Lesson #50. Before making red velvet cookies, double check that you have red food coloring.
Jess’s recipe for red velvet cookies from scratch is incredibly easy and the cookies are incredibly tasty (when she says she scorched her tongue eating hot ones…yeah, I get it) so I highly recommend making them ASAP. I also recommend making them, you know, red. Despite being the wrong color, they still tasted fantastic — these are definitely going on my “food gifting” list for this year.
Lesson #51: An inverted baking sheet really does work if you don’t have a pizza stone.
I made the Pioneer Woman’s BBQ chicken pizza last night with Eat, Live, Run pizza dough. I wanted it to cook evenly, so I decided to try this broke-ass-ho-in-need-of-a-pizza-stone tip that I had read online and it worked! My homemade pizzas tend to get very fat and puffy but in this case, the crust was super even and just the right amount of crispy. On another note: MAKE THIS PIZZA! I mean, BBQ chicken pizza is the sort of thing you can pretty much depend on to taste good, but this was way better than I expected. Eric and I were pretty shocked by how great it tasted. We polished off the entire thing at dinner; the only thing I regret about this was not having any leftovers to eat for breakfast today.
Lesson #52: When you have electric burners, you can’t just go setting things on top of the stove.
You’d think after three months, I’d know this. (Side note: Mom — please send cute seasonal potholders if you come across them. This is shameful.)
Clearly, I’ve learned a lot in the kitchen this weekend. Speaking of which, don’t forget your Project Tasteless It’s OK to Come Early entries are due tonight. I can’t wait to see what has been going on in your kitchen!