Project #6: Zucchini Pizzas

Okay, so like I said in my last post, I have a lot of catching up to do with my blog posts. I have been trying some new recipes (although not as many as I would like), and I have yet to post them on here. Today is my attempt to get you all caught up on what I have been whipping up in the kitchen.

The same week I tried the Strawberry Raspberry Crisp (listed below), I also decided to try a more savory recipe since most of my projects thus far have been baked goods. I found this recipe on Pinterest obviously, but it is actually from the Free People blog, Bldg 25 Blog.

As you may of noticed with the other recipes I’ve tried so far, I am a big fan of recipes that are simple and low-key, especially considering the fact I have been working a nearly 50 hour work week and usually don’t have the energy for something that is going to take multiple hours.

Zucchini is one of my favorite vegetables recently (I have one every season, in the winter it’s usually kale. Although that might be considered more of an obsession. Anyway, I digress…) and this is a great recipe if you’re looking for something light and quick to make for dinner. This recipe calls for zucchini and regular cherry tomatoes, but I decided to use baby heirloom tomatoes instead because they’re in season and oh, so yummy. Plus, look at how beautiful those colors are!

IMG_3474              IMG_3475

The recipe also called for only parmesan cheese, but I used parmesan and baby mozzarella, because there’s never such a thing as too much cheese, right?

IMG_3477              IMG_3479

After seasoning the zucchini and tomatoes, I put the parmesan on first and then sliced the tiny mozzarella balls and layered them on top. I probably could’ve used more parmesan and a tinsy bit more seasoning, but they were still delicious regardless!

IMG_3481

The original recipe can be found here, but my edited version is below below:

Ingredients

  • 1 zucchini
  • 1 cup of cherry tomatoes (or baby heirloom tomatoes)
  • Shredded parmesan to taste
  • 3-4 small ciliegine mozzarella balls sliced
  • Dried oregano to taste
  • Dried basil to taste
  • Olive oil
  • A pinch of kosher salt
  • pepper

Method

Preheat oven to 450 degrees F. Slice the zucchini in half. Drizzle with olive oil and season with salt and pepper. Slice the baby heirloom tomatoes in half and place them on top of the zucchini. Season with dried oregano and basil. Roast in the oven on a baking sheet for about 10 minutes, or until edges of zucchini are slightly browned.

Take zucchini out of the oven and top with shredded parmesan, and place mozzarella over parmesan. PLace zucchini back in the oven for about another minute or so, or until cheese is just melted. Remove from baking sheet with a spatula and serve immediately. Enjoy!

Advertisements

Project #5: Strawberry Raspberry Crisp

Hello everyone! You’re probably thinking, “Wait a sec, this blog still exists? It’s been forever since your last post!” You might have also noticed that I haven’t been sticking to by original goal of 2-3 projects a week, but it’s okay because I have still been having a very full and enjoyable summer!

Anyway, I know it has been a while since my last post. I was in the process of moving into a new place and have been busy getting settled and such so the pinterest project has been put on the back burner for a little bit. The good news is that I am back,  and have several delicious new projects to share with you all! The first one is Strawberry Raspberry Crisp. My roommate Julia found this recipe on the  Joy the Baker website a couple weeks ago, and I thought it was the perfect recipe to try after my month long hiatus from the pinterest project.

If you haven’t checked out the Joy the Baker blog, you really should! It has a plethora of recipes that look incredibly yummy, and are pretty easy to try for the most part. She also is funny, witty, and very real in her narrative, which is something I appreciate as I attempt my own food related blog. Like I said, check her out! She’s awesome.

Back to main point of this post: The Strawberry Raspberry Crisp. Now, you might be thinking what I was thinking when I first saw the recipe, “Crisp in the summer? But crisp is an autumn/winter dessert!” Yes, you are right. Crisp is most definitely an autumn dessert (one of my favorites in fact), but put some summer fruits into the mix and you’ve got a horse of a different color. Since berries are in season, they are not only in abundance but are also more flavorful and delicious.

IMG_3463         IMG_3471

I would mix the fruit pretty thoroughly next time, or maybe add a bit more strawberries than raspberries. The raspberries cook down a lot when baked, and tend to become more liquidy in texture. The strawberries become more tender and hold up better than the raspberries, so I think having more strawberries might make this crisp a little less liquidy.

IMG_3467                      IMG_3468

I would maybe make a little more of the crisp topping than suggested and add more than a cup of it to the berry mixture. The flour mixture acts as a binding agent for the fruit, so adding more than 1 cup might help hold the fruit together a little better. Make sure to get your hands in there and really mx in the ingredients, especially when you mix them with the berries.

IMG_3469          IMG_3470

Despite the small edits I would make to this recipe, I would say it was simple, quick, and ultimately very delicious! I served it warm with Trader Joe’s French Vanilla ice cream which was a big hit with my housemates. So go ahead, give it ago. Who says crisp can only be for fall? This summer dessert will definitely have you thinking otherwise. Happy baking!

You can find the original recipe here, or duplicated below:

Ingredients

  • 1 pound of fresh strawberries, hulled and quartered
  • 2 cups fresh raspberries (if using frozen, just thaw and drain)
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg (I just used regular nutmeg for this)
  • 1/4 teaspoon ground ginger (I didn’t have any of this in my pantry, so I went without it. The crisp seemed to still taste great without it).
  • Pinch of salt
  • 1 stick of unsalted butter, chilled and cut into small cubes
  • 1/2 cup coarsely chopped walnuts (optional, I didn’t include walnuts in mine but it would probably add some nice texture and flavor!)

Method

Place rack in the center of the oven and preheat to 350 degrees F. Place sliced strawberries and raspberries in a square 8×8 inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break up the butter into flour mixture until the butter is the size of small pebbles or oat flakes. If using walnuts, toss those in as well.

Toss a generous handful (it is suggested to use about 1 cup, but like I said, I would use a bit more) of crumble topping into the berry mixture. Toss loosely with your hands. Spread the fruit evenly in the pan and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from oven, let cool slightly, serve warm with vanilla ice cream! Crisp can be stored in the fridge and heated in the microwave for reserving.

Project #4: Peanut Butter Nutella Swirl Cookies

Hello! I know it’s a been a while since my last post, I apologize! I started my summer job last week and have been working 9.5 hour days, so things have been pretty busy and I haven’t had much time to try any new projects! However, the end of last week I did take some time to relax and try something new: Peanut Butter Nutella Swirl Cookies. Now, I don’t know about you, but I love a good peanut butter cookie, there’s nothing like enjoying them with a cold glass of milk. Now, add Nutella into the mix and you’ve got a whole other story!

IMG_3316  IMG_3317

My boyfriend helped me with this project, and as always, my lovely roommate Julia helped by being the official food photographer (and taste tester!). These cookies were simple to make, and only took about 10-12 minutes to bake, so I would definitely recommend making them if you want a quick and easy dessert.

IMG_3319 DSC_0015

Other peanut butter recipes I’ve tried call for natural peanut butter, but this recipe called for regular smooth peanut butter. This  made the cookies a bit sweeter and not quite as peanut buttery as recipes that call for natural peanut butter since the smooth peanut butter has added sugar in it. None the less, these cookies were still delicious. Enjoy them warm out of the oven, or let them set for a bit longer so they have a nice crunch to them. These are a tasty treat for peanut butter and nutella lovers everywhere!

IMG_3321

I got the recipe here , but the recipe is also duplicated below:

Ingredients

  • 1/2 cup of butter, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 3/4 cup all-purpose flour
  • 1/4 cup Nutella

Directions

1. Preheat oven 350 degrees

2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well combined

3. Combine flour, baking soda, and salt in a large measuring cup or bowl. Slowly stir in the peanut butter mixture. Drop spoonfuls of nutella into the dough and swirl through with a butter knife.

4. Chill the dough for 15 minutes in the refrigerator.

5. Take dough out the refrigerator and roll into balls by hand. Use a fork to gently press a criss-cross pattern into the top of the cookies.

6. Bake until the edges are very lightly golden brown, about 7-10 minutes. Allow cookies to cool on cookie sheet for 2 minutes before transferring to wire rack.

Project #3: Greek Yogurt Pancakes

It’s a cloudy and rainy morning, and my roommates are home from work today, so we decided what a more perfect way to start the day than by making breakfast together?! I have pinned a plethora of scone, muffin, and pancake recipes, but after surveying the fridge to see what ingredients we already had, I decided to try these greek yogurt pancakes.

DSC_0001 DSC_0002

This is another recipe that is quick and easy, and turned out quite delicious as well. A few added bonuses are that this recipe requires minimal ingredients and makes pancakes that are extremely light and fluffy. I will say that my roommate Julia and I had some difficulty when it came to flipping the pancakes (we don’t have a pancake griddle and had to use a stove-top pan instead), so they did not come out totally perfect as far as shape goes. The taste on the other hand was delicious!

DSC_0003 DSC_0005

Because these pancakes only require four ingredients, they turned out very fluffy and lightweight, but also had a bit of a chewier texture than regular pancakes. They required minimal flour and therefore were a lot less “bready” or dense than other pancakes I have had in the past. Flipping them will take some practice, but I will be making these again! They are quick, easy, and delicious. You could even add some vanilla extract, use flavored greek yogurt, or put fresh fruit in the batter to add some more flavor.

 DSC_0007 DSC_0014

You can find the recipe here or duplicated below:

Ingredients

  • 6 0z. (or 3/4 cup) of your favorite Greek yogurt (I used Trader Joe’s non-fat plain Greek yogurt)
  • 1 egg
  • scant 1/2 cup of flour
  • 1 tsp of baking soda

Directions

1. Open the yogurt container and stir until yogurt is smooth and creamy. Measure out 6 oz. of yogurt into a small bowl. Crack an egg over the yogurt and stir to combine. The resulting mixture should be pale yellow in color and have a few lumps in it.

2. In a separate bowl, mix together flour and baking soda.

3. Pour the yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The final mixture will be extremely thick.

4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. You can either make 4 large pancakes or 8 smaller pancakes. I ended up making about 5 medium sized pancakes.

5. Flip pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with your favorite pancake topping. Enjoy!

Project #2: Banana Mango Sorbet

So, last night I was feeling ambitious and decided to try a second project in addition to the muffins: homemade sorbet. This would’ve been more ideal to have ready on a day when it was hot and sunny outside, but it still turned out okay.

First of all, this recipe was incredibly easy which was great. I already had all of the ingredients lying around my kitchen so a trip to the grocery store wasn’t necessary (which was a good thing considering I decided to do this at 10:00 last night). It is also vegan which is perfect for my roommate Lindsay who doesn’t eat dairy! I found the recipe here, but tweaked it a little bit. Originally the recipe was for Spicy Mango sorbet, which called for chili powder, but I decided to skip the spice and just go for sweet instead.

DSC_0209

The finished product was pretty tasty, but there are a few things I would change for next time. The recipe calls for 1/2 cup of maple syrup, probably to balance out the spice of the chili powder (which I didn’t think about until later on), and after trying the finished product I would probably put in less maple syrup since it was a very dominant flavor in the finished sorbet. I would also add another banana or some frozen peaches to make it more creamy.

sorbet sorbet 3

The directions also advise that you use a metal container to store the sorbet in and help it set, so I used a metal loaf pan. This worked out well but it also made the sorbet a little bit difficult to scoop and caused it to get a tiny bit of freezer burn on it.

All in all it was an easy and fun recipe to try, and one that I will be able to try again and put my own spin on in the future. I highly recommend it for the hot summer days ahead!

You can find the recipe here, but also duplicated it below:

Ingredients

  • 1 fresh banana
  • 1 1/2 cups of frozen mango
  • 1/3 cups of fresh squeezed lemon juice
  • 1/2 cup of maple syrup

Directions

1. Allow frozen fruit to thaw a little bit, but not entirely so it is still frosty. Combine ingredients in a high speed blender. Blend until combined. Put into metal container and let set in the freezer (I left it in overnight).

2. Enjoy!

Project #1: Zucchini, Banana, & Flaxseed Muffins

Last night was Pinterest Project attempt #1, and I have to say it went really well! It was quite the adventure, as I ended up spilling a whole cup of brown sugar all over the kitchen floor and got flour everywhere, but that’s part of the process, right? Also my lovely roommate Julia helped and she took the photos featured in this post!

DSC_0196

I often pin a variety of recipes, but I always like to pin recipes that appear to be on the healthier side or use a lot of my favorite ingredients. It’s always a plus when a recipe has a simple method as well. I decided to try these muffins not only because it was a fairly simple recipe, but because I thought they might make a good on-the-go breakfast for my roommates and me on the way to our various summer jobs.

DSC_0203

DSC_0204

The muffins turned out well and are very delicious (if I do say so myself)! They’re a bit denser, probably due to the flaxseed. The banana and zucchini help to make these muffins very moist, and they’re not too sweet which makes them perfect for breakfast or for a midday snack. They’re easy to make too, which is an added bonus! I will definitely be making these again, I’m happy to say that the first Pinterest Project was a success.

DSC_0210

I used this Martha Stewart recipe, which I have also replicated directly below.

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups of all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly-packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from one large zucchini)
  • 1/3 cup mashed ripe banana (from one large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat oven 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together egg, milk, and vanilla extract. Add milk mixture to flour mixture and stir until combined (do not over mix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool completely in pan on wire rack, about 30 minutes.

*I baked my muffins for only 20 minutes, which seemed to be plenty of time, but it depends on how hot your oven runs, so I would start with 20 and then go from there.

Welcome to The Pinterest Project

Hello, and welcome to The Pinterest Project! Now, you may be asking yourself, “What is The Pinterest Project exactly?” Well, it’s exactly what it sounds like. As an avid pinterest user, I am constantly pinning recipes and crafts that look delicious or fun to try. However, rarely do I ever make any of the items I pin. The Pinterest Project is the endeavor I have taken upon myself this summer to make as many pinterest recipes and crafts as I can. My goal is to make at least two new recipes a week, but three would be ideal. Here is where I will blog about which recipes I try (with links to the original recipes of course), with my personal review on how difficult or easy it was to make and how delicious it was (or wasn’t). I will also be featuring a few guest taste testers and soux chefs along the way.

I hope you enjoy reading this blog as much as I enjoy creating it, and if you’d like to follow my pinterest, you can do so here

Enjoy!