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Heidi Clark

Fresh Tomato & Mozzarella Tartine with Herb Mayo

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In my book, there is nothing better than a fresh-from-the-garden juicy tomato! Warm from the sunshine and practically falling off the vine it’s so ripe. Jeff & I anxiously await the first tomatoes we pick from our garden every summer. Every time Jeff mows the grass he takes a little break and I always catch him sneaking into the garden to pick handfuls of cherry tomatoes. Literally handfuls! Therefore, my recipes must use the larger tomato varieties we have growing. Not that I’m complaining! This Fresh Tomato & Mozzarella Tartine with Herb Mayo has been my lunch every day for the past week. I’m in love! Crunchy toasted sourdough bread, juicy slices of tomato, fresh mozzarella with garlic, lemon zest and basil-flecked mayo. Yes, please!

overhead view of two light blue plates filled with Fresh Tomato & Mozzarella Tartines with Herb Mayo and wavy potato chips a small dish of flakes sea salt rests next to the plates along with a vase of various flowers

What is Tartine?

A Tartine is really just a fancy French name for an open-faced sandwich with some type of spread on it. This tartine is made with no ordinary spread though, friends! Why just have mayonnaise on a sandwich when you can load it up with minced garlic, fresh lemon zest, smoked paprika, and sliced basil leaves! I’m not going to try to B.S. anybody but I tried to do a little video for you guys to demonstrate how to chiffonade basil ( aka thinly slice basil) but my videography skills really suck! I’m barely able to photograph the food let alone create a video! So thanks to my friends at Saveur Magazine, who are amazing at food photography and videography, here is a lovely link that demonstrates chiffonading basil. If you are interested!

overhead view of a slice of toasted bread spread with herb mayo a few slices of tomato and a slice of fresh mozzarella along with a sprig of fresh basil rest on the edge of the plate a fork and knife rest to the left of the plate

The thing I love the most about this Fresh Tomato & Mozzarella Tartine with Herb Mayo? I mean, besides it being completely delicious!! I only have to use the toaster! No oven or stovetop heating the house up to an even more unbearable temperature! It’s been so freakin’ hot and we don’t have air conditioning! If the temperature is above 72° my oven doesn’t get turned on! How about you? What do you like to make to beat the heat?

a toasted slice of bread topped with herb-flecked mayonnaise fresh mozzarella slices and tomato slices with tiny basil leaves dotting the top sit on a small light blue plate a small white ramekin of herb mayo with a small spoon rests next to the plate and a vase of various flowers and basil sprigs rest to the left of the plate

Some other Yums & Kisses recipes that would be lovely paired with the Tartines:

Watermelon Elderflower Sangria

Chipotle Coleslaw

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

Thanks for taking the time to hang out today! I know you’ll enjoy this recipe! If you know someone else who may enjoy it I would be over-the-moon if you would share it with them! Let’s enjoy the last few weeks of summer by eating all the summer tomatoes and drinking all the sangria we can! ♡~Heidi

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a toasted slice of bread topped with herb-flecked mayonnaise fresh mozzarella slices and tomato slices with tiny basil leaves dotting the top sit on a small light blue plate a small white ramekin of herb mayo with a small spoon rests next to the plate and a vase of various flowers and basil sprigs rest to the left of the plate

Fresh Tomato & Mozzarella Tartine with Herb Mayo

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 Tartines 1x
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Description

Fresh Tomato & Mozzarella Tartine with Herb Mayo is the perfect late summer lunch!  Juicy tomatoes fresh-from-the-garden are piled onto crunchy slices of toasted sourdough bread with fresh mozzarella cheese, and lemon zest, garlic, and fresh basil flecked mayo

Scale

Ingredients

For the Mayo:

1/3 cup mayonnaise

One small clove garlic, minced

zest of 1 lemon

1/8 tsp kosher salt

2 Tbsp thinly-sliced basil

1/8 tsp smoked paprika

For the Tartine:

Two large slices sourdough bread, toasted

One large tomato, sliced

4 slices fresh mozzarella cheese

To Garnish:

a sprinkle of coarse sea salt, if desired

additional basil, thinly sliced, if desired

Instructions

For the Mayo:

Stir the ingredients together in a small bowl. Refrigerate until ready to assemble the tartines.

Toast the sourdough bread. 

Spread each slice of bread with the herb mayo.

Top the mayo with the fresh mozzarella slices and tomato slices. Sprinkle a bit of coarse sea salt and extra sliced basil leaves over the top, if desired.

  • Category: Lunch
  • Method: Toasting
  • Cuisine: American

Keywords: tomato mozzarella tartine herb mayo

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

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This Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette! Wow! It’s so freakin’ good, friends! Before summer slips by, and our palate wants nothing but pot roast and mashed potatoes, promise me you will make this! Promise? Okay, good!

overhead view of ears of fresh sweet corn tomatoes red yellow and orange bell pepper cilantro springs chives and a small jar of fresh basil

I mean we have to take advantage of all the beautiful produce spilling out of the backyard garden and the farmers’ markets! Fresh sweet corn and crunchy sweet bell peppers along with a generous amount of garden-fresh herbs mixed with nutritious quinoa in a bright and zingy lemon and ginger vinaigrette are what my salad loving soul craves!

a jar filled with lemon ginger vinaigrette with a metal spoon in it a jar lid rests next to it on a white linen towel a group of lemons rests in the back right corner and a metal can filled with flowers rests in the left back corner

Fresh summer produce is a gift to our tastebuds! This Lemon-Ginger Vinaigrette is too! It’s bright and perky from the fresh lemon juice with just a hint of warmth from the minced fresh ginger. Perfection in a jar! You should probably make a double batch. Ya know, just in case you take to drinking it with a straw!

Lemon ginger vinaigrette being poured over a white bowl of quinoa salad a few cherry tomatoes rest on the counter next to the bowl and a metal can filled with flowers rests in the back right corner

A word about quinoa

If you’ve never had quinoa, this Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect opportunity to be introduced to it. Quinoa is chewy, tender, and full of fiber and protein. If your tastebuds ever grow tired of pasta, quinoa is a great alternative. It cooks in 20 minutes or less and is so much healthier! Before you cook quinoa be sure to rinse it with cold water for about a minute. Quinoa has a natural coating called saponin. If the saponin is not rinsed from the quinoa, it will taste bitter. No Bueno!

overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

With Labor Day just around the corner, if you are looking for a new addition to your picnic menu may I suggest this salad paired with Watermelon Elderflower Sangria? Follow it up with a generous scoop of Blueberry & Oatmeal Creme Pie Ice Cream and that my friends is what a perfect summer day is made of!

If you enjoyed this recipe and would like to receive recipes from Yums & Kisses straight to your inbox subscribe at the bottom of the page. And for even more fun, follow me on Pinterest! Thanks for taking the time to hang out with me today! XO~ Heidi

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overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Description

Summer Herb & Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect light & fresh dinner!  A great way to use up all those late summer herbs in the garden!

Scale

Ingredients

For the Lemon-Ginger Vinaigrette:

1/4 cup lemon juice

1/2 cup extra virgin olive oil

2 tsp honey

1/2 tsp sea salt

1 Tbsp minced peeled fresh ginger root 

1 clove garlic, minced

dash of chipotle chile powder

For the Salad:

1 cup uncooked quinoa, rinsed and drained

1 Tbsp butter

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

splash of white wine (optional)

1 1/3 cups of water

1/4 tsp sea salt

corn kernels from one ear of fresh sweet corn

1/2 red bell pepper, minced

1/2 orange bell pepper, minced

1 packed cup of minced fresh herbs ( I used a combination of basil, cilantro & chives)

a sprinkle of sea salt before serving (optional)

Halved cherry tomatoes and basil leaves, for garnish

Instructions

For the Lemon Ginger Vinaigrette:

Place the vinaigrette ingredients into a high powered blender.  Process dressing until smooth.  Transfer to a jar and refrigerate.

For the Quinoa:

In a medium-sized saucepan melt the butter over medium heat.  When the butter is melted and hot, add the garlic, red pepper flakes, and quinoa.  Cook for two minutes, stirring frequently.  Add a splash of white wine and cook for an additional 30 seconds. Add the water and sea salt.  Stir to combine.  Raise the heat to high and bring the quinoa to a low boil.  Reduce the heat to medium-low and place the lid on the pan.  Simmer the quinoa for 15-20 minutes.  The quinoa is fully cooked when tender and the quinoa curlicues are visible.  Remove the pan from the heat. Take the lid off of the pan. Let the quinoa rest for 5 minutes.  Fluff the quinoa with a fork and transfer it to a large mixing bowl.  Allow the quinoa to cool until room temperature.

To assemble the Salad:

When the quinoa is cool, add the minced vegetables and herbs to the mixing bowl along with the lemon-ginger vinaigrette.

Stir to combine the ingredients.  Garnish with a sprinkle of sea salt, halved cherry tomatoes, and basil leaves. Time to dig in!

The quinoa salad is terrific at room temperature or chilled.

 

 

Notes

Don’t skip rinsing and draining the quinoa!  Quinoa has a natural coating called saponin.  If it is not cleaned first, the final cooked quinoa will have an unpleasant bitter taste.

  • Category: Salad
  • Method: Stirred
  • Cuisine: American

Keywords: quinoa veggie herb salad lemon ginger vinaigrette

Sour Cream & Onion Hummus

by 3 Comments

Forget about fat-filled sour cream-based dips! Well, not forever, just for today. Because today we are making Sour Cream & Onion Hummus! Full of creamy chickpeas, tangy sour cream, and onions two ways. This recipe requires no chopping and is ready in 5 minutes! Healthy(ish) food never tasted so good!

a white bowl filled with hummus topped with a swirl of sour cream and garnished with three orange and red nasturtiums the bowl is surrounded by cucumber coins black olives red pepper slices and broccoli florets a metal can filled with sunflowers and pink daisies rest in the left corner with a white linen towel running along side it and a metal sifter is filled with pita chips and wavy potato chips in the right corner a vintage metal spoon rests between the hummus platter and the sifter

Don’t get me wrong I still love the recipe for The Best Homemade Onion Dip here on Yums & Kisses. Dare I say, I may even love this recipe even more! What’s not to love about this rich, creamy, and slightly tangy dip? It’s perfect served with crunchy pita chips! Or, thick and crispy potato chips! It’s even better scooped up with a crisp cucumber coin! Or, drag a sweet and juicy red pepper slice through it! Sour Cream & Onion Hummus may actually make you into a vegetable lover if you aren’t one already!

overhead view of a bowl of Sour Cream & Onion Hummus that is topped with a swirl of sour cream the bowl is surrounded by cucumber coins black olives red pepper slices broccoli florets and nasturtium flowers a white linen towel rests in the upper left side and a metal tin of wavy potato chips rests at the top right

One Hummus. Sooooo many ways to love it!

Hummus isn’t just for snacks. Jeff & I use it for so many things at mealtime.

  • Pour it over hot cooked pasta and toss to coat the noodles. Reserve some of the pasta cooking water when you drain the noodles and add a bit to the hummus coated noodles if it seems dry.
  • Smear a bit of Sour Cream & Onion Hummus on two slices of toasted multigrain bread. Add slices of roasted turkey breast and top with avocado slices and sprouts. Lunch for two is served!
  • Put a scoop or two on a garden salad instead of salad dressing.
  • Toast a sourdough English muffin. Spread with the hummus. Top with a thick slice of juicy fresh tomato. Absolute Heaven!

A lot of days lunchtime comes and goes. 2 pm rolls around, and I’m starving! With a container of this hummus in the fridge, I have no excuse not to eat something healthy! Because honestly, without this lifesaver waiting for me in the fridge, I would grab a pack of peanut butter and cheese crackers. Not exactly nutritious or filling!

close up view of a red pepper slice that has been dipped in hummus the platter of veggies and hummus rests towards the front and is blurry while the red pepper slice with hummus is in focus a metal sifter filled with wavy potato chips and pita chips rests in the back right corner

If you have 5 minutes, you’ve got all the time you need to make this! It’s the perfect appetizer for when last-minute guests drop by. And it also makes a terrific after school snack for the kids!

I know you’ll enjoy this quick & easy recipe! If you would like to receive recipes from Yums & Kisses straight to your inbox every week, you can sign up at the bottom of the page! Also, follow me on Pinterest! I’m gonna dive into some of this delicious hummus, now! Can’t wait to visit with you again soon!

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a white bowl filled with hummus topped with a swirl of sour cream and garnished with three orange and red nasturtiums the bowl is surrounded by cucumber coins black olives red pepper slices and broccoli florets a metal can filled with sunflowers and pink daisies rest in the left corner with a white linen towel running along side it and a metal sifter is filled with pita chips and wavy potato chips in the right corner a vintage metal spoon rests between the hummus platter and the sifter

Sour Cream & Onion Hummus

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
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Description

Sour Cream & Onion Hummus is rich, creamy, tangy!  Perfect for dipping your favorite crudites or snack chips!  Healthy never tasted so good!!

Scale

Ingredients

15 ounce can of chickpeas, rinsed and drained

1/3 cup full-fat sour cream

1 Tbsp lemon juice

2 Tbsp warm water

1/4 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

1 Tbsp extra virgin olive oil

1/2 Tbsp hot sauce (I used Cholula)

2 tsp dried minced onion flakes

dash of cayenne (optional)

Instructions

Place all of the ingredients, except the dried onion flakes, into a high-powered blender.  Purée until smooth.  Transfer the hummus to a storage bowl and stir in the onion flakes.  Refrigerate until chilled.  Hummus will keep in the refrigerator for five days. 

Notes

If you don’t have Cholula hot sauce substitute your favorite brand!

  • Category: Appetizers
  • Method: Blender
  • Cuisine: American

Keywords: sour cream and onion hummus

Peanut Butter & Pretzel Granola

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I’ve always had an affinity for anything sweet and salty. Hot salty french fries dipped into a chocolate milkshake. Chocolate covered crunchy potato chips. Chewy bacon squiggled through warm maple syrup. Salted caramel anything. Oh, man, I love them all! This Peanut Butter & Pretzel Granola satisfies my sweet and salty tooth first thing in the morning! It’s like a peanut butter and pretzel cookie but waaaaaay better. Chewy rolled oats, creamy peanut butter, sweet maple syrup, and salty pretzels… How could this be wrong??!!

overhead view of a jar of granola spilling onto a marble countertop squares shards and chunks of dark chocolate rest next to the jar a small white cup of granola with a spoon rests in the upper right corner a white linen towel runs along the top edge

And of course, I had to go there. Adding a little bit of chocolate chunk action never made anybody mad. Am I right? I knew you wouldn’t mind. Of course, the chocolate is entirely optional. But I do highly recommend it!

I hate to bring this subject up

But, it’s looming in the background at this point of summer. Back. To. School. Ugh, I know. I apologize for bringing it up. But, the little ones are going to be starving when they get off the bus in the afternoon. A cold glass of milk and a tall jar filled with Peanut Butter & Pretzel Granola will be just what they need!

a small white teacup filled with granola being topped with milk a jar overflowing with granola is in the background along with a white linen towel

Don’t save all this deliciousness for after school, though! Douse it with milk! Sprinkle it over pancakes or waffles! Stir it into vanilla (or chocolate!) yogurt! Eat it by the handful! Top frozen yogurt or ice cream for a hippiefied sundae! Make chocolate-covered frozen bananas and roll it in Peanut Butter & Pretzel Granola before the chocolate sets! Hungry yet??? I knew you would be!

overhead view of the ingredients required to make peanut butter & pretzel granola maple syrup ground cinnamon vanilla extract light brown sugar creamy peanut butter hard salted pretzels and rolled oats are pictured a small wooden spoon rests on the left side

Easy Peasy

There is nothing complicated about this recipe! Breaking the pretzels into bite-sized pieces is as complicated as it gets! Measure, stir, bake. Well, maybe I told a little white lie. There is something hard about this recipe… Letting it cool before diving into it is a challenge. This granola is clumpy. But in a good way. Perfect for those mid-afternoon grumbellies. Ya know. When lunch is over, but dinner is still hours away and you just.need.something!!! You can reach in the jar and pick out a few chunks of granola to help the situation!

overhead view of a parchment-lined cookie sheet with peanut butter & pretzel granola with chocolate chunks scattered across it a vintage metal spoon rests on the bottom left side of the tray

You guys know I love me some peanut butter! Remember the No-Bake Energy Bars? Mmhmm. Some serious yum there! I know you are going to love this Peanut Butter & Pretzel Granola just as much! Maybe even more so! Follow me on Pinterest to keep up with what’s going on here at Yums & Kisses! Or, if you would like to receive my recipes straight to your inbox every week, you can subscribe at the bottom of the page! Can’t wait to visit with you again soon! You guys are the sweet to my salty!

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overhead view of a jar of granola spilling onto a marble countertop squares shards and chunks of dark chocolate rest next to the jar a small white cup of granola with a spoon rests in the upper right corner a white linen towel runs along the top edge

Peanut Butter & Pretzel Granola

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 4 cups 1x
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Description

Peanut Butter & Pretzel Granola will get your day started right! Makes a delicious after school snack as well! Tastes like a peanut butter cookie but is so much healthier!

Scale

Ingredients

1 cup broken pretzel pieces

3 cups regular rolled oats 

2 Tbsp packed light brown sugar

1/4 tsp sea salt

1/4 tsp cinnamon

1/2 cup pure maple syrup

2/3 cup creamy peanut butter

1 tsp vanilla extract

2 ounces chocolate chunks (I used half of a dark chocolate baking bar and chopped it myself), optional

Instructions

Preheat the oven to 325°

Line a large cookie sheet with parchment paper

Combine the oats, pretzels, brown sugar, sea salt, and cinnamon in a large mixing bowl.

Place the maple syrup and peanut butter into a 2-cup glass measuring cup or bowl. Microwave on high for no more than 30 seconds.  Stir well to combine the peanut butter and maple syrup.  Add the vanilla extract and stir again to combine.

Pour the peanut butter mixture over the dry ingredients.  Stir well until the oat mixture is completely coated with the peanut butter syrup.  Dump the oats onto the lined cookie sheet and spread out into a thin layer.  The oats will be a bit clumpy, but that’s okay.  Just try to get it into as even of a layer as possible so that it bakes evenly.

Bake 19-22 minutes.  The granola will look dry, the edges will be golden brown and will be firm feeling.

Transfer the cookie sheet to a cooling rack and let rest until cooled.  Scatter the chocolate chunks over the tray of granola. Break the granola into clumps. Time to eat!  Enjoy!

Notes

Granola keeps well in a jar for one month

If you want more of cereal-like granola, use a fork to break the granola up after it has cooled but while it’s still on the cookie sheet.

A tip for brown sugar that is starting to harden:  Bury 2 or 3 large marshmallows down into the sugar and seal it up.  The brown sugar will draw moisture from the marshmallows and rehydrate!

  • Category: Breakfast
  • Method: baked
  • Cuisine: American

Keywords: peanut butter pretzel granola chocolate chunk rolled oats

Funfetti & Thin Mint Cookie Ice Cream

by 1 Comment

{This post contains affiliate links. If you purchase the product via the link I may receive a commission at no extra cost to you! Thanks so much for supporting Yums & Kisses!}

If you place a slice of cheesecake or a scoop of ice cream in front of me, I can’t say no to either. Since it is waaaaayyy too hot to turn the oven on to make cheesecake my ice cream maker has been churning batch after batch of rich and creamy frozen treats this summer. And what’s the most refreshing ice cream on a hot summer day? Mint. For Sure! Especially when it is Funfetti & Thin Mint Cookie Ice Cream! This ice cream is filled with colorful confetti sprinkles, peppermint flavor, and chocolate-coated mint cookies; this ice cream is guaranteed to cool you down!

overhead view of a parchment-lined loaf pan filled with Funfetti & Thin Mint Cookie Ice Cream with additional multi-colored sprinkles on top it is nestled in a square metal pan filled with ice cubes with a vintage metal ice cream scoop resting next to it

Since I was a Girl Scout back in my elementary school days, I have a soft spot for Girl Scout Cookies. Every March, when the troops start selling their cookies, I stock up on Thin Mints, Samoas and Tagalongs! I gift many of the boxes I buy, but a few always find a home in my pantry. Come Summer I am looking for ways to use them up!

overhead view of a parchment-lined pan filled with Funfetti & Thin Mint Cookie Ice Cream nestled in a large square pan filled with ice cubes two scoops of ice cream rest at the bottom of the pan along with the ice cream scoop

Why eat Thin Mints and drink a glass of milk when you can have your milk and cookies like this! Right?!?! Yes, please!

What you will need to make Funfetti & Thin Mint Cookie Ice Cream:

  • an ice cream maker
  • heavy whipping cream {atleast 35% fat}
  • whole milk {do not even try to substitute 2% or skim milk here. You’ll be disappointed with the finished ice cream!}
  • salt {kosher is preferred, but if you only have sea salt that works as well!}
  • sugar
  • light corn syrup
  • vanilla extract
  • peppermint flavor
  • confetti sprinkles {this is an affiliate link, if you purchase this product via the link provided, I may receive a commission at no extra cost to you. Thanks!!}
  • Thin Mint Cookies
a hand holding a stack of three ice cream sandwiches made with ice cream sandwiched between thin mint cookies the top sandwich has a few colorful sprinkles on top

Did you know Keebler makes cookies that are preeeetttty similar to Girl Scout cookies? Thrillist wrote an article detailing all the cookies on grocery store shelves that are similar to the beloved Thin Mints, Samoas, Tagalongs, and more. So, if you ate your stash of Girl Scout Cookies already, you can still make this ice cream! You can even sandwich some scoops in between any remaining cookies to make mini ice cream sandwiches! Too cute!

overhead view of an ice cream cone lying on a marble countertop a sugar cone rests next to it with confetti colored sprinkles spilling out of it onto the counter a white linen towel rests along the right side

And who can resist an ice cream cone? Not me! I am a sugar cone girl all the way. Never a waffle cone, they are just too big! I can never eat the whole thing! Wasting ice cream is a sin! Are you a sugar, waffle, or cake cone lover?

While you are churning a batch of this may I recommend churning a batch of Blueberry & Oatmeal Creme Pie Ice Cream as well? I promise you won’t be sorry!

a hand holding an ice cream cone with two scoops of Funfetti & Thin Mint Cookie Ice Cream with a blue and white striped lit birthday candle on top of the scoops

My birthday is on Friday!!! If you are looking for me, I’ll be the girl wearing the glitter-covered party hat, eating chocolate cake topped with a giant scoop of Funfetti & Thin Mint Cookie Ice Cream! Till next time friends! Wishing you a week filled with sugar cones and ice cream!

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overhead view of a parchment-lined pan filled with Funfetti & Thin Mint Cookie Ice Cream nestled in a large square pan filled with ice cubes two scoops of ice cream rest at the bottom of the pan along with the ice cream scoop

Funfetti & Thin Mint Cookie Ice Cream

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes + 24 hours to chill and freeze
  • Yield: 1 quart 1x
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Description

Beat the heat and cool down with scoops of Confetti & Thin Mint Ice Cream!  A refreshing mint ice cream filled with colorful confetti sprinkles and Thin Mint cookies!! 

Scale

Ingredients

2 1/2 cups heavy cream

1/2 cup whole milk

1/8 tsp kosher salt

3/4 cup granulated sugar

2 Tbsp light corn syrup

1 tsp vanilla extract

1 1/2 tsp peppermint flavor

3 Tbsp confetti sprinkles, plus more for garnishing

16 thin mint cookies, broken into small pieces and frozen

Instructions

Line a cookie sheet with parchment.  Place the broken cookie pieces on the tray and place in the freezer for several hours.

Combine the cream, milk, sugar, kosher salt, sugar and corn syrup in a medium saucepan.  Whisk to combine.  Place the pan over medium heat and warm about 5-7 minutes until the sugar dissolves.  Whisk the mixture frequently.  Do not let the mixture come to a boil.  Remove pan from heat and whisk in the vanilla extract and peppermint flavor.  Pour mixture into a 4 cup glass measuring cup and let cool to room temperature.  Cover and place in the refrigerator to chill several hours or overnight.  The ice cream base needs to be super cold to churn properly.

Line a metal loaf pan with parchment paper.  Crinkle the parchment into a ball and unfurl it.  Crinkling it makes it easier to fit into the pan.

Whisk the chilled ice cream base before adding it to the ice cream maker.  The extracts and fat from the cream need to distribute before churning.

Churn the ice cream base according to directions provided by the brand of ice cream machine you own.  When the machine begins to struggle to churn the ice cream dump the ice cream into a large mixing bowl.  Fold in the sprinkles and frozen cookie pieces. The ice cream does melt a little when folding the cookies and sprinkles into it. Don’t worry.  The frozen ice cream is going to be delicious!     

 Dump the ice cream into the parchment-lined pan. 

Place the ice cream into the freezer until it is frozen.

Scoop and enjoy!!

 

Notes

Do not substitute low-fat milk for the whole milk.  The finished ice cream will be icy.

Freezing the broken cookie pieces prevents them from disintegrating during the folding process.

I always fold the cookies and sprinkles into the ice cream by hand.  I find the addition of cookies or candy to ice cream makes it want to climb out of the canister and make a  mess.

 

  • Category: Ice Cream
  • Method: Churned
  • Cuisine: American

Keywords: ice cream mint sprinkles

Thick & Rich Chocolate Sauce

by 2 Comments

When is Thick & Rich Chocolate Sauce ever a bad idea??? It is never a bad idea!!! Made with rich cocoa, sweet & smoky brown sugar, and just a hint of espresso powder. This chocolate sauce only takes 15 minutes to make and is so good you will never buy chocolate syrup again!

small teacup filled with a scoop of ice cream with Thick & Rich Chocolate Sauce drizzled over it a linen napkin rests behind the teacup

Don’t save this chocolate sauce for drizzling over ice cream! I mean, of course, by all means, drizzle away over a big scoop of Funfetti & Thin Mint Ice Cream or Blueberry & Oatmeal Creme Pie Ice Cream. But, don’t let ice cream have all the fun!

What else can I do with Thick & Rich Chocolate Sauce?

  • add a few spoonfuls to your morning latte {which is Jeff’s favorite way to enjoy it!}
  • drizzle some over a bowl of oatmeal. it’s way better than brown sugar!
  • pour it onto waffles that are smeared with peanut butter!
  • garnish slices of cheesecake!!
  • make salted chocolate milk! Pour some into a glass of milk, sprinkle in a pinch of sea salt and stir! Yum!
  • use it as a dip for Flamin’ Hot Cheetos

Okay, maybe that last idea is taking it too far. But then again, it may be a stroke of genius! I’ll let Jeff be the guinea pig for that little experiment, though. That man will eat anything if it’s covered in chocolate!

Okay, time to get serious and talk a little about how this recipe comes together!

a tall glass of chocolate milk with a striped straw a spoonful of chocolate sauce is being poured into the glass several oreo cookies rest next to the glass a white milk jug rests in the background on the right side

To Make Thick & Rich Chocolate Sauce:

I used dutch processed cocoa. I love how rich and chocolatey anything I make with it turns out! If you don’t have any in your pantry, you can totally substitute another style of baking cocoa!

To Bloom or Not To Bloom?

I bloom the cocoa before mixing it with the brown sugar, salt, and espresso powder. You may be asking yourself, “What is this girl talking about? Blooming? I think she’s lost her blooming mind!” Some of that statement may or may not be accurate. But I’m gonna teach you a little trick when working with cocoa powder. This tip is going to give you ultra-chocolatey results whether you are making a cake, brownies or chocolate sauce!

Put the cocoa powder into a medium-size saucepan. Heat a cup of water until boiling. Whisk the boiling water into the cocoa powder, until the mixture is smooth. Any lumps in the cocoa will disintegrate the longer you stir the mixture. Let the “bloomed” cocoa rest for a minute or two and proceed with whisking in the brown sugar, salt, and espresso powder. I promise you, once you bloom cocoa powder for a recipe, you’ll never skip doing it! Everything you make will have an intense chocolate flavor!

a metal of measuring cup heaped with cocoa powder being leveled off with a straight-edged spatula onto a crinkled sheet of waxed paper a metal soup spoon rests next to the measuring cup
{the non-messy way to measure cocoa powder!}

I always like to offer at least one tip that you can apply in your kitchen. I’ll confess~ I despise measuring cocoa powder. It’s the heap of cocoa on top of the full measuring cup that causes the trouble. When it’s time to level the cocoa, it spills onto the counter, and when I wipe the cocoa up, it leaves a weird streaky mess that looks like something that really shouldn’t be consumed. Agreed? Agreed!

So, my dear friends, here is how I get around this dilemma. I put the measuring cup onto a sheet of wax paper. I level the cocoa off with a straight-edged utensil. The wax paper catches the excess cocoa. And then, I lift the edges of the wax paper and use it as a make-shift funnel to return the excess cocoa powder back to its happy home. And we all live happily ever after… LOL!

teacup with a scoop of ice cream being drizzled with chocolate sauce

Okay, I think that’s all I can bore you with today! If you hated any of this, but are a glutton for punishment and would like to subscribe to more of this madness, there’s a subscribe box at the bottom of the page! I would love to have you join the craziness here at Yums & Kisses!!! Have a great weekend!

P.S I’ll give you the results of the chocolate-dipped Flamin’ Hot Cheetos experiment next week. If I give Jeff enough tequila this weekend, he will happily test it out! LOL!!

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teacup with a scoop of ice cream being drizzled with chocolate sauce

Thick & Rich Chocolate Sauce

★★★★★

5 from 2 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1/2 cups 1x
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Description

Thick & Rich Chocolate Sauce will take your ice cream sundae or café mocha over the top!  No watery syrup here!  And it only takes minutes to prepare!  

Scale

Ingredients

1 cup of boiling water

1/2 cup dutch process cocoa

1 cup packed light brown sugar

1/2 tsp espresso powder

large pinch of kosher salt

1 1/2 tsp vanilla extract or bourbon

Instructions

Put the cocoa powder into a medium-size saucepan. Heat a cup of water until boiling. Whisk the boiling water into the cocoa powder, until the mixture is smooth. Any lumps in the cocoa will disintegrate the longer you stir the mixture. Let the “bloomed” cocoa rest for a minute or two and proceed with whisking in the brown sugar, salt, and espresso powder. 

Place the pan over medium heat and bring the mixture to a low boil. Whisk the mixture frequently!  Reduce the heat and simmer the sauce for 5 minutes.  If you want your sauce even thicker, simmer an additional minute or two. Once the sauce has thickened, remove the pan from the heat.  Stir in the vanilla extract or bourbon.

Let the sauce cool for a few minutes and transfer to a storage container.  When the sauce has cooled to room temperature place it in the refrigerator.

Thick & Rich Chocolate Sauce will keep in the refrigerator for one month.

Notes

Regular Baking Cocoa works in this recipe, as well. Dutch-Processed Cocoa does deliver an intense chocolate flavor that I prefer.

If you are feeling adventurous, substitute Amaretto, Tequila or Chambord for the vanilla or bourbon.

  • Category: sauces
  • Method: stirred
  • Cuisine: american

Keywords: chocolate sauce

Smoky Pea & Basil Pesto Pasta

by 6 Comments

Smoky Pea & Basil Pesto Pasta is the garden-fresh dinner you need to make this summer! Smoked almonds, sweet peas, freshly-picked basil, salty parmesan cheese, and rich olive oil are blended to create a quick and easy summer sauce perfect for tossing with your favorite pasta! The sauce can be made in the time it takes for the pasta to cook! Dinner? Done!

overhead view of the ingredients needed to make Smoky Pea & Basil Pesto

I can’t tell you how much I adore basil! Basil=Summer! There is something about the fragrance of basil. Even in the dead of winter if I smell basil, it transports me to summer. Our garden is overflowing with basil. And, I am always trying new ways to use it!

a round white bowl filled with peas being dumped into a blender that has unblended pesto ingredients in it

On the other hand, peas are Jeff’s absolute favorite vegetable. If I made him buttered peas & mashed potatoes for dinner every night, he would be in heaven! Weird, I know! So, I decided to blend our two favorite things into this Smoky Pea & Basil Pesto! Blend the ingredients in a high-speed blender until smooth, and you are done making the pesto! So simple!

overhead view of a blender filled with blended pesto ingredients

If you don’t have a high-speed blender…

Blend the pesto in a food processor or even a regular blender. You will probably need to stop the machine and scrape the bowl or canister down. Even so, you are only adding a minute or two onto the prep time. I’ve never used a NutriBullet but if you have one give it a try. Let me know how it does. I’m curious!

Other things you can do with Smoky Pea & Basil Pesto:

  • spread it on whole-grain toast and top with juicy tomato slices {a slice of muenster cheese melted on top never hurt}
  • spread it on a turkey sandwich made with chive cream cheese and sprouts
  • use it like hummus: surrounded by sliced red peppers, crisp cucumber coins and pita chips { a glass of Watermelon Elderflower Sangria is always welcome}
  • spread on a brioche bun with chewy bacon, fried eggs, and melty cheese
overhead view of two round white bowls filled with cooked corkscrew pasta tossed in smoky pea and basil pesto a tumbler of white wine sits next to each bowl along with a fork a chunk of toasted baguette with a dish of butter rest at the bottom left corner and a vase of hydrangeas and a small white ramekin of grated parmesan with a small spoon rest at the top right

Leave a comment telling me how you use the pesto. Besides making Smoky Pea & Basil Pesto Pasta, of course! If you would like to receive recipes from Yums & Kisses straight to your inbox each week, subscribe at the bottom of the page. I would love to have you as part of the Yums & Kisses Family! Until next time, friends! Wishing you a week filled with happiness {and tequila!}

~Heidi

p.s. {any product links in this post are not sponsors of Yums & Kisses. I only highlight products that I own and enjoy using!}

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overhead view of two round white bowls filled with cooked corkscrew pasta tossed in smoky pea and basil pesto a tumbler of white wine sits next to each bowl along with a fork a chunk of toasted baguette with a dish of butter rest at the bottom left corner and a vase of hydrangeas and a small white ramekin of grated parmesan with a small spoon rest at the top right

Smoky Pea & Basil Pesto Pasta

★★★★★

5 from 2 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 9 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings 1x
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Description

Smoked Almonds, Peas, and Basil are whirled in a blender to create a rich & velvety pesto. Toss with cooked rotini pasta for a quick and easy dinner!

Scale

Ingredients

For the Pesto:

1/4 cup smoked almonds

10 ounces frozen peas, thawed and drained

packed 1/3 cup of basil leaves

1/3 cup extra virgin olive oil

1/2 cup grated parmesan cheese

1/2 tsp sea salt

1 Tbsp lemon juice

One large clove of garlic, minced

Remaining Ingredients:

8 ounces of rotini pasta, cooked and drained

1/4–1/2 cup of reserved pasta cooking water

additional peas and grated parmesan, for garnish, if desired

Instructions

To Make the Pesto: Place all of the pesto ingredients in a high-speed blender.  Puree the ingredients until smooth.  Set aside.

Cook the pasta according to the directions on the box. About a minute before the pasta is finished cooking, use a glass measuring cup to carefully scoop out 1/4-1/2 cup of the cooking water.  Set the cooking water aside.

Drain pasta in a colander and dump the drained pasta back into the pot.

Stir several spoonfuls of the pesto into the pasta.  Add a dash of the reserved cooking water.  Continue adding pesto and cooking water until the pasta is coated to your liking.  There will be a little bit of pesto leftover.

Scoop pasta into serving bowls and enjoy!!!

The pasta can be served with additional thawed peas and grated parmesan cheese if desired.

Notes

Don’t use grated parmesan from a can.  The final pesto will be thick & clumpy. Look for wedges of Parmesan Reggiano in the cheese department of your local grocery store.

Place frozen peas in a strainer and run hot water over them until the peas are thawed and bright green.

The reserved pasta cooking water contains starch from the pasta that helps the pesto sauce bind to the noodles.

There will be a little bit of pesto left.  Use it to top toast or spread on sandwiches!

  • Category: Pasta
  • Method: Boiled
  • Cuisine: Italian

Keywords: pea pesto pasta

Blueberry & Oatmeal Creme Pie Ice Cream

by 2 Comments

Happy National Ice Cream Month! I can’t think of a better way to celebrate than with this homemade Blueberry & Oatmeal Creme Pie Ice Cream! This ice cream couldn’t be easier to make. It doesn’t require making an egg-based custard first. If you can stir, you can make this ice cream! And I’m willing to bet you will make it over & over again!

overhead view of a metal bread loaf pan lined with crinkly parchment paper filled with churned and frozen blueberry & oatmeal creme pie ice cream a vintage metal ice cream scoop rests next to the pan

All I want to do is dive face-first into this pan of Blueberry & Oatmeal Creme Pie Ice Cream! I made several test batches of this ice cream and Jeff & I polished off all of the batches in no time at all. It was rough. Just kidding! I gladly ate batch after batch of this rich, creamy, jam, and cookie-swirled beauty in the name of recipe creation! Sandwich scoops of this Blueberry & Oatmeal creme Pie Ice Cream between two oatmeal creme pies or Toasted Oatmeal & Chocolate Chip Cookies, pile scoops onto a sugar cone or eat it with a spoon straight from the tub!

close up view of metal loaf pan lined with parchment paper with a vintage metal ice cream scoop pulling a scoop of ice cream forward

What you’ll need to make Blueberry & Oatmeal Creme Pie Ice Cream


I know the use of corn syrup is a highly debated topic. Here’s how I look at it, sugar is sugar. As long as we don’t use it by the gallon every day it’s gonna be just fine! I love sugar. I don’t plan on ever giving it up in my lifetime. I enjoy everything in moderation! Thank you for enduring my rant!

Corn syrup. Really, Heidi?

Corn syrup is key in this recipe. It’s only 2 Tablespoons, and it prevents the ice cream from being icy. With the corn syrup, this ice cream remains rich and creamy for a week after it’s churned and frozen. The corn syrup also helps prevent the ice cream from melting quickly!

overhead view of a metal loaf pan lined with parchment paper filled with blueberry & oatmeal creme pie ice cream with one scoop of ice cream resting at the top edge of the pan and a vintage metal ice cream scoop resting in the area the ice cream was scooped from

Using a quality blueberry jam in this recipe is a total time saver! Instead of making a fruit sauce to swirl in the ice cream base before freezing, grab a jar of jam instead! Fresh fruit in ice cream becomes hard as a rock when frozen. It needs to be paired with sugar syrup to remain soft in ice cream. If you happen to have a homemade blueberry sauce feel free to substitute it for the jam!

overhead view of 2 white ramekins lined up diagaonally filled with one scoop in each of blueberry & oatmeal creme pie ice cream each dish has a small metal spoon in it with the ice cream a white linen towel rests in the upper left corner

Do you want to store your ice cream in a parchment-lined loaf pan? Crinkle the sheet of parchment into a ball. Then, undo the ball and place the flat but crinkly paper into the pan. I leave excess parchment on each side of the pan. After the ice cream is completely frozen, I flop the excess paper onto the surface of the ice cream. Then, I wrap the whole shebang with plastic wrap.

Close up view of a hand holding a sugar cone topped with two scoops of blueberry & oatmeal creme pie ice cream

Summer is going fast, friends! Churn a batch or three of Blueberry & Oatmeal Creme Pie Ice Cream and invite your friends and family over for an ice cream social! If you enjoy this recipe, you can subscribe at the bottom of the page. You’ll receive new recipes straight to your inbox!

{Products that were highlighted or endorsed in this post are not sponsors. All products are items that I use and enjoy!}

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Close up view of a hand holding a sugar cone topped with two scoops of blueberry & oatmeal creme pie ice cream

Blueberry & Oatmeal Creme Pie Ice Cream

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes+24 hours to chill and freeze
  • Yield: 1 quart 1x
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Description

Add making Blueberry & Oatmeal Creme Pie Ice Cream to your summer bucket list! No custard-making is required to make this rich & creamy treat! 

Scale

Ingredients

2 1/2 cups heavy whipping cream

1/2 cup whole milk

1/8 tsp sea salt

2 Tbsp light corn syrup

3/4 cup granulated sugar

1/2 Tbsp vanilla extract

1 tsp almond extract

1 tsp butter extract

1/3 cup blueberry jam {see note}

3 store-bought oatmeal creme pies, chopped & frozen

Instructions

Line a metal bread pan with parchment paper.

Chop oatmeal creme pies into pieces and place on a parchment-lined cookie sheet. Freeze until solid.

Combine cream, milk, salt, corn syrup and sugar in a medium saucepan with a wire whisk.

 Place the pan over medium heat and bring to a simmer.

Stir mixture frequently until sugar is dissolved.  This step takes approximately 5 minutes.

Remove the pan from the heat and whisk in the extracts.  Pour mixture into a large glass bowl or measuring cup.  Cool completely. Cover with plastic wrap and chill for several hours until completely cold.

When ice cream base is completely chilled, pour into the churning canister of an ice cream maker.  Churn ice cream according to the manufacturer’s directions.  My ice cream maker processed this recipe in 40 minutes.  When the ice cream is completely churned, dump the contents into a large mixing bowl.  Pour the frozen creme pie pieces over the ice cream and fold the pieces in.

Dump the creme pie ice cream into the lined pan and dollop tablespoons of jam over the top. Using a knife blade or skewer, swirl the jam through the ice cream using a figure 8 motion.  Place ice cream in the freezer until completely frozen.  After the ice cream is completely frozen, cover and store for up to a week.

Notes

Use a quality brand of blueberry jam for the best results.  Two of my favorite store-bought jams are Bonne Maman or Stonewall Kitchen.

While the ice cream base does not contain eggs, the oatmeal creme pies do.  If you or someone in your household is allergic to eggs substitute your favorite egg-free cookie treat for the oatmeal creme pies.

Freeze the chopped oatmeal creme pies before adding them to the churned ice cream.  Unfrozen pie pieces will disintigrate when mixed into the churned ice cream base.

  • Category: Ice Cream
  • Method: Churned
  • Cuisine: American

Keywords: blueberry creme pie ice cream

If You Love A Chewy Pizza Crust…

by 2 Comments

If You Love a Chewy Pizza Crust… Well, friend, you are in the right place! Jeff & I have been making this crust for our weekly pizza binge for what seems like forever! I’m positive you are going to adore it! This chewy pizza crust is made with five ingredients + a cup of water and is ready to become the pizza crust of your dreams in an hour!

overhead view of a long white rectangular platter with five triangles of pizza with various toppings. A sprig of basil rests on the upper left side of the platter and a white linen towel rests in the upper white corner of the frame

I only need five ingredients?

Not kidding! This crust only requires five ingredients, and you’ll have them memorized in your sleep after the first time you make it!

  • one teaspoon instant yeast
  • one teaspoon white sugar
  • one teaspoon of sea salt
  • one Tablespoon extra virgin olive oil
  • 3 1/2 cups of all-purpose flour, divided
  • one cup of water
  • Water is an additional ingredient, but I count it as a freebie!

I love using instant yeast because you don’t have the headache of adding it to warm water and proofing it to make sure it’s alive. Also, instant yeast can withstand being in contact with higher temperature water. Instant yeast can withstand water temperatures from 120° to 130°. If you would like to read more about properly proofing different types of yeast, Bob’s Red Mill has a great article on the subject. (Please Note: this post is not sponsored by Bob’s Red Mill. They offer some great information about bread making on their site, and I am happy to share it.)

Okay, first whisk the instant yeast, sea salt, sugar, and 2 cups of the all-purpose flour in a large mixing bowl. Drizzle the olive oil over it and whisk well. Add the warm water, whisk again until the mixture is smooth and resembles a thick pancake batter. A few small lumps are okay. I always make a smooth batter when making pizza dough to ensure I don’t add an unnecessary amount of flour to the initial mixture. Too much flour= a tough and dry baked pizza crust.

{The second stage of chewy pizza crust mixing}

Next, whisk or stir more all-purpose flour in small increments into the dough until a shaggy ball forms. Dust your counter with a few generous pinches of the remaining flour, and you’re ready to knead!

photo top left { shaggy dough ready to knead}
remaining photos {the kneading process}

The Rhythm of Kneading

The method of folding the dough, rolling and applying pressure with your hands to shape the dough into a firm ball is therapeutic. Have anxiety? Knead some dough and your anxiety vanishes!

With the ball of dough in front of you, grab the top edge and fold it down towards you to meet the bottom edge of the dough.

Roll the ball of dough away from you, using the fleshy part at the bottom of your palm.

Turn the dough a quarter of a turn and start the whole process again. Repeat for approximately 10 minutes. King Arthur Flour has a video you can watch if you would like to see the kneading process in action. It’s a great tutorial that’s only 43 seconds long! Check it out!

Just remember: Fold, Roll, Turn and Repeat

{press your finger lightly into the dough if the dough springs back it is properly kneaded}

When the dough begins to form a firm ball, press your finger lightly into the dough. If the dough springs back it is adequately kneaded and ready to rest until doubled in size.

{docking the unbaked pizza dough to prevent large air pockets from forming}

Line a cookie sheet or a pizza peel with foil and spritz it with cooking spray and push, gently pull and nudge the dough with your fingertips into what I like to call a “rustic” crust. My crust is never perfectly round, and I’m okay with that. Dock the dough by poking it with a fork multiple times. Docking prevents any large pockets of air from forming in the crust and leaving a giant bubble of air in the baked crust. Par-bake the crust in a 450° oven for 6-8 minutes.

overhead view of docked and par-baked pizza crust on a sheet of aluminum foil resting on a wooden pizza peel a sprig of basil and a jar of pizza sauce rest next to it
{docked & par-baked crust}

Remove the partially baked crust from the oven. Par-baking the crust ensures the finished pizza will be fully cooked, never doughy, or soggy from the toppings. Top the pizza with our Quick & Easy Pizza Sauce, cheese and other desired toppings. Bake your topped pizza for an additional 8-10 minutes. Remove the pizza from the oven and let it rest for at least 5 minutes before slicing.

{my favorite way to transfer shredded ingredients into a storage vessel}

A few pizza tips…

  • I use a box grater to grate cheese. I always place the box grater on a sheet of wax paper, grate the cheese, lift the grater away, and the wax paper becomes the funnel to transfer the cheese into a storage container!
  • If you would like to jazz up the outer crust: before par-baking, sprinkle “everything” seasoning, sesame seeds, or Maldon flake sea salt onto the outer edge of the shaped dough.

If you have any questions, feel free to email me, you can drop me a line @ yumsandkisses@gmail.com. It’s going to be hot this weekend! Drink lots of water and a little bit of Sangria! Next week I’ll be back to share a creamy homemade ice cream recipe that contains no eggs! If you don’t want to miss any recipes from Yums & Kisses be sure to sign up for our email list at the bottom of the page!

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overhead view of 5 triangles of various topped pizza on a rectangular white serving platter with a sprig of basil resting to the left side and a white linen towel resting in the upper right corner

If You Love A Chewy Pizza Crust…

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 1 hour + 6 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 24 minutes
  • Yield: 6 servings 1x
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Description

If you are serious about pizza and you L-O-V-E a chewy pizza crust this recipe is for you!  Made with four ingredients and ready to bake in an hour!

Scale

Ingredients

1 tsp instant yeast

1 tsp  sugar

1 tsp sea salt

1 Tbsp extra virgin olive oil

3 cups all-purpose flour + 1/2 cup for kneading

1 cup warm water (120°-130° temperature)

Instructions

Place yeast, sugar, and salt into a large mixing bowl.  Add 2 cups of the all-purpose flour to the bowl.  Whisk the dry ingredients until well combined.  Drizzle the olive oil over the dry ingredients and whisk again.  Pour the water over the dry ingredients and whisk until smooth.  Continue adding the remaining flour and stirring with a heavy spoon until the dough begins to form a shaggy ball.  

Dust your counter with a few generous pinches of the reserved 1/2 cup of flour you saved for kneading.  Dump your ball of dough onto the floured counter and knead while adding additional pinches of flour to the counter to prevent the dough from sticking to it.  The dough will begin to form a smooth ball after approximately 10 minutes of hand kneading. Alternatively, if you have a stand mixer with a dough hook the dough may be mixed in that instead for about 10-12 minutes.

A good rule of thumb is if you gently poke the dough with your fingertip and the dough bounces back it is adequately kneaded!

Keep in mind that you may not use all of the flour reserved for kneading and on the flip side if the day is especially humid you may need more than the 1/2 cup.  Add it slowly to avoid the final dough from being dry.  The dough should stay a tad tacky but not so sticky that you cannot work with it.

Place kneaded dough ball into a large mixing bowl that has been spritzed with cooking spray. Spritz the top of the dough. Cover the bowl with plastic wrap.  Place a kitchen towel over the plastic wrap to prevent any drafts from preventing the dough from rising.  The towel helps create a cozy environment for the dough to rise! Set the dough aside for approximately one hour.  If the day is especially warm the dough could be ready in less time!  If using a pizza stone to bake the pizza on, preheat your oven to 450° after the dough has risen for 30 minutes.

When the dough has doubled in size it is ready to become pizza! If you aren’t sure the dough is ready poke the dough with your finger.  If your finger leaves a dent in the dough it’s ready! Punch the dough (gently) with your fist to release the gas that has built up during the rise time.  This step will help relieve any anxiety you may have after a hard day. And it also prevents the final crust from having any large pockets of air!

If not using a pizza stone to bake the pizza, preheat the oven to 450°.  Line a cookie sheet with a large sheet of foil and spritz it with cooking spray. You can spritz your hands with the cooking spray before shaping the crust to prevent the dough from sticking to your hands.  Place the punched down dough gently onto the cookie sheet and use you fingertips to push and nudge it into the desired thickness and shape.  Keep in mind if you stretch the dough to the point that it’s very thin the final pizza will have a crunchy crust instead of a chewy one.  Trust me, it’s equally delicious as the chewy crust!

If using a pizza peel to transfer the pizza to a pizza stone, line the peel with a large sheet of foil and spritz it with cooking spray.  Transfer the dough to the peel and form into desired thickness and shape.

Dock the dough using the tines of a fork and slide the unbaked crust into the oven for 6-8 minutes.

Remove the partially baked crust and top with Quick & Easy Pizza Sauce, cheese, and desired toppings.

Slide the topped pizza into the oven for 8-10 additional minutes.  Remove from the oven when the crust is golden brown.  Let the pizza rest for 5 minutes before slicing and enjoying!

Notes

Spritzing your hands with cooking spray really helps prevent the dough from sticking to your hands as you form the crust.

I recommend you don’t skip lining the cookie sheet with foil and spritzing it with cooking spray.  I have tried baking pizza on a greased cookie sheet without the foil and the crust has always stuck to the pan.

If your kitchen is cool in temperature the dough may take a bit longer to rise.  Yeast dough loves a warm environment to rise.  You can always place a cup of water in the microwave til it boils and then place your covered dough in the microwave to rise.

  • Category: Pizza
  • Method: Kneaded
  • Cuisine: Italian

Keywords: chewy pizza crust

Quick & Easy Pizza Sauce

by 1 Comment

Hello! My name is Heidi and I love my cooking quick and easy! You too? Awesome! Quick & Easy Pizza Sauce can be whipped up in no time flat! Even better? This sauce costs pennies to make with ingredients you already have! It’s thick and rich with just a hint of spice from red pepper flakes! You can make it a few days ahead of time or even freeze it so it’s ready when the craving for pizza hits!

overhead view of a round white dish with seasoning an open can of tomato sauce a small glass with olive oil one clove of unpeeled garlic and a sprig of fresh basil resting on a rustic wood cutting board

What do I need to make Quick & Easy Pizza Sauce?

  • a 15 oz. can of tomato sauce
  • extra virgin olive oil
  • salt
  • onion powder
  • a clove of garlic
  • crushed red pepper flakes
  • sugar
  • dried oregano
  • fresh chopped basil, optional but lovely
  • a pinch of baking soda

Baking Soda?

Yup, baking soda. I always add a pinch of baking soda to homemade pizza sauce or marinara. The baking soda helps neutralize the acid present in the sauce and takes away any bitterness that may occur. Be sure to add just a pinch or else the baking soda will cause your sauce to be salty!

overhead view of a round pan with pizza sauce a metal whisk rests to the right edge of the pan a red and white stripe linen towel rests in bottom right corner and a large sprig of basil rests at the top left corner a rustic dark wood board is the backdrop for the items

This Quick & Easy Pizza Sauce can be made in ten minutes or less! If you start with a quality tomato sauce that has a thick consistency straight from the can you cut your cooking time down to five minutes! I use Costco Kirkland brand tomato sauce (Note: this is not a sponsored post. I’ve used Costco tomato sauce for years and I genuinely love it! If you shop at Costco and have hesitated to try it I am here to tell you it is thick, vibrant, and full of fresh tomato flavor!) If the sauce you have has a thin consistency, no worries! You’ll just need to simmer the pizza sauce for a little longer to cook off the excess moisture till the sauce thickens.

a chunk of bread being dipped into a jar of red pizza sauce sitting on a rustic wood cutting board with a white linen towel and a sprig of basil next to the jar

What can I use Quick & Easy Pizza Sauce on?

If you don’t have any dough on hand you can still make pizza! Try making pizza on:

  • flour tortillas
  • everything bagels ( a personal favorite!)
  • toasted English muffins
  • pita bread
  • naan
  • french bread boats made by cutting the loaf in half vertically and into desired lengths
  • egg roll wrappers (it makes for a crunchy/chewy crust- delightful!)

Top your “pizza” with Quick & Easy Pizza sauce, cheese, and desired toppings and place in a 400-degree oven until hot, crispy and bubbly! Make a batch of Watermelon & Elderflower Sangria or Triple Berry & Ancho Chile Sangria and you’re set!

What else can I do with it?

  • Dunk fried mozzarella sticks
  • top grilled burgers
  • use as a dip for grilled cheese sandwiches
  • pop a straw in it!
  • Spoon onto a mozzarella, basil and prosciutto omelet
  • thin with some vegetable broth and heat for a quick and easy tomato soup. Top with some thinly sliced basil, and it’s bliss in a bowl!
a jar of red pizza sauce on a dark rustic wood cutting board with a white linen towel with a small red stripe and a sprig of basil resting next to it

Follow me on Pinterest and never miss a recipe! Even better, if you would like to subscribe to my newsletter you’ll receive my recipes straight to your inbox anytime I post a new one! Subscribe at the bottom of the page! Now, get in the kitchen and make Quick & Easy Pizza Sauce! Wishing you a week filled with Yums & Kisses! Till next time, friends!

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a chunk of bread being dipped into a jar of red pizza sauce sitting on a rustic wood cutting board with a white linen towel and a sprig of basil next to the jar

Quick & Easy Pizza Sauce

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
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Description

Quick & Easy Pizza Sauce is better than any store-bought jar! Made with ingredients you already have in your pantry and only costs pennies to make!

Scale

Ingredients

2 Tbsp extra virgin olive oil

1 large clove of garlic, minced

15 ounce can of tomato sauce

1/4 tsp sea salt

1 tsp onion powder

generous pinch of crushed red pepper flakes

2 tsp sugar

1/4 tsp dried oregano

pinch of baking soda

Instructions

Pour the olive oil into a medium-size saucepan and place the minced garlic on top of the oil.  Place the pan over medium heat.  Let the oil and garlic heat up together.  When the garlic becomes fragrant and starts to sizzle stir for one minute. I put the oil and garlic in a cold pan and let it heat together because I don’t like the flavor of browned garlic and I find this method prevents overcooking the garlic.

Add the tomato sauce and remaining ingredients into the garlic and oil.  The baking soda will cause the sauce to bubble a little and that is totally normal.  Bring the sauce to a simmer,uncovered, and stir for 5-10 minutes until the sauce is thickened.  Use immediately, refrigerate or freeze.  Refrigerated sauce keeps for 5 days.  If freezing the sauce, use a freezer-safe jar. 

Notes

if using a can of tomato sauce that is of a thin consistency you may need to simmer the sauce for a few additional minutes to thicken it.

If you have fresh basil, thinly slice a few leaves and toss them into the sauce at the end of the cooking time. 

Not a fan of spicy food?  No problem!  Omit the crushed red pepper flakes.

Out of extra virgin olive oil?  Use avocado or vegetable oil instead.  Even butter works in this application since it’s not being cooked long enough to burn.

  • Category: sauces
  • Method: stirred
  • Cuisine: Italian

Keywords: pizza sauce

Lazy Girl (or Guy!) Enchilada Skillet

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If you love enchiladas but don’t like rolling them this Lazy Girl (or Guy!) Enchilada Skillet is the recipe for you!

overhead view of cast iron skillet of enchilada casserole topped with melted cheddar cheese sliced black olives and cilantro a small black bowl filled with sour cream and a small black plate with a wedge of the casserole and a dollop of sour cream surround the skilllet

So, you made the Quick & Easy Enchilada Sauce from last week. Right? Even if you didn’t and you are using store-bought enchilada sauce this skillet dinner is going to be delish!

overhead view of an aluminum foil lined cookie sheet with raw zucchini slices onion slices and chopped yellow bell pepper

We start this little lovely by roasting some sliced zucchini, onions and yellow bell peppers in a scorching hot oven. Preheat your oven to 425°. We need the oven super hot to roast the vegetables, so they get soft, a bit charred, and caramelized. Line a large cookie sheet with aluminum foil. The foil is totally optional. I do it because, well, this is called Lazy Girl Enchilada Skillet and I figure with a recipe title like that I better make this easy! By lining the cookie sheet with foil, after the veggies are finished roasting you can crinkle up the foil and toss it in the trash, and it’s one less dish that you have to wash! I love that!

overhead view of an aluminum foil lined cookie sheet with roasted zucchini onions and yellow bell peppers

Pop the veggies into the hot oven and let them roast for 30-40 minutes. While the veggies are roasting you can shred the cheese, make the Enchilada Sauce, and prepare the optional garnishes.

What am I going to need to make Lazy Girl (or Guy) Enchilada Skillet?

  • Six 7-inch flour tortillas
  • Enchilada Sauce
  • Shredded Cheddar Cheese
  • Roasted Vegetables~ We used Zucchini, Onions & Yellow Bell Peppers
  • Chopped Cooked Chicken, or if you prefer, more roasted vegetables instead!
  • Olive Oil, for roasting the veggies
  • Kosher Salt, for sprinkling on the veggies before roasting
  • Garnishes are lovely but totally optional! May I suggest sliced black olives, toasted pumpkin seeds, chopped cilantro, sour cream and/or avocado slices

Once your vegetables are roasted, it’s time to assemble the skillet! Grab a 10-inch cast-iron skillet. Get your flour tortillas, chicken, vegetables, shredded cheese, and enchilada sauce and let’s build this baby!

overhead view of cast iron skillet with three flour tortillas as the crust with roasted zucchini yellow peppers and onions on top a jar of red enchilada sauce a few flour tortillas and a black and white striped linen napkin surround the skillet

This skillet dinner is built with layers

  • pour a half cup of enchilada sauce in the bottom of the skillet
  • place three flour tortillas, in an overlapping pattern, on top of the sauce
  • top the flour tortillas with the roasted vegetables, cooked chopped chicken, and a cup of the shredded cheddar cheese
  • place the remaining three flour tortillas in an overlapping pattern over the filling
  • pour a cup (or more, if you like) of the enchilada sauce over the top and sprinkle the remaining half cup of shredded cheddar cheese over it.
  • We topped our enchilada skillet with sliced black olives before baking it. If you are not a fan of black olives, omit them!
overhead view of 3 flour tortillas in a cast iron skillet topped with roasted vegetable shredded cheddar cheese a jar of red enchilada sauce with a large spoon sets next to the skillet with a few flour tortillas and a black and white striped linen napkin

Lower the oven temperature to 375°. Place the assembled skillet in the oven and bake for 25-30 minutes. When the enchilada skillet is nice and bubbly and the edges of the tortillas are a bit toasted it’s time to take it out of the oven! The key to serving this skillet is to let it rest for at least 5 minutes before you slice it into wedges. The enchilada skillet needs a few minutes to firm up so it’s easier to transfer the wedges to serving plates.

overhead view of a cast iron skillet filled with enchilada casserole topped with melted cheddar cheese sliced black olives cilantro leaves surrounded by vintage cutlery a couple of black dinner plates and cut limes and cilantro sprigs

You will have leftover enchilada sauce if you made our Quick & Easy Enchilada Sauce. Go ahead and freeze it (in a freezer-safe jar) for next time you make Lazy Girl (or Guy!)Enchilada Skillet!

I know you are going to love this recipe! If you would like to receive our recipes straight to your inbox every time we post a new one, sign up for our newsletter at the bottom of the page. We would love to have you as part of the Yums & Kisses family!

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overhead view of a cast iron skillet filled with enchilada casserole topped with melted cheddar cheese sliced black olives cilantro leaves surrounded by vintage cutlery a couple of black dinner plates and cut limes and cilantro sprigs

Lazy Girl (or Guy!) Enchilada Skillet

★★★★★

5 from 2 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 5 servings 1x
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Description

Lazy Girl (or Guy!) Enchilada Skillet has all the delicious flavors of traditional rolled enchiladas without all the work!

Scale

Ingredients

1 and 1/2 cups Quick & Easy Enchilada Sauce, divided

Six 7-inch Flour Tortillas

1 and 1/2 cups chopped cooked chicken breast

1 and 1/2 cups shredded cheddar cheese, divided

1 medium zucchini, sliced into 1/2“-thick disks and halved into half moons

1 medium yellow onion, sliced into rings and halved into half moons

1 yellow bell pepper, chopped into large pieces

1 Tbsp + 1 tsp extra virgin olive oil

kosher salt, for sprinkling on veggies before roasting

Sliced black olives, for garnishing before baking

Optional Garnishes:

thinly sliced avocado

chopped cilantro

roasted and salted pepitas

sour cream

Instructions

Preheat the oven to 425 degrees.  Line a large cookie sheet with aluminum foil.  Set aside. 

In a large bowl combine the vegetables and oil.  Toss to coat the vegetables with oil either with your clean hands or a silicone spatula.  Dump the oil coated veggies onto the lined cookie sheet.  Roast the vegetables in the preheated oven for 30-40 minutes.  Rotate the cookie sheet halfway through the roasting time so that the front of the sheet now faces the back of the oven.  When vegetables are cooked to the desired color (either light brown or a darker caramelized brown) remove the cookie sheet from the oven and set aside. Lower the oven temperature to 375 degrees.

Pour 1/2 cup of the enchilada sauce into the bottom of a 10-inch cast iron skillet (or any round baking vessel that is 10″ in diameter and has a couple of inches of depth).  Place three of the flour tortillas on top of the sauce.  It’s okay if the tortillas hang over the edge a bit, it actually creates some crispy edges!   Layer the veggies, chicken and one cup of the shredded cheese over the tortilla “crust”. Place the remaining three tortillas over the fillings in an overlapping pattern.  Pour one cup of the enchilada sauce over the top and sprinkle with the remaining 1/2 cup of the cheddar cheese.  Top with sliced black olives, if desired.  

Place the skillet in the 375-degree oven for 25-30 minutes, or till hot and bubbly and the edges of the tortillas are browned.  Remove the skillet from the oven.

Garnish with freshly chopped cilantro, avocado slices & toasted pumpkin seeds

Let the skillet cool for 5 minutes before cutting into wedges and serving.

 

Notes

Feel free to use your favorite combination of roasted vegetables

Vegetarian? Omit the chopped cooked chicken with more roasted veggies

 

  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Keywords: enchilada skillet mexican

Quick & Easy Enchilada Sauce

by 1 Comment

Have you ever had a craving for enchiladas hit, and there’s no enchilada sauce sitting in your pantry? Then you are going to L-O-V-E this Quick & Easy Enchilada Sauce recipe! You can whip it up in 15 minutes and be on your way to dinner on the table! No running to the grocery store just for a can of enchilada sauce. I’m willing to bet you have all the ingredients you are going to need sitting in your pantry already!

overhead view of a tray filled with ingredients to make enchilada sauce a head of garlic limes olive oil mexican spices water a can of tomato sauce and a wire whisk

Here’s what you’ll need to make Quick & Easy Enchilada Sauce

  • Tomato Sauce
  • Garlic
  • Extra Virgin Olive Oil (really avocado or vegetable oil work, too!)
  • a Lime
  • Sea Salt
  • Brown Sugar
  • Ancho & Chipotle Powder
  • Cumin
  • Coriander
  • Smoked Paprika (My favorite spice!)
  • Onion Powder
  • Dash of Oregano
  • Dash of Cayenne Pepper
  • Light Brown Sugar
  • Dutch Process Cocoa (you can use natural cocoa such as Hershey’s regular baking cocoa. The flavor won’t be quite as rich though. If it’s all you have, no worries, use it! The sauce will still be delish!)
  • Water

The ingredient list may seem long, but it’s worth it. Trust me this enchilada sauce is so much better than anything you can buy in the store!

overhead view of saucepan with spices cooked in olive oil and a wire whisk a red striped linen towel rests in the upper left corner
This is what toasting the dried spices in oil looks like

After you have gathered your ingredients, you are going to use a medium saucepan and pour in the Olive Oil or oil of your choice and add the minced garlic cloves. Place the pan over on the stove and turn the heat to medium. I always start my garlic cooking in a cold pan. I don’t like the taste of browned garlic, so I place it in the cold oil, turn the heat on, and when the garlic just starts to sizzle I cook it for one minute. Then you are going to throw the dried spices, oregano, cocoa, and brown sugar into the hot oil and garlic. Toasting the spices brings out so much more flavor than if you just threw them into the sauce without this step. Serious Eats does a great job of explaining this method if you want more information about this technique!

overhead view of a oval saucepan filled with red enchilada sauce with a wire whisk resting in it cut limes and a red striped linen towel surround the pan

We’re almost there!

After toasting the spices, dump the can of tomato sauce and water into the pan and whisk until the enchilada sauce is smooth and no lumps of spices remain. Bring the mixture to a simmer and stir for 10 minutes until the sauce is thickened. Pull the enchilada sauce from the heat and add 1 Tablespoon of fresh lime juice. Ta-Dah! You’re done!

Stir, Stir, Stir!

I always stir the enchilada sauce the entire time it’s cooking on the stovetop. Stirring the sauce is my personal preference because in all honesty I am a little lazy and if the sauce comes to even the slightest boil it spits the sauce all over the stove and the kitchen floor and I H-A-T-E cleaning it up. If your cool with having to possibly clean a bit of sauce splatter up then feel free to accomplish something else while the sauce simmers! Like perhaps, making a batch of Sangria or dreaming up all of the enchilada combinations you are going to create!

Like, maybe…

  • grilled corn, roasted red pepper, and pepper jack cheese
  • roasted sweet potatoes and red onions with aged cheddar cheese
  • cheddar cheese and onion (so simple, so good!)
  • roasted zucchini, onions, yellow peppers & chicken with cheddar cheese
  • roasted mushrooms, brussels sprouts, bacon, and muenster cheese
  • cooked ground beef, mushrooms, bell peppers and pepper jack cheese

What are your favorite enchilada combinations?

Leave a comment below telling me what your favorite flavor combo is! Jeff & I have enchiladas at least once a week and I’m always switching the ingredients I fill them with. I’d love to know what your favorite is!

a large jar filled with red enchilada sauce surrounded by jalapenos limes tomatoes on the vine shredded cheddar cheese flour tortillas and a red striped linen towel

You just made Quick & Easy Enchilada Sauce

I told ya it was quick AND easy!

Now go relax with a glass or three of Triple Berry & Ancho Chile Sangria! If you enjoy our recipes and you would like to receive them straight to your inbox please subscribe at the bottom of the page! We would love to have you as part of the Yums & Kisses family!

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a large jar filled with red enchilada sauce surrounded by jalapenos limes tomatoes on the vine shredded cheddar cheese flour tortillas and a red striped linen towel

Quick & Easy Enchilada Sauce

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
Print Recipe

Description

Quick & Easy Enchilada Sauce that you can whip up in 15 minutes! Save yourself a trip to the grocery store by making this delicious sauce next time the craving for enchiladas hit! 

Scale

Ingredients

2 Tbsp extra virgin olive oil (or oil of choice)

2 medium cloves garlic, minced

1 tsp sea salt

2 tsp smoked paprika

1 tsp chipotle chile powder

2 tsp ancho chile powder

1 tsp ground cumin

1/2 tsp ground coriander

2 tsp onion powder

1 Tbsp dutch-process cocoa powder (or natural cocoa)

1 Tbsp light brown sugar

dash cayenne pepper

1/4 tsp dried oregano

15 ounce can tomato sauce

1 and 1/2 cups water

1 Tbsp fresh lime juice

Instructions

Pour oil into a medium saucepan and add minced garlic.  Place the pan over medium heat.  When the garlic begins to sizzle, cook for one minute.  Add the salt, spices, cocoa, brown sugar, and oregano. Toast the spices by stirring in the oil for 30 seconds (don’t toast the spices for longer than 30 seconds.  The smoked paprika may become bitter if exposed to direct heat too long).  The spice mixture should be moist but clumpy.  Add the tomato sauce and water. Whisk the sauce until there are no clumps of spices and the sauce is smooth. Bring the sauce to a simmer and stir for 10 minutes until thickened.  Remove the sauce from the heat and stir in the lime juice.  Let cool and transfer to a jar for storage.

Notes

If the tomato sauce you are using is a thin consistency, you may need to cook the enchilada sauce for a few extra minutes to cook the excess moisture off and thicken the sauce.

The addition of light brown sugar helps temper some of the spicy heat from the chile powders.  If you don’t like much spice, feel free to decrease the amount of the chipotle chile powder.  I would leave the ancho chile powder measurement as is.  The ancho chile provides less heat to the dish and more of a sweet, smoky and fruity note with a mild heat depending on the brand chosen

The enchilada sauce can be kept in the fridge for 4 days or frozen for several months.  If freezing the sauce, be sure the jar you transferred it to is freezer-safe.

  • Category: Sauces
  • Method: Simmer
  • Cuisine: Mexican

Keywords: quick and easy enchilada sauce