Speaking of sweetener, that's another beef I have with creamers. They're almost all sweetened. I used Nutpods for a long time since they're unsweetened and happen to be dairy free. (Then I use TJs liquid stevia as a sweetener.) It's not an inexpensive creamer, though, and since I'm pretty good at making homemade hacks & creating dairy free options, I decided to make my own. (Is anyone surprised?)

Why Make Your Own Coffee Creamer?

• No mystery ingredients
• No carrageenan or hydrogenated oils
• Fully customizable sweetness and flavor
• Costs a fraction of store-bought
• Can be dairy free and paleo friendly if you like
• Quick 5 minute prep

Two Base Options -- Pick Your Starting Point

I've got two options for you -- classic and dairy free. Both of these options have the same ratio of ingredients, and you can sweeten/flavor them how you like. More on that below.

Classic Dairy Base (no condensed milk)

• Half-and-half or whole milk
• Heavy cream

Dairy Free Base

• Full-fat canned coconut milk. Full-fat is the key here. Don't use the drinkable coconut milk in the cartons. You'll want the thicker, creamier stuff. Because creaminess is the whole point of creamer, no? Thai Kitchen is my go-to.
• Non-dairy milk, like almond milk

Sweetener Options

You could definitely leave your homemade coffee creamer unsweetened, and then add whatever sweetener to your drink as you're making it.

But, if you tend to use the same sweetener, it would save you some time to sweeten your creamer. Here are some options:

• Regular Granulated Sugar: If you're just trying to avoid all of the nonsense ingredients and aren't concerned about a little sugar in your coffee, then this route might be for you.
• Pure Maple Syrup or honey: If you're wanting a natural sweetener, these are your friends.
• Stevia or monk fruit: You could use liquid or granulated versions of either of these to create a keto-friendly/sugar-free option. Trader Joe's has an excellent liquid stevia that I use in my coffee daily.
• Date Paste: If you're avoiding all sweeteners (like a round of Whole30), then this is for you. I have a recipe for homemade date paste, and I recommend running your creamer through the blender with the date paste to make sure it mixes thoroughly. It'll give it a nice, rich feel, too.

Flavor Variations

Vanilla

This is the most classic coffee cream flavor, and you can use either vanilla extract or vanilla bean paste. I like using the paste since Trader Joe's has a delicious, affordable one and the flavor pops. Plus those little black specs are fancy.

Cinnamon Vanilla

Add a ½ teaspoon of cinnamon to the recipe along with some vanilla and you've got a simple, warm, fall-friendly creamer.

Pumpkin Spice

If you're a basic PSL girl, own it proudly. That stuff is delicious. Add some pumpkin pie spice like you would cinnamon.

Hazelnut

Hazelnut is a popular flavor for coffee creamer. All you need is some hazelnut extract or some hazelnut flavored drink syrup (doubles as a sweetener). A little goes a long way, though, so start with a ¼ teaspoon and increase from there. (Psst.. that extract I linked to comes in lots of flavors!)

Mocha

Add a Tablespoon of cocoa powder with a splash of vanilla. You can never go wrong with this one.

Peanut Butter

Yep, that's what I said. Turns out peanut butter protein powder (like PB Fit) is delicious when added to coffee creamer. Plus you get a little bump of protein which is never a bad thing.

Drink Syrup Possibilities

If you're not concerned about the type of sweetener, using drink syrups is a good option. Torani and Monin are my faves -- neither has corn syrup and both offer sugar free options. There are dozens of flavors! I used s'more syrup in some creamer and it might be my new favorite. (Psst... If you live near a USChef store, go there. They're usually the cheapest place for drink syrups, and you don't have to be a restaurant owner to shop there.)

How to Make Homemade Coffee Creamer

1. Add ingredients in a lidded jar and shake well.
2. Store refrigerated. Give it a shake before you use it if ingredients have settled.

NOTES:

1. If you're using granulated sweetener, I suggest gently warming the mixture on the stove or in the microwave. Just enough to get the sweetener dissolved. Don't boil it.
2. Make sure to shake the coconut milk can well before you open it. You don't want to have all cream or all thin coconut milk in your creamer.

How Long Does Homemade Coffee Creamer Last?

Homemade coffee creamer (both dairy and non-dairy) should last 1-2 weeks in the refrigerator. It depends on the expiration date of the cream and milk that you're using as well. The fresher your ingredients are, the longer your creamer will last. Also, don't freeze it. You'll end up with a curdled mess when it thaws.

Is Homemade Coffee Creamer Whole30 Compliant?

Yes. If you make my dairy free version and it's not sweetened (except with date paste, if you'd prefer) then it's Whole30 compliant.

Tips for the Best Homemade Coffee Creamer

• Always shake or whisk before using. Separation is normal -- remember how we wanted to avoid certain ingredients? Those things keep it from separating.
• Use full-fat coconut milk, not light. You'll want that extra creaminess.
• Start with less sweetener than you think you'll need. You can always add more if you need it.
• If you're using granulated sweetener, gently warm (not boil) the mixture so everything dissolves well.

Frequently Asked Questions

More Homemade Pantry Staples

I'm low-key obsessed with making pantry staples from scratch. If you start with homemade coffee creamer you'll be itching to make more. It's so fun (until you run out of multiple things at once, heh)

Here are a few of my favorite pantry staples to make from scratch:

Sriracha Mayo: Drizzle it on Asian rice bowls, homemade sushi, and inside sandwiches!

Chicken Bone Broth in Instant Pot: I love using the bones from leftover roast chickens and stashing nourishing bone broth in the freezer for sick days and soup making in the winter.

In N out Burger Sauce Recipe: A staple for every burger night! Your burgers and fries will thank you.

Homemade Taco Seasoning Mix: One of my oldest and most beloved recipes. You won't go back to the grocery store packets after this.

Want to learn to make your own cold brew? Check out my YouTube video! How to Make Homemade Cold Brew.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Coffee Creamer

Yield: About 1 ¼ cups

Prep Time: 5 minutes

Total Time: 5 minutes

Whether you're dairy-free, paleo, or just trying to avoid a paragraph of ingredients you can't pronounce — this is your coffee creamer. A simple base recipe with a classic dairy version and a coconut milk dairy-free version, plus flavor variations that'll make you break up with store bought.

Print

Ingredients

• ⅔ cup whole milk or half-and-half
• ⅓ cup heavy cream
• 3-4 Tablespoons preferred sweetener
• 2-3 teaspoons vanilla extract (optional)

Instructions

1. Add all ingredients to a lidded jar (like a mason jar). Shake well.
2. Store refrigerated for 1-2 weeks.

Notes

DAIRY FREE VARIATION: Use non-dairy milk in place of the whole milk/half-and-half and full-fat coconut milk in place of the heavy cream.

1. If you're using granulated sweetener, you may want to warm this gently on the stove (don't boil) so the sweetener can fully dissolve.
2. Shake well before using as the mixture may separate over time.

Nutrition Information

Yield 6 Serving Size 2 Tablespoons
Amount Per Serving Calories 131Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 36mgSodium 31mgCarbohydrates 3gSugar 4gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Homemade Coffee Creamer: Classic or Dairy Free (plus flavor options) appeared first on Perry's Plate.

If you have mental images of meat grinders and sausage stuffing machines, please send those away. Sausage is simply ground up meat mixed with seasonings, and while we’re not making sausage links, my version uses ground chicken and simple spices you probably already have in your cupboard! It’s a lighter, less greasy protein option than traditional pork breakfast sausage.

I'll show you how to make it into patties, cook into crumbles, and I’ll give you tips for making tasty breakfast bowls. (I mean, really… you can eat these all day long. They’re that good.)

Why You'll Love This Chicken Breakfast Sausage Recipe

Making homemade chicken breakfast sausage was a revelation to me. It's hard to find good quality breakfast sausage without additives or extra... "stuff"

It’s a perfect addition to scrambles, omelets and breakfast bowls! One of three things I could eat everyday is BREAKFAST BOWLS!

What do I mean by breakfast bowls? Any combination of hash browns, roasted vegetables, homemade breakfast sausage, bacon, eggs (fried/scrambled/whatevs) and something creamy like avocado or a dressing of sorts. Oh, and hot sauce. Always hot sauce.

(Or, if we're talking sweet breakfast bowls, I love variations on chia bowls like in this recipe - Beet Brownie Bowls. But lately I feel a lot better -- and less munchy during the day-- if my breakfast is savory.)

Ingredients for Homemade Breakfast Chicken Sausage

Just ground chicken and a few seasonings. That's it!

I found some organic ground chicken at Costco for this, but you could use ground turkey or ground pork. Personally, I find ground turkey too dry and ground pork too greasy, so I like to combine them. Ground chicken doesn't seem to be quite as dry to me.

Beef has too strong of a flavor, I think. And might be too heavy for breakfast. Or not? Don't people eat steak and eggs for breakfast? I've never had a desire to eat a steak for breakfast.

Chicken Breakfast Sausage Recipe Tools

Non-stick skillets are fine, but mine has seen better days and needs to be replaced.

I like GreenPans the most. I have a couple of 8" pans and this 10" and 12" set of pans. The bigger ones I replace every other year. The smaller ones seems to last longer and are my favorite pans for making crepes.

I used my big stainless skillet to cook these patties. If you have trouble with meat sticking to stainless pans, here are a couple of tips:

How to Make Ground Chicken Sausage Recipe

1. Put the ground meat into a mixing bowl. Add the spices and use your hands, or a spoon, to incorporate the seasonings throughout the meat. Try not to squish the meat in your fists or it'll get “mealy”. Just gently use your fingers to toss it around. It might make it easier to refrigerate the meat for a bit before forming them.
2. Heat a skillet with enough oil (I use avocado oil) to lightly coat the pan. Once the pan is really hot, add the meat until cooked throughout. I like breaking it up with a spatula until it's crumbly and coated with caramelized edges.
3. Serve with your choice of breakfast goodies.

Tips for cooking Breakfast Chicken Sausage in a Stainless Steel Pan

1. Use enough oil. I know a lot of us are still stuck in the fat-phobic mindset of 30 years ago, but you need enough oil to lightly coat the whole pan. You don't have to have an inch of oil in there.
2. Make sure the pan is really hot before you put the meat in. Whatever oil or fat you use should start rippling subtly. Not smoking, though.
3. Don't touch the meat after you put it in the pan. At least for a few minutes. During that time the meat will form a little crust on the bottom. You want that crust. It allows you to move the meat without it sticking. And that caramelization is super tasty.
4. If stuff sticks anyway, just keep cooking and flipping, adding a little more oil if you need it. If it gets ridiculous, add a little broth or water to the skillet and stir it around with a spatula to loosen stuff from the pan.

OR you could toss all the meat in the pan and cook it loose. This is what I prefer. And I like to cook it for a long time so there are a lot of crispy, caramelized bits.

And that's it!

How to Store and Reheat Breakfast Chicken Sausage

Store any leftovers in a lidded container for up to a week.

To reheat, I highly suggest tossing the cold chicken sausage into a skillet and warming it that way. If you’re in a pinch you can always microwave it, too.

What to Serve with Ground Chicken Sausage

Easy, right? In that bowl up there I added some roasted sweet potatoes tossed in my Sweet Potato Fry Seasoning, a runny egg, part of an avocado, and a few shakes of Chalula hot sauce. Steve likes putting sauerkraut on his, too. I do, too, sometimes. But most mornings I'm not ready for sauerkraut that early.

Ground Chicken Sausage FAQs

More Easy Breakfast Skillet Recipes on Perry's Plate

My Potato Chorizo Hash is another breakfast skillet favorite and makes delicious breakfast bowls!

Brussel Sprout Hash uses leftover chopped ham and shredded Brussels for a surprisingly delicious hash for such simple ingredients.

I love the smoky-sweet combo in this Bacon and Sweet Potato Hash. Bacon is always king.

My Chicken Sausage Meal would be a tasty breakfast option, too!

Do crepes count as a skillet meal? lol Because Gluten-Free Crepes are always a favorite around here.

(Not to mention the Chocolate Crepes, too.)

More From Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Breakfast Sausage Recipe

Yield: Makes about 3 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Making your own homemade breakfast sausage is just as easy as making taco meat! It's perfect for meal prep -- cook it loose or in patties for meals during the week. It even freezes well!

Print

Ingredients

• 1 ½ pounds ground chicken (or turkey or pork or a combo)
• 1 ½ teaspoon sea salt
• 1 ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried minced onion (or ¼ teaspoon onion powder)
• ¼ teaspoon garlic powder
• ¼ teaspoon dried sage
• ¼ teaspoon dried thyme
• Pinch (or more) of cayenne pepper

Instructions

1. Put the ground meat into a mixing bowl. Add the spices and use your hands to incorporate the seasonings throughout the meat. Try not to squish the meat in your fists or it'll get mealy. Just gently use your fingers to toss it around.
2. Heat a skillet to medium-high heat and cook the meat, breaking it up with a spatula until it's crumbly and coated with caramelized edges, about 20 minutes.
3. Serve with your choice of breakfast goodies.

Notes

Instructions for making patties:

1. Form the seasoned, raw meat into 12-14 1 ½-2 inch patties and put them on a plate.
2. Heat a skillet with enough oil (I use avocado oil) to lightly coat the pan. Make sure the pan is really hot before the patties go on.
3. Cook half of the patties at a time, leaving them untouched for the first 2-3 minutes until a crust forms on the bottom. Flip and continue cooking them until they're cooked through and firm when you press the centers.
4. Transfer to a plate and continue cooking the rest of the patties, adding a little more oil, if needed.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Breakfast Chicken Sausage appeared first on Perry's Plate.

This Herbed Butter is the Perfect Way to Add Flavor

Herb butter is one of the best secret weapons for roast chicken because it releases all of the buttery, herby goodness directly on to the meat. Flavorful skin is great, but what we really need is flavorful meat.

Using my method of making little “coins” to shove under the skin makes this SO much easier. You can even prep (and freeze!) this way in advance. That’s my favorite little Thanksgiving shortcut because this method also works beautifully for turkeys.

What is Compound Butter?

Compound butter is butter mixed with herbs, spices, or other flavorings. It adds a concentrated burst of seasoning and can be shaped, chilled, and sliced to enhance meats, vegetables, bread, and more.

Why you'll love Compound Butter for Chicken

You'll love compound butter for chicken because it adds rich, flavorful seasoning effortlessly. It ensures the meat stays moist and delicious while giving the skin a perfectly crispy texture. Plus, it's easy to prepare and customize to your taste.

Garlic Herb Compound Butter Ingredients

• Butter
• Shallot
• Garlic
• Lemon
• Fresh herbs - I like to use sage and thyme
• Salt
• Black pepper

How to Make Garlic Compound Butter

1. Mix all the ingredients in a small bowl.
2. Transfer herb butter to the middle of a large piece of wax paper. Fold the top end of the wax paper over the butter and, using a spatula or dough scraper, press the top layer of wax paper away from you as you pull the bottom layer of wax paper toward you. (If this sounds confusing, see photos in the post.) The butter should form itself into a cylinder.
3. Twist the ends to close and put it in the freezer until firm.

Herbed Butter Recipe Tips

You could add any spices or herbs that you would normally use to make this recipe your own.

Or try these flavor blends: different citrus zest (lime, orange, grapefruit) prepared pesto (basil, sun-dried tomato) spice blends (Mexican, Indian, Middle-Eastern) Asian flavors (soy sauce, ginger, sriracha)

Try make this far enough in advance to let the butter freeze solid. This makes the placement under the skin so much easier!

How to put butter under chicken skin

To use, unwrap butter and slice into ½-inch “coins". After loosening the skin on the chicken, just slide a few on each side of the breast, one in each leg, and one on each thigh.

More Ways to Use This Garlic Compound Butter

• Toss the butter coins into the pan with vegetables before roasting.
• Add to stews, baked goods or sauces for a richer flavor.
• Melt it ontop of cooked grains to add a burst of flavor.

TIP: Double this recipe to season a Thanksgiving turkey!

Storing Herbed Butter

If you're using it the same day, simply put it in the freezer in the wax paper until firm.

For long term storage, wrap the whole thing in aluminum foil and freeze. It should keep a few months in the freezer.

More From Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Compound Butter for Chicken

Yield: Enough "coins" for 1 4-5 lb roaster chicken

Prep Time: 10 minutes

Total Time: 10 minutes

This is THE easiest way to get an herbed butter under the skin of a chicken. Just slip a few of these coins into your chicken and you'll have more butter on the chicken than on your hands. And a really, really amazing roast chicken (and gravy!)

Print

Ingredients

Toggle ingredient group

• 6 Tablespoons butter, room temperature
• 1 shallot, chopped small
• 3 cloves garlic, minced
• zest from 1 lemon (about 2 teaspoons)
• 4 Tablespoons fresh herbs (I used mostly fresh sage and ½ teaspoon dried thyme)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Blend all ingredients into a small bowl.
2. Transfer herb butter to the middle of a large piece of wax paper. Fold the top end of the wax paper over the butter and, using a spatula or dough scraper, press the top layer of wax paper away from you as you pull the bottom layer of wax paper toward you. (If this sounds confusing, see photos in the post.) The butter should form itself into a cylinder.
3. Twist the ends to close. If you're using it the same day, simply put it in the freezer until firm.
4. For long term storage, wrap the whole thing in aluminum foil and freeze. Should keep a few months in the freezer.
5. To use, unwrap butter and slice into ½-inch "coins" and place under the skin in the chicken (breast, thigh, and leg areas.)

If you have extra and plan on roasting vegetables, just toss them into the pan with the vegetables. Other ideas to flavor butter: different citrus zest (lime, orange, grapefruit) prepared pesto (basil, sun-dried tomato) spice blends (Mexican, Indian, Middle-Eastern) Asian flavors (soy sauce, ginger, sriracha)

Notes

1. Double this recipe to season a turkey!

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Herb Butter for Chicken appeared first on Perry's Plate.

The beauty of making your own mayonnaise (besides tasting better than store-bought) is that you can use whatever oil you prefer. The majority of commercial mayo is made with some kind of vegetable or canola oil which is very inflammatory.

Below I’ll give you suggestions on which oil to use, show you a couple of different methods, and give you all my best tips for making great mayonnaise in just minutes.

What is Mayonnaise?

Mayonnaise is basically an emulsion of egg yolks and oil (with seasonings). Making mayonnaise from scratch means eating raw egg yolks, so using high-quality free-range eggs is important. ("cage-free" is not the same thing as "free-range")

Ingredients For Homemade Mayo With Olive Oil

• Egg yolks
• Ground mustard
• Lemon juice
• Sea salt
• Avocado oil or light olive oil

How to Make Mayo With Olive Oil

Put all the ingredients except for the oil into the work bowl of a food processor. Buzz it for a minute or so until it gets creamy, then gradually add the oil in a small drizzle while the processor is running. Like... REALLY slowly.

When you drizzle in the oil and blend it for a minute or two it gets thick! It'll even thicken a little more in the fridge, but you can go ahead and use it.

How to Make This Mayo Recipe With Olive Oil With an Immersion Blender

I know a lot of people who prefer the mason jar - immersion blender method. I haven't had consistent success this way (due to the style of immersion blender I have), but here's the skinny if you want to try this way. There are a couple different methods...

1. Add the ingredients (except the oil) in a quart sized mason jar. Buzz them up with your immersion blender. Continue to leave the blender running while you slowly drizzle the oil into the jar. Move the blender up and down a little to ensure everything is blended well.
2. OR Add the ingredients in order and let the oil float to the top. Stick the immersion blender clear to the bottom of the jar and THEN turn it on. Let the very bottom ingredients blend together. And then very slowly and gently raise and tilt the immersion blender so some oil slips underneath and blends with the yolks. Continue to do this until all of the oil is incorporated.

Tips For Making Homemade Mayonnaise With Olive Oil

• Adding the oil slowly is the most important part of this recipe! The oil and eggs need to blend together in small amounts to emulsify properly.
• It helps to have fresh eggs. If your eggs are fresh from the store you'll have better success than if they've been sitting around for a week or two.
• What if the mayonnaise never emulsifies? Unfortunately, it's not salvageable. And it's probably because the eggs were older or the oil was added too quickly.

How to Use Olive Oil Mayo

This homemade version could be used as you use any other mayo - You can use it in any recipe that calls for mayo!

Sandwiches, tacos, sushi bowls or fries would all taste amazing served with this recipe.

How to Store Mayo With Olive Oil

Keep it in an airtight jar in the fridge and it will keep for a week. Next time I'll have a recipe for Paleo Ranch Dressing that will knock your socks off!

Olive Oil Mayo FAQs

Homemade Mayonnaise Recipe With Oil

Yield: about 1 cup

If you've ever wondered how to make mayonnaise -- here's a drizzle method with a food processor! I love using avocado oil because it's tasteless.

Print

Ingredients

Toggle ingredient group

• 2 egg yolks (fresh, free-range eggs if possible)
• ½ teaspoon ground mustard
• 2 T lemon juice
• ¾ teaspoon sea salt
• 1 cup avocado oil or light olive oil

Instructions

1. In the work bowl of a food processor, combine all the ingredients except for the oil. Process until smooth.
2. While the machine is running, add the oil in a slow drizzle. Like... very, very slowly. The mixture should thicken after a minute or two. Adjust seasonings if necessary and store in an air-tight container for up to 1 week.

The post Homemade Mayonnaise with Olive Oil appeared first on Perry's Plate.

This sourdough pizza crust has ruined us as far as pizza is concerned. Save a trip to New York, it's awfully hard to find a better tasting crust.

I love baking pizzas in our pizza oven, but years ago I developed an oven hack that mimics a pizza oven and you don't even need a stone!

I'll show you my oven baking hack along with all of my best pizza making tips. Just a warning... you won't be satisfied with your favorite pizza joint any longer.

Simple Sourdough Pizza Crust Recipe

If you're new to baking with sourdough you'll love this recipe because it's super simple. It feels like an accomplishment making those artisan crusty loaves, but all the timed stretching and dough manipulation seems tedious if you're a beginner.

The hardest part about this recipe is knowing if your starter is ready. (And not eating all the pizza in one sitting. It's a struggle.) You'll want the starter at peak activity -- bubbly and increased in volume. Use it before it starts to fall.

After that it's just a dump-stir-chill situation.

Why You'll Love This Overnight Pizza Dough 

First, here's my disclaimer: this isn't the type of pizza dough you make on a lazy Sunday afternoon when you're suddenly in the mood for pizza that night. You'll want a recipe using dried yeast.

Sourdough is wonderful, but speed isn't its strong point.

The good news is that there is NO KNEADING.

"Wait!" you ask. "Don't you need to knead to produce gluten?"

Actually, kneading is only one way to produce gluten in dough. The other way is TIME. Let a dough sit long enough and it will produce gluten all by itself to give you that light, chewy pizza crust texture you love. I'm all about getting great results with the least amount of effort.

My other favorite thing about this recipe? You can easily prep this dough and leave it in the fridge for up to a week! Honest! And I think the flavor is best after it sits for a few days. So if you have the inkling for pizza in your near future, toss a batch of dough together and save it for the weekend.

Overnight Pizza Dough Ingredients

• Bubbly, active sourdough starter -- Your starter should be at peak activity and bubbly. This is NOT a sourdough discard (unfed starter) recipe.
• Bread flour -- I like to use the same organic, unbleached bread flour as I use for bread making. You can use half wheat half white if you'd like, but if you use all wheat flour it may take your dough longer to bubble and rise. And it will have a stronger wheat flavor.
• Salt -- Sea salt or pink salt is fine here. Whatever fine salt you have will do.
• Water

Helpful Equipment 

Kitchen scale -- You'll need a kitchen scale because the recipe (like most sourdough recipes I've come across) is measured in grams. You'll get a more accurate measurement this way. And you won't have to go to the post office to mail small packages anymore. (You're welcome.)

Dough scraper -- This isn't necessary, but I love having a dough scraper to divide up my dough and to scrape up any dried bits on the counter. It makes easy clean up when you're rolling out pie crust or sugar cookies, too. I use mine a lot.

Rimmed baking sheets -- Most people have these, but if you want to do my kitchen hack it makes it a lot easier to have big baking sheets like these.

How to Make Overnight Pizza Dough with Sourdough

I'll give you a more detailed instructions in the recipe, but here's an overview.

1. Combine the flour, water, salt, and bubbly starter in a large bowl.
2. Mix it well to form a craggy dough ball.
3. Cover it and put it in the fridge overnight or at least 8 hours.
4. 4-5 hours before you want to bake the pizza, take the dough out of the fridge and set it on the counter.
5. After 4 hours check the dough -- it should be close to room temperature and might be bubbly.
6. Dump the dough out on a floured surface and divide the dough into balls.
7. Cover the dough balls and let them sit for 30-60 minutes while you prep your ingredients and preheat the oven.
8. Spread your dough out, add toppings and bake how ever you prefer!

Overnight Pizza Dough Recipe Tips

• Let the dough sit in the fridge for at least 8 hours. I prefer 48-72 hours for best flavor.
• Don't add too much flour. The dough should be sticky right up until you start to spread it out for toppings. At that point, just sprinkle both sides with a little flour as you're working with it. Adding a pinch or so of flour here and there. If you add too much flour the crust will be more dense and tough.
• Let the dough sit out for 3-4 hours before emptying it onto the counter. You'll want to get the chill off and let it wake up. You can see in those photos above -- the left one is fresh from the fridge and the one on the right is after the dough had sat for a few hours.
• If you're trying to spread the dough out and it starts ripping, form it into a ball and let it rest again for about 20-30 minutes. If you try to spread it out again after wadding it up into a ball, it'll be too springy. And you'll get frustrated. (I've been there.)

How to Cook Pizza without a Pizza Oven

I've done a lot of things over the years, but this might be my most favorite kitchen hack.

If you don't have a pizza oven, you can mimic a pizza oven and you don't even need a baking stone for this. All you need are a couple of rimmed baking sheets and some parchment paper.

Here's what you do:

1. Preheat your oven to 500F. Put a rimmed baking sheet UPSIDE DOWN in the oven on a center rack.
2. Spread your dough out on a large piece of parchment paper and add whatever toppings you want. Make sure that your dough doesn't exceed the width of your baking sheet.
3. Slide your pizza (with the parchment) onto another UPSIDE DOWN rimmed baking sheet.
4. Transfer the pizza + parchment over to the preheated baking sheet in the oven. Use quick, short back and forth movements to get it over there. This takes a little practice, but you can do it. (See photos below.)
5. When the pizza has finished baking (check the bottom!) transfer it back to the cold, inverted baking sheet to get it out of the oven, leaving the hot baking sheet in there for the next pizza.

How to use this Sourdough Pizza Dough Recipe

Make pizza, of course!

You can also use this pizza dough recipe exactly the same way you'd use regular pizza dough.

Make calzones, breadsticks, or even flatbread.

How to Store Overnight Pizza Dough

You don't really need to "store" it because you just leave it in the fridge until you're ready to use it.

If you're planning an event and need to transport dough balls, I'd suggest forming the dough balls and putting them on a large baking sheet and chilling if they'll be sitting out for more than an hour. Let them come to room temperature before using.

Can Sourdough Pizza Dough be frozen?

Yes. After you form the dough into balls, freeze them on a baking sheet and then store them in a large ziptop bag.

Several hours before you'll need to bake them, pull them out of the freezer and let them sit on the counter until they've come to room temperature and they've bubbled a little.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sourdough Overnight Pizza Dough Recipe

Yield: Makes 4 12-inch pizzas

Prep Time: 10 minutes

Additional Time: 12 hours

Total Time: 12 hours 10 minutes

After several years into my sourdough journey, I keep going back to my favorite recipes. This pizza dough is one of them! I got rid of the fussy steps (kneading? nope) and tweaked the measurements so you'll have the tastiest, easiest sourdough pizza dough of your life.

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Ingredients

• 600g unbleached bread flour
• 1 Tablespoon sea salt
• 425g warm water
• 200g bubbly sourdough starter

Instructions

1. Combine all of the ingredients in a large bowl. Stir well until all of the flour is combined. Dough should form a craggy ball and be way more sticky than you think it should be. It's OK.
2. Cover the bowl with a lid or plastic wrap and put it in the fridge for at least 8 hours. I like to leave mine for 48-72 hours for best flavor.
3. 4-5 hours before you plan to bake, pull the bowl out of the fridge and set it on your counter.
4. After 4-ish hours, the dough should be room temperature and bubbles should be forming again.
5. Empty the dough onto a floured surface and divide the dough into as many pizzas as you need.
6. Form the dough into tight balls, sprinkle with flour, and cover them with a clean kitchen towel. Let them sit for 20-30 minutes to relax before you stretch them out.
7. Stretch the dough out and make the pizzas however you prefer! See my blog post for instructions on how to use your oven like a pizza oven!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count (Pack of 1), Silver
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  Amazon Basics Digital Kitchen Scale with LCD Display, Batteries Included, Weighs up to 11 pounds, Black and Stainless Steel
• 
  Nordic Ware Nordicware Scraper 02105 Dough Cutter, with Beechwood Grip, Stainless Steel Blade, Silver

Nutrition Information

Yield 8 Serving Size ½ pizza
Amount Per Serving Calories 316Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 797mgCarbohydrates 64gFiber 3gSugar 0gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Overnight Pizza Dough appeared first on Perry's Plate.

This sweet-tangy mixture of bacon and caramelized onions is easy to prep. The hardest part is waiting for the bacon to render and the onions to soften and caramelized into bits of sweetness.

What is Bacon Jam?

Bacon jam is a combination of deeply caramelized onions, crispy bacon, and a sweet-tangy sauce. Sometimes it's called bacon marmalade. It's not like traditional fruit jams.

Why You'll Love This Bacon Onion Jam Recipe

The fact this bacon jam stays good for a couple of weeks means you can make a big batch and use it over and over! It doubles well and you can even freeze it.

This sweet-tangy mixture of bacon and caramelized onions takes a bit of time, but is easy to prep. The hardest part is waiting for the bacon to render and the onions to soften and caramelized into bits of sweetness.

Bacon Onion Jam Recipe Ingredients

• Bacon
• Yellow or sweet onions
• Jalapeno (optional)
• Maple syrup, brown sugar, or coconut sugar
• Red wine vinegar

How to Make Homemade Bacon Jam

1. Cook all of the bacon until it's as crisp as you like. Remove the bacon and most of the bacon drippings.
2. Add the onion and jalapeño to the skillet and cook until the onions are deep golden brown.
3. To the skillet add the sweetener, vinegar, and some water. Bring to a boil and simmer until most of the liquid has cooked off leaving a thicker syrup-like coating.
4. Stir the crispy bacon bacon into the skillet. Serve!

How to Use Bacon Onion Jam

Here are a few ideas to use this delicious sweet-tangy condiment!

• Add it to a burger
• Put it in a sandwich or a grilled cheese
• Combine it with some cream cheese for a tasty dip
• Add it to a baked potato
• Stir it into potato or pasta salad

Bacon Jam Recipe Variations

Make it spicy: Add a jalapeño or two to give it a little kick.

Change up the sweetener: Use brown sugar or honey for a slightly different sweet flavor profile.

Change up the vinegar: Try using balsamic vinegar for a richer flavor.

How to Store Onion Bacon Jam

When you're ready to store it, transfer it to a lidded container and store chilled. Bacon jam will last up to 10 days stored chilled in the refrigerator.

When you pull it out to use it again you'll notice that the bit of bacon drippings in the mixture will have firmed up, leaving it thicker and clumpy. Pop it in the microwave for a few seconds to warm it up and you'll have the original consistency back.

Bacon Onion Jam Recipe FAQs

See these grilled cheese sandwiches?

I made the one on the left with smoked gouda. Then I overcooked one side because I was distracted with my phone. (oops) Still delicious.

But.

Steve came home and made himself another one with muenster which looked WAAAAY better than mine and had a pretty wicked cheese pull coming out of his mouth.

Guys, I literally pulled the sandwich from his hand and said, "Can I borrow this for a second?" as I went into the other room and snapped some pics.

The End.

More Recipes with Bacon on Perrys' Plate

Are you a bacon lover like I am? You might like one of these other recipes featuring bacon!

Easy Bacon-Fried Green Beans

Caramelized Cabbage and Bacon

Bacon Cobb Lettuce Wraps

Avocado Bacon Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Bacon Jam

Yield: About 1.5 cups

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Bacon jam is my new favorite condiment! That sweet-tangy mixture of bacon and caramelized onions is easy to make and my new favorite way to jazz up burgers, grilled cheese, and lots of other things!

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Ingredients

• 1 pound uncooked bacon, cut into small strips
• 2 medium yellow onions, peeled and diced small
• Sea Salt
• 1 jalapeno, seeded, and diced (optional)
• ½ cup red wine vinegar
• ½ cup pure maple syrup

Instructions

1. Heat a large skillet to medium high heat. Add the sliced bacon and cook, stirring frequently, until the bacon is crispy.
2. Remove the pan from the heat. Use a slotted spoon to remove the bacon from the pan. Drain all but about 3 Tablespoons of the bacon drippings from the skillet. Set the bacon aside for now.
3. Return the skillet to medium high heat and add the onion and jalapeno. Cook, stirring often, until the onions have dark golden brown spots, about 10-12 minutes. You'll want them to have a lot of color on them.
4. To the skillet, add the vinegar, maple syrup, and 1 cup of water. Bring to a boil and cook on medium high heat for about 10 minutes or until most of the liquid has cooked off. The mixture should be somewhat thick and a spatula ran down the center of the pan should remain clear for a few seconds.
5. Stir the crispy bacon into the mixture. Remove it from the heat and let it cool. Transfer it to a serving dish or a lidded container for chilled storage. Bacon jam should keep for up to a week.

Notes

1. If your bacon comes in 12-ounce or 1.25 lb packages, it's fine to use either one. I've used all three amounts and the bacon jam comes out great either way. You'll just have more grease to drain with a larger amount of bacon.
2. Jalapeno is optional. If you want to add a spicy bite to this, leave some the seeds in.
3. I like maple syrup in this, but brown sugar and coconut sugar works well, too.

Nutrition Information

Yield 6 Serving Size ¼ cup
Amount Per Serving Calories 404Total Fat 30gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 50mgSodium 603mgCarbohydrates 22gFiber 1gSugar 19gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Onion Jam Recipe appeared first on Perry's Plate.