Wednesday, December 22, 2010

Sugar Cookies

This is another great cookie recipe that I've made several times before. I had never found a sugar cookie recipe before that tasted good to me. This recipe, from, a supremely awesome blog, even inspired me to try using royal icing for the first time!

Cookies from last year, decorated with royal icing

This year, I decided to make it a little easier for myself and decorated the cookies before baking with colored sugars, instead of using the royal icing. Also, I was making these cookies with my sisters and cousins, so it was easier to do it that way!

Annie has such a great way of explaining a recipe that I'll just direct you to her page for the recipe. I usually follow her recipe as it's written because it's so good. This time when I made the recipe, the only change I made was to leave out the almond extract and increase the vanilla to 2 teaspoons, but I think the next time I make these cookies I'll make them with the almond extract.


Tuesday, December 21, 2010

Hot Chocolate Cookies

I have a few Christmas cookie magazines that I purchased a few years back. There are so many recipes in them that I like to look through them each Christmas to find new recipes that I want to try, since there's no way I could try all the recipes in one Christmas! This year, a recipe for hot chocolate cookies caught my eye. The picture looked so delicious! I love hot chocolate and I love cookies, so I knew this one had potential. And boy did it! I made a half batch and I managed to eat most of the cookies all on my own! I did save a few to give to my mom and to a friend, which is good because I have lots of other cookies around my apartment! These cookies stay nice and soft and are so delicious : )

Here's the recipe:
(Half-batch and slightly adapted from Land O'Lakes Recipe Collection: Holiday Cookies, 2007)

For the cookie:
6 tablespoons butter, room temperature
1/4 cup sugar
1 egg
2 tablespoons milk (I used coconut milk because that's all I had)
1/2 teaspoon vanilla
3/4 cup + 2 tablespoons flour
1/2 cup instant milk chocolate hot cocoa mix (I used Starbucks Salted Caramel hot chocolate mix)
1/2 teaspoon baking soda

mini marshmallows (4 for each cookie)

For the glaze:
1/2 cup powdered sugar
2 tablespoons butter
1 tablespoon milk
1/2 tablespoon unsweetened cocoa

Preheat the oven to 350 degrees F. Combine the butter and sugar in the bowl of a stand mixer and beat at medium speed, scraping the bowl often, until creamy. Add the egg, milk and vanilla. Beat until well mixed. Reduce the speed to low and add the flour, cocoa mix and baking soda, beating until well mixed.

Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8-9 minutes or until set, Remove from the oven and top each cookie with 4 mini marshmallows. Continue baking for 1-2 minutes until marshmallows just begin to puff. Immediately remove from oven and put cookies on cooling racks and cool completely.

Make the glaze by combining the butter, milk and cocoa in a saucepan. Cook over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat, cool for 5 minutes. Pour in the powdered sugar and whisk together until creamy. Spoon glaze over the cooled cookies.

Monday, December 20, 2010

S'more Oatmeal Cookies

I got this recipe from a friend a few years ago, who got it from a newspaper. I'm not sure which newspaper. I've made a few different s'mores cookies over the years, and this is one of my favorites. It's a little different from your typical s'mores with the addition of the oats, but they add a good texture to the cookies! I love all kinds of s'mores- campfire s'mores, cupcake s'mores, brownie s'mores...I could go on and on. These cookies are at the top of my list as well : ). The marshmallows sometimes spread out too much on some of the cookies, making it difficult to get them off the cookie sheet. You can keep these broken pieces yourself to enjoy and share the prettier cookies with friends and family : ). This recipe will give you a good arm workout, as you have to stir in by hand the oats, chocolate chips, marshmallows and graham cracker crumbs. You will love these cookies, I promise!

Here's the recipe:
(Source unknown)

1 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
3/4 Cup packed brown sugar
1/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 Cups rolled oats
1 Cup chocolate chips
2 Cups mini-marshmallows
8 coarsely crushed graham crackers (I used 1/4-1/2 cup of graham cracker crumbs)

Heat oven to 350 degrees. Line two baking sheets with parchment paper or spray sheets with cooking spray. In a medium bowl, whisk the flour, baking soda and salt together. Set aside. Use stand mixer on medium speed to beat the butter and both sugars until creamy, about four minutes. With mixer on low, one at a time, add the eggs, beating gently until combined. Add vanilla then add flour mixture. Stir in oats, chocolate chips, marshmallows and graham crackers until combined. Evenly space rounded tablespoons of dough on baking sheet, leaving plenty of room between them. Bake cookies 10 to 12 minutes or until golden brown. Cool for 5 minutes on baking sheets then transfer to wire rack.

Sunday, December 19, 2010

BAKED Sunday Mornings: Monkey Bubble Bread

Here we are at the third recipe in BAKED Sunday Mornings. Monkey Bubble Bread. I had made this years ago, using a different recipe that called for frozen bread dough. This time, the recipes calls for homemade yeast dough, which I was a little nervous about. I have no trouble making pizza dough from scratch- it always comes out great! However, I've usually had trouble making other yeast breads, like cinnamon rolls. The dough never seems to rise for me. I don't know why this happens. I was nervous it would happen this time, and it did- the dough never seemed to double in size, even though I let it rise in a warm place for longer than the time indicated in the recipe. I went ahead and continued to make the recipe, hoping for the best. As you can see in the picture above, I halved the recipe and made it in mini-loaf pans instead of a bundt pan. It smelled so good while baking in the oven- lots of butter, brown sugar and cinnamon! After taking the loaf pans out of the oven, I let them cool for a few minutes and then turned them out onto a plate.

Since I didn't use a bundt pan, my loaves fell apart a little bit, but still looked pretty good. However, I could tell as soon as I tasted one that there was something off. The dough was too dense, because it hadn't risen properly. Does anyone know what I may have done wrong? I know the recipe said to be very careful not to heat the milk up too much because that would kill the yeast. I didn't think my milk was too hot. Next time I make this recipe, I might just use room temperature milk and not heat it up at all. The Baked recipe is so well written and I do love monkey bread though, so I'm going to try this again!

If you want to see the recipe and read how the other members' recipes turned out, head on over to BAKED Sunday Mornings

Friday, December 17, 2010

Coconut Macaroons

I've made these coconut macaroons a few times over the years. They are so easy to make- it's only 5 ingredients! I made these with my sister over our baking weekend and my sister loved them so much that she's already made them again twice!

Here she is making them the first time:

The cookies tend to spread a little bit during baking and the edges get a little crispy- I just break those parts off and then the cookies look perfect! I brought a few of these cookies to work and my co-worker loved them so much she put a status up on Facebook about them. These cookies are sure to be a hit. The recipe, from a Martha Stewart cookbook that I've had for years, says that it is essential to use unsweetened coconut, which you can get in health-food stores. I used regular sweetened coconut from the grocery store and the cookies were delicious- I like things sweet though, so I didn't mind any extra sweetness!

Here's the recipe:
(Slightly modified from The Best of Martha Stewart Living: Desserts: Our Favorite Recipes for Every Season and Every Occasion, 1998)

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut (I used sweetened shredded coconut)
2 large egg whites
1 teaspoon vanilla extract
Pinch of salt.

Preheat your oven to 350 F. Line a baking sheet with parchment paper, spray it with cooking spray or use a Silpat sheet. In a large bowl, combine sugar, coconut, egg whites, vanilla and salt. Use your hands to mix well and completely combine the ingredients. Dampen your hands with cold water. Form 1 1/2 tablespoons of the mixture into a loose haystack and place on prepared baking sheet. Repeat with the rest of the mixture, spacing the cookies about 1 inch apart. Bake the cookies in the preheated oven until golden brown, about 15 minutes. Cool on a wire rack. Macaroons can be stored in an airtight container for up to 3 days.

Monday, December 13, 2010

Christmas Spice Cookie Cut-Outs

My mom has been making these spice cookies for Christmas ever since I was a little girl. She can't remember where she got the recipe from. It's been written on an index card that she's kept for years. I don't like spice cookies, but it has always been a tradition in my family for my mom and sisters and I to make spice cookie cut outs and decorate them together. They're a pretty simple looking cookie, with a touch of molasses, cinnamon and nutmeg and my family loves them. We like to use all different kinds of holiday cookie cutters to cut out the cookies and we decorate them with all different sugars. Kids will also love helping to make these cookies!

Here's the recipe:

¾ cup butter, room temperature
1 cup sugar
1 egg
¼ cup molasses
2 cups flour
2 tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ tsp nutmeg

In a medium bowl, stir together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. Cream butter and sugar in a stand mixer on high until light in color.  Add egg and molasses and continue mixing for one minute.  Scrape down the sides of bowl with a spatula.

On low speed, add flour mixture. When the ingredients are moistened, turn to medium speed and beat until well blended, about 1 – 2 minutes.

Separate into thirds, flatten as much as possible and wrap in Saran Wrap. Refrigerate for one hour, until dough is chilled. 
Preheat oven to 350 degrees.  Roll out dough ¼” thick on a floured board.  Cut out & decorate.  Bake 8 minutes. Transfer to a cooling rack and cool completely.

Thursday, December 9, 2010

Chocolate Nutella Fudge with Sea Salt

'Tis the holiday season and fudge is definitely a staple this time of year. I've made different fudge recipes in the past, but this is a new recipe for me. Fudge AND Nutella? I'm sold! I can't even describe how much I love Nutella. This fudge recipe was so easy to make- a one bowl recipe and it took about 10 minutes to come together. I made a half batch and I will probably eat it all up myself. I love the sea salt sprinkles on top!

The recipe:
(slightly adapted from Cookin' Canuck, which she adapted from a Giada DeLaurentiis recipe)

This is the recipe for a half-batch. The link above has the full recipe.

1/2 of a 14 oz. can sweetened condensed milk
1/2 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup Nutella
1 1/2 tbsp unsalted butter, room temperature
Sea salt for sprinkling over the fudge

Line a loaf pan with foil or parchment paper. Heat a pot of water to simmering.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, chocolate chips, Nutella, and butter.

Make a double boiler by setting the bowl on the pot of simmering water. The water should not be touching the bottom of the bowl. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate at least 2 hours, until the fudge is firm.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Lift the fudge out of the pan using the foil. Peel off the foil. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Enjoy! I can't wait to bake more holiday recipes, especially lots of different cookies!

Sunday, December 5, 2010

BAKED Sunday Mornings: Sweet & Salty Brownies

Apologies for the poor picture. This is the second recipe chosen for BAKED Sunday Mornings! I was so excited to try this recipe because I tried the sweet & salty brownie when I visited Baked in Brooklyn last year. I'm also a sucker for brownies and caramel, so this seemed like the perfect combination. The directions for making the caramel were so easy and it came out perfectly! I've never had such good luck making caramel! I halved the recipe for the caramel and for the brownies and used an 8 inch square pan to bake them in. The brownie batter also came together easily in 1 bowl. I used milk chocolate because I didn't have any dark chocolate, but I think next time, I'd use dark chocolate like the recipe asks for. I used all the caramel that was made, although I think I used too much because a side note on the recipe says to be careful not to use too much because it could seep out and burn during baking. The caramel on mine didn't burn, but the brownies were really hard to cut and get out of the pan in one piece, even after I refrigerated the brownies for awhile. I thought for sure when the time was up that the brownies wouldn't be done, but my knife was clear after I pulled it out of the center of the brownies. The caramel layer just makes the middle of the brownies a very fudgy texture. I loved the fleur de sel and coarse sugar on top of the brownies!

 Watching closely until the thermometer gets to 350 degrees

The finished caramel

I was unable to get a picture of the brownies sliced and out of the pan, so here's another picture of the finished product. I can't wait to try the other recipes in Baked Explorations!

Go here for the brownie recipe and to see how the other participant's recipes came out. 

Wednesday, December 1, 2010

Chicken Salad with Green Apple & Pecans

There's this restaurant I've gone to down the shore (that's New Jersey speak for "at the beach") that has the best chicken salad. They have so many different kinds- with grapes, with apples, with cinnamon, with raisins....I order it every time I go there. I had always wanted to make my own chicken salad, but had never gotten around to it. Since I don't live close to this restaurant, I wanted to try to create my own that tasted just as (or almost) as good as theirs. I stumbled upon this recipe at The Novice Chef blog, but I don't like cherries, so I decided to modify the recipe a bit. I love the slightly sweet flavor the apple brings to the salad! I've made this chicken salad a few times, and it's really good and pretty healthy! My only issue, and it's not with the recipe, is that I seem to have a problem cooking the chicken breast so that it's not overdone. I just put them in a baking dish sprinkled with salt and pepper and baked them in a 350 degree oven for 15-20 minutes, but they seemed a little dry. Oh well, I guess I'll just have to make this again and cook the chicken a different way! Maybe on my george foreman grill?

Here's my recipe:
(modified from The Novice Chef who modified it from Gourmet, 2003)

2 cups of cubed cooked chicken
1/2 cup chopped pecans
1 rib diced celery
1/4 cup minced red onion
1 medium green apple, chopped (I used a Mutsu apple)
1/3 cup light mayonnaise
1/3 cup fat free greek yogurt
3 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

In a medium bowl, stir together the mayonnaise, greek yogurt and white wine vinegar. Add the rest of the ingredients and stir together. Adjust seasonings as needed. I refrigerate it for a few hours and then eat it on whole wheat bread, but sourdough or a tortilla wrap would also taste great!

Sunday, November 28, 2010

Orange Yogurt Poppy Seed Muffins

I first made these muffins with my sister a few weeks ago using a lemon and lemon yogurt, as the recipe is originally written. They were sooo good and I don't usually like lemon baked goods! I love orange though, so I decided to make the recipe again using an orange and orange cream yogurt. These muffins are so easy to whip up- it's  a one bowl recipe and then you just dip it in the powdered sugar/orange juice glaze when they're warm out of the oven. My mom loved these muffins so much that she ate 5 in one day!

Here's the recipe:
(adapted from Betty Crocker)

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1/3 cup milk
1/4 cup vegetable oil
1 6oz container orange or orange cream yogurt (I used Yoplait)
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons poppy seeds
1 tablespoon grated orange zest
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the glaze:
1/2 cup powdered sugar
2-3 teaspoons fresh orange juice
Preheat the oven to 400ºF. Line a 12-cup muffin pan with paper liners. In a large bowl, stir together the milk, vegetable oil, yogurt and egg. Stir in the remaining ingredients, being careful not to overbeat. Divide batter evenly among the muffin cups. Bake for 16-18 minutes, until golden brown. For the glaze, in a small bowl, stir together the powdered sugar and orange juice. Dip the tops of the warm muffins in the glaze and let set.

Wednesday, November 24, 2010

Getting ready for Thanksgiving!


I took the day off today to get ready for Thanksgiving tomorrow and also because I had a dentist appointment. I usually take off the whole week of Thanksgiving, but this year I only took off today. My 2 sisters and I are cooking our Thanksgiving meal and my youngest sister is hosting at her house. There won't be too many people there- just my mom & dad, my sister, her boyfriend and her baby, my aunt, me and my other sister. I'm in charge of the pies, stuffing and the mashed potatoes and I thought that I'd get the pies and stuffings prepared today. Things didn't get off to a great start when I couldn't find my pie plate or my tart pan and I tore apart my pantry (which was rather disorganized) looking for them. I finally found my tart pan and the mystery of the missing pie plate was solved when I texted my sister and she said it was at her house. I have no idea why it's there or when I left it there- I can't even remember the last time I made pie! At least now I know where it is and I'm going to pick it up later so that I can bake my pumpkin pie. I've partially put my pantry back together and am trying to keep it a little more organized.

Here's a little list of what I'm making this year:

Cornbread stuffing with bacon, apples and pecans. I started off with a box of cornbread stuffing from Trader Joe's and I used this recipe from goodLife {eats} as a base, although I modified it by using apples instead of pears and onions instead of leeks and I left out the cranberries and raisins.

Johnson Stuffing from BakedBree. I'm not sure where the name comes from and it seems a lot like the Pepperidge Farm stuffing mix you'd buy in a bag except here you're using fresh bread instead of dried bread. It smells really good though and I'm sure it'll taste great when we eat it tomorrow!

Pumpkin Pie. I usually make this double decker pumpkin pie from Rachael Ray's magazine, but this year I decided to do something different. When I saw that Food Blogga made Dorie Greenspan's Twofer Pie, I wanted to make that. However, my sister loves pecan pie and she insisted that I do an individual pecan pie and didn't want it paired with the pumpkin pie. So I'm using Dorie's recipe for the pumpkin pie portion and instead of topping it with the pecans, I'm going to sprinkle toffee bits on the top after it's baked, an idea I got from Recipe Girl.

Pecan Pie. For my sister's pecan pie, I use this recipe from but instead of making them squares, I used a pre-made pie dough, pressed that into my tart pan and then made the pecan topping from the recipe and baked it as a tart.

I'm also going to make BakedBree's pumpkin butter cake but since I seem to be on a kick of modifying recipes, I'm going to use sweet potato butter because I bought some from a farm when I went pumpkin picking earlier in the fall and I want to see how it tastes with sweet potato butter.

Mashed Potatoes- I'm making these tomorrow so they're nice and fresh and I'm using my potato ricer to get the smoothest potatoes possible!

I'll come back with pictures of everything and more tips after tomorrow! Happy Thanksgiving everyone : )

Monday, November 22, 2010

Margherita Pizza

Who doesn't love Margherita Pizza? I know I do- it's 1 of my favorites! It's so easy to make, but I figured I'd post  my own spin on it.


1 lb. ball of pizza dough (homemade or purchased from a pizza restaurant)
approx. 8 oz. of fresh mozzarella
1/2 cup of pizza sauce (I used the basic pizza sauce from Recipegirl)
Fresh basil (as much as you like) (or, I use the frozen cubes from Dorot and I grate it over the pie with my microplane grater)

Stretch out your pizza dough (or roll out in my case, I am still not very good @ stretching out pizza dough). I roll mine out on a cutting board and then transfer to a cookie sheet or pizza stone. I know you're not supposed to put your pizza stone in a hot oven, but I haven't figured out how to use a pizza peel to transfer my pizza from the cutting board to the stone already in the oven, so I just get it ready on the pizza stone and put it in the preheated oven and (luckily- knock on wood) my pizza stone has held up so far! Spread pizza sauce over the dough, leaving about a half inch border around. Drizzle with some olive oil and bake in a 500 degree oven until the crust is golden brown, about 10 minutes in my oven. Take out of the oven and sprinkle about 8 oz diced fresh mozzarella over the surface. Sprinkle or grate basil  over the cheese and sprinkle some salt over as well. Put back in the oven and bake for about another 5 minutes, until the mozzarella is melted. Enjoy!

Sunday, November 21, 2010

BAKED Sunday Mornings: Nutella Scones

Hello, this is the first recipe chosen from Baked Explorations for the BAKED Sunday Mornings baking group. This is the first baking group I've joined and I'm excited! I went to BAKED in Brooklyn once and I loved it. The whole cookbook looks amazing and I'm excited to try out recipes that I usually wouldn't, either because an ingredient doesn't appeal to me or because it looks intimidating. Now, with the baking group, I'll have to try new things, and I'm pretty sure I'll end up liking it all!

Unfortunately, I didn't have any hazelnuts to include in the recipe. I first made these scones a month or so ago and didn't have hazelnuts then either, and the recipe still turns out amazing! I love nutella (who doesn't?) and the flavor really comes through on this recipe!

This recipe is so easy to make, it really took me about 10 minutes to get together. I made a half batch because I didn't want any to go to waste (although I probably could have eaten almost a whole batch by myself!)
This is before I cut in the butter

The dough all patted out and spread with Nutella (did you notice my awesome Starry Night cutting board??)

The scones out of the oven and freshly drizzled. Unfortunately, my drizzling skills leave something to be desired...Oh well, I'll just have to practice!

I hope you enjoy this recipe. Head on over to bakedsundaymornings to see how everyone else's turned out and to get the recipe!

Tuesday, November 16, 2010

Pumpkin Cupcakes with Nutella Frosting

I knew I had to make these cupcakes after seeing them on Cake, Batter, and Bowl recently. I love pumpkin and I love nutella. A few weeks ago I made pumpkin nutella quickbread and the combination was delicious! As I usually do, I halved the recipe and brought the cupcakes to work to share with my co-workers. I think they liked them!

Here's my adapted recipe:

For the cupcakes:
7.5 ounces pumpkin puree
3/4 cup + 2 table spoons flour
2 table spoons cornstarch
3/4 tsp pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons room temperature unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1/4 teaspoon vanilla extract
1/4 cup buttermilk

For the frosting:
2 ounces softened cream cheese
2 tablespoons Nutella
1/4 teaspoon vanilla extract
3/4 cup powdered sugar


Preheat the oven to 350˚F. Simmer the pumpkin puree in a small nonstick pan over medium heat for 8-10 minutes, until reduced to 1/2 cup. Let pumpkin cool while you mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Beat the butter and sugar in a stand mixer until creamed. Add eggs and vanilla and mix until smooth. Slowly mix in half the flour mixture then the buttermilk and then the rest of the flour mixture. Line cupcake pans with liners and use an ice cream scoop to fill the liners with the batter. Bake cupcakes for 20-25 minutes until a toothpick in the center comes out clean. Cool for 5 minutes in the pan and then transfer cupcakes to a cooling rack. Cool for 20 minutes or until cupcakes are room temperature.

To make the frosting, mix together the cream cheese, nutella and vanilla in the bowl of a stand mixer until smooth. Slowly add the powdered sugar, scraping down the sides of the bowl until smooth. Frost the cooled cupcakes. This made 9 cupcakes for me.

Sunday, November 14, 2010

Homemade Twix Bars

I've seen these posted a few times on other blogs recently and I knew that I just had to try them because I love Twix! I made a half batch and I left out the rice flour because I don't have a spice grinder to make any. I also didn't make the caramel sauce recipe- I cheated a little and used Trader Joe's Fleur de Sel Caramel Sauce instead. These tasted great!

Here is my adapted recipe:

(adapted from the blog Not Without Salt)

The Shortbread:

2 3/4 ounces unsalted butter (5 1/2 tablespoons) at room temperature
2 tablespoons sugar
3/4 cup + 2 tablespoons all purpose flour
2 tablespoons corn starch
dash of salt

Preheat the oven to 350°F. Spray two loaf pans with cooking spray.
In a large bowl, cream the butter and sugar until fluffy. Gradually add the flour, cornstarch, and salt and allow the dough to come together. Press the dough evenly into the bottom of the loaf pans. Bake for 20-22 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool for 5 minutes.

Top with 1/2 of a jar of Trader Joe's Fleur de Sel Caramel Sauce. Let set.

Chocolate Glaze:

1/3 cup of milk chocolate
1 tablespoon unslated butter

Melt the chocolate and butter in the microwave, in 15 second intervals, stirring until melted. Pour over the caramel layer and smooth the chocolate in a nice even layer. Refrigerate until chilled then slice and serve.

Thursday, November 11, 2010

Goat Cheese Pistachio Pizza

I made this pizza after eating the Goat Cheese Pistachio Pizza @ Mario Batali's restaurant Tarry Lodge in Portchester, NY. The menu description sounds disgusting- goat cheese, pistachios, truffle honey, but it is the most amazing pizza I've ever had. I immediately tried to recreate it and my friends have told me that this is a pretty close representation. I use a basic pizza dough and I got the white truffle honey from a kitchen specialty shop. It can also be found online. Before I found the white truffle honey, I used regular honey and white truffle oil.

Goat Cheese Pizza Recipe:
1lb. pizza dough
approx. 1 tablespoon white truffle honey
4 oz log of goat cheese, room temperature
1/4 cup of pistachios, crushed with rolling pin
1/4 cup sliced red onion

Preheat your oven to 500 degrees F. Spread out the pizza dough and drizzle the white truffle honey over it. Sprinkle some salt and pepper over the dough. Spread the goat cheese over the pizza dough, leaving about a half inch around the edges for the crust. Next, spread the pistachios and the red onions over the top of the goat cheese. Put the pizza on your pizza wheel or cookie sheet and bake for 10-12 minutes, until the pizza crust is browned and the cheese is melted. Enjoy!

Wednesday, November 10, 2010

Starting out

Hi! I love to bake and have been following other baking blogs (silently) for awhile now. I was inspired to create my own blog to keep track of the recipes I try!