Week 5- Pizza Bombs with Homemade Marinara

Homemade Marinara

INGREDIENTS

·       28 oz. can crushed tomatoes

·       1 Tablespoon olive oil

·       4 garlic cloves, pressed or finely minced

·       1 teaspoon oregano

·       1-2 bay leaves

·       pinch red pepper flakes

·       salt to taste

·       black pepper to taste

INSTRUCTIONS

1.     Place oil, garlic and red pepper flakes in a cold medium saucepan and heat over medium heat until the garlic becomes fragrant and just starts to sizzle, being careful not to let the garlic brown, about 1 minute.

2.     Pour the tomatoes into the pan, add oregano, bay leaves, salt and pepper, stir to combine.

3.     Reduce heat to medium low and allow to simmer for about 20 minutes. Stir occasionally to keep from sticking to the bottom of the pan. If the sauce is bubbling too much, reduce heat further.

4.     Remove from heat, and remove bay leaves before serving.

PIZZA BOMBS with Homemade Marinara

INGREDIENTS

1 can (16.3 oz.) biscuit dough

Marinara sauce

Pepperoni

Mozzarella, cut into cubes

3 tablespoons butter, melted

2 cloves garlic, minced

Salt and pepper, to taste

1 tbsp. Italian seasoning

Shredded parmesan cheese, for topping

PREPARATION

1. Cut each biscuit in half. Press each half into a circle with your thumb.

2. Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella on each biscuit round. 

3. Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on a baking sheet lined with greased parchment paper 

4. Combine melted butter, garlic, salt and pepper, and Italian seasoning in a small bowl. Brush the butter mixture onto each pizza bomb and top with parmesan.

5. Bake at 375 for 15-20 minutes (until biscuits have nicely browned). 

6. Once pizza bombs are cool enough to handle, serve immediately. Enjoy!

Week 4- Tres Leches Cake

Tres Leches Cake

Ingredients

·       1 cup All-purpose Flour

·       1-1/2 teaspoon Baking Powder

·       1/4 teaspoon Salt

·       5 whole Eggs

·       1 cup Sugar, Divided

·       1 teaspoon Vanilla

·       1/3 cup Milk

·       1 can Evaporated Milk

·       1 can Sweetened, Condensed Milk

·       1/4 cup Heavy Cream

·        _____

·        FOR THE ICING:

·       1- pint Heavy Cream, For Whipping

·       3 Tablespoons Sugar

·       Cinnamon or Maraschino Cherries

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13-inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1-pint heavy cream with 3 tablespoons of sugar (I like using powdered sugar) until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.