National Pizza Month? Sure, Why Not!
Of course, man cannot live by crust alone, so you'll also need some sauce, a few creative topping ideas, and a brilliant technique to reheat those cold, leftover slices. You know the drill; simply click the links to watch/read the original recipe post. Enjoy!
 | No-Knead Pizza DoughSo easy and fun to make, unless you like kneading, then maybe not so much. |
 | Wolfgang's California Pizza DoughThe original chef-to-the-stars shares this very user-friendly, all-purpose pizza dough recipe. |
 | Pizza SaucePizza sauce is almost as important as the dough, so don't even think about using something straight from the can. |
 | Asparagus, Ham, and Ricotta PizzaI generally don't like a lot vegetables on my pizza, since that's what salads are for, but asparagus with ham and ricotta is another story altogether. |
 | Sausage and Egg PizzaEggs on pizza? Yes, yes, and yes. Yes. |
 | Potato Pesto PizzaDo you love pizza, but wish it had more carbs? Well, this potato-topped pesto pizza is just what the "doctor" ordered. |
 | How to Reheat PizzaThis went viral for a reason. Simply put, this method produces a better slice of pizza than when it was first made. |
Cheesy Crackers – The Simple Joy of Homemade Crackers
I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.
As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.
Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!
Ingredients for about 36 crackers:
(Note: This is a half recipe, you should double to make enough for a party)
Based on this recipe from Joy the Baker
2 tablespoons room temperature unsalted butter
3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)
1/2 tsp paprika
pinch of cayenne
1/4 teaspoon salt
1/2 cup all-purpose flour (2.25 oz by weight)
1 tablespoon cold water
Caramel Apple Pie Martini - The Ultimate Fall Cocktail
Some of my fall flavors are apples and caramel. I have a ton of favorite apple dishes; savory and sweet. But, caramel... Caramel truly invades my every thought during the fall and winter. Caramel and apple are the perfect combination in desserts.
My brilliant husband has transformed my favorite fall flavors and perhaps my favorite pie into a magnificent cocktail. The Caramel Apple Pie Martini is everything I could ask for in a fall cocktail, all in one glass. The caramel and apple flavors truly come through in this cocktail. It is silky and perfectly balanced with just a little kick to keep you warm.
Click here for Recipe»
Cocktails
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CoffeeLiqueur
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ID
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Schnapps
Tomato Bisque – Soup Might Not Count as a Meal, but Bisque Certainly Does
There are different opinions on what makes something a bisque. Technically, it’s made from some sort of shellfish puree, but modern usage includes vegetables as well. Above and beyond that, it has to have cream, and be thickened with rice.
One problem with many of the tomato soups I’ve had, is that they are either thickened with tons of tomato paste, which is like eating a bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry, which leaves them too pasty for me. A little rice thickens the soup just as well , but also gives it a nice silky texture.
As far as the canned tomatoes go, we’re using the same argument here we use for tomato sauce. Unless you have some amazingly sweet, vine-ripened specimens around, that you’ve peeled, seeded, and cooked down to get rid of the excess moisture, then chances are San Marzano tomatoes will produce a superior product.
I tried to stress in the video how important it is to adjust the seasonings to your liking, especially the sweetness. Many of us were raised on Campbell’s tomato soup (and grilled cheese sandwiches, of course), and because that flavor is so ingrained in our taste memories, you need to get this at least close for it to work. Taste, adjust, taste, adjust, and as always, enjoy!
Ingredients for 6 Portions:
1 tbsp olive oil
1 cup diced onion
1/2 cup diced celery
3 cloves garlic
1 quart chicken broth, plus more as needed
1 (28-oz) can crushed San Marzano tomatoes, or about 3 1/2 cups of other crushed tomatoes
1/2 tsp paprika
3 tbsp white long grain rice
1/2 cup heavy cream
1 or 2 tsp sugar, or to taste
1 or 2 tsp sugar, or to taste
salt and pepper to taste
cayenne to taste
basil to garnish
Appetizer
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Soups
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Vegetables
Simply Blissful Chewy White Chocolate Cranberry Cookies in 30 Minutes
With a love of Strabucks Cranberry Bliss Bars it was only a matter of time before that inspiration carried over to another treat. These are the epitome of the cranberry bliss bar perfectly packaged in a crisp on the outside, chewy on the inside cookie.
After eating these by the handful I decided it was best to freeze them and keep them out of my sight. You know they say out of sight out of mind. Sadly, that doesn't always work. So now I have started a whole new method to keep from eating them all.
Click here for Recipe»
Chocolate
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Cookies
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Cranberries
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Desserts
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PARADE
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