OMG! This recipe for English Toffee is absolutely delicious! I made it for Christmas gifts this year, and I have to insist that you make some. I adapted the recipe from Bertha C. at English Toffee Recipe – Food.com. Bertha knows what she’s doing!
Read the rest of this entry
White pizza is one on my favorite meals, and when I found this yummy recipe, I had to try it. (White Pizza – Table for Two® by Julie Chiou (tablefortwoblog.com). I credit the Table for Two blog for the inspiration, but I don’t even need a recipe to make it. All I need is pre-baked pizza dough, a bag of whole milk white mozzarella, garlic, and Italian seasoning.
Let me fill you in on it’s easiness. Any kind of crust will do. I use Dan the Man’s flatbread, if we have some on hand, but I’ve also used purchased flatbread or pizza crust. Whatever. I usually make one small pizza per person. I set my oven to 425 degrees and construct a tray such as this:
This is a sheet pan lined with parchment paper with a Pam-sprayed cooling rack on top. This allows the oven’s heat to more reliably crisp up the bottom of the pizza.
My big secret, though, is frozen crushed garlic. I get the packet from Target’s frozen veggie section, and it truly is a lifesaver for many dishes we make. You just pop out a frozen cube of garlic, equal to one clove, and put the remainder back in the freezer. For my white pizza, I put the cubes in a small bowl — using as many cubes as individual individual pizzas I am making — and pour in a couple tablespoons of extra virgin olive oil. I let this sit for 15 minutes or so for the garlic to soften somewhat. I then mix the garlic/oil mixture and use a pastry brush to spread it all over the crusts.
Quick and easy so far, right? Now each flatbread gets about one cup of the whole-milk mozzarella spread on top,
and then the cheese gets sprinkled with Italian seasoning.
Put in the oven until the cheese has browned and melted — about ten minutes. I let the pizza sit for about five minutes after removing it from the oven. And then, before you know it, the darn pizza has been gobbled up!
Check out the sale in my Etsy shop!
All 5-card sets with original art are 25% off — $15/set through January 2021.
Here’s another post confessing to my inadequacies! I used an excellent recipe for cranberry salsa, that’s a delicious combination of sweet and tart that goes perfectly with tortilla chips. Serve it with cream cheese or without — it’s still delicious.
I found the recipe here: Fresh Cranberry Salsa Recipe – Cooking With Karli. Easy enough. I used a blender to chop up all the cranberries, as called for in the recipe. CRAP ALERT: I decided to use the blender to chop up all the other ingredients, instead of chopping them by hand as the recipe called for.
I got a big gloppy mess that definitely didn’t chop the ingredients well. Chunks in a salsa are okay; big strings of onion and large pieces of jalapeno are not okay.
But I made it work. It was messier than if I’d followed the recipe’s directions, but I chopped, chopped, chopped the whole big glob. Next time, I’ll use a food processor or chop by hand. Sometimes, I just can’t improve on a recipe!
For New Year’s Day, I decided to make a dish that isn’t a traditional one in our family. So, instead of the New Year’s Day roast pork and sauerkraut that was served on January 1 as I was growing up, and in place of the southern tradition of black-eyed peas and cornbread, I opted for something different. Why not celebrate the good luck tradition of Denmark with a dish known as ebelskivers?!
Read the rest of this entry
crapsmanship 