kim, Author at Lovin' From the Oven

Buffalo Chicken Pizza

February 25, 2014 by kim 12 Comments

Sometimes, miracles happen. In this case, it’s called buffalo chicken pizza. Oh lordy. It’s easy to finish this is one sitting (or maybe that’s just me?), but you should probably share with a friend or two.

I used Pillsbury’s Pizza Crust for the first time and was very impressed with how easy it was to roll out onto my baking pan. There was no tossing, stretching, or pulling. The dough didn’t stick together and I didn’t have to worry about punching holes through it with my claw like fingers. Simply unroll the dough and add on your desired toppings.

Frank’s buffalo sauce has always been around in our kitchen for every kind of meat, vegetable, or bread that you can imagine. My DF likes to douse it on practically everything. When you mix buffalo sauce, chicken, and pizza together, you’ve got my DF’s favorite foods in one dish. It’s a dinner that he’s guaranteed to love.

You basically just heat up chicken with hot sauce over the stovetop, let it cook together for a bit, and then throw it on top of your dough.

Add a little cheese.

And some chopped onions for color (and health).

And throw it into the oven to let it melt together.

Rectangle pizzas are far superior than circle pizzas. You get more manageable slices and extra crust on four pieces. That’s what I’m talking about!

It also reminds me of elementary school because we always got our class party pizzas from Little Caesar’s. I never ate that brand of pizza at home, so it was a treat every single time. Little pieces for my 6 year old hands. I was ecstatic to have a pizza slice that I could comfortable hold way back in the day.

I’m all about the edges and my DF prefers the middle… Another reason why we’re just two peas in a pod. Are you more of a crust or middle kind of pizza eater?

Recipe from Inspired Taste. Remember.. you have to cook the pizza dough for a bit prior to adding all of the toppings!

Buffalo Chicken Pizza

Ingredients

1 (13.8 oz) roll Pillsbury Classic Pizza Crust
3/4 cup buffalo wing sauce
2 cups shredded cooked chicken
3/4 cup grated cheddar cheese
3/4 cup grated mozzarella cheese
2 green onions, thinly sliced

Directions

Preheat oven to 400 degrees F. Then, spray a baking sheet (with sides) with cooking spray.
Roll out the pizza dough into a rectangle on the baking sheet and bake for 8 minutes.
While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and sliced green onions on top.
Bake pizza an additional 8 to 10 minutes.

https://lovintheoven.com/buffalo-chicken-pizza/

Cinnamon Butterscotch Oatmeal Cookies

February 22, 2014 by kim 4 Comments

I just spent the past three days in beautiful Carmel and I’m still trying to find a way to get back to reality. More on that later, but for now I have cinnamon butterscotch oatmeal cookies for you.

You see, I have two huge jars of oatmeal from Costco that I’m trying to use up before I move back to Southern California. I can’t buy anything from Costco at this point because I won’t be able to use it up in two months (except for greek yogurt… I inhale that stuff).

I’ve also never been a fan of butterscotch chips, but for some reason, I had a bag in my pantry. My DF thinks otherwise and loves butterscotch anything.

I guess if you like butterscotch then you’d like these cookies, if not, then you won’t (obviously). You can replace the chips with peanut butter, white chocolate, or even mint chocolate. The dough base itself is wonderful on its own.

Recipe from A Spicy Perspective.

Cinnamon Butterscotch Oatmeal Cookies

Ingredients

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp cinnamon
3/4 tsp. salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
2 tsp. vanilla extract
2 large eggs
1 1/4 cup quick oats
1 cup butterscotch chips

Directions

Cream together the butter and both sugars.
Mix in the vanilla and egg.
Gradually stir in the flour, baking powder, baking soda, cinnamon, and salt until just mixed.
Fold in the oats and butterscotch chips. Refrigerate the dough for at least an hour.
Preheat oven to 350. Drop the dough into tablespoon sized balls onto baking sheet. Bake for 10-11 minutes.

https://lovintheoven.com/cinnamon-butterscotch-oatmeal-cookies/

Dark Chocolate Malted Fudge Shortbread Sandwiches

February 20, 2014 by kim 1 Comment

Who knew a simple cookie could be so rewarding? The cookie itself has only five ingredients. I think that’s what makes a shortbread cookie so good. The shining star is the butter, which creates a crumbly, yet sturdy, texture. It truly melts in your mouth.

The cookies are great alone, but I wanted to add something a bit sweeter in the middle. Lucky for me, this Hatchery box introduced me to some wonderful new foodie finds that fit the bill perfectly.

If you haven’t heard of Hatchery before, it’s pretty much like the Birchbox of foodies (except it’s way better than Birchbox… I wasn’t a fan of that one). For a small monthly fee, you get a box of curated, sample-size artisan ingredients and condiments delivered straight to your door.

Hatchery allows you to be bold and try flavors that you normally wouldn’t have. It pushes you to be creative in the kitchen and make a new dish with the help of a wide variety of flavors from condiments and spreads to oils and vinegars.

It also helps that the packaging is so gosh darn cute. You’re basically unwrapping 5-6 gifts every month! I love surprises.

I was really impressed with the box. There wasn’t anything in it that I wouldn’t use. All of the samples were also new to me, so I googled the brands to learn a bit more about them. The quality of the ingredients and the stories behind each brand made it a little more personal for me. I grew attached to the creators and not just the products. Sounds cheesy, but I’m serious!

Each Hatchery box comes with a guide to help you with recipes involving the ingredients in each box. When I spotted Dave’s Homemade Dark Chocolate Malted Fudge in my box, I knew just the thing to do with it. I’m such a sucker for sweets.

Look at that perfect swirl. My DF compared it to Nutella, but better. It has a wonderful consistency for spreading onto your favorite dishes or drizzling onto your favorite ice cream. After some refrigeration, it was thick enough to spread on toast with sliced bananas. I may or may not have eaten that for breakfast.

You can buy the full size jar of Dave’s homemade fudge here for $12. After trying out your samples that you received in the mail, you can go online and buy the full sized versions of the ones that you love the most on their website. Isn’t that convenient?

I would consider this sample size as a deluxe sample size. The jar is quite generous, as are the rest of the products that I received. You really get your whole $20 worth.

I can’t wait to receive my next month’s Hatchery box!

Dark Chocolate Malted Fudge Shortbread Cookies

Yield: 20 cookies, or 10 sandwiches

Ingredients

1/2 cup softened butter
1/4 cup powdered sugar
1 cup all-purpose flour
tiny pinch of salt
1/2 tsp vanilla extract
dark chocolate malted fudge
powdered sugar for dusting (optional)

Directions

Preheat oven to 350 degrees F.
In a mixing bowl, mix together the butter and powdered sugar until well incorporated.
Gradually add in the flour, salt, and vanilla until the dough comes together.
Place the ball of dough in between two pieces of wax power. Use a rolling pin to roll the dough out to about 1/4 inch thickness.
Use a 1 1/2 or 2 inch circle cookie cutter to cut out even shapes. Place on baking sheet and bake for 15 minutes.
Once the cookies have completely cooled, spread a teaspoon of the fudge on the flat side of a cookie. Use another cookie to "sandwich" the other side. Dust with powdered sugar, if desired.

https://lovintheoven.com/dark-chocolate-malted-fudge-shortbread-sandwiches/

This is a sponsored post, but the opinions expressed are my own.

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