Monday, August 3, 2015

No-Churn Roasted Strawberry Ice Cream

I originally posted this No-Churn Roasted Strawberry Ice Cream on Somewhat Simple.  This recipe is easy, delicious, and will taste like it took a whole lot more effort!  The only hard part is waiting for it to freeze.  Even if you don't like strawberry ice cream, give this a try, I bet you will love it!  (Seriously, read below about my husband, who doesn't like the famous Bear Lake raspberry shakes!)


 Update: Last night we had dinner with some of my Mother-In-Law's friends that were passing through town on their way home from vacation.  One of them said strawberry ice cream is his favorite, and that THIS strawberry ice cream was incredible.  They had stopped at the BYU Creamery to get some of their famous ice cream...and he said this was better.  I must say, I quite liked these people.  
 No-Churn Roasted Strawberry Ice Cream

Ingredients:
  •  2 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • dash of salt (optional)
  • 6 cups quartered strawberries
  • 1/4 cup sugar
  • 1 T balsamic vinegar
Directions:
  1.  Preheat oven to 325.
  2. Combine the quartered strawberries, sugar and balsamic.  Spread into a single layer on a lined cookie sheet and roast for 35-40 minutes.  Cool completely.
  3. Mash or puree the strawberries.  Be sure to collect all the juices from the pan.
  4. Whip the cream until stiff peaks form.
  5. Add the sweetened condensed milk and dash of salt (if using) to a medium mixing bowl.  
  6. Fold in the whipped cream and prepared berries.  
  7. Pour into a freezer-safe container (I used a 9x5 bread pan).  Cover well and freeze for at least 6 hours.   

Notes:
  • I wanted to have small strawberry chunks in my ice cream, so I started out by mashing the roasted berries.  The chunks were still bigger than I wanted, so I pulsed them in my blender a few times, and they were perfect!
  • The strawberries do not taste like balsamic vinegar.  The vinegar just deepens the flavor and adds something amazing.
  • My husband is not a fan of the famous Bear Lake Raspberry Shakes that you can buy all summer at Bear Lake.  It seems shocking, I know, but he's never liked them.  He didn't think he would like this ice cream either...but when he tasted it he used words like: Surprised.  Wow.  Amazing.  
  • Any freezer-safe container will work: bread pan, glass or ceramic baking dish, plastic storage container, etc. 

Monday, July 27, 2015

Grilled Cheese Pizza Dippers

These grilled cheese pizza dippers were featured on Somewhat Simple last month.  This is one of the few pizza variations that gets ALL of my kids excited!  They are simple to make, easy to eat, and it's a much faster way to get a pizza fix than making it from scratch!  What's your favorite grilled cheese variation?  We love them all!
grilled cheese pizza dippers 5

These Grilled Cheese Pizza Dippers were a serendipitous discovery. When my now-7-year-old was just a baby, I was planning on making grilled cheese for dinner (because that's a great way for a mom with a newborn to feed a family with a picky 3-year-old!). I went to the fridge to get what I needed, and I was sad to realize that we were out of cheddar cheese. I did what any desperate mom would do at dinner time...I started looking for something to sub in! I quickly found some mozzarella and pepperoni, and so were born these easy, quick and kid-pleasing Grilled Cheese Pizza Dippers. They go together in a snap, and it's a nice variation if your kids ask for grilled cheese as much as mine!

grilled cheese pizza dippers 1

I watched my husband make grilled cheese one night and decided that the way he assembled everything was much easier than the way I had always done it. Butter each slice for the sandwich, then put the buttered sides together. Load up the cheese (and anything else going in), then pick up the top piece of bread and easily transfer it to the hot griddle. Finish by putting the other piece of bread on top of the cheese, butter-side-up. So simple!

grilled cheese pizza dippers 4

Ingredients:

  • 8 slices of bread
  • 16 slices of mozzarella cheese *
  • 16 slices of pepperoni
  • 4 Tablespoons butter, softened
  • 1-2 teaspoons garlic/pizza seasoning (I used Johnny's Garlic Spread & Seasoning)**
  • 4 oz pizza sauce
*Since the size and thickness of your cheese is probably different from mine, use enough cheese for 4 sandwiches.

**My kids have very bland palates, so they prefer less seasoning.

Directions:
  1. Preheat a griddle or panini press to medium heat (about 350 degrees).
  2. Place pepperoni (not touching) on a paper towel-lined plate, and microwave for 20-30 seconds. (This will remove some of the grease and crisp them up...we don't like rubbery pepperoni!). We like to cut them into fourths for these sandwiches.
  3. In a small bowl, combine the garlic seasoning and softened butter.
  4. Place all slices of bread on a clean counter (keeping sandwich pairs together) and butter one side of each slice of bread. You may not need all the butter, so just save it for next time!
  5. For each sandwich pair, place the buttered sides together. Add the cheese and pepperoni to each of the four stacks (and anything else you like on your pizza! We are plain Janes and stick to the basics).
  6. Take the piece of bread with the cheese and pepperoni on it (not both...just the one with the toppings) and place it on the griddle/pan with that buttered side staying down. Then top with the other piece of bread, buttered side up.
  7. Cook until the bottom is browned, 2-3 minutes, then flip and cook the other side until browned. If using an electric panini press, both sides will cook at the same time, so no flipping necessary.
  8. Cut into strips (we do thirds) and serve immediately with your favorite pizza dipping sauce!
grilled cheese pizza dippers 3
For more simple kid-approved recipes, but sure to check out-
dipcin sugarpb cookies Collage

Monday, July 20, 2015

Strawberry Cheesecake Tarts

This post originally appeared on Somewhat Simple, where I contribute monthly.  There are so many amazing ideas, crafts and recipes that you definitely want to check it out after you make these simple and delicious strawberry tarts!  They are heavenly and indulgent...and perfect for sharing.
I'm so excited to tell you about this luscious recipe for Strawberry Cheesecake Tarts!  But first, I have a confession to make.  I feel guilty.  I smuggled one of these beauties into a movie.  Really.  It all started when I posted a picture of the tart on Instagram, and my friend jokingly told me to bring it to our girls' night movie.  I jokingly told her I would.  And then I kept thinking about taking it, and how it really needed to be eaten anyway...  So I grabbed my biggest purse, plus plates, forks, napkins & a pie server, and we ate a Strawberry Cheesecake Tart during the trailers!  Two of my friends even took their own pictures of the tart and posted on Instagram before the movie started.  It's that delicious.  So take it from the semi-guilt ridden crazy person that sneaked an entire dessert into a movie, you don't want to miss this recipe!  (And don't worry, we also bought popcorn, soda, fries & ice cream, so the theater still made plenty of money off of us.)  Now, on to the recipe!
Strawberry Cheesecake Tart
Ingredients:
  • 16 oz Sugar Cookie Dough (store-bought or homemade)
For the Cheesecake:
  • 8 oz cream cheese, softened
  • 6 oz strawberry greek yogurt
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla
  • zest and juice of 1/2 lemon
For the Strawberry Topping:
  • 2 lbs strawberries, washed and hulled
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp strawberry Jell-o powder
Directions:
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 tart dishes.  Divide sugar cookie dough in half.  Roll each half into a circle just bigger than the dish (roll it out onto parchment...makes transfer much easier), then press the dough into the dish.  Repeat for second dish.
  3. Bake until edges are lightly browned, 10-15 minutes.  Recipes and crust thickness will vary, so watch them after 10 minutes so they don't overbake.  Cool.
  4. Add the cheesecake ingredients to a medium mixing bowl, and mix until thoroughly combined.  Pour half of the cheesecake mixture into each cooked and cooled sugar cookie crust.
  5. Cover and refrigerate until cheesecake is set.
  6. Arrange strawberries in desired pattern on the cheesecake.
  7. In a medium saucepan, combine the water, sugar and cornstarch, and boil until clear.
  8. Remove from heat and add the Jell-o powder.  Thoroughly combine.
  9. With a pastry brush, brush the Jello-o mixtures over the strawberries.  If desired, cover the exposed cheesecake edges (or leave as-is, depending on the look you're going for!).
  10. Return to refrigerator until ready to serve.
Note:
  • If making this a day ahead, try brushing the inside of the cooled sugar cookie crust with melted white chocolate.  This will provide a barrier, preventing the moist cheesecake filling from making the crust too soft.  Plus, chocolate!  Bonus.
For more tempting desserts, don't miss these great recipes:

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Monday, July 13, 2015

Getting to Know Me!

I've mentioned before that I've joined the contributor team of the fabulous blog Or So She Says.  I did a post to introduce myself there, so I'm reposting it here so all of you can get to know me a little better too!  Keep reading to learn all the things you weren't sure you wanted to know.  

It’s always fun to start a new year here on ‘Or so she says…’ because I get to introduce to you a bunch of new and fabulous bloggers who have joined the blog team. There is sooooo much talent and creativity out there and my behind-the-scenes gals and myself work really hard to find our very favorites and slap a ‘she’ in front of their name. We’re pretty excited about these gals, both new AND the ones who are sticking around for another year. There will be oodles of blog posts and ideas coming your way. So be here, every day, yo. There’s always something new… recipes, parenting tips, travel ideas, crafts, gift ideas, and so much more!

Today I want to introduce you to Becky from Bite of Delight.

We all have a certain type of food blog that we're attracted to, right?? My favorite ones are the ones filled with recipes that are simple, family-friendly, not too frilly, and of course, delicious. Becky's blog, Bite of Delight, fits the bill EXACTLY. I'm so happy to have her contributing, so she can share some of her talent with you! Stop by her blog and you'll be pinning like crazy... especially if you look at her Favorite Recipes tab. I want to try them all!

A few of my favorites from her blog: Easy Overnight French Bread, Cranberry Salsa with Orange Ginger Cream Cheese, and Thin Mint S'mores.

My #1
My name is Becky and I'm so excited to be a part of the Or So She Says team!
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Clayton Fam Oct 2012 600px
I'm a Utah girl married to my best guy and together we have four little buddies. I love to cook and keep track of my kitchen adventures on my blog Bite of Delight. I spend more time in my kitchen than anywhere else in my house, and you can usually find me elbow-deep in my latest project! I love to bake, but I usually prefer a savory snack over a treat. Bread is my weakness, especially when it is hot out of the oven with homemade freezer jam. I also love to read, crochet, run half marathons, braid hair, go on dates with my husband, hang out with my family, and go out with friends.
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My #1 favorite blog post from 2014: These {gluten-free} Rolo Stuffed Peanut Butter Cookies are so easy to make, plus they are delicious! GF rolo stuffed peanut butter cookies 450px
If you're gluten-free, rejoice! These cookies are flourless, so you don't have to worry about substituting anything. Just stir together a few ingredients, and bake!
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My #1 most pinned post from 2014: This is not just my most pinned post from 2014, but my most popular post ever.
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This One Pot Pasta is inexpensive, easy, fast, healthy & delicious. All the things I love in a meal! You can have it ready to go in about 20 minutes, start to finish. Win!!
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My #1 favorite book: This is a hard one for me because I LOVE to read. I have a favorite list for every genre I read, so choosing a favorite book is like choosing my favorite child...I can't, they're all my favorite!
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My quick and dirty list would probably be:
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Children's: Number the Stars
Young Adult: Keys of the Watchmen
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Looking at this list, apparently I have a deep love for World War II stories! They are some of the most touching, emotional stories of bravery, hope and perseverance.
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My #1 beauty product: Coconut Oil! I use coconut oil in place of lotion, and just started using it to deep condition my hair. My hair is naturally wavy, and hard to tame! Coconut oil makes it feel healthier and smoother and I have fewer flyaways...plus my waves are curlier and more uniform. Hallelujah!
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My #1 favorite healthy recipe: Chipotle Copycat Guacamole! This is usually gone in 5 minutes every time I make it. It's delicious and loaded with good stuff!
Guacamole Chipotle Copycat 450px
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My #1 movie: Pride & Prejudice is my favorite movie! I'm a sucker for a happy ending, and this one gets me every time! (I love all the versions of this, but my absolute favorite is the loooong A&E version) After reading Pride & Prejudice in high school at my mom's recommendation, Jane Austen is one of my heroes!
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My #1 family vacation: Our very favorite place to go as a family is Huntington Beach, CA. We can't get enough of the sand, sun, water, pool, beach bike rides and food! We love to watch the surfing competitions, shop at the weekly Main St. street fair (the mini farmer's market is to die for), and visit the amazing library (with the best children's area we've ever seen, and the best used book sale that sucks me in every time). And oddly enough, the Dairy Queen there has the best Butterfinger-Snickers Blizzard anywhere. We always get one when we're there! And no trip feels complete without a visit to Houston's for the amazing Thai Steak & Noodle Salad. Can you tell we love food?! We also get a chuckle out of the inevitable stares from people (that literally stop what they're doing and just stare) at the family with four little kids. Apparently two kids constitutes a big family in HB!
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HB fam pic
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My #1 place to spend money: I'd have to say Target, specifically the clearance and Dollar Spot sections! I love a good deal, so I always check the clearance items first. I love to shop a season/size ahead for my kids this way. Also, I think they should rename it the Thirty Dollar Spot, since it seems like you can't get away from it without loading up on something!
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My #1 personal mantra: "In all of living, have much fun and laughter. Life is to be enjoyed, not just endured." Sometimes I forget that we're supposed to have fun too, and I love this quote that reminds me to lighten up!
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My #1 goal for the new year: I've thought about this a lot since the end of December, and I've decided on one word. TIME. I want to be more purposeful with my time. It's so easy to waste time on distractions and unimportant things, or even spend too much time on important things. I want to spend more time on the things I love, like my children, projects for my home, and hobbies. We all have the same amount of time every day, and I want to give it more meaning in my life and to my family. I want to use it and utilize it, and not wonder where all my time went by the end of the day. This can be challenging with kids when so much of the day is filled with things that you can't check off a list (like changing diapers and cleaning up lunch and doing puzzles), but I have a lot of room for improvement, so this is my year!

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Monday, July 6, 2015

How to Make Brown Sugar

Have you ever been in the middle of a recipe and realized you were out of brown sugar?  Even though I usually buy in bulk when I find a great sale, this has happened to me a couple of times...so instead of running to store, I just makes some of my own!  I always have sugar and molasses on hand, and in just a few minutes it's easy to turn it into your very own perfect brown sugar.
Brown Sugar

Ingredients:
  • 1 cup white sugar
  • 1 Tbsp unsulfured molasses
Directions:
  1. Add sugar and molasses to a mixer bowl.  Mix on medium speed for several minutes, until the molasses is fully incorporated and looks like brown sugar off the store shelf.  That's it! 

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Monday, June 29, 2015

Pineapple Orange Julius {Pops}

This post originally appeared on Utah Sweet Savings as a Scrumptious Sunday feature. It's so easy to whip up, and it's so delicious!  I hope you love this one as much as we do!  (And I should probably include my sister in that too, because I make her try a lot of these recipes before you see them, and she loved this one!)

Hi Utah Sweet Savings Readers!  I'm Becky from Bite of Delight, and I'm thrilled to be here today sharing these yummy treats...that you can have two ways!  With school winding down and summer just around the corner, I'm always looking for healthier treats for my kids.  This is our new favorite, a tropical twist on the classic Orange Julius!


This Pineapple Orange Julius is a cool, delicious summertime treat that you can enjoy as a refreshing drink, or as a popsicle!  We love it both ways, so we usually pour some into the popsicle molds and then drink the rest!  It never lasts long, but it's so simple to put together that making more is a cinch!

Pineapple Orange Julius {Pops}

Ingredients:
  • 1 (20 oz) can pineapple chunks, undrained
  • 1 cup milk (dairy or non-dairy)
  • 6 oz orange juice concentrate
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 10 ice cubes
Directions:
  1. Add all ingredients to blender and process until smooth.
  2. Serve immediately as a delicious drink, or pour into popsicles molds and freeze 4-6 hours.
Note:
  • If you're using a high-speed blender (like Blendtec or VitaMix), this will be smooth in no time.  If you're using a less powerful blender, it may be helpful to add the ice cubes one at a time. 




        Becky blogs over at Bite of Delight.  She is wife to one, mama to four, and spends a ridiculous amount of time cleaning the kitchen...where she spends most of her time cooking up something new!  When she's not cooking (or doing dishes), you can find her running, reading, or trying to keep up with her kids.




        For more of our favorite refreshing treats, try these!
        Orange Julius // Dairy-Free Lower-Sugar Orange Julius // Dairy-Free Pineapple Mango Pops // Dairy-Free Strawberries & Cream Popsicles 

        For tons of really awesome stuff, follow me on
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          Friday, June 26, 2015

          No-Churn S'mores Ice Cream

          This post originally appeared on Crafting Chicks.  This one is simple and delicious...the perfect summertime treat!!

          Hi Crafting Chicks readers, I'm Becky from Bite of Delight, and I'm so excited to be part of the Summer Series!  One of our favorite ways to kick off summer is with rich and creamy homemade ice cream.  But when you combine ice cream with another one of our summer favorites (s'mores!) you get the ultimate summertime dessert!  To sweeten this a little more, I've made it no churn, so it's super simple to make and doesn't require any special kitchen gadgets.  Not only that, but once you taste this delicious, creamy treat, you'll suddenly want to go backyard camping with the kids!

          No-Churn S'mores Ice Cream
          Ingredients:
          • 2 cups heavy whipping cream
          • 1 (14 oz) can sweetened condensed milk
          • dash salt, optional
          • 3 oz chocolate, chopped (I used 2 (1.55 oz) Hershey bars)
          • 1 1/2 cups mini marshmallows
          • 4 graham crackers
          • hot fudge for drizzling
          Directions:
          1. On a lined cookie sheet, toast the marshmallows under a hot broiler until they are golden.  Let cool.
          2. Whip the cream until stiff peaks form.  
          3. Add the sweetened condensed milk and dash of salt to a medium mixing bowl.  Fold in the whipped cream.
          4. Add the chopped chocolate, half of the toasted marshmallows, and 3 graham crackers (broken into pieces) to the whipped cream mixture.
          5. In a freezer-safe container (I used a 9x5 bread pan), pour half of the mixture.  Spread evenly in the container, then add half of the remaining marshmallows, and pieces from half of the remaining cracker.  Drizzle with slightly warmed hot fudge (only warm it enough to get it to a drizzling consistency, it should not be hot). 
          6. Spread the remaining half of the whipped cream mixture into the pan.  Add the remaining marshmallows, remaining graham cracker (broken into pieces), and drizzle with more of the warmed hot fudge.  
          7. Cover well and freeze for at least 6 hours.

          Notes:
          • Any freezer-safe container will work: bread pan, glass or ceramic baking dish, plastic storage container, etc.
          • Marshmallow lovers can add up to 2 cups of toasted marshmallows (we decided on 1 1/2 cups because my quality control foreman (husband) thought 2 cups was too much...but my marshmallow-loving friend thought 2 cups was just barely enough)
          • The graham crackers soften in the ice cream.  If you want crunchy graham crackers in your ice cream, add additional crackers when serving.


          Becky blogs over at Bite of Delight.  She is wife to one, mama to four, and spends a ridiculous amount of time cleaning the kitchen...where she spends most of her time cooking up something new!  When she's not cooking (or doing dishes), you can find her running, reading, or trying to keep up with her kids.  Follow along on her adventures, she's always cooking up something fun!

          Follow me on  Pinterest  //  Facebook  //  Instagram  //  Twitter 



          For "s'more" of my **DAIRY-FREE** summertime favorites, check out:

          Monday, June 22, 2015

          Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza

          This post originally appeared on Or So She Says, but I'm really excited to share it here today because after a lot of attempts, we finally got the crust just how we like it.  The crust is a huge part of the deep dish experience, and after trying several recipes that just weren't quite right, we think we've figured it out!  Give it a try and let me know what you think!

          Becky here from Bite of Delight, and today I'm sharing the ultimate dutch oven meal for camping...or the backyard!  Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza.  Wow, that's a mouthful!  But when you get a taste of this, you'll be pretty happy about that mouthful, and all the delicious flavors in it!
          My husband and I visited Chicago a few years ago, and of course we ate some amazing Chicago Style Deep Dish while we were there.  We came home and tried a few recipes to recreate it, but it wasn't until my husband went on a guys' camping trip that we tried making it for the dutch oven.  I prepped all the ingredients and sent him with a sheet of instructions, and as soon as he was back in cell phone range, I immediately wanted to know
          how the pizza turned outhow he was, and how the mountain biking went.  We made some big changes (hello bacon-wrapped crust!), and decided that this is the perfect meal to eat while enjoying the great outdoors.  Our maiden voyage of deep dish was too bready...even for carb lovers like us, the crust was just too thick.  I've played around with it a lot and finally have it just how we like it.  I hope you love it too!


          Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza

          Crust:
          1 cup warm water
          1 1/2 tsp yeast
          2 tsp sugar
          2 1/4 cups all-purpose flour
          3/4 tsp salt
          2 1/2 Tbsp buttermilk powder
          1/3 cup cornmeal
          3 Tbsp melted butter
          4 Tbsp softened butter

          Sauce:
          1 Tbsp butter
          1/3 cup onion, finely diced or shredded
          4 cloves garlic, minced or grated
          2 cans (8 oz each) tomato sauce
          1/4 tsp sugar
          3/4 tsp salt
          1 tsp Italian seasoning
          1/4-1/2 tsp red pepper flakes (use 1/2 tsp for more heat,  use 1/4 tsp for added flavor with less heat)

          Toppings:
          1/2 lb bacon, divided
          4 cups shredded cheese
          pepperoni
          bell pepper
          onion
          mushrooms
          jalapeno peppers
          banana peppers
          olives
          parmesan cheese
          crumbled bacon

          To make the dough:
          Add the water, yeast and sugar to mixing bowl, let yeast activate. Add the flour, salt, buttermilk powder, cornmeal and melted butter and combine. If dough is stiff, add in warm water 1 tablespoon at a time. Alternately, if dough is too soft, add in flour 1 tablespoon at a time.  Knead for about 5 minutes, or until dough is soft and smooth and pulls away from the sides of the bowl. Let rise in a covered bowl in a warm place until doubled in size, about 1-2 hours. When dough is risen, press the air out and roll it out into a rectangle on your counter. Spread 3 Tbsp of the softened butter onto the dough. Fold the dough into thirds (like a letter), then spread the last Tbsp of butter on half of the folded dough, fold it over one more time into a square. Shape it into a circle and let rest in a covered bowl in a warm place for about an hour.

          While the dough is rising:
          Make the sauce by sauteing the onion and garlic in the butter. Once they are soft and fragrant, add in the remaining sauce ingredients and simmer on low until ready to use.
          Cook bacon so half of it is still flexible, and half of it is crisp. {I bake my bacon in the oven...simply remove half of it before it gets crisp} Prep all other toppings.
          Chicago Style Deep Dish
          To assemble the pizza:
          Line the bottom edge of the dutch oven wall with cooked (but flexible) bacon pieces. Press the air out of the dough and press into the bottom and sides of dutch oven.  {If you can roll it out on parchment and then transfer to the dutch oven, that's ideal, but pressing works too, especially if camping}  Sprinkle the cheese over the dough and add the toppings over the cheese. Pour the sauce over the toppings, and if desired, sprinkle with a couple of tablespoons of parmesan cheese.  If using crumbled bacon in your pizza, save some to sprinkle on the top about 5 minute before it's done cooking.  If you add all the bacon in with the other toppings, it won't stay crisp, and we like our bacon crisp!
          Chicago Style Deep Dish

          Cooking the Pizza:
          Preheat oven to 425, and bake for about 35 minutes. Remove from oven, remove lid and let sit for 10 minutes, then slice and serve.
          This works with or without a lid (if you're using a dutch oven or another pan, doesn't matter). I have done it both ways with great results.

          Chicago Style Deep Dish
          Camping Instructions:
          Prepare the dough as instructed above, but instead of rolling it out, place it in a freezer bag as soon as it's shaped into a circle, and store in the freezer.
          Prepare the sauce as instructed above. Place in a quart size freezer bag. If you will use it within a couple of days, store in the refrigerator. Otherwise, store in the freezer.
          Prepare the toppings you would like in your pizza and store in a zip top bag.
          Cook in the dutch oven at 425 for 30-40 minutes. If you aren't sure how to get your briquettes to heat to 425, try this general guideline that I use: add 2 rings of briquettes to the lid and one ring under the oven. I find that about 10 briquettes underneath is usually plenty, and I keep them toward the outer edge of the dutch oven. More briquettes than that underneath and it will likely burn. This may require some trial and error to get it just right, but this works for me!
          I suggested to my husband (for his camping trip) that he make this the first night. He kept everything cold in coolers, but since it's hard to regulate temperature I was worried about the dough going longer than that. I can't say how the dough will turn out if it goes longer than a day in a cooler. This worked great for him.

           Notes:
          • When we cook in our dutch oven at home, I worry about my kids getting burned and my cement getting scorched from the heat, so I just put it in the grill, as out of the way as I can.  Works great!
          • I always saute my veggies before topping my pizza with them. They will release juices as they cook, so if they go onto the pizza raw (especially in the dutch oven where moisture can't escape), they will release their juices into the pizza. Since I don't like soggy pizza, I cook them first!
          • I found buttermilk powder at the grocery store by the powdered milk.  If you can't find it, simply omit it.  You can try substituting buttermilk for the water in the dough, but I haven't tried it myself so I can't say how it will turn out.
          • I find that the crust does not improve with age.  It is best eaten hot out of the oven.
          For "s'more" summertime favorites, check out these Thin Mint S'mores and Watermelon Granita!
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          Thursday, June 18, 2015

          Grilled Peaches



          Grilled peaches are one of my favorite summertime treats!  They are SO quick and easy to prepare and only take a few minutes on the grill.  Top them with some ice cream, sprinkle some granola, and you have a delicious treat that took exactly no slaving away and no hot oven.  Can't beat that in the heat of the summer!


          Grilled Peaches

          Ingredients:
          • 4 peaches
          • 1 Tbsp melted butter
          Optional:
          • vanilla ice cream 
          • granola
          • raspberries
          • caramel sauce
          • real maple syrup
          • crushed nuts
          Directions:
          1.  Heat grill to medium.
          2. Slice peaches in half and remove pit.
          3. Brush peaches with melted butter and grill for 3-5 minutes per side (I let them cook until they have nice grill lines).  
          4. Top with ice cream and granola (or other suggested toppings), if desired, for a healthier "peach cobbler" option! 
          Notes:
          • For a dairy-free option, use coconut oil or avocado oil in place of the melted butter.  The coconut oil adds a nice flavor too.  
          • If you don't want to use any of the oils mentioned above, just stick with a neutral-tasting oil.  
          • I have eaten these plain (without the ice cream and granola) and they are still delicious.
          • My sister-in-law Emily gave me the idea to top it with granola.  Thanks Em!
          • In the pictures I actually topped it with a no-churn coconut raspberry ice cream (coming soon), which made it dairy free and gluten free, and it was delish!  (just make sure your granola is gluten free)
          • The raspberries were courtesy of my sweet 6 year old, who likes to pick them more than she likes to eat them.   

          I am a Whole Foods Blogging Ambassador.  This post was written in exchange for a gift card to purchase food.  Any opinions are my own.  For this post I used fresh, large peaches from Whole Foods Market.  They were juicy and delicious!  
           

          Monday, June 15, 2015

          Congo Squares

          Congo Squares.  The cookies of my childhood!  When I made them a few weeks ago after going at least 15 years without them, it took me right back to being 10 years old.  My mom cooked every day, but it wasn't something she necessarily loved to do...and she didn't like spending extra time making drop cookies, so these were our go-to treats as kids.  It's so easy to just dump it all in a pan and bake everything at once!  Not only that, but everyone loves these.  Moist and chewy and just plain delicious!

          Congo Squares

          Ingredients:
          • 1 stick butter, softened
          • 1/4 cup coconut oil
          • 2 1/4 cups brown sugar
          • 3 eggs
          • 2 3/4 cups all-purpose flour
          • 2 1/2 tsp baking powder
          • 1 tsp salt
          • 1/2 cup semi-sweet chocolate chips
          • 1/2 cup milk chocolate chips
          • 1/4 cup additional chocolate chips to sprinkle on top
          • 1 cup nuts, optional
          Directions:
          1. Preheat oven to 350 and grease a rimmed cookie sheet.
          2. Cream the butter, oil and sugar.  
          3. Add eggs one at a time, beating until incorporated.
          4. Add the flour, baking powder & salt and combine.
          5. Stir in chocolate chips
          6. Spread into prepared cookie sheet.
          7. Bake 20-25 minutes, or until lightly browned on top.  Cool & cut into squares.
          Notes:
          • I never add nuts because some of my kids are allergic to them.  They are great either way.
          • I like a mixture of milk chocolate and semi-sweet.  You can add all one variety.
          • I grease my pans with coconut oil.  I stopped using Pam a couple of years ago and haven't looked back.
          • I use an old, beat up cookie sheet...then I don't feel bad about cutting them right in the pan.  If you don't have a pan you want to cut, line it with parchment and then just lift the whole thing right out before cutting.

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          And if that wasn't sweet enough, now's your chance to win an ice cream maker!!  Because what better way is there to enjoy a chewy, delicious cookie than with a big scoop of rich and creamy ice cream?  We just had both of our families (my family and my husband's) over for dinner, and for dessert we had Congo Squares topped with an assortment of homemade ice creams.  It was heavenly!  Everyone was pretty excited about it, and I can't say that I blame them.  It was the perfect way to end a fun meal.  My brother said that we should really have family dinner more often! And since nothing screams summer like ice cream, I've teamed up with 7 other bloggers to give one of you this fantastic Cuisinart ice cream maker!

            a Rafflecopter giveaway

            Thanks for entering!  And just in case you don't win this time, be sure to check out the No-Churn Ice Cream recipes that I've just posted (with more to come)!



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