Small Batch Pizza Rolls from the new “Baking for Two” cookbook are the easiest way to satisfy your pizza craving without going TOO far overboard!
I’ll eat pizza any-which-way it comes. Grilled pizza, baked pizza, thin crust, thick crust…but I hadn’t tried it in a roll. UNTIL NOW. Spoiler alert: it’s amazing.
We were super lucky to get a sneak peek at the new “Baking for Two” cookbook from Tracy over at Baking Mischief. If you guys aren’t following her blog, well, hop to it! She puts together amazing recipes that generally serve one or two people, which is perfect for Ross and me. Don’t get me wrong, there are few things as satisfying as baking a three-layer cake, but we do end up bringing a lot of leftovers to the office. (Yeah, not to brag, but we’re pretty popular with our co-workers.) “Baking for Two” solves that “problem,” and when we started browsing, we knew the pizza rolls were the perfect place to start. And to share the love, we’re giving away TWO copies of the book to you guys! Keep on reading to learn more…
Soft Pretzel Rolls are flavorful and satisfying in so many recipes – sandwiches, bratwurst, burgers – or just eaten on their own! The soft and chewy texture can’t be beat.
Let’s talk buns, hun.
While some see them as a mere transportation platform for a burger, sandwich, or bratwurst, I would argue that they are integral part of the eating experience. For example, who would want a nice, juicy cheeseburger to fall to the floor because the thin, stale bun suffered catastrophic structural failure? And who hasn’t had the equally miserable experience of having to pry apart a sandwich just to make sure that yes, there really is half an ounce of turkey hidden between two loaves of bread. A good bun makes the whole thing better, and quite frankly, these soft pretzel rolls are good enough to eat all by themselves.
Tomato, Basil, and Goat Cheese Tart combines the perfect savory flavors of the season in a buttery cornmeal crust. Good hot or cold, for breakfast, lunch, or dinner!
While the modern grocery store gives us the ability to make almost any dish regardless of the time of year, it’s always nice to cook up a recipe that takes full advantage of the bounty of the season. For me, a quintessential summer combination is tomato and basil. I’m sure that’s hardly unique, but it conjures up memories of eating dinner out on the deck as the sun was setting over the mountains. And while this Tomato, Basil, and Goat Cheese Tart can certainly be served with dinner, it is versatile enough to pull duty at just about any meal, or slice it up small for a colorful appetizer. (Liz has also been known to eat it bite by bite straight from the fridge.)
These jalapeno bacon deviled eggs have a sneaky kick to them, plus a bacon crunch to satisfy your snacking needs!I think one of the best things about being a parent must be feeding misinformation to your children. I have none – children, that is – but I remember well some of the myths my mother told us. There was the classic “watermelon growing in your stomach” fable, the “your eyes will get stuck that way” baloney, but there were other, more inventive stories as well. Like babies were born with antennae that eventually fell off. Babies were also born with blue eyes, but sometimes those eyes popped out and rolled down the hallway and were replaced with brown eyes. Little things like that. (Incidentally, and this wasn’t a lie so much as a warning, my mom used to tell me to ALWAYS spit out cherry pits, because if I didn’t, I would either crack my teeth or choke to death. Once when I accidentally swallowed one — straight down the gullet, no choking — I panicked and simply gave myself up as a goner. In spite of the fact that I could breathe just fine. Because mom said.)
For some reason, my mom also referred to deviled eggs as “angel eggs.” I’m honestly not sure how that got started, but it had me convinced that angel eggs were a dish separate and apart from deviled eggs, and I occasionally wondered what these “deviled eggs” were, of which I heard people speak. When I learned they were the exact same thing, well, my brain exploded. It took a while to come to terms with what to call them. In fact, I’m still not there.
Warm weather demands blackberry goat cheese salad, complete with candied pecans and blackberry-red wine vinaigrette. Now that’s a salad of summer daydreams!
I love a GOOD salad.
Notice how I capitalized GOOD? I mean, I assume you noticed. I basically shouted the word at you. But only because it’s really important.
It’s hard to say, “I love salad,” with no shouting of GOOD, and still be taken seriously. Especially for the Ready To Yumble crew, after we brought you these Nutella Stuffed Peanut Butter Blondies and these Cheesy Bacon Twists with Puff Pastry. Salad sounds anticlimactic, a let-down, a begrudging nod to sacrificing flavor for health.
…Ah, not so, friends! At least, not in the case of a GOOD salad. We wouldn’t expose you to a sad, blah mess of lettuce and dried out carrots. No, today we bring you a salad that’s so flavorful and rich – can I use the word “rich” to describe a salad? OK I’m going for it – that I actually crave it.