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I decided to divide my pizza dough in thirds and make the pie in an 8 inch cast iron pan. I used a combination of fresh mozzarella and packaged Kraft. The parm was fresh grated. Toppings consisted of mushrooms and sausage. I rolled out the dough fairly thin for deep dish, about the thickness you would expect from a normal style pizza. For the mushrooms, I chopped them up in a food processor then sauteed them (I had the processor out anyway to grate the parm). It came out pretty good although I'm going to make a note on my recipe card to hydrate the dough a little more next time I make it. I had enough for dinner and enough left for tomorrows lunch.
BevM, I love Libbies Oatmeal Coconut cookies. I haven't made them in a few years, I should put them on my to bake list.
Today I made burger buns. I also made a slightly modified version of KAF Deep Dish Pizza Dough. I plan on making pizza tomorrow and Saturday. My modifications are, I reduced the butter and salt and especially the yeast. KAF loves to load up their recipes with yeast. I am of the opinion that pizza dough should have a minimal amount of yeast. KAF calls for 2 3/4 tsp, I reduced it to 1 1/2 but I'm thinking one tsp is probably enough. I also used a combination of semolina, whole wheat and AP flours. Anyway, I let it raise for a bit at room temp and have it tucked away in the fridge now. I'll use half of it tomorrow, I'm going to make the pizza in a 10 inch cast iron pan. The recipe is for one 14 inch pizza so I think I'll be able to get two 10 inch pies out of it.
On Thursday I made Skinny Pumpkin Pie, recipe on the Betty Crocker web site. It's an oil crust that only uses 1/4 cup of oil. I've made oil crusts before, in fact they are my mainstay, I call them "good enough crusts". This crust, however, was just too little oil. It turned out a bit hard and stuck to the pie plate in spots even though I gave the plate a light spray of Pam. The filling was OK but a little soft. It tasted fine as I seasoned it my way (1 1/2 teaspoon cinnamon and a teaspoon of vanilla extract, nothing else). I don't care for traditional pumpkin pie seasoning (people who don't like pumpkin pie tend to like mine). Not a waste but I've made better.
Today I made Pumpkin Chocolate Chip Cake. I haven't made this is several years but I remember it being pretty good, a little heavy because of the pumpkin but good. It smelled pretty good coming out of the oven. I'll be serving it tomorrow. The pics are from several years ago, the last time I had made it.
