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Discussion Overview
The thread centers around a request for a specific recipe, leading to participants sharing their experiences with a banana toffee pizza recipe. Various methods of preparation and personal preferences regarding tools are discussed.
Discussion Character
- Anecdotal
Main Points Raised
- One participant, identifying as Nikki, expresses difficulty in finding a specific recipe.
- Another participant shares the banana toffee pizza recipe, detailing the ingredients and preparation steps.
- One participant mentions having made the recipe multiple times in a medium bar pan, noting it is easier to fit the dough compared to a round stone.
- Another participant states they have also made the recipe on a pizza stone and highlights its ease and popularity among others.
- Nikki thanks participants for the recipe and comments on its simplicity and tool usage.
Areas of Agreement / Disagreement
Views differ on the preferred baking vessel for the recipe, with some participants favoring the medium bar pan and others the pizza stone. No clear consensus emerges on a single method.
Contextual Notes
Participants share personal experiences with the recipe, focusing on preparation techniques and the tools used, without making authoritative claims about the recipe's effectiveness.
Who May Find This Useful
Consultants looking for recipe ideas or insights into using specific Pampered Chef tools may find this discussion relevant.
- 6,922
1 package refrigerated sugar cookie dough
1 package cream cheese softened
1/3 cup firmly packed brown sugar
1 container frozen whipped topping thawed
2 bars chocolate covered toffe candy
1/4 cup toasted sliced almonds, coarsley chopped
1/4 cup dulce de leche ice cream topping or hot caramel ice cream topping
2 medium bannanas sliced
preheat oven to 375. shape cookie dough into a ball and place in center of lightly floured large round stone; flatten slilghtly using lightly floured bakers roller roll out dough to within 1 inch of edge. bake 20-22 min. or until golden brown. remove from oven; cool 10 min. coarefully loosen cookie from baking stone using utility knife; cool completely
in classic batter bowl wishik ceam cheese until smooth using stainless steel whisk. add brown sugar; mix until well blended; using small mix and scraper foldi n whipped topping; spread evenly over cookie.
coarsely chop candy bars using crinkle cutter. coarsely chop almonds using food chopper. immediately before serving, slice bananas using egg slicer plus. arrange over filling. sprinkle candy over pizza. drizzle ice cream topping over pizza and sprinkle with almonds. slice pizza using pizza cutter; serve using mini serving spatula.
yield: 16 servings
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- 549
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