Margherita Pizza

This has become a staple around our house! We love it so much, and it is so simple!


Margherita Pizza

Pizza Dough (We just go pick up Knollas dough, they sell it to us for like $2 and it makes the process go much faster then making our own.)
3-4 ripe tomatos
1T EVO
2 garlic cloves, minceed
3 fresh basil leaves
Mozzarella cheese
Parmesan cheese
Feta cheese

Pre-heat oven to 400
Place pizza stone in oven to warm while getting everything else ready! This will help your pizza be crispy!

Sauce:
(This isn't a regular "pizza" sauce, this is more of a tomato marinade for that light "margherita" feel)

1. Take the juice of two fresh tomatoes and mix them with the two garlic cloves.
2. Add tablespoon of EVO (extra virgin olive oil)
3. Let set for 10 mins. (BAM, your done with that! Moving on....)

Everything else... 
1. Chop up your basil leaves.
2. Slice up your tomato really thin.
3. Shred your fresh mozzarella, parm and feta cheese.
4. Pull hot pizza stone out of oven, and spread your pizza dough out onto your stone.
5. Lightly brush your tomato sauce onto the pizza dough
6. Sprinkle on some mozzarella cheese.
7. Top with sliced tomatoes, fresh basil leaves, parm and feta cheese! (Hint: put some cheese on top of your fresh basil leaves of they might get a little crispy in the oven)
8. Bake for about 10 mins or until crust is golden brown!

Enjoy!

Asparagus, Sun-dried Tomato, and Garlic Pasta

Per my mommas request....


Asparagus, Sun-dried Tomato, and Garlic Pasta

8 oz linguine
1/2C Butter or EVO
3 Cloves of Garlic (minced)
1/2tsp red pepper flakes
1 bunch asparagus-sliced
1/2C sun-dried tomatoes
Salt & Pepper to taste
Handful of fresh herbs (I used basil and parsley)
Freshly grated Parmesan.

1. In a large pot of salted water cook pasta until al dente.
2. When pasta is done, remove noodles w/ slotted spoon and reserve boiling water. Blanch asparagus in water for 30 seconds, asparagus will be bright green! :)(pretty!) Drain but reserve about 1/2c of "cooking water".
3. Heat oil in a pan over medium heat. Add garlic and red pepper. Saute for 30 secs.
4. Add the pasta, sun-dried tomatoes, asparagus, and fresh herbs to the pan and toss.
5. Add additional "cooking water" if the dish seems dry. Season with salt and pepper.
6. Top with fresh parm!

Goes nicely with a good Pinot and artisan bread. 


Variations:
1. The original recipe contains the juice of two lemons. This adds a wonderful "spring" feel to this dish! But its great w/o it as well!

2. Also, if you like a creamier sauce (we omit all creams/milk b/c im allergic) compared to the garlic butter sauce, add some heavy cream and Wah-La!

Chocolate Ganache Rolo Cupcakes

Hey Guys!
I have finally started one of these things! Please bare with me, because I have no idea what I am doing!

So, a little about me/us before we get started. We are recently part-time vegetarians. Our goal for the time being is to stay strictly on our vegetarian diet during the week, and we are able to "cheat" on the weekends. My husband and I are true "foodies", we love trying new foods and experimenting with new recipes. So, I thought the best way to document our kitchen adventures would be to start a blog! Hope ya'll enjoy!

So, lets get started. I found this recipe for Chocolate Ganache Rolo Cupcakes. They were freaking ugh-amazing!

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup lite sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla (the real stuff guys, come guys!)
24 frozen Rolos (Freeze them overnight, this is really important) 

FROSTING

4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla
¼ teaspoon fine sea salt
⅓Cup- to taste caramel syrup
1 1/2 pounds powdered’ sugar

GANACHE

4 oz bittersweet chocolate, chopped 
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. divide the batter amongst the prepared pans. 

5. Push one rolo into each cupcake, making sure the cupcake batter covers the entire rolo. 

6. Bake for 18-22 minutes, or until top is springy to the touch. 

7. Cool cupcakes thoroughly before frosting

FROSTING

1. Cream the butter in the bowl of an electric/stand mixer. Add the vanilla extract, salt and caramel syrup and combine until smooth. I added a lot more caramel then the original recipe called for. We love our caramel! 

2. Begin adding in the sugar and mixing thoroughly. You can keep adding sugar and caramel until you reach the consistency you enjoy. 

GANACHE

1. In a small saucepan on medium heat, warm the heavy cream until very hot, DO NOT BOIL!

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Mix in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Be careful not to add too much glaze or it will drip onto your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove and let sit a room temp before serving

Original recipe from mybakingaddiction.com 

Hope you guys enjoy these as much as we did!!! Have a great day!