German Chocolate Cupcakes

So the other day David bought cake mix and a can of frosting for me. So I made cupcakes! I know, I cheated using a box and all, but they're so good I don't care!

Miranda's Pizza Recipe

Matt, Miranda sent me this recipe last week when she couldn't find the recipe for BBQ'd Peaches.
I think this is what she's trying to say... ;)

Mix up some dough per her instructions.
(Thank God for mixers)

Let the dough rise... etc.

Once your dough is ready, slap it. Fling it.
Show that dough who's boss!

Pizza is, of course, usually cooked in the oven. However, with a setup like this, why not cook it on the grill?

Just brush the crust with olive oil before throwing it on the grill, then flip, brush again, and top the pizza.

The variety of toppings is endless.

Topping off our lunches.

A closer look.

BBQ Sauce, Pepperoni, Sausage, Jalapeno, Onion, Cilantro...
You get the idea.

Pizza Sauce, Pepperoni, Sausage, Onion, Black Olive, and Mushrooms.

BBQ Sauce, Genoa, Roasted Garlic, Fresh Basil, Cilantro, Fresh Tomato and Parmesan Cheese.
Delightful!

Pro Pizza Dough

Makes: 4 crusts
Total time: 1 1/4 hours or more
Preheat oven: 500 degrees with baking stone in oven
Bake: until crust is nicely browned, 10-12 minutes

Dissolve; stir in:
1 packet active dry yeast (2 1/4 t)
1 cup warm water (105-115)
1 t. honey
1 T extra virgin olive oil

Add, knead, let rise, press out:
3 cups all purpose flour
1 t. table salt

Dissolve yeast in water in the mixer bowl. Stir in honey and let stand 2-3 minutes, or until the liquid begins to bubble. Add the olive oil and stir. Add flour and salt to the yeast mixture. Use a paddle attachment just to mix, then change to a dough hook. Knead until the dough comes cleanly away from sides and clusters around the hook, about 5 minutes. Turn out dough onto a clean work surface and briefly knead by hand. The dough should be smooth and elastic; when pressed, it should slowly spring back and not feel tacky. Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and leave in a warm spot to rise for 30-60 minutes. When ready , the dough will stretch when gently pulled. Divide dough into 4 pieces; shape into balls, pulling down sides and tucking under as you work around the ball 4 or 5 times. To remove air bubbles, roll each ball under your palm until smooth and firm, about 1 minute. Cover with plastic wrap coated with nonstick spray and let rise another 30-60 minutes. Press dough out on a lightly floured surface. Turn the dough, pressing on its center, to gradually spread it to a 7-8" circle, or roll it out to 10-12" for a larger, thinner crust; press around the edge for a thicker, raised rim. Transfer to a pizza peel dusted generously with cornmeal or flour, brush dough with oil, then top.

After forming the dough balls, they can be covered and refrigerated for 1-2 days. Just punch them down again when you're ready to roll them out. If you don't have a peel, use the back of a baking sheet to transfer pizza to the heated oven stone.

Pizza without slug topping

If I had to pick only one thing to eat for the rest of my life, it would be pizza. Homemade pizza without slugs. :)

Sushi and Miso soup

Make some Sushi rice. Yes, use Kombu and season your own vinegar... then slice some Scallions, Cucumbers and Daikon radish. and the seafood of your choosing. For our purposes here, Chris and I had Shrimp, minced Clams, Tuna and Lox (cured salmon). Assemble in your favorite way.

Cheese Boy

Ethan helped me grate some Cheese today.

:p

Bacon Guacamole Burgers

So I'm working on my parent's house.
Supposedly getting it ready to sell.

A fine example of my work.

Well, my younger brother Josh comes over to their house for lunch, pretty much every day, because he works close. So last week we worked out a plan together for Bacon Guacamole burgers this week...
They turned out rather well.

Can't forget the sautéed onions!
They're in the top five as far as burger toppings go...

:)

It's what's for dinner.

But it'll do for lunch in our case.