Garlic Bread (Stuffed Crust) Pizza

When I was typing the title to this post, the "z" key held giving me about 10 "z" letters instead of 2. This pizza is worthy of that many. Perhaps the keyboard was intentionally giving it a 10 "z" rating ... sort of like the computer equivalent of a 5-star rating?

Anyways, this is awesome. How Sweet It Is rarely disappoints me, and she came through with a real winner this time. The crust itself is sturdy enough to hold up to a myriad of toppings, yet still is soft and chewy inside. The garlic cheese coating gives the crust a fantastic crunch. I normally am not a crust person, but I would definitely make this recipe again just to turn it into breadsticks. (Not to mention I think it's my new default pizza crust, even without the garlic goodness.)

To make homemade pizza into stuffed crust pizza, follow the recipe instructions until you get to where you top the pizza. Line the edge of the dough with mozzarella whips or regular string cheese (typically halved or quartered lengthwise), and fold the dough over the cheese to form a nice edge to the pizza.

(Sorry for the image quality. All you get is a quick phone photo before we devoured it.)

Garlic Bread (Stuffed Crust) Pizza
1 1/8 cups warm water (100-105˚F)
3 tsp. active dry yeast
1 1/2 Tbsp. honey
1 1/2 Tbsp. olive oil
3 cups all-purpose flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. dried basil
5 Tbsp. unsalted butter
2 garlic cloves, pressed or very finely minced
2 Tbsp. Parmesan cheese

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, and then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (as needed) into the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil, and then place the dough inside, turning to coat. Cover with a towel, and place in a warm place to rise for about 1 1/2 hours.

Preheat oven to 375˚F. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape. Place the towel back over the dough, and let sit in the warm place for 10 minutes. While the dough is rising again, melt 3 Tbsp. butter. Mix it with the garlic and 1 Tbsp. Parmesan cheese.

Bring the dough back out, and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, but make sure to focus on the edges. Continue to make your pizza with your desired toppings. Bake the pizza for 23 to 25 minutes or until crust and cheese are both golden. While pizza is baking, melt remaining butter and combine with the last tablespoon of Parmesan.

Remove pizza from oven, and immediately brush the outside edges with Parmesan butter. Makes one delicious pizza.

Ultimate Chocolate Cupcakes

I did my happy dance when I learned I was selected to be a Cupcake Explorer for Cupcake Project's ultimate chocolate cupcake. Nevermind that I was selected after she did three rounds of cupcakes. I'm OK with being chosen last. (Elementary school sports contributed to that.) Basically, I was sent a top-secret recipe to try and rate.

These are the best chocolate cupcakes I've eaten. And trust me, I've eaten my share of chocolate cupcakes. And the chocolate cream cheese frosting is fantastic. This was not the actual ultimate recipe, but I loved it. For that recipe, go here.

If possible, measure your ingredients for the most accurate rendition of this awesomeness. (Of course, these were devoured before photographs. What do you expect from an ultimate cupcake?)

Ultimate Chocolate Cupcakes
2 Tbsp. (1 oz.) unsalted butter, room temperature
1 cup (7 oz.) sugar
2 oz. of your favorite chocolate (I used Ghirardelli)
2 large eggs, room temperature
1/4 cup (2 fluid oz.) vegetable or canola oil, measured in a liquid measuring cup
2 tsp. vanilla extract
1/3 cup (2 3/4 oz.) full-fat sour cream
1 cup (5 oz.) all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup (1 oz.) natural cocoa powder
1/4 cup (2 fluid oz.) whole milk, measured in a liquid measuring cup
Chocolate Cream Cheese Frosting
8 oz. cream cheese, softened
2 Tbsp. unsalted butter
1/4 cup cocoa
4 cups powdered sugar

Preheat oven to 350˚F.  Place 12 cupcake liners in a cupcake tin.

In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.

Mix in eggs one at a time until just combined. Mix in oil, vanilla, and sour cream until just combined.

Sift together flour, salt, baking soda and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.

Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. Mix in milk until just combined.

Fill cupcake liners 2/3 full, and put in the oven.

Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean.  If they are not done, check again every three minutes until they are done.

Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.

To make frosting, beat together cream cheese and butter until smooth. Beat in cocoa until fully incorporated. Gradually add powdered sugar until desired texture is reached.

Once cupcakes are cool, pipe on frosting. Makes 12 cupcakes.

Potato Skins Mac and Cheese

We had an abundance of whole milk that was about to sour in the fridge, so I flipped through my bookmarks to see what recipes called for an abundance of milk. This was the winner from A Spicy Perspective.

And a winner it was. My husband claims not to like macaroni and cheese, yet he likes noodles and likes cheese. I think it's the whole processed orange glowing cheese that he does not like in concept. I presented this as a potato/cheese/noodle casserole thing, and he was fine with it. He asked if it had any poisonous ingredients, and I said no. (Sour cream and cream cheese are not poison in recipes ... that's my defense if he reads this.) He deemed it worthy as a repeat recipe.

Potato Skins Mac and Cheese

3 lbs. baby golden potatoes (I used regular potatoes and baked them longer.)
1 Tbsp. vegetable oil, divided
1 lb. noodles
3 Tb. butter
1 Tb. flour
2 1/2 cups milk
1 cup sour cream
1 lb. shredded cheddar cheese, divided
10 oz. cream cheese, divided
12 oz. bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper

Preheat the oven to 450˚F. Place the potatoes on a baking sheet, and drizzle with oil. Salt and pepper liberally, and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.

Meanwhile, cook the noodles in a large pot of salted water, according to package instructions. Drain, and set aside in a colander.

Using the same pot, melt the butter over medium-high heat. Once melted, whisk in the flour, and cook the roux (butter-flour mixture) for 1 minute. Then whisk in the milk, and add the sour cream and 8 oz. cream cheese. Bring to a simmer, and whisk until the mixture is thick and smooth.

Add 3/4 of the shredded cheddar, and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.

Pour the cooked macaroni, 2/3 cup crumbled bacon and 2/3 cup green onions into the cheese sauce. Stir to coat. Pour the macaroni into a 9 x 13-inch baking dish, and set aside.

Preheat the oven to 400˚F. Cut each potato in half lengthwise. Carefully scoop of most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh. Place a scant 1/2 tsp. dollop of cream cheese in each potato skin.

Sprinkle the crumbled potato over the mac and cheese. Then arrange the potato skins over the top. Sprinkle the remaining shredded cheddar, bacon and onions over the potato skins, and add pepper to taste.

Bake for 20 minutes until the tops are golden. Serve warm.

Peanut Butter Pie

When we lived in Denmark, we always made a point to visit our church picnic a couple times throughout the festivities. You may think it's because we're that supportive of our parish, which we were, but it was also because someone always brought the most delicious peanut butter pie. For several years, we were able to snag at least one, if not two pieces, of this pie during our visits to the church picnic.

Since we've moved to Oshkosh and no longer have hopes of finding that pie again, it's time for me to finally try to see if I can come up with something as delicious. This version from Brown-Eyed Baker is my first attempt. The backstory behind this recipe is touching, so check out her link.

Forgive the poor photo, but this is what you get from my husband's phone since baby coming in the next 24 hours or so hampers my priorities ... but not so much that I didn't make this!

Peanut Butter Pie

Crust
8 oz. chocolate sandwich cookies, crushed into fine crumbs
4 Tbsp. butter
4 oz. semisweet chocolate chips
1/2 cup heavy cream 
Filling
1 cup heavy cream
8 oz. cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
14-oz. can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. lemon juice
Garnish
1/3 cup semisweet chocolate chips
1 Tbsp. peanut butter

In a medium bowl, combine the cookie crumbs and melted butter, tossing with a fork until the crumbs are all evenly moistened. Press into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place in the freezer for 10 minutes.

While crust is in the freezer, place the 4 oz. of chocolate chips into a small bowl. In a small saucepan set over medium-high heat, bring the 1/2 cup of heavy cream to a full boil. Pour over the chocolate chips, let it sit a minute, and then stir gently with a rubber spatula until completely smooth and glossy. Pour over the bottom of the crust, tilting the pan or using an offset spatula to ensure it covers the entire bottom.  Place pan in the refrigerator while you prepare the filling.

Using an electric mixer with a whisk attachment, whip the 1 cup of heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a medium bowl, and place in the refrigerator until ready to use.

Again using an electric mixer, this time with a paddle attachment, cream together the peanut butter and cream cheese on medium speed until light and fluffy. Reduce the speed to low, and gradually add the powdered sugar. Once it is all added, scrape the sides of the bowl, and beat on medium speed for about 30 seconds to completely incorporate. Add the sweetened condensed milk, vanilla extract and lemon juice, and beat at medium speed until everything is completely combined and smooth.

Using a rubber spatula, stir in about 1/3 of the whipped cream to lighten the mixture. Very gently, fold in the remaining whipped cream until no streaks of whipped cream remain. Pour the filling into the prepared crust.

In a microwave, melt the 1/3 cup of chocolate chips with the peanut butter in two 30-second bursts, stirring after each one, until the chocolate is completely melted and smooth. Using a spoon , drizzle the melted chocolate over the top of the pie filling.

Refrigerate for at least 3 hours (or overnight) before serving. Store leftovers in the refrigerator.

Dark Chocolate Chunk Skillet Cookie

I've made a skillet chocolate chip cookie before. It was delicious. But I had earmarked two skillet chocolate chip cookies, so I had to try this one as well. This version from How Sweet It Is wins for the simplicity factor. From what I recall, both are equally delicious, so this shall be the repeated recipe. This is super fast to make and wonderfully delicious topped with vanilla ice cream.

Dark Chocolate Chunk Skillet Cookie
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg
1 3/4- 2 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1 cup dark and/or semi-sweet chocolate, cut into chunks 

Preheat oven to 350˚F. Melt butter in an 10-inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla, and remove from heat. Let rest until pan is warm about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda and salt on top, and very carefully stir the mixture until smooth and well mixed. Stir in chocolate chunks. 

Bake for 15 to 25 minutes, or until  golden on the top and around the edges but still soft in the center. Serve with vanilla ice cream. Makes 8 generous cookie portions.