Tuesday, August 25, 2015

Spinach & Artichoke Pizza

Garlic before roasting
1 garlic bulb
Olive oil, for drizzling
1 pizza crust dough (homemade or store bought)
2 Tbsp. olive oil
1/2 c. Parmesan, shredded, divided
2 c. mozzarella, shredded, divided
13 oz. can of artichokes, drained and chopped
1 c. fresh baby spinach

Preheat oven to 375 F.

Slice off the top of the garlic bulb so the cloves are exposed. Place in a pie dish, clove side up. Drizzle with olive oil. Cover with aluminum foil.
Before baking

Bake for 35 minutes.

While the garlic is roasting, spread your dough out on a pizza sheet.

When the garlic is done roasting, remove from oven and turn the heat up to 475 F.

In a small bowl, mash together 5-6 cloves of the roasted garlic. Pour in the 2 Tbsp. olive oil. Mix together. Spread onto the prepared pizza dough.

Sprinkle with 1/4 c. Parmesan and 1 c. mozzarella. Add the artichokes and spinach.
Ready to eat

Sprinkle with the remaining cheeses.

Bake 14-16 minutes or until the crust is golden and the bottom of the dough is cooked. Slice and serve.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2014/04/23/spinach-artichoke-white-cheese-pizza/

Thursday, July 16, 2015

Zucchini Coconut Choc Chip Cookies

1 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 Tbsp. coconut oil, melted and cooled
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1 c. zucchini, shredded
2 c. old fashioned oats
3/4 c. semi-sweet choc chips
1/2 c. sweetened coconut flakes

Preheat oven to 350 F.

Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, baking soda, and salt. Stir.

In a large bowl, mix the oil and sugars with an electric beater until creamy. Add in the egg and vanilla and mix. Add the zucchini and mix until combined.

Stir in the oats, chips, and coconut flakes.

Drop by spoonfuls on the prepared baking sheet, making sure they are about 2 inches apart.

Bake 10-12 minutes or until the edges and tops start turning golden.

Let cool before removing to a wire rack.

Makes about 18 cookies.

Here's a link to the recipe I used: http://www.twopeasandtheirpod.com/zucchini-coconut-chocolate-chip-cookies/

Sunday, June 7, 2015

Wedge Salad with Peppercorn Ranch Dressing

1/2 c. mayonnaise
1/4 c. sour cream
1/4 c. Parmesan, shredded
1/2 tsp. dried parsley
1/2 tsp. chives
1/2 Tbsp. ground peppercorns
1/2 tsp. Worcestershire sauce
1/4 tsp. white vinegar
1/8 tsp. kosher salt
Dash or two Frank's hot sauce
1 clove garlic, minced
1/4 c. buttermilk (as needed for desired consistency)
1 head iceberg lettuce, cut into wedges (quarters)
1/2 c. carrots, sliced or shredded

To make the dressing: Combine all ingredients but the buttermilk in a food processor. Blend thoroughly. Add the buttermilk for desired consistency and pulse to mix in. Chill for 30 minutes minimum before serving.

To make the salad: Arrange the wedges of lettuce however you want them. Drizzle with the ranch dressing. Sprinkle the carrots over the wedges. Enjoy!

Delicious Chocolate Cake

 18.25 oz. package of devil's food cake mix
4 oz. box of instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
4 eggs
1 1/2 c. chocolate chips

Preheat oven to 350 F.

Grease 2 9-inch round cake pans. Dust with flour and tap out the excess. Set aside.

In a large mixing bowl, combine the cake mix, pudding, sour cream, water, oil, and eggs. Blend with an electric mixer on low for 1 minute. Stop and scrape down the sides of the bowl.

On medium speed, continue to blend for 2-3 minutes more. The batter will be thick and should look well combined.

Fold in the chocolate chips.

Pour batter into prepared pans and smooth it out.

Bake for 25-32 minutes. Make sure the middle is cooked. Don't let it overcook.

Allow to cool in the pans for 20 minutes. Preferably on a wire rack.

Run a knife along the edges of the cake pans and remove cake by inverting it. Cool for another 20 minutes on the wire rack, right side up.

When the cake layers are completely cool, then it is time to frost them. If you'd like more than a two layer cake, cut the layers in half.

Use whatever frosting you'd like. I used a homemade buttercream frosting, but even store bought would work!

Here's a link to the original cake recipe: http://www.food.com/recipe/darn-good-chocolate-cake-cake-mix-cake-87205

Egg and Turkey Muffins

Cooking oil
1 lb. ground turkey, cooked
8 eggs
salt and pepper, to taste
garlic powder, to taste
2 Tbsp Parmesan cheese, shredded
dash or three of Sriracha hot sauce

Preheat oven to 400 degrees F.

Line a muffin tin with muffin papers. Spray with cooking oil. Spoon the cooked ground turkey into the bottom of each muffin paper.

In a large bowl, whisk the eggs. Add in the salt, pepper, garlic powder, cheese, and Sriracha. Stir to combine. Pour a bit of the eggs evenly into each muffin paper.

Bake for 18-20 minutes.

Super easy recipe.

Original recipe courtesy of Trisha Birdsall

Sunday, April 19, 2015

Coconut Scones with Choc Chips

3/4 c. coconut milk
1 egg
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)

1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut

To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.

In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).

Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.

Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.

Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.

Brush slices with the coconut milk.

Bake 18-22 minutes. Let cool.

To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.

Eat them warm or cold. With jam or plain. Enjoy!

Here's a link to the recipe I used: http://www.mybakingaddiction.com/chocolate-coconut-scones/

Havarti Bread

Before baking
*Plan ahead... needs to rise twice...

400 g. flour, divided
1/2 tsp. salt
2 tsp. dry yeast
200 g. Havarti, grated
200 g. plain yogurt
1/2 c. hot water
3 Tbsp. olive oil
1 egg yolk

Sift flour. Reserve 100 grams of flour, set it aside. In a large bowl, combine the remaining flour, salt, and yeast. Whisk well. Add cheese to the flour, and mix with hands.

In a separate bowl, whisk yogurt, hot water, and olive oil together. Make a well in the flour mixture bowl. Then pour in the wet ingredients. Start mixing with a spoon, then transfer to a floured surface.

Knead the dough about 5 minutes, adding in the reserved flour as you knead.

Oil a bowl, put the kneaded dough in, cover with a tea towel, and let rise about an hour.

After an hour, flour the counter, turn out the dough, gently knead, then divide into thirds. Roll each piece into a long rope shape (that fits on your baking sheet). Braid. Secure the ends by tucking them under. Transfer braided dough to a lined baking sheet (or you could braid the dough on the sheet instead of having to move it afterward if that would be helpful). Cover and let rise 30 minutes.

After baking
Preheat oven to 400 F.

Whisk egg yolk and brush over braid after it has risen a second time.

Bake for 15-20 minutes or until it starts to turn golden.

Here's a link to the recipe I used. It is a European website, which is why the measurements are in grams instead of cups: http://tinascookings.blogspot.com/2014/11/havarti-braid-bread.html

Tuesday, April 14, 2015

Peanut Butter Energy Bites

1/2 c. creamy peanut butter
1/3 c. honey
1 tsp. vanilla
1 c. old fashioned oats
2/3 c. sweetened coconut, shredded
1/2 c. flaxseed meal
6 Tbsp. mini chocolate chips

In a medium sized bowl, stir together the peanut butter, honey, and vanilla. Add the rest of the ingredients. Shape into small balls. I used a mini ice cream scoop. Store in the fridge.

When I rolled the bites into balls I immediately put them in a tupperware. I used a piece of parchment paper between rows.

Makes 20-24 bites.

Super easy to make.

Here's a link to the recipe I used: http://www.cookingclassy.com/2014/04/bake-energy-bites/

Saturday, April 4, 2015

Gummy Candy

10 Tbsp. cold water, divided
20 grams unflavored gelatin (3 small packets)
Darth Vader
200 grams sugar (a little more than 3/4 c.)
1 tsp. flavoring
1/2 tsp. food coloring (optional)
50 grams sugar (for coating)

Sprinkle the powdered gelatine over 4 tablespoons (¼ cup) of cold water. Mix it well and leave it to bloom, about 15 minutes.

In a saucepan, tip in the sugar and shake it to create an even layer. Pour another 6 tablespoons (⅜ cup) of cold water over the sugar and place it on high heat. Stir a little. When it comes to a boil, cook it for exactly 1 minute, then turn the heat down to medium low and cook for another 5 minutes.
Han Solo in Carbonite
When the sugar is cooked, pour it over the gelatine and mix well, until the gelatine is completely melted. At this point you can add the extract of your choice and food coloring, if you wish. Once the mixture is well blended, pour it into candy molds (I used silicone; if you have plastic or some other material for molds, I'd recommend greasing them before you pour in the sugar mix). You can also pour it in a baking dish (lightly greased or sprayed, for easier release) and later cut it into cubes. Leave the molds (or baking dish) in a cool place (but not in the fridge) for at least 4 hours, or until the candies are firm to the touch. Remove from the molds and roll them in sugar.
Star Wars gummy candy

I chose to use root beer flavor, but you can use whatever you want. Next time I might try coconut.

Here's a link to the recipe I used: http://tinascookings.blogspot.com/2015/03/homemade-gummy-candy.html

Pea Salad

*Plan ahead... needs to chill...
3 Tbsp. sour cream
1/2 Tbsp. mayonnaise
salt and pepper, to taste
1/2 Tbsp. white vinegar
2 c. frozen green peas, almost thawed
1/4 of a small red onion, sliced very thinly
4 slices of bacon, chopped and cooked
3 oz. cheddar cheese, cut into small cubes

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together in a small bowl to make the dressing.

Place the peas in a large bowl. Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, and cheese until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. Also remember to refrigerate the remaining dressing.

When you're ready to serve, add the remaining dressing.

I adapted this recipe from The Pioneer Woman, who is amazing: http://thepioneerwoman.com/cooking/2015/03/pea-salad/