Baking · cooking · Crust · Savory

Cauliflower Flat Bread/ Pizza Crust

I’ve been on a health kick for some time now. This makes it a little harder to make the savory and sweet pies that I’m so in love with. However, there are alternatives and still so many good things to make!

I’m a firm believer that pizza is one of the greatest things on earth! It is absolutely fantastic and always hits the spot. With that in mind, this post is going to be a generally foolproof recipe for cauliflower pizza crust or flat bread.

Ingredients for crust:

1 head cauliflower (or 2 cups, can be fresh or frozen)

1/2 c shredded mozzarella

1/4 c grated parmesan

1 egg

Oregano (to taste)

Basil (to taste)

Garlic (to taste)

I’ll have my favorite toppings listed below! 

 

This is super easy to make, it just takes a little patience and really following the steps.

The Steps:

  1. Preheat the oven to 450 degrees
  2. There are two variations to this step. These days, you can buy riced cauliflower in most stores- if you’re able to do that- just get a package and follow the steps for steaming it! If not:
    • The first thing you’ll want to do is take the cauliflower and toss it into a food processor. Pulse it until it’s nice and small.
    • Next- cook the cauliflower. You can do this over the stove, but I just like to heat it up in the microwave with 2 tablespoons of water for about 5-7 minutes.
  3. Strain the cauliflower- let it cool to the point you can hold it without burning your hand
  4. IMPORTANT- Pour the strained cauliflower onto a dish towel
  5. Wrap the dish towel around the cauliflower and twist until water starts wringing out of the cauliflower
    • Do this until you believe a majority of the water is out of the cauliflower (set aside)
  6. Add the egg to a medium sized bowl and lightly beat
  7. Add the basil, garlic, oregano, and cheesesIMG_1477.JPG
  8. Add the cauliflower and mix with your hands- if you’re not getting messy, you’re doing it wrong!
  9. Lay out some parchment paper over a pizza stone
  10. Spread out the dough in a layer that’s about 1/4″ thick– I’m a traditionalist and like to keep it round, but that’s not necessary- make sure that it’s patted down and held together tightly– this is why we squeezed out all the water
  11. Bake for 10 minutes- until you can see the top starting to brownIMG_1482.JPG
  12. Remove from oven and add your toppings!
    • I usually go for a pesto sauce with mozzarella, prosciutto, green peppers and mushrooms on mine!
  13. Bake for an additional 5-7 minutes
  14. Let cool and you’re done! IMG_1484.JPG

For this recipe, I ended up just using some pesto and mozzarella to make more of a flatbread, but you can add whatever you want to the top! Just cook until the cheese is melted.

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Baking · pie · Uncategorized

~~Other Pies~~ Recipes to follow

 

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Low Sugar Kiwi- Key Lime

 

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Some of my favorite purchases have been…. MINI PIE PANS! Why didn’t I get these earlier? Here’s some mini apple! 
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The start of my Avengers series. I’ll be picking this up again soon. This was Captain America blueberry and strawberry…. Recipe to follow. 

 

 

 

Baking · Crust

Graham Cracker Crust

Here’s a quick and easy recipe for a graham cracker crust! You can also replace these crackers with chocolate cookies, gingersnaps, or vanilla wafers if you’re feeling adventurous!

Ingredients for crust:

  • Just over half of a 14 oz box of graham crackers
  • 1 stick of butter (melted)
  • 2tbs Sugar
  • pinch of sea salt

Steps for the crust:

  1. First, I took the graham crackers and broke them up.
  2. Next, I put them all in a ziplock bag (make sure to use a larger one, honestly the teeny bags I used, really added some time and frustration onto my afternoon).
    • Alternate option- pulse a couple of times in a food processor!
  3. I used a rolling pin and just rolled out all my aggressions on those crackers!
  4. I made sure to break them up into as small of pieces as I could. There’s a lot that you can get by with, I had some decently large chunks left over in mine. The point is to get a relatively decent consistency.
  5. Go ahead and preheat the oven to 350 degrees.
  6. I added the butter, sugar, and salt into a bowl. I mix up until you have a pretty even consistency.
  7. From there, put I pressed it into the pie plate with a relatively thick layer on the bottom and around the sides.
  8. Go ahead and bake the crust for 10 minutes. Let it sit and completely cool.

 

Baking

Pie Crust

Pie Crust should have been my first post considering the title of this blog is the lists of ingredients I use! But at long last, here’s a stand-alone recipe for my favorite crust!

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons ice water (more if needed)

Steps:

I used to use a pastry blender, which is amazing! However, I could never get the texture that I wanted and usually didn’t have a lot of time to spare for it, so I ended up getting a food processor and use that instead.

  1. Pulse the flour, sugar, and salt together until you get a good mix
  2. Add in the butter and pulse again until you get a coarse meal with no large chunks remaining
  3. Add in the ice water- it MUST be ice water to get the right consistency- and pulse until the dough can hold together when you squeeze it
  4. Roll dough into a large ball and place on a floured surface
  5. With a rolling pin, roll out ball until it is 3/4″ thick
  6. Wrap tightly in plastic for at least an hour (I usually keep it refrigerated overnight or throughout the workday)
  7. Roll out dough into a 14″ circle on parchment paper
  8. Place into pie pan, press down into the bottom, and cut off excess so that the edge has a 1″ overhang
  9. Fold overhang under itself, press together, create scalloped edge with forefingers and thumb
  10. Refrigerate again (at least 1 hour)

Tips:

  • If you’re needing 2 crusts, just double the recipe then in step 4, split into 2 separate balls
  • Bake according to recipe
  • When filling crust, it helps to prebake at 375 degrees for 10-15 minutes depending on recipe and filling
  • For savory recipes, keep the sugar and salt at the same level, it adds a nice contrast
  • For sweet recipes, depending on your tastebuds (personally, I am highly sensitive to sodium so a little salt goes a long way with me), you can replace the salt by doubling up on the sugar!
Uncategorized

High Five Cobbler

I call this high five cobbler because it’s super easy (it only has 6 ingredients!) and I absolutely LOVE making it. After, I always kind of want to high five myself. Also, I only allow myself to make this once a month. I just can’t help myself when it’s around. Side note: this was featured a couple of years ago in Southern Living and I kick myself for not making it sooner.

Ingredients:

  • 4 cups blackberries
  • 1 tbs lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup flour
  • 6 tbs butter

Steps:

The Filling

1. Preheat the oven to 375 degrees
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2. First, you wash the black berries a toss them into an 8×8 dish.

 

 

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3. Next, drizzle the lemon juice on top. That’s it! You’re done with the filling.

 

 

The crust:

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1. Use a pastry blender to mix the egg, flour, and sugar.

 

 

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2. Make it into a coarse meal– if possible. Then pour over the berries.

 

 

 

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3. Melt the butter and then sprinkle that over the top of the crust.

 

 

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4. Now all you have to do is bake it for 35 minutes and you have some absolutely amazing cobbler. Sometimes I justify the fruit and the “bread” as having breakfast qualities so I can eat it more often. This probably isn’t the best idea. But to me, its THAT good!

 

 

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Uncategorized

Plain as Day Cheesecake

I don’t know about you but I absolutely LOVE cheesecake. Maybe it’s becuase I grew up in a time where everything started having cheesecake flavors, or watching the Golden Girls (how they ate so much cheesecake and remained so healty is beyond my understanding), or because it’s just so good and so versatile.
Ingredients:
Crust:
  • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. sugar
  • 7 Tbs. unsalted butter, melted

Filling:

  • 3 8-oz. packages cream cheese, at room temperature
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups sugar
  • 2 Tbs. finely grated lemon zest
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • Put the oven at 375 to pre-heat.
 Steps:
  1. So, start with making the crust— I tested 2 methods of crushing graham crackers to find out which works easiest. As I’ve tried before– breaking the crackers in even pieces and crushing them. Well, that was tedious and a little more than frustrating. So what I tested was breaking them up in asymmetrical pieces and crushing them that way. Turns out the less than perfect way works the best!
  2. Next, mix the crumbs, sugar, and butter — make sure they’re evenly crumb-y and buttery. Press the crumbs into the bottom of a springform pan and press them up the sides.
  3. Bake the crust until darkened (9-12 minutes). Take it out- let it rest- and lower the oven temp to 300 degrees.
 Sometimes, you just have to remember that cooking won’t be perfect, but it can still be perfect for you!
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Trial and Error
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Make sure the crumbs are small enough for the crust
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Press the crumbs into the springform pan
On to the Filling:
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  1. Beat cream cheese and flour for 5 minutes. Mix in 1-1/4 c. sugar- mix until smooth.
  2. Add in lemon zest and vanilla blend for 30 sec. then add eggs one at a time. Do not over beat.
  3.  Pour into cooled crust
  4.  Bake at 300 degrees for  55-60 minutes- until the center is jiggly and the edges are a little puffy.
  5.  Chill 8 hours, up to 3 days, and then pop open the springform sides and onto a flat serving plate. Now you’re ready to eat.
Honestly, the hardest part about making this cheesecake was knowing I was going to have cheesecake soon– and having to wait the 8 hours for it to set. 
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Beat the cream cheese, egg, and flour for five minutes

 

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Mix in Sugar, beat until smooth
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Pour into cooled crust
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Bake until center is jiggly!
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Chill 8 hours then pop out of springform!

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Baking · cooking · pi day

Peanut “Buttercup” Pie

It just wouldn’t be Pi Day without a little…. PIE!

So today, I tried my hand at some icebox pie with a graham cracker crust. This wasn’t the initial plan, I was going to go for dark chocolate cookie crust- because there was peanut butter and it would be too perfect. But, it was my first time to make a graham cracker crust and I have to tell you- so much better than store bought!

Ingredients for crust:

  • Just over half of a 14 oz box of graham crackers
  • 1 stick of butter (melted)
  • 2tbs Sugar
  • pinch of sea salt

Ingredients for filling:

  • 5 oz cream cheese (I used no fat)
  • 1/3 c peanut butter
  • 8 oz cool whip- fat free again
  • 1/2 c powdered sugar
  • Chocolate Shell Syrup

Steps for crust:

  1. First, I took the graham crackers and broke them up.
  2. Next, I put them all in a ziplock bag (make sure to use a larger one, honestly the teeny bags I used, really added some time and frustration onto my afternoon).
  3. I used a rolling pin and just rolled out all my aggressions on those crackers!
  4. I made sure to break them up into as small of pieces as I could. There’s a lot that you can get by with, I had some decently large chunks left over in mine. The point is to get a relatively decent consistency.
  5. Go ahead and preheat the oven to 350 degrees.
  6. I added the butter, sugar, and salt into a bowl. I mix up until you have a pretty even consistency.
  7. From there, put I pressed it into the pie plate with a relatively thick layer on the bottom and around the sides.
  8. Go ahead and bake the crust for 10 minutes. Let it sit and completely cool.

Now it’s time for some of that filling!

  1. First things first- take the cream cheese and powdered sugar and mix until smooth.
  2. Next, add in the peanut butter and mix until it has a nice caramel color.
  3. From there, fold in the whipped cream until there’s a consistency throughout.
  4. I added a surprise ingredient here- frozen chocolate chips!! (shhh!)
  5. Here’s the easiest part! Pour everything from the bowl into the baked graham cracker crust.
  6. Top with a fun design for your chocolate shell syrup and place it in the fridge.
  7. Let the pie sit in there for about 4 or 5 hours, you’ll see the shell syrup harden and add to the appeal of this pie.

Then, you have the final product! Tastes like a nice, cold, creamy, peanut butter cup… And it makes a spring day a little more festive!

 

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Break up the graham crackers- make sure the crumbles are small

 

 

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Add in the butter, sugar, and salt until you have even consistency

 

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Bake for 10 minutes
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Mix cream cheese and powdered sugar until smooth

 

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Add peanut butter to mixture- then fold in whipped cream

 

 

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Pour everything into the crust!

 

 

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Top with shell chocolate

 

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PS-

Also made a quick strawberry pie for the fella to take to work with him. Apparently I should have snagged a photo a little quicker, because his team just couldn’t wait!!

Happy Pi Day Everyone!