Blackforestpizza Recipes

BLACK FOREST DESSERT PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• Combine 1/4 cup sugar and the cherries in a medium saucepan. Cook over medium-high heat, stirring often, until thick and syrupy, 15 to 18 minutes. Stir in the lemon juice and almond extract.
• Stretch and pat the dough into a 10- to 11-inch round and put on a baking sheet. Brush with the butter and sprinkle with 1 tablespoon of the remaining sugar. Bake until golden brown all over, 10 to 12 minutes.
• Spread the cherry compote on the pizza crust and sprinkle the chocolate chips over the top. Return to the oven to lightly melt the chocolate, about 1 minute. Whip the cream with the remaining tablespoon sugar until the cream is thick but does not hold a peak. Drizzle the sweetened cream over the pizza and sprinkle with grated chocolate if using. Cut into wedges and serve warm.

BLACK FOREST PIZZA

Steps:

• Preheat oven to 350 degrees.
• Coat a 12-inch pizza pan with non-stick cooking spray.
• Prepare brownie mix according to package directions.
• Spread the prepared batter evenly over the bottom of the pan.
• Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean, let cool.
• In a 2-3 quart mixing bowl, beat the cream cheese, confectioners sugar and whipped topping until smooth.
• Spread the mixture evenly over the brownie crust.
• Spoon on the cherry pie filling, spread to about 1 inch of the outer edge.
• Sprinkle chocolate candy sprinkles on the outer white rim.
• Chill and serve.
• Makes 12 slices.

BLACK FOREST PIZZA

Steps:

• Bake brownie mix according to direction in a pizza pan, cool.
• Mix cream cheese, whip cream and xxx sugar. Spread cream cheese mixture over brownie.
• Top with cherry filling. Dot with whip cream. Eat and enjoy.

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.