Recipes | Diva Entertains Blog

Naan Pizza

May 7, 2012 Leave a Comment

After making these naan pizzas I may never again order “delivery” pizza. Because not only did these taste far better than delivery (heck – they tasted better than most pizzas I’ve had in a restaurant), they were embarrassingly easy to make. (Don’t let your guests know – they’ll think you slaved over the dough!)

Naan is a delicious Indian bread that resembles a flatbread. It is now readily available in most supermarkets. If you don’t know where to find it in your store (it is in the deli in one of the stores I shop in, in the bread section in another, and in the international aisle in yet another), just ask a salesperson for help finding it.

Below isn’t so much of a naan bread pizza recipe as much as a ‘how to’ guide. I’m giving general ‘amounts’ of toppings per pizza. However it is up to you as to how much sauce or cheese or toppings you like on yours (I’m an ‘extra cheese’ kinda gal). When ready to serve, simply use a pizza cutter to cut into quarters. These make great appetizers or can be served as the entree.

Naan Pizza

Naan Bread, plan on at least 1 naan per person
Pizza sauce, 2 Tbsp. or more per naan
Cheese, approx. 1/2 to 3/4 cup per naan
assorted toppings (meats, veggies, etc)

Preheat the oven to 400 F.
Place 2 to 3 naans on each baking sheet. Top each naan with sauce, cheese and toppings as desired.
Bake naan for approximately 10 minutes, or until melted. If you like your cheese browned a bit, leave in a little longer. Remove from oven, cut in quarters and serve.

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Filed Under: Appetizers Tagged With: naan bread pizza, naan pizza, naan pizza recipe

Cinco de Mayo Fun

May 3, 2012 1 Comment

Tomorrow is Cinco de Mayo, and in case you aren’t completely ready with your fiesta plans, I have a few goodies to share with you today!

First up, fun Cinco De Mayo cupcakes from the HostessBlog – Margarita Cupcakes!! Along with the recipe she shares 4 easy ways to decorate these yummy cupcakes!

Now a Cinco de Mayo craft for kids and adults; one that is super fun and delicious! Seriously one of the coolest ideas ever… Cinco de Mayo pinata cookies! Watch a video and read the tutorial on SheKnows.com:

And since we’re talking about pinatas, how about mini pinatas as favors, from One Charming Party: This is a Cinco De Mayo craft perfect for kids!

And finally, I have to share THIS next recipe, because… well, I just have to! I LOVE Sopapillas… and I love cheesecake. And I’m so, SO happy to have found a Sopapilla Cheesecake recipe! Ridiculously EASY, ridiculously *delicious*! Click on over to Chef-in-Training to get the recipe for this easy, DELISH dessert!

Are YOU celebrating Cinco de Mayo? If you are, please feel free to share your recipes and ideas with us! We’d love to hear them!

Filed Under: Desserts, Events, Recipes Tagged With: cheesecake, cinco de mayo, crafts, cupcakes, favors, margarita cupcakes, pinata, recipes, sopapilla

Mother’s Day Brunch Ideas

May 1, 2012 Leave a Comment

Are you planning something special for Mother’s Day this year? It’s just 13 short days away, and I’ve got some great ideas for you today, to help make Mother’s Day Breakfast or Brunch DIVA FAB!!

First up, an insanely easy (this recipe uses sandwich bread) yet wonderful recipe from Martha Stewart, a fun bacon, egg, and toast cup recipe. Perfect for breakfast in bed for Mama, OR on a buffet for a brunch!

One Hungry Mama has done ALL the Mother’s Day Brunch planning work for you, with a Spinach and Cheese Strata, Salad AND Dessert recipe all ready to go. The strata is prepared the night before and baked the morning of! It will fast become a favorite brunch recipe of yours!

Speaking of dessert, I ran across a lovely idea for cupcakes – a cupcake bouquet! Now, this is doubly perfect for Mother’s Day, because not only is a dessert, but it’s FLOWERS for Mom too! From Edible Moments, check out the DIY Rose Cupcake bouquet. Do NOT worry about frosting it the way she does – any way you frost the cupcakes will look great (especially topped with sprinkles or decorator sugar). And…if you really want to make it EASY – purchase the cupcakes from your supermarket and then just assemble the bouquet (toothpicks and green tissue paper are needed).

And in case you want to make it slightly easier on yourself with JUST cupcakes and toppers, check out these adorable Mother’s Day cupcake toppers, from TomKat studio. Scroll down to the end of her post for the free printables!

So, what are YOU planning for Mother’s Day? We’d love to hear about it!

Filed Under: Breakfast, DIY Diva, Events, Recipes Tagged With: breakfast recipes, brunch, cupcakes, menu, mother's day, recipes, rose cupcake bouquet, toppers

Best Magic Cookie Bars Recipe

April 30, 2012 Leave a Comment

I had great incentive to development a ‘best’ magic cookie bars recipe. Namely my husband, mother and best friend loves them! And after tasting way too many mediocre (at best) magic bars – I knew what I had to do to improve them.

Keys to success: 1) The graham cracker base needs to be moist and flavorful. That means using the right amount of melted butter and adding a bit of brown sugar to liven up the graham taste. 2) Using enough sweetened condensed milk to create a creamy, luscious texture and taste and for the toppings to have something to adhere to.

I make mine in a 9″ x 13″ cake pan – I’m almost always assured some leftovers (which freeze beautiful).

Magic Cookie Bars

Makes one 9″ x 13″ pan of magic cookies bars.

2 Tbsp. light brown sugar
2 cups graham cracker crumbs
8 Tbsp. butter
2 (14 oz), sweetened condensed milks (you’ll use 1 1/2 to 1 3/4 cans)
1 1/ cup sweetened, flaked coconut
1 1/2 milk chocolate chips (or a bit more)
1 1/2 semi-sweet or dark chocolate chips (or a bit more)

Preheat oven to 350 F. Spray 9″ x 13″ baking pan with non-stick cooking spray.
Melt 1 stick (8 Tbsp.) butter. Place the graham cracker crumbs and brown sugar in a medium bowl. Add the melted butter. Mix thoroughly so the cracker mixture is well blended/moistened. Pour the mixture into the prepared pan and pat it in place making, sure that the layer is even.
Starting on one side of the pan, pour the sweetened condensed milk up and down in lines. Ensure that the milk fills in any empty space between the lines. You should be able to cover at least one half of the pan from one can of milk. Repeat with the remaining can of milk until the entire pan is covered with sweetened condensed milk. You will, most likely, not need to use the entire contents from the second can.
Sprinkle the coconut evenly over the entire pan. Repeat with both of the chocolate chips – trying to fill in gaps as you go along. Once covered, gently press the toppings into the sweetened condensed milk.
Bake for 18 to 20 minutes; remove from oven. Let cool for several hours (until the chocolate chips are firm. To hasten the cooling process you can put them in the fridge.). Cut into squares and serve.

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Filed Under: Bar Cookies Tagged With: 7 layer bars, magic bars, magic cookie bar recipe, magic cookie bars, magic cookies bars

Best Lemon Bar Recipe

April 23, 2012 Leave a Comment

These luscious lemon bars really are the best that I’ve ever had. What makes them ‘the best’? Several things: 1) a flavorful shortbread base that isn’t overcooked. 2) a moist, rich and succulent lemon layer (too often the lemon part of a lemon bar is dry and overcooked), and 3) a scrumptious sweetened sour cream topping.

These lemon dessert bars are also delicious without the sour cream topping; if you would prefer you can skip this last part. (You can also top the lemon layer with a little powdered sugar if you’d like).

Best Lemon Bar Recipe
Makes one 9″ x 13″ pan of luscious lemon bars.

Crust:

1.5 cups flour
1/2 cup confectioners’ sugar
3/4 cup cold unsalted butter
1 tsp. lemon zest (optional)

Filling:

4 extra large eggs
2 cups sugar
½ cup fresh lemon juice
2.5 Tbsp. flour

Topping:

2 cups sour cream
1/3 cup sugar
½ tsp. vanilla extract

Pre-heat oven to 350 F. Coat a 9″ x 13″ baking pan with non-stick cooking spray, preferably one formulated for baking that has flour in it.
Combine flour and powdered sugar in a large bowl. Cut in butter until crumbly (you can do this with a pastry blender or with a hand mixer, stand mixer or food processor. You just want to process the dough until the butter pieces are the size of a pea or a tad smaller). Add the lemon zest if using. Pat into greased 13 inch by 9 inch by 2 inch baking pan. Bake at 350 for 10- 12 minutes. You just want to start the baking process here – you don’t want to fully cook the crust at this point. So try to take them out before they edges are browned (that usually happens around 14-17 minutes). Remove from oven.
Meanwhile, in mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-17 minutes or until set and just beginning to brown at the edges. Remove from oven. NOTE: Not overcooking the filling is crucial to having a luscious lemon bar. The top should be set but not golden brown – that would be overcooked and the center will be dry with too much of a crisp browned top.
While the lemon layer is baking, combine topping ingredients in medium bowl. Spread over filling. Bake 7-9 minutes longer or until the topping is set (it should not brown). Cool on wire rack. Refrigerate for several hours or overnight. Cut bars before serving. (Left overs can be frozen).

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Filed Under: Bar Cookies, Desserts Tagged With: Best lemon bar recipes, best lemon bars, how to make lemon bars, lemon bars from scratch, lemon dessert bars, luscious lemon bars

Neopolitan Cupcakes – So Easy, So Good!

April 16, 2012 Leave a Comment

I was rather taken with the photo of the Neapolitan Cupcake I saw in a magazine. Unfortunately – the cupcake itself, although nicely flavored, was just too dense. Which is saying something because I tend to like rich, heavy things. However, the frosting was absolutely divine. A definitely ‘must have’ in my frosting repertoire, although of course I tinkered and altered it completely from the original:)

As for the cupcake itself – which boasted a chocolate base under a vanilla top – it was deceptively easy to do. My recommendation? Just buy a vanilla cake mix, divide it into two as described below and flavor one half as chocolate and then, once baked, top with the heavenly strawberry frosting. And you’ve got yourself a rather spectacular, yet easy-as-can-be, Neapolitan dessert!

Neapolitan Cupcake (Makes 24)

1 vanilla cake mix
1/4 cup unsweetened cocoa

Preheat oven to 350 F. Line 2 cupcake pans with paper liners.
Mix cake mix according to package directions. Divide batter in two and add cocoa to one half. Mix until well combined.
Spoon chocolate batter into muffin cups filling about one-third full. Spoon vanilla batter evening over chocolate batter, filling about two-thirds full. Bake according to package directions. Cool completely.

Strawberry Frosting

8 oz. cream cheese, softened
4 Tbsp. (1/2 stick) unsalted butter, softened
1/4 cup strawberry preserves or jam
1 Tbsp. milk or half-n-half
3 cups confectioners (powdered) sugar

In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixture until smooth. Beat in strawberry preserves and milk; beat until smooth. Add sugar and continue to mix until smooth and blended.

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Filed Under: Cupcakes Tagged With: Italian Dessert Recipe, Neapolitan Cupcakes, Neopolitan Recipes

Spring Flower Cookies

April 12, 2012 Leave a Comment

I realized last night that my daughter and I haven’t made any spring COOKIES lately. You know I had to google and pinterest search for some fun ideas! Here are the results of my search for the perfect Spring Cookie!

From BHG, a very easy sugar cookie idea: Roll a dough ball in colored sugar. Snip it in half with scissors, then snip each half into three petals. Gently spread the petals apart and lay flat.

Also from BHG, another sugar cookie recipe… for Springtime Flowers:

From Sweet Tooth, a great tutorial for making Flower Pot Cookies:

And finally, from my favorite cookie maker, Sweet Adventures of SugarBelle… gorgeous poppies:

Are you doing any spring baking? Share your recipes and ideas with us!

Filed Under: Cookies, Recipes Tagged With: cookies, flower, poppies, recipes, spring, sugar cookies, tutorials

Cinna-bunnies! And more Easter baking…

April 5, 2012 1 Comment

Popping in again today with two quick FUN Easter ideas for you.

Today, we’re in the kitchen ~~playing with flour and sugar~~ decorating sugar cookies, and I am determined that we will also make some of these adorable Easter Egg Cookies, from Pillsbury:

I’m 99.9% sure our cookies won’t look as good as the ones in the photo, but that’s because I have messy little ~~birdies~~ kiddos. The good news is that they will still TASTE good, even if the nests are a bit off-kilter.

We are not stopping with cookies, oh-no-we-are-not! The kids saw the picture of the “Cinnabunnies” (from Betty Crocker) when I was browsing Pinterest, and insisted we make some of our own:

How could we NOT make these??

Are you baking this week? If so, what are you making?

Filed Under: Cookies, Desserts, DIY Diva, Other, Recipes Tagged With: cinnabunnies, cookies, easter, egg, nest

Blackened Fish with Homemade Blackened Seasoning

April 2, 2012 Leave a Comment

My husband and I love blackened fish, however, the store bought versions of blackened seasoning leave a lot to be desired. So the hubby began to tinker with seasonings and in time developed this stellar recipe. Unlike purchased versions that have way too much salt, or salt-free versions that have too little flavor, this recipe is wonderfully balanced and fully flavored. This recipe makes enough for 2 to 3 meals; just keep stored in an air-tight bag or container. Fish that are particularly good blackened include tilapia, grouper, and red snapper as a start.

Keys to success: 1) You’ll want to get your pan very hot so that the fish is seared and a good crust develops. We always cook ours in a caste iron skillet but any pan that can get really hot can be used (I don’t recommend non-stick because the non-stick finish could be damaged at high heat). If you aren’ using caste iron then you may want to spray the pan with non-stick cooking spray prior to heating. 2) Tilapia, grouper and snapper are typically thin and at high heat they don’t take long to cook, just 2 – 3 minutes per side. A quick test to see if the fish flakes when cut into will let you now when it’s done.

Blackened Fish with Homemade Blackened Seasoning

Use 1 1/2 Tbsp. of seasoning for every 2 pieces of fish

Seasoning:

1 Tbsp and 2 tsp. paprika
4 tsp. thyme
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. sugar
1 1/4 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. cayenne
1 tsp. oregano
1/2 tsp. nutmeg
3/4 tsp. cumin

Add all blackened seasoning ingredients in a bowl. Mix well and store in an air-tight bag or container.

To Make Blackened Fish:

Pour 1 1/2 to 2 tsp. of vegetable oil in a large skillet. Heat skillet over medium-high heat.
For every 2 pieces of fish, add 1 1/2 Tbsp. of seasoning to a plate or ziplock bag. Add fish and coat each side thoroughly.
When skillet is very hot, add fish. Cook 2 to 3 minutes (a bit longer if fish is thicker than 1/2″) until the a nice crust has formed. Turn over and cook another 2 to 3 minutes or until fish easily flakes when cut into.
Remove from heat and serve.

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Filed Under: Fish Tagged With: blackened fish, blackened fish recipe, blackened seasoning, blackened tilapia