Recipes
Journal
Shopping8 weeks ago
Made with GF Focaccia for Mother's Day 2026 - was a hit (although I found the lemon zest to be a little strong). Bought the pepperoni from amazon - was a lot for the dip so we did not end up adding all of it when serving
recommend 2 focaccia loaves next time or supplemental crackers.
recommend 2 focaccia loaves next time or supplemental crackers.
8 weeks ago
Made for Mother's Day 2026 with ricotta pepperoni dip. A big hit - needs a lot of herbs in the crust (used black pepper, fresh thyme, and fresh oregano). Takes the whole 2.5 hrs but would DEFINITELY make again
NOTES:
1) Warm Water = 72-75 degrees F
2) King Arthur site has weights for various ingredients (e.g., 1 tsp baking powder = 1/8 oz = 4 grams)
3) KA GF All purpose flour is not the measure for measure one. 1 box = 25g short for 2 focaccias... Could be tested with measure for measure or with their GF bread flour
NOTES:
1) Warm Water = 72-75 degrees F
2) King Arthur site has weights for various ingredients (e.g., 1 tsp baking powder = 1/8 oz = 4 grams)
3) KA GF All purpose flour is not the measure for measure one. 1 box = 25g short for 2 focaccias... Could be tested with measure for measure or with their GF bread flour
8 weeks ago
Didn't really follow this recipe but vaguely.
ADDED - snap peas, garlic / onion powder, smoked paprika, smoked chipotle powder, thyme, cooked potatoes (to potato salad consistency)
CHANGES - GF flour, cooked rotisserie chicken, no pie crust, no celery seed (obviously)
baked in 9x13 pan and for 20 min to get bubbly (could use less)
ADDED - snap peas, garlic / onion powder, smoked paprika, smoked chipotle powder, thyme, cooked potatoes (to potato salad consistency)
CHANGES - GF flour, cooked rotisserie chicken, no pie crust, no celery seed (obviously)
baked in 9x13 pan and for 20 min to get bubbly (could use less)
12 weeks ago
Added from Eric's google doc recipe (which has photos) from his birthday party.... In 2026, we used the King Arthur GF bread flour which worked marvelously. (did NOT work in the past with a GF non-bread flour mix)
NOTES:
1) "warm milk" is 70-85 degrees
2) we might have added a small amount of xanthan gum to the GF dough
3) reminder to do windowpane test for elasticity.
4) when proofing, placing the ziploc bag next to the hot water kettle has worked well. As it was winter, we've heated up the kettle and opened the lid twice in the 45 min proof to create the warmer environment
5) if making GF dough, you need to work the dough more before filling it/ after proofing so that it doesn't fall apart when you add the filling.
NOTES:
1) "warm milk" is 70-85 degrees
2) we might have added a small amount of xanthan gum to the GF dough
3) reminder to do windowpane test for elasticity.
4) when proofing, placing the ziploc bag next to the hot water kettle has worked well. As it was winter, we've heated up the kettle and opened the lid twice in the 45 min proof to create the warmer environment
5) if making GF dough, you need to work the dough more before filling it/ after proofing so that it doesn't fall apart when you add the filling.
12 weeks ago
Made for Emilia -- We really liked this soup but it is a little bit "trust the process" as it really comes together with the lemon and toppings... Modifications included 1) sub 1/2 the water for chicken broth and 2) add smoked chipotle powder with the cauliflower instead of as a topping