February 2014 - Garden Seeds and Honey Bees

Honey Barbecue Shredded Chicken Pizza

Shredded Honey Barbecue topping:

*6 Chicken Breasts, cooked and shredded

Sauté:

*1 small Red Onion, very thinly sliced
*2 Tablespoons Extra Light Olive Oil

*1 bottle 18 ounce Sweet Baby Ray’s Honey Barbecue Sauce

Combine the above in a bowl and add to the top of the partially baked crust.

Cheese topping:

*2 cups Shredded Mozzarella Cheese, more if desired

Pizza Crust

Proofing the Yeast:

*1 cup warm Water
*1 tablespoon Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

In a small bowl add the above ingredients, let sit until bubbly.

Whisk together:

*1/2 teaspoon Salt
*1 teaspoon Garlic Powder
*2 cups Bread Flour, more if needed

Add:

*1 tablespoon Extra Light Olive Oil

Combine the above ingredients and knead into a soft ball. Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

Note: Fold over the edge of the pizza if you like a thick Crust.

Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 10 minutes.

Recipe adapted from Taste Better from Sratch

Enjoy!

Jessica

Pumpkin Giraffe Cream Cheese Roll

Almond White Cake for Giraffe Outline

Ingredients & Supplies needed:

*1 box White Cake mix
*3 Eggs, at room temperature
*1/3 cup Water
*1/4 teaspoon Almond Extract
*1/3 cup Extra Light Olive Oil
*Resealable quart plastic bag or cake decorating bag with a medium Decorating tip
*Parchment Paper, with traced Giraffe Pattern, place tracing side facing down on baking sheet and spray the top of the parchment paper with cooking spray
*Giraffe Paper Pattern, traced onto Parchment Paper

Whisk the White Cake Mix and add the above ingredients and beat until smooth.

Pumpkin Cake Roll Wet Ingredients:

*2/3 cup canned Pumpkin
*3 large eggs
*2 teaspoons Vanilla
*1 cup Sugar

Pumpkin Cake Roll Dry Ingredients:

*3/4 cup All-Purpose Flour
*1/4 teaspoon Sea Salt
*1/2 teaspoon Baking Powder
*1/2 teaspoon Baking Soda
*1 tablespoon Pumpkin Pie Spice

Combine the pumpkin wet and dry ingredients and mix just until smooth.

Cream Cheese Filling:

*1 8 ounce package Cream Cheese, at room temperature
*6 tablespoons Butter, at room temperature
*2 teaspoons Vanilla
*1 cup Powdered Sugar, sifted

Beat the above filling in bowl until smooth.

Place the traced giraffe patterned parchment paper onto a half baking sheet. Using a resealable plastic bag with one of the corners snipped off or cake decorating bag with tip, fill the decorating bag half full of white cake batter and squeeze onto the parchment paper in the outline of each brown/orange spot, leaving the spots open.

Pre-heat the oven to 350*F. Bake for 6 minutes. Remove from oven and allow to cool while you make the pumpkin batter.

When the pumpkin batter is made spread on top of the cooked white cake and bake again for another 15-18 minutes. Remove from oven and allow to cool. Make the cheese cake filling while the pumpkin cake cools.

After making the cheese cake filling, sprinkle powdered sugar to the top of the cool, cooked pumpkin roll and place all the filling onto the middle of the cheese cake roll and spread almost to the edge. Carefully roll up the pumpkin cake length wise into a Swiss roll and wrap in plastic wrap and then foil and freeze for about two hours. Freezing makes for easy cutting, slice into 1/2-1 inch slices.

Servings will depend on the thickness of the slices cut. I cut mine about 3/4 inch, 17 slices.

Pumpkin Roll Recipe adapted from My Baking Addiction