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Gingerbread Houses Are So Passé: Behold the Mighty Genius of the Pizza House

Gingerbread Houses Are So Passé: Behold the Mighty Genius of the Pizza House


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A reporter over at Thrillist made a traditional gingerbread house sans gingerbread, out of four frozen pizzas and pizza toppings

The bar for house-shaped Christmas decorations has officially been raised.

Being able to build a perfect gingerbread house is a DIY Christmas-decor skill that will impress your friends and make your Pinterest followers jealous — and the result can double as a delicious snack. But the traditional gingerbread house needs some shaking up.The folks over at Thrillist took one look at the typical gingerbread abode and thought, “we can rebuild it, we have the technology, or at least the frozen pizzas.”

Thrillist reporter Carrie Dennis created a decorative house entirely out of four frozen pizzas, a freshly-delivered pie, pizza toppings, and string cheese. Using a blowtorch and some parchment, she assembled what just may be the most delicious (mostly) edible holiday decoration of all time. After all, when you're past the age of eight, there are only so many gumdrops and frosting-covered gingerbread pieces you can eat.

First, you have to cook the frozen pizzas (perhaps even overcook them), until they are durable and can stand up on their own as the walls of the house. The fresh pizza will be used as the foundation/front lawn, and you decorate the house with pepperoni, olives, and mushrooms. One downside is that cheese is apparently not an efficient glue, so many toothpicks are required to keep your house from falling apart.

Get the full instructions here.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.


From Apple Jam to Crabapple Jelly

But, when it comes to making tasty jams (or jellies, as the case may be) of our own, we've been singularly focused on crabapples of late.

In part, that's because there's nothing quite like crabapple jelly: that colour, that tartness, that natural set. Most other jellies are either notoriously finicky, or they're just not nearly as pretty.

But, mainly, it's because we've had access to a particularly fruitful crabapple tree. When the wild turkeys haven't been shaking it down (literally), we've been free to harvest this tree to our hearts' delight.

fig. d: freshly picked crabapples

, Michelle makes large quantities of crabapple jelly to serve with terrines, mousses, and pâtés. With these crabapples, she makes small batches of jelly to spread on our toast. Either way, the method is essentially the same.

And, either way, the results are beautiful--to the eye, and to the palate.

figs. e & f: crabapple jelly for breakfast

Of course, it pays to have homemade bread on hand to enjoy your jelly with,

Act fast: crabapple season is already in full swing.



Comments:

  1. Kazralmaran

    Totally agree with her. Great idea, I agree.

  2. Dikesone

    Times me from doing it.

  3. Mindy

    Of course you're right. There is something in this and I like this idea, I completely agree with you.

  4. Tyson

    You are wrong. We need to discuss. Write to me in PM.

  5. Agiefan

    How moving the phrase :)



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