Posts by Rachel Schultz

AUTUMN VEGETABLE PIZZA

November 3, 2014

If you have been looking to make perhaps a homemade pizza dough, or something seasonal, I have just the venue do to it. You have arrived at your desired destination. I am not disparaging low grade, delivery type pizzas, but this is a bit more elavated and I give it my full recommendation. It has a heartiness to it that is a bit reminiscent of a pierogi. Yes, a pierogi in pizza form! With some more roasted vegetables too. And once again, AUTUMN.

Autumn Vegetable Pizza
Makes two pizzas

2 carrots, quartered
2 red skin potatoes, sliced
1/2 onion, sliced
1/2 butternut squash, cubed
5 cloves garlic
1 tablespoon olive oil
A pinch of salt
A pinch of pepper
1 batch pizza dough
8 ounces fresh mozzarella, sliced
1 cup ricotta
Fresh rosemary

Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.

Roll pizza dough out onto a lined baking sheet, about 1/2 inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.

Bake for 30 minutes (adjusting according to package instructions if you’re using a store-bought dough). Top with rosemary.


AUTUMN VEGETABLE PIZZA
 
Author:
Ingredients
  • 2 carrots, quartered
  • 2 red skin potatoes, sliced
  • ½ onion, sliced
  • ½ butternut squash, cubed
  • 5 cloves garlic
  • 1 tablespoon olive oil
  • A pinch of salt
  • A pinch of pepper
  • 1 batch pizza dough
  • 8 ounces fresh mozzarella, sliced
  • 1 cup ricotta
  • Fresh rosemary
Instructions
  1. Preheat oven to 425 degrees. Arrange vegetables on a lined baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes.
  2. Roll pizza dough out onto a lined baking sheet, about ½ inch thick. Layer on sliced mozzarella, spoonfuls of ricotta, and roasted vegetables.
  3. Bake for 30 minutes (adjusting according to package instructions if you're using a store-bought dough). Top with rosemary.

Adapted from Martha Stewart.

If you have been looking to make perhaps a homemade pizza dough, or something seasonal, I have just the venue do to it. You have arrived at your desired destination. I am not disparaging low grade, delivery type pizzas, but this is a bit more elavated and I give it my full recommendation.

READ MORE

VANILLA BUTTERCREAM FROSTING

October 13, 2014

A confession – sometimes I use store-bought frostings. Okay, not that riveting. Perhaps a more vulnerable confession – sometimes I don’t think homemade frostings are much better than a tub of the pre-made stuff. But this is not one of those times. If you do it right, homemade frosting should be much, much nicer than anything at the grocery store. And, it still doesn’t have to be that hard. I have found the trick is being sure to beat the butter long enough.

At least a good, solid 2 minutes. My theory was correct because after making this, David was raving, assuring me this was my BEST FROSTING YET. And it’s simply a classic vanilla buttercream!

HOMEMADE FUNFETTI CUPCAKES from Rachel Schultz

VANILLA BUTTERCREAM FROSTING
Serves 2 and 1/2 cups

1 cup butter, softened
2 and 1/2 cups powdered sugar
1 tablespoon vanilla
1/4 teaspoon salt
2 tablespoons milk

Beat butter in a stand mixer for 2 minutes. Slowly add powdered sugar until incorporated. Add vanilla, salt, and milk. Beat for 3 more minutes.

VANILLA BUTTERCREAM FROSTING
 
Author:
Serves: 2 and ½ cups
Ingredients
  • 1 cup butter, softened
  • 2 and ½ cups powdered sugar
  • 1 tablespoon vanilla
  • ¼ teaspoon salt
  • 2 tablespoons milk
Instructions
  1. Beat butter in a stand mixer for 2 minutes.
  2. Slowly add powdered sugar until incorporated.
  3. Add vanilla, salt, and milk. Beat for 3 more minutes.

 

A confession – sometimes I use store-bought frostings. Okay, not that riveting. Perhaps a more vulnerable confession – sometimes I don’t think homemade frostings are much better than a tub of the pre-made stuff. But this is not one of those times. If you do it right,

READ MORE

SOUTHWEST TWICE BAKED POTATOES

June 26, 2014

I am not a big mayonnaise person. (Sometimes really nice ones are okay.) I am definitely not a dumping hillman’s into recipes person. In the same spirit, sour cream is not that much my thing either! Sorry!! Which generally creates an issue on the matter of TWICE BAKED POTATOES. With normal baked potatoes, you can leave the sour cream off and others can partake. Twice bakeds, everyone is kind of committing to the recipe having sour cream incorporated.

These are a southwest version with no sour cream. You could still put some sour cream out for people to top with if desired!

SOUTHWEST TWICE BAKED POTATOES from Rachel Schultz

SOUTHWEST TWICE BAKED POTATOES
Serves 3-4

4 russet potatoes
2 tablespoons cream cheese
1/4 cup milk
1/2 teaspoon cumin
15 ounces black beans
2 green onions, chopped
3/4 cup cheddar
1 cup bacon, crumbled
Salt & pepper

Preheat oven to 400 degrees and bake potatoes..

Then, hollow out insides of baked potatoes. Mash removed potato with cream cheese, milk, cumin, and salt & pepper. Stir in black beans, green onions, half of cheddar, and bacon crumbles. Spoon filling into hollowed potatoes. Top with remaining cheddar. Bake for 15 minutes.

SOUTHWEST TWICE BAKED POTATOES
 
Author:
Serves: 3-4
Ingredients
  • 4 russet potatoes
  • 2 tablespoons cream cheese
  • ¼ cup milk
  • ½ teaspoon cumin
  • 15 ounces black beans
  • 2 green onions, chopped
  • ¾ cup cheddar
  • 1 cup bacon, crumbled
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees and bake potatoes.
  2. Then, hollow out insides of baked potatoes. Mash removed potato with cream cheese, milk, cumin, and salt & pepper.
  3. Stir in black beans, green onions, half of cheddar, and bacon crumbles.
  4. Spoon filling into hollowed potatoes. Top with remaining cheddar.
  5. Bake for 15 minutes.

Adapted from Cookin’ Canuck.

I am not a big mayonnaise person. (Sometimes really nice ones are okay.) I am definitely not a dumping hillman’s into recipes person. In the same spirit, sour cream is not that much my thing either! Sorry!! Which generally creates an issue on the matter of TWICE BAKED POTATOES. With normal baked potatoes,

READ MORE

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