Entertaining + Fun

четверг, 16 февраля 2017 г.

St. Louis-Style Pizza

St. Louis-style pizza has a super thin crust topped with pizza sauce, provel cheese and Italian seasoning. It’s one of the quickest homemade pizzas you can make being the crust doesn’t have yeast in it and it takes all of 12 minutes to bake.

If you have a pizza craving at six you can be eating a fresh, hot square of pizza by six-thirty. Craving abated. Faster than take-out.

2 cups unbleached self-rising flour*
2 tablespoons olive oil
6 tablespoons water
*Substitute 2 cups all-purpose flour + 1 teaspoon baking powder + ½ teaspoon salt and increase the water to ½ cup

⅔ cup pizza sauce
1 cup shredded sharp white cheddar cheese
½ cup shredded smoked provolone or mozzarella cheese
½ cup shredded Swiss cheese
dried Italian or pizza seasoning

Preheat oven to 425°F and lightly grease two 12" round pizza pans, or a couple of large baking sheets.

Mix the flour, oil, and water together - the mixture will be shaggy. Use your hands to gather it together and form into a ball. Divide it in two and form each half into a disk the rounder the better.
Cover with saran wrap and allow to rest 10 minutes to make for easier rolling - skip this step if you're in a hurry.
Grease a piece of parchment or wax paper about 12" square and set a circle of dough in the middle. Cover with another lightly greased piece. Use a rolling pin to roll the dough very thin - ⅛ inch or less.
Place the dough on the prepared pans. Top each pizza with ⅓ cup of the sauce.
Mix the cheeses together and sprinkle ½ over top of each then season with Italian herbs or pizza seasoning.
Bake the pizzas for 9 to 12 minutes or until the cheese is melted with a few golden brown spots and the edges/bottom of the crust are golden brown.
Remove the pizzas from the oven and let set 5 minutes. Transfer to a cutting board, cut into squares and serve immediately.

If you can’t find Provel cheese, a processed white cheese I’ve never even heard of before, you can combine sharp white cheddar with smoked provolone (or mozzarella, if like me, you’re a traditionalist) and Swiss cheese.

The crust is made of self-rising flour, olive oil, and water. It comes together fast and is easy to roll out.

If you bake your pizza on a pizza stone it will be crispier than if you bake it on a baking sheet. The baking sheet gives the crust a little bit of chewiness which, surprisingly, I really liked.

I wasn’t expecting to like this pizza as much as I did. I’m a thick-crust-extra-mozzarella-cheese kind of girl. . .

But me and this pizza? I think we’re going to be good friends.

Midnight pizza craving? No problem.

I got you covered.

Original article and pictures take http://www.cinnamonspiceandeverythingnice.com/st-louis-style-pizza/ site

вторник, 14 февраля 2017 г.

Cinabun Cake (Cinnamon Bun Cake)

My Mom makes the best cinnamon buns. I don't make cinnamon buns...I've been craving Mom's cinnamon buns, but they've been away. So I had to improvise. Enter Cinnamon Bun Cake, or as our two year old calls it, Cinabun Cake.

(Source: Cookin Up North)

Base:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups icing sugar
5 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm.

VERDICT
Well, as I posted on my Facebook page just after I pulled this cake out of the oven at 9:05 pm..."Oh dear...the Cinnamon Bun Cake that I just pulled out of the oven might not make it to morning...if it tastes half as good as it looks, it might be gone by midnight!" Needless to say, I ate two pieces before bed that night. And two more the next day. It's that good. Warm or room temperature. So stinking good. Quite the sweet treat, and a perfect pairing with a cup of coffee or a big ole glass of milk. And all of the ingredients are staples in most kitchens. Wow...this could be dangerous!

Original article and pictures take http://iamaddictedtorecipes.blogspot.ca/2013/10/cinabun-cake-cinnamon-bun-cake.html site

понедельник, 13 февраля 2017 г.

14 Sweet Red Velvet Desserts You Need Right Now

The only thing that gets our hearts beating faster than the thought of a shirtless Bradley Cooper is desserts...and lots of 'em. And because there's no better way to celebrate Valentine's Day than with a cupcake in hand, we found 14 red velvet recipes that are too good to pass up. From sweet macarons to rich fudge pies, don't be surprised if you suddenly forget your sharing skills.

Red Velvet Fudge Pie

Photo by Photo: Pizzazzerie
Red Velvet Cheesecake

Photo by Photo: Jelly Toast Blog
The best part about this mini-dessert? It's no-bake, meaning you'll save time; leaving you to do more important things (like drink wine).

Get the Recipe
Red Velvet Molten Chocolate Lava Cakes

Photo by Photo: Half Baked Harvest
Red Velvet Cinnamon Rolls

Photo by Photo: The Law Student's Wife
Red Velvet Cheesecake Brownies

Photo by Photo: The Novice Chef
Even if you can't master the dessert's marbled look, these cheesecake brownies will still taste delish.

Get the Recipe
Easy Red Velvet Cake

Photo by Photo: Sweet Peas Kitchen
Red Velvet Cake Ice Cream

Photo by Photo: Drizzle and Dip
Marshmallow Red Velvet Sugar Cookies

Photo by Photo: I Am Baker
Red Velvet Macarons

Photo by Photo: Delectable Deliciousness
Red Velvet Cake Krispie Treats

Photo by Photo: Cookies and Cups
Red Velvet Sandwich Cookies

Photo by Photo: Flavor the Moments
Red Velvet Banana Bread

Photo by Photo: Something Swanky
Red Velvet Oreos

Photo by Photo: Something Swanky
Chocolate Shortbread Heart Cookies

Photo by Photo: Two Peas and Their Pod

Original article and pictures take http://blog.thenest.com/2014/02/11/14-sweet-red-velvet-desserts-you-need-right-now/#slideshow=6 site

воскресенье, 12 февраля 2017 г.

Vietnamese Style Pickled Carrots from Eating Local Cookbook

We’re obsessed with Vietnamese picked carrots. Our pantry and fridge are continually stocked with pickles from our garden vegetables and when we’re low on staples such as Vietnamese pickled carrots, we’ll forage our veggie plots for new replacements. But this year, the daikon plot is taken up with fresh spinach, so all we had to pickle were the carrots. That’s fine by us because Vietnamese pickled carrots are still perfect as a single accompaniment. The carrots by themselves are equally divine and versatile!

Vietnamese pickled carrots recipe with daikon radish for Vietnamese banh mi | @whiteonrice — pickled carrots-1

Our favorite tool makes the perfect cut QUIICK. More info here: OXO Julienne Tool

Vietnamese Pickles Recipe with Carrots Daikon Radish | @whiteonrice

When we first started the blog, one of the first recipes put up was our staple Vietnamese carrot and daikon pickles recipe. But last week we wanted to try a different recipe and we found it in a gorgeous new book by Janet Fletcher called Eating Local: The Cookbook Inpsired by America’s Farmers.

This lovely cookbook is a farmers markets dream because the every single recipe had a fruit or vegetable included in it and perusing through it is like walking the stalls of our local farmers markets. Each page is bursting with fabulous produce and it’s like visiting a stand from a favorite farmer. The color, freshness and appeal of every recipe is a proud reminder of why so many of us try to eat local and support our farmers.

Eating Local also takes readers on to the land and into the homes of 10 of America’s best small farmers as well. Their stories instantly connect all of us all to this vast food chain of eating locally and sustainably. I’m really looking forward to cooking from this cookbook because there’s recipes in here that can allow me to create a complete meal from fresh produce. A few days of vegetable meals isn’t a bad idea and my body is craving for that lately.

-diane

Vietnamese carrot daikon pickles for Vietnamese banh mi pickles | @whiteonrice

Watch Our Vietnamese Carrot Daikon Pickles Video:

Here’s my personal recipe for Vietnamese Fish Sauce Dip and click here for all our popular Vietnamese Recipes that are sometimes traditional and definitely sometimes not.

Diane's Vietnamese Fish Sauce Dip Recipe Nuoc Mam Cham | @whiteonrice

Here’s our tutorial on How To Roll Spring rolls and All Our Great Spring Rolls Recipes

Roasted Asparagus Bacon Spring Rolls or fresh summer wraps recipe | @whiteonrice

Original article and pictures take http://whiteonricecouple.com/recipes/vietnamese-pickled-carrots/ site

суббота, 11 февраля 2017 г.

How to make Chocolate Covered Cheesecake Bites

These will not last long!! They're the PERFECT party food!

Oh boy do I have a treat for you today. I’ve basically taken one of the most beloved desserts and turned it into candy! I love that I get to do such things for my job. It rarely feels like work, only when I have to do dishes a billion times a day. These cheesecake bites were actually the very first baking recipe I tested out in our new kitchen! Even though our new kitchen is smaller, I find it to be much more functional. I don’t have to pace ten steps just to reach the sink anymore (our old kitchen was very wide and open). It actually kind of reminds me of our little work stations in culinary school! Sometimes smaller is better, just like with these cheesecake bites!

These are TO DIE FOR!! They go fast everytime!

Who doesn’t love cheesecake? It’s even better when it’s bite-sized and covered in chocolate! These popable Chocolate Covered Cheesecake Bites are the perfect party food for any occasion. They’re positively addicting and will vanish in about 2 seconds flat. I love that you can’t tell what’s inside, they look like a regular ole’ chocolate bite or bonbon type of dessert but the homemade cheesecake is such a fun surprise! The combination of flavors and textures is fantastic.

By the way, the crust in this recipe is VERY buttery so it stays cohesive and doesn’t crumble as you dip the bites in the chocolate. Also, make sure your bites are as cold as possible before dipping for best results!

Love Handle the Heat? Don’t miss a recipe! Sign up to have new posts delivered straight to your inbox and receive a FREE cookbook!

Chocolate Covered Cheesecake Bites are the ultimate party food - nothing can beat this rich and flavorful bite-sized dessert. Be warned: these won't last!

Original article and pictures take http://www.handletheheat.com/chocolate-covered-cheesecake-bite/ site

четверг, 9 февраля 2017 г.

Mediterranean Tabbouleh Hummus Dip

Two favorite dips join forces to create a multi-layered Mediterranean flavor explosion in this tabbouleh hummus dip! Your pita chips will never be the same again.

Disclosure: This post was sponsored by Pacific Foods. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.

mediterranean tabbouleh hummus dip — Sometimes a good game of Beatles roulette is all you really need to put things in perspective.

Just close your eyes, press SHUFFLE on your Beatles Spotify station..and pretty much all of your most existential problems will instantly be solved.

Like when you’re debating whether to buy an expensive-in-an-ungodly-way bathing suit from Anthropologie and then “can’t buy me love” comes on.

Or when you’re in the middle of feeling sorry about the fact that your five year plan no longer involves knowing where you will live in a week, and all of a sudden you’re caught up in a round of “we all live in a yellow submarine”.

So when I was trying to plan for a dinner party a few weeks ago and all of a sudden found myself being serenaded with “you get by with a little help from your friends”?

I took it to heart.

I’m not sure how they knew my friends mostly consist of little shelf-stable boxes of hummus, salsa con queso, and refried black beans…

…but they were right.

Recently, Pacific Foods sent me a collection of some of their boxed goods to help inspire a summer-themed party and I thought they would be the perfect way to de-stress a little get-together I was having with my future in-laws after a long and tiring day of bridesmaid dress shopping. I figured the last thing I would want to do when I got home was slave over a hot stove and the last thing they would want to do was have to wait hours and hours to eat, but with a little planning ahead, a tray of tabbouleh hummus dip, and a bag of pita chips…problem solved.

Also on the menu was a smoky corn frittata, heirloom tomato and ricotta tartines, and a little plum pie you might remember from days of yore.

Basically a celebration of all the best of summer right now. Gotta get it while the getting’s good.

I don’t have so much experience with entertaining large groups in my home (because, STUDIO) but in my very limited encounters, I’ve learned a few key things: (a) don’t try to do it all yourself if you don’t have to and (b) always have something for your guests to nibble on the second they walk in your door.

It makes a world of difference.

This multi-layered Mediterranean tabbouleh hummus dip comes at this from both angles. It utilizes multiple flavors of Pacific Foods’ hummus (I went with classic and roasted garlic, but you can totally throw their roasted red pepper into the mix if you’re into that kind of thing), thereby allowing you to avoid dirtying your food processor twice. And your guests will be so busy hovering around the tray and shoveling it into their mouths that they won’t even realize you had to step away for a moment to get things ready in the kitchen.

Win/win.

Just make sure you set aside a few scoops for yourself. I don’t know anyone who wouldn’t/(didn’t) go in for thirds of this == no guarantees that there will still be any left when you get back.

Looking for more party inspiration? Make sure to check out the Pacific Foods Pinterest board all about foodie parties!

salt, to taste
juice of 1 lemon, divided
1½ cups chopped parsley
2 medium beefsteak tomatoes, seeded and chopped

In a small pot, combine the bulgur, water, and a few pinches of salt. Bring to a boil and then lower, simmering, for 12-15 minutes or until water is evaporated.
In a large bowl, toss together the cooked bulgur, lemon juice, parsley
mint, and tomatoes. Season to taste with salt.
In an 8x8-inch baking pan, spread a layer of the classic hummus. Top with half of the tabbouleh. On top of that, spread the roasted garlic hummus. Top with the remaining tabbouleh. Serve with pita chips.

Looking for more dip recipes? Check out these!