Pick your Poison Pizza

Thank you all so much for voting me onto the next round of Project Food Blog, we’ve made it half-way can you believe that?

Before you I present my post for challenge #5, you may be wondering what this challenge titled “Recipe Remix” is all about?

Well, for starters the “Recipe” selected for us was Pizza, and the “Remix” could pretty much be anything. Using molecular gastronomy, sharing your best kept secrets, or totally re-inventing it.

Our pizza criteria was the following: A solid base, a sauce, and at least one topping.

Seems simple enough, right? No, not really… I had the hardest time trying to decide what to make for you. I don’t really have any super secrets to create an amazing pizza. I haven’t had the opportunity to dive into molecular gastronomy just yet, but working my way towards it for sure. And, given the theme of my blog, you know it wasn’t going to be savory. So, dessert pizza it is…

Then, after much thought and deliberation I decided that one dessert pizza just wouldn’t be enough, so I made you two. :)

Who doesn’t love choices right? So, go ahead… pick your poison!



Nature's Pride Honey Wheat Ice Cream
A couple of weeks ago there was a particular Foodbuzz email that showed up in my inbox. It was an invitation to become a Nature’s Pride Bread Ambassador at this years Foodbuzz Festival.

Those chosen will get to showcase their unique Nature’s Pride Bread recipes at the Foodbuzz Taste Pavillion as well as have their accomodations and airfare to attend the festival covered by Nature’s Pride.

An offer I just couldn’t pass up…

Hungry for more Honey Wheat Ice Cream…?


Ok class, time for a little history… a little Baklava History that is click here for a quick overview.

Now that you have a little background on the subject I will share the reason why I decided to make these.

Last year, my niece Mary was brave enough to host Christmas at her house. We had a wonderful time to say the least, we don’t get to see each other as often as we’d like to [insert excuse: distance, work schedules, soccer, football, etc.]

Well aside from seeing everyone together, remenicing about the good ‘ole days… when we all lived only a few minutes away from each other, we would vacation together all the time, get together on weekends for no reason but to hang out, made that night even more special.

On top of that we were treated to a Lebanese-American Christmas Feast, Mary’s mother-in-Law is from Lebanon, and wow can she cook! Following is a little sampling of what I recall having…

Hummus and plenty of good pita bread (not the kind you find on the shelves of your major grocery store).
A couple of salads… I can’t remember exactly
Kibbeh Makli Mahshieh
Ruz Lahmeh Snubar (Or a very similar rice dish)
Roasted Turkey & Ham (I think… Sorry it was a year ago, and I wasn’t planning on blogging about it then.)

And the unforgettable Grand Finale:
Turkish Coffee & her famous Baklava (Mary and I snuck in a piece or two before dinner.)

I didn’t have courage enough to ask her for her recipe… so the following is my own interpretation.

Baklava Inspired Palmiers
1 cup chopped pistachios
1 cup chopped walnuts
1/2 cup water
1 cup granulated sugar
2 tablespoons honey
2 teaspoons orange blossom water
1/2 teaspoon rose blossom water
2 teaspoons lime juice

2 sheets puff pastry, defrosted
granulated sugar for dusting

In a small sauce pan, heat the water, sugar, honey, orange blossom water, rose blossom water and lime juice. Bring to a rolling boil allowing some of the water to evaporate, reduce heat to low and let it simmer for 10 minutes. Set aside and allow to cool.

In a bowl combine the chopped pistachios and walnuts, carefully pour the slightly cooled syrup over the walnuts, until you have somewhat of a paste consistancy. Reserve some of the syrup to brush over the pastry sheets.

On a clean surface generously dust granulated sugar and place the first sheet of puff pastry. Pour half of the nut paste mixture down the center of the puff pastry sheet and with an offset spatula distribute evenly as seen in the picture below, and generously brush the bare parts of the pastry sheet with some of the reserved syrup. Starting from the long side of the sheet being to roll towards the center, do the same with the opposite side so they meet in the center, brush with additional syrup to seal. Repeat process for the second sheet or reserve for other use.

Sprinkle rolls with additional sugar, wrap in plastic, and place in the freezer for a few hours allowing it to firm up.

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper

Cut each piece of frozen dough crosswise into 1/2 inch thick slices. Place each slice 2 inches apart on a baking sheet lined with parchment paper.

Bake for 10 minutes then switch and rotate baking sheets and bake for an additional 10 minutes, be sure to keep an eye on them after minute 15. Depending on how much syrup is used they might take a little longer to bake.

Remove from oven, and let cool completely on wire racks.

Milad Saeed wa Sanaa Mubarakah [ Merry Christmas & Happy New Year ]


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S'mores Tart

There’s a certain birthday coming up in a few days… 13 to be exact.

I began being reminded of this event as soon as the last birthday in the family occurred, which was back in August.

Since then, I have been reminded of said event at least once per day, every day, since about the 1st of September, and… I have a funny feeling the number of daily reminders will begin to increase as the day approaches.