Ten minutes is all the time you’ll need to prep and cook this individual serving of cheesecake.
Look how pretty it is!
I don’t usually ever have an entire cheesecake in the house and I rarely make it. My brothers and Mr. K used to always ask for it and then it was like pulling teeth to get them to finish it once I did. And I can never eat more than one slice.
That is why this one serving treat is so perfect.
Recently Wendy’s came out with a premium Pretzel Pub Chicken Sandwich. I am a fan of Wendy’s first pretzel product, the Pretzel Bacon Cheeseburger, so I was definitely curious to try out the newest pretzel offering.
Appearance: My first impression out of the box was that this sandwich didn’t look as pretty as the pretzel burger. It wasn’t as well put together and the pretzel bun looked a little dehydrated. Here’s the bacon pretzel cheeseburger for comparison:
Bun: Luckily, the bun was just fine. Thick, soft and not at all dry. It was as good as the previous pretzel buns I’ve had from Wendy’s pretzel burgers.
Chef Scott Conant’s tomato basil spaghetti is my favorite spaghetti of all time. It’s actually one of the best bites I’ve ever eaten. It might seem strange than I’m making such a big declaration about something as simple as spaghetti. I would have thought the same thing until I tasted it at Scarpetta.
It’s hard to describe, you really just have to try it out for yourself. The fresh and thick pasta noodles are perfectly cooked. The sauce is slightly spicy, very creamy, and not like any other tomato sauce I’ve ever eaten. Chef Scott Conant’s recipe seems to transcend the tomatoes. The sauce lacks the acidity and tartness of normal tomato sauces and is more an orange hue rather than red.
Since we can’t afford to eat at Scott Conant’s restaurant, Scarpetta, all the time, we began making the spaghetti at home.