Pizza Night & Mexican Chocolate Cake

Tonight was pizza night!!

Sydney picked up pizza dough form New York Pizzeria, and Bau showed off his pie tossing skills. Then we loaded them up with all of our favorite toppings, baked them in the oven, and shared all of our creations.


 

Some of the favorites of the night:

BBQ Pizza:

• Sweet baby Ray's BBQ Sauce
• Mozzarella Cheese
• Grilled Chicken
• Cheddar
• more BBQ sauce

 Chicken, Bacon, & Ranch Pizza:

• Ranch dressing
• Mozzarella
• Chicken
• Cheddar
• Bacon

 

Sydney's Spinach Onion & Goat Cheese Pizza:

• Sauteed Onion
• Fresh Spinach leaves
• Goat Cheese Crumbles  
• Mozzarella
• Balsamic Glaze

And for dessert, Mexican Chocolate Cake

 

 

Mexican Chocolate Cake

1 cup (2 sticks) unsalted butter

½ cup cocoa powder

¾ cup water

2 cups sugar

2 large eggs

1 cup buttermilk

2 Tablespoons vanilla

2 cups all-purpose flower

1 teaspoon baking soda

1 ½ teaspoon ground cinnamon

¼ teaspoon salt

Preheat oven to 350°

Grease desired baking pan (Bundt pan or Muffin tins)

Melt butter in a large saucepan over medium-low heat

Add Cocoa and whisk until smooth

Add water and whisk until smooth

Remove the saucepan from heat

Add sugar, eggs, buttermilk, and vanilla. Whisk until smooth.

Add flour, baking soda, cinnamon, and salt. Whisk until incorporated. Don’t worry if there are small lumps.

Pour batter into pan

Bake: Bundt 40-45 min, Muffins 20-25 minutes

Allow to cool in pan slightly (Bundt 20 min, Muffins 10 min) then overturn onto serving plate

Chocolate Pecan Glaze

1 cup toasted pecans

½ cup (1 stick) unsalted butter

¼ cup milk

½ cup cocoa

2 cups powdered sugar sifted

1 Tablespoon vanilla extract

¼ teaspoon salt

Melt butter in a saucepan over medium –low heat

Add milk, Cocoa, and powdered sugar and whisk until glossy

Remove from heat and whisk in vanilla, salt, and pecans

Pour over cake(s)

Tip: Great served with sliced strawberries, ice cream, and whipped cream