unholypet
08-04-2007, 05:14 PM
As started in my Co-Worker rant ( http://www.customerssuck.com/board/showthread.php?t=14652)
I decided to share all the lovely deserts my workplace makes.
ALL PIZZAS USE: Newer ovens: Convection 350-400
Older ovens: Bake 300-350
Don't put it in until it has completely pre-heated, and keept watch for the bubbles. You may want to put it on a large pan for safety.
All pizza toppings are relative to your likes.
Please spray your pan down heavily, or use baking parchment.
Chocolate Pizza:
3 parts Bavarian Cream, One part Hershey's Milk Chocolate syrup
Mix together to make a brownish tannish dark-caramel color. Darker is sweeter.
Pour on top of an uncut pizza shell (or substitute a flaky pastrie bowl), but be sure to have crust to bowl it in.
Cook until the crust sides are your choice browned.
Cut into desired slices.
Pour on your (recommended) choice of: semi-sweet chocolate chips, peanut butter chips, white chocolate chips. Again, relative to your desire.
Top with powdered sugar heavy in the middle, fading into the crust.
ENJOY!
- The heavy sugar in the middle gives you that first burst of flavor, and then by the time you get to the end, it's not an overdose of sweetness.
-Semi-sweet chocolate is for a balanced taste, to tang in a bite of sweet.
-White chocolate or heavy caramel can substitute for the Hershey's syrup.
-If you make it sugar-free, be sure NOT to use Splenda, as the tang it creates will ruin your pizza/pastries crust.
Fruit Desert:
Boil down, or bake, your choice of fruit. The known good ones are apple (cinnamon&brown sugar), cherry (make sure to add sugar&a little cornflower for thickness), blueberry (see cherry), lemon (pudding, or boiled down with sugar&lime), and lime (see lemon). Your choice pudding or plain fruits work great fresh out of can if preferred.
Take pizza dough/pastry bowl and make sure you have a crust or bowl shape to contain the goodness.
Put down either Bavarian cream (blander, more gentle on tummy) or Cream Cheese (yellow type=sweet, that tarty kind=more like a .. well tart).
Put down the cooked/canned/whatever fruit on top, smeared evenly (important).
Place into preheated oven. Once fully warm, or bubbling, add COLD cookie dough crumbs, cake mix crumbs, brown sugar, sugar, or frosting on top. Place into the oven again, watching until the tip-top of the topping turns barely brown and remove.
-The crumb toppings taste bad and over-boil the frui if not careful.
-Splenda works with this one.
Cookie Pizza:
Set down pizza dough, or pastry, flat.
Spread a thing melted butter layer. Thicker will mean soupy/moist, thinner, more dry.
Spread on your choice of chips. Any kind will do, mixing is wonderful.
Pour on crumbled cookie dough or cake mix.
Put into oven, and take it out when browned golden.
-Very heavy sugar content, no sugar dough&crumblies recommended for those watching cholesterol,too.
-Chips MUST be under the crumblies, as they burn easily.
Cinnabread:
Lay flat your pizza dough/pastry, and pat it down gently.
Apply layer of melted butter, thinner for drier and thicker for soupy/moist.
Spinkle cinnamon chunks (mix small chunks of cookie dough OR butter with cinnamon) or sprinkle cinnamon to your liking.
Set into oven, until you can see the crust turn colors. Also good when doughy, or burned a bit for a cajuny flavor.
Apply, or dip, icing.
-Icing: Melt down mixture (2 parts sugar, 1/4 part milk, 1/4 part butter) whip until thick.
-Storebought icing is awesome.
-Works with all kinds of frosting, too.
Cut into slices, or into sticks. Both work.
The crumblies (cinnamon, cake mix, cookie dought, etc.) will BURN for a bit even after removed from skin.
When removing from pan, use a gentle tap to set the edge on the pan lip, and then gently, but quickly slide back (as if doing the tablecloth trick) to keep from the hot liquidish textures on your skin.
I decided to share all the lovely deserts my workplace makes.
ALL PIZZAS USE: Newer ovens: Convection 350-400
Older ovens: Bake 300-350
Don't put it in until it has completely pre-heated, and keept watch for the bubbles. You may want to put it on a large pan for safety.
All pizza toppings are relative to your likes.
Please spray your pan down heavily, or use baking parchment.
Chocolate Pizza:
3 parts Bavarian Cream, One part Hershey's Milk Chocolate syrup
Mix together to make a brownish tannish dark-caramel color. Darker is sweeter.
Pour on top of an uncut pizza shell (or substitute a flaky pastrie bowl), but be sure to have crust to bowl it in.
Cook until the crust sides are your choice browned.
Cut into desired slices.
Pour on your (recommended) choice of: semi-sweet chocolate chips, peanut butter chips, white chocolate chips. Again, relative to your desire.
Top with powdered sugar heavy in the middle, fading into the crust.
ENJOY!
- The heavy sugar in the middle gives you that first burst of flavor, and then by the time you get to the end, it's not an overdose of sweetness.
-Semi-sweet chocolate is for a balanced taste, to tang in a bite of sweet.
-White chocolate or heavy caramel can substitute for the Hershey's syrup.
-If you make it sugar-free, be sure NOT to use Splenda, as the tang it creates will ruin your pizza/pastries crust.
Fruit Desert:
Boil down, or bake, your choice of fruit. The known good ones are apple (cinnamon&brown sugar), cherry (make sure to add sugar&a little cornflower for thickness), blueberry (see cherry), lemon (pudding, or boiled down with sugar&lime), and lime (see lemon). Your choice pudding or plain fruits work great fresh out of can if preferred.
Take pizza dough/pastry bowl and make sure you have a crust or bowl shape to contain the goodness.
Put down either Bavarian cream (blander, more gentle on tummy) or Cream Cheese (yellow type=sweet, that tarty kind=more like a .. well tart).
Put down the cooked/canned/whatever fruit on top, smeared evenly (important).
Place into preheated oven. Once fully warm, or bubbling, add COLD cookie dough crumbs, cake mix crumbs, brown sugar, sugar, or frosting on top. Place into the oven again, watching until the tip-top of the topping turns barely brown and remove.
-The crumb toppings taste bad and over-boil the frui if not careful.
-Splenda works with this one.
Cookie Pizza:
Set down pizza dough, or pastry, flat.
Spread a thing melted butter layer. Thicker will mean soupy/moist, thinner, more dry.
Spread on your choice of chips. Any kind will do, mixing is wonderful.
Pour on crumbled cookie dough or cake mix.
Put into oven, and take it out when browned golden.
-Very heavy sugar content, no sugar dough&crumblies recommended for those watching cholesterol,too.
-Chips MUST be under the crumblies, as they burn easily.
Cinnabread:
Lay flat your pizza dough/pastry, and pat it down gently.
Apply layer of melted butter, thinner for drier and thicker for soupy/moist.
Spinkle cinnamon chunks (mix small chunks of cookie dough OR butter with cinnamon) or sprinkle cinnamon to your liking.
Set into oven, until you can see the crust turn colors. Also good when doughy, or burned a bit for a cajuny flavor.
Apply, or dip, icing.
-Icing: Melt down mixture (2 parts sugar, 1/4 part milk, 1/4 part butter) whip until thick.
-Storebought icing is awesome.
-Works with all kinds of frosting, too.
Cut into slices, or into sticks. Both work.
The crumblies (cinnamon, cake mix, cookie dought, etc.) will BURN for a bit even after removed from skin.
When removing from pan, use a gentle tap to set the edge on the pan lip, and then gently, but quickly slide back (as if doing the tablecloth trick) to keep from the hot liquidish textures on your skin.