Pepperoni Bread

Pepperoni Bread – Home made Italian bread stuffed with pepperoni and cheese!


Bread Dough
1 lb Semolina Flour
1 lb Bread Flour
19.80 oz Water
0.80 oz Salt
1 Package Instant Yeast
0.60 oz Sugar
1.60 oz Olive Oil
10 oz Pepperoni Slices (we used turkey)
16 Provolone Slices
8 oz Shredded Mozzarella
1 Egg
Splash of Water
Dried Basil


Bread Dough

Put water and oil in a mixer with a dough hook attachment. Add all bread dough dry ingredients.

Mix on low speed for 2 minutes, then 7 minutes at a medium speed.

Once dough is mixed, knead on a floured countertop for a few minutes, then roll into a ball. Place dough ball into a greased bowl and cover with saran wrap.

Let rise until the ball doubles in size.

Once dough has risen, cut it into four 350 gram pieces and shape each piece into a flattened rectangle (roughly 1/2 inch in thickness).

Leave a few inches from the edge of the dough, and make about a 3 inch column of shredded mozzarella topped with a layer of pepperoni (short length of the rectangle).

Fold the extra dough from the edge over the cheese/pepperoni column. Make another column layering provolone slices and pepperoni, and then fold over that as well.

Continue alternating columns of mozzarella/pepperoni and provolone/pepperoni until you run out of dough. Repeat for the other 3 loaves.

Place the loaf seam side down onto a baking sheet lined with parchment paper.

When all four loaves are on the parchment paper, cover the baking sheet(s) with a light towel and set aside to rise. Loaves should double in size again.

Preheat oven to 400 degrees.

In a small bowl, whisk together an egg with a splash of water.

Use a basting brush to spread egg wash over the top of the now risen loaves. Then, sprinkle the tops with a little salt and dried basil onto the egg wash. Finally, score each loaf three times diagonally.

Bake at 400 degrees for 15 minutes, then spin the pan and bake for an additional 5-10 minutes, until the tops are golden brown.

Orange Pistachio Cookies with Orange Mascarpone Dip

Orange Pistachio Cookies with Orange Mascarpone Dip – Chewy, nutty cookies with a refreshing mascarpone dip!


Orange Pistachio Cookies
8 oz Shelled Unsalted Pistachios
¼ cup Confectioners Sugar
1 Orange
2 Large Egg Whites
1 pinch Salt
1 cup Sugar
Orange Mascarpone Dip
1 cup Mascarpone Cheese
¼ cup Orange Juice – use the orange from the cookie ingredients


Orange Pistachio Cookies

Preheat the oven to 300 degrees.

Add the pistachios, confectioners sugar and a 1/2 teaspoon of orange zest to the food processor and pulse until completely pulverized.

In a mixer, combine the egg whites and the salt and mix until foamy.

Slowly add the granulated sugar and mix until stiff peaks form, making meringue.

In a new large bowl, gently fold the meringue into the pistachio mixture until just combined.

Use some extra confectioners sugar to “flour” your surface, then take the dough and flatten with a rolling pin until about 1/4 inch thick.

Use your favorite cookie cutters to cut into shapes.

Place on a cookie sheet lined with parchment paper.

Bake for about 15 minutes at 300 degrees. The cookies should be very lightly browned. DO NOT OVER COOK.

Orange Mascarpone Dip

While the cookies are baking, mix the mascarpone with 1/4 of orange juice (squeezed from your orange) and 1 teaspoon of orange zest in a small bowl.

TIP – If you want a sweeter dip, you can add confectioners sugar to taste.

Dip those dinos!

Banana Bread

Banana Bread – All the sweet cakey goodness you would expect, with a nice sugary crust on top!


1 cup Sugar
1 stick Butter – Room Temperature
2 Eggs
3 Overripe Bananas
1 tbsp Milk
1 tbsp Cinnamon
2 cups All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla Extract or Vanilla Bean Paste
Sugar for Topping


Preheat the oven to 325 degrees.

In a mixer, cream together the sugar and butter until fluffy.

Add the eggs, one at a time, mixing on low to combine.

Mash the bananas in a small bowl. Add the milk, vanilla and cinnamon to the banana bowl and mix thoroughly.

In a small bowl, combine all of the remaining dry ingredients in a bowl. (Salt, Baking Powder, Baking Soda, Flour)

Add the banana mixture into the mixer, still on low.

Add the dry ingredients to the mixer and mix on low until everything is just combined. Do not over mix.

Pour the batter into a greased bread pan and top liberally with additional sugar.

Bake at 325 degrees for 1 hour. You should be able to pull a toothpick out clean, if you can’t add a few minutes at a time until you can.

Cool on a rack and then enjoy!