pizza party

last night i had a pizza party.

we tried FOUR amazing types of pizza,

all inspired by cookinglight.

we made homemade dough and just used different

bases and toppings to create all these fab pizzas!

pizza dough

3 cups flour

1 package active dry yeast

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon white sugar

1 cup warm water

directions

1. mix all dry ingredients together

2. mix in water and oil

3. roll into a ball, and roll out onto a floured surface

voila!

(i like to bake the dough for about 10-15 minutes BEFORE putting

the toppings on to be sure it bakes all the way through)

homemade pesto

3 cups fresh basil leaves

1 1/2 cups chopped walnuts

4 cloves garlic

1/4 grated parmesan cheese

1 cup olive oil

salt and pepper to taste

directions

1. place all ingredients in a food processor

2. process until smooth

(this is the base to the chicken pesto pizza below!)

the happy hawaiian

base: 1/2 cup lower sodium marinara sauce

toppers: 4 oz turkey pepperoni slices

1 cup pineapple chunks (fresh or canned)

1/2 cup mozzarella

the chicken pesto

base: 1/4 cup prepared pesto

toppers: 3/4 cup shredded roasted chicken breast

1/2 cup sliced red bell pepper

1/3 cup grated fresh parmigiano-reggiano cheese

the farmers market

base: 1/3 cup part-skim ricotta cheese

toppings: 2 cups fresh cut asparagus

1/2 cup spring peas

1 1/2 tablespoons olive oil

2 tablespoons grated lemon rind

1/2 cup fresh grated parmigiano-reggiano cheese

(this was my fave... tasted super fresh and healthy.

almost like no other pizza i've ever tasted.

the lemon zest was an amazing addition!)

the greek austerity

base: 3/4 cup hummus

toppers: 6 sliced plum tomatoes

1/3 cup black olives

1/2 cup crumbled feta

1/2 chopped fresh basil

(i know what you're thinking...

hummus on a pizza?? it was SUPER good.

seriously.)

 for all pizzas, bake at 375 degrees for 20 minutes

or until crust is baked through and cheese is melted.

   

overall, we had a fabulous time trying out all these different combos.

it's super easy to just make up the dough, split the pizzas in half,

and try out a handful of ingredients!

a great way to spend a friday night if you ask me :)

carrot cake

i am trying to eat a bit healthier.

this is hard because i love to bake.

i decided carrot cake is moving in the right direction :)

thoughts?

 ingredients

4 eggs, lightly beaten

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups finely shredded carrot (lightly packed)

3/4 cup cooking oil

1/2 cup finely chopped pecans, toasted (optional)

1/2 cup unsalted butter

1 8oz package cream cheese

4-5 cups powdered sugar

this great recipe is from BHG. totally classic!

super easy, tasted professional.

directions

1. allow eggs to stand at room temperature for 30 minutes.

meanwhile, grease & flour two round cake pans,

2. preheat oven to 350 degrees.

in a large bowl stir together flour, sugar, baking powder,

cinnamon, salt, and baking soda; set aside.

3. in another bowl combine eggs, carrot, and oil.

add egg mixture to flour mixture. stir until combined.

pour batter into the prepared pans.

*note: you don't want your carrot to be shredded too thick or too little.

i used the medium size on my grater and it seemed to work great!

4. bake in the preheated oven for 35 to 40 minutes

or until a wooden toothpick inserted near centers comes out clean.

cool cake layers in pans on wire racks for 10 minutes.

remove cake layers from pans; cool thoroughly.

5. mix together softened butter, softened cream cheese

and as much powdered sugar as possible.

6. cut and prep cakes for stacking

7. place first cake on your stand

(i line with wax or parchment paper to prevent frosting from getting everywhere!)

8. frost generously and sprinkle with nuts

(optional)

9. top with 2nd cake and frost like crazy

10. decorate the top if desired

*cover and store cake in the refrigerator for up to 3 days*

happy friday!

esther.

love every single thing from this

adroable australian boutique.

esther, can we be bffs?

mushroom & manchego paninis

i love veggies.

so once or twice a week i usually try to make
an entire meal based around a vegetable.

i usually do this at lunch because no one else
seems to like this approach to meals. ha!

this week i thought i would test out this super

mushroomy panini delight from cooking light.

(yes, i just got the march issue, so i am making every single thing i see)

i had never heard of 'manchego' cheese

but let me just tell you, mushrooms & manchego go together like:

peanut butter & jelly

coffee & mornings

vodka & soda

you get the idea.

it is seriously meant to be.

ingredients

1 teaspoon unsalted butter

1/4 cup minced shallots

1 tablespoon chopped fresh thyme

2 teaspoons minced fresh garlic

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)

1 (8-ounce) package presliced cremini mushrooms

(i just bought a variety of what i could find!)

1 1/2 tablespoons sherry vinegar

8 (1 1/2-ounce) slices sourdough bread

(i used whole wheat)

3 ounces shaved Manchego cheese

1 extra garlic clove (optional)

directions 

1. melt butter in a large skillet over medium-high heat;

add shallots and next 6 ingredients (through cremini mushrooms).

cook 10 minutes or until mushrooms are tender and liquid almost evaporates, stirring frequently.

add vinegar; cook 30 seconds or until liquid almost evaporates.

2. divide the mushroom mixture evenly among four bread slices.

top evenly with manchego cheese and remaining bread slices

3. heat a large grill pan over medium-high heat.

toast sandwiches to your heart's desire, adding some butter, etc.

optional: rub the top and bottom of each sandwich with cut side of garlic clove.

okay, i thought these were AMAZING,

and they took me 20 minutes.

BUT, you have to super love mushrooms.

like, a lot.

enjoy :)