Aaahhh, cheesecake. One of my all-time favorite desserts… but admittedly a fairly an extremely decadent indulgence. Slices of restaurant cheesecake are loaded with fat and sugar, and appear to weigh a hefty 1/2 pound each.

Enter mini cheesecakes, baked in individual muffin cups for instant portion control. This is not a new concept, as the Individual Cookies & . . . → Read More: Individual Peanut Butter Cheesecakes]]>

Aaahhh, cheesecake. One of my all-time favorite desserts… but admittedly a fairly an extremely decadent indulgence. Slices of restaurant cheesecake are loaded with fat and sugar, and appear to weigh a hefty 1/2 pound each.

Enter mini cheesecakes, baked in individual muffin cups for instant portion control. This is not a new concept, as the Individual Cookies & Cream Cheesecakes have been circulating the foodie blogosphere for a few years now. I stuck with my lightened version (also used for my Individual Maple Cheesecakes) and subbed in neufchatel (1/3-less-fat cream cheese) for full-fat cream cheese and lowered the overall amount of sweetener.

I further carried over components of those recipes by using a sandwich cookie “crust” for these peanut butter cheesecakes. I rarely buy prepackaged cookies, but when I do I rely on Newman’s Own Organics and Back to Nature for tasty treats without hydrogenated oils, high fructose corn syrup, artificial flavors, colors, or preservatives.

Poured on top of these yummy cookies is an incredibly delicious neufchatel-and-peanut butter filling that bakes into a dense, almost fudge-like cheesecake.

Although it’s difficult to be patient, the cooked cheesecakes must be completely chilled in the refrigerator…

… before being unwrapped and devoured.

The creamy, perfectly sweet, peanut buttery filling is so delicious on it’s own, that you could omit the eggs and serve it as a cheesecake dip for fresh fruit or cookies if you’d like. However, I highly suggest following the recipe using the cookie crust because there is nothing like biting into layers of luscious peanut butter cheesecake, slightly crisp peanut butter cookies, and smooth peanut butter cream… all the while knowing that this little piece of nirvana won’t undo all of the hard work you’ve put in at the gym!

Individual Peanut Butter Cheesecakes

yields 18 individual cheesecakes

Ingredients:

• 18 peanut butter cream sandwich cookies (such as Back to Nature)
• 16 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup evaporated cane juice (edited to add: an equal amount of granulated sugar may be substituted)
• 1/2 tsp pure vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup 2% plain Greek yogurt
• pinch of salt

Directions:

1. Preheat oven to 275*F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.
2. In the bowl of an electric mixer, beat the neufchatel and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in evaporated cane juice and beat until combined. Beat in vanilla.
3. Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
4. Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.
5. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

As excited as I am to start cooking and baking with my favorite fall foods, I’ve convinced myself to take full advantage of late summer’s in-season produce for the time being.

Although the official Autumnal Equinox is a little over two weeks away, Labor Day weekend marks the end of summer for many, and is thus the . . . → Read More: Raw Corn, Tomato, & Basil Salad]]>

As excited as I am to start cooking and baking with my favorite fall foods, I’ve convinced myself to take full advantage of late summer’s in-season produce for the time being.

Although the official Autumnal Equinox is a little over two weeks away, Labor Day weekend marks the end of summer for many, and is thus the perfect time to post a salad recipe featuring three of summer’s stellar ingredients: corn, tomatoes, and basil.

I wanted to showcase the fresh produce in all of its natural glory, so I decided to keep the corn uncooked. If you’ve shied away from raw corn in the past, I hope that this recipe serves as inspiration enough to try it. Sweet, juicy, and crisp, corn in its pure state is remarkably delicious.

The pairing of fresh corn with succulent tomatoes and fragrant basil captures the essence of bright summer flavors. This salad is sure to be a well-received accompaniment to any Labor Day barbeque menu, and can be made a few hours in advance.

Pumpkins, sweet potatoes, and apples are ingredients to look forward to, but right now it’s time for the flavors in this Raw Corn, Tomato, & Basil Salad to shine.

Raw Corn, Tomato, & Basil Salad

serves 2-4

• 2 cups fresh raw corn kernels (from about 4 ears)
• 2 cups halved grape (or cherry) tomatoes, preferably organic
• 1 Tbsp freshly squeezed lemon juice
• 3 Tbsp chopped fresh basil leaves
• 2 Tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2-4 cups fresh baby greens, preferably organic

Directions:

1. Place corn kernels and tomatoes in a large bowl.
2. In a small bowl, whisk together the lemon juice, basil, & olive oil. Season to taste with salt and pepper.
3. Pour the dressing over the corn and tomatoes, and stir to combine.
4. Serve on top of, or mixed into, greens.

This is one of those recipes that comes together as a result of perusing the contents of the fridge, counters, and pantry. I wanted to whip up something to serve alongside a pasta dish, and this cheese spread came together in a matter of minutes. I served in slathered on toasted hearty whole wheat Tuscan Pane . . . → Read More: Sun-dried Tomato & Basil Cheese Spread]]>

This is one of those recipes that comes together as a result of perusing the contents of the fridge, counters, and pantry. I wanted to whip up something to serve alongside a pasta dish, and this cheese spread came together in a matter of minutes. I served in slathered on toasted hearty whole wheat Tuscan Pane from Trader Joe’s, and it was a lovely accompaniment.

You really can’t go wrong with the ingredients called for in this recipe. The creamy richness of the part-skim ricotta cheese is nicely balanced by the tang of the goat cheese, and the chewy sun-dried tomatoes and fresh basil add the perfect bright flavor elements.

This “spread” would also be great as an easy pasta sauce: loosen it up with a bit of hot water (preferably the water used to cook the pasta in) until the desired consistency has been reached, and toss with cooked pasta. Top with some freshly grated Parmesan cheese and an extra sprinkling of chopped basil, and you’ll have a simple but tasty dish!

You could also use this spread in a sandwich or panino, layered with fresh mozzarella, juicy heirloom tomatoes, thinly sliced prosciutto, and a few fresh basil leaves.

Or, you could enjoy it directly from a spoon ;).

Sun-dried Tomato & Basil Cheese Spread

Ingredients:

• 1/2 cup part-skim ricotta
• 1/4 cup soft goat cheese (chevre)
• 2 Tbsp drained and chopped sun-dried tomatoes packed in olive oil
• 2 Tbsp chopped fresh basil
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a small bowl, combine ricotta, goat cheese, sun-dried tomatoes, and basil. Mix well to combine. Add salt and pepper to taste.

Here it is! The post I teased you with a couple of weeks ago.

I’ve featured a few carrot-cake inspired recipes on the blog, but ironically haven’t posted a recipe for actual carrot cake until now. A recipe for individual carrot cakes in cupcake form, that is.

Drawing from a consistently solid source for healthier baked goods, I adapted . . . → Read More: Carrot Cupcakes with Maple Cream Cheese Frosting]]>

Here it is! The post I teased you with a couple of weeks ago.

I’ve featured a few carrot-cake inspired recipes on the blog, but ironically haven’t posted a recipe for actual carrot cake until now. A recipe for individual carrot cakes in cupcake form, that is.

Drawing from a consistently solid source for healthier baked goods, I adapted Ellie Krieger’s recipe for carrot cupcakes (linked below) to suit my preferences. Specifically, I used less brown sugar and oil in – but added ground ginger to – the cupcakes, and subbed in a modest amount of maple syrup (plus a touch of maple extract) for the powdered sugar in the cream cheese frosting.

Although I’ll be the first to admit that I have a persistent sweet tooth, I have adjusted my palate over the years to be satisfied with less sugar.  If you prefer a level of sweetness closer on par with bakery cupcakes, you may want to stick with Ellie’s original sugar measurements. If, however, you’re looking for a cupcake that is still plenty sweet – but lower in sugar – then I think you will be pleased with my recipe adjustments.

When it comes to ingredient additions to carrot cake, there are a few camps of thought:

1. The spiced carrot cake flavor is best left unadulterated.
2. The more add-ins, the better (i.e. raisins, pineapple, walnuts, coconut etc.).
3. Some add-ins are welcomed, others are not.

Personally, I don’t fit exactly into any of the above categories. I’ve made carrot cake bars with all of the ingredient additions in #2, carrot muffins with just raisins and walnuts, and most recently these cupcakes without any of the additional flavor & texture elements. This recipe is a great canvas onto which you can add anything you’d like… or, keep as is. The warm autumnal spices, slight molasses undertone of the brown sugar, and double maple flavor in the frosting combine to create a cupcake that is scrumptious all on its own; but a few – or all – of the ingredients additions listed above would be delicious as well.

Yikes. This post marks the latest of three consecutive recipes featuring peanut butter as a main ingredient. Although this repetition was not my conscious intention, I doubt that any of you are complaining… am I right?! [Unless you have a legume intolerance/allergy, in which case I am very, very sorry].

Clearly I have an affinity for obsession . . . → Read More: Peanut Butter Chocolate Chip Cookie Bars]]>

Yikes. This post marks the latest of three consecutive recipes featuring peanut butter as a main ingredient. Although this repetition was not my conscious intention, I doubt that any of you are complaining… am I right?! [Unless you have a legume intolerance/allergy, in which case I am very, very sorry].

Clearly I have an affinity for obsession with the rich, creamy, slightly sweet, and down-right delectable condiment. There are currently five opened jars in our kitchen, and I enjoy a spoonful or so of peanut (or other nut) butter nearly every day. Slowly melting into a steaming bowl of oatmeal, stirred into a cup of yogurt, spread on top of a thick slice of whole wheat toast, smeared onto a banana, or simply eaten straight from the spoon, peanut butter is hands-down one of my favorite foods.

I always get excited about a recipe that showcases one of my favorite foods, but when a recipe features two such ingredients, I am borderline ecstatic. Thus is the case with these Peanut Butter Chocolate Chip Cookie Bars. I know I don’t have to write it, but I will anyways… peanut butter & chocolate just might be the ultimate flavor combination.

These bars can best be described as a hybrid of chocolate chip cookies and peanut butter blondies. Semi-sweet chocolate chips are embraced by a rich peanut butter batter that bakes up into soft, thick, and perfectly sweet cookie bars with a tender crumb. I healthfully adapted this recipe from the original by subbing in unsweetened applesauce for half of the butter, by using half whole wheat pastry flour & half all-purpose, and by cutting out half of the granulated sugar. The lower amount of sugar allows the peanut butter flavor to truly shine, the applesauce lends moisture without fat, and the whole wheat pastry flour offers fiber without being detectable.

Even though everything about the taste of these cookie bars screams “decadent”, they are a lighter way to indulge my peanut butter & chocolate fixation. If you share with me this proclivity to crave both peanut butter and chocolate, then I can assure you that this recipe will become a quick favorite.

Peanut Butter Chocolate Chip Cookie Bars

adapted from Bake at 350, originally from The King Arthur Flour Cookie Companion

makes 16 cookie bars

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 tsp salt
• 1 tsp baking powder
• 3 Tbsp unsalted butter, at room temperature
• 3 Tbsp unsweetened applesauce
• 1/2 cup smooth peanut butter (such as Peanut Butter & Co.)
• 1/2 cup evaporated cane juice or granulated sugar
• 1/4 cup packed light brown sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 1 cup chocolate chips (such as Sunspire)

Directions:

1. Preheat oven to 350 degrees F.
2. Coat an 8 x 8 inch square pan with cooking spray and line with parchment paper so the ends hang over the edges of the pan. Coat parchment paper with cooking spray.
3. In a medium bowl, whisk together both flours, salt, and baking powder.
4. In a large bowl, beat together the butter, applesauce, and peanut butter using an electric mixer until smooth. Beat in both sugars until well-mixed. Beat in eggs, one at a time, scraping down the sides of the bowl. Beat in vanilla extract.
5. Using a wooden spoon or rubber spatula, stir the flour mixture into the peanut butter mixture until well-incorporated. Fold in chocolate chips.
6. Spoon the batter into the prepared pan and spread evenly. Bake for about 28-30 minutes, or until the top is light golden brown. Let cookie bars cool for 10 minutes in pan.
7. Remove the cookie bars from the pan by picking up parchment paper ends and transferring to a cutting board. Allow to cool completely
8. Cut into 16 bars.

Here’s another back-to-school recipe that the whole family is sure to enjoy.

These tender muffins taste like peanut butter, jam, & banana sandwiches on whole wheat oatmeal bread. With a touch of brown sugar and a kiss each of cinnamon and vanilla.

Conveniently pre-wrapped and easily portable, these Jam-Filled Peanut Butter & Banana Muffins are nutritious enough to . . . → Read More: Jam-Filled Peanut Butter & Banana Muffins]]>

Here’s another back-to-school recipe that the whole family is sure to enjoy.

These tender muffins taste like peanut butter, jam, & banana sandwiches on whole wheat oatmeal bread. With a touch of brown sugar and a kiss each of cinnamon and vanilla.

Conveniently pre-wrapped and easily portable, these Jam-Filled Peanut Butter & Banana Muffins are nutritious enough to serve for breakfast and tasty enough to enjoy as an after-lunch treat.

Like most baked goods, these muffins will freeze well… so I recommend baking a batch over the weekend, wrapping them tightly in plastic wrap and then in sealable plastic bags, and storing them in the freezer. The night before you plan to eat one (or a few), take out however many muffins you want and by morning they will be defrosted and ready to devour.

Jam-Filled Peanut Butter & Banana Muffins

inspired by Annie’s Eats, originally from Baking Bites

yield: 14 muffins

Ingredients:

• 1 1/2 cup sifted whole wheat pastry flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 Tbsp unsweetened applesauce
• 1/4 cup Sucanat or light brown sugar
• 2 large eggs, lightly beaten
• 1 heaping cup mashed overripe banana (about 3 medium-large)
• 6 Tbsp creamy peanut butter
• 1/2 cup milk (skim or low-fat)
• 1/2 cup plain 2% Greek yogurt
• 1 tsp pure vanilla extract
• 3 Tbsp all-fruit jam of your choice
• 1 medium-ripe banana, sliced into 14 rounds, optional

Directions:

1. Preheat oven to 350 degrees F.
2. Coat 14 muffin cups with canola oil baking spray or line with paper cups.
3. In a medium bowl, whisk together the first 6 ingredients (flour through cinnamon).
4. In a large bowl, whisk together the next 8 ingredients (applesauce through vanilla) until well combined.
5. Add dry ingredients to the wet and stir just until fully incorporated.
6. Fill muffin cups a little less than half full with batter. Spoon about 1/4 tsp of jam into the center of each almost-half-filled muffin cup. Divide remaining batter evenly amongst the muffin cups. The cups will be full.
7. If using, place one banana slice on top of each cup of batter.
8. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean (a bit of jam sticking to the toothpick is fine, but you don’t want to see raw batter).
9. Allow muffins to rest at room temperature in the pans for about 5 minutes before transferring them to a wire rack to cool completely.

It’s back to school work time!

There are many great perks to working in a school, but the best is inarguably having nearly three months of summer freedom. Freedom to read book after book up on the roof deck, to take Shelby (our dog) on long walks along the Esplanade, to meet friends for leisurely mid-week lunches, . . . → Read More: Peanut Butter, Date, & Oat Bites]]>

It’s back to school work time!

There are many great perks to working in a school, but the best is inarguably having nearly three months of summer freedom. Freedom to read book after book up on the roof deck, to take Shelby (our dog) on long walks along the Esplanade, to meet friends for leisurely mid-week lunches, and of course freedom to cook and blog to my heart’s content. As much as I relish in the unstructured and unscheduled calm of summer vacation, I inevitably look forward to returning to the hustle and bustle of my job. Time off means time to recharge!

Which brings me to these Peanut Butter, Date, & Oat Bites.  Simple to whip together and easy to toss in a lunch box or gym bag, these tasty little bites are the perfect on-the-go snack. The protein from the peanut butter and carbohydrates in the oats will alleviate your hunger and recharge your energy level while the naturally sweet medjool dates contribute both moisture and flavor.

Don’t get me wrong, I love dishes with complex flavors and enjoy preparing recipes with long ingredient lists and detailed instructions… but sometimes the simplest recipes are not only appealing to eat, but also more realistic to make given time constraints. Less processed than store-bought energy bars and easy to make at home, these Peanut Butter, Date, & Oat Bites are great as pre-workout fuel or as an addition to packed lunches. Adults can appreciate the health benefits of these little nutritional powerhouses, kids will like the size and shape of ‘em, and all ages are sure to love the taste.

So whether you’re looking for a snack to tide your hunger between lunch and dinner or you’re interested in a healthy sweet treat for your kids, these Peanut Butter, Date, & Oat Bites fit the bill.

Peanut Butter, Date, & Oat Bites

makes 10-12 bites

Ingredients:

• 1/2 cup peanut – or other nut – butter (I used Saratoga Peanut Butter Company Adirondack Jack, which was especially delicious in this recipe given the two types of nut butter, dried cranberries, flax and sunflower seeds, honey, & cinnamon.)
• 1/2 cup finely chopped pitted Medjool dates, about 5 or 6 dates
• 1/4 cup old fashioned rolled oats
• [optional additions: a tiny pinch of Kosher salt and/or ground cinnamon, a couple teaspoons of honey or maple syrup, a couple tablespoons of sunflower seeds and/or dried fruit]

Directions:

1. In a bowl, stir together the peanut butter and chopped dates until well-mixed. Fold in the oats and mix until fully incorporated.
2. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into balls using your palms.

Try as I might, I’m hard pressed to think of a more intoxicating aroma than freshly made baked goods with loads of cinnamon, piping hot from the oven. You know, that close-your-eyes-and-breathe-as-deeply-as-you-can scent. Well, I was rewarded with that exact olfactory experience after making these Blueberry Cinnamon Rolls. As you can imagine, it was borderline painful . . . → Read More: Blueberry Cinnamon Rolls [Vegan]]]>

Try as I might, I’m hard pressed to think of a more intoxicating aroma than freshly made baked goods with loads of cinnamon, piping hot from the oven. You know, that close-your-eyes-and-breathe-as-deeply-as-you-can scent. Well, I was rewarded with that exact olfactory experience after making these Blueberry Cinnamon Rolls. As you can imagine, it was borderline painful to wait for the rolls to cool enough to dive into one; but yes, it was worth the wait!

With a soft and lightly sweetened dough, tons of cinnamon, fresh blueberry flavor literally bursting in every bite, and a touch of glaze drizzled on top, it’s easy to forget that these cinnamon rolls are much healthier than most. The tender dough is comprised of half whole wheat pastry flour instead of 100% all-purpose, unsweetened applesauce in lieu of butter, and a mere 2 Tbsp of evaporated cane juice in place of sugar. These cinnamon rolls are sweet, what with the brown sugar in the filling, but I used only a modest amount of glaze cut back on the overall amount of sugar.

*For those of you who are interested, I plugged the ingredients into an online calorie calculator, and was pleasantly surprised that each roll came out to a reasonable 286 calories, 4.1 grams of fat, and 24 grams of sugar (admittedly high in sugar for a regular breakfast, but okay as an occasional treat). Compare that to the astonishing 813 calories, 32 grams of fat, and 55 grams of sugar in a Cinnabon roll (the linked website notes that this nutritional information came directly from the USDA or manufacturer), and it’s perfectly clear which is the better choice.*

Using my slight adaptation of Sarah’s recipe for vegan cinnamon rolls (linked below) as a starting point, I couldn’t help but add in fresh blueberries to the cinnamon filling a la Kevin and Annie (also linked below). The juicy berries were such a fantastic addition to an already delicious cinnamon roll.

I couldn’t help but snap a photo of everyone’s favorite part of a cinnamon roll… the super soft & gooey center!

Seeing as I’m posting this on a Saturday, I highly recommend that you gather together the necessary ingredients and surprise someone you love with these Blueberry Cinnamon Rolls as a special Sunday breakfast.

Blueberry Cinnamon Rolls [Vegan]

makes 8 rolls

adapted from and inspired by Sarah, Annie, & Kevin

Ingredients:

• 1 cup plain soymilk (or almond milk), heated in the microwave for 45 seconds or until it reaches around 100 degrees F
• 2 1/4 tsp (or 1 0.25 oz packet) active dry yeast, at room temperature
• 1/4 cup unsweetened applesauce
• 1 1/4 cup whole wheat pastry flour
• 1 1/4 cup unbleached all purpose flour (plus up to 1/4 cup for kneading and rolling)
• 1 Tbsp baking powder
• 2 Tbsp evaporated cane juice or granulated sugar (or 1/4 cup for a sweeter dough)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

• 1/2 cup brown sugar or Sucanat
• 1 Tbsp ground cinnamon
• 2 Tbsp non-hydrogenated margarine, melted
• 1 1/2 cups blueberries, preferably organic

• 1/2 cup powdered evaporated cane juice (usually labeled “organic powdered sugar” or “unrefined powdered sugar”)
• 1 1/2 Tbsp plain soymilk (or almond milk)
• splash pure vanilla extract, about 1/4 tsp

Directions:

1. Coat an 8×8 inch square baking pan, or 9-inch round cake pan, with canola oil baking spray. Set aside.
2. Scatter yeast over warmed milk and allow to activate for about 10 minutes, or until frothy (you may need to help out the yeast a bit by gently pushing it into the milk, but don’t stir the mixture quite yet).
3. Meanwhile, whisk together both kinds of flour, baking powder, evaporated cane juice, 1/2 tsp cinnamon, and salt in a large bowl.
4. In a small bowl, stir together the brown sugar, 1 Tbsp cinnamon, and melted margarine. Set aside.
5. When yeast and milk mixture is bubbly, stir in the applesauce. Add wet ingredients into the dry and mix just until incorporated. Transfer dough onto a clean lightly floured surface and knead until soft and smooth, adding enough extra all-purpose flour (up to 3 Tbsp) to keep dough from sticking, about 2 minutes. Let rest for 5 minutes.
6. Lightly flour work surface again and roll dough out to about 1/4-inch thickness, about a 12-inch x 9-inch rectangle.
7. Sprinkle brown sugar, cinnamon, and margarine mixture evenly over the rolled-out dough, leaving about a 1-inch border around the perimeter.
8. Scatter blueberries evenly over the top. Gently push berries into dough.
9. Preheat oven to 350 degrees F.
10. Starting at a short end, carefully & tightly roll the dough jelly roll-style, making sure the filling doesn’t come out at the sides. Gently pinch seam closed. Cut the roll into 8 even pieces and place in prepared pan. Cover with a clean kitchen towel and let rise in a warm place (I like to place it on top of the preheating oven) until doubled in size, about 1 hour. Either refrigerate, covered, overnight or proceed immediately to step 11.
11. Remove the towel and bake rolls at 350 degrees for about 25 minutes, or until golden brown on top.
12. While cinnamon rolls are baking, prepare the glaze by stirring together the powdered sugar, 1 1/2 Tbsp soymilk, and vanilla extract.
13. Remove rolls from the oven and let cool in the pan for 10 minutes. Transfer rolls to a wire rack, drizzle with glaze, and let sit for an additional 15 minutes before serving.

Some of you might have noticed that I had a briefly posted recipe for Carrot Cupcakes with Maple Cream Cheese Frosting on the blog earlier today. Yes they are delicious, and yes I can’t wait to share them with you… but I didn’t intend to publish the post today!

Here’s what happened: I accidentally clicked the . . . → Read More: Oops!]]> Hello Friends,

Some of you might have noticed that I had a briefly posted recipe for Carrot Cupcakes with Maple Cream Cheese Frosting on the blog earlier today. Yes they are delicious, and yes I can’t wait to share them with you… but I didn’t intend to publish the post today!

Here’s what happened: I accidentally clicked the “publish” button instead of the “preview” button while in the midst of writing the post. Oops!

If the post shows up in your Google reader or email inbox, please know that the post is not yet complete, and will officially be up on the blog in early September.

I’ll leave you with a photo to whet your appetite…

… and the promise of another delicious baked good recipe tomorrow morning.

Thank you for understanding :).

I’m just going to throw this out there: I love pizza… but I might love calzones even more. Basically pizza in pocket form, calzones can be stuffed with just about anything your little heart desires. On this particular occasion, my heart was pitter-pattering over vibrant homemade pesto, creamy ricotta cheese (part-skim, of course), tender zucchini, and . . . → Read More: Calzones with Pesto, Zucchini, and Spinach]]>

I’m just going to throw this out there: I love pizza… but I might love calzones even more. Basically pizza in pocket form, calzones can be stuffed with just about anything your little heart desires. On this particular occasion, my heart was pitter-pattering over vibrant homemade pesto, creamy ricotta cheese (part-skim, of course), tender zucchini, and fresh spinach.

One might even call these “green” calzones, what with the trifecta of verdant vegetables.

A bit of fresh mozzarella probably would have put these calzones over the top, but alas we had none on hand. That being said, the rich ricotta did a splendid job of satisfying my craving for something cheesy.

For some reason I find it immensely gratifying to eat an entire meal with my hands.  The pockets of crisp pizza dough encapsulating the piping hot cheese-and-veggie filling negate the need for any utensils, and the hands-only eating experience is only heightened when you have a bowl of steaming marinara sauce on the side for dipping.

If you’re a fan of pizza (and really, who isn’t?) then you will love these calzones!

Calzones with Pesto, Zucchini, and Spinach

yields 4 calzones

Ingredients:

• homemade or store-bought dough for 1 pizza, at room temperature
• flour, for rolling out pizza dough
• 1 batch homemade oil-less vegan pesto* (commercial pesto tends to be super oily, which makes for a soggy calzone)
• extra virgin olive oil
• 1 cup coarsely grated zucchini squash, preferably organic
• 1 cup tightly packed baby spinach, preferably organic
• 1 cup part-skim ricotta cheese
• Kosher salt and freshly ground black pepper, to taste
• homemade or store-bought marinara sauce, warmed, for dipping

Directions:

1. Preheat oven to 450 degrees F.
2. Divide pizza dough into 4 equal pieces. On a clean, lightly floured surface, roll each piece of dough into a 1/4 inch thick circle of about 7 inches in diameter. Place all dough circles onto a non-stick (or lined) baking sheet.
3. Evenly divide the pesto amongst the 4 dough circles, spreading it across half of each and leaving a 1/2 inch border. Set aside.
4. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add shredded zucchini to skillet and cook for 3 minutes, stirring often. Add spinach to skillet and toss until wilted. Let cool for 5 minutes.
5. In a medium bowl, stir together the ricotta and the zucchini/spinach mixture. Season to taste with salt and pepper.
6. Evenly divide the ricotta and vegetable mixture between the 4 dough circles, spreading it on top of the pesto. Each dough circle should still have a clean half.
7. Fold the clean half of each dough circle up and over the filled half. Pinch/crimp dough edges together to form half circles. Gently pierce the top of each calzone a few times with a fork.
8. Place baking sheet into the preheated oven and cook for 15-20 minutes, until the calzones are golden brown.
9. Let calzones rest at room temperature for about 5 minutes before serving with the warmed marinara sauce.