Pepperoni Pizza Poppers

Pepperoni Pizza Poppers – A quick and easy snack or meal with all of your favorite pepperoni pizza flavors! A dinnertime favorite at my house!

Pizza nights are a staple at my house! We rotate between Pizza Hut and Domino’s on Fridays but on the day in between, sometimes we need some more pizza! Instead of making a boring frozen pizza, I whipped these up one night and they disappeared within minutes! This is basically pepperoni pizza monkey bread as it is pull apart and it is perfect for dipping in extra pizza sauce! In addition to being a great meal, these would be a fantastic appetizer or even an after school snack!


My favorite pizza is definitely cheese with either pepperoni or pineapple after.  I think it would be fun to experiment with these a bit more and make a hawaiian version with pineapple and ham too! What could be bad with that?!

This was actually a post that kinda got lost in all of my drafts, I made this about 4 months ago and was amazed to see how far my photography has come since! I had made these while the last school year was still going which is just so crazy!

Pepperoni Pizza Poppers

Ingredients

  • 4 7.5 oz tubes of biscuits (quartered)
  • 1/2 cup pepperoni (chopped)
  • 1 cup shredded italian cheese
  • 2 tsp italian seasoning
  • 1/2 tsp garlic salt
  • 5 tbsp pizza sauce
  • 2 tbsp parmesan

Directions

  1. Preheat oven to 350°F and spray muffin tin with non-stick spray.
  2. In a large bowl, combine all ingredients and mix.
  3. Transfer to muffin tin, filling each slot 3/4 of the way up to leave room for the biscuits to expand while baking.
  4. Bake 15-17 minutes or until the tops are golden brown.
  5. Remove from the oven and let cool for 10 minutes before serving!

Adapted from Who Needs A Cape

 

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Caramelized Apple Baked Brie

Caramelized Apple Baked Brie – A delicious appetizer made with baked brie, topped with fresh spiced fresh apples caramelized to perfection, and finished with a pure maple syrup drizzle.  This ooey gooey appetizer will be the highlight of any meal or party!


I am so excited to share today’s recipe as it is genuinely really delicious! So this past Friday, I was able to go to my local Busch’s Fresh Food Market in Brighton’s grand opening! I actually have been going there regularly for a while but all of the renovations and such finally finished up and now we have a phenomenal market (it even has a Starbucks and sushi bar!).  Busch’s has been one of my favorite places to get my groceries for years as I love their selection of local products and I am so excited to finally have one just around the corner from me!

Before going, I decided to whip up a Caramelized Apple Baked Brie from the ingredients I was going to get at Busch’s.  It would be an impressive appetizer that would be simple to make filled with Michigan products! We are known for our apples here so of course I want to incorporate those into the recipe!

They had a fantastic selection of locally grown, fresh products to choose from such as Michigan cherries along with some more exotic products like passionfruit.

And of course, I had to stop at the Starbucks at the front of the store to celebrate with a flat white! 🙂

With it being the opening of this location, they had loads of fun things going on like this cheese carving.  Eventually, it will be a truck and it was made with the best mild cheddar cheese I have ever had.  It was rated the best mild cheddar at competitions which is pretty neat!

Now this was my favorite sample that was out by far, the piña colada white cheddar cheese.  I know, it kinda sounds crazy but WOW! This would be SO good in a grilled cheese with some ham!

I signed up to be a MyWay member before coming so I could use their exclusive $5 off $50 coupon and get access to exclusive sale items, coupons, events, and more! Oh plus, if you sign up and shop at the Brighton store, you have the chance to win free groceries for a year! Awesome, right?!

I focused on trying to get as many local products as possible from the pure maple syrup to pecans to my surprise find of Knickerbocker Cranberry Walnut Bread! That bread was perfect with a cup of the Traverse City Cherry Coffee I found!

This swag bag I got too had some really fantastic products too that I can’t wait to try out too like the Jamaican Blend coffee! I will admit, that Scratch Chocolate Chip Cookie was kinda addicting! 😀

Don’t forget to go sign up for MyWay Rewards and check out the new Busch’s Fresh Food Market in Brighton!

Caramelized Apple Baked Brie

Ingredients

  • 16 oz wheel of brie
  • 1 large apple, diced (I used Fuji)
  • 1/4 cup pure maple syrup
  • 1/4 cup pecan halves
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tbsp chopped pecans
  • Dash of nutmeg, ginger, and cloves (optional)

Directions

  1. Preheat oven to 350°F.
  2. In a small saucepan, combine diced apple, cinnamon, vanilla, nutmeg, ginger, cloves, and 1/8 cup pure maple syrup.  Simmer over medium heat for 10 minutes, occasionally stirring.
  3. Place brie in a small dish and top with pecan halves around the edge of the brie.  Top with caramelized apples and chopped pecans in the middle of the brie.
  4. Cover with aluminum foil and bake for 30 minutes.
  5. Remove from oven and drizzle with the remaining maple syrup.  Serve immediately.

 

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Blueberry Pineapple Fruit Salsa

Blueberry Pineapple Fruit Salsa – A sweet appetizer made with fresh pineapple, blueberries, and a lemon honey dressing!

Originally posted on The Crafting Nook


Today I’m bringing you this delicious Blueberry Pineapple Fruit Salsa! With last weekend being Memorial Day, I was trying to concoct a fun summer appetizer and decided a fruit salsa would be perfect! I was going camping with my family down in Indiana so I was looking to make something that was super simple to put together and could be done in our super tiny RV kitchen that has about a one square foot of counter-space.  It’s kind of a nightmare to make food in but this thankfully was very do-able! Start to finish, making it took me about 10 minutes and most of that was just spent cutting the pineapple which could easily be prepped ahead of time.  It’s light, refreshing, and healthy too, jam-packed with fresh pineapple, blueberries, and lemon juice along with just a dash of honey to add a bit of sweetness.  I served it with cinnamon pita chips but cinnamon tortilla chips would be delicious too! Cinnamon pita chips are always my go-to snack food so they naturally came to mind first for me! I think they are quite addicting and the addition of those flavors to the fruits added a lovely dynamic.  Trust me, you are going to love this! It disappeared within minutes after I pulled it out of the fridge! My family wants me to make it again for out next barbecue or picnic which I am looking forward to! I love how versatile fruit salsas are, I think I might even try adding in strawberries and kiwis next time to it to give it a bit of a different flair!

Blueberry Pineapple Fruit Salsa

Ingredients

  • 2 cups fresh pineapple (chopped)
  • 2 cups fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey

Directions

  1. In a large mixing bowl, combine all ingredients.
  2. Serve immediately with cinnamon pita chips!

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Strawberry Balsamic Bruschetta

Sometimes, it’s important to just take a minute and acknowledge the important people in life and how they have impacted you.  With National Chardonnay Day around the corner on May 26th, I decided to grab a glass of Wente Vineyards Morning Fog Chardonnay and raise a glass to someone special in my life, my mom.


She was the one who introduced me to cooking, baking, and everything in between.  She has helped teach me the basics of cooking and helped me experiment with crazy new recipes.  She introduced me to the whole world of blogging through her site which I would always help out with, thinking of creative ideas for fun recipes.  She has always tried to hard to support every decision I have made.

One of my favorite things we do together is make Christmas cookies every year! It’s a time where my mom, my sisters, and I all get together and make delicious sugar cookies! My favorite part is still decorating them! We use the same recipe year after year that has a nice almond flavor in both the cookie dough and the frosting and they taste so good! I end up the person who deals with dying the frosting which usually ends up really strange pastel colors which are really pretty, but not Christmas-y at all! It’s just such a fun way to have some bonding time with my family every year and we always make wonderful memories!

To go with our Wente Vineyards Morning Fog Chardonnay, we decided to make Strawberry Balsamic Bruschetta together! It sounded like a fun project and we thought it would pair perfectly with the wine! It was also a great way for us to spend some time together, reminiscing over good times over a great glass of wine.

We loved that Wente Vineyards is a multi-generational vineyard with so many deep family ties which we really connected with! We also tried out their Nth Degree and Riva Ranch Chardonnay which were both phenomenal!

I am very grateful to have the fantastic mom I have and that she is always there for the journey with me!

Strawberry Balsamic Bruschetta

Ingredients

  • 1 cup fresh strawberries (diced)
  • 1 tsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp fresh basil (chopped)
  • 3 tbsp balsamic glaze (not dressing, it will be too runny)
  • Mascarpone cheese (softened to spread)
  • French baguette (sliced)

Directions

  1. In a medium bowl, combine diced strawberries, lemon juice, honey, and basil.  Stir to combine.
  2. Spread mascarpone cheese on each baguette slice before topping with strawberry mixture.  Drizzle with balsamic glaze.
  3. Grab a glass of Wente Vineyards wine and enjoy with someone who is apart of your journey!

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Wine Soaked Raspberry Baked Brie

I am very French.  My name is very French.  I’ve been to France.  I absolutely loved French wines, breads, cheese, and such since I went to France many years ago.  Everything tasted so incredible and was always made with such high quality products.  I was so excited to get to try these five wonderful wines today and I made a recipe that is perfect to pair with them! The Wine Soaked Raspberry Baked Brie is made by soaking fresh raspberries in Trimbach’s Riesling and topping a gorgeous wedge of Le Châtelain brie with them! It is phenomenal on a slice of warm baguette!


I had never tried any of these products specifically so this was a whole new experience for me! The Château D’Esclans Whispering Angel Rosé 2016 was from the Côrtes de Provence region in southeast France.  It was fruity and dry wine with such a lovely color!

Next up was the Trimbach Riesling 2014 from Alsace in northeast France.  It left pleasant undertones on my palate and was a dry white wine.

I also had another wine by Trimbach from Alsace, the Pinot Gris 2014.  It was also dry but very full-bodied and quite delicious!

The Mas de Daumas Gassac Sparkling Rose 2016 was from the south in Languedoc.  This was my favorite, I loved that it was sparking and I thought the color was gorgeous!

Lastly, Mas de Daumas Gassac Red 2015 was also from Languedoc.  It was an exceptional robust red wine!

I thought each and everyone of these wines was incredible and would definitely get them again! They were all authentic and so high quality, just as you imagine a French wine to be! I shared them with friends and they all were huge fans of them too!

But you can’t just have a glass of wine, you have to pair it with delicious food too!

Le Châtelain 8oz Brie Wedge is from Meuse in the northeast.  Brie is my absolutely favorite cheese, the flavor goes so well with a variety of wines and toppings!

Président 7oz Butter Bar (unsalted) is the best butter I have ever had.  It is from Normandie! I spread it on a fresh baguette and had it for lunch with a class of the Pinot Gris and it was divine!

Watch the video!

Wine Soaked Raspberry Baked Brie

Ingredients

  • 6oz fresh raspberries
  • 1/3 cup Trimbach Riesling wine
  • Brie*
  • Sliced baguette
  • 2 tbsp sliced almonds
  • 2 tsp granulated sugar

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine wine and sugar.  Stir to combine.
  3. Add in raspberries and stir.  Let sit for 30 minutes to allow raspberries to soak in the wine.
  4. Cut the top rind off the brie.  Place on sheet pan and bake for 10-12 minutes.
  5. Once the brie is done baking, top with raspberries and sliced almonds.  Serve on top of baguette!

*I used an 8oz wedge of Le Châtelain brie but a wheel would work too

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Creamy Carrot Cake Dip

Creamy Carrot Cake Dip – All of your favorite carrot cake flavors, in dip form! It’s super easy to make and perfect for Easter!

It’s carrot cake season! I’ve been trying to jam in as much carrot cake stuff as I can before Easter because it’s just so good! Between this and my Carrot Cake Mug Cake, I have been in carrot cake heaven.  I also whipped up some homemade cinnamon pita chips to dip in but pretzels would be great for dipping too! Sadly, I could only eat a little bit right when I made it as I had a beautiful cinnamon roll from a local restaurant for breakfast and that was all the sugar I needed for today! I’ll be eating the rest for lunch the next few days!


Between making this, the homemade cinnamon sugar pita chips (with a post coming next week hopefully), and making my last Blue Apron meal (Chicken “Under a Brick”), it has been quite the busy day! I had to work, go to Walmart, and then immediately start on all of that today but am looking forward to sitting down to watch one of my favorite movies this evening with a nice cup of green tea! Perfect way to end a lovely weekend filled with movies and delicious food!

Check out the video!

Creamy Carrot Cake Dip

Ingredients

  • 8 oz cream cheese (softened)
  • 2 cups shredded carrots
  • 1 1/2 cups powdered sugar
  • 1/2 cup chopped walnuts (or pecans)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Directions

  1. In a medium mixing bowl, combine cream cheese and powdered sugar.  Use a hand-mixer or stir to combine.
  2. Add in remaining ingredients and stir to combine.
  3. Refrigerate until serving.  Enjoy!

Notes

  • Do not get pre-shredded carrots, they will be much to thick.

Recipe adapted from The Speckled Palate

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