I've discovered the most perfect pepperoni in the world. Introducing, Hormel Cup n' Crisps. Out of all the different kind of pepperoni meats I've tried with making pizza, this one is by far my favorite. They curl up so nicely into the perfect little cup to hold one of my other favorite pizza toppings of all time - spicy hot honey. What you need:
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Here's the deal. The cookie dough recipe below is heavily influenced by what's on the back of the Toll House Chocolate Chip bag - that's what I grew up eating!! You could definitely use your fave cookie dough recipe or a healthier/gluten free blah blah cookie dough recipe - just make sure you replace the raw eggs with a liquid like an oil or milk and then bake the flour for 5-7 minutes at 350 F so that there's no raw ingredients that could contain bacteria. You also won't need any baking agents like baking soda because the dough won't be baked in an oven at all. This recipe makes about 8 bars, or 16 small square bite-sized pieces. What you need:
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I don't always put veggies into my pasta, but when I do...it's usually fresh summer veggies like corn! I used to make this recipe with rigatoni noodles but I think the sauce pairs better with a semi-wide longer shape like fettuccini, tagliatelle or mafaldine so I adjusted things according to that lil fun fact. Also, this is optional but I really like when the corn is charred. (I didn't have enough time to char it the day I shot these photos!)
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November 2023
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