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…
Argentine Grilled Flank Steak is an easy make-ahead dinner, with a salty-sweet rub that sits on the steak overnight before a quick grilling. The flavor-packed Salsa Criolla puts it over the top!
Flank steak might just be my favorite cut of beef. I mean, I like a good ribeye, and some preparations of brisket are just divine, but for cooking at home, I just really like flank steak. I think it’s got great texture and flavor, and it’s perfect for the grill, which is my favorite way to cook, as it doesn’t heat up the house and there isn’t much in the way of dishes. Even in the winter, you can find me on the deck with my favorite recipes grilling away – and this recipe for Argentine Grilled Flank Steak is definitely one of my favorites. With the beef, you have a salty-sweet-garlicky rub that combines with the fresh flavors of the Salsa Criolla (the lesser know cousin to Argentine chimichurri) to make an extremely flavorful – and relatively easy – dinner.
These Chewy Pumpkin Molasses Cookies are my new favorite fall dessert! The pumpkin and molasses combine with warm spices for the perfect soft and chewy cookie.
Are you sick of pumpkin recipes yet? Please say no!
I know the blog has been a bit quiet the past couple weeks. Real life, alas, has interfered with our regularly scheduled programming. Hopefully you have been able to get your fill of tasty treats through some other means. But now we’re back! And because it’s (still) the season (I hope), we have a stock of festive food to share with y’all. Starting with these chewy pumpkin molasses cookies, which may be my new favorite cookie. And we make a lot of cookies…Rocky Mountain Chocolate Chip, Sadelle’s Oatmeal Raisin, Mini M&M Peanut Butter…so you know “favorite” is a strong word. But with all the delicious fall flavors packed into this one chewy mouthful, I think it’s true!
Cheesy Brisket Enchiladas combine juicy shredded beef with a creamy, cheesy, green chile sauce for a Tex-Mex dinner with maximum flavor!
Say hello to our go-to Tex-Mex recipe: cheesy brisket enchiladas. And in a household that loves all Tex-Mex, well, you know the go-to must be good. If you don’t want to go to the trouble of assembling the enchiladas, just use the shredded beef for tacos. Honestly, we did that at least half a dozen times before actually following through with entire recipe. Which is kinda weird, because this recipe is pretty darn easy and has lots of options!
- You can cook the meat in the oven or slow-cooker.
- You can assemble the dish and let sit for a few hours before baking.
- You can even freeze these cheesy brisket enchiladas for future meals.
This Tex-Mex is flexible…can we call this meal Tex-Mex-Flex? I think we can. (more…)
Once again, our friends over at Degustabox have dropped another box of edible goodies on our doorstep. It’s like a mini Christmas once a month. What could it be this time! (And don’t forget to scroll to the bottom of the post for 50% off your first order!) (more…)