Peach Pizza with Goat Cheese and Balsamic Reduction

Ingredients:
1 ball of pizza dough
1/2 clove of minced garlic
olive oil or avocado oil
1 white peach (or peach variety of your choice)
3-4 oz of goat cheese
1/4 cup of four cheese blend
1/2 cup of balsamic vinegar
2 Tablespooons of honey
A leaf or two of basil
Sprig or two of thyme

Directions:
Preheat oven to 425. Pour a tablespoon or 2 of oil on cookie sheet. Pull, stretch, press pizza dough into desired shape and place on oil covered cookie sheet. Rub a tablespoon of oil on top of pizza dough with minced garlic. Sprinkle the four cheese blend all over dough. Crumble goat cheese all over dough. Slice peach in thin slices after removing pit. Arrange them over the pizza.
Place pizza in oven for 10 minutes.
Put balsamic and honey in pot over medium heat. Stir occasionally with rubber spatula at first and then constant as it begins to reduce. Usually takes about 10 minutes to reduce. Remove from heat once reduced by half.
Once pizza is removed from oven, drizzle a little bit of the balsamic reduction over the pizza. Store the remainder in the fridge. Chop up basil and thyme and sprinkle over. Cut and serve.

S'more Cheesecake Cupcake

Adapted from: this recipe!

Ingredients:

Crust
18 crushed graham crackers
1 TB granulated sugar
3/4 cups butter, melted
mini marshmallows
warmed hot fudge ice cream topping
Cheesecake
16 oz cream cheese (2, 8 oz blocks), room temperature
14 oz sweetened condensed milk
2 tsp vanilla
3 eggs
1 cup chocolate chips
1 cup mini marshmallows, divided
Garnish
1-2 Hershey bars broken into pieces
1/4 cup - 1/2 cup Hot Fudge Sauce

 Directions

 Preheat oven to 325.

Mix GC crumbs and butter together. Use a tablespoon to spoon it into cupcake liners and then press down with glass. Place 5-7 marshmallows on top of each crust and then drizzle hot fudge sauce over that and set aside.
In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time and then vanilla.
Stir in chocolate chips and mini marshmallows. Pour over crust.
Bake for 30 minutes. Then remove from oven and sprinkle 5 more marshmallow on top of each cupcake and place back in the over for 5 more minutes.
Cool them down and once cool, drizzle with hot fudge and place a piece of Hershey bar on top.

Makes 24 cupcakes.