Pesto, Potato and Garlic Pizza

Published on December 20, 2013December 19, 2013 by T.W.O.1 Comment

Friday Night Pizza Night with T.W.O.! This week we are featuring a hearty pizza that includes pesto, potatoes and garlic. We adapted the recipe from one of our favorite pizza parlors in San Francisco – ZA Pizza! We hope you enjoy it as much as we do!

Ingredients

– Pizza dough*
– Cornmeal
– Flour
– Pesto**
– 2 red potatoes, thinly sliced
– 3-4 cloves garlic, chopped
– 2-3 cups mozzarella

*T.W.O. used pizza dough from VJB Deli.
** T.W.O. used Bolani Basil Pesto (all natural, low fat)

Preheat oven to 425ᴼF.

Season the thinly, sliced potatoes with salt, pepper and oregano. Place the potatoes on a greased cookie sheet and cook for 20 minutes.

While the potatoes are cooking, roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next, take the pesto and spread it on the dough, making sure you reach all the edges. Then add the mozzarella to the pizza. Take the garlic and sprinkle it evenly on top of cheese.

Once the potatoes are done (they should be soft, but not mushy), add the slices of potatoes to the top of the pizza.

Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF.Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

That’s amore!

Chocolate Cheesecake Bars

Published on December 19, 2013December 19, 2013 by T.W.O.5 Comments

This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!

Ingredients:

– 1-12oz package chocolate chips
– ¼ cup butter
– 2 cups Oreo crumbs
– 1-8oz cream cheese, softened*
– 1-8oz Neufchâtel, softened
– 1-14oz sweetened condensed milk
– 2 teaspoon vanilla extract
– 1 egg

Preheat oven to 350ᴼF.

Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.

Using a KitchenAid (or handmixer), beat the cheese until fluffy. Add in milk, eggs and vanilla. Mix for about 5 minutes.

Pour the mixture into the pan. Top with the left over crumb mixture.

Bake for 25 minutes or until a butter knife comes out clean.

Remove the bars from the oven and set to cool for about 20 minutes. Refrigerate overnight for best results!!

Enjoy! T.W.O. signature

Cranberry, Brie & Caramelized Onion Tart

Published on December 17, 2013December 17, 2013 by T.W.O.6 Comments

Next week is Christmas and T.W.O. has the perfect appetizer for you to serve! It’s a festive, light and flavorful spin on your traditional baked brie. Check out how to make this cranberry, brie & caramelized onion tart that will be a crowd pleaser. (Adapted from Stella Artois)

INGREDIENTS:

-1 sheet puff pastry, defrosted
-2 tablespoons unsalted butter
-1 tablespoon extra-virgin olive oil
-1 large yellow onion, diced
-¼ cup brown sugar
-¼ cup plus 1 tablespoon granulated sugar
-⅓ cup water
-1 cup fresh cranberries
-1 teaspoon oregano
-2 ounces Brie, sliced into ¼-inch-thick pieces
-Freshly ground pepper

In a large, heavy-bottomed skillet set over low heat, melt the butter. Once the butter starts to foam, add olive oil, brown sugar and ground pepper. Cook the onions over medium heat for about 30 minutes. Stir occasionally.

Preheat oven to 425ºF.

In a small saucepan set over medium heat, combine sugar and 1/3 cup water. Stir until the sugar dissolves, then add cranberries. Cook for 5 minutes, stirring occasionally.

Drain and set cranberries aside.

While the onions are cooking, take the defrosted puff pastry and lay on a greased cookie sheet. Using a small butter knife score a ½-inch border around the end of the square. This will make a “crust” for the tart.

Once the onions are done, spread the evenly across the puff pastry. Sprinkle oregano and cheese and cranberries on top.

Cook the tart for 15-20 minutes. Once done, remove the tart from the oven and let it sit for 5minutes prior to cutting.

Happy Cooking!

Christmas Morning Party

Published on December 16, 2013December 16, 2013 by T.W.O.Leave a comment

This isn’t a traditional Christmas party, nor an ugly sweater party – – it’s a pajama party! Get up, it’s Christmas morning! We all rocked around the Christmas tree in our onesies, cheering one another to being merry and bright this holiday season. Here are some of the highlights from the night…

Christmas Tablescape

Published on December 12, 2013December 11, 2013 by T.W.O.Leave a comment

T.W.O.’s Inspiration

Rustic Dining Room by Webb City Media & Bloggers Michelle Edwards

T.W.O’s Design Board

1. Williams-Sonoma: Apilco Gold Rimmed Dinner Plates; 2. Zara: Red Christmas glass
3. Waterford Crystal Lismore Essence Gold Iced Beverage Glass
4. Pottery Barn: Kirkwood Plaid Napkins; 5. Joann: Burlap Fabric
6. Pottery Barn: Caterer’s Table Runner – Red; 7. Pottery Barn: Santa Mugs

8. Pottery Barn: Flameless Flicker Birch Pillar Candles; 9. Potter Barn: Silver Rim Glass Hurricane

A NYE Dress Guide

Published on December 10, 2013December 9, 2013 by T.W.O.Leave a comment

1. Line & Dot: Deep V-Back Dress, 2. PJK Patterson J. Kincaid Dress: Minx Cutout
3. Dress the Population: Lola Long Sleeve Sequin Dress

4. Alice + Olivia: Monah Sleeveless Line Dress, 5. Tibi Dress-: Cap Sleeve Solid Silk
6. Zara: Frilly Sleeve Dress

Fig & Brie Pizza with Caramelized Onions and Spinach

Published on December 6, 2013December 6, 2013 by T.W.O.Leave a comment

It’s Friday Night Pizza Night with T.W.O.!! This time, it wasn’t just us cooking in the kitchen – it was some of the most important women in our lives that helped us prepare this meal. Thank you to our Mom, Aunt and Sister In-Law who made this one of the best pizza making nights for the books!!! Soo – what was on the menu? Well, we had six different pizzas all made with what we had in the refrigerator. Yep, that’s right – there was no last minute rush to the market to get the ingredients. Today we are featuring the Fig & Brie Pizza with Caramelized Onions and Spinach. Check out how to make this mouth-watering, savory pizza.

Now Show Me How Much Fun You Are Having!

Ingredients

– Pizza Dough*
– Cornmeal
– Flour
– ¾ cup fig jam**
– ¾ cup caramelized onions
– 6 slices brie cheese
– 2 cups spinach salad tossed in THIS dressing

*T.W.O. used pizza dough from Lucci’s Deli.
** The fig jam was homemade and jarred by our Aunt.

Preheat oven to 425ᴼF. Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next take the fig jam and spread it on the dough, making sure you reach all the edges. Sprinkle caramelized onions evenly on top of the fig jam.

Next add the slices of brie cheese to the top of the pizza. If you want your pizza to have more cheese, T.W.O. isn’t stopping you –go ahead!

Add the salad to the top of your pizza and you our friend have the perfect pizza!

Happy Friday Night Pizza!

Cheese-Filled Pastry

Published on December 5, 2013December 4, 2013 by T.W.O.Leave a comment

Waking up in the morning and enjoying a cup of coffee along with a fresh piece of pastry is typical of the European lifestyle. T.W.O. would love to take on that same tradition and bring it to the States. Every day is a vacation, right? Well not exactly, but T.W.O. can help out in the pastry department. Learn how to make this scrumptious cheese pastry that will “WOW” a crowd!

Ingredients

For the Dough:
-2 ¼ teaspoons instant yeast
– ¼ cup water, lukewarm
– ½ cup 2% milk, lukewarm
-¼ cup unsalted butter, melted
– ¾ cup granulated sugar
-1 Tablespoon vanilla
– 1 egg
– 3 cups unbleached all-purpose flour

For the Filling:
-8 ounces cream cheese or Neufchâtel, room temperature
-½ cup granulated sugar
-1 egg
-1 Tablespoon vanilla extract
– 2 teaspoons lemon zest or orange zest
-3 Tablespoons flour
– 1 cup of your favorite fruit jam or chocolate chips*

*T.W.O. doubled the recipe and made 3 large braids. They used apricot jam, boysenberry preserves and chocolate chips.

In a small bowl, mix the lukewarm water and the yeast together. Set aside. Mix all the dough ingredients together in a large bowl. (It’s best to use a mixer or a pastry blender) Mix in the water/yeast mixture. The dough should form a soft, smooth ball. Set aside and cover for about 2 hours or until the dough has doubled in size.

While the dough is rising, start making the filling. Using a KitchenAid or handmixer, mix the cream cheese until fluffy. Add the egg, sugar and vanilla. Mix well. Finally, add the lemon/orange zest and flour. Place the filling in the refrigerator to chill.

After the dough has doubled in size, place the dough on a floured surface and divide in half. Roll each dough out into a long rectangle making sure it is rolled out evenly.

Spread the cream cheese filling in the middle of the dough. Top with your favorite jam or chocolate chips. Cut 1 inch wide strips around the edge of the dough. Fold the strips towards the middle to create a lattice top.

Click the thumbnails for a larger photo

Once completed, cover the pastries and set aside to rise for about 1 hour.

Preheat oven to 350ᴼF.

Right before the pastry is ready to go in the oven, brush the dough with egg whites. Sprinkle with sugar. The pastries will bake for about 30 minutes, but watch them closely so your dough doesn’t get brown.

Ready yet? I think so! Now it’s time to pour yourself some coffee and enjoy your pastry! T.W.O. suggests eating the pastry warm. If you want to reheat the pastry, cover it with foil and place it in a 200ᴼF oven for about 15 minutes.

Happy Baking!

French Silk Pie

Published on December 4, 2013December 3, 2013 by T.W.O.Leave a comment

Are you a chocolate lover? Are you a pie lover? Well, you are in luck! T.W.O. has the perfect recipe for your –French Silk Pie. It’s a rich, fluffy, dense mousse pie that will be great for your next dinner party!

Ingredients:

-4 oz. bittersweet or semisweet chocolate
-1 teaspoon butter or shortening
-1 cup unsalted butter, softened
-1 ½ cups granulated sugar
-2 tablespoons vanilla extract
-4 eggs, room temperature
-1 fully pre-baked 9 inch pie shell (See recipe HERE)
-3 cups whipped cream

Preheat oven to 350°F.

In a microwave safe bowl, head the chocolate and butter/shortening in 20-second intervals, stirring between each interval until completely melted. Cool for 10 minutes.

With a KitchenAid or handmixer, cream together butter, sugar until fluffy. Add the melted chocolate gradually until mixed well. Add vanilla.

Using a whisk or the whisk attachment, add one egg at a time. Each egg should be beat for 5 minutes, totaling 20 minutes. The filling should be thick and fluffy. Once you get the consistency, add the filling to a pre-baked pie shell.

Place the pie in the oven and bake for 30 minutes or until a butter knife comes out clean. Let the pie cool for about 30 minutes. Once cooled, place the pie in the refrigerator for a minimum of 4 hours. It’s best to make this pie the night before.

Just when you are ready to serve, put the whipped cream on top of the pie. Garnish the top of the pie with shaved chocolate.

By this time, I am sure you are ready to taste this delectable, chocolaty pie!

Happy Baking!

Thanksgiving 2013 Recap

Published on December 2, 2013December 2, 2013 by T.W.O.Leave a comment

Is it just T.W.O. or does everyone have the Monday blues. It’s mostly because we had a fabulous weekend with our family and wish we can do it all over again. Here are some highlights from our Thanksgiving weekend!

Turkey Trot