Archive - March 2015

1
Duet: Grilled Pizza with Fig, Pancetta and Gorgonzola / Frank Sinatra “Come Dance With Me”
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Crispy Pizza Dough
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Easy Pizza Sauce
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Duet: German Chocolate Tart / Buddy Miles “More Miles Per Gallon”
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Duet: Triple Chocolate Crispy Treats / Go-Go’s “Beauty and the Beat”

Duet: Grilled Pizza with Fig, Pancetta and Gorgonzola / Frank Sinatra “Come Dance With Me”

This is the 50th post on Cooking With Vinyl, and this week marks the end of the blog’s fourth full month. We’re still small potatoes in the blog world, but 100-250 people visit the site every day. Wow! We’re also closing in on 1,000 Facebook fans, and 500 followers on Pinterest, Twitter, and Instagram, and our first newsletter goes out tomorrow (sign up using the form to[…]

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Crispy Pizza Dough

Making pizza dough is much easier than homemade bread. There is a time commitment waiting for the dough to rise (below right top and bottom), but otherwise it’s a simple six-ingredient recipe. This dough is suited to those who prefer their crust extra thin, almost cracker like. It will feel a bit sticky, and you have to be careful not to roll it out[…]

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Easy Pizza Sauce

Why buy pizza sauce for several dollars when you can make your own for a fraction of the price? Bonus: It doesn’t have all the sugar and preservatives of the store-bought junk. This super-fresh recipe is sweet and spicy, and will make a few personal pizzas. Storing leftovers in the fridge for a week or so is just fine. Try[…]

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Duet: German Chocolate Tart / Buddy Miles “More Miles Per Gallon”

The food: Coconut is one of those foods that people tend to love or hate. As a child, I hated it. Now I love it. Sweet and crunchy coconut adds texture and depth of flavor to some of my favorite desserts. I think it’s at its best in the sugary, nutty frosting used atop German Chocolate cake. Interesting fact: There’s nothing German about the cake or[…]

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Duet: Triple Chocolate Crispy Treats / Go-Go’s “Beauty and the Beat”

The food: Growing up and developing a sophisticated palate is wonderful. Now that I’m 40, I love pâté, brussels sprouts, Chardonnay, and much more that I’d have hated as a child. Just because I now appreciate the finer things, however, doesn’t mean I’m ready to eschew all of my lowbrow childhood favorites. No matter my age, I hope to always get a little giddy at the sight[…]

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