Simple Pizookie

If you want to add more gluten free and fodmap friendly recipes to your collection, Simple Pizookie might be a recipe you should try. One portion of this dish contains around 8g of protein, 36g of fat, and a total of 722 calories. For 97 cents per serving, you get a side dish that serves 8. 163 people were impressed by this recipe. Head to the store and pick up gluten free all purpose flour, brown sugar, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by A Few Short Cuts. Overall, this recipe earns a not so amazing spoonacular score of 11%. Pizookie, Skillet Monster Pizookie, and Red Velvet Pizookie are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tsp baking soda

¾ cup packed brown sugar

2 cups Chocolate Chips

2 eggs

2½ cups All Purpose Flour (or gluten free substitute)

¾ cup granulated sugar

¼ tsp salt

1 cup (2-sticks) unsalted butter or margarine, softened

1 tsp vanilla extract

Equipment:

frying pan

aluminum foil

wire rack

Cooking instruction summary:

Preheat over to 350 degrees F. Grease 2 large 8-9 inch cast iron skillets, or pie pans and set aside.Cream together the butter and sugars in mixer until creamy.Add eggs and vanilla and mix until blended well.Mix in flour, baking soda, and salt until dough forms and is well mixed.Divide the dough in half and press ½ into each skillet or pan. Sprinkle 1 cup of chocolate chips evenly over the top of each.Bake at 350 degrees F for 25 minutes each or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pizzokie cool completely on a wire rack.Serve with a scoop of ice cream over the top.You can use smaller pans, just reduce the bake times accordingly.Substitute your fav gluten free ap flour mix.Use dairy free margarine & a dairy free chocolate chip (like ghirardelli semi sweet)

 

Step by step:


1. Preheat over to 350 degrees F. Grease 2 large 8-9 inch cast iron skillets, or pie pans and set aside.Cream together the butter and sugars in mixer until creamy.

2. Add eggs and vanilla and mix until blended well.

3. Mix in flour, baking soda, and salt until dough forms and is well mixed.Divide the dough in half and press ½ into each skillet or pan. Sprinkle 1 cup of chocolate chips evenly over the top of each.

4. Bake at 350 degrees F for 25 minutes each or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking.

5. Let pizzokie cool completely on a wire rack.

6. Serve with a scoop of ice cream over the top.You can use smaller pans, just reduce the bake times accordingly.Substitute your fav gluten free ap flour mix.Use dairy free margarine & a dairy free chocolate chip (like ghirardelli semi sweet)


Nutrition Information:

Quickview
722k Calories
7g Protein
35g Total Fat
97g Carbs
0% Health Score
Limit These
Calories
722k
36%

Fat
35g
55%

  Saturated Fat
21g
134%

Carbohydrates
97g
32%

  Sugar
68g
76%

Cholesterol
108mg
36%

Sodium
285mg
12%

Get Enough Of These
Protein
7g
15%

Fiber
5g
20%

Vitamin A
869IU
17%

Iron
2mg
13%

Calcium
107mg
11%

Selenium
4µg
6%

Vitamin E
0.77mg
5%

Vitamin D
0.65µg
4%

Vitamin B2
0.06mg
4%

Phosphorus
29mg
3%

Vitamin B12
0.15µg
2%

Vitamin B5
0.23mg
2%

Vitamin K
2µg
2%

Folate
6µg
2%

Potassium
50mg
1%

Vitamin B6
0.03mg
1%

Copper
0.02mg
1%

Zinc
0.18mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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