{
  "site": "https://140bites.com/",
  "generated": "2026-09-01",
  "documentation": "https://140bites.com/llms.txt",
  "recipes": [
    {
      "slug": "peach-mango-salsa",
      "url": "https://140bites.com/recipes/peach-mango-salsa/",
      "title": "Peach Mango Salsa",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-09-01",
      "serves": "4",
      "description": "I think the secret to a good mango salsa is making it salty.",
      "image": "https://140bites.com/_astro/photo.cOLnPGNR_1xLXx2.webp",
      "imageAlt": "Peach Mango Salsa",
      "ingredients": [
        {
          "items": [
            "1 ripe mango",
            "1 ripe yellow peach",
            "¼ red onion",
            "2 aji mango chilis from my garden (or jalapeños if you don’t have my garden near you)",
            "1 lime, juiced",
            "A luxurious pinch of salt. Salty salsa is good salsa.",
            "A pinch of pepper"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Deseed the chilis, unless you want a spicy salsa.",
            "Mince the mango, peach onion, and chilis, and combine in a bowl.",
            "Mix in the lime juice, salt, and pepper."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "It’s good right away, but better after it sits for a while."
          ]
        }
      ]
    },
    {
      "slug": "corn-asparagus-hot-honey-pizza",
      "url": "https://140bites.com/recipes/corn-asparagus-hot-honey-pizza/",
      "title": "Corn, Asparagus, Hot Honey Pizza",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-06-21",
      "serves": "¯\\_(ツ)_/¯",
      "description": "I guarantee your guests’ first comment will be, “Asparagus? Interesting.”",
      "imageAlt": "Corn, Asparagus, Hot Honey Pizza",
      "ingredients": [
        {
          "items": [
            "Mozzarella, grated",
            "Corn",
            "Asparagus, thinly sliced",
            "Hot honey",
            "Pizza dough"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "This is a no-sauce pizza, but you could do a base layer of garlic butter if you’re nasty. I assume you know how to make a pizza. Do that.",
            "If your corn is on a cob, cut it off. You’ll look like a dork later otherwise. Slice the asparagus ⅛″ thin at a jaunty, almost pretentious angle. Add the mozzarella, corn, and asparagus. Bake like usual. Top with hot honey before serving."
          ]
        }
      ]
    },
    {
      "slug": "pear-prosciutto-arugula-pizza",
      "url": "https://140bites.com/recipes/pear-prosciutto-arugula-pizza/",
      "title": "Pear, Prosciutto, Arugula Pizza",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-06-21",
      "serves": "¯\\_(ツ)_/¯",
      "description": "This is a pizza you can serve to people when you want them to think you’re fancy, but you’re still making them pizza.",
      "imageAlt": "Pear, Prosciutto, Arugula Pizza",
      "ingredients": [
        {
          "items": [
            "Mozzarella, grated",
            "Fontina, diced into ½″ cubes (optional)",
            "Pear, thinly sliced",
            "Prosciutto",
            "Arugula",
            "Olive oil",
            "Pizza dough"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "This is a no-sauce pizza. I assume you know how to make a pizza. Do that. Add the mozzarella and a light amount of fontina. Top with pear slices. Bake as usual. Top the pizza with arugula and drizzle with olive oil."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "I think it works best Neapolitan style, but it’d be good on Focaccia too."
          ]
        }
      ]
    },
    {
      "slug": "sausage-pickled-pepper-pizza",
      "url": "https://140bites.com/recipes/sausage-pickled-pepper-pizza/",
      "title": "Sausage Pickled Pepper Pizza",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-06-21",
      "serves": "¯\\_(ツ)_/¯",
      "description": "I love the zing of the peppers combined with the mellow creaminess of the ricotta.",
      "imageAlt": "Sausage Pickled Pepper Pizza",
      "ingredients": [
        {
          "items": [
            "Red sauce",
            "Mozzarella, grated",
            "Italian sausage",
            "Cherry tomatoes",
            "Ricotta",
            "Sweet or spicy pickled peppers such as Pepper Drops",
            "Pizza dough"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Cut your peppers into rings or other bite size pieces if they’re not already small. Quarter the cherry tomatoes, if you have the patience.",
            "Surely you know how to make a pizza. Do that. Everything goes on the pizza before baking. Plop the ricotta in grape sized dollops."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "This has been good in all the styles I’ve done it, but Detroit or grandma style (something thick and bready) is my favorite."
          ]
        }
      ]
    },
    {
      "slug": "apple-pie-rice-krispie-treats",
      "url": "https://140bites.com/recipes/apple-pie-rice-krispie-treats/",
      "title": "Apple Pie Rice Krispie Treats with Cheddar Crisps",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-05-23",
      "serves": "8–16",
      "description": "This is the kind of Rice Krispie Treat you bring to the school’s autumn bake sale to let Karen know her off-the-back-of-the-box nonsense is absolutely mid.",
      "image": "https://140bites.com/_astro/photo.IbbIlea8_1haIpj.webp",
      "imageAlt": "Apple Pie Rice Krispie Treats with Cheddar Crisps",
      "ingredients": [
        {
          "group": "For the Rice Krispie treats",
          "items": [
            "1 cup Rice Krispies",
            "1 cup Apple Jacks",
            "100 g mini marshmallows",
            "½ cup apple cider",
            "1½ Tbsp. unsalted butter",
            "2 Tbsp. brown sugar"
          ]
        },
        {
          "group": "For the apple pie spice",
          "items": [
            "1 tsp. ground cinnamon",
            "¼ tsp. kosher salt",
            "¼ tsp. ground nutmeg",
            "⅛ tsp. ground allspice",
            "⅛ tsp. ground ginger",
            "⅛ tsp. ground cloves",
            "⅛ tsp. ground cardamom"
          ]
        },
        {
          "group": "For the cheddar crisp",
          "items": [
            "½ oz. cheddar cheese, finely grated"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Get everything measured. Mix pie spice blend in a small bowl. Line a bread loaf pan with parchment and run a stick of butter over everything.",
            "Add the cider and brown sugar to a medium saucepan over medium-high heat. Simmer until reduced to about 2 Tbsp. of glaze, about 5-ish minutes. Stir in the butter.",
            "Reduce the heat to low. Add the marshmallows and stir until melted and smooth. Add the pie spice and stir until incorporated. Add the cereals and stir until well coated.",
            "Transfer the mixture to the loaf pan and press flat with a buttered spatula. Allow to cool for 10 minutes. Transfer to a sheet of parchment and allow to continue to cool.",
            "Meanwhile, roll the cheddar cheese into marble sized balls. You should have about 8. Place a sheet of parchment paper on a microwave safe plate. Working one at a time, place a cheese ball on the parchment, then microwave for 1 minute. The cheese will bubble up dramatically, then eventually settle and sizzle in a lacy pattern. Remove from the microwave. Working quickly, place a glass straw or ~¾″ round object on the cheese. Using the parchment, wrap them around the straw and hold in place until the cheese firms up. Be careful doing this, as the cheese is hot and will most definitely burn you in the process.",
            "If you’re not into high falutin bullshit, follow the instructions above, but skip the rolling thing. The cheese will crisp in a flat wafer and tastes only slightly less pretentious.",
            "Repeat with the remaining cheese.",
            "Cut into 8 squares. If you would like more bite size bars, cut those in half again either vertically or on the diagonal for triangles. Top with the cheese crisps. If you make 16 bars, make sure to scale the quantity of cheese crisps appropriately."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "These can be stored in an air tight container for at least a week, though they are at their peak presentableness in the first few days.",
            "This recipe is scaled for making in a bread loaf pan, and will come out about 1″ tall. To make a more standard size recipe, scale it 3x and make it in an 8″x8″ tray. If you do, you will need to use a large sauce pan to fit things comfortably.",
            "Good cereal bars are all about the shape of the cereal pieces and the air pockets between them. If your cereal is too small, you get a dense bar. If it’s too large, your bar will be loose and won’t hold together. Crushing (or cutting, if you’re a glutton for pain like me) the cereal is annoying, but necessary for a bar that feels balanced. It’s also why I use volume measures. Big pieces and small pieces weigh the same but create very different bars.",
            "Don’t @ me about metric vs imperial."
          ]
        }
      ]
    },
    {
      "slug": "flamin-hot-cheetos-rice-krispies",
      "url": "https://140bites.com/recipes/flamin-hot-cheetos-rice-krispies/",
      "title": "Flamin’ Hot Cheetos Rice Krispies",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-05-23",
      "serves": "16",
      "description": "Don’t get me wrong — these aren’t life changing. But they’re a good party trick, especially if everyone is drunk when you put them on the table.",
      "image": "https://140bites.com/_astro/photo.DjA0A9Uc_Z161Frv.webp",
      "imageAlt": "Flamin’ Hot Cheetos Rice Krispies",
      "ingredients": [
        {
          "items": [
            "1 cup Rice Krispies",
            "1 cup chopped Flamin’ Hot Cheetos",
            "¼ cup pulverized Flamin’ Hot Cheetos",
            "Extra Cheetos for garnish",
            "More Cheetos for eating while you work",
            "1½ Tbsp. unsalted butter",
            "100 g marshmallows"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Line a bread loaf pan with parchment paper and rub a stick of butter all over it.",
            "Chop or crunch the Cheetos until they’re roughly the same size as the Rice Krispies. I personally hunt for the smallest pieces in the bag. The larger ones have more internal surface area and get soft more quickly. Pulverize a couple handfuls of Cheetos in a food processor, until you have about ¼ cup.",
            "Brown the butter over medium heat in a medium saucepan, about 5 minutes. Reduce heat to low. Add marshmallows, stirring until melted.",
            "Add Cheetos and Rice Krispies and stir to coat.",
            "Transfer the mixture to the loaf pan and flatten with a buttered spatula. Dust the top with pulverized Flamin’ Hot Cheeto powder. Allow to cool for at least 10 minutes before removing from the pan.",
            "Cut into 8 squares then cut each in half to make 16 small bars. Top each with a whole Cheeto."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "This recipe is scaled for making in a bread loaf pan, and will come out about 1″ tall. To make a more standard size recipe, scale it 3x and make it in an 8″x8″ tray. If you do, you will need to use a large sauce pan to fit things comfortably.",
            "Good cereal bars are all about the shape of the cereal pieces and the air pockets between them. If your cereal is too small, you get a dense bar. If it’s too large, your bar will be loose and won’t hold together. Crushing (or cutting, if you’re a glutton for pain like me) the cereal is annoying, but necessary for a bar that feels balanced. It’s also why I use volume measures. Big pieces and small pieces weigh the same but create very different bars.",
            "Don’t @ me about metric vs imperial."
          ]
        }
      ]
    },
    {
      "slug": "maple-bacon-rice-krispie-treats",
      "url": "https://140bites.com/recipes/maple-bacon-rice-krispie-treats/",
      "title": "Maple Bacon “Breakfast” Rice Krispie Treats",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-05-23",
      "serves": "8–16",
      "description": "With the spices from breakfast sausage, these are basically breakfast.",
      "image": "https://140bites.com/_astro/photo.DAquuLH7_ZMG5kM.webp",
      "imageAlt": "Maple Bacon “Breakfast” Rice Krispie Treats",
      "ingredients": [
        {
          "group": "For the treats",
          "items": [
            "1½ cup Rice Krispies",
            "½ cup Corn Flakes, crunched to roughly the size of the Rice Krispies",
            "100 g mini marshmallows",
            "1½ Tbsp. unsalted butter",
            "¼ cup maple syrup",
            "¼ tsp. ground sage",
            "¼ tsp. ground thyme",
            "¼ tsp. cinnamon",
            "¼ tsp. kosher salt"
          ]
        },
        {
          "group": "For the garnish",
          "items": [
            "2 strips candied bacon, cut into 8 pieces total"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Line a bread loaf pan with parchment paper and rub a stick of butter all over it.",
            "Heat the syrup in a medium sauce pan over medium-high heat until reduced to a glaze consistency and about 2 Tbsp. volume. Stir in the butter. Add the marshmallows and stir until melted and smooth. Stir in the spices until incorporated. Finally, stir in the cereal until fully coated.",
            "Transfer the mixture to the loaf pan and flatten with a buttered spatula. Allow to cool for at least 10 minutes before removing it from the pan, to hold its shape.",
            "Cut into 8 squares. If you would like more bite size bars, cut those in half again either vertically or on the diagonal for triangles. Top with a slice of candied bacon. If you make 16 bars, make sure to scale the quantity of candied bacon appropriately."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "Store the bars in an airtight container for up to a week, though they’re best in the first 24–48 hours. Keep the candied bacon refrigerated separately and bring to room temperature before serving.",
            "This recipe is scaled for making in a bread loaf pan, and will come out about 1″ tall. To make a more standard size recipe, scale it 3x and make it in an 8″x8″ tray. If you do, you will need to use a large sauce pan to fit things comfortably.",
            "Good cereal bars are all about the shape of the cereal pieces and the air pockets between them. If your cereal is too small, you get a dense bar. If it’s too large, your bar will be loose and won’t hold together. Crushing (or cutting, if you’re a glutton for pain like me) the cereal is annoying, but necessary for a bar that feels balanced. It’s also why I use volume measures. Big pieces and small pieces weigh the same but create very different bars.",
            "Don’t @ me about metric vs imperial."
          ]
        }
      ]
    },
    {
      "slug": "neapolitan-rice-krispie-treats",
      "url": "https://140bites.com/recipes/neapolitan-rice-krispie-treats/",
      "title": "Neapolitan Rice Krispie Treats",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-05-23",
      "serves": "32",
      "description": "Don’t get me wrong. It’s 3 times the work. But you get 3 times the “I can’t believe you did this” when people eat them.",
      "image": "https://140bites.com/_astro/photo.DUFTlseZ_Z1O7IVk.webp",
      "imageAlt": "Neapolitan Rice Krispie Treats",
      "ingredients": [
        {
          "group": "For the chocolate",
          "items": [
            "2 cups Cocoa Krispies",
            "1 Tbsp. cocoa powder",
            "1½ Tbsp. unsalted butter",
            "100 g mini marshmallows",
            "¼ tsp. salt"
          ]
        },
        {
          "group": "For the vanilla",
          "items": [
            "2 cups Rice Krispies",
            "1 tsp. vanilla extract",
            "1½ Tbsp. unsalted butter",
            "100 g mini marshmallows",
            "¼ tsp. salt"
          ]
        },
        {
          "group": "For the strawberry",
          "items": [
            "2 cups Rice Krispies",
            "2 Tbsp. freeze dried strawberry powder",
            "1½ Tbsp. unsalted butter",
            "100 g mini marshmallows",
            "¼ tsp. salt"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Line an 8″x8″ dish or bread loaf pan with parchment paper. The 8″x8″ pan will yield 1″ tall Rice Krispies. The loaf will probably be 2″ tall.",
            "Working one batch at a time, first melt the butter and marshmallows together, stirring frequently until smooth. Stir in the associated flavor. Once incorporated, stir in the Rice Krispies.",
            "Spread the Rice Krispies in an even layer across the dish. Do your best to work it into the corners. I find it’s easiest to dump them in as a lump then “cut” them with the tip of the spatula to keep them loose enough to move around. They’ll stick together in smaller pebbly pieces and move more flexibly. Once distributed evenly, press it flat with the spatula.",
            "Repeat with each layer. I recommend keeping the vanilla layer in the middle if you have any self respect.",
            "Allow to cool fully, then cut into 2″x1″ bars."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "Store in an airtight container for probably up to a week, but they’ll be best in the first 24–48 hours.",
            "Make the strawberry powder by blitzing freeze dried strawberries in a spice grinder or just aggressively chopping/crushing them. The closer to powder you get them, the more smooth and even the flavor will be.",
            "Don’t @ me about metric vs imperial."
          ]
        }
      ]
    },
    {
      "slug": "smores-rice-krispie-treats",
      "url": "https://140bites.com/recipes/smores-rice-krispie-treats/",
      "title": "S’mores Rice Krispie Treats",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2026-05-23",
      "serves": "8–16",
      "description": "I’m not the first one to come up with this idea, but that shouldn’t stop you from making them. I dare you not to eat them all before giving them to whichever oblivious second grader you’re making them for.",
      "image": "https://140bites.com/_astro/photo.C6cbqGv6_2w3sHU.webp",
      "imageAlt": "S’mores Rice Krispie Treats",
      "ingredients": [
        {
          "group": "For the treats",
          "items": [
            "1 cup Cocoa Krispies",
            "1 cup Golden Grahams, crunched into a similar size as the Cocoa Krispies",
            "100 g mini marshmallows",
            "⅓ cup + 2 Tbsp. freeze dried micro marshmallows (the kind you see on hot chocolate), divided",
            "1¼ Tbsp. unsalted butter",
            "¼ tsp. salt"
          ]
        },
        {
          "group": "For the garnish",
          "items": [
            "4 large marshmallows"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Line a bread loaf pan with parchment paper and rub a stick of butter all over it.",
            "Melt the butter in a medium sauce pan over medium. If you’ve got the patience, go full on and brown the butter, about 5 minutes. Add the marshmallows and stir occasionally until melted and smooth. Stir in the salt and cereal and stir until fully coated. Finally, fold in ⅓ cup of micro marshmallows. Do this last, because you don’t want them to melt and become formless.",
            "Transfer to the loaf pan and press flat with a buttered spatula. Sprinkle the remaining 2 Tbsp. freeze dried tiny marshmallows on top and press gently so they stick.",
            "Allow to cool at least 10 minutes before transferring to a sheet of parchment paper to finish cooling.",
            "Cut into 8 squares. If you would like more bite size bars, cut those in half again either vertically or on the diagonal for triangles.",
            "Cut the large marshmallows in half on the diagonal. Place a marshmallow half flat side down on each bar.",
            "Just before serving, preheat your broiler. Transfer marshmallow topped bars to a parchment lined sheet pan, with a bit of space between them.",
            "The marshmallows will puff up a bit when broiled, so put a rack as high as you can, while leaving clearance for the tops of the marshmallows, plus an inch or so. Broil until the marshmallow is just toasted, keeping an eye out to make sure the bars don’t take on any color. Serve immediately."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "For some extra chefy bullshit, instead of the marshmallow top, stab a toothpick through a mini marshmallow or two and stick it in each bar as a garnish (it’ll look like a marshmallow on a stick). Serve with a small, scentless tea candle and let people roast the marshmallow on the toothpick over the candle and then smear it on the bar before eating.",
            "Store in an airtight container for probably a week, but these are best in the first 24–48 hours.",
            "This recipe is scaled for making in a bread loaf pan, and will come out about 1″ tall. To make a more standard size recipe, scale it 3x and make it in an 8″x8″ tray. If you do, you will need to use a large sauce pan to fit things comfortably.",
            "Good cereal bars are all about the shape of the cereal pieces and the air pockets between them. If your cereal is too small, you get a dense bar. If it’s too large, your bar will be loose and won’t hold together. Crushing (or cutting, if you’re a glutton for pain like me) the cereal is annoying, but necessary for a bar that feels balanced. It’s also why I use volume measures. Big pieces and small pieces weigh the same but create very different bars.",
            "Don’t @ me about metric vs imperial."
          ]
        }
      ]
    },
    {
      "slug": "grave-robber-mocktail",
      "url": "https://140bites.com/recipes/grave-robber-mocktail/",
      "title": "Grave Robber Mocktail",
      "author": {
        "name": "Cameron McEfee",
        "url": "https://140bites.com/about/"
      },
      "published": "2025-11-07",
      "serves": "1",
      "description": "This is an alcohol-free riff on The Grave Digger, both of which we serve at our annual Halloween party.",
      "imageAlt": "Grave Robber Mocktail",
      "ingredients": [
        {
          "group": "For the mocktail",
          "items": [
            "2 oz. apple cider",
            "2 oz. ginger beer",
            "2 dashes Dram Black (cinnamon-ish) bitters",
            "2 dashes cardamom bitters"
          ]
        },
        {
          "group": "For the spiced rim",
          "items": [
            "1 tsp. turbinado sugar",
            "⅛ tsp. cinnamon",
            "⅛ tsp. ground ginger",
            "⅛ tsp. nutmeg",
            "Orange wedges"
          ]
        }
      ],
      "steps": [
        {
          "items": [
            "Scale the recipe to the number of drinks you’d like to make. Stir all of the mocktail ingredients in a pitcher.",
            "Mix the rim spices in a small bowl or plate.",
            "When ready to serve, run an orange wedge around the lip of the glass, then tip the glass over and dip the rim in the spice mixture. Add some ice to the glass, then pour the mocktail over it.",
            "Garnish with a cinnamon stick, dried orange wedge, or some other stupid fall nonsense."
          ]
        }
      ],
      "notes": [
        {
          "heading": "Notes",
          "paragraphs": [
            "I like to use novelty ice cubes. I’ve got some snakes, and one year I froze gummy eyeballs in ice cubes.",
            "When presenting this mocktail along with other cocktails, you may say “We have drinks that are haunted, and drinks that are not haunted”. When the guests look perplexed, you can tell them that the cocktails contain spirits and the mocktails do not."
          ]
        }
      ]
    }
  ]
}