the easiest homemade pizza sauce

Ok, so I am a total sucker for cuteness.  Cute babies, cute little tiny anythings, and cute hearts.  Especially when those hearts are in unexpected places.

Like pizza!

The Cutest Pepperoni Pizza & The Easiest Homemade Pizza Sauce!

So yeah, the heart pepperonis were totally not my idea.  I’m sure I saw them on Instagram or Pinterest.  But man were they just too cute to resist.

They did take a few minutes to make, but it was easy and fun and totally worth it!  (Kind of like cutting paper snowflakes, except they’re just hearts, and you’re cutting pepperoni instead of paper!)

Heart Pepperoni Pizza

Of course that’s not all I’ve got for you today.  If you’ve been hanging out with me for long, you are very familiar with my Homemade Pizza obsession.

What you may not know, is that I have never made homemade pizza sauce before!  I don’t even know why, except that I seemed to keep picking up jars of Trader Joe’s pizza sauce and thinking that had to be easier than making some myself.

Well, you know what?  It’s not any easier!  Seriously.  Ok, maybe 2 minutes of work is too much, but you guys, this sauce is so good and so worth it.  Give it a try next time you run out of pizza sauce!

The Cutest Pepperoni Pizza & The Easiest Homemade Pizza Sauce

the easiest homemade pizza sauce

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1 (15oz) can tomato sauce
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried minced onion flakes
  • 1/2 teaspoon crushed red pepper flakes (less if you don't like a little spice!)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt

Directions

In a small saucepan, heat the olive oil over medium heat and stir in the garlic to sauté for about 30 seconds, until very fragrant.

Stir in the rest of the ingredients, bring to a boil quickly over high heat and then immediately reduce to low and simmer for at least 30 minutes (the longer the better, the flavor only intensifies as it simmers!).

When you are about ready to start assembling your pizzas, turn off the heat so the sauce can cool back down a bit.

This should be enough for 2-3 pizzas (or one batch of my favorite homemade pizza dough). If you have leftovers, cool completely and store in the fridge for up to a week, or freeze for up to 3 weeks!

http://sweetannas.com/2015/02/the-easiest-homemade-pizza-sauce.html

 Now go make some pizza!  (And Happy Everything-Hearts Week!) 

quick, creamy tomato rosemary soup

I made a couple loaves of honey wheat bread last night in a fit of “I need to bake bread right now”…  these fits come over me occasionally, and I have learned to never ignore them.  Bad things happen when I do (extreme grumpiness, binge snacking, etc.).

Even if I lose sleep because of it, baking homemade bread is always a good idea.

So, of course all day those loaves were staring at me and calling my name over and over and over again.  I tried to be good and only eat 2 12 slices, but I knew I needed to use up the rest of the bread to keep myself from snacking endlessly on it.

Grilled cheese for dinner, it is, then.

And what goes better with grilled cheese than a great homemade tomato soup?  Nothing.  That’s what. Nothing goes better with grilled cheese than a great bowl of creamy homemade tomato soup.

quick, creamy tomato rosemary soup | Sweet Anna's

Especially if said soup is rich and creamy and laced with fragrant fresh rosemary.

So, here is my favorite tomato soup for you to try!  It’s quick, it’s easy, it’s delicious, and it goes perfectly with grilled cheese sandwiches.  Trust me.  Dinner tomorrow.  You won’t regret it!

quick, creamy tomato rosemary soup

Ingredients

  • 2 tablespoons bacon grease (or olive oil)
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 3 cups chicken stock
  • 2 (14.5oz) cans diced tomatoes
  • 1 (15oz) can tomato sauce
  • 4 oz (half of an 8oz brick) cream cheese, softened

Directions

In a large dutch oven or deep sauce pan, heat the bacon grease (or olive oil!) over medium heat until it's nice and hot. Dump in the onions and carrots and sauté until just starting to turn golden, seasoning with the salt & pepper and stirring occasionally.

Stir in the garlic and rosemary and cook for about 30 seconds, until very fragrant. Stir in the chicken stock, diced tomatoes and tomato sauce, stirring well with a wooden spoon to scrape any bits off the bottom of the pan.

Bring to a boil over medium-high heat and then cover and reduce the heat to low. Simmer for at least 30 minutes, or as many as several hours, until you are about ready to eat.

About 15 minutes before serving, stir in the softened cream cheese. Keep stirring occasionally until it is melted and then taste the soup for seasonings. Add some salt & pepper, and more rosemary, if needed to get the flavor you want. You can also add crushed red pepper flakes if you are anything like my family and like some kick to your soup!

(At this point you can use an immersion blender for a few minutes to get a creamier soup, or leave it the way it is and serve. I serve it both ways, depending on my mood!)

Serve with grilled cheese sandwiches, or garlic toast, and enjoy!

http://sweetannas.com/2015/02/quick-creamy-tomato-rosemary-soup.html

If you like your soups creamy, PLEASE invest in an immersion blender.  You will wonder how you ever did without one!  This is what I have, but I’m sure as long as it’s sturdy, it’s fine. It’s just so much easier (and less messy!) than using a traditional blender.  Worth every penny!

white chocolate cinnamon chip pretzel bark & BIG news!

You guys…  guess what?!?  I AM WRITING A COOKBOOK!!!  (Yes, all-caps on purpose…  I am excited!)

Some of you have been wondering what’s been going on behind the scenes here at Sweet Anna’s (I know I’ve been pretty quite lately and I’m so sorry about that!!), so here it is…  I am writing a cookbook!

My first ever, really real, printed and bound cookbook!!

I can’t wait to share more with you as I work on this big project over the next several months.  One thing I can tell you now…  keep your eyes open for a Holiday 2015 release date!  (Eeeeek!)

And the real reason you are here reading this…  White Chocolate Cinnamon Chip Pretzel Bark.  Just 5 ingredients and less than 5 minutes of work, and you’ve got a fabulous, sweet & salty treat you will love.

White Chocolate Cinnamon Chip Pretzel Bark | Sweet Anna's

Whip this up soon (or get one of your kids to make it for you…  it’s that easy!)… you won’t regret it!!

white chocolate cinnamon pretzel bark & some BIG news!

Ingredients

  • 1 cup white chocolate baking chips
  • 1/2 cup cinnamon baking chips
  • 1/2 teaspoon coconut oil
  • 1 cup small pretzels
  • sprinkle of sea salt

Directions

Place the white chocolate chips in a small bowl. Place the cinnamon chips and 1/2 teaspoon coconut oil into another small bowl.

Microwave both bowls for 20 seconds at a time, stirring REALLY well in between each round until just melted and smooth. You don't want to heat the baking chips too much, just melt them!

Spread the melted white chocolate chips onto a piece of parchment or waxed paper, about 1/4 of an inch thick. Dollop the melted cinnamon chips all over the top of the white chocolate and then gently swirl with the tip of a butter knife until pretty and swirly.

Immediately press the pretzels gently into the top of the bark, covering as much area as you would like, and then sprinkle lightly with sea salt.

Let the bark cool at room temperature for 1-2 hours until completely set. Cut or break into pieces and serve immediately or store in an airtight container at room temperature for up to 3 days. (If they last that long!) ;o)

http://sweetannas.com/2015/01/white-chocolate-cinnamon-chip-pretzel-bark-big-news.html