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!

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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?

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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!

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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!

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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!

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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.

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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!

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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.