Root Vegetable Pizza with Sweet Potato, Rutabaga, Onion, and Acorn Squash

Who doesn't love eating pizza? And who doesn't love eating pizza that's both delicious and healthy? I'm pretty sure we all love pizza (if you don't, please do forgive me for making assumptions ;)), and I have another pizza recipe for you here today that you're bound to love. The inspiration for this pizza came from the fact that I had sweet potatoes and a rutabaga in the house that I wanted to eat up. With veggies like these, I'd typically roast them and eat them as a side dish with dinner or put them on top of a salad. The other day, though, those two ideas seemed boring to me. As I was brainstorming what else I should do with them, it hit me. Make pizza, of course! Just about any vegetable works on pizza really...well, according to the Barbershop rules of the kitchen anyway. :)

I bought whole wheat pizza dough at Whole Foods so I'd have a healthier dough as the base for my delicious pizza pie. I roasted my sweet potato, rutabaga, and onion in an oven around 400 degrees or so. All the veggies were drizzled with olive oil and sprinkled with salt, pepper, and dried rosemary. I had actually roasted the acorn squash a few nights earlier so I only had to roast the other three. On top of my pizza dough, I spread a thin layer of canned tomato sauce and then the veggies. I then sprinkled some shredded mozzarella cheese and baked the pizza for about 10 - 12 minutes or so at 400 degrees (my oven cooks quickly; I think it might normally take a bit longer than that).

Oh, and in case you were wondering, before roasting the veggies, I chopped the rutabaga into 1/2-inch pieces (as pictured below) and the sweet potatoes into round slices that were maybe 1/4-inch thick. I don't peel my sweet potatoes before roasting them, but you're more than welcome to peel them if you don't care for the skin. You do have to peel a rutabaga before chopping or slicing though - just an FYI if you've never cooked with rutabaga! I hadn't ever cooked with one until we got one in our CSA last fall.

What here doesn't belong??

Whoops! Guess I snuck in a picture of the other pizza I made the same night. This one was more classic - peppers, mushrooms, and tomatoes. Also a winning veggie combo!

Deeelish! I was so in love with this pizza. I've been enjoying leftovers for lunch at work the past two days too. Leftover pizza's the best and it's even better when it's full of yummy root veggies!

Happy mid-week, friends. :)

Pecan, Cranberry, Cinnamon Chip Cookies

Hello blog friends and happy 2012 to you! I'm especially excited about this year since 2012 is the year I'll be getting married. :) Only 306 days to go! It'll be here before we know it...

Although our wedding is clearly on my mind, there's another very important thing on my mind at the moment. What might that be? Well, it's pecan, cranberry, cinnamon chip cookies, of course!! I made these cookies over this past weekend to share with friends on New Year's Eve, but I also made them because I wanted to submit a recipe to a Whole Foods recipe contest that was for "your best recipe for pecans." Once I taste tested one of these cookies and knew they were pretty darn yummy, my hope of submitting this recipe to the contest was confirmed. Check out my submission here. :) The entries are narrowed down to two final recipes on January 10th. Wish me luck!

Ingredients:

-6 oz. (1 and 1/2 sticks) unsalted butter, melted

-1 cup packed light brown sugar

-1/2 cup sugar

-2 large eggs

-2 tsp. vanilla extract

-1 cup all-purpose flour

-1 cup whole wheat flour

-1/2 tsp. salt

-1/2 tsp. baking soda

-1 tsp. ground cinnamon

-1 cup chopped pecans, toasted

-3/4 dried cranberries (e.g., Ocean Spray craisins)

-3/4 cup cinnamon flavored baking chips

Instructions:

Preheat oven to 350 degrees. Place the chopped pecans on a baking sheet; toast in the 350 degree oven for 5 minutes or until lightly browned. Remove and set aside to let cool. Melt the butter in the microwave and allow it to cool slightly. Using a whisk, combine the butter and both sugars together in a large bowl. Whisk in the eggs and vanilla. In a medium bowl, sift together the whole wheat flour, all-purpose flour, salt, baking soda, and cinnamon. Add this flour mixture to the butter and egg mixture and fold until just combined. Fold in the pecans, dried cranberries, and cinnamon chips until well-incorporated, but be careful not to overmix.

Line baking sheets with parchment paper. Drop cookie dough by the tablespoonful on baking sheet, placing at least 2 inches apart. Bake for 10 - 14 minutes. When the edges are just lightly golden brown, remove from oven. Allow the cookies to cool on the sheet for a couple minutes before removing to cooling rack. Once fully cooled, the cookies can be stored in an airtight container. Makes 30 cookies.

I was very pleased with the flavor and texture of these cookies. The combination of the three ingredients - pecans, dried cranberries, and cinnamon chips - may be a new favorite flavor combination of mine! I bet this would be a yummy combo for muffins too....

 This recipe is very versatile too. You could easily use all whole wheat flour or all-purpose flour instead of half of each like I did here. And if you're not a fan of any of the ingredients, substitute away! Different flavors of baking chips, other nuts, etc. could be interchanged without a problem.

Hope everyone's 2012 is off to a great start thus far!

This post is linked up to Taste and Tell Thursdays.

Stout Gingerbread Cake with Citrus Sauce

I've been meaning to write this post all week but just haven't had the chance to get around to it until now! Aren't things supposed to be less busy after Christmas?? :)

As you may be able to tell from the picture above with the Christmas plate, this Stout Gingerbread Cake with Citrus Sauce is the dessert I made for our family's Christmas dinner (which we enjoyed on Christmas Eve). It was definitely a winner! The recipe comes from Cooking Light, and I found it online at My Recipes. If you click on that link, it'll bring you to the original recipe. And in the reviews, you might just see a review by someone you know. ;) My family and I liked this recipe so much that I thought it deserved a rating from me online!

Although the recipe calls for a stout beer, such as Guinness, I used the beer pictured here, Hibernator by Long Trail, that I picked up right at the awesome Long Trail Brewery in Vermont on my drive home to New York for the holiday. This beer is a Scottish ale, which is a style that's on the darker, maltier side. I figured this would work just fine in place of a stout. Basically, what I needed was a beer that wasn't overly hoppy and/or bitter. A Scottish ale fit the bill perfectly! And coincidentally, if you're a craft beer enthusiast, I'd recommend trying Hibernator if you haven't yet. It's quite a delicious beer and gets great ratings on beeradvocate.com. It's so delicious, in fact, that I had no problem drinking the beer that was remaining (around 10:30 AM on Christmas Eve morning) after I had added one cup of beer to the recipe. My sis took a picture of me to show I had finished the beer. Can't let a good beer go to waste now, can we? :)

Okay, back to the recipe at hand. Do forgive me for getting off tangent there. But when you're marrying a homebrewer and craft beer lover, and are a craft beer lover yourself, it's really hard not to discuss good beer. :)

Ingredients for Gingerbread:

-2 cups all-purpose flour

-2 tsp. ground ginger

-1 and 1/2 tsp. ground cinnamon

-1 tsp. baking soda

-1/4 tsp. salt

-1/4 tsp. ground nutmeg

-1/4 tsp. ground cloves

-3/4 cup sugar

-1/2 cup butter, unsalted and softened

-1 large egg

-1/4 cup molasses

-1 Tbsp. grated fresh ginger (I did not add this; instead, I added another 1/4 tsp. of ground ginger)

-1 cup stout beer (or a dark, malty - non bitter or hoppy - beer)

Ingredients for Citrus Sauce:

-1/2 cup sugar

-1/2 cup water

-1 Tbsp. cornstarch

-1 Tbsp. butter

-1 Tbsp. grated lemon rind

-1/3 cup fresh lemon juice

-1/4 tsp. vanilla

Instructions:

Preheat oven to 350. Coat a 9-inch round cake pan with cooking spray and sprinkle with flour. Or, coat it with cooking spray, line the bottom of the pan with parchment paper, and coat paper with cooking spray. Combine flour and next 6 ingredients (through cloves) in a bowl, stirring with a whisk. Combine the sugar and butter in a large bowl, beating with a mixer at medium speed until light and fluffy. Add the egg, and beat until blended. Beat in the molasses and fresh ginger, if using. Add the flour mixture and beer alternately to the sugar mixture, beginning and ending with the flour mixture. Pour batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted into center comes out clean. Cool in pan for 10 minutes before removing from pan and cooling completely on wire rack.

To prepare the citrus sauce, combine the 1/2 cup sugar, 1/2 cup water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add 1 tablespoon of butter, stirring until smooth. Stir in rind, juice, and vanilla. Cool to room temperature and serve with gingerbread. 

As you can see, I didn't use a 9-inch round cake pan. Instead, I used my awesome Wilton mini snowflake pan. Isn't it so cute? It gets even cuter once you see the cakes themselves...

Love the four differently shaped snowflakes! The white spots you see on a few of the cakes is just flour from when I sprinkled the pan with flour before filling it with the cake batter.

I sprinkled the cakes with powdered sugar using my mom's sifter... It worked pretty well! I was going for the effect of snow...how'd I do?? I had intended to bring home a little shaker that I have with powdered sugar in it that makes sprinkling powdered sugar very easy but I forgot it. The sifter worked great though instead.

To serve the cakes, I cut them in both halves and thirds, to serve people both bigger and smaller pieces. I poured a generous spoonful of the citrus sauce over the cake, and then topped it off with a dollop of cool whip too. Delicious!

The flavors of the cake itself were wonderful, and the lemon sauce was an excellent compliment to the gingerbread. I highly recommend this combination. It was a perfect Christmas dessert, but I also think it would be awesome at Thanksgiving or throughout the colder weather months. :)

Friday Favorites for the Holidays (4th Edition)

Hello hello, and welcome to my last Friday Favorites before Christmas! And yes, I realize it's Wednesday, not Friday... I wrote this post last night and since it was all ready to go, I thought I'd share it sooner than later in case you want to use any of the ideas I have for you here.

Since Christmas is only a few days away at this point, I was debating what to include in this edition since hopefully you've got most of your homemade treats made and all your gifts purchased and wrapped... What could be left? Hmmm.

Maybe you need a few ideas for simple, tasty appetizers? How about an easy item to include in your Christmas morning breakfast or brunch? I've gathered a few such ideas for you and have shared them below. Oh, and at the very end of this post I have shared a few holiday cocktails that look miiiighty tasty so be sure to read all the way to the bottom. ;)

Appetizer Ideas!

Beer Cheese Dip from TidyMom

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I actually shared this recipe a while back in an older edition of my Friday Favorites. I still haven't made it but I still want to! It only requires four simple ingredients: cream cheese, beer, shredded cheddar cheese, and ranch dressing mix. It's not really on the healthy side but it sure does look delicious!!

Mini Apps on a Stick from Pillsbury

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These are adorable! Pillsbury has tons of great ideas for different flavor combinations to make with these "apps on a stick" - smoked salmon with dill, caprese, turkey club, and dried fig and mascarpone to name a few. And each one contains only four ingredients!

Crescent Wrapped Brie

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This is definitely one of my all-time favorite appetizer recipes. Love this!

Roasted Asparagus Wrapped in Prosciutto

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Another favorite appetizer of mine! Simple and soooo yummy.

Breakfast/Brunch Ideas!

Well, for a little shameless self promotion, I suggest you check out my very own Barbershop Recipe Index and scroll to the breads/muffins/scones section. You may find a few tasty ideas there. ;) Another non-bread idea would be my overnight egg casserole. Judging by the name, you can probably tell that this recipe is able to be made ahead the night before. Anything that means less fuss and time on Christmas morning is always a plus!

I came upon this fabulous looking recipe for banana and candied walnut muffins from Kitchen Confidante on Pinterest this week. YUM!

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Or maybe a baked oatmeal? This recipe from Our Best Bites looks awesome!

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It calls for very simple ingredients that you'll likely already have on hand. Minimizing last minute trips to the grocery store means a lot this time of year!

Now, if you're looking for a more decadent brunch recipe, maybe you could try this baked french toast casserole with maple syrup from Paula Deen. This gets an average of 5 stars after close to 2000 ratings online - crazy! Something tells me this recipe is tasty. ;)

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And lastly...

Holiday Beverage Ideas!

I recently re-discovered that I actually like eggnog, so I was looking up eggnog "adult" beverage recipes. I came across this yummy looking eggnog martini and really want to try it! I actually have the liqueurs on hand that it calls for (vanilla vodka and amaretto) so I am pretty sure I have no excuse not to make this!

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Or how about this spiked apple pie? It's apple juice or apple cider with rum and cinnamon. Sounds deelicious to me! And it's served warm too. Perfect for the winter!

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If you're a fan of the bubbly, this cocktail looks delightful! It's simply cranberries and champagne.

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And finally, it wouldn't be the holiday season in my book without a peppermint-flavored cocktail. This peppermint patty cocktail looks perfect! It's milk, hot chocolate mix, peppermint schnapps, and whipped cream. Helloooo YUM!

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And on a completely different note, my recipe for pretzel M & M cake mix cookies was featured on Boston.com's virtual cookie swap this week! Check out cookie #14 there and you may recognize the recipe. ;)

If you're celebrating Christmas, good luck with your final preparations these last few days! And if you're celebrating Hanukkah, Happy Hanukkah!

Spaghetti Squash with Sauteed Vegetables and Kielbasa

I eat a lot of veggies. I loooove them. When Mike and I cook together, we tend to cook a lot of veggies, and I feel really lucky to be marrying someone who enjoys healthy, nutrient-rich foods like veggies! Sometimes we get in a rut though with our veggies... We most often roast veggies, and we also eat many of the same types of veggies over and over. Now, don't get me wrong; I'm not complaining! We still incorporate a large variety of veggies in our diet (and we especially did this with our awesome CSA this summer/fall!), but every now and then I realize our meals have become a bit redundant, and that's when it's time for a change. This time, spaghetti squash was that change! I've read other bloggers' recipes using spaghetti squash, but can you believe that I've never actually cooked it myself? Uh oh! So when I saw spaghetti squash on sale at Whole Foods last week, I figured it was about time that I gave it a shot. :)

The method I used to cook the squash was from Emeril on the Food Network. It's so simple (I didn't follow his entire recipe though - just the part for cooking the squash)! All I did was cut the squash in half lengthwise and put both halves, cut side down, in a baking dish with some water (about 1/2 inch of water in the bottom of the pan). Then I covered it in aluminum foil and roasted it at 400 degrees (although Emeril says 375) for about 45 minutes. When there was about 15 minutes left in the roasting, I flipped each half over so that the cut side was up, returned it to the oven covered with foil, and continued to roast it for the last 15 minutes. After the full 45 minutes, when I took the squash out of the oven and tested for doneness, it was perfectly tender and ready to go!

Here's the squash, straight out of the oven.

Make sure to discard the seeds!

To remove the squash from the peel, simply take a fork and pull the strands of squash (you know, the "spaghetti") away from the skin. It pulls away so easily! It was really fun to remove the squash. It was like popping bubble wrap or something. There was something really satisfying about it for some reason.

I peeled both halves all the way down to the squash's skin. I got every last strand of spaghetti, let me tell you!! I should have taken a picture of the empty skins. :)

To keep the meal super simple, we decided to just saute some other veggies and kielbasa (with olive oil and spices - herbs de provence, s & p) and put everything over top of the spaghetti squash.

Then we mixed it all together...

Added some cheese...

And voila, we have an easy, healthy dinner!!

 I like how you can see the strands of "spaghetti" here. :)

I loved my first experience of cooking spaghetti squash! If you're a spaghetti squash novice like I was until last week, I'd highly recommend it. If you're a fan of squash in general, you'll love it. It's so easy to cook and it tastes delicious too!! And if you're a pasta person but you're trying to cut back on carbs, this squash is the perfect substitute for actually spaghetti or any other pasta really!

I found a few other spaghetti squash recipes that look really healthy and tasty and have posted them below for you. YUM!!

Herbed Spaghetti Squash from Emeril

Spaghetti Squash and Pork Stir-Fry from Eating Well

Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta from Eats Well with Others

Spaghetti Squash Lasagna from Skinnytaste

Roasted Shrimp with Spaghetti Squash from Martha Stewart

I'll be back in a couple more days with my last Holiday Edition of Friday Favorites before Christmas! Be on the lookout early though; it may be appearing on Thursday. ;)

Hope you're all having a great week!