Recipe: Lasagna & Breadsticks

This dinner is literally so easy to make!  It is a little time consuming (I'd allow 2 hours or so) but it's all super easy work.  I used this recipe for the lasagna and this recipe for the breadsticks.  Instead of browned turkey I use beef, I add a few pinches more of the seasonings, and I use 1 and a half times the amount of the ricotta mixture.

When I made this dinner the first time I used a different breadstick recipe that came out a little too crispy for my liking but these breadsticks are honestly some of the best I've ever had and they don't take any thought to make!  My entire family loves them, which is great since I like to make them.

Let me know if you try those recipes out and how you like them :)

Recipe: Pizza

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I've been trying to cook dinner at home more often which has resulted in me trying recipes out of my comfort zone.  First up was pizza. When I say comfort zone I mean the dough because we all know that spreading the sauce out and adding all of the toppings is easy but when you get to baking your own crust it can get a little tricky.  

If you are thinking at all about attempting to make your own crust I say DO IT!  I've made this recipe at least 4 or 5 times now and it couldn't be any easier.  Baking times and oven temps can get fidgety, but all else was smooth sailing.  I used this recipe for the crust and added my own toppings.  

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For the first photo I used pesto, mozzarella, grilled chicken, red onions, tomatoes, and peppers.  In the second photo I used a mixture of honey and regular BBQ sauce, mozzarella, kalua pork, red onions, and peppers.  After I had all the toppings on I sprinkled a pinch of salt and pepper on each pizza and brushed the edges with olive oil before popping in the oven.  

The recipe for the crust is pretty self explanatory but if you want to know how I did mine I'll explain in detail.  After you roll out the dough into the desired shape (I still haven't perfected the circle, oh well) I pop it into the oven on a piece of parchment paper for about 8 minutes.  It puffs up a bit and creates air bubbles so push those down after you take it out.  Then I spread with sauces and toppings and bake until the cheese is all gooey and the edges are golden brown.  

Believe me, if I can do it you can do it.  My family loves this easy recipe and I've been asked to make it for friends as well.  Have fun in the kitchen!  

Recipe: French Toast

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 I must admit, I didn't actually make this recipe, my sister made it for herself this morning.  Why she made an entire recipe for herself I'll never know, but I'm sure glad she did because the picture above looks unbelievably appetizing.

*adaptations are shown in {}. 

Fluffy French Toast
Recipe adapted from All Recipes


1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract {doubled}
1 tablespoon white sugar
12 thick slices bread {only used 6 slices, had leftover mix though}


-Measure flour into large mixing bowl.  Slowly whisk in the milk.  Whisk in the salt, eggs, cinnamon, vanilla, and sugar until smooth. 
-Heat a lightly oiled griddle or frying pan over medium heat.  
-Soak bread slices in mixture until saturated.  Cook bread on each side until golden brown.  Serve hot.
-Add fresh fruit of your choice, and powdered sugar if you want.  

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Recipe: Peanut Butter Nutella Cookies

Peanut butter? Love.  Nutella? Love.  Cookies? Love.  I came across this recipe on Erica's Sweet Tooth and I knew I had to give it a go.  The end result was absolute perfection though if you are looking for a distinct Nutella taste I would suggest adding a little extra.  These cookies tasted like my favorite peanut butter cookies with the faintest taste of chocolate, YUM.  I've been baking like a fiend lately so I decided to half this recipe, I have a feeling that if I made the whole recipe they'd all be gone within a few days.  Just trying to save my family a few calories ;) 

*The recipe shown below is one that Erica adapted from another blog, my tweaks are shown in {}.  

Peanut Butter Nutella Swirl Cookies

Recipe adapted from Delightful Bitefuls

1/2 cup unsalted butter, at room temperature

3/4 cup smooth peanut butter {spoonful extra} 

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp vanilla extract {doubled}

3/4 tsp baking soda

1/4 tsp salt

1-3/4 cups all purpose flour

1/4 cup Nutella {added an extra 1/4 of what is called for}

- Preheat oven to 350 degrees.

- In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

- Add in the egg and vanilla and beat until well combined.

- In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

- Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

- Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

- Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

- Bake until the edges are lightly browned, about 8-10 minutes.

- Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

Recipe: Red Velvet Cheesecake Bites

My mom needed me to make some sort of dessert for her to take to a work function so I took the opportunity to try out this red velvet cheesecake bite recipe.  Let me warn you, this recipe makes a TON, so if you don't have a big function coming up I'd suggest cutting it in half.  The outcome is beautiful to look at, the marbling result of the cake and cream cheese layers is great.  I would also suggest baking this a day or two before you want to eat it, I thought it was a bit dry at first when I ate a piece right after I baked it, but the next day I couldn't stop eating them!  Not too sure why, but I think a day or so gives the cream cheese a little more time to settle in.  Nevertheless a great recipe, so enjoy!

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Ingredients:

Red Velvet Layer: 

2 sticks unsalted butter, melted

2 c. sugar

2 t. vanilla extract

1/2 c. cocoa powder

1/4 t. salt

1 T. red food coloring

2 t. vinegar

4 eggs 

1 1/2 c. all-purpose flour

Cheesecake Layer:

2 (8 ounce) packages cream cheese, room temperature

1/2 c. sugar

2 eggs

1/4 t. vanilla extract 

Preheat the oven to 350˚F. Grease a 10×15-inch jelly roll pan, and set aside. Add melted butter to a large bowl then add the following ingredients, in this order, stirring after each addition: sugar, vanilla, cocoa powder, salt, food coloring and vinegar. Whisk the eggs in a small bowl and then stir into the cocoa mixture. Fold in the flour just until combined. (Don’t overmix!) Set aside at least 1/2 cup of the batter for the top; pour the rest of the batter in the baking pan, spreading evenly across the bottom.

For the cheesecake layer, beat the cream cheese, sugar, eggs, and vanilla in a medium bowl until smooth. Carefully spread the cream cheese mixture on top of the brownie batter in the pan, then plop spoonfuls of the remaining brownie batter over the cream cheese. Drag the tip of a knife through the red velvet and the cream cheese to create swirls. Bake for 30 minutes or just until the center of the cheesecake part is set. Let cool completely on a wire rack before cutting.  

Source: 

http://ourshareoftheharvest.com/2011/02/21/dessert-buffet-red-velvet-cheesecake-bites/