Feta Flatbread with Caramelized Onions and Roasted Red Peppers


Wow, are we bad at blog posting this summer! The first part of the summer compromised of working and babysitting a lot, while the past month has seemed to have evaporated away in the midst of shopping and otherwise preparing for college. We leave on Wednesday, which is hard to imagine! Leah and I are attending the same college, which I believe we mentioned here before, but my dorm is located about a mile away from Leah’s and we have no classes together, so we will likely have pretty different freshman year experiences. We’re both excited, but of course this is going to be a big adjustment!

The flatbread I’m posting about today has nothing to do with college (except for the fact that I’m going to have to go several months without cooking, sadly), but it is delicious! We took pizza dough and brushed it with garlic-infused olive oil. We then sprinkled it with caramelized onions, crumbled feta, and roasted red peppers and baked it in a flaming hot oven until crisp. The combination was wonderful and we really enjoyed this flatbread.

Feta Flatbread with Roasted Red Peppers and Caramelized Onions

Serves 3 as a full meal and 6-8 as an appetizer


1 ball pizza dough

1/2 cup caramelized onions (see directions here– save leftovers for putting on burgers, in mac and cheese, etc.)

1 roasted red pepper, sliced or chopped

1/2-1 cup crumbled feta cheese

2 small cloves of garlic, minced

1/4 cup olive oil

Dash of red pepper flakes


Preheat oven to 500-550 with a pizza stone located on the middle rack.

Heat olive oil, garlic, and red pepper flakes in a small saucepan until garlic begins to sizzle and the mixture is fragrant.

Flatten the pizza dough until very thin and brush with some of the garlic oil. Top with caramelized onions, roasted red pepper pieces, and onions.

Transfer pizza to stone and bake for about 10 minutes, or until the crust is brown and crisp around the edges. Let cool briefly, then slice and serve. Enjoy!


Nutella Frosting

Nutella Frosting

I can’t believe that the first week of August is over! This summer has been flying by, and we’ll be leaving for college in 18 short days. 18 days is not enough time to buy everything we need and, of course, cook our way through our “make-before-college” list. Well, hopefully everything that needs to get done will get done eventually!

One of our friends came over a couple of weeks ago to bake, and she picked this Nutella frosting for cupcakes. We won’t be posting the cupcake recipe today since we still haven’t found our ideal one, but this frosting needs to be shared before our blog inevitably becomes neglected when we leave for college. It’s heavenly- fudgy, creamy, and full of chocolate flavor. It’s as delicious eaten from a spoon as it is on top of a cupcake. The Nutella flavor isn’t super strong, but it’s definitely there and is what makes the frosting so perfect.

Nutella Frosting

Recipe from Sweetapolita

Frosts about 2 dozen cupcakes or one 2-layer 8″ cake


4 1/2 cups (565 grams) powdered sugar

1 1/2 cups (340 grams) unsalted butter, room temperature (sometimes we like to substitute             1/2 cup of the unsalted butter for salted and omit the pinch of salt)

1 cup (280 grams) Nutella

3/4 cup full-fat sour cream

11 ounces (330 grams) dark chocolate, melted and cooled slightly

1 tablespoon  vanilla extract

Pinch of salt


It’s easy- place all of the ingredients in the bowl of a food processor and pulse until very smooth, about 1 minute. Place the frosting in the refrigerator for about 15 minutes to let the frosting thicken a bit. Frost cupcakes, a cake, etc. Enjoy!


Chocolate Covered Strawberry Éclairs


One of the first “fancy” things Leah and I ever baked was a batch of cream puffs. I’m not sure how we made that selection, but I’m glad we did! Ever since, we’ve had a fondness for anything involving pâte à choux. When one of the blogs we follow posted a recipe for chocolate covered strawberry éclairs recently, we knew we had to make it- it was just a matter of having the time to get around to it! We finally did, and these were truly amazing.


The traditional éclair shell is filled with a thick and creamy strawberry pastry cream and then topped with chocolate ganache. You can also top yours (optionally) with chopped freeze-dried strawberries. These are not too difficult to make, but will surely impress your family and friends.

Chocolate Covered Strawberry Éclairs

Recipe from Love and Olive Oil

Makes 16 small/8 large éclairs


For the pastry cream:

1 3/4 cups whole milk

2 large eggs

1 large egg yolk

2/3 cup (5 ounces) granulated sugar

1/3 cup fresh strawberry purée

1/4 cup cornstarch

1/8 teaspoon salt

1 teaspoon vanilla extract

1-2 drops red food coloring (optional; we omitted this)

For éclairs:

1/4 cup milk

1/4 cup water

1/8 teaspoon salt

1 teaspoon granulated sugar

1/4 cup unsalted butter

1/2 cup all-purpose flour

2 large eggs

For ganache and topping:
4 ounces bittersweet chocolate, finely chopped
1 tablespoon light corn syrup
1/2 cup heavy cream
Crushed freeze-dried strawberries for an optional garnish
For the pastry cream:

Prepare the pastry cream 2-24 hours in advance. Bring milk to a slight simmer. In a medium bowl, whisk together the eggs, yolk, sugar, strawberry purée, cornstarch, and salt until well-combined and free of lumps. Slowly whisk 1/4 cup of the hot milk into the eggs. Continue adding 1/4 cup of the hot milk at a time until half of it has been added. Whisk the egg/milk mixture back into the remaining hot milk in the pot on the stove. Whisk over medium heat until the mixture thickens and begins to bubble. Cook for 1 more minute. Remove from heat and whisk in the vanilla, and if using, food coloring. Pour the pastry cream into a heat-proof bowl and press plastic wrap against the surface so that a skin doesn’t form. Refrigerate for 2 hours or overnight. For the eclairs: Preheat oven to 425 degrees F. Line two baking sheets with parchment. In a large saucepan, combine milk, water, salt, sugar, and butter over medium heat. Bring to a full boil. Add the flour all at once and stir with a wooden spoon until the mixture is cohesive and pulls away from the side of the pan (2-3 minutes). Transfer dough to stand mixture bowl fitted with paddle attachment and add eggs one at a time, and mix well after each addition, scraping the sides with a rubber spatula as needed. Spoon a portion of the dough into a pastry bag fitted with a 1/2 in. round tip. Pipe out 5 inch long/1 inch wide tubes for large eclairs or 3-4 inch long tubes for mini eclairs. Allow 2 inches in between each eclair so that it can puff up. Smooth out any imperfections with a damp finger. Bake for 10 minutes until puffed and starting to brown. Reduce oven temp. to 375 degrees and bake until hollow inside and evenly golden brown on the outside, about 12 more minutes. Remove from the oven and poke a small hole in the end of each shell to let steam escape. Let cool fully on a wire rack.
For glaze: Combine chocolate and corn syrup in a heat-proof bowl. Heat cream until it starts to bubble a bit and steam, then pour it over the chocolate. Let sit for a minute or two, and then whisk until completely smooth. To assemble:Spoon pastry cream into a bag fitted with a small tip. Fill the shells until the start to feel heavy. Dip top of each eclair in the glaze, letting excess drip off, and then place on wire rack. Sprinkle with crushed freeze-dried strawberries, if desired. Serve immediately or refrigerate and serve within 6 hours. Enjoy!