pizza pera

^^ While in Utah we ate a place called Pizzeria Limone and we fell in love. I watched and asked questions as they made my pizza and quickly came home to start experimenting. I don't have quantifiable measurements because I just kind of wing it, but here's the general idea (below): ^^

Pizza Pera

Dough (I use a thin crust recipe)

Olive oil

Aged mozzarella, cut into 1/4" cubes

Fresh mozzarella, big slice torn into chunks

3 cheese Italian blend

3 slices prosciutto

1/4 red onion, sliced very thin

1/4 pear, sliced very thin

1/4 cup sugar, divided

Fresh basil

Preheat oven to 500F with the rack 5 inches from the top.

Mix onions with a TB of sugar in a bowl, set aside.

Roll the dough out really thin--like almost see-through. I use cornmeal on a baking sheet because I don't have a pizza stone.

Spread a couple tablespoons of olive oil to cover the dough. Add aged mozzarella, fresh mozzarella, and fill in any holes with the Italian cheese blend. Add prosciutto and onions.

Dip both sides of the pear slices in sugar, coating really well (this helps it caramelize in the oven).

Bake for 10 minutes.

Add basil.

Giveaway: ReSqueeze (4-pack)

Thank you to all who entered this give away; congratulations Amber F. on winning!!!

See this awesome ad to the right over here? >>>>>>>
One of my good friends created a magic product for moms called the ReSqueeze, and I think you all should get the chance to win one.

My girls are LOVING their new ReSqueeze pouches and I am too, especially after that crazy thing about worms found in pre-packaged pouches went around the internet. No, gracias. Anyway, they're super easy to fill up with applesauce (if you're lazy like me), or you can be more ambitious and fill them with your own puree. And the best part? You can throw them in the dishwasher and use them again! Thank you, ReSqueeze, for stopping many-a-meltdown in the store. You sure do make what motherhood is REALLY like a little bit easier.

a Rafflecopter giveaway

strawberry pickin'

^^ There's nothing like picking your own produce from the earth! We went to Swanton Berry Farm last weekend and the strawberry fields and little country store could not have been dreamier. Yeah, $3/lb might not be a steal, but they are organic and the experience is totally worth it. Munchkin did fantastic at picking, and Pipsqueak was really good at sticking her fingers into every single berry she passed. The country store sold the most delicious strawberry shortcake, cheesecake, and other goodies, and we had to try one of everything. And it was all done on the honor system--how very cool! ^^

strawberry lemonade cake

This is my go-to cake recipe and it has never failed me. It's fluffy and dense at the same time; tangy from the buttermilk and lemon juice; and the strawberries...mmm! I made this cake for my good friend, Amber's, baby gender reveal party. It's a boy! Too bad I didn't get a photo of the blue frosting inside.

Strawberry Lemonade Cake
from Heather Christo's Generous Table
Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes-includes chill time

Tart lemon cake sandwiched between layers of sweet strawberry buttercream frosting and freshly sliced strawberries. This is the perfect summer cake!

Ingredients:
1 cup butter, at room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh lemon zest
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1/3 cup cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries, hulled and sliced

For the Strawberry Buttercream Frosting:

1 cup butter, softened
5 cups powdered sugar
2 tablespoons whole milk
2-4 large strawberries, chopped

Directions:
1. Preheat the oven to 350 degrees F and spray two 9-inch round baking pans with baking spray.

2. In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.

3. In a separate bowl, mix together dry ingredients and set aside.

4. With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add one third of the dry ingredients and 1/2 cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.

5. Divide the batter evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool before removing from the pans.

6. While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries* and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.

7. Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve at room temperature.

*This time I didn't add the strawberries to the frosting, but rather, used them to decorate the cake.

pipsqueak's first birthday

 ^^ Our little Pipsqueak turned one last weekend! We celebrated with an impromptu party because I was feeling the pangs of parental guilt that I threw Munchkin a first birthday party and was thinking about not having one for Pipsqueak, too. There's nothing like guilt that can get a job done! But I'm so glad we did because look how happy it made her. ^^

^^ Her friends had more fun opening the presents than Pipsqueak! We are so blessed to have so many great friends here in San Francisco. ^^

^^ We also celebrated at Birite Creamery, which I've been hearing yummy things about. It lived up to the hype and had some pretty sweet flavors served by an array of hipster college students. I'm pretty sure you have to have big glasses, part of your head shaved, and tattoos to work there. I will never be that cool, but I will gladly eat ice cream served by said hipsters. ^^

pumpkin curry soup

My grandma gave me this recipe and I make it every fall at least three or four times. It's so good it will even convert the non-pumpkin eaters!

Pumpkin Curry Soup
serves 6

4 tablespoons butter

1 onion, chopped
2 cloves garlic, pressed

2 cups canned pumpkin
4 cups water
6 chicken bouillon cubes

3 chicken breasts, seasoned, cooked, & cubed

1 bay leaf

1/2 teaspoon curry
Pinch nutmeg
1/2 teaspoon pepper

1 teaspoon salt

2 cups half & half

2-3 cups cooked rice



Melt butter in sauté pan. Sauté onion and garlic in melted butter. Add everything but half-and-half and cooked rice. Reduce heat and simmer for 30 minutes. Add half and half and rice and simmer for 5 minutes.

20 best fall recipes

Who doesn't love fall food? Crazy people, that's who. Here are my top fall recipes; I've either already made them or they are on my to-do list. Enjoy!

Snickerdoodles with Pumpkin Cream Cheese

Chocolate and Granola Apples

Gnocchi Mac n' Cheese

Apple French Onion Soup

Apple Cider Floats

Caramel Apple Bread

Glazed Pumpkin Donunts

Butternut Squash Risotto

Butternut Chorizo Pizza

Caramel Apple Cider

Cinnamon Roll Pumpkin Vanilla Sheet Cake

Butterbeer

Apple Pie

Brown Sugar Pumpkin Cheesecake

Pumpkin Spice Hot Chocolate

Pumpkin Cinnamon Rolls

Pumpkin Pie Cupcakes

Starbucks Pumpkin Scones

Maple Glazed Pumpkin Scones

Sweet Potato Soup

Baked Apple Puff

six years of us, and food

Happy six years of marriage! I stole these words from my sister: six years, two babes, a career change, and move across the country...what an adventure! We celebrated with brunch at Mama's. I heard they had Monte Cristos and I'm always looking for those on menus because they're only the best sandwiches in the world. Then we spent the afternoon eating gourmet cheese and fruit. Johnny's present also consisted of food and treats, so basically, our whole day was celebrated with food, which is really the only right way to do it!