happy halloween from hansel and gretel (and yoda too!)

littlefoodie and i were embracing our heritage and became german duo this year for halloween...hansel and gretel. he is his sweet little lederhosen and me in a pink and green dirndl. littlefoodie made the cutest and chunkiest hansel ever. i had to do some quick thinking about the costume cause littlepoopie was refusing to be hansel and wanted to be hendrika the poor dutch cow who fell into a canal...i told him when a spacehero is little he wears lederhosen to gather his powers and voila it worked.

we'll be trick or treating tonight and eating lots of things i don't even want to consider. one day right, one day and its halloween...i can be cool sometimes. stay tuned for yummy chocolate halloween cutout cookies and a spooky, scary triple chocolate cheesecake topped with ganache.

maple orange pork with acorn squash and wild rice with cranberries

this is a staple here. littlefoodie will ask for seconds and then thirds so i make it often for the little man. its also very quick which is helpful on a busy day. i've made it with a few different squash's but i think spaghetti squash is our favorite. the juice complements the steamed broccoli so well. i serve it with wild rice cooked in veggie broth, dried cranberries and salt and pepper.

enjoy!

1 pork tenderloin, cut into 1 in chunks
unbleached flour to coat pork
1 onion, hlaved and thinly sliced
2 garlic clvs, minced
1 acorn squash (or other wintery squash) cut into 1 in chunks
1 tsp dried rubbed sage
1/4 tsp cayenne
1 cup organic veggie broth
1/4 cup fresh squeezed orange juice
1/4 cup organic pure maple syrup
salt and pepper.

toss pork with enough flour to lightly coat and season with salt and pepper and sage.

saute onion and garlic in olive oil until soft and cooked. add pork and brown. throw in squash, cayenne, broth, orange juice, maple syrup and salt and pepper to taste. bring to a boil. reduce heat to low simmer and cook until squash is done and liquid is lightly thickened. about 25 min. serve.

wild rice with cranberries
1 cup wild rice, rinsed and drained
3 cups organic veggie broth
1 cup organic dried perservative free cranberries
salt and pepper to taste

bring broth to boil. add in rice and cranberries. bring to boil and then cover, reduce heat and cook 45 min on low or until tender.

vegetarian lasagna with butternut squash marinara

i don't have a photo of this one. we had friends over and it was devoured! thats the rewarding part of having people outside the fam eating over...watching them have seconds and loving it!
i had a couple cups of leftover butternut squash puree. i usually add pumpkin to my tomato sauce but needed to use this up. it was a really sweet and hearty addition to the marinara sauce. i also made a bechamel to thicken things up a bit. it was tasty and full of veggies and cheese! hopefully i can salvage a slice today to post a pic of it.

enjoy!

3 cup butternut squash puree
3 cup marinara sauce (i had homemade frozen in the freezer)
3 tbl unsalted butter
3 tbl unbleached ap flour
1 1/2 cups milk
pinch of nutmeg
1 yellow onion, minced
3 glc clvs, minced
2 bunches organic spinach, cleaned well and torn
4 lg zucchinis, cleaned and sliced
1 container fresh ricotta
1 cup fresh grated parmesan cheese
1 egg
salt and pepper
pinch of nutmeg
3 cups mozzarella cheese, shredded
1 pkg, whole wheat flat lasagna noodles, (i use the no boil kind)

combine butternut puree and marinara in a bowl. season if needed and set aside for a bit.

saute onion and garlic and add spinach and zucchini. saute until cooked and spinach is wilted. season. set aside.

melt butter over med low heat. add in flour and cook a minute. heat up milk and then slowly whisk in to flour mixture. heat a bit until thick. add in nutmeg and salt and pepper. turn off heat and set aside.

combine riccota, egg, parmesan, nutmeg and salt and pepper in a bowl.

spread a cup or so of butternut tomato sauce over bottom of casserole dish. add layer of noodles. spread veggies over noodles. drop riccota on top and ladle some more butternut marinara sauce over. layer more noodles. then veggies, then riccota, then bechamel/cream sauce, then mozzarella. repeat the layering with noodles, veggies, ricotta, sauce and mozzarella until done. sprinkle with remaining cheese and cook at 400F for 40 min.

cinnamon apple pie with raisins and crumb topping

this recipe is another from the newest issue of Bon Appétit. a good, straight forward apple pie. it was rich and dense from the raisins but the crust, if handle correctly was flaky and buttery and perfect. i don't think i'll make it again since it doesn't compare with the caramel apple pie i make each holiday but its definitley yummy! below is the exact recipe published in the magainze and if you click on the title it will take you directly to the recipe on-line.

enjoy!

Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup (or more) ice water
1 teaspoon apple cider vinegar

Filling:
1 cup (packed) golden brown sugar
3 tablespoons all purpose flour
2 teaspoons finely grated lemon peel
1 1/4 teaspoons ground cinnamon
2 3/4 pounds G ranny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract

Crumb Topping:
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Lightly sweetened whipped cream or vanilla ice cream
Preparation

For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.

For filling:
Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

GOOD TO KNOW:
Don't skip that teaspoon of vinegar in the pie dough—it helps make the finished crust tender.

butternut squash soup with ham and dumplings

despite the raging fires surrounding us along with the ash and eery yellow/orange sky i attempted to make a cozy fall dish for a not so cozy day. the soup was tasty, the ham was hearty and the dumplings were cute and tasty. this recipe is a twist on a butternut squash and dumpling soup from epicurious.com. i think the original would have produced a watery bland soup so i had to fix it up a bit and it came out beautiful. i served it with steamed green beans tossed with honey, balsamic vinegar and the last of the heairloom tomatoes and cold yummy Fat Tire beer.

enjoy!



1 lg organic butternut squash, peeled and cut into cubes
3 garlic clvs, minced
1 small yellow onion, chopped
2 tsp ground ginger
generous pinch of nutmeg
1/4 tsp cayenne pepper
6 1/2 cups organic veggie or chicken broth
1 lg can organic diced tomatoes, drained
1 perservative and nitrate free ham steak, cut into small cubes
1/4 cup organic half and half
1/2 cup fresh grated parmesan cheese
1/3 cup yellow cornmeal
1/4 cup whole wheat flour
1 tsp aluminum-free baking powder
1/4 tsp salt
1 1/2 tsp cold unsalted butter, cut into small pieces
3 tbl half and half
half a beaten egg
2 tbl finely chopped green onions


saute cubed squash with onion and garlic about 10 min. on med heat. add spices along with salt and pepper. pour in chicken or veggie broth. bring to boil and simmer until tender about 20-25 min.
puree squash mixture in batches in blender.

return squash puree back to sauce pan and add ham and tomatoes. bring to low boil then reduce heat. add in cheese and half and half and more salt or pepper if needed.

while soup in on low heat or bare simmer sift flour, cornmeal and salt together. cut in butter until looks like coarse meal. combine milk, egg and green onion...add to flour mixture.

drop dumplings by tblsp full into soup. keep soup at a low simmer. cook until dumplings are firm about 15 min or so.

pumpkin muffins

bigfoodie daddy was awesome enough to bring me home a copy of the october issue of Bon Appetit. there are a ton of wonderful recipes and i've already made a few, however the spiced pumpkin layer cake turned out to be the best. i really deconstructed this cake though and made it into muffins as opposed to cake and greatly reduced the sugar. i also didn't top with frosting since muffins in the morning with frosting is not our thang.

these muffins will be stockpiled as one of those fall back muffins since they were so moist and pumpkiny. littlefoodie had a lot to say about them but his little mug was packed full of pumpkin goodness. i am sure the original is just as amazing and maybe for a get together i'd be willing but this version is pretty darn untouchable.


enjoy!

2 1/2 cups organic whole wheat pastry flour
1/2 cup organic oats
2 tsp aluminum-free baking powder
1 tsp baking soda
1 tbl cinnamon
2 tsp ground ginger
1/4 tsp cloves
1/2 tsp nutmeg
1 tsp salt
3/4 cup organic natural cane sugar
1/2 cup packed organic natural brown sugar
1 cup unsweetened organic applesauce
4 lg organic eggs (subsitute with egg replacer for a vegan muffin)
2 cup organic pumpkin puree (i used fresh but the tj's organic canned is pretty good)
1 tbl pure natural vanilla extract
2 tsp mincd orange zest
3/4 cup organic unsweetened coconut


preheat oven to 350F. line muffin tins with unbleached liners (avoid those white bleached out ones!) or grease the tins.

sift flour thru salt in med bowl.

beat sugar and brown sugar with applesauce to combine in mixer. add in eggs one at a time. pour in pumpkin, vanilla and orange peel. combine well. add flour and beat JUST until combined. fold in coconut. pour into muffin pan.

bake 25 min or until done. remove and cool. eat. (we topped with little candy pumpkins for cuteness.

beerwurst and sauerkraut with beer scalloped potatoes

we were doing a little late oktoberfest here at littlefoodies. steamy bowls of fresh sauerkraut and beerwurst cooked with apples and beer. caramelized beer soaked onions layered with cheesy red potatoes and garlic. crispy oven baked kale... sound good? it was.
littlefoodie is going to be a traditional little german boy all decked out in his fancy new lederhosen and me in a dirndl...i'm calling us hansel and gretel..he opposes as usual but when the day comes and he finds out the candy frenzy that is halloween and how sometimes i can be pretty cool then i am sure his stance on hansel will change. the power of over-processed sugar is strong when you are denied 99% of the time.

enjoy!

2 pkgs cantella's oktoberfest beerwurst (or you fav german sausage)
1 large jar sauerkraut (i use fresh sauerkraut!), drained and reserve liquid in case it gets dry
2 granny smith apples, peeled and sliced thin
2 tbl brown sugar
fresh pepper and salt to taste
1 cup beer

toss all together in the crockpot. turn on low and cook for 5 or so hours.


beer scalloped poatoes a la cookinglight.com

2 yellow onions, thinly sliced
3 garlic cloves, thinly sliced
1 cup beer
2 lbs organic red potatoes, sliced thin, 1/4-1/8 in thin (peel kept on)
2 tbl unbleached ap flour
1/2 cup organic half and half
1 cup cheese (i used a mixture of fontina, cheddar and english coastal cheddar from trader joes)
salt and fresh pepper to taste

preheat oven to 350F.
saute onions and garlic in olive oil on med low until soft. add beer and cook until almost evaporated.
boil potatoes until just about tender.
combine flour, half and half and salt and pepper.
layer potatoes, onions, cheese, potatoes, onions, cheese, etc. until done. pour milk/flour mixture over top. sprinkle with cheese.
bake 45 min.

french apple cake

i made this recipe pretty much how it states on the recipe. i used brandy instead of calvados cause its what we have on hand (love me some manhattans).
the brandy flavor really stood out which was wonderful. the tart apples were nice and caramelized on the bottom. a rich and lovely cake for company which was what i made it for. also, a stellar recipe to show off all my fresh apples!
i provided the link on the title...this recipe is directly from epicurious.com. one of the only recipes i have not changed up.
enjoy!


1/4 cup (1/2 stick) unsalted butter
1 3/4 cups sugar
1/3 cup water
3/4 teaspoon ground cinnamon
2 large Granny Smith apples (about 1 1/4 pounds), peeled, cored, thinly
sliced
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large egg yolks
2 large eggs
2 tablespoons Calvados, applejack or other brandy
2 teaspoons vanilla
1/2 cup (1 stick) unsalted butter, melted

Preparation

Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.

apple picking at Riley's Farm....

(littlefoodie getting ready to go!)


(granny smith tree)

(apple pickin')

(granny smiths)

(misty orchard)

living in southern california, especially across the street from the beach and miles down the street from a concentrated crime laden ghetto we don't get too many chances for rural, green and country living without driving a few hours. despite living here my whole life i have somehow never made it up to the beautiful and peaceful apple orchards just a mere hour away. it was heaven. green and misty, black bears and pumpkins, log cabins and poop matted sheep dogs, goats and fresh raspberries. bouncy hay rides and mud...lots and lots of mud which meant littlefoodie was in his pigpen paradise. letting him loose on this place was like letting a caged animal out after years. he had fistfuls and mouthfuls of sweet sweet raspberries. bites of juicy and crisp fresh picked green granny smiths were taken out all over my apple bucket. double fisting fresh baked wheat bread all hearty and warm. it was really one of those amazing and perfect days that made me realize how easy i could give up my beachy life for a farm and garden...too bad bigfoodie daddy has no plans for that...maybe in retirement (here that littlefoodie!)





we got there late in the season so at the moment due to the farms elevation granny smiths were the last tree to produce for the season and it was technically the last day for apple picking. we got our share and moved on to the pumpkin patch. littlefoodie had a blast helping me twist off the thick and viney stem to pull out the perfect pumpkin. not a pumpkin for carving though, this is our baking pumpkin. after all that and a whole lot of exploring littlefoodie was determined to pick the most of those last few straggly raspberries. after a little talk about exactly which ones to pick (the darker the berry the sweeter the juice!) he was off and shoving that cute mouth full.




when the grammy and the mommy were too tired out we hiked down to the log cabin for lunch and listened to the blue grass band. warm pot pies, caramel apples and apple dumplings with hot coffee. sooooo good! after letting the little ones run around and blow off some excess steam we reluctantly piled in the car. i was probably more disappointed to leave than anyone...something about the clean green air and open fresh surroundings kind of put clutter out of your mind for a bit..coming down the mountain the mist and fog faded away and the green faded into sparse trees and back home to enjoy the bounty that we naturally picked.




stay tuned for some apple and pumpkin maddess here at littlefoodie!

roasted kale

kale...kale is one of those superfoods that we all could stand to add a lot of to our diets. packed with vitamins A, C, calcium and folate (folic acid is essential to growing a healthy baby in a mama's tummy). its especially wonderful for vegans since it is loaded with calcium.
there are a ton of things you can do with this tough green. soups, sautes, fillings, juicing with fruit so your peewee has no clue but above all is roasting. it has a very similar flavor to roasted brussel sprouts which are equally as delicious roasted. a little good olive oil, slivers of fresh garlic, cracked pepper and sea salt...crunchu and salty heaven.

enjoy!

1 bunch of kale, outer leaves removed, don't eat that tough stem
olive oil
1 or 2 or 3 garlic cloves, slivered
sea salt
cracked black pepper

preheat oven to 350F. tear of kale and toss with oil, salt, pepper and garlic. roast for 10 min or until crispy and dry.

apple and blueberry tart

this came from cookinglight as well and i adapated it quite a bit. added dried berries cause we had plenty on hand. its a great and yummy way to use up those juicy and crunchy fall apples. you can use all different kinds..i had a ton of gala apples so thats what i used and i did not peel them since we love apple skin! this tart is totally vegan too!

enjoy!

1 tsp organic dry yeast
1 tbl organic grade b maple syrup
1/2 cup warm water
1 1/2 cups organic unbleached bread flour
1 tsp salt
1 tsp cinnamon
1 tbl walnut oil divided
4 apples, your choice, sliced thin
1/2 cup dried blueberries
1/2 cup maple syrup

in a small bowl sprinkle yeast and 1 tbl maple syrup in warm water and let stand 10 min.

combine flour, salt and cinnamon in food processor. slowly add yeast mixture to flour while on. add 2 1/2 tsp oil while processor is on; process until dough leaves sides of bowl and forms a ball.

turn dough out onto a lightly floured surface and knead lightly 4 times. oil large bowl and toss in dough. cover to coat with oil. cover and let rise 45 min. punch down and turn out. roll into 12 in circle and place on oiled baking sheet. brush with some oil and cover and let rise 30 min.

lay apple slices over dough and sprinkle with dried blueberries or dried berries of choice; sprinkle with cinnamon. bake at 400F for 20 min or until golden.

heat 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat for about 5-8 min. remove from heat and let cool for a minute. pour over apples. Serve warm.

italian style eggplant and veggie stew with couscous

this is a quick and easy meal. i used some marinara i had made ages ago and froze but you could easily use your favorite jarred marinara sauce or tomato sauce and add extra herbs to it. the veggies combos are endless as well. i served this with whole wheat couscous and it was perfect with it but littlefoodie ate it was farfalle and loads of parm...his choice and at least he ate it!

enjoy!

2 small eggplants, peeled and diced small
3 garlic cloves, minced
1 orange bell pepper, diced
2 yellow onions, diced
1 yellow squash, diced
ginormous handfuls of cleaned organic spinach
torn basil
fresh oregano, chopped
2-3 cups marinara sauce (i use homemade i had frozen) or tomato sauce
1 cup kalamata olives
red pepper flakes
saute onions and garlic until soft. add eggplants, bell pepper and squash and add some more glugs of olive oil if dry.
throw in spinach and herbs and tomato sauce...let simmer on low heat for 30 min up to an hour. season with salt and fresh cracked pepper and red pepper flakes.

serve over fluffy whole wheat couscous and sprinkle with freshly grated parmesan cheese.

roasted kale

kale...kale is one of those superfoods that we all could stand to add a lot of to our diets. packed with vitamins A, C, calcium and folate (folic acid is essential to growing a healthy baby in a mama's tummy). its especially wonderful for vegans since it is loaded with calcium.
there are a ton of things you can do with this tough green. soups, sautes, fillings, juicing with fruit so your peewee has no clue but above all is roasting. it has a very similar flavor to roasted brussel sprouts which are equally as delicious roasted. a little good olive oil, slivers of fresh garlic, cracked pepper and sea salt...crunchu and salty heaven.

enjoy!

1 bunch of kale, outer leaves removed, don't eat that tough stem
olive oil
1 or 2 or 3 garlic cloves, slivered
sea salt
cracked black pepper

preheat oven to 350F. tear of kale and toss with oil, salt, pepper and garlic. roast for 10 min or until crispy and dry.

oatmeal chocolate chip muffins

1 1/2 cup whole wheat pastry flour
1 cup oatmeal
1/3 cup organic borwn sugar
1/4 cup organic flaxseed meal
3/4 tbl aluminum-free baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup organic coconut oil, melted
1 cup almond or coconut or cows milk
1 lg egg
1/2 cup organic unsweetened coconut
1 cup chocolate chips

425F. sift flour into large bowl. add oatmeal, brown sugar, baking soda, salt and cinnamon.

in small bowl combine oil with egg and milk. stir into dry ingredients. add coconut and chocolate chips.

pour into greased/lined muffins tins. bake 12 minutes. remove and cool. then eat!

coconut cake for the birthday maam

today i have moved on from the 20 somethings in life and into the 30 something realm. how am i coping? well, if panic attacks and horrid thoughts of mid life crisis and death are well, then color me fabulous.

today is the day all things scary have been building up to but i am calm, cool and collected. i have my 2 favorite boys by my side, i plan on eating my weight in italian food tonight and afterwards i get to come home to this yummy cake.

yesterday at the store, while buying the ingredients to make this cake the unknowing college thing said to me, "you forgot your reciept, maam." ahhh holy hell, when did i become maam?

i made my own cake this year cause its theraputic and i needed that. the recipe comes from cookinglight..nothing fancy but it came out moist and slighlty coconutty. the frosting was light and airy. i made the recipe just how it goes on the site except i did add a pinch of cardamom, some mandarin oranges in the middle layer and toasted coconut all around the cake. the picture was taken at a terrible angle and i promise it looked way more appealing and purty to the naked eye. so happy birthday to me...i can eat all the cake if i want to!

enjoy!

caramelized onion and olive pizza

this was, as littlefoodie put it "big people" pizza. normally he eats whatever we put in front of his chubby little mug but he snubbed us this time...however, that just meant more for daddy and myself.

i lifted the recipe from cookinglight.com but switched it up as always to make it even better! the dough was painfully easy to make and just too minutes. while it was rising i prepared the veggies and cooked them up. as soon as the bread was done rising the toppings were all done. easy as pizza pie. actually, the dough was very similar to the herb pizza crust from trader joes but its homemade which always makes it tastier but in a pinch the tj's will work. i plan on making a couple batches to freeze and whip out quickly.

there is pretty much an infinite amount of toppings for this but squash, herbs, kalamata olives, onions and goat cheese were what i had on hand. next week i want to throw some eggplant and make a spicier pizza.

enjoy!

the pizza dough:

1 pkg organic yeast
3/4 warm water, divided
2 1/4 cups organic white whole wheat flour, divided
2 tbl milk
2 tbl olive oil
1/2 tsp sea salt
generous cracklings of black pepper!
1 tsp chopped fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
cornmeal

sprinkle yeast over 1/4 cup of warm water in a large bowl and let stand for 5 min to bloom. add 1/2 cup of warm water and stir. stir in 2 cups flour, milk, olive oil, salt, cracked pepper, and herbs. stir until combined.

flour board and turn out dough. knead until smooth about 8-10 min and dough is elastic. add enough dough, 1 tbl at a time to prevent sticking.

grease a large, clean glass bowl with olive oil and turn to coat the dough all over in it. cover with wax paper and let rise in a warm place with no drafts for 40 minutes. after that punch down and let sit 5 minutes.

sprinkle cornmeal to covera greased cookie sheet. shape dough out into a large rectangle and crimp edges

preheat oven to 400F.

toppings:
4 slices nitrate free bacon (neiman ranch), diced
4 yellow onions, thinly sliced
1 tsp chopped rosemary
4 garlic clvs, sliced
1 cup halved heirloom or small tomatoes
2 yellow squash, halved and sliced
3/4 cup chopped, pitted kalamata olives
1 pkg goat cheese
cracked pepper

heat pan and saute bacon until crisp. remove. add onion to pan along with rosemary and garlic and squash. cook on med high heat stirring occasionally until onion is golden and caramelized. add in tomatoes and olives. season with salt and pepper.

top the pizza crust with onion mixture. sprinkle with bacon and then goat cheese. sprinkle with fresh cracked pepper.

bake 35 min until crust is crispy and toppings are brown and gooey!

hey little baby kiwi...littlefoodie pick of the week

on our bi-monthly ginormous trader joes/wild oats shopping trip we picked up, at trader joes, these tiny little baby kiwis. oh my love, were they good. tiny like a big fat grape and sweet like honey. i snipped off the tiny little ends cause they were a bit tough and then ate them whole...sweet green skin and all. littlefoodie ended up eating the whole package so were heading back

this afternoon to by about 4 more so we have some to last for the week.
(and on another trader joes note...they have their pumpkin butter back and in full swing!) it may be the last time we buy it although we love it casue i think its time to start making our own!)

enjoy!