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!!!

Mini Whole Grain, Lemon Olive Oil Cakes with Lemon Basil Syrup

 
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Mini Lemon Cakes with Basil Lemon Syrup

Headed Into The Dessert Months

As we head into the dessert months, I am excited to share new recipes with you.  And as always, I am busy converting recipes from  delicious originals  into a fantastic healthier versions.

Why eat unhealthy desserts when healthier versions taste fantastic and are better for you.

Today’s recipe is a favorite of my friend, Chef Bryan Woolley. I converted his recipe with him on Chef’s Stage at the Utah Home and Garden Show last weekend! I really have a great time cooking with Bryan, and he really enjoyed the taste of a healthy version of one of his signature recipes.

Remember, when someone tells you that desserts can not be made with olive oil, or whole grains, you just make this little yummy for them, and KNOCK THEIR SOCKS OFF!!!

Mini Lemon Cakes with Lemon Basil SyrupBasic IngredientsCake Ingredients

1/3 cup pure or Meyer Lemon extra virgin olive oil, plus 2 Tbsp

¾ cup whole wheat pastry flour. plus additional for dusting

2/3 cup plus ¼ cup sugar

¼ tsp salt

3 large eggs, separated, at room temperature for 30 minutes

2 tbsp fresh lemon juice

1 tbsp lemon zest

 

 For Syrup

1 ¼ cups sugar

1 ½ cups water

1 strip fresh lemon zest

½ cup fresh lemon juice

8 large fresh basil sprigs

To make cakes:

Put oven rack in middle position in a preheated  350°F oven. Generously brush 8 muffin cups with olive oi. Dust cups with cake flour, knocking out excess. Spray entire pan with olive oil cooking spray.

Beat together olive oil, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined. 

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In a separate mixer bowel, beat egg  whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Adding just 1/4 of the egg whites to the batter, lightens it up a bit

Adding 1/4 of the egg whites will lighten the batter just a bit.

 Spoon batter into 8 prepared muffin cups. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Be sure to oil your pans really well, these babies have been known to stick!

Make sure to oil and flour the pan really well, these babies stick like no other.

To make syrup:

Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. 

Bring to a Light Boil

Use a very fine strainer

Use a Very Fine Strainer

 To assemble dessert:

Drizzle about a tablespoon of the syrup on a plate. Place mini cake in the center. Dust with Powder sugar, a dallop of light vanilla bean ice cream (optional), and a sprig of fresh basil.

Just another tip when photographing your masterpiece, make sure your nice camera is charged, so that you do not have to use your cookpix!!!

You can fin my cookbook, Olive Oil Desserts at Fine Booksellers everywhere

 or visit www.oliveoildesserts.com to learn more!!!

Funny Chocolate!!!

 What’s So Funny About Chocolate?

I have always taken my chocolate seriously….and I mean seriously!!! I never met a chocolate I didn’t fall in love with. However, I must admit I do eat dark, healthy chocolate daily as I know that it is full of healthy flavanoids and antioxidants. Each day I enjoy 2-3 little squares of gourmet healthy chocolate. In total, I am consuming 15,300 ORAC and 2,250 units of flavonoids , Plus 1 billion beneficial micro-organisms.

I will proclaim it here and now…I LOVE CHOCOLATE! I love how it tastes, and I love how it makes me feel.

Now, before I get too serious and bore you to sleep, I want to share some very funny chocolate quotes. If you know me or the writings from my cookbook, Olive Oil Desserts, you know how much I  love food quotes.  If you don’t know me, that’s okay…. I still think you will get a giggle 😉

I was going to post some health info about chocolate, but I just can’t get serious about chocolate right now, not when I am reading these quotes . So, oh well…I guess I will share more about the healthy benefits of dark chocolate on my next post.

So, here ya go…. and oh yes…..have a healthy and sweet day. Micki

  • SEVEN DAYS WITHOUT CHOCOLATE MAKES ONE WEAK.
  • LIFE WITHOUT CHOCOLATE IS NO LIFE AT ALL. 
  •  I WANT IT ALL!!! AND I WANT IT DIPPED IN CHOCOLATE.
  • CHOCOLATE IS CHEAPER THAN THERAPY, AND YOU DON’T NEED AN APPOINTMENT.
  • CHOCOLATE DOESN’T MAKE THE WORLD GO AROUND. BUT IT CERTAINLY MAKES THE TRIP WORTHWHILE.
  • AND ON THE EIGHTH DAY GOD CREATED CHOCOLATE.
  • THE BEST THINGS IN LIFE ARE CHOCOLATE.
  • SO MUCH CHOCOLATE. SO LITTLE TIME!
  • IF THERE IS NO CHOCOLATE IN HEAVEN, I’M NOT GOING!
  • IN THE COOKIES OF LIFE, FRIENDS ARE THE CHOCOLATE CHIPS.
  • LIFE IS LIKE A BOX OF CHOCOLATES. . . FULL OF NUTS.
  • WHAT CAME FIRST, WOMAN OR THE CHOCOLATE BAR?
  • CHOCOLATE. . . IT ISN’T JUST FOR BREAKFAST ANYMORE.
  • I WOULD GIVE UP CHOCOLATE, BUT I’M NO QUITTER.
  • THERE’S NOTHING BETTER THAN A GOOD FRIEND, EXCEPT A GOOD FRIEND WITH CHOCOLATE
  • CHOCOLATE: HERE TODAY… GONE TODAY!
  • CHOCOLATE MILK: THE POOR MAN’S CHAMPAGNE
  • PUT THE CHOCOLATE IN THE BAG AND NOBODY GETS HURT.
  • A DAY WITHOUT CHOCOLATE, IS A DAY WITHOUT SUNSHINE. 
  • IF IT WERE NOT FOR CHOCOLATE, THERE WOULD NOT BE A NEED FOR CONTROL TOP PANTY HOSE. AN ENTIRE GARMENT INDUSTRY WOULD HAVE BEEN DEVASTATED! 
  • IF AT FIRST YOU DON’T SUCCEED, HAVE A CHOCOLATE.
  • THERE ARE FOUR BASIC FOOD GROUPS: MILK CHOCOLATE, DARK CHOCOLATE, WHITE CHOCOLATE, AND CHOCOLATE TRUFFLES
  • NOBODY KNOWS THE TRUFFLES I’VE SEEN

Okay, let’s get serious for just a moment…. or maybe not, that will be my next post… stay tuned!

As always, feel free to email me anytime.

 

Mic

A Few Useless and Not So Useless Bits of Olive Oil Information

A Few Useless And Not So Useless Facts About Olive Oil
just in case you were wondering…
 
• Olive oil is medically proven to be good for your heart and good for your overall health.
• Olive oil aids in lowering your LDL cholesterol (mine has dropped 100 points since making the switch to olive oil)
• Olive oil is not a genetically modified food!
• Olive oil is great for lactose intolerant people.
• Olive oil does not contain trans fatty acids (bad for you).
• Olive oil is not hydrogenated (bad for you).
• Olive oil can be kept in your food storage.
• Olive oil can be stored in your refrigerator.
• Olive oil can be frozen.
• Olive oil is technically a fruit juice.
• Olive oil is pressed and not chemically extracted.
• Olive oil is a great massage oil.
• Olive oil was called “the great therapeutic” by Hippocrates.
• Olive oil is produced by over 450 companies in California and Texas.
• Olive oil is high in healthy monounsaturated fats (good for you).
• Olive oil tastes great in traditional desserts (come see for yourself).
• Olive oil makes your heart and tummy smile.
• Olive Oil Desserts have 1/3 less fat and calories.
• Olive Oyl was Popeye’s girlfriend.
• Olive oil has so many beneficial uses, I will need to continue this list on another post!!!

And there will be another post, oh yes….. another post indeed…..

Have a sweet day,

Micki

Buy a copy Of Olive Oil Desserts Today!!!

 

Olive Oil Desserts- Now an Award Winning Cookbook!

Olive Oil Desserts takes the Silver Award in the Nutrition/Cooking category from the “Living Now” Book Awards!

I would like to express my heartfelt appreciation to the judges of the Living Now Book Awards. Making Olive Oil Desserts an Award winning cookbook validates everyone who is searching for healthier options in dessert baking.

Many people find themselves wanting or needing to make small adjustments in their diet. Unfortunately, that usually requires them to give up their favorite sweet treats. Now there is an alternative in baking desserts without all of the trans fat and hydrogenated oils most always found in pre-packaged and homemade desserts. For most of us, dessert is more than food- it is a feeling that connects us to home, family and friends.

Thanks a Billion

Micki

The Proper Care and Storage of your Olive Oil –

Olive oil is your friend and must not be treated like all other oils. Olive oil can be fragile, yet well worth the effort to keep it fresh. After cooking or baking with your well preserved olive oil, you won’t regret taking a little extra time to keep it fresh.

Olive oil producers all over the globe are well aware that is that once olive oil is produced, it must be packaged immediately to avoid oxidization (exposure to air). When olive oil is exposed to air and light, it begins to become rancid.  If you have ever tasted rancid olive oil, it is a taste you will not soon forget. For this reason, fresh pressed olive oil is  bottled right a way, and stored in a dark glass container or metal tin.

Olive oil which is stored in unopened tins will remain fresh for up to 5 years.

If you are planning on using  your opened olive oil within 3 months, it is acceptable to store it in  an airtight container, away from light, and at room temperature.

You may also store your olive oil in the refrigerator. However, please note that sedimentation occurs at temperatures lower than 37 degrees Fahrenheit, and your olive oil will begin to harden (it looks like little clouds). However, it does disappear when the oil returns to room temperature.

Freezing olive oil works well and does not destroy the healthy benefits associated with it. However, be sure and use some of your oil before freezing because expansion may cause your olive oil bottle to crack (or your tin to bulge). When ready to use, place on the counter and bring back to room temperature, it’s just that simple.

It is important to check the “best before” or “bottled on” date on your olive oil label.
Unlike a fine wine, the quality of olive oil does not improve with time. Use your fresh pressed oil within 6 months.

Therefore, you see…. storing your olive oil is simple and fun! Enjoy using olive oil in all of your cooking and baking; it will make your heart smile!!!

Excerpt- Is Someone Having A Heart Attack or Stroke?

By now, many people are aware that olive oil is very high in monounsaturated fatty acids (MUFAs). And those MUFA’s have been medically proven to reduce the risk of heart disease. However, nothing is 100% foolproof, and if someone you are with were having a heart attack or stroke, would you know what signs to look for?

Someone sent me an email the other day and mentioned how helpful a page in my cookbook was. It is only one page, but that page teaches you how to recognize the signs and symptoms associated with a heart attack or stroke in progress. Sometimes the person who is displaying these symptoms may not know what is happening to them.

Please read an excerpt from Olive Oil Desserts and learn the signs. Who knows… someday you may save a life with this simple information!

Heart Attack Warning Signs

• Uncomfortable pressure, squeezing, fullness or pain in the center of the chest
that lasts more than a few minutes or goes away and comes back.

• Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

• Shortness of breath, with or without chest discomfort.

• Other signs such as breaking out in a cold sweat, nausea or lightheadedness.

• Sudden numbness or weakness of the face, arm or leg, especially on one side of
the body.

Stroke Warning Signs

• Sudden confusion, trouble speaking or understanding.

 • Sudden trouble seeing in one or both eyes.

 • Sudden trouble walking, dizziness, loss of balance or coordination.

 • Sudden, severe headache with no known cause.

Not all of these warning signs occur in every heart attack or stroke. If some
start to occur, get help immediately. Heart attack and stroke are medical
emergencies! Call 9-1-1 

Source: American Heart Association

I am wishing you a sweet day, filled with healthy and happy baking, without trans fats and hydrogenated oils!!! Go olive oil!!!! (can you tell I love the stuff?)
 
Micki

P.S. Recipes and olive oil info coming soon!!!

Source: American Heart Association
 
I am wishing you a sweet day, filled with healthy and happy baking…. without those yucky trans fats and hydrogenated oils!!!

Go olive oil!!!! (can you tell I love the stuff?)
 
Micki

P.S Recipes and olive oil info coming soon!!!

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