Pizza has lost its pizzazz!! Bring it back!

I have had a string of, awful pizza lately.  I tried a few different pizzerias around where I live and an additional one far away and well, I can probably make a better home pie–puff pastry, tomato sauce and some choice toppings.

The last time I had a well sauced, well cheesed, perfectly crusted pizza was,  I cannot remember.  My family is on the prowl for a good pie.  Bigger is not better, more toppings/less toppings is not better, no sauce/sauce is not better, just an all around good slice.

I was trying to avoid a chain (restaurant) though consistent, but not necessarily authentic (Pizza Hut, Dominos, Uno Pizzeria, Coals).  Is there no local home grown pizzeria that can be a good go to?   I will drive to that place where the good stuff is.  Hometown loyalty is not for us -unless the pizza is amazing.

Comment and share your favorite place (s) and why.


The South American treat.

So I polled some friends and acquaintances a while back to see what kind of desserts they liked and someone said Alfajores. I looked it up and realized that I liked that as well.  Well shiver me timbers, we have something in common.

When I made it (Alfajores) my daughter caught sight of it and kept saying “cookie, cookie, cookie.”  The look was enough to get her.

So my conclusion on what makes a dessert great is appearance.  If a dessert/sweet looks funny and smothered and it is in an ugly dish,  it deserves to sit in the fridge.  Food should be fun and enticing.  Most desserts don’t disappoint –however if it looks horrible no one wants to try –even if it tastes great.

The recipe is actually good to do with kids.  Once the dough is mixed, they can use a cookie cutter to  make the circles.  After all are cooled, they can spread the dulce de leche.  I used the store brand but bought some regular condensed milk to try getting the homemade effect. (did not repeat as yet so did not used my home method)

Here are some pictures.


It is sweet so this in no way is healthy but that is okay.  Moderation!!!!
Happy Cookie-ing!!!!

I was a pumpkin ‘fightin’–ha! or is that smash!

So I read on REDDIT about things Europeans don’t get about Americans.  I mean the same can be said for them as well but I am just an observer, passing no judgement.  So they made the comment -why do Americans do this crazy “pumpkin everything” when it comes to pumpkin season–NOW.

So though I am a person living in the US, I can look at this objectively.  It is kind of nutty.  My husband bought a pumpkin latte from MC Donald’s while we were on a day road trip.  Last year I bought up (as much as I can) the pumpkin sauce after the fall season and used it for months. And, — I just got the Trader Joe’s circular, which as you know (grab a copy next time) reads like a news paper and it is Pumpkin Pandemonium.  Here is the list.


Flyer Shopping List


Chocolate Mousse Pumpkins

Half Moon Cookies

Pumpkin Chai Spice Loaf


Harvest Blend Tea

Cold Pressed Pumpkin Harvest Juice

Pumpkin Spice Almond Beverage

Pumpkin Spice Chai

Pumpkin Spice Coffee

Pumpkin Spice Rooibos Tea

Spiced Cider


Chèvre with Honey

New Zealand Grass Fed Sharp Cheddar

Pumpkin Cream Cheese

Toscano Cheese with Cinnamon


Butternut Squash Parmigiana

Ginger Pumpkin Mini Mouthfuls

Julienned Root Vegetables

Mini Pumpkin Pies

Pumpkin Bread Pudding

Pumpkin Cheesecake

Pumpkin Ice Cream

Pumpkin Macarons

Pumpkin Pie Mochi Ice Cream

Pumpkin Waffles

Sticky Pumpkin Cake


Autumnal Harvest Pasta Sauce and Zucchette Pasta

Baker Josef’s Flour

Beer Bread Mix

Blanched Almond Flour

Bourbon Barrel Aged Maple Syrup

Butternut Squash Soup

Fall Harvest Salsa

Gluten Free Pumpkin Bread & Muffin Baking Mix

Herbes de Provence

Organic Blackstrap Molasses

Organic Canned Pumpkin

Organic Pumpkin Spice Granola Bark

Organic Pumpkin Toaster Pastries

Organic Sugar

Pecan Pumpkin Instant Oatmeal

Pumpkin Bread Mix

Pumpkin Butter

Joe’s Pumpkin O’s

Pumpkin Pancake & Waffle Mix

Pumpkin Pie Spice Cookie Butter

Pumpkin Pie Spice

Pumpkin Scone Mix

Pumpkin Spice Granola

This Pumpkin Walks Into A Bar…

Produce & Flowers

Chrysanthemum Bunches

Cut Butternut Squash

Jumbo Pomegranates

Organic Fuji Apples

Orange Pumpkins

Shaved Brussels Sprouts

Refrigerated Products

Apple Caramel Greek Yogurt

Chicken Breast Parmigiana

Nonfat Greek Pumpkin Yogurt

Honey Roasted Pumpkin Ravioli

Kettle Cooked Chicken Soup

Pork Tenderloin

Pumpkin Rolls with Pumpkin Spice Icing

Pumpkin Vinaigrette

Spatchcocked Lemon Rosemary Chicken

Wine Country Chicken Salad

Snacks & Sweets

Belgian Chocolate Pumpkins

Boffo and Quasar Bars

Cuckoo for Coconuts

Dark Chocolate Pumpkin Spice Salted Caramels

Ghosts & Bats Crispy Potato Snacks

Haunted House Kit

Petite Pumpkin Spice Cookies

Pita Crisps with Cranberries & Pumpkin Seeds

Pumpkin Biscotti

Pumpkin Cranberry Crisps

Pumpkin Joe Joe’s

Pumpkin Panettone

Pumpkin Soup Crackers

Pumpkin Spice Caramel Corn

Pumpkin Spiced Pumpkin Seeds

Pumpkin Tortilla Chips

Sacha Inchi Seeds

Whole Raw Cashews

Supplements & Such

Pumpkin Body Butter

Pumpkin Flavored Dog Treats

Wine & Beer

Big Churn Chardonnay

Chariot Gypsy Red

Dearly Beloved I Thee Red

Eris 2014 Carneros Estate Chardonnay

Green Fog Organic IPA

Moon X Black Pinot Noir

TJ’s Reserve Meritage Mendocino County


So are we pumpkin crazy?

No.  Just crazy about food.  I guess it is like getting all the food made with nuts (any type) together and showcasing.  I admit that it is a little much but it keeps things interesting, fun and is something to look forward to.

If you like the pumpkin craze, embrace it!!


Interesting “pumpkin” news


Interesting “pumpkin” news 2


I just went pumpkin picking at an actual pumpkin patch–some were still attached to the ground.  Fun times with my buddy, my law mummy, my baby and my hubby.  So guess what I am making, Pumpkin Soup.

Pumpkin On!!!!

Kasutera or Castella (Japanese Sponge Cake)

img_65931I call this blog post–Kasutera Melee  (That may be extreme but to follow is why!)

I found a few recipes and decided on one that seemed the least strenuous.  I foamed up the eggs and warmed up the milk and made a thick egg yolk batter.

What the recipe said not to do was mix the flour in. So it was just sifted on top and folded in.  After that I added the balance of the items but kept seeing some extra liquid in the bottom of the bowl.  I did my best to somewhat mix without mixing. (extra liquid from either non frothed egg or the milk separated, who knows.) So I noticed but went along with the balance of the recipe.  It also did not say to add  flour in batches.

I baked it up and the bottom was not cooking through as the top. So given that, I further instigated the situation by putting a tray to catch falling liquid.  I had filled the baking pan to the brim and was afraid of spillage as it would burn and set my alarms off and disturb me (forget the neighbors). (yet again)

After checking the cake when the timer was up I removed the tray and put the cake back for 10 minutes.  So in the end it was for not.  I had a half half cake–top half was the correct texture and bottom half was a little dense and reminiscent of a dry pudding. (revisit the picture I included)

So I have to try again using another recipe to see if it was just me.


Oh by the way–the recipe calls for using a bain-marie. So that is fun and different and it took some time.


Later Cakers!!