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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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!!!

 

Focaccia Bread

Dreaming of Bread

 

By Micki Sannar

 Because I have long dark hair and wrote a olive oil dessert cookbook, often people think that I am of Italian descent. I was once at a friend’s home for a wedding reception and their entire family was there. A bunch of people were crowding in the kitchen (where I almost always find myself at gatherings like this), when I was asked more than once, where I fit into the family (cousin, aunt, the wife of a mobster)? I answered that I was a Antonio’s cousin. I didn’t know anyone named Antonio; I just pulled that name out of thin air. So here I was waiting to say the words “just kidding”, but no one questioned me. I guess there must have been an Antonio and he must have been ridiculously good looking.

 If you catch me in the right mood sometimes pretend that I am Italian. I especially like to toss out words like bravissimo, ciaoand grazie. It sounds so natural to use these words…. Who knows, If I dig far enough into my family tree, I might just find that I am indeed, Italian…

What an honor to be mistaken for an Italian because other than California olive oil, I believe some of the finest olive oil comes from Italy. I also believe that Italian food is a gift from the Gods. One of my favorite delights from Italy is the bread, especially facoccia bread. Nothing makes me daydream more than the thought of a warm piece of facoccia dipped in a blend of extra virgin olive oil, balsamic vinegar, and fresh basil. In fact, it is a family favorite. When I bake facoccia bread it is as if the aroma transcends out the front door and down the street, because the door starts knocking and doesn’t seem to stop until the bread is gone, gone, gone. If you enjoy a good, crispy, yet soft, flavorful bread, than this simple and delightful piece of Italy is calling your name. BUON APPETITO!

 Homemade Focaccia Bread

1 teaspoon            

2 ¾ cups

2 teaspoonfuls

4 Tablespoons      

1 ½ teaspoon

5-6 cups   

¼ cup             

sugar

warm water

active dry yeast

extra virgin olive oil

coarse salt

all purpose flour

parmesan cheese (freshly grated)

Fresh or dried Italian (rosemary, thyme, basil)

Freshly ground black pepper

 

In a large bowl, dissolve sugar into 1/4 cup of the water. Sprinkle in yeast and stir well. Allow to proof (will look bubbly) about 5 minutes.

Add remaining 2 1/2 cups of water, olive oil, and salt. Add flour in one cup increments. Knead dough until smooth and elastic, 4 to 5 minutes in an electric mixer fitted with a dough-hook , or 8 to 10 minutes by hand.

Form dough into a ball, and place in a slightly oiled bowl. Cover with plastic wrap, and let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.

Spread dough evenly onto an oiled baking sheet. Spray tops and cover with plastic, and let rise for 30 minutes.

Dimple surface of dough with your fingertips, leaving deep indentations. Cover again, and let rise until doubled, 1 1/2 to 2 hours.

Pre-heat oven to 425°F. Drizzle some olive oil on top of dough, allowing dimples to fill. Gently spread oil over surface without deflating dough. Brush lightly with water, then sprinkle with salt; pepper, herbs, and Parmesan cheese.

Bake for 25 to 30 minutes, or until golden brown. Remove from oven, and slide onto a wire rack. Serve as soon as possible.

 

© Micki’s Kitchen 2008