Ricotta, Asparagus and Mushroom Pizza

One of the best parts of blogging, aside from getting to taste test lots of great food, is the opportunity to work with awesome brands. Sponsored opportunities are part of what makes a blog possible, thank you for supporting the brands I love!

Pizza night is our favorite night of the week, and I know the same goes for most families. It can get pretty expensive to order out though, and its so much fun to make and customize your own pies at home! My Easy Pizza Dough recipe is my absolute favorite crust recipe, it tastes amazing and comes together in seconds, but store-bought dough will do in a pinch.

Thank you so much OXO for providing the tools I used to create this pizza! I have a ton of OXO tools in my kitchen, and these new products will be used often!

  • Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.
  • Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.
  • 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

This recipe is a bit different from your traditional pizza, but it’s SO tasty! The veggies on top make it feel light along with the whipped ricotta. I am embarrassed to say how many slices I ate!

I was super impressed with the Non-Stick Pro Pizza Pan. The pizza slid right off, no sticking whatsoever. The crust baked up perfectly, and the pizza cutter is perfect for non-stick surfaces.

Ricotta, Asparagus and Mushroom Pizza


  • One recipe Easy Pizza Dough
  • 1 1/2 cup ricotta cheese
  • 4 sun-dried tomatoes in oil, chopped
  • 3 cloves garlic, chopped
  • 1 T butter
  • 1 T olive oil
  • 2 cups sliced mushrooms
  • 1 cup chopped asparagus
  • 2 T white wine (or chicken broth)
  • salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • red pepper flakes (optional)


  • Preheat oven to 425 degrees.
  • Prepare pizza dough per instructions. While dough is resting, add ricotta and garlic to food processor. Blend until whipped and fluffy. Season with salt and pepper to taste. Add sun-dried tomato, pulse to combine.
  • In a large pan, heat oil and butter over medium high heat. Cook asparagus and mushrooms until slightly tender, add wine to pan and cook until reduced.
  • Roll out pizza dough onto floured surface. Place on pizza pan, spread with ricotta mixture. Top with mozzarella, add mushrooms and asparagus. Sprinkle Parmesan cheese evenly over top.
  • Cook pizza for 20 minutes, or until golden. Let rest 5 minutes before slicing. Garnish with red pepper flakes if desired
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    Easy Red Velvet Skillet Cookie

    Food trends are so interesting to me. One person comes up with a great idea, and they next thing you know, the internet is blowing up with a million versions of that recipe.

    Skillet cookies seem to be super popular on Pinterest lately, and I can see why. They are delicious! So much more fun than individual cookies, and if not over baked stay perfectly gooey in the middle, perfect for topping with ice cream.

    This red velvet version is perfect for sharing with your sweetie on Valentine’s Day. Lots of white and semi-sweet chocolate chips, a drizzle of hot fudge and melty ice cream atop a gooey red velvet cookie? It’s enough to make anyone swoon!

    Easy Red Velvet Skillet Cookie


    • 1 box red velvet cake mix
    • 2 eggs
    • 1/2 cup butter, softened
    • 1/2 cup white chocolate chips
    • 1/2 cup semi-sweet chocolate chips
    • vanilla ice cream
    • chocolate sauce or hot fudge sauce


  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix cake mix, butter and eggs until well combined. mix in chocolate chips, saving a few to garnish the top of cookie.
  • Spread cookie dough into a seasoned cast iron skillet. Top with remaining chocolate chips. Bake for 20-25 minutes, or until a toothpick comes out with moist crumbs. Do not over bake. Allow to cool for 5 minutes, top with ice cream and chocolate sauce and serve immediately.
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    Valentine’s Krispie Candy Bark

    Today I have for you what might just be the easiest Valentines treat ever! I chose gummy hearts for the topping because they are my most favorite Valentine’s candy that I wait for every year.

    Those and robin’s eggs and Cadbury eggs at Easter. You can bet I am going to be making another version of this come spring!

    I really like using a silpat for this bark, but if you don’t have one a piece of foil sprayed well with cooking spray will also work.

    Valentine's Krispie Candy Bark


    • 16 oz. meltable white chocolate (I used almond bark)
    • 1 ⅔ c. Rice Krispies cereal
    • 1 c. Valentine's Candies (I used cherry jelly hearts, but M&M', conversation hearts, etc would work)
    • sprinkles (optional)


  • Melt white chocolate over low heat, or in microwave, stirring every minute. Stir in Rice Krispies and until combined.
  • Spread melted mixture on baking sheet lined with silpat or aluminum foil (spray with cooking spray to ensure easy removal). Immediately press candies on top of bark, and decorate with sprinkles.
  • Cool in refrigerator or at room temperature until hardened.
  • Break into irregular pieces; store at room temperature in an airtight containe
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    Peanut Butter Coconut Energy Bites

    Man, sometimes being an adult really sucks! In two days I have had a frozen and broken dishwasher pipe, a leaking sink, and a small chimney fire. If bad things come in 3’s, then I better be good for a while!

    In the midst of all this, all I have really wanted is a glass of wine and a cookie as big as my head. Since I am trying to lose a little weight though and not eat my feelings, I have been turning to these little lifesavers to satisfy me.

    Energy balls have been all the rage in the last year or two, and for good reason. There are hundreds of varieties, they are super customizable and a great way to sneak in some good for you foods like flax and chia seeds.

    I love the combo of coconut and peanut butter in these, and of course I was going to add some chocolate chips. Don’t like peanut butter? Use your favorite nut butter. Not feeling like chocolate chips? How about some dried cranberries? The possibilities are endless!

    Recipe adapted from Beaming Baker

    Peanut Butter Coconut Energy Bites


    • ¾ cup shredded coconut
    • ¾ cup rolled oats
    • ¼ cup ground flaxseed
    • 1 tablespoon chia seeds
    • ¼ cup chopped peanuts or add-ins (mini chocolate chips, raisins, etc.)
    • Wet Ingredients
    • ¾ cup peanut butter (I used chunky)
    • ¼ cup honey


  • Slightly melt peanut butter in microwave, about 30 second. In a large bowl, mix together all of the dry ingredients using a sturdy spatula or wooden spoon.
  • Scoop mixture into your hands and roll into bites. I like my bites to be about 1 ½ tablespoons. If the mixture is too dry, add in a bit more honey.
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    Cinnamon Swirl Cream Biscuits

    Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

    There isn’t much else to do this time of year but stay inside and eat comfort food.

    Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

    Or at least stop my complaining for a little bit! 😉

    recipe slightly adapted from Cook’s Illustrated, May/June 2000

    Cinnamon Swirl Cream Biscuits


    • Dough
    • 2 cups unbleached all-purpose flour
    • 2 teaspoons granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups heavy cream
    • 2 tablespoons unsalted butter, melted
    • 4 tablespoons packed dark brown sugar
    • 2 teaspoons ground cinnamon
    • 1/2 cup confectioners’ sugar
    • 1/4 teaspoon vanilla extract
    • 3 teaspoons heavy cream


  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
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    Turkey Enchilada Meatballs with Zoodles

    I am so excited to be partnering with Jennie-O to bring you this post for a healthy new year.  Jennie-O creates quality, affordable products and I hope you will join me in supporting the brands that help Blonde Girl Cravings operate!

    How’s the New Year’s diet treating you? It sure is hard to get back on the healthy eating bandwagon after a holiday season full of fattening foods and sugar, isn’t it?

    Jennie-O turkey graciously provided me with two packages of their Lean Ground Turkey Breast meat and asked me to create a recipe for a healthy new year.  Because I know most of us love a big plate of cheesy Mexican food, something along those lines seemed fitting.

    Tender turkey meatballs, smothered in homemade enchilada sauce, covered in cheese and served over zoodles? What’s not to love! I make my own enchilada sauce and encourage you to do the same because nothing else compares, but you can certainly use canned if you prefer.

    If zoodles aren’t your style, or you don’t own a spiralizer (I use this) these would also be delicious served over quinoa or brown rice. They reheat well, so I enjoyed them for lunch the next day as well!

    Check out Jennie-O’s website for a list of awesome lighter recipes for a healthy new year. And be sure to follow Jennie-O on FacebookInstagramTwitter, and Pinterest!

    Turkey Enchilada Meatballs with Zoodles


    • 1 pound Jennie-O Ground Turkey Breast
    • 1/4 cup grated yellow onion
    • 1/2 cup breadcrumbs
    • 1/4 cup milk
    • 1 egg
    • 1 tablespoon chopped cilantro
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • pinch red pepper flakes
    • 1 teaspoon garlic powder
    • 1/4 teaspoon dry oregano
    • 1 1/2 - 2 cups red enchilada sauce
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded sharp cheddar cheese
    • Sliced green onions and cilantro for toppings (optional)
    • 2 large zucchini
    • 2 tablespoons olive oil (separated)
      Enchilada Sauce
    • 2 Tbsp. vegetable or canola oil
    • 2 Tbsp. all-purpose flour
    • 4 Tbsp. chili powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. salt
    • 1/4 tsp. cumin
    • 1/4 tsp. oregano
    • 2 cups chicken broth or stock


  • Preheat oven to 350 degrees.
  • In a large bowl mix together the onion, bread crumbs, egg, cilantro, milk and seasonings.
  • Add in the ground turkey and use your hands to combine everything together, making sure not to overwork the meat.
  • Use a cookie scoop or measuring spoon to form tablespoon sized meatballs and place them on a plate. (I prefer to chill the meatballs for 30 minutes, but this step is not necessary. I find it holds the meatballs together better.)
  • Heat a 12 inch cast iron skillet or non-stick skillet over medium-high heat.
  • Coat the bottom of the skillet with 1 tablespoon oil or cooking spray.
  • Place the meatballs in a single layer in the skillet and cook for approximately 3 minutes on one side, then flip them over and cook for another 3 minutes.
  • Lower the heat to medium-low then pour the enchilada sauce all over the meatballs.
  • Sprinkle the cheese over the meatballs then place in the oven and bake for 10 minutes.
  • Remove from the oven and top with sliced green onions and cilantro if desired. Serve over zoodles.
  • Enchilada Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings. Then gradually add in the broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. I prefer my sauce thicker, so I cook a little longer.
  • For Zoodles:
  • Slice ends off zucchini. Use you spiralizer to cut into "noodles." Heat medium pan on high, add the remaining 1 tablespoon of olive oil. Cook noodles just until slightly softened.
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    Homemade Taco Seasoning

    I absolutely adore shopping in bulk. It amazes me how much cheaper things are, and my OCD loves having a pantry full of pretty matching jars and canisters 😉

    Another bonus of shopping in bulk is that it makes it even easier to make your own spice mixes. Yes, I am aware that they sell taco seasoning in bulk, but when you create your own spice mixes you know exactly what ingredients are included, and you can adjust them to your family’s taste.

    This seasoning makes a good amount of mix. I keep it in my cupboard and use it whenever a recipe calls for taco seasoning.

    Homemade Taco Seasoning


    • 1/2 cup chili powder (I used mild, but can use medium or hot)
    • 3 tablespoons cumin powder
    • 1 tablespoon salt
    • 1 tablespoon black pepper
    • 1 tablespoon dried onion flakes
    • 1 1/2 tablespoons paprika
    • 1 1/2 tablespoons garlic powder
    • 1 1/2 tablespoons red pepper flakes (use more or less to taste)
    • 2 teaspoons dried oregano leaves


  • Combine all the ingredients in a bowl or ziplock bag, mixing thoroughly. . Store in an airtight container in a cool, dry place. Use 2-3 tablespoons per pound of ground meat.
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    Black Bean Queso

    So I know its a new year and all, but I gotta say, I think New Years resolutions are a load of crap. I think they just set people up for failure. I believe in everything in moderation, and some days housework counts as exercise. Life is hard enough without restricting the good things!

    Some days, you need a salad. Others, you need cheesy dip and chips. Have your green smoothie today if you must, and save this recipe for Super Bowl. Trust me, you will be so glad you did.

    This dip comes together in a flash, and can be made as spicy as you like depending on the amount of cayenne and red pepper flakes you add. It re-heats beautifully, and makes enough to feed a crowd. More dip in my life- that is a resolution I can get behind!

    Recipe adapted from Peas and Crayons

    Black Bean Queso


    • 1 cup tomatillo salsa verde
    • 1 15 oz can refried black beans
    • 8 oz cream cheese
    • 1/4 tsp cayenne pepper
    • 1/8 tsp salt
    • 8 oz pepper jack cheese, freshly grated
    • 1/4 tsp red pepper flakes for topping (optional)
    • 1/4 tsp dried parsley for topping
    • tortilla chips


  • Pre-heat oven to 350 degrees F.
  • Combine beans, salsa, softened cream cheese, salt, and cayenne pepper, in a seasoned cast iron skillet *and mix thoroughly.
  • Once the beans are hot and the cream cheese has fully melted, slowly add half of the freshly grated pepper jack cheese, stirring constantly to incorporate.
  • Top with remaining cheese, parsley and red pepper flakes, and bake at 350 degrees F for 10-15 minutes or until hot and bubbly!
  • *Can also use 8x10 baking dish, heating ingredients in the microwave
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    New Year’s Eve Recipe Round-Up

    Post updated 12/27/2016 to include even more New Year’s recipe goodness!

    new years collageHow was your Christmas? What did you get? WHAT DID YOU GET ME?? I hope you had lots of family time and ate until you couldn’t breath. On that note, lets talk New Year’s Eve eats! Here is a round up of some of my favorite easy to eat munchies. I think food always tastes better with a bite in one hand and a adult beverage in the other, don’t you? Happy New Year my lovelies, thanks for sticking it out with me while I stumble through this blog thing. I love you all bunches!!

    Italian Nachos

    Stuffed Pizza Bites

    Bacon, Bleu Cheese and Caramelized Onion Tart  

    Cookie Sticks


    Gorgonzola Waffle Fries


    Hot Crab Dip

    tacochexmix (1 of 1)

    Taco Chex Mix

    almondchex (1 of 1)-2

    Almond Snack Mix


    The Crispiest Oven Baked Wings – Two Ways!

    stuffed mini with words

    Stuffed Mini Peppers


    Autumn Chex Mix


    Chorizo Stuffed Mushrooms

    phillypizza (1 of 1)-3

    Philly Cheese Steak French Bread Pizza

    Coconut Crusted French Toast with Caramelized Bananas


    How was your holiday? Wonderful, I hope! I know many of you still have guests or may be home on vacation, or maybe guests for New Year next week. I have a killer breakfast recipe for you that will impress anyone!



    Delicious sliced of french toast, coated in crunchy coconut, topped with sweet caramelized bananas and a caramel syrup. It’s a brunch lovers dream! You can change this recipe up slightly by leaving out the rum, and even substituting the milk for coconut milk if you want it to be extra coco-nutty.


    Use caution when cooking the french toast, you don’t want the coconut to burn. Make sure to cook them on  medium so they cook through and the coconut has time to get nicely browned.

    Coconut Crusted French Toast with Caramelized Bananas


    • 1 cup whole milk
    • 4 large eggs
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract (optional)
    • 1 loaf French bread, sliced 1 inch thick
    • 1 1/2 cups sweetened shredded coconut
    • Oil of frying (I used coconut oil.)
      Banana Caramel Syrup
    • 1/4 cup butter
    • 3/4 cup brown sugar, lightly packed
    • 3 tablespoons whipping (heavy) cream
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 4 tablespoons dark rum (optional)
    • 2 bananas, thickly sliced


  • Heat a large skillet or griddle to medium. Whisk the first five ingredients together in a baking dish or large bowl.
  • Pour the shredded coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side. Then dip the slices in the shredded coconut on both sides for an even coat.
  • Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid burning! If the coconut burns before the crust has formed, turn the heat down a little.
  • Add more oil as needed and continue with the rest of the bread. Serve the french toast warm with the banana caramel syrup
  • For the banana caramel syrup: In a pot, melt the butter over medium-high heat. Add the brown sugar and mix to combine. Once the butter and sugar are incorporated together, stop stirring and let the mixture come to a low boil. Without stirring, let the sugar mixture boil for 2 minutes.
  • Slowly add the whipping cream and whisk to combine. Stir in the cinnamon and vanilla. Add the rum and banana slices. Cook for 45 seconds to 1 minute or until the bananas begin to soften, but you don't want them to turn mushy.
  • Spoon the bananas and caramel syrup directly over the french toast. Serve immediately.
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