Figroni!

17 Comments September 24, 2025 terrie gura

It’s no secret that fall is my favorite season. We are still a few weeks away from cozy sweaters, but the “official” arrival of the season has me feeling inspired. And to make things even more fun, this also Negroni Week, a fundraiser that benefits the Slow Food Movement, a cause that aims to make the world a better place with a focus on sustainability, equity and education around food and drink. Savvy bartenders get excited about Negroni Week because it gives them reason to flex their creativity with the classic Italian cocktail that is the event’s namesake.

If I had my own bar— and believe me, I’ve pondered it— this is the twist I would serve for Negroni Week. Traditionally, a Negroni is an equal parts drink made with dry gin, sweet vermouth and Campari, the red bitter liqueur that makes Italy proud. Mine is all of that, plus an easy infusion of sweet, earthy fig.

The lighter variety of fig helps keep the Negroni color true.

These flavors feel so right for fall, layered and complex, leaning more toward slow savoring than refreshment. This drink fits right in with cooler temperatures, gentle breezes and the first few leaves making their annual drift toward the ground. It makes me long for sweaters and cozy socks and conversation around our Solo stove. Negroni is delicious with cured meats, cheeses and olive trays, so this one gets high marks as a cocktail for casual entertaining.

To maximize the fig flavor, I chose to infuse with dried figs rather than fresh. The drying process leaves a concentrated sweetness and intensity behind, and soaking the figs in sweet vermouth pulls that flavor into the spirit without watering it down.

The giant Costco bag of figs always seems like a good idea at the time! 😂

Why infuse the vermouth?

My decision to infuse the vermouth rather than the gin or Campari was quite intentional. Gin is the highest proof spirit of Negroni and I didn’t want to mess with that. I also knew that some of the booze would soak into the figs that I would repurpose— most likely in a bread pudding— and I couldn’t wrap my mind around the thought of Campari-stained figs, so the vermouth won out by elimination. It also bears mentioning that I wanted to try the fig-infused vermouth in a Manhattan, too; alas, I used it all up in my Negronis, so I’ll have to make more. Had I realized how much the figs would soak up the vermouth, I’d have made a double batch! Let this be a lesson to you.

I snipped the figs into smaller pieces for maximum infusion.
Straining through a coffee filter was near-impossible, so I shifted to a fine mesh strainer.

All things being equal

Negroni is one of the simplest cocktails to make because it is equal parts of only three ingredients, plus an orange slice. This means, no math! If you want a small drink, use 3/4 of an ounce of each— gin, Campari and sweet vermouth. For a longer sip, go for a full ounce of each. Living abroad where ounces aren’t a thing? Use whatever measure makes sense to you, and make it the same for all three ingredients. Simple is good.

A classic Negroni is made directly in the glass, but I like a little dilution on mine to wake up the nuances of the booze. Plus, the dried figs have turned my vermouth into a thin syrup and I want to be sure it mixes well, so my ingredients went into a cocktail mixing glass with a large cupful of ice. You could use a shaker, I suppose, but don’t actually shake it; just pour it back and forth with ice a couple of times. Strain it over a giant ice cube and garnish with a juicy orange slice.

Would I make another round?

Absolutely! I found this cocktail to be a real charmer that has lingered in my mind long after the fig-infused vermouth ran dry. If you already like Negronis, you’ll love it. If you’re on the fence or you typically find Negronis to be harsh, I can confirm that the figs soften those bitter edges in a pleasant way. Fig also happens to pair very well with orange, so the classic orange garnish is right at home. You may notice that I also used Tanqueray 10 for this cocktail; it’s distilled with tons of citrus, and that’s working great here.

If you’re into Negronis, I hope you’ll seek out a bar or restaurant in your area that is supporting Negroni Week, going on through Saturday. If not, then encourage your favorite watering hole to participate next year, and at least take a moment to learn more about the Slow Food Movement, which benefits us all, cocktail or no cocktail.

Cheers!

Figroni

Servings: 1 cocktail
Prep Time: up to 36 hours for infusion
Difficulty: Easy
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Sweet, earthy figs lend their flavor to one of the most classic apertivo cocktails, making this a fun twist for Negroni Week.

Ingredients

1 oz. citrus-forward gin, such as Tanqueray Ten
1 oz. Campari
1 oz. fig-infused sweet vermouth (details below)
Stir all together and garnish with an orange slice

Fig-infused vermouth is simple to make. Plan ahead, as you’ll need at least 24 hours ahead to infuse the vermouth.

Directions

Cut up about two cups worth of dried figs (mine were Smyrna figs, which are light in color) into a medium bowl, and pour enough sweet vermouth to fully cover them. This should be a little over one cup.
Let them rest at room temperature a few hours or overnight before stirring and transferring to the refrigerator for 24 hours.
Strain out the solids through a fine mesh strainer and transfer to a bottle. This will keep in the fridge for two weeks, and should make enough for at least four cocktails. Save the vermouth-soaked figs for another use, such as bread pudding or quick bread.

PB&J S’mores

8 Comments August 10, 2025 terrie gura

From my first year of blogging on Comfort du Jour, I’ve celebrated National S’mores Day by putting a s’mores twist onto everything from cocktails to pizza to ice cream and then some. As the calendar inched toward Aug. 10th this year, it occurred to me that I’d never experimented the other way— putting a fun twist onto the s’mores themselves. Now I have!

By replacing the graham crackers with a classic homemade cookie, and subbing out chocolate for another sweet and gooey filling, I’ve reimagined this childhood favorite with fun, familiar flavors. Now, this idea didn’t just fall together, as there were several things to consider for a successful outcome and I had to do a bit of testing to bring my vision to life. First, the cookie!

What kind of cookie works for s’mores?

Obviously, I needed a cookie that would be sturdy enough to squish the toasted marshmallow, and that meant that soft, crumbly cookies were out. It needed to be thin enough that you could stack two together with a marshmallow in between, for easy eating. Graham crackers are perfectly suited to the task but not especially flavorful.

Peanut butter cookies really appealed to me, but most recipes produce a soft, pillowy cookie and I’d need to adjust a few things for a thinner, more crisp cookie. After consulting with experts— OK, it was an internet search 🤭— one tip stood out as important, and that is to use a lesser amount of peanut butter in the dough. I could add peanut butter chips to make up the lost flavor. White sugar makes a crispier cookie, so I’d go halvsies with the brown sugar, and I could sub in a portion of whole wheat graham flour for more texture and structure that would be similar to a graham cracker. The cookie part was easy.

What could stand in for the gooey melted chocolate?

My initial intention was to melt a chocolate square onto my s’mores, but the kid in me couldn’t shake the idea of pb & j, the flavor combination that was the backbone of my childhood. I still get nostalgic for a simple, satisfying pb&j sandwich— my favorite being griddled into a melty, wonderful mess. I thought about the Ghirardelli chocolate squares with raspberry filling, but that didn’t bring enough“jelly” and the more I thought about it, the less I wanted chocolate at all. Why couldn’t I make a “thumbprint-style” peanut butter cookie with a jelly filling, one that would get a little bit melty again when the warm marshmallow hit it? And just like that, I was on my way to these s’mores!

I had a time deciding what flavor jelly would be right, and it hinged on the texture of the spread. See? Y’all had no idea how much pressure I put on myself to create these fun things! A true jelly would be too wet and ooze all over the oven, so I started looking at preserves with bits of actual fruit. This blend of four fruits was perfect, bringing berries and cherries into the mix. I set up an experiment with three cookies to see whether it was best to bake them with the preserves already in, or to create thumbprints halfway through baking, and whether it made sense to add a ring of extra peanut butter chips on top for a little more melting impact with the marshmallow.

In the end, the best cookies had sugar on the bottom for more crispness and the preserves baked into the cookie for the full baking time, which was 14 minutes. On their own, these cookies are delightful, and I couldn’t wait to turn them into s’mores!

If you don’t feel like doing the marshmallows, you’d probably enjoy these cookies as they are.

In case you’re wondering, yes, we are the crazy ones in the neighborhood, building a backyard fire in the Solo stove when evening temperatures are in the 80s. We are always up for adventure, especially when food is involved!

The best thing about this adventure is the man who shares it with me. 💕

We toasted large marshmallows to personal taste— I like mine set ablaze and charred on the outside and Les likes them lightly golden— and then we squished them between two of these peanut butter-and-jelly cookies, with the jelly side in, of course. And the verdict?

Well, for starters, the peanut butter cookies did not remain crispy. By the time we did our s’mores, they were soft and bendy, which worked out great for the photos of us tearing them apart. The “jelly” aspect was all but lost, as I didn’t really detect it in my sample bites. It was, for me, way too much sugar, and— darn it!— after all that overthinking, I missed the oozy element of melted chocolate. Not a total miss, but not what my imagination wanted it to be. The cookies themselves are great.

If you have kids or grandkids and love a fun, sugary experiment, I’d say give it a go, perhaps with a twist of your own. Would I make them again? Probably not, but mainly because I only think about s’mores a couple times a year and by the time National S’mores Day rolls around again, I will have concocted another wild idea. I’ll probably pick up some grahams and chocolate before the weekend is over to make real s’mores. Some things are classic for a reason. ✌🏻

PB&J S'mores

Servings: About 12
Prep Time: 10 minutes
Cook Time: 14 minutes, plus marshmallow toasting time
Difficulty: Average
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A fun experiment for any s'mores enthusiast! I replaced two of the classic components of this campfire treat with a pb&j. It was sweet enough to melt your teeth, and isn't that kind of the point?

Ingredients

1 stick butter (8 Tbsp.), softened slightly
1/2 cup smooth peanut butter
1/2 cup light brown sugar
1/2 cup organic cane sugar
1 large egg, at room temperature
1/2 tsp. vanilla extract
1 tsp baking soda, dissolved in a small amount of hot water
3/4 cup all-purpose flour
3/4 cup whole wheat graham flour
1/2 tsp. kosher salt crystals
1/3 cup peanut butter chips (optional)
About 2 Tablespoons cane sugar (for sugaring the bottom of cookies)
About 1/4 cup thick fruit preserves
Large marshmallows, roasted for s’mores
Plenty of napkins

Directions

Combine butter and peanut butter in the bowl of a stand mixer or large mixing bowl. Beat on medium speed until evenly combined and smooth. Slowly add sugars while mixer runs, and beat until mixture is somewhat fluffy. Stop the mixer and scrape down the sides of the bowl.
Add egg and vanilla and beat again until fluffy. Drizzle in the dissolved soda and beat just until combined.
Whisk flours and salt together in a small bowl and add to the cookie batter, about half at a time, beating after each addition and scraping down the sides of the bowl.
Scatter peanut chips (if using) over the dough and use a spatula or wooden spoon to press them into the dough. Cover the dough with plastic wrap and cover the bowl. Refrigerate for at least one hour before proceeding to shape and bake the cookies.
Preheat oven to 350° F, with oven racks in upper and lower positions. Line two cookie sheets with parchment paper and spoon preserves into a zip-top bag for easy piping into the cookies. Measure a few tablespoons of cane sugar into a small bowl for the bottoms of the cookies.
Use a tablespoon-sized cookie scoop to measure out the dough. Flatten the dough in the scoop and dip the flat side into the cane sugar before turning the dough out onto the parchment. Do not flatten the cookies. Use a cork or your thumb to create dimples approximately half the depth of the cookie balls and two-thirds across the cookie. Pipe 1/2 tsp. fruit preserves into each cookie. Place a ring of additional peanut butter chips around the preserve filling if you want to be fancy about it.
Bake cookies for 14 minutes, rotating pans top to bottom if using both at once. Allow the cookies to cool on the pan for a few minutes, and then transfer them to a rack to cool completely.
For s’mores, toast marshmallows and squeeze two cookies together around the marshmallow, with the preserves on the inside. The melted marshmallow will soften and melt the preserves for an oozy-gooey treat.

Spicy Mango-Melon Margarita 💋

12 Comments February 22, 2025 terrie gura

Not for lack of things to say, but I haven’t had it in me to blog much recently. The flood of “information” that has been coming out of Washington for the past month has been, frankly, a bit much for me. OK, that’s an understatement. Truth is, I’m working on an exit plan. I’m not sure what it would be like to live in another country, but I’m game to find out. The fact that I love other cultures more than my own helps a lot.

Today is National Margarita Day, which should be a time to only be happy about a fun cocktail, but has somehow (for me, anyway) become but a temporary escape from the living hell before us. Billionaires driving the bus of our nation. Fascists calling the shots. Christian Nationalists pretending they know what Jesus would do.

I’m done. I’ve held my tongue longer than is reasonable for these times, and I feel like I’m about to explode. Enter, tequila. Thank you, Mexico, for everything. Seriously, I’m feeling a little spicy, and I don’t care if it shows.

Lord, give me the gumption of my grandmother, who lived through the Great Depression, and of my great grandmother, who was the first generation on the female side of my family to earn the right to vote. I need to embody all of their strength today. Oh yes, indeedy-doodee-daddy, I need to remember where I came from— I need to feel it in my bones. I’ve seen on numerous Instagram posts recently that women in the 1930s and ‘40s wore red lipstick as a means to protest fascism and piss off the people in power, so until further notice…

With that off my chest, I present the cocktail that easily found its way into my repertoire this week. The spicy mango-melon margarita. It is a super easy, flavorful cocktail that melts my rebel heart with its spicy-meets-sweet flavor profile, and a spirit that says, “hell, no!!” The recipe is a bit of a shortcut—something I don’t do very often— and it works here, because I’ve been trying so hard to keep everything else between the lines that I haven’t had time to create many things from scratch. But I trust Q brand mixers, and using this one means that the drink is EASY to make at home. Even if you can’t even.

I’m keeping it simple with a tasty, store-bought mixer.

The key ingredients you need are tequila (any would probably work, but reposado is appropriate for the pause I’ve taken in sharing my true feelings), melon liqueur (Midori seems obvious because it is the real deal, not a knock-off) and the Q brand spicy mango margarita mixer, which has all the stuff I love and none of the stuff I don’t. Truth be told, I could probably drink this mixer over ice by itself and feel that I’ve accomplished something. But not today. I’m grateful for the tequila. Here we go, beginning with prepping the glass:

Swipe a fresh lime wedge on the edge of the glass, and then roll the outside in the Tajin spice.

Shake with ice, strain over a big rock and garnish with a lime.

This may seem like an opinion piece, and maybe it is— only you can decide what it means to you. But I’m sticking with my red lipstick and my spicy cocktail and my spicy attitude. It’s still a free country, after all. At least, for now.

Spicy Mango-Melon Margarita

Servings: 1 cocktail
Prep Time: 2 minutes
Difficulty: Easy!
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A store-bought shortcut makes this spicy, sassy cocktail super easy, and just in time for National Margarita Day!

Ingredients

2 oz. reposado tequila (recommended 1800)
3/4 oz. Midori melon liqueur
3 to 4 oz. Q brand spicy mango margarita mixer (lesser amount results in a stronger drink)
fresh lime and Tajin spice to decorate glass

Note: I don’t typically use store-bought cocktail mixers, but I’ve made an exception here because the Q mixer brand does not use high fructose corn syrup or fake flavors. I was startled at how much I liked this mixer, even on its own. You can trust it here.

Directions

Use a lime slice to moisten rim of a cocktail glass. Roll outside rim of glass in Tajin spice.
Add tequila, melon liqueur and margarita mixer to a cocktail shaker. Add one cup ice cubes and shake the hell out of it, like you’re pissed off at the state of everyting.
Strain over a fat ice cube into the prepared cocktail glass.
Repeat as needed for four years.

S’mores Cookie Bars

15 Comments August 10, 2024 terrie gura

It’s National S’mores Day, and I’ve been thinking about what makes this treat so special to deserve its own day of honor. The first written recipe for “s’mores” appeared in a Girl Scout handbook in 1927, when Calvin Coolidge was President of the United States— 16 presidents and almost 100 years ago. Amid a sea of other snack trends and fads that have come and gone (I’m lookin’ at you, Hostess pudding pies!), the s’more has stood the test of time. And no wonder! A melty morsel of milk chocolate and campfire-toasted gooey marshmallow, bookended by a sweet and simple whole grain cookie, what’s not to love?

Like most of you, I’ve enjoyed s’mores since I was a kid in rural upstate New York. But our weather in the South is hot as hell in August, not particularly conducive to a campfire, and I’m sorry to say that the oven and microwave versions of s’mores just don’t cut it. There are appliances out there now for making s’mores indoors, like this one sold through Williams-Sonoma, but who has room for another gadget that only serves one purpose?

Luckily, I’ve found many other ways to capture the essence of s’mores (along with all the happy feelings they invoke), twisting the ingredients of this summer classic into ice cream, brownies, cocktails and even dessert pizza! When I made s’mores cupcakes last year, I mused that perhaps I could have used up the leftover homemade marshmallow topping by making rice krispie treats, and I considered a s’mores version of those this year, except for one problem— my husband doesn’t like the krispie treats, and I would have been left to eat the entire batch! These s’mores cookie bars are my compromise, and I have no regrets.

They are part s’more, part blondie, part cereal treat and 100% yummy!

What goes into s’mores cookie bars?

The base of my s’mores bars is essentially a blondie dough, with softened butter, brown sugar, egg, vanilla, baking powder and flour. But to emulate the s’mores more distinctly, I used whole wheat pastry flour and also added in honey for additional sweetness and some finely crushed graham crackers, which my hubby was happy to prepare for me. I used two of the little sleeves of Honey Maid “stackers,” which measured out to a little more than one cup of crumbs.

honey, whole wheat pastry flour and crushed graham crackers gave these cookie bars authentic s’mores flavor.

For the ooey-gooey goodness, I went with marshmallow creme, which holds its shape much better than actual marshmallows. When I made my s’mores pizza in 2020, I was disappointed at how much the mini marshmallows deteriorated after they cooled from the oven. Knowing that we would not devour this entire batch of cookie bars right away (though believe me, it was tempting!), I wanted a better, more stable option. Marshmallow creme, made with dried egg whites, is the way to go here, and I used almost an entire jar spread over two-thirds of the blondie dough. It may seem excessive, but isn’t that kind of the point with s’mores? 😏

Marshmallow creme held up far better than actual marshmallows would have. I used almost the whole jar!

You could, naturally, whip up a batch of seven-minute frosting in its place if you have the time, but I was getting impatient for my cookie bars. Real Hershey bars were layered over the marshmallow creme (because milk chocolate rules when it comes to s’mores), and then I mixed darker, semi-sweet chocolate chips and crispy Golden Grahams cereal into the remaining blondie dough, lending a cookie-meets-cereal bar vibe to my sticky, delicious treats.

I wanted the top of my cookie bars to be extra chocolatey and extra graham-y.

I baked the bars for about 35 minutes, and then let them cool a few hours before removing them from the pan. The result?

Deliciously sticky, utterly addictive and every bit as ooey-gooey as I wanted them to be, and they have kept on the counter nicely so we can enjoy them for several days. Plus, no campfire required. 😋

Tips for success

As with all baking recipes, it’s best to have all your ingredients lined up, measured and ready to go before you begin. Take your butter out of the fridge an hour ahead so that it isn’t rock solid, and let your egg come to room temperature. Use extra bowls if that’s what it takes to have everything ready for mixing as the recipe indicates. For years, I considered myself to be a mediocre baker, but I’ve come to learn that my failing was mostly in preparation. Get your ducks in a row, and watch your baking game improve!

Following the steps in order does make a difference. If you don’t cream together the butter and sugar before adding in the other ingredients, the texture of your cookie bars may be quite crumbly. When you mix in the flour, do so only long enough to fully incorporate it. Overmixing will lead to gluten development, and you don’t want that. Use the paddle attachment on your mixer, or use a firm spatula to press the ingredients together by hand.

When layering the marshmallow creme, try to keep it about an inch away from the edges of the pan so that it doesn’t stick and burn. Keep in mind that when you press the chocolate bars and cookie dough topping, the creme will smoosh and spread. Give it room to do so.

If possible, use a metal pan to bake these cookie bars. You can see in my photos that I used a ceramic baking dish (it’s all I have in this size), and these simply do not heat as quickly or evenly as a metal pan.

After baking, give these cookie bars plenty of time to cool before you attempt to lift out the parchment sling. The marshmallow and chocolate will be very hot, and thin enough to ooze out everywhere, making a mess and potentially burning your hands. They will still be delicious when cool, and if you wish, you can pop your cookie bar into the microwave for a few seconds to recapture the ooey-gooey stretch of the marshmallow.

S'mores Cookie Bars

Servings: 9 or 16, depending on how you cut
Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Average
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These are part s'mores, part blondie, part cereal bar and 100% ooey-gooey delicious!

Ingredients

1 stick salted butter, softened
1/2 stick unsalted butter, softened
3/4 cup light brown sugar, packed
3 Tbsp. honey
1 egg, room temperature
2 tsp. real vanilla extract
1 cup whole wheat pastry flour (sub regular or white whole wheat, or use all a-p if desired)
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 pouches Honey Maid “stackers” graham crackers, crushed fine
2/3 cup semi-sweet chocolate chips
2/3 cup Golden Grahams cereal
Most of a 7 oz. jar marshmallow creme
3 standard size Hershey milk chocolate bars

Note: For easy removal of cookie bars, layer ingredients over criss-crossed parchment laid inside a 9-inch square baking pan. Overlap the paper so that you can use it as “handles” for lifting the cookie bars out after they’ve cooled.

If possible, use a metal baking pan, as glass or ceramic (as I used) tends to heat more slowly, causing the bottom to be slightly underdone.

Directions

Preheat oven to 350° F, with oven rack in the center position. Prepare 9” square baking dish by lining with crossed pieces of parchment paper, overlapping the sides of the dish.
In a stand mixer fitted with paddle blade, beat butter on medium high speed until fluffy. Add honey and then brown sugar a little at a time, beating until fluffy again. Add egg and vanilla, beating until evenly blended.
Whisk together flours, baking powder and salt in a medium bowl. With mixer running, add flour by the spoonful until all is incorporated. Turn off mixer and scrape dough off beater. Add crushed graham crumbs and use a silicone spatula to press and blend them into the dough. Do not overmix.
Transfer about 2/3 of the cookie dough to the parchment lined baking dish. Butter hands and press evenly over parchment. The dough will be very soft and sticky. Add the semi-sweet chips and cereal to the remaining dough, pressing firmly with the spatula to mix them in completely. Set aside for topping.
Butter an offset spatula (or dip into hot water) and spread the marshmallow creme evenly over the cookie dough, keeping it about one inch away from the edges.
Break the Hershey bars into four sections each and arrange them evenly over the marshmallow layer, gently pressing so that the marshmallow oozes up between the chocolate pieces.
Use a scoop, spoon or your fingers to place dollops of the remaining cookie dough over the chocolate pieces, taking care to leave only small gaps for the marshmallow to bubble through.
Bake 30 to 35 minutes (depending on your oven), until cookie batter is just barely baked through and the peekaboo marshmallow creme is lightly browned. Remove from oven and cool on a rack for a few hours before lifting out the parchment and cutting into squares.

Spanakopizza!

11 Comments March 26, 2023 terrie gura

Today is National Spinach Day, and I would be remiss if I did not share this pizza that I pulled from the oven on Friday. It is absolutely packed with the nutritional powerhouse that is spinach, and a few other key ingredients like feta and dill that give it the signature flavor of Greek spanakopita.

In a roundabout way, this meatless, sauceless pizza brings me full circle to the launching of my blog back in 2020. I have been known at times to take inspiration from the idea of “national” food days, and on this date in that year, I surprised my husband with a batch of spanakopita— the real kind, made with layered phyllo— and served it alongside a Greek salad and easy chicken souvlaki. With spinach being Les’s favorite vegetable, he took a picture of that meal and posted it (along with my national day inspiration) on his Facebook page.

That’s when it occurred to me that I should probably be doing that myself, not on Facebook but on my own platform. About 10 days later, I started Comfort du Jour.

Pizza, as many of my blog followers already know, is one of my favorite “blank canvas” foods, and for this tasty pie, I took inspiration from a different kind of recipe made by another food blogger, Diane Kochilas. She is an amazing chef who shares her passion for Greek food not only through her blog (linked here), but also several award-winning cookbooks and her PBS-aired television show, “My Greek Table.” It just so happens that Diane also went to grade school with my hubby back in the day in Queens, N.Y., and the only reason I mention that is because Les follows Diane’s culinary adventures on Facebook and recreates some of her recipes when he takes his turn in our kitchen.

Diane’s “warm spanakopita dip” has become a big-time favorite at our house. When I scanned the ingredients list on the recipe Les had printed— mozzarella, feta, fresh spinach, onions, leeks, dill— I began to imagine them rearranged on a pizza, and I finally brought that idea to life this past Friday. It wasn’t until this morning, when that picture of my spanakopita popped up in Les’s Facebook memories, that we realized the significance of the date. I decided to hustle and get this post ready to mark the occasion. So that’s the story of this pizza— inspired by a dip that was inspired by a Greek specialty— and it was delicious. A delightful way indeed to recognize National Spinach Day, even if it was not intentional!

As with most of my pizza creations, this one begins with my own sourdough pizza dough, but any pizza dough you like is probably fine because it’s the toppings that makes this one special. I bake in a very hot oven (550 F) on a pre-heated slab of steel, and the pie is done in only 6 minutes with that arrangement. On a pizza pan, it will take longer. If you have at least a pizza stone, I recommend using it for even baking of the crust. There is a fair amount of moisture in the toppings, and your crust will thank you for the extra bit of heat.

I like to shape the dough by hand, as it results in the light, airy crust we love. A little drizzle of olive oil, and then I layered on freshly grated mozzarella— no sauce is needed for this pie.

Next was a handful of fresh baby spinach, because I wanted to present the ingredient a couple of different ways. I crumbled up two ounces of feta (the kind packed in brine) and mixed it with chopped fresh dill. This was scattered over the spinach and then buried under a generous amount of spinach that had been sautéed with sweet onions and chopped leeks. A little more mozzarella, and I slid it into the oven!

Spanakopizza!

Servings: 6 slices
Prep Time: 20 Minutes
Cook Time: 6 Minutes
Difficulty: Average
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This pizza is packed with nutritious spinach and carries all the flavors of the Greek specialty, spanakopita.

Ingredients

1 pizza dough ball (about 11 ounces), at room temperature
3 fat handfuls (about 3/4 pound) fresh baby spinach, divided (you’ll cook most of it, and keep a small handful fresh)
1/2 cup sweet onion, chopped
1/2 cup chopped leeks, white and very light green parts only
1 cup freshly shredded whole-milk mozzarella, divided
1/3 cup brine-packed feta, patted dry and crumbled
2 Tbsp. chopped fresh dill leaves
Extra virgin olive oil, salt and pepper

I bake all my pizzas at very high oven temperature (550 F) on a pizza steel that is preheated for one hour. If you have a baking stone or only a pizza pan, you may need to adjust temperature and baking time accordingly. Use a flour- and cornmeal-dusted pizza peel for easy transfer into and out of the oven.

Directions

Preheat oven (and steel or stone) to 550 F, with rack placed about eight inches from the upper heating element.
Heat a non-stick skillet over medium heat with a generous swirl of olive oil in the pan. When the oil begins to shimmer, add onions and leeks and sauté a few minutes until they are softened and translucent. Add two-thirds of the baby spinach (give it a rough-chop first if you’d like) and sauté until most of the moisture is evaporated and spinach is greatly wilted. Transfer the mixture to a bowl and cool to room temperature.
In a small bowl, combine crumbled feta and fresh dill. Set this aside.
Lightly dust a counter or board with flour. Shape dough into a 14-inch round, taking care to keep some airy bubbles in the outer edges of the dough. Transfer to the prepared peel.
Drizzle olive oil onto the dough and sprinkle it with salt and pepper. Arrange most of the mozzarella evenly over the dough, reserving about 1/4 cup for the final layer. Scatter reserved handful of fresh spinach over the mozzarella.
Sprinkle the feta-dill mixture over the spinach. Use a spoon to evenly distribute the sautéed spinach and onion mixture all over the pizza, and be careful not to leave large clumps of it near the pizza’s edges. Top with the remaining bit of mozzarella.
Slide the pizza onto the preheated steel (or stone) and bake 6 minutes, or until cheese is bubbly and edges of crust are puffy and golden brown.

Jalapeño Popper Pizza

11 Comments February 9, 2023 terrie gura

Most pizza lovers would agree that there’s never a bad day for pizza. But someone somewhere decided that February 9^th should be “National Pizza Day,” and I am here for it with a pizza that is not only delicious, but also especially appropriate for snacking during Sunday’s Super Bowl, er, “Big Game!”

Everything you love about a jalapeno popper, on a pizza!

This pizza, which is built on my go-to homemade sourdough crust, is a fun interpretation of the classic jalapeño popper, which is usually a hot pepper, stuffed with cream cheese and cheddar, then wrapped in bacon and baked.

We focused on those same ingredients, spread them out onto a pizza crust and turned it into a delicious slice. Two game day favorites, one tasty bite!

Arrange the ingredients so that every slice has all the flavors!

If you aren’t into making your own pizza dough, choose a store-bought dough from the deli department, preferably one that is about 11 ounces, and shape it by hand into a 14-inch round. There’s no sauce on this pizza—it doesn’t need it. Only mozzarella on the base, but also multiple cheeses in a homemade pimento cheese mixture (don’t worry, I’ll share that recipe, too), thumb-size pieces of smoky, salty bacon and fat chunks of fresh jalapeño, which I blistered in the same skillet I used to par-cook the bacon. You know what else would’ve been great on this pizza? Sautéed onions. Next time!

It’s worth the effort to shape your pizza dough by hand rather than rolling it out.

The pizza is surprisingly not all that spicy, despite having those two enormous jalapeños scattered all over it. If you desire more heat, keep some of the seeds on the jalapeños or consider adding some crushed pepper flakes at the table. Personally, we thought the pizza was just right.

The pizza steel has been a total game changer for our home pizzas. I highly recommend it!

We bake all our pizzas on a thick pizza steel, preheated for an hour at 550°F, the hottest our home oven will go. At this temperature, and with the steel, the pizza takes only 6 minutes to achieve blistered, bubbly perfection. If you’re using a stone or a pan, adjust temperature and baking time accordingly.

Jalapeño Popper Pizza

Servings: 6 to 8 slices
Prep Time: 20 minutes
Cook Time: 6 Minutes on pizza steel
Difficulty: Average
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All the flavors you love in a jalapeño popper, tossed onto a homemade pizza dough. It's two game day favorites in one delicious bite!

Ingredients

1 ball pizza dough, at room temperature
1 Tbsp. extra virgin olive oil
1/2 cup low moisture mozzarella, shredded
2 large jalapeño peppers, seeded and cut into 1-inch chunks
4 slices thick smoked bacon, cut into 1-inch pieces
1/2 cup pimento cheese (see recipe notes about this)
3 cloves garlic, peeled and finely minced

Use a sturdy pimento cheese that does not have a lot of mayonnaise. If it drips or slides off a spoon, it is too runny for this recipe. Look for an artisan brand or make my Roasted Poblano Pimento Cheese for this recipe.

Directions

Preheat oven to 550 F, with a pizza steel on the oven rack about 8 inches from top heat element. From the time the oven reaches 550, set a timer for one hour. If using a pizza stone or pan, adjust heat and baking time accordingly.
Cook bacon over medium heat in a cast iron skillet, until most of the fat has rendered but the bacon is just shy of crispy. Transfer bacon to a plate lined with a paper towel. Drain off excess grease.
In the same skillet, toss jalapeño chunks until they are slightly softened and the skins are somewhat blistered. Transfer to the same plate as the bacon.
Shape pizza dough by hand into a 14-inch round and transfer it to a floured, cornmeal-dusted pizza peel. Drizzle or brush olive oil onto the crust, and season with kosher salt and freshly ground black pepper.
Scatter mozzarella all over dough, then arrange the jalapeño and bacon pieces. Place small dollops of pimento cheese onto the pizza, so that every bite will have a little bit of every flavor. Sprinkle minced garlic onto the pizza.
Slide the pizza from the peel onto the pizza steel and bake for about 6 minutes, until crust is blistered and golden and the cheeses are melted and bubbling. Serve at once.

Roasted Poblano Pimento Cheese

Servings: About 10
Prep Time: 30 minutes
Cook Time: 10 minutes to roast poblanos
Difficulty: Average
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The joy of making your own pimento cheese is that you can spike it with any flavor you like! Here, I've used oven-roasted poblano chiles to complement the tangy pimentos.

Ingredients

2 medium poblano peppers, cut in half and seeded
Olive oil spray (or 1 tsp. olive oil)
3 oz. cream cheese or neufchâtel, softened to room temperature
1/4 cup + 1 Tbsp. mayonnaise
A dash or two of hot sauce, to taste
A few quick shakes onion powder or garlic powder (about 1/2 tsp. total)
Salt and pepper
2 Tbsp. drained jarred pimentos
3 packed cups shredded or grated cheese (see recipe notes)

For best results, mix all the ingredients and adjust seasoning before blending in the cheese. Purchase whole blocks of cheese and shred it yourself, as the bagged varieties have a coating to prevent sticking and they won’t blend as well. Several varieties of cheese work great in pimento cheese, and I used a mix of Monterey Jack, American, Colby jack and extra sharp cheddar.

Directions

Preheat oven on low broil setting. Line a baking sheet with aluminum foil (not parchment) and use the heel of your hand to press and break the poblano halves until they’re flat. Arrange them, skin side-up, on the foil. Brush or spray them with oil, and then broil until the skins are blistered and peppers are softened (about 10 minutes). Transfer peppers to a bowl and cover for 20 minutes until they’re cool enough to handle. Peel as much of the skin from the peppers as possible and then chop fine.
In a fairly large bowl (you’ll need plenty of room to stir), blend together the cream cheese, mayonnaise, hot sauce, and onion powder. Mix until smooth. Stir in pimentos and chopped poblanos. Season to taste with salt and pepper, perhaps a bit saltier than you like because the cheese will dull those flavors somewhat.
Stir in the shredded cheese, one cup at a time, blending really well each time until all cheese is mixed in. Cover and refrigerate a day for best flavor.

S’mores Brownies

10 Comments August 10, 2022 terrie gura

Ooey-gooey. It’s the only honest way to describe a s’more—with its melty, oozing richness of milk chocolate, warmed and softened by a fresh-from-the-campfire toasted marshmallow and squished between two delicately crispy, honey-sweetened graham crackers. It is a little dessert sandwich that says, “come on, be a kid again!” This beautifully sticky, utterly sweet nostalgic treat is fantastic on its own, but now I’ve just gone and made it even more sinful by baking it into a rich, dark, fudgy brownie.

Why in the world would I do such a thing, when I’m supposed to be watching my calories? One reason: National S’mores Day!

You probably think these are ridiculous, and you’re absolutely right!

What Goes Into S’mores Brownies?

There’s no campfire required to make these, and you don’t have to get carried away making them from scratch, either. My s’mores brownie recipe (like all my brownie riffs) is based on my favorite brownie box mix, and I am confident that it would work well with your favorite, too. All you need (besides whatever the brownie box says) is a sleeve of graham crackers, a little melted butter, a jar of marshmallow cream, two Hershey’s milk chocolate bars and a smidge of cream cheese.

The main ingredients are exactly what you’d expect. You’ll also need a little butter, a dab of cream cheese and whatever is required for making the brownie batter.

This would be a fun and tasty activity with the kids, the grandkids, the neighbor kids, the big kid you married or perhaps just the kid in you! There is playfulness in making them, and my hubby even joined the action during assembly—it’s funny how quick he is to lend a hand when dessert is involved, and he was definitely excited about these.

S’mores brownies are excellent when served in their just-cooled state after baking, but (as my husband discovered) they are also great cold from the fridge. My neighbor reports that they are awesome warmed up for a few seconds in the microwave—you know, bringing that melty gooiness back to life. We even tried them warmed with a small scoop of ice cream on top. I think it’s safe to say that there is not a bad way to enjoy a s’mores brownie.

The cold, creamy ice cream was a nice complement to the ultra-rich s’mores brownie.

How to Make S’mores Brownies

Did I mention that making them is easy? You’ll find an easy click-to-print recipe at the end of the post. It includes all the measurements and directions I used. But first, some eye candy!

I started with a graham cracker base—the same as I would make for a cheesecake or key lime pie. My graham crackers were packaged in “stacks,” which are basically just pre-halved graham squares for quick and easy s’more making. I used two stacks for the crumb base. Prepare your baking pan with a few swipes of cold butter along the bottom and sides to ensure easy removal of the ooey-gooey brownies, with all its sticky sweet fillings. Add graham crackers to the bowl of a food processor, and pulse several times to break them up into rough crumbs. Then add the melted butter and pulse again several times, until the mixture resembles coarse, wet sand. Transfer the crumbs into the buttered pan and press firmly onto the bottom, but not up the sides. Bake a few minutes to set the crumbs and then let it cool.

If you don’t have a processor, place the crumbs in a gallon size zip top bag and crush with a rolling pin.

For the marshmallow layer, I used the same trick as in my S’mores Ice Cream last year—I used an electric mixer to combine the entire jar of marshmallow cream with a small amount of cream cheese. This knocks out the airy bubbles, making it more manageable for layering inside the brownies. Scoop this mixture into a zip top bag, seal it and set it aside.

The small amount of cream cheese makes the marshmallow cream super silky and spreadable.

Make the brownie batter according to package instructions. If you are obsessed with dark chocolate (ahem, like me), feel free to add a tablespoon of dark cocoa powder to the dry mix first. I planned to use Hershey milk chocolate in the layers (for its ooey-gooey properties), so the addition of cocoa is how I got my dark chocolate fix. Spoon roughly half of the brownie mixture as evenly as possible over the baked graham crust. Don’t try to spread it, as this will dislodge those beautiful crumbs. Just spoon it and let it ooze into place.

Make your brownie mix according to package instructions. Add dark cocoa if you like!

Next, snip a small corner off the bag holding the marshmallow cream and gently pipe it all over the first layer of brownie batter. I did my best to keep this layer from seeping to the edges, because marshmallow tends to turn hard and chewy if it cooks too much. My hubby jumped in to help at this point, as he had opened up the Hershey bars and broken them into individual pieces for layering onto the marshmallow cream. He may also have been doing a little quality control for me—a.k.a. taste testing the chocolate bars—and it was fun hearing him describe how he broke the bars into little pieces like that when he was a kid. You know, to make the chocolate bar last longer. 🙂

We arranged the chocolate with a little space in between so the marshmallow had plenty of room to ooze.

Putting the s’mores brownies together was a team project!

The rest of the brownie batter was layered on, and it was tricky to spoon it on evenly without creating a muddy swirl. Next time, I might use a zip top bag to pipe that on as well, but the swirls were not too pronounced. A few broken pieces of extra graham cracker, and our brownies were ready for the oven! My box mix suggested 45 to 50 minutes, and I gave it the full 50. My s’mores brownies were a bit on the “fudgy” side, and I think a few extra minutes in the oven would have been just fine.

Now, the hard part. Waiting for them to cool!

As much as I’d love to claim that the calories fell out when we cut them into squares (spoiler alert—they didn’t), I think I’ll just declare that I’m glad National S’mores Day only comes once a year!

S'mores Brownies

Servings: 9 or 16, depending on how you cut them
Prep Time: 30 minutes
Cook Time: approximately 50 minutes
Difficulty: average
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Ingredients

1 box brownie mix, plus ingredients listed to make them (usually oil, water and egg)
1 Tbsp. dark cocoa, optional for extra rich chocolate flavor
1 sleeve honey graham crackers (or two “stacks,” if your package is like mine)
3 Tbsp. salted butter, melted
7 oz. jar marshmallow cream (or fluff)
2 Tbsp. plain cream cheese
2 full-size Hershey milk chocolate bars, broken into individual pieces
1 or 2 additional graham crackers, broken into pieces for top of brownies

Directions

Preheat oven to 325° F, or temperature recommended on the brownie mix. Place rack in center of oven. Butter the bottom and sides of an 8-inch square baking dish.
Break up a sleeve of graham crackers (or two stacks) into the bowl of a food processor. Pulse several times to break them into coarse crumbs. Add melted butter and pulse several more times, until mixture resembles wet sand.
Transfer crumbs to buttered baking dish and press firmly onto the bottom but not up the sides. Use a small, flat-bottomed dish to make this easy. Bake graham crust for about 7 minutes, enough to set the crumbs. Cool to room temperature.
In a small bowl, use an electric mixer or sturdy whisk to beat cream cheese and marshmallow fluff together. Spoon mixture into a quart size, zip top bag. Seal and set the bag aside for now.
Make brownie batter according to package instructions. If using dark cocoa, add it to the dry ingredients before blending.
Carefully spoon about half of the brownie batter onto the cooled graham crust. Do not spread the batter, as this will disturb the delicate crumbs.
Snip a corner of the zip top bag and use it as a piping bag to distribute the marshmallow cream over the brownie batter. Try to keep the cream about an inch away from the side edges of the dish.
Arrange the individual Hershey pieces all over the marshmallow cream. It doesn’t have to be perfect; just aim for uniform coverage with a bit of space in between each piece.
Carefully spoon the remaining batter over the layers of marshmallow and chocolate pieces. I found this easiest by using small spoonfuls, beginning around the edges of the dish first, to keep the chocolate pieces from being pushed to the outside.
Break up about two additional graham crackers (or four, if using the stacks); arrange them randomly over the top of the brownies.
Bake for the full time recommended on the brownie package, until the top of brownies is done to its usual state. (If you’re using a favorite brand, you’ll know what they should look like on top)
Cool to room temperature before cutting and serving.

Black Forest Cake

11 Comments January 27, 2022 terrie gura

Before we get into it, I’d like to issue my own disclaimer about the inauthenticity of this recipe as a “Black Forest” cake. Any purist would quickly point out that a true, German Schwarzwälder Kirschtorte would be more of a spongy chocolate cake, soaked with kirsch (a clear cherry liqueur) and decorated with whipped cream, sour cherries and shavings of chocolate. But when is the last time you remember me sticking to tradition?

My version of this cake is a departure in almost every category, save for the chocolate and cherry flavors. Cake baking is not in my wheelhouse, so I went for a recipe that I knew I could count on—a sourdough chocolate cake from King Arthur Baking that has served me well before—and I adjusted the fillings to match it. My whipped cream filling is enhanced with mascarpone, making it more substantial to support the sturdy cake. The cake itself is not super sweet, so the cherries had to be. And kirsch liqueur (or any cherry liqueur, for that matter) is nowhere to be found in our liquor stores, so I reached straight for what’s plentiful at our house—bourbon, and that was a very good call.

The cake is not difficult to make, but it is fussy enough that it deserves a special occasion. I was going to save this until the week of Valentine’s Day, but my husband heard on his favorite sports talk show this morning that today is National Chocolate Cake Day, so, heck yeah! We might as well get a jump start on swooning over it. 😉

Every slice has a great balance of cherry and chocolate. Who cares if it isn’t a *true* Black Forest cake? 🙂

We splurged on this decadent, multi-layer dessert to finish our New Year’s Eve meal of White Clam Pizza and our newest addition, the Oysters Rockefeller Pizza, and the cake was delicious for the occasion (and, remarkably, just as good later as leftovers straight from the fridge).

Frosting a cake requires patience that I do not have (especially at the holidays), so I went for a more rustic appearance, which also afforded us a glimpse of the yumminess that was to come, in the form of mascarpone cream and cherries hanging out the sides. There was no whipped cream wrapped around the outside of my cake and no shavings of chocolate, as one would find on a true Black Forest Cake. But it was delicious, with a capital D.

My layers were a little uneven, but the flavors were phenomenal.

So, is it authentic Black Forest Cake? No, but “Sourdough Dark Chocolate Cake with Bourbon-Soaked Cherry and Mascarpone Filling with Ganache Topping” is a mouthful. Plus, it didn’t fit in the title box. 😉

Ingredients

1 recipe Sourdough Chocolate Cake | King Arthur Baking, baked in 9-inch layer pans* (see instruction notes)

Bourbon Cherries and Syrup

1 lb. bag frozen dark sweet cherries

1/2 cup organic cane sugar

1/4 cup unsweetened black cherry juice

2 oz. bourbon

Mascarpone Filling

1 cup heavy cream

8 oz. tub mascarpone

1/4 cup powdered sugar, sifted

1 tsp. real vanilla extract

Ganache Topping

8 oz. dark melting chocolate wafers

1 cup heavy cream

1 oz. amaretto (optional)

8 bourbon cherries or morello cherries, with stems (for decorating cake top)

Instructions

Bake the cake as instructed on King Arthur website. I followed the instructions with one ingredient adjustment; I replaced half of the natural cocoa with KA’s Double Dark Dutch Cocoa. I am crazy about the deep, dark color and chocolate flavor! Also, I baked it in two buttered and cocoa-dusted 9-inch layer pans rather than the 9 x 13 that was suggested, and the cake was done in 30 minutes. Cool the cake layers completely before removing them from the pans.

Not riding the sourdough train? No problem; use any other dark chocolate cake recipe you like, provided the layers are sturdy.

For the cherry syrup, mascarpone filling and shiny ganache topping, I’ll provide a visual walkthrough, and you can scroll to the bottom of the post for a printable recipe if you want to give it a go in your kitchen. Happy Chocolate Cake Day! 🙂

Combine the frozen cherries and sugar in a saucepan.
Add the unsweetened black cherry juice and bring to a slight boil.
When the syrup has simmered a few minutes, drain the cherries into a bowl and return the syrup to the pan.
Pour bourbon over the strained cherries and steep until they are cooled.
Simmer the syrup over medium heat until reduced to 2/3 cup.
Drain the cherries again and add the bourbon syrup to the other syrup.
Transfer the syrup into a squeeze bottle if you have one; I found it an easy way to distribute the syrup over the cake layers.
Sift powdered sugar into the heavy cream.
Whip the sweetened cream until soft and lightly fluffy.
Add the mascarpone and whip on low speed until until combined.
Drizzle 2 tablespoons of the syrup into the mascarpone and fold until blended.
Transfer the mascarpone cream to a large zip-top bag and put it in the refrigerator.
To slice the cake layers, I used a long piece of unflavored dental floss.
The layers may not be totally perfect, but that’s OK.
When you’re ready to assemble the cake, smear a small amount of mascarpone cream onto the cake platter to stabilize the first layer.
Drizzle about 1/3 of the cherry syrup over the cut side of the cake layer.
The syrup will soak into the cake, drenching every bite with the bourbon-cherry flavors.
Snip the corner of the mascarpone cream bag and pipe about 1/4 of it onto the soaked cake layer. Spread gently to get more coverage, or just fill in with a few dots of additional cream.
Arrange 1/3 of the drunken cherries onto the mascarpone cream. Repeat with the next two layers, saving a rounded piece for the top.
Pipe some of the remaining mascarpone cream around the top edge of the final layer. Refrigerate the cake while you make the ganache.
To make the ganache, heat heavy cream over medium-low heat until steaming. Pour over chocolate and leave it alone for 10 minutes.
After 10 minutes, blend with a whisk, stirring mainly in the center of the bowl.
At first, it will seem like it isn’t working, but stay with it.
Aha! Continue to whisk until the entire mixture is smooth and chocolatey.
This is what my ganache looked like after only one minute of whisking.
Stir in a small amount of corn syrup for a glossy shine and to keep the sugars from crystallizing.
Just for fun, I whisked in a half shot of amaretto. We like it in bourbon-cherry cocktails, and it worked here as well.
Slowly pour the cooled ganache onto the cake. The ganache will run off the center of the cake, but the mascarpone will keep it from running off. Keep pouring.
I poured the ganache right to the top of the edge. When the ganache has set, cover and refrigerate the cake until ready to serve.
Just before serving, pipe on the last bit of mascarpone cream, making little cushions for the bourbon cherries. Serve immediately.
The cake keeps very well in the fridge, and we decided the flavors were even better after a day or two!

Black Forest CakePrint the recipe!

Cheesy Stuffed Crust Supreme Deep-Dish Pizza

9 Comments September 20, 2021 terrie gura

Every so often, I get a kick out of looking at the National Day calendar, which reminds me of the non-official occasions I can choose to celebrate on a given day. For example, yesterday was Talk Like a Pirate Day, but I didn’t mark the occasion because that felt ridiculous.

Perhaps it is a bit of serendipity, or just coincidence (which my husband, Les, does not believe exists) that I discovered today, Sept. 20, is both National Pepperoni Pizza Day and National String Cheese Day. The two seemingly separate “events” are both going to be recognized with this insanely over-the-top deep-dish pizza that we made at our house a full three months ago. Sometimes, in the rush to get something else posted on the blog, I end up putting some delicious thing on the back burner. In this instance, it worked out, because this pizza, which I dubbed “Go Big or Go Home,” happens to be perfect for this day. The toppings included pepperoni, but also sausage, peppers, onions, mushrooms, tomatoes and a ton of cheese, and the Chicago-style crust had a circle of string cheese strips enclosed all around the edges.

So much Italian flavor in here and soooo much cheese!

We had been dreaming about a cheesy stuffed crust pizza for a while, but I had a hard time imagining how to keep thick mozzarella sticks secured inside the dough without making a square pie. My solution was to tear the string cheese into strips and then overlap the strings in layers all the way around. Why didn’t that occur to me sooner? It resulted in a perfectly cheesy, ooey-gooey pizza experience, and made it one of the most fun versions of a deep dish that we have made (so far 😉).

Ingredients

1 recipe deep dish pizza dough (see my previous post for Chicago Deep Dish or use your own)

3 Tbsp. extra virgin olive oil

5 sticks of mozzarella string cheese, pulled apart into about four strips for each

1 packed cup shredded whole milk mozzarella, divided

1/2 cup cooked Italian sausage (we used a spicy variety)

1/2 green bell pepper, chopped and sauteed

1/2 medium yellow onion, chopped and sauteed

About 20 pieces thinly sliced pepperoni

1/2 can San Marzano tomatoes, drained and squeezed by hand

A few spoonfuls of your favorite prepared pizza sauce

Several shakes of your favorite Italian seasoning blend

Instructions

Stripping the string cheese into thinner pieces makes it more “bendy.”
Press out the dough with corn meal, then shape it to the edges of the deep dish pan.
Lay the string cheese strips around the edges of the crust, overlapping them so that every bite will be nice and cheesy.
Stretch the edges of dough up and over the string cheese, pinching and pressing to seal it to the base of the dough.
Use the shredded cheese to compress the edges for an even better seal on the stuffed crust.
Scatter the cooked Italian sausage all over the cheese base.
Next, layer on sauteed peppers, onions and mushrooms.
Arrange the pepperoni slices all over the pie, then place the crushed tomatoes between and around the pepperoni.
For an extra burst of tomato, spread on a few spoonfuls of your favorite prepared pizza sauce.
Sprinkle the toppings and crust with Italian seasoning, then finish off the pie with the remaining shredded mozzarella and any leftover strips of string cheese.
Bake at 450° for 25 to 30 minutes, until crust is golden brown and cheese is browned and bubbly.
When the moon hits your eye….
Cool the pie in the pan for several minutes before you attempt to transfer it. This job requires two large spatulas.
I promise, we will be making this again.

Preheat oven to 450° F, with oven rack in center position.
Add olive oil to a 14-inch, deep dish pizza pan and swirl it around. Shape the pizza dough, leaving as much extra dough around the edges as possible.
Arrange the strips of string cheese, overlapped so there is plenty of cheese thickness all the way around the edges of the pizza dough. Gently stretch and pull the edges of dough over the string cheese strips and press to seal it to the base of the dough. Portion half of the shredded mozzarella onto the base and use your hands to press it firmly into the base of the pizza and also to cover the stuffed crust seam.
Layer on the cooked Italian sausage, then the peppers, onions and mushrooms. Arrange slices of pepperoni generously all over the pizza. Scatter the crushed canned tomatoes randomly over the pepperoni, and then drop a few spoons of pizza sauce in-between the tomatoes and spread it lightly.
Sprinkle the pizza, including the dough around the edges, with your favorite Italian seasoning blend. Sprinkle the rest of the shredded mozzarella, along with any remaining strips of string cheese, on top of the pizza.
Bake for 25 to 30 minutes, until crust is golden brown and filling is bubbling. The cheese will be lightly browned and bubbling also. Let the pizza cool in the pan for 8 minutes before transferring it to a pizza tray. We use a large pancake turner and a wide fish spatula to get under the pizza to move it. Alternatively, cut the pizza right in the pan and serve up the wedges.

Cheesy Stuffed Crust Supreme Deep Dish PizzaPrint it!

What Makes Breakfast Better?

11 Comments September 1, 2020 terrie gura

One of the websites I visit frequently for inspiration, or sometimes sheer amusement value, is the (U.S.) National Day Calendar, which announces quite matter-of-factly what we should be celebrating on a given day. This gave me a heads-up to plan for National S’mores Day, when I shared my adventures with this dessert pizza and this sweet sippin’ cocktail.

Though September has many standalone “days” worth celebrating, including:

6th – coffee ice cream day
9th – teddy bear day
16th – cinnamon raisin bread day
19th – talk like a pirate day
24th – cherries jubilee day
25th – one hit wonder day
28th – North Carolina day (because I love living here)

I am more appreciative of the monthlong celebrations that relate to food during September, and that’s where I will place my attention—I’m focusing on September as National Mushroom Month, Whole Grains Month and Better Breakfast Month. The latter of those three, better breakfast month, has left me wondering:

What makes breakfast “better?” I’m not sure who decides what that means.

Is a better breakfast one that is better for you? Or does breakfast become better when it’s fancier, or less common, or prettier, or tastier or more balanced—or what? We’ve been told all our lives that breakfast is “the most important meal of the day,” yet most of us skip through it without fanfare because it also happens to be the busiest time of day, especially if there are school-age children involved. The challenge of getting the kiddos off to school with the nutritional fuel their brains need is a tale as old as time, and COVID certainly isn’t helping this year. Even for adults, if any daily meal is prone to be routine and boring, it’s breakfast. Raise your hand if you eat the same thing for breakfast at least three times a week. Now raise your hand if you didn’t even bother to eat breakfast today. I’m guilty of that a lot. The most important meal of the day, yet so hard to manage.

At our house, weekends are better breakfast days, largely because my husband is not out the door at 7 am as he is Mondays through Fridays. By Saturday, we are ready for a slower-paced meal together, and although I wouldn’t label every weekend breakfast as special or better, we occasionally do some pretty fun things with this ever-important meal. I’ll share a few as the month rolls along—of the whimsical and the decadent, and hopefully even a few new ones on my bucket list. Until then, chew on these ideas for inspiration:

Easy and cute! Make pepper slices 1/2″ thick and grill a few minutes before adding the egg.

I’d also like to know what breakfast is about at your house. What makes it challenging, or what breakfast dishes do you look forward to on special occasions? Tell me in the comments section so I can have new inspiration, too. 🙂