Category Archives: Food

Homemade “Crazy Puffs”

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Homemade “Crazy Puffs” — My Mini Pizza Experiment

Before we take a little break from cooking posts (travel stories, kitty antics, and other fun things are calling), I wanted to squeeze in two more easy recipes. Today’s adventure: Crazy Puffs.

Have you ever tried Little Caesars’ Crazy Puffs? I’ve heard of them for ages, but since there’s no Little Caesars near me anymore, I’ve never actually tasted the real thing. Still, I love small portions and bite‑sized snacks, so while I was already playing around with pizza dough, I figured—why not try making my own version at home?

If you’ve never encountered a Crazy Puff, think of it as a bite‑sized pizza snack, about the size of a muffin, filled with classic pizza flavors. They’re designed to be handheld, easy, and fun—perfect for pizza lovers who want something quick and poppable.

So how do we make them at home?
I’ve got two versions. I’ve only tested one so far, but it came out great. The second version will be coming up in another post, and you can decide which one you like better.

Crazy Puffs — Version 1

Ingredients

  • 1 (13.8‑oz) pizza crust, such as Pillsbury
  • 1/3 cup unsalted butter, melted
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons garlic salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups jarred pizza sauce
  • 1 1/2 cups pepperoni slices
  • 4 cups pre‑shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 375°F. Place a baking sheet on the bottom rack. (that’s incase of drips)  Coat a shallow 12‑cup muffin tin with cooking spray.
  2. Roll the pizza dough across the muffin tin, stretching it so it covers the entire surface. Using a pizza cutter, cut the dough into 12 squares. Discard any excess.
  3. Press each dough square into a muffin cup, bringing the dough halfway up the sides.
  4. In a small bowl, mix the melted butter, parsley, Italian seasoning, garlic salt, and black pepper. Brush the seasoned butter onto each dough cup.
  5. Add 1 teaspoon pizza sauce to each cup. Layer 2 slices of pepperoni, then 1 tablespoon mozzarella. Add 2 more slices of pepperoni, then 2 tablespoons mozzarella, pressing the cheese down so it stays inside the cup. Stir the Parmesan into the remaining butter mixture and drizzle a little over each puff.
  6. Bake for 15 minutes, or until the cheese is melted. Switch the oven to broil and broil for about 1 minute, just until the tops turn golden. Let cool for 2 minutes before serving.

 

I’ll share the second version soon. It has a couple of key differences and might even be easier—or at least less messy. You can be the judge.

 

Easy French Onion Soup

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In anticipation of the pending closing of Welcoming Haven I thought I’d share some of my favorite recipes that were offered for sale in Mom’s recipe corner. Here’s one that makes creating a flavorful French Onion soup easy

Easy French Onion Soup – Comfort in a Bowl

There’s something magical about French Onion Soup—the way humble onions transform into a rich, golden, deeply flavorful broth that feels like a warm hug on a chilly day. This easy version keeps all the classic comfort without the fuss. Slow‑cooked onions turn sweet and caramelized, a splash of broth brings everything together, and of course, the best part: that toasted bread and melty cheese on top.
It’s simple, satisfying, and perfect for nights when you want something homemade and heartwarming without spending hours in the kitchen. Just the kind of recipe Mom would keep tucked in her favorite cookbook for a little  extra comfort.

Easy French Onion Soup

Ingredients

• 2 Tablespoons butter
• 4 large onions, thinly sliced
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• 32 oz. beef broth
• 3 tablespoons Worcestershire Sauce
• Salt to taste
• 4 slices thick crusty bread, toasted
• 4 slices of provolone or gruyere cheese

Instructions

1. Heat a Dutch oven or stock pot over medium heat, Add butter, melt. Add
sliced onions, pepper and garlic powder, sauté for 7-8 minutes until
tender.
2. Add beef broth, Worcestershire Sauce and salt to taste. Bring to a
simmer. Cover and simmer at least 10 minutes. Keep warm until ready
to serve.
3. Just before serving, preheat broiler. Arrange oven-proof individual
crocks, bowls or soup mugs with a wide mouth on baking sheet.
4. Ladle soup into bowls. Top each with a slice of toasted bread and a slice
of cheese, Place under broiler until cheese melts and is slightly golden.
Serve warm.

Notes

For Make Ahead, prepare the soup through the simmering stage, then cover
and refrigerate up to 2 days. When ready to serve, rewarm, soup on stovetop
and proceed with recipe.
Traditionally a splash of red wine is added during the simmering stage to give
the soup a fuller bodied, robust flavor. (optional)

 

The Springform Pan

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A Baker’s Quiet Hero

Affiliate Disclosure: As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you. I only recommend products I use and love—or, in this case, desperately need to replace.

When You Realize Something’s Missing

I’m not sure when it happened, but somewhere between moves, reorganizations, and the general chaos of life, my trusty set of springform pans vanished. Poof. Gone. I don’t bake cakes often, so I didn’t notice their absence until recently, when I made a Ring Ding cake and found myself wrestling with the crème filling. Getting a smooth, even layer without the sides bulging out was… let’s just say, a challenge.

That’s when the lightbulb went off. A springform pan would have kept everything neatly contained while I assembled the layers. Bottom layer in, filling added, top layer placed gently on—no sliding, no spilling, no stress. Then just pop the latch, lift the ring, and frost with ganache. Easy. Or it would have been easy, if I could have found my pan.

The Universe Sends a Hint

As if to drive the point home, two ice cream cake recipes landed in my lap right after that. Delicious? Absolutely. But both required—you guessed it—a springform pan. At this point, I had to laugh. The universe wasn’t being subtle. It was time to replace the set I’d somehow misplaced.

 

Shopping Smart: Amazon or Welcoming Haven?

Sure, Amazon has a huge selection, and I could have ordered one in a heartbeat. But as the owner of Welcoming Haven, I’d be foolish not to check my own shop first. And wouldn’t you know it—I do carry a beautiful set of springform pans. Shop link here

 

These pans are crafted with a durable nonstick coating and a secure latch design that ensures smooth release and picture‑perfect results. No sticking, no crumbling crusts, no frustration. Exactly what I needed.

Features That Make Baking Easier

  • Effortless Release: The classic springform latch opens smoothly, letting your creations lift out cleanly.
  • Nonstick Performance: A premium coating keeps your cakes intact and makes cleanup a breeze.
  • Removable Bottom: Perfect for cheesecakes, tarts, layered cakes, and anything delicate.
  • Multi‑Purpose Design: Great for deep‑dish pizza, quiches, breads, and more.
  • Durable Construction: Built from heat‑resistant materials that hold up to frequent baking.
  • Sleek Black Finish: A modern, professional look that fits beautifully in any kitchen.

Ready for the Next Baking Adventure

So yes—I’m placing my order. The next time I tackle a delicate dessert or a recipe that needs a little finesse, I’ll be ready. No more improvising, no more wrestling with fillings, and definitely no more missing pans.

If you’re in the same boat—or if your springform pans have mysteriously wandered off too—you can find the set at Welcoming Haven. Your future cakes will thank you.

 

The Wonderful World of Onions

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🌾 Onions: Types, Uses, Tears, and Tips

Walk into any grocery store and you’ll find yourself staring at a mountain of onions—golden, white, red, long, leafy, sweet, mild, spicy, and everything in between. For something so humble, onions have an impressive amount of personality. They’re the backbone of countless recipes, the secret to deep flavor, and—let’s be honest—the reason many of us have cried in the kitchen more than once.

Let’s explore the different kinds of onions, what they’re best for, why they make us tear up, and how to chop them without freezing your fingers off.

Yellow Onions: The Everyday Workhorse

Yellow onions are the all‑purpose pick for sautéing, braising, caramelizing, and building flavor. Affordable, accessible, and reliable, they’re my go‑to for almost any cooked dish.

Red Onions: Colorful and Bold

If onions had a fashion show, red onions would strut the runway. Their bright color and mild bite make them perfect for salads, sandwiches, and salsas. At recent visit to my local sub shop I was surprised when they asked me if I preferred white or red onion on my sub! I guess they think they are going gourmet.

 

White Onions: Mild and Crisp

My first white onion arrived by accident via DoorDash, but it turned out to be perfect on a hamburger. Mild, crisp, and great raw they were the perfect size on my burger. They also shine in Mexican dishes.

Spanish Onions: The Big Cousins

For years I thought yellow onions had shrunk—turns out Spanish onions are simply larger and milder. Great for roasting or stuffing.

Sweet Onions: Vidalia and Friends

Vidalia onions are the most famous sweet onion, but only those grown in Georgia can claim the name. Sweet onions caramelize beautifully and make excellent onion rings.

Shallots, Scallions, and Leeks

Shallots are delicate and lightly sweet, scallions add freshness and color, and leeks offer a buttery mildness perfect for soups. And another aside,, I personally love shallots. They are delicate and sweet. I was pleasantly surprised the first time I used them but don’t run out and stock up, they don’t keep well. Best if used right away.

Are They Interchangeable?

Usually, yes. They’re all part of the same species, but each has its own flavor and texture. In a pinch, swapping won’t ruin your dish.

Other Onion Relatives

Garlic, chives, and pearl onions all share the family tree. Pearl onions, often sold frozen and pre‑peeled, are adorable and great for roasting or stews.

Onion Storage Tips

Choose firm onions with dry skins. Store in a cool, dry place with airflow. Once cut, refrigerate in an airtight container and use within seven days.

Why Onions Make Us Cry

Cutting an onion releases a gas called syn‑propanethial‑S‑oxide, which irritates the eyes and triggers tears. (Your science tip of the day)

Cutting Onions Without Tears

I avoid freezing or running water because cold hands are not my idea of fun. Instead:

  • Cut the onion in half
  • Slice vertically, keeping the root intact
  • Add one horizontal slice if needed
  • Slice downward from tip to root

Leaving the root intact helps keep the tear‑triggering compounds contained.

⚠️ A Note for Pet Owners

Onions are toxic to both cats and dogs and can cause dangerous red‑blood‑cell damage leading to hemolytic anemia. Even small amounts—raw, cooked, powdered, or dehydrated—can be harmful. Keep onions and onion scraps safely out of reach of pets.

Final Thoughts

I hope this guide helps demystify the onion bin and gives you confidence to choose the right onion for every dish. May your future onion adventures be flavorful, tear‑free, and warm on the fingers.

 

A Holiday Tradition- The Cookie Exchange

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Celebrating National Cookie Exchange Day: Sweet Treats & Sweeter Traditions

There’s something extra special about December 22nd—National Cookie Exchange Day. It’s the unofficial kickoff to that delightful moment when kitchens everywhere turn into flour‑dusted wonderlands, ovens hum like old friends, and neighbors appear at your door with tins full of sugary surprises. Around Dusty Roads, we’re all about celebrating the small joys that make a season feel special, and a cookie exchange is one of those traditions that warms the heart as much as the home.

Why Cookie Exchanges Are Pure Holiday Joy

Cookie exchanges aren’t just about the treats—though let’s be honest, that’s a pretty big perk. They’re about community, creativity, and the simple pleasure of sharing something homemade. Whether you’re a seasoned baker with a signature cookie or someone who relies on the “add water and stir” method (no judgment here), there’s room for everyone at the cookie table.

Plus, you walk away with a variety of cookies without having to bake a dozen different recipes. Efficiency and sugar? A winning combination.

Mom’s Recipe Corner: A Cookie Worth Exchanging

Of course, no cookie exchange is complete without a recipe that earns a few “Who made these?” whispers. So we’re dipping into Mom’s Recipe Corner for a tried‑and‑true classic: Chocolate Peppermint Pinwheel Cookies—a soft, spiced, crowd‑pleasing cookie that looks festive without requiring a culinary degree.

This cookie is a version of the classic Chocolate and Vanilla Icebox cookie. It was a staple of my youth. I admit it took more than a few tries to get the peppermint right. If the candy isn’t crushed enough your cookies are going to spread in the oven. But they still will taste good.

I found this recipe fun to play with. Sometimes I’d use white chocolate and 3 layers of dough so you got more swirls.

Let your imagination rule the day! Then , of course, share the bounty.

Share the Sweetness

Whether you’re hosting a cookie exchange, joining one, or simply gifting a plate to a neighbor, today is all about spreading joy one bite at a time. So preheat that oven, put on your coziest playlist, and let the holiday spirit rise—just like your cookies.

 

If you want more recipes for your exchange, Mom’s Recipe Corner is always cooking up something delicious.