Tonight we made some pizza. Well not we, I made some pizzas. I made them even though the crust was already made. Thanks, Boboli!
Mmmmmmm, let’s call this one Meaty Goodness. Pepperoni, Salami and Sausage. 
Okay, hold your hats for this one, folks. BBQ Chicken Pizza!
Smoky gouda mixed with mozzarella cheeses over a layer of BBQ sauce. Then topped with plenty of grilled chicken, red onions and cilantro. YUM!!!!!!!!
Now I’m going to make some hot chocolate for dessert.
xoxo,
Rizzle
Categories: Baking · Cooking · Uncategorized
Tagged: pizza
Last year, I tried to make a couple of pecan pies to try and impress my in-laws for Thanksgiving. They weren’t impressed – not impressed at all. Because I cheated. I stopped on the way to Thanksgiving and bought a very pricey pecan pie from a restaurant that was open for truck drivers passing by.
This year is a new year. I saw a cute lady, Marjorie, on Martha Stewart last week. Did you see that episode too? She won Martha’s pie contest. I watched Marjorie and Martha intently as they whipped up an English Toffee Pecan Pie. The lesson worked. It worked! I created a pecan pie that isn’t runny like diarrhea!
What did you make this year for Thanksgiving?
Happy Thanksgiving!
Rizzle
P.S. You can find this recipe here.
Categories: Baking
A few weeks ago I pulled out a favorite cook book of mine, Martha Stewart’s Cookie Book. If you like to bake or just love cookies, you must buy this book. I’ve made about 4 recipes from the book so far and all of them have been divine. Katdaddy ate approximately 36 of Martha’s peanut butter cookies that I recently made. They were that good! These pumpkin cookies would make a great addition to Thanksgiving dessert or maybe even a nice treat to take to work or share with your friends before the holiday.
Ingredients
Makes about 6 dozen
FOR THE COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
FOR THE ICING
4 cups confectioners’ sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract
Directions
1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. 2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. 3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Make icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
Recipe from Martha Stewart’s Cookie Book or online at www.marthastewart.com
Enjoy!
Rizzle
Categories: Baking · Martha Stewart
October is a fun month. Fall makes is presence with cooler temps and shorter days. My birthday occurs and I get older. OK so maybe the getting older part is no longer fun. Then there’s halloween! What’s not to love about pumpkin patches, carmel apples, ghosts, ghouls and trick or treating!?
I found some cute items that are sure to make any person feel festive.
Credits: Halloween Cookies, All Pumkins, Train and Cowgirl Costumes, Witches Brew Water Bottles
Categories: Baking · Cooking · Martha Stewart · The House
I think I made up a new word. ANNNNNDDDDD Great news! My cupcakes from this post turned out a-okay!
First I mixed the ingredients.
Then I liked the beaters clean (see next picture).
I wasn’t 100% thrilled with what the cupcake papers looked like once they were baked. Oh well! At least their contents tasted good.
And most importantly, the birthday girl was happy with her birthday treat.
Happy Birthday, Brooke!
X
OX
O
Rizzle
Here is a recipe that will have you tasting autumn in every bite. It is especially delicious if you eat it in your comfy pajamas, wearing slippers listening to a roaring fire, crack in the near distance. Be sure to also top with ice cream. Vanilla or butter pecan pair very well.
Ingredients
2 pounds ripe Bartlett pears (4 pears)
2 pounds Granny Smith apples (4 apples)
2 tablespoons lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the lemon juice, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
*Recipe modified from Ina Garten.
Categories: Baking
As we all gear up for the Holidays, now is an excellent opportunity to think about ways to make gifts to perhaps save money and share something made by you. Listed below are ideas that sprung into my mind. I also recommend visiting Martha Stewart’s website for ideas or even perusing your local fabric or craft store for ideas.
Baked goods are often a good one since most enjoy sweets. Cookies are an excellent choice along with candy or how about a gingerbread house.
Homemade canned jelly or jam
Candles
Monogrammed stationary
Ornaments
Offering your time clean or babysit for a friend or family member
Embellished frame with a picture of you or your kids
What ideas to you have to share?
Categories: Baking · Cooking · Martha Stewart
Anyone headed to or hosting a Fourth of July BBQ or party? If so, whip up this waist enhancing recipe. Those who consume this cake will not be dissatisfied.
Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings
Ingredients you’ll need:
1 qt. strawberries, divided 1-1/2 cups
boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided 2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Here’s how to make:
SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13×9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.
Oh yes, and be prepared to hand out the recipe.
Enjoy!!
Rizzle
Categories: Baking · Cooking · Martha Stewart
