Tuesday with Dorie:LYL Pizza Onion Confit

Hello everyone, Happy New Year!!Well, I was caught up in the Holiday Madness, so I have been away for a while. Next Holiday season, I think I will have to post some of my creations. Delicious!!!!! So our first post for this year for Tuesday with Dorie is a Pizza Onion Confit. Hosted by Paul of The Boy Can Bake. To start, I had to figure out what a Confit was. Honestly, I had no idea 🙂  Secondly, I had to get over the fact that it was full of onions 😦 Not a big  fan. So, I decided to put on my Gown Woman “ttiude” and take one for the team.

For those of us who do not know, a Confit is food that have been cooked in something to enhance its flavor and preservation. For this recipe, the onions are cooked down in red wine and red wine vinegar and I must say even if you are not on the onion band wagon, your mouth will water. The onion confit smelled so outrageously good that I just had to take a taste. I mainly made this recipe as a gift to my dear husband, who is the biggest onion fan.

This recipe can take sometime so don’t wait til the last min like I did. That is why this post is on Wednesday and not Tuesday. My apologies to the group. The dough has to rise twice, so patience is a virtue. Simply did Zumba while waiting for the second rise. Now, I have no guilt about eating this wonderfully smelling creation.

Although it may not look like it, this pizza was absolutely great. I crisped up some bacon prior to adding the onions, parmesan cheese, and black olives. Has anyone ever told you that bacon makes everything taste better. I’m a living testimony to that! Would I make this pizza again? Yes!!!But next time with chicken. It received the seal of approval from my husband and daughter (who is definitely no Mickey). Until next time, January 22 to be exact, Eat Well and Be Blessed!



Tuesday’s with Dorie: Apple Upside-Down Chiffon Cake


Apple Upside-Down Chiffon Cake

I substituted the nectarines for apples, so that my husband would be willing to be my Ginnie Pig. This cake reminds me of an apple tarte tatin I made years ago, only with streusel. I enjoy baking and am trying to become better at it. This cake was a challenge for me; but oh so worth the sweat, frustration, and burnt almonds and streusel. Martha Stewart made it look so easy last week.

I don’t think it looks as pretty as I hoped, so thank goodness I ate with my stomach and not my eyes first. It also did not hurt that I made whip cream to go with it. Anyhow, practice makes prefect. I surely will be making this cake again. It just makes you feels so good when it comes out of that oven and you filp that plate over and it does not fall apart.  Plus, it was another winner for my little one with the sweet tooth!