Softbatch school cookies

I always have this dough in the freezer as it keeps well in preformed balls and it bakes up fast (for cookie emergencies).  They are perfect for packing for school lunches since they stay fresh and soft.

Softbatch Cookies

(make a lot of tiny cookies)

1/2 cup (1 stick) unsalted butter

1/4 cup creamy chevre or cream cheese

1 Tablespoon molasses

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

Pinch of salt

2 cups of add-ins (we like mini m&ms for mini cookies, but use anything here)

In a stand mixer, mix butter, chevre or cream cheese, molasses, sugar, egg, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes, stopping midway to scrape down the sides.

Add the flour, cornstarch, baking soda, salt, and mix until barely combined.  Add your add-ins and mix briefly.

Make your cookie balls.  A tablespoon makes for a small cookie or use a 2inch cookie scoop to make a large cookie or anything in between.  Chill the cookie dough balls or freeze them before baking (I like to freeze them on a cookie sheet, crowded full, and then put them in a ziplock to bake later).

Preheat oven to 350.  Place cookie on silpat (or parchment paper) and space them to allow for a little bit of spread.  Bake for 8 to 9 minutes but not a second longer.  You're looking for set edges.  Let cool for 5 minutes on the sheet to set up.

Truly the best pizza dough

I thought that I already had the best pizza dough recipe until I tried this one from epicurious.  It's easier to roll out so you can make a thinner crust.  It does have milk in it, which is a plus when we are swimming in milk.  We'll probably use the other crust recipe still for times when the goats arent producing enough milk.

Pizza Dough
makes enough for 4 thin, rectangular pizzas on half sheets

2 1/4 teaspoons dry active yeast
1/2 warm water (between 100 and 110 degrees)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups flour
1 teaspoon kosher salt
extra olive oil for the proofing bowl

In a stand mixer, combine the warm water, sugar, and yeast.  Cover and let proof 5 minutes.

Add milk and olive oil

Add flour and salt, mixing on low, then increase the speed and mix for 7 minutes.

Let the dough rest on a floured surface for 2 minutes then knead 20 times and roll into a ball.

Oil a bowl, roll the dough in it, then cover the bowl with a cloth to rise for 1 hour.

Preheat oven to 450 degrees.  Divide the dough into 4 balls (extra dough can be frozen).  Roll or stretch the dough.

Cook the dough for about 4 minutes before garnishing.

Lasagna with bechamel sauce and squash

This lasagna is the definition of comfort food.  It's rich with a slight sweetness from the squash.  We make it with our own goat mozz and chevre and it's insanely awesome but you could use store bought cow milk products without any loss of flavor.

Lasagna with bechamel sauce and squash
(I usually make an 8x8 casserole dish)

1 winter squash, peeled, sliced, roasted, salted

3 tablespoons olive oil or coconut oil
1 onion
3 tablespoons flour
3 cups milk (any kind works here)
1 cup, parm (divided, 1/4 cup for the sauce)
8 plus sheets of no-boil lasagna (depending on your pan size)
1/2-1 pound mozzarella
4oz chevre or ricotta

If you havent already, make your bechamel. Heat the  oil over medium heat in a heavy medium saucepan. Add the onion and cook, stirring, until it has softened and beginning to brown.  Stir in the flour and cook, stirring, for 2-3 minutes, until the mixture is somewhat dry, but not browned.  Whisk in the milk a little at a time and bring to a simmer, whisking frequently, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often until the sauce is thick.  Stir in 1/4 cup of the Parmesan.  Taste for salt and pepper.

Preheat the oven to 350 degrees.  Spread a spoonful of béchamel over the bottom of your casserole dish. Top with a layer of lasagna.  Spread chevre or ricotta on top, then some squash, then mozz, parm and finally more bechamel.  Repeat the process.  When your pan is almost full, end with a layer of lasagna topped with the rest of the bechamel and more parm.  Cover tightly with foil.  Bake for 30 minutes then uncover and bake for another 20 to 30 till bubbly and beginning to brown.  Put it under the broiler for 1-2 minutes for extra browning if you like a crispy lid.  Let sit for 10 minutes before serving (ideally).

This freezes and reheats really well.  I also make a plain red sauce lasagna at the same time since it uses many of the same ingredients.

Waffles and Pancakes and Oven Pancakes

I love to have waffles and pancakes in the freezer for easy weekday breakfasts.  This recipe is so versatile, easy, and sugar free.  It was originally my Dad's recipe from who knows where but I've made a few changes (he used all butter).  I use it often.  Today's version was with half ricotta, half lemon yogurt.  The lemon flavor was really faint, but we enjoyed it.  I might try it again but with lemon zest and ricotta.  I also like it with apples and cinnamon, but most of the family likes fruit free waffles and pancakes.

UPDATE: why stand at the stove, when you can make one giant pancake in the oven? I use a large sheet pan, 12 x 16 for this double recipe.  You could use the same sheet pan for a 1 1/2 recipe too, but if you make just a regular batch then you'll want a smaller pan.  Preheat your oven to 350-375. Line your baking sheet with parchment paper then grease the paper with a little butter or oil.  This isn't strictly necessary but it helps to crisp up the bottom a little. Pour in your batter and smooth it out.  Bake till lightly browned on the top and a knife comes out clean.

Basic Waffle and Pancake Batter
(this is a double recipe, you can easily half it, it makes 8 large waffles.  we usually make 4 large waffles and about a dozen small-ish pancakes)

8 T butter (that's one stick)
4 T coconut oil
2 cup sour cream, yogurt, or ricotta (ricotta makes them really light and fluffy)
4 eggs
1 1/2 cups white flour
1 1/2 cups whole wheat flour (we tried subbing in a half cup of almond flour and it was great!)
4 t baking powder
1 t baking soda
1 t salt
milk to thin (optional, it's a THICK batter though)

Melt butter and coconut oil in large bowl.  Add in the dairy, then the eggs, and then the rest of the ingredients.  Mix well.  Use for waffles or pancakes.