Tomato Basil Pizza

Wednesday, July 31, 2013
Margherita style or this Tomato Basil Pizza is a kind of Neapolitan pizza invented in 1889.

It happens to be my favorite topped with fresh basil, slices of vine ripe tomatoes, extra virgin olive oil, and a few more additional ingredients.

Our homemade dough is thin and crispy on the bottom and we are going to give you all the tips you need to make it perfect.

Even though the dough is to be a thin crust, we also love a thicker crust so no rules here make it how you like it.

The authentic way is thin originally and the edges around the pizza are high.

Pizza was brought to the United States by Italian immigrants in the late nineteenth century and first appeared in areas where Italian immigrants concentrated.

The country's first pizzeria, Lombardi's, opened in 1905. The term pizza was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio. This was on the border with Campania.

Today's pizza was invented in Naples, and the dish and many versions have since become popular and common all over the world.

Our recipe includes dough, sauce, and directions for oven use with or without a pizza stone.


this is a homemade Italian pizza dough with tomato and basil


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Peanut Butter Cup Ice Cream Video Recipe

Saturday, July 27, 2013
Here is a great recipe for Peanut Butter Cup Ice Cream. Easy, quick with pure ingredients. I guess that's the best part of making it yourself knowing exactly what's in it! So besides this being fun, you can adapt this to anything you really love to add or make any kind of ice cream you like. I love the creamy smooth confection and with the addition of one of our favorite candy, the peanut butter cup, it's the perfect treat for any occasion or peanut butter lovers craving at al! I don't know what took me so long to make homemade ice cream. My infinitive creations awaits me. I am now additive to homemade ice cream, you will be too after you try this one!





Here's the recipe for Peanut Butter Cup Ice Cream:

1 cup smooth peanut butter
2/3 cup sugar
Beat these together with an electric hand mixer until well blended.
Then add and beat in 1 cup whole milk.
Stir in 2 cups heavy cream by hand with a spoon or spatula.
Add 1 teaspoon pure vanilla extract.

Place mixture in your ice cream maker tub according to the instructions in your units manual.  Mine takes approximately 25 minutes. Five minutes before it's done, fold into this mixture around 1 cup chopped peanut butter cuts.  Pour into a freezer container and store for around 3 weeks if it lasts that long.

+claudia lamascolo Author
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Grilled Spatchcocked Chicken Recipe

Tuesday, July 23, 2013
Spatchcocking  ( this means to butterfly the whole chicken)
 will enable you to grill the whole chicken evenly.........  The chicken turns out moist and delicious. The rub really enhances the flavors when grilling. I highly recommend this method.



Prepare chicken to marinade 8 hours or overnight.

Here's the rub I used:

1/2 lemon zest or at least 2 tablespoons
4 cloves minced garlic
1/4 cup olive oil
1/3 cup mixed herbs sage, thyme, rosemary, oregano, basil, parsley (fresh when possible)
salt, pepper to taste
dash cayenne pepper
1 sliced lemon
Aluminum foil

Mix all ingredient into a puree and rub under the skin and throughout the chicken internally. Refrigerate at least 6 to 8 hours.

Heat grill to medium high heat. Using indirect heat. Place the chicken breast side down placing foil over the top and vent it. Grill until charred on one side (placing lemon slices on top or in the flap of the skin) around 15 to 20 minutes on one side. Flip and cook 30 minutes more adding more lemon slices. Flip again and using a meat thermometer checking until the internal heat is 165 degrees in the thickest part.

NOTE:
To spatchcock the chicken cut along each side of the backbone with shears. Remove the backbone (you can use that to make chicken stock another time and freeze it) Turn the breast side up and flatten it with the palm of your hand



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Homemade Easy Dump Cake

Sunday, July 21, 2013
Typically dump cake uses canned pie fillings however our version is a Semi Homemade Dump Cake with ingredients that have all fresh fruits not pie filling but still using a cake mix on top.

As a bonus for those who love everything from scratch, we also included the topping from scratch so you don't have to use a cake mix if you don't want to!

The 1960s version uses canned pie filling, and everything is dumped in the pan, the cake mix is sprinkled on top then melted butter and baked.

We love our seasonal fruits and this semi-homemade version is super delicious and not sickeningly sweet like the old-fashioned versions.

Still easy to make and the syrup is made in less than 5 minutes just to make a little thickening to it on the stovetop.

Any combinations of fruits can be used in this recipe or cake mix except chocolate.

We have tried yellow, white, lemon, butter pecan, and even strawberry depending on the fruit you choose.

Tropical fruits work terrific with this recipe also we will give you more suggestions below.

So if you are looking for that American dessert by just dumping it into the pan, this is similar but not it.

We also like to add cinnamon and nuts to our version, especially when using apples for that fall treat!

Scroll down to our printable recipe card and make this just the way your family likes it using any of our easy options for dump cake!


dump cake homemade


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Stuffed Pizza Dough Video

Friday, July 19, 2013
One of our favorite meals has always been having a stuffed bread dough dipped in sauce. There are so many combinations and ways you can make these.

Stuffed Pizza Dough Video


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Sour Cream Blueberry Bread

Sunday, July 14, 2013
Sour Cream Blueberry Bread is a delight for breakfast, tea or just the ending of a meal with a little piece of a perfect dessert.

Sour Cream Blueberry Bread


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Blueberry Ricotta Pancakes

Saturday, July 6, 2013
Seriously these are the lightest pancakes on earth made with ricotta and some of the best pancakes you will ever eat.

Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta topped with a fruit of your choice.

These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love Italian family fruit ideas as each one liked something different.

Grandma Victoria loved hers topped with fresh chopped figs or dates, she was from Rome, Italy where they were in abundance.

Mom was the blueberry lover she always have fresh blueberries on her in season.

Dad was a red raspberry fan, so as you can see no matter what you like you can top these Italian-style ricotta pancakes with whatever you like!

These are the perfect pancakes for spring or summer and they’re likely to become a new family favorite!

What makes them super light is soft peaked egg whites folded into the batter, so you'll see a huge difference in texture.

You will also take note that this batter can't be overworked so FOLDING is key to the success of the recipe.

If you're more a dessert lover than breakfast, serve these beauties topped with whipped cream and fruit-filled and rolled up, they are always a smash hit on the plate dusted with a little powdered sugar, so pretty!







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