Tortilla Pizza

I'm going on vacation this next week.

Thank the Lord.

That has nothing to do with tortilla pizzas, but it's wonderful nonetheless.

Anywho. Here's the thing about me (in case you haven't figured it out yet): I'm mildly obsessed with cheese. Ugh. There will never be enough cheese in my life.

One time, when I was pregnant with my son, I woke up at 4 in the morning craving pizza. Tortilla pizza to be specific.

I won't tell you that I made two one.
And ate them it.
At 4 A.M.

Nope. Not tellin.

Now don't misunderstand. This isn't your mom's "we're-too-poor-to-buy-real-pizza-so-I'm-tricking-you-with-flat-crunchy-tortillas" pizza. No. This is the real deal.

(For one pizza) I take two tortillas and spread a liberal amount of cream cheese (on one tortilla.)

And feta. And Parmesan. And garlic and basil. And any other delicious thing you would want smooshed in between the crust on your pizza.

This is like a stuffed crust pizza...only the whole thing is stuffed. I told you...real deal.

Take the second tortilla and sandwich it on the top. Press it tightly so it stays together when baked. Top with sauce.

See, this is why I love this pizza so much. It's fast. I had homemade tortillas on hand. I always have cheese. I had left over spaghetti sauce. And I also tore up some ham and chopped a few onions. It's like instant gratification. Obviously the perfect pregnancy pizza. (Or not pregnancy pizza. Whatever.)

Tortilla pizza

Ingredients: for one pizza
2 Tortillas
Cream cheese
Basil
Garlic
Parmesan
Pizza sauce
Mozzarella cheese
Cheddar cheese
Toppings to preference (i.e. ham, onions, etc.)

Directions:
Preheat oven to 400 degrees.

On a cookie sheet or pizza stone lay out tortilla and spread desired amount of cream cheese on it. Add basil, garlic, and parmesan (amount to preference). Top with second tortilla and press to seal. Add sauce, desired toppings, and cheese. Bake for 15 minutes or until cheese is bubbly.

On the flip side: it's tortillas. So it's healthy. So (pregnant or not) waking up at 4 a.m. to make this might not be so bad... Food for thought.

Peanut Butter Filled Peanut Butter Cookies

I literally have like 8 jars of peanut butter at my house right now.

So naturally I decided to make peanut butter cookies. I actually did even better than that. I made peanut butter FILLED peanut butter cookies.

I'd love to say these are originals. And in a way they are.

But in another way...they are so not. For one thing I am NOT the first person to come up with peanut butter cookies. And I'm probably NOT the first person to fill them with peanut butter. AND I totally didn't make up the cookie recipe.


BUT I did decide to fill them without any outside inspiration whatsoever (outside of the rumblings of my stomach). AND I did make up my own filling.


So there. Non-original originals.

The cookies are a Jif recipe. I figure Jif knows how to make peanut butter, so their peanut butter cookie recipe is probably trustworthy. Turns out it is.

Go figure.


The filling is made of peanut butter, powdered sugar, and a dash of milk.

Tell me you don't want to eat that with a spoon.
You do.

Take a teaspoon of cookie dough and press in the center with your thumb, creating a little boat. Fill with about a teaspoon of the filling. 

Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. 

Press the center with a fork and bake!

Peanut Butter Filled Peanut Butter Cookies

Ingredients:

3/4 cup creamy peanut butter

1/2 cup shortening or butter

1 1/4 cups firmly packed brown sugar

3 tbsp of milk

1 tbsp vanilla extract

1 large egg

1 3/4 cups of flour

3/4 tsp baking soda

3/4 tsp salt

Filling:

3/4 cup creamy peanut butter

1 cup powdered sugar

1/3 cup milk

Directions:

Preheat the oven to 375 degrees and grease a couple cookie sheets. 

Combine the peanut butter, butter, brown sugar, milk, and vanilla in a bowl. Beat until well blended. Add the egg and beat until well blended. In a separate bowl, combine the flour, baking soda, and salt. Add to the peanut butter mixture at low speed. 

For the filling beat the peanut butter and powdered sugar in a separate bowl until combined. Gradually add in the milk until consistency is creamy but "spoonable." You may use more or less than the 1/3 cup of milk. 

For each cookie, take a teaspoon of cookie dough and press in the center with your thumb creating a little boat. Fill with about a teaspoon of the filling. Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. Repeat with remaining dough and filling. 

Bake for 8-10 minutes or until set and just beginning to brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack to cool completely. The recipe makes 2 dozen.

Ooey-Gooey.