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.

 

It’s Raining …Lizards?

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🦎 When Florida Gets Chilly and Iguanas Start Falling: A Horror Story in Three Acts

Looks like a crime scene

On this, the coldest day of the year so far, it feels like the perfect moment to remind everyone that not everything in South Florida is oranges and sunshine. They get cold too — and when they do, it doesn’t just rain. It rains iguanas.

Every region has its own brand of weather drama.
New England gets nor’easters.
The Midwest gets tornadoes.
Florida?
Florida gets frozen iguanas falling out of trees like scaly Christmas ornaments.

Yes, this is real.
Yes, it happens every winter.
And yes, your skeptical friend is welcome to Google it — preferably while standing under a sturdy awning.

❄️ Why Iguanas Go Full “Fainting Goat”

Iguanas are cold‑blooded, which means when temperatures dip below about 45°F, their bodies hit the reptile version of “sleep mode.” They lose muscle control, freeze in place, and if they happen to be lounging in a tree — as iguanas love to do — gravity politely escorts them to the ground.

It’s not elegant.
>It’s not graceful.
>It’s not quiet.

But it is science.

🦎 Are They Dead?

Usually not. They’re just cold‑stunned, which is nature’s way of saying, “Hold on, rebooting…” Once the sun comes back out, they thaw, blink, and wander off like nothing happened — leaving bewildered humans clutching their coffee and questioning reality.

 

 

🗣️ Try Explaining This to a Doubter

This is where the fun begins.
You get to say things like:

  • “No, really, they fall.”
  • “No, they’re not dead.”
  • “Yes, Florida officials warn people about it.”
  • “No, I’m not confusing this with a Syfy movie.”

Honestly, the only thing more Florida than falling iguanas is someone insisting it doesn’t happen.

🐊 Meanwhile, in the Florida Horror Cinematic Universe…

Let’s be honest: Florida doesn’t need help being terrifying.
This is the same state that gave us:

  • Alligators in swimming pools
  • Snakes in toilets
  • And the pièce de résistance: flying cockroaches (politely rebranded as “Palmetto bugs,” as if a cute name makes them less horrifying)

So yes — iguanas falling from trees during a cold snap fits right in. It’s practically a documentary waiting to happen.

🎬 In Closing 

If Stephen King ever runs out of ideas, he doesn’t need to look far — he just needs a lawn chair, a cold front, and a South Florida tree full of iguanas.

Welcoming Haven is not alone

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Letting Go of Welcoming Haven

I’ve been sitting with some mixed feelings lately as I prepare to close Welcoming Haven. It’s never easy to walk away from something you poured time, money, and hope into. I’ve only had one other business venture that felt as big as this one—my Arthur Murray franchise. I ran that for seven (or was it nine?) years before deciding I was simply getting too old for a young person’s business. In that case, I sold a thriving studio. With Welcoming Haven, the story is different. We never really got off the ground.

A Big Undertaking, No Matter What the “Experts” Say

Despite what the online gurus promise, launching an e‑commerce store is no small task. Welcoming Haven was a lovely shop with plenty of variety, but variety alone doesn’t bring in customers. It needed advertising, traffic, and—most importantly—conversions. Those things cost money, and I simply didn’t have the resources to keep feeding the machine.

I’ll admit, I was feeling a little defeated. Then one morning, I logged onto my computer and was greeted by a headline shouting that Neiman Marcus Last Call was closing all stores in bankruptcy. Neiman Marcus? Saks? If giants like that were struggling, what hope did a tiny online shop have?

A Long List of Retail Casualties

My curiosity kicked in. If Neiman Marcus was in trouble, who else had gone down that road? The list was longer than I expected:

  • Bed Bath & Beyond
  • Christmas Tree Shops
  • Tuesday Morning (a personal favorite)
  • Party City
  • David’s Bridal
  • Rite Aid
  • Joann Fabrics (my go‑to for sewing supplies)
  • Rue21
  • Express
  • The Body Shop

And then there are the retailers scrambling to reorganize and closing stores left and right:

  • Macy’s
  • Walgreens
  • Foot Locker
  • Dollar General

Perspective, and a Little Grace

Seeing all of that laid out, I had to pause. If major chains with deep pockets and decades of brand recognition are struggling, how could a small, independent online store expect to thrive in today’s marketplace?

I don’t take pleasure in anyone else’s misfortune, but I’ll admit—it softened the sting. Welcoming Haven wasn’t a failure. It was a sincere effort launched in a brutal retail climate. Welcoming Haven was a good store. It just didn’t stand a chance against forces far bigger than me.

So I’m closing this grand experiment with my head a little higher and my heart a little lighter. And now, I’m returning to what I’ve been doing for years—writing stories, reflections, and everyday adventures for Around Dusty Roads. That’s where my voice lives, and that’s where I’m happiest.

Chicken and Broccoli Stir Fry

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A Cautionary Tale of Conversions Gone Wrong

One of my favorite dinners is Chicken and Broccoli. I love the stuff and always order it when I get Chinese takeout. For years I’ve been trying to figure out what makes restaurant versions taste better than my own. I’ve tried over a dozen recipes, and while mine are good — even great — they never quite have that true “Chinese restaurant” vibe.

Recently I found a recipe that used seasonings I don’t normally reach for. I thought, Could this be it? Have I just been missing the right flavors all along? What follows is a tale that perfectly illustrates why I always recommend making a recipe as written the first time. Then — and only then — start tweaking.

Once More Unto the Breach

It’s been bitterly cold, and I hate the cold. Other than venturing out to clear snow off the car, I’ve basically been hibernating. That means I haven’t been to the store, and my spices and staples are running low. Still, I pulled out my wok, determined to give this recipe a try.

Step one: gather all ingredients. This is especially important with a wok — once you start, there’s no slowing down. The process moves fast.

Ingredients

  • 3 garlic cloves, finely chopped
    (All out. Will substitute garlic powder… what was that conversion again?)
  • ½ cup chicken broth
  • 1/3 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons cornstarch
  • 1 tablespoon finely grated fresh ginger
    (Oops. Also out. Only have ginger powder.)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon neutral oil
  • 1 lb boneless chicken thighs or breasts, cut into ½‑inch pieces
  • 2 medium heads broccoli, cut into bite‑sized florets
  • Rice and toasted sesame seeds for serving

The problem: I had no idea what the correct conversions were for garlic powder or ginger powder. I could have — should have — taken a minute to look them up. But no. My wok was heating, I was excited, and I forged ahead using a 1:1 swap. In the back of my mind I knew powders are more concentrated, but momentum had taken over.

Directions

  1. In a small bowl, I whisked together the garlic powder, broth, soy sauce, honey, cornstarch, ginger, and sesame oil until the cornstarch dissolved.
  2. In my wok over high heat, I added the neutral oil and dumped in the chicken. It sizzled like crazy. After it released, I stirred and cooked it for another 5 minutes until done. Removed it to a plate.
  3. I lowered the heat to medium‑low and tossed in the broccoli and sauce mixture. The recipe said to cover and steam for 2–3 minutes.
    This is where disaster struck.
    I’d been uneasy about the 2 tablespoons of cornstarch, but the recipe definitely said tablespoons. The moment the sauce hit the broccoli, it seized into a solid mass. I had to scrape it off the bottom of the wok.
    Too. Much. Cornstarch.
    I grabbed a can of chicken broth and started pouring. I ended up using the whole can to thin the sauce — but it worked. Crisis averted.
  4. I uncovered the wok, returned the chicken and juices, and cooked for another minute or two. I didn’t need to wait for the sauce to thicken — it was already there. Next time I’ll try 2 teaspoons, not tablespoons.

Time to Taste

I skipped the rice and went straight for a bowl. It looked good. It smelled even better.

Then I took a bite.

WHOA.
My mouth exploded. The top of my head blew off.
Spicy!
Even with the extra broth, the flavor was intense. I hate to imagine what it would’ve been like without it.

The next day, I added a little water, microwaved a portion, and served it over egg noodles. Much milder — and honestly delicious. But let’s break down where things went wrong.

The Error of My Ways

1. The Spice Conversions

Garlic Powder Instead of Fresh Garlic

When a recipe calls for 1 clove of fresh garlic, finely chopped, use:

  • 1 clove fresh → 1/4 teaspoon garlic powder
Fresh Garlic Garlic Powder
1 clove 1/4 tsp
2 cloves 1/2 tsp
3 cloves 3/4 tsp
4 cloves 1 tsp

Ginger Powder Instead of Fresh Ginger

For 1 tablespoon fresh grated ginger, use:

  • 1/4 teaspoon ground ginger

Ground ginger is much more concentrated, so a tiny amount goes a long way.

2. The Cornstarch Catastrophe

This one wasn’t my fault — or at least not entirely. The recipe called for 2 tablespoons, which is far too much for a stir fry sauce. My accidental broth rescue probably saved the dish. The next day, after the flavors mellowed, it was actually wonderful.

Was It a Success?

Maybe… in spite of myself.
I’ll definitely try it again once my taste buds recover.

My Best Advice

Be careful with your conversions!
A little powder goes a long, long way.

 

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)