Pizza Balls

For the last couple of weeks I've been helping some friends out by watching their kids while their daycare is temporarily closed.  During this time I've had a lot of time to contemplate everything I thought I knew about kids eating habits.  Turns out I didn't know much. My daughter is a very picky eater and that hasn't changed but she'd also eat a lot of things that the rest of the kids were absolutely appalled at. Like cucumbers, she can eat those all day long and loves them but the others seemed like they hadn't ever seen one.  They were like "what is THAT"?

Needless to say, I've been trying to stick with some very basic items for lunch.  This little pizza ball that I made was an experiment.  I knew they'd all probably eat pizza if they could get past how it looked.  Not many kids are familiar with pizza being in a ball shape.  Once they moved past their initial shock they fell in love with them. I had requests for seconds and my own little girl even asked if she could have them again for dinner; and that shocked ME!

There isn't anything difficult about this process at all. You start by flattening out one jumbo biscuit from a can. 

Then you add the ingredients that your family likes the most.  Most of the kids I was watching preferred cheese so I tried some with sauce and some without.  They were both equally good.

I had one little boy who said he'd eat pepperoni so I put one on the bottom, cheese in the middle and one more on top.  I also tried adding sauce - it all worked and was equally as good.  Serve with sauce on the side for dipping as well.

When stuffed, roll the edges up to the top and pinch the ends together.

Now turn the smooth side toward the top and brush with an egg wash (optional).

Sprinkle with some Italian seasoning.

Bake until golden brown. Mine all leaked a little cheese out but it was no big deal.  Serve with pizza sauce or marinara sauce on the side and it was a huge hit! I used canned biscuits but I bet the canned croissant rolls would be good as would the canned pizza dough, or fresh dough, whatever you have time for. 

I can't wait to make these again for my family.  It's such fun to have little pizza's you can customize yourself.  I also think this would be a cute fun idea for a birthday party project or a sleepover project.  Heck, even your adult friends would have fun customizing their own little pizza balls. 

This recipe is a keeper!

Pizza Balls

Recipe modified slightly from Pinterest, unsure of where the original recipe is found.  

Ingredients

• 1 - 16 oz can (8 biscuits) refrigerated jumbo biscuits
• 1 small jar pizza sauce
• 1 small bag pepperoni slices
• 1 small bag shredded colby jack cheese
• 1 large egg (optional)
• Italian seasoning

Cooking Directions

1. Pre-heat the oven to 425 degrees.
2. Put parchment paper on a cookie sheet, set aside.
3. Grab one biscuit and flatten it out with your hands or a rolling pin until it is about 5 inches in diameter.
4. Lay one pepperoni slice in the middle, cover with 1 Tbsp of cheese and top with another slice of pepperoni.
5. Fold the edges of the biscuit up over the filling and pinch together until it is sealed well.
6. Lay the biscuit on the prepared cookie sheet with the seam side down. Finish with the remaining rolls.
7. Put the egg in a small dish and whisk slightly.
8. Brush the egg over the tops of the rolls and then season with Italian Seasoning.
9. Bake for about 18-20 minutes or until the tops are golden brown. All oven times vary and mine didn't take more than about 15 minutes, so keep checking on them. 
10. Let sit for about 5-10 minutes to cool slightly.
11. Serve with pizza sauce on the side as a dipper.

Dressed-up Coconut Macaroons

I know what you're thinking.  OK, actually I have no idea what you're thinking.  Why dress up a perfectly delicious macaroon? Because I can. Because it's pretty. Because it's perfect for Easter!

I'm a big fan of coconut and I know that some people don't like it at all, if you're one of those people then you won't like this recipe. 

If you're still with me then you're in for a very big sugar high to start out long sugar filled weekend. Macaroons are already pretty darn sweet, dip them in white chocolate and add sugary sprinkles and you've got yourself a jolt for sure. I think a nice dark chocolate would work very well here if you want to tone it down a bit. 

I love seasonal sprinkles, such an easy and cute way to decorate.

I love the macaroons all by themselves, I sampled a small piece before dipping them and they are golden and crunchy on the outside but chewy and moist on the inside.  Definitely a keeper even if you don't want to "dress them up".

Happy Easter everyone!

Coconut Macaroons

Recipe from Ina Garten

Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites at room temperature
• 1/4 tsp kosher salt

Cooking Directions

1. Preheat the oven to 325 degrees.
2. Line a cookie sheet with parchment paper or other non-stick liner.
3. In a medium bowl, combine the coconut, sweetened condensed milk and vanilla. Mix thoroughly.
4. In the bowl of your stand mixer with the whisk attachment, whip the egg whites and salt until stiff peaks form.
5. Carefully add the egg white mixture into the coconut mixture and fold together.
6. Use a 1 and 3/4 inch cookie scoop to place the mixture on the prepared cookie sheet.
7. Bake for 25-30 minutes until golden brown, cool and serve.

Additional Items needed to "Dress-up" your macaroons: 

• 2 - 4 oz white chocolate bars, melted over a double boiler
• sprinkles, candies, nuts or whatever.

1. Take each cooled cookie and dip half way into the melted chocolate and all the way on the bottoms.  
2. Place on a sheet of wax paper and then garnish with whatever topping you're using. 
3. Let dry completely. 

Toasted Coconut Smore Bark

I created this little bark recipe because apparently there aren't already enough ways to eat a smore.  I admit that I love smores very much, and I've passed this similarity down to my daughter.  I'm lucky that I have a gas stove so that I can pacify my daughters whim's when they roll around.  I of course have one too just so she isn't eating alone. It wouldn't be nice to let her eat by herself after all.  I'm a good mom like that.

The chocolate layer is first on the jelly roll pan, make sure to cover the pan with wax paper.  I only used one bag of chocolate above which is why it doesn't go to the edges of the pan. 

Once you've poured the marshmallow on top of the chocolate, sprinkle it with the graham cracker and coconut right away while it's still warm so it'll cling to the warm marshmallow. The heat from the marshmallow will also adhere to the chocolate. 

I decided to create my own version of a smore by changing it up a little and make it a bark and then fancied it up with some toasted coconut.  It's a winner for sure.  I find it best to serve the bark pieces on top of a graham cracker and then microwave it for about 8 seconds.  Now you have an ooey gooey marshmallow and it's easier to hold.

If you're not a fan of coconut feel free to leave it off or replace it with something else yummy that you enjoy.  I'm betting your favorite nuts or candies would be delicious.  If for some reason you feel like making the marshmallow from scratch isn't really your thing, I bet you could pour a bag of mini marshmallows over the top of the chocolate and toast it with a kitchen torch or maybe very quickly under a broiler (be careful with this option as you might get a melted chocolate mess).

I hope you enjoy it as much as my family has.  This would be a great little dessert to bring to a party, just sayin.

Toasted Coconut Smore Bark

Ingredients

• 2 (12 oz) packages milk or dark chocolate chips
• 1 recipe marshmallow (below)
• 2 cups sweetened coconut (toasted)
• 2 cups graham cracker pieces

Cooking Directions

1. Line an 11 1/2 x 17 inch jelly roll pan with wax paper, set aside.
2. Use a double boiler to melt the chocolate over a simmer. Immediately pour the chocolate into the prepared pan and spread around so you have an even layer of chocolate.
3. Refrigerate the chocolate for about 30 minutes.
4. In a large fry pan, toast the coconut over medium heat until golden brown, stirring constantly. Be careful as it can quickly burn.
5. Remove from the heat and put into another dish to stop the cooking process.
6. Use your hands to break up the graham crackers to desired size. Place in the same dish as the toasted coconut.
7. Pour the marshmallow (below) over the cooled chocolate and immediately top with the crushed graham cracker and toasted coconut.
8. Let sit for several hours or overnight to harden.
9. Use a sharp knife to cut squares.

Ina Garten Homemade Vanilla Marshmallows

Recipe from Ina Garten

Ingredients

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 Tbsp vanilla extract

Cooking Directions

1. In the bowl of your stand mixer, combine 1/2 cup of cold water and the gelatin. Let sit while you make the syrup.
2. In a medium sauce pan combine 1/2 water with the sugar, salt and corn syrup.
3. Over medium heat dissolve the sugar, then turn the heat up and cook until the mixture reaches 240 degrees.
4. Slowly pour the hot syrup down the sides of the mixing bowl into the gelatin mixture.
5. Start the mixer on slow and slowly increase the speed until it is on high. Mix until the marshmallow has tripled in size and is very thick, about 10-15 minutes.
6. Generously dust a 9x12 inch non-metal baking dish with confectioners sugar.
7. Pour the marshmallow into the prepared dish and dust with additional confectioners sugar.  
8. Let sit overnight to harden. 
9. Turn the marshmallows out onto a board and cut into squares. 

Easter Sunrise Bread

Easter is one of my favorite times of the year.  Bring on the nice weather, by now we're all ready for it right? I know some of you might still be buried under snow but rest assured it's coming to an end. I think. 

This Easter bread is perfect for Easter morning. I could be rising while the kids are doing their Easter egg hunt!

Fresh out of the oven!

 This glaze really puts the bread over the top.

The outside has a nice crust and the inside is soft and lovely. I think this bread sort of reminds me of a cross between Panettone bread and a cinnamon roll. Sweet bread accented by the raisins and candied orange peel.  I can see why it's called "Easter Sunrise Bread" because it's perfect for breakfast.  You could toast it up, make a french toast or just eat it plain. It's delicious.

Oh, I forgot to mention that it's approved by my daughter, seems silly but it's a big deal in this house.  Yet another thing I can get her to eat!

I've had this cookbook for YEARS!  I can't even remember how long I've had it but I'm pretty sure I've had it for longer than I've known my husband which has been 17 years!

I hope you're all gearing up for a Hoppy Easter....see what I did there? Hoppy? Yeah I'm very clever on Mondays especially. 

Easter Sunrise Bread

Recipe from Great American Home Baking

Ingredients

• 1 package active dry yeast
• 1/2 cup sugar, divided
• 1/2 cup warm water (105 - 115 degrees F)
• 1 1/4 cups lukewarm milk (95 - 105 degrees F)
• 6 Tbsp butter, melted and cooled
• 1 large egg
• 1 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/2 cup dark raisins or currants
• 1/2 cup candied orange peel (I used slightly more because I didn't have candied lemon peel)
• 1/2 cup candied lemon peel (I didn't have any)
• 1/2 tsp orange or lemon extract
• 5 cups all-purpose flour
• 1/2 cup confectioners sugar
• 1 Tbsp orange juice

Cooking Directions

1. Grease a 2 quart round or square baking dish, set aside.
2. In the bowl of your stand mixer, add the yeast, 2 Tbsp of the sugar, and the warm water. Let stand for 5-10 minutes.
3. Using the paddle attachment, stir in the lukewarm milk, remaining sugar, 1/4 cup melted butter, egg, cinnamon, salt, nutmeg, and ginger. Mix well.
4. Add the raisins, peels, and extract and mix well.
5. on low speed begin adding the flour 1/2 cup at a time. At still dough should form.
6. Remove the dough from the mixing bowl and put onto a well floured surface. Knead for 5-10 minutes, adding flour as needed to keep the dough from becoming sticky until the dough is smooth and elastic.
7. Place the dough in a ball in the prepared baking dish and rub with 1 Tbsp of melted butter, cover loosely with a damp towel and place in a warm area. Leave for 1 1/2 hours until dough has doubled in size.
8. Preheat the oven to 350 degrees.
9. Brush the remaining butter on the top of the dough and bake for 50 - 60 minutes.
10. Dough will be golden brown and sound hollow when tapped on the top when it is done.
11. Let sit for 5 minutes, after that time run a knife around the edges of the loaf to loosen it from the baking dish. Now turn the dough upside-down to remove from the dish and place on a cooling rack. Cool completely.
12. When cool, mix the confectioners sugar and orange juice together until smooth and drizzle over the bread. Let the glaze set up for a few minutes before cutting.

Black-Eyed Pea Salad

Every once in a while I make something that forces me to eat healthy.  This salad is one of those times.  It makes quite a bit of salad and therefore it's in the refrigerator staring at me every time I open it, reminding me to eat something good for myself.  Luckily it tastes really good and I don't mind.

I left out the red peppers that were in the original recipe because I didn't have any but that would have added a nice pop of color. I wouldn't leave out the red onion because it gives the black-eyed peas a nice  tang and a great texture.

Don't forget that there is no mayonnaise in this recipe, so it would be perfect for a picnic or road trip!

Black-Eyed Pea Salad

Recipe from GoodHousekeeping Family Vegetarian Cooking

Ingredients

• 1 small red onion
• 4 cans black-eyed peas, drained and rinsed
• 2 packages (10 ounces each) frozen green beans
• 1/3 cup cider vinegar
• 1/4 cup olive oil
• 2 tsp sugar
• 2 tsp fresh thyme leaves, chopped
• 1 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• 2 large ripe tomatoes (optional)

Cooking Directions

1. Cut the onion into small dices and place in a large bowl.
2. Add all of the remaining ingredients except the tomatoes to the bowl with the onions and mix well.
3. Cover and refrigerate for at least 3 hours but overnight is best to blend flavors.
4. To serve, cut the tomatoes into 1/4 inch slices and arrange on top of the salad.

Triple Chocolate Donuts

I think that some of you might have guessed that one of my weaknesses is donuts (I have many).  I didn't grow up eating lots of donuts, they were a special treat we had every so often. In fact most of my life hasn't consisted of many donuts either, but then my husband bought me two donut pans for Christmas and I've been trying out new recipes ever since.

This recipe was specifically for my daughter because she loves all things chocolate. It's the one thing I don't every have to wonder if she'll eat or not. Sadly, she gets that from me.

Triple Chocolate Donuts

Recipe modified slightly from Mama's Gotta Bake

Ingredients

• 2/3 cup cocoa powder
• 1 3/4 cups all-purpose flour
• 1 1/4 cups light brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup white chocolate chips
• 2 large eggs
• 3/4 cups milk
• 2 tsp vanilla extract
• 2 tsp vinegar (white or cider)
• 1/2 cup melted butter or 1/3 cup shortening
• 2 - 4 oz bars of good white chocolate

Cooking Directions

1. Preheat the oven to 350 degrees.
2. Lightly grease two donut pans.
3. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and white chocolate chips.
4. In a small bowl mix together the eggs, milk vanilla and vinegar.
5. Slowly combine the melted butter and the rest of the wet ingredients to the dry mixture.
6. Spoon the batter in the donut pan filling each 3/4 full.
7. Bake for 13-15 minutes or until a toothpick comes out clean.
8. After you remove the donuts from the oven, wait about 30 seconds and then run a knife around the edges of each donut and softly turn the pan over to drop the donuts onto a wire cooling rack.
9. For sugar coated donuts, coat them immediately.
10. For the white chocolate frosting, use a double boiler with water simmering beneath. Break the chocolate bar into small pieces and melt slowly stirring constantly.
11. Grab one cooled donut and turn it upside down, dip in the melted chocolate and let cool on a wire rack.

Chicken Pot Pie

We're quickly approaching spring, I can see it in the distance.  Actually yesterday and the day before we were running around in shorts and t-shirts but the rest of this week is supposed to be cooler.  It was nice while it lasted.

I have a handful of cool weather type recipes that I better hurry up and get posted.

For me, Chicken Pot Pie falls squarely in the comfort food category. Every time I take a bite it brings me back to my childhood.  Creamy sauce with veggies and chunks of chicken with a flaky crust all around.  This does take a little time to make if you're making your crust from scratch but there is no reason you can't use a store bought crust to speed things up.

You start things off with a creamy sauce, the base of the recipe, the one thing you can't do without in a good chicken pot pie.

Give your veggies a head start in a hot tub.

Line a casserole dish with the pie crust.

Fill with veggies and chicken.

Add the cream sauce, I'm drooling right now. 

Get your top crust ready...

Add to the top and then trim and flute the edges.

Ventilate the top crust with some slits for steam to escape. 

Bake up until nice and golden, the insides are already cooked remember.

Dig in, literally.  You're going to want to practice some self control here, but you probably won't be able to. Good luck with that. 
Chicken Pot Pie

Recipe from Allrecipes.com

Ingredients

• 1 pound boneless, skinless, chicken breast halves, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup onion, diced
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 1 3/4 cups chicken broth
• 2/3 cups milk
• 2 (9-inch) unbaked pie crusts

Cooking Directions

1. Preheat the oven to 425 degrees.
2. In a large saucepan combine the chicken, carrots, celery and peas. Cover with water and boil for 15 minutes. Drain and let sit.
3. Meanwhile, in a medium saucepan melt the butter and add the onions. Cook until they have softened and become translucent.
4. Add the flour into the onion and butter and whisk so it is smooth and thick. Cook for 1 minute. Add the salt, pepper and celery seed. Slowly whisk in the chicken broth and milk over low heat until the mixture becomes thick. Turn off the heat.
5. Line a small casserole dish with one of the unbaked pie crusts and then pour the vegetable and chicken mixture into the pie crust and then pour the thickened milk mixture over the top.
6. Finish by placing the other pie crust over the top of the dish and sealing the edges, cut off the crust that isn't needed.
7. Cut some small slits into the top of the crust so the steam can escape.
8. Bake for 30-35 minutes or until the crust is golden brown.