Monday, January 2, 2017

Nutella Twist

This gorgeous dessert can’t get any easier.

I can’t even call it a recipe because it’s literally two ingredients.

This is terrific to make in  pinch when you have company coming.

All you need is to have a sheet of puff pastry in your freezer and …. well everyone has Nutella in their cupboard right ?

nutella twist 12a

Tuesday, December 27, 2016

Peanutbutterscotch Crunchies

I’m not sure where I found this recipe on the internet, but I’m glad I did.  It’s a goodie!
Three ingredient recipes are always keepers.
peanutbutterscotch crunchies 2a

Nutella Pastry Christmas Tree

This pastry Christmas tree was all the rage this year.  I just had to try it.
At first I thought, “Great, this is simple”
Ok it’s simple, but its messy!
Because I had Nutella all over my hands I didn’t take any step by step pictures.
nutella christmas tree platter3

Thumbprint Cookies

There are so many variations of Thumbprint cookies and they all look pretty good.  This recipe however, caught my eye years ago and I’ve been using it ever since.  This is actually a Kraft recipe.  I love the fact that the cookie itself has cream cheese in it to make the cookie even more flavorful.
thumbprint cookie 3b

Swedish Meatballs

My  mother had this recipe since I was a kid.  I remember her making this for company or family gatherings.  I also vividly remember the amazing aroma it filled the house with.
I remembered these Swedish Meatballs while looking for something to bring to a dinner party.
So here it is.  So glad this recipe was recovered from so many years ago.
swedish meatballs 6b

Wednesday, August 31, 2016

Fathead Pizza

I’m loving this pizza crust made with almond flour!
fat head pizza 1a
The Crust:
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet
fat head pizza 2
-put  mozzarella & cream cheese in a medium size  microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg &  almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking for a total 12-14 min, or until slightly brown on top.
For Toppings:
Add anything you like to the top.  (No raw meat, cook your meat first).
Since the crust is already cooked and hardened I add my tomato sauce, mozzarella, pepperoni, etc. and put it under the broiler.
KEEP AN EYE on the broiler, it will only take a few minutes.
Alternatively you could just put it back in the oven until your toppings are the way you like them.
fat head pizza3
Recipe from:

Monday, August 22, 2016

Homemade Ricotta

This recipe just can’t get any easier.
This recipe doesn’t make a large batch but you can make it twice, I did and we ate it all!
ricotta 2 900
4 cups whole milk
1 cup buttermilk
1/3 cup heavy cream
ricotta 1 900
Line a strainer with about 4 layers of cheesecloth.  Set over a medium sized bowl.
Combine milk, buttermilk and cream in a medium sized heavy saucepan and heat over medium-high heat.
Bring to a bowl.  Boil until you see the curds (solid white parts are separated from the liquid whey). This should take about 10 minutes.  Stir a couple of times during boiling. Curds will be small.
Remove from heat and pour a little into your cheesecloth, sprinkle with a little salt , pour some more and sprinkle salt again.
Gather up your cheesecloth as pictured above and hang or set over a small cup to drain.
I don’t like my ricotta too dry so I don’t drain it too much.  If you like it drier, give it a squeeze.
Also, I don’t pour the whey down the drain right away. 
When I take the ricotta out of the cheesecloth and put it into a bowl I like to put a few tablespoons of the whey into the cheese because I like my ricotta a little looser.
When I get it to the consistency I like, I’ll discard the rest of the whey.
Next step:  Eat it while its warm!