Bbq Chicken Pizza 

  Who doesn’t love pizza! I could most definitely eat pizza daily if I wouldn’t gain weight from it, haha! But try my recipe for bbq chicken pizza. It will surely be a hit with your family! Ingredients:

  • Red onion (bought mine diced, I was lazy this day, haha)
  • Pre-made pizza dough (set out for 1 hour to rise)
  • Bbq sauce of your choice
  • Colby jack cheese
  • Bacon; chopped (was also too lazy to cook my own)
  • Chicken; shredded
  1. First set out pizza dough to proof for 1 hour
  2. Fill a pot with water, bring to a boil. Add salt and cook chicken. Once cooked, shred chicken. 
  3. Preheat oven to 325 degrees and prepare pan (I’ve sprinkled mine with flour)
  4. Now the fun part (sarcasm) stretch your dough to resemble some sort of a round shape 
  5. Poke pizza with a fork to prevent bubbling, brush with olive oil
  6. Coat the pizza with bbq sauce leaving the outer ring untouched 
  7. Toss on your chicken, bacon, and red onion
  8. Top with cheese and bake for 25-30 minutes 

Once it comes out cool for 5 minutes, cut and serve! Hope you enjoy this recipe. 

Until next time!

Xoxo,

B

Hearty pot pie!

   Have you ever just craved a chicken pot pie?! I live for them! But living in the Florida heat makes it a little less desirable. So when we got our first “cold front” of the season I decided it was time to whip this baby up! Be prepared this dish will be gone in seconds! If you have extra thanksgiving leftovers this would work great too! Just switch out the chicken for the turkey!

Hearty Chicken Pot Pie

Ingredients:

  • 1 can veg-all (drained) 
  • 3/4 c. dried cranberries 
  • 1 1/2 c. stuffing mix
  • 1 can cream of chicken soup
  • 1 can cream of potato soup
  • 1 1/2 c. chopped chicken
  • 1 package pie crusts
  • 1 sm. can diced potatoes (optional)
  1. Preheat the oven to 350 degrees 
  2. Prepare pie crusts; soften a little bit to make pliable and set one in your pie pan. 
  3. Blind bake the bottom pie crust for 12-15 minutes; either use pie weights or some dried beans that you won’t be using
  4. The mix! Add all ingredients into a large bowl and give it a good mix until it’s all incorporated. Just be careful not to crush the stuffing mix
  5. Take pie crust out of the oven and fill with your pie filling. Be careful your dish will be warm!
  6. Cover pie with remaining crust dough. This is where you can get fancy with the edges. Also don’t forget to cut slits in the center so it can breathe while baking
  7. Bake in the oven for 35-40 minutes 
  8. Cool for 5-10 minutes before serving and enjoy!!

Hope you all enjoy this recipe and post pictures or comments of you try this! It’s sooo good!!

Until next time

Xoxo,

B

Making the most delicious cake

Edit: This post was from a year and a half ago but its a follow up to my last post (the only vanilla cake recipe you will ever need).

 

 

Soo I’m not sure if I had mentioned this before but I am in pastry school..I know terrible for my diet. But yesterday we made a traditional white layer cake (think wedding cake) with raspberry italian buttercream. It was amazing! Seriously once you make this type of buttercream you will never buy any other kind again. It is that good!

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Before I arrived at class I went to this restaurant supply store called Surfas. It has everything and anything you could ever imagine. This was one of my favorite finds…Can you guess what it was?!?! GUY’S. IT. WAS. A .SPRINKLE. WALL. If I could bathe in sprinkles I would. I love sprinkles. Let’s just take a moment to bask in all of its glory.IMG_0821-0

 

Okay okay I’m done with my lust for sprinkles. Haha anyways so this Italian buttercream is to die for; I’ll admit yes, it is a pain in the tush but ya know what?! Totally worth it. The secret is really good quality butter, like the best European butter you can find.

 

Italian Buttercream

1 Lb. unsalted butter, softened
1c. sugar *reserve 1/4c.*
1/4 c. water
5 egg whites (room temp)
1/4t. cream of tartar

Dissolve sugar in the water first and then heat in a pot, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. ( There should be NO color in the sugar/water mixture)

In the bowl of a mixer, beat the egg whites until foamy, add the cream of tartar and beat until soft peaks form. Gradually add the remaining 1/4 sugar to form a meringue.

Increase the heat and boil the water/sugar mixture to 248-250 degrees (firm ball stage)

In a stead stream, add the sugar mixture to the meringue. Slowly on the side of the bowl with the mixer on low so you can slowly temper the meringue. This part is make or break for your buttercream. Once you feel the mixture is a good temperature then whip on high until the mixture is cool.

Add the butter 1 tbsp. at a time. Then add flavorings if desired.
This is the one we used at school. fruit pureeIts from France the brand is Ravifruit. Highly recommended.

Voila, that is all! This is by far the tastiest buttercream EVER, give it a try and let me know in the comments how you liked it!

Until next time!
xoxo,
B

The only Vanilla Cake recipe you will EVER need

I was on the constant search for a great easy cake recipe. One that’s good for layer cakes, but that is still flavorful and light. Well this is it ladies and gents. Look no further because your girl has got you covered!

Classic White Layer Cake

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Ingredients:

  • 1 c. milk (room temperature)
  • 6 egg whites
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 1/4 c. cake flour (sifted, twice)
  • 1 3/4 c. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 6 oz. butter (softened, cubed)
  1. Preheat oven to 350 degrees.
  2. Spray two 9 in. cake pans with baking spray and cover pan bottoms with parchment paper rounds. Then spray parchment rounds with baking spray.
  3. Mix milk, egg whites, and extracts together in a bowl with a fork. Set aside.
  4. Mix flour, sugar, baking powder, and salt in a bowl with an electric mixer at a slow speed. Once it looks sandy add butter. Continue beating at slow until the mixture resembles moist crumbs.
  5.  Add half of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for 30 seconds. Scrape bowl and mix for 20 more seconds.
  6. Divide batter evenly between cake pans and smooth tops with a rubber spatula. Bake until toothpick comes out clean, about 20-25 minutes.
  7. Let cool completely for about 1 1/2 hours.
  8. Ice, stack and enjoy!

Hope you all enjoy and let me know if you try this out!
Until next time!
xoxo,
B

 

Sweet & Spicy BBQ Chicken Sweet Potatoes

So I’m not sure about you but I live on the fence between
trying to make healthy choices and wanting to eat all
of the sweets. But life is all about balance, AM I RIGHT?!

balance1Anyways, on my journey to be a healthier me I decided why not add some of my favorite recipes on this blog. I obviously am going to start posting baking recipes too (which I cannot
wait for).

I am all for sweet potatoes, I would eat one  at all meals if I could. This recipe is super simple and I  use this to meal prep for the week because it is that easy and mindless to make. Also, for the sweet potatoes I buy a big microwaveable bag of them at the grocery store for $1.98 and it’ll usually last me about a week. Okay enough rambling,  on to the recipe!

 

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Sweet & Spicy BBQ Chicken Sweet Potatoes

– 4 chicken breasts (cooked & shredded)
– 1/4 red onion
– sweet & spicy bbq sauce
– shredded carrots
– sweet potatoes

  1. First I cook and shred the chicken
  2. Chop and briefly cook the onion
  3. Steam the sweet potatoes in the microwave
  4. Toss the chicken, onion and shredded carrots in the bbq sauce
  5. Cut open sweet potatoes and top with chicken mixture

Voila! There ya have it, a super quick and easy lunch/dinner that is VERY filling.

Until next time.
xoxo,
B