TRISCUIT PIZZA

by Rachel Schultz on April 10, 2014 · 0 comments

My husband has a metabolism that burns through anything in a snap. I have to remind him to eat a snack before bed or he won’t sleep well because he will have gotten too hungry. This was inspired by one of his hunger-induced snack feasts. Crackers… turned into pizza.

TRISCUIT PIZZA from Rachel Schultz-3

TRISCUIT PIZZA

Triscuits
Pizza sauce
Mozzarella
Favorite toppings

Preheat oven to 350 degrees. Line a baking sheet with foil. Arrange triscuits in a single layer in the base of the pan.

TRISCUIT PIZZA from Rachel Schultz

Spread sauce of crackers. Top with cheese and toppings. Bake for 10 minutes.

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TRISCUIT PIZZA
 
Author:
Ingredients
  • Triscuits
  • Pizza sauce
  • Mozzarella
  • Favorite toppings
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil. Arrange triscuits in a single layer in the base of the pan.
  3. Spread sauce of crackers. Top with cheese and toppings.
  4. Bake for 10 minutes.

Adapted from Yellow Bliss Road.

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APPLE COOKIES

by Rachel Schultz on April 9, 2014 · 1 comment

I have been craaaaving apples. Apples like there is no tomorrow. It’s just one of those pregnancy cravings (and at least it’s a healthy one!).

Sweet David has been experimenting with ways for me to eat apples. Don’t get me wrong – sometimes I just want an apple and I don’t care how it’s served as long as it gets to my mouth. I’ve been so adventurous to even eat dried apples. I was at a bridal shower last weekend and Dave texted me with excitement about his new creation. Apple “cookies.” Three cheers for healthy snacks!

APPLE COOKIES from Rachel Schultz-4

APPLE COOKIES
Serves 1

1 apple
2 tablespoons peanut butter
Pecans
Coconut shreds
Chocolate chips

Slice apple into thin rings and remove core. Spread peanut butter over one side of ring.

APPLE COOKIES from Rachel Schultz APPLE COOKIES from Rachel Schultz-2

Top with pecans, coconut shreds, and chocolate chips.

APPLE COOKIES from Rachel Schultz-3

APPLE COOKIES
 
Author:
Serves: 1
Ingredients
  • 1 apple
  • 2 tablespoons peanut butter
  • Pecans
  • Coconut shreds
  • Chocolate chips
Instructions
  1. Slice apple into thin rings and remove core.
  2. Spread peanut butter over one side of ring.
  3. Top with pecans, coconut shreds, and chocolate chips.

 

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OLIVE OIL CUPCAKES

by Rachel Schultz on April 8, 2014 · 2 comments

At a wedding last summer, no, two summers ago (woah), there was a magnificent dessert table with all kinds of great macaroons and neat treats. Among the things I beheld were olive oil cupcakes. At first I was like “what?” then I was like “gross!” then I was like “maybe.” Then I tried one and was like “yesyesyesyes.” (Those two previous sentences were english language at its finest, folks.)

You can’t just run around substituting canola oil for olive oil in your baked goods and expecting it to turn out well. If you’re interested in the olive oil cupcake, be sure to follow a recipe specially made for it. And for me, pairing these with a really sweet frosting is a must. (How about a great strawberry or raspberry one?)

OLIVE OIL CUPCAKES from Rachel Schultz

OLIVE OIL CUPCAKES 
Serves 12 cupcakes

1 and 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup olive oil
1/2 cup plain yogurt
Frosting

Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together eggs, sugar, vanilla, olive oil, and yogurt.

OLIVE OIL CUPCAKES from Rachel Schultz-2

Slowly combine wet and dry ingredients in a stand mixer. Divide into greased cupcake pan and bake for 13 minutes. Allow to cool before frosting.

OLIVE OIL CUPCAKES from Rachel Schultz-3

OLIVE OIL CUPCAKES
 
Author:
Serves: 12 cupcakes
Ingredients
  • 1 and ¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ½ cup olive oil
  • ½ cup plain yogurt
  • Frosting
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine flour, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together eggs, sugar, vanilla, olive oil, and yogurt. Slowly combine wet and dry ingredients in a stand mixer.
  4. Divide into greased cupcake pan and bake for 13 minutes.
  5. Allow to cool before frosting.

Adapted from London Bakes.

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LEMONY CHICKEN STIR FRY WITH ASPARAGUS

by Rachel Schultz on April 7, 2014 · 0 comments

I was so eager to write last Friday’s post. Thank you everyone for your kind words about our pregnancy announcement. Being able to finally speak freely about it on here is really fun.

Since we’ve been pregnant and I have been feeling not 100%, David has been doing much more of the cooking. And even helping with blog photos too! This chicken asparagus stir fry is really fast and flavorful. We threw some brown rice in the rice cooker and dinner was done.

LEMONY CHICKEN STIR FRY WITH ASPARAGUS from Rachel Schultz-3

LEMONY CHICKEN STIR FRY WITH ASPARAGUS
Serves 3-4

4 boneless, skinless chicken breasts, cubed
Kosher salt, to taste
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon canola oil
1 bunch asparagus, cut into 2 inch pieces
6 cloves garlic, minced
3 tablespoons fresh lemon juice
Lemon zest
Salt & pepper

Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.

LEMONY CHICKEN STIR FRY WITH ASPARAGUS from Rachel Schultz LEMONY CHICKEN STIR FRY WITH ASPARAGUS from Rachel Schultz-2

Season chicken with salt & pepper. Increase heat to high and cook chicken until browned. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.

LEMONY CHICKEN STIR FRY WITH ASPARAGUS
 
Author:
Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts, cubed
  • Kosher salt, to taste
  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon canola oil
  • 1 bunch asparagus, cut into 2 inch pieces
  • 6 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • Lemon zest
  • Salt & pepper
Instructions
  1. Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.
  2. Season chicken with salt & pepper. Increase heat to high and cook chicken until browned.
  3. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute.
  4. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.

Adapted from Skinny Taste.

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