Thursday, July 28, 2011

A food post

It's been awhile since I posted about food.  I saw a recipe online that looked good to me.  I saved it and tried to forget about it.  Alas, I could not get it out of my head, so I decided to try to make it.  Now, the first rule of cooking and baking is to assemble all your ingredients before you begin.  That way, if you are in the middle of mixing, you don't discover you are missing important ingredients.  See where I am going with this?

Well, the recipe was for Pepperoni Pizza Puffs.  I started whipping things up and came to discover that I was missing not one, but two ingredients.  First I discovered I had no more eggs.  Oopsie.  Forgot about that.  So I googled a substitute and followed that one.  (dab of milk and a little oil)  I went into the fridge to get pepperonis, and what did I find?  An empty package.  Blaker!  He loves those things.  Anyway, I considered just making them without the pepperonis, but I figured it would be a little bland without them.  Then I remembered that I had some bacon in the freezer.  I cooked some up in the microwave, chopped it up and tossed it into the batter.  I also threw in a little cheddar cheese. 

So, they aren't exactly Pepperoni Pizza Puffs, but oh my! they are good.  And fattening.  Here's how mine turned out and the original recipe:

Pepperoni Pizza Puffs
Uploaded by Monica H at

3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (my addition, optional)
pinch of red pepper flakes (my addition, optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

*I didn't measure any of the cheese, just tossed some in.  Also, I never use whole milk.  I just used 1% because that's what I had on hand.  I also used full sized muffin tins and baked them for about 27 minutes.