Last weekend, we drove up to Mammoth (one of my favorite places to go and relax) and spent a few days relaxing at a beautiful cabin surrounded by majestic mountains and fresh air.
We go to Mammoth every year, twice this year, and this year’s second trip couldn’t have come at a better time. There were fresh snow on the ground and the leaves just turned their fall colors. To think we were only 5 hours from L.A., it felt like we were in the East Coast.
I’ll do recap on our trip soon.
First, I want to share a recipe that I made recently.
I found this recipe on Pinterest and it’s from Rachel Ray’s magazine. I used the ingredients I had on hand.
( recipe adapted from Rachel Ray)
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup unsweetened almond milk
- 1 egg, lightly beaten
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- 4 ounces turkey pepperoni, cut into small cubes (about 1 cup)
- 1/2 cup store-bought pizza sauce (I used Trader Joe’s)
- 2 tbs. olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- Parmesan cheese
- 1 tablespoons dried basil
- 1 green bell pepper, sliced
Preheat oven to 375 degrees. Spray muffin tin with cooking spray. In large bowl, whisk together flour and baking powder. Stir in the milk, egg and seasonings. Add in mozzarella, pepperoni and pepper. Let stand for 10 minutes.
While batter it setting heat olive oil in small skillet. Add the chopped onions and cook until browned, about 5 minutes. Stir in garlic and cook 30 seconds. Mix this into flour batter.
Fill each muffin tin about 1/2 full so that it is evenly divided. Sprinkle tops with parmesan cheese. Bake until puffed and golden, about 20-25 minutes. While pizza puffs are baking, heat pizza sauce in small pan over medium-low heat. Serve together and enjoy!
I made two kinds. Pepperoni toppings for the husband’s muffins.
Just veggies for me.