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Tag Archives: baked goods

I make! Chocolate chocolate chip peanut butter chocolate chip cookies edition

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That’s a mouthful, isn’t it?  I may have done that on purpose.  I may have done that on purpose as well.  Yay!

So I’m really fond of chocolate.  I think we had already established that.  But I’m also really fond of peanut butter, especially in cookie form.  It used to be a struggle at one of the local markets that sells both very good chocolate chip cookies and peanut butter cookies.  Which box should I get?  I could always get both boxes.  But that feels toooo extravagant.  Two boxes of cookies??  No…then I would have to eat one of each cookie each time I wanted a cookie.  Tooooo extravagant.  I am not living a life of wanton excess.  Definitely cannot have two cookies each time you mean to only have one cookie.

But the problem is solved!  Kind of.  I mean, if I ever go to that market for cookies again, I will probably continue to have the same problem with buying two boxes of cookies and then eating a minimum of one cookie each at a sitting.  But, I found someone who had the ingenious idea of smashing a peanut butter cookie and chocolate chip cookie together into one cookie!  And even better, they made the peanut butter cookie as a peanut butter chocolate chip cookie!  And even even better better, they made the chocolate chip cookie as a chocolate chocolate chip cookie!  Huzzah!

Anyway, I made some.  They’re good.  The peanut butter cookie is nice and peanutty.  I’ve had that problem with lots of different recipes.  The peanut taste is not pronounced enough so you just have…cookie.  I mean, cookies are nice and all, but I wanted a specific type of cookie.  Not generic cookie.

The chocolate chocolate chip cookie is also quite good.  I meant to make it chocolate peanut butter chip, but I couldn’t find any pb chips the day I went to the store, so chocolate chocolate chip it was.  Which is totally fine.  Since I’m quite fond of chocolate.  But next time, I might try and plan ahead to make chocolate pb chip cookies.

I make! Breakfast pizza edition

Pizza rat.  I’ve been told that this is actually me in rat form.

I continue to make pizza.  Because…why not?  You already know of my excessive fondness for pizza.  And now, I have expanded the pizza making to the early morning hours!  Huzzah!  While I think cold or reheated (via skillet) pizza is a wonderful breakfast, I’ve decided that I should also have the option of having fresh pizza at breakfast.  And so, breakfast pizza!

Thus, I recently made a breakfast pizza consisting of a garlicky olive oil, fresh asparagus tossed in that same garlicky olive oil and some grated parm, grape tomatoes, fresh mozz, and fresh eggs cracked on top.  Why?  Because I had all of that in my fridge already as well as pizza dough and I needed to get rid of some of it.  Also, pizza.  Duh.

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The pizza dough was a no-knead dough recipe as the last pizza post and it was unfortunately still a tad salty for my taste.  The salt didn’t magically disappear.  You know, as salt does sometimes (it does not).

But since I knew that crust would be somewhat salty, I purposely did not season any of the toppings with other than some fresh ground pepper.  I baked it on a quarter sheet pan, because I assembled it the night before, at 450degF.  The results were good…but soggy.  There were a lot of toppings and I wasn’t baking directly on the stone so the crust didn’t really have a chance to really get nice and crisp.  It tasted really good, still a bit on the salty side, but really good with the garlic and the asparagus and the runny egg.  But the texture…

I did think I could do better, so here’s attempt #2.  Attempt #2 was probably 4 days after originally making the dough.  The crust was definitely the most flavorful of the bunch.

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I used the same toppings but this time I brushed the dough with some olive oil and garlic and then parbaked the crust at 550degF for about 8 min.  I did forget to dock the dough and it puffed up a bit.  I had to try and work around that to make sure the eggs didn’t slide off.  Remember to dock the dough, guys.

Anyway, after removing the crust from the oven, I loaded up the toppings, arranged the eggs so they didn’t immediately slide off, and put it back in the oven for another 10 min to get the crust nice and browned.  The problem with leaving it in the oven for 10min was that the eggs were overdone.  They were gel set as opposed to runny.  Still delicious, but I think 8 min would be about the max you could leave the eggs in the oven and still have them be kind of runny.  So I had good crust but sub-par eggs this time.  There will need to be attempt #3.