This week in my kitchen (Week of March 24th)

Typing quick because the baby's fussy! :)



Made these for the first time this week - really good!

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Calzones

1 pkg. active dry yeast
1 c. very warm water
1 T. olive oil
1 tsp. sugar
1 tsp. salt
2 1/2 c. all-purpose flour

1/2 c. ricotta cheese
1 1/2 c. shredded cheddar cheese
1/2 c. diced pepperoni
1/2 c. mushrooms, green peppers, or other veggie of your choice
1 tsp. dried basil

1 egg, beaten
marinara sauce for dipping


Dissolve yeast in water; add oil, sugar, salt, and 1 cup flour and mix until smooth. Add remaining flour gradually, forming a soft, workable dough. Knead 5 minutes, until elastic. Place dough in oiled bowl and turn to coat. Cover and let rise in warm place for about 40 minutes, or until doubled.

While dough is rising, mix together cheeses, pepperoni, veggies and basil and chill in refrigerator.


Punch dough down, divide into two portions. Roll out each portion on lightly=floured surface into thin circle. Top each circle with half of the filling mixture and fold in half, pinching to seal edges. Place on baking sheet and brush tops of calzones with egg.

Bake at 375 for 30 minutes. Serve with marinara sauce on the side for dipping.

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On the baking front, my mom's birthday is this weekend, and as always, I'm making the cake! She's requested a basic white cake with my favorite chocolate butter cream frosting. Here's what I'll use, both out of my Ultimate Southern Living Cookbook. The cake is for two layers, but I usually adjust it to make three. I like nice, tall cakes!

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White Cake Supreme

3/4 cup shortening
1 1/2 cups sugar
2 1/4 cups sifted cake flour
1 T. baking powder
3/4 tsp. salt
1 cup milk
1 1/2 tsp. vanilla extract
5 egg whites

Beat shortening at medium speed until creamy, gradually add sugar, beating well.

Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition, just until blended. Stir in vanilla.

Beat egg whites at high speed until stiff peaks form. Gently fold bean egg whites into batter.

Pour batter into two greased and floured 9-inch round cake pans. Bake at 350 for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans and cool completely on wire rack.


Rich Chocolate Buttercream

2 oz. unsweetened chocolate
2 oz. semi-sweet chocolate
1 cup butter, softened
4 cups powdered sugar
1/4 cup cocoa
1/4 cup milk
2 tsp. vanilla extract

Melt chocolates together over low heat, stirring often. Beat butter at medium speed until creamy. Add melted chocolate and remaining ingredients. Beat until spreading consistency.

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