Monday, October 19, 2009

Oven Use

I have been working on making pizza for my family during the week-ends and I think I am finally getting there with both my crust and cooking method. I discovered the pizza screen a while back and in the beginning I couldn't see the advantage of the tool, but I have been totally converted. I have taken to pre-cooking the un-topped crust on the screen until it is stable. I top the pie and side it off the screen directly into the oven. The result is crunchy thin crust pizza with just the right amount of chew! I made the pretty pizza above on Friday and the only thing that made the evening better was the dessert Emma and her friend Bell whipped up for us afterward...


1 c. butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2 c. unsifted all-purpose flour
2/3 c. Hershey's cocoa
3/4 tsp. baking soda
1/2 tsp. salt
2 c. (12 oz. pkg.) Reese's peanut butter chips
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle.

Shape small amounts of dough into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350 degrees for 8-10 minutes. Cool 1 minute before removing from cookie sheet onto wire rack. Makes about 6 dozen 2 1/2 inch cookies.

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