DoughSeeDough

a balanced plate with room for dessert


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Cheesy Roasted Garlic Pull-Apart Bread

There is something about roasted garlic that makes me swoon. The anticipation of waiting for it to cook up in the oven is almost too much. I’m the one poking at it every ten minutes, impatiently waiting for it to reach that perfect golden color and becomes buttery soft.

Cheesy Roasted Garlic Pull Apart Bread

This bread? A killer way to use some roasted garlic. It’s like garlic bread x 1000 and super simple to throw together. Easy, breezy, beautiful… garlic bread.

Cheesy Roasted Garlic Pull Apart Bread

A big thank you to Nicole over at Seven 8 Nine for hosting this month’s ‘baking with garlic’ theme! Love garlic? Want more? Make sure to check out her blog for a roundup of all the  delicious garlicy recipes!

Cheesy Roasted Garlic Pull-Apart Bread

2 heads of garlic
2 teaspoons olive oil
2 cans Pillsbury Grands Homestyle biscuits
8 ounces Swiss cheese, shredded
1 cup flat leaf parsley, roughly chopped

  1. Roast the garlic: Preheat oven to 400°F. Peel most of the paper off the garlic. Cut about ¼-inch off the top of the garlic bulbs to expose the tips of the cloves. Drizzle each head with 1 teaspoon of olive oil and wrap in foil. Place garlic in preheated oven and bake for 35 – 40 minutes, or until golden brown and soft. Unwrap garlic and set aside to cool.
  2. Reduce oven temperature to 350 °F. Lightly grease a 9×5 loaf pan and set aside.
  3. Once garlic is cool enough to handle, gently squeeze the base of the bulb to release the cloves of garlic. Place cheese, garlic, and parsley in a bowl and mix until well combined.
  4. To build the bread: slice biscuits in half horizontally. Lay one half on your workspace and sprinkle with a bit of the cheese and garlic mixture. Top with another half of biscuit. Repeat until you have a stack 6 biscuits high. Transfer this to your prepared loaf pan and repeat until the pan is full. (You may have leftover biscuits and/or cheese – it’s ok! Sprinkle any remaining cheese on top of the biscuits in the pan and bake the leftover biscuits according to package directions.)
  5. Bake in preheated oven for 45 minutes or until golden brown. Serve warm.

recipe slightly adapted from Real Food by Dad

Cheesy Roasted Garlic Pull Apart Bread


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Brownie Cake with Biscoff Frosting

Brownie Cake with Biscoff Frosting |doughseedough.net

I can’t really explain my obsession with Biscoff cookies. I love them so much that my sister hoards them from her travels and gives them to me. On her last trip back from the UK, she brought me a jar of Biscoff spread along with a handful of the cookies. The spread sat in my pantry for months; I didn’t know what to do with it. She threw some ideas at me – eat it with a spoon! on bread with Nutella! with a banana! – but none of them really sounded special enough to me. This was my first experience with Biscoff spread. I wanted everything to be perfect. After searching a bit, I found this recipe for a Biscoff Brownie Cake and I was sold.

Brownie Cake with Biscoff Frosting |doughseedough.net

I will admit that I ate a disgusting amount of frosting with a spoon. And I may have eaten a spoonful of the spread when I was making the frosting, too. Maybe.

Brownie Cake with Biscoff Frosting
slightly adapted from Bakers Royale

for the brownie:
12 tablespoons unsalted butter
6 ounces unsweetened chocolate, roughly chopped
2 1/4 cups granulated sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
3 large eggs
1 1/2 cups all purpose flour
3 tablespoons cocoa powder

for the frosting:
1/2 cup butter, room temperature
1 cup Biscoff spread
1 1/2 cups powdered sugar, sifted
1 – 3 tablespoons milk

  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and butter parchment paper. Set aside.
  2. To make the brownie: Combine butter and chocolate in a large microwave-safe bowl. Heat in 30 second increments, stirring after each increment, until chocolate is melted and mixture is smooth. Set aside to cool slightly. Stir in sugar, salt, and vanilla until blended. Add in eggs, one at a time, stirring after each egg until well blended. Stir in flour and cocoa powder and mix until just combined. Scrape batter into prepared springform pan and smooth out the top with a spatula. Bake for 35 – 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Set pan on a wire rack to cool. Run a knife around the edge of the brownie and release from the springform pan. Flip brownie onto a flat surface and peel off parchment paper. Turn brownie right-side up and allow to cool completely.
  4. To make the Biscoff frosting: Beat butter and Biscoff spread on medium speed until smooth. Add in powdered sugar and milk until mixture is smooth. Add more milk and/or powdered sugar to reach desired consistency.
  5. To assemble: Spread frosting on top of cake and smooth with an offset spatula. Decorate with chocolate sprinkles, if desired.

Brownie Cake with Biscoff Frosting |doughseedough.net


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Carbonara Pizza

Carbonara Pizza | doughseedough.netI love weekends more now than I ever did before. Weekends are associated with quality time with Mike and my pups; something I took for granted when I could come home to them every night. Weekends are associated with cooking new foods since cooking for one on during the week isn’t really all that fun. I love binge watching shows on Netflix with Mike, going for long walks with the dogs, and cooking up food for us to enjoy as a couple.

Carbonara Pizza | doughseedough.net

This weekend, I was inspired to make a carbonara pizza after I bought some farm fresh eggs. The grocery store eggs don’t even come close to fresh eggs. Really. I wanted to showcase the eggs in something wonderful. What better way to do that than incorporate the eggs into a creamy sauce for the pizza and then crack a few on top? Eggs, cheese, bacon – you honestly can’t go wrong with that combination.

Carbonara Pizza | doughseedough.net

Carbonara Pizza

for the dough:
3 cups all purpose flour
1 – .25 ounce package active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)

for the pizza:
4 ounces mozzarella, shredded
6 ounces Parmesan, grated and divided
5 large eggs, divided
8 ounces bacon, diced
2 sprigs thyme
2 cloves garlic, smashed
4 green onions, thinly sliced
freshly ground black pepper

  1. Preheat oven to 450°F. Place a pizza stone or baking sheet in the middle of the oven to heat up for at least 30 minutes.
  2. To make the dough: Fit stand mixer with dough hook. Combine dry ingredients in mixing bowl. Pour in oil and water. Mix on low speed until dough pulls away from side of bowl and gathers around hook and is smooth and elastic. Place dough in a large lightly greased bowl and cover loosely with plastic wrap. Set aside and let rise for 30 – 40 minutes.
  3. While dough is rising, cook bacon in a large pan with thyme and garlic until crispy. Remove cooked bacon from the pan and drain on a paper towel. Discard bacon drippings, garlic, and thyme.
  4. To make the sauce: Place 4 ounces Parmesan, 2 eggs, and 1 teaspoon of black pepper into a food processor and blend until smooth.
  5. To form the dough: Place dough on a flat surface. Gently press the center to create a large dimple. Gently push it outward from the center with your fingertips. Pick up the dough circle and, holding it under the rim, turn the dough in a circle; gravity will gently stretch the dough. Drape the dough over the back of your hands and gently stretch outward while rotating. Your pizza dough should have a thinner middle and a thicker edge. Place the dough onto a piece of parchment paper.
  6. Spread the sauce over the dough. Sprinkle shredded mozzarella on top, followed by bacon and green onions. Top with remaining 2 ounces of grated Parmesan. Slide pizza onto preheated pizza stone and bake for 10 minutes.
  7. Remove pizza from oven and use a large spoon to create 3 indentations on the top of the pizza. Crack the 3 remaining eggs into each of the indentations and return the pizza to the oven for 3 – 5 minutes, or until the egg whites are set but the yolk is still runny.
  8. To serve, use a knife to break the yolk and spread it around. Season with freshly ground black pepper before serving, if desired.

Carbonara Pizza | doughseedough.net


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My Favorite Slow Cooker Ribs

Slow Cooker Ribs | doughseedough.net

Years ago when I first started blogging, I posted about slow cooker ribs. To this date, it’s one of the most popular recipes on the blog. My cooking techniques and recipes have evolved over the years and I thought that it might be a good time to make an updated post about my favorite ribs. Instead of baking the ribs first, I bake them after the slow cooking to get the caramelized stickiness that we all know and love. I also start the ribs out with a rub to give them an extra dose of flavor.

I know that some people might consider sticking ribs into the slow cooker sacrilegious, but it works for me and I think the results are pretty stellar! Plus, I don’t know the first thing about starting up a grill. That’s Mike’s domain.

Slow Cooker Ribs | doughseedough.net

 

As a side note – that beer you see in the back? Amazing. Two thumbs up for Southern Tier and their amazing Choklat stout.

Slow Cooker Ribs

3 pounds baby back ribs
1/2 cup light beer (don’t use the previously mentioned Choklat!)
1 onion, sliced
2 cloves garlic, smashed
2 1/2 cups barbecue sauce (storebought or homemade), divided

for the rub:
2 tablespoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)

  1. Make the rub: mix all ingredients together.
  2. Season ribs evenly with the rub to taste. Brush 1 cup of the barbecue sauce over the ribs. Arrange ribs along the side of the slow cooker insert or cut ribs into thirds or halves and place them in the bottom of the insert. Pour in beer and add onion and garlic cloves. Cook on high for 3.5 – 4 hours or until ribs are tender but not falling off the bone.
  3. Preheat oven to 350°F. Transfer ribs to a baking sheet and baste with remaining barbecue sauce. Bake for 10 – 15 minutes, turning every 5 minutes and basting with additional sauce as needed.


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Bananas Foster Bread

How do you make banana bread better? Add booze, of course! This recipe is a “lightened up” version, but the bananas cooked in brown sugar, butter, and rum will make you forget that it’s a bit healthier than your typical banana bread.

Heather at Hezzi-D’s Books and Cooks hosted this month’s What’s Baking Challenge: Bread! I can’t wait to see what the other ladies have baked up!

Whip up a batch of this goodness for breakfast or brunch and win over the heart of everyone who takes a bite. Valentine’s Day is coming up (nudge nudge nudge)!

Bananas Foster Bread | doughseedough.net

Bananas Foster Bread

1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup dark rum, divided
1 teaspoon vanilla extract
1/3 cup plain fat-free Greek yogurt
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
cooking spray
1/3 cup powdered sugar

  1. Preheat oven to 350°. Lighting coat a 9×5-inch loaf pan with cooking spray and set aside.
  2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick pot. Cook over medium heat until bubbly; remove from heat and let cool. Stir in vanilla extract, yogurt, remaining 1/2 cup brown sugar, and eggs. Beat until well combined.
  3. In a separate bowl, combine flour, flaxseed, baking soda, salt, cinnamon and allspice. Whisk together until blended. Carefully pour dry ingredients into wet ingredients and stir until just combined. Pour batter into prepared loaf pan. Bake for 1 hour or until a wooden toothpick inserted into the center comes out clean. Plan pan on a wire rack until cool enough to handle. Remove bread from pan and place on wire rack.
  4. Combine remaining 1 tablespoon melted butter, 1 tablespoon rum, and powdered sugar; whisk until smooth. Drizzle over the bread. Serve warm or at room temperature.

slightly adapted from Cooking Light

 


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Slow Cooker Beef & Veggie Chili

Is it cold where you live? Do you have mountains of snow outside your window? Are you short on time? Do you hate doing dishes? Do you love comfort food that warms you up? If you answered yes to any or all of those questions, this chili is for you. Tossing everything into the slow cooker means you don’t have to spend hours standing over the stovetop, stirring and tending to your chili. Plus, who doesn’t love coming home after a long day to a house that smells amazing?

Slow Cooker Beef & Veggie Chili | doughseedough.net

Slow Cooker Beef & Veggie Chili

1 tablespoon olive oil
1 pound 93% lean ground beef
2 medium onions, diced
8 cloves garlic, minced
1/3 cup chili powder
1 tablespoon ground cumin
2 bell peppers, diced
8 ounces cremini mushrooms, chopped
16 ounces tomato sauce
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 jalapeno, seeds removed and minced (optional)

for serving (optional):
cooked macaroni noodles
fat free Greek yogurt or sour cream
shredded cheese
thinly sliced green onions
jalapeno slices
hot sauce
diced onions

  1. Heat oil in a large skillet over medium-high heat. Add beef, onions, and garlic and cook until beef is no longer pink, about 7 minutes; stir with a spoon to break beef up into smaller pieces. Add chili powder and cumin and stir to coat. Cook for 1 – 2 minutes or until fragrant, stirring frequently. Transfer mixture to a slow cooker.
  2. Stir in bell peppers, mushrooms, tomato sauce, diced tomatoes, and kidney beans. Cover slow cooker and cook for 6 hours on high or 8 hours on low. Season with salt and pepper to taste before serving  toppings of your choice.


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Lightened-Up Spinach Artichoke Dip

I love chips and dip. Taco dip, guacamole, salsa, French onion, hummus… I’m the weirdo hovering by your dip bowl at the party. Hovering? More like hoovering. I really want to host a chips and dip dinner party. I don’t know if anyone would come, but I could probably eat the entire spread myself. Just sayin’.

Lightened Up Spinach Artichoke Dip | doughseedough.net

Spinach artichoke dip is one of my favorites to dip in, but all that cheese – oh goodness. I did my best to lighten it up while still keeping that to-die-for richness. I opt for fresh spinach, but feel free to sub in a package of frozen chopped spinach; just make sure to thaw and drain it before stirring it in.

Lightened Up Spinach Artichoke Dip | doughseedough.net

Lightened-Up Spinach Artichoke Dip

8 ounce bag baby spinach, roughly chopped
2 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained chopped
8 ounce package reduced-fat or fat-free cream cheese
1 cup plain fat free Greek yogurt
2 tablespoon light mayonnaise
8 ounces part-skim mozzarella, shredded
1/2 cup shredded Parmesan cheese
1/2 teaspoon red pepper flakes
tortilla chips

  1. In a medium pot, combine, spinach, garlic and artichoke hearts. Cook over medium heat until spinach is just wilted. Stir in cream cheese, yogurt, mozzarella, Parmesan, and red pepper flakes. Continue to cook, stirring frequently, until cheese is melted and ingredients are blended.
  2. Bake at 350 for 20-25 minutes or until bubbly and golden brown.
  3. Slow cooker instructions: place ingredients into a slow cooker and heat on low for 3-4 hours or high for 2 hours. Stir well before serving.
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