Nutella Cream Pie

This post is for Ashley. I first made this pie way back in February because I wanted to use Nutella and needed a good valentines day dessert. This was also the first time I used my kitchen aid mixer (I love love love it). Nutella cream pie has become a favorite for Dave and his friends and I find myself making it often so its worth the blog post.

I found this recipe like most of them from http://foodgawker.com/



Ingredients

Crust
20 oreos
4 tablespoons unsalted butter, melted
large pinch of kosher salt

Filling
1 (8 ounce) package of cream cheese, softened
2/3 cup Nutella Spread
1/2 cup semisweet chocolate, melted
1/4 cup sugar
1/2 teaspoon vanilla
large pinch of kosher salt
1 egg
1/4 cup toasted hazelnuts, finely chopped

Topping
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup toasted hazelnuts, coarsely chopped
additional Nutella for drizzling, warmed gently in the microwave

Directions

Preheat oven to 325 degrees F.

Process Oreos in a food processor until fine crumbs. Mix in melted butter and a large pinch of kosher salt. Press into the bottom and sides of a 9-inch pie plate. I find myself just mixing it all in the pie plate and pressing it in with a spoon.

In a mixer, blend together the cream cheese, Nutella, chocolate, sugar, vanilla and salt. Mix until thoroughly incorporated, about 1-2 minutes. Add the egg and mix until glossy and smooth, about a minute. Stir in the chopped toasted hazelnuts.

Pour all this into the Oreo crust. Bake in for 30 minutes until the center is just set.

Let cool to room temperature. Put the cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in a mixer and whip until soft peaks form. Spread the sweetened whipped cream over the pie. Sprinkle with remaining chopped hazelnuts and drizzle with warm Nutella.

Original recipe came from: http://makinglifedelicious.com/2011/02/05/happy-5th-world-nutella-day-nutella-cream-pie/

Broccoli Cheese Soup + Bread Bowl

So its been awhile... I know you've missed me. Last nights adventure was broccoli cheese soup with a homemade bread bowl. I think both recipes with my modifications were spot on. Yumm. I first made the dough and let it rise once before starting the soup. I started the soup once the dough was on the second rise. The dough was originally for double what I have here but that would have been way too much so I sized it down and the recipe below reflects it.

Bread Bowl
Ingredients
1 package active dry yeast
1 1/4 cups warm water
1 teaspoons salt
3 1/2 cups all-purpose flour
1 teaspoon sugar
2 teaspoon garlic powder
1 onion powder
olive oil

1 tablespoon cornmeal
1 egg
1 tablespoon water
~ 1 teaspoon garlic powder
~ 1 teaspoon oregano

Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil, 3 cups flour, sugar, garlic and onion powder to the yeast mixture. Mix/knead in the remaining flour, 1/2 cup at a time as needed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. (I used my kitchen aid mixer.) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch dough down, and divide into 4 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. (I boiled water and poured into a bowl. Place dough on the top rack and hot water in the lower rack of the oven.)

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg and 1 tablespoon water; lightly brush the loaves with half of this egg wash then sprinkle with garlic powder and oregano. Bake in preheated oven for 15 minutes.
Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.


Broccoli Cheese Soup
Ingredients
1 tablespoon olive oil
1 medium chopped onion
2 garlic cloves minced
1/4 cup melted butter
1/4 cup flour
1 cup half-and-half cream
1 cup milk (used 1%)
3-4 cups chicken stock
1/2 lb fresh broccoli (stems not included)
1 medium potato, cubed
1 cup carrot, grated
salt and pepper
1/4 teaspoon nutmeg
4 ounces grated sharp cheddar cheese
4 ounces grated mild cheddar cheese
4 ounces grated monterey jack


Directions
Sauté onion in oil. Add garlic and cook for another 30 secs. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half, milk, and chicken stock. Simmer for 20 minutes.

Add the broccoli, carrots, potato, onions, salt and pepper. Cook over low heat 20-25 minutes. Then add cheese and stir in nutmeg.

Original recipes came from
Broccoli Cheese Soup: http://www.food.com/recipe/panera-broccoli-cheese-soup-150384
Bread Bowl: http://allrecipes.com/Recipe/italian-bread-bowls/detail.aspx

Peanut Butter Cup Cheesecake

I think I've said it before but I love the website http://foodgawker.com/ and I came across the recipe for this cheesecake and wanted it instantly. Dave also loves peanut butter and chocolate together. So I made this and it was delicious however it made way too much and I froze some of it.

Ingredients
2 cups Oreo crumbs
2 tablespoons butter, melted
4x 8 ounce packages cream cheese, room temperature
5 eggs, room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 tablespoon vanilla
1 bag mini peanut butter cups

Topping:
1/2 cup peanut butter
6 ounces semi-sweet chocolate
3/4 cup heavy cream
15 mini peanut butter cups (saved from the cheesecake ingredients)


Directions
Preheat oven to 350°. Stir together Oreo crumbs and 2 tablespoons melted butter. Press into the bottom of a 9" springform pan and bake for 15 minutes. Cool.

Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating well between each. Add sugar, peanut butter, and cream; mix thoroughly. Stir in vanilla. Pour half of the mixture into the cooled crust, layer with some of the smaller peanut butter cups, then top with remaining cheesecake mixture.

Bake for 1 hour. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours.

Chop up the chocolate and melt it in a double boiler (or microwave). Cool slightly then add all but 1 tablespoon of cream. Stir and then pour over the cool cheesecake (while still in the springform pan). Refrigerate for 30 minutes.

Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it's a runny consistency. Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups.

Original idea and recipe came from
http://thefoodieandthefamily.blogspot.com/2011/05/peanut-butter-chocolate-cheesecake.html

Rob Passed Quals Batman Cake

So its been awhile since I've updated again. I really need to keep up with this. Rob passed his quals and ever since I made the pokemon cake I've been wanting to do another. We jokingly talked about having a batman party and I said I would make a cake. Well after Rob passed the quals he wanted to celebrate so it was BATMAN cake at the beer trappe. Hopefully I'll be making another celebratory cake for Dave in a month. This is a chocolate cake with chocolate butter cream filling and store bought white cream cheese icing on the outside.

Chocolate Cake
Ingredients
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee

Directions
Preheat oven to 350 degrees. Grease two 13x9 (Or 9 inch) baking pans and set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee.

Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Cool completely on wire racks before frosting


Butter Cream Frosting
Ingredients
2 sticks (1 cup) butter, room temperature
1 cup unsweetened cocoa powder
1/2 cup whole milk
3-4 cups of powdered sugar (more or less to achieve desired consistency)

Directions
Whip the room-temperature butter on medium speed with the paddle attachment for 2-3 minutes. Shift to low and add cocoa powder slowly, one teaspoon at a time, until fully incorporated. Still on low, add in the powdered sugar (also one teaspoon at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another 3-5 minutes. Add in more sugar if consistency is too thin.

I let the cake cool over night and then took them out of the pan (Well just one of them and the other broke and it was put back together with frosting of course but I have learned my lesson I promise!) I then frosted the middle with the butter cream I cut the recipe in half and used that. Then I frosted the whole cake with store bought cream cheese icing. Then icing on the batman, batman signal, and buildings. Overall I thought it turned out great and so did the rest of the group including Dave. :)

Original recipe came from
http://www.foodess.com/2011/03/moist-chocolate-cake/ and http://confessionsoftart.blogspot.com/2010/05/quick-chocolate-buttercream.html

Mac and Cheese with Bacon

Dave said he wanted homemade mac and cheese so I went on a search for a recipe that looked simple enough with lots of cheese. I asked what kind of noodles he wanted and he said small shells not that you can see that in the picture. I would definitely make this again.



For Mat the opinions of the eaters.
Dave says he liked it
Rob says moar BACON.

Ingredients
6 ounces grated extra-sharp cheddar
6 ounces grated Monterey Jack
1/2 cup grated Parmesan
2 1/2 cups milk
3 tablespoons unsalted butter, plus more for the dish
3 tablespoons all-purpose flour
1 teaspoon ground mustard (I didn't have this so I just used regular mustard)
1 teaspoon kosher salt
1/4 teaspoon minced garlic (optional)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Dash of cayenne
1/2 pound (8 ounces) elbow macaroni
2 slices of cooked and then cut up bacon (because of Robs request I would probably do a 3rd or 4th slice)

Directions
Preheat the oven to 375 degrees. Grease a 1 1/2 quart casserole dish or an 8″-by-8″ baking dish. Set aside.

Combine the cheddar, Monterey Jack and Parmesan cheeses in a medium bowl. Transfer 1 cup of cheese to a small bowl; reserve for topping.

In a medium saucepan, warm the milk over medium heat. Then in a Dutch oven or saucepan set over low heat, melt the butter. Add flour immediately; whisk to combine for about 1 minute. Raise the temperature to medium, and slowly whisk in the milk. Bring it to a boil to thicken, whisking the entire time. (You might need to raise the temperature slightly to get things going.)

Remove the pan from the heat. Stir in the mustard, salt, garlic, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl). Set the cheese sauce aside.

Cook pasta according to package directions. Drain well, and add pasta to the cheese sauce. Stir to combine. Taste, adjust the seasonings, and add hot sauce, if you wish.

Transfer the mixture to the prepared baking dish.Top with bacon and then reserved cheese, and bake in the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.

Original idea and recipe came from http://www.ezrapoundcake.com/archives/9170

Spaghetti and Meatballs

This is a typical conversation I have with Dave. Me: What would you like for dinner this week Dave: hmmm. Meatballs. He says Joes mom makes best ones. I've never made meatballs before so I went looking through foodgawker.com (I really do love that website. They even have an iPhone app now!) I knew I wanted to use a sausage and not ground beef. When I found the recipe I thought it would pretty easy to make. Next time I'll make 2 batches and freeze one. After the meatballs were done cooking I threw them in the sauce for awhile. I used Ragu for the sauce I think they make great spaghetti sauce. I only took one picture because I forgot. I keep doing that :/

Ingredients

1 egg – beaten
1/3 cup bread crumbs
1/4 cup whole milk
1/4 cup Parmigiano Reggiano – grated (I almost used parmesan instead but )
1/4 cup onion – minced
1 clove garlic – minced
1- 19.76 ounce package sweet Italian Johnsonville sausages – casings removed

Instead of using Parmigiano Reggiano I almost used Parmesan instead but found the Parmigiano Reggiano at Walmart priced reasonably.

Directions
Preheat oven to 350°F. In a large bowl, combine the egg, bread crumbs, milk, Parmigiano Reggiano, onion and garlic. Mix to combine. Add sausage to the bread crumb mixture and mix well.

Line a cooking sheet with foil. Using a cookie scooper or your hand in my case, scoop out approx 24 meatballs onto cooking sheet. Bake for approximately 20 minutes or until meatballs are cooked through.

Original idea and recipe came from
http://www.bellalimento.com/2011/02/23/polpette-meatballs/

Pokémon Birthday Cake

While Dave, Rob, Toosh, and I were in Florida for a conference (Society for Biomaterials) Rob had a birthday. I think everyone has a soft spot for Pokémon birthday cake. Since we were in Florida I just made a cake from a box mix because it was easiest. I used store bought white cream cheese icing and food coloring for the pokeball, pikachu, and the word pokémon. I've never iced anything like this before so I thought it turned out well. The happy birthday boy is below.

Pumpkin Cinnamon Rolls

They sound very delicious and I had fun making them. They turned out ok overall but I'm still not sure if I would every make them again. They didn't have enough of a pumpkin flavor for me. I made them the day before and put them in the fridge. I had trouble with the original recipe and I've tried to reflect the changes below. The changes were made because the dough just never turned out like I wanted it to.

Ingredients

1 package dry yeast
1/4 cup warm water
4 cups flour, divided
3/4 cup pumpkin puree
1/2 cup 1% milk
1/4 cup butter, melted
1 tbsp. granulated sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg


Streusel
5 tbsp. granulated sugar
5 tbsp. brown sugar
3 tbsp. flour
2 1/2 tsp. cinnamon
3 tbsp. chilled butter, cut into small pieces


Glaze
3/4 cup powdered sugar
2 tbsp. milk
1/2 tsp. vanilla

Directions
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. In the bowl, add 3 cups flour, pumpkin, milk, butter, sugar, salt and nutmeg. Beat with a mixer at medium speed until smooth.

I switched the mixer to the dough hook. It’s hard to tell if the dough is still too sticky in a mixer, so I added about 1 cup flour a little at a time and mixed with the hook on medium speed. Then I turned it onto a floured surface and kneaded for 3-4 more minutes incorporating a little bit more flour as necessary. Knead until the dough is smooth and elastic, adding flour, a little at a time, until it is tacky but not sticky.

Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil. Roll the dough around to lightly coat it in oil. Cover the bowl with plastic wrap and let rise in a warm, draft free, place* (85 degrees) for 45 minutes or until doubled in size. You’ll know it’s risen enough if you press two fingers into the dough and an indentation remains.

*Note: I don’t have a place that warm in my house, so I turn on the oven for 30 seconds to a minute and immediately turn it off. Then I place the bowl in the warm oven and close the door.

Punch dough down; cover and let rest for 5 minutes. Meanwhile, in a small bowl combine granulated sugar, brown sugar, flour, and cinnamon. Cut in butter with a pastry cutter.

On a floured surface, roll the dough into a 12×10 inch rectangle. Sprinkle with brown sugar mixture. Starting with a long edge, roll up tightly, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut the roll into 12 (1 inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

*Note: After the second rise you could put the rolls in your fridge overnight. In the morning, take them out and let sit an hour to come back to room temperature.

Preheat oven to 375 degrees (F). Bake for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

In a small bowl, stir the powdered sugar, milk, and vanilla until smooth. Drizzle glaze over buns.

Serve warm. Store in an air tight container.

Original idea and recipe came from http://backtothecuttingboard.com/breakfast/pumpkin-cinnamon-streusal-buns/

Stuffed Shells

Me to Dave "what do you want for dinner" Dave "Stuffed Shells". These are a little time consuming but easy. It also makes a lot so I froze a pan for later. I've also used the filling for ravioli when making this with Daves roommate Rob.


Ingredients
12oz package jumbo pasta shells
olive oil
1lb Italian sausage
yellow onion, chopped
3 cloves garlic minced
1 egg, lightly beaten
15oz ricotta cheese
8oz package of cream cheese, softened
10 -12oz frozen spinach, thawed and drained
1 cup Parmesan cheese
salt
pepper
italian seasoning
dried parsley
dried basil
1 26oz of spaghetti sauce
1 can of diced tomatoes
mozzarella cheese

Directions
Cook pasta shells according to package directions.  Drain and drizzle with a little olive oil.
While shells are cooking, heat a little olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened.  Add the sausage to the pan, breaking it into smaller pieces as it cooks.  Cook until the sausage is completely cooked through and no pink remains. Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.
In a large mixing bowl, combine the egg and ricotta. Then mix in the cream cheese making sure it is mixed well. Then mix in spinach, parmesan cheese, and seasonings. Add the cooked sausage mixture to the bowl and stir until evenly mixed.
Preheat the oven to 375 degrees F. Lightly oil the pan.  Spread the spaghetti sauce evenly between the 2 baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″).  Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the diced tomatoes over the top of the pasta shells. Cover the top with mozzarella cheese. Baked uncovered for 35 mins.

Pizza Bites

I've been wanting to make pizza bites for quite some time. Recently I've been venturing out and using yeast A) because I have the time and B) I have a kitchen aid mixer. I found this recipe that appeared to be easy so I went for it. I only used about half the of the dough at a time. It makes about 2 pie plates. I only use one at a time and place the rest of the dough in the fridge.


Ingredients
For the dough:
1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
1 cup warm water
1 tbsp olive oil
1 tsp salt
2 3/4 cup flour

For everything else:
4 oz block mozzarella cheese
2 oz thin sliced pepperoni
1 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
2 tbsp olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Directions
Dough
Combine yeast and warm water, stir to dissolve.
Add oil, salt, and flour. Stir to combine.
Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.
Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour.

Assemble the bites
If you are going to bake some (or all!) right away preheat oven to 400°F. Grease pie pan(s).
Pinch off walnut sized pieces.
In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side up in pie pan.
Repeat, placing approximately 16 dough balls in each pie plate.
Once assembled, combine oil and spices and brush over the dough.
Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.
When ready to bake: bake at 400°F for 16 min. Sprinkle with parmesan and turn the oven to boil for 2 min. Serve with warm pizza or marinara sauce.

Original idea and recipe came from http://chaosinthekitchen.com/2008/10/party-food-pizza-in-a-bite/

Bacon Dip

Dave loves bacon more than anyone I know. So when I tasted this dip I knew that I would have to make this for him. I served it with taco chips or pretzels. Dave hates tomatoes but you can't even taste them over the bacon. :D

Ingredients
8 ounces of sour cream
8 ounces of mayo
15 ounces of petite diced tomatoes, well drained.
One package of bacon bits

Directions
Mix everything until well blended. Place in fridge until ready to serve.

Pizza Night

I'm originally from northwest Indiana while Dave's from the east (Where they don't make good deep dish pizza :P ). We both love a good deep dish pizza. The one shown in the picture is topped with cheese, sausage, and pepperoni. Ashley and her 3 friends were coming to spend the night because they were driving from Florida (Lexington is a nice stop along the way). So I thought it would be great to make 2 deep dish pizzas. The recipe below is for one pizza though. I just doubled everything and it all came together.

Ingredients
For the dough:
1 1/2 cups + 2 tablespoons all-purpose flour
1/4 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon sugar
1 1/8 teaspoon instant yeast
1/2 cup + 2 tablespoons water, at room temperature
1 1/2 tablespoon unsalted butter, melted
1 teaspoon olive oil
2 tablespoons unsalted butter, softened

For the sauce:
1 tablespoon unsalted butter
1/2 medium onion
Pinch of dried oregano
1/4 teaspoon salt
1 clove garlic, pressed
1 (14.5 oz) can petite-diced tomatoes
Pinch of sugar
2 tablespoons chopped basil leaves
1 1/2 teaspoon olive oil
Ground black pepper, to taste
Salt, to taste

For assembling and topping:
2 tablespoons olive oil
8 ounces Mozzarella, shredded (about 2 cups)
4 ounces Pepperoni
1/2 pounds Sausage
1/4 ounce Parmesan cheese, grated (about 2 tablespoons)

Dough
My suggestion would be to make the dough a day ahead and leave in fridge or if your unemployed like me at lunch time.

Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes. Scrape the sides and bottom of the bowl as needed. Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3 to 4 minutes.

Coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 60 minutes.

Once dough is risen, turn it out onto a dry work surface and roll into an 8- x 6-inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9- x 2-inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return to the oiled bowl. Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes. (Mine did not double in size, but it rose to about size and a half.)

Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the onion, oregano and salt. Saute until the onion is golden brown, stirring often, about 3 to 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 10 minutes. Remove from heat and stir in the basil and oil. Season with salt and pepper to taste. In a medium frying pan, cook sausage by breaking it up into small pieces. Draining the fat after finished.

Assemble and top the pizza:
Preheat oven to 425˚F. Coat a 9-inch round cake pan with pam spray and sprinkle with yellow cornmeal Move the dough to a dry work surface and roll out into a 13-inch disk. Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides. If the dough resists stretching, wait 5 minutes before trying again.

Sprinkle most of the shredded Mozzarella over the surface of the dough, then layer the pepperoni, sausage, and then sauce over the cheese. Top with the rest of the Mozzarella and Parmesan and bake for 20 to 25 minutes, until crust is golden brown. Let rest for 10 minutes before slicing.


Everyone said the pizza turned out great. You can alter the toppings as you see fit. Next time I think we'll be adding spinach.

Original idea and recipe came from http://penniesonaplatter.com/2011/01/24/chicago-style-deep-dish-pizza/

Introduction

Hi I'm Andrea! I love cooking and baking for people. I've been posting pictures on Facebook for a long time of all the different foods I've cooked. Many times I've been asked for the recipes I've used and I have finally decided to put them here for reference for you and me. :D I love love love cooking with beer and will be trying to incorporate wine more often too.

Most of the cooking I do is at Dave's in Lexington Kentucky. I've lived here since September 2010 when a job took me here after graduation although I'm now unemployed for reasons unknown to me. Dave "the boyfriend" and his roommate Rob are my taste testers. They are PhD students at University of Kentucky and taste testers for the good, bad, and ugly. I already have a list of noms I want to share with everyone.

Bon Appétit ! :D