Ice Cream Cone Cupcakes
Nothing gets a better reaction than ice cream cone cupcakes! I love how everybody’s eyes light up when they see these fun treats!
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a bite, a blog, a story
Doug Bakes
a bite, a blog, a story
doug bakes something new
Deep Dish Cast Iron Sicilian Pizza
An amazing thick crust pizza baked in a cast iron skillet and topped with a rich tomato sauce and a ton of Parmesan and mozzarella cheese. This recipe makes two 10″ skillet pizzas. The dough and sauce should be divided between the two skillets.
Banana Split Pie
This recipe has all the hallmarks of classic banana split (without the ice cream)— with its sweet layer of bananas, a delicious custard filling with pineapple, a drizzle of decadent chocolate syrup, and a graham cracker crust pulls it all together.
The Savory side of doug
Pimento Cheese
When I was a kid, my mom received the grocery store sale-bills in the mail. She would read them like they were a Danielle Steele novel.
She’d make a list of the stores that had specials on items she needed then she would formulate her game plan. 
Every Friday she headed out of the house with her coupons and a list in hand. Sometimes she would visit up to five stores before coming back home.
The stores on her hit-list were large stores like Kroger, but the mom and pop stores made the list too. Sometimes I would go with her on her grocery store tour.
My favorite stop was a store called Gould’s Market. It was a mom and pop store that has a great deli. It was small, packed with groceries and if my memory is correct, it was very dark.
From behind her deli counter, she would hand me a cracker with her homemade pimiento/cheese spread on top. It was tangy, sweet and it made me happy.
It’s taken a long time to find a Pimiento cheese spread recipe that appeals to me as a grown-up, but I found the perfect recipe in the Austin Cookbook, by Paula Forbes.
I love the creaminess of this spread. The sriracha adds a smokey element without the heat. This a hearty recipe.
This spread is excellent as a sandwich, a topping on a hamburger, or as Mrs. Gould and I prefer…it’s great on a Ritz.
As always, please leave comments below and if you try this recipe out, post a picture on Instagram with #dougbakes
Pimento Cheese
This Pimento Cheese is unlike any you've tried before. It's not sweet, rather savory. The sriracha adds a smokiness that makes this the best pimento cheese ever.
Prep Time 10 minutes
Servings 10 servings
Ingredients
- 3 roasted red bell peppers, peeled, seeded, and minced
- 1 1/2 lbs grated sharp cheddar cheese
- 1 cup mayonnaise
- 2 tsp Worcestershire sauce
- 1 tbs sriracha
- 3 scallions, thinly sliced
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp apple cider vinegar
- salt to taste
Instructions
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Roast the bell peppers and once they've cooled, remove the skin, seeds, and stems. Finely dice the peppers and set aside.
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In a large bowl, add all ingredients except the bell peppers and mix well.
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Stir in peppers and fully incorporate.
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Serve immediately and store covered in the refrigerator for up to three days.