Tomorrow is my brother’s birthday. Truman turns 21 and the family is having a party.

Here’s the deal. It’s not just any ‘ole party, it’s a pizza competition. Each sibling and their spouse has to bring a homemade pizza. At the end of the night, everyone will anonymously vote and the winner gets two free movie tickets and free babysitting from my mother.

I will win.

Joel and I talked long and hard about what type of pizza to make. We decided on a deep dish. We normally only make ultra thin crust (he is from NY) but wanted to shock everyone and go with a thick, deep dish pie.

I will post pictures tomorrow of the grand event. For now, Here are some other pizzas I have made.

When Joel and I were throwing out an idea of starting a pizza shop, this was one that would’ve definitely been on the menu. Alas, we do not have a pizza shop, but this pizza is definitely worth trying. So delicious!

Go ahead. Make it for your family one morning. They will love you for it. We have tried bacon as well as sausage. They both work.


Seriously. You need to make these scones.

Don’t look at how much butter is in the recipe.

Don’t even worry about it. Make them today. Add extra glaze on top and enjoy with a cup of coffee. I promise you won’t be upset. You will thank me later.

Recipe -from Ina Garten
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

I have a big announcement to make. Yes, I am pregnant with baby #4!!!! Joel and I are beyond excited about this baby.
I have been searching for healthy snacks that will not be sugary and will also keep me full.
These granola bars are the perfect option. They are just that good!!!

Makes 12 to 16 granola bars
Adapted from Smitten Kitchen

2 cups old-fashioned oatmeal
1 cup sliced almonds ( I used pecans and almonds mixed)
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 TBSP melted butter
2/3 cup honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 1/2 cup dried fruit, or a mix of dried fruit (I used chopped apricots, pineapple, cranberries, and raisins)

-Preheat your oven to 350°F. Butter an 9×13-inch baking dish
-Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.
-While the mixture is still warm, stir in the honey, vanilla, butter, and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and press, press, press it in (wet fingers and/or a silicon spatula work great for this) until the mixture is packed as tightly as possible.
-Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares — your best serrated knife is great for this.

Yes, these bars are going to be just the ticket for a healthy breakfast and snacking option during my pregnancy. Healthy, naturally sweet, and satisfying.

I am always looking for an amazing coffee cake. I am a firm believer that coffee is just that much better with a piece of cake. This cake is amazing as it has three different layers of cake all in one; vanilla, mocha, and espresso. Deliciousso.

Here’s the recipe if you are daring enough to try a coffee cake that will make you want to sit and drink coffee and eat cake all day.
Mocha Coffee Coffee Cake with Espresso Glaze
adapted from The Gourmet Cookbook and Joy the Baker

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 plain yogurt
2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water
2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water

For the Glaze
1 1/2 teaspoons instant espresso powder
2-3 Tablespoons strong brewed coffee
3/4 cup confectioners’ sugar, sifted

Make the Cake
Put a rack in the middle of the oven and preheat to 350 degrees F. Generously butter and flour 8- inch (6 cup) Bundt pan.
Whisk together flour, baking powder, baking soda and salt in a bowl.
Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.
Transfer about one third of the batter to a small bowl. Add espresso mixture and stir until combined. Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined. Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.
Bake until cake is golden, or until a wooden toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.
Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners’ sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee if necessary.
Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.
(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan. Increase the baking time to about 1 hour.)

This morning I was pining over what to make with the last of my blueberries from the Berry Patch. I browsed tons of recipes but decided I had to make a classic blueberry muffin.

Here’s the recipe adapted from Gourmet Magazine:

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon ginger
1/8 teaspoon cinnamon
2 cups fresh blueberries

For the Topping
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.