Oh, yum.

Who can resist spinach-artichoke dip?!  Definitely not me.  This is spinach-artichoke dip on pizza crust, and it is a genius idea.  Genius, I tell you.

You know what's not a genius idea...eating the whole pizza.  Whoops.

Cheesy Spinach and Artichoke Pizza

Ingredients:

one batch pizza dough (or one refrigerated tube of pizza dough if you don't feel like making the dough yourself...I don't judge...it's possible that I used the kind in a tube)

2 teaspoons olive oil

1 shallot, diced

2 garlic cloves, minced

1 (6 oz) bag fresh spinach

1 (14 oz) can of artichoke hearts (about 5-7)

2/3 cup ricotta cheese

8 ounces mozzarella cheese

4 ounces parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1.  Preheat oven to 375 degrees.  Prepare pizza dough for baking by pressing into a pan.

2.  Drain artichokes and squeeze with a paper towel.  Roughly chop and press with a paper towel again.  Combine ricotta cheese and artichokes in a bowl.

3.  Heat 1 teaspoon olive oil in a large skillet over medium-low heat.  Add shallots and a pinch of salt.  Cook until translucent.  Add garlic and spinach and toss to coat.  Cook until spinach is wilted.

4.  Add spinach mixture to bowl with artichokes and ricotta.  Stir in salt, pepper, 1/4 cup parmesan, and 1/2 cup mozzarella.   

5.  Brush 1 teaspoon olive oil over dough.  Sprinkle some mozzarella over the dough, and then evenly spread spinach ricotta mixture over the top.  Cover with remaining cheeses.  

6.  Bake for 25-30 minutes, or until golden and bubbly.

Source:  How Sweet It Is

Again with the best friend...

I know I talk about my best friend, Cindi, a lot on this blog.  Sorry about that.  She's pretty cool though.

So, my best friend left me for Colorado.  I can't blame her.  Colorado is a great place to live.  Before she left, we got together with some of our high school friends for a little goodbye party, and I made these delicious Cookie Dough Truffles.  

Cindi and I used to do a lot of "baking" when we were younger.  We would often make chocolate chip cookies just so we could eat the raw dough.  I know, I know...naughty.  We once tried to make it without the eggs so that we wouldn't be in danger of contracting salmonella from the massive amounts of dough we were about to eat.  It did not go so well.  In fact, it was a disaster.  Too bad we didn't use the Internet all that much back then, because this recipe would have been perfect.  It's cookie dough (without the eggs) covered in chocolate.  I repeat, it's cookie dough COVERED in chocolate.  Could anything be better?

   

Cookie Dough Truffles

Ingredients:

8 Tablespoons unsalted butter, softened

3/4 cup light brown sugar, packed

2-1/4 cups all-purpose flour

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

1/2 cup miniature semisweet chocolate chips

3 cups (about 18 ounces) semisweet chocolate chips

3 tablespoons shortening

Directions:

1.  Cream butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2 minutes.  Beat in the flour, sweetened condensed milk, and vanilla extract.  Stir in the miniature chocolate chips.  Refrigerate until firm enough to form balls.

2.  Form 1-1/2 inch balls of dough and place on a baking sheet lined with wax paper.  Freeze for 1-2 hours.

3.  Melt the chocolate chips and shortening in the microwave following the directions on the package of chocolate chips.  Dip each truffle in the chocolate coating using forks or dipping tools.  Transfer to a baking sheet covered in wax paper.  Store truffles in the refrigerator. 

Source:  Dainty Chef