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!!!

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!!!

 

Real Live Cookbook, Checking The Oil , Appearances, & Easy Pie Crust-Fit For A Pastry Chef!

                Real Live Cookbook, Checking The Oil , Appearances, & Easy Pie Crust-Fit For A Pastry Chef!Olive Oil DessertsOkay, okay….of course there is a little bit of shameless self promotion here…The cookbooks are in the warehouse and ready to ship. They can also be ordered into your local Barnes and Noble, where you can save  the big bucks on shipping costs. Amazon.com has cookbooks in stock as well. And last but not least, there is always my humble… little old …website  www.oliveoildesserts.com 

Don’t you think it’s time to toss out all of the unhealthy trans fats and hydrogenated oil (butter, margarine, shortening, and, perish the thought, lard), and begin cooking and baking healthier today?

Your heart will say thanks, and your tummy will smile!!!

Send Me Your Cooking Stories

As a fun contest, I am giving away a free cookbook to the person who can send me the funniest cooking story. The disaster stories are especially funny!!! Are ya game??  Invite a friend to my blog to share a story too….

 Checking The Oil

Olive Oil For Your Heart I am on a mission to find the most delicious, nutritious, & super amazing olive oil to bake my desserts with. Who wouldn’t be excited about all of the beautiful blends which have come in so far from several of California’s finest olive growers? Cowabunga Dude, I can’t wait to start testing!!!

Stay posted for reviews…

Check out this video and learn more about making the perfect olive oil!

saltlakespringsm_0Utah’s 2009 Spring Home & Garden Show was better than ever. My son Mike, and my borrowed daughter, Cassidy were fantastic at assisting during the show.  Thanks to everyone who attended. And, in case you are wondering,…. the recipes I demonstrated at the Chef’s stage, can be found in my categories section. all except……

Easy Pie Crust-Fit For A Pastry Chef!

Below is the now famous, Perfect Olive Oil Pie Crust recipe.  Even Chef Bryan, who is a trained pastry chef; and the host of Fresh From The Kitchen, was surprised when he tasted it. I believe his exact words were ,” I think that this is the most amazing pie crust I have ever tasted”.  But don’t take his (or my) word for it, try it out for yourself, and see how very easy it is to prepare. Use your favorite pie filling or try mine. either way, if you were not a pie person in the past, you just might become one now…(in my humble opinion).

Upcoming Appearances

If you  live in Utah or Idaho, catch me mixing it up with Chef Bryan next Monday, March 30th, on channel 2 (KUTV) at noon. We are  making the healthy, yet sometimes evil, Chocolate Sin Cookies!

I will also be chatting about yummy food with Radio Host, Barbara Howard on April 4th at 8:00pm EST. To listen online, click here

Perfect Olive Oil Pie Crust

 Perfect Olive Oil Pie Crust

Ingredients:


2½ cups………flour, sifted

1 tablespoon    granulated sugar

1 teaspoon……salt

½ cup………. pure olive oil

2/3 cup………buttermilk

1 teaspoon……pure vanilla extract

EGG WASH

1 medium……..egg white

2 teaspoons…..cold water
Preparation

1  In mixing bowl add flour, sugar, and salt. Mix together.

2  Add olive oil, buttermilk, and vanilla. Using a spatula, blend all ingredients. If necessary, add a sprinkle of flour to create desired texture; not too wet and not too dry.

3. Divide dough into 2 equal parts. Form balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest for 5~10 minutes (no need to refrigerate).

4. Roll out between wax or parchment paper.

Assemble pie according to pie filling recipe instructions.

Egg Wash Preparation

Mix egg white and water together until well

blended. Using a pastry brush, brush egg mixture

on the top pie crust. Dust the top of the

crust with 1~2 teaspoonfuls of sugar. Bake according

to recipe instructions.

The egg and water mixture brushed on top helps

the sugar stick to the crust as well as making the pie look shiny.

Thanks for stoppin by!!! As always, your comments are welcome.

Happy and Healthy Baking,

Micki

Chocolate, My Heavenly Sin

    

Okay, here’s the deal. If there is no chocolate in Heaven, I’m not interested in going. I adore chocolate. I have never met a chocolate that was not my instant best friend.

The other day I was at a gathering and the subject of chocolate came up. Each lady started talking about their favorite chocolate. It seems like most everyone has a personal reason to eat or drink the stuff. Here are just a few thoughts some have had when it comes to their chocolate …..Chocolate in happy times- A day without chocolate is a day without sunshine– Chocolate in sad times- Nobody know the truffles I’ve seen.- Out of work- Will work for chocolate-Desperate times- Put the chocolate in the bag and nobody gets hurt. When you feel like giving up!- I would give up chocolate, but I’m not a quitter. And sexy times ( I’m not touching that one).

Rarely have I met a woman that is not delighted by the mere thought of chocolate in any way, shape, or form. One woman at the gathering piped in and very boldly stated, “I hate chocolate!!!”. We all just looked at her in shock as if to say something like “I don’t think we can be your friend”. When the shock wore off, we all just went on with our chocolate talk, and she became silent, as though she was the only Republican in a room of Democrats. Ahhh, the power of chocolate.

Occasionally I wear a perfume by the name of Angel. And when I wear it, I am often told how wonderful  I smell. Come to find out that the base scent for Angel perfume is …chocolate!

Did you know that there 20 different kinds of cacao trees? But who cares about that? I’ll just get to the stuff you really want to know.

There are six basic chocolate categories:

Dark Chocolate : Lots cocoa solids and very little milk or other liquids. It might have up to 13% milk solids, but not necessarily. This is considered the healthiest of all edible chocolates.

Bittersweet Chocolate: For a chocolate to be called bittersweet it must contain at least 35% cocoa solids. Upper end bittersweet will boast about 60% to 85% cocoa solids. Bittersweet is not just a cleaver name. The lower the sugar content the more intense the chocolate taste. This type of chocolate is most often used in baking.

Sweet, Dark Chocolate: Very similar to semi-sweet chocolate, containing 35-45% cocoa solids. In fact, it is  hard to notice a difference between the two.

Semi-sweet Chocolate: This is the most recognizable of the baking chocolates. After all, this is what was in the very first chocolate chip cookie. Of course, you can make all kinds of baked goods with semi-sweet, or just eat it all by itself. It can be used in the place of sweet dark chocolate. This lovely chocolate has a good, sweet flavor asd contains 40-62% cocoa solids.

Milk Chocolate: A sugary chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is occasionally used in baking, and is what most candy bars are made of. No real health benefits, except psychologically.

White Chocolate: The main ingredient in white chocolate is cocoa butter (pretty much made from pure fat).  Basically, there is no real chocolate in it. It has a smooth texture and a delicious, mild and pleasant flavor It is used to make fancy desserts like mousse and goumet puddings. Not so good for you, but yum.

With so many types of chocolate, you will never lose interest. You can eat it as candy, bake with it, drink it, and wear it (some have been known to love it that much!). Either way you look at it, chocolate is a girls best friend! Cuz diamonds taste kinda funny ;)…

Try my Chocolate Sin Cookie and join me in Heaven!

 

Chocolate Sin Cookie Serves 36 to 42

 

Some days are just chocolate days. Other days are DARK Chocolate days. On those

days, this cookie is for you!

 

Ingredients

½ cup                        pure olive oil

1½ cups                    granulated sugar

3 large                       eggs, beaten

3 Tablespoons          milk

2 teaspoons              pure vanilla extract

½ cup                       unsweetened cocoa

                                 (Dutch milled is best)

2⅔ cups                    flour

2 teaspoons               baking powder

¾ teaspoon                salt

¾ cups                       granulated sugar

24                               chocolate chunks

                                   (use your favorite)

 

Preparation

1. Preheat oven to 375°F. Lightly coat large

cookie sheets with olive oil cooking spray.

2. In mixer bowl add olive oil, sugar, eggs, and

milk. Mix until well blended.

3. Add vanilla and cocoa. Blend until smooth.

4. Add flour, baking powder, and salt. Mix

until well blended.

5. Drop by teaspoonfuls or by small size cookie

scoop into powdered sugar and roll until

coated. Place 3 per row (these cookies spread).

6. Bake for 7~10 minutes. Remove from oven

and press a chunk of chocolate into the center

of each cookie. Cool on wire