Pizza Pretzel Bites

Pizza Pretzel Bites are a tasty take on classic pizza flavors. These small snacks are great for parties, game nights, or just because they taste good. They have soft pretzel dough around the outside and gooey cheese and savory toppings inside.

Ingredients:

• 1 pound pizza dough
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup pepperoni slices
• 1/4 cup finely chopped bell peppers
• 1/4 cup finely chopped red onion
• 1/4 cup grated Parmesan cheese
• 1 egg for egg wash
• 1 tablespoon water for egg wash
• Salt and pepper to taste

Instructions:

Preheat your oven to 425F 220C and line a baking sheet with parchment paper

Divide the pizza dough into small portions and roll them into bite-sized balls

Flatten each dough ball into a small disc and place a teaspoon of pizza sauce in the center

Add a pinch of mozzarella cheese, some pepperoni slices, bell peppers, and red onion on top of the sauce

Fold the edges of the dough disc over the fillings and pinch to seal, forming a ball

In a small bowl, whisk together the egg and water to make an egg wash

Brush the pretzel bites with the egg wash and sprinkle with grated Parmesan cheese, salt, and pepper

Place the pretzel bites on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until they are golden brown and the cheese is bubbly

Remove from the oven, let them cool slightly, and serve with extra pizza sauce for dipping

Grilled Corn on the Cob

This Grilled Corn on the Cob recipe brings out the natural sweetness of corn with a flavorful and smoky kick. Perfect for BBQs and summer gatherings!

Ingredients:

• 4 ears of corn, husked
• 1/4 cup unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper adjust to taste
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Preheat the grill to medium-high heat

In a small bowl, mix melted butter, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper to create a basting mixture

Brush each ear of corn generously with the prepared mixture

Place the corn on the preheated grill and cook for 12-15 minutes, turning occasionally, until the corn is tender and has a nice char

Remove the grilled corn from the heat and brush with any remaining basting mixture

Sprinkle chopped fresh parsley over the corn for garnish

Serve hot and enjoy your delicious Grilled Corn on the Cob!

Buckwheat Poppyseed Rhubarb Crisp Ice Cream

A delightful combination of nutty buckwheat, tangy rhubarb, and crunchy poppy seeds in a creamy ice cream base.

Ingredients:

• 1 cup cooked buckwheat groats
• 2 cups chopped rhubarb
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons poppy seeds
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 egg yolks

Instructions:

Put the rhubarb, 1/4 cup of sugar, and lemon juice in a saucepan

It will take about 8 to 10 minutes of cooking over medium heat for the rhubarb to get soft

Add the vanilla extract and poppy seeds and mix well

Allow to cool

Put the heavy cream, whole milk, and 3/4 cup of sugar in a different saucepan

Heat them over medium-low heat until they start to steam

Mix the egg yolks together in a bowl

As you keep whisking, slowly pour about a cup of the hot cream mixture into the egg yolks

This will temper the eggs

Put the egg mixture back into the pan with the rest of the cream mixture

Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon

Take it off the heat and let it cool down

After the rhubarb mixture and the custard base have cooled, mix them together

Add the cooked buckwheat groats and mix them in

Put the mixture into an ice cream maker and churn it according to the directions on the machine

For about 4 hours or overnight, freeze the ice cream until it is firm after it has been churned

Easter Macarons

These lovely macarons are perfect for painting as a way to celebrate Easter. Create your own vibrant designs to enjoy a tasty and festive treat.

Ingredients:

• 2 cups almond flour
• 2 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Food coloring assorted colors
• Paintable Royal Icing see separate recipe

Instructions:

Sift almond flour and powdered sugar together in a bowl

Set aside

In a separate bowl, beat egg whites until foamy

Gradually add granulated sugar while continuing to beat until stiff peaks form

Fold in vanilla extract and the sifted almond flour mixture until fully combined

Be gentle to maintain the macaron's texture

Divide the batter into separate bowls and add food coloring to each bowl, creating various pastel shades for Easter

Transfer each colored batter into piping bags fitted with round tips

Pipe small circles onto parchment-lined baking sheets

Let the macarons sit for about 30 minutes to form a skin

Preheat your oven to 300F 150C

Bake the macarons for 12-15 minutes, or until they have risen and set

Allow them to cool completely on the baking sheets

Once cooled, pair up the macaron shells with similar sizes and pipe a small amount of Paintable Royal Icing on one shell

Sandwich with another shell

Using the remaining Paintable Royal Icing, decorate the macarons with Easter-themed designs

Allow the icing to dry completely before serving

Enjoy your DIY Easter Macarons as a delightful and artistic treat!