A Belated 4th of July Recipe

6 07 2015

Most good food bloggers will recognize that a holiday is coming up and will plan an appropriately themed dish or dessert to post just before the actual holiday so that readers can actually make the recipe on said holiday. Unfortunately, I’m not that good. However, I do have a recipe that I tried on the 4th of July that I thought was quite successful: Patriotic Pizza!

Better late than never, right?

patriotic pizza done

This is somewhat a blend between a dessert pizza and a “real pizza.” I described it to someone as a “sweet, savory pizza” if that makes any sense?

Anyhow, it’s quite easy to make- you can whip it up in a jiffy if you have some pre-made dough around!

So, I may be late to the party on this one, but here’s to hoping that you’ll bookmark it for next year!

patriotic pizza pre cook


Pre-made pizza dough (preferably not the kind that comes in a tube, but if you have to, that will do)

~ 1 cup blackberries

~1.5 cups strawberries, hulled and halved (or quartered, depending on how big they are)

1/2 cup sugar, divided

2 TBS chia seeds (optional)

2 TBS fresh basil, chopped, divided

1 log of fresh mozzarella cheese (you won’t need it all)

How to:

In a pot, put the blackberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust the heat as necessary.

In a second pot, put the strawberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust as necessary.

While the berries are cooking, roll out your dough. You can make it a rectangle or a circle, your choice. Place it on your pizza stone and allow to rise.

When the berries have boiled down into a liquid and are starting to thicken back up, stir in the chia seeds (1 TBS in each pot) and remove from heat. Add 1 TBS of basil to each pot.

Now, decorate your pizza!

Use the blackberry “jam” to make the blue part of the flag and the strawberry part to cover the rest. Cut the mozzarella cheese into stripes and “stars” and add them to the pizza. Bake at 375 for 25 minutes, or until the dough is cooked through and the cheese is melty.



Pancake Friday – Matcha Green Tea Pancakes with Warm Berry Topping

14 03 2014

In honor of the upcoming St. Patty’s day, I decided that a green pancake was necessary for Pancake Friday this week!


I just so happened to receive a bag of Kiss Me Organics Matcha Green Tea Powder (<- affiliate link) the other day, and I figured there was no better way to use it than in my next batch of pancakes!


I’ve never cooked with matcha powder before and I’m pretty sure the only time I’ve ever really had matcha was in the Starbucks Green Tea latte, but it’s something I’m always intrigued by. It’s chock full of antioxidants and it’s a better source of long-lasting energy than coffee. Why not give it a try again?


(yay for my new griddle!)

Matcha has a really earthy flavor and I wasn’t quite sure what I would pair with it until I remembered that when Starbucks first came out with their green tea lattes/frappuccinos, they topped them with a berry syrup. So, that’s what I would do too!


I also added some shredded coconut, because, well, why not?

IMG_1011The pancakes were light, fluffy, and pretty darn tasty! I think the berries on top really made it! As for whether or not I’m really feeling those health benefits, the jury is still out but I will be using this powder again!

Grab yourself some matcha green tea powder and get to cooking friends!

Dry Ingredients:

1 cup all purpose flour
1/2 cup cake flour
1 TBS sugar
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/3 cup shredded sweetened coconut
2 TBS matcha green tea powder

Wet Ingredients:

1 egg
1 cup buttermilk + extra if your batter is too thick (I used 1 cup milk + 1 TBS vinegar, sit for a few minutes and voila!)
1 tsp vanilla
2 TBS honey
1 TBS coconut oil

For the Syrup:

In a saucepan over low heat, add frozen or fresh berries (I used a pint of blackberries and about 4-5 strawberries) and about 1/4 cup sugar. Cover and allow to reduce to a sauce, stirring occasionally.

green tea pancakes

Pancake Friday – Lemon Yogurt Pancakes with Fresh Blueberries and Cream Cheese Frosting

28 02 2014

Blueberry + Lemon is one of my favorite flavor combinations, so it was only a matter of time before I used it in pancakes 😉

lemon blueberry pancakes 2

I don’t have a lot of time to yap about how amazing these were, so you’ll just have to take my word that they were AH-MAZING.

Lemon Blueberry pancakes

So, go get yourself a pint of blueberries, a lemon, and get to work!

IMG_0950Dry Ingredients:
1 cup all purpose flour
1/2 cup cake flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1 5.3 oz cup of Chobani Lemon Greek yogurt
1 cup milk (plus more if needed)
Juice and zest of 1 lemon
1/4 tsp vanilla

Fold in about 1/2 cup fresh blueberries

For the toppings:

Blueberry sauce: 1 cup blueberries, 1/4 cup sugar, lemon zest (optional)- heat in a sauce pan over medium-low heat until the berries have burst and you’ve got syrup

Lemon Cream cheese frosting: ~1/3 cup whipped cream cheese (I honestly just used what I had left!), 2 TBS powdered sugar, 1/4 tsp vanilla, juice from 1/2 a lemon, zest from the lemon. Whip all together- add more liquid (lemon juice, or milk to make it less citrusy) to make it runnier, less to make it more!