Burrata French Bread Pizza

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And this is the rare moment where I post something that I actually made very recently! As in, I made it last night. I’ve been living in the past a little on this blog as of late, but not today. I was very pleased with this leftover concoction. I had two ingredients that I really needed to use and luckily, they went together perfectly – burrata and french bread. Yes! I had burrata for the first time at a really awesome Denver restaurant called Osteria Marco. Paul took me there for some kind of special occasion years ago and I still have very fond, mouth-watering memories of their pizza, meatball sliders, and especially the burrata. I always see this cheese at Trader Joe’s, but didn’t pick it up until recently.

We ate some at room temperature a few nights ago, which was pretty great. I was still craving the warm burrata with toasty bread that we had at Osteria though. I had a little can of tomato sauce that I thought I needed for some recipe and didn’t end up using so I figured I might as well make burrata french bread pizza! Melty, creamy cheese and toasty bread…heaven. A perfect, quick weeknight meal! And the perfect way to use up my nearly past-the-date cheese and few day old baguette. I seriously have the hardest time keeping baguettes around. I love having one on hand, but I think our really tiny, warm kitchen makes them go bad extra fast. I dunno. I try to remember to save part of it in the freezer, but I’m always convinced that this time I’ll be able to finish it. Well, we definitely finished these pizzas! Delish!

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A Lotta Panna Cotta

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Ok I didn’t really make a lot of panna Cotta, but it was too much for me to eat! I made this last week after listening to an episode of The Splendid Table (always a good source of inspiration!). I had totally forgotten that I put it on a mental ‘I wanna learn how to make that’ list. The first time I tried it was at The Fort in Colorado. I’m pretty sure they aren’t known for their desserts, but their panna cotta was amazing! That was years ago and I finally learned how simple it is to make. Cream, sugar, vanilla, and gelatin. That’s it! I added a little almond extract too because I cook with it any chance I get. There are so many topping options too. I went with simple, fresh blueberries and candied lemon peel to make it pretty. Those were also easy to make, but I wasn’t a big fan! Maybe I’ll try it again with fresher citrus next time. I was pleasantly surprised that this dessert reminded me a lot of the Berry Chantilly cake from Whole Foods, which is my favorite! I haven’t seen it at the Whole Foods here, so it was a nice substitute for now!

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Bombes Away!

 

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I kind of can’t believe that this dessert exists. I saw the recipe on Sprinkle Bakes recently and felt an immediate urge to make it. I’m pretty sure my jaw actually dropped when I saw her pictures. I don’t always follow online recipes exactly, but I did with this one and the proportions were perfect. Despite being layers and layers of chocolate and sugar, it’s actually not overwhelmingly sweet. The mouse and ganache balance the sweetness of the cookie dough and the brownie adds some chew and a hint of saltiness. Really good combos!

I obviously decorated mine a little differently and used a taller bowl. I love her smooth, elegant dessert, but thought the layers of chocolate lava looked pretty cool too, so I went with it. I also think it’s pretty funny that it looks like a giant hunk of cookie dough underneath some chocolate before you cut it open. I had a lot of fun making this thing. Each step of the assembly just made me laugh. Like really, I’m filling a cookie dough bowl with chocolate mouse and that still isn’t enough!? We all joked that it felt like the SNL Taco Town commercial with the taco wrapped in a pizza, wrapped in a pancake…

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:: Lets get this thing started the right way! ::DSC_1144

:: I love having a bowl of cookie dough that’s safe to eat…not that raw eggs ever stopped me before :: DSC_1146

:: you’re beautiful ::DSC_1151

:: yeah, lots of chocolate involved :: DSC_1186

:: seriously?? Brownie bottom :: DSC_1190

:: It’s a miracle. I flipped mine directly onto the stand with some paper squares to catch extra chocolate ::DSC_1246

:: ta-da! :: DSC_1202

:: pretty gold sprinkles go great with chocolate :DSC_1260

:: Yay, success! ::DSC_1224

:: I’m ready for another slice ::