Homemade Pita Bread

My husband knows me way too well.  Or I am just way to predictable.  He pretty much described, word for word, how I would write this blog post.  Not funny.  So this is pretty much how it goes…

Back in September, Matt and I went to the Food Truck Festival of New England, which you can check out here.  We are going again in June and I can’t wait!  So while we were there, Matt had a falafel in pita and has not stopped talking about it since.  I am pretty sure he thinks it is the best thing he has ever eaten.

Lucky for Matt, Near East sells a falafel mix.  But to make it special Matt wanted to make homemade pita bread.  It was a joint effort.  I made the dough and Matt grilled it.  We used the recipe from The Kitchn.

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Dough tends to intimidate me but there is nothing to be scared of here!

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As you can see, I had a little helper who didn’t want to keep his hands off :).  This recipe is very easy and the dough comes together in 10 minutes, tops.

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The only time-consuming part about this recipe is letting the dough rest for one to two hours, and you don’t even have to do any work!  I let this rest for two hours.

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Just roll out the dough to the size you want and either bake it or grill it in a cast iron skillet.  It does this amazing thing where it puffs up in the middle.

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Seriously, this is the most amazing tasting pita bread I have ever had.  Very soft and chewy and is delicious warm.

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And Matt had his falafel…

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Matt was very happy with his sandwich and we are both very happy that the pita bread came out so good!  This recipe is so quick and easy it is not even convenient to buy it in the store anymore!

A Simple Holiday

Almost 3 weeks have passed since Easter and I am just getting to this post now.  But that’s ok because the food I am going to share is not specific to the Easter holiday.  I just happened to make these recipes for this day but they are perfect for any day or get together.

The nice thing about Easter is that it is such an easy holiday.  There isn’t any rushing around and you don’t feel the need to be at a million different places at once.  We ate dinner at my in-laws and dessert at my parents.   I made a special breakfast for just Matt and I, an appetizer, and dessert.  And I wanted to make things I have never made.  I read through my vast selection of cookbooks and chose three great recipes.

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Let’s start with breakfast.  I wanted to make something I wouldn’t normally make for myself and Matt.  A fan of French toast bake, I made Joy the Baker’s Baked Coffee Cake French Toast.  What I loved most about this, other than getting to use my cast-iron skillet, is the crunchy edges of the bread.  It was a nice contrast to the rest of the dish.  If you want to make this easy and delicious breakfast, you must pick up the Joy the Baker Cookbook!

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Next I needed to bring an appetizer to my in-laws.  Again, I wanted to make something I have never made, and I was looking to make something more on the light side.  What is easier than salsa?!  I made The Picky Palate’s Teedo’s Famous Salsa, which is in this wonderful blog’s cookbook.  What I love about this salsa is there is avocado and a lot of cilantro in it!  You can’t go wrong with those!

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Last but not least, dessert.  When I think of Easter, I think of all the chocolate that goes along with it.  At this point, I have eaten plenty of Cadbury Mini Eggs so I wanted to make a dessert with fruit in it.  From the Smitten Kitchen Cookbook, which is also a blog, I made Blueberry Cornmeal Butter Cake.  Although this is considered a dessert, I think it can definitely be made as breakfast bread.  Just change cake to bread and you are all set!   Other than wanting to fall apart every time I moved this cake, it was very good!

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Easter 2013 was a success!  Luke had a great day of opening his numerous Easter baskets and it was so much fun to watch his excitement.  Spending the day with family is always a good time and of course delicious food always makes holidays that much better!

Pumpkin Cookie Cake with Caramel (Pieces)

I have been dying to use the homemade pumpkin puree I made back in September.

And since I love using my cast-iron skillet, I knew that making the One-Skillet Gooey Pumpkin Cookie Cake by Willow Bird Baking would be a perfect way to use both!

This recipe is super easy!  Combine your dry ingredients in one bowl.  Start the wet ingredients in the skillet.  Add the dry ingredients to the wet ingredients in the skillet and that is pretty much it!

    

The recipe calls for dollops of caramel or caramel pieces to be placed on top of the batter.  Before putting it in the oven, I scattered caramel pieces on top.

This cake is so delicious!  And I think using homemade pumpkin puree makes a huge difference.  The only thing I wasn’t happy about is the caramel pieces didn’t completely melt like I thought they would.  Because it is lacking the gooeyness I wish it had, a proper title for this would be Pumpkin Cookie Cake with Caramel Pieces.  But hey, caramel is caramel and it is still delicious :).

       

All it needs is some vanilla ice cream or fresh whipped cream on top!  I didn’t have either on hand but it still tastes amazing without it!  Don’t forget, you can find this wonderfully easy and delicious recipe here!