Or just eating cupcakes flavored like them…but more on that in a minute.
Tonight was a pizza kinda night!
And when one can’t choose which kind to make, easy solution: make ‘em all!
We bought 2 whole wheat pizza doughs, one of which we split into two; those puppies went on the grill tonight. *If you want to see my process for cooking pizza on the grill, you can check it out here or here.
Veggie pizza with diced tomatoes & part skim mozzarella on whole wheat dough
Barbecue chicken pizza with red onions, garlic, & part skim mozzarella
And then, since we ran out of grill space, we utilized the good ‘ol oven too:
Half cheese / Half Chicken Sausage pizza with red sauce, “pizza blend” cheese, & whole wheat dough
Jay’s parents actually stopped in for dinner tonight, hence the reason for the abundance of pizza, and kindly brought a nice big tossed salad to have with dinner.
You can add “seconds” to dinner for this gal tonight. I ended up going back for a small corner slice of the barbecue chicken pizza, along with another big helping of salad. Surprisingly enough, out of the all the pizzas tonight, the chicken sausage pizza from the oven was actually my favorite. We hardly ever use pizza sauce when we cook our own pizzas, so maybe that was it? Or maybe it was the little piece of heaven that came in “nugget” form…
Oh good lord. This sample of Garlic Gold nuggets that I got from Gina in Chicago was absolutely fantastic sprinkled on top of the pizza. Unfortunately for me, I don’t think my one remaining sample pack is gonna cut it…ohhhhh Garlic Gold, get ready for an order coming your way soon!
A little while after dinner, it was time to satisfy my sweet tooth…of course. Earlier today, I did a little BAKING in the kitchen. I kept things relatively simple, starting out with these ingredients:
I made a simple yellow soda cake recipe (in cupcake form, of course) and let them cool for a bit. Once the cupcakes were cooled, I poked each of them gently with a fork.
Next, you mix 2 boxes of the Jell-O of your choice (I usually like black cherry or raspberry, but saw I had the Pina Colada and started feeling tropical on this hot September day) with 2 cups of boiling water. Once the Jell-O is dissolved, pour the liquid on top of each of the cupcakes. You’ll probably want to go back to each one a second of third time to make sure they are fully absorbed with the Jell-O.
Then, simply toss ‘em in the refrigerator for a few hours to cool completely. I had intentions of making a homemade rum buttercream frosting, but I just couldn’t take the heat in the kitchen anymore…literally! So for tonight’s dessert, they were topped with some fat-free whipped topping…and a few blueberries, cuz I wanted to.
Pina Colada Jell-O Cupcakes
Ok, can I just take a moment to say OH MY GOSH THESE WERE INSANELY DELICIOUS!!!!!
I could not get over how moist and flavorful they were. The flavor of the Pina Colada Jell-O definitely shined through, but wasn’t too overpowering. I’m glad that I finished them off with the whipped topping; it kept everything nice and light…
…light enough to go back for seconds.
If you’ve never tried a Jell-O cake before, I’d highly recommend you give it a try. Super easy, and can be matched to pretty much any flavor you’re craving.
And finally, in case you needed a little Cody fix…
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How do they always manage to find the comfiest looking places??? I think I need to gain that sense…
Question for the Night:
Frostings: Fluffy whipped cream frosting, or heavy, sugary buttercream frosting?
For me, give me the sugar. Buttercream all the way (with the exception of tonight)