Chocolate Cups (with a trick for melting)

I mentioned a few weeks back in my Caprese Pasta Salad post that I had helped to host a baby shower for my friend Ashley. One of the little bite-sized sweets that I decided to serve was mini chocolate cups filled with peanut butter mousse. A few friends were so excited about learning how to make these as well as my chocolate warming trick that I thought I would share with y'all too!

I went to a baking supply here in town and bought a couple little mini reeses style candy molds. I made a pit-stop at a craft store for a brand new paint brush with clear bristles (make sure it is a good quality so that it doesn't shed- the clear bristles are just to help you see through so you know its been cleaned out well). I melted 2-3 blocks of chocolate almond bark in a small glass prep bowl and using the paint brush, started painting a thin layer into the molds. I then popped them into the freezer for a minute to let them set up before repeating the process a couple more times until I could no longer see light through the candy when held up to the light. After the final trip to the freezer, I popped them out and set them aside. Here is where you learn about the trick: The chocolate coating was beginning to harden as I went along, which made me feel rushed, and its rude to rush the creative process, so I got inventive...

I would never admit that I tried this if it hadn't worked and yes, my husband thought I had gone crazy, but that was before he saw it working awesomely (thank God!) and began admiring my ingenuity rather than diagnosing my insanity. I grabbed my "Scentsy" style warmer and took the top plate off (the part that holds the wax) and placed my glass bowl of chocolate coating over the light instead. This was perfect! It didn't get too hot that the candy overheated and it did not get too hot to handle (for me - be careful testing this for yourself),  it was just right. As it got low, I even added a new block of candy and let it melt slowly as I continued working. Even when the candy coating hardened on my brush when I'd get distracted, which I always do, I would just brush it around the inside of the glass bowl and the heat would melt it right back down. I don't know what kind of projects you love to do that require melted candy coating but if you have a Scentsy style wax warmer...try this trick to keep your chocolate hot and ready! And yes, they sell official chocolate warming thingies somewhere I'm sure, but on a whim and without having to store another piece of junk I'll rarely use, I'll stick to my Scentsy. I love dual-purpose!

Here are my little chocolate cups...notice that the inside of the cups aren't as pretty as the outside. The inside will be hidden by whatever yummy filling you choose!

 **Obviously use caution when using this trick and do not leave it unattended**

Enjoy! XOXO~

Cinnamon Sweet Tea - GAC Exclusive

Check out this exclusive recipe in the GAC - Great American Country "Krystal Keith in the Kitchen" blog series: Get it here.

Homemade Pizza

One of my favorite new things to make in my new Big Green Egg grill (thanks mom and dad!) is pizza. I've used my pizza stone for years in my oven but getting it out on the grill is like opening a whole new world of possibilities. ::insert Aladdin's "a whole new world" song here:: (and here are the lyrics - thanks to MetroLyrics.com incase you have no idea what I'm talking about) Anyway, what I love so much about using the grill is that it crisps up the perfect brick oven style pizza with that signature smoky essence. If you have a charcoal grill, I highly recommend you experiment with it and even try using lump charcoal instead of the Kingsford style briquettes. The lump charcoal doesn't require the chemicals or lighter fluid that the briquettes require and you get a cleaner char flavor. 

1 1/4 tsp active dry yeast

1 cup warm water

2 1/2 cups all-purpose flour

2 tsp kosher salt

1 1/2  tsp granulated garlic

1/4 cup olive oil

Garlic Butter (for brushing the crust at the end) 

1/4 cup butter

1/2 Tbsp minced garlic

Combine the yeast with the warm water and let it sit for 8-10 minutes. Place flour, salt and garlic in the bowl of your stand mixer fitted with the paddle paddle attachment. Turn mixer to the lowest setting and begin pouring in the olive oil in a thin steady stream. Slowly add in the yeast water. Once all ingredients are incorporated well, divide into 2 equal portions, transfer to separate bowls sprayed with Pam or lightly oiled, cover and let rise for an hour.

Preheat oven or grill to 425 degrees and insert pizza stone (if you have one). Combine the melted butter, garlic, oregano, basil and salt. Lightly flour your work surface. Remove 1 portion at a time, lightly dusting the top with flour start using your fingers to press it out into the shape you desire. Avoid the center at first. Begin working just outside of the center pressing out all the way around a few times and then flip and repeat on the other side. Flip back over and now begin in the center working outward. Repeat with the second portion of dough.

Once you get them the size you want, mine are about 10-12 inches in diameter, place them on a pizza peel that has been dusted with corn meal or flour to keep it from sticking. Shake it back and forth in small motions until the pizza starts to slide a bit. Use one forward and back motion to shake it out onto the pizza stone. Let cook for 8-10 minutes. While the pizza is cooking, sauté garlic and butter in a small sauce pan. When pizza is done gently slide peel back under pizza and remove it from oven. Brush the crust with the garlic butter; cut and serve. 

~Tips~

1. A thinner crust with fewer toppings needs less cooking time than a thicker crust with more toppings so keep an eye on it while it cooks.

2. Feel free to choose the toppings that you want! Pizza crust is a blank canvas. I used the hot salami or pepperoni from the deli (I like the authenticity of the 4 inch slices), fresh basil leaves and dollops of ricotta over a homemade marinara

3. Don't use too much sauce or the crust will get soggy.

4. Get a chunk of mozzarella from the deli and shred it at home instead of buying the pre-shredded bagged stuff, you'll thank me for the creamy heaven you experience.

5. Make sure to get a pizza stone as they are relatively inexpensive. DO NOT put the pizza directly on the grill grate or oven rack, unless you love cleaning up messes!

This is the floured counter (I thoroughly cleaned my granite countertop before using it as my work surface), the pizza peel (some are metal), and my pizza stone. If you don't have a pizza peel, use an "air bake" cookie sheet (the kind with no edge and use that to slide it on and off of the stone)

This is my husband trying to remember how he used to flip pizza dough when he was 14 and worked at a pizza place....Epic Fail, but I think he gets an "A" for effort!

  

 Enjoy! XOXO~