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Tomato Basil Chicken
Ingredients: (4 servings)
2 chicken breasts 
kosher salt and black pepper
2 Tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 Tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish

Step-by-step:
Season chicken breasts with kosher salt and fresh cracked black pepper. 


2 large chicken breasts + kosher salt




plus black pepper

Cooks note:  The granules of kosher salt are larger than “table salt,” which makes it harder to over salt your food.  The freshly cracked black pepper tastes much “fresher” than the stuff in the can.  If you want the chicken to cook a little faster, consider pounding them out just a little so they are more of a uniform thickness.

Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.


2 Tbsp EVOO

While waiting for the oil to heat up, go ahead and get your water going for the pasta.  If you don’t do it early, you’ll have to sit and wait on the pasta to be done at the end.


water for pasta

When the oil is HOT, add the chicken breasts.  If the oil does not start sizzling immediately, then its not hot enough!  Adding meat to cold/cool oil will give you greasy meat!!   I think next time I make this dish, I will add some dried basil or Italian seasoning to my salt and pepper on the chicken.



After about 4-5 minutes, the chicken breasts should be ready to turn.  By the way, when did chicken breasts get SO HUGE?!   You’ll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  You don’t want to OVER cook them, or they will be dry and tough.  If you pounded yours out thinner, they will cook faster than this.



After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.   There will be lots of steam, spitting, and sputtering!


2 cups chopped tomatoes

Next, add the fresh basil that you have chopped into ribbons.


1/2 cup basil ribbons

Next, add in the cold butter.  This will make the sauce silky.


4 Tbsp cold butter

Then the minced garlic.


2 tsp minced garlic

You will probably want to add some more kosher salt and black pepper to season the sauce.


season sauce with kosher salt



and black pepper

Now give it all a good stir so all those flavors will marry together.   When your chicken is “done,” turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  :)  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.




Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Tomato Basil Chicken

Ingredients: (4 servings)

  • 2 chicken breasts 
  • kosher salt and black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 cups chopped fresh tomatoes
  • 2 tsp minced fresh garlic
  • 4 Tbsp cold butter
  • 1/2 cup fresh basil, chopped
  • freshly grated Parmigiano reggiano cheese, for garnish

Step-by-step:

Season chicken breasts with kosher salt and fresh cracked black pepper. 

2 large chicken breasts + kosher salt

plus black pepper

Cooks note:  The granules of kosher salt are larger than “table salt,” which makes it harder to over salt your food.  The freshly cracked black pepper tastes much “fresher” than the stuff in the can.  If you want the chicken to cook a little faster, consider pounding them out just a little so they are more of a uniform thickness.

Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.

2 Tbsp EVOO

While waiting for the oil to heat up, go ahead and get your water going for the pasta.  If you don’t do it early, you’ll have to sit and wait on the pasta to be done at the end.

water for pasta

When the oil is HOT, add the chicken breasts.  If the oil does not start sizzling immediately, then its not hot enough!  Adding meat to cold/cool oil will give you greasy meat!!   I think next time I make this dish, I will add some dried basil or Italian seasoning to my salt and pepper on the chicken.

After about 4-5 minutes, the chicken breasts should be ready to turn.  By the way, when did chicken breasts get SO HUGE?!   You’ll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  You don’t want to OVER cook them, or they will be dry and tough.  If you pounded yours out thinner, they will cook faster than this.

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.   There will be lots of steam, spitting, and sputtering!

2 cups chopped tomatoes

Next, add the fresh basil that you have chopped into ribbons.

1/2 cup basil ribbons

Next, add in the cold butter.  This will make the sauce silky.

4 Tbsp cold butter

Then the minced garlic.

2 tsp minced garlic

You will probably want to add some more kosher salt and black pepper to season the sauce.

season sauce with kosher salt

and black pepper

Now give it all a good stir so all those flavors will marry together.   When your chicken is “done,” turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  :)  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.

Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Cheesy Puff Pull Apart Bread
adapted from hungry girl por vida –> she has a great step-by-step tutorial
1 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon sugar
2 1/4 teaspoons instant yeast (1 envelope)
1/2 teaspoon salt
1/3 cup milk (I used 2%)
1/4 cup butter
1/4 cup water
2 eggs, at room temperature
12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)
1/4 cup butter, melted
In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.
Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese.
Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.
Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

Cheesy Puff Pull Apart Bread

adapted from hungry girl por vida –> she has a great step-by-step tutorial

1 3/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon sugar

2 1/4 teaspoons instant yeast (1 envelope)

1/2 teaspoon salt

1/3 cup milk (I used 2%)

1/4 cup butter

1/4 cup water

2 eggs, at room temperature

12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)

1/4 cup butter, melted

In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.

Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese.

Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.

Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

f0o0od:

Linguine in creamy white wine & garlic sauce

Ingredients
4 tbsp butter
5 cloves of garlic {minced}
1 bottle of dry white wine
1 lb of linguine or fettuccine {broken in half}
1/2 tsp salt
6 ounces freshly grated Parmesan
1/4 cup of heavy cream









Instructions
In a large pot melt the butter over medium heat
add the garlic and saute until it becomes fragrant
add the wine
bring to a boil
add pasta and salt
cook the pasta according to the package - stirring frequently
{most of the liquid will absorb}
DO NOT DRAIN
once the pasta is cooked, add the cheese and cream
stir and allow the cheese to melt
serve with cracked pepper of freshly chopped herbs
serves 8 - unless you invite my husband

f0o0od:

Linguine in creamy white wine & garlic sauce

Ingredients

  • 4 tbsp butter
  • 5 cloves of garlic {minced}
  • 1 bottle of dry white wine
  • 1 lb of linguine or fettuccine {broken in half}
  • 1/2 tsp salt
  • 6 ounces freshly grated Parmesan
  • 1/4 cup of heavy cream

Instructions

  • In a large pot melt the butter over medium heat
  • add the garlic and saute until it becomes fragrant
  • add the wine
  • bring to a boil
  • add pasta and salt
  • cook the pasta according to the package - stirring frequently
  • {most of the liquid will absorb}
  • DO NOT DRAIN
  • once the pasta is cooked, add the cheese and cream
  • stir and allow the cheese to melt
  • serve with cracked pepper of freshly chopped herbs
  • serves 8 - unless you invite my husband

f0o0od:

Cheez it mac and cheese

Cheez-It Mac and Cheese
1 box elbow macaroni
3/4 stick of butter
8oz. shredded cheddar cheese
1/2 cup heavy cream
2 cups crushed Cheez-Its
Salt and pepper
Chives for garnish (optional)

1. Preheat oven to 375 degrees. Boil macaroni until it’s tender. 7-10 minutes (check firmness) Strain and set aside. 

2. In a medium sauce pan melt your butter, then add a splash of your cream. Add a handful of cheese and stir until combined. Add another splash of cream and stir again, add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top later).

3. Pour your cheese sauce on top of your cooked macaroni and stir. Pour into a an oven save pan or casorole dish. Stir in some crushed Cheez Its and salt and pepper. Sprinkle your remaining cheese on top and all of your Cheez Its. 

4. Bake for 15-20 mins or until Cheez Its are lightly toasted on top. Serve with a chive garnish on top!

foodfuckery:

BANANA CAKE WITH WHIPPED SEA SALT CARAMEL

Recipe

Ingredients

Banana Cake:
    • 3/4 cup unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 tsp pure vanilla extract
    • 4 very ripe bananas, mashed
    • 3 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp fine sea salt
    • 1 tsp ground cinnamon
    • 1 cup buttermilk
    • 1/4 cup sour cream
Whipped Sea Salt Caramel:
  • 1 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream, heated
  • 2 tsp fine sea salt
  • 3 1/2 sticks unsalted butter, softened, cut into tablespoons
 
Make Easy Holiday Fudge Bites
 

Instructions

Banana Cake:
    1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and mix until creamy. Add eggs one at a time and mix until incorporated.
    3. Add vanilla and mashed bananas. Mix until combined.
    4. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
    5. In another bowl, mix together buttermilk and sour cream. It will be chunky, that’s okay.
    6. Add 1/3 of dry mixture to mixing bowl, followed by half of buttermilk. Repeat and end with remaining 1/3 of dry mixture. Mix until flour is incorporated into batter.
    7. Divide batter between the two prepared cake pans. Smooth out and level batter using mini off spatula or spoon.
    8. Bake for 30-40 minutes, rotating pan halfway thru baking. Insert toothpick in center of cake to check for doneness. Toothpick should come out clean. Otherwise, bake for another 5-10 minutes or so.
    9. Let cake cool in pan for 5 minutes. Then loosen edges of cake with an offset spatula. Remove cake from pan and let cool to room temperature on wire rack.
Whipped Sea Salt Caramel:
    1. Using a heavy bottomed sauce pot, heat sugar and water on high heat. Let sugar melt. Do not stir or agitate mixture to prevent unwanted crystallization.
    2. Lower heat and allow syrup to color. Remove from heat once sugar syrup is aromatic and amber in color.
    3. Warm up heavy cream in the microwave for 1 minute. Add about 1/3 of warm cream to sugar syrup and whisk. BE VERY CAREFUL. The mixture will bubble and steam vigorously. Add remaining warm cream and continue to whisk until mixture has slightly cooled.
    4. Add butter and salt. Whisk until mixture is homogenized. Let cool to room temperature.
    5. Transfer cooled caramel to the bowl of stand mixer fitted with a paddle or whisk attachment. Whip caramel on medium speed for 5-10 minutes until caramel has thickened to the consistency of buttercream and is much lighter in color.
Cake Assembly:
  1. Once cake has cooled to room temperature, slice each cake into two even layers.
  2. Place one cake round on cake board. Spread about 1/2 cup of whipped caramel frosting on cake using an offset spatula. Repeat with remaining cake layers.
  3. Chill cake in the refrigerator until ready to serve.

foodfuckery:

Cheesy Skillet Pasta

Recipe

Cheesy Skillet Pasta
Serves: 8
 
Ingredients
  • 1 lb pasta such as casarecce
  • 1½ – 2 Tablespoon olive oil
  • ½ small onion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh basil, finely chopped
  • 16 oz tomato puree
  • 1 clove garlic, minced
  • 8 oz mozzarella cheese, freshly shredded

Instructions
  1. In a large sauce pan, boil water and cook pasta until al dente according to package directions. Set aside
  2. Meanwhile ,in a oven proof skillet ( I used my Lodge cast iron), heat oil over medium heat. Add onion. Saute onion about 5-6 minutes or until translucent. Add salt, pepper, basil and tomato puree. Cook until heated through stirring occasionally.
  3. Heat oven to broil.
  4. Add garlic to tomato puree mixture, cook 2 minutes longer. Remove from heat. Stir in pasta.
  5. Sprinkle cheese on top. Place under broiler for 5-10 minutes. This will depend on your broiler and how dark you want your cheese..
  6. Remove from oven. Serve immediately with delicious garlic bread and a salad.

(via fuckyeahyummyyfoods)

foodfuckery:

Recipe

Pretzel Pizza Rolls

1 cups milk
1 tablespoon active dry yeast
3 tablespoons brown sugar
2 tablespoons butter, melted
2 1/4 cups flour (or more)

1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoons fine salt

1 cup shredded mozzarella
1/2 cup chopped pepperoni 

1/3 cup baking soda
3 cups warm water
Coarse salt (I used kosher, but the coarser the better)
5 tablespoons butter, melted

Pizza, sauce for dipping

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1/2 cup at a time and the add the fine salt, seasoning, and garlic powder. Add a little more flour if it’s still too wet. Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with a wet cloth. Let rise for 30-60 minutes in a moist, warm place until about doubled in size. Preheat the oven to 400º. In a large bowl (or 4 cup measuring cup) combine the warm water and baking soda. Punch down the dough and divide in half. Roll one half into a thick rope/log. Flatten and top with half of the cheese and pepperoni. Pinch together trying to seal the cheese and pepperoni in the best you can. Dunk the whole rope in the baking soda water for only a couple seconds. Remove from water and slice into bite sized pieces with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 8 minutes or until browned. Dip each in the melted butter while hot. Serve with pizza sauce.

Read more at http://www.yammiesnoshery.com/2013/04/pretzel-pizza-rolls-with-auntie-anne.html#wTvJj4CvtlMOOIMo.99

Cherry Tomato Pesto

Ingredients
1/2 cup + 2 tbsp extra virgin olive oil
3/4 pound cherry tomatoes
12 large fresh basil leaves
1/3 cup salted toasted almonds
1 clove garlic, peeled and crushed
1-2 tsp coarse salt
Preparation
Using a blender or food processor, purée the tomatoes, basil, almonds, garlic, 1 to 2 teaspoons salt for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining oil in a steady stream to emulsify.
Found on BuzzFeed’s 34 Nonconformist Pestos.

Cherry Tomato Pesto

Ingredients

1/2 cup + 2 tbsp extra virgin olive oil

3/4 pound cherry tomatoes

12 large fresh basil leaves

1/3 cup salted toasted almonds

1 clove garlic, peeled and crushed

1-2 tsp coarse salt

Preparation

Using a blender or food processor, purée the tomatoes, basil, almonds, garlic, 1 to 2 teaspoons salt for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining oil in a steady stream to emulsify.

Found on BuzzFeed’s 34 Nonconformist Pestos.

foodfuckery:

naan pizzas

Recipe

Ingredients
Naan
Cheese
Basil
Toppings of Choice (pesto, tomatoes, Parmesan, bacon, whatever your heart desires) 
Olive Oil






Preheat your broiler.
Heat a glug of olive oil in a frying pan.
Assemble all of your toppings (cheese + everything else) onto the naan.
Grill the pizza in the frying pan over medium-high heat for 5 min
Transfer pizza to the oven and broil until cheese is melty.
Enjoy!

Cheesy Pesto Pinwheels 2 t garlic salt1 t dried basil2 T sugar2 T yeast1 C warm water1/4 C (1/2 stick) melted butter (but not too hot)1/4 C oil3 C flour1 1/4 C shredded mozzarella cheese1/2 C pestoMix together the garlic salt, basil, sugar, yeast, warm water, melted butter, and oil. Let sit for about five minutes.Add the flour 1/2 cup at a time, mixing well with a dough hook after each addition.Mix with dough hook for about five to ten minutes.Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume.Roll out dough on a lightly floured surface. It should be about 1 foot by 1 1/2 feet. Spread on pesto and sprinkle with cheese. Roll up the short way so that you have a long log. Slice into about 1/2 inch circles.Place the spirals on a well buttered cookie sheet. Bake at 375º for about 11 minutes or until the cheese is bubbly and golden brown and the bottom is crispy. 

Cheesy Pesto Pinwheels 

2 t garlic salt
1 t dried basil
2 T sugar
2 T yeast
1 C warm water
1/4 C (1/2 stick) melted butter (but not too hot)
1/4 C oil
3 C flour
1 1/4 C shredded mozzarella cheese
1/2 C pesto

Mix together the garlic salt, basil, sugar, yeast, warm water, melted butter, and oil. Let sit for about five minutes.
Add the flour 1/2 cup at a time, mixing well with a dough hook after each addition.
Mix with dough hook for about five to ten minutes.
Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume.
Roll out dough on a lightly floured surface. It should be about 1 foot by 1 1/2 feet. Spread on pesto and sprinkle with cheese. Roll up the short way so that you have a long log. Slice into about 1/2 inch circles.
Place the spirals on a well buttered cookie sheet. Bake at 375º for about 11 minutes or until the cheese is bubbly and golden brown and the bottom is crispy. 

foodfuckery:

Recipe

INGREDIENTS

  • 1 pound ziti, cooked according to package directions
  • 6 slices of bacon
  • 8-10 ounces of fresh mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Cook 6 slices of bacon until crisp (I like to bake my bacon – instructions here)
  3. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside.
  4. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently.
  5. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish.
  6. Adjust salt and pepper to taste.

I cannot wait to make this!


Pumpkin Spiced M&M Brownies

Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


Ingredients
¾ cup butter, melted
¾ cup cocoa powder
1½ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
¾ cup flour
½ tsp salt
1 cup Pumpkin Spiced M&M’s

Instructions
Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Store in an air tight container.
 
Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • ¾ cup butter, melted
  • ¾ cup cocoa powder
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ cup flour
  • ½ tsp salt
  • 1 cup Pumpkin Spiced M&M’s
Instructions
  1. Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Store in an air tight container.

 

Oreo Monster Bars
Ingredients:
1/2 cup unsalted butter (1 stick), softened1 large egg3/4 cup light brown sugar, packed1 tablespoon vanilla extract1 cup all-purpose flour12 Oreo Cookies, about 1 cup, coarsely chopped 1/2 cup M&M’s 1/2 chocolate chips

Directions:


Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
Add the egg, brown sugar, vanilla, and mix until smooth.
Add the flour and stir until just combined.
Stir in the Oreos, M&Ms and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
Allow bars to cool in pan before serving.

Oreo Monster Bars

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg

3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 

1/2 cup M&M’s 
1/2 chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
  3. Add the egg, brown sugar, vanilla, and mix until smooth.
  4. Add the flour and stir until just combined.
  5. Stir in the Oreos, M&Ms and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
  8. Allow bars to cool in pan before serving.

foodfuckery:

Pizza Tarte Tatin

Recipe

Ingredients:

  • 200g cherry tomatoes
  • 1 ball of mozzarella
  • 1 tub of fresh pesto
  • Salt and pepper
  • 1 quantity of pizza dough (I used pizza dough mix to make mine but there is a recipe for pizza dough below if you’d rather make your own)

Method:

Preheat your oven to 200 degrees C and line your tin with a circle of baking paper to stop your Pizza Tarte Tatin from sticking.

Fill the bottom of your tin with the cherry tomatoes, and prick each one with the point of a knife. If you don’t do this the tomatoes will explode in your mouth as you eat the pizza! Sprinkle with salt and pepper.

Slice or tear the mozzarella and place on top of the tomatoes, then dollop spoonfuls of the pesto on top of the tomatoes too.

Roll out your pizza dough to a rough circle and place this on top and tuck it in all around.

Place in the oven for 25-30 minutes.

Once your tin is out of the oven leave it to stand for 15 minutes.

To turn your Pizza Tarte Tatin out, put a plate on top of the tin and hold it there while you flip both upside down.

Ta daaah! It will look fabulously impressive!

foodfuckery:

Caprese Sandwich - with Mozzarella, Tomato and Basil

Recipe

Ingredients for the sandwich caprese (1 serving):

  • 2 slices of bread
  • butter
  • about 2 slices of tomato
  • about 4 slices mozzarella
  • a few fresh basil leaves
  • sea ​​salt
  • freshly ground black pepper
  • olive oil

Each sandwich smear butter on one place the slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Cover with the other slice of whole and slip into hot pan with butter. Cook on each side for a few minutes while applying slight pressure to the glued sandwich nicely with cheese and kept in shape. Then slip the finished sandwich on a plate, drizzle with a little olive oil and now. 

Tomato Basil Chicken
Ingredients: (4 servings)
2 chicken breasts 
kosher salt and black pepper
2 Tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 Tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish

Step-by-step:
Season chicken breasts with kosher salt and fresh cracked black pepper. 


2 large chicken breasts + kosher salt




plus black pepper

Cooks note:  The granules of kosher salt are larger than “table salt,” which makes it harder to over salt your food.  The freshly cracked black pepper tastes much “fresher” than the stuff in the can.  If you want the chicken to cook a little faster, consider pounding them out just a little so they are more of a uniform thickness.

Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.


2 Tbsp EVOO

While waiting for the oil to heat up, go ahead and get your water going for the pasta.  If you don’t do it early, you’ll have to sit and wait on the pasta to be done at the end.


water for pasta

When the oil is HOT, add the chicken breasts.  If the oil does not start sizzling immediately, then its not hot enough!  Adding meat to cold/cool oil will give you greasy meat!!   I think next time I make this dish, I will add some dried basil or Italian seasoning to my salt and pepper on the chicken.



After about 4-5 minutes, the chicken breasts should be ready to turn.  By the way, when did chicken breasts get SO HUGE?!   You’ll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  You don’t want to OVER cook them, or they will be dry and tough.  If you pounded yours out thinner, they will cook faster than this.



After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.   There will be lots of steam, spitting, and sputtering!


2 cups chopped tomatoes

Next, add the fresh basil that you have chopped into ribbons.


1/2 cup basil ribbons

Next, add in the cold butter.  This will make the sauce silky.


4 Tbsp cold butter

Then the minced garlic.


2 tsp minced garlic

You will probably want to add some more kosher salt and black pepper to season the sauce.


season sauce with kosher salt



and black pepper

Now give it all a good stir so all those flavors will marry together.   When your chicken is “done,” turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  :)  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.




Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Tomato Basil Chicken

Ingredients: (4 servings)

  • 2 chicken breasts 
  • kosher salt and black pepper
  • 2 Tbsp extra virgin olive oil
  • 2 cups chopped fresh tomatoes
  • 2 tsp minced fresh garlic
  • 4 Tbsp cold butter
  • 1/2 cup fresh basil, chopped
  • freshly grated Parmigiano reggiano cheese, for garnish

Step-by-step:

Season chicken breasts with kosher salt and fresh cracked black pepper. 

2 large chicken breasts + kosher salt

plus black pepper

Cooks note:  The granules of kosher salt are larger than “table salt,” which makes it harder to over salt your food.  The freshly cracked black pepper tastes much “fresher” than the stuff in the can.  If you want the chicken to cook a little faster, consider pounding them out just a little so they are more of a uniform thickness.

Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.

2 Tbsp EVOO

While waiting for the oil to heat up, go ahead and get your water going for the pasta.  If you don’t do it early, you’ll have to sit and wait on the pasta to be done at the end.

water for pasta

When the oil is HOT, add the chicken breasts.  If the oil does not start sizzling immediately, then its not hot enough!  Adding meat to cold/cool oil will give you greasy meat!!   I think next time I make this dish, I will add some dried basil or Italian seasoning to my salt and pepper on the chicken.

After about 4-5 minutes, the chicken breasts should be ready to turn.  By the way, when did chicken breasts get SO HUGE?!   You’ll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  You don’t want to OVER cook them, or they will be dry and tough.  If you pounded yours out thinner, they will cook faster than this.

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.   There will be lots of steam, spitting, and sputtering!

2 cups chopped tomatoes

Next, add the fresh basil that you have chopped into ribbons.

1/2 cup basil ribbons

Next, add in the cold butter.  This will make the sauce silky.

4 Tbsp cold butter

Then the minced garlic.

2 tsp minced garlic

You will probably want to add some more kosher salt and black pepper to season the sauce.

season sauce with kosher salt

and black pepper

Now give it all a good stir so all those flavors will marry together.   When your chicken is “done,” turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  :)  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.

Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Cheesy Puff Pull Apart Bread
adapted from hungry girl por vida –> she has a great step-by-step tutorial
1 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon sugar
2 1/4 teaspoons instant yeast (1 envelope)
1/2 teaspoon salt
1/3 cup milk (I used 2%)
1/4 cup butter
1/4 cup water
2 eggs, at room temperature
12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)
1/4 cup butter, melted
In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.
Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese.
Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.
Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

Cheesy Puff Pull Apart Bread

adapted from hungry girl por vida –> she has a great step-by-step tutorial

1 3/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon sugar

2 1/4 teaspoons instant yeast (1 envelope)

1/2 teaspoon salt

1/3 cup milk (I used 2%)

1/4 cup butter

1/4 cup water

2 eggs, at room temperature

12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)

1/4 cup butter, melted

In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.

Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese.

Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.

Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

f0o0od:

Linguine in creamy white wine & garlic sauce

Ingredients
4 tbsp butter
5 cloves of garlic {minced}
1 bottle of dry white wine
1 lb of linguine or fettuccine {broken in half}
1/2 tsp salt
6 ounces freshly grated Parmesan
1/4 cup of heavy cream









Instructions
In a large pot melt the butter over medium heat
add the garlic and saute until it becomes fragrant
add the wine
bring to a boil
add pasta and salt
cook the pasta according to the package - stirring frequently
{most of the liquid will absorb}
DO NOT DRAIN
once the pasta is cooked, add the cheese and cream
stir and allow the cheese to melt
serve with cracked pepper of freshly chopped herbs
serves 8 - unless you invite my husband

f0o0od:

Linguine in creamy white wine & garlic sauce

Ingredients

  • 4 tbsp butter
  • 5 cloves of garlic {minced}
  • 1 bottle of dry white wine
  • 1 lb of linguine or fettuccine {broken in half}
  • 1/2 tsp salt
  • 6 ounces freshly grated Parmesan
  • 1/4 cup of heavy cream

Instructions

  • In a large pot melt the butter over medium heat
  • add the garlic and saute until it becomes fragrant
  • add the wine
  • bring to a boil
  • add pasta and salt
  • cook the pasta according to the package - stirring frequently
  • {most of the liquid will absorb}
  • DO NOT DRAIN
  • once the pasta is cooked, add the cheese and cream
  • stir and allow the cheese to melt
  • serve with cracked pepper of freshly chopped herbs
  • serves 8 - unless you invite my husband

f0o0od:

Cheez it mac and cheese

Cheez-It Mac and Cheese
1 box elbow macaroni
3/4 stick of butter
8oz. shredded cheddar cheese
1/2 cup heavy cream
2 cups crushed Cheez-Its
Salt and pepper
Chives for garnish (optional)

1. Preheat oven to 375 degrees. Boil macaroni until it’s tender. 7-10 minutes (check firmness) Strain and set aside. 

2. In a medium sauce pan melt your butter, then add a splash of your cream. Add a handful of cheese and stir until combined. Add another splash of cream and stir again, add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top later).

3. Pour your cheese sauce on top of your cooked macaroni and stir. Pour into a an oven save pan or casorole dish. Stir in some crushed Cheez Its and salt and pepper. Sprinkle your remaining cheese on top and all of your Cheez Its. 

4. Bake for 15-20 mins or until Cheez Its are lightly toasted on top. Serve with a chive garnish on top!

foodfuckery:

BANANA CAKE WITH WHIPPED SEA SALT CARAMEL

Recipe

Ingredients

Banana Cake:
    • 3/4 cup unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 tsp pure vanilla extract
    • 4 very ripe bananas, mashed
    • 3 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp fine sea salt
    • 1 tsp ground cinnamon
    • 1 cup buttermilk
    • 1/4 cup sour cream
Whipped Sea Salt Caramel:
  • 1 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream, heated
  • 2 tsp fine sea salt
  • 3 1/2 sticks unsalted butter, softened, cut into tablespoons
 
Make Easy Holiday Fudge Bites
 

Instructions

Banana Cake:
    1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Set aside.
    2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and mix until creamy. Add eggs one at a time and mix until incorporated.
    3. Add vanilla and mashed bananas. Mix until combined.
    4. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
    5. In another bowl, mix together buttermilk and sour cream. It will be chunky, that’s okay.
    6. Add 1/3 of dry mixture to mixing bowl, followed by half of buttermilk. Repeat and end with remaining 1/3 of dry mixture. Mix until flour is incorporated into batter.
    7. Divide batter between the two prepared cake pans. Smooth out and level batter using mini off spatula or spoon.
    8. Bake for 30-40 minutes, rotating pan halfway thru baking. Insert toothpick in center of cake to check for doneness. Toothpick should come out clean. Otherwise, bake for another 5-10 minutes or so.
    9. Let cake cool in pan for 5 minutes. Then loosen edges of cake with an offset spatula. Remove cake from pan and let cool to room temperature on wire rack.
Whipped Sea Salt Caramel:
    1. Using a heavy bottomed sauce pot, heat sugar and water on high heat. Let sugar melt. Do not stir or agitate mixture to prevent unwanted crystallization.
    2. Lower heat and allow syrup to color. Remove from heat once sugar syrup is aromatic and amber in color.
    3. Warm up heavy cream in the microwave for 1 minute. Add about 1/3 of warm cream to sugar syrup and whisk. BE VERY CAREFUL. The mixture will bubble and steam vigorously. Add remaining warm cream and continue to whisk until mixture has slightly cooled.
    4. Add butter and salt. Whisk until mixture is homogenized. Let cool to room temperature.
    5. Transfer cooled caramel to the bowl of stand mixer fitted with a paddle or whisk attachment. Whip caramel on medium speed for 5-10 minutes until caramel has thickened to the consistency of buttercream and is much lighter in color.
Cake Assembly:
  1. Once cake has cooled to room temperature, slice each cake into two even layers.
  2. Place one cake round on cake board. Spread about 1/2 cup of whipped caramel frosting on cake using an offset spatula. Repeat with remaining cake layers.
  3. Chill cake in the refrigerator until ready to serve.

foodfuckery:

Cheesy Skillet Pasta

Recipe

Cheesy Skillet Pasta
Serves: 8
 
Ingredients
  • 1 lb pasta such as casarecce
  • 1½ – 2 Tablespoon olive oil
  • ½ small onion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh basil, finely chopped
  • 16 oz tomato puree
  • 1 clove garlic, minced
  • 8 oz mozzarella cheese, freshly shredded

Instructions
  1. In a large sauce pan, boil water and cook pasta until al dente according to package directions. Set aside
  2. Meanwhile ,in a oven proof skillet ( I used my Lodge cast iron), heat oil over medium heat. Add onion. Saute onion about 5-6 minutes or until translucent. Add salt, pepper, basil and tomato puree. Cook until heated through stirring occasionally.
  3. Heat oven to broil.
  4. Add garlic to tomato puree mixture, cook 2 minutes longer. Remove from heat. Stir in pasta.
  5. Sprinkle cheese on top. Place under broiler for 5-10 minutes. This will depend on your broiler and how dark you want your cheese..
  6. Remove from oven. Serve immediately with delicious garlic bread and a salad.

(via fuckyeahyummyyfoods)

foodfuckery:

Recipe

Pretzel Pizza Rolls

1 cups milk
1 tablespoon active dry yeast
3 tablespoons brown sugar
2 tablespoons butter, melted
2 1/4 cups flour (or more)

1/2 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoons fine salt

1 cup shredded mozzarella
1/2 cup chopped pepperoni 

1/3 cup baking soda
3 cups warm water
Coarse salt (I used kosher, but the coarser the better)
5 tablespoons butter, melted

Pizza, sauce for dipping

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1/2 cup at a time and the add the fine salt, seasoning, and garlic powder. Add a little more flour if it’s still too wet. Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with a wet cloth. Let rise for 30-60 minutes in a moist, warm place until about doubled in size. Preheat the oven to 400º. In a large bowl (or 4 cup measuring cup) combine the warm water and baking soda. Punch down the dough and divide in half. Roll one half into a thick rope/log. Flatten and top with half of the cheese and pepperoni. Pinch together trying to seal the cheese and pepperoni in the best you can. Dunk the whole rope in the baking soda water for only a couple seconds. Remove from water and slice into bite sized pieces with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 8 minutes or until browned. Dip each in the melted butter while hot. Serve with pizza sauce.

Read more at http://www.yammiesnoshery.com/2013/04/pretzel-pizza-rolls-with-auntie-anne.html#wTvJj4CvtlMOOIMo.99

Cherry Tomato Pesto

Ingredients
1/2 cup + 2 tbsp extra virgin olive oil
3/4 pound cherry tomatoes
12 large fresh basil leaves
1/3 cup salted toasted almonds
1 clove garlic, peeled and crushed
1-2 tsp coarse salt
Preparation
Using a blender or food processor, purée the tomatoes, basil, almonds, garlic, 1 to 2 teaspoons salt for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining oil in a steady stream to emulsify.
Found on BuzzFeed’s 34 Nonconformist Pestos.

Cherry Tomato Pesto

Ingredients

1/2 cup + 2 tbsp extra virgin olive oil

3/4 pound cherry tomatoes

12 large fresh basil leaves

1/3 cup salted toasted almonds

1 clove garlic, peeled and crushed

1-2 tsp coarse salt

Preparation

Using a blender or food processor, purée the tomatoes, basil, almonds, garlic, 1 to 2 teaspoons salt for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining oil in a steady stream to emulsify.

Found on BuzzFeed’s 34 Nonconformist Pestos.

foodfuckery:

naan pizzas

Recipe

Ingredients
Naan
Cheese
Basil
Toppings of Choice (pesto, tomatoes, Parmesan, bacon, whatever your heart desires) 
Olive Oil






Preheat your broiler.
Heat a glug of olive oil in a frying pan.
Assemble all of your toppings (cheese + everything else) onto the naan.
Grill the pizza in the frying pan over medium-high heat for 5 min
Transfer pizza to the oven and broil until cheese is melty.
Enjoy!

Cheesy Pesto Pinwheels 2 t garlic salt1 t dried basil2 T sugar2 T yeast1 C warm water1/4 C (1/2 stick) melted butter (but not too hot)1/4 C oil3 C flour1 1/4 C shredded mozzarella cheese1/2 C pestoMix together the garlic salt, basil, sugar, yeast, warm water, melted butter, and oil. Let sit for about five minutes.Add the flour 1/2 cup at a time, mixing well with a dough hook after each addition.Mix with dough hook for about five to ten minutes.Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume.Roll out dough on a lightly floured surface. It should be about 1 foot by 1 1/2 feet. Spread on pesto and sprinkle with cheese. Roll up the short way so that you have a long log. Slice into about 1/2 inch circles.Place the spirals on a well buttered cookie sheet. Bake at 375º for about 11 minutes or until the cheese is bubbly and golden brown and the bottom is crispy. 

Cheesy Pesto Pinwheels 

2 t garlic salt
1 t dried basil
2 T sugar
2 T yeast
1 C warm water
1/4 C (1/2 stick) melted butter (but not too hot)
1/4 C oil
3 C flour
1 1/4 C shredded mozzarella cheese
1/2 C pesto

Mix together the garlic salt, basil, sugar, yeast, warm water, melted butter, and oil. Let sit for about five minutes.
Add the flour 1/2 cup at a time, mixing well with a dough hook after each addition.
Mix with dough hook for about five to ten minutes.
Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume.
Roll out dough on a lightly floured surface. It should be about 1 foot by 1 1/2 feet. Spread on pesto and sprinkle with cheese. Roll up the short way so that you have a long log. Slice into about 1/2 inch circles.
Place the spirals on a well buttered cookie sheet. Bake at 375º for about 11 minutes or until the cheese is bubbly and golden brown and the bottom is crispy. 

foodfuckery:

Recipe

INGREDIENTS

  • 1 pound ziti, cooked according to package directions
  • 6 slices of bacon
  • 8-10 ounces of fresh mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1-2 cups fresh spinach
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Cook 6 slices of bacon until crisp (I like to bake my bacon – instructions here)
  3. In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Cook mushrooms until tender. When the mushrooms are just about done, add in 3 garlic cloves, minced and cook for a minute longer. Remove the garlic and mushrooms from the pan and set aside.
  4. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms in. When melted, add in 2 tablespoons olive oil. Whisk in heavy cream and bring to a simmer, stirring frequently. Stir in the parmesan cheese and simmer for 8-10 minutes, making sure to stir frequently.
  5. After about 8-10 minutes, the sauce will start to thicken. Reduce the heat to low. Add in mozzarella cheese, smokey paprika, and black pepper. Stir in crispy cooked bacon, fresh spinach, then add in the cooked mushrooms and garlic. Stir in the cooked pasta and serve immediately with additional fresh parmesan cheese for garnish.
  6. Adjust salt and pepper to taste.

I cannot wait to make this!


Pumpkin Spiced M&M Brownies

Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


Ingredients
¾ cup butter, melted
¾ cup cocoa powder
1½ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
¾ cup flour
½ tsp salt
1 cup Pumpkin Spiced M&M’s

Instructions
Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
Remove from oven, and cool completely.
Store in an air tight container.
 
Serves: 16
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • ¾ cup butter, melted
  • ¾ cup cocoa powder
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ cup flour
  • ½ tsp salt
  • 1 cup Pumpkin Spiced M&M’s
Instructions
  1. Preheat oven to 375 degrees. Line an 8 inch baking pan with foil, and spray with non-stick spray.
  2. In a large bowl combine melted butter, and cocoa powder. Mix until well combined. Add eggs, sugar, and vanilla mix well. Stir in the flour, cinnamon and salt until well combined. Fold in M&M’s. Pour into prepared pan. Bake for 25 minutes, or until a tester comes out clean.
  3. Remove from oven, and cool completely.
  4. Store in an air tight container.

 

Oreo Monster Bars
Ingredients:
1/2 cup unsalted butter (1 stick), softened1 large egg3/4 cup light brown sugar, packed1 tablespoon vanilla extract1 cup all-purpose flour12 Oreo Cookies, about 1 cup, coarsely chopped 1/2 cup M&M’s 1/2 chocolate chips

Directions:


Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
Add the egg, brown sugar, vanilla, and mix until smooth.
Add the flour and stir until just combined.
Stir in the Oreos, M&Ms and chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
Allow bars to cool in pan before serving.

Oreo Monster Bars

Ingredients:

1/2 cup unsalted butter (1 stick), softened
1 large egg

3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
12 Oreo Cookies, about 1 cup, coarsely chopped 

1/2 cup M&M’s 
1/2 chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-9 nch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large bowl beat the butter, about 1 minute on high power with a hand mixer.
  3. Add the egg, brown sugar, vanilla, and mix until smooth.
  4. Add the flour and stir until just combined.
  5. Stir in the Oreos, M&Ms and chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 25 minutes, The top should be set and edges slightly firm. 
  8. Allow bars to cool in pan before serving.

foodfuckery:

Pizza Tarte Tatin

Recipe

Ingredients:

  • 200g cherry tomatoes
  • 1 ball of mozzarella
  • 1 tub of fresh pesto
  • Salt and pepper
  • 1 quantity of pizza dough (I used pizza dough mix to make mine but there is a recipe for pizza dough below if you’d rather make your own)

Method:

Preheat your oven to 200 degrees C and line your tin with a circle of baking paper to stop your Pizza Tarte Tatin from sticking.

Fill the bottom of your tin with the cherry tomatoes, and prick each one with the point of a knife. If you don’t do this the tomatoes will explode in your mouth as you eat the pizza! Sprinkle with salt and pepper.

Slice or tear the mozzarella and place on top of the tomatoes, then dollop spoonfuls of the pesto on top of the tomatoes too.

Roll out your pizza dough to a rough circle and place this on top and tuck it in all around.

Place in the oven for 25-30 minutes.

Once your tin is out of the oven leave it to stand for 15 minutes.

To turn your Pizza Tarte Tatin out, put a plate on top of the tin and hold it there while you flip both upside down.

Ta daaah! It will look fabulously impressive!

foodfuckery:

Caprese Sandwich - with Mozzarella, Tomato and Basil

Recipe

Ingredients for the sandwich caprese (1 serving):

  • 2 slices of bread
  • butter
  • about 2 slices of tomato
  • about 4 slices mozzarella
  • a few fresh basil leaves
  • sea ​​salt
  • freshly ground black pepper
  • olive oil

Each sandwich smear butter on one place the slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Cover with the other slice of whole and slip into hot pan with butter. Cook on each side for a few minutes while applying slight pressure to the glued sandwich nicely with cheese and kept in shape. Then slip the finished sandwich on a plate, drizzle with a little olive oil and now. 

About:

Welcome to my recipe blog. My name is Danielle and I love to cook and bake. I made this tumblr to keep a place for all the recipes I find online. I will most likely reblog recipes or post from other online websites. I may post majority dessert recipes, but will try to even out all types of meal recipes. Feel free to follow, as well as try the recipes posted. And if you do try the recipes, don't be scared to message me and let me know how that went!
You can also follow me on my other blog: bakedbrownies.tumblr.com

Pinterest: http://www.pinterest.com/dweisbord/recipes/

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