Dessert Pizza…is there any other kind?

Seriously, two words: dessert pizza. Oh so delicious. Fruit and nutella. What a combo. It’s the perfect way to get your chocolate fix while using summer foods. Strawberries, blackberries, blueberries and mint are at their prime. So why not take advantage of them and indulge in a non-traditional dessert.

This is how you do it:

I bought fresh pizza dough and rolled it out into small circles. Then I put nutella on top. In another bowl I had cut up strawberries, blackberries, blueberries and mint. The berries has been marinating in sugar and lime juice. I preheated the oven to 350° and put the pizzas in for about 15-20 minutes.

This is a fun, personalized and delicious dessert. I would recommend it for a night in or a dinner party. Everyone loves pizza, fruit and chocolate. What more could you ask for?

 

Lemon Tart with Rosemary Crust.

The other night I was in the mood to bake. Since I graciously received my kitchen aid mixer I have only used it a couple of times. I needed to use it. I wanted to use it. Since it’s summer I wanted to bake something citrusy and fresh tasting. I found this lemon tart on Happyolks. Instantly I decided it was what I had been searching for. It was such a simple recipe and so easy to follow. The rosemary and lemon went together so well. This is a very sweet tart. A small slice is all I could handle. The recipe called for the zest of a lemon. I realized I did not have a zester. After moving into my apartment I am finding I do not have a lot of gadgets I need. Anyway, since I did not have a zester I decided to use my vegetable peeler and put chunks of zest into the filling of the tart. It was just as delicious in my opinion and it gave the tart some texture.

I would highly recommend this tart. It’s light, citrusy and oh so delicious.

This is how you do it:

Lemon Tart with Rosemary Crust

for the crust

  • 1 1/3 cup spelt flour
  • 3 tablespoons cane sugar (I used regular sugar)
  • 1 tablespoon fresh rosemary, chopped
  • pinch of salt
  • 1/3 cup cold butter, cubed
  • 1-2 tablespoon ice water

for the filling

  • 1 cup plain Greek yogurt
  • 1/2 cup cane sugar (I used regular sugar)
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest (I used lemon shavings)

Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.

Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.

Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.

Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.

Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.

Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge.

Baked Eggs.

I’ve recently been on an egg kick. I have never really been an egg person, but recently I am finding I can’t get enough eggs. A couple of weekends ago I decided I wanted to make baked eggs. I’ve also been searching for a reason to use my Le Creuset Cocotte’s. I decided to put one egg in each cocotte and add basil, parmesan and bacon.

I melted butter at the bottom of each cocotte before adding the ingredients. After the butter was melted I took the cocottes out of the oven. I cracked one egg in each. Then I added the chopped basil, bacon and finely grated parmesan. I cooked the bacon almost completely before adding it in the cocotte (I like my bacon crisp to the max!). Add a dash of salt and pepper on the top. I baked the eggs for 10-15 minutes at 375°. The cook time will vary depending on how you like your yolks cooked. I like my yolks a little runny.Once cooked, let the eggs cool a bit and devour!

(Christmas) German Apple Pancakes

Merry Christmas!

A breakfast treat for you all! German Apple Pancakes are baked instead of flipped. They’re sweet, savory and filling. There is nothing like baked apples.

German Apple Pancakes

INGREDIENTS

  • 4 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1/3 cup packed light brown sugar
  • Confectioners’ sugar
  • Maple syrup (optional)

INSTRUCTIONS

In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not overmix. Set the batter aside to rest at least 20 minutes.

Position rack in center of oven and preheat the oven to 450ºF.

In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.

Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don’t be alarmed when you see the edges of the pancake puff up over the top of the pan–this is supposed to happen!

Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners’ sugar or drizzled with maple syrup, as desired.

Linzer Cookies with Spiced Jam

Last week I received the greatest gift of all time: a Kitchen Aid Mixer!

I work with a woman who went to culinary school. She was a pastry chef and makes the most wonderful baked goods! She always tells me what a “champ” her mixer is because of all the baking she puts it through. Since her mixer seemed to be getting”tired”, she decided it was time to get a new mixer… This is good news for me. The “champ” was given to her by her parents when she graduated culinary school, so naturally she has a special attachment to it. She wanted to give it to someone who loved to cook and would use it will…. Ahem, ME!

I am now the proud owner of “The Champ”. And so far, it has been the most amazing kitchen appliance I own; However, I recently purchased a set of Le Creuset cookware! All I can say is I am making beef short ribs in my French oven tomorrow night… Stay tuned.

Thanks to the Kitchen Aid Mixer (drumroll please) I give you Linzer Cookies with Spiced Jam! I promise, you will love them… and they’re pretty, too.

Linzer Cookies with Spiced Jam

INGREDIENTS

  1. 2 sticks unsalted butter, softened
  2. 3/4 cup granulated sugar
  3. 3 large egg yolks
  4. 1 teaspoon finely grated lemon zest
  5. 1 1/4 cups hazelnuts with skin
  6. 1 1/2 cups bread flour
  7. 2 teaspoons cinnamon
  8. 1/2 teaspoon ground cloves
  9. Confectioners’ sugar, for dusting
  10. 3/4 cup seedless raspberry preserves
  11. 1/4 teaspoon anise seeds, ground in a spice grinder
  12. 1/4 teaspoon ground coriander
  1. In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
  2. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
  3. Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
  4. Dust the tops of the cut-out cookies with confectioners’ sugar. In a small bowl, whisk the raspberry preserves with the ground anise and coriander. Spoon the preserves onto the whole cookies, cover with the sugar-dusted cookies and serve.
MAKE AHEAD The cookies can be kept in an airtight container for 5 days or frozen for 1 month. Redust with confectioners’ sugar.