I believe every season should be celebrated with GALETTE. There are so many options, sweet or savory, but my favorite is plum and peach or apple and plum combination.

Which I usually make as soon as the Fall season comes around. I had a few blueberries and thought it would make it that much more delicious and it really did, plus it gives a little contrast.

In case of the dough or a crust, you can make it yourself buttery, rustic and delicious pie crust. However, you may buy it in your grocery store as well. Nobody is judging!

For instance, when I am short on time, I certainly buy it and bake my Sunday dessert in no time.

With that being said, I believe that there is nothing better than homemade. You be the judge! If the peaches and plums are in season, grab a few of each, and bake your heart out.

Actually, I baked three galettes. I spooned over galette a couple of scoops of delicious vanilla ice cream.

Then we gathered around the kitchen island and ate like crazy people. Well, I got to tell you that every crumb was gone really fast from my cutting board.

Believe me, it is not a really a pretty picture, but we are really comfortable around each other, of course. I love when we feel comfortable enough that eating with fingers is okay.

I hope you all bake this delicious galette and share it with your family and friends. If you by any chance make it, please share a pic with me by tagging me on social media, especially Instagram@sandraseasycooking

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Yield: 1 Galette, 6 Servings

Plum and Peach Galette

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I believe every season should be celebrated with GALETTE. There are so many options, sweet or savory, but my favorite is plum and peach or apple and plum combination.

Which I usually make as soon as the Fall season comes around. I had a few blueberries and thought it would make it that much more delicious and it really did, plus it gives a little contrast.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 sticks cold unsalted butter cut into pieces
• 1/4 tsp. Salt
• 1 tbsp. Sugar
• 1/3 cup ice cold water
• Filling:
• 1 tablespoon peach or plum jam
• 1 tablespoon all-purpose flour
• 1 tablespoon Sugar
• 3 Peaches
• 3 Plums
• 1 tbsp. Peach Extract
• Addition:
• 1 tablespoons butter
• 1 tablespoon sugar
• I FORGOT TO SPREAD THE JAM on the inside IN THIS PICTORIAL AND REALIZED THAT LATER.

Instructions

Crust

1. Rub the cold, diced butter into the flour, salt, and sugar with your fingers until it is well combined, and looks more like breadcrumbs. Mix in the ice cold water and bring the dough together into one lump. Wrap it in plastic wrap or large ziplock bag and store in the fridge for about 30 minutes.

Rolling:

1. Preheat an oven to 400F (200C). Place the pastry on a floured surface, roll out into a circle about 16-by-18-inch and 1/16 to 1/8 inch thick. Spread 1 tablespoon of peach or plum jam all around. Transfer the crust in the well greased and floured circular pie pan, or line the pan with a parchment paper. Scatter a spoon of the flour and sugar over the rolled out pastry, leaving a border of about 3-4 inches all around the edge; This will help, so your galette bottom would not become soggy during baking.

Filling:

1. Arrange the peach and plum slices and fan around the center of the disc. I used two of each for the fan, then one plum and one peach dice into smaller cubes. Add diced peach and plum around the peach/plum fan that is in the center. Drizzle the filling with a bit of Peach Extract. Close the crust over the diced fruit and until you reach the fruit fan. Brush the edges of the pastry with melted butter or beaten egg. Add about 1 tablespoon of cubed butter or just use chunks or butter all around fruit fan and then dust it all with sugar.

Bake:

1. Bake the Galette in the middle of the oven for about 40 to 45 minutes, until the filling is bubbling and the crust looks nicely golden brown. Allow it to cool down for a bit and enjoy it with ice cream or a dollop of whipped cream.

Notes

You may add some berries like I did, blueberry, raspberry or blackberry. Instead of Peach extract, you may add vanilla extract. Peach Extract gives you a richer flavor.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Last week, I had an enormous craving for banana bread, and since I had more than half of the jar of Nutella in my pantry, I thought that this would be an amazing idea. I think banana bread should be made by weekly.

The bread stores, so well, and it makes a fantastic breakfast or a great company for your afternoon coffee. It’s one amazing pick me up a snack, too.

If you never had this type of marbled bread I am here to tell you how easy this is to make. Even your kids, nephews, nieces or grandkids could help you make it, and they certainly would love the taste as well. I mean, what’s not to like, right?!

In the case of hazelnuts, you can totally use walnuts, but I had a cup of raw shelled nuts that I’ve roasted and crushed it for this bread.

I think it lifts the flavor and it gives you that crunch. If I could find a hazelnut oil that would be even better, but I didn’t. So, I’ve been using this time vegetable oil, although most of the time for banana bread I add coconut oil.

Which is great for your health and it does give you a delicious aroma.

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Nutella-Banana Marbled Bread

Course Bread

Cuisine American

Keyword baking, bread, sweet, brunch, dessert

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups 250g All-Purpose Flour
• 1 teaspoon 8g baking soda
• 1/2 teaspoon 8g salt
• 1 teaspoon 4g baking powder
• 4 tablespoons 60g sugar
• 2 large eggs
• 2 large bananas plus one more
• 1 teaspoon 5 ml Vanilla extract
• 1/3 cup 80 ml milk
• 3 tablespoons 40-45ml Oil (melted coconut oil works too)
• 1/2 cup Nutella
• 1 cup 150g roasted hazelnuts (or walnuts), crushed
• Butter or coconut oil to grease the pan

Instructions

1. Preheat oven to 375F (190C/gas 5) and roast hazelnuts, or raw walnuts. If they are already roasted do not do this step. They should roast for 5-7 minutes in the preheated oven. After roasting, let them cool off before crashing.
2. In a large mixing bowl add, Flour, Sugar, salt, baking powder, and baking soda. Mix to combine.
3. In the other bowl, mix two eggs and vanilla extract, then add to the flour.
4. Mash two bananas, preferably ripe, and add to the flour.
5. Pour milk, and mix all together to combine.
6. In the microwave safe dish, heat Nutella for one minute, or until soft.
7. Place soften Nutella in the mixing bowl. And add about 1 1/2 cups of white batter (banana batter) to the Nutella, then add half of the roasted, crushed nuts, and fold to combine.
8. PREHEAT OVEN to 350F (180C/gas 4).
9. Line with parchment paper loaf baking pan, or use a nonstick baking pan. Butter the pan slightly.
10. Add first half of the white batter, then pour all Nutella batter, and top it with white batter.
11. Now, with spatula go from one side to the other side of baking pan to “slightly” mix both batters.
12. Sprinkle on top the rest of the nuts, and place two bananas, as shown in the picture. It is optional. You can slice the banana, or don’t use it at all.
13. Bake for 45-50 minutes at a medium-low temperature. *You can cover the top halfway through the baking with aluminum foil to prevent from burning.
14. Let it cool down for at least 45 minutes before cutting the bread.

Recipe Notes

Use walnuts instead of hazelnuts. You can use more if you like it nuttier. I like placing the nuts in a ziplock bag and crushing with a hummer. Vegetable oil or coconut oil, hazelnut oil would work as well. If your bananas are smaller, use 3 or 4. Mine were pretty large, so adjust.  1 large banana, approximately is around 200g, and one small one somewhere around 100g. Poke with a toothpick in the very middle deep enough to see if it’s done. Store in airtight container, and it can last for up to 3 days at room temperature and a week in the fridge. If you DO NOT wish to make a loaf bread and wish for a coffee cake, baked in square or rectangle shape baking nonstick pan, this bread will bake much, much faster. Around 30-35 minutes.

 

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We love stuffed bread. We are a kind of fanatics in that department. I mean, when you look at it realistically, it’s pizza dough, and you can fill it with anything that you like; cold cuts, sauteed meat/poultry, cheese, etc.

Who would say “NO” to that? I am certain about one thing, my family would never, ever say no to pizza rolls or calzone, if you shall call it that way. I mean it is so delicious that you will make it over and over again.

If you ask me, I stuffed or filled the dough with so many different things that you most likely wouldn’t even consider, such as potatoes and onion, cabbage and minced smoked ham, smoked sausages, breakfast links, eggs, and bacon, and so on. There is your inspiration!

Now, for this recipe, I used pepperoni because my kids like them, or you may even use hard salami such as Genoa or hard salami. If you don’t eat regular pepperoni, you can use one that is made out of turkey.

Furthermore, if you do not eat meat, you can most defiantly just add veggies or cheese. It is such a versatile dish as most of my recipes are.

Watch a VIDEO HERE  

How to make Homemade Pizza

This was a perfect time to update this recipe because kids are going to be on summer break and we all need something quick and tasty, and this is it.

As I said you can use store-bought pizza dough. i used it so many times when I don’t have time, but you can always make the dough a night before, store it in the fridge overnight and use it as you go.

If you by any chance make my Pepperoni Pizza Rolls or any other recipes from my blog, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

VEGETABLE HUMMUS PIZZA

Yield: 4

Pepperoni Pizza Rolls

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A super easy and tasty recipe for Pepperoni Pizza Rolls

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• 1 envelope instant dry yeast 2 teaspoons-1/4 Oz-7g
• 1 teaspoon Sugar 4.25 g
• 1/2 cup Lukewarm water 117 ml
• 1 1/2 cups All-Purpose flour 180 g
• 1 1/2 cups Bread Flour, plus for dusting 180 g (approx. 1/2 cup more, about 60g)
• 2 teaspoons Table Salt 11 g
• 1 cup Lukewarm water 100 degrees F or 37.7 C (235ml) (add a splash more, if needed)
• 1 1/2 tablespoons Olive oil 22 ml
• NOTE: You can also use store-bought pizza dough, 1 lb, split in 4.

Topping options:

• Pizza sauce homemade or store-bought or pasta sauce works fine
• Cheese option: Cheese Italian Cheese Blend Pizza, Cheese Blend or Mozzarella, combine of fresh and shredded
• Pepperoni, sliced thinly
• Parmesan cheese
• Sprinkle with the Italian herb mix
• Brush with melted butter and garlic powder

Instructions

1. Stretch each dough ball into a rectangular shape. You may use a rolling pin to make it evenly smooth and thin. The dough will rise more when it starts to bake.
2. Add about 1 tablespoon of pasta sauce or pizza sauce. You can use your homemade or store-bought. Works fine either way.
3. Add cheese as much as you want, and finally, add pepperoni or any other meat or veggies
4. Fold over and make a roll, making sure that it is completely closed. Tuck in the ends to prevent cheese or sauce from leaking.
5. Preheat oven to 450F, 232C.
6. Bake the rolls in preheated oven for 35 to 40 minutes, depending on the size. If they are smaller, it will take less time.
7. When they are baked, take it out of the oven and cover them with a clean kitchen towel. Allow them to cool down for at least 5 minutes. For the kids let it cool down for a longer time because the cheese and the sauce are extremely hot and it may burn them.

Notes

Making homemade pizza dough

• I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
• The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
• You can make about 4 large pizza rolls or 6 smaller. The regular size of the pizza dough ball should fit in the palm of your hand. A little smaller than the size of the baseball. You can determine how much cheese you will use. Some like it less and some more, the same goes for the sauce and pepperoni.
• If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
• Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or a large container with a fitted lid. It is good for the next 48 hours.
• Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest