“Binn Rolls”– Biscuit Cinnamon Rolls

Ok. You’ve probably heard of these before, right? But have you ever made them? Ohmygarsh are they ever De-to-the licious. I got the inspiration awhile ago and meant to do something similar with Grands biscuit dough, and while I haven’t tried it with the pre-made stuff, I’m going to make the assumption and think that it was good that I waited. I seriously cannot think of anything being better than these stinking things. I’m a little bit mad and a little bit in love with myself for trying them out. My waist hates it, but my mouth craves it.

What’s unique about them is you expect the chewy, doughiness of a regular cinnamon roll when you bite into it, but instead you’re hello’d by a tender flakyness, perfectly mixed with a bit of a salty dough to cut through the would-have-been extremely sweetness of the cinnamon sugar swirled insides and glaze.

What’s amazing about them is that they take a fraction of the time that homemade regular cinnamon rolls take to make. No “knead” to rise here! (You see what I did there? Classic.) If you’re an old pro at making homemade biscuits, this one’s for you.

This is going to be a step-by-step photo experience to show you just how simply it is. I’m not lying.

Start with 2 cups of flour

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Add in 1 Tablespoon of sugarBinn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Add 1 Tablespoon of baking powderBinn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Add 1 teaspoon of salt_MG_5513

Whisk together

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Cut up 8 Tablespoons of butter and add to flour Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

And cut it in until it’s pea-size Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Make a well and add in a little less the 3/4 cup of milk (if you add in the full amount you might need a few more Tablespoons of flour)Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Mix with a fork or hands and shape into a ballBinn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Flour the counter top and prepare to roll out the doughBinn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Roll dough out pretty thin. Remember it’ll be rolled up. Don’t do regular biscuit thickness. Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

With room temp butter, spread out a layer onto the rolled out dough Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Add on a pretty generous layer of brown sugar. I haven’t measured this, but it’s probably about a half a cup.Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Sprinkle on cinnamon, (around 2 tsp I’m guessing)Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

From one side, carefully start rolling it back. It might seem like it’s not very tight. That’s ok. They plump when they bake.

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Taking floss or thin kitchen twine, slide it underneath the log, bring up, cross over, and cinch down. This give it a perfect cut without flattening the log like a knife would. Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Prepare a cast iron skillet with a half a stick of melted butter and 1/4 -1/2 cup of brown sugar. It gives it a syrupy crunchy crust on the bottom that is to die feeeer.

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Place rolls in the pan. It’s fine that they’re touching. Less brown edges which is good in my book.

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

(The Chef hates that little one stuffed in there. He wanted me to put a disclaimer noting that we too think it’s ugly. We’re sorry for it’s ugliness. It got eaten first.)

Bake in the oven at 425˚ for around 15 minutes. This really all depends on how thick you cut your rolls. Start at 15 and add minutes on from there. Easier to add on time than to take it off. Unless you’re Doctor Who.

In this manner we’ll say bake until they are just starting to turn a light golden brown. 15+ min.Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Drizzle with icing (milk/cream and powdered sugar) Binn Rolls - Biscuit Cinnamon Rolls : The Everyday Chef and Wife

Ta-da!!

It is easier to pull them out when they’re a little warmer, so if you feel the need to transfer, do it then. They are dainty petite little things, but fierce in flavor!

Let me know if you made them and what you think! Share the wealth with your friends! Lets make the “Binn Rolls” the next Cronut!! When they get crazy famous you an be like “yea I was apart of that” and gives yourself a pat on the back. While eating a binn roll.

Just a suggestion ;)

-The Everyday Chef and Wife-

"Binn" Roll's
Yields 12
A beautiful mixture of biscuits and cinnamon rolls!
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Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Preheat oven at 425˚F
:For Dough
  1. 2 cups Flour
  2. 1 Tbsp Sugar
  3. 1 Tbsp Baking Powder
  4. 1 tsp salt
  5. 8 Tbsp butter [for dough]
  6. little less than 3/4 cup of milk
:For cinnamon layer
  1. 4 Tbsp butter
  2. 1/2 cup or so brown sugar
  3. about 2 tsp cinnamon
:For in the pan
  1. 4 Tbsp butter
  2. 1/4- 1/2 cup brown sugar
:For Icing
  1. 1 cup powdered sugar
  2. 2 Tbsp milk/cream (adding more of either ingredient until mixture is runny but not super soupy. I've always wanted to say that.)
Instructions
  1. Mix dry ingredients together and whisk. Cut in butter (at room temp) and using a fork or pastry cutter, cut until flour and butter are pea-size balls. Make a well and add in milk, adding a little at a time to make sure to not get dough too wet. (If that happens, add in a couple Tbsp of flour) Shape into a ball.
  2. Prepare counter top to roll out dough with a rolling pin. Roll out until about 1/8" or less. Spread on the 4 Tbsp of butter (adding more if needed), and a generous layer of brown sugar. Sprinkle on cinnamon in an even layer.
  3. Carefully roll dough into a log. If the log feels loose, it's ok. The rolls will plump when they bake. Taking floss, or thin kitchen twine, slip the thread under the log, bring up, cross over and cut/cinch down. Using a knife will flatten the log.
  4. Using a large cast iron, melt another 4 Tbsp of butter and sprinkle on brown sugar. Place rolls on top. It's ok if the cinnamon rolls touch. Bake for 15+min adding more time until rolls are golden brown.
  5. Make icing and drizzle over top. You can make more or less or none at all. It will always be good.
The Everyday Chef and Wife http://blog.theeverydaychefandwife.com/

New In-Home Dinner Club!

in-home dinner club

From the get-go, really the thing that spurred The Chef to branch out in his own business, was to bring quality, homemade, handmade, palate pleasing while being aesthetically pleasing, real food into homes anyway we could. Be it in-home cook days where we make it and store it for you right in your home, or personal chef dinner parties serving 2+ people, or via this blog where you can make it yourself.

The thing that has caught my eye and what I have literally become obsessed over, is these gorgeous, simplistic, rustic, farm-to-table style dinners that the whole world seems to be throwing. Why can’t I just live in those pictures? Can I be invited to all of them, pleeease? More than a few days have been wasted with me just sitting on Pinterest and various blogs wishing for the serenity that seemed to be eeking out of the pages (as my two year old smashes his bulldozer and excavator in a giant mechanical battle. I think all the parents feel me there…).

Other people have got to feel like this, right? You just want to escape with your foodie friends and just visit! Without all the hubbub commotion that comes with going out to a restaurant.  Or just sit back and not worry about getting all the food ready in time, drinks, dessert, all the while making sure it’s all set up? By the end of it you almost get resentful that you ever even offered to have people over. Party day doesn’t have to be stress day.

The Chef and I have combined forces: He creates the food, I create the feel. I am putting pinning days to good use and am getting inspired to the brim! I still think back on the day that we had our own backyard party. It gets ranked in my happy thoughts. We had so much fun putting it together. As soon as it gets warm out, we are busting out another one pronto.

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How awesome would it be for everyone to be able to enjoy this splendor? Wouldn’t it be so easy to let your friends in on it: invite them over for a dinner club party where everyone pitches in on the bill (that you would do anyways at a restaurant) and each meeting you could try something new? You guys get to make the menu and we get to create it for you. Just show up and enjoy it! Deck your own halls or we can help with it with some pretty awesome decor finds that’ll really spruce up the event! My whole self is excited to start hosting our own and other peoples! It’s going to be so fun.

Email The Chef at Chefjasonmcclearen@live.com or visit the website for more info!

Hope to see you all soon at some parties!!

-The Everyday Chef and Wife

Grilled Cheese with Fig Jam – How To Make A Killer Sandwich

I know without a doubt that I will never outgrow grilled cheese sandwiches. I hate the fact that I love them so much. No, scratch that. I love it. I hate the fact that I still like it with American cheese. Please don’t judge me. I know it’s plastic. The great thing about this grilled cheese is that it doesn’t have American cheese, and I still love it, even more than the sandwich from my youth.

The Chef had picked up a few different cheeses from a local cheese artisan shop, one of them called Ossau Iraty. It has characteristics like a sharp cheddar and parmesan.  The quality was amazing because you just got a hint of that raw milk/farm taste. At the risk of sounding like Frasier, the taste was exquisite and sophisticated.

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Another cheese was a cave age Gruyere. Where the other one lacked in creaminess, this one picked it up. The combination of the two = perfection. Taste and smoothness is what ever person looks for in a good grilled cheese. (Excluding the classic american cheese lovers, because we are, just simply, set in our ways.) 

Shredding them in long slivers, he placed the cheeses on top of the white bread (we used our homemade white bread, which has a soft texture while having more structure than Wonder Bread, ok I’ll have to put that recipe up here…), with the opposite side having been buttered. Setting the buttered side down on an stainless steel pan, pop the pan in the broiler for a few minutes, until the cheese is melted and bubbly. Then take the pan and put it on the stove-top on medium heat. Taking another slice of bread (one side buttered) place on top of the melted cheese, buttered side up. Cook until nicely browned. Flip and repeat.

Spread the fig jam over top, cut and DEVOUR!

The Everyday Chef and Wife Grilled Cheese with Fig Jam

Fig’s pair so well with cheeses to begin with, so putting it over top and mixes with the saltiness of the cheese makes all the taste buds in your mouth go crazy. I’m a huge fan of sweet and salty, and to have it in a sandwich form is almost too much for me to handle. It’s divine. 

Ooo apple jelly would make a great pairing as well… I’m going to go try that one out. Like right now.

Okbye.

Just go watch the video.

-The Everyday Chef and Wife

Leftover Strawberries and Balsamic Jam

One of my greatest pet peeves is food going bad. One of my greatest problems is, I let food go bad. Unfortunately it happens more often than I would like. You either forget about the object(s), or you don’t know what to do with it (them).  Fortunately I have found that making jams and jelly’s is one of the simplest and easiest ways to use up leftover fruit.

You can even use clearance fruit from the market for a cheap alternative. Like this strawberry balsamic jam, I picked up this pack of organic strawberries for $1.67 on sale and turned it into an gourmet jam that would normally cost easily $4+ at the store.

For the jam:

 1 regular size carton of strawberries
3/4-1 cup water
1/4 cup organic evaporated can juice (or regular sugar) — add more (optional) to taste
2-3 tsp balsamic vinegar

 Clean, de-stem, and quarter the strawberries. Add to medium size sauce pan. Add water and sugar. Cook for 20-30 min or until the strawberries have softened and the water and sugar have reduced into a syrup. Add in 1 tsp balsamic vinegar and mix in.
Blend together in a food processor or blender until smooth. Pour back into medium saucepan and add in another teaspoon of balsamic. (You can add more sugar or balsamic at this point to taste). Bring to boil and cook for a couple of minutes. Pour into small canning jar and cover. Place in refrigerator until cool. It’s ready to use! The Everyday Chef and Wife: Leftover Strawberries and Balsamic Jam

Also, we are excited to announce our premiere of our own YouTube channel with our very own food videos! This has been a passion of mine (The Wife) to get into video, and while I still have a looooot to learn, I am super excited to finally produce one! Subscribe to our channel for more food videos that show food technique, what we’re making, or just random McClearen lifestyle, all (or mostly) in our very well loved kitchen (aka there are probably messes in the background…)! Stay tuned! Also, we have been moving the blog over to a different server and are working out some of the kinks. If things look wonky, sit tight! It will all be back together soon. :)

 -The Everyday Chef and Wife

 

 

Leftover Strawberries and Balsamic Jam
Yields 1
A great way to use up those leftover (or clearance) strawberries that are sitting in the fridge!
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 regular size carton of strawberries
  2. 3/4-1 cup water
  3. 1/4 cup organic evaporated can juice (or regular sugar) -- add more (optional) to taste
  4. 2-3 tsp balsamic vinegar
Instructions
  1. Clean, de-stem, and quarter the strawberries. Add to medium size sauce pan. Add water and sugar. Cook for 20-30 min or until the strawberries have softened and the water and sugar have reduced into a syrup. Add in 1 tsp balsamic vinegar and mix in.
  2. Blend together in a food processor or blender until smooth. Pour back into medium saucepan and add in another teaspoon of balsamic. (You can add more sugar or balsamic at this point to taste). Bring to boil and cook for a couple of minutes. Pour into small canning jar and cover. Place in refrigerator until cool. It's ready to use!
The Everyday Chef and Wife http://blog.theeverydaychefandwife.com/

DIY Real Vanilla Extract

Well we’ve had an eventful year already. The Chef found out that he had a pretty good size hernia late last year, and the hospital couldn’t fit him in until the beginning of the year. The day of the surgery they told us he wouldn’t be up and moving for 3-4 days. Wrong. It was a good week before he was willingly getting up and moving on his own. So that was fun. But it’s taken me about two weeks to get back in the groove of things. Guess I can’t complain. When half of your team is down, it’s then you realize how much you depend on them!

One of the things that The Chef and I have been making ourselves for quite some time is homemade vanilla. It’s so incredibly easy, and your wallet will love it. A small bottle of real vanilla extract at the stores cost anywhere from $7 on up. What many people don’t know is real extract is more than likely just infused alcohol.

I think you see where I’m going with this.

We used a cheap clear 750ml bottle (or somewhere around that size) with a pop-top to hunker it down (or just use the vodka bottle if you’ll be using it all).

Filling the bottle with a vodka of your choice (we used Svedka because you can get a pretty big bottle of it at Costco for $21, good quality while still on the cheap side), cut open 2-4 vanilla beans, length-wise, and scrape the seeds out of the pod and into the bottle. Once the seeds are transferred, drop the pods in as well. Place somewhere safe for 2-3 weeks.

The Everyday Chef and Wife : DIY Homemade Vanilla Extract

The Everyday Chef and Wife DIY Homemade Vanilla Extract

Over the course of the weeks, you’ll see the alcohol start to turn tan, to a light amber, to brownish amber. This is the color we want! (Depending on how big your bottle is will depend on how many vanilla beans you will need to use. If after two weeks it’s still not dark enough, scrape out and add another bean for another week.) The Everyday Chef and Wife DIY Homemade Vanilla ExtractFilter out all bean pods at the end, when you have achieved the color. The Everyday Chef and Wife DIY Homemade Vanilla ExtractPour the extract back into the bottle and voilá! You now have a huge bottle of vanilla extract that tastes amazing and will lasts you months (if not years. However much you make sweets :) ) I go through mine in about 6 months. I definitely needed a cheaper version than the $7+ sample size bottle from the stores. Ugh. The Everyday Chef and Wife DIY Homemade Vanilla Extract

*Tip: The cheapest place the buy vanilla beans, that we’ve found, is World Market. You can find them in a small ziplock bag (not the bottle) for $2.99 for two beans. AMAZING! But if you know of another place that has them even cheaper, let us (and everyone else) know!!The Everyday Chef and Wife DIY Homemade Vanilla Extract

Did you know that the imitation vanilla and some vanilla extracts, aren’t even vanilla? They contain or are actually vanillin which is a common vanilla flavoring made out of a component found in wood. It is also easy to make synthetically. Not exactly what we’re looking for when preparing quality made foods, amiright? Read labels!

I hope you all are baking plenty and staying cozy!! Lets hope and pray for no more surgeries in 2015! YES LORD!

-The Everyday Chef and Wife

New Years Goal 2015- Something for the mind, body, and soul

We don’t like resolutions.

But we do like to think of goals of how to better ourselves in the next year. Something to strive for, giving a little room for set backs, but with enough motivation behind it to drive us through the year. The old saying “practice makes perfect” is getting a facelift, because no one is perfect. “Practice makes permanent” as our pastor just taught us last Sunday, are words to live by!

This year The Chef and I are slightly continuing our goal from last year, only with more oomph. We are going handmade and homemade, baby! Down to the wire as much as we possibly can. We are going to try to figure out how to make as much of our own food instead of buying processed, packaged foods.

We did pretty good last year, with making our own pizza, ice cream, pasta, mascarpone cheese, and various other things. But the problem was, we didn’t plan properly. We would make things here and there when we had time and thought of a new recipe to blog, and then when it was inconvenient, we would go out and buy the product. What’s that about?

Oh yea. I had no motivation.

This year I want to strive to make (and pre-make) as much of our food as we can. Also, keeping track of our grocery bill each month to see how much we’re actually saving. And on the way I really want to talk and learn more about what preservatives, gmo’s, fillers, and other unnecessary chemicals are being used in store bought items and how they effect our body.

We want to be healthy, but that doesn’t mean we aren’t going to use sugar, heavy cream, and butter, but we want to be wholesome in how we eat, in monitored portions. Because it’s not always what you eat, but how much. Moderation is key.

Obviously there are going to be things we can’t make, because unless The Chef is hiding the fact that he can crap an egg, I think we’re going to have to go the buying route. Where we are saving money on not buying convenient food, we’ll be putting it into better quality (organic, gmo free) products wherever we can.

There are going to be failures of recipes (oh so many…), and I know I’m going to want to quit. Please stand by us and be patient as we learn.

We are so excited with the changes and goals we are setting. Here we come 2015!

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- The Everyday Chef and Wife

Countdown to Christmas! Holiday shopping and dancing in cars

Today I escaped for a hot second out of the the chaos of a house being prepared for holiday festivities and went to Joann’s to buy some “filler gifts” and yarn, which I will never have enough of, despite what The Chef says. He’s crazy.

I put on my jolly hat, (it being jolly because the ball on top wiggles around when you move your head) and I cranked the music.

I cranked it LOUD.

And I danced HARD.

My poof ball was having a friggen hay day. I decided I was being a light unto the people around me, and I imagined them having an awful day amongst ba-humbugs, and the sight of seeing me with my magnificent poof ball moving gracefully with my incredibly head banging might have just made their day a tad bit brighter.

It sure as heck made my day a little brighter.

Merry Christmas er’body.

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The Wife

Countdown to Christmas! Our Favorite Goodies and Movies : #1 The BEST Hot Cocoa and The Santa Clause

Christmas time is here!!!!!

rocketman

Well for me (The Wife) it’s been here since late August. By the time late summer hits, I’m dreaming of cozy nights snuggled under a blanket watching Christmas movies and drinking hot chocolate. I love spring and summer, but I have an obsession with fall time going into winter.

As much as it pained me, I held off a count down to Christmas until December hit. I knew that after the winter we had last year I would be chastised big time if I was wishing for more of the “devils dandruff”. But now, we are here with twinkling lights and the scent of pine flowing through the house and we can party hardy!

The good Lord has blessed The Chef with a many wonderful talents, but one of the prevalent ones is the gift of making THE best hot chocolate that has ever been known to man kind. This isn’t the hot chocolate that you grew up with.

Do you remember the scene in the movie The Santa Clause where Scott Calvin (hashtag Santa Claus, hashtag Tim Allen, hashtag the pure essence of Michigan for me… I still tear up when I hear Pure Michigan commercials, and I live in Michigan) goes to the North Pole after Santa fell off his roof, making him the new Santa. Judy the elf appears with hot cocoa that took her “1,200 years to get it right”… “Not too hot, extra chocolate, shaken, not stirred.”

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Ever since the first time I watched the movie, I literally (literally) would dream about drinking this hot cocoa. I felt like I knew what it tasted like, and nothing in my childhood experience in hot chocolate even came close to it.

Until my own husband, The Chef, my lovely, lovely Chef made it happen. And bonus, it’s incredibly easy. No weird ingredients. It’s really all in the process.

– 1 1/2 cup Heavy Cream
– 3/4 cup water
– 2 packets of any hot cocoa mix

Simmer heavy cream and water in a small saucepan until hot, being careful not to scold the cream mixture.

Take your favorite mugs and run hot water over them, and let them sit with hot water in them to warm up.

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This way your hot cocoa will stay warmer for longer.

Once the cream is hot, pour into either a blender or a container that you can stick your immersion blender in (the pot should be fine if it’s big enough).

Pour in the hot cocoa packets. Blend for about 30 seconds. This step is key. When you blend, you are frothing and slightly whipping the cream to give it an incredible texture that you can’t tell if it’s thick or light. I don’t even know how to explain it other than that. It’s just pure genius.

*Optional* Make whipped cream. Make sure to add in a little vanilla with your powdered sugar and whip again until thick. Add a dollop on top of your steaming mug of cocoa and sprinkle crushed candy canes for an extra wow factor.

It’s like a chocolate cloud melting in your mouth. It’s thick and chocolatey, sweet and satisfying. I want to open up a hot cocoa shop just so we can serve this, but really, you can make this just as easily. And you should.

And when you do watch The Santa Clause and revel in the part with the hot cocoa and know that you are drinking the same wonderful, chocolatey drink. It is a countdown to Christmas must!

Dinner Tonight 10-27-14

I’m writing to you in a freshly made bed with a huge comfy sweatshirt on. One of The Chef’s sweatshirts. There is a magnificent feeling of crawling into a bed with freshly washed sheets. What feeling is that? I feel like there’s not even a word that properly describes.

It’s similar to the feeling of sinking your teeth into a slice of pizza. I’m not talking about the mass chain pizza slices. I’m talking about great pizza. There has only been a few times in my life where I have felt such utter blissful indulgence when biting into a pizza, and tonight was one of them.

I made an accelerated version of artisan bread dough/pizza dough, where I put
2 2/3 cup of warm water
1 Tbsp (yes Tablespoon) of active dry yeast
6 cups of bread flour
1 Tbsp salt

I let it rise for 1 1/2- 2 hours for the first rise. Quartered it off, used one quarter for the pizza and froze the rest in their sections.
2nd rise for 1 1/2 hours.
Preheat the oven for an hour with your pizza stones/unglazed quarry tiles in for the preheat.

The Chef made this exquisite masterpiece tonight with a garlic butter sauce, fresh mozzarella, and Brussles sprouts, broccoli, and pepperoni for toppings. We’ve made this pizza before and it’s always been a knockout but tonight he completely outdid himself.

If I was a rich girl, I would be opening up a pizzeria tomorrow so I could let you try a slice. The only enjoyment about being full, was the reminder that leftovers would be available for lunch tomorrow.

I’m just sorry you won’t be there.

Not really. More for me.

-The Wife- IMG_4510.JPG

Dinner Tonight 10-26-14

Tonight The Chef and I decided to have a little fall date night in tonight. Something that isn’t uncommon around this time of year. Nothing sounds better to me than snuggling up watching an classic “fall” movie while eating dinner next to candles and or a fire.

After one of the last warm days we’ll probably see this year, and The Child jumping into leaves with the neighborhood kids, The Chef and I turned on some Christmas music (I make him listen to it this early. I love Christmas music!!) and started doing our daily waltz around the kitchen.

Here is a peak of our view. IMG_4503.JPG
I crave monster cookies this time of year, and tonight was a perfect night to make some. The Chef calls it irony. I call it scrumptious. We have about 10 acorn squashes leftover from an event so The Chef tried to put some to use. He cut it in half, scrapped out the seeds, and added oil, cinnamon, brown sugar, and reduced maple brown ale from a previous recipe. He roasted it in the oven at 350 deg for roughly 30 minutes and 400 deg for another 40. Normally you don’t have to roast them for that long but I was baking cookies and made some homemade fries. We just figure they could stay put and keep warm. Piping hot, really.
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I can’t get enough of homemade fries. They’re easy and relatively healthy, and don’t take that long. I might go as far to say I like them better than deep fried fries. Is that proclaiming too much? Is that sacrilegious? Either way, I love em. Cut up some taters, toss them in some oil, salt and pepper them and roast on 400 deg until they’re tender. It’s up to you how crispy you want them.

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We then made burgers. Ooooh man burgers. My go to meal. If I could eat a burger for everyday for the rest of my life, and not gain an ounce, I would. It’s not really even a question.

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For our entertainment, The Chef chose the first pick of “It’s the Great Pumpkin, Charley Brown!” It’s a favorite and a tradition. We had just put The Child down for bed when we started it and changed our minds and pulled him out, convinced that he needed to experience it with us. He snuggled up next to me and helped me eat my fries. I think we gained some major parent points tonight in that kids eyes. It’s not going to become a habit though.

Since the Charley Brown movie was only 20 minutes long (and after The Child was tucked back into bed), I chose the movie Clue.

Have you ever seen the movie Clue? It’s fantastic. The game was one of my favorites growing up, and seeing it brought to life makes it that much better. I also really enjoy the old movies with slapstick, and weird humor, with just a little mystery. Like Young Frankenstein, or the Goonies. You can’t beat em. So good right??

Fall nights like this are my favorite! I’m excited to see what date night in we’ll do next :)

Ps. Any good ideas of what to do with 9 acorn squashes? Running out of ideas…

-The Everyday Chef and Wife-

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