Bring on the Bubbly

Oh how I've missed this little blog. I was sweetly reminded by a friend yesterday that it has been far too long since I posted (I blame having way too much fun celebrating the holidays in San Diego)so this goes out to Mr. Michael Whalen, who has patiently waited since December 18th for a post. 

And shocker...it's more cake.

What better way to ring in the New Year then with some sparkling champagne cupcakes? I say bring it. This year has been absolutely crazy busy and full of so much excitement – new marriage, new job, new city. Thank you so much for coming along for the ride. Until next year loves!

Cheers 

Image via Sprinkle Bakes

A Little Taste of Home

If you read my blog, you probably know that I am ever so slightly obsessed with the musings of Smitten Kitchen. I literally die over every single one of her recipes and the Huevos Rancheros are no exception. As a California transplant, I have been craving mexican food ever since I set foot in Beantown and as somewhat of a connoisseur, tex-mex just.doesn't.cut.it. I want the real stuff and I soon realized that the only way to get the real stuff was to make it myself so that I did. The Huz and I gorged our little bellies on Huevos Rancheros all weekend and it was fantastic. 

Get the recipe here and for the love of all that is holy, please oh please don't use salsa in a jar. Make it yourself! I promise you,it is soooo much better that way.

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Peach Pizza Rocks My World

I just ran across this fab recipe on Poppytalk and I am for shiz making this tonight. I'm down, and the Huz is down so it looks like we are having Peach Pizza for dinner. 

Peach, Basil & Escarole Pizza
your favorite pizza dough (homemade or fresh from a bakery/market)
2 T cornmeal
2 T olive oil
1/4-1/2 head of escarole, torn to bits
1 large handful of basil, torn to bits

2 peaches, cut into slices

flaky salt & freshly ground pepper

1/2 c mozzarella, cut into small chunks

Preheat oven to 425F. After your pizza dough has risen, use 1 tablespoon of olive oil to grease up a walled cookie sheet. I use my hands for this. Sprinkle sheet with cornmeal and then push out or roll out your pizza dough until it spreads to all 4 corners.

Evenly scatter escarole, basil and peaches over the top of the dough. Sprinkle with salt and a few good hefty grinds of black pepper. Add mozzarella over top and gently spill the remaining olive oil over top. Place in oven and heat for about 15-20 minutes or until the cheese gets bubbly and the crust becomes golden. Slice and eat hot.

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