Tag Archives: PIZZA!

The Moment You’ve All Been Waiting For–New recipes!!!

29 Jul

I know I know, it has been entirely too long since I’ve put up an actual post with an actual recipe. I am so sorry. So so sorry. Anywho, I’ll keep this intro short and sweet, since I have so many delicious new things for you to read about! But I just wanted to say thank you to anyone who is truly reading/following this blog. I never dreamed that I would have over 200 hits, so thank you thank you thank you, and I encourage you to leave me comments. I would love to get to know each and every one of you readers out there. =]

Recipe Numero Uno! The Tortilla Pizza, Take Two

Yes, I know it’s not a forreal recipe, but it was so so good. I blogged about this a while ago and it was even better the second time around. I prefer plain pizzas so I went with simple chicken and lots of cheese, while my parents piled on spinach, tomatoes, chicken, cheese and onions. If you want the “recipe” from earlier you can find it here!
Here’s what they looked like!

Recipe Numero Dos! Peach Almond Cake!

This idea came from a dream. I kid you not. I dreamed that I was baking a peach almond cake so I woke up and, you guessed it, baked a peach almond cake. As with most of my cakes the peach flavor didn’t come through quite as strong as I had hoped, but all in all it was a delicious cake.

CAKE
1 WHITE cake mix + necessary ingredients
2 peaches, pitted and cubed

ALMOND BUTTERCREAM
1 cup chortening
3-4 cups confectioners sugar
1/2 tsp vanilla extract
3 tsp almond extract ( or just to taste. I used a lot, since I really wanted a strong almond flavor, but it’s up to you.)
Splash of milk

A handful of finely chopped almonds (optional)

1. Puree your peaches. Add the peach puree with a little bit of water to your mix in place of the called-for water. Add in the rest of the ingredients the mix calls for, pop in the oven at 350 for about 26 minutes, give or take.
2. Mix shortening and about a half of the sugar, all of the extracts and the milk together until they are pretty well mixed.
3. Add in the rest of the sugar, beating slowly and getting progressively higher until you are beating on the highest setting.
4. Taste! My favorite part! If your almond extract has given the frosting a little bit of a bitter taste, you just haven’t used enough vanilla to balance it out, so go ahead and give it a little bit more vanilla, beat it in and taste again. Repeat until satisfied with the flavor.
5. Your buttercream should be light and fluffy, as well as delicious!
6. I did a two layer cake, spreading a bit of the frosting between the layers and then frosting the whole cake. Then I added finely chopped almonds on top for some pretty decoration.

The Final Recipe! Lemon Blueberry Birthday Cake

No intro needed but YUM. This was probably one of the prettiest cakes I’ve done and it was also really yummy.

CAKE
1 WHITE cake mix, necessary ingredients EXCEPT water
1 cup lemonade concentrate
1/4 cup lemon juice
Several handfuls blueberries
A few extra berries for decoration (optional)

FROSTING
1 standard container Cool Whip
2 standard containers lemon yogurt
3-4 cups confectioners sugar

Mix the cake mix as usual, replacing the water with the lemonade and lemon juice. This gives the cake a very strong, but not unbearable, lemon taste–balanced, of course, by the sweetness of the cake mix. Add in blueberries, according to how many you want in the cake. I used about four handfuls, but if you want more or less…well, you know what to do. Bake at 350 for about 27 minutes or so.

Now, I stepped out of my comfort zone with the frosting for this cake. I wanted to try something new and a little lighter for such a summery cake. Now, it wasn’t my favorite, but it was very easy to make and it got RAVE reviews. I kid you not, everyone absolutely loved it. (I thought it was a little too sweet for me.) All you do is empty the Cool Whip and the yogurt into a large bowl with about two cups of the sugar. Beat it on high (starting slowly, of course) until the sugar is well mixed in. Add in the rest, beat, and voila! Place it in the freezer for about an hour to let it thicken up a bit.

I must warn you, though this frosting makes for an absolutely gorgeous, smooth cake it is a little difficult to work with. With a standard buttercream it is easy to spread without making a mess. While making this cake I had frosting everywhere. Since it is a thinner frosting with less form and hold than buttercream it runs. Like a cheetah. As soon as I attempted to frost the sides of the cake it was dripping all over the counter. So what I did was poured most of the frosting on the top of the cake and let it drip down the sides. Once it looked like it was finished dripping and had set I took a frosting spatula and smoothed out the sides and the top. The result was stunning, but definitely a pain in the ass. I had quite a bit of extra frosting and plenty of it on the cake plate and the kitchen counter, so be sure to clean up that plate before you present it. (By the way, this was also a layered cake with frosting in the middle, though I played with the idea of blueberry jam in the middle. Your call.) Here’s what it looked like, with a few blueberries on top for pretty decoration!

Keep an eye out later today or tomorrow for the South of the Border cupcake. I am working on fine tuning the frosting RIGHT NOW!

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Wake Up in the Morning Feeling Like…A Hot Mess

15 Jul

11:05 AM — Breakfast?
After rolling out of bed and spending an incredibly twenty minutes looking out the window at a baby bunny in the backyard, I finally managed to meander into the kitchen. On the counter? About a thousand home-grown tomatoes. In the refrigerator? Ketchup, mustard, relish, pickles and one carton of yogurt. In the pantry? A dozen boxes of cake mix and a box of stale Count Chocula. So I did some more refrigerator exploring and came up with…a slice of leftover BBQ pizza.

Breakfast of champions! Which reminds me of the best leftovers/dorm room food recipe that really isn’t a recipe at all. It goes a little something like this.

Step 1: Look around in your fridge and pantry and freezer and such. Be sure to return from your adventure with some tortillas, some spaghetti sauce and shredded cheese.
Step 2: Put tortillas in the oven on BROIL for about a minute and a half to two minutes.
Step 3: Take them out, flip them over.
Step 4: Pile on your favorite or just convenient pizza ingredients. (I’m partial to leftover chicken, mozerella cheese, a little basil, some corn and a little bacon. Maybe some BBQ sauce.)
Step 5: Pop back in the oven until cheese is melty and delicious.
Step 6: EAAAAT!