In by Amy, Dessert First, This is Why John's Fat. on September 14 at 7:00 am
Cooking time: ~20-25 minutes | Originally enjoyed on: 9/13/2009
Personal cheesecake with a ginger snap crust, topped with a nectarine slice.
Sandra’s return + rainy day = baking extravaganza!
These little beauties were whipped up by our housemate Sandra, master baker. You can find the recipe on her blog here, or from the original site, Cooking for Engineers.
The cooking time is actually quite short, since almost all ingredients are just mixed together in one bowl. We also substituted the usual Oreo cookie/Nilla wafer crust with Trader Joe ginger snaps.
In by Amy, The Everyday Foodie on September 13 at 10:16 am
Cooking time: <15 minutes | Originally enjoyed on: 9/12/2009
Pita bread topped with red peppers, sauteed mushrooms, basil, and cheese.
Have less than an hour before you have to go to class? Want to make something that requires more assembly than cooking? Have the munchies late at night? Personal pizzas to the rescue!
This easy recipe is from my friend Chuck, who assembled it as a snack for some birthday party attendees. You’ll need:
- Pita bread
- Olive oil and/or tomato sauce (we opted to hold the tomato sauce this time)
- Whatever toppings you’d like on your pizza (we used mozzarella cheese, mushrooms, red peppers, and basil)
There really isn’t much to this recipe. Brush the pita bread with some olive oil — coat it, but don’t soak it. If you have toppings like mushrooms, red peppers, or onions, saute (if roasting, turn heat up to ~375 or 400 degrees) until slightly tender.
Put your toppings on your pita bread. If you have fresh herbs like basil, you might want to put this on after it’s finished baking. Bake at 350 degrees and enjoy.