The recipes are vegan, I am not. I changed the vegan margarine to just butter, and I so used real cheese on the pizza.
Mojito Wedding Cookies
All-Purpose Flour 16 oz., 2 cups, 250 grams (100%)Powdered
Sugar 6 1⁄2 oz., 1 1⁄2 cups, 180 grams (72%)
Vegan Margarine 5 1⁄2 oz., 2/3 cup, 150 grams (60%)2 tsp
Rum Extract 2 tsp
Lime Juice 1 tsp
Lime Zest 1 Tbsp
Chopped Fresh Mint 1⁄4 tsp
Pinch of Sea Salt
Oven temp should be lowered to 350 degrees Fahrenheit
Cream together Powdered Sugar and Vegan Margarine
Add remaining wet ingredients, Sea-Salt, Lime Zest, and Fresh Mint and mix together until well mixed.
Sift flour and mix together until incorporated, and make into 1 inch balls.Place on baking sheet with parchment paper and bake for 15-18 minutes depending on how crispy you want them to be.Let sit on a wire rack to cool.
Forgive the mess, but I just had to put dark chocolate on top of them. I also sprinkled sea salt into the chocolate.
White Bean Mediterranean Salad
2 cans Cannellini (Kidney) Beans cooked
2 Tbsp Olive Oil
Salt & Pepper to taste
1 Tbsp Fresh Parsley
1 clove Fresh Garlic minced (I changed this to a whole head of roast garlic because I'm in love with it.)
2 tsp Red Wine Vinegar
Drain beans and place into mixing bowl.Chop up garlic coarsely, and cover with salt to mince the garlic.Add the Garlic and Salt mixture, and freshly ground Black Pepper to the mixing bowl.Chop fresh Parsley finely and add to mixing bowl.Add Olive Oil, and Vinegar and fold into mixing bowl until well combined.Taste and re-season as required to personal preference.
I forgot to take a picture of the beans. Sorry. I also added goat cheese mozzarella and cucumbers to this.
Lean Dough Neapolitan style (for pizza)
Bread flour 16 oz., 3 1⁄4 cups, 453 grams (100%)
Active Dry-Yeast .24 oz., 2 tsp, 6.8 grams (1.5%)
Sea Salt .48 oz., 1 Tbsp, 13.6 grams (3%)
Very Warm Water 10.4 oz., 1 1/3 cups, 295 grams (65%)
Scale Flour, Yeast, and Sea Salt in a mixing bowl and incorporate thoroughly.
Add very warm water and mix with hands just until no more dry flour remains. Tightly cover with plastic and let sit 8-12 hours. Remove from bowl onto lightly floured board or counter-top and divide into four balls. Place into freezer safe zip-lock bags and let ferment for an additional 2-4 days, longer means more flavor as the dough sours. After fermentation remove from bags and ball up the dough on the bench, and bench rest for an additional two hours before using.
Pre-Heat oven to at least 550 degrees Fahrenheit (287 Celsius) with baking stone on bottom rack, or even directly onto the bottom of the oven. Do this for at least an hour prior to baking.Flatten and roll dough into desired shape and thickness, thinner is better, dress with toppings and let sit for up to another 15 minutes before baking. Use a bakers peel or floured cutting board to carefully slide pizza onto baking stone, and bake for about 7-12 minutes depending on your oven this time may vary. You want the hottest possible oven for this.Carefully remove from oven with bakers peel or large spatula and let sit for a minute or two before cutting.
I had my oven at 500*F because that was as high as it would go, and I used a baking sheet. It worked fine.