New England Greek Style Pizza

In every New England town that has at least a stop light, there is a House of Pizza. Most of these House of Pizza's are run by Greek families. New England Greek Style Pizza is different from New York Style or Chicago Style pizza because of its sweet pizza sauce, buttery crust, and mozzarella cheddar cheese blend!

Ever since I was a little kid my dad and I would drive around New Hampshire trying different pizza places. We pretended we were "pizza critics". We had strict guidelines that we judged pizza by. First of all the crust had to be crispy and not floppy, secondly, the pizza had to have the correct topping to sauce ratio (too many toppings makes pizza soggy!) and finally, the cheese has to be slightly browned and melted all the way!

Here are the Ingredients you'll need for this recipe:

Pizza Dough:

2 1/2 - 3 cups bread flour
1 1/4 cup warm water
2 tbs extra virgin olive oil
2 1/4 tsp yeast + pinch of sugar
2 tsp garlic powder
1/4 tsp salt
Butter for crust
Shortening for pan

Toppings:

1 cup of tomato sauce
1/2 cup mozzarella cheese
1/2 cup extra sharp cheddar cheese
Pepperoni
Basil Pesto

Jamie's Bitchin' 20 Minute Pizza Sauce:

12oz tomato paste
1 medium tomato
2 cups water
4 tsp dried onion
3 tsp sugar
2 tsp dried basil
2 cloves garlic minced
1 tsp dried oregano
1 tsp rosemary
1 tsp red pepper flakes

Instructions:

The first step to making the best New England Greek Style Pizza is proofing your yeast. You'll want to add 2 1/4 teaspoons of yeast and a pinch of sugar into 1/4 cup of warm water. Mix the yeast and sugar into the water until it dissolves. Let it sit for about 15 minutes, until it's foamy and bubbly.

While your yeast is proofing add 2 1/2 cups of bread flour into your stand mixer. Mix in a teaspoon of garlic power and a 1/4 teaspoon of salt. After your yeast has proofed add it to your flour mixture. Next you add in 2 tablespoons of extra virgin olive oil and start mixing the dough with your dough hook attachment. Slowly add in a cup of water. If your dough looks a little too sticky slowly add a little more of flour. Let your dough knead on medium/low for 10-15 until dough is smooth and supple.

Let your dough rise for about 90 minutes. It should be doubled in size. Punch it down and form it into another ball. This is enough dough for 2 14" pizzas. Cut the dough in half. I usually save half my dough in the freezer for an easy midweek meal. Let your dough ball rest for another 30 minutes. While the dough is resting grease your 14" pizza pan. Use shortening! I swear by greasing my pizza pans with shortening. When it bakes it fries the crust and comes out so crispy and so good! Once pan is greased pre-heat your oven to 475 degrees and start making your pizza sauce.

When I make homemade pizza I always make my own pizza sauce. New England Greek Style pizza has a very sweet sauce. I call this pizza sauce: Jamie's Bitchin' 20 Minute Pizza Sauce! Wow I just said pizza and sauce a lot! this sauce is super easy to make and so incredibly good. The first thing you wanna do is add 12 ounces of tomato paste into a medium sauce pan with one fresh diced tomato and 2 cups of water. Add in all your spices, don't forget your sugar and red pepper flakes! Mix it all together. Over medium heat let the sauce come to a boil. Once it comes to a bowl turn it down to low and let it cook for 10-15 minutes.

Now that our dough is ready and our sauce is all made it's time to start assembling the pizza. Put your rested dough in the middle of your pizza pan and gently stretch the dough to the edges of the pan. Dock your pizza dough with a fork all around your pizza to help prevent air bubbles. Next I like to brush butter around the edges of the crust. Then add your pizza sauce and cheese. Use mozzarella and extra sharp cheddar cheese. Add your desired toppings. I used pepperoni and some basil pesto. Don't go to heavy or your pizza will be soggy.

Bake your pizza in your pre-heated oven for 8 minutes or until pizza crust is golden brown. Let your pizza cool for 10 minutes before cutting. I hope you enjoy a taste of New England and have fun with this recipe.

Chocolate Caramel Dream Cake

Well, I'm off from work for a couple weeks until I start my new job at a home health care agency so why not spend my mini vacation baking and visiting my sister and her family! My sister, Bakeaholic Mama, always teaches me great tips and baking "hacks" every time I go down to visit her. Everything from cracking an egg the right way, not creaming butter with a whisk, and fixing collapsed meringue. I always have a habit of doing everything the hardest, most inconvenient way.

I am the messiest baker of all time. My sisters kitchen yesterday was covered in cocoa powder and chocolate batter. I even found some batter stuck to my butt. Apparently I sat in it at some point yesterday. Not only was I there trashing her kitchen, my 4 year old niece, Maddie, was doing "experiments" with melted chocolate, chocolate milk and sprinkles. I'm sure you can imagine the disaster the two of us created.

I decided to make a Chocolate Caramel Cake for National Chocolate Cake Day! This recipe was adapted from Martha Stewart's Dark Chocolate Cake recipe. The cake came out dense and in my opinion wasn't moist enough or chocolaty enough. My husband on the other hand loved this cake! The frosting was by far the best part! You cannot go wrong with Meringue Buttercream! it has the best velvety texture.

I definitely think this recipe needed more buttermilk and maybe some melted chocolate in it for a moister crumb and richer flavor. Overall, I had a great day making it and who doesn't like chocolate cake? It's freaking chocolate! I know my adorable niece and sister had fun helping me in the kitchen too!

Chocolate Caramel Dream Cake
Recipe adapted from Martha Stewart and Bakeaholic Mama

Cake Ingredients:

1. Cup unsalted butter, room temperature 2. 1/2 cup unsweetened Dutch-process cocoa 3. 2 cups King Arthur Cake Flour 4. 1/2 teaspoon baking powder 5. 1/2 teaspoon baking soda 6. 1/2 teaspoon salt 7. 1 tbs Buttershots Liqueur 7. 1 1/2 cup packed light brown sugar 8. 2 large eggs, 2 large yolks, room temperature

Chocolate Meringue Buttercream Frosting Ingredients:

5 large eggs, room temperature
1/2 cup brown sugar 1/4 cup granulated sugar 1/3 cup buttershot liquore 1/4 tsp kosher salt
2 cups dark chocolate melted 1 cup of unsalted butter, room temperature

Caramel Ingredients: 

1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 tsp salt
1 vanilla bean, scraped
1/4 cup heavy cream

Directions:

1. Preheat oven to 350. Grease two 8-inch round cake pans, dust with cocoa, tapping out extra left in pan. Set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.

2. In a large bowl cream butter together sugar. Add eggs and yolks, one at a time, mixing well. Mix in chocolate and Buttershots Liquore. Add flour mixture in three parts and buttermilk in two, mixing until smooth. 

3. Divide batter between pans. Smooth the top with offset spatula. Bake until a toothpick inserted in center of the cake comes out clean about 40 to 45 minutes. Cool cakes in pans for about 15 minutes and then run a knife around the edge of the pans then put cakes on drying rack to cool completely.

For the frosting:

1 . place sugars, Buttershot Liquore, and salt in a small sauce pan, heat until it comes to a low boil and all the sugars have dissolved. Set aside to cool to room temperature.

2. Whip egg whites on high speed until they form soft peaks. Slowly drizzle in the sugar Buttershots syrup while whipping on medium high speed. Continue whipping until you form stiff shiny peaks. Melt chocolate chips and cool to room temperature.

3. Cut butter into small pieces and drop in one piece at a time while whipping on medium high speed. Once all the butter has been added, continue to whip until it is fluffy and smooth. It should be thick and stick to the beaters.

4. Gently fold in cooled chocolate into buttercream

For the caramel:

1. heat sugar, sale and butter on low heat until it reaches the soft ball stage 
2. Remove from heat, mix in the vanilla bean, and allow to cool for about 5 minutes. 
3. Whisk in heavy cream until smooth. Set aside to cool to room temperature.

Assembly: 

1. Level cakes so they are flat on the tops and bottoms, spread one layer (about a 1/4-1/2 inch thick) across the top of one of the layers. Place second layer on the top. Frost the entire cake, using all of the frosting.
2. Pour cooled caramel over the center of the cake, using a spoon to guide it to drip down the sides.
3. Pipe frosting around the edge of the cake top with chocolate sprinkles. 

Chocolate Eclairs with Vanilla Custard Filling

It's been rough week especially because of the passing of my amazing aunt. She was a talented artist and beautiful person. My dad took the news especially hard. He told me stories about how he first moved to New Hampshire and lived with my aunt and uncle. Sometimes I see my dad as, well, my dad. I forget he has a past that I'm not apart of.

When my dad tells stories it's like reading your favorite adventure novel. The only thing is, it's not fiction and I think he exaggerates (just kidding Dad). I thought I had a wild youth, but its nothing compared to his. My dad hopped a Greyhound Bus when he was 18 and went all the way from Michigan to White River Junction VT, where he lived with his brother and sister-in-law. My dad showed me pictures of him with feathered hair and a jean jacket and boy did he THINK he was cool ;)

My dad also told me about my aunt who passed away and showed me pictures of her and her amazing pieces of art. One of my favorites was an oil painting she did of my dad's favorite fishing spot on Lake Champlain. I spent many summers as kid catching catfish and bass with my dad at this spot.

After reminiscing and hearing stories. I decided I'd make my dad one of his favorite desserts: Chocolate Eclairs! Obviously food isn't going to fix the grieving, but there's nothing like comfort food when you're feeling down.

First things first preheat your oven to 400 degrees and lets make the Pâte à Choux.

Chocolate Éclairs With Vanilla Custard Filling 

adapted from Bakers Royale and Epicurious

Pâte à Choux

• 1 cup of water
• 8 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 1/2 cups all purpose flour
• 3 eggs plus 2 egg whites

1. Place water, butter, sugar in a saucepan and bring to a boil over medium heat.  Remove pan from stove then add flour and stir until combined. Return the pan to the stove, over medium heat, stir until dough forms a ball at the center of pan. Transfer the dough to stand mixer bowl and let rest for 5 minutes.
2. Fit the stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until combined before adding the rest of the eggs and egg whites. Dough should be smooth. Keep mixing until all lumps are gone.
3. Place dough in a pastry bag. Pipe 12 (4-inch) lines, two inches apart onto parchment lined pan or greased pan. Bake 18 minutes or until golden brown. Let cool on drying rack. While your pastries are baking and cooling start making the Vanilla Custard

Vanilla Custard

• 3 cups milk
• 8 egg yolks 
• 2/3 cup sugar
• 1/4 cup cornstarch 
• 1 tbs of butter room temperature 
• 1 tsp vanilla   

1. Heat milk in a sauce pan until hot. Do not boil. 

2. While the milk is heating mix together the egg yolks, sugar, and cornstarch in a heat proof bowl. Add hot milk into the yolk mixture a little bit at a time constantly whisking. Once all milk has been added to egg mixture transfer back into sauce pan. Turn heat to medium low and cook until thickened, constantly mixing, approximately 6-8 minutes.

3. Once custard had thickened immediately push it the through a fine-mesh sieve into a bowl. Mix in the butter and vanilla. Chill in the refrigerator for 1 hour. 

Chocolate Ganache  

• 8 ounces semi-sweet chocolate chips
• 1/2 cup of heavy cream

1. melt chocolate chips in heavy cream on top of a double boiler over simmering water. Mix occasionally. Cook until smooth and warm. 

Assembly

1. Put your custard into a pipping back with a Bismark tip. Push the Bismark tip into the middle of the pastry, filling it with custard.

2. Dip pastries into chocolate ganache and top as desired. I used coconut, almonds, sprinkles and whatever fruit I had in the fridge!

3. eat and enjoy