Best Brownies in Great Valley 2.0 aka One-Bowl Brownies

I'm in the process of making a brownie mosaic cheesecake and I wanted to let you all in on a stream-lining tip I discovered. The cheesecake involves making a batch of brownies, cutting them into cubes and folding them into the cheesecake batter. I really wanted to use BB in GV, but balked at the idea of using three mixing bowls to make just one component of the cake. The one-bowl brownie suggested in the recipe I was using (smitten kitchen) used baking chocolate, which I don't have. So, I used her one-bowl method with the BB in GV ingredients and...it totally worked! I'm never using three mixing bowls again.

Here's what you do:

350F

greased 9x13

In large mixing bowl, heat 2.5 sticks of butter until just melted. Mix in 3/4 cup cocoa. Add 2 cups sugar. Add 4 eggs and 1tsp vanilla, mixing until smooth. Add 1 1/3 cups flour and sprinkle in 1 tsp each salt and baking powder. Mix until smooth (I recommend using a wooden spoon) then add chocolate chips or nuts. Bake 30 min.

Fresh Mozzarella, Prosciutto, Arugula Pizzettas

FRESH MOZZARELLA, PROSCIUTTO, AND ARUGULA PIZZETTAS

With grilling seasoning nearing its end, I decided to back away from my traditional pepperoni and cheese grilled pizzas. Lettuce on a pizza may not sound extremely appealing, but  arugula adds a peppery flavor, a fresh taste, and crunchy texture to a pizza. Any topping can be used, but if you want a unique pizza for a special dinner, this is a great option.

Fresh Mozzarella, Prosciutto, and Arugula Pizzettas

Rhodes frozen roll dough balls, thawed

Olive oil

Tomato-based sauce (we use Traditional Sweet Basil from Classico, but any pizza or pasta sauce should work)

Mozzarella, sliced thin or shredded

Fresh Basil, chopped, optional

Tomato, sliced thin

Prosciutto 

Arugula 

Directions: 

1. Preheat grill, then lower to medium heat. Preheat oven to 450 F.

2. Thaw rhodes rolls according to directions (or any homemade or store-bought pizza dough). Stretch and flatten each dough ball to approximately 4-5 inches diameter. 

3. Lightly coat both sides of the dough with olive oil to add flavor and keep the dough from sticking to the grill. 

4. Place flattened dough onto grill. Check every minute to see if the dough if the down-facing side is cooked well enough. Then, turn and grill the other side.

5. Pull cooked pizza rounds off the grill and place on an oven-proof baking sheet.

6. Place toppings on the pizza, except arugula. We did it in this order: sauce (small amount), tomato slice, mozzarella, fresh basil, prosciutto.

7. Bake in the oven until the cheese is melted, about 10 minutes (baking times may vary).

8. Serve immediately with a small handful of arugula on top.