Final showpiece

I made 2 Entremet, a showpiece of sugar, espresso truffles and everyone ate the almond brittle like it was going out of style.....
Thanks to my Mom, Rick and Lynn and Kelly for coming to school for my presentation? Final......
I got a 96%!

the Bear Naked Blog

My friend Huggie came to visit me today at my new job.....
Great to see you after a million years.....

Easter Fun

we made some Iced Carrot cookies.....some little baby ducks

and a baskets full of Peanut Butter Eggs.....

Smoky Black Bean Salsa Pizza

Ingredients

• 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 

Preparation

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.