Wednesday, October 20, 2010

So I tried my new pizza stone!

Look at how pretty my pizza looks fresh out of the oven!!



Look at how the crust stuck to the stone!!!




BUMMER!! I've never used a stone before & the directions don't tell you to pre-heat the stone?? I googled it all after the fact! LOL Plus I googled on how to get the stuck crust off!

I joined a bag swap for October on My Quilting Buddies group. We were to make Lazy Girl's one hour tote.

We were to make it with what we had. So I pieced strips from a jelly roll. I forgot to cut off the 4' inches for the handles, so it's bigger than it's supposed to be.




I made a Pumpkin muffin bread with dark chocolate espresso mini cups! Yummy







Recipe is from Joy of Baking

Pumpkin Chocolate Chip Muffins:

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (75 grams) solid packed, canned pumpkin puree

1 cup (175 grams) semisweet chocolate chips

Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

Note: The batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C) oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean









6 comments:

Gene Black said...

I have one of those pizza stones too. My first job was at a pizza place so I guess I just knew to have the stone hot. (like the bottom of the stone oven. ) I have a plastic scraper that came with mine to clean it. Use no soap-just hot water and scraping with the plastic.
It helps with these stones if you put some oil on it and bake for a bit at low heat to season it.

Nancy said...

I love my pizza stone. I use it so much it just stays in the oven...lol

Melissa said...

A pizza stone sounds like a lot of fun and the pizza sure looked yummy.

Cookiebaker said...

Your pizza looks delicious!

Barb said...

I love those baking stones, I had one at one time but my husband busted it...pooey.

Love your bag.

Robin (rsislandcrafts) said...

Your pizza looks amazing! I love when the cheese gets all bubbly and crunchy. We make homemade pizza several times a month. I really should invest in a couple stones.