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37
Chocolate Peanut Butter
Ice Cream Shake
This will satisfy your sweet tooth.
Makes 2 cups (4 servings)
¾ cup chocolate ice cream
1 teaspoon creamy peanut butter
1 teaspoon chocolate syrup
¹⁄
³
cup whole milk
1. Put all ingredients, in the order listed, into
a tall cup or a large, wide measuring cup.
2.
Using the hand blender, blend on Speed
1, using a gentle up-and-down motion,
until smooth and homogenous, about 30
to 40 seconds.
3.
Serve immediately.
Nutritional information per serving (½ cup):
Calories 156 (46% from fat) • carb. 18g • pro. 4g
fat 8g • sat. fat 5g • chol. 23mg • sod. 69mg
calc. 112mg • fiber 1g
Pizza/Focaccia Dough
One of the simplest doughs to prepare at
home to take your pizza night to the next
level. And if shaping pizza is not your thing,
we give instructions on how to turn this into a
delicious, herby focaccia.
Makes about 1½ pounds; 12 servings (enough
for two 10-inch pizzas)
1¹⁄
³
cups warm (100°F to 110°F) water
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
3½ cups unbleached bread or
all-purpose flour
2 teaspoons kosher salt
2 tablespoons extra virgin olive oil
For Focaccia:
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh rosemary
½ teaspoon kosher salt
1. Put the warm water, yeast, and sugar into
a large mixing bowl. Stir to dissolve the
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
2.
In a separate bowl, combine flour and
salt. Using the dough hooks, mix on
Speed 1 for 5 to 10 seconds; reserve.
3.
Add the 2 tablespoons of olive oil and ½
cup flour to the yeast mixture. Using the
dough hooks, mix on Speed 1 until smooth,
about 30 to 40 seconds. Running on
Speed 2, continue to add the remaining
flour mixture, ½ cup at a time, mixing
completely, about 30 to 40 seconds,
until no flour is visible after each addition.
The dough at first will be a batter, and
slowly, as the flour is added, it will become
a dough ball. After all the flour mixture
has been incorporated, and the dough
has formed a dough ball that cleans
the sides of the mixing bowl, knead at
Speed 3 for an additional minute.
4.
Lightly dust the dough with flour and place
it in a large mixing bowl covered with either
a damp towel or plastic wrap. Allow to rise
in a warm place for about 45 minutes, or
until the dough has doubled in size.
5.
Put the dough on a lightly floured
surface and gently punch down. Shape
into desired size(s) for pizza, or use for
preparing calzones (see page 22).
6.
For focaccia, press dough into an oiled
13 x 9-inch baking pan, or a rimmed
baking pan. Lightly cover with plastic
wrap and allow to rise for an additional 45
minutes – dough will be nice and puffy.
Preheat oven to 425°F with the rack in
the middle position. Brush the remaining
1 tablespoon of olive oil on top of the
dough and, using your fingers, make
indentations all over the dough. Sprinkle
with the rosemary and salt. Bake for about
18 to 20 minutes, or until nicely golden.
Nutritional information per serving (Pizza Dough):
Calories 140 (15% from fat) • carb. 26g • pro. 4g
fat 2g • sat. fat 0g • chol. 0mg • sod. 356mg
calc. 1mg • fiber 1g
Nutritional information per serving (Focaccia):
Calories 151 (21% from fat) • carb. 26g • pro. 4g
fat 4g • sat. fat 1g • chol. 0mg • sod. 445mg
calc. 2mg • fiber 1g
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