Brussels Sprout, Grape, + Goat Cheese Pizza

This isn't so much of a step-by-step recipe, but a list of ingredients that taste quite lovely together :)

For crust: 14-19 oz. Pizza dough (I use the 5-minute Artisan Crusty White Bread recipe).
Bake the crust without toppings for 8-10 minutes in a 500°F oven.

Sauce: 5-7 cloves of roasted garlic + 3 Tbs apricot preserves + 1 tsp balsamic vinegar + salt to taste
Mash it all together.

Spread the sauce over the crust, then add some shredded parmesan, brussels sprouts, halved grapes, pine nuts, goat cheese and another drizzle of balsamic.

Bake for another 10-12 minutes, or until brussels sprouts are roasted and crust is golden.

Apricot Goat Cheese Thin Crust Pizza

Sometimes I think I'm un-American.  I don't like grilled cheese, pizza, or chicken pot pie.  I don't drink beer, and I think Coke tastes like battery acid.  Then, an eclectic little pizza like this comes along to prove me wrong: thin crispy crust, rich aromatic roasted garlic, tangy apricot preserves, and salty pungent goat cheese all harmonize wonderfully.  So maybe I can call myself at least partially American, after all I really dig this pizza.

Apricot-Pomegranate Ginger Spice cake with Yogurt Glaze

Longest title ever, for a really quick, deluxe-seeming cake.  

Shh!  It's not!

I cheated and utilized a box mix, because I was completely out of all purpose flour, and a wheat flour cake didn't sound particularly tasty...

Pomegranate Molasses

Cake

• 1 Yellow cake mix
• 1/2 tsp cinnamon
• 1 tsp ginger powder
• 1/4 cup grated fresh ginger
• 1 cup water*
• 1/3 cup oil*
• 3 eggs*

Glaze

• 1 cup plain yogurt
• 1/2 cup powdered sugar
• 1/2 tsp vanilla

Filling

• 1 /2 cup apricot preserves
• 1/4 cup pomegranate molasses

1. Heat oven to 350°F.  In a large bowl make cake mix according to directions, adding cinnamon, powdered ginger, and fresh ginger.  Split between two 9" pans, and bake approximately 32 minutes, or time directed by package directions.
2. In a lidded container combine yogurt, vanilla, and powdered sugar.  Stir well, and refrigerate at least 30 minutes.
3. Mix pomegranate molasses and apricot preserves in a small bowl, set aside.
4. When cake is finished baking, remove from the pan and cool on a wire rack.  Using a long knife, level the top of the cake, by slicing horizontally.  Fill with the fruit mix, and stack the two cakes.  
5. Starting at the center, pour on and spread out the yogurt glaze, allowing it to drip over the edges.  Drizzle with pomegranate molasses for a final touch :)
6. Refrigerate, and serve within a few hours- the yogurt quickly penetrates the cake.

Notes:

• The **ed ingredients are what was called for on MY cake mix box- use whatever your cake mix calls for.
• Pomegranate molasses can be found at most international markets, and many supermarkets stock it in the international section.  If you're one of those people that hates buying an ingredient just for ONE recipe, don't fear.  Pomegranate molasses is wonderful on vanilla ice cream, mixed into plain applesauce, or I can personally eat it by the spoonful....
• Fresh ginger can be stored in the freezer- leave it in root form and simply toss it in a ziplock bag.  When you're ready to use it, peel it with a paring knife and grate away.  (On the contrary if you are using room temperature ginger, peel it with a spoon- just try it!)

Yields 12 servings