I basically had this brilliant idea to make two nutella cookies [because one isn’t enough] and stuff nutella cream cheese between the two. A WHOLE LOTTA NUTELLA GOODNESS. I am telling you, they are simply delightful. True heaven in a cookie. These were such a hit at my party that they disappeared within an hour [clearly some came back for seconds]!
The great thing is, these are so incredibly simple to make! They are obviously not the most healthy of cookies, but every once and a while a girl can eat something delicious!
Yes, it’s true. I threw a French themed BBQ and just had to make it look perfectly frenchie. From the blue + red floral table cloth, to the mason jars, to the little candles.. and that’s not even including the food! Croissants, macaroons, fromage, mini sandwiches + more!
One of my favorite little recipes was my mini grilled cheese baguette sandwiches. Oh-la OUI were these ever a hit [and SO easy].
Bonjour lovelies! I have a delicious new recipe for you today. I have always wanted to make a gluten free pizza, + cauliflower crust seemed like the perfect way to make this happen. Then I thought, what would be some yummy toppings? Why not something unconventional, maybe even sweet? And so… the strawberry, balsamic cauliflower crust pizza was born!
This recipe is not only simple, but also extremely satisfying.
1 head cauliflower
2.5 tbs Almond Meal
2.5 tbs olive oil
3 tbs water
1/8 tbs sea salt
1/4 tbs oregano
1/4 tbs basil
Pinch garlic powder
5 ounces goat cheese
1 cup strawberries, sliced
4-5 basil leaves
1 tbs balsamic vinegar
1/2 tbs honey
First, heat the over to 400 degrees.
Chop cauliflower into very small pieces + mix in a food processor until finely ground. You will need approximately 2 cups of finely chopped cauliflower, or 3 cups if you want an even larger crust.
Next, mix the eggs, olive oil, almond meal, sea salt + seasonings in a bowl and set aside.
Meanwhile, bring 3 tablespoons of water to a boil. Once the water is boiling, add the chopped cauliflower. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes with the burner off.
Once the cauliflower has sat for 10 minutes, drain it in a mesh drainer. Then place all the cauliflower in a dry dish towel. Wrap the cauliflower bunch in the towel and squeeze all the excess remaining water from the cooked cauliflower [I know this sounds strange, but I promise it is necessary!]
Add the dry cauliflower to the mixture you previously set aside. Mix altogether.
Finally, your crust is ready! Lay the crust out on a pan. I recommend first placing wax paper down so the crust does not stick. Spread out the mixture to about 1/3 inch thick. Place the crust in the oven at 400 degrees for 40 minutes.
After the crust has baked for 40 minutes, remove it from the oven. Add the goat cheese and the strawberries. Raise the temperature of the oven to 450 degrees. Place the crust back in the oven and bake for an additional 7 minutes.
Remove the pizza from the oven. Sprinkle the basil leaves over top of the pizza.
Mix the balsamic and honey together in a small bowl. Using a spoon, drizzle the balsamic reduction over the top of the pizza.
VOILÀ! Your cauliflower, gluten free deliciousness is ready to be served. Drizzle extra balsamic over each slice as needed.
Take it from me, baked eggs is the most satisfying morning breakfast dish, fit for a group! I fell in love with this recipe after my dear friend Emily made it for a few of us ladies at her beautiful new apartment in the UES. After tasting the morning divine-ness, she told me it was the simplest recipe to whip up! I tried it myself just this last weekend for some friends and it was a hit. It takes about 30 minutes total and is enough for about 4-5 people!
1 tbs EVOO
1 clove garlic
1 14.5 ounce can diced tomatoes
2 handfuls of fresh spinach
8 brown eggs [separated yolk from egg white]
First, place the oil in a skillet and bring the stove to medium heat. Add the minced garlic and heat for about 1 minute. Next add the tomatoes and a dash of salt and pepper. After 3 minutes of cooking the tomatoes, add the spinach. Cook the spinach in the pan with the rest of the ingredients for another minute.
Transfer this mixture to a round baking dish [about 2 quarts].
Next it is time to separate the eggs. I taught myself how to do this! First get two bowls + place them side by side. Next, crack the eggs, cradle the yolk and let the whites fall into a bowl below. Place the yolk into it’s own bowl.
Once you have separated the eggs, pour the egg whites across the spinach and tomato mixture. Lastly, place the whole yolks over the top.
Place the dish in the oven for about 20-22 minutes. ..and VOILÀ! Delicious breakfast is served.