Category Archives: Recipes

CAULIFLOWER PIZZA CRUST

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Seeing as I’m trying to cut out complex carbs (pasta, bread, and pizza in particular), I’m attempting to come up with recipes that are both yummy and healthy. Thanks to Google Search, I found this amazing recipe for a Cauliflower Pizza Crust. I was quite skeptical about the legitimacy of this as similar to a normal gluten-filled pizza crust. I was shocked to discover it was mouth-watering just like any old New York slice. To be honest, I really wouldn’t have been able to tell the difference. I actually think it had more flavor than most pie slices I’ve had in the past. It’s easy to make and only around 50 calories a slice (compared to the 200-400 per slice of normal pizza).

I will definitely be making it again. Get the amazing recipe here!

PEPPERMINT CRUNCH PUPPY CHOW

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

I’m back with another great recipe from Sally’s Baking Addiction – her recipes are seriously too good. This one is great for a holiday snack or an add-on to your regular selection of pies and cakes. It’s addictive so watch out!

INGREDIENTS

  • 5 cups Rice Chex cereal
  • 10 ounces melting white chocolate OR vanilla flavored Almond Bark
  • 1 cup crushed candy canes
  • 1 cup powdered sugar

Pour 5 cups of Chex Cereal into a large bowl.  Melt white chocolate/almond bark according to the package directions.  Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes

In a large zipped top bag or covered container, add the powdered sugar. Pour the chocolate covered cereal/candy canes into the large bag or container.  Seal the bag or container and shake until all the cereal is coated with the powdered mixture.

Discard excess powder and enjoy!

WHITE CHOCOLATE CHIP CRANBERRY COOKIES

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

White Chocolate Chip Cranberry Cookies

This weekend I was in Austin for a few reasons, one being a “Cousin’s Christmas” gathering we have every year with our extended family! I decided to try out a new recipe I found via Pinterest and it got nothing but rave reviews. Since I’m on a diet I only got to eat a couple which proved extremely difficult.

Thanks to Sally’s Baking Addition for this amazing recipe – check out the site for more awesome baking recipes and tips!

Ingredients: (makes approximately 2.5 dozen)

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries

Directions:

Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.  Scrape down the sides as needed.  On low speed, mix in flour, cornstarch, baking soda and salt.  Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges.  Do NOT cook them longer than 9 minutes.   Remove and let cool for 5-10 minutes on the cookie sheet.  Transfer to cooling rack.

*Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.

 

GOOEY BUTTER CAKE

Happy Friday, ya’ll! In celebration of the impending weekend, I thought I’d share a seductively sweet and delicious treat I made this week. I made this recipe in an attempt to recreate the mouth-watering Butter Cake at The Porch. While this recipe is nothing like the one at The Porch, it is still worth trying. There’s a sweet layer of yellow cake and a smooth, creamy layer of what tastes like cheesecake. SO GOOD.

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 8-ounce package cream cheese, softened

2 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

{recipe via Paula Deen}