I also sliced some bell peppers, as well as some oyster mushrooms we grew. (which is a story for another post)
Preheat the oven to 450* F, oil your pan liberally (like, a lot, it’ll be great, I promise). Press out your pizza crust out to the edges, sprinkle some seasonings like garlic powder, onion powder, maybe a little nutritional yeast. Add mushrooms, peppers, any desired protein. Do not add the cheese sauce yet. Bake 15 minutes, spread cheese sauce on top. Bake at least another 5 minutes to toast the crusts.
Now I’m not saying, “melt chocolate chips, boom you made chocolate”. Nope. I mean, “we are out of chocolate and I just don’t want to go to the store today.” I’m not saying that this is chocolate that anyone could whip up with the contents of their pantry. Ordinary people wouldn’t just have cocoa butter laying around their kitchen, but if you do… you’re my kind of people.
I do want to add that I’ve seen this done on InnerchildCrochet with just coconut oil. I’ve used her method before, and it certainly fits the bill very nicely. But it melted just a bit quick for my taste, (it is coconut oil after all) and I just so happen to have cocoa butter left over from my white chocolate making during Easter.
What you want is to basically get about:
1/3 cup cocoa butter, melt it in the microwave. I recommend a glass or ceramic bowl to hold the heat so it stays warm while you mix things in. 3 Tablespoons Dark Cocoa Powder (or the normal kind, if you like that sort of thing) 3 Tablespoons Powdered Sugar 1 1/2 teaspoons vanilla extract 1/8th teaspoon salt (roughly) 1 Tablespoon Coconut oil, solid (you could reduce to 1 teaspoon or skip this entirely) stir these together until it reaches a silky texture. pour into molds and chill to solidify.
As I rushed through and didn’t really take notes, I can’t vouch perfectly for all the measurements, but feel free to taste test as you go. You should know what good melted chocolate tastes like. Shoot for the flavor you want. I’m thinking of doing orange extract or mint next time. I’ve been missing all sorts of chocolate flavors since the allergies surfaced.
At any rate, I’m super happy with how these turned out. Maybe I’ll get some fancy molds and make this a regular thing, who knows? Making fancy chocolates is a favorite activity of mine.
…this post is for you! I have been enjoying a few different variations of the lovely invention known as “wacky cake”. A type of cake invented during the great depression, “wacky cake” or “crazy cake” is leavened with the fizzy reaction that goes on between vinegar and baking soda. No milk, no eggs. The only change I needed to make for these recipes to suit my allergies perfectly is to use white whole wheat flour instead of all purpose.