Italian-style pizza dough and flatbread

Italian-style pizza dough and flatbread

Michael and I first shared this easy pizza dough recipe when we had just started blogging, and it’s time for an update. Since first posting it, we’ve made it numerous times, and tweaked the recipe so it’s a winner every time. We usually make the dough with our Kitchenaid stand mixer, so I’ve added those directions to the recipe below.

This Italian-style pizza dough is an easy, delicious, and versatile recipe. We’ve used it to make bbq chicken pizza (pictured above), a chicago-style deep-dish pizza, pizza spiral breads, garlic bread, and even a delicious flatbread for our savory turkey burgers. Give it a try for yourself, and let us know what delicious meals you make!

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Autumn kabocha and root vegetable stew

Autumn kabocha and root vegetable stew

The chilly weather last weekend in the Twin Cities inspired Michael and I to create this easy and delicious recipe for a fall vegetable stew. The base to the recipe is a kabocha squash, diced tomatoes, and chicken broth. We then added carrots and parsnips, which gave the stew a complex, hearty flavor. Our stew was vegetarian, but it would also be vegan with a substitution for chicken broth. It’s a perfect weekend meal, but we also found that the leftovers reheat well for a quick weekday lunch.

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Easy coconut butterscotch brownies

Easy coconut butterscotch brownies

When I decided to bake a snack tonight for Michael and myself, I knew that I wanted a quick recipe and I was craving something with chocolate in it. Brownies and bars are the perfect choice when you’re in a hurry, because they’re easy to mix up in one bowl. In fact, these brownies were in the oven within 15 minutes.

I started with a recipe for butterscotch brownies that I found in our Betty Crocker cookbook, and then made a few easy modifications — adding coconut to the batter and melted chocolate chips spread on top. The verdict? These brownies were just what we were looking for — they are simple and delicious. I’m sure that we’ll be making them often in the future.

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