Friday Foodday

Its that time lovebugs! Friday Foodday.  I hope you have a wonderful weekend.  And if you're celebrating, Happy Easter to you!

The Humble Cupcake

c/o Nikki from Cupcakes for Breakfast

Ingredients

Banana cupcake

4 ripe bananas, mashed

2-1/2 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

1 cup canola oil

1-1/2 cups milk

3 cups flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons salt

Peanut butter cream cheese frosting

     1 (8-ounce) package cream cheese, room temperature

     4 tablespoons unsalted butter, room temperature

     1 cup creamy peanut butter

     1 teaspoon vanilla extract

  1 1/2 cups confectioners’ sugar

     Directions

Cupcake

 Preheat oven to 350°. Line enough muffin tins with paper liners for 30 cupcakes.  Mix the ingredients in the order listed in a large bowl, starting with the wet ingredients and moving to the dry ones.  Bake for twenty minutes, rotating the pan mid-way.

     Frosting

     Beat the cream cheese and the butter together. 

     Add the peanut butter and vanilla and continue to mix well.   

     Slowly add the sugar and beat until incorporated.  Pipe on to cupcakes

Bruschetta Pizza

     c/o Stephanie Cooks

 Ingredients:

1 batch of pizza dough

1/4 cup pesto sauce

3 plum tomatoes, seeded and diced

2 tbsp. chopped red onion

2 cloves garlic, finely minced

3 tbsp. olive oil

2 tbsp. red wine vinegar

Salt and pepper

Shredded mozzarella cheese

Directions:

1- In a small bowl combine the tomatoes, red onion, garlic, olive oil, and red wine vinegar. Season with a sprinkling of salt and pepper. Set the bowl in the fridge and allow it to marinade for at least an hour.

2- Preheat the oven to 450. Place your pizza stone in the oven while it preheats.

3- Prepare your dough (either on parchment paper or on a cookie sheet/pizza peel coated with corn meal).

4- Top the dough with the pesto sauce, spread evenly.

5- Top evenly with the bruschetta mix, careful to drain the tomatoes from the olive oil/vinegar to prevent the pizza from being too moist.

6- Sprinkle the mozzarella over the pie, until evenly covered (about 1/2-3/4 of a cup of cheese).

7- Transfer to the pizza stone and bake 10-12 minutes, until golden.

     Tortellini Lasagna 

     c/o Annie Bakes

 Ingredients:

     1 package fresh tortellini
     2 tablespoons olive oil
     1/2 onion-chopped
     2 cloves garlic-minced
     1 1/2 pounds beef
     1-28 ounce can crushed tomatoes
     1 fresh mozzarella ball-sliced thin
     Parmesan cheese-grated

Directions

     In a large sauce pan bring water up to a boil and boil the tortellini as directed.  

     Meanwhile, preheat oven to 375 degrees.  

     In a large skillet, heat oil to medium-high and saute the onions and garlic for 3-4 minutes.  

    Add the beef and brown.  Add the tomatoes and simmer for 20 minutes, stirring occasionally.  

    Spray the bottom of a 9 x 13 baking dish with non-stick cooking spray.  

    Add the cooked tortellini, pour the sauce over the top and layer with slices of mozzarella.  

    Sprinkle with Parmesan cheese.  

    Bake for 30 minutes or until the cheese is melted and the sauce is bubbling.