Whole Wheat Pita Pizza

We loooove pizza. This recipe is the perfect size for a personal pizza and it's a much healthier alternative to the homemade pizza we usually make.

This recipe reminds me of when my mom used to make us little pizzas using naan as the crust...it was so good! There’s something about a whole wheat pita that just gives such a great texture and hearty flavor to the pizza crust...and it's very filling!

The best part about this entire recipe is that it literally took me about 15 minutes to make. Quick and easy?? Yes, please. This one is definitely a winner!

Whole Wheat Pita Pizza
Recipe adapted from Whole Living
Ingredients:
4 whole-wheat pita breads
4-5 sun dried tomatoes in oil, chopped
1/2 cup grated mozzarella cheese
fresh basil, finely chopped 

Spinach and Basil Pesto
Ingredients:
1 bag fresh baby spinach
1 cup fresh basil
1/3 cup extra virgin olive oil
1/4 cup toasted pine nuts
1 cup shredded Parmesan cheese
2 cloves garlic, chopped
salt and pepper to taste

Directions: 

For the pesto:

Combine all ingredients in a food processor until well blended. It's that easy! :)
 

To assemble the pizzas: 

Arrange pita breads on two baking sheets. Spread about 4 tablespoons of pesto on each. Scatter chopped sun dried tomatoes on top, and then sprinkle with the mozzarella cheese. Sprinkle fresh basil on top. Transfer the baking sheets to the oven, and bake the pizzas until the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Cut each pita pizza into wedges and serve!

Chocolate Chip Peanut Butter Cheesecake Bars

Imagine...

Peanut butter. 

Cream cheese. 

Chocolate chips. 

Yup. You read that right. 

These cheesecake bars are super rich and super yummy. Go ahead and make sure you have a nice big glass of milk on hand before you devour these!

These bars start out with a chewy chocolate chip crust that's topped with creamy peanut butter cheesecake. It's all topped off with even more chocolate chips! Not only are they decadent and delicious but they are extremely easy to make!

Chocolate Chip Peanut Butter Cheesecake Bars

Ingredients:

1 package yellow cake mix

1/2 cup (1 stick) butter, softened

1 cup milk chocolate chips
2 (8 ounce) packages cream cheese, softened
1/3 cup peanut butter

1/3 cup sugar

1 tsp vanilla

2 large eggs

Directions:

• Preheat oven to 325 degrees F. 
• Grease a 9x13 inch pan or line with aluminum foil.
• Mix the cake mix and butter in a large bowl with electric mixer on medium speed 1 to 2 minutes until blended and crumbly. Mix in 1/2 cup of chocolate chips until combined. Reserve 1 cup of mixture. Press remaining mixture into prepared pan. 
• Bake for 10 minutes.
• Beat the cream cheese, peanut butter, sugar, and vanilla with an electric mixer 1 to 2 minutes on high speed until smooth. Beat in the eggs until blended. Spread over crust and sprinkle with reserved cake and chocolate chip mixture.
• Bake 35 to 40 minutes or until just set. Transfer to wire rack and cool completely. Cut into bars.

Mocha Hazelnut Sandwich Cookies

 Coffee + Chocolate = Heaven. 

These two ingredients were made for each other. I’ve always been a fan of a good chocolate and coffee duo. Evan's mother recently introduced us to Publix's Espresso Chip frozen yogurt and I am obsessed! It's a super rich, creamy, coffee-flavored concoction with a hint of coconut flavor, and sprinkled with chocolate-espresso chips. If you’ve ever tried this chocolate and coffee combo you know exactly what I am talking about!

This amazing combination of flavors was my inspiration for these Mocha Hazelnut Sandwich Cookies. These cookies are great with a hot cup of coffee in the morning, or a glass of milk as a late night snack! 

 If you're a coffee and chocolate addict like myself, you will love these!

Mocha Hazelnut Sandwich Cookies

Ingredients:

1 (18.25 ounce) package white cake mix

1/3 cup vegetable oil

2 large eggs

1 tablespoon instant coffee powder, dissolved in 1 tablespoon water

3/4 cup Nutella

Directions:

1. Preheat oven to 350 degrees F and line 2 cookies sheets with parchment paper.
2. Mix the cake mix, oil. eggs, and coffee mixture in a large bowl with a wooden spoon until blended.  
3. Drop by tablespoonfuls 2 inches apart, onto prepared cookie sheets.
4. Bake 8 to 11 minutes or until just barely set at center when lightly touched. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.
5. Spread flat side of half of cookies with Nutella spread, then sandwich with remaining cookies.

Roasted Edamame

I came across this recipe in a Rachael Ray magazine a while back and then saw it again on Pinterest. It caught my eye and I realized it's sort of like the roasted chickpeas I made a few months ago. 

This little snack or appetizer is smoky, salty, and very addictive! They're crunchy on the outside and slightly chewy in the middle. It is super simple to make...just throw all of the ingredients in a bowl, mix, and spread them out on a baking sheet. 

Roasted Edamame
Recipe adapted from Rachael Ray

Ingredients:
2 cups fresh or frozen edamame

*If using frozen edamame, rinse beans under water and place on paper towels to dry completely. If using fresh edamame, dry the beans as well as possible.

1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon red chili powder

1 teaspoon ground cumin

Directions:
Preheat oven to 375 degrees F. Place edamame in a mixing bowl. Combine olive oil, salt, pepper, chili powder, and cumin. Drizzle over edamame and stir to combine. Place on a large baking sheet and bake for 30 to 35 minutes, stirring once or twice, until beans are completely dry and slightly crunchy.