I got the idea for pizza rolls after I made butternut squash cinnamon rolls. I just winged a focaccia type dough, rolled it thin, topped it with leftover lasagna cheese filling and some sauce and rolled it just like cinnamon buns. Then I sliced a little off and put each sliced in a non stick sprayed cupcake pan and topped the tops with a little bit of pizza seasoning and a little bit of shredded parmesan. In about 30 minutes at 350F give or take they were done. You can get my ideas for pizza, focaccia, and butternut squash cinnamon rolls here. I got lots of compliments on them and everyone loved them and gobbled them down. My husband said that he could eat them all day long.
Pizza Rolls
Everyone will love them and they make a great appetizers for entertaining.
I was searching for a corn cookie recipe because I made that really great Vivian Howard’s Corn Pudding Recipe and it is great but I thought some sort of corn crust might be good with it? I came across a King Arthur Baking recipe for corn cookies that is also based on another recipe…..A recipe by Christine Tosi for Momofuku’s Milk Bar so I thought it had to be delicious. I only made two small changes to the ingredients and one change to the method. When I read the comments for the King Arthur Recipe many people did say that the cookies were delicious but they spread like crazy when being baked. I thought that recipe had too much butter in it so I cut it by two tablespoons. I also cut the amount of cookie dough for each cookie and so they couldn’t spread I baked them in a muffin pan. FIXED THAT! The other small change is that I substituted some dark brown sugar for a small amount of the white sugar because a little bit of brown sugar adds great flavor. I do need to mention that cookies not always but usually do come out better if you make the dough the day before and chill it in the refrigerator so that is what I did……The dough the next day was EXTRA HARD but the cookies worked out well so that is how it goes. This will make at least 24 cookies.
Ingredients for 24 cookies
1 1/3 cup flour
1/4 cup masa harina
1/4 cup cornmeal
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
10 Tablespoons unsalted butter – melted
1 cup sugar
2 Tablespoons dark brown sugar
1 egg
non stick cooking spray
Directions
Ina large mixing bowl mix together the flour, masa harina, cornmeal, baking powder, baking soda, salt, butter, sugars, and egg. Mix well cover and chill over night.
This dough is going to be very hard the next day.
The Next Day
Set oven to 350 F convection Bake (If you don’t have convection bake I’d suggest 350F) and spray a muffin pan with non stick spray and set it to the side.
Use a small meatball scoop and PACK the dough into it and put one in each of the muffin cups.
This goes on near bottom rack of your preheated set at 350 F convection Bake (that is actually 325 F)
In my oven they were perfect in 21 minutes.
They don’t look special BUT THEY TASTE SPECIAL!
They have a crispy crunchy exterior and the first day have a moist chewy delicious interior with a great corn taste. The 2nd day they still taste FORKING AMAZING but the one I tried was very crispy…..The rest other people ate.
A Special THANKS!!! To www.KingArthurBaking.com so I could do what I got here.
This recipe is delicious and really different. It is based on Yotam Ottolenghi’s Recipe for Sesame Date Banana Cake. One of the biggest things I changed was that I used my already frozen bananas because I freeze bananas when they are ripe and on sale and they are more delicious and much sweeter that way. Often I take frozen sweet banana and just whip them up for a sweet no added sugar frozen treat. I changed the recipe only slightly and made it easier to prepare. This will make around 23 cupcakes but I recommend to double the frosting recipe if you want frosting on all the cupcakes. I just froze my leftover unfrosted cupcakes for another time.
This makes about 23 servings
2 oz tahini
3 oz orange juice
10 dates chopped (pits removed)
1 cup sliced bananas (mine were from frozen)
2 tablespoons sesame seeds
4 oz sweet butter cut into small chunks
2/3 cup sugar
2 eggs
1 + 1/3 cup flour
2 + 1/2 teaspoon baking powder
1 big pinch sea salt
non stick spray
Tahini Cream Cheese Frosting (double if you want enough for all the cupcakes)
4 oz cream cheese
4 oz ricotta cheese
1/4 cup dark brown sugar
2 Tablespoons tahini
12-22 sweetened banana chips
Date syrup for finishing
Directions
Preheat oven to 320F or 320 Convention.
Spray cupcake pan(s) with non stick spray
In a large mixing bowl add the 2oz tahini, orange juice, dates, frozen bananas, sesame seeds, butter, sugar, eggs, flour, baking powder, and salt. Mix well with a fork.
Fill sprayed cupcake tin half way.
Place in preheated oven until done. In my oven this took 20 minutes but your oven may differ some.
Make the frosting. I used a potato masher and mashed together the cream cheese, ricotta, brown sugar, and tahini till smooth and set to the side. Don’t top the cupcakes until they are cool.
Top the cupcakes when cool.
Drizzle with date syrup.
Finish with a banana chip.
Sesame Date Banana Cupcakes
A Special THANKS!!!!! To Yotam Ottolenghi for yet another FORKING AMAZING RECIPE so I could get what I got here.
Showing off is just to show you that I cook stuff. The majority of what you see here can be found as a recipe here www.TheForkingTruth.com Of course I don’t photo everything just the special occasion stuff I make for gatherings. Up above egg salads stuffed into cracker cups I made (cracker cups are just bread crisps that I shaped different).
Below are butternut squash filled fried crepes with 5 spice and some orange ginger sauce.
Honey Apple Cake
An unusual visit from The Giant Aussie Shepard/Cattledog. She seems oddly enchanted with the honey apple cake. Don’t worry I let her have some and she lapped it up. My smaller dog is running around barking right now. If I made something with cheese or chicken he would be here.
Mini Potato Knishes with the Honey Apple Cake
Potato Cheddar Pierogi
Cheesy Potato Filled Potatoes and Wasabi Potato filled Potatoes
Mini Bouchon Bites topped with chocolate pots de creme and a cherry (Bouchon Bakery recipe for really great chocolate cakes)
Plain pizza with a variety of fresh cheeses and with slow roasted tomatoes and home grown basil
Showing Off is just to show you that I am still cooking or baking things.
Up above is a plain pizza with a good amount of fresh mozzarella on it.
Next is a slightly different onion galette. I used asiago cheese and added seeds and flake sea salt to the ends of the crust.
Below are spaghetti cupcakes
Next are-
Baked Salmon Mousse Balls and I also made a Mandarin Ginger Sauce to go with them and they sit on these cute little cracker bowls.
Sweet Potato Hand Pies
From the leftover sweet potato filling I just added an egg, more sugar, flour, baking powder, baking soda, pomegranate, and a few chocolate chips, and then embellished the tops.
Sweet potato bites with pomegranate and chocolate chips
I saw an Onion Galette on the internet and that inspired me to come up with this recipe. The one I saw on the internet I didn’t agree with how they did the crust or the filling so I did it my way. This makes 6 up to 12 serving if you want cocktail sized portions.
Ingredients for around 6 portions
2 cups flour – dough
1/2 cup canola oil – dough
1 teaspoon apple cider vinegar – dough
1 teaspoon course sea salt – dough
1/3 cup – water – dough
1/2 teaspoon baking powder – dough
2 egg whites – dough (*note you will use a yolk or two to glaze the dough)
5 Tablespoons unsalted butter
1 large onion – sliced thin
12 scallions – diagonal cut thin
Fresh ground black pepper to taste
2 Tablespoons dijon
1 cup parmesan cheese grated
1-2 egg yolks
Directions
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
The onion slices need to be cooked till brown. You can do this on the stove top on medium/high heat or just toss the onions and butter in a pan in your oven.
In a large bowl mix together the flour, oil, vinegar, salt, water, baking powder, and egg whites with a fork until it’s a ball of dough.
The dough gets rolled out to fill sheet as best as you can. (I use plastic wrap and it doesn’t stick to pin that way). You also make cuts around the edge for folding latter.
Put a thin coating of dijon on the dough.
Add about 1/2 cup of grated parmesan.
By now your caramelized onions should be done. Mix them with the scallions and they go on next.
The rest of the parmesan goes on now and you top that with fresh ground black pepper.
Fold up dough ends.
Brush dough ends with egg yolks.
This goes in a 375 F preheated oven on middle rack till done. In my oven this took 45 minutes but ovens do differ so timing may differ.
These Parmesan Pistachio Crostini are basically savory biscotti. We will call them crostini because it is easier to know how they taste when you call them crostini. This recipe makes 20-22 crostini so if one is a serving then you will get around 20 servings. But if you eat two then you will get 10 servings. I made mine pretty small so I will say 10 servings.
Ingredients for around 10 servings
4 oz parmesan cheese – shredded
6 oz bread flour
1 oz polenta
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1+1/2 oz greek yogurt
2 Tablespoons olive oil
2 oz pistachios
Directions
Preheat oven to 350 degrees F and line sheet pan(s) with silicon mat(s)
Mix together the ingredients (cheese, flour, polenta, baking powder, salt, eggs, yogurt, oil, pistachios.
Make the dough into two logs and refrigerate at least one hour.
Each log goes on a silicon mat lined baking sheet.
They go into the pre-heated 350F oven till lightly browned – 25-45 minutes (ovens do differ) Leave them out until they are cool and then you slice.
Turn down your oven to 300F and the crostini go back in the oven till just slightly brown on each side and also until the crostini is very crisp. 15-35 minutes on BOTH sides.
I was thinking coffee cake…..Then I was thinking about a few really great tasting wedges of apple pie I made with a crumbly walnut topping (that is on my site) and sort of combined them into a cake. The addition of the two pie wedges is THE SURPRISE! That’s how I came up with the SURPRISE cake…….I bet I can come up with many more variations….I got BUNCHES of ideas in my head. …………Serving size is always hard to tell because I don’t know if you want a smaller taste (12 servings) or a full size piece (more like 9 servings). I like my servings on the smaller side so for me this is 12 servings but I will say 9 servings so nobody feels short changed.
Ingredients for at least 9 servings
4 oz unsalted butter – soft
1/2 cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon sea salt (if you have pink Himalayan use that)
1/2 cup heaping – Greek yogurt
1 teaspoon natural vanilla extract
4 oz unsalted butter – melted
1 Tablespoon cinnamon
1/2 cup dark brown sugar
2 smaller wedges of frozen apple walnut crumb pie – cut up in small blocks
non stick spray
Directions
Preheat oven to 350 degrees F
Spray a 9 in pan (I used a square pan) with non stick spray
In a large bowl combine the soft butter, white sugar, eggs, flour, baking powder, salt, yogurt, and vanilla and mix well with a fork and set to the side.
In a medium bowl combine the melted butter, cinnamon, and brown sugar.
Use HALF the batter and place it evenly into the bottom of your non stick sprayed pan. Then add the apple pie crumbles as evenly as you can. Pour and spread HALF of the medium bowls syrup on to the top.
On top of that add the remaining half of batter and spread as evenly as possible.
Next do a layer of pie pieces.
Add the walnuts to the remaining syrup and mix well. Spread this mixture over the top as evenly as you can.
In my oven this took 45 minutes. Yours might slightly more or less.
It’s done when it looks like this.
Walnut Apple Coffee Cake Surprise
It’s moist and delicious! You don’t need ice cream or whipped cream. It’s also not too sweet.
