White Chocolate Macadamia Nut Cookies

I am a huge believer in buying the best ingredients for recipes, and these cookies are no exception.  Using good quality chocolate seriously makes a ginormous difference.  Often, I buy bars of chocolate and chop it myself to get different size chucks throughout, but you can find a good quality brand already in chip form at most supermarkets.

This cookie is one I have been attempting to perfect for a while.  I have tried so many different methods, and I am pleased to share with you my version of the perfect White Chocolate Macadamia Nut cookie.  I have found that this method works phenomenal for this specific cookie.  It crunchy, soft, and though it calls for two teaspoons of vanilla, it's not too rich!  This cookie is literally dangerous.  Bake at your own risk!

 White Chocolate Macadamia Nut Cookies

YIELD: 3 dozen

ingredients:

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups good quality white chocolate chips
1 cup chopped macadamia nuts

directions:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.  Line two baking sheets with silicon baking mat or parchment paper.  Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl of a electric mixer fitted with a paddle attachment, beat together the melted butter and sugars on medium speed until smooth.  Beat in the whole egg, then egg yolk, and vanilla until combined.  Reduce mixer speed to low and slowly add the flour mixture and mix until combined.  Stir in the white chocolate chips and chopped macadamia nuts.

With a medium cookie scoop, scoop the dough and roll into even balls and lay them on the baking sheets, spaced about 2 inches apart.  Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 16 minutes.  Let the cookies cool on baking sheets for five minutes, before transferring to a wire rack to cool completely.



Recipe by Katelyn of Pisa Cake

Sunday Frittata

Some meals just send you right back to your younger years.  And for my husband, this frittata does just that.  His father used to make his family delicious frittatas, that he probably never thought his children would reminisce about in years to come. 

One Sunday morning we decided to give it a go, and it is now what we call our Sunday breakfast.  Filled with the best combination of ingredients, this frittata is sure to please adult or child.  Ketchup is optional.

What meal sends you back to that old house, table, and delicious memories? 

Sunday Frittata

 YIELD: 2 servings

ingredients:

4 eggs
1 -ounce grated Parmesan cheese
2 slices of uncooked bacon
6 fingerling potatoes, sliced about 1/4 inch thick
1/4 cup chopped yellow onion
1 cup baby spinach
kosher salt
freshly ground black pepper

 directions:

Preheat oven to broiling setting.

In a medium sized bowl, whisk together eggs, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Heat a 10 inch, oven safe, saute pan over medium high heat.  Place the bacon in the pan, and cook until done.  Transfer bacon to a plate lined with paper towels, and drain pan, reserving 1 tablespoon of bacon drippings.  Add the potatoes to the pan and continue to cook on medium high until golden brown on both sides, about 7-8 minutes.  Add onion and spinach and cook down until veggies are tender.  Salt and pepper to taste.  Crumble in the bacon slices.  Pour in the egg mixture and give a quick stir with a rubber spatula.  Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with chives.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.  Remove from pan and cut into 4 triangles. Serve immediately.


Note: This recipe can easily be doubled.  Use a 12-inch saute pan, and note that the cooking time will vary by doubling ingredients.  The frittata will come out slightly thicker.  

Recipe by Katelyn of Pisa Cake

Guacamole

 Confession: I used to hate avocado.  Gasp!  I know, totally absurd.  It's one of those things I tried as a kid, spit out, and swore to never eat again.  A few months ago, my husband Josh and I picked up a couple burrito bowls from Chipotle.  I was obviously not paying attention when they asked if I wanted guacamole, because I opened my container to find a huge dollop on top of my burrito bowl.  I was just about to scrap it off when Josh said, "Oh, would you just try it?  It's really good."  And he was so right.  (Don't tell him I said that.)  It was creamy and flavorful.  I instantly regretted depriving myself of such goodness for so long.  

Since then I've found myself ordering avocados on sandwiches and salads.  You could say it's become sort of an obsession.  Just the other day I came home with a bag full of avocados.  When Josh asked me why I bought so many, I replied, "They were ten for $10 at Publix!"

"You know that doesn't mean you have to buy ten to get them for a dollar each, right?"  

I knew.  I also knew they wouldn't be wasted!  Put this dip out for your next gathering.  It's sure to be a crowd pleaser.

Guacamole 

ingredient:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

 

Recipe adapted by Alton Brown

Tomato Orzo Soup with Grilled Cheese Croutons

Last week I started the process of sleep training my almost 4 month old.  I definitely was skeptical at first.  Like, how could you let your baby cry for any period of time while you just sit there, watching on the monitor?  You feel guilty!  Almost like you are depriving him of something.  What if he's hungry again and having a growth spurt?  What if he is scared?  What if he just needs me to hold him right now?!  All these thoughts overwhelm your mind, and it's almost too much to bear.  However, I know this is best for him.  He needs good solid naps and nighttime sleep for crucial child development. It has been challenging but successful thus far.  Two steps forward, one step back it seems, but he will get there.  What are your challenges this week?  

In other news...  We've been having a bit of a cold spell, and I have been loving it.  Total soup weather!  And this soup is to die for.  This tomato soup has a secret ingredient which makes it so ridiculously good.  Saffron.  Saffron literally transforms food, giving soups and risottos outrageous color and depth of flavor.  A great peppery kick!  And if you are ready for such an induldgence, those gruyere grilled cheese croutons you see scattered on top are just ridiculous.  

Tomato Orzo Soup with Grilled Cheese Croutons

YEILD: 4-6 Servings 

 ingredients:

3 tablespoons olive oil

3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads*

Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (see below)
 

directions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons

ingredients:

4 (1/2-inch-thick) slices country white bread

2 tablespoons unsalted butter, melted

4 ounces Gruyere cheese, grated

directions:

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Recipe adapted by Ina Garten

Oatmeal Chocolate Chip Cookies

Don't you just love when you already have all the ingredients you need for a recipe?  I was craving some oatmeal chocolate chip cookies, and it just so happens, I had all I needed right in my fridge and pantry.  Okay, so maybe it wasn't such a coincidence.  I always have ingredients on hand for cookies.  They are perfect for unexpected guests, or when you want to reward the neighbors for being so great.  Sometimes you just need an afternoon pick me up when your stubborn 3 month old hasn't slept a wink! 

That, my friends, is where these babies come in.  Loaded with chocolate chips, and baked to chewy perfection, these are the best go-to treat.  They are a favorite in my household, and I am certain they will be a favorite in yours.
  

Oatmeal Chocolate Chip

YEILD: About 3 dozen

ingredients:

2 sticks butter, softened
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cups chocolate chips
1 cup walnuts, chopped (optional)

 directions:

Heat oven to 350 degrees.

In a medium bowl, whisk the flour, oats, baking soda, cinnamon and salt together. 

 In a large bowl, cream together the butter and brown sugar until smooth.  Add the eggs one at a time until incorporated.  Stir in vanilla.  Slowly add oat mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips, and walnuts if using them.

Chill the dough for 20 minutes in the fridge to firm up a bit.  You could also bake them right away but they will end up slightly less thick. 

Scoop the cookies placing them 2 inches apart onto prepared baking sheets. Bake them for 10-12 minutes. (Your baking time may vary, depending on your oven and how cold the cookies were going in.)  Take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for a few minutes to set, before transferring them to a rack to cool.


Katelyn's note: Feel free to switch up the recipe by adding your favorite mix ins!  I've tried butterscotch chips, toffee, chopped espresso beans, and pecan pieces! The texture of these cookies hold up to pretty much any mix in you can think of.  The options are endless. 


Recipe by Katelyn of Pisa Cake

Old-Fashioned Banana Cake

I recently was given the Gold Touch nonstick baking set from William Sonoma, and I have been dying to test out the cake pans.  When my husband suggested inviting his family over for dinner last night, I figured it was a perfect opportunity.  You cannot have a meal with Nanny and Popoo without ending it with something sweet.  It is written.
 

 

 Banana cake is like banana bread, but better.  MUCH better.  This cake is so flavorful, so delicious you will smile to yourself when you hear them say, "Just a sliver."  One bite and soon they'll be saying, "Just one more sliver."  The cream cheese frosting has the perfect amount of tang and sweetness, and doesn't over power the cake.  When I was kid I would scrape off most of the icing on cupcakes and cakes at birthday parties.  Actually, I often still do.  I cannot stand when the frosting is too sweet or when there is so much, you cannot determine the flavors in the cake itself.  In this cake, the banana is the star.  As it should be.  After all, this is Banana Cake. 

Old-Fashioned Banana Cake

ingredients

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating (optional)

 

directions

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
 

 

Cream Cheese Frosting

YEILD: Frosting to cover one 9inch cake

ingredients

6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. 

 

Recipe adapted from Ina Garten 

Eggs Benedict

Eggs Benedict just looks like brunch.  It is a very impressive looking dish and could seem difficult to make, but it is actually quite simple.  Just a few steps and you can enjoy a restaurant favorite right at home.  If you are not a fan of the Canadian bacon, such as myself, you can substitute by replacing it with some sauteed spinach to create a colorful and nutritious bed for the poached egg.  Voila!  A variation of Eggs Florentine.  My husband happens to love the canadian bacon, especially grilled to crispy perfection on a cast iron.  So for him, I make him the traditional Eggs Benedict. Meat lovers unite! 

 Eggs Benedict 

YEILD: Makes 4 one-egg one-muffin servings of eggs benedict.

 

ingredients:

4 pieces of Canadian bacon
2 tablespoons chopped chives, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter

Dash of cayenne, optional

hollandaise:
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco

 

directions:

Heat a cast iron skillet or fry pan on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides.  Remove the bacon from the pan, set on a paper towel to absorb the excess fat.  Reserve skillet for grilling the english muffins.

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar.  Return water to a boil, then lower the heat to a bare simmer.

To make hollandaise, melt 10 Tbsp unsalted butter. Combine 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt, dash of cayenne or tabasco in a blender.  Blend on medium high speed for 20 seconds, until ingredients are emulsified and eggs lighten in color. Turn the blender to low, and slowly pour in the hot melted butter. Transfer it to a dish and set it near the stove top to keep warm. 

Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. Gently lift each egg out with a slotted spoon.  While eggs are cooking, throw your english muffins on the skillet.  If you can’t get all the muffins grilled by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

To assemble the eggs benedict, butter one side of an English muffin. Top with one slice of Canadian bacon. Place a poached egg on top of the bacon, then pour some hollandaise over.  Sprinkle with the chives and add a dash of cayenne pepper.  Serve at once.

First Post

A little about me:

I am happily married with a 3 month old, and currently a stay at home mommy residing in sunny Florida.  I hope to eventually have a career in something pertaining to: cooking, baking, catering, or even writing!  In the meantime, I decided to create a blog that relates to all the things I love. 

When it comes to cooking, I looooove Italian.  (I married into a full blown Italian family, which happens to be where the "Pisa" came from.  Can you say score?!)  When it comes to baking, chocolate is my best friend.  However, I am always up for trying anything once.  My favorite cookbooks at the moment are, The Italian Country Table, Barefoot Contessa Back to Basics, The Food You Crave (can you tell I watch Food Network?) William Sonoma: Baking, and William Sonoma: Pasta.  I must say, I am fairly obsessed with William Sonoma.  I could walk around that store for hours, literally hours.  New appliances fascinate me, and I am always coming up with a new excuse for my husband as to why we need another.  While I adore chocolate and pasta, I try to keep a health on my mind and limit those indulgences.  Fitness is a priority in my life, and I try to exercise 4-5 times a week.  It just feels right!  In doing so, I don't feel so guilty satisfying that little sweet tooth of mine.  

A little about Pisa Cake:

This blog is a food blog (obviously!) which will consist of recipes I've discovered, ones I've stored away to try, pictures I've taken of the food I've made, and my reviews of each specific recipe!  The name doesn't mean that this is entirely a baking blog.  Don't get me wrong, there will be baked goods.   As well as delicious, easy, pisa cake recipes that anyone is capable of trying!  Part of the reason I am so passionate about cooking and food is the sensory pleasure that comes with it.  The smell of fresh baked muffins right out of the oven.  The sight of cheese oozing out of stuffed shells.  The texture of chocolate ganache on your tongue.  And ultimately, the way it brings family together.  There is something about breaking bread that is so spiritual, so good,  that I just love having family over for dinner. 

Hopefully now you know a little about me and what this blog will become.  I hope you stick around for future posts!