Truffled Cauliflower puree with sauteed mushrooms and sage butter

Truffled cauliflower puree with mushrooms and sage butter – creamy and delicious dish, infused with the earthly aroma of truffles and sage, and topped with an oozy egg.Course Main DishPrep Time 5 minutesCook Time 25 minutesTotal Time 30 minutesServings 2Calories 360 kcalAuthor Viktoria


  • 1 medium cauliflower head, cut into florets
  • 1 garlic clove
  • 2 Tbs truffle oil
  • 2 Tbs Parmesan cheese (plus more for topping)
  • 1/2 lbs mushrooms of choice, sliced (I used nameko)
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 10-12 sage leaves
  • 2 eggs


  1. Bring a pot of salted water to a boil.  Add the cauliflower florets and cook for 15-20 minutes, until tender.  
  2. Meanwhile, sautee the mushrooms in a little bit of olive oil, salt and pepper.  Remove from heat, and keep in a warm place.
  3. Drain the cauliflower well.  In a food processor, add the cooked cauliflower, the garlic clove, truffle oil, Parmesan cheese, and salt and black pepper to taste.  Process until creamy, taste and adjust seasoning if needed.
  4. Make the poached eggs using your favorite method.  I love Jamie Oliver’s plastic wrap trick which produces a nice, tight egg parcel.
  5. Just before serving, melt the butter and cook until it browns slightly.  Add the sage leaves and quickly fry them.
  6. Assemble the dish by dividing the cauliflower puree evenly among two plates, top with the sauteed mushrooms, drizzle with the sage butter, and place a poached egg on top.  Sprinkle some freshly grated Parmesan cheese, and don’t forget to add the crunchy sage leaves too.  

Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel.

Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel.

Simply the best Prep Time45 minsCook Time20 minsRest2 hrsTotal Time3 hrs 5 minsCourse: DessertCuisine: AmericanKeyword: cheesecake, doughnuts, peanut butter Servings: 24 Doughnuts Calories: 269kcal Author: halfbakedharvest



  • 2 tablespoon plus 1 teaspoon active dry yeast
  • 1 cup warm milk I used 2%
  • 2 1/2 cups bread flour
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter softened and cut into cubes, 1/2 stick
  • Canola oil for frying

Cheesecake Filling

  • 8 ounces cream cheese
  • 1/3 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2-3/4 cup creamy peanut butter

Chocolate Caramel

  • 1 cup granulated sugar
  • 5 tablespoons butter
  • 1/2 cup heavy cream
  • 1 tablespoon bourbon optional
  • 4 ounces dark chocolate chopped


  • In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about another 30 seconds.
  • Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up to 24 hours.
  • When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2-inch-diameter rounds. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place, about 20-30 minutes.
  • Meanwhile make the caramel, in a large heavy bottomed pot, heat the sugar over medium high heat. As the sugar begins to melt, stir it frequently to help it melt evenly. Continue to cook and stir until the caramel begins to turn a light amber color. Remove from heat and let sit 2 minutes. Then carefully stir in the butter. Now slowly stir in the heavy cream and salt (it will bubble up quite a bit). Whisk to incorporate. Some of the sugar will harden around the spoon or whisk, this is fine. Return the pot to medium heat and simmer 3-4 minutes or until the sugar has melted and the sauce is smooth. Remove from the heat, stir in the bourbon and chocolate.
  • To make the cheesecake filling, add the cream cheese, heavy cream, sugar, vanilla and peanut butter to the bowl of a stand mixer (or a medium mixing bowl). Beat on medium speed until light and fluffy, about 5 minutes. Spoon the cheesecake filling into a pastry bag fitted with a tip or just a ziplock bag with the corner snipped off.
  • In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer a the wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly (about 2-5 minutes) before filling.
  • Pierce base of each doughnut with piping tube and pipe a little cheesecake filling into each. Serve warm with the warmed salted chocolate caramel. Grab cold milk. Enjoy!


Calories: 269kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 134mg | Potassium: 121mg | Fiber: 1g | Sugar: 13g | Vitamin A: 430IU | Calcium: 39mg | Iron: 0.9mg

life-changing crispy fried pizzas

  • author: lindsay
  • prep time: 1 hour
  • cook time: 20 minutes
  • total time: 1 hour 20 minutes
  • yield: 6 pizzas 1x


Crispy fried pizzas that are light, airy, and the perfect combination of crispy/chewy. It is the ABSOLUTE BEST way to make amazing, restaurant-level pizza at home!


  • 1 package of pizza dough (we use DeLallo! it is THE best.)
  • oil for frying (vegetable or canola is best)
  • tomato sauce of choice
  • fresh mozzarella cheese
  • fresh basil and/or pesto
  • red pepper flakes
  • Parmesan cheese
  • any other toppings you like


  1. Make the dough: Make the pizza dough according to package directions. Let the dough rise (for DeLallo pizza dough, the rise time is 45 minutes).
  2. Shape the dough: Divide the pizza dough into 6 sections. Roll each into a ball and flatten into a pizza shape (mine were about 6-8 inches in diameter and about 1/2 inch thick around the outside).
  3. Prep the oil: Heat a large cast iron skillet with oil (about 1 inch deep). Turn the heat to medium/low. Test the oil by dropping a speck of water in it – when it sizzles or bubbles, then the oil is ready.
  4. Fry the pizza dough: Working one at a time, gently place the pizzas into the oil and fry for 30 seconds to 1 minute until light golden brown. Flip with tongs and repeat on the other side. Transfer to a paper towel lined pan to cool.
  5. Finish in the oven: Preheat the oven to 450 degrees. Spread each pizza with sauce, cheese, and any other toppings you want. Bake for 5-10 minutes or until the cheese is melted. Top with fresh basil, pesto, or anything else you want and serve warm. And then enjoy those puffy, crispy, personal-pan-sized bites of pizza crust! YUMMMMM.


As the oil got hotter, I found that the middle of the dough wanted to puff up. I just used a slotted spoon to gently press in the center while frying and that helped to keep the shape generally flat. You can also try poking holes in the pizza crust to help with this.

If your pizza dough is turning deep golden brown, your oil is too hot. Turn it down and let it cool for a few minutes before frying your next one!

The pizza dough should be fully cooked when it comes out of the oil, so if you cannot resist the golden crispy hot fried bread thing going on (I could not), you might enjoy sacrificing one or two fried pizza crusts to dip in sauce as an appetizer. YUM.

Parmesan Roasted Carrot Fries

Prep Time: 10 minutes Cook Time: 20 minutes
Total Time: 30 minutes Servings: 6
Sweet roasted carrot fries covered with crispy parmesan
2 pounds carrots, peeled and sliced into 1/4 in
thick ‘fries’
1 tablespoon oil
salt and pepper to taste
1/2 cup parmigiano reggiano (parmesan
cheese), grated

  1. Gently toss the carrot fries in the oil, salt and
    pepper, sprinkle on the cheese and mix to
    coat before spreading on them in a single
    layer on a silicon mat or parchment paper lined
    baking sheet.
  2. Roast in a a preheated 425F/220C oven until
    tender and lightly charred, about 16-20
    minutes, mixing half way through.
    Note: I use a mandolin to easily slice the carrots into fries.
    Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2
    chipotle chilies in adobe pureed in a food processor
    with an optional splash of lime juice.)
    Nutrition Facts: Calories 119, Fat 5g (Saturated 1g, Trans 0),
    Cholesterol 6mg, Sodium 233mg, Carbs 14g (Fiber 4g,
    Sugars 7g), Protein 4g