I am so addicted to recipes. Looking at them, cutting them out of magazines, buying cookbooks, and of course, making them. It's my prime go-to productive procrastination activity.
So, last night, Erin and I made some delicious pizza.
You've got to try it.
Gruyere and Veggie Pizza
- 2 pre-made personal pizza crusts
- marinated artichokes (a 7-8oz jar would be plenty)
- cherry tomatos
- Le Gruyere Cheese (you'll have to splurge on this, BUT IT'S SO WORTH IT!
That's it! Pre-heat the oven to 500 degrees. Then, brush some of the marinade mixture on the crust then load it up with the ingredients, throw it in the oven for about 10 minutes or so and voila! Delicious pizza in no time at all.
[Pairs well with your favorite Pinot Grigio...just in case you were wondering]
Also, in case you've been drooling over the pumpkin chocolate chip muffins I posted about yesterday...here's the recipe so you can drool over the real thing. They're bite size and irresistable, so when you get addicted, don't say I didn't warn you...
Mini Pumpkin Chocolate Chip Muffins
3 1/3 C. flour
2 C. sugar
2 T. pumpkin pie spice
2 t. baking soda
1/2 t. baking powder
1/2 t. salt
4 large eggs
1 15oz. can of pumpkin!
1 C. butter, melted
1 bag of mini chocolate chips
- Heat Oven to 350 degrees. Grease mini muffin pan or use paper liners.
- Thoroughly mix dry ingredients in large bowl.
- Whisk eggs in separate bowl. Add pumpkin and melted butter and whisk until blended.
- Pour over dry ingredients and fold until moistened. (Get ready for an upper body workout...)
- Stir in mini chocolate chips
- I baked mine for 8-10 minutes, but check often, as always, they're better underdone than over done.
It'll make about 80 mini muffins (depending on how much batter you eat...) Perfect for sharing and therefore making friends or freezing so you can eat them ALL FALL LONG! bon appetit!