1 1/2 cups white chocolate candy melts (approx. 10 oz)
3/4 cup dry strawberry cake mix, *heat treated
3/4 cup powdered sugar
1-2 cups Valentine’s M&Ms
Divide Chex mix into two bowls, 5 cups per bowl. Microwave the red candy melts in a microwave safe bowl, in 30 second bursts, stirring each time until just melted. Pour over one bowl of Chex, and gently stir until evenly coated. Measure heat treated cake mix into a gallon size ziplock bag. Pour the red Chex into the bag, seal, and shake to coat. Spread on a parchment lined baking sheet and allow the candy melts to set. Repeat the same steps with the white chocolate melts, but this time toss with powdered sugar in the ziplock bag. Spread on a separate cookie sheet and allow the candy melts to set. Combine the white and red Chex and add the M&Ms.
*heat treating the cake mix is necessary to kill any salmonella present in raw flour. Measure the cake mix into a microwave safe bowl (I usually measure a little more than I need– like a cup for this recipe). Microwave in 30 second bursts, stirring each time, until the temperature of the dry cake mix reads 165°F on an instant read thermometer.
sauce, shredded cheese, and other desired pizza toppings
shredded parmesan cheese
Preheat the oven to 425°F. Prepare a pizza pan by lightly spraying with non-stick cooking spray and dusting with cornmeal. Roll the dough out a little bit larger than you normally would for a non-stuffed crust pizza. I normally roll out to about 14-16″ in diameter (I have a large pizza pan). Place rolled crust on prepared pan.
Line the halved cheese sticks up around the edges of the pizza crust. Fold the edge of the crust over the cheese sticks and press tightly to seal the cheese sticks in. This is an important step. If you don’t seal it tightly enough, the cheese sticks will melt out onto the pizza!
Spread sauce, cheese, and toppings on pizza. For optional parmesan topped crust: brush crust with olive oil and sprinkle with shredded parmesan cheese, Italian seasoning, and garlic powder. Bake for 14-16 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, combine 3 cups flour, instant yeast, salt, and sugar. Stir to combine. Add the warm water and olive oil, and mix on medium low speed until the dough begins to come together. Scrape the sides of the bowl as needed.
Continue adding the remaining 1/2 cup of flour, a little bit at a time, until a ball of dough forms that is soft to the touch but not overly sticky (it may be just a little bit tacky). Knead in the mixer (or by hand) for 5 minutes.
Form dough into a ball, and place in mixing bowl. Cover and let rise until doubled in size. This only takes about 20-30 minutes for me (see my dough rising trick below**).
Preheat the oven to 425°F. Lightly grease two pizza pans and dust with cornmeal. Divide the dough into two equal pieces. Lightly dust your work surface with flour, and roll each dough piece into a 12-14″ circle. Place on prepared pizza pans. Top with desired sauce and toppings. Bake pizzas one at a time for 14-16 minutes, or until cheese is melted and crust is browned.
*one packet of instant yeast (which is 2 1/4 tsp) works just fine in this recipe too.
**To make dough rise more efficiently set your oven to preheat to 350°F. Set a timer for 90 seconds. When the timer goes off, turn your oven OFF (it will not have reached 350°F, and this is okay). Turn on the oven light if you have one, and place the dough in a covered bowl in the oven. The oven will be warm enough to help the dough rise more quickly but it will not bake.
Preheat the oven to 325°F. Move the oven rack to bottom 1/3 of the oven. Line a metal 8×8 pan with a foil sling and spray the bottom with non-stick cooking spray.
Combine butter, sugar, and cocoa powder together in a saucepan on stove. Stir over medium heat just until butter is melted. Alternately, you can combine these ingredients in a microwave safe bowl and heat in 30 second bursts, just until butter is melted.
Transfer mixture to the bowl of a stand mixer (or use an electric hand mixer, or whisk by hand).
Cool mixture until warm to the touch. Add eggs one at a time and beat after each addition. Add salt and vanilla, and mix well. Add flour, and beat until no streaks remain, scraping down bowl as needed.
Pour batter into prepared pan and spread out evenly. Dot with caramel halves and sprinkle with chopped chocolate. Bake for 25-30 minutes or until toothpick inserted in center comes out slightly moist with batter.
Cool completely before cutting and serving. Or if you can’t wait, and you must cut them while still warm, use a disposable plastic knife, because the warm brownies won’t stick to the plastic. FYI, they’ll be much more fudgy while they’re still warm. Delicious served with a scoop of vanilla ice cream.
Creamy chicken enchiladas, lightened up with a salsa verde and greek yogurt based sauce. These enchiladas are every bit as delicious as their full-fat counterpart (maybe even more so)!
I’m a major enchilada lover. When we go to mexican restaurants, I will order enchiladas nine times out of ten. In fact, we went to a little mexican joint in Salt Lake while we were in Utah for the holidays and I ordered mango mole enchiladas. They were SO good; pork carnitas rolled into corn tortillas, then smothered in a spicy sweet orange mole and topped with melted jack cheese. Let’s just say I was in heaven.
Aaaaaaaand I am just now realizing that when we were in Utah for Thanksgiving one month before that my parents took us to a restaurant where I ordered yet another version of mole enchiladas, and just thinking about them is getting me to reconsider my dinner plans for tonight… Continue reading “Creamy Greek Yogurt Chicken Enchiladas”→
Rich chocolate chip brownies baked on top of a graham cracker crust, then topped with toasted marshmallow creme.
I just really have this thing for s’mores right now. Did you see these salted caramel pretzel s’mookies I posted a couple of weeks ago? Well, they’re divine; a totally gourmet and addicting version of the average graham cracker and Hershey’s chocolate s’more.