 When I came across this recipe to test, I didn’t have high expectations. A pizza that was heavily topped with olives? Hmmmm…it didn’t sound all that amusing. But, was I proven wrong! Surprisingly, the combination of the pepper jack cheese, two different kinds of olives, and a sprinkling of diced bell peppers really works into one great olive pizza!
The original recipe calls for a thin crust pizza dough, but I couldn’t steer my mind away from making individual sized pizzas over some homemade pita bread. Plus, what a great use of the pita bread that was starting to get a little too old in my freezer! You can definitely use store-bought pita bread, too. These little pizzas are thrown together within minutes and appear on your table-top in no time!
Pepper Jack and Double Olive Pita Pizza
- 4 pita breads
- 1/2 cup pizza sauce
- 1/2 cup pitted kalamata olives, sliced
- 1/2 cup green olives, sliced
- 1/2 yellow or orange bell pepper, finely diced
- 1 cup shredded Pepper Jack cheese
- 4 basil leaves, thinly sliced (optional)
Preheat oven to 450 degrees F.
Spread the pizza sauce over the surface of each of the pita breads. Top with the olives, peppers and cheese. Bake on a baking sheet or stone for 5 to 8 minutes, or until the cheese is melted and bubbly. Garnish with basil, if desired.
Source: Adapted from Sargento 2.0 http://penniesonaplatter.com/2012/05/09/pepper-jack-and-double-olive-pita-pizza/ Copyright Pennies on a Platter 2007
Full Disclosure: Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again. This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.
 This, my friends, is one of our favorite desserts. It’s a favorite for Ben, because he is in love with anything that has to do with chocolate and peanut butter. It’s a favorite for me, because I also share a love for the chocolate and peanut butter combo, but more importantly, this is one heck-uhva easy, yet impressive, dessert!
Living in a community with many young families, TONS of children and even single men and women who live on the seminary campus, we often entertain or are invited for dinner. Typically, I like to be in charge of dessert. Being in the south now, I feel I need to have a dessert ready that grabs at anyone’s sweet tooth. With our busy schedule, I do not always have time to spend an hour or two in the kitchen, baking up a treat, so it’s nice to have quick and easy recipes like this on hand. But, the thing about this one is that everyone is super impressed! I sometimes don’t want to tell them how easy it is!
 You can go all-the-way homemade with this, but then that takes away from what I love most about it. With the use of ice cream sandwiches, chocolate syrup, peanut butter and COOL WHIP whipped topping, this dessert fixes up in a jiffy! Just two layers of these ingredients, placed into an 8×8 pan and then frozen for 1 hour, will provide you with a spectacular chocolaty treat and gain back minutes for you to spend with your family.
Chocolate Peanut Butter Ice Cream Bar Dessert
- 8-ounces chocolate syrup
- 1/2 cup creamy peanut butter
- 12 - 18 store-bought (rectangle) ice cream sandwiches
- 8-ounces frozen COOL WHIP whipped topping, thawed
- 1/2 cup chopped peanut butter cups
Heat the chocolate syrup in a microwave-safe bowl for about 1 minute. Stir in the peanut butter until smooth; set aside.
Layer half of the ice cream sandwiches on the bottom of an 8x8 square baking dish. Evenly pour half of the chocolate-peanut butter sauce over the top. Spread with an even layer of half of the COOL WHIP, then sprinkle with half of the peanut butter cups. Repeat the layers (sandwiches, chocolate sauce, COOL WHIP) ending with another sprinkle of peanut butter cups. Cover loosely with foil and freeze for at least 1 hour. To serve, cut into squares.
*Note: This recipe can be doubled, using a 9x13-inch pan.
Source: Recipe inspired from AllRecipes 2.0 http://penniesonaplatter.com/2012/05/07/chocolate-peanut-butter-ice-cream-bar-dessert/ Copyright Pennies on a Platter 2007
Full Disclosure: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.
 What you add makes it. #coolwhipmoms
 Otherwise known as “Mexican Chocolate Pound Cake”, this just might be the dessert you’re looking to serve this Cinco de Mayo. But, consider it also as a breakfast option. Last Saturday morning, during a visit to Starbucks, I ordered their (unfortunately seasonal) Cinnamon Chocolate bread that was very similar to this. And, yes, I ate it for breakfast with my coffee. Like this cake, it was densely rich with chocolate and a hint of cinnamon, while moist in texture.
 Ben and I have been snacking on this cake all week. After sending a generous portion to the family of eight next door, we still had plenty left (more than half) to fatten us up. So, every evening for the last few days has consisted of a Frasier marathon on Netflix, with a slice of this chocolate cake. Did I say every evening? Don’t tell Ben, but I just might have had a slice every morning after he left for work, too. 
Cinnamon Chocolate Pound Cake
- 8 ounces semisweet chocolate baking squares, chopped
- 1 cup butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1/2 cup chocolate syrup
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- Powdered sugar
Preheat oven to 325 degrees F. Grease and flour a tube or bundt pan; set aside.
Place the chocolate in a microwave safe bowl and heat on high for 1 minute and 30 seconds, stirring every 15 seconds until the chocolate is melted and smooth; set aside. In a large mixing bowl, beat the butter on medium high speed until creamy, about 2 minutes. Gradually add the sugar, beating for 5 to 7 minutes, until light and fluffy. Add eggs, 1 at a time, fully mixing into the batter after each addition. Stir in the melted chocolate, chocolate syrup, and vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, cinnamon, baking soda and salt. With the mixer on low-speed, alternately add the flour then the buttermilk to the butter/sugar mixture in 3 to 4 stages, starting and ending with the flour. Blend well after each addition. Pour the batter into the prepared pan.
Bake at 325 for 1 hour and 10 minutes, or until a long wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then invert the cake out from the pan onto the wire rack and allow to cool completely (about 2 hours). Once completely cooled, sprinkle with powdered sugar and cut into 1-inch slices.
Source: Adapted from a Southern Living postcard 2.0 http://penniesonaplatter.com/2012/05/04/cinnamon-chocolate-pound-cake/ Copyright Pennies on a Platter 2007
 You read that title right. In fact, it might take you less than five minutes to make this ice cream. We first introduced this quick and healthy banana ice cream recipe in Chunky Monkey form last summer. But, for the last few months, instead of loading it with walnuts and peanut butter, I’ve simply swirled in some of the infamous Biscoff spread. It’s divine. My neighbors think so, my in-laws think so, my husband thinks so, and my toddler thinks so.
 So, why does this ice cream only take five minutes? Because all you need to do is throw frozen banana slices into your blender or food processor, then puree until smooth. The consistency is like ice cream, everyone is fooled, and you have a nutritious dessert. You could eat it naked (I mean with clothes on and without the Biscoff, sheesh!) but why not throw in some of that yummy delicious cookie spread to sweeten things up? And, hey, it’ll appeal to your dairy-free and vegan friends, too. Impressive.
Five-Minute Banana Ice Cream with Biscoff Swirls
- Frozen banana slices* from 3 medium bananas
- A few tablespoons Biscoff spread (creamy or chunky)
Toss the frozen banana slices into a blender or food processor and puree until smooth. Add the Biscoff spread, to taste, and pulse until evenly swirled in. Alternatively, you can just stir in the Biscoff spread with a spoon. Serve immediately.
*Recipe Note: To freeze the bananas, cut into 1-inch slices, then freeze in a single layer on a parchment or wax paper lined baking sheet for 2 hours. Transfer to a freezer bag and store until ready to use. This method keeps the banana slices from sticking together, which helps to puree more evenly. 2.0 http://penniesonaplatter.com/2012/05/02/five-minute-banana-ice-cream-with-biscoff-swirls/ Copyright Pennies on a Platter 2007
 Last weekend, Ben’s parents came for a visit and I wanted to make a couple of healthier recipes for their enjoyment. Although I didn’t get a chance to make everything I planned, I did ensure that this hummus based dip hit the table, alongside a falafel dish. I was waiting for their visit before trying this recipe for the first time, and after trying it once, I’ve already made it twice! It is that good.
There are many things I love about this dip, from its fresh veggie loaded ingredients, to its gorgeous presentation. But, I think my favorite attribute is how adaptable the recipe is to accommodate your taste or to simply use up what you have on hand. The first time I put this together for Ben’s parents, I followed a combination of both Annie’s and Natalie’s recipes. A few days later, I made it again for an event at the seminary, but adapted it so I didn’t have to run to the store and buy a bunch of ingredients again. For example, I had some basil pesto to use up, along with sun dried tomatoes. The basil pesto gave it more of an Italian flair, but that’s not a bad thing in my opinion!
 If you’re too intimidated to make your own hummus and cilantro pesto, or you just don’t have time to do it homemade, there is nothing wrong with using store-bought of both. You can serve this dip with some sliced vegetables, pita bread or pita chips. I personally even love eating it with a spoon. But, that’s just me.
Layered Mediterranean Dip
For the pesto:
- 1 1/2 cups fresh cilantro leaves
- 2 cloves garlic, halved
- 1/3 cup olive oil, divided
- 2 Tablespoons pecans
- 2 Tablespoons pine nuts
- 1/4 cup grated Parmesan cheese
For the rest of the dip:
- Hummus, any flavor (use my favorite, or yours)
- Seedless cucumber, chopped
- Red onion, diced
- Sliced Kalamata or black olives
- Banana peppers or pepperoncini peppers, chopped
- Grape tomatoes or sun-dried tomatoes, chopped
- Crumbled feta cheese
For the pesto:
Combine the cilantro, garlic and 2 tablespoons olive oil in a food processor and process until a rough paste forms. Add the pecans, pine nuts and cheese then process until well combined, scraping the sides of the bowl as necessary. While the processor is running, slowly pour the remaining olive oil through the food chute and process until smooth.
For the remaining dip:
Spread the hummus into a glass pie plate, then layer with the cilantro pesto and the rest of the ingredients in the order listed, topping with the crumbled feta. Serve with pita chips, bread or veggie slices.
Source: Adapted from Annie's Eats and Tasty Kitchen 2.0 http://penniesonaplatter.com/2012/04/30/layered-mediterranean-dip/ Copyright Pennies on a Platter 2007
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