Tag Archives: easy baking

Homemade Pizza

8 Jan

Friday Night: PIZZA NIGHT!

Growing up, my sister, brother and I would always have certain nights we’d get really excited about! Mainly, Sunday spaghetti and meatballs (The Sopranos night when it was still airing), our birthdays where we picked any meal we wanted, and Friday Night: Pizza Night. As I’ve gotten older, the typically Friday night doesn’t include Pizza anymore, but when it does, I really enjoy making it from scratch! It also helps that I just received a new Pizza Stone be Emile Henry from Crate & Barrel and was excited to use it!


I love my pizzas super cheesy with pepperoni and lots of tomato sauce! I found a great recipe on  House of Yumm for a No Yeast Pizza Dough that was easy to whip up in about 5 minutes. The best part about it, you more than likely have all of the ingredients already in you cabinet: flour, baking powder, salt, milk & butter. In the time it takes you to make the dough and pop the pizza in the oven, Seamless would’ve just processed your order, it’s that easy!


Prep Time          Cook Time          Total Time
5 min                   10 min                  15 min

Makes 1 large pizza


  • 2 1/4 Cups of All Purpose Flour
  • 1 Tbs of Baking Powder
  • 1/4 Tsp of Salt
  • 1 Cup of Milk
  • 1/4 Cup of Butter (at room temperature)


  1. Preheat the oven to 450 degrees F
  2. I used a pizza stone which does not require any greasing, but you can also use a baking sheet lined with parchment paper.
  3. In a large bowl (I used my Kitchen Aid with the dough hook attachment) combine all the ingredients and mix on low speed until one ball of dough forms. If you don’t have a mixer, you can do this by stirring with spatula, or your hands, until the ball comes together. It’s a bit of extra work, but you’ll have some killer arms!
  4. Sprinkle flour onto your rolling pin, on your hands and lightly onto the counter you’re working on. Remove the ball from the bowl and pat down to form a solid ball.
  5. Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin, roll out the dough to the desired thickness. Average is about 1/4 of an inch, but it’s not a science, it’s your preference. The thicker the dough, the longer the pizza will need to be in the over, but be careful not to make it too think that you end up burning the toppings just to cook the dough!
  6. Cover the rolled out dough with tomato sauce leaving about an inch around the edge for the crust. I blend together Rao’s Marinara Sauce with their 4 Cheese Sauce.
  7. Add the rest of your toppings! I added sliced Mozzarella cheese, pepperoni and a little grated Parmesan on top:
  8. Bake for 10 – 12 minutes on the bottom shelf of your oven until you see the crust browning and the cheese melting. Your nose is your best tool! When you start to smell the pizza, check it. Remove from the oven and allow to cool and set for roughly 5 minutes. Then, ENJOY!

As you can see, it was a success in my house!!



Pumpkin Cupcakes with Maple Frosting

28 Sep

Although the weather isn’t agreeing too much to the change of seasons, the pumpkins are on the stands and the apples are ready to be picked from the trees. This is one of my favorite seasons for baking because it’s the time of year where I get to include all the warm spices into my baking. It’s the season of cinnamon, ginger, nutmeg, allspice and so much more! All those spices that make you want to curl up in front of the fire-place and watch an old movie. I’ve been on a pumpkin kick lately and whats better than pumpkin cupcakes with cinnamon, ginger and nutmeg with a dollop of maple flavored frosting on top?

Now, you may look at what you’ll need and think “wow! That’s a lot of stuff”, but I promise it’s an easy recipe to follow and all the ingredients can be found in your local supermarket. So have fun with it and play with the flavorings, that’s the best part of fall!

What You’ll Need:

For the Cupcakes:

  • 1 Cup of All-Purpose Flour
  • 1 tsp of Baking Powder
  • 1/2 tsp of Baking Soda
  • 1/2 tsp of Salt
  • 1 tsp of Ground Cinnamon
  • 1/2 tsp of Ground Ginger
  • 1/2 tsp of Ground Nutmeg
  • 2 Extra-Large eggs – Room Temperature
  • 1 Cup of Canned Pumpkin Puree (8 ounces)
  • 1/2 Cup of Granulated Sugar
  • 1/2 Cup of Light Brown Sugar, lightly packed
  • 1/2 Cup of vegetable Oil

For the Frosting:

  • 6 Ounces of Cream Cheese – Room Temperature
  • 3 tbs of Unsalted Butter – Room Temperature
  • 1/4 tsp of Natural Maple Flavor
  • 1/2 tsp of Vanilla Extract
  • 2 Cups of sifted Confectioners’ Sugar

To Prepare:

  • Preheat the oven to 350 degrees F
  • Brush or spray the top of the muffin tins with vegetable oil and line them with paper liners


In a medium bowl, sift together  the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar and vegetable oil.

Add the flour mixture into the liquid and stir until combined. You’ll notice that the batter will begin to lighten a bit.

Divide the batter between the prepared tins. I used an ice cream scoop to make insure and even amount of batter in each cup and fill about 3/4 of the way up. Bake the cupcakes for 20-25 minutes, until a toothpick inserted in the center comes out clean. Set aside and let them cool completely.

Now for the frosting! As the cupcakes are cooling you can start preparing the maple frosting. In a large bowl, use a rubber spatula to cream together the cream cheese and butter until smooth. Stir in the maple flavoring and vanilla extract. Slowly add in the confectioners’ sugar and mix until smooth.

Once the cupcakes are completely cooled, spread the maple frosting over the top and enjoy!!

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