u/jseaver01

can confirm, was good :)

Home oven, par baked, then baked at 500°F for ten minutes, broiler for a couple minutes too

Ingredients:

- red sauce

- parmigiano-reggiano

- part-skim low moisture mozzarella

- chunks of fresh mozzarella

- black pepper

- pepperoni

- mild banana peppers

- Golden Greek peperoncinis

- shreds of basil

- drizzle of olive oil before baking

After baking:

- drizzle of finishing olive oil

- pecorino romano

- fresh basil

- crushed red pepper flakes

- dollops of chopped Calabrian chilis

Hot honey on the side

Café Volcano cookies! They have a taste and consistency that reminds me of peanut brittle -- but with a delicate crunch that melts in your mouth and evolves into more complex notes as you chew, like toasted nuts and caramel-coffee tones.

Ingredients:

• 1 cup walnuts, roughly chopped

• 1 cup pecans, roughly chopped

• 2 egg whites, room temperature

• 1 cup sugar

• 2 tsp instant espresso powder

Toast the chopped nuts at 350°F for 10 minutes; set aside. Combine all ingredients in a medium, heavy-bottomed saucepan over medium heat, stirring constantly until just warm to the touch. Drop rounded teaspoons of batter onto parchment-lined baking sheets.

Bake at 350°F for 20 minutes, with the oven racks arranged in the upper and lower thirds of the oven. Halfway through, swap the sheets between racks and rotate each 180°. Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.

Recipe from the book "Baking: From My Home to Yours" by Dorie Greenspan.