Ricotta, Asparagus and Mushroom Pizza

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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

Ingredients

  • 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)

Instructions

  • 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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    http://blondegirlcravings.com/2017/04/30/pizza/

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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

    Ingredients

    • 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

    Instructions

  • 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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    http://blondegirlcravings.com/2017/01/09/homemade-taco-seasoning/

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    Hot Cocoa Mix

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    Sibling rivalry. It’s making me crazy people. I love those two kids of mine, but why they insist on arguing about everything that ever existed is beyond me. I remember my mother telling my brother and I when we were little that someday we would have kids that would fight, and we too, would go crazy. Well guess what, she wasn’t wrong. I may have to lock them in separate rooms until….14 years from now.

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    Hot cocoa is one of my kids’ favorite winter treats, and instant cocoa mix is so simple to make. Just a few ingredients and you have a large batch of mix ready to get you through the colder months. I love hot cocoa because it’s so easily customized. Add a pinch of cayenne and cinnamon, caramel sauce, peppermint schnapps, peanut butter. Something for everyone, and hopefully, no arguments included!

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    Recipe Source: Alton Brown

    Hot Cocoa Mix

    Ingredients

    • 2 cups confectioners' sugar
    • 1 cup unsweetened cocoa powder, preferably Dutch process
    • 2 1/2 cups nonfat dry milk powder
    • 1 teaspoon fine-grain salt
    • 2 teaspoons cornstarch

    Instructions

  • Combine the confectioners' sugar, cocoa powder, milk powder, salt and cornstarch in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every use.
  • To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.
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    http://blondegirlcravings.com/2016/10/31/hot-cocoa-mix/

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    Easy Bavarian Donuts

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    School’s out for the summer! I know the kids are rejoicing, but how are my fellow parents feeling about it? I know most stay at home parents dread this time of year. I work, but I dread it for the increased daycare bill!.

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    Am I the only parent who feels a little sad and nostalgic on the last day of school? Like, we are one year closer to when my sweet, tiny baby girl leaves me and goes out into the real world?? Maybe that’s just me…..

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    These donuts make a perfect treat for a weekend morning, but without all of the fuss of yeast dough. Just a few ingredients and you have a fun treat, perfect for celebrating or just because DONUTS!

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    Easy Bavarian Donuts

    Ingredients

    • 1 can buttermilk biscuits (8 count)
    • 1 small package vanilla instant pudding
    • 1.5 cups milk
    • 1 tsp vanilla bean paste (optional)
      Chocolate Glaze
    • 1½ cups confectioners’ sugar
    • 4 tbsp cocoa powder
    • 2 tbsp milk (start with 2, increase if not smooth enough)
    • 2 tsp vanilla

    Instructions

  • Mix pudding mix, milk and vanilla bean paste according to pudding package instructions. Chill. Can be made in advance.
  • Pour canola oil into 10-inch-wide saucepan or Dutch oven until at least 2 1/2 inches deep. Heat oil over medium heat until deep-fry temperature reads 375°F. Line large plate with paper towel; set aside.
  • Separate dough into 8 biscuits. Place 4 biscuits in hot oil; fry 2 minutes 30 seconds. Using spatula, flip biscuits over; fry 2 minutes 30 seconds longer. Transfer doughnuts to paper towel-lined plate to absorb any oil.
  • Using handle of wooden spoon, poke a hole in side of each doughnut. Fill decorating bag fit with small hole tip with pudding mixture. Squeeze enough pudding into each doughnut to fill hole.
  • For chocolate glaze, sift together the sugar and cocoa powder in a medium bowl. Using an electric mixer, slowly add in the milk and vanilla and beat on low speed until glaze is smooth and pourable.
  • Gently dip one side of the donuts into the glaze and place on parchment paper to set up. Donuts are best when enjoyed fresh.
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    http://blondegirlcravings.com/2016/06/13/easy-bavarian-donuts/

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    Broccoli Cheddar Soup in Bread Bowls

    Its no secret to anyone who knows me that I don’t like winter. I don’t like snow. Or cold. Or ice. Or skiing…. should I keep going? I am pretty annoying in the winter, constantly complaining and counting down the days until summer hits. However, there is one thing I like about winter: ITS SOUP SEASON!! I love soup! Especially when that soup is served in a bread bowl. Whoever created the bread bowl should be given a prize. Plus its just smart, no bowls to wash! All meals should be served in carbohydrates 😉

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    This soup is creamy and filling. By only using half a cup of cream and the rest milk,  it has a luscious texture without being extra calorie laden. Extra cheese on top is mandatory for me, and while you’re at it, butter your bread bowl and bake with cheese. I do this for two reasons. 1) More cheese. Duh. 2) Baking the bowl with butter and cheese creates a crust that keeps the bowl from getting soggy. I sprinkle mine with a little garlic powder too. You can thank me later!!

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    Homemade Bread Bowls & Broccoli Cheddar Soup

    Ingredients

    • 2 cups + 4 Tablespoons warm water
    • 2 packages of active dry yeast (5 1/2 teaspoons)
    • 1/2 cup (1 stick) butter, melted
    • 2 Tablespoons granulated sugar
    • 3 teaspoons salt
    • 6 1/2 cups all-purpose flour 
      Broccoli Cheddar Soup
    • Broccoli Cheese Soup
    • 1 tablespoon melted butter
    • ½ medium chopped onion
    • ¼ cup melted butter
    • ¼ cup flour
    • 2 cups half-and-half cream
    • 2 cups chicken stock
    • ½ lb fresh broccoli (about 1 cup)
    • 1 cup carrot, julienned
    • 8 ounces grated sharp cheddar cheese
    • salt and pepper to taste

    Instructions

  • Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand also.)  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.
  • Soup:
  •  
  • Directions
  • Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  • Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  • Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  • Add salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender or use a immersion blender. I choose to puree mine slightly, but not leave a few chunks.
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    http://blondegirlcravings.com/2014/10/20/broccoli-cheddar-soup-in-bread-bowls/
    Recipe Courtsey of Six Sisters Stuff
    Soup adapted from The Recipe Critic

     

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