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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, May 6, 2011


Here's a little something that's perfect to whip up this weekend!  If you've never heard of a pizzookie, I like to think of it as the offspring of the cookie cake.  Except this is personal sized and perfect sized.  And it can be topped with ice cream without feeling guilty.  Well maybe.

1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/2 cup unsalted butter, cut into 8 slices
1 large egg
1 tsp pure vanilla extract
3/4 cup chocolate chips
1/3 cup pecans, lightly toasted chopped

Preheat oven to 350 degrees.  Mix flour, baking soda, and salt together in a medium bowl and set aside.

Heat a pan on medium heat. Add butter slices and melt in pan. Stir continuously. Butter will foam up. After foam subsides, small brown flecks will start to appear in bottom of pan. Continue stirring, until butter has reached a nice brown color, and nutty aroma. Remove from heat.

Add browned butter and sugar to stand mixer bowl. Mix well. Add in egg and vanilla, and mix thoroughly. Slowly stir in the flour mixture.  Gently mix in chocolate chips.

Scoop dough into individual ramekins. Sprinkle pecans on top of each. Bake for 8-10 minutes.  Pizzookies are ready when the edges are cooked, but the center is still gooey.



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