Waffle Corn Bread

I whipped up some corn bread "muffins" and decided to make them fun by using my Waffle Tray.  Why is it that food is more fun and seems to taste better when it looks good?

Beautiful Brownies

I made some brownies in my Square Savarin tray last night and was planning on decorating them, but decided they were too beautiful to decorate.  It wasn't very hard to talk myself out of more work.  Aren't they pretty?!  I totally wowed the moms at my son's school this morning with these.  It feels good to be a fake Martha sometimes.

Pizza in the Deep Flexipat

Contributed by Brenna Hansen! 

Brenna made pizza in her Deep Flexipat as well as on her Silpat.  Here's her recipe for Weight Watchers pizza.

Weight watchers pizza dough:

1 1/2 c warm water ( 115' F)
1 tsp sugar
2 1/4 tsp dry active yeast (1 packet)
1 T olive oil
4 1/2 c all purpose flour
1 1/2 ts salt

Combine water and sugar. Sprinkle in yeast and let stand until foamy, about 5 minutes. Stir in oil.
In mixer, combine flour and salt. With machine running, slowly pour in yeast mixture. Mix until ball forms and is sticking together.
Remove from machine and knead by hand on roul pat until smooth and elastic.
Let raise in the large round mold with octogonal silpat covering the top until double in size. (about an hour).
Punch down dough then cut in half. Roll out on the roul pat. One half dough will stretch into the deep flexipat.  I used the other half of dough to make 3 smaller round pizzas. You can refrigerate or freeze dough in a floured ziplock bag.
( 1/12 of dough: 174 cal, 2 g fat, 0 sat fat, 34 g carbs, 1 g fiber, 5 g protein) mmmmmmmmmmmmm! Serve with your choice of toppings. I like spaghetti sauce instead of pizza sauce (less carbs and tastes better, I think!) and just a small amount of mozzerella, chopped peppers, pineapple, tomatoes, and olives! Add chicken for extra protein!

Strawberry Lemonade

What a fun way to treat your friends to a nice cold lemonade.  Puree some strawberries (frozen or fresh); add a touch of sugar depending on how tart your strawberries are.  Make sure your tray is on a perforated baking sheet, then fill the tray with the strawberries (any shape will do, but you want the shapes to be small), and freeze.  Tada!  It's that simple.  Put a few strawberry-cubes (or hearts, in this case) in a glass and fill with lemonade.  As the strawberries melt, you end up with a wonderful strawberry lemonade drink.

The Pizza Bowl!

Here it is!  The pizza bowl.  These are simple and tasty and good for you!

Have you tried the Demarle herbed pizza dough?  I think I've talked about it before.  It's so, so yummy!  That's what I used for these pizza bowls, but you can use whatever pizza dough you usually use (but seriously, you need to try the Demarle dough!)  I used the Round Tray here, but you can use the small, medium, large, or the new grande mold (or hey - use the muffin or mini muffin and make amazing little hors d'oeuvres - brilliant!).  Just use whatever size of mold you want your pizza to be.  Roll out your dough so it's about 2-3 inches wider in diameter than the bottom of the mold you'll be using.  You want your dough to drape over the sides about an inch all the way around.  Put your mold or tray upside down on your perforated baking sheet.  Roll out the dough pretty thin - about 1/4 inch thick, and drape over the bottom of your mold/tray.  Like this:

Bake these beauties at 350 for about 15 minutes or until they start to turn golden.

In the meantime, choose your filling.  I used a variety of veggies and cut or diced them into small pieces. Use whatever you'd like.  If you must know what I used, here's my list:  red, yellow and orange bell pepper, asparagus, yellow squash, red onion, tomato, spinach, basil, olives and salami.  It was a veggie party.  And the salami wanted in too.  Gotta get that protein - HA!  I put all my cut up veggies in the Large Round mold, sprinkled them with some Demarle Rosemary, Basil and Thyme herb blend, and baked them til they were tender-ish.

Fill your bowl with some of your veggies, top with mozzarella cheese, drizzle with some Demarle balsamic vinegar (yum!) and there you have it.

These are great because you can personalize the pizzas with whatever you want.  Instead of baking all the veggies together, put the chopped veggies out and let your kids fill a cup in the muffin tray with their choice of "toppings".  Bake them all at once and scoop the veggies from their muffin cup into their pizza bowl.  Kids love this concept of the pizza bowl.  My son had a blast helping me roll out the dough and bake it on an upside down tray!  My nieces and nephews couldn't contain themselves choosing their toppings and filling the muffin tray.  They loved making these and eating them too!  And it's all veggies!

Don't stop at pizza!  Use pie crust and make something fruity for dessert.  Get creative and let me know how it goes!

Banana Bread

One of my friends told me she made her banana bread in the bundt mold and it was fabulous.  It took me awhile, but I finally tried it!  The bundt mold doesn't have to be tucked away and used for cakes only!  

What have you made in your bundt mold?

Twix Bars

I just realized I didn't take a pic of the individual bars - oops, sorry.  I got this recipe from my fantabulous friend's blog.  As soon as I saw it I knew I had to make it!!  I had to make a couple minor changes because I'm lame in the kitchen and didn't have corn syrup or shortening, but I'm not convinced that changed the taste much (I used sugar and water for the corn syrup and butter for the shortening).  They turned out great!  I used my checkerboard mold and, of course, didn't bother with the buttering, foiling, buttering, and watch what happened...

 

Boink!  Out they popped!  This is after I refrigerated them for faster cooling, but we were too impatient and started digging in to them before giving them time to cool (I cut that part off the picture - haha!), and I still had no trouble getting them out of the mold - even with sticky caramel!  

I took some pics for you to enjoy...

Pressed the cookie crust down into the mold and baked.

Poured the hot caramel sauce over the baked cookie crust.

Gently spread the chocolate over the caramel.

I transferred the mold onto the small
perforated baking sheet to it would
fit in my fridge better for cooling.