Pepperoni Pizza Monkey Bread…Fun to Make and Eat!

Confections of a Foodie Bride

Confections of a Foodie Bride

My daughter is 4 and she wants to do whatever her mommy does.  In the morning she sits next to me on the bathroom counter while I’m putting on my makeup;  if I’m wearing a skirt she’s wearing a skirt.  Most nights while I’m trying to sing her to sleep, instead of drifting off quietly she’s belting out tunes right along with me – like a concert instead of bedtime. But what she loves to do more than anything else is to help her mom in kitchen…which is why I love this recipe!  Fun to make and fun to eat!

via Confections of a Foodie Bride

Pepperoni Pizza Monkey Bread

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Ingredients

  • 2 cloves garlic, thinly sliced
  • 4 Tbsp butter
  • 2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
  • 6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
  • 48 slices of Turkey pepperoni (from 1 package)
  • 2-3 cups marinara sauce, warmed, for serving

Instructions

  1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
  2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
  3. Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
  4. Wrap the dough around the pepperoni and cheese, pinching well to seal.
  5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low – there will be 1+ Tbsp leftover – and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
  6. Repeat until all of the dough is used.
  7. Cover and let sit for 30 minutes, while preheating the oven to 400.
  8. Bake for ~35 minutes, until the top is very brown.
  9. Remove from the oven and let sit for 10 minutes.
  10. Turn out onto a platter and serve with warmed marinara sauce for dipping
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In writing this blog, one of my favorite posts has been about using mason jars in the kitchen…for food…imagine that! This weekend I’ll be making the Cupcakes in a Jar so I thought I would share this with you again. Enjoy!

RECLAIMING YOUR CASTLE

Is there anything that we haven’t done to the mason jar?  Paint it, illuminate it, fill it with buttons and hang it from the bottom of our cabinets.  I can’t really point the finger – I recently bought a $7 bag of coffee beans just so I could dump it into a mason jar and top it off with a tea light.

These handy little jars used to have a purpose, though – my grandmother used them to store homemade apple butter (and a fly one Christmas…which also happened to be the last Christmas I ate apple butter).  But I love the idea of using them for serving food; it’s practical and trendy and after all, that’s what they were made for…I think!  Pinterest might prove me wrong there.

So, here are 5 Classically Cool Ways to Use Mason Jars in the Kitchen…

#1.  Cupcake in a Jar

This idea…

View original post 321 more words

10 Fabulous Summertime No-Bake Desserts…

Martha Stewart

Martha Stewart

It’s summertime and with the warmer weather and longer summer days come picnics and family get-togethers, church functions and your kid’s friends running wildly through the house and emptying out your pantry.  So, be prepared and pin this post for 10 No-Bake Summer Desserts that will minimize your time in the kitchen and maximize your waistline.  Just kidding.

#1.  Waffle-and-Strawberry Trifle

via Martha Stewart

Ingredients

  • 1/3 cup plus 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 2 cups heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 pounds strawberries, hulled and cut into 1/4-inch slices
  • 8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces
Taste and Tell

Taste and Tell

Directions

  1. Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
  2. Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
  3. In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Cook’s Note

Shopping Tip
Any type of frozen waffle will work in the trifle; we like Belgian ones for their large nooks and crisp texture.

#2.  Pina~Colada Dip

ValSoCal

ValSoCal

via ValSoCal

Ingredients

1 package ( 8 ounce ) cream cheese, softened
1 jar ( 7 ounce ) marshmallow creme
1 can ( 8 ounce ) crushed pineapple, drained
1/2 cup flaked coconut
1 pound cake or angel food cake, cubed
strawberries
fresh pineapple, cubed

wikiHow

wikiHow

Directions

1) In a small bowl, beat cream cheese and marshmallow creme until fluffy.
Fold in pineapple and coconut. Cover and chill until serving. Serve.

#3.  Frozen Chocolate-Mousse Trifle

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • 2 cups crumbled chocolate angel-food cake (5 ounces)
  • 1 tablespoon brandy (optional)
  • 4 large egg whites
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 cup cold heavy cream
  • 1/2 ounce bittersweet chocolate
Benefit Your Life

Benefit Your Life

Directions

  1. In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  2. In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  3. Fill each of four small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

#4.  Peanut Butter Tart

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • For the Crust

    • Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces
  • For the Filling

    • 6 tablespoons unsalted butter, melted
    • 3 ounces best-quality milk chocolate, plus more for curls
    • 1 3/4 cups heavy cream
    • 3/4 cup creamy peanut butter
    • 1/2 cup cream cheese (4 ounces)
    • 1/3 cup sweetened condensed milk
    The Cheap Gourmet

    The Cheap Gourmet

    Directions

    1. Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
    2. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
    3. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
    4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
    5. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

    #5.  Blueberry-Orange Parfaits

    My.Recipes

    My.Recipes

    via my.recipes

    Ingredients

    • 1 1/2 tablespoons Demerara or turbinado sugar
    • 1/2 teaspoon grated orange rind
    • 2 (7-ounce) containers reduced-fat plain Greek-style yogurt $
    • 2 cups fresh blueberries $
    • 2 cups orange sections (about 2 large)
    • 1/4 cup wheat germ
    Meatless Monday

    Meatless Monday

    Preparation

    1. 1. Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

    #6.  Chocolate-Mint Icebox Cake

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • 1 3/4 cups heavy cream, chilled
    • 1/4 cup sugar
    • 3/4 teaspoon mint extract
    • 1 package (9 ounces) chocolate wafers
    • 1 cup miniature chocolate chips
    Foodily

    Foodily

    Directions

    1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
    2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
    3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

    #7.  Pineapple No-Bake Cheesecake

    My Baking Addiction

    My Baking Addiction

    via My Baking Addiction

    Ingredients

    For the Crust

    3/4 cup graham cracker crumbs
    1 tablespoon granulated sugar
    2 tablespoons unsalted butter, melted

    For the Filling

    1 (8 ounce) package cream cheese, softened
    3 tablespoons granulated sugar (see note below)
    12 ounces fresh pineapple, pureed
    1/2 teaspoon pure vanilla extract
    1 (8 ounce) tub frozen whipped topping, thawed

    For the Garnish

    whipped topping, optional
    fresh pineapple, optional

    Blog Her

    Blog Her

    Directions:

    1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

    2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

    3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

    4. If desired, garnish with additional whipped topping and fresh pineapple.

    #8.  Chocolate, Banana and Graham Cracker Ice Box Cake

    Martha Stewart

    Martha Stewart

    Ingredients

    • 15 ounces milk chocolate, chopped
    • 5 large egg yolks
    • Salt
    • 3 cups heavy cream
    • 20 graham cracker sheets
    • 4 or 5 ripe bananas, very thinly sliced lengthwise
    • Garnish: whipped cream
    theKitchn

    theKitchn

    Directions

    1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
    2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
    3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
    4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

    Cook’s Note

    Unmolded icebox cake can be refrigerated for up to 2 days.

    #9.  Sauteed Peaches

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • 2 tablespoons unsalted butter
    • 2 tablespoons sugar
    • 4 large ripe peaches, pitted and each cut into 8 wedges
    Fifer Orchards

    Fifer Orchards

    Directions

    1. In a large skillet, melt unsalted butter over medium heat. Stir in sugar.
    2. Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately.

    #10.  No-Bake Cherry Cheesecake

    Martha Stewart

    Martha Stewart

    via Martha Stewart

    Ingredients

    • FOR THE CRUST

      • Vegetable oil cooking spray, for pan
      • 1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 ounces)
      • 2 tablespoons unsalted butter, melted
      • 2 tablespoons sugar
      • 1/8 teaspoon ground cinnamon
      • Salt
      • FOR THE FILLING

        • 1 cup sour cream, room temperature
        • 2/3 cup sugar
        • 4 ounces mascarpone cheese (1/2 cup), room temperature
        • 4 ounces cream cheese (1/2 cup), room temperature
        • 2 ounces soft fresh goat cheese (1/4 cup), room temperature
        • 1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 teaspoon pure vanilla extract)
        • 1/4 teaspoon finely grated lemon zest
        • 1 cup heavy cream
      • FOR THE TOPPING

        • 1 pound sweet cherries, halved and pitted (3 cups)
        • 1/3 cup sugar
        • 2 teaspoons balsamic vinegar
        • 1/2 cinnamon stick
        • 1 tablespoon cornstarch
        • 1 tablespoon water
        my judy the foody

        my judy the foodie

        Directions

        1. Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
        2. Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
        3. Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
        4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.

        Cook’s Note

        Serving idea: Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

Chicken Parmesan Meatballs…Yummmm

Taste for Adventure

Taste for Adventure

Hi!  It’s Monday morning and so I start contemplating what the dinner menu holds for this week.  If I wait until I get home to try and decide my children wallow around the house like they’re starving while sneaking handfuls of Cheese-Its.  You’ve been there.  So here we are at the Chicken Parmesan Meatballs – these look incredible; perfect for topping off a bowl of warm pasta and a nice change-up from traditional ground beef meatballs. 

via tablespoon

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1  egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce
A Taste for Adventure / Tablespoon

A Taste for Adventure / Tablespoon

Directions

1.   Preheat oven to 400 F.

2.  In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.

A Taste for Adventure / Tablespoon

A Taste for Adventure / Tablespoon

3.  In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan,     basil, and a pinch of salt and pepper. Mix well with your hands.

4.  Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.

Adventures in Cooking / Tablespoon

A Taste for Adventure / Tablespoon

5.  Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.

6.  Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.

7.  Let rest 5 minutes. Then using a knife, lightly loosen each meatball from the muffin tin.

8.  In the meantime, warm the marinara sauce in a small saucepan.

Taste for Adventure / Tablespoon

Taste for Adventure / Tablespoon

9.  Serve chicken parmesan meatballs with warmed marinara.

How to Choose the Healthiest Meats…Infographic

Master In Cooking

Master In Cooking

My husband is constantly pushing me to consider the proteins and fat in our meal choices and a big part of that comes from the meat.  He’s been working out a lot lately (yay!) so I happily do my best to comply – which is why I was so excited to come across this infographic! Being that tomorrow is Father’s Day and most of the male population will be eating some form of grilled meat, this might be a great reference to bring along with you to the grocery store or to consider while you’re planning out your Father’s Day menu!

Greatist

Greatist

Transforming Mini Blinds into Chic Roman Shades…Weekend DIY

 

The Happiness of Living

The Happiness of Living

Window treatments can totally update the look and feel of a room but they can be so expensive!  Thanks to The Little Green Notebook that’s not a problem anymore.  Take your old, unflattering white blinds and use the bones of the slats and pull string to create custom roman shades – with no sewing at all!!!

via The Little Green Notebook

Supplies–
Tape measure
Scissors
Fabritac (or comparable fabric glue – NOT HOT GLUE!)
Mini blinds (like the $3 Target mini blinds)
Fabric (yardage depends on the size of your window)
Trim (optional)

1. Measure you windows carefully. Then do some math and figure out how many folds you want in your shade. I like the look of a fold every 9 inches, which meant I only needed 6 slats for my small windows.

Little Green Notebook

Little Green Notebook

2. Let out the blinds all the way, making them the longest they can be. Carefully cut away all of the thin tilting/ladder-like strings, being very careful not to cut the thicker lift cord. I simply ran my scissors along the top of the slats, cutting away the tilt strings and avoiding the lift string altogether.
3. Take out the plastic plugs from the bottom of the miniblinds and remove and put aside the thick bottom slat piece (you’ll need this later). Then simply pull off most of the slats, while leaving the few you’ll need for the folds of the shade. Like I mentioned before, I only needed six slats for my shade.

Little Green Notebook

4. Make sure the blinds are still let out all the way. Measure carefully and reinstall the thick bottom slat so that the length of your window and the full length of the shade are roughly the same. I decided to make my shade about 1″ longer than my window measurement. Just to make sure it would be long enough.

Trim the extra cord away off the bottom.

Now cut out your fabric, using the shade skeleton as your pattern and leaving a 2.5 inch (or so) border on all sides.

5. Congrats! You’re done with the hard part! You should have something that looks like this:

Little Green Notebook

Little Green Notebook

It’s time to start gluing.

6. Start with the top of the shade. Fold over and glue the fabric together to make a clean edge and glue that to the front of the big top rail mount. **NOTE: Do not glue the folded hem to the very ends of the rail mount. You need to be able to slip the rail into the wall-mounted brackets, so the fabric needs to stay unglued on the very ends.

7. Measure 9″ (or your preferred fold length) from the top of the rail. Adjust and glue a slat into place. Continue all the way down, gluing the slats to the fabric. I glued the rounded, convex side of the slat to the fabric so there was more slat-to-fabric contact. Make sure not to glue the lift cord to the slats or the fabric.

8. Glue, turn in and glue again the three other sides of the shade to finish off all the edges. Let it all dry.

9. (Optional) Glue on some trim to the bottom slat. I picked up some super, super tiny ball trim at JoAnn’s for less than $1 a yard. (only needed one yard)

Little Green Notebook

Little Green Notebook

10. Hang up the shades just like hanging up mini blinds. The cord still functions the same way and, as long as you didn’t glue the lift cord to your slats or fabric, the shade should lift and fold beautifully.

 

Spice Pairing Chart…Adding Depth and Flavor to Your Meals

Plateful

Plateful

I’m a garlic salt, pepper, parsley and occasionally if I’m feeling adventurous paprika kind of girl – when it comes to seasonings and spices I’m admittedly clueless.  That’s why I was so excited to come across this chart from Adventures in Spice!  Once you have a basic understanding of what goes well with what, you can experiment with flavors and get on your way to making tastier, healthier dishes. 

Adventures in Spice

Adventures in Spice