Small-Batch Chocolate Ice Cream

A nice, simple, creamy chocolate ice cream, just right on its own or perfect to swirl with another flavour.

• 1/4 C + 2 Tbsp cocoa powder
• 1/4 C sugar
• 2 Tbsp + 2 tsp packed dark brown sugar
• pinch salt
• 1/2 C whole milk
• 1 C heavy cream
• 1 tsp vanilla

1.  In a medium bowl, whisk together the cocoa, sugar, and salt.  Add the milk and whisk to combine until the cocoa, sugars, and salt are dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1-2 hours.
2.  Process mixture in ice cream maker until soft, creamy texture is achieved.

Robyn's notes: I don't often pick up chocolate ice cream, because I find it too one-note.  This, however, I quite enjoyed, and since it's a small batch, I didn't have time to get tired of it.  Use this recipe with the recipe for Peanut Butter Ice Cream to make a great swirl.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Coconut-Lime Chicken & Snow Peas

During the winter and over the holiday season, many of us eat a lot of rich, heavy meals.  Come January, a lighter entree is often very welcome.  This dinner salad is a good choice for those trying to keep to resolutions to eat more greens.

• 1 C "lite" coconut milk
• 1/4 C lime juice
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 8 oz chicken tenders
• 4 C shredded romaine lettuce
• 1 C shredded red cabbage
• 1 C sliced snow peas
• 2 Tbsp minced red onion
• 3 Tbsp minced fresh cilantro (optional)

1.  Preheat oven to 400°F.  In an 8 inch square glass baking dish, whisk coconut milk, lime juice, brown sugar, and salt.  Transfer 1/4 C of this dressing to a large bowl and set aside.
2.  Place chicken in baking dish; bake until cooked through, about 20 minutes.
3.  Meanwhile, add lettuce, cabbage, snow peas, onion, and cilantro if using to the large bowl with the dressing; toss to coat.  Divide between two plates.
4.  Transfer the chicken to a cutting board and thinly slice.  Arrange the chicken slices on top of the salads.  Drizzle 1 Tbsp of the cooking liquid over each of the salads.

Robyn's notes: dinner salads are a challenge for me, because they include so many ingredients that I can't have.  This was a pleasant surprise, because the chicken was really good--I'd eat it with couscous or rice happily.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Small-Batch Simple Vanilla Ice Cream

Sometimes a smaller household wants just enough ice cream for one dessert, without any left over to tempt you the next day.  Since the man of the house gave me an ice cream maker for Christmas, my test of the equipment was this small batch of simple vanilla ice cream.

• 1/2 C whole milk
• 1/4 C + 2 Tbsp sugar
• pinch salt
• 1 C heavy cream
• 1/2 Tbsp vanilla

1.  In a medium bowl, use a hand mixer on low speed or a whisk to combine milk, sugar, and salt until the sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1-2 hours or overnight (can be made ahead and refrigerated up to 3 days).
2.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, 15-20 minutes.  If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours (do not freeze in ice cream maker's freezer bowl).

Robyn's notes: very simple and straightforward, and I was pleased with the results.  I'm happy with the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (ICE-21): there's no real assembly involved, just a power button and no display, it does the job successfully.  The freezer bowl does take up quite a bit of space in our freezer, which is unfortunate, especially considering that I have a Zoku pop maker also taking up space in there, but I can accept that.  Additionally, if I want to make more than one recipe at a time (or more than one large batch), I'd need to buy additional freezer bowls or wait several hours between batches, as the freezer bowl must be completely frozen before each use.  It refroze quickly, though, was freezing up as I tried to wash it.  This simple vanilla ice cream recipe is good, it's creamy and has a good taste of vanilla, but it's not exactly what you'll get in stores (obviously).  There is a tendency to coat the tongue and the spoon with cream, so a custard-style vanilla recipe would be the way to go if you don't care for that.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cookie Butter Treats

One batter of only three ingredients makes two different treats!

• 1/4 C + 2 Tbsp chocolate cookie butter
• 1 egg
• 1/4 C + 1/2 Tbsp flour

1.  Preheat oven to 350.  Combine cookie butter and egg thoroughly, stir in flour until incorporated.
2.  For cookies: spoon onto parchment-lined baking sheet in rounds.  Bake for 8-10 minutes, immediately move to cooling rack.  If desired, frost underside of half the cookies and top with the other half, making sandwich cookies.
3.  For cupcakes: spoon into cupcake liners.  Bake for 15-18 minutes, cool in pan for 2 minutes before moving to cooling rack.  Frost when completely cooled.

Robyn's notes: The cupcakes are pretty dense, so feel free to drop a maraschino cherry into the center, if desired.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chocolate Cookie Butter

You don't know what you're missing until you've tried it!

• 1/2 C milk
• 2 Tbsp butter
• 1 Tbsp sugar
• 2 tsp unsweetened Dutch-process cocoa powder
• 12oz Oreos (about 30 cookies)

1.  In a large saucepan heat and stir the milk, butter, sugar, and cocoa over medium heat until milk is warm and sugar is dissolved; cool.
2.  Place cookies in a food processor or blender; cover and process or blend until coarsely ground.  With machine running, gradually add milk mixture, stopping to scrape container as needed.

Robyn's notes: this is great over toasty bread or bagels, shortbread, pound cake, fruit, or used as frosting.  Of course, it's also fantastic just on a spoon!  You can use flavored Oreos, such as peanut butter or mint, very successfully.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Pancakes

Time for breakfast!

• 1 1/4 C gluten-free baking flour
• 1 1/2 Tbsp brown sugar
• 1 Tbsp corn-free baking powder
• 1/4 tsp salt
• 3/4 C dairy-free milk
• 1/2 C water
• 1 1/2 Tbsp sunflower oil
• 1/2 tsp vanilla extract

1.  In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.  Add milk, water, oil, and vanilla.  Stir until just combined, being careful not to overmix.
2.  Heat a medium skillet over medium-low heat.  Coat with cooking spray or oil.  Add 1/4 C of batter to pan.  Flip pancake when bubbles appear in center and underside is golden brown, repeat on other side.  Continue with remaining batter, serving warm.

Robyn's notes: because of the homemade baking powder, these will not rise as high as standard pancakes, so you're unlikely to get that thick white edge we're all used to seeing.  If corn is not a problem for you, feel free to use store-bought baking powder, and your edges will be less lacy.  These pancakes are best when made small.  Instead of having a short stack of wide pancakes, have a higher stack of petite ones!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Instant Pot Hard-Cooked Eggs

I'm not breaking any new ground with this one, but having it here will help me remember the adjustments I made for yield and elevation.

• 1/2 C water
• 6 large eggs

1.  Pour water into the inner pot of Instant Pot.  Insert steam rack, handles up, into the pot.  Carefully set eggs, in a single layer, on the rack, and place the inner pot into the cooker.
2.  Close and lock lid of Instant Pot.  Turn the steam release handle to "sealing" position.  Press "Manual" and cook at High Pressure 9 minutes.
3.  While eggs cook, fill a large bowl with cold water.  When time is up, immediately open the cooker using Quick Pressure Release.  Transfer eggs to cold water to stop the cooking process.  Cool completely and store in refrigerator.

Robyn's notes: this is the only way I make hard-cooked eggs anymore, and I've been making tons of them since I started doing it this way.  It's quick, I don't have to stand watching for the water to boil, and they cook exactly the way I want them to.  I've also found that they've been peeling more easily than hard-boiled eggs, but that could be more a function of the eggs themselves than the cooking process.  I fill the bowl with water and place it in the fridge while the eggs are cooking, so I don't have to bother with ice, taking it out just before the time is up.  Remember that 9 minutes is the cooktime for my altitude, sea level will be lower (though not by much).  Experiment to find your perfect time.

For my IP Mini, it's 3/4 C water and 7 minutes.

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Allergy-Free Chocolate Cupcakes

Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.

• 1/2 Tbsp ground flax seeds (flaxmeal)
• 1 Tbsp + 1 tsp warm water
• 1/2 C gluten free flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 rounded tsp xanthan gum
• 3 Tbsp vegan butter
• 1/4 C water
• 1 Tbsp + 1 tsp cocoa powder
• 1/4 C + 2 Tbsp sugar
• 2 Tbsp dairy-free sour cream

1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Peppermint Frosting

Easily changed to other flavours, this makes just the right amount for a few cupcakes!

• 1 Tbsp + 1 tsp vegetable shortening
• 1/2 C allergy-free powdered sugar
• 1/2 Tbsp dairy-free milk (almond, rice, soy, etc.)
• 1/4 tsp peppermint extract

1.  In a small bowl, beat shortening with whisk or fork until light.  Gently mix in powdered sugar until well combined.  Add milk, a bit at a time, and beat together until desired consistency.  Mix extract in completely.

Robyn's notes: change the extract to change the flavour, but be sure to check for hidden allergens in your extract choices: some may contain gluten or corn.  To make vanilla frosting without using extract, scrape the "caviar" from a vanilla bean and stir it into the milk before adding that to the bowl.  If you haven't ground the sugar very well when making your powdered sugar, there might be a slight grainy texture to this frosting, but if you've gotten a nice fine grind this will come out exactly like the standard homemade frostings.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Baking Powder

I know, it's astonishing that baking powder is yet another place that corn hides.  But corn starch is there to stop the clumping, so many baked goods are a problem for those with corn allergies. 

• 2 Tbsp cream of tartar
• 1 Tbsp baking soda
• 1 Tbsp tapioca starch

1.  Combine all ingredients, mix together thoroughly.  Store in an airtight container and use as needed.

Robyn's notes: This can be easily sized up, just maintain the ratio of the ingredients.  Give the container a good shake before using, just to be sure it's properly mixed.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Powdered Sugar

Corn-free powdered sugar, used just like store-bought, no need to adjust your recipes to use it!

• 1 C sugar
• 1 Tbsp tapioca starch

1.  Combine sugar and starch in a blender or spice grinder.  Process for 1-2 minutes, until consistency of light powdered sugar.  Store in an airtight container or zip-top bag.

Robyn's notes: this is very easy and quick.  If using a spice grinder or coffee grinder, it'll have to be done in batches, but in the blender it can all be done at once.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Barbecue Chicken Stromboli

Taking advantage of a few of our made-ahead items makes this go quickly!

• 1 portion Pizza Dough, thawed if frozen
• 1 portion Shredded Chicken Base, thawed
• 3/4 C barbecue sauce
• 1/3 C chopped red onion
• 1/3 C chopped green pepper
• 2 Tbsp chopped sweet pickles or banana peppers (optional)
• 1 C shredded Monterey Jack cheese with peppers
• 1 egg, lightly beaten
• 1 Tbsp water

1.  Line a baking sheet with parchment paper; set aside.  Roll Pizza Dough into a 10"x12" rectangle.
2.  For filling, in a medium bowl combine Shredded Chicken Base, barbecue sauce, red onion, green pepper, and pickles if desired.  Spread filling on dough to within 1 inch of the edges.  Sprinkle with cheese.  In a small bowl combine egg and water; brush some of the egg mixture on edges of dough.  Roll up the rectangle; pinch dough to seal seams and ends.
3.  Place loaf, seam side down, on prepared baking sheet.  Brush with more egg mixture.  Cover loosely with cling film.  Let rise in refrigerator overnight.
4.  Preheat oven to 375ºF.  Remove cling film from loaf.  Using a sharp knife, cut a few slits in the top of the loaf for steam to escape.  Bake 30-35 minutes or until golden.  Cool slightly.  Cut into slices to serve.

Robyn's notes: I ought to have put more effort into pressing/rolling the dough into the right size rectangle, this was really bulging to burst.  But it was still tasty, and because of the overnight rest it just went straight into the oven to be served for dinner.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cajun Chicken Pasta

Not only does this move quickly by using another batch of the chicken and the cheese sauce that we made earlier, but it's another recipe that can be made ahead and frozen, ready to thaw, cook, and serve! 

• 3 oz dried bow tie pasta
• 1 portion Cheese Sauce
• 1 portion Shredded Chicken Base
• 1/2 C frozen sweet pepper and onion stir-fry vegetables
• 1/4 C milk
• 1/3 C chopped roma tomato (one small)
• 3/4 tsp Cajun seasoning
• 1 clove garlic, minced
• 1/4 tsp dried thyme, crushed
• 1/3 C panko bread crumbs
• 2 slices bacon, cooked, drained, and crumbled
• 1 small clove garlic
• 1/8 tsp paprika
• 1/2 C shredded Cheddar and Monterey Jack cheese

1.  Preheat oven to 350°F.  Cook pasta according to package directions; drain.  Rinse with cold water until cool; drain again.  In a large bowl combine cooked pasta, Cheese Sauce, Shredded Chicken Base, frozen stir-fry vegetables, milk, tomato, Cajun seasoning, 1 clove minced garlic, and thyme.  Transfer pasta mixture to a 1-quart rectangular baking dish.
2.  For crumb topping, in a food processor or blender combine panko, bacon, 1 clove garlic, and paprika.  Cover and process until fine crumbs form.  Sprinkle shredded cheese and crumb topping on casserole.
3.  Bake, covered, for 30-35 minutes.  Uncover and bake 5-10 minutes more, or until heated through and golden.  Let stand 15 minutes before serving.

To make dish ahead: Prepare through Step 1.  Cover dish with foil, place entire dish in resealable freezer bag.  Seal and freeze up to 2 months.  To serve, thaw in refrigerator overnight, Preheat oven, and follow steps 2 and 3.

Robyn's notes: I really quite enjoyed this, and would definitely have it again.  If desired, you can add hot sauce when combining the main ingredients, that would make it too much for my taste.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chicken Pot Pies

Since we've made several components ahead of time, this goes together in a blink!

• 1 1/2 C frozen mixed vegetables (beans, corn, carrots, and peas)
• 1 portion Shredded Chicken Base, thawed
• 1 portion Cheese Sauce
• 1/2 Tbsp snipped fresh thyme
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 recipe Pastry Dough

 1.  Preheat oven to 425°F.  For filling, in a large bowl combine frozen mixed vegetables, Shredded Chicken Base, Cheese Sauce, thyme, pepper, and salt.  Divide filling between two 10oz ramekins or custard cups.
2.  Divide Pastry Dough into two portions.  Roll each into a 6-inch circle (or size needed to top your baking dish).  Place pastry circles on filling.  Turn edges under, crimp as desired.  Using a sharp knife, cut a small cutout or a few slits in each pastry top to allow steam to escape.
3.  Place pot pies on a baking sheet and bake at 425°F for 30 minutes or until golden and bubbly.

Robyn's notes:  Nice and quick, and our pastry dough works quite well in this recipe.  Remember to use an unsweetened pastry dough here.  To make pot pies ahead, complete step 1, then cover with cling film and refrigerate until ready to bake.  Remove cling film and follow remaining steps.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chicken Enchiladas

Once you've prepared by making the chicken base and cheese sauce, assembling these tasty enchiladas takes no time at all!

• 1/2 of a 15oz can navy beans, rinsed and drained
• 1 portion Shredded Chicken Base
• 1 portion Cheese Sauce
• 1 C shredded 4 cheese Mexican blend
• 1/2 of a 4oz can diced green chile peppers, drained
• 4 flour tortillas, 8inch

1.  Preheat oven to 375°F.  Coat rectangular baking dish with cooking spray.  For filling, in a medium bowl combine beans and chicken.  Stir in half of cheese sauce, half of the cheese, and the green chiles.
2.  To assemble enchiladas, place about 1/2 C of filling on each tortilla.  Roll tortillas and place, seam side down, in baking dish.  Top enchiladas with the remaining cheese sauce and sprinkle with remaining cheese.
3.  Bake for 30-35 minutes, or until heated through.  If needed, cover loosely with foil the last 10 minutes, to prevent overbrowning.  If desired, serve with chopped tomato, fresh cilantro, and/or sour cream.

Robyn's notes: to make these ahead, follow instructions through step 2.  Then cover baking dish with foil or cling film, and place entire dish into a resealable freezer bag.  Seal and freeze up to 3 months.  To serve, thaw in the fridge overnight.  Preheat oven, remove bag, cling film/foil, and follow instructions in step 3.  These were pretty good, though I'm not giving them 4 stars because I can't eat beans or chiles, so I had to do a lot of picking things out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cheese Sauce

After making a batch of this, several other recipes will go like lightning!

• 2 Tbsp butter
• 1/4 C finely chopped onion
• 1 clove garlic, minced
• 2 Tbsp flour
• 1/8 tsp pepper
• 1 1/2 C milk
• 1 1/2 C shredded 3-cheese blend

 1.  In a medium saucepan, melt butter over medium heat.  Add onion and garlic; cook 4-5 minutes or until onion is tender, stirring occasionally.  Stir in flour and pepper; cook and stir for 1 minute.  Gradually stir in milk.  Cook until sauce is thickened and bubbly, stirring frequently.  Add cheese, stirring until melted.
2.  Place cheese sauce in 1 Cup portions in airtight containers.  Cover and store in the refrigerator up to 3 days.

Robyn's notes: a simple and straightforward cheese sauce, made particularly nice by the addition of garlic.  This sauce makes Chicken Enchiladas, Chicken PotPies, and Cajun Chicken Pasta go much faster on those days you don't have time, and can easily be used to make mac n cheese just by stirring cooked pasta into it and baking.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Shredded Chicken Base

Keep portions of this in the freezer, and you'll have endless options for last-minute meals!

• 7 lbs boneless, skinless chicken thighs
• 1/4 C lemon juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp dried thyme, crushed
• 1 tsp paprika
• 1/2 tsp pepper

1.  Preheat oven to 400°F.  Line two large baking pans with foil, and place chicken thighs in prepared pans.  Drizzle with lemon juice and oil.  In a small bowl, stir together salt, thyme, paprika, and pepper.  Sprinkle seasoning blend over chicken.
2.  Roast, uncovered, for 25-30 minutes, or until chicken is no longer pink in center.  Remove from oven and let cool 10-15 minutes.  Using two forks, pull chicken apart into shreds.
3.  To store, place shredded chicken in 1 Cup portions in airtight containers or freezer bags.  Cover and store in refrigerator up to 3 days or freeze up to 3 months.  If frozen, thaw in the fridge overnight before using.

Robyn's notes: an easy way to keep the freezer stocked, using chicken thighs keeps the meat from drying out the way chicken breasts can.  If preferred, you can use bone-in chicken thighs, but if so, you'll need to remove the skin before starting, and remove the bones after roasting (before shredding).  Bone-in chicken will also need another 5-10 minutes in the oven.  Use this prepped chicken for multiple other recipes on the site, and watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Make-Ahead Chicken Cordon Bleu Casserole

Utilize leftovers and spend a little bit of time prepping ahead, and you can have this casserole in the freezer, ready and waiting for you to throw it into the oven on one of those too-busy nights! 

• 2 C cooked chicken, diced or shredded
• 2 large slices deli ham, roughly chopped or torn
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 tsp ground mustard (see note, below)
• 1/8 tsp salt
• dash pepper
• 3/4 C milk
• 3 large slices deli swiss cheese
• 1/2 C breadcrumbs

1.  Spray inside of small oven-safe casserole dishes or cocottes with cooking spray.  Spread chicken evenly along bottom of each.  Sprinkle ham evenly over tops. 
2.  In a small saucepan, melt butter over medium-high heat until just bubbling.  Add flour and seasonings, whisk until fully incorporated, being careful not to burn.  Add milk all at once.  Continue whisking until flour is fully incorporated and sauce has thickened, about 3-4 minutes. 
3.  Pour white sauce over chicken-ham mixture in each casserole dish.  Top with slices of cheese, tearing or cutting to shape if necessary. 
4.  Cover with container lid or foil.  Casseroles can be refrigerated for a day or frozen for a few weeks.  To bake: remove from fridge or freezer and place on counter to start thaw.  Preheat oven to 350°F.  Remove lid from dish and top casserole with breadcrumbs.  Bake at 350°F for 25-30 minutes, or until heated through (if starting from frozen, this may take longer).  

Robyn's notes: if I were making this again, I would change the white sauce a bit.  I would leave out the ground mustard and after adding the milk would stir in a Tablespoon of Dijon mustard.  I felt like the finished dish was simply missing something, and I find that Dijon in chicken cordon bleu helps add the needed depth.  Italian breadcrumbs will taste best, if you only have plain you can add Italian seasoning and some dessicated grated Parmesan cheese (in the green plastic container, you know what I mean).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Fast Fruit Pie

If you've kept a batch of our make-ahead pie/tart dough in the freezer, you can use it to throw together this quick pie, using frozen fruit! 

• 1 C frozen sliced peaches, unsweetened
• 1/4 C frozen raspberries, unsweetened
• 1/4 C sugar
• 1 Tbsp + 1 tsp tapioca starch (tapioca flour)
• 1 batch pie dough

1.  Preheat oven to 400°F.  In a medium bowl, combine raspberries, peaches, sugar, and tapioca starch.  Fruit does not need to be thawed ahead of time.  Set aside. 
2.  On a lightly-floured surface, roll one portion of dough to fit inside of 7-inch pie pan.  Gently place into pan, pressing into place carefully.  Roll second portion of dough to the same thickness as the first.  Use small cookie cutters to cut out sections of dough, set aside. 
3.  Transfer fruit mixture to dough-lined pie pan.  Top with cut-out dough pieces.  Bake at 400°F for 20-25 minutes, or until dough is golden and fruit is cooked through inside.  Allow to cool on a rack for several minutes before serving. 
You can change up the fruit used in this pie to your preference, as long as it totals about 1-1 1/4 C.

Robyn's notes: by fluting the edges of the crust or using a lattice top instead of cut-outs, you can make this pie very pretty.  My intent here was to show a fast, delicious pie, not one for presentation, but feel free to go wild with the look.  Watch me demonstrate this recipe (and the dough!) on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Make-Ahead Pizza Dough & Frozen Pizzas

With these in the freezer, you'll never be at a loss for a meal when you're in a rush!

• 1 packet (0.25oz or 2 1/4 tsp) yeast
• 1 1/2 C warm water, divided
• 3 Tbsp olive oil
• 2 3/4 C flour
• 1 1/4 C whole wheat flour
• 1 1/2 tsp salt

1.  In a small bowl, stir the yeast into 1/2 C of the warm water.  Let sit for 5 minutes until dissolved.
2.  Combine the remaining 1 C warm water with olive oil.  Set aside.
3.  Combine the flours and salt in the bowl of stand mixer with dough hook attached, and mix to combine.  With the mixer running, add the yeast mixture and water-olive oil mixture to the flour.  Mix until a ball forms, stopping to scrape down sides of bowl if needed.  Mix for another minute to knead.
4.   Transfer dough to a lightly floured surface and knead by hand until dough is satiny and smooth, dusting with more flour if needed, for about 3 minutes.
5.  Place dough in an oiled container or bowl, cover, and let rise in a warm place until doubled, about 1 hour.
6.  Turn dough out onto floured surface and divide into 5 equal pieces.  Round the dough into tight balls, cover with a clean towel, and let sit for 20-30 minutes.
7.  The dough can be baked now, or may be wrapped tightly and stored in the refrigerator for 8 hours or the freezer for about 2 months.  To thaw frozen dough, move to refrigerator still wrapped, for 8 hours.
8.  To make frozen pizza, preheat oven to 500°F.  Press dough into 8-inch cast iron skillet.  Add preferred toppings and bake pizza until the crust is set but not browned, 5-6 minutes.  Let pizza cool to room temperature, wrap well, and freeze.  Bake directly from the freezer for about 12 minutes.

Robyn's notes: this is quite easy and makes a good pizza dough with the right texture and bite.  Use it to make Cast Iron Pizza.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often