roll the dough out into two rectangles, about 9X11″

Top the dough with topping as if dressing a pizza and then roll it up the same style as a cinnamon bun.

Place your rolled pizza onto a pan prepared with parchment paper and sprinkled with cornmeal.   Using a sharp serrated knife, cut slits into the top of the roll.   Repeat with the second piece of dough.

Cover with a tea towel and let rise while the oven preheats to 425 degrees.

Bake Stromboli for 25-30 minutes and the top is golden brown.

Slice and serve.


Don’t forget to check out the other great SRC recipes from Group B for August by clicking on the linky below!


Blended Banana “Ice Cream”

August 9, 2013


So calling this Ice cream is a bit of  stretch…

The base of this yummy frozen treat is frozen banana, but once they’re blended up with some cocoa and peanut butter it’s tough to distinguish that you’re actually eating frozen banana puree.  Such a great healthy treat for the kids and my kids LOVE it!

We’ve added cocoa and peanut butter to our banana mixture but you could most certainly leave it plain, add chocolate chips or any other combination you’d like!

I’ve made my banana “ice cream” using a food processor, I found it needed a little bit of liquid to really get it smoothed out but I imagine if you were using a vitamix you may not need to add any liquid at all?

Frozen Banana “Ice Cream” Dessert  makes about 6 small ice cream cones.

  • 4-5 bananas, sliced and frozen
  • 3 spoonfuls of cocoa powder (or to taste)
  • 1 heaping spoonful of peanut butter
  • almond milk (just enough to get it smoothed out in the food processor or blender) *you can use any liquid you choose, I wanted to keep ours dairy free.

Put everything into a food processor and pulse to break down the bananas.  Add liquid if needed.  Pulse until you’ve achieved a smooth, soft serve consistency.


Serve in bowls or cones.


Ice Cream Drumsticks

July 14, 2013


I am so excited about these sweet ice cream treats!


Ice cream drumsticks are so easy to make and cost only a fraction of the cost of the ice cream drumsticks you buy in the store.  I’ve topped my drumsticks with chopped honey roasted peanuts, chopped miniature marshmallows and bits of my favorite chocolate bar.  The possibilities for these are endless, I’m thinking that a chocolate/peanut butter ganache with caramel and nuts would be insanely good!

The method for making these great treats comes from my Secret Recipe Club assigned blog Learning Patience.  Corey blogs from Trinidad and her blog is full of so many good looking recipes.  I, of course jumped straight to the dessert section and settled right in on these Ice Cream Drumsticks.

All you need to get started are….


  •  6 sugar cones
  • your favorite chocolate bar (Corey used lindt chocolates) My current favorite is this Dairy Milk bar with Caramelized peanuts and salt
  • vanilla ice cream (about 9 scoops)
  • magic shell topping
  • chopped nuts or other preferred toppings
  • squares of parchment paper (6 or 7″ squared) and tape

The trickiest part of these was wrapping the parchment around the cones and keeping it in place.  I used tape to wrap around and secure the parchment around the cone but since tape doesn’t stick to parchment it needs to be long enough to wrap all the way around to stick to itself!  I suppose that elastic bands would work well for this too!

First step – wrap the cones in parchment, about 2″ higher than the top of the cone.

Step 2 – chop up the nuts and chocolate bar

Step 3 – soften the ice cream by stirring it up until soft (you can also pop it into the food processor) mix in the chocolate bar, reserving some for topping the cones.

Step 4 – Stand the cones up in some cups and give a small squirt of magic shell into the bottom of each one.  Spoon the softened ice cream into the cones filling them about an inch and a half over the top of the cone.

Step 5 – Add some magic shell topping onto the top and sprinkle the nuts and other toppings on top.  Press them into the chocolate so they stick.  Freeze for about 30 minutes or until the ice cream has hardened back up.


Check the link below for all of the other July SRC submissions.

Pumpkin Chocolate Chip Cookies (Egg Free)

June 9, 2013


I know it seems all wrong to be baking with pumpkin as we’re approaching the summer months but as I was walking through the natural foods store the $2 cans of organic pumpkin puree were calling out to me!  Earlier in the week I baked up some Oatmeal pumpkin muffins and I had half of a can of pumpkin left in the fridge.  I recalled coming across this recipe for Pumpkin chocolate chip cookies when browsing through the recipes from my Secret Recipe Club assigned blog This Mama Cooks!

Now I’m normally not a fan of a puffy cake like cookie but these are actually pretty good and the kids loved them.   I did make a few changes from the recipe….I used sugar instead of stevia.  How totally wrong does that sound??  I took a healthier version and put the sugar back in, but sugar is what we have on hand in the kitchen.  I also used butter in place of shortening in the recipe as that is also what was readily available in our kitchen.

I think that these Pumpkin cookies will make a great lunch box treat!

Pumpkin Chocolate Chip Cookies (Egg free!!!) recipe from This Mama Cooks makes about 4 dozen

  • 2 cups of brown sugar or Stevia extract in the Raw
  • 1 cup of butter or organic shortening
  • 1-15oz can of pumpkin puree
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 cup chocolate chips

Preheat the oven to 375 degrees.

Cream the butter and the sugar together.  Add the pumpkin puree and vanilla and mix.  (my mixture looked a little curdled here but have no fear, the flour will fix everything!)

Whisk the flours together with the baking soda and cinnamon and then mix into the pumpkin/butter mixture.   Stir in the chocolate chips.  Using a cookie dough scoop, or a large tablespoon, scoop balls of cookie dough and put them on a parchment covered baking sheet.  Flatten the dough balls with the heel of your hand and bake for 12-15 minutes until the cookies are puffed up and look done all the way through.

Remove to racks to cool.

Enjoy and be sure to check the link below for all of the other Secret Recipe Club posts from group B for the month of June!

Epic Focaccia Bread

May 29, 2013


This Focaccia Bread is SO good and really very easy to put together!  Baked up in a large springform pan and adorned with whatever toppings you desire….feta, parmesan, tomatoes, artichoke hearts, fresh basil, roasted garlic, pepper and olive oil.  Every time I make this, people seem to get excited.

This creates quite a large round loaf of bread.   You could also stretch the dough thinner on a sheet pan or a pizza pan and just adjust the baking time accordingly.

  • 1 Tbsp  sugar
  • 1 cup  warm water
  •  4 tsp active dry yeast
  • 1 tbsp dried rosemary
  • 1 tbsp dried sweet basil
  • 1 tsp dried oregano
  • 4 cloves crushed garlic
  • 1/3 cup olive oil, plus more for drizzling
  • 3/4 cup  hot water
  • 2 tsp  salt
  • 4 cups  all-purpose flour

Suggested toppings:

  • Roma tomatoes
  • fresh basil
  • feta cheese
  • parmesan cheese
  • artichokes
  • sun-dried tomatoes
  • roasted red peppers
  • roasted garlic
  • spinach
  • olive oil
  • pepper

To make the bread:

In a measuring cup, combine the hot water with spices and the garlic to let the spices soften up a bit,  add the olive oil to this mixture and let it cool to room temp.

In a mixer bowl combine the warm water with the yeast and the sugar and whisk together.  I never wait for my yeast to proof and y bread always turns out great.

Add  the cooled water with the spices and olive oil to the yeast mixture.   Add the salt.

Mix the flour in, one cup at a time and knead for about 10 minutes.  The dough should be quite soft but not sticky.

Place the dough in a lightly oiled bowl and cover with plastic wrap or with a clean tea towel and place aside to rise until doubled in bulk. 30-60 minutes.

Prepare your springform pan by greasing the sides and lining the bottom with parchment paper.  I used my largest size pan.

Preheat the oven to 425 degrees.

Gently deflate the dough and turn out into the prepared springform pan and use your hands to manipulate the dough so it covers the whole pan..  Using your fingers, create dimples all over the surface of the dough.   Top the bread with the toppings of your choice and set aside for about 30 minutes to rise while the oven preheats.

Bake your bread for 45-55 minutes, or until the edges are golden, and the middle of the bread sort of springs back when you tough it with your finger.

Remove from the oven and let cool slightly before removing the sides of the pan.  Cool before serving.


Malt Chocolate Chip Muffins

May 18, 2013


I adore Malt flavored baking.

When we were kids (I am one of 5) I remember always chosing the frosted chocolate malt ice cream treat from the corner store.  It came in a cup with a flat wooden “spoon” and it was best if you scooped out all of the softest part around the edges that had melted from being in your hand before eating the still frozen middle part.

I have to admit though, that although I love Malt, I have never actually drank a glass of Ovaltine!   I usually chose to buy the regular Ovaltine for baking over the chocolate flavored Ovaltine as I find the chocolate can easily mask the yummy malt flavour.

These muffins are made with browned butter, malt powder and lots of chocolate chips.

They may just be my new favorite!

Malt Chocolate Muffins makes 12 large muffins

  • 1/2 cup butter, browned and cooled
  • 1 cup brown sugar
  • 3/4 cup Malt powder (such as Ovaltine or Horlicks)
  • 1 egg
  • 1 cup buttermilk
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup mini chocolate chips plus more for topping

Preheat the oven to 375 degrees and line a muffin pan with liners.  (I greased the pan and my muffins stuck)

In a medium saucepan, over medium heat melt the butter and begin to whisk it until it turns a light caramel colour.  Remove from the heat and pour into a mixing bowl.  Let the butter cool to room temperature.

Beat the sugar into the cooled butter for about 3 minutes.  Beat in the ovaltine, followed by the egg.   Once the egg has been worked in, the mixture should become smooth,

Sift together the baking powder, baking soda and flour.  Mix the flour in, a third at a time, alternating with the milk.   Don’t over mix, just mix until everything is combined and smooth,  Fold in the chocolate chips.

Generously fill muffin cups (there should be enough batter for 12)  Top each one with a tsp of mini chocolate chips.

Bake muffins for 25-30 minutes  or a pick inserted comes out clean.

Cool and Enjoy!




Peanut Butter Pie

May 12, 2013


Last week I was out for drinks with the girls at a local resort restaurant and someone ordered a peanut butter pie for dessert.  Cookie crust topped with a smooth peanut butter, cream cheese filling and it was topped with chocolate ganache,  it was simple, amazing and delicious!

After browsing the recipes from Sarah’s Kitchen (my Secret recipe Club assigned blog for May) I thought there was no way she’s have the recipe I was looking for but when I cruised through the Cheesecake section I found an incredibly decadent looking Peanut Butter Mousse Cheesecake!  This cheesecake is over the top,  oreo layer, a thick layer of cheesecake and then the smooth and creamy peanut butter mousse topped with peanut butter cups and a peanut butter sauce!   This is the kind of dessert I’d save for very special company, and as this has been a very busy month I just didn’t have the occasion for it, but what I did see within Sarah’s recipe was the PEANUT BUTTER PIE!

I hope that Sarah doesn’t mind I WAY simplified the recipe, but you can make this with ingredients you are likely to have around and you can even pop the leftover pie in the freezer and serve it frozen making it a great summer dessert to prepare in advance!

I hope you enjoy this peanut butter pie as much I do!

Peanut Butter Pie Recipe adapted from Sarah’s KitchenMakes one very generously filled 9″ pie

For the crust:

  • 2 cups oreo crumbs OR 2 cups crushed oreo cookies
  • 1/4 cup melted butter

For the Peanut Butter Mousse:

  • 1- 8oz package cream cheese (1 cup) room temp.
  • 2/3 cup smooth peanut butter
  • 2 cups powdered sugar
  • 1 tbsp milk
  • 1 large tub cool whip (I used 500 ml of whipping cream, measured then whipped to stiff peaks)

Preheat the oven to 350 degrees.  Mix the oreo crumbs with the melted butter and press into the pie pan.  Bake for 15-20 minutes or until the crust is set.  Remove from oven and let cool.

Cream together the cream cheese and peanut butter.  I switched to a wire whisk attachment and whipped it for about 5 minutes until light and fluffy.  Mix in the powdered sugar and the milk until smooth.

Fold the whipped cream or cool whip into the peanut butter mixture.  Be gentle, and fold carefully until it is well combined.

Pour the peanut butter filling into the prepared pie crust  and chill for at least 3 hours (or freeze….I prefer it frozen)

Now you could most definitely Jazz this up with chopped peanut butter cups, chocolate fudge or ganache or some honey roasted peanuts, but as this was a weeknight dessert I decided to keep it simple.  You can be certain I will be making the full cheesecake version in the near future!


Go ahead and peak at the other blogs in my Group this Month…you know you wanna 🙂

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