What's For Dinner?

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Then, after I allowed it to do all its rising, Adam and I rolled them out and put our choice of toppings inside. I chose Canadian bacon, mozzarella, red peppers, mushrooms, and spinach. Adam chose the same but left out the “fungus and peppers” as he called it. They got rolled up, sealed, and scored on the top and baked at 425* until they were done on the outside. They looked fairly boring at first (Adam’s on the left, mine on the right):

But upon slicing into them, we found some spiraled treasure:

• 1 case PB&J Larabars
• agave nectar
• organic cocoa powder
• Bob’s Red Mill almond flour
• Bob’s Red Mill high fiber oat bran
• SunButter

I had something in mind when I picked these items, besides the fact that I wanted to taste them. I wanted to use this (from Adam’s mom):

to make some brownies! I found a recipe to adapt, and ended up with this result:

The recipe for SunButter Cocoa Brownies:

Ingredients

• 2 eggs
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 1/3 cups sugar
• 1/2 cup cocoa
• 2/3 c. all purpose flour
• 1/2 c. almond flour
• 1/4 teaspoon salt
• 1/4 c. milk
• 2 heaping Tbsp. SunButter
• 1/4 cup chopped nuts (optional)

Directions