Cocoa Rice Krispies Football Treats

A few days ago, I made mention that I’m a football fan. A pretty hardcore one at that. I am a hometown gal, Go Houston Texans!! Tony and I try to go to as many home games as we can, we live for the atmosphere. While we are there, we usually pick up a souvenir cup and a snack/lunch. It’s kind of a tradition.

When we watch the games at home snacks aren’t usually a MUST, we aren’t big TV snackers.

But since we were going to the in-laws’ house to watch the game, I found it fitting to bring a little football snack. Literally: little football snacks.

   

These adorable little footballs are basically chocolate rice krispie treats with a bit of peanut butter and some melted white chocolate for the stitching. They are super simple to make, just a few more steps than traditional rice krispie treats. But totally worth it for the adorableness, WOW factor and most importantly… the taste!

I must confess that for not being a TV snacker, I ate way too any of these. As did everyone else. These were a big hit. Tony came back into the bedroom at 7am (before leaving for work) just to tell me that they looked pretty awesome!

And before you ask: yes, I have Texans tupperware!

Cocoa Rice Krispies Football Treats
Makes 16 footballs

Ingredients:

3 tablespoons butter or margarine
1 package (10 oz) regular marshmallows – OR – 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups chocolate flavored crisped rice cereal (such as Cocoa Rice Krispies®)
white chocolate, for decorating

Stove top Instructions:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Add cereal. Stir until well coated.
Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs.
Melt white chocolate, pour into a piping bag (or Ziplock baggie) and snip off a tiny hole at the tip and pipe on the stitches. Best if served the same day.

Microwave Instructions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add peanut butter, stirring until melted.
Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes:
For best results, use fresh marshmallows.

Store at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Let’s Go Texaaaaaaaaans!!!!

Grilled Pizza Tutorial

Let me preface this by saying that I live in Texas. Down here we grill chicken, brisket, sausage and turkey legs. Not pizza. Grilling pizza is pretty damn unknown here. Well, even if it’s not, I’ll be bold enough to say that it is. Let’s pretend that I’m right. Also, it may be the tail-end of Summer where you are so grilling at this time might seem weird to you, but here it’s still Summer. Today’s high of 100F says so.

Having cleared that up, I have never grilled a pizza. Ever. I had never even heard about it until I started blogging. But once I saw the idea and got past my “Texans only grill BBQ” mind set, I was so intrigued! And it’s taken far too long for me to take the leap.

I’ve lost so many years of the best pizza I’ve ever made at home. But I’m hip to the jive now groovy people. Whoa, taking it back 1975.

 

Bad blog writing aside, this really is the best pizza I’ve made. The outside of the crust is lightly crispy, the inside is fluffy and soft and once you have the pizza crust ready, it takes no more than 20 minutes, start to finish. It is so worth it.

Note: I realize there are about as many ways to grill a pizza as there are to top them but this seemed easiest to me so I went with it. Head on over to Mel’s blog for a great tutorial with pictures for every step. I would have done that but it’s really hard to grill and NOT burn lunch and take pictures all by yourself

Grilled Pizza
via Mel’s Kitchen Cafe

I used this pizza dough, pre-made sauce (I had to use what I had on hand) and a propane grill (although you can just as easily grill this on a charcoal grill.) Have your pizza dough ready and made before proceeding to the grill.

Preheat your grill to medium heat for about 10-15 minutes.

While the grill preheats, lightly grease a baking pan (with non-stick cooking spray or olive oil) and place your dough and shape it into an oval/rectangle shape. Grab another clean baking sheet for your finished pizza and stack it under your baking sheet holding the dough.

Gather all the toppings you intend to use (meats, veggies, cheeses, sauce, everything) in easily accessible bowls, a spoon, a brush, and tongs and place them on another tray.

Time to head outside. Place your tray(s) holding the dough on one side of the grill and place the toppings tray on the opposite side of the grill.

Lightly brush the top side of dough with olive oil.

Open the grill, grab two edges of the dough and in one smooth motion lift the dough and quickly place it on your hot grill surface.

Most likely your pizza dough won’t be perfectly round or rectangular anymore. That’s perfectly fine. Rustic is beautiful. And sassy. Now close the grill and let the dough cook for about 2-4 minutes, depending on the heat of your grill. (Switch your baking sheets so the clean one is now on top.)

The dough will be ready to flip when it lightly bubbles on the surface and the bottom has lovely grill marks but is NOT burned.

 

Using a pair of tongs, gently flip the dough over. Throughout this process, keep an eye on the grill’s temperature, adjusting up or down as necessary. Burned pizza doesn’t taste that good.

Now working quickly, using a spoon, spread your sauce over the crust. Next, layer with your toppings (mine were red bell pepper, mushrooms, pepperoni and mozzarella cheese).

Once all your toppings are on the pizza, close the grill and let the pizza cook for 2-3 minutes to melt the cheese and finish cooking the crust. You might need to cook a bit longer depending on how much cheese you used but I would not recommend more than another minute or two.

Carefully remove your pizza with a pair of tongs onto your clean baking sheet. Slice and serve with a cold glass of your favorite beer or glass of iced tea

Beer Pizza Crust

Sometimes there’s nothing better than sitting back, kicking up your feet, enjoying a slice of pizza, a beer and some football.

Or whatever your television poison is: trashy reality, hockey, CSI version 95, or the weather channel. Either way, pizza is the answer. Made even better when your crust is infused with beer!

Don’t fret, beer haters. I am not what you would call a ‘fan’ of beer. This pizza crust is mildly flavored, although it does depend on the type of beer you use. But if anything, the yeast in the beer gives this dough a beautiful rise and a wonderful flavor and texture. Almost like an artisan pizza crust.

This pizza crust comes together so easily and you don’t even need a stand mixer for it. I made this dough using a big bowl, a wooden spoon and kneaded by hand and it was no trouble at all. I would easily say this crust is tied with my go-to pizza dough. That’s serious business people.

Beer Pizza Crust
adapted from here with tips from here

Ingredients

4 cups all-purpose flour
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons olive oil
12 fl oz (1 1/2 cups) room temperature beer (I used Samuel Adams Octoberfest)

Directions

Combine flour, instant yeast, baking powder, salt and olive oil in a large mixing bowl with a whisk. Slowly add beer and using a wooden spoon, mix until you have a shaggy dough.

Flour your hands and your dough and knead the dough with your hands until you have a soft, smooth dough – it should hardly stick to the mixing bowl or your hands, about 7 minutes (less if using a stand mixer).

 

Form the dough into a round ball, cover with a dish cloth and allow it to rise for anywhere from 30 minutes to 2 hours.

Once your dough is doubled in size, use your open hand to gently press down on the dough to deflate it. Separate into 2 dough balls or leave whole if making one large pizza.

Preheat the oven to 450F.

If you have a pizza stone, cover with parchment paper. If you don’t, use a large round or rectangular metal pan, cover in foil to make clean-up much easier and sprinkle with a little corn meal or lightly spray with cooking spray; set aside.

Shape (or roll) your dough to about 10 – 12 inches (or to fit the size of your pan) keeping in mind that thin dough makes for a crispier crust and thicker will yield a softer, thicker crust. When you think it’s roughly the right size for your pan (or baking stone), turn the dough down onto it. You might need to let it rest for a few minutes and gently pull at the sides if you find the dough springs back.

Add your sauce and toppings and place in the oven, for 15 minutes or until the cheese is bubbly and melty. If you place the toppings under any cheese, you’ll have a less greasy pizza. Let it sit for a few minutes so you don’t burn off your taste buds then serve with an ice cold beer and some football

Stay tuned for my grilled pizza tutorial using this crust