Posts by Rachel Schultz

Cream Cheese Tart

July 22, 2013

Well, well, well, isn’t this a beautiful one to add a treat to any breakfast? It also wows as a fun one to bring to a group breakfast event because fruit is just so pretty. Using a puff pastry makes it quite quick too. I can picture this completely in the summer time, but also around christmas too. Funny how some things seem right at home in both spots of the calendar! I’ve made the recipe with blackberries, raspberries, and blueberries.

You could mix lots of fruits on to one, but I think it makes a nicer presentation when they’re all one of the same fruit!

CREAM CHEESE TART
Serves 3-4

1 puff pastry, thawed
8 ounces cream cheese
3 tablespoons milk
1/2 cup powdered sugar
Fruit

Preheat oven to 400 degrees. Roll out puff pastry and using a fork, poke holes into the center. Fold up edges about half an inch to form the crust. Transfer dough to a lined baking sheet and bake for 20 minutes. Meanwhile, stir together cream cheese, milk, and powdered sugar. Remove pastry from oven and press down center with for if it has puffed. Spread cream cheese mixture onto tart. Top with fruit.

CREAM CHEESE TART

Author: Rachel Schultz

Ingredients

1 puff pastry, thawed
8 ounces cream cheese
3 tablespoons milk
½ cup powdered sugar
Fruit

Instructions

Preheat oven to 400 degrees.
Roll out puff pastry and using a fork, poke holes into the center. Fold up edges about half an inch to form the crust. Transfer dough to a lined baking sheet and bake for 20 minutes.
Meanwhile, stir together cream cheese, milk, and powdered sugar.
Remove pastry from oven and press down center with for if it has puffed.
Spread cream cheese mixture onto tart. Top with fruit.

MEXICAN BLACK BEAN PIZZA

July 3, 2013

Rachel Schultz

These are a very fun dinner rotation addition. The first time I made them I thought it was maybe the best bite I had ever tasted. I think that was partly because I was hungry. But, isn’t hunger the secret ingredient that makes all food better? Even with out extra hunger levels, however, they are very good, and you now have access to this recipe. I think I may second guess next time I think to make a quesadilla because this was significantly better.

Mexican Black Bean Pizza
Serves 3-4

8 tortillas
2 cups cheddar cheese
2 boneless, skinless chicken breasts, cooked and seasoned with homemade taco seasoning
1 white onion, sliced
15 ounces black beans
1/2 cup salsa
Olive oil
Cilantro

Preheat oven to 350 degrees. Drizzle a baking sheet with olive oil. Lay tortillas onto sheet and sprinkle with cheddar. Top with another tortilla and bake for 5-6 minutes, until cheese is melty.

Meanwhile, caramelize onion in a pan over medium-low heat for about 5-7 minutes. Mix strained beans with onions in a large bowl and mash lightly. Spread onion & black bean mixture onto toasted tortillas. Top with shredded chicken, salsa, and additional cheddar.

Bake for 10-15 minutes. Garnish with cilantro.

mexican black bean pizza

Author: Rachel Schultz

Serves: 3-4

Ingredients

8 tortillas
2 cups cheddar cheese
2 boneless, skinless chicken breasts, cooked and seasoned with homemade taco seasoning (link above)
1 white onion, sliced
15 ounces black beans
½ cup salsa
Olive oil
Cilantro

Instructions

Preheat oven to 350 degrees.
Drizzle a baking sheet with olive oil. Lay tortillas onto sheet and sprinkle with cheddar. Top with another tortilla and bake for 5-6 minutes, until cheese is melty.
Meanwhile, caramelize onion in a pan over medium-low heat for about 5-7 minutes. Mix strained beans with onions in a large bowl and mash lightly. Spread onion & black bean mixture onto toasted tortillas.
Top with shredded chicken, salsa, and additional cheddar.
Bake for 10-15 minutes. Garnish with cilantro.

Adapted from She Wears Many Hats.

A VERY EASY HOMEMADE LOAF OF BREAD

June 19, 2013

Rachel Schultz

This bread is a little shocking and very useful. There is no kneading. It is baked in a glass bowl. Earlier this week there was a sneak peek of the loaf pictured with super fast kale & sausage soup. It is a very good weeknight dinner to make this loaf with. This is a very fast bread and my favorite one to make with commercial yeast.

A VERY EASY HOMEMADE LOAF OF BREAD
Makes 1 loaf

2 cups flour
1/2 cup whole wheat flour
1 teaspoons salt
1 cup warm water
2 teaspoons sugar
1 teaspoon active dry yeast
1 tablespoons butter

Stir together flours and salt in a mixing bowl (not the glass bowl you will bake in). In a small bowl, (also not the one for baking), water, sugar, and yeast. Allow to sit for 15 minutes. Stir yeast mixture and pour into flour. Mix until a dough forms. Cover bowl with a towel and let rise for 2 hours. Preheat oven to 425 degrees. Butter the sides of an approximately 1.5 liter glass bowl (this one is used for baking!). Transfer dough into bowl. Bake for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.

5.0 from 2 reviews

A VERY EASY HOMEMADE LOAF OF BREAD

Author: Rachel Schultz

Ingredients

2 cups flour
½ cup whole wheat flour
1 teaspoons salt
1 cup warm water
2 teaspoons sugar
1 teaspoon active dry yeast
1 tablespoons butter

Instructions

Stir together flours and salt in a mixing bowl (not the glass bowl you will bake in).
In a small bowl, (also not the one for baking), water, sugar, and yeast. Allow to sit for 15 minutes.
Stir yeast mixture and pour into flour. Mix until a dough forms. Cover bowl with a towel and let rise for 2 hours.
Preheat oven to 425 degrees. Butter the sides of an approximately 1.5 liter glass bowl (this one is used for baking!).
Transfer dough into bowl. Bake for 10 minutes. Reduce heat to 375 degrees and bake for 20 minutes.

Adapted from Alexandra’s Kitchen