When I was in grade school, there was a program where students would collect boxtops (like, off a cereal box) and once you got to a certain number, you got a ticket for a free personal pan pizza from Pizza Hut. Oh MAN did I want that pizza. You better believe I was eating cereal for breakfast, lunch and dinner.
So yeah, my boxtop-hoarding days are long gone, but the pizza cravings are still alive and well. I’ve tried every kind of recipe, every kind of topping, and I’m telling you, this is your new best friend. It’s crispy on the outside, soft in the middle and positively delish. It’s also silly-easy to make.
Take a handful of dough (I buy TJ’s whole wheat) and iron it onto a pre-greased pan. Add some olive oil and sea salt and let it cook at 425 for 7 minutes. Then, the fun part.
The toppings! My personal faves are spinach, artichokes and tomatoes. Once the dough is cooked, add some crumbled goat cheese and the toppings. Cook for 8-10 more minutes and VOILA!, easiest dinner of your life.
And so much more fun than a salad.
Or collecting boxtops, for that matter.
This weekend I went home to Villanova to do absolutely nothing besides relax. The weekend included a three-hour nap on my back porch, lots of my mom’s cooking and more reading than I’ve done in the last year. It was perfect, and went a little something like this….
I might have picked off all of the raisins (because I am a child), but my mom seriously makes the most ridiculous cinna-bundt I’ve ever had. I also love all bundt-shaped baked goods, so maybe this is partial of me. I’m either going to have to hack into her recipe book or come up with my own version. I think I’m leaning towards the latter. No offense, mom- you know how I feel about raisins.
When I was checking out in the grocery store tonight, the cashier asked me what I was baking cookies for. Do I need a reason to make cookies? Especially cookies that involve LOTS of sprinkles? Please put down that vegetable and make these right now.
Oh-My-Sprinkles Chocolate Chip Cookies
1 stick butter, room temp.
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
1 cup extra-thick rolled oats (I like Bob’s Red Mill)
1/2 teaspoon baking powder
1 1/4 teaspoons cinnamon
dash of nutmeg
1 cup chocolate chips
1/2 cup sprinkles
First, preheat oven to 375. Beat butter and sugars until smooth. Add the vanilla, then the egg. Stir in baking powder, flour, cinnamon, nutmeg. Then, the oats! Lastly, add the fun stuff: choco chops and sprinkles. Bake for 10-12 minutes.
Occasions need not apply.
Happy fourth everyone! This past weekend, I ventured up to Maine with my friends.
There was a lot of this…
too much of that…
and oh yeah, this…
but the star of the weekend? this guy.
recipe to come!
So yesterday Matt and I went over to his brother’s apartment to have dinner with him and his girlfriend, and I decided that I wanted to make a fun dessert. I was craving chocolate (and made the executive decision that everyone else would be) so brownies felt like the way to go. I remembered Jessica’s (over at How Sweet Eats) better-than-crack brownies, switched up some of the ingredients, and created a Jessica-inspired version of my own.
Sugar Coma Brownies
1 boxed brownie mix
1/2 cup semi-sweet chocolate chips
1/2 cup carob chips
3/4 cup natural creamy peanut butter
1 T earth balance butter spread
2 1/2 cups rice crispies cereal
Make the brownies as you normally would, in a 9 x 9 pan if possible, for 20 minutes. When the brownies are 5 minutes from being done, melt the chocolate chips, carob chips, peanut butter and earth balance in the microwave for 1 minute. Stir the mixture into the rice krispies. When the brownies are cooked, pour the mixture over the brownies in the pan, and top with LOTS of sprinkles. Put back in the oven for 5 more minutes. When finished, refrigerate for at least an hour.
Enjoy! And Jessica, you’re a genius.
Ok, actually, Jenna over at Eat, Live, Run makes a mean set of lemon blackberry cake sandwiches. Jenna was one of the first food blogs I ever read and I’m constantly trying her recipes.
I needed to bring something to a going-away breakfast and it took me about 7 seconds to decide on this. I was more in the mood for a loaf though, so I nixed the sandwich idea and added 1/2 cup of spelt flour to make it a little more dense. And, of course, I doubled the whipped cream. Do yourself a favor and make this right. now.
Hi, friends! I have had a serious cookie problem recently and I’m blaming it on Angela over at Oh She Glows, mostly because of this genius recipe. If you’re a chocolate fan, you’ve been warned. I think I make them twice a week. The only time I’m not eating those cookies is when I’m craving something right out of the oven, which brings me to my new fave.
My friends would be quick to tell you that I’m very, very bad at following directions when it comes to baking. Most of the cookies recipes I’ve created in the past are more like too-dense-to-swallow biscuits. But not this time! This is a keeper. Yes, they are kind of biscuit-y, but they are also DELICIOUS and made with a handful of completely natural ingredients.
Healthy Chocolate Chip Cookies
1/3 cup spelt flour
1/2 cup oats
1/4 unsweetened coconut flakes
1/3 cup egg whites
1/3 cup maple syrup
1/3 cup dark chocolate chips (I buy Trader Joe’s bars and chop them up)
1 T vanilla
1 T chia seeds
1/2 tsp baking powder
So this is where is gets easy. Combine ALL the ingredients in one bowl. How ideal is that? I hate those recipes that make you have like, three bowls going at once.
Anyway, combine and stir, stir, stir. The batter will look thick and dense and you will probably start cursing me at this point because your wrist might be spasm’ing, but keep trucking.
Once everything is combined, take a spoon and plop them on a pre-greased pan. 375 degrees (shoot, I should have mentioned that earlier) for 11-13 minutes. And that’s it! You’ve got some seriously delicious, not to mention filling, cookies on your