Thursday, April 21, 2011

Smoky Black Bean Salsa Pizza

  • Pizza Crust
  • 1 can of black beans, drained
  • 1/4 c. salsa
  • onions
  • peppers (I used orange, yellow, and red)
  • shredded smoked cheddar Cheese (any variety you like)
  • cilantro (optional)
This recipe is so easy and very versatile.
Slice the onions and peppers. Sautee.

While the onion/pepper mix is cooking, combine the beans and around a 1/4 cup of salsa in a blender or food processor.  Add salsa until it is the consistency of regular pizza sauce.

Spread the bean mixture on the crust like you would normally.

Add your toppings. (Chop if you would like for easier eating!)

Sprinkle a little cilantro.

Cook at 500* degrees until the cheese is melted.

White Bean and goat cheese PIZZA

  • Cornmeal for sprinkling
  • 1 cup cannellini , rinsed
  • 1 garlic clove, smashed
  • 1 tablespoon fat-free chicken broth or lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 wheat Boboli
  • 3 plum tomatoes, coarsely chopped
  • 1/4 small red onion, thinly sliced
  • 1 teaspoon chopped fresh rosemary
  • 4 oz low-fat soft goat cheese, crumbled
  • 2 cups  baby arugula 


Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
Place on baking sheet.
Spread bean puree over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
Cut pizza into 8 slices.

Saturday, April 16, 2011

Applesauce Raisin Cookies

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups firmly packed brown sugar
1 cup Butter, softened
1 cup unsweetened applesauce
2 eggs
1 1/2 cups (dark chocolate covered) raisins
Powdered sugar, if desired


Heat oven to 375°F. Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, ginger and allspice in medium bowl; set aside.

Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add applesauce and eggs; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Stir in raisins by hand.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 13 minutes or until edges are lightly browned. (Cookies will not brown; a slight imprint will remain when touched with finger.)

Just before serving, sprinkle with powdered sugar, if desired.

Thursday, April 14, 2011

Dark Chocolate Mousse

4 tablespoons sugar
8 oz. Dark Chocolate
2 tablespoons Black Cocoa powder, preferably  Dutch-processed
1 teaspoon instant espresso powder
7 tablespoons water
1 tablespoon Courvoisier
3 large eggs, separated
1/8 teaspoon smoked sea salt
1 cup heavy cream, plus 2 more tablespoons (chilled)

1. Melt chocolate, 3 tablespoons sugar, cocoa powder, espresso powder, water, and cognac in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until thoroughly combined. Let cool until slightly warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
4. Whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds longer. Using rubber spatula, gently fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
5. Serve with a dollop of freshly whipped cream and some chocolate shavings.

Friday, April 1, 2011

Chocolate Sugar Cookies

Chocolate Sugar cookies....paired with Lemon Sugar cookies, go together for a delightful taste treat.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup good-quality unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/2 cup vegetable shortening, melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum


  1. Preheat oven to 350. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
  2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening. Add egg , rum and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
  3. Using a 11/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.Sprinkle with additional sanding sugar (I use cinnamon sugar). Bake until edges are firm, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.