No bake cinnamon recipes are quick, simple, and a go to for whipping up breakfast, a beverage, a snack or even dessert. No bake cinnamon recipes give you the flexibility of using your fridge or freezer for setting your recipe instead of using an oven. You might not have an oven to use right now, so a no bake recipe is going to be the best option for you.
Typically you don’t make pizza sauce with tomato paste because it’s not necessary. Pizza sauce is usually made with crushed tomatoes/whole tomatoes (then it’s blended at the end), fresh basil, minced garlic, oregano, sugar, onions, olive oil, and butter.
How to Make Pizza Sauce Without Tomato Paste
- 1 28 ounce can whole peeled tomatoes
- 1 tbsp olive oil extra virgin
- 1 tbsp butter unsalted
- 2 garlic cloves minced
- 1 tsp oregano dried
- pinch red pepper flakes
- to taste salt
- handful fresh basil separate into leaves and stems
- 1 medium onion cut in half
- 1 tsp sugar
- Place olive oil and butter in a large saucepan over low-medium heat. Add in 2 cloves of minced garlic and sauté for a couple of minutes until fragrant.
- Add oregano and a pinch of red pepper flakes. Place the whole can of tomatoes and juice into a large bowl. Use a pastry blender to crush the tomatoes into a bit smaller pieces. Add crushed tomatoes to the saucepan. Separate the basil leaves from the stems. Add 3-4 stems of fresh basil, mix together and cook for 3-4 min.
- Add sugar to the saucepan. Cut the onion in half leaving the root in tact. Peel the outer layer off of the onion and discard. Place the peeled 1/2 onions face down in the sauce and cook for 45 min on low.
- Cut basil leaves into strips. Add the basil leaves after 45 min and cook for 5-15 min. They can turn bitter if you cook them for too long, so best to cook them for as little time as possible. Fresh basil will wilt and combine in the sauce easily using a wooden spoon to press them into the sauce.
- Remove onions and basil stems from the sauce using a strainer and discard. Blend the pizza sauce with a blender until smooth.
- Pizza sauce is ready to use.
Can you use pasta sauce as a pizza base
You can use pasta sauce as a pizza base in a pinch. Try to add fresh basil, a little tomato paste, and a bit of sugar to thicken it up. Alternatively, you could add crushed tomatoes or fresh diced tomatoes to thicken up your pasta sauce for your pizza base.
Other uses for pizza sauce
- Dipping sauce for garlic sticks
- Dipping sauce for bread
- Pizza pinwheels
- Breadmaker pizza pretzels
- Pizza bites
- Pepperoni pizza pinwheels
What is the pizza sauce made of?
Pizza sauce is made of:
- Crushed tomatoes/whole tomatoes
- Fresh basil
- Minced garlic
- Olive oil
Are pizza and marinara sauce the same?
Pizza and marinara sauce are similar, but not the same. Pizza sauce and marinara sauce are both made with whole tomatoes. Marinara sauce is pasta sauce, which typically has tomato paste in it, along with diced onions, and possibly other vegetables to make it the base of a meal. Pizza sauce has onions infused with it, and usually has fresh basil cooked in it, unlike marinara sauce.
What is the tomato sauce on pizza called?
In North America it’s called pizza sauce, or tomato-garlic sauce. In Italy, they call it marinara sauce. In North America they call pasta sauce marinara sauce. So it really depends on which area you live when deciding what to call pizza sauce.
What can I add to marinara sauce for pizza
You can add fresh basil, olive oil, butter, sugar, minced garlic, and oregano to marinara sauce to make pizza sauce.
What is the best melting cheese for pizza?
The best melting cheese for pizza is mozzarella cheese. Mozzarella cheese is creamy, thick, easy on the mouth, and has a squishy texture. The texture makes it stringy when it melts. This is due to how it’s manufactured. Mozzarella cheese is kneaded and stretched when it’s processed. That’s why you get strings of cheese coming off of your pizza when you take a slice off of your pizza. It melts effortlessly when it’s baked on top of pizza in a clay oven.
In Italy they use fresh mozzarella for their best cheese on top of a pizza. You don’t need as much fresh mozzarella on top of a pizza as regular mozzarella.
What’s the difference between fresh mozzarella and regular mozzarella?
Regular mozzarella cheese has had the majority of its moisture removed so it’s considered a low moisture cheese. Regular mozzarella cheese is dried longer, and contains more salt. It has a rubbery feel to it, and easily browns and crisps up when cooked on a pizza in a hot oven.
Fresh mozzarella is purchased with water or brine surrounding the cheese to keep the moisture content high within the cheese. Since it’s only good for about a week after production, it’s best used as soon as you purchase it. It can be vacuumed sealed and will stay good for a bit longer. The high moisture content in fresh mozzarella means that it melts and spreads, but typically does not brown. It’s consistency is much softer and can easily be squished between your fingers, unlike regular mozzarella.
How do you thicken marinara sauce for pizza?
Thicken marinara sauce by adding fresh basil, minced garlic, oregano, sugar, olive oil, and butter to make pizza sauce.
What cheese do Italians use for pizza?
Italians use fresh mozzarella for their pizza.
What makes Italian pizza different?
Italian pizza is different from American pizza because they use fresh mozzarella, olive oil on their pizza crust, and bake it in a wooden fire oven. The crust is much thinner in Italian pizza, so thin that you typically have to eat it with a fork and knife. If you go to Naples, they are famous for their pizza without pizza sauce. They use olive oil instead of pizza sauce.
Baking perfect sugar cookies is something that takes awhile to perfect. The key to baking perfect sugar cookies is:
- rolling out your dough with no imperfections or cracks
- chilling your dough – this will make it very easy to use cookie cutters, so your dough will keep it’s shape
- baking your cookies until they just start turning light brown on the very edges. Do not overbake or they will be too brown and taste overdone
- cooling your cookies fully before decorating
What is the difference between royal icing and regular icing?
Royal icing uses egg whites and icing sugar. This creates a stiff icing. You can thin it out a little using a tiny bit of water. After you have colored your icings, you can flood your cookies using the thin icing. Next, you can decorate your cookies once your flooded icing is dry. Use your stiffer icing and create designs on your cookies. Royal icing is different than regular icing in that it will set and become dry. This makes your cookies stackable, and will not be smudged once they are dry. Regular icing is usually buttercream icing. It is made using butter/shortening, vanilla, milk, and icing sugar. It has a bit of a different makeup, so it tastes a bit sweeter than royal icing. Regular icing is different than royal icing in that it will not dry. It remains a wet icing. But, it’s very easy to decorate using piping tips and will create beautiful designs. It’s a sweeter icing that some people prefer over royal icing.
How do you make cookies with royal icing?
Make cookies with royal icing by first preparing your cookies. You’ll want to bake sugar cookies, as they are able to be decorated easily, and you can cut them into different shapes. Let the cookies cool ~20 min. Floor your cookies first, then let them dry for a few hours, or overnight. Then continue decorating your cookies using different colored icing. Once your cookies are fully decorated, let them dry for a couple of hours. Then you can stack them nicely in an airtight container. They will stay good for about 5 days at room temperature, or up to 2 weeks in the fridge.
How do you get good at decorating cookies?
You get good at decorating cookies by practicing your piping skills. Once you’ve made royal icing and have mastered how to flood your cookie, start experimenting with different piping tips. Watch videos to perfect your technique. Try making a goal for yourself to master 1 tip for every batch of cookies. You’ll get the hang of it in no time!
How do you decorate cookies after baking?
Decorate cookies after baking by letting them cool to room temperature. Prepare your icing during this time by making either buttercream icing, or royal icing. Color your icing using gel coloring or liquid food coloring. Once your cookies are cooled, you can start decorating them. If you’re using buttercream icing, you’re ready to start piping your designs onto your cookie. Add your sprinkles/adornments at the end of decorating. If you’re using royal icing, flood your cookie first, add any adornments/sprinkles then let it dry. Finish decorating your cookie using different colors and designs. Let them fully dry before stacking them together. Store in an airtight container. Buttercream iced cookies should be eaten within a few days. Royal iced cookies can be stored for up to 5 days at room temperature.
What is the easiest way to decorate cookies?
The easiest way to decorate cookies is by putting sprinkles on the cookies right after they come out of the oven. As the cookies cool, the sprinkles will adhere to the cookie. Alternatively, you can flood your cookie with royal icing, then add sprinkles right after you’ve flooded it. Let the cookie dry and they’re ready to be packed away for safe keeping.
How do you ice sugar cookies for beginners?
We recommend making buttercream icing for beginners. Icing sugar cookies as a beginner is a steep learning curve. If you get frustrated, you can easily use a knife to put the icing on the cookie. Start by learning how to use piping tips by watching videos. Try out 2-3 tips to see if you can improve your skills. Once you get better at piping buttercream, you can learn how to decorate cookies using royal icing. It will be another learning curve when you use royal icing. From learning how thin to make your icing for flooding, to having colors blend together if they’re piped too quickly, you’ll take awhile to feel comfortable decorating sugar cookies.
How to Bake Perfect Sugar Cookies
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup sugar granulated
- 1 egg
- 2 tsp vanilla extract
- Cream butter and sugar together using a stand mixer on high speed for a couple of minutes until fluffy.
- Add the egg to your mixture and cream together for 30 seconds. Add vanilla and mix again until fully combined. Scrape the slides of the bowl using a spatula to have the mixture fully homogenized.
- In a large bowl, combine flour, baking powder and salt and mix together.
- Slowly add your dry ingredient bowl to your creamed mixture. Have your mixer on low speed when you're combining them together.
- Check your dough to see how it feels. If it's sticking to your hands add a bit more flour to the dough – 1 tbsp.
- Separate your dough in half. Roll out your dough by flouring the surface of a silicone mat. Flour your rolling pin lightly. Place your dough on top of the floured silicone mat and roll it to 1/4" thickness. Make sure there are no imperfections on the top of your dough. Roll it out so it looks even, with no cracks through it. Repeat with the other dough half.
- Place plastic wrap on top of the dough and put in the fridge for 1-2 hours. You can keep the dough in the fridge for up to 2 days before baking.
- Remove the dough from the fridge and use cookie cutters to cut the dough into cookies. Once you've used your dough to create your first batch of cookies, reroll the dough out to use up the remaining dough to make more cookies. Place the cookies on an aluminum baking sheet lined with parchment paper or a silicone baking mat. No greasing needed.
- Bake cookies for 11-12 min at 350°F. Your cookies will be finished baking when the edges start turning light brown. Do not overbake. The whole cookie will turn brown if they are overdone. Let the cookies cool for a few min on the baking sheet. Then transfer the cookies to finish cooling on a wire rack ~20 min.
- Decorate your cookies using royal icing or buttercream icing.
Dipping bread into freshly made dips and sauces is one of the most delicious foods you can eat. Warm fresh bread dipped into olive oil and balsamic vinegar is so simple, yet the flavor is so powerful. Here are a few other ideas on what to dip bread in:
- crab dip
- extra virgin olive oil and balsamic reduction
- spinach dip
- tomato dipping sauce
- shrimp dip
- garlic dip
- queso dip
- French onion dip
- bacon cheese dip
- corn dip
- extra virgin olive oil, fresh basil, minced garlic, sundried tomatoes, grated parmesan cheese
- jalapeno popper dip
- pizza sauce
- chili queso dip
- garlic parmesan olive oil bread dip
- cream cheese taco dip
- fresh pesto and olive oil
- cream cheese, bacon, cheese, and green onion dip
- spinach and artichoke dip
- dill pickle dip
- green olive dip
- Mediterranean feta dip
- deviled egg dip
- beer cheese dip
- cilantro lime avocado dip
- olive, artichoke and feta dip
- party chip dip
- everything bagel dip
What kind of bread is best for dipping?
Select a bread that’s fresh, fluffy, bounces back easily, and isn’t too dense.
How to serve your bread for dipping?
Serve your bread on a large platter. Cut your bread into bite sized pieces that are 1-2” long. People will be less likely to double dip if you cut the bread into small pieces. You could also put toothpicks into the bite sized pieces for easy dipping if your sauce isn’t too thick. This will work well for thin sauces or oil based sauces.
What kind of olive oil is best for dipping bread with?
The best olive oil for dipping bread with is extra virgin olive oil. It’s unrefined, making it the best possible olive oil you can use. It has low levels of oleic acid, making it much less acidic than regular olive oil. Since it’s less acidic, it’s easier on the mouth making it smooth and tasty to eat.
Crostini appetizers are very fun to make and look incredible for a serving platter! Most crostini appetizers are best made right before serving, but we came up with a few make ahead crostini appetizer recipe ideas.
These crostini appetizers can be made ahead in the morning of your party, or the evening before your party. The trick is to have your crostini, then put fruit slices, or cheese on the crostini. Next, place your jelly/jam, on top. Finally, place your nuts, herbs, etc. on top. Wait until just before you have your party to add your honey or balsamic reduction. You’ll want to add these just before your party so it doesn’t soak into the bread and make it soggy. Store your prepared crostini appetizers in an airtight container in the fridge until you’re ready to prepare your serving plate.
- Apple slices, feta, walnuts, honey
- Fresh mozzarella, cherry tomatoes (halved), strips of fresh basil, balsamic reduction
- Brie, blueberry jam, mint leaves
- Brie, apple slices, honey, walnuts
- Brie, pear slices, arugula, balsamic reduction
9 Crostini Crackers Recipe Ideas
Crostini cracker recipes are easy and fun to make. Place all of your finished crostinis on a new serving platter for your guests to enjoy. Crostini crackers are best made right before serving. The longer the liquid leaks into the bread, the more soggy they will be. Avoid this by making them just before serving. Aim to make at least 3 different types of crostini cracker appetizers so your guests have a variety to choose from.
- Goat cheese, prosciutto, spinach, honey, balsamic reduction
- Fig jam, brie, prosciutto, arugula
- Ricotta, sliced strawberries, strips of fresh basil, balsamic reduction
- Cream cheese, fresh pesto, diced tomatoes, parsley
- Mashed avocado, arugula, cajun shrimp
- Ricotta, peaches, walnuts, honey
- Cream cheese, smoked salmon, capers, fresh dill
- Ricotta, sundried tomatoes, strips of fresh basil
- Goat cheese, sliced apricots, arugula, balsamic reduction
Crostini appetizers with goat cheese can easily be changed into using ricotta cheese or cream as an easy substitution.
If you’re feeling up for a bit more of a challenge, try making a meatball crostini appetizer plate. Make mini meatballs for your crostinis. Then top the crostini with a bit of tomato sauce, and place your mini meatball on top of it. Serve them immediately, your guests will love to eat them warm. https://www.foodnetwork.com/recipes/mini-meatball-crostini-3582014
12 Guacamole Crostini Cracker Recipe Ideas
Guacamole crostini crackers are one of the most popular appetizers you can make your guests. Make your guacamole, and smear on the crostini using the back of a spoon. You can top the guacamole crostini with:
- Cajun shrimp
- Pistachios, fresh cilantro
- Pineapple pieces
- Caramelized mushrooms and fresh oregano leaves
- Sliced radishes
- Feta cheese and diced tomatoes
- Halved cherry tomatoes
- Smoked salmon
- Fresh mozzarella
- Pomegranate seeds
If you don’t have the exact ingredients listed above, try mixing them up with your own flavors using different jellies, jams, cheeses, meat, and herbs. You can come with a ton of different recipes on your own like you might love!
Thick salted caramel sauce is one of the most delectable toppings you can use for desserts! It’s such a tasty topping for ice cream!
Thick salted caramel sauce can be used for:
- ice cream
- cake topping
How do you make caramel from scratch?
Making caramel from scratch involves cooking granulated sugar and water together in a saucepan for a couple of minutes. Then you add butter and let it cook until it turns an amber color. Let it thicken up, finish the caramel by adding heavy cream, vanilla extract and/or salt depending on which flavor of caramel you are making.
Which sugar is best for caramel?
Granulated sugar is the best for making caramel because it caramelizes well, and it will turn light amber then golden-amber when it’s finished. The more you cook your caramel sauce the darker it will become. There is a thin edge between burnt and finished though, so be sure to watch your caramel sauce throughout the cooking process.
Why is salted caramel so good?
Salted caramel combines the best of 2 competing flavors – saltiness and sugary. The mixture of the two creates a flavor so shocking that it melts in your mouth and gives your mouth this unbelievable taste of caramel like you’ve never had before.
How do you know when your caramel sauce is done?
Your caramel sauce is done when the viscosity of your sauce is thick when you tilt your saucepan, and the color is golden to amber.
What flavor goes with caramel?
Caramel goes with flavors like chocolate, apples, pears, vanilla, butterscotch, popcorn, cream cheese, pecans, and hazelnuts.
Do you stir sugar when making caramel?
No, you do not stir sugar when making caramel. This will cause the sugar to crystallize creating clumps that you may not be able to get out of your caramel sauce. You’ll only be tilting the saucepan near the end of the cooking process to check the thickness of the caramel.
Why is salt added to caramel?
Salt acts as a stabilizer so it preserves your caramel for up to 2 weeks in the fridge. If you’re making salted caramel sauce, more salt is added than regular caramel sauce to give it a more salty & sugary taste.
Thick Salted Caramel Sauce
- 1 cup sugar granulated
- 1/2 cup water
- 1/4 cup butter unsalted
- 1/4 cup heavy cream
- 1/2 tbsp vanilla extract
- 1 tsp salt
- In a medium saucepan, place granulated sugar and water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
- Add butter and let the mixture boil by itself. Do not stir.
- Let the mixture boil for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
- Remove the pan from heat when it's finished thickening. Add the heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
- Add salt and vanilla extract. Let it cool to room temperature. Store it in the fridge for up to 2 weeks.
Thick and decadent hazelnut sauce recipe for topping ice cream. You could also use this hazelnut sauce in fillings for cakes, pastries, or even in your morning latte.
Hazelnut Sauce Recipe for Ice Cream
Roasted Hazelnut Praline Paste
- 35 g water
- 100 g sugar granulated
- 100 g roasted hazelnuts peeled
- salt pinch
- 100 g hazelnut praline paste
- 40 g heavy cream
- Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Remove the skins by using a towel and rubbing them until most of the skins have come off. Try removing all of them, but get as much as possible off of the hazelnuts.
- In a medium saucepan, combine water and sugar over medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil until it becomes an amber-golden color.
- Do not overcook the caramel. It will become quite a darker brown if you overcook it.
- Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Pour the hazelnuts into your caramel sauce until they are fully covered.
- Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
- Break the caramel into smaller pieces. Place them into a food processor. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste. It will be LOUD. Prepare yourself!
- Measure 100g hazelnut paste into a heat proof bowl.
- Heat the heavy cream over medium heat until it just before it comes to a boil.
- Remove the cream from heat and pour into the hazelnut paste. Mix until full combined. Let it come to room temperature, then place it in the fridge for an hour until it thickens.
- Store it in the fridge for 1 week or freeze and keep it for 1 month.
What is praline paste made of?
Praline paste is made of caramel (sugar and water) and roasted hazelnuts, then it’s blended into a paste.
What does praline mean?
Praline means to cover hazelnuts in caramel sauce.
Can you freeze praline paste?
Yes, you can freeze praline paste and thaw it in a couple of hours at room temperature.
What to do with leftover praline paste?
You can make a praline base for a cake by easily adding 60g praline paste, 35g melted dark chocolate, and 35g of rice krispies. Place the base in a springform pan using the back of a spoon to push it into place. Put it in the freezer for 1 hour to let it solidify.
Salted caramel cream filling can be used for countless recipes including:
- Filling for cream puffs
- Filling for cakes
- Whipped topping
- Filling tarts
- Crème brulée base
Salted Caramel Cream Filling
- 3/4 cup sugar granulated
- 1/2 tsp salt
- 1/2 cup heavy cream
- 2 cups whole milk
- 3 tbsp cornstarch
- 1 tbsp vanilla bean paste
- 3 egg yolks
- 1 egg
- 3 tbsp unsalted butter room temperature
- Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
- Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
- Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
- While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
- Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
- Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
- Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
- Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!
Butternut squash is one of the most resilient vegetables. It will keep at room temperature for months on end. When you’re in a pinch to create a healthy meal, butternut squash curry with coconut milk is one of my go to recipes.
Butternut Squash Curry with Coconut Milk
- 2 cups butternut squash cubed
- 1 small onion diced
- 1 tbsp olive oil extra virgin
- 1 tbsp ginger grated
- 2 tbsp red curry paste
- 1/2 tbsp yellow curry powder
- 1 can coconut milk
- 3/4 cup chicken broth
- 2 tsp sugar granulated
- 2 cups fresh spinach
- handful cilantro chopped
- handful cashews
- 2 cups basmati rice cooked
- Sauté onions over medium heat with olive oil for a couple of minutes. Add butternut squash and ginger. Stir to coat the mixture.
- Add the red curry paste and yellow curry powder. Stir to coat all of the butternut squash. Cook for 2-3 minutes until fragrant.
- Add chicken broth, coconut milk and sugar to the mixture. Simmer the squash on medium heat until it's fully cooked throughout ~15-20 min. Pierce with a fork to check doneness.
- Finally, add the spinach and stir until it's wilted and combined in the sauce.
- Remove the curry from the heat source. Serve curry over freshly cooked rice. Top with cilantro and cashews.
Step by step guide how to make decorating icing for piping on cookies. Royal icing is easy to make in only a few minutes. It’s a very sturdy icing, but allow your piped cookies to dry overnight, and then they will stack together nicely without smudging.
Try making a few different colored icings with the same batch. Separate each color into 2 bowls. Then, you can thin out one of the bowls of icing with a bit of water, and use that for flooding your cookies.
After you’ve flooded your cookies, let them dry for a couple of hours. Then, add your thicker icing on top for writing, and designs.
Decorating Icing Recipe for Piping
- 6 tbsp egg whites
- 4 cups icing sugar
- food coloring optional
- Place the whisk attachment on a stand mixer and beat the egg whites on medium speed until creamy and bubbly.
- Add the icing sugar slowly, until fully combined. Beat until they are glossy and the icing is thick ~3-5 min.
- Separate the icing into bowls, and add food coloring as needed.
- To thin out your icing for flooding cookies, add a tiny bit of water to your icing.
- Use icing immediately or place the icing in the fridge in an airtight container.