Baked Pumpkin Spice 'Donut'Holes

I think donuts are absolutely delicious, but I rarely ever eat them. I have no problem eating sweets for breakfast, but when it comes to donuts, all I can think about is all the oil they are fried in. Granted, it is all of that oil that makes them so delicious, but it also makes me think twice before I stuff one in my mouth. When I saw this recipe for a baked version of donut holes floating around the internet I knew I had to give them a shot. There is no way anything baked can compete with a true donut, but that doesn't mean they can't be tasty in their own way, and these don't disappoint.

To make these donuts, all you need is a mini muffin pan. A small scoop of batter in each hole bakes up as a small little cake, pretty closely resembling a donut hole. I found that you don't want to fill each hole very full or the donuts end up looking more like a muffin than the donut you're going for. Slightly under filling each indentation helps them bake up round like a true donut hole.

When they're still fresh from the oven, quickly role each donut in butter followed by cinnamon sugar, or just roll them in some powdered sugar. Both versions are delicious. I did find that if you go the powdered sugar route you may need to dip them more than once because the sugar kind of melts into the warm donuts. But that's no problem, with sugar I always figure the more the merrier!

These donut holes turned out extremely moist and tender. They tasted a lot like the inside of a normal donut. Because they aren't fried you don't get the crisp exterior like a normal donut has, but they're so tasty you will hardly even miss it!

Ingredients and muffin tin ready to go

Mix it all up

Start filling those mini muffin holes

(not too full or they will look more like muffins

than donut holes)

Ready for the oven

Beautiful fresh from the oven

Coating options

Butter with cinnamon sugar!

Powdered sugar is also delicious; they were

both so good, I can't pick a favorite

On it's way to my watering mouth

Baked Pumpkin Spice Donut Holes
From The Craving Chronicles
Ingredients
For Donuts

• 1 3/4 cups (8 1/4 ounces) all-purpose flour 
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoons cinnamon
• 1/2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 1/8 teaspoons ground cloves
• 1/3 cup (75 grams) vegetable oil
• 1/2 cup (100 grams) brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup (200 grams) canned pumpkin 
• 1/2 cup (130 grams) milk

For Coating

• 1 stick of unsalted butter, melted
• 2/3 cup granulated sugar
• 2 tablespoons cinnamon
• Powdered sugar

Directions
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl, combine granulated sugar and cinnamon in another bowl and put powdered sugar in a third bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat or dip each muffin directly in the powdered sugar.

Chicken Biryani

I love trying new foods and new cuisines and so am always on the lookout for something new and delicious to experiment with. However, I admit that a lot of the time I find something I want to try, but then never get around to making it. Most of the time it is because I don't have a lot of the ingredients on hand and I don't feel like going out and searching for them, and spending more money than I (as a poor graduate student) want to. Recently though, my sister Lara came across this recipe for Chicken Biryani and decided that we were just going to try it. We decided to go out and buy what we needed, regardless of what that was.

Putting this dish together, I had no idea what to expect. The combination of spices and the cooking method was unique to me. It isn't a difficult recipe, but it does have multiple steps and took a good couple of hours to complete. The end result however was totally worth it. The combination of flavors and textures was completely delicious, I couldn't get enough. A wonderful mixture of warm spices coats the chicken which is layered with a sweet and spicy caramelized onions and serrano chiles mixture, seasoned again with some of the same spices as is on the chicken. Layers of seasoned rice complete the dish along with fresh cilantro and mint.

I've posted the original recipe below, but I had to make a few changes when I made it. I used ground cardamom and cinnamon because that's what I had, and I added it directly to the rice after cooking. Maybe not authentic, but still delicious. I also didn't have a tall pot, so I used my cast iron skillet and it worked just fine. I absolutely loved how this recipe turned out and will definitely make it again!

Onions chopped, and spice paste made

My first time using serrano chiles

Chop them up

And some cilantro

Paste for the chicken, yum!

Rub it all over the chicken

Start cooking that chicken

A beautiful brown crust

Ready for the rest of the dish

Take out the chicken and throw the onions into the skillet

Cook them until they are nice and caramelized

Add the chiles

Then it's time for the spices

Remove the onion mixture and start layering; Layer #1: Rice

Add some cilantro and mint (I didn't splurge for the saffron)

Next is the onion mixture

Time for the chicken

Followed by more onions

Then the rest of the rice

Finally, the last of the cilantro and mint. Cover and cook until the rice and chicken are finished.

This picture doesn't do it justice so just trust me, it's delicious!

Chicken Biryani
From No Recipes
Ingredients
Chicken

• 4-5 bone-in skin-on chicken thighs 
• 2 cloves of garlic minced 
• 1 teaspoon salt 
• 1/2 teaspoon ginger powder (or 1 teaspoon grated ginger) 
• 1/2 teaspoon garam masala 
• 1/2 teaspoon ground black pepper 
• 1 teaspoon oil
• 3 quarts water 

Rice

• 1 teaspoon salt 
• 10 green cardamom pods, crushed 
• 1 cinnamon stick 
• 1 teaspoon cumin seeds 
• 1 bay leaf 
• 2 cups basmati rice

Onions

• 2 medium onions sliced thin 
• 2 serrano chiles minced (remove the seeds and membranes if you want it less spicy) 
• 1 clove garlic minced 
• 1 teaspoon garam masala 
• 1/2 teaspoon ginger powder 
• 1/4 teaspoon salt 

For Assembly

• 1 cup + 3 tablespoons water the rice was boiled in 
• 1/2 teaspoon salt 
• 2 tablespoons cilantro minced 
• 2 tablespoons mint minced 
• 1/2 teaspoon saffron (optional) 

Directions
Wash the chicken, pat dry and trim any excess fat or skin off the chicken. Mash together the garlic, salt, ginger, garam masala, black pepper and oil to make a paste. Coat all the pieces of chicken rubbing into all the crevices.

In a tall deep pot, add the water, salt, cardamom, cinnamon, cumin and bay leaf, cover then bring to a simmer on medium low heat.

Meanwhile, heat a large heavy bottomed frying pan over medium high heat until hot. Add a small splash of oil coating the bottom of the pan then add the chicken skin side down. Fry undisturbed until the chicken is nice and brown on that side (about 3 minutes). Flip the chicken then brown on the other side.

Transfer the chicken to a plate, turn down the heat to medium low then add the onions to the pan. Fry the onions, scrapping up the browned bits on the bottom of the pan until the onions are fully caramelized (about 20 minutes). Add the chiles, garlic, garam masala, ginger, and salt and continue to cook until the garlic and spices are fragrant. Remove from heat and set aside.

Turn the heat on the water up and bring to a boil. Add the rice, cover, then turn the heat back down to medium low. Cook for 5 minutes. Drain the rice reserving 1 C + 3 Tbs of liquid.

To assemble the biryani, put half the rice back into the tall pot. Sprinkle half the saffron over the rice followed by half the cilantro and mint. Spread half the onion mixture over this then lay the chicken pieces on top. Cover with the rest of the onions then the rest of the rice. Top with the rest of the saffron, cilantro and mint. Pour the reserved liquid from the rice into the pan you fried the onions in scraping up any residual browned bits of onion then dump this on top of the rice.

Cover then cook the biryani over medium low heat for 20-30 minutes or until most of the water has evaporated and the chicken is cooked.

Pumpkin Cream Cheese Muffins

It's time for more pumpkin! I love muffins, I love pumpkin and I love streusel so these muffins already have three things going for them, but when I found out that they also contain cream cheese I knew I had to make them. Where is the cream cheese you might ask? Well, it's hidden inside, a sweet surprise when you bite in. I will eat anything with cream cheese, it is one of my favorite things, and in these muffins it is amazing! I have to admit, classifying these as muffins might be a little misleading. Although I have eaten them for breakfast (loving every bite!) they really more of a cupcake, incredibly moist and tender with a very fine crumb. With the cream cheese filling in the center, they truly are cake, the frosting just isn't on top, it's inside. But whatever they are called and at whatever time of day you want to eat them, they are definitely delicious!

Fresh from the oven

 Pumpkin, eggs and oil ready to go

 Mix it all together

 Add in the flour mixture

 And combine

 Grab the cream cheese log

from the freezer

 Ready to assemble

 First: a little batter on the bottom

 Second: a slice of cream cheese in the center

 My favorite part!

 Third: Top with the remaining batter

 Fourth: Finish with streusel 

 And bake them up

Yum!

Pumpkin Cream Cheese Muffins
Adapted from Annie Eats
Ingredients
Filling

• 4 ounces cream cheese 
• 1/2 cup powdered sugar 

Muffins

• 1 1/2 cups flour 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon cloves 
• 2 teaspoons pumpkin pie spice 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 2 eggs 
• 1 cup sugar 
• 1 cup pumpkin puree 
• 1/2 cup + 1/8 cup vegetable oil 

Topping

• 1/4 cup sugar 
• 2 1/2 tablespoons flour 
• 3/4 teaspoon cinnamon 
• 2 tablespoons cold butter, cut into pieces 

Directions
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log and transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle topping mixture over each muffin.

Bake for 20-25 minutes. Transfer to a wire rack to cool completely.

Pretzel Rolls

During college, one of my favorite lunches in the dining hall was a deli sandwich on a pretzel roll. I just love sandwiches to begin with, and making one on a chewy, salty pretzel bun brings the meal to a whole new level. When I realized that I could make pretzel rolls myself I got very excited. What's even more exciting is how quick and easy they are to make. They don't require an extended kneading time, or hours of rising. In fact, you can whip these up in about an hour and a half.

This recipe makes twelve nice sized pretzel rolls; you can shape them into a basic roll or twist them into a pretzel shape. I've done both, and they are both wonderful. Slice one in half and load with your favorite meats and cheeses, or just grab one for a quick snack, dipped in some mustard or sharp cheddar cheese sauce. Whatever you end up doing with them they are bound to be delicious!

Soft, chewy and salty with a hint of sweet

Mix up the dough

Cut into 12 equal pieces

Let rest for a few minutes under a damp cloth

(or paper towel)

Start shaping

When they're all shaped, let them rest for about 30 minutes

A little later; nice and poofy

Prepare the water bath; boiling water and lots of baking soda (it makes the water really foamy at first, don't worry, it'll settle down)

Boil the rolls for 30 seconds each

All wrinkly from their bath

Load up on the salt

And bake

Beautiful and tasty

Pretzels Rolls
Adapted from food.com
Ingredients

• 1 1/3 cups warm water 
• 2 tablespoons warm milk 
• 2 1/2 teaspoons instant yeast 
• 1/3 cup light brown sugar 
• 2 tablespoons butter, melted 
• 4 cups flour 
• kosher salt or pretzel salt 
• 2 quarts cold water 
• 1/2 cup baking soda 

Directions
In a medium bowl mix together mix together the water, milk, sugar and melted butter. Swirl to dissolve the sugar.

In the bowl of a stand mixer mix together the flour and yeast. Add the liquid ingredients to the dry ingredients and knead together until it forms a nice firm, pliable dough ball.

Turn out the dough onto a lightly floured table and roll into a 2 foot long log. Cut the log into 12 even pieces. Cover the dough pieces with a damp cloth and let rest for 10 minutes.

Pat the dough into rolls or form knots and arrange on a lightly floured surface about an inch apart. Cover lightly with oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

In a large stockpot, bring water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or a slotted spoon and hold above pot and let drain. Place on prepared baking sheets and sprinkle lightly with salt. Repeat with the remaining rolls.

Bake rolls for 8-10 minutes or until brown all over. Shift pans from top to bottom and back to front halfway through baking. Let rolls cool on the baking sheets for 5 minutes, then transfer to a rack.

Pumpkin Scones

I'm way behind, it is coming to the end of October, and I still haven't posted a pumpkin recipe. These scones will fix that problem, and I promise to have at least one or two more pumpkin recipes in the coming days. Fall is definitely my favorite season for baking, the flavors are warm and comforting; who doesn't want to sit down with a cup of coffee or hot chocolate and feast upon a warm and decadent baked good? I especially love putting pumpkin in all different goodies: muffins, cinnamon rolls, scones, you name it. The pumpkin itself doesn't really add much flavor to the food it is in, but it does ensure that the final product is moist and tender, and the spices that always seem to accompany pumpkin are perfect for the chilly fall weather, and the shortening days.

I've made these scones several times now and think they are fabulous, extremely tender and soft, full of spicy goodness. Instead of using just butter as the fat component, these scones take it to the next level and use a combination of butter and cream cheese. I love the little bit of tang that the cream cheese lends to the scones. I usually add chocolate chips to the dough, I love biting into a soft fluffy scone and sinking my teeth into some chocolate at the same time, however this time I actually forgot the chocolate chips. I know, I don't know how I did that either. They are my favorite part, and I forgot them. I had the dough rolled out and cut when I realized that they were missing something. So I had to improvise and drizzle chocolate on top. Quite delicious, but I prefer an explosion of chocolate chips. But regardless of what form the chocolate is in, these scones are a wonderful breakfast treat for a chilly fall morning!

Pumpkin + Chocolate

I froze my butter and cream cheese ahead of time

Pumpkin!!

Add the buttermilk

Mix that all up with maple syrup and vanilla

Measure out those dry ingredients

A little sugar

And a lot of spices

Cut the butter and cream cheese into

the flour mixture

Then just add the wet ingredients

to the dry

Fall color

Mix it all up

Onto the counter it goes

Shape into a 7-8 inch round

Cut into wedges and place on a parchment lined

baking sheet

Bake them up

If you forget the chocolate chips, just drizzle with some chocolate 

Grab a cup of coffee and relax

Pumpkin Scones
From Bodaciousgirl.com
Ingredients

• 2 cups flour 
• 2 tablespoons sugar 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/4 teaspoon allspice 
• 1/4 teaspoon ginger 
• 6 tablespoons butter 
• 4 ounces cream cheese 
• 1/2 cup pumpkin puree 
• 1/3 cup buttermilk 
• 1/4 cup maple syrup 
• 1 teaspoon vanilla 
• Chocolate chips 

Directions
Cut the butter and cream cheese into small pieces and place in the fridge or freezer until needed. You want them to be very cold.

In a medium bowl, mix together the pumpkin, buttermilk, syrup and vanilla until well blended. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

Cut the chilled butter into the flour with a pastry blender or two forks until it looks like coarse crumbs. Then do the same with the cream cheese but less vigorously. You want to be left with some chunks of cream cheese.

Add the buttermilk mixture to the flour and mix until it just comes together adding the chocolate chips about half way through. Do not over mix.

Turn the dough out onto a lightly floured surface, knead a few times and then shape into a 7-8 inch disk about 1 1/2 inches thick. Cut the circle into 8 wedges and place them on a parchment lined baking sheet. Bake at 375 degrees for 15 minutes.

Spicy Party Mix

If you know me at all then you know that I love munchies and finger food. I know I'm fighting a losing battle when confronted with a bowl of anything that just pops into my mouth too easily. This mix does just that. A bowl full of pretzels, nuts and chex covered with a sweet and spicy glaze. A little bit of heat, a little bit of sweet, and a whole lot of crunch creates a beautiful fusion of flavors and textures.

I think this is the perfect mix for the cool weather; the flavors are warm and comforting. Pull it out at Thanksgiving or Christmas and watch it disappear. If you're looking for something a little different to serve before or after dinner to satisfy your munching cravings, this is the mix for you. I found this recipe in the book The Sweet Life in Paris by David Lebovitz, an excellent book for anyone interested in food and Paris. The only thing I changed this time around was adding some Chex. He originally calls for two cups each of nuts and pretzels, but I love the airiness and crunch of Chex, so I decided to add some in, and I think it was a good addition. So go ahead, throw this mix together and be amazed. In the book, David Lebovitz writes, "it makes an excellent nibble." I couldn't have said it better myself.

Sweet and spicy and irresistible

You need some maple syrup, 

make sure it's the real stuff

Pour it into a bowl to start

Start adding some delicious flavors,

first up, cinnamon

A little bit of cocoa powder

And the chili powder

A little brown sugar and some butter

round out the yummy glaze

Grab your nut mixture, 

I chose almonds, cashews and peanuts

Mix it all up with the chex and pretzels and bake

Ready to party!

Spicy Party Mix
Adapted from The Sweet Life in Paris by David Lebovitz
Ingredients

• 1 1/3 cups (275 grams) raw nuts - any combination of pecans, almonds, peanuts, cashews and hazelnuts
• 1 tablespoon (15 grams) butter
• 3 tablespoons (45 grams) dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon chili powder or smoked paprika
• 2 tablespoon maple syrup
• 1/2 teaspoon unsweetened natural or Dutch-process cocoa powder
• 1 1/2 teaspoon coarse salt
• 1 1/3 cups (100 grams) small pretzel twists
• 1 1/3 cups corn Chex cereal

Directions
Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast for 10 minutes. 

Meanwhile, in a large bowl, mix together the butter, brown sugar, cinnamon, chili powder, maple syrup and cocoa. 

Stir the warm nuts into the spice mixture to coat them completely, then sprinkle on the salt. 

Mix in the pretzels and Chex, then spread the mixture on a baking sheet and bake for about 15 minutes, stirring once or twice, until the nuts are well glazed and browned. Remove from the oven and cool completely. Once cool, break up the clusters and serve.

(If you would rather leave out the chex and follow the original recipe, increase the nuts and pretzels to 2 cups each and omit the chex.)

Double Chocolate Chip Cookies

I took my third exam of the semester yesterday. That means I've now had one test in each class. It's nice to have that out of the way. No more wondering what the tests will be like. But because of this test, I missed out on the most beautiful weekend of the fall. It was in the upper 70s and low 80s all weekend, sunny and gorgeous. The trees are starting to change colors and I was stuck inside for almost all of it, bent over my notes, trying to learn as much pathophysiology as I could. But because I couldn't study all weekend, I managed to whip up a batch of these decadent double chocolate chip cookies. They helped, at least slightly, make up for missing the weekend. If you can't enjoy the weather, you mind as well eat chocolate!

Although I love a good chocolate chip cookie, if I'm in the mood for even more chocolate, these cookies come to mind. If you're looking for a chocolate fix, these are the cookies for you. Chocolate on chocolate; sweet, intensely chocolate and slightly salty. Your mouth will cry out for a glass of ice cold milk after just one bite. But don't take my word for it, whip up a batch and see for yourself.

Yes please!

Getting everything together

My favorite

All set to go

What a beautiful day, sun streaming in the window

Chocolate is melted

Butter, ready to be creamed

Nice and fluffy

Add that chocolate

Mixed, yum

Chocolate chips folded in, ready to bake

Scoop onto a cookie sheet

Baked!

Now all I need is a glass of milk...

Double Chocolate Chip Cookies
Adapted from The Sweeter Side of Amy's Bread
Ingredients

• 1 5/8 cup (236 gram) flour
• 3/8 cup cocoa powder
• 1 1/4 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 2 1/4 cup semisweet chocolate chips
• 1 cup butter
• 1/2 cup (120 grams) brown sugar (dark if you have it)
• 1/2 cup (100 grams) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup toasted pecans (optional in my opinion, I omitted them and added more chocolate chips)

Directions
In a large bowl, add the flour, cocoa powder, baking soda, and salt and whisk together. In a separate bowl, melt 1 1/2 cups (284 grams) of the chocolate chips in the microwave at 30 second intervals. Stir them to make them smooth, then set aside to cool.

In the bowl of a electric mixer with a paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about two minutes, scraping down the side of the bowl frequently. Pour in the melted chocolate (it should be pourable, but not hot, or the butter will melt) and continue mixing until the mixture is uniform in color. Gradually add the eggs and the vanilla, mixing until everything is well combined.

With the mixer on low speed, add the dry ingredients in stages. Mix only until everything is well combined. Scrape the sides and bottom of the bowl frequently. there should not be any pockets of dry flour left in the dough. Add the remaining chocolate chips and pecans (if using), and use a spatula or wooded spoon to fold the chocolate chips and nuts in by hand. Chill the dough in the refrigerator until it is firm, but not hard.

Place scoops of cookie dough on a parchment lined baking sheet. (They recommend making each ball 90 grams, or a scant half cup, but there is no way I am going to eat a cookie that big. I just used my 1 1/2 tablespoon cookie scoop.) Bake cookies at 350 degrees for 13-14 minutes (or 18-20 minutes if you make the behemoth cookies) until just set, the middle should still be soft, and they make look slightly underdone. Do not over bake. Let the cookies cool on the cookie sheet for 5 minutes, then move to a wire rack to cool completely.

Pepperoni Pan Pizza

Growing up, pizza was a weekly staple, so if I don't have pizza at least a couple of times a month I go into pizza withdrawals. Until recently, pizza night always involved take out pizza. However, in the last year or so I've been making my own pizzas from time to time. I try not to compare homemade pizza to takeout pizza because to me the two are completely different and so serve a completely different purpose.

When making pizza at home I usually make a thin crust and bake it on my beloved pizza stone with the oven cranked up as high as it will go. This almost always involves the smoke detector going off, but that's okay. These pizzas are delicious and one of my favorite dinners. However, I recently came across a recipe for a pan pizza. When I get takeout I almost always get pan pizza and I didn't think it was possible to mimic this type of crust at home, so when I saw the recipe I knew I had to give it a shot. Not only was it an extremely easy recipe, but it came together quite fast for homemade pizza.

What you do is fill a cake pan with an outrageous amount of oil and then place the dough right on top of it. As the pizza cooks, the oil causes the crust to get brown and deliciously crispy. The dough is extremely light and soft, it rises quite a bit during cooking, leaving you with a thick, pillowy soft layer of crust surrounded by the crisp outer layer. The combination is fabulous, and it's beautiful to look at too, but you won't be able to enjoy that for long, trust me, you'll scarf it down in seconds; enjoy!

It doesn't get much better than this!

Ready to make the dough

Dough made, ready to rise

Get the sauce going

I'm not scared of grease, but I tried this method

to get rid of some of it;

microwave your pepperoni for a minute or so

It let's off quite a bit!

Fill those pans with a healthy dose of 

some good olive oil

Divide the risen dough in half

Roll each half out

Shape it into a nice circle

And lay it on top of the oil 

Ready for topping

Start with the sauce

Then a good dose of cheese

Finish it off with the pepperoni

20 minutes later,

Baked!

Yum!

Look at that thick, crispy, golden brown crust

Let it cool for a minute, then dig in

Enjoy!

Pepperoni Pan Pizza
From America's Test Kitchen
Ingredients
Dough

• ½ cup olive oil 
• ¾ cup skim milk plus 2 additional tablespoons, warmed to 110 degrees 
• 2 tsp sugar 
• 2 ⅓ cups all-purpose flour, plus extra for counter 
• 1 package instant yeast 
• ½ tsp table salt 

Topping

• 1 (3.5-ounce) package sliced pepperoni 
• 1 ⅓ cups tomato sauce 
• 3 cups shredded part-skim mozzarella cheese 

Directions
To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 TB of oil.

Mix milk, sugar and remaining 2 TB pf oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together*, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½ inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.

Remove plastic wrap from dough. Ladle ⅔ cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using

spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Basic Pizza Sauce
From: America's Test Kitchen
Ingredients

• 1 Tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 28-ounce can crushed tomatoes 

Directions
Cook oil and garlic in medium sauce pan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, about 10 to 15 minutes. Season with salt and pepper.

(This isn't an amazing sauce, but it's good, easy and does the trick. You could try to doctor it up a little with additional spices/herbs, or just use your favorite pizza sauce.)