bruschetta

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Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

Processed with VSCO with hb2 preset

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whenever my sister and i are together we love to try and make or create new recipes. this weekend, we really wanted make a bruschetta. we went to a local farmer’s market in scottsdale to pick up some fresh bread and other ingredients to throw on top! it ended up being a super delicious recipe that we will definitely be using again soon.

i wanted to share it on here as well (mostly so i don’t forget it) and because it think it’s just so pretty and fun. the ingredients and instructions are simple as well, which makes it even better.

ingredients

  • 3 ounces of pancetta (or any other cured meat)
  • small log of mozzarella cheese
  • 4 ounces of sun dried tomato pesto (or your own favorite spread)
  • 1 small basket of heirloom tomatoes
  • 1 artisan loaf of bread
  • olive oil for drizzling
  • salt and pepper to taste

directions

  • preheat oven to 400 degrees
  • slice bread about 1 – 1.5 inches thick
  • drizzle some olive oil over the bread and pop in the oven for about 5 minutes or until the top of the bread is begins to toast
  • remove from the oven and spread pesto over the top
  • layer cheese, cured meat and tomatoes
  • bake for another 10 minutes or until cheese begins to reach the edge of the bread

and that’s it! i love this recipe because it’s so easy to replace these particular ingredients with other options. enjoy!

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the best sugar cookies

 

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Every year around the holidays I always love to have a big cookie bake with friends and family.  It’s always so fun to gather everyone together, listen to Christmas music and make lots of delicious treats.

For so long, my sister and I had been searching for the perfect sugar cookie recipe. All the recipes we’d tried were great tasting, but they never held the shape of the cookie cutter! after searching for so long, we finally found the most incredible (and simple) recipe.

It was actually from our mom’s Betty Crocker cookbook that she got for christmas from her mother when she was in middle school! I think that’s so cool. But now, it’s my go to recipe. I wanted to make sure I shared it on here so that my friends and family could have access to it (just in case that old torn book somehow gets tossed in the near future).

I decided to order some higher quality sprinkles, icing dyes and cutters from orson h. gygi  and it was totally worth it.

dry mixture

  • 1 cup sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

wet mixture

  • 3/4 cups shortening (i do half butter and half crisco)
  • 2 eggs
  • 1 teaspoon vanilla (or 1/2 teaspoon lemon extract for a fun twist)

directions

  • cream together the shortening, sugar, eggs and flavoring. then blend in the flour mixture. cover and chill for at least 1 hour (but no more than about 2; it will start to get really hard).
  • preheat oven to 400. roll dough 1/8 inch thick on lightly floured cloth-covered board. then cut into desired shapes. transfer onto a non greased baking sheet and bake for 6 to 8 minutes or until very lightly brown.

*This recipe makes about 4 dozen 3 inch cookies.