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This TV Show Host Made A Pizza Bundt Cake And We Can’t Stop Staring

Here at FOODBEAST, we make it our goal to go where no foodie has gone before on a daily basis. We thought we were hot shit…that is, until we saw this insane creation by our friend, the Canadian King of Breakfast himself, Josh Elkin.

You may know Josh from his time on Epic Meal Time, or from the wild pizza ping pong table he created in honor of National Pizza Month last year, but any pre-conceived notions you may have of this saint of culinary creations will be thrown out the window as soon as you lay eyes on this pizza bundt cake.

pizza bundt cake

Yes, we said pizza bundt cake.

To celebrate this year’s National Pizza Month and our love for Pabst Blue Ribbon, Josh turned a humble pie into a bougie pizza bundt cake with CHEESE FROSTING.

Said frosting is made from a healthy dose of PBR, butter, flour, whole milk, and tons of sharp cheddar cheese, and literally embodies food porn. Just try to contain your nether regions as you watch this ooey, gooey, cheesey glaze make its way from the pot onto the freshly baked pizza bundt.

pizza bundt cake

Our hearts almost stopped beating.

Check the recipe out below to make this sinful creation for yourself. As National Pizza Month comes to a close, don’t forget to tag your last-minute PBR pizza creations with #inpizzawecrush.

Estimated prep time: 15 minutes
Estimated cook time: 45 minutes
Estimated total time: 1 hour

For the bundt cake
1 large pizza worth of pre-made dough
2 cups pizza sauce
12-15 slices of fresh mozzarella
1 pack large sliced pepperoni
1 stick butter, melted
2 teaspoons garlic, minced
For the sauce
2 tablespoons butter
3 tablespoons all-purpose flour
¾ cup whole milk
¾ cup PBR beer
1 ½ – 2 cups sharp cheddar, shredded
½ cup mini pepperoni
1 teaspoon salt
1 teaspoon cayenne pepper

Step 1
Preheat your oven to 350 degrees Fahrenheit.

Step 2
Roll the pizza dough out into a ½ an inch thick square. Cover the pizza dough in pizza sauce, leaving ½ an inch of space around the edges. Add pepperoni on top of the marinara.

Step 3
Cover the entire surface of the dough with the sliced mozzarella. Coat the inside of the bundt cake with melted garlic butter (just combine butter and minced garlic), then dust it with flour.

Step 4
Roll the dough into a large cylinder, stretching it if needed. Twist the dough as best you can and then gently put it into the mould. Baste the top with more garlic butter. Bake the bundt cake for 30-35 minutes at 350 degrees F.

Step 5
Melt butter in a small saucepan. When the butter is fully melted, add the flour and whisk until the flour becomes golden brown. Take the pot off the heat.

Step 6
Whisk in ¼ of the milk at a time until the sauce is smooth. Stir in the beer and seasoning and return the pot to the heat. Bring to a bubble and turn off heat. Add a small amount of the cheese at a time until you reach a smooth cheese sauce consistency.

Step 7
Flip the pizza cake out of the mould, and cover it in the cheese sauce like you would icing or use the sauce for dipping.

Created in partnership with Pabst Blue Ribbon

#foodbeast Alcohol Beer Brand Cravings Features FOODBEAST Recipes SPONSORED Toasty Video

This Is The Pizza Pretzel Recipe You Need In Your Life

To continue our celebration of National Pizza Month, we head to the Nation’s Capital to enlist the help of fellow pizza-loving foodie, Justin Schuble a.k.a. DC Food Porn. For this National Pizza Month recipe, we’ve reimagined the traditional taste of a pizza — and turned it into a giant pretzel. Because if there’s anything better than a giant pretzel, it’s a giant pizza pretzel with mini pepperonis plastered all over it.

This buttery, crispy play on pizza is perfect for those cold October nights. Thankfully, DC Food Porn and Pabst Blue Ribbon have hooked us up with this super simple giant pepperoni pizza pretzel and PBR Ranch dip recipe that will give you some time to chill out and sip on a cold one.

Since October is National Pizza Month, this freshly baked pretzel pie will help you celebrate. In doing so, you should also showcase your unadulterated love for everything pizza and PBR by posting your pizza-based creations on social media and hashtagging “#InPizzaWeCrush.”

DC Food Porn is already way ahead of the game, so take notes and be sure to have plenty of pepperoni pretzel pizzas, PBR infused-ranch dipping sauce and – of course – ice cold PBRs on deck.

Here’s what you’ll need to get started.     

Estimated prep time: 15 minutes
Estimated cook time: 20-25 minutes
Estimated total time: 35-40 minutes

For the pretzel
16 ounces store-bought pizza dough
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, shredded
2 large eggs
1 ½ cups mini pepperonis
1 jar tomato sauce
For the PBR ranch dip
16 ounces cream cheese, softened
1/3 cup PBR
1 package Ranch dressing seasoning mix
2 cups shredded cheddar cheese

Step 1
Preheat oven to 400 degrees Fahrenheit. Slightly flour a cutting board. Roll the pizza dough into a long rope. Stuff with parmesan and mozzarella. Pinch edges to contain the cheese.

Step 2
Fold dough into a pretzel shape (bring ends together, twist around once, bring ends down into pretzel shape) and transfer to baking sheet lined with parchment paper. Brush with egg wash, and top with generous amounts of parmesan, mozzarella, and pepperoni. Bake for ~20 minutes at 400F (or until cheese is melted and pretzel is golden brown).

Step 3
While pretzel is baking, prepare PBR ranch dip. Beat the cream cheese, beer and seasoning mix in a large bowl. Add shredded cheddar cheese and stir until evenly combined. Microwave for 30 seconds and stir. Repeat this process until cheddar cheese is melted, and mixture is fully softened.

Step 4
Serve pretzel with tomato sauce and PBR ranch dip!

Created in partnership with Pabst Blue Ribbon

#foodbeast Hit-Or-Miss Video

This Is Your Chance To Try A Cheddar Cheese Ice Cream Crepe Cone In Real Life

What’s super special about OOZEFEST — besides the fact that it’s an unlimited beer and cheese festival — is the fact that vendors from all across southern California come through with exclusive cheesy items that are just as creative as they are delicious.

One of the most unique items at OOZEFEST 3 is coming in the form of a cheddar cheese ice cream crepe cone, made by Santa Ana, Calif. eatery, Euro Cafe.

This mouthwatering crepe-based dessert is made with a blend of three types of cheddar cheese: sharp, mild and regular. Then it’s placed on top of a fluffy apple and cinnamon spice crepe cone and topped with maple sauce.

It’s a reimagined take on the classic combination of apple pie with a slice of cheddar cheese.

This soft, creamy treat will definitely be on everyone’s wishlist at the festival, so come early before it all melts away.

If you haven’t already heard about FOODBEAST’s third annual ALL YOU CAN CONSUME cheese festival happening on Saturday Oct. 14, at The MainPlace Mall in Santa Ana, Calif., we’re glad we finally have your attention.

For more information or to purchase tickets, please head to We’ll see you on Oct. 14!


Warm pretzel balls stuffed with cheddar cheese and bacon


Recipe: Yammie’s Noshery


Bacon Cheddar Apple Crisp

So you probably already have a good idea of what you are cooking for Thanksgiving. I’m going to assume your menu looks a little something like this: bacon-wrapped turkey, bacon mashed potatoes, bacon green bean casserole, bacon pumpkin pie.

So dinner is covered. But what about breakfast? I suggest that you start Thanksgiving morning off with a healthy serving of bacon cheddar apple crisp. I know what you’re thinking, “Bacon? For breakfast? Get outta town!“  But I hear people do it all the time, and the time for you is now (or, more accurately, Thursday morning).

Bacon Cheddar Apple Crisp (ATK recipe with a few additions)

For topping

  • 6T flour
  • 1/4c packed brown sugar
  • 1/4c sugar
  • 1/2t cinnamon
  • – 1/4t salt
  • – 5T butter, cut into 1/2-inch pieces and softened
  • – 3/4c chopped pecans
  • – 6-8 slices bacon, candied and chopped
  • – 3/4c sharp cheddar cheese, shredded

For filling

  • 3lbs (6-8) apples (I used McIntosh and Granny Smith), peeled, cored and cut into 1-inch chunks
  • 1/4c sugar
  • 1 1/2t fresh lemon juice
  • 1/2t lemon zest


  1. Mix the flour, brown sugar, granulated sugar, cinnamon, and salt together.
  2. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand.
  3. Add the nuts and the bacon, and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.
  4. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in an 2 quart glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.
  5. Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes.
  6. Remove the crisp from the oven and sprinkle with cheese. Put back in the oven for 6min or until the cheese is bubbly.
  7. Let cool on a wire rack for 10 minutes before serving. Serve with Cool Hwhip, whipped cream or vanilla ice cream.

I was concerned that one or more of the different flavors would get lost with everything going on up in there. That was definitely not the case. The sweetness of the apples and the topping and the savory bacon and cheddar came together to create one big bowl of goodness that had me counting my blessings.

Food Trucks

Kimchi Loaded Fries

We’ve seen brands do fusion, Kogi has been doing Korean with Mexican for years now…but it’s time to show off valuable player in the spectrum — the Frysmith food truck! The truck’s main goal is serve fries that “eat as a meal.” You know what, you can’t be mad at that! One of the dishes that caught our eye is their Kimchi Fries dish, but they had a special-feature version they dubbed Kimchi Loaded Fries.

Food Trucks

Kogi BBQ Truck Reveals a “Half Baked” Quesadilla

Taking after the nuances of a half-baked potato, the Kogi BBQ Truck has revealed what they call the Half Baked quesadilla. The new item is filled with bacon, crisp Chinese broccoli, melted cheddar and jack cheese, their own salsa azul (habanero-basil-blueberry), sour cream and toasted sesame seeds.

For those in Southern California, the truck’s schedule is up in its entirety on their website.


Oven-Baked Feta Cheese Dip

Feta cheese – you either love it, or hate it. Growing up, I had no choice but to love it. As a Macedonian you are almost expected to want to eat it night and day. It’s like an Italian and his/her mozzarella cheese; they go hand in hand.