Jessica Merchant's Blog, page 336

Tuesday Things.

1. OMG! These puffy pancakes? I’m in love.

2. Last year at this time, we were gearing up for our kitchen remodel. I can’t even explain how thrilled I am that something like that is NOT happening right now. We will never ever ever do anything like that again, mark my words. I jokingly wrote about how awful it was last year, but it was baaaaad.

3. I absolutely love this idea of morning pages. Right?

4. So I’ve always loved daylight savings time, especially the last ten-ish years with this job. It means more photography hours for me! But um, yesterday everyone was WIDE AWAKE at 5am for the day so I might be changing my stance on that.

5. TV things! I’m starting to like Homeland a little more this season. This Is Us was SO heartbreakingly good and I’m excited for tonight’s episode. And I pretty much can’t stand every single storyline on Grey’s Anatomy. Oh! Who watched American Idol? I mean, I usually like the auditions so it was okay?

6. True story: as a kid, I was obsessed with the idea of messages in a bottle! And let’s be real… it was probably mostly due to Nicholas Sparks’ book of the same name. My head was always in a book.

7. Give me all of your traveling/flying with multiple kids tips! Also, what do you do for an infant sleep situation in a hotel when you fly somewhere? Do you ask for a crib? Why does this freak me out?

8. Seriously. The Lindt chocolate mini eggs are ruining my life.

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Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash.

I’ve got a situation.

If you’re looking for some major comfort food, these Guinness short ribs and cauliflower mash are the business. I mean, we are talking one heck of a fabulous dinner.

You really want to get in on this situation, I swear! I’m calling it the meal of the WEEK.

And I know! I’m very much having a moment with Guinness. Never going to drink it buuutt… will gladly do all the other fun things with it.

These short ribs are SO fantastic. I made these three separate times (and three separate ways) to really test them, and they were also super delicious on sandwiches. And on nachos! Yes yes, omg.

Also! I used boneless short ribs here which I almost never do. I usually buy bone-in. The boneless I got were perfect. I had the butcher cut them fresh and he took off most of the fat (leaving some for flavor, obvs) and every single bit was deliciously edible. Unlike when I buy the bone-in ribs, I feel like we lose SO much.

These just fall apart and melt in your mouth.

Okay, next! The cheesy cauliflower mash. Oooooh my gosh. This is incredible.

So cauliflower mash is not a new thing to me, but it’s something I’ve avoided, basically forever. For at least ten years. And it’s because way back in the day, right after I graduated from college, someone at my gym used to make it often and gave me a recipe for it. I made it and it was HORRIFIC. Like legitimately terrible. It turned me off from cauliflower in general for a super long time.

I’m pretty sure that was back when the South Beach Diet was all the rage, you know? Cauliflower mash has come a looooong way since then. Thank goodness.

This is not that. At all. It’s delicious and creamy and cheesy. But better yet, it’s the perfect component to the short ribs! The beef has this gravy-like sauce that melts into the mash, not to mention how tender the ribs are – so you always get a bite of both together. And that is so freaking fantastic.

This was one of the best beef meals we’ve had a in a long time. One of the best comfort meals! And I made it around the time I was having a love affair with cauliflower – four cauliflower recipes that week that I’m trying to spread out so you don’t think I’ve lost my mind. Ooomph.

Now I just have to figure out what to make on Saint Patrick’s Day! I’m thinking an entire week full of delicious meals, starting today.

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Slow Cooker Guinness Short Ribs with Cheesy Cauliflower Mash

Yield: serves 4

Total Time: 8 hours

Ingredients:

3 to 4 pounds boneless beef short ribs
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoons canola or vegetable oil
8 ounces Guinness or another stout
1 cup low-sodium beef stock
1 tablespoon all-purpose flour

cheesy cauliflower mash

1 large head cauliflower
2 tablespoons browned butter
1/4 cup cooking liquid from the cauliflower
4 ounces sharp white cheddar cheese, freshly grated
3 tablespoons freshly grated parmesan cheese
pinch of salt and pepper



Directions:

Season the short ribs with the salt and pepper. Sprinkle the flour over top and coat them all evenly. At this point, you can throw the short ribs directly in the slow cooker or you can brown them first. I have this slow cooker that sears meat, and it’s amazing!

To sear the beef, add the oil to a large pot or dutch oven. Add the ribs and sear on all sides until golden brown, about 1 minute per side. Place the short ribs in the slow cooker and add the Guinness. Cover and cook on low for 8 hours.

After 8 hours, remove the short ribs and shred them with kitchen tongs or a fork. At this point, I like to thicken the sauce or liquid that is left in the slow cooker. I use my slow cooker and turn it to the saute setting at 500 degrees. Otherwise, you can transfer the liquid to a saucepan on the stovetop over medium heat. Add the flour to the beef stock in a shaker bottle and shake for 30 seconds to create a slurry. Pour into the saucepan (or slow cooker if you have the same one I do) and whisk constantly until thickened.

cheesy cauliflower mash

Cut the head of cauliflower into florets. Place it in a large pot or saucepan and cover it with water, just about an inch past the top of the cauliflower. Bring the mixture to a boil and cook until tender, about 10 minutes or so. Drain the cauliflower, reserving about 1/4 cup of the liquid. Add the cauliflower to a food processor and blend until pureed. Stream in the cooking liquid, the browned butter, the cheddar cheese and the parmesan cheese, along with a pinch of salt and pepper. Blend until creamy. Taste and season additionally if needed!

Serve the short ribs with the gravy over the cauliflower mash!

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I want to swan dive into that plate pile.

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The Pretty Dish CookBook Tour!

IT’S HERE! Eeeeep! I’m so excited to tell you guys about The Pretty Dish CookBook Tour!

First, I cannot thank you guys enough for all your amazing support with this book. I am so thankful for you and would LOVE to see you!

I’m spreading things out a bit more this time (because… kiddos!) and can’t wait to meet you. With my last book launch, the events were the highlight of the entire thing. You guys were amazing.

Below are the book tour dates we have planned so far. There are others coming too, but I’ll add those in once we have a solid date – so this coming week, be on the lookout for a few more dates (…L.A., Philly, Cleveland, D.C.)!

And if you haven’t ordered your copy of The Pretty Dish yet, you can do so right here! Remember that for one more week, you can get your hands on this FREE bonus cookbook if you order! And you can always bring your book with you to a signing. xo 

PITTSBURGH, PA

March 24

Barnes and Noble, South Hills Village

1 PM

 

BOSTON, MA

April 11

Northeastern University, Stetson Hall at Xhibition Kitchen, 11 Speare Place, Boston

12 PM

 

NYC

April 14

MacKenzie-Childs, 20 West 57th Street

 

 NYC

April 15

WORD Workshop 126 Franklin St Brooklyn NY 11222

1 PM

*this is a ticketed event. $45 includes a signed copy of The Pretty Dish, wine, snacks and beauty DIYs. so fun!

 

LA GRANGE, IL

April 21

Anderson’s Bookshop

2PM

 

PITTSBURGH, PA

April 25

Penguin Bookshop, 417 Beaver Street, Sewickley

 

SALT LAKE CITY, UT

May 11

Albion Fit at City Creek

6:30PM – 8:30PM

 

PITTSBURGH, PA

May 17

Half Priced Books, Monroeville

7PM

 

ATLANTA, GA

May 19

Eagle Eye Books, 2076 N Decatur Rd

7PM

 

NASHVILLE, TN

June 2

Parnassus Books

2PM

 

REHOBOTH BEACH, DE

July 8

Browseabout Books, 133 Rehoboth Avenue

4PM

 

I would LOOOOOVE to see you! xo

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Currently Crushing On.

Happy Saturday you guys!! How are things? Is anyone else totally thrilled about daylight savings time? I so am. More light!

So much stuff! First, tomorrow morning I’m sharing all the details we have (so far!) on the book tour for The Pretty Dish! Woohoo!

Second, you can still get the 15-bonus recipe ebook with a preorder right now. You have ten more days…. eeep! Can’t even believe it.

Also, I shared a little update this week on Emilia at four months. How is she so old?

I hope you guys have a wonderful weekend! xo

And now, all this goodness down below that is rocking the internet:

oooooh i need this kale taco salad with jalapeño lime vinaigrette.

mint chocolate mousse with matcha meringue. i’ve never seen something so amazing!

super pretty kiwi and lime curd fools.

shredded chipotle chicken tacos. YES.

these closet organization tips and omg this closet! the colors.

very into this crispy lemongrass chicken!

guinness vanilla malted milkshakes. omg.

these photos of the northern lights are insane.

how stunning is this paella?

this parmesan roasted broccoli sounds delish.

one stunning almond crostada!

yes please: vodka strawberry lemonade cocktails!

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Lucky Charms Cereal Milk Confetti Cupcakes.

Yep we are DOING IT.

Cereal milk cupcakes. A little take on Lucky Charms cupcakes! Which is actually a take on confetti cupcakes that have cream cheese frosting and all sorts of cuteness on top.

I wish it was appropriate to eat one every day!

Ooooh I am so excited to tell you about these adorable cupcakes!

Last year I made a Lucky Charms snack cake with cream cheese frosting that never saw the light of day. I was disappointed with the photos but also disappointed with the cake (it was way too dense) so I scrapped it at the last minute. For this homemade pub cheese spread. Which is, um… also amazing!

Anyhoooo. I wanted to redeem the cereal milk cake. I knew it could be fabulous and also super cute for Saint Patrick’s Day weekend!

Here’s what went down:

First, this confetti cake recipe is the one from Seriously Delish – the one I used to make Max a little smash cake! I really love it. It’s SO deliciously vanilla-ish. I used the cereal milk in the cupcakes and a touch in the frosting too.

Also, I’m having a huge moment with cream cheese frosting. Can’t help it! It’s so freaking good, so I used that here. With some serious Lucky Charms crumbs on top. Every year I like to share some sort of obnoxious recipe made with Lucky Charms. I’ve done this one bowl chocolate whiskey cake, this lucky charms shake and lucky charms chia pudding (p.s. use the extra cereal milk in this recipe for that!). Even though I don’t have much desire to eat a bowl of said cereal, the marshmallows are just too fun to pass up.

Oh and I used more gold leaf on these cupcakes since I’m out of control. I can’t stop with the edible gold leaf! It’s adorable and fun and makes everything feel so fancy.

You can pile on as much frosting as you want. I love the look of an adorable frosting-overloaded cupcake but in reality, this is not for me because it’s too much frosting! I just want a small layer  – so if you do that, you’ll have lots of extra. Throw it in the fridge or freezer and then maybe sandwich it in between some chocolate chip cookies.

You’ll thank me later!

So now we can all have sparkly gold sprinkled mini cakes. All the exclamation points are very necessary.

 

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Lucky Charms Cereal Milk Confetti Cupcakes

Yield: makes 12 cupcakes

Ingredients:

cereal milk

3 cups milk
2 cups lucky charms cereal

cupcakes

1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg + 1 egg white
2 tablespoons vegetable oil
3 teaspoons vanilla extract
1/2 cup cereal milk
1/3 cup assorted brightly colored sprinkles
lucky charms marshmallows, for topping
edible gold leaf, for topping

cream cheese frosting

2 (8-ounce) blocks cream cheese
1/2 cup unsalted butter
2 1/2 cups powdered sugar
1 tablespoon cereal milk
1 teaspoon vanilla extract



Directions:

cereal milk

Place the cereal in a large bowl and cover with the milk. Place a bowl or plate over top of the cereal so it’s all pressed underneath into the milk. Let it sit and steep for 45 minutes. Strain the cereal out of the milk. Now you have cereal milk!

cupcakes

Preheat the oven to 350 degrees F. Line a cupcake tin with liners.

In a small bowl, whisk together the flour, baking powder and salt. Set it aside.

Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the cereal milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.

Divide the batter evenly between the cupcake liners, filling them 3/4 of the way full. Bake until the tops are set, about 20 to 22 minutes. Let cool completely before frosting. Once cool, frost with the cream cheese frosting. Add the crushed lucky charms marshmallow crumbs and the edible gold leaf.

cream cheese frosting 

Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cupcakes!

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I appreciate you so much!

So I know what I’m making next weekend. A biiiiig double batch of these babies!

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Golden Green Goddess Margaritas.

You guys! Green goddess margaritas might be my new favorite thing.

They are super fun. They are SO refreshing. They taste amazing with lots of salt on the rim. And just how perfect are they for Saint Patrick’s Day?! This is a billion times better than green beer.

It all starts with green juice! And speaking of green margaritas… let’s talk about how there is a creamy, frozen avocado margarita in The Pretty Dish. Oh yes there is!

This one is different for sure though. It’s just super fresh. Which is necessary since I’m pretty sure we’re getting a blizzard today. FAIL.

Also! I know that I’ve mentioned what an insane obsession I have right now with edible gold leaf. It is so super pretty and of course I’m drawn to all things sparkly. It’s a little tricky to work with but makes these drinks look like an adorable lucky pot of gold.

The main flavors in this margarita are cucumber and lime. Super refreshing and kind of spring-like! And to sound like a broken record, just so perfect for Saint Patrick’s Day because they are SO green! Like so so green. And since they are so so green… I mean, we’re really drinking vegetables here, aren’t we? Since it’s so green, we should probably discuss the health benefits to drinking this margarita.

It’s got to be good for us, of course.

Also, if you’re into it, you could juice some celery too and throw that in there. I fully believe that celery is the devil so that won’t be happening here, but it might sound delish to you. Just to up the health factor and all that.

And you don’t HAVE to add the gold leaf. It’s a fun little twist for this Irish holiday but if you’re making these in the heat of summer, skip it!

Just don’t skip the whole drink because they are darn good.

It’s also the perfect excuse to have green juice for dinner.

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Golden Green Goddess Margaritas

Yield: makes 1 drink, is easily multiplied

Total Time: 15 minutes

Ingredients:

3 ounces fresh cucumber juice
2 ounces grand marnier liqueur
1 1/2 ounces tequila
2 ounces fresh lime juice
1 1/2 ounces simple syrup
limes slices and wedges for garnish
coarse salt for the rim
edible gold leaf for garnish



Directions:

To make the cucumber juice, I either juice or blend (and then strain once blended) a long seedless cucumber.

Place the coarse salt on a plate. Rim each glass with a lime wedge and dip the rim in the salt. Fill the glass with crushed ice.

In a cocktail shaker with ice, combine the cucumber juice, grand marnier, tequila, lime juice and simple syrup. Shake for at least 30 seconds, then pour over the crushed ice. Garnish with lime slices and add a few pieces of edible gold leaf for fun!

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Really, this is practically a salad.

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Roasted Buffalo Cauliflower Flatbread.

Pizza again?! I’m calling it flatbread. So it’s fair.

Hear me out! I swear it is worth it. Buffalo cauliflower pizza slash flatbread is always worth it.

Because! I am sharing another recipe from The Pretty Dish with you! Eeeeeep!

I might be a walking contradiction this week, but at least I’m making it a delicious trip. Can we do all pizza all the time? Like our own personal Book It party? Book It was LIFE.

Really, I lived for personal pan pizzas and parties with Book It in elementary school. It just fueled my insane desire to read everything (by “everything” I mean Babysitters Club and Sweet Valley High stopppp judging me!) and what kid isn’t motivated by holographic stickers and parties with pizza?

Anyhoo.

This is one of those flatbread crusts that is so simple to make. No rising of the dough! No waiting! Zero patience needed! You make the dough, bake it a bit and you’re golden. It’s kind of crispy and crunchy and almost like a cracker!

Basically, the complete opposite from the detroit-style pizza I shared on Monday.

On top! All of my favorite buffalo-wing inspired flavors, but with cauliflower. Roasted cauliflower. It has such a wonderful nutty flavor. Kind of tastes like popcorn to me!

And then all the things like wing sauce, chives, scallions, fontina, white cheddar… fantastic stuff.

This is such a great dinner but also an amazing little snack. You can make it a bit ahead of time and even reheat before adding all of your green stuff on top too!

I’ve got one or two more recipes to go before the official launch of The Pretty Dish! If you haven’t ordered yet, you can grab your copy here. If you have any questions about the book, let me know! We’re going to have such a blast once it’s officially here. And in the meantime, here’s a little video of me making this deliciousness. SO GOOD.

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Roasted Buffalo Cauliflower Flatbread

Yield: serves 4

Total Time: 1 hour

Ingredients:

flatbread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup olive oil plus more for brushing

toppings

1 cup buffalo wing sauce
3 tablespoons unsalted butter
1 head of cauliflower, florets chopped off
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
8 ounces fontina cheese, freshly grated
4 ounces crumbled gorgonzola cheese
3 tablespoons ranch dressing
2 green onions, thinly sliced
2 tablespoons chopped chives
1 bunch of cilantro, chopped



Directions:

Heat the buffalo wing sauce and the butter in a saucepan over low heat until the butter is melted. Set aside.

Preheat the oven to 400 degrees F. Line a baking sheet with foil and place the cauliflower florets on the sheet. Drizzle them with olive oil, salt and pepper. Toss well. Toss with ½ cup of the buffalo wing sauce. Roast the cauliflower for 20 to 25 minutes, until golden.

Increase the heat of the oven to 450 degrees F.

While the cauliflower is roasting, in a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Form the dough into your desired shape. Place it on a nonstick (or parchment lined) baking sheet and brush with a bit of olive oil. Bake for 10 minutes at 450 degrees F, until a few air bubbles form and the dough is golden.

Remove the bread from the oven and cover it with half of the cheeses. Drizzle the ranch dressing on. Add the cauliflower on the bread and top with the rest of the cheeses. Return the sheet to the oven and bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. Let cool for a few minutes then top with the cilantro, chives and green onions.

Tip: if you have a grill pan, you can pop the flatbread on the pan and grill it for some extra smoky flavor!

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Maybe we should call it pizza week and I’ll keep this party going.

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Tuesday Things.

1. Today marks exactly TWO WEEKS until The Pretty Dish is released! Eeeeep! You can still get your free recipe book if you preorder today! It would mean the world to me.

2. This is a thing and it’s a thing I want in my face ASAP.

3. Finally had an Instant Pot success! I made nom nom paleo’s kalua pork and it was pretty good. Still not sold on the IP though and sort of bummed.

4. Speaking of crazy kitchen appliances, are you moving on to the air fryer trend? I actually have one because I used it to make these lobster fondue fries for Crate and Barrel two years ago. I’ve only used it once or twice since though. Going to need a separate room to hold all of my kitchen junk.

5. If you’ve made the incredible chocolate chunk shortbread, this is so funny: how I ruined instagram’s favorite cookie.

6. Newest TV obsession: Ugly Delicious on Netflix. It’s so good!

7. Did you watch the Oscars?! Some of my favorite dresses included Jennifer Garner (omg, that color), Viola Davis (have I ever NOT liked what she has worn?), Lupita Nyong’o (that gold though), Gina Rodriguez (prob theee favorite), Allison Janney (because I’m just obsessed with her), Jennifer Lawrence (didn’t like it so much on TV, but in the pictures it looks so amazing!) and Nicole Kidman (it was SO her, right?). Okay I’m done.

8. Someday perhaps I will live in a world where the word “favorite” actually applies to one thing for me? Probably never.

9. I love board games, so I want to know your favorite! Tell me, tell me. And don’t you think we should just bring back Mall Madness?

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Veggie Supreme Detroit-Style Pizza.

I know, I know, I know! I juuuuust shared a pizza with you five minutes ago.

At least it felt like five minutes ago because the days are moving at lightening speed. But this is a special one! An extra special one.

Also, how do I live in a world where it feels like everything is extra special to me?

New favorite thing alert! This is FAB.

It’s funny when I make a supreme pizza with all these toppings, because in real life I tend to choose PLAIN pizza. I’m so legitimately boring with my pizza that it’s unreal. I occasionally like pepperoni and roasted red peppers and mushrooms but I’ll still almost always choose plain. Or a white pizza, which is also rather plain.

Sometimes it’s buffalo chicken, but that’s a very specific mood, you know?!

But here’s the thing! When the traditional “supreme” toppings are all together on the pizza? I LOVE THEM. Like I crave the flavors that they all create together.  Or even remotely like at all. So all these veggie toppings are things that I’d happily throw on my pizza and eat like a champ.

And this one! This is my quick and easy take on the Detroit-style pizza crust! I mention this all the time, because we LOVE the pizza at Ironborn in Smallman Galley. I always want to recreate it after we have it. It’s just unreal.

I used this method from serious eats because they are basically my food bible. So! I made my regular old dough and put it in a smaller sheet pan with lots of olive oil. Kind of like making focaccia! The outer crust gets SO incredibly crispy and delicious.

My go-to toppings with a veggie supreme pizza are bell peppers, roasted peppers, mushrooms, black olives, onions and garlic. Together, this tastes like heaven! I know. Are you wondering if you’re on the right website? About the click that X in the corner to minimize this ridiculousness?

I’m light on the sauce (because it’s not my #1 thing) and heavy on the cheese (shocking, I know) which makes for the perfect pizza for me. Maybe a sprinkle of bacon if we’re being real.

OH and! If you’re into the cauliflower crust pizza, this is the BEST cauliflower crust and I have a pizza supreme version! It’s dreamy. One of my favorite pizzas, even with the cauli crust.

But this is SO not cauli crust… and here we are talking thick and crispy and burnt cheesy crust (the best part). Perfect for MONDAY! I mean, really. We all deserve a pizza on this day.

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Veggie Supreme Detroit-Style Pizza

Yield: serves 4

Total Time: 2 hours

Ingredients:

dough

1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

pizza

1 1/2 cups marinara sauce
1 cup freshly grated mozzarella cheese
1/2 cup freshly grated fontina cheese
1/4 cup finely grated parmesan cheese, plus extra for sprinking
1 green bell pepper, sliced
1/4 red onion, thinly sliced
1/3 cup sliced mushrooms
1/4 cup chopped roasted red peppers
1/4 cup sliced black olives
3 garlic cloves, minced
crushed red pepper, for serving



Directions:

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

At this time, I like to grate my cheeses and slice any veggies!

Drizzle 2 tablespoons of olive oil into a 9x13inch cake pan or dish. Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. It might not reach the edges at first (and it will spring back), so give it 10 minutes to rest, then try again. You can do this a few times, letting it rest and stretching it out! Once it’s in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.

Preheat the oven to 550 degrees F.

To make the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add a small handful of cheese (the mozzarella or fontina!), then layer on the veggies and garlic! Add a few more tablespoons of sauce and then load on the cheese. It’s okay if it’s around the edges, because it will get crispy on the edges of the dough!

Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Remove and sprinkle with extra parmesan cheese. Run a spatula around the edges to remove the pizza. I like to remove it one rectangle and cut from there. Slice and serve it!

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Did you make this recipe?

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I appreciate you so much!

Let’s do a beergarita with it too! That will cure all.

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Currently Crushing On.

I can’t believe we’ve made our way into March! This is going to be SUCH a fun weekend because I got my first shipment of The Pretty Dish! EEEEP! We are only 17 (omg!) days away from the book launch. I cannot even WAIT. If you still want to preorder, you can do so here! You can also still get your free ebook with a preorder!

In other news, this week I shared a bunch of extras: another day in the life post, my february lifestyle favorites and beauty favorites.

Tomorrow Emilia officially turns four months and (cliche-ly, of course), I can’t believe it. Cue the tears.

What are you up to this weekend? Tell me the goods! xo

The best of the best on the internets this week:

this is brilliance: a sweet and salty yogurt snack.

how fun – printable bingo for the oscars!

caramelized white chocolate swirl brownies. omg.

really love this orange, bourbon pecan glazed ham! and i usually don’t even care for ham.

a roasted red pepper bloody mary! WHOA.

obsessed with this DIY rainbow wall hanging!

loving these crispy buttermilk chicken tenders.

grapefruit crispy waffles! need these.

majorly craving this spanish tortilla.

cauliflower rice veggie bowls. oooooh i like.

these easy blueberry muffins. i’m game.

one delicious chopped greek salad!

teff chocolate chip cookies. want to try!

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