Cookie Pizza

This would be a fun choice if you’re bringing dessert somewhere. Quick to make, cute to serve. 

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 teaspoons cornstarch (aka cornflour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cup (225g) semi-sweet chocolate chips
• optional for serving: ice cream, vanilla buttercream, sprinkles

Instructions

1. Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
4. Add the dry ingredients and beat on low speed until combined. With the mixer running on low, add the chocolate chips. Dough will be thick, soft, and sticky.
5. Transfer the cookie dough to the pizza pan and flatten out with your fingers until it’s around 3/4 inch thick. You do not want it to reach the edges of the pan; keep it thick and centered.
6. Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
7. Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing/slicing. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
8. Cover leftovers and store at room temperature for 2–3 days or in the refrigerator for up to 5 days.
9. NOTES: Mini chips were a cute choice. Lots of butter, but worth it. Serve with a little ice cream. Holds its shape even when cut into small wedges.
10. Sally’s Baking Addiction. https://sallysbakingaddiction.com/chocolate-chip-cookie-pizza/

Upscale Rice Krispie bars

This is more about the equipment than anything. The silicone mold is super cheap at Hobby Lobby (almost always on sale). You’ll need a circle cutter the same size - 2”. I had to go to Lynn’s for this one because mine is awol. Anyway, I pressed the Aldi ingredients into an oversized cake pan I happen to have and ended up with 48 bars.

You can remold scraps. Use whatever chocolate you have on hand - just spoon a tablespoon (or a little less) in each mold and pop it in the refrigerator for a couple minutes before unmolding. 

If you want them to be even better, try Smitten Kitchen’s brown butter krispie bar recipe. 

The jimmies are from Gygi and are pretty amazing! They taste like actual chocolate rather than nasty wax. If you order jimmies, get their small silicone bowl too. It’s a game-changer for melting chocolate.

Malted Waffles

These always turn out pretty much perfect. A double batch is a little more than we'll eat in a sitting, but you can always freeze and toast the leftovers.

Ingredients

  

• 1 1/2 cups flour
• 2 1/2 tsp baking powder
• 3 tbsp malt powder (like Carnation)
• 1/2 tsp kosher salt
• 3 large eggs, separated
• 1/4 cup unsalted butter, melted
• 1 1/2 cups whole milk, warmed slightly

Instructions

 

• If you are waffling for a crowd, preheat your oven to 150° to keep waffles warm while they wait to be served. Preheat waffle iron.
• Sift the dry ingredients (flour, baking powder, malt, and salt) into a large bowl. Set aside.
• Add the melted butter and milk to the egg yolks and whisk to combine.
• Pour the wet ingredients into the flour mixture and whisk to combine.
• Whip the egg whites until soft peaks form.
• Gently fold the egg whites into the egg yolk and flour mixture.
• Cook as directed for your waffle maker and serve immediately.