Pizza Biscuits

This was a new website, so I wasn't quite sure about the conversion to gluten-free. It didn't ... really work.

I'd be willing to try it again, maybe with xantham gum and more cheese?

Ingredients

1 1/2 cups all-purpose gluten-free flour
2 tablespoons white sugar
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup shredded mozzarella cheese

--Toppings--
1 cup tomato pizza sauce
1 cup of mozzarella cheese
1 cup of mini pepperonis/peppers/mushrooms

Instructions

1. Preheat oven to 400 and line a cupcake pan with 12 liners. In a mixer, combine the flour, sugar, and baking powder. Add in vegetable oil, egg and milk and stir until batter is smooth and a little sticky. Fold in cheese.

2. Fill the muffin cups about 2/3 full, because they will rise dramatically. Bake for about 18 minutes until muffins turn out golden and a toothpick comes out clean.

3. Remove from oven, and spread pizza sauce over the top of the biscuits.

4. Sprinkle cheese generously on top and bake for 4-5 minutes at 350F until cheese is melted.

5. Add toppings (pepperoni, sauteed peppers, mushrooms) and enjoy hot!

 - Jezebel

In-Law Fig Tart

The boy's grandfather likes figs. So, here's to trying new things.

Ingredients

--Crust--
1 1/2 cups gluten free flour
1/2 teaspoons salt
1 stick unsalted butter
4 - 6 tablespoons cold milk

--Filling--
15 oz ricotta
1/4 cup sugar
2 eggs
1/2 tbsp vanilla
8 ounces fresh figs
4 ounces strawberries


Directions


1. Preheat oven to 400. Mix flour and salt, cut in butter. Add milk slowly. Transfer to pie pan or ramekin (for cute tiny little pies!), and form a crust along the bottom and sides of the pan. Bake for 15 minutes, until brown. Reduce temperature to 350.

2. Mix ricotta, sugar, eggs, and vanilla. You can use an electronic mixer, but the ricotta should be soft enough to mix by hand. Pour into baked pie crust.

3. Line the bottom of the crust with figs in an attractive arrangement. Push them to the bottom of the crust. Do the same with the strawberries. Then another layer of figs, until you reach the top.

4. Bake for half an hour, until the middle doesn't shake and the top is slightly browned.

5. Let cool in the refrigerator. Slice and enjoy!

I also made one with crushed raspberries and chocolate cream filling, but I don't remember the proportions. That was also lovely.

- Jezebel

Margarita Cheesecake

Happy Cinco de Mayo. :)

Inspired by Martha, but with 5x the tequila. Because girl just does not party as hard as I need her to.

Ingredients

1 bag Tostitos Scoops chips -- only the ones that make a complete bowl

3 packages (8 ounces each) cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Triple Sec (or Grand Marnier if you're fancy)
6 tablespoons tequila
4 large eggs

Directions

1. Preheat oven to 375 degrees. With an electric mixer, beat cream cheese until light and fluffy (shouldn't take more than a minute). Add sour cream, sugar, Triple Sec, and tequila-- beat until smooth. Add eggs, one at a time and continue to beat until you have a firm-ish consistency.

 

 

2. Taste. Add tequila until it makes you do the "shot face"-- much of it will cook out, and then you're just stuck with regular cheesecake. (And then you might as well just kill yourself)

 

3. Fill each Tostitos Scoops with about a tablespoon of cheesecake, place on a cookie sheet. 

 

 

4. Bake until set-- probably around half an hour. Let them cool on the baking sheet for half an hour, then place in the fridge for at least 4 hours.

5. So, mine did not taste enough like a margarita, so I used a straw to drop tequila onto the top. You might not have to... but if it's a late night party...

- Jezebel