Barbecue Chicken Pizza

It looks better in real life. I got my ingredients at Fresh & Easy. Today is the first time I've ever been there. It's a dangerous place. My blackberries were halfway gone before I even got home. 

Ingredients:

Pizza dough (store bought or homemade)

Fully cooked chicken

Barbecue sauce

Mozzarella cheese

Olive oil

Most pizza doughs need to "rest" for awhile. Use this time to preheat the oven to 450. Then, slice up your chicken and pour barbecue sauce on it. Mix it up really well. Slice your mozzarella into thin slices.  

Once your dough is rested, stretch it out into a crust. Pizza doesn't have to be round to taste good. 

Now just put your toppings on. Start with barbecue sauce. Spread it out just like you would with pizza sauce. Then cheese, then chicken and onion if you remembered it. I didn't. Brush a little olive oil onto the crust. Bake 8-10 minutes or until the crust is slightly browned and the cheese is hot and bubbly. Eat it for dinner while you watch the Mavs beat the Heat. Sorry Sarah. 

One Bowl Cupcakes for Two

I love anything mini. My mother in law sent me this cute little mini set.

Loot at these scissors! I'm a giant!

Obviously I had to make something mini with my new mini things. And I just happen to have mini cupcake pans. How convenient. How convenient that my husband also happens to be in Vegas for the night and I don't have to share. I didn't want 48 mini cupcakes (yes I did) so I found this wonderful little recipe. I also made cream cheese frosting. I don't have an exact recipe but I'll include the "ish" recipe. 

Cupcake Ingredients

1 egg white

2 tablespoons sugar

2 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup flour

heaping 1/4 teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350. Line a standard sized cupcake pan with 2 liners or a mini sized cupcake pan with 8 liners. You could also just spray the pan with baking spray. Whisk together egg white and sugar until combined. Add vanilla and melted butter. Stir until mixed. Add flour, baking powder, and salt. Stir until smooth. Stir in milk. Keep in mind that this is a mini recipe and a mini whisk or spoon is more fun. Pour batter into prepared pan. Bake at 350 for 10-12 minutes or until a toothpick comes out clean. 

Cream Cheese Frosting
1 tablespoon softened butter
2 tablespoons cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla


Beat the butter and cream cheese together until well mixed. Add the powdered sugar. Maybe start with 1/3 cup, taste it, and add more if you want it sweeter. Beat until smooth. Add vanilla. Keep beating and adding powdered sugar until you get your desired flavor and texture. Add food coloring if you want. 

Let your cupcakes cool before frosting. Look at this perfect mini cupcake!

And you only use 2 bowls so you just have this mini mess. 

After dessert, make dinner. Use your mini colander. 

Caramel Nutella Brownies

I'm posting this from my phone. We're on our way to Arizona. Obviously I packed brownies. My husband was really upset at me when I took one out and said I had to take a picture before he could eat it.

Ingredients
1/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup melted butter
1 (12.25 oz.) jar caramel ice cream topping
1 cup (or five) Nutella

1. Preheat oven to 350. Grease a 12x9 inch pan. I like to use baking spray with flour in it. Mix evaporated Milken, cake mix, and butter. Press half of the mixture into the bottom of the pan. Bake for 6 to 8 minutes. You want it to be firm enough to support caramel and Nutella but not baked all the way. While that's in the oven, be sure to lick the spoon. There's no raw eggs.

2. Remove from oven and pour about half of the caramel topping over the crust. Spoon Nutella on top of caramel. Spread the caramel and Nutella carefully over the top with a spatula until every bite will have an even amount of everything. Press the rest of the cake mix on top of that and bake for an additional 15-20 minutes.15 minutes will give you more fudge like brownies. The longer you bake them, the more cake like they are. My mom's recipe says to let them cool and then refrigerate before serving. Don't do that. Pour the rest if the caramel topping on them and eat them as soon as they won't burn your tongue.

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