Love & Cheese

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It ain’t easy being cheesy. Actually, I take that back. It’s super easy, and much advised. We here at G&M take great pride in our adoration of cheese in all regards, and embrace it to the fullest. With not just one, but TWO snow days so far this week, and with Valentine’s Day on the horizon, we figured it was the perfect opportunity for cheesy heart-shaped pepperoni pizza!

These little beauties aren’t rocket science to make, and they’re sure to make your valentine this year swoon.

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Ingredients
(makes two thin-crust pizzas)

1 package of pizza dough (note — it’s easier to roll out at room temp)
3 cups shredded mozzarella
1 cup shredded parmesan
1 cup tomato sauce
1 package of turkey pepperoni
Roughly 1/2 cup flour for stretching the dough

Tools

  • Kitchen scissors
  • Rolling pin
  • Pizza pan — we’re huge fans of this perforated style pan, which will make your crust nice & crispy
  • Oil brush

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To Make

Using your kitchen scissors, begin to make your roni-hearts. This will take a few minutes, so take a seat and throw on some music. Once your desired amount of roni is made, you can begin on the pizzas.

Preheat the oven to 400 degrees.

To roll your dough (the basics, for beginner rollers):

On a flat clean counter space, disperse some flour for dough rolling. Cut your dough in half with a sharp knife. Taking one of the dough balls, put a small amount of flour around the outside of the dough. Gently pat the dough ball into an even sphere. Once rounded, use your palms to flatten it out, and your thumbs to stretch it into a small flat circle. Place your flat dough on the floured surface, and begin using your rolling pin to flatten and stretch. Be sure to alternate the sides you stretch, to get a nice even circle. Once you’ve rolled it out as much as you can, stretch the rest by hand. Putting your hands in two fists facing each other, place the center of your stretched dough on top. Starting from the center and gently working your way outward, begin stretching, moving the dough around your fists in a circular motion (be patient with this, dough is an art!) Once you’ve reached the outer edges, you can stretch the edges of the dough to let it sag in front of you. After a few minutes of stretching, your pizza should be about 12″ across. Don’t worry if it rips, you can fold it on top of itself.

To make the pizza:

  • Lightly coat your pan in a little olive oil and place your stretched dough on the pan.
  • Put a light coating of olive oil on top of the pizza, focusing on the crust, so it gets nice and golden.
  • Put a couple tablespoons of tomato sauce on the dough and evenly spread.
  • Evenly spread 1/2 of your mozz and parm onto the dough, then place your pepperonis
  • Bake for about 12 minutes until cheese is bubbling and browned
  • Allow to cool for 5 minutes before serving

All done! Serve it up with a nice chilled beer and have yourself a nice cheesy Valentine’s Day!

Watermelon & Feta Salad

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Oh August, we hardly knew thee. It seems like summer came and went, but since I’m not quite emotionally prepared to jump on the pumpkin spice latte band wagon, I’ve decided to share with you how my stomach has decided to resist the season change.

We had a gargantuan melon sitting on our kitchen table for a while — half of it came to Newport with us last weekend, but that only did so much damage. The other half was lingering in our fridge, just begging to become something unusual. Since I’m a freak for sweet and savory, and had never made a melon salad before, this guy hit all the right notes for me.

Ingredients:
(makes one large salad, or two small)

For the salad:

1 cup largely diced watermelon
2 heaping handfuls of kale, stems removed
1/4 cup almonds
1 large chicken breast
1/4 cup crumbled feta

For chicken marinate:

1 tsp thyme
2 tsp olive oil
1/2 tsp garlic powder
2 tsp lemon juice
salt & pepper

For dressing:
(I’ll be honest, I just sort of eyeballed this part)

1/4 cup olive oil
1 tbsp lemon juice
1/2 tsp fresh or minced garlic
1 tbsp apple cider vinegar
salt & pepper

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To Make:

01. Mix marinate ingredients well in a small bowl. Mix on chicken thoroughly and allow to sit for at least 10 minutes.

02. For dressing, place your olive oil in a small skillet with your garlic. Warm slightly just to infuse the oil. Then in small bowl, mix with the other dressing ingredients and set aside.

03. Give your de-stemmed kale a rough chop and put in a large mixing bowl with the rest of the salad ingredients (besides your chicken and dressing)

04. Put your skillet on medium-low heat and coat lightly with cooking oil. Cook your chicken until just cooked through and golden on each side. Allow to cool slightly and give it a rough chop (I like my chicken to be small little chunks in my salads).

05. Place chicken and dressing in your large with with the salad mixture and toss thoroughly.

And that’s it! I found this pairs really nicely with a crisp sauvignon blanc or pinot grigio.

A couple of tips:

* I’ve heard this goes very well with a little fresh mint mixed in. If you try let me know how it goes!

* There’s also a lot of hype these days about “massaging your kale.” Since kale is a pretty tough green, giving it nice little rub down with your hands and some olive oil for a few minutes goes a long way!

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Dark ‘n’ Stormy

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How in our adult lives had we never had a Dark ‘n’ Stormy?? This classic cocktail is pretty glorious. On paper, the combination of flavors actually sounds a little strange. But somehow the sweet vanilla of the rum, mixed with the spice of the ginger, and hint of acidity in the lime is pretty kick-ass.

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Ingredients:
(makes two drinks)

// 1 can ginger beer

// 4 shots dark rum (we were cheapos and went with good ol’ Trader Joe’s brand)

// 8 ice cubes

// lime

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And here is our crab friend, Hector, who assisted us with our beachy staging.

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To make:

01. Divide your 8 ice cubes between 2 tumblers

02. Fill your tumblers 2/3 of the way full with ginger beer

03. Slowly pour your rum over each to create the gradient look (about 2 shots per glass)

04. Squirt a lime wedge over the top, and create a pinwheel for a garnish

05. Take a photo for Instagram

06. Mix with a spoon and enjoy!

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We made these guys on an ironic evening, considering it was rather grey and rainy out, and were very pleased with the results. Do yourself a favor though and don’t drink too many — that sugar from the soda will get to your head, and you will not be feeling so hot the next morning…we may have learned from experience.

Gorgeous Birthday Cakes

With an upcoming birthday tomorrow (hint, it’s Reg’s!), we’ve got cake on the brain! While we dabble in baking, coming up with a beautiful and creative cake is harder than it looks… we make homely cakes. But today we’re gonna admire the beautiful cakes of others and hope that someday we have the courage to attempt something this gorgeous.

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// Classic Ice Cream Cake 

50b8f3bbabe10d535d8a2f6a32725940// Oreo Olallieberry Chocolate Layer Cake

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// Inside-out S’mores Cake

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// Brown Butter Cake with Vanilla Bean Icing and Salted Caramel

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// Carrot Cake with Cardamom

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// Malted Milk Cake

 

And we can’t forget the cupcakes!…

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// Peaches & Cream Oat Cupcakes

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// Orange Cinnamon Cupcakes

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// Blueberry Preserve Cupcakes with Honey Buttercream

Flourless Almond Butter Cookies

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It should come as no surprise by now that Christa and I both have a serious sweet tooth, so any time I can put a healthy spin a baked treat without sacrificing taste, I’m in. This past weekend was terribly grey and rainy in Boston, so I cuddled up to watch Gossip Girl on Netflix (zero shame) and made these paleo/gluten free cookies. My roommate had one before I could tell her that they were healthy(ish), and she didn’t believe me. No butter or flour? No. Freaking. Way.

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You’ll need:

1 cup of unsalted creamy almond butter

3/4 cup sugar

1 egg + 1 egg yolk

1 1/2 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1/2 cup dark chocolate chips or chunks

 

To make:

01. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper

02. In a medium sized bowl (or stand mixer) add almond butter. Stir in the sugar, baking soda, salt and vanilla until combined.

03. In a separate bowl, whisk eggs together. Add to almond mix until thoroughly blended. Turn mixer off and fold in chocolate chips/chunks.

04. Measure 2 packed tablespoons per cookie and place on parchment paper. Leave about 2 1/2 inches in between each cookie, because they spread very wide. This should leave six cookies per sheet.

05. Bake for 10-14 minutes. The less time, the chewier (but also more pale). Allow to cool about 5 minutes before moving to a drying rack.

06. Sit down with a glass of milk, dip, and watch Gossip Girl.

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Recipe via

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