Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars.  ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies INTRODUCTION Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars. You might not need that second cup of coffee! These are packed with espresso powder and real espresso to give you that extra boost of energy. Adapted and Modified from Curly Girl Kitchen Espresso yourself INGREDIENTS 1 cup (2 sticks / 227g)) of unsalted butter 1 1/3 (290g) cups granulated sugar 1 tablespoon vanilla 2 large eggs, room temperature 2 tablespoons espresso powder 2 1/2 cups (300g) of flour (spooned and leveled) 1 1/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons espresso, hot and fresh and extra strong! 1/4 cup plus 2 tablespoons (82g) packed brown sugar 1/4 cup (30g) all-purpose flour INSTRUCTIONS Preheat your oven to 350 degrees. Now, let's brown that butter! In a small saucepan, heat the butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool for 1-2 minutes. In a large mixing bowl with whisk, combine the slightly cooled brown butter and granulated sugar (it will look like wet sand). Next, add the vanilla and eggs and mix until well combined and smooth. In a separate bowl, mix the flour, baking powder, salt, and espresso powder together. Then add that flour mixture to the butter mixture and using a spatula fold it in gently until combined. Prepare your 8x8 brownie pan with parchment paper hanging over the edge for easy removal. Then pour your batter into the pan. Next, mix your hot espresso, brown sugar, and flour together until combined and smooth. Pour this over your blondie batter and using a knife or chopstick (that's what I use) gently swirl it into the blondie batter then level the top. Bake for 23-26 minutes or until the edges are set but the blondies themselves may seem underdone and undercooked. This is fine! Do not overbake these or they will end up dry and cakey instead of that heavenly chewy, gooey blondie that you want! Set the pan on a cooling rack, and cool completely in the pan before removing and cutting into squares. BON APPETIT! BACK TO SWEETS

Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. CHICKEN Caesar Pasta Salad Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 INTRODUCTION Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. Now, most of you are going to look at the anchovy ingredient and say "not for me". BUT DON'T! Anchovy is in 90% of the Caesar salads you already eat and it does not tasty fishy at all. It gives an amazingly salty and flavorful bite that, if you omit it, will lessen the tastiness of this dish. So please give it a try - you won't regret it! PLEASE ROMAINE CALM INGREDIENTS Chicken: 5-6 Chicken thighs, cubed 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Dressing: 1/2 cup of mayonnaise 2 teaspoons dijon mustard (I use Grey Poupon) Zest from one lemon (roughly 1 tablespoon) 2 tablespoons fresh lemon juice 3 teaspoons minced garlic 1 tablespoon finely chopped anchovies (I always do a heaping tablespoon) 1 teaspoon worcestershire sauce 1 teaspoon malt vinegar (other vinegars work too, red wine, white, rice) 1/2 teaspoon pepper 1/3 cup grated parmesan cheese, plus more for topping Pasta Salad: 12 ounces pasta, like bowties, rotini, or penne 2 large hearts of romaine lettuce INSTRUCTIONS First, let's make the dressing! Whisk in all the ingredients except for the parmesan cheese until well combined. Then add the parmesan cheese and mix well again. Set aside. Now, let's cook the pasta. Bring a large pot of salted water to boil and cook the pasta al dente (I usually cook it 3 minutes before the time on the box). Drain and put into a large serving bowl to cool completely to room temperature (at least 10 minutes). While the pasta is cooking, let's cook the chicken! Heat the olive oil over medium-high heat in a large skillet, add the chicken. Now add the salt, pepper, and garlic powder and toss to evenly cover the chicken. Cook completely, 5-8 minutes then add to the bowl with the pasta, also let cool to room temperature. Cut the romaine hearts into 1-inch pieces. Don't add the romaine until ready to serve (this avoids wilting the lettuce). If you plan to eat it right away, once the pasta and chicken have cooled, add in the romaine and dressing and toss to evenly coat each delicious piece. If you want to eat it later, put everything in the fridge separately, and when you are ready to serve it, add in the dressing and lettuce and toss to coat. (I personally love it cold!) And don't forget to top off with some more parmesan and freshly ground pepper! BON APPETIT! BACK TO SALTY

PORTFOLIO GRAPHIC DESIGN | SOCIAL MEDIA | CONTENT CREATION SOCIAL MEDIA STORY DESIGN SOCIAL MEDIA POST DESIGN SOCIAL MEDIA REELS brand identity through collateral design product design | Asset Design gifs WEBSITE DEVELOPMENT BITES & BASHES BAR BIJOUX

Edible, no bake, eggless, black cocoa cookie dough! Perfect for Halloween parties, holidays, and weeknights on the couch. EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 Minutes Start to Eat: 15 Minutes Makes: 22 dough scoops INTRODUCTION Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat! The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture. You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! YOU DOUGH, GIRL! INGREDIENTS 1 1/2 cups (175g) all-purpose flour, tempered 1/2 cup (50g) black cocoa (can use regular cocoa powder) 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (180g) packed light brown sugar 1/4 cup (55g) granulated sugar 1 tablespoon flaxseed powder (flaxmeal works!) 3 tablespoons cold water 1 tablespoon milk 2 teaspoons vanilla extract 1 cup mini chocolate chips INSTRUCTIONS First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using. Next, combine the flaxseed and cold water, mix well and set aside to thicken. Next, in a medium bowl combine flour, cocoa powder, and salt and set aside. In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes). Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips. Finally, devour the bowl! *Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack! *Cookie Scoop Pictured BON APPETIT! BACK TO SWEETS

A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. BON APPETIT! BACK TO SWEETS

Satisfy that sweet tooth with delicious sweet recipes. Homemade Tagalong cookies, cinnamon rolls, churro poptarts, and more! SATISFY THAT SWEET TOOTH Up Buttery, nutty, salty and sweet - this is all of those delicious corn flavors but in a friggin cookie! cornbread cookies Active Time: 10 minutes Start to Eat: 40 minutes Makes: 24 cookies Up Soft, chewy, and packed with rich espresso flavors, this blondie is the perfect afternoon pick-me-up! ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies Up No bake, no egg, no fuss, edible chocolate cookie dough EDIBLE BLACK COCOA COOKIE DOUGH Active Time: 15 minutes Start to Eat: 15 minutes Makes: 22 dough scoops Crunchy, moist, covered in a ricotta glaze and chocolate chips. Muffin meet Cannoli. Up cannoli muffins Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 Regular) Level up your next butter board with soft pretzels, biscuits, and THIS BUTTER! Up Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup CINNAMON PUMPKIN BUTTER THE cookie that will change how you feel about every other cookie. Up BROWN BUTTER CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies Up A campfire classic turned perfect barbeque treat! RICE KRISPIE S'MORES Active Time: 25 minutes Start to Eat: 1 Hour and 45 Minutes (Including Chill Time) Makes: 18 Rice Krispie Treats A soft, crunchy, sweet, salty, nutty, chocolatey DELIGHT! Up BROWN BUTTER, HONEYCOMB, CHOCOLATE CHIP COOKIES Active Time: 30 Minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies Up DOUGHNUT COOKIES Sugar cookies with royal icing perfect for decorating. Active Time: 45 minutes (Including Decorating) Start to Eat: 5 Hours (Including Chill Time) Makes: 30 Cookies Up HOMEMADE TAGALONGS Make that classic girl scout cookie at home! Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 Cookies (Give or Take) Active Time: 25 minutes Start to Eat: 2. 5 Hours (Including Rest Time) Makes: 8 Rolls Up LIGHT AND FLUFFY CINNAMON ROLLS Soft and airy cinnamon rolls that are delicious with or without icing. Up CHURRO POPTARTS Crunchy on the outside, soft and gooey on the inside and covered in cinnamon sugar. Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 Poptarts Buttery melt-in-your-mouth cookies with rainbow sprinkles and a white chocolate drizzle Active Time: 25 minutes Start to Eat: 1 Hour, 45 Minutes (Including Chill Time) Makes: 25 - 30 Cookies Up CONFETTI SHORT-BREAD COOKIES Sweet and tangy blueberry tart in a flaky, buttery crust. Up BLUEBERRY TART Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10 Stay Loyal! Subscribe to GET recipes Email First Name SUBSCRIBE THANK YOU!

Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein.  SPICY GREEN PASTA Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 INTRODUCTION Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein. Make with fresh ingredients like tomatillos, jalapenos spinach, basil, and garlic, blended with some parmesan cheese and a touch of cream to balance it out...this is a quick but fulfilling weeknight dinner! Plus, it tastes great hot or cold for leftovers. And if you don't like spice, just take out the jalapeno and you still have a deliciously creamy pasta dish. Pasta la vista, baby INGREDIENTS 4 tomatillos 1 large jalapeno 2 tablespoons olive oil 2 tablespoons fresh lime juice 4 large garlic cloves About 1/2 cup of fresh basil (roughly 10 leaves) One small shallot 1 large handful of spinach (about 1 heaping cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons salted butter 1/4 cup heavy cream 12 oz. of pasta (usually make the whole 16 oz. box then eyeball how much pasta/sauce ratio I want that day!) 1 1/2 cups reserved pasta water (or more) 1/2 cup freshly grated parmesan INSTRUCTIONS First, preheat oven to 450 degrees. Place tomatillos and jalapeno on baking tray or dish and roast for 25 minutes. While that's roasting, let's cook the pasta! Boil a large pot of salted water and cook your desired pasta for about 2 minutes under the recommended cooking time. I used a large fusilli pasta but if you don't have that, I would recommend a pasta with a lot of nooks and crannies in order to sop up the delicious sauce, like rotini, or cavatappi. Reserve at least 1 cup of pasta water when you drain it! Let's start the sauce! Add the following to a blender: roasted tomatillos and jalapeno, olive oil, lime juice, garlic, basil, shallot, spinach, salt, pepper, and about 1/3 cup of the pasta water. Blend until smooth, about 1 minute. Heat butter in a large, deep skillet over medium heat. Add the sauce from the blender to the skillet and add about 1/2 more pasta water and the heavy cream. Cook for about 5 minutes until the sauce thickens a bit, then add the pasta and the parmesan, store to completely coat the pasta. Add salt and pepper to taste (I usually add about 1/2 teaspoon more of each). If it gets too thick, add more pasta water to your desired thickness. Serve now while it's hot! Or you can let it sit a bit to allow it to thicken. BON APPETIT! BACK TO SALTY

Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! brown Butter, honeycomb, chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies INTRODUCTION Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! This cookie recipe might be my favorite to date. It's seriously amazing. It has the perfect texture with the perfect flavor combos! Plus, it's really easy to make, even the homemade honeycomb is easy! Or you can buy it or sub it for some toffee! HONEY, I'M COMB INGREDIENTS 1/2 cup unsalted butter, room temperature 1/4 cup salted butter, room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 teaspoon salt 1 1/4 cup all-purpose flour 1/2 cup bread flour 1/2 teaspoon baking soda 8 ounces bittersweet chocolate chips, roughly chopped 1/3 cup honeycomb, roughly chopped ( I used One Tin Bakes Easy recipe - it's also on @theboywhobakes Instagram) INSTRUCTIONS First, let's brown that butter! In a saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*. * You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture. Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

The perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. Cornbread cookies Active Time: 10 minutes Start to Eat: 30 Minutes Makes: 24 Cookies INTRODUCTION Cornbread has always been a wine household favorite. Adding some actual corn and a nice slab of butter - it was heavenly. Fast forward to today and I decided I wanted that same flavor but not in the typical cake-like presentation. I did it. I made the perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. They are sooo good. They are perfect for a summer barbeque, or as a treat after a pulled pork sandwich, or maybe you just want a sweet treat after some hot honey pizza... however you choose to enjoy these, you will not be disappointed! What the shuck?! INGREDIENTS 324 grams ( 2 cups plus 2 tablespoons) of all-purpose flour 55 grams (1/3 cup) of cornmeal (medium grind - Bob's Red Mill is the best!) 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks or 227 grams) unsalted butter, room temperature 315 grams (1 1/4 cups) granulated sugar 1 large egg, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 1/3 cup freeze-dried corn (optional, but I highly recommend! I got mine on amazon HERE! ) For rolling: 55 grams (1/4 cup) sugar 42 grams (1/4 cup) cornmeal INSTRUCTIONS Preheat oven to 350 degrees. In a medium bowl, combine flour, cornmeal, baking soda, salt. In your stand mixer with paddle attachment beat the butter until smooth. Add the sugar and beat on medium speed until light and fluffy (2-3 minutes). Next, add the egg, egg yolk, and vanilla and beat until combined. Turn your mixer to low, and add the flour mixture until just combined. Lastly, add the freeze-dried corn if you have it! Mix only until combined. Line 3 baking sheets with parchment paper. Combine the sugar 55 grams of sugar and 42 grams of cornmeal in a small bowl. Scoop roughly 2 tablespoons per cookie, roll them into balls and then roll them in the sugar/cornmeal mixture. Place 8 cookies per sheet. Bake for 10-11 minutes until the edges are set but the centers are nice and puffy! They should not be browning. Remove from the oven, let cool for 8-10 minutes on the baking sheet then transfer to a cooling rack to cool completely. *A quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, chicken, and cheese! Buffalo Chicken Pizza Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, salty and spicy chicken, and cheese! Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too. Whole Foods is a bit breadier and Trader Joe's gives a bit more of a thin-crust texture which I love! Buffalo is my guilty pleasure meal so I try to come up with quick and unique ways to mix it up! SLICE, SLICE, BABY INGREDIENTS Chicken: 3 boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne ½ teaspoon paprika 1 teaspoon garlic powder 2 tablespoons buffalo sauce Crust: 3 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper Pizza: ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 ½ cups grated cheese ½ cup celery, sliced 3/4 cup buffalo sauce INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices. Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) **Step-by-step pictures below if you need the guidance! BON APPETIT! BACK TO SALTY STEP 1 Cook your chicken STEP 2 Prepare your veggies! STEP 6 Bake your pizza, add the celery, slice and enjoy! STEP 1 Cook your chicken 1/6