For 'How-To' Photos, there's a link at the bottom of this post!
Cheesy Roasted Red Pepper and Pepperoni Calzone is loaded with several types of Italian cheeses, roasted red peppers and pepperoni. And better yet, its prepared with pizza dough found in the refrigerator section of your market and jarred roasted red peppers, which makes this calzone ‘Quick, Easy and Good’!
There is a bit of chopping, and about two seconds spent mixing the two eggs with a few spices and the Italian five-cheese mix, then it’s simply a matter of layering the ingredients on one half of the pizza dough, folding up the calzone and baking it.
INGREDIENTS
-
2 large eggs
-
2 Tbs. roughly chopped Italian parsley
-
1 cup Italian five-cheese mix – OR – 1 cup mozzarella
-
1/8 tsp. Italian seasonings
-
1/8 tsp. salt
-
1 refrigerated pizza dough - ALREADY ROLLED AND FORMED I used ‘Wewalka Classic Crust’. The dough is rolled in a layer of parchment, so you don’t have to worry about cutting a piece of parchment paper.
If you can’t find ‘Wewalka’, use a tubed refrigerated pizza dough. Of course, you could make your own pizza dough but the cooking times may be slightly different. (You will need a 9″ x 12″ rectangle.)
-
4 ounces thinly sliced pepperoni, sliced into strips
-
1 1/2 cups jarred fire-roasted red peppers- sliced and drained
-
9 slices provolone cheese
METHOD Oven at 400F Bake for a total of 30 minutes
I placed the pizza dough on the baking sheet when I first began preparing the topping ingredients, but found the dough had dried out a bit on the edges. I suggest placing the pizza dough on the parchment-lined baking sheet a few minutes before you’re ready to put on the toppings.
If the dough does become dry on the edges, it won’t hold together. Just moisten one of the edges with a bit of water using your fingers and it’ll hold just fine!
As I mentioned above, I used the new pizza dough which comes rolled in parchment paper. If you buy another type of prepared dough, be sure to line your baking sheet with a piece of parchment paper. You’ll be glad you did because the parchment paper will contain any drips and keep the calzone from sticking.
OK, enough of that. Let’s get going! In a small bowl, briefly beat two eggs. Mix in 1/8 tsp. Italian seasonings and 1/8 tsp. salt. Set aside half the egg mixture. To the other half, add 1 cup shredded Italian five-cheese mix (or 1 cup shredded mozzarella). You’ll be using half the egg mixture as the first layer of the calzone. The second half is brushed on top of the uncooked calzone.
Chop 4 oz. thinly sliced pepperoni into strips. Chop the roasted red pepper into strips. You should have 1 1/2 cups. Drain in a colander and place strips on a few sheets of paper towels.
On one side of the pizza dough spread the egg and shredded cheese mixture, being sure to to leave a 1″ border around the edges free of filling. Next place pepperoni strips, followed by the drained, roasted red pepper strips. And finally add the 9 pieces of provolone.
Fold over the other half of the pizza dough, making sure the edges meet. Using your fingers, press dough down so both sides stick together – fold edges under. Using a sharp knife, cut a few vent slits on the top of the calzone.
Bake calzone for only 15 minutes. Remove from oven and brush with reserved egg mixture. You don’t have to use every single drop of the remaining egg mixture.
Return calzone to oven and bake until crust is golden – about another 15 minutes. By this time the filling should be bubbling. A bit of oil from the pepperoni may bubble out but the parchment paper will catch it.
Allow calzone to rest 5 – 8 minutes, which helps the melted cheeses to set up a bit. Cut into 12 pieces and – Enjoy!!
If you chose, you can serve your creation with some marinara dipping sauce.
Step-by-Step Photos for ‘Cheesy Roasted Red Pepper and Pepperoni Calzone’ http://ift.tt/1OGjgNo
Share this recipe with friends! PrintEmailFacebook14TwitterPinterest1Press ThisRedditTumblrLinkedInPocketGoogle
Wishing You the Merriest of Holidays!! DECEMBER 21, 2015 21 COMMENTSEDIT Christmas 2015 001 I had planned to post various recipes for sugar cookies – and was going to call the series ‘The Sugar Cookie Experiment’, but as sometimes happens, life & The Holidays just got in the way.
I didn’t return from my trip to Italy until late November and, before we could even begin thinking about Christmas, my son and I had to clean out the barn and put away all my outdoor furniture …. a big and ‘not fun’ project.
Then began the lugging to and fro of lots and lots of Christmas stuff from the 2nd floor of the barn, such as lots of extra chairs and leaves for two tables, wrapping paper, bows and ribbons, plates and platters, tree decorations and lights etc. etc. (Hay had been kept, many years ago, on the 2nd floor of the barn. It’s so cute up there with all the gables and the quaint ‘tack room’ from the days when the barn housed horses that I’d love to fix it up sometime with a pool table etc.)
For the first time in years I have a real, live Christmas Tree. I am so in love with it! This year I had an ‘assistant’ in the form of one of my sons, who helped me pick out a lovely tree and set it up. The decorating he left to me, which was fine ’cause I love decorating for Christmas.
The lamp my friend Frank made me, based on A Christmas Story, still ‘blazes forth in all it’s glory’!
Christmas 2015 002
As you may remember, our moth-eaten but much beloved angel is placed at the top of the tree by one of my grandchildren.
Our Traditional Christmas Angel - My Yellow Farmhouse.com
Every year our family celebrates what we call Our Roy Christmas in the middle of December. This year it was Saturday, December 12th and entailed lots of gift buying, gift wrapping, decorating and cooking which had to be done almost two weeks before the 25th! Somehow – we manage to pull it off each year – and it’s always so much fun.
Christmas 2015 - 4 001
My yellow farmhouse looked so festive and just so downright happy that I decided to host another party this past weekend. As I often do, I prepare several heavy appetizers and ask others to also bring something to share. We always end up with copious amounts of delicious things to eat!
++ A few photos from my December 19th party! ++
The cage with my parakeets, Linda (who’s a boy..) and Skye can be seen in the background. They loved all the noise!
christmas party -1 2015
Christmas pary 2015
Christmas party 2015 2a
I promise to post a few of the recipes from this year’s parties before New Year’s Eve!!
Christmas 2015 - copy
Share this recipe with friends! PrintEmailFacebook9TwitterPinterest2Press ThisRedditTumblrLinkedInPocketGoogle
Happy Thanksgiving from ‘My Yellow Farmhouse’! NOVEMBER 26, 2015 6 COMMENTSEDIT Roasted Turkey Bre Wishing all my American friends a happy Thanksgiving. (My Canadian friends celebrated their Thanksgiving a month ago, which I think is a really good idea – its FREEZING here in Massachusetts today.)
While running errands yesterday afternoon I saw car after car lined up at various gas stations, preparing to head out to grandma’s or wherever they were going. I’m staying here in Massachusetts today. I usually drive – or take the train – down to the Philadelphia area where I spend a truly joyous Thanksgiving with my son and his family.
My son’s in-laws always host Thanksgiving and there’s such a crowd that T. always cooks two turkeys. (Love you T.!!!)
This browned and beautiful turkey was quickly turned into nothing but a carcass. – from which I made my Saturday-After-Thanksgiving Turkey Noodle Soup.
THE TURKEY - 'My Yellow Farmhouse.com"
Saturday-After-Thanksgiving Turkey Noodle Soup - My Yellow Farmhouse.com
'Saturday After Thanksgiving' Turkey Soup - My Yellow Farmhouse.com
For the last few years my son has been in charge of preparing the sweet potatoes following my daughter-in-law’s grandmother’s tried and true recipe. And I, for the last several years, have been in charge of the gravy and the green beans. Oh, and the homemade cranberry sauce. (I wonder what they’ll do without me this year?!) P.S. My son informed me that my ‘turkey gravy expertise’ WAS greatly missed !!
I returned home Monday night from a nine-day trip to Italy – it was fabulous! When we lived in Malta we often went to Italy for either business or pleasure – but Italy’s a place you can visit over and over again and never, ever tire of the food, the sights and the Italian people with their generous hearts and ready smiles.
Today I’m heading over to one of my sister-in-law’s homes to celebrate Turkey Day. I wanted to make sweet potatoes following my daughter-in-law’s grandmother’s recipe, but I didn’t have any dark Karo syrup. So I ‘doctored’ the recipe with what I did have – namely regular Karo syrup, 1/2 cup apple sauce, brown sugar, butter, cinnamon and nutmeg. Plus three cut up apples. I love how it turned out and I’ll be posting the recipe after Turkey Day!!
This magnificent photo of Venice was taken by a wonderful young woman named Cecilia whom we met on our tour.
Venice - by Cecilia Ramirez
Me… in front of the French Embassy in Rome, following the disaster in Paris. Our hearts were breaking…
French Embassy in Rome
++ Clipart courtesy of http://ift.tt/1ZclhCu
Share this recipe with friends! PrintEmailFacebook3TwitterPinterestPress ThisRedditTumblrLinkedInPocketGoogle
‘Quick ‘n Easy’ – Rustic One Crust Apple Pie with Maple Whipped Cream NOVEMBER 14, 2015 2 COMMENTSEDIT Rustic One-Crust Apple Pie - myyellowfarmhouse 'A Little Help from My Friends'-Rustic One Crust Apple Pie - myyellowfarmhouse
Quick and easy to prepare, ‘Rustic One Crust Apple Pie with Maple Whipped Cream’ features thin apple slices bathed in sugar, cinnamon and nutmeg, enveloped in a lovely, crunchy crust. Extra yummy with a big dollop of Maple Whipped Cream!
My first attempt, a few weeks ago, preparing this Rustic One Crust Pie yielded great results … BUT … I added too much sugar and butter, which overflowed the crust. The pie tasted wonderful, just ask my son! But the crust stuck to the parchment paper and I had a hard time getting the pie onto the serving plate. I wouldn’t want that to happen to you, so adjustments were made and ‘All is Well’. This time the pie slid right off the baking sheet!
I few of my friends saw photos of the ‘mistake’ pie on Facebook, and asked me to ‘bring some over’ or told me they were coming to my house for a piece. They weren’t fast enough. My son had eaten the last two pieces. My friend, Sue, hearing I was preparing another rustic apple pie today, told me I could NOT allow my son to eat the rest of the pie until she first got a piece. So I made her a promise. I won’t let my son have the last piece – I’ll eat it !! (Only kidding…. that would be really mean.)
INGREDIENTS Oven at 450 (F) Bake pie for 25 minutes…. until apples are tender
++ If you chose to add chopped nuts, wait until the pie has baked 15 minutes. Sprinkle on the nuts and bake the pie a further 10 minutes.
1 refrigerated pie crust ++ Take crust out of refrigerator about 15 minutes before. 4 cups thinly sliced peeled apples 4 tsp. cornstarch 2 tsp. cinnamon 1/3 cup granulated sugar 2 Tbs. brown sugar ++ Not ‘packed’ – just leveled off 1/8 tsp. nutmeg 1 Tbs. melted butter some water in a glass – to wet the crust folded over the apples, before sprinkling on the sugar 1 tsp. granulated sugar – to be sprinkled on crust before baking 2 Tbs. chopped pecans or walnuts ++ I didn’t put any in the pie, but I think chopped nuts would be nice sprinkled on top of the Maple Whipped Cream! 2 cups whipping (heavy) cream 2 Tbs.REAL maple syrup METHOD
Remove purchased refrigerated pie crust from refrigerator about 15 minutes before. ++ This helps the crust unroll easily. Peel and thinly slice 4 cups of apples – about 4 large.
In small bowl mix 4 tsp. cornstarch, 2 tsp. cinnamon, 1/3 cup granulated sugar, 2 Tbs. brown sugar and 1/8 tsp. nutmeg. In another small bowl melt (in microwave) 1 Tbs. butter. Pour sugar mixture into bowl containing melted butter – mix well with a fork & mix with 4 cups thinly sliced apples.
Place unrolled crust on an ungreased baking sheet – you don’t have to use parchment paper, but I prefer to. Spoon apples onto the center of the crust. Arrange apples so they’re 2″ from the edge of crust.
Bake at 450 (F) for 25 minutes – until apple slices are tender. Let pie rest a few minutes. Loosen with a spatula just to be sure the crust doesn’t stick. ++ It shouldn’t – now that I’ve adjusted the recipe. ; o )
++ If you wish to add 2 Tbs chopped pecans or walnuts to your rustic pie, do so after the pie has baked 15 minutes – then bake pie 10 minutes more.
Whip 2 cups whipping (heavy) cream until thick. Add 2 Tbs. REAL maple syrup. Beat just until maple syrup is combined with cream. Place a big dollop on each piece of Rustic One Crust Apple Pie, top with chopped pecans or walnuts and ENJOY!!!!
This little scarecrow made his first appearance November 2012. Click here for ‘Cecile’s Apple Pie Recipe’!
My Yellow Farmhouse - Apple Pie
—-
'A Little Help from My Friends' - Rustic One Crust Apple Pie - myyellowfarmhouse
'A Little Help from My Friends' - Rustic One Crust Apple Pie - myyellowfarmhouse
—-
'A Little Help from My Friends' - Rustic One Crust Apple Pie with Maple Whipped Cream - myyellowfarmhouse
Rustic One-Crust Apple Pie - myyellowfarmhouse
—
Rustic One-Crust Apple Pie - myyellowfarmhouse
++ Recipe adapted from ‘Pillsbury Apple Crostata’.
Share this recipe with friends! PrintEmailFacebook23TwitterPinterest3Press ThisRedditTumblrLinkedInPocketGoogle
Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder NOVEMBER 8, 2015 10 COMMENTSEDIT Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com red pepper - courtesy of Re Della Produce
The mellow flavor of charred (blackened) red bell peppers adds a big flavor boost to this chowder. Don’t worry – charring the red bell peppers isn’t a lengthy process, as it can sometimes be. The chopped peppers are charred right in the pan, then chopped onions and potatoes are added, along with chicken broth, fresh parsley and a good amount ‘half and half’ cream…. plus a dash of cayenne pepper. Add some crusty bread – and you’ll have dinner on the table in about 45 minutes!
I made a few changes from the original recipe simply because I’m from the part of the States we call New England. Massachusetts to be exact, where a chowder (chow-da) should be thick and creamy, full of chunks of potatoes, onions and, quite often, clams. So I substituted ‘half and half’ cream for the milk AND there is no ‘mashing down’ of the potatoes, onions and red bell peppers as suggested in the original. ; o )
++ Whole milk, 2% milk or 1% can be used instead of the ‘half and half’.
++ “Half and half” is a mixture of half heavy cream and milk commonly found in the States. In Canada, half-and-half is 10% cream.
INGREDIENTS
non-stick cooking spray 3 cups roughly chopped red bell peppers ++ approx. 2 large 2 cups roughly chopped yellow onion ++ approx. 1 1/2 large 2 cups peeled russet potatoes, chopped into 1/2′ cubes ++ approx. 1 russet potato 2 cups chicken broth ++ vegetable broth can be substituted 2 cups ‘half and half’ OR milk ++ If using milk, you may want to use more cornstarch to thicken the chowder.
1 Tbs. chopped fresh parsley – ++ plus some to sprinkle on top of chowder 1/8 – 1/4 tsp. cayenne pepper 1/2 to 3/4 tsp. salt 1/4 tsp. pepper 1 Tbs. cornstarch METHOD ‘Dutch Oven’ – – A large heavy cooking pot with a lid.
Dutch Oven - Walmart
Spray bottom of a 4-quart Dutch Oven with non-stick cooking spray – heat over medium-high heat for a few minutes. Add 3 cups roughly chopped red bell peppers. Cook, UNCOVERED, 12 – 15 minutes until peppers are charred, stirring occasionally.
Lower heat a bit. Add 2 cups roughly chopped yellow onion. Cook, stirring occasionally, for 5 to 6 minutes, until onion becomes translucent. Add 2 cups peeled russet potatoes, chopped into 1/2′ cubes, and 2 cups chicken broth. ++ Vegetable broth may be substituted.
Bring to a boil – reduce heat. Simmer, COVERED, 12 minutes – or until potatoes are tender.
Add 2 cups ‘half and half’ (or milk), 1 Tbs. chopped fresh parsley, 1/8 – 1/4 tsp. cayenne pepper, 1/2 – 3/4 tsp. salt and 1/4 tsp. pepper. Simmer, UNCOVERED, until chowder is heated through, stirring occasionally.
Place 3/4 cup of the chowder liquid in a mug and mix in 1 Tb. cornstarch. Slowly add to chowder, stirring slowly until chowder thickens. ++ If using milk, you may want to use more than 1 Tbs. cornstarch.
Serve with some chopped fresh parsley sprinkled on top of chowder. (Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder is even better when eaten the next day.) Enjoy!
Follow this link for recipe – ‘No Name Bread’ – A Hearty, Moist Loaf, Perfect with Stew, Chili and Chowder
'No Name Bread' - myyellowfarmhouse.com
Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com
Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com
—-
Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com
Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com
—-
Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com
++ Recipe adapted from Better Homes and Gardens (Sept. 2105).
Share this recipe with friends! PrintEmailFacebook26TwitterPinterest4Press ThisRedditTumblrLinkedInPocketGoogle
‘No Name Bread’ – – A dense, round loaf made with flour & cornmeal. Perfect with chili, soup or stew! NOVEMBER 7, 2015 6 COMMENTSEDIT 'No Name Bread' - myyellowfarmhouse.com Because No Name Bread is dense and moist, it holds up to being dunked in soup, chili or stew etc.
I’ll let you in a secret. This loaf of bread is NOT the bread I intended to make. I won’t go into a lot of detail about The Problem. I’ll just mention that ‘all flours are not made equal’, meaning Canadian flour is slightly different than flour used in the States. Due to that difference, the dough ended up being sticky and soft. But the yeast worked it’s magic and that’s the most important thing!!
I thought of adding a bit more flour to the dough but was out of flour. (Thank you flour moths…) But I did have cornmeal – and the rest of the story will go down in history as How ‘No Name Bread’ Came to Be!
You begin by mixing flour, salt, yeast and water in a bowl, covering it and just leaving it alone. The mixture sits on your counter for 12 to 16 hours, kind of like a science experiment consisting of a white, sticky blob that bubbles. (Up to this point, I was right on target with the recipe I was following.)
About an hour before you plan to serve your loaf of ‘No Name Bread’, add a cup of cornmeal and a bit of Italian seasoning to the dough and knead for five minutes. Allow dough to sit for a half hour, form it into a 7 1/2″ round and bake for 25 minutes. (This is so easy to make – there’s very little ‘hands on time’!)
INGREDIENTS ++ Remember to start the dough the afternoon or night before!!
3 cups unbleached all purpose flour 1 3/4 tsp. salt 1/2 tsp. instant OR rapid rise yeast ++ Bread machine yeast IS rapid rise yeast 1 1/2 cups lukewarm water ++ Run your hands under the water to check. If the water feels slightly warmer than your hand – it’s perfect! 1/2 tsp. Italian seasoning ++ Optional 1/3 tsp. garlic salt with herbs ++ Optional 2 Tbs. pine (pinola) nuts ++ Optional
parchment paper olive oil – – to drizzle on loaf before baking 1/4 tsp. Italian seasonings – – to sprinkle on loaf before baking METHOD
Oven at 450 (F) Bake on a parchment paper-lined cookies sheet for 25 mins.
In a large bowl, whisk together 3 cups flour, 1 3/4 tsp. salt and 1/2 tsp. instant (rapid rise) yeast. Mix in 1 1/2 cups lukewarm water. Cover bowl with plastic wrap and allow to sit for 12 – 18 hours. (You can peek it at… I know I did!)
About an hour before you plan to serve the bread, turn out dough… which will be VERY sticky… on to a heavily floured work surface. Roll dough around a bit so it picks up some of the flour. Add 1 cup cornmeal. Work the dough with your hands until cornmeal is throughly mixed in. Add 1/2 tsp. Italian seasonings, 1/3 tsp. garlic salt with herbs and 2 Tbs. pine nuts and work into dough.
Knead dough for about 5 minutes. Scrape dough onto the middle of a parchment paper-lined cookie sheet. Form into a 7 1/2″ circle. Cover dough with the same large bowl, turned upside down, and allow to rest for 30 minutes.
No Name Bread - myyellowfarmhouse.com (2)
See, it’s bubbling again!
Drizzle dough with olive oil (you can be generous with the olive oil) and sprinkle with 1/4 tsp. Italian seasonings.
Bake in a preheated 450 (F) oven for 25 minutes. ++ Loaf will look more ‘golden’ than brown. I recommend letting the loaf of ‘No Name Bread’ sit for 5 – 10 minutes…. if you can wait that long!!
Follow this link for my recipe ‘Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder’
Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com
—-
'No Name Bread' - myyellowfarmhouse.com
Share this recipe with friends! PrintEmailFacebook37TwitterPinterest4Press ThisRedditTumblrLinkedInPocketGoogle
Good Grief Charlie Brown – It’s a Pumpkin Patch Ice Cream Cake !! OCTOBER 30, 2015 7 COMMENTSEDIT Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com All you need to make ‘Pumpkin Patch Ice Cream Cake’ is ice cream (no surprise there), two packages of chocolate cookies, pumpkin shaped candy and purchased green frosting!
This year marks the 60th anniversary of the American comic strip Peanuts. Created by Charles M. Shultz, Peanuts features delightful characters and a dog named Snoopy. Adults are never seen – ever – which I believe is every child’s dream!
The Great Pumpkin, who, like Santa Claus arrives bearing gifts only to disappear once his task is done, made his first appearance in 1959. Linus is the only person who believes in The Great Pumpkin and the other children laugh to see Linus sitting in a pumpkin patch year after year …. waiting for The Great Pumpkin …. who never shows up. Yet Linus remains undeterred and has great faith The Great Pumpkin will show up next year. What an optimist!!
Every year since 1996 families have gathered around their TVs to watch It’s the Great Pumpkin, Charlie Brown, knowing full well that Linus will only be humiliated once again. I dedicate this pumpkin patch ice cream cake to Linus, Charlie Brown, Snoopy (the dog) and all the Peanuts gang.
Great Pumpkin Charlie Brown
++ I just learned the first Peanuts movie (not a cartoon) is arriving at theaters in States on November 6th. How’s THAT for timely?? (I had no idea….)
Ingredients and Method See ‘how to photos’ at the bottom of this page!!
Use a 9’x 13′ pan or casserole If using a slightly bigger or smaller pan, adjust ingredients
2 (1.5 quart) containers ice cream ++I used chocolate and fudge swirl ice cream
5 cups chocolate cookie crumbs ++ About 1 1/2 packages chocolate cookies with vanilla cream centers such as Oreo Chocolate Sandwich Cookies oreo cookie candy pumpkins – – – 22 – or so…. 1 container purchased cake icing with ‘cake decorating tips’ – OR about 1/2 cup homemade icing, dyed green Remove ice cream from freezer and allow to warm up a bit while you prepare chocolate cookies crumbs.
Using a food processor or blender, chop up approximately 1 1/2 packages of chocolate cookies with vanilla cream centers. You will need 5 cups chocolate cookie crumbs total.
++ If you don’t have a food processor or blender available, place cookies in a large plastic bag and ‘smash’ cookies using a rolling pin, meat tenderizer or a can.
Spread 1 1/2 cups chocolate cookie crumbs on the bottom of pan.
Open one ice cream container. Using a knife, go around edge of ice cream cartoon to loosen ice cream. Tip ice cream onto a plate. Cutting one slice at a time, cut ice cream into 3/4′ slices and lay slices on top of crumbs. Continue until there is one full layer of ice cream. ++ You may have a bit of ice cream left over if you’ve used a smaller size pan.
++ Don’t ‘fret yourself’ over the placement of the ice cream layers. Make sure your hands are freshly washed & use your fingers to push the ice cream into the corners etc. (If you follow this blog, you know I’m a BIG fan of just using my (clean) hands at times!)
Sprinkle 1 1/2 cups of chocolate cookie crumbs on top of ice cream.
Repeat ice cream layer using second container of ice cream.
Sprinkle on remaining 2 cups of cookie crumbs.
Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com
Arrange the candy pumpkins here and there on top of the chocolate cookies crumbs. Add vines and leaves – and there you are.. A Pumpkin Patch Ice Cream Cake that would make The Great Pumpkin proud. Enjoy!
We grew both orange and white pumpkins at our farm in St. Antoine de Tilly, Quebec
Pumpkins and Our Horse Ben - myyellowfarmhouse.com
Autumn – My Yellow Farmhouse – 2015
Fall Photo - myyellowfarmhouse.com
—-
Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com
Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com
—-
Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com
Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com
—-
Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com
Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com
—-
Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com
Share this recipe with friends! PrintEmailFacebook14TwitterPinterest6Press ThisRedditTumblrLinkedInPocketGoogle
‘Frightfully Delicious Halloween Bars’ with Candy Corn, Mini-Marshmallows, Nuts and Chocolate Chips OCTOBER 21, 2015 12 COMMENTSEDIT Frightfully Delicious Halloween Bars with Candy- myellowfarmhouse.com Frightfully Delicious Halloween Bars are gooey, chewy and chocolatey. Imagine combining a recipe for brownies with a recipe for chocolate cake (which includes a stick of butter) – then sprinkling on mini-marshmallows, nuts and chocolate chips – and you’ll have a good idea of how good these taste.
++ Not Halloween? No problem – just use a full cup of chocolate chips and skip the Candy Corn. ; o )
Oven at 350 (F) Greased 9′ x 9′ pan Yield – 20 pieces
Bake for 22 minutes, remove pan from oven. Add toppings – bake for a further 4 to 5 minutes.
INGREDIENTS Topping
1 1/4 cups miniature marshmallows 1/2 cup dark chocolate chips ++ I use ‘Hershey’s Special Dark Chocolate 1/2 cup candy corn 1/2 cup chopped nuts – your choice Cake
1/2 cup butter (or margarine) ++ 1 stick 1 cup sugar 2 eggs 1 tsp. vanilla extract 1/2 cup flour 1/3 cup cocoa powder 1/2 tsp. baking powder 1/2 tsp. salt METHOD
Place 1 1/4 cups mini-marshmallows in a small bowl. In another small bowl, combine 1/2 cup dark chocolate chips, 1/2 cup candy corn and 1/2 cup chopped nuts. Set aside both bowls.
Place 1/2 cup butter or margarine in a microwavable bowl. Melt butter for 30 seconds, until melted. Add 1 cup sugar, 2 eggs and 1 tsp. vanilla extract. Mix with a fork or whisk until well-blended and lemon-colored.
Add 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp. baking powder and 1/2 tsp. salt. Mix with a whisk or spoon until well blended. Pour batter into greased 9′ x 9″ pan.
Bake at 350 (F) for 22 minutes.
Remove pan from oven. Sprinkle on 1 1/4 cups miniature marshmallows, then sprinkle on mixture of 1/2 cup candy corn, 1/2 cup dark chocolate chips and 1/2 cup chopped nuts.
Return pan to oven for 4 – 5 minutes, until mini-marshmallows are softened and slightly puffed. Cool completely on wire rack. Fill a mug with very hot water. Cut into 16 or 20 pieces.
++ Dip a sharp knife into hot water before each new cut. ++ Between each cut you may need to wipe off knife. ++ Don’t get frustrated by the stickiness of the marshmallows, just take your time! And keep rewetting the knife in the hot water! Enjoy!!!
Frightfully Delicious Halloween Bars with Candy Corn- My Yellow Farmhouse.com
Frightfully Delicious Halloween Bars with Candy Corn -myyellowfarmhouse.com
—-
Frightfully Delicious Halloween Bars with Candy Corn - myyellowfarmhouse.com
Frightfully Delicious Halloween Bars with Candy Corn myyellowfarmhouse.com
—-
Frightfully Delicious Halloween Bars with Candy Corn - myyellowfarmhouse.com (2)
++ Adapted from http://ift.tt/1OGjeVM
Share this recipe with friends! PrintEmailFacebook8TwitterPinterest2Press ThisRedditTumblrLinkedInPocketGoogle
Pizza Bread Swirls – with Pepperoni, Red Peppers, Onions and Mozzarella OCTOBER 16, 2015 16 COMMENTSEDIT Pizza Swirl Bread - myyellowfarmhouse.com Pizza Bread Swirls - myyellowfarmhouse.com
Great for dinner, a snack or as appetizers!!
The days and nights are getting colder and it’s pretty cool right now inside My Yellow Farmhouse, so I simply placed my leftover Pizza Bread Swirls in a zip-lock bag and left them on the counter. Those of you who, like me, sometimes eat pizza for breakfast will be happy to know these were still soft and delicious the next day.
A new recipe often starts as a small nugget of an idea which percolates in your head until you think, “I’ve Got It.” Then, as people used to say, ‘The Proof is in the Pudding’ – meaning “What does the final product taste like”? It’s great pleasure when the final product tastes even more delicious than you had imagined!
Ingredients
1 1/2 to 1 1/3 lb. purchased pizza dough ++ “A Little Help from My Friends” ! 1 Tbs. olive oil 1 Tbs. olive oil 1/2 cup onion 1/2 cup red pepper 4 Tbs. tomato paste ++ I use ‘Hunts’ with basil, garlic and oregano 1/2 tsp. Italian seasonings ++ Oregano can be substituted but the flavor won’t be the same 1 pkg. (6 oz.) sliced pepperoni — DIVIDED – – 3/4 cup chopped — rest left in slices 3 Tbs. grated Parmesan cheese 1 pkg. (8 oz.) Whole Milk shredded Mozzarella olive oil… to brush on stuffed & rolled bread chopped fresh basil leaves – about 1 Tb. —- to sprinkle on baked Pizza Bread Swirls ++ “How to” photos can be found at the end of the recipe ++
Preheat oven to 375 F Bake for 30 – 35 minutes Yield – 12 Pizza Bread Swirls
Use a large cookie sheet lined with parchment paper
Method
Forming the Pizza Roll
Remove pizza dough from packaging and place in a large bowl. Spread 1 Tbs. olive oil on top of dough. Flip dough over. Cover with a dish towel (tea towel) and allow dough to come to room temperature, about an hour or so if you have the time. It’s much, much easier to roll out pizza dough when it’s more elastic and pliable.
Meanwhile prepare filling; pour 1 Tbs. olive oil in a medium skillet. Add 1/2 cup chopped onion and 1/2 cup chopped red pepper. Cook, stirring often, until veggies are softened. Add 1/2 tsp. Italian seasonings, 4 Tbs. tomato paste with basil, garlic & oregano and 3/4 cup chopped pepperoni. Cook, stirring, for 4 – 5 minutes. Set aside.
Sprinkle a bit of flour on a dish towel. ++ I like to spread the flour around with my hands so most of the surface is covered with flour – the dough sticks less! Roll out dough until you have a rectangle approximately 12″ wide by 14″ long. ++ I flip the dough over about half way through the rolling process so both sides are slightly covered in flour and the dough doesn’t stick to the dish cloth.
Divide onion/red pepper/pepperoni filling approximately in half – spread filling evenly over dough. Place rest of pepperoni slices evenly over filling. Sprinkle with 3 Tbs. grated Parmesan cheese and entire (8 oz.) bag shredded Mozzarella cheese.
Beginning at one of the long ends of dough, roll dough towards opposite end. ++ The roll doesn’t have to be super tight… just tight enough to hold together when you cut it into sections.
Cutting and Baking the Swirls
bon appetit
No comments:
Post a Comment