That thin pizza crust recipe

This is quite possibly the fastest thinnest pizza crust I have ever made and ooooh I like it!

Because, you know, sometimes life needs more quick DIY pizza in the middle of the week, yes?

Simply squoosh all the ingredients together and then let the dough ponder its future while you rummage around for the toppings and heat the oven.

Clean up the kitchen while your Non-adults add the toppings.

You put the pizza in the oven, and it will bake in about 5-7 minutes, just enough time for those same Non-adults to set the table.

If you’re as uncoordinated as I am, I think you can skip that whole parchment paper step.

Yum!

the kitchn homemade thin crust pizza

[The Kitchn]

National Geographic: Pumpkin Muffins

I keep forgetting that camera people also bake.

I was looking for camera tips for young photographers and instead landed on National Geographic’s recipes page, and of course I had to zoom in on the Pumpkin Muffins.

*drool*

I haven’t tried Nat Geo’s version yet, just so you know.

In a bit I’ll set out all the ingredients so that the kids can make a batch or two when they come home from school.

Happy happy happy fall foods and boy oh boy do I want that basket….!

That mini chocolate fondue in a muffin

Just like the mini seven-layer dip, you really have to make a mini fondue in a muffin.

1) Chop some fruit.

2) Melt some chocolate.

3) Scoop out the innards of a muffin. Save the top, eat the innards.

4) Carefully pour the chocolate into the scooped out muffin.

5) Dip fruit and eat.

6) Sigh contentedly.

7) Repeat.

Elie Ayrouth politely points out that there is no need to limit yourself to chocolate. As the muffins change, so shall the contents inside.

Spunky chili in a corn muffin? Oh boy oh boy oh boy.

[Miit Studio via FoodBeast]

Those Sew Sweet Mother’s Day Cupcakes

Writers are often told to avoid big long words when a simple short word will do.

Good, because then we can use “MOM” for these cupcakes instead of “Trust Me, People, She’s The Bestest Most Wonderful-est Mother Of Them All”.

The latter *would* allow for more cupcakes to eat, and more cupcakes to eat is always good, yes?

Check out the how-to from Family Fun while I practice my edible running stitch!

Cheap Thrills Cuisine: Blueberry Banana Loaf

This Blueberry Banana Loaf has blueberries in it!

Show your children how to make this, and…I’ll take three, please!

That part where it says to wrap in foil and cool overnight in a refrigerator? That helps make the loaf much more moister than it already will be. Then heads up: you’ll be tempted to promptly inhale the whole thing for breakfast. No worries. Grab a different flavor yogurt and pile o’ fruit and make another loaf!

Blueberry Banana Loaf [Cheap Thrills: April 25, 2012]

1. Sift 4 cups flour with 1 teaspoon salt and 2 teaspoons baking powder.

2. In a large bowl, mix 2 cups sugar and 1 cup oil for 3 minutes.

3. Beat in: 2 cups mashed ripe banana, 2 teaspoons vanilla extract, 1 cup plain or blueberry yogurt, 4 eggs. Mix until well combined.

4. Add dry mixture into wet in two or three stages.

5. Fold in 2 cups blueberries and zest of 1 lemon. Fill two greased loaf pans 2/3 full with mixture.

6. Bake at 350 °F / 177 °C for 50-60 minutes or until inserted knife shows clean.

7. Cool 10 minutes. Wrap in foil and cool overnight in refrigerator.

Those vegan peanut butter and chocolate scones!

I do so very much like it when friendly people recommend peanut butter and chocolate chip scones for breakfast.

No no no, not for breakfast every day. That’s unhealthy.

Try every other day.

I’m hoping your family has already discovered that scones are maddeningly easy to make, and eating them is an even less complicated process. No? Not yet? Go ahead, for your next family brunch, I double dog dare you to prove me wrong.

Check out Roxana’s Home Baking PB and C scone recipe and other drool-inducing recipes!

Also: Mini scones? Whee!

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