Cheesy Garlic Pizza

Eric suggested this for our Friday festivities.  This was super simple and really delicious.

Cheesy Garlic Pizza

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Ingredients

4 Tablespoons butter, softened
3-4 bulbs, minced garlic
1/2 cup parmesan, grated
1 1/2 cups mozzarella, shredded
1 16 ounce pizza dough

Directions

Preheat oven 475 degrees.

  1.  Mix together butter and minced garlic.  If you can put in fridge overnight that is great.  Not necessary though.
  2. Spread garlic butter over  pizza dough.
  3. Spread with Parmesan cheese.
  4. Spread mozzarella over pizza.
  5. Bake in 475 degree oven for 10-15 minutes.  That’s it.  DONE.

OH MY GOODNESS. This is so easy and absolutely delicious.  Just DO IT!

Cherry Almond Cupcake

I baked these cupcakes a year ago for Rachel.  I baked them today as Paige chose these for her birthday.  I don’t know why I don’t make these more often.  They are awesome!  Happy Birthday Paige!!

Cherry Almond Cupcakes

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Ingredients

 

1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 cup milk
1/3 cup chopped Maraschino cherries

Directions

Preheat oven 350 degrees and line 12 cup muffin pan with paper liners.

1.  Whisk flour, baking powder and salt in medium bowl.  Set aside.
2.  With electric mixer or stand up mixer, beat butter on medium high speed until creamy.  About 1 minute.
3.  Add sugar and beat until creamy, about 4 more minutes.
4.  Beat in eggs, one at a time, then 2 teaspoons vanilla.
5.  Beat in flour mixture in three batches on low speed, alternating with 1/2 cup milk.  When all blended mix on medium high speed until just combined.
6.  Fold cherries into batter and mix.
7.  Divide the batter among the muffin cups.  Bake until the tops spring back, 20-25 minutes .  Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

Cherry Almond Frosting

Ingredients

1 1/2 sticks butter, softened
3 cups confectioners sugar
pinch of salt
1/4 teaspoon almond extract
3 Tablespoons Maraschino cherry juice
1 drop pink food coloring (Paige likes pink.  I do too!!)

Directions

1.  Mix butter, sugar and salt on medium speed until creamy.  About 3-5 minutes
2.  Add rest of ingredients and beat on high 2-3 minutes

Simple AND Delicious. YUM!!

 

 

 

Raspberry Cream Cheese Muffins

Martin suggested making something with cream cheese and raspberries.  Sounded like a great combo to me.

Raspberry Cream Cheese Muffins

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Ingredients

8 oz cream cheese (I do not use low fat, you can if you want)
1/2 cup butter,softened
1 1/2 cups sugar
1 1/2 teaspoon vanilla extract
2 large egg whites
1 large egg
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups fresh or frozen raspberries (I used fresh)

Instructions

  1.  Preheat oven to 350 degrees
  2.  In a medium bowl, add flour, baking powder, baking soda and salt.  Whisk together and set aside.
  3. Combine cream cheese and butter in a large bowl.  Beat with a mixer at high speed until well blended.  Add sugar, beat until fluffy.  Add vanilla, egg whites and egg, beat well. (I used my stand up mixer)
  4. On low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.   Gently fold in raspberries.  (If you want to add some nuts you could do that too.)
  5. Place 24 cupcake liners in muffin/cupcake pan.  Spoon in batter evenly into liners. (I use an ice cream scooper. IMG_3750My scooper is one we used when we were kids.  It reminds me of when my mom used it to make me an ice cream cone when I was little. Nice memory to have every time I bake cupcakes.  It is also the perfect size for filling cupcakes or muffins.)
  6. Bake at 350 for 25 minutes or until wooden pick inserted into center comes out clean.
  7. Remove from oven, let cool 5 minutes than take muffins out of tin.  Cool on wire rack.

That’s it.  Enjoy!!

Muffaletta Calzone

Getting kind of bored with pizzas only on Fridays.  Decided to shake it up a bit this week.  I found this calzone recipe awhile ago at Cook’s Country website.  I love muffaletta and thought this recipe sounded easy enough for a Friday night.  It was a crowd pleaser and one to make again and again.  We also had some delicious hamburgers, roasted potato wedges, deviled eggs and mini fruit pizzas.  Something for everyone!

Muffaletta Calzone

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6 ounces thinly sliced deli salami
1/4 cup pitted olives, chopped
1/4 cup drained jarred roasted red peppers, chopped
1/4 cup drained jarred banana peppers, chopped
1 garlic clove, minced (2 doesn’t hurt)
1 (1-pound) ball ready made pizza dough (here is my simple recipe)
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
6 ounces thinly sliced mozzarella
2 Tablespoons extra virgin olive oil

Directions

  1.  Adjust oven rack to upper middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 minute.  Combine olives, red peppers, banana peppers and garlic in bowl.
  2. On lightly floured work surface (I line with parchment paper), roll dough into 14 inch round about 1/4 inch thick.  Layer half of salami, mortadella, provolone, and mozzarella on half of dough round, leaving 1 inch border around edges.  Spoon olive mixture over mozzarella and layer with remaining salami, mortadella, provolone, and mozzarella.IMG_3703  Brush edges with water, fold over filling and crimp to seal.
  3. Brush 1 tablespoon oil over rimmed baking sheet.  Transfer calzone to prepared baking sheet and cut four 1 inch slits on top of calzone.  Brush with remaining oil and bake until golden brown, about 20 minutes. (I baked 20 minutes and it turned out great)  Serve.

I know it sounds like a lot of meat and cheese but it is the perfect amount.  I promise you will not be disappointed.  Enjoy!

Raisin and Fruit Oatmeal Cookies

Too lazy to make Fruit and Nut bars.  Found this recipe at Penzey’s and thought I would give it a try.  These are simple to make and very flavorful.

Raisin and Fruit Oatmeal Cookies

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2 cups Old Fashioned Oatmeal (not instant or quick cooking)
1 1/4 cups mixed raisins and dried fruit (I used dried mixed berries and raisins), chopped
1 cup nuts (I used mixed unsalted nuts), chopped
1 cup brown sugar, packed
1 cup sugar
1 cup butter
1 egg
1/4 cup water (you can use fruit juice.  I used apple juice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
1/4-1/2 teaspoon ground cloves (I used 1/2)
1/2 teaspoon baking soda
1 1/2 cups all purpose flour

Directions

  1. Preheat oven to 350 degrees
  2. Place oatmeal in the food processor or blender and pulse into fine crumbs.
  3. Add chopped raisins, dried fruit and nuts to oatmeal in processor.  Pulse until nuts break up.  Set aside.
  4. In a mixing bowl cream together the sugars and butter until fluffy.  (I used my stand up mixer).
  5. Add egg, water (or juice), vanilla, salt, cinnamon, cloves, baking soda and flour – mix well.
  6. Fold in the oatmeal/fruit/nut mixture.  Let sit for 15 minutes for the oatmeal to absorb the liquid. If the batter becomes too stiff add 1-2 Tablespoons of liquid (this did not happen to me).
  7. Drop the batter by the Tablespoon onto parchment lined cookie sheets (or greased per Penzey’s recipe.  I haven’t greased a cookie sheet in years.)  Flatten slightly.
  8. Bake 10-12 minutes.
  9. Remove from oven and let cool to firm up (about 3-5 minutes) then transfer to rack to cool

I ended up freezing half the batch.  They hold up very  well in freezer.  If I left them all out they would be eaten up….by ME!  Simple and Delicious!!