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...


REESE'S PEANUT BUTTER CHIP CHOCOLATE COOKIES

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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