Girl Versus Dough

cookies + creme dessert pizza

cookies and creme dessert pizza on a baking pan

Please tell me I’m not the only one who grew up going to those Pizza Hut buffets and would always get the dessert pizza.

Let me take you on a walk down memory lane — er, buffet table. There was this huge, long table (or at least it felt that way for wee Stephanie) with a bazillion pizzas on it, and at the end was a dessert pizza. It had a cookie crust, and it was topped with some congealed fruit topping, a microwave sugar glaze and some streusel. In hindsight, it was probably the most disgusting thing ever, but at the time it was allIwantedever because it was dessert. Some things haven’t changed.

I have fond memories of those dessert pizza-eating days, and yet since the buffet location shut near my hometown it’s been a few and far day that I’ve indulged in a sweet cookie pizza. So when Hershey’s and Betty Crocker teamed up to create a new line of frostings and mixes and asked a few bloggers to create new recipes with them, I didn’t skip a beat before deciding that a dessert pizza was in order — and not one with congealed fruit topping on it, thankyouverymuch.

pumpkin coconut yogurt waffles

Pumpkin Coconut Yogurt Waffles

Happy Friday, friends! I’m here with a bonus post for all y’alls because a) I like you and b) you need these waffles in your life this weekend. No later. Heck, if you want to make them for dinner tonight that would be cool with me. Just let me know what time to come over, mmk?

Anyway… so, waffles. To be honest, I was never really a big waffle fan until I started making them at home. I always order pancakes over waffles in restaurants, and while I did love me a toasted waffle from the freezer every once in a while (along with Pop-Tarts and Toaster Strudel; how I didn’t end up in a sugar coma on a daily basis is beyond me), it was really all about the pancakes.

Now? Now it’s all about the homemade waffles: crispy on the outside, soft on the inside, plain or chocolate chip or blueberry-filled or topped with syrup or pumpkin and coconut yogurt-flavored, the latter of which I have to say is quickly inching its way up the ladder to Favorite Waffledom.

raisin-walnut pumpernickel bread

raisin walnut pumpernickel bread loaf on cutting board

I’m eating a massive slice of this bread right now (as toast, duh) and it is glorious.

I never used to be a morning person. But I was never really a night person, either. And I actually hate that afternoon hour between 4 and 5 p.m. (it just always drags on and on and there’s not even anything good on TV to make it go by faster, you know?). Really, I’m a mid-morning person. The hours between 9 a.m. and noon are my peak hours. I’m like a machine. I get all the things done during this time. I’m super productive. I’d like to thank the toast for this bout of energy.

But then lunchtime rolls around and all I can think about is food, and then once I eat said food all I can think about is taking a nap, and sometimes this may or may not be possible (I’ve tried in all too many inappropriate/inconvenient locations including my car, the back of a classroom, a folding chair, the kitchen table, a hardwood floor, etc. etc.). If I do end up taking a nap, all hope of more productivity is lost because I probably slept too long. Hard knock life, y’all.

ANYWAY, all this to say, in my increasing age I’ve become more of a morning person. I don’t know what’s wrong with me. I love being the first one awake in my household (well, besides my cat who has already tried no less than three times to wake me up by incessantly sniffing my face, weirdo), turning on the coffeemaker, checking my e-mails and the Twitter while the coffeemaker makes all its rumbles and pops and trickles, pouring and then guzzling said coffee while watching the sun come up. And of course, the promise of toast. Especially when homemade pumpernickel bread is involved.

autumn harvest spelt pilaf

autumn harvest spelt pilaf in serving bowl

If your weekend was anything like mine and there was at the very least one to 17 slices of apple crisp skillet muffin bread involved, your Monday calls for spelt.

What is spelt, you ask? That’s an excellent question. It’s a grain, specifically, a species of hearty wheat native to Europe and popular in Germany (in other words, it’s the food of my people). It’s nutty and chewy and tastes kind of like farro, but also kind of like rice, but also kind of like barley — but in the end it’s its own thing and a tasty thing at that. Oh, and it’s good for you — like, packed with fiber, iron, vitamin B12 and protein good for you.

And when it’s cooked up pilaf-style with ingredients like leeks, apple cider, pecans, cranberries and Honeycrisp apples, it’s just the thing you need after a rather cake-happy weekend. Ahem.

brown butter apple crisp skillet muffin bread

Brown Butter Apple Crisp Skillet Muffin Bread

I just realized that my blog life in the past month has all been brown food. Ahhh, so boring.

But brown food usually = carbs, which always = yum so I hope you’re cool with it.

Especially today, because today? I have a video for you, but I also have a bread with brown butter and apples and streusel and glaze in it/on it. You’re most welcome.

Bring on the brown food!

cracked wheat bread

sliced cracked wheat bread loaf

Wheat bread and I, we’re likethis.

Almost every morning, wheat bread serves as the vehicle to getting peanut butter toast into my belly for breakfast. For lunch or dinner, it is oftentimes the base of my sandwiches, grilled cheese, etc. And when I want dessert that is healthy but also not-so-healthy, a spread of Nutella or cookie butter on a slice of wheat bread comes to the rescue.

We’re basically besties. Also, now you know that my diet is like 80 percent toast.

But cracked wheat bread and I? That’s a whole different story. I’d never put cracked wheat into my bread before making this recipe from Red Star Yeast, let alone tried the stuff on its own. But ho ho hooooo, friends, let me tell you — it’s tasty. Dare I say so tasty, my trusted wheat bread may have some stiff competition.