Onion Tomato Focaccia

A couple of weeks ago I went to a Memorial Day barbecue where a friend made the most delicious focaccia ever. So naturally I asked her to send the recipe my way so I could give it a whirl. I've been on a sort of cooking streak this week so I decided yesterday to give it a try. It didn't seem too hard until I started making the dough. I can officially say that I hate making dough. It was an extremely frustrating experience but in hte end my dad helped me fix it. It turned out great. The Onion Tomato Focaccia tasted perfect, an overall success, but I'm not sure how soon I'll be making it again. The recipe she gave me is from the cookbook Lidia's Italy: 150 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most.

Photos: 1

Fresh Homemade Cookies

Baking cookies has always been one of my favorite pastimes. To this day I still watch my mother bake batches upon batches of cookies to send to relatives during Christmas time. Last night I decided it was about time I whipped up a batch of something. I decided to make the Orange Creamsicle Cookies I told you my friend Victoria brought to class during the school year. They're light, sweet and absolutely delicious; perfect for summer. When I finished making them I realized I had nothing to put them in, not even tupperware. So I went on a search for a cute cookie jar I can display at home when I bake fresh homemade cookies and I found this perfect one from Crate and Barrel. Just what I was looking for!

Fourth of July Treats

American Flag Cupcakes from Martha Stewart 

I love all things festive for holidays, especially food. (I made Pumpkin and Ghost Sugar Cookies at Halloween, Santa Hat Brownies at Christmas, etc.) I'm one of those people that can't wait to get a little older and have a place of my own so I can entertain friends and host holiday parties at my house, and I'm always on the search for fun recipes for when that happens. So I was looking for Fourth of July dessert recipes for my family's barbecue and came across the most adorable and easy desserts that anyone can make. I am definitely making the American Flag Cupcakes this year. Here are a couple of other fun Fourth of July treats. 

Patriotic Jello Shots from Saucy Pants

Chocolate Dipped Pretzel Sticks from Cupcakes & Cashmere

Red White & Blue Fruit Cups from Rachel Ray 

Chicken Parmesan Grilled Cheese

I have to say that I make a mean Chicken Parmesan. So when I came across this recipe I was super excited to give it a whirl. Instead of using her recipe for tomato sauce, I used my own, which I'll include below, but you can use whichever you prefer. I think making this a melt turns it into the perfect meal for lunch.

My Tomato Sauce:

2 (28 oz) cans peeled plum shaped tomatos in tomato juice (I use Tuttorosso)

2 (6 oz) cans tomato paste (I use Cento)

1/2 onion finely chopped

5 cloves garlic finely chopped

2 handfuls of salt

1 handful parmesan cheese

1 handful fresh basil

5-6 cups of water

Directions:

Brown onions and garlic in a pan with olive oil. Pour into a pot over low-medium heat.  Liquify the peeled plum shaped tomatoes in a blender then pour in pot with onions and garlic. Add cans of tomato paste to sauce and stir until well mixed. Add water. Mix well. Add dry ingredients (salt, parmesan cheese, basil) and stir. Leave on the stove for about a half hour at medium heat, stirring occasionally. Reduce to low heat and cook for 2-3 hours. I like to leave it on for as long as possible because the longer it cooks the better it tastes! (This recipe makes more than enough for chicken parmesan so you can save this and use it for pasta and other dishes!) 

*The rest of this recipe is found on E is for Eat and makes 1 Chicken Parmesan Grilled Cheese

Friday Favorites

Favorite Jeans
{The High Water from Joe's Jeans}

Favorite Tea Towel
{Proud to Lick Cake Bowls from Howkapow}

Favorite Crossbody Bag
{The Tillary Purse in Neon Coral from J.Crew}

Favorite Recipe
{Pizza Quesadillas from Snixy Kitchen}

Favorite Flowers
{Pink Peonies}

Friday Turned Into Saturday Faves: Cinco de Mayo

Happy Cinco de Mayo! I was short on time yesterday so I decided to turn my Friday Favorites into Saturday Favorites for this week. In celebration of Cinco de Mayo, I picked out five recipes that I love and think would be perfect for this lovely holiday. Hope you like!

Chipotle Chicken Cups from Gimme Some Oven

Super Nachos from Rachel Ray

Chicken Fajitas from Martha Stewart Living

Speedy Gaucamole from Martha Stewart Living

Pinata Cookies from She Knows

Mozzarella and Basil Puff Pastry Twists

When I first started my blog I told you all what a picky eater I am and that I was working on broadening my food horizons. That was a year ago and although I've tried new kinds of foods that I've never had before, my picky ways have not changed. So even though I'm trying new things, I figured it might be time to try to make foods that incorporate ingredients I love but in a different way. I am a sucker for cheese and bread so when I came across this recipe for Mozzarella and Basil Puff Pastry Twists I was excited. Puff Pastry is something I am terrified to work with but I've heard its one of those things you can't knock until you try it. I can't wait to make these this week. I'll definitely be giving you an update on how it went!

Ingredients:

• 1 sheet of frozen puff pastry dough, thawed
• 1 egg
• 1 tablespoon water
• 1 cup shredded Mozzarella cheese
• 1/2 tablespoon dried basil
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Unfold puff pastry dough onto a lightly floured surface. With a rolling pin, roll dough into a 9x13 rectangle (measurement is only approximate). Using a pastry scraper or a pizza cutter, cut dough down the middle.
3. Whisk together egg and water and brush the egg wash on each rectangle of puff pastry dough (only on one side) and reserve the leftover egg wash.
4. Mix together the Mozzarella cheese, basil and Cayenne pepper and sprinkle mixture over one of the rectangles. Sprinkle with salt and pepper.
5. Place the other half of the pastry (egg side down) on top of the cheese mixture and press the two halves together using your hands or roll lightly with the rolling pin. Gently press edges to seal.
6. Using the pastry scraper or pizza cutter, cut the pastry into 1/2 inch strips.
7. Working one at a time, gently twist each strip and lay on the baking sheet making sure to press down the ends so that they don't curl when baking. When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash.
8. Bake for 10-12 minutes or until the twists are golden brown.
9. Remove from the oven and serve warm.

A Special Treat

Yesterday morning I flew home after spending a week and a half in Myrtle Beach visiting my boyfriend. I had so much fun but coming home, back to reality, was depressing. When I got home I went straight to school and my friend Victoria had a special treat waiting for me. A nice little pick me up. She brought me these amazing homemade Orange Creamsicle Cookies. They have a light summery taste with the perfect amount of white chocolate chips and orange zest. Honestly, so delish! She posted the recipe on her blog last month here. You must try them! (P.S. Thanks Vicky!)

Photos: 1

Friday Favorites

Favorite Photograph
{Swinging Above the City}

Favorite Kitchen Table
{Teal!}

Favorite Nom Noms to Try
{Waffles and Ice Cream}

Favorite Idea
{Stitching Where You're Roadtripping Onto A Map}

Favorite Spring Trend
{Two Toned, Mint on Mint} 

Photos: 1, 2, 3, 4 & 5

Friday Favorites

Favorite Puppy
{Little Roly Poly Pug}

Favorite Neon Duo
{Hot Pink & Yellow}

Favorite Quote
{Orson Welles}

Favorite Nom Noms
{Cheeseburger, Always}

Favorite Nail Color
{Neon Yellow}

Photos: 1, 2, 3, 4 & 5

Happy Valentine's Day!

Happy Valentine's Day! I know a lot of people dislike this Hallmark holiday and all of the cheesy things that come along with it, but I love it. Last year I spent Valentine's Day sick in bed with my boyfriend because I had mono. This year I'm spending it with friends and over the weekend I'll celebrate it again when my boyfriend comes to visit. I love holidays like this because they're an excuse for me to spend the weekend prior baking and watching sappy love stories like The Notebook. Over this past weekend I went on a serious baking spree. On Saturday I made the Heart Shaped Red Velvet Whoopie Pies that I posted on Friday. On Sunday I made Conversation Heart Sugar Cookies. I used this recipe for the sugar cookies and this recipe for the royal icing. Let me tell you, royal icing is easy to make but piping it out in a perfect heart and then flooding each cookie takes hard work! By the time I was done icing them I was exhausted and barely wanted to write the messages on them. They weren't as perfect as the ones shown above but I was happy with the outcome. They tasted delicious and looked adorable.

Photos: 1

NomNoms

I'm going to be really honest right now, and let you know that I've hated eggs my whole life. I think they're disgusting. But lately I've been eating eggs a lot with my breakfast and covering the taste up with extra cheese and extra bacon. Unhealthy, I know. At least I'm getting my protein though, right? Anyways, the other day my boyfriend asked me if I've ever eaten a cheeseburger with eggs on it. I could not believe my ears! That did not sound appetizing at all. But then I came across this photo and I can't deny that it actually looks pretty delicious.  I am a huge fan of cheeseburgers so I might give this one a go. 

Photos: 1

Tortilla Pizza

I love finding recipes for food that takes hardly any time to make and requires zero cooking skills. This Tortilla Pizza is that kind of recipe. All you need is soft tortillas (I like whole wheat ones.), marinara sauce, mozzarella cheese and any other toppings you'd like. All you have to do is spread the marinara sauce over the tortilla. Then the cheese (and whatever other toppings you chose). Then bake for about 10 minutes. Watch it to make sure the crust doesn't burn... and that's it! Easy right? I think I might make this for lunch today. It looks so delicious and so simple. I have to try it as soon as possible. 

Update: Just made this for lunch and it was delicious! So easy to make. 

Photos: 1

Santa Hat Brownies

I'm sure by now you guys know I love to bake. I saw these Santa Hat Brownies the other day and decided I have to try them. I've been in the Christmas spirit since way before Thanksgiving even came around. (I really love the holidays.) They're fun and easy to make. The perfect holiday treat. This is the recipe:

Ingredients:

1 box of your favorite brownie mix

Round cutter

12-16 small strawberries

Vanilla-mascarpone buttercream (recipe below)

Mascarpone Buttercream

Ingredients:

1/2 cup (1 stick) unsalted butter

8 ounces mascarpone cheese

2 1/2-3 cups powdered sugar

2 teaspoons vanilla extract

pinch of salt

Directions: 

Beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2 1/2 cups of sugar, half a cup at a time and beat until smooth. Add more sugar if needed to reach desired consistency and sweetness. Bake brownies as directed on box. Cool completely and cut with round cutter. Pipe ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place upside down on each brownie. top the tip of the strawberry with a dot of buttercream to finish the santa hat. 

Toasted Ravioli

I am a huge fan of ravioli. Anytime my family goes to our favorite Italian restaurant around the corner, I always order a ravioli dish. I stumbled across this recipe for Toasted Ravioli and I have to say it looks kind of amazing. I have a feeling it's going to end up tasting a little like a mozzarella stick (which I don't have a problem with), but better. The recipe is easy enough and the end result looks like it's going to be delicious. I have to try this. 

Ingredients:

1 pound of small fresh ravioli (meat and/or cheese)

3 large eggs, beaten

1 1/2 cups milk

2 cups breadcrumbs

3 tablespoons finely chopped fresh parsley

1 teaspoon finely chopped fresh rosemary

Kosher salt and freshly ground pepper

Vegetable oil

1/2 cup grated parmesan cheese

Marinara sauce, for dipping

Directions:

Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard.  Heat about 1 inch vegetable oil in a deep skillet until 350 degrees. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with parmesan cheese. Serve with marinara sauce.

Photos: 1

Caramel Brownie Cheesecake

Over the weekend I made my first ever cheesecake. The task seemed a little daunting at first but my mother assured me she'd made cheesecake before and it wasn't that hard. I have to say that I am very good at following recipes so that gave me a tiny boost of confidence. I chose to make a caramel brownie cheesecake. I used this recipe and it came out amazing. I was very happy with the way it turned out. Now I have to figure out what I want to try next.

Crust:

12 graham crackers

6 tablespoons of butter

Filling:

2 cups of leftover brownie crumbles

1/3 cup of caramel sauce

4 blocks of 8 oz. cream cheese

1 1/2 cups of sugar

4 eggs

1/4 cups of sour cream

1 1/2 cups of vanilla

Directions:

Prepare the crust by breaking the graham crackers into crumbs by hand or in a food processor.  Melt butter and stir into graham crumbles with a fork.  Pack the mixture into a springform pan packing half way up the sides.  Bake at 350 degrees for 8 minutes.

For the filling, in a mixer, whip together cream cheese and sugar.  Add eggs, sour cream and vanilla.

Crumble the brownies into the cooked crust, then drizzle with the caramel sauce.  Pour cream cheese filling over the brownies and caramel.

Bake at 450 for 20 minutes, then lower oven to 250 and bake for 1 hour and 15 minutes.  Allow to sit at room temperature for 1-2 hours, then wrap and refrigerate for 4 hours - overnight.

Photos: 1

Chocolate Chip Cookies

About a week ago, my dad bought me a belated birthday gift. A kitchen-aid mixer. I've been dying to use it and tried to think of what I wanted to bake first. I decided on classic chocolate chip cookies because they're easy and I feel like you can't mess them up. This is only the second time I'd ever baked something from scratch. (The first thing was these chocolate cupcakes.) So yesterday afternoon I whipped out my Magnolia Bakery Cookbook and made them. A couple of them came out a little disfigured from the way I put them on the baking sheet but still tasted extremely delicious. I used this recipe...

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup unsalted butter, softened

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup miniature semi-sweet chocolate chips.

Directions:

Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, cream the butter with the sugars until smooth. Add the egg and vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until lightly golden brown. 

Chocolate Banana Pudding

Pudding has always been a snack of choice for me. It reminds me a lot of being at my grandmother's house when I was younger. Her fridge was always stocked with pudding cups. Anyways I saw this pudding a while back and I have not stopped thinking about it. It's definitely a must make dessert. I found the recipe on Today's Nest. She makes it from scratch but says you can get close to the same results from a box. Personally I like to take the easy route most of the time so I'd probably go for the box.

Ingredients:

2 cups milk

1/2 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 tablespoon butter

16 oz. heavy whipping cream

1/4 sugar

ChewySoft Chocolate Fudge Cookies

3 or 4 medium bananas sliced.

Directions:

Mix sugar, cornstarch, and salt in a bowl. Beat the egg in a separate bowl. Set aside. Heat milk in saucepan over medium heat until just before boiling. Slowly pour sugar mixture into milk while whisking. Slowly pour 1/2 cup of the hot mixture into beaten egg while whisking vigorously. Pour the egg mixture back into the hot mixture while whisking. Bring back to simmer and heat until mixture coast the back of a wooden spoon. Remove from heat and stir in vanilla and butter. Pour into bowl and cover with plastic wrap pressing it directly against the pudding. Allow to cool and set up in refrigerator for at least 2 hours before using. Whip cream and 1/4 cup sugar to soft peaks. Fold 1/2 cream into pudding. Place a small amount of pudding on the bottom of your serving container. Top with a cookie or layer of crumbled cookie. Place banana slices on top of the cookie and top with pudding. Add a thin layer of whipped cream and top with crumbled cookie. Keep refrigerated. 

Photos: Today's Nest

Wishful Wednesday

Wishing I could eat this ultimate chocolate chip cookie and oreo fudge brownie bar without dying. Yum.

Giant Cookie Cake

Everyone knows I'm all about baking. I can cook a meal if I really put my mind to it but cooking for me takes serious effort. Baking on the other hand, is easy and fun and desserts are so much better than real food. So this is my next baking project. Giant Cookie Cake. (I realize the small sliver shown in this picture does not look very "giant" but I assure you the actually cake is large.) I got the recipe from Martha Stewart.

Ingredients:
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
3 teaspoons pure vanilla extract
2 large eggs, plus 2 egg yolks
3/4 cup heavy cream
3 cups semisweet chocolate chips
40 ounces cream cheese
1/2 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees. Whisk flour, baking soda and salt in medium bowl. Put butter, brown sugar and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

For each of the 5 layers, drop 1 level cup batter onto center of baking shit lined with parchment. Using a small spatula, spread into an 8-inch cirlce. Bake until edges are pale golden brown (about 12 minutes). Remove from oven. Use spatula to reshape circle. Return to oven; bake until edges are golden brown (8-10 minutes). Let Cool.

Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set