Taco Pizza

Mexican food is one of my favorite types of food. Guacamole, sour cream, nacho's, melted cheese, salsa sauce... need I say more? One of my favorite dishes is enchiladas, with homemade enchilada sauce, homemade guacamole and also topped with a big portion of sour cream. Yes I am drooling right now. And yes, this has a lot of calories (that's why I don't eat it much, but when I do eat it, I eat it goood.)

I found this video on YouTube the other day, and then I found this video as well. And well, the taco pizza was made! And let me tell you, it was de-licious! (for the recipe, check the second video out)

Taco Pizza

Ingredients

I have no exact measurements for this recipe, because you can make it exactly like you want it. And that's the fun of it! Also the directions speak for themselves, but I mention it anyways.

Storebought pizza dough
1 can Tomato sauce
1 tsp Mexican spice mix (like taco mix or something else you like)
Cheese
Guacamole

Sour cream

Natural nacho's
Olives

Other vegetables for topping

Method
1. Preheat oven as instructed on the dough package. Rollout your pizzadough. Mix the spiceswith the tomato sauce (this is ofcourse optional, but I like this spicy) and spread it over the dough.
2. Add your cheese, olives and other vegetables.

3. Bake as said on the packaging.

4. When baked, put guacamole, sourcream and nacho's on top and cut in pieces.

Enjoy!

Katharine Hepburn's brownies

 I have been searching for a good brownie recipe quite some while, and have been through about a dozen recipes. This was the last one I tried out, and it's a keeper! I have been making it ever since for special occasions. It's a fudge-type brownie, which is my favorite.
It's probably one of the easiest recipes out there, so perfect for those busy days where you have to bake something fast.

All of the ingredients, except the chocolate, vanilla extract and salt.

1. Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven.

2. Butter and flour an 8 inch (20 cm) square baking pan. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.

Whisk the eggs

3. Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs.

4. Finally, stir in the flour, salt and chopped nuts. I didn't have any nuts when making it this time, but I REALLY recommend adding some pecans! Pour into the prepared pan and bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
 Makes 16 brownies.

I cut mine into squares and put them in this cute tin. Cute and yummy!

Katharine Hepburns Brownies
Ingredients

2 ounces (60 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsaltedbutter, cut into pieces

1 cup (200 grams) granulated whitesugar

2 largeeggs

1/2 teaspoon purevanillaextract

1/4 cup (30 grams) all-purposeflour

1/4 teaspoon salt

1 cup (100 grams) chopped walnuts or pecans (optional)

Method

1. Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. 

2. Butter and flour an 8 inch (20 cm) square baking pan. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.

3. Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs. 

4. Finally, stir in the flour, salt and chopped nuts. I didn't have any nuts when making it this time, but I really recommend adding some pecans! Pour into the prepared pan and bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well. 

 Makes 16 brownies.

Adapted from Joy of baking

Strawberry tart

Summer is comming! And for me that means fruit tarts! One of my favorites is this strawberry tart. I have made it several times for birthdays, and made it for my colleages from my internship. And so far, it has been a great succes!

My favorite part is the crust. It's made of pecans, my favorite nut type. The filling is made of creamcheese and white chocolate, and to make it summery, I added some lemon juice. 

Crust

• 3/4 cup Pecans
• 1/4 cup (32g) sugar
• 1 1/2 cup flour
• 1/2cup (113gr) butter, in pieces
• 1 eggyolk
  
  

1. Preheat the oven at 170C (338F). Grind the pecans in a food processor. My experience is that the pecans don't really 'grind', but they consist of bits of pieces. Thats no problem, I actually quite like it. Yumm!

2. Mix the butter, sugar and flour together. I do this with the Kitchen Aid, but use what you like. Then add the pecans.

3. Add the eggyolk and combine throuhly untill it forms a ball of dough. It's not supposed to be a firm dough, like a cookie dough. It's more like a floury dough.
 (is that even correct english, haha)

4.This dough is hard to roll out. What I do is I take pieces from the dough and press them into the pan, untill it forms a whole crust. Make sure you spread the dough evenly, so that there are no tiny holes.

5. Place a piece of baking papier over the crust, then spread baking beans over it.  Bake in the oven for about 15-17 minutes with the baking paper over it. After, remove the baking paper and baking beans and bake for another 10 minutes. At the end the ends should be brown and crispy.
Let it cool down.

Filling

• 80gr white chocolate
• 300gr creamcheese
• 1/2 cup (100g) white sugar
• 1 teaspoon vanilla sugar
• Strawberries

1. Mix in a bowl or a food processor the cream cheese, sugar, vanilla sugar until its a fluffy'-like mixture
2. Melt the white chocolate a bain marie. Then you can spread the chocolate over the crust, or mix it with the entire filling.  Sometimes I like spreading it over the crust, and let it cool down and get hard. This gives an extra firm and crispness to the tart. If you mix it with the filling, let it cool down a little before you do so.
3. Spread the mixture over the crust. Remove the crowns of your strawberries and cut into slices. Place them on the cake, and voila!

I let the cake still half an hour in the refrigerator before I cut it.
I promise you will not regret having the tart, perfect for spring or summer!

Cupcake decorating attempt

So I did my first time cupcake decorating! It was so much fun to do, but sadly I didn't have the right tips for it.And I'm not that happy with the results either, but hey! But first time for everything right?
I did love to make them, and I am going to do it more often from now on.
These were chocolate cupcakes and the topping was just plain butter cream. The taste was great well, next time I will post a recipe!
Don't mind the brown tips of the cupcake wrappers, I have no idea why those changed color.

Any tips for me to improve my decorating?

Oreo fudge bars

We all love Oreo cookies! When I found this recipe I had HAD to try it out. And the results were amazing. The centre is super soft and chewy, but the outside is very crisp. The perfect combo right?
I save these bars in the freezer, then eat them after about 10 minutes. Keeping them at room temperature isn't really possible, the fudge becomes too soft then and it becomes hard to eat. But if you don't mind, then prepare for some dirty fingers!

Who can resist that?

·  1 16oz. package (500gr) Oreo cookies

·  1/2 cup (113gr) boter, melted

·  1/4 tsp salt

·  1 can  (400gr) sweetened condensed mik

·  1 tsp vanilla extract

·  3/4cup  (110gr)  semi-sweet chocolate chips

·  1 cup  (150gr) milk chocolate chips

·  1 cup  (150gr) white chocolate chips, gesmolten

Preheat the oven to 325 degrees F (165 degrees C)
Set aside 6 cookies and grind the rest in a food processor or blender. Or just crush them with a rolling pin like I did. Add the salt.

In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 11x13 inch pan.

Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining chocolate

chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven. Chill completely (for about 1 hour) before cutting into bars.
Melt the white chocolate chips and drizzle them over the bars with a fork.


Enjoy tis sugarbomb! <3

Recipe adapted from Bakingblonde