If it’s a Pizookie, you are family!

A Pizookie is not just your average, ordinary, everyday dessert, it is an experience.

The first time I heard about the Pizookie (pronounced pa zoo key), was from my dear friend Tiffany. She talked about it as if was some kind of forbidden love affair

I felt so honored when, one day she brought me a batch of her famous Pizookie cookie dough. And, Ohhh,  let me tell you sista (or brotha), It was beyond delicious.

I have since learned that a Pizookie can be just about any cookie dough, spread over nearly an entire surface, forming a large, beautiful circle (don’t laugh, to me cookie dough is beautiful). Feel free to use whatever baking surface you can get your hands on. Perhaps a pizza stone, baking pan, cookie sheet, pie tin, or even tin foil (if you must). Once baked, it is served piping hot with vanilla ice cream on top. No scooping into individual portions, it is what it is…One big cookie, and as many spoons as there are people.

Now keep in mind that, a Pizookie is not meant to be enjoyed alone. Sharing your freshly baked Pizookie is a special experience. Trust me, it tastes best when it’s shared with those you love (or want to love). You may be tempted to eat the whole darn thing by yourself, and…. you may even have the ability to do so. However, sharing your Pizookie is essential in order to complete the fun, family & friendship experience that comes with your monster of a cookie.

Life , love, &  friendship does not get any sweeter than this!

Bon Appetite

Micki’s Healthier, Yummy, & Fun Pizookie

This dessert recipe is made using heart happy olive oil in the place of butter. Whole wheat pastry flour and oats replace the white flour usually found in a treat like this…Although made healthy, I believe you will agree that this Pizookie is as delicious as it is fun to eat!

Besides, who says healthy food has to taste like healthy food?

1 ¼ cups all-purpose flour  or whole wheat pastry flour

1 cup quick oats

1 teaspoon salt

1 teaspoon baking soda

2/3 cup pure or mild flavored EVOO

¼ cup sugar

1 ¼ cups brown sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

1 cup semi-sweet  or dark chocolate chips

Low- fat vanilla bean ice cream (optional- but not for me)

Preheat oven to 375°F. Spray your choice of baking pan with olive oil or olive oil cooking spray.

Sift together the flour, salt, and baking soda. Set aside.

In mixer bowl, add the sugar and brown sugar. Mix medium speed until smooth and well blended.

Add eggs, milk, and vanilla. Mix again on medium speed until well blended.

Add flour mixture to moist mixture and blend until thoroughly combined. Fold n the chocolate chips

Place all of the cookie dough right smack dab in the center of you baking pan.. Bake for 15 minutes or until golden brown.

Top that piping hot Pizookie with ice cream and start enjoying!!!

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2 Comments (+add yours?)

  1. Ashley Spencer
    Feb 28, 2010 @ 13:40:00

    I am so going to try this!! I love pizookies 🙂 Thanks for sharing your recipe. I noticed that your recipe calls for EVOO and is it just for spraying the baking pan or do you actually add it with the rest of the ingredients?? Just wanted to double check. Thanks again!!

  2. oliveoilchic
    Feb 28, 2010 @ 17:56:29

    Hi Ashley,

    Thanks for your comment.

    The answer about EVOO is yes…..kind of…. Yes, because I usually recommend that most people use PURE olive oil. Pure olive oil is sold in the grocery stores and the peppery taste that you usually find in olive oil does not exist in PURE olive oil. It is a lower grade than EVOO, but the healthy fat is still present and it works very well for pizookie baking.

    However, if you are an olive oil freak like me, and you know your olive oil, you can use a mild blend of EVOO. Olive oil works very well in all desserts. The problem with using olive oil in dessert baking is that there are over 75 varieties of olive oil. There are also over 280 species of olives. The fun and difficult thing about it is that olive oil has a range of peppery, grassy, fruity ,nutty, and buttery flavors. Arbaquina olive oil tends to work the best for baking. I love a blend by the name of “Every Day Fresh”. It is a perfect blend of three olives; Arbequina, Arbosana and Koroneiki. This olive oil is grown and bottled fresh right in California.
    Below is the link..

    http://purchase.californiaoliveranch.com/category.sc?categoryId=8

    If you use the code Micki at the checkout, your shipping is free!

    Okay, I am sure that was so much more than you wanted to know, but I wanted to make sure that you were able to make the very best, most tasty (and healthy), pizookie on the planet.

    Let me know how your pizookie turns out… Your gonna love it!

    Mic
    http://www.oliveoildesserts.com

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