Buon Giorno chocolate pizza pies!
Thought I’d do somethin’ a little bit different for today’s post:
My blog is filled with so many recipes that they tend to get lost in oblivion after they’re published. This makes me sad, since I work so hard on every post. Therefore, once every few weeks, I’m going to highlight some older posts instead of bombarding y’all with yet another new one! The subject of the first such “spotlight on” post will be… breakfast pizza!
Spotlight on Breakfast Pizza:
Upcoming Posts:
- I’ll break form with a savory recipe
- Another delicious addition to the Healthy Milkshakes
- And I’ll introduce you to a special guest!
I’m also going to a party soon, and bringing cupcakes. But I don’t know what flavor to make! Tried flipping through my favorite cupcake book (VCTOTW) for inspiration, but this backfired–it left me wanting to make all the flavors! Red Velvet, Tiramisu, Banana Split, S’mores… how is one supposed to choose?!
What flavor cupcakes should I make?
I just made carrot cupcakes a few days ago in honor of my parents’ visit this weekend–they gobbled them right up! A vegan version would be awesome.
I think you should make the s’mores cupcakes! Who wouldn’t love a s’more in cupcake form?
I like your spot light ideas Katie! Your recipes are overflowing, which we like 🙂
Red velvet is always a delicious choice, but they all sound great!
I make a chocolate chip gluten free one every single night! love them as do my kids which is an awesome alternative to,..EVERYTHING! Thank you. Also, had a craving for pizza but g free pizzas are way too expensive so I thought of these! I used olive oil and a pinch of italian seasoning and sprinkled on my fav veggies and WOW! Hits the spot every time! THANKS
Ooh yum, I love your idea for a savory version!
Hi Katie,
I would like to make a savory pizzert (I know, this defies the pizzert!), and I am just starting to get into cooking and baking (thanks to you!). I would like to add vegetables (and take out the sugar obviously) such as zucchini, mushrooms, and onions, but I was wondering if the vegetables should be cooked before I mix them in the pizzert to be baked? I basically don’t know if the baking time is enough to cook the vegetables thoroughly or whether I should pre-cook them. Also, do you have any recommendations on spices to add to such a pizzert? Your wisdom would be greatly appreciated!
Thanks!
P.S. I make your cookie pie at LEAST twice a week – my boyfriend and I can’t get enough of it!
Haha ok my second post of the night – what can I say I am obsessed with your blog! I would also like to make a lemon blueberry pizzert. Incorporating the blueberries is easy, but what about the lemon? Any ideas on how to incorporate that? There is the juice of course, but throwing in the grated rind would seem strange to me, as the texture of the rind is probably not that pleasant. Again, your advice would be greatly appreciated!
P.S. if you have any other recipes (besides your lemon poppyseed muffins) that are “lemony” please share! I’ve been looking all over for healthy lemon sweets as the warm weather is approaching, but most I’ve found are quite fattening and sugary 🙁
Unfortunately, I really never know how something will turn out until I try! I’m not a trained cook, so everything I do is trial and error. But edible experiments are always fun :).
I am trying to figure out lemon bars… sadly right now I think the muffins are my only lemon recipe! Someday…
Oh, and for your first question, I’d not pre-cook the veggies. And spices depend on what veggies you use! Maybe oregano and basil?