My Taste Buds’ Soul Mate: Spinach Artichoke Pizza

I wish I could describe to you the love I have for this pizza. I love it almost as much as truffle oil. Almost. And for any other pizza lover out there (or foodies, or even those who don’t really love food but you of course need to eat – aka EVERYONE) this pizza is for you.

  • 1 cup heavy cream
  • ½ cup butter
  • 2 tbsp cream cheese
  • ¾ cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1½ cups mozzarella cheese, shredded
  • 1 pack of frozen spinach
  • 1 can of drained artichoke hearts, chopped
  • 1 tubes of pizza crust (I tend to use Pillsbury, but anything works)

Preheat the oven to 425 degrees and cook the crust according to the directions on the tube. Then in a medium saucepan on low heat add all of the creams – heavy cream, butter, and cream cheese.  Add in the parmesan and garlic powder and let simmer for 15 minutes, occasionally stirring. 

In the meantime, cook the frozen spinach. Once cooked and drained, add it to the simmering sauce. When it’s fully combined, spread on to the pizza crust, and top it with the artichokes and mozzarella. Bake for 15 minutes/ until the cheese is golden brown. Last step – fall in love with the deliciousness.

Artichoke spinach pizza

Happy Eating, XO

Chocolate Chip Cream Cheese Cookies

Sorry guys, but I have to throw you a curve ball on this one. I know we’re trying  to do the whole “clean eating in the new year!” thing, but I love baking (and eating) sweets too much to give them up. And I just couldn’t keep this recipe a secret: The chocolate chip cream cheese cookies – try saying that five times fast!

I don’t know about you, but I never seem to be able to use the whole bar of cream cheese when I buy it. I use half, and then find it in the back of my fridge way later than its expiration date. (Yikes!) So, this time I decided to attempt to use what I had left over in a classic chocolate chip cookie recipe. It really brought out the best in the cookie – chewy middle and crunchy edges. Mind you, I made them small so I didn’t feel completely guilty for popping one after eating a wholesome salad or smoothie!

  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 3/4 cup unsalted, melted butter
  • 4 oz cream cheese (you can use less if you don’t have the 4 oz)
  • Dash of vanilla extract
  • 2 dashes of salt and baking powder
  • 2 cups of flour
  • 1 cup chocolate chip cookies

Heat your oven to 325. Begin mixing the sugars, butter, cream cheese and vanilla until combined. In a separate bowl, mix together the flour, salt and baking soda, then slowly add to the sugary mix. When it starts to look like dough, mix in the chocolate chip cookies. Lightly grease your cookie sheets and move on to the fun part – playing with the dough!

Scoop about a tablespoon full of dough, roll it, and lightly flatten on the cookie sheet. Bake for about 18-20 minutes. Mine were pretty thick so I left them in a little longer. And don’t forget, you should definitely “taste test” them while they’re hot!

chocolate chip cream cheese cookie

Happy Eating, XO

Brunch AND Dessert?! Say It Isn’t So…

Shout out to Pinterest, where I stole the idea for this from. Not bragging, but I kicked it up a notch or two by making it more flavorful so I am here to share my quickest dessert yet. Oh, and PS, not ONLY is it dessert friendly, but I have most definitely served this for brunch with coffee and a side of bacon or eggs or something else savory. So essentially this is a brunch and dessert recipe that takes literally NO culinary skills at all. And did I mention it takes 4-5 ingredients? So no long grocery list on this one. You literally can recite it!

  • 1 can of crescent rolls (not flavored so don’t go grabbing the garlic butter ones, although they are delish and will be used in a plethora of other recipes for this blog. For now, just grab the plain stuff and heck save a penny or two and buy the generic brand vs. Pillsbury, no one knows or cares)
  • 1 box of blueberries (measuring wise say about 1/2 cup since you won’t use the whole box. Also don’t get crafty and use strawberries, I may or may not have done so and ended up ruining this recipe. Apparently strawberries have too much water content and they turned this recipe into mush! I mean it looked like I vomited on the pan, mush. Maybe raspberries would work, but just follow directions. Don’t be a maverick and just do the blueberries).
  • 1 lemon (Zest only needed, zest means grate peel, not talking down to ya just sayin’).
  • 1 8 oz. package of cream cheese (you can do the block, tub or whipped kind not sure it makes any kind of difference).
  • 3tbsp of Brown sugar or regular sugar (I prefer the brown because of the molasses-like flavor, but regular is totally fine).
  • Pinch of cinnamon to taste (leave out or add an extra pinch based on what makes your toes curl).

Take a bowl add the cream cheese, the zest of half of the lemon (2tsp or so), 3 tablespoons of the sugar, and that pinch or 2 of cinnamon and mix.  Unroll dough into four rectangles, fat ends to each other, skinny ends out. (Think star shape) Firmly press perforations together to seal.  (See picture because I am describing this terribly).

Smooth cream cheese mixture on to center of the star (within 1/2 inch of edges) and top w the blue berries, then bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake at 375 degrees for 11 to 13 minutes and you have a dessert, brunch side, or coffee snack that is home made, that is delish and took only 15 damn minutes.

Happy eating, XO.

Brunch Dessert